1928 Giggle Water by Charles S Warnock

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GIGGLE WATER 219. ELDER FLOWER WINE

Take the flowers of elder, and be careful that you don't let any stalks in; to every quart of flowers put I gallon of water, and 3 pounds of loaf sugar. Boil the water and sugar a quarter of an hour, then pour it on the flowers and let it work 3 days; then strain the wine through a hair sieve, and put it into a cask. To every 10 gallons of wine add i ounce of isinglass dissolved in cider, and 6 whole eggs. Close it up and let it stand 6 months, and then bottle it. 9 quarts of elderberry juice, 9 quarts water, pounds white sugar, 2 ounces red tartar. These are put into a cask, a little yeast added, and the whole is fer mented. When undergoing fermentation, i ounce ginger root, I ounce allspice, 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 2 months, and may he drawn off and bottled. Add some brandy to this wine, but if the fermentation is properly conducted, this is not necessary. 220. ELDERBERRY WINE

221. ENGLISH FIG WINE Take the large blue figs when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine.