The "Queen" cookery books: Pickles and Preserves

oft' as before into a cask ; let it stand for two months, and then bottle. (This wine is said to be excellent for liver complaints.) 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 3lb. 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. Elderflower Wine. — Whisk the whites of six eggs to a froth, and put them with six gallons of water and 16lb. of loaf sugar ; boil well, skimming carefully, then add to the boiling liquid 8lb. of best raisins, stoned and chopped, and a quarter-peck of elderflower s, and allow these to infuse — do not boil them — till quite cool, when you put in a quarter of a pint of yeast to it, stirring it well up. Let it stand •covered till the next day, when you add in the juice and thinly pared rind of four lemons, and let it ferment in the tub for three days, then draw off and cask as before. Ginger Wine. — For every ten gallons of water take 23lb. of loaf sugar and 1lb. of bruised ginger. Boil it all together for half-an-hour, stirring and skimming it constantly ; the last ten minutes it is boiling, put in the juice of thirty-six large lemons, with half the peels minced as fine as may be. Now pour this into the tub and when cool add the toast spread with yeast as before. When the fermentation ceases, skim off the crust very carefully, and put the liquor into the cask with the ginger, lemon peel, and ½oz. of isinglass, and also a quart of brandy. When it has ceased hissing, stop the cask down tightly, and leave it for three weeks, then bottle off. If the cask holds ten gallons, it is best to make eleven gallons of the wine, and keep filling up the cask till it has done hissing. Be sure to keep it closely stopped. From experience I should recommend peeling the lemons very thinly in preference to mincing them. Best made about April. It is marvellously effervescent. Gooseberry Wine (White). — To every quart of ripe white gooseberries take one and a half quarts of water and 12oz. of sugar, crushed and dissolved; stir this all together in the tub, cover it over with a blanket (unless you do this it slackens the fermentation), and let it all stand for three days, stirring it occasionally ; then strain it off into a cask, filling this up with some of the liquid kept back for the purpose, till it ceases hissing ; now for every gallon of wine add half a pint each of brandy and sherry, and bung it up as tightly as possible. Let it stand from three to six months, then bottle. This is a recipe of Meg Dod’s, and produces a really excellent liquor. It also answers for various fruits, such as currants (white especially), &c. Grape Wine. — This is an old recipe, dating, I