flour, whites of eggs, and a little fixed nitre; when it has well fermented and grows fine, draw it from the settlings, and keep it till spring; then to every barrel add five pounds of its own flowers, and as much loaf sugar, and let it stand seven days; at the end of which it will grow very rich, and have a good flavor.
Another Way.
When the elder-berries are ripe, pick them, and put them in a stone jar; then set them in boiling water, or rather in an oven not over hot, till the jar is as warm as you can well bear to touch it with your hand; take the berries and strain them through a sieve or coarse cloth, squeezing them hard, and pour the liquor into a kettle; put it on the fire; let it boil, and put in as many pounds of Lisbon sugar as there are quarts of juice, and scum it often; then let it settle, pour it off into a jar, and cover it close. Many people mix it with raisin wine, by putting half a pint of the elder syrup to every gallon of wine; it gives the raisin wine an exquisite fine flavour, equal to any foreign wine whatsoever.
It is an excellent febrifuge, cleanses the blood of acidity, venom and putrefaction; it is good in measles, small-pox, swine-pox, and pestilential diseases; it contributes to rest, and takes away the heat that afflicts the brain.
To make Elder-flower Wine.
To six gallons of spring water put six pounds of raisins of the sun cut small, and twelve pounds of fine powder sugar; boil the whole together
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