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Rob of Elder

Boil the juice of elderberries with spices; one quart of juice to one tablespoon each of cloves, nutmeg, and cinnamon. At the end of a half hour strain and add one-half pound loaf sugar. Boil and skim again. Let cool, add a half-pint of "fourth" brandy, and bottle. Or first make a heavy syrup of juice and sugar, then spice lightly with clove alone. Seal while hot.

SYRUP OF ROB OF ELDER (For Coughs) To a pint of juice from elderberries add a pint of molasses and boil twenty minutes, stirring all the while. When quite cold add three-fourths teacup of brandy for each quart.

ELDERBERRY WINE No. I Strain the juice of crushed berries, adding for six quarts of juice a half-gallon of water. Use three pounds of sugar to each gallon of the liquid. Let ferment in a cask or open earthen jar, filling up as it evaporates. When fermentation ceases stop well and set aside for eight months before racking off.

ELDERBERRY WINE No. 2 (Spiced) Boil five gallons elderberries with same amount of rainwater. Strain and add twenty-three pounds white sugar with four ounces red (or crude) tartar and to each gallon allow a dessertspoon of strong yeast. Add one-half ounce each of ginger, nutmeg, mace, and cloves with one and a half ounces bitter almonds. Let ferment and when this is over close cask tight, racking it off later at convenience. ELDER BLOSSOM WINE (Home-brewed Frontignac) Allow a gallon of water to each quart of stripped flowers, and to each gallon of water three pounds of sugar. Make a good syrup of sugar and water, skimming well, and pouring while boiling over the flowers. To each gallon of this liquor add the juice of one lemon and a heaping dessertspoon of "home-brewed hop-yeast," stirring thoroughly. Place in wooden or earthen receptacle, covered with a heavy cloth, and let ferment three days. Then strain and add the beaten white of one egg, stirring well through the liquid. Allow for each gallon of wine a little over a pound of raisins, chopping them and placing on the bottom of the cask. On them pour the wine; close the bung, and in six months it will be found ready for use.