Directions for Cookery, in its Various Branches

the whites and shells of three or four eggs, beaten to a stiff froth and stirred into a quart of the wine, taken out for the purpose and then returned to the cask; or you may refine it with an ounce or more of dissolved isinglass. Let it stand a week or two, and then bottle it. This is an excellent domestic wine, very common in England, and deserving to be better known in America, where the elderberry tree is found in great abundance. Elderberry wine is generally taken mulled with spice, and warm. ELDER FLOWER WINE. Take the flowers or blossoms of the elder tree, and strip them from the stalks. To every quart of flowers allow one gallon of water, and three pounds of while sugar. Boil and skim the sugar and water, and then pour it hot on the flowers. When cool, mix in with it some lemon juice and some yeast; allowing to six gallons of the liquor the juice of six lemons, and four or five table-spoonfuls of good yeast stirred in very hard. Let it ferment for three days in a tub covered with a double blanket. Then strain the wine through a sieve, (add six whites of eggs beaten to a stiff froth, or an ounce of melted isinglass,) and put it into a cask, in the bottom of which you have laid four or five pounds of the best raisins, stoned. Stop the cask closely, and in six months the wine will be fit to bottle. It will much resemble Frontiniac, the elder flowers imparting to it a very pleasant taste. CIDER WINE. Take sweet cider immediately from the press. Strain it through a flannel bag into a tub, and stir into it as much honey as will make it strong enough to bear up an egg. Then boil and skim it, and when the scum ceases to rise, strain it again. When cool, put it into a cask, and set it in a cool cellar till spring. Then bottle it off; and when ripe, it will be found a very pleasant