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Elder-flower Water

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







To every gallon of water take four pounds of loaf sugar, boiled and

clarified with eggs, according to the quantity, and thrown hot upon the

elder-flowers, allowing a quart of flowers to each gallon. They must be

gathered when the weather is quite dry, and when they are so ripe as to

shake off without any of the green part. When nearly cold, add yest in

proportion to the quantity of liquor; strain it in two or three days

from the flowers, and put it into a cask, with two or three

table-spoonfuls of lemon-juice to every two gallons. Add, if you please,

a small quantity of brandy, and, in ten months, bottle it.











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