PRIVATE FAMILY RECEIPTS. 445 



of British Champagne, to enable it to merit such a 

 splendid title, in effervescence and sparkling, various 

 materials have been added, of which carbonic acid has 

 been the chief. 



My kind friend, of many, many years' standing, 

 Mrs. Gibbs, of Brompton, an experienced wine-maker, 

 has favoured me with the following receipts from her 

 practice, and that of her friends ; namely, on green 

 gooseberry, currant, elderberry, and mead wines. 



CURRANT WINE. Measure the juice from cur- 

 rants thoroughly ripe, and to every two quarts add 

 one gallon of cold water, and3|lbs. of moist sugar to 

 every gallon of the liquor. After standing two or 

 three days, and being stirred up occasionally, to aid in 

 dissolving the sugar, it may be casked. The cask 

 being filled up every three days, for a month or six 

 weeks, and the fermentation having nearly ceased, add 

 one quart of brandy to every ten gallons of wine, 

 and bung down. It will not be fit to bottle till a 

 year old. 



GREEN GOOSEBERRY WINE. To every pound of 

 gooseberries, when in the sound state, picked and 

 bruised, and one quart of water, let it stand three 

 days, stirring it twice every day. To every gallon of 

 liquor, when strained, add 31bs. of good loaf sugar, 

 (which possesses more saccharine strength than the 

 moist) ; cask it, and when fermentation shall have 

 ceased, add to every twenty quarts of wine one quart 

 of brandy; and a small quantity (say loz. to nine 

 gallons) of isinglass. The wine having stood nine 

 months, use stone bottles, as with this wine, those 

 of glass are apt to fly. 



