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ELDERBERRY WINE (another way)

Boil twenty-five pounds of elderberries in eleven gallons of water for one hour, and add to them an ounce of allspice and two ounces of ginger. When boiled the full time, allow four pounds of sugar to a gallon; put the sugar into a tub, and throw the boiling liquid over it, straining and pressing all the juice from the fruit. Add a quarter of a pound of cream of tartar, and let the liquid stand in the same tub for two days; then remove it to a cask, and cover the bunghole with a tile. Stir the liquid every alternate day, and fill up as it wastes. When the fermentation has ceased, close up the barrel, and when it has rested four months, bottle for use. Brandy may be added when the cask is closed. Probable cost, 3s. per gallon.