d let it remain till almost cold; then
put six spoonfuls of ale yest; stir it well together, and let it stand
two or three days, stirring two or three times each day. Then put it in
your cask, adding a quarter of a pint of lemon-juice; when it has done
working, bung it close, and, when fine, bottle it.

_Sham Champagne._

To every pound of ripe green gooseberries, when picked and bruised, put
one quart of water; let it stand three days, stirring it twice every
day. To every gallon of juice, when strained, put three pounds of the
finest loaf sugar; put it into a barrel, and, to every twenty quarts of
liquor add one quart of brandy and a little isinglass. Let it stand half
a year; then bottle it. The brandy and isinglass must be put in six
weeks before it is bottled.

_Cherry Wine._

Pound morella cherries with the kernels over-night, and set them in a
cool place. Squeeze them through canvas, and to each quart of juice put
one pound of powdered sugar, half an ounce of coarsely-pounded cinnamon,
and half a quarter of an ounce of cloves. Let it stand about a fortnight
in the sun, shaking it twice or three times every day.

_Another way._

Take twenty-four pounds of cherries, cleared from the stalks, and mash
them in an earthen pan; then put the pulp into a flannel bag, and let
them remain till the whole of the juice has drained from the pulp. Put a
pound of loaf sugar into the pan which receives the juice, and let it
remain until the sugar is dissolved. Bottle it, and, when it has done
working, you may put into each bottle a small lump of sugar.

_Cowslip Wine._ No. 1.

To twenty gallons of water, wine measure, put fifty pounds of lump
sugar; boil it, and skim it till it is very clear; then put it into a
tub to cool, and, when just warm, put to it two tea-spoonfuls of ale
yest. Let it work for a short time; then put in fifteen pecks of cut
cowslips, and the juice of twenty large lemons, likewise the outward
rinds pared off as thin as possible. Keep it in the tub two or three
days, stirring it twice each day. Then put it all together in a barrel,
cleansed and dried. Continue to stir twice a day for a week or more,
till it has done working; then stop it up close for three months, and
bottle it off for use.

The cowslips should be gathered in one day, and the wine made as soon as
possible after, as the fresh flowers make the wine of a finer colour
than when they are withered; but they will not hurt by being