Pick the Elderberries when full ripe, put them into a Stone-Jar, and set them in the Oven, or a Kettle of boiling Water, till the Jar is hot through; then take them out and strain them through a coarse Cloth, wringing the Berries, and put the Juice into a clean Kettle: To every Quart of Juice, put a Pound of fine Lisbon Sugar, let it boil, and skim it well. When it is clear and fine, pour it into a Jarr; when cold, cover it close, and keep it till you make Raisin Wine; then when you tun your Wine, to every Gallon of Wine, put Half a Pint of the Elder-syrup.