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days,
stirring
it
twice
or
thrice
a
day.
Add
to
every
gallon
of
juice
three
pounds
of
loaf
sugar.
Fill
the
barrel,
and when
it is
done
working,
add
to
every
ten
quarts
of
liquor
one
pint
of
brandy
and
a
little
isinglass.
The
gooseberries
must
be
picked
when
they
are
just
changing
color.
The
liquor
ought
to
stand
in
the
barrel
six
months.
Taste
it
occasionally,
and
bottle
when
the
sweetness
has
gone
off.
GOOSEBERRY
AND
CURRANT
WINE
The
following
method
of
making
superior
gooseberry
and
currant
wines
is
recom-
mended
in
a
French
work.
For
currant
wine
four
pounds
of
honey,
dissolved
in
seven
gallons
of
boiling
water,
to
which,
when
clarified,
is
added
the
juice
of
four
pounds
of
red
or
white
currants.
It
is
then
fermented
for
twenty-four
hours
and
one
pound
of
sugar
to
every
one
gallon
of
water
is
added.
The
preparation
is
afterward
clarified
with
whites
of
eggs
and
cream
of tartar.
For
gooseberry
wine,
the
fruit
is
gath-
ered
dry
when
about
half-ripe,
and
then
pounded
in
a
mortar.
The
juice
when
prop-
erly
strained
is
mixed
with
sugar
in
the
proportion
of
three
pounds
to
every
two
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