weeks it will be fit for
bottle. Let it stand about six months before you drink it. If you like,
it may be drawn from the cask, and it will be fit for use in that way in
about two months.

_Ginger Wine._ No. 3.

To ten gallons of water put eight pounds of loaf-sugar and three ounces
of bruised ginger; boil all together for one hour, taking the scum off
as it rises; then put it into a pan to cool. When it is cold, put it
into a cask, with the rind and juice of ten lemons, one bottle of good
brandy, and half a spoonful of yest. Bung it up for a fortnight: then
bottle it off, and in three weeks it will be fit to drink. The lemons
must be pared very thin, and no part of the white must, on any account,
be put in the cask.

_Ginger Wine._ No. 4.

To every gallon of water put one pound and a half of brown sugar and one
ounce of bruised ginger, and to each gallon the white of an egg well
beaten. Stir all together, and boil it half an hour; skim it well while
any thing rises, and, when milk-warm, stir in a little yest. When cold,
to every five gallons, put two sliced lemons. Bottle it in nine days;
and it will be fit to drink in a week.

_Gooseberry Wine._ No. 1.

To every pound of white amber gooseberries, when heads and tails are
picked off and well bruised in a mortar, add a quart of spring water,
which must be previously boiled. Let it stand till it is cold before it
is put to the fruit. Let them steep three days, stirring them twice a
day; strain and press them through a sieve into a barrel, and to every
gallon of liquor put three pounds of loaf-sugar, and to every five
gallons a bottle of brandy. Hang a small bag of isinglass in the barrel;
bung it close, and, in six months, if the sweetness is sufficiently gone
off, bottle it, and rosin the corks well over the top. The fruit must be
fall grown, but quite green.

_Gooseberry Wine._ No. 2.

To three quarts of full grown gooseberries well crushed put one gallon
of water well stirred together for a day or two. Then strain and squeeze
the pulp, and put the liquor immediately into the barrel, with three
pounds and a half of common loaf-sugar; stir it every day until the
fermentation ceases. Reserve two or three gallons of the liquor to fill
up the barrel, as it overflows through the fermentation. Put a bottle of
brandy into the cask, to season it, before the wine; this quantity will
be sufficient for nine or ten gallons. Be careful to let the
fermentation ce