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GIGGLE WATER
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of the sugar, and the more scrupulously clean the utensils
and casks, the purer and better will be the wine.
263. SPECIMEN PROCESS TO MAKE UNRIPE
GRAPE, CURRANT, GOOSEBERRY AND
RHUBARB WINE
according to the process of Dr. McCulloch. Gather the
fruit when it is nearly full grown, but before it shows the
least sign of ripening. Any kind will do, but it is advisable
to avoid choosing those which, when ripe, would be highly
flavored. All unsound and bruised fruit should be re
jected, and the stalks and remains of blossom removed
by picking of rubbing. The following receipt is one of the
best on the subject: 40 pounds fruit are to be bruised in
small quantities, in a tub which will hold 15 or 20 gallons,
sufficient pressure only being used to burst the berries,
without breaking the seeds or much compressing the skins,
4 gallons of water are then to be poured on the fruit,
which is to be carefully stirred, and squeezed with the
hands until the whole of the juice and pulp are separated
from the solid matter. It is then to rest for a few hours,
when it must be pressed and strained through a coarse
canvas bag with considerable force, i gallon of water may
afterwards be passed through the residue, to remove any
soluble matter that may be left, and then added to the
juice. 30 pounds loaf sugar are now to be dissolved in
the juice, and the total quantity of liquid made up with
water to 1014 gallons. The liquor is now to be put into