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Sham Champagne

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)







To every pound of ripe green gooseberries, when picked and bruised, put

one quart of water; let it stand three days, stirring it twice every

day. To every gallon of juice, when strained, put three pounds of the

finest loaf sugar; put it into a barrel, and, to every twenty quarts of

liquor add one quart of brandy and a little isinglass. Let it stand half

a year; then bottle it. The brandy and isinglass must be put in six

weeks before it is bottled.











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