Elderflower Wine.—Whisk the whites of six eggs to a froth, and put them with six gallons of water and 16lb. of loaf sugar; boil well, skimming carefully, then add to the boiling liquid 8lb. of best raisins, stoned and chopped, and a quarter-peck of elderflowers, and allow these to infuse—do not boil them—till quite cool, when you put in a quarter of a pint of yeast to it, stirring it well up. Let it stand covered till the next day, when you add in the juice and thinly pared rind of four lemons, and let it ferment in the tub for three days, then draw off and cask as before.