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FRUIT WINES.
5.04. <Winger lUine.
Boil sixteen pounds of sugar and twelve ounces of well-pul–
verized Jamaica g inger in twenty-four quarts of water half an
hour; skim carefully, and let it stand till the following day.
Cut seven pounds of raisins in pieces, remove the seeds, put
the raisins in a cask with four quarts of good brandy or arrack,
and three or four lemon.s, sliced and without seeds; pour over it
the fluid, which you decant carefully; bung the cask; clear the
wine after a fortnight with one ounce of pale white glue, and
bottle after another fortnight.
5.05. <Wooseberr!} llline.
Unripe, but otherwise perfectly developed gooseberries of a
good kind are mashed in a tub; after twenty-four hours decant
the juice; infuse the berries in lukewarm water twelve hours in
the proportion of one quart of water to four quarts of berries;
strain; mix it with the decanted juice; add to each twenty
quarts of fluid twelve pounds of broken sugar, and let the wine
ferment in a warm place. After two or three days fill into a
cask; add to each twenty quarts of wine two quarts of best
brandy; bung well, and place it in not too cold a cellar; to obtain
an excellent gooseberry wine it ought to remain in the ·cellar
tive years, yetyou may decant after a year: of course the prod–
uct will be inferior.
506. .Sparkling <Wooseberrn lllinc.
Forty pounds of large, but still green gooseberries are mash–
ed in a tub, infused in eighteen quarts of lukewarm water; stir
thoroughly; decant the wat er, and squeeze the fruits through a
liiieve, while you mix it again with four or five quarts of water.
Dissolve thirty pounds of loaf-sugar, and three and one-third
ounces of cremor tartari in the juice, and add water to have al–
t ogether fifty quarts of fluid: cover the tub with a cloth, and let
it stand undisturbed two days in a temperature not below 60° F.