ase, before you bung down the barrel.

The plain white gooseberries, taken when not too ripe, but rather the
contrary, are the best for this purpose.

_Gooseberry Wine._ No. 3.

A pound of sugar to a pound of fruit: melt the sugar, and bruise the
gooseberries with an apple-beater, but do not beat them too small.
Strain them through a hair strainer, and put the juice into an earthen
pot; keep it covered four or five days till it is clear: then add half a
pint of the best brandy or more, according to the quantity of fruit, and
draw it out into another vessel, letting it run into a hair sieve. Stop
it close, and let it stand one fortnight longer; then draw it off into
quart bottles, and in a month it will be fit for drinking.

_Gooseberry Wine._ No. 4.

Proceed as directed for white currant wine, but use loaf-sugar. Large
pearl gooseberries, not quite ripe, make excellent champagne.

_Grape Wine._

Pick and squeeze the grapes; strain them, and to each gallon of juice
put two gallons of water. Put the pulp into the measured water; squeeze
it, and add three pounds and a half of loaf-sugar, or good West India,
to a gallon. Let it stand about six weeks; then add a quart of brandy
and two eggs not broken to every ten gallons. Bung it down close.

_Lemon Wine._

To every gallon of water put three pounds and a half of loaf-sugar; boil
it half an hour, and to every ten gallons, when cold, put a pint of
yest. Put it next day into a barrel, with the peels and juice of eight
lemons; you must pare them very thin, and run the juice through a
jelly-bag. Put the rinds into a net with a stone in it, or it will rise
to the top and spoil the wine. To every ten gallons add a pint of
brandy. Stop up the barrel, and in three months the wine, if fine, will
be fit for bottling. The brandy must be put in when the wine is made.

_Sham Madeira._

Take thirty pounds of coarse sugar to ten gallons of water; boil it half
an hour; skim it clean, and, when cool, put to every gallon one quart of
ale, out of the vat; let it work well in the tub a day or two. Then put
it in the barrel, with one pound of sugar-candy, six pounds of raisins,
one quart of brandy, and two ounces of isinglass. When it has done
fermenting, bung it down close, and let it stand one year.

_Orange Wine._ No. 1.

Take six gallons of water to twelve pounds of lump-sugar; put four
whites of eggs, well beaten, into the sugar and water cold; boil it
three quar