The rock cocoa, or that bought in a solid
piece, should be scraped, and made in the same manner, taking care to
rub down all the lumps before the boiling liquid is added.

_Sufficient_--2 teaspoonfuls of prepared cocoa for 1 breakfast-cup, or
1/4 oz. of the rock cocoa for the same quantity.

COWSLIP WINE.

1817. INGREDIENTS.--To every gallon of water allow 3 lbs. of lump sugar,
the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville
orange, 1 gallon of cowslip pips. To every 4-1/2 gallons of wine allow 1
bottle of brandy.

_Mode_.--Boil the sugar and water together for 1/2 hour, carefully
removing all the scum as it rises. Pour this boiling liquor on the
orange and lemon-rinds, and the juice, which should be strained; when
milk-warm, add the cowslip pips or flowers, picked from the stalks and
seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers'
yeast. Let it ferment 3 or 4 days; then put all together in a cask with
the brandy, and let it remain for 2 months, when bottle it off for use.

_Time_.--To be boiled 1/2 hour; to ferment 3 or 4 days; to remain in the
cask 2 months.

_Average cost_, exclusive of the cowslips, which may be picked in the
fields, 2s. 9d. per gallon.

_Seasonable_.--Make this in April or May.

ELDER WINE.

1818. INGREDIENTS.--To every 3 gallons of water allow 1 peck of
elderberries; to every gallon of juice allow 3 lbs. of sugar, 1/2 oz. of
ground ginger, 6 cloves, 1 lb. of good Turkey raisins; 1/2 pint of
brandy to every gallon of wine. To every 9 gallons of wine 3 or 4
tablespoonfuls of fresh brewer's yeast.

_Mode_.--Pour the water, quite boiling, on the elderberries, which
should be picked from the stalks, and let these stand covered for 24
hours; then strain the whole through a sieve or bag, breaking the fruit
to express all the juice from it. Measure the liquor, and to every
gallon allow the above proportion of sugar. Boil the juice and sugar
with the ginger, cloves, and raisins for 1 hour, skimming the liquor the
whole time; let it stand until milk-warm, then put it into a clean dry
cask, with 3 or 4 tablespoonfuls of good fresh yeast to every 9 gallons
of wine. Let it ferment for about a fortnight; then add the brandy, bung
up the cask, and let it stand some months before it is bottled, when it
will be found excellent. A bunch of hops suspended to a string from the
bung, some persons say, will preserve the wine good for several years.
Elder w