65 / 158
^mm
iUlaJe
WLinm
gallons
of
juice.
It
is
then
left
in
a
quiet
state
for
fifteen
days,
at
the
expiration
of
which
it is
carefully
poured
off
and
left
to
ferment
for
three
months,
when
the
quantity
is
under
fifteen
gallons,
and
five
months
when
double
that
quantity.
It
is
then
bot-
tled
and
soon
becomes
fit
for
drinking.
PEARL
GOOSEBERRY
WINE
Take
as
many
as
you
please of
the
best
gooseberries,
bruise
them,
and
let
them
stand
all
night.
The
next
morning
press
or
squeeze
them
out
and
let
the
liquor
stand
to
settle
seven
or
eight
hours
;
then
pour
off
the
clear
from
the
settling,
and
measure
it
as
you
put
it
into
your
vessel,
adding
to
every
three
pints of
liquor
one
pound
of
double
refined
sugar.
Break
your
sugar
into
fine
lumps,
and
put
it
in
the
vessel
with
a
bit
of
isinglass,
stop
it
up,
and
at
three
months'
end
bottle
it
out,
putting
into
every
bottle
a
lump
of
double
refined
sugar.
This
is
the
fine
gooseberry
wine.
RED
GOOSEBERRY
WINE
Take
five
gallons
cold
soft
water,
five
and
one-half
gallons
red
gooseberries,
and
fer-
ment.
Now
mix
eight
pounds
raw
sugar,
one
pound
beet
root
sliced,
one-half
ounce
65