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Wine-maki.
to
her
country
and
to
good
taste
in
her
wine-
making
;
and
to
confine
herself
chiefly
to
the
making
of
simple
British
wines
from
British
fruit
with
British
names.
Nothing
is
more
objectionable
than
to
brand
wines
as
British
ports,
British
sherries,
English
claret,
and
so
on.
It
is
almost
as
insuflFer-
able
as
the
labelling
of
writers
as
Belgian
Shake-
speares,
English
Molieres,
French
Fieldings,
and
the
rest.
I
will
describe
the
method
of
preparing
a
few
typical
wines,
and
then
indicate
the
several
classes
in
which
the
various
British
wines
may
be
arranged.
To
make
Gooseberry
Wine.
—
Take
six
pounds
of
perfectly
ripe
gooseberries,
and
treat
them
as
directed
in
the
section
on
general
principles.
Allow
one
gallon
of
soft,
filtered,
or
distilled
water
;
four
pounds
of
sugar,
previously
made
into
a
syrup
with
part
of
the
water
;
and
one and
a
quarter
ounces
of
cream
of
tartar.
One
or
two
ounces
of
rectified
spirits
of
wine
may
be
added.
Each
of
these
several
ingredients
is
to
be
added
at
that
stage
of
the
fer-
mentation
indicated
in
the
section
on
general
principles.
To
make
sparkling
Gooseberry
Wine.
—
Proceed
as
in
the
last
recipe
;
but
do
not
allow
the
fermenta-
tion
quite
to
complete
itself
before
bottling
the
wine.
Add
to
each
bottle
a tiny
piece
of
sugar
of
about
the
size
of
a
pea.
Use
good
strong
bottles,
and
secure
the
corks
by
wiring
them.
It
is
some-
times
desirable
to
hasten
fermentation
in
the
vat
by
85