Take 30 pound of blackberries and stand in a basin for 3 weeks to one month, then strain into a barrel.
Add sugar, 8 lbs to 2 gallons of juice.
Let stahd until it finishes working, about 12 days, then bung down and let stand for 9 months.
The wine is then ready for use but the longer it is kept the better.
Cut up the apples into slices putting in peels and cores as well.
Place into a large bowl or basin and sprinkle with a few cloves.
Pour on sufficient boiling water to cover the apples well.
Place a cloth on top, cover with a board as well and add a weight to it.
Let it stand 10 or 12 hours, strain, add sugar to taste, bottle and apply tops tightly.
To 1 peck of elderberries or (20lb) add 3 gallons of water, 3 lb sugar, 1/2 of whole ginger,
6 cloves, 1lb or raisins, 1 packet of mixed spice, handful of peppercorns, 2 eggs, 1 cup of yeast.
Pour boiling water on the berries (make sure you remove all of the green stems), stand 24 hours.
Squeeze and strain.
Boil all of the ingredients for 1 hour.
Pour into a cask and when cool, add the yeast.
Ferment for 14 days.
Bung the cask and leave for 2 months.
Bottle and cork.