Elderberry Wine

• 9 lbs. berries
• 2 galls. water
• 9 lbs. sugar
• 1½ ozs. bakers's yeast
• Rum

Boil the berries and water till all the juice is extracted. Strain on to sugar. Stir til sugar is dissolved. When cool place a slice of toast in spread with the baker's yeast. Skim every day and bottle in 3 weeks time. Put corks in lightly or bottles will burst. 1lb. muscatel raisins boiled with berries improve flavour. Add rum before bottling.