WiNEB. 319 



Gooseberry wine. Ripe berries bruised 10 gall., water 30 

 gall, soak ^4 hours, strain ; to each gallon add Lisbon sugar 

 21b., and ferment. 



2. Bruised berries 801b., water 10 gall., soak for a day, strain; 

 to each gallon add loaf sugar 61b., and ferment. 



3. Juice 10 gall., water 20 gall., sugar TOlb. ; ferment. 



4. Berries lOOlb., brown sugar 81b., water a sufficient quantity 

 to fill a 15-gallon cask. Yields a good yellowish white, very 

 transparent wine. 



5. Green berries 401b., water 4 gallons, bruise together ; the 

 next day press out the juice; to every gallon add sugar 31b.; 

 ferment. Gooseberry wine yields on an average 11*84 in the 

 100 of spirit. The seeds left in the cake are washed and roasted 

 for coffee. 



Currant wine. Red currants 701b., bruised and pressed, 

 brown sugar 101b., water sufficient quantity to fill up a 15-gall. 

 cask. Yields a pleasant red wine, rather tart, but keeping well. 



2, White currants 1 sieve, red currants 1 gall., press; to each 

 gall, of juice add 3 gall, water; to 10 gall, liquor add 301b. 



Iugar, and ferment ; when you bung it up add brandy 21b. to 

 hch 10 gall, of wine. 

 [3. Juice 11 quarts, i. e. the produce of a sieve, sugar 201b., 

 rnter sufficient quantity to fill up a 9-gall. cask ; ferment, and 

 when it has done working, add brandy lib. ; for a half hogshead 

 use currants 3 sieves, sugar 841b., brandy 1 gall. Yields about 

 20-55 in the 100 of spirit. 



Black currant wine. Berries 201b., brandy 2 to 4lb., 

 water 12 lo 14 gall., yeast 2 spoonsful; fermented for eight days, 

 !ien bottled and well corked; pleasant but thick, rather vinous, 

 cooling, dark purple colour. 



2. Made into wine like the common currants. 



3. .Juice of boiled fruit and water p. aeq. ; to each quart of 

 liquor add sugar lib., and ferment. 



Mixed fruit wine. White currants 3 sieves, red gcxjsc- 

 'x.Tries 2 sieves, these should yield 40 pints of juice; to each 

 - illon add water 2 gall., sugar 31b. and a half; ferment. 



2. White, red, and black currants, cherries, especially black- 

 heart, raspberries, ana p. aeq. ; to each 41b. of the bruised fruit 

 «dd water 1 gall., steep for three days, press, and to each gallon 

 >f liquor ado yellow sugar 3lb. ; ferment, and when finished add 

 (o each 9 gall. 2 pints of l)randy ; if it does not fine soon enough, 

 to each 9 gallons add half an oz. of isinglass dissolved in a pint of 

 water. 



