ine is usually mulled, and served with sippets of toasted bread
and a little grated nutmeg.

_Time_.--To stand covered 24 hours; to be boiled 1 hour.

_Average cost_, when made at home, 3s. 6d. per gallon.

_Seasonable_.--Make this in September.

[Illustration: ELDER-BERRIES.]

ELDER-BERRY WINE.--The elder-berry is well adapted for the
production of wine; its juice contains a considerable portion of
the principle necessary for a vigorous fermentation, and its
beautiful colour communicates a rich tint to the wine made from
it. It is, however, deficient in sweetness, and therefore
demands an addition of sugar. It is one of the very best of the
genuine old English wines; and a cup of it mulled, just previous
to retiring to bed on a winter night, is a thing to be "run
for," as Cobbett would say: it is not, however, agreeable to
every taste.

GINGER WINE.

1819. INGREDIENTS.--To 9 gallons of water allow 27 lbs. of loaf sugar, 9
lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lbs. of
raisins stoned and chopped, 1 pint of brandy.

_Mode_.--Boil together for 1 hour in a copper (let it previously be well
scoured and beautifully clean) the water, sugar, _lemon-rinds_, and
bruised ginger; remove every particle of scum as it rises, and when the
liquor is sufficiently boiled, put it into a large tub or pan, as it
must not remain in the copper. When nearly cold, add the yeast, which
must be thick and very fresh, and, the next day, put all in a dry cask
with the strained lemon-juice and chopped raisins. Stir the wine every
day for a fortnight; then add the brandy, stop the cask down by degrees,
and in a few weeks it will be fit to bottle.

_Average cost_, 2s. per gallon. _Sufficient_ to make 9 gallons of wine.

_Seasonable_.--The best time for making this wine is either in March or
September.

_Note_.--Wine made early in March will be fit to bottle in June.

GOOSEBERRY VINEGAR.

(_An Excellent Recipe_.)

1820. INGREDIENTS.--2 pecks of crystal gooseberries, 6 gallons of water,
12 lbs. of foots sugar of the coarsest brown quality.

_Mode_.--Mash the gooseberries (which should be quite ripe) in a tub
with a mallet; put to them the water nearly milk-warm; let this stand 24
hours; then strain it through a sieve, and put the sugar to it; mix it
well, and tun it. These proportions are for a 9-gallon cask; and if it
be not quite full, more water must be added. Let the