\ A CLUSTER OF BERRIES 183 



GOOSEBERRY VINEGAR 



Let , two quarts crushed gooseberries (not fully ripe) 

 stand forty-eight hours in three quarts water, when press 

 and strain. Allow a pint of sugar to each gallon and 

 one tablespoon yeast for fermentation. 



GOOSEBERRY WINE 



Use fully grown but not thoroughly ripened berries, 

 removing blossoms and stems and bruising fruit without 

 crushing seeds or skins. To twenty pounds of berries add 

 two gallons rain-water, stirring and mashing fruit until it 

 is cleared from the skin. Let stand six hours then strain 

 free of seeds and skins and bring resulting juice to a boil.- 

 Have dissolved fifteen pounds sugar and add this to juice 

 as it heats. Meantime let seeds and skins be soaking in 

 a gallon of water. When the sugar and first liquor are at 

 boiling point add this second quantity, strained. Measure 

 it all and add sufficient water to bring whole quantity 

 up to five gallons. Let this ferment in cask, covering bung- 

 hole with cheesecloth and allowing room for fermentation. 

 When this has ceased stop the bung and let wine stand 

 six or seven months before using. 



GOOSEBERRY CHAMPAGNE 



Take well-filled-out but green berries and top and tail 

 them. To each three pounds allow one gallon soft water. 

 Place berries in a large crock or tub with a little of the 

 water and pound them heavily, mashing thoroughly. Add 

 the rest of the water then stir briskly. Cover with cloth 

 and for each of four days succeeding stir well and often. 

 Then strain off, adding to the clear liquor four pounds of 

 sugar for each gallon. Also, add to each five gallons one 

 quart best brandy. Mix and place in a cask, filling lat-. 

 terfuU. Place bung lightly on top — the cask on its side in 



