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GIGGLE WATER
berries, first beaten or bruised very well, let it stand 24
hours. Then strain it out, and to every gallon of this
liquor put 3 pounds of sugar; let it stand in the vat 12
hours. Then take the thick scum off, and put the clear
into a vessel fit for it, and let it stand a month; then
draw it off, and rinse the vessel with some of the liquor.
Put it in again, and let it stand four months, and bottle it.
224. RED AND WHITE GOOSEBERRY WINE
Take one and one-half gallons cold soft water, 3 quarts
red gooseberries, 2 quarts white gooseberries. Ferment.
Now mix 2J/2 pounds raw sugar,
pound honey,
ounce tartar in fine powder. Afterwards put in i ounce
bitter almonds, a small handful sweet briar, 2 quarts
brandy or less.
225. WHITE GOOSEBERRY OR CHAMPAGNE
WINE
Take 4^ gallons cold soft water and 15 quarts of white
gooseberries. Ferment. Now mix 6 pounds refined sugar,
4 pounds honey, i ounce white tartar in fine powder. Put
in one ounce dry orange and lemon peel, or 2 ounces fresh,
and add Yz gallon white brandy. This will make 9 gallons.
226. GRAPE WINE
2 quarts of grape juice, 2 quarts of water, 4 pounds of
sugar. Extract the juice of the grape in any simple way;