ELDER-BERRY WINE.
Gather and pick the berries. To every quart of the berries add a quart of water; after they have been mashed in a clean tub, let them lie three days, stirring it very often. Then strain it; sweeten to your taste; put the juice in a kettle, and boil it an hour and twenty minutes, with a little ginger and cloves; then put it in a cask, and when cold, if you have four gallons, stir in a tea-cup full of yeast: after it has fermented, add a little brandy.