The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

it, and cover it down. Half a pint of this syrup added to a gallon of new made wine, will give it a very rich flavour, or it may be used for other purposes. ELDER WINE. Pick the berries from the stalk, and to every quart allow two quarts of water. Boil them half an hour, run the liquor and break the fruit through a hair sieve, and to every quart of juice put three quarters of a pound of moist sugar. Boil the whole a quarter of an hour, with some peppercorns, ginger, and a few cloves. Pour it into a tub, and when of a proper warmth, into the barrel, with toast and yeast to work, which there is more difficulty to make it do than most other liquors. When it ceases to hiss, put a quart of brandy to eight gallons, and stop it up. Bottle it in the spring, or at Christmas.--To make white elder wine, very much like Frontiniac, boil eighteen pounds of white powder sugar with six gallons of water, and two whites of eggs well beaten. Skim it clean, and but in a quarter of a peck of elder flowers from the tree that bears white berries, but do not keep them on the fire. Stir it when nearly cold, and put in six spoonfuls of lemon juice, four or five spoonfuls of yeast, and beat it well into the liquor. Stir it every day, put into the cask six pounds of the best raisins stoned, and tun the wine. Stop it close, and bottle it in six months. When well kept, this wine will pass for Frontiniac. ELDER FLOWER WINE. To six gallons of spring water put six pounds of sun raisins cut small, and a dozen pounds of fine sugar: boil the whole together for about an hour and a half. When the liquor is cold, put in half a peck of ripe elder flowers, with about a gill of lemon juice, and half the quantity of ale yeast. Cover it up, and after standing three days, strain it off. Pour