CHAMPAIGNS FROM THE GOOSEBERRY. 
553 
CHAMPAIGNE FROM THE GOOSEBERRY. 
BY V W. LOUDON, OP JANESVILLE, 
Take large, fine gooseberries that are full grown, but not yet 
beginning to turn red, and pick off their tops and tails. Allow a 
gallon of clear soft water to every three pounds of gooseberries; 
put them into a large, clean tub, pour on a little of the water, 
pound and mash them thoroughly with a wooden beetle, add 
the remainder of the water, and give them a hard stirring; 
cover the tub with a cloth, and let them stand four days, stir¬ 
ring it frequently and thoroughly to the bottom; strain the 
liquor into another vessel, and to each gallon of liquid add four 
pounds of fine loaf sugar, and to every five gallons a quart of 
the best French brandy. Mix the whole well together, and put 
into a clean cask that will just hold it. It should be filled full 
—place the cask in a cool cellar on its side, and lay the bung 
loosely on top; secure the cask firmly, so that it cannot, by 
chance, be moved or shaken, as the least disturbance will in¬ 
jure the wine. Let work for fortnight, or till the fermentation 
is over, and the hissing has ceased, then bottle it, and drive in 
the corks tightly; lay the bottles on their sides, and in six 
months it will be fit for use. 
