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Elder Wine No 3

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

Take twenty-four pounds of raisins, of whatever sort you please; pick

them clean, chop them small, put them into a tub, and cover them with

three gallons of water that has been boiled and become cold. Let it

stand ten days, stirring it twice a day. Then strain the liquor through

a hair sieve, draining it all from the raisins, and put to it three

pints of the juice of elderberries and a pound of loaf-sugar. Put the

whole into the cask, and let it stand close stopped, but not in too cold

a cellar, for three or four months before you bottle it. The peg-hole

must not be stopped till it has done working.

The best way to draw the juice from the berries is to strip them into an

earthen pan, and set it in the oven all night.

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