Gooseberry Wine No 3

A pound of sugar to a pound of fruit: melt the sugar, and bruise the

gooseberries with an apple-beater, but do not beat them too small.

Strain them through a hair strainer, and put the juice into an earthen

pot; keep it covered four or five days till it is clear: then add half a

pint of the best brandy or more, according to the quantity of fruit, and

draw it out into another vessel, letting it run into a hair sieve. Stop

it close, and let it stand one fortnight longer; then draw it off into

quart bottles, and in a month it will be fit for drinking.