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FRUIT
WINES.
504.
tnger
tUine.
Boil
sixteen
pounds
of
sugar
and
twelve
ounces
of
well-pul-
verized
Jamaica
ginger
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
lemons,
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.
505.
oo0cberrg
tUine.
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
five
years,
yet
you
may
decant
after
a
year: of
course
the
prod-
uct
will
be
inferior.
506.
Sparkling
<>oo0eberrg
tUine.
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
water,
and
squeeze
the
fruits
through
a
sieve,
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-
together
fifty
quarts
of
fluid:
cover
the
tub
with
a
cloth,
and
let
it
stand
undisturbed
two
days
in
a
temperature
not
below
6o
p
F.