i8o A GARDEN OF HERBS 



spoonful of yeast, two spoonfuls of Honey, and put them 

 into the Cask and then temper some Clay with Bay salt and 

 stop it up close. Ibid. 



CHERRY WINE. Pick off the stalks and stone your 

 cherries, press out the juice, and to each gallon put two 

 pounds of Sugar, put it in a Cask, set it a working, and when 

 it has done, stop it up for two months, then bottle it off, 

 putting a little Sugar, and after it has stood six weeks, it 

 will be fit for use. From The Receipt Book of Charles Carter, 

 Cook to the Duke of Argyll, 1723. 



GOOSEBERRY WINE. Let your Gooseberries be gathered 

 before they are too ripe, and to every twelve pounds of 

 gooseberries take six pounds of Sugar and a gallon of Water. 

 Stamp the Gooseberries and let them steep in the Water 

 twenty-four Hours; then strain them and put the liquor 

 into a Vessel, and let it stand close stopped up for two or 

 three Weeks, and if it prove fine, draw it off, otherwise let 

 it stand a Fortnight longer, and then bottle it ; but rack it 

 off, or use Isinglass if it be not sufficiently fine. 



PEARL GOOSEBERRY WINE. Bruise the Gooseberries 

 and let them stand all night ; the next morning let them be 

 squeezed or pressed out, set the Liquor to settle for six or 

 eight hours, then pour off so much as is clear, and to every 

 gallon of Liquor put three pounds of double-refined Sugar, 

 broken into small lumps. Put all into the Vessel with a 

 bit of Isinglass and stop it up. Let it stand three months, 

 and then bottle it, slipping in a Lump of double-refined 

 Sugar into each Bottle. This is called the fine Gooseberry 

 Wine. Ibid. 



DAMSON WINE. Put two pounds and a half of Sugar to 

 every gallon of Water ; boil them for three-quarters of an 

 Hour, and scum them very well, and to every gallon put 

 five pints of Damsons stoned. Boil them till the Liquor is 

 of very fine colour, then strain it through a fine sieve, work 

 it for three or four days in an open Vessel, then pour it off 



