is absolutely necessary--and when
fermented, it must be well fined, and then drawn off in nice casks, or
bottled--bottling is certainly the most effectual, and if a farmer
procures as many as three dozen of black bottles, they with three kegs
of seven and an half gallons each, will hold the barrel.--The kegs well
bunged, will preserve the wine sound, and when a keg is broached, it
must be immediately drawn off and bottled. The bottles when emptied,
ought to be rinsed and stood up in an airy closet to drain.

_To make Elderberry Wine._

_The editor is happy in introducing the following receipts which he is
confident is hardly known in America. The great quantities of the
Elderberry, which yearly goes to waste, might with very little trouble
be manufactured into one of the most wholesome and agreeable wines ever
introduced into America._

To every two quarts of berries, add one gallon of water, boil it half an
hour, then strain it, and add to every gallon of liquor, two and an
half pounds of sugar, then boil it together for half an hour, and skim
it well; when cool (not cold) put in a piece of toasted bread, spread
thick with brewer's yeast, to ferment. When you put this liquor into the
barrel, which must be done the next day, add to every gallon of liquor,
one pound of raisins, chopped, and stir all together in the barrel, once
every day, for a week, then stop it close. It will not be fit to tap
'till the spring following the making; and the older the better.

_To make Elderberry Wine, to drink, made warm, as a Cordial._

Equal quantities of berries and water boiled together, till the berries
break, then strain off the liquor, and to every gallon thereof, put
three pounds of sugar, and spice, to your palate, boil all up together,
let it stand till it becomes cool, (not cold); then put in a piece of
toasted bread, spread thick with brewer's yeast, to ferment, and in two
or three days, it will be fit to put in the barrel, then stop it close.
This will be fit to drink at Christmas, but the older the better.

SECTION XIII.

ARTICLE I.

_To make Rye Malt for Stilling._

Steep it twenty four hours in warm weather, in cold, forty eight, so in
proportion as the weather is hot or cold; drain off the water, lay it in
your malt cellar, about fifteen inches thick, for twelve hours; then
spread it out half that thickness, sprinkling water on it at the same
time; after that, it is to be turned three times a day w