elder-berries should be picked when full ripe. Put them in a
stone jar, and set them in the oven, or a kettle of boiling
water, till the jar is hot through.
take them out and strain them through a coarse cloth, wringing
the berries, and put the juice into a clean kettle.
every quart of juice put a pound of fine Lisbon sugar, let it
boil and skim it well.
it is clear and fine, pour it into a jar. When cold, cover it
close, and keep it till you make raisin
when you turn your wine, to every gallon of wine put half a
pint of the elder syrup, and it will prove excellent liquor.
is customary to drink elder wine hot.
or, the Complete Country Housewife
London, c. 1780