In making elder juice, let the berries be fully ripe, and all the stalks be clean picked from them; then, have a press ready for drawing off all the juice, and four hair cloths, somewhat broader than the press; lay one layer above another, having a hair cloth betwixt every layer, which must be laid very thin and pressed a little at first, and then more till the press be drawn as close as possible. Now take out the berries, and press all the rest in the like manner: then take the pressed berries, break out all the lumps, put them into an open-headed vessel, and add as much liquor as will just cover them. Let them infuse so for seven or eight days; then put the best juice into a cask proper for it to be kept in, and add one gallon of malt spirits, not rectified, to every twenty gallons, of elder juice, which will effectually preserve it from becoming sour for two years at least. 174. _Another._ Pick the berries when quite ripe, put them into a stone jar, and set them in an oven, or in a kettle of boiling water, till the jar is hot through, then take them out, and strain them through a coarse sieve; squeeze the berries, and put the juice into a clean kettle. To every quart of juice put a pound of fine Lisbon sugar; let it boil, and skim it well. When clear and fine, pour it into a cask. To every ten gallons of wine add an ounce of isinglass dissolved in cider, and six whole eggs. Close it up, let it stand six months, and then bottle it. 175. IMITATION OF CYPRUS WINE. To ten gallons of water, put ten quarts of the juice of white elder-berries, pressed gently from the berries by the hand, and passed through a sieve, without bruising the seeds: add to every gallon of liquor three pounds of Lisbon sugar, and to the whole quantity two ounces of ginger sliced, and one ounce of cloves. Boil this nearly an hour, taking off the scum as it rises, and pour the whole to cool, in an open tub, and work it with ale yeast, spread upon a toast of bread, for three days. Then turn it into a vessel that will just hold it, adding about a pound and a half of bruised raisins, to lay in the liquor till drawn off, which should not be done till the wine is fine. This wine is so much like the fine rich wine brought from the island of Cyprus, in colour, taste, and flavour, that it has deceived the best judges. 176. ELDER-FLOWER WINE; OR ENGLISH FRONTINIAC. Boil eighteen pounds of white powdered sugar in six gallons of water, and two whites of eggs well beaten; skim it, and put in a quarter of a peck of elder-flowers; do not keep them on the fire. When cool, stir it, and put in six spoonsful of lemon juice, four or five of yeast, and beat well into the liquor: stir it well every day; put six pounds of the best raisins, stoned, into the cask, and tun the wine. Stop it close, and bottle it in six months. When well kept, this wine will pass very well for Frontiniac.