542 



Improved Mode of 



To every pound of gooseberries (full grown, but not 

 changed colour lor ripening) well crushed, add one pint 

 of cold soft water; let them stand till they begin to ferment; 

 then press out the liquor, and to every quart of it add one 

 pound of loaf sugar : fill the cask quite full, and keep it full 

 up to the bunghole, so that the scum and yeast which are 

 formed on the wine may work out. When the strong fer- 

 mentation is over, but before it has done hissing, add to every 

 nine gallons half an ounce of the best isinglass, dissolved in 

 cold cider, and let it be well stirred about for a quarter of an 

 hour: after this, the wine must not be stirred or disturbed, 

 but, as soon as it is fine, it must be bottled in strong cham- 

 pagne bottles, and wired down. 



I am well aware that scientific chemists will say that the 

 finings ought not to be added until the wine has ceased to 

 ferment ; and in all other cases of wine-making I admit this 

 to be correct : but in the present case I find that it is best to 

 add the finings at the period I have named, as it is most de- 

 sirable to get the champagne fine as soon as possible; for, 

 upon this, and its being bottled, corked, and wired, the mo- 

 ment it is fine, depends the success of the process. If you 

 wish to colour it pink, pour some boiling water on some 

 cochineal, bruised, and put in a basin ; let it stand all night, 

 and then strain it through a piece of cloth, and add as much 

 as will give it the colour desired. 



It will be found a very difficult task to crush the gooseberries 

 sufficiently, unless a proper crushing mill is employed. I here 

 subjoin a plan of one I always use for crushing both gooseber- 

 ries and currants. The apparatus consists of a box with four 

 sides, but without either top or bottom. Fig. 98. shows the ends 



of two rollers, 9 in. in diameter, and 12 in. long, each; and 

 Jig.99. shows the wliole length of the same rollers, which ought 

 to be made of good clean ash ; for, if they be made of beech, 



