Elderberry Wine

8 quarts of berries.

4 quarts of boiling water poured over the berries.

Let it stand twelve hours, stirring now and then. Strain well, pressing out all the juice. Add

3 lbs. of sugar to 4 quarts of juice. 1 oz. powdered cinnamon. 1/2 oz. powdered cloves.

Boil five minutes, and set away to ferment in a stone jar, with a cloth thrown lightly over it. When it has done fermenting, rack it off carefully, not to disturb the lees. Bottle and cork down well.

Cranberry Wine

Mash ripe berries to a pulp; put into a stone jar. Add 1 quart of water to 2 quarts of berries.

Stir well and let it stand two days. Strain through a double flannel bag; mash a second supply of berries, equal in quantity to the first, and cover with this liquid. Steep two days more; strain ; add

1 lb. sugar for 3 quarts of liquor, and boil five minutes. Let it ferment in lightly covered jars; rack off and bottle.

This is said to be very good for scrofula.

Strawberry Wine

3 quarts of strawberries, mashed and strained. To the juice (there should be about a quart, if the berries are ripe and fresh) add

1 quart of water. 1 lb. of sugar.

Stir up well and ferment in a clean, sweet cask, leaving the bung out. When the working subsides close tightly, or rack off into bottles.

This is said by those who have tasted it to be very good.

Currant Wine

Pick, stem, mash, and strain the currants, which should be very ripe.

To 1 quart of juice add 3/4 lb. white sugar. 1/2 pint of water.

Stir all together long and well; put into a clean cask, leaving out the bung, and covering the whole with a bit of lace or mosquito net. Let it ferment about four weeks - rack off when it is quite still, and bottle.

Jamaica Ginger-Beer

1 bottle Jamaica Ginger Extract. 1 oz. cream-tartar. 6 quarts water. 1 lb. sugar.

Stir until the sugar is melted, then put in the grated peel of a lemon, and heat until blood-warm. Add a tablespoonful of brewers yeast; stir well and bottle, wiring down the corks. It will be fit for use in four days.

This is a refreshing and healthful beverage mixed with pounded ice in hot weather.

Raisin Wine

1 lb. white sugar.

2 lbs. raisins, seeded and chopped.

1 lemon - all the juice and half the grated peel.

2 gallons boiling water.

Put all into a stone jar, and stir every day for a week. Strain, then, and bottle it. It will be fit for use in ten days.

Lemonade Or Sherbet

3 lemons to a quart of water. 6 tablespoonfuls of sugar.

Pare the yellow peel from the lemons, and, unless you mean to use the Sherbet immediately, leave it out. It gives a bitter taste to the sugar if left long in it. Slice and squeeze the lemons upon the sugar, add a very little water, and let them stand fifteen minutes. Then fill up with water; ice well, stir, and pour out.