62 / 158
^omt
JMaSre
Wilnm
and
fill
it
up
for
a
fortnight
either
with
wine
or
with
good
new
beer;
then
dissolve
one
ounce
of
isinglass
in
a
little
of
the
wine,
and
return
it
to
the
rest
to
fine
it.
A
few
days
afterward
bung
it
close.
This
wine
will
be
in
full
perfection
in
six
months.
It
may
be
bottled,
but
is
apt
to
fly
;
and
if
made
exactly
by
the
above
direc-
tions,
and
drawn
from
the
cask,
it
will
sparkle
like
champagne.
TO
MAKE
GOOSEBERRY
WINE
Boil
four
gallons
of
water,
and
one-half
pound
of
sugar
an
hour,
skim
it
well,
and
let
it
stand
till
it
is
cold.
Then
to
every
quart
of
that
water,
allow
one
and
one-half
pounds
of
gooseberries,
first
beaten
or
bruised
very
well;
let
it
stand
twenty-four
hours.
Then
strain
it
out,
and
to
every
gal-
lon
of
this
hquor
put
three
pounds
of
sugar
let
it
stand
in
the
vat
twelve
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.
GOOSEBERRY
WINE
Take
to
every
four
pounds
of
gooseber-
ries
one
and
one-quarter
pounds
of
sugar,
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