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Elderberry Brandy

Pick the berries when fully ripe. Have ready a press for drawing off the juice, and four hair-cloths somewhat broader than the press; put one layer of berries above another, having a hair-cloth between each layer, which must be laid very thin and pressed a little at first, and then more, till the press be drawn as close as possible. Now take out the berries, and press all the rest in like manner. Next take the pressed berries, break out all the lumps, put them into an open-headed vessel, and add as much liquor as will just cover them. Let them infuse for seven or eight days, then put the juice first drawn into a cask proper for it to be kept in, and add two gallons of malt spirits to every twenty gallons of elder-juice, which will effectually preserve it from becoming sour for two years at least. A little sugar and a few cloves make a great improvement in the brandy.