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WINE, ELDERBERRY (another way)

Take ten gallons of elderberries, ten gallons of water, forty-five pounds of white sugar, eight ounces of red tartar, and ferment with yeast in the usual way. When in the cask, four ounces of ginger-root sliced or allspice, and three ounces of bitter almonds, suspended in a bag, may be allowed to infuse in the liquor while it is fermenting; they are then to be removed. Brandy may be added or not. When the wine is clear, which will be in about three months, it may be drawn off from the lees and bottled. The spices may be varied according to taste.