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RAISIN WINE (another way)

A raisin wine possessing the flavour of Fontaigne may be made in the following manner. Take six pounds of raisins, boil them in six gallons of water, and when perfectly soft rub them through a colander to separate the stones. Add the pulp to the water in which the raisins have been boiled, pour this mixture upon twelve pounds of white sugar, and suffer it to ferment, with the addition of half a pint of yeast. When the fermentation has nearly ceased, add to it a quarter of a peck of elder flowers contained in a bag, which should be suspended in the cask, and removed when the wine has acquired the desired flavour. When the wine has become clear, it may be drawn off into bottles.