Elderberry Wine.
8 quarts of berries.
4 quarts of boiling water poured over the berries.
Let it stand twelve hours, stirring now and then. Strain well, pressing out all the juice. Add
3 lbs. of sugar to 4 quarts of juice.
1 oz. powdered cinnamon.
½ oz. powdered cloves.
Boil five minutes, and set away to ferment in a stone jar, with a cloth thrown lightly over it. When it has done fermenting, rack it off carefully, not to disturb the lees. Bottle and cork down well.