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Gooseberry, Currant, and Cherry Wine.
yeast, ami the juice of twelve lemons, which being pared,
must stand with two pounds of white sugar in a tankard,
and in the morning skim oft the top, and then put in the
water ; add the juice and rinds of fifty oranges, bat not
the white parts of the rinds, and so let it work all to-
gether two days and two nights; add two quarts of
Rhenish or white wine, and put it into your vessel.
Gooseberry Wine. Gather gooseberries in dry weather,
when they are half ripe, pick them, and bruise a peck
in a tub with a wooden mallet; then take a horse-hair
cloth, and press them as much as possible, without break-
ing the seeds. When all the juice is pressed out, to
every gallon of gooseberries, put three pounds of fine
dry powder sugar, stir it together till the sugar is dis-
solved, put it in a cask, which must be quite full : if ten
or twelve gallons, let it stand a fortnight; if a twenty
gallon cask, five weeks. Set it in a cool place, then
draw it off from the lees, clear the vessel of the lees,
and pour in the clear liquor again. If it be a ten
gallon cask, let it stand three months ; if a twenty gal-
lon, four months ; then bottle it off.
Currant II ine. Gather currants on a fine dry day,
■when the fruit is full ripe, strip and put them in a large
pan, and bruise them with a wooden pestle. Let them
stand in a pan or tub twenty-four hours to ferment; then
run it through a hair-sieve, and do not let your hand
touch the liquor. To every gallon of this liquor, put two
pounds and a halt of white sugar, stir it well together,
and put it in your vessel. To every six gallons, put in a
quart of brandy, and let it stand six weeks. If it is fine,
bottle it; if not, draw it oft' as clear as you can into
another vessel or large bottles; and in ’ a fortnight,
bottle it off.
Cherry Wine. Pull cherries when full ripe oft' the
stalks, and press them through a hair-sieve. To every
gallon of liquor, put two pounds of lump sugar beat fine,
*tir it together, and put it in a vessel, it must be full ;
