1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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once or twice a day; then pass the Hquor through a hair sieve, and have in readiness one pint of the juice of elderberries drawn off as you do for jelly of currants; then mix it cold with the liquor, stir it well to- gether, put it into a vessel, and let it stand in a warm place. When it has done work- ing, stop it close. Bottle it about Candle- mas. ELDERBERRY WINE Nine quarts elderberry juice, nine quarts water, eleven and one-half pounds white sugar, two ounces red tartar. These are put into a cask, a little yeast added, and the whole is fermented. When undergoing fer- mentation, one ounce ginger foot, one ounce allspice, one-quarter ounce cloves are put into a bag of clean cotton cloth, and suspended in the cask. They will give a pleasant flavor to the wine, which will become clear in about two months, and may be drawn off and bot- tled. Add some brand}^ to this wine, but if the fermentation is properly conducted, this is not necessary. ELDER WINE, NO. 2 Take spring-water, and let it boil half an hour; then measure two and one-half gal- lons, and let it stand to cool. Then have in 54