Gooseberry Wine No 2

To three quarts of full grown gooseberries well crushed put one gallon

of water well stirred together for a day or two. Then strain and squeeze

the pulp, and put the liquor immediately into the barrel, with three

pounds and a half of common loaf-sugar; stir it every day until the

fermentation ceases. Reserve two or three gallons of the liquor to fill

up the barrel, as it overflows through the fermentation. Put a bottle of

brandy into the cask, to season it, before the wine; this quantity will

be sufficient for nine or ten gallons. Be careful to let the

fermentation cease, before you bung down the barrel.

The plain white gooseberries, taken when not too ripe, but rather the

contrary, are the best for this purpose.