_T. R._
To make _Wine_ of _White Elder-berries,_ like _Cyprus_ Wine from Mrs.
_Warburton_ of _Cheshire._
To nine Gallons of Water, put nine Quarts of the Juice of White Elder
berries, which has been pressed gently from the Berries, with the Hand, and
passed thro' a Sieve, without bruising the Kernels of the Berries; add to
every Gallon of Liquor three Pounds of _Lisbon_ Sugar, and to the whole
Quantity put an Ounce and a half of Ginger, sliced, and three quarters of
an Ounce of Cloves; then boil this near an Hour, taking off the Scum, as it
rises, and pour the whole to cool, in an open Tub, and work it with
Ale-Yeast, spread upon a Toast of white Bread, for three Days, and then tun
it into a Vessel that will just hold it; adding about a Pound and a half of
Raisins of the Sun split, to lie in the Liquor till we draw it off, which
should not be till the Wine is fine, which you will find about _January_.
This Wine is so like the fine rich Wine brought from _Cyprus_, in its
Colour and Flavour, that it has deceiv'd the best Judges, These Berries are
ripe in _August_, and may be had at the Ivy-House at _Hoxton_.
To make _Wine_ of _Black Elder-berries,_ which is equal to the best
_Hermitage_ Claret; from _Henry Marsh,_ Esq.
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