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Elder-Flavoured Ale

Allow a bushel of the berries to a cask of ale and eight ounces each of cinnamon, candied lemon or orange peel, nutmeg, mace, cloves, and ginger.

ELDERBERRY CATSUP (For Fish or Flavouring Meat Sauces) Place a gallon of ripe berries in a jar and pour over them one gallon boiling vinegar, letting stand in this over night on back of warm stove. In the morning strain and place the vinegar in preserving kettle to heat. Crush and rub berries through sieve and add to the vinegar a teaspoon each of grated nutmeg, clove and cinnamon, one-half teaspoon each salt and ginger, and two blades of mace. Boil for ten minutes, then bottle (spice and all) while hot. Let stand five or six weeks, then strain; re-heat to boiling point and re-bottle.