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To make Elder Wine Mts. Jervis

Take 20 pounds Malaga raisins, pick 'em from the
Stalks, and rub them very clean with a cloth
Then shred them very small, and put them into a
tub with 20 quarts of spring water being first
boiled and cold again, Let it stand 9 or 10 days
stiring it twice a day, Then strain them hard
thro' a Canvass strainer, and put to that liquor
6 pints of the juce of Elder berries, boiled with
3 pounds od loaf sugar, and cold again. And a pint
of the Juce of Sloes. To make it taste as you
would have it more or less rough. Turn the
liquor into a Barrole, and let it stand 3 or 4
months. Then bottle it up. You must shrink
your berries in a jugg in a bottle of water Then
strain the liquor thro' an hair sieve. Its best
to have the bung hole of the barrole open
for a day or two to see if it will work out.

The Red Exeter powder Mrs. Torrent

Take the top of pimpernel, Sea brous. Dragons
Betony German Termentill of each 4 ounces white
wine 2 quarts digest in a gentle heat, and close vessele
for 24 hours. Then strain and press out the wine
for use. Take of Bole Armonack powder 1 pound
moisten it with a sufficient quantity of the
afores^d infusion Stir it often and dry it in the Sun
Then moisten it in the Sun [?] And add to it with