177. _Another._ To six gallons of spring water put six pounds of sun raisins cut small, and a dozen pounds of fine sugar; boil the whole together for about an hour and a half. When the liquor is cold, put half a peck of ripe elder flowers in, with about a gill of lemon-juice, and half the quantity of ale yeast. Cover it up, and, after standing three days, strain it off. Now pour it into a cask that is quite clean, and that will hold it with ease. When this is done, put a quart of Rhenish wine to every gallon; let the bung be slightly put in for twelve or fourteen days; then stop it down fast, and put it in a cool place for four or five months, till it be quite settled and fine; then bottle it off. 178. IMITATION OF PORT WINE. Take 6 gallons of good cider, 1½ gallons of port wine, 1½ gallons of the juice of elder-berries, 3 quarts of brandy, 1½ ounces of cochineal. This will produce nine gallons and a half. Bruise the cochineal very fine, and put it with the brandy into a stone bottle; let it remain at least a fortnight, shaking it well once or twice a day; at the end of that time to procure the cider, and put five gallons into a nine gallon cask, add to it the elder juice and port wine, then the brandy and cochineal. Take the remaining gallon of cider to rinse out the bottle that contained the brandy; and lastly, pour it into the cask, and bung it down very close, and in six weeks it will be fit for bottling. It is, however, sometimes not quite so fine as could be wished; in that case add two ounces of isinglass, and let it remain a fortnight or three weeks longer, when it will be perfectly bright; it would not be amiss, perhaps, if the quantity of isinglass mentioned, was added to the wine before it was bunged down, it will tend, very considerably, to improve the body of the wine. If it should not appear sufficiently rough flavoured, add an ounce, or an ounce and a half of roche-alum, which will, in most cases, impart a sufficient astringency. After it is bottled it must be packed in as cool a place as possible. It will be fit for using in a few months; but if kept longer, it will be greatly improved. 179. WORTLEBERRY, OR BILBERRY WINE. Take of cold soft water, 6 gallons, cider, 6 gallons, berries, 8 gallons; Ferment. Mix raw sugar 20 pounds, tartar, in fine powder, 4 ounces. Add ginger, in powder, 4 ounces, lavender and rosemary leaves, 2 handsful, rum, or British spirits, 1 gallon. This will make 18 gallons. 180. BIRCH WINE.