Elderberry Wine.—On to a gallon of elderberries pour a gallon of boiling water and let it stand for twelve hours; then strain it off, and boil the liquor with 3½lb. of loaf sugar; when boiling, clarify with the whites of three or four eggs, strain it through a jelly bag, and add to it ½oz. of ground ginger for every gallon of wine, and let it boil together for a little more; then pour it into the tub and when cool put in the toast spread with yeast as before. Let it ferment for a few days, then draw it off carefully and put into a cask previously rinsed out with brandy. If to be kept, add half a pint of brandy to each gallon. Let it stand for six months, then bottle off.