Can be made to produce excellent wine, allowing to a ten-gallon cask forty pounds of fruit, forty pounds of sugar, and a quarter of a pound of tartar. When elderberry wine is desired for a warm cordial, it is made in the following manner: - Twenty-five pounds of fruit are to be boiled for an hour, in eleven gallons of water, and along with it, tied in a piece of linen, one ounce of allspice, and two of ginger; forty pounds of sugar being put into a tub, the boiling liquor is strained over it, pressing the fruit quite dry; a quarter of a pound of crude tartar, or cream of tartar, is then added to the liquid. When it has stood two days in the tub, it may be removed to the cask, treated, as for sweet wine, in the usual manner, and bottled in March following. When to be drank, a portion of it is heated with some sugar, two or three cloves, and a little nutmeg.