add 6 gal. cold soft water that has been well boiled; stir well, and
covering the vessel close, let it stand 24 hours; add 30 lb. bright,
strong, moist sugar, stir well until it is dissolved, and in 3 days
more strain the liquor into your cask upon the thin rinds of 8 lemons
and 1 oz. bitter almonds, blanched, and beaten with a spoonful of
water in a stone mortar. When you have filled the cask, cover the
bung-hole with a tile, and let the liquor work over; when it has
ceased fermenting, pour in 3 pints French brandy and 4 oz. sugar
candy, and stop it up for a year; then bottle it, seal the corks, and
keep it 12 months.
_Burgundy Cup._--(_a_) 1 bot. ordinary Burgundy, ½ gill ordinary
brandy; 4 fresh black currant leaves or buds, steeped in the brandy
2 hours; sweeten with 1 oz. powdered sugar candy; when all well
blended, strain the leaves; add bottle of aerated lemonade, and, just
before serving, 1 lb. ice, in small lumps.
(_b_) Peel and juice of 2 lemons; 1 qt. seltzer water; 2 bot.
Burgundy; sugar to taste; when well iced, draw out the peel and serve.
_Buttered Jack._--Take a brass pan, put in ½ lb. lump sugar, 1 glass
sherry, and 1 lb. fresh butter to melt; beat up 6 fresh eggs well
with a little sherry, and having moderately cooled the pan with 2
bot. light dinner sherry, add the eggs while gently stirring, and
place on the hob till quite hot, taking care not to let it boil;
sweeten to taste. The pan must not be too hot when pouring in the
eggs, or they will curdle.
_Cardinal._--The same as Bishop. Substitute claret for port wine.
_Chablis Cup._--(_a_) Dissolve 5 lumps sugar in 1 pint boiling water;
add a little thin lemon peel; when cool, add wineglass of dry sherry,
1 bot. Chablis, and 1 lb. ice.
(_b_) Put 1 bot. Chablis and a liqueur glass of chartreuse,
maraschino, or noyeau, into a jug embedded in ice; add a lump of ice;
immediately before serving add a bottle of seltzer water.
_Champagne Cup._--(_a_) 1 qt. bot. champagne, 2 bot. soda water, 1
liqueur glass of brandy or curaçao, 2 tablespoonfuls powdered sugar,
1 lb. pounded ice, and a sprig of green borage.
(_b_) 1 bot. champagne (iced); 1 gill Amontillado; liqueur glass of
citronelle or maraschino; juice and paring of a Seville orange or
lemon, rubbed on sugar; verbena and cucumber; sugar to taste; 1 bot.
seltzer water.
(_c_) 1 bot. sparkling champagne (iced), 1 bot. soda water (iced),
2 oz. powdered loaf sugar, sprig of borage and balm, juice and thin
peel of one lemon; pour the champagne on the lemon, sugar, and herbs;
cover the vessel, which is in ice, till the sugar is dissolved; add
the soda water.
_Cherry Brandy._--(_a_) Take ripe black geans (Scotch wild cherries);
pick off the stalks, and pick over the fruit as for a tart, but do
not wash them. Half fill large wide-mouthed bottles with layers of
fruit and pounded white sugar, weight for weight; fill up with good
French brandy; cork well, and the longer it stands the finer it is.
Bruise a few of the fruit, so as to crack the stones. It is useless
to attempt to make good liqueurs with anything but French brandy,
and that of the best. If you cannot procure black geans, use fine
Morella cherries, each of which must be wiped and pricked with a bone
stiletto or knitting needle. In this case the cherries are a good
dessert dish.
(_b_) Get the largest Morella cherries, cut off half the stalk,
pricking each cherry with a needle, and putting them into a
wide-mouthed bottle. Add ¾ of the weight of the cherries in white
candy sugar bruised, between the layers of the cherries, until full;
add a gill of noyeau, and then fill up with French brandy; cork
tight, and tie a bladder over the bottle.
(_c_) Having cut off half the stalks of some Morella cherries, put
them very gently in and ¾ fill a wide-mouthed glass bottle that
contains 1 qt. Add 4 oz. white sugar candy finely powdered, fill
close up with the best brandy, adding one clove, 2 dr. dried Seville
orange peel, and 1 dr. cinnamon. The three last ingredients to be
taken out in 14 days; then fill up the vacant space with brandy, and
cork carefully.
_Cider._--Bottling.--Cider or perry, when bottled in hot weather,
should be left a day or two uncorked, that it may get flat; but if
too flat in the cask, and soon wanted for use, put into each bottle
a small lump or two of sugar candy, or four or five raisins. Cider
should be well corked and waxed, and the bottles put upright in a
cool place.
Restoring Flavour.--(_a_) Cider, 1 hhd.; rum, weak flavoured, 2
gal.; alum, dissolved, 1 lb.; honey, or coarse sugar, 15 lb.; bitter
almonds, ½ lb.; cloves, ½ lb. Mix, and after a few days fine it down
with isinglass.
(_b_) To fine and improve the flavour of 1 hhd., take ½ oz.
cochineal, 1 lb. alum, and 3 lb. sugar candy; bruise them all well in
a mortar, and infuse them in 1 gal. good French brandy for a day or
two; then mix the whole with the cider and stop it close for 5 or 6
months. After which, if fine, bottle it off.
_Cider Cup._--(_a_) 1 bot. cider, 1 bot. soda water, 2 glasses
sherry, powdered sugar, sprig of borage.
(_b_) 2 bot. sparkling cider, ½ gill curaçao, ½ gill brown brandy,
¼ lb. sugar; the juice, strained, and the peel of one lemon, rubbed
on sugar; slice of cucumber; pour ½ pint boiling water on the sugar;
when dissolved and cool, add the brandy, cucumber, liqueur, and
juice; in a few minutes add the cider and 1 qt. shaven ice; use
immediately.
(_c_) Grate into a cup some nutmeg and a little ginger; add a
well-browned toast, a glass or two of sherry, sugar to taste; add a
bottle of cider, poured on slowly. It may be drunk at once.
_Claret Cup._--(_a_) 1 bot. claret, 1 bot. soda water, ½ lb. pounded
ice, 4 tablespoonfuls powdered sugar, ¼ teaspoonful grated nutmeg, 1
liqueur glass maraschino, and a sprig of green borage.
(_b_) To 1 bot. ordinary claret add 1 bot. soda water, a glass of
sherry or curaçao, the peel of a lemon cut very thin, powdered sugar
according to taste. Let the whole remain an hour or two before
serving, and then add some lumps of clear ice.
(_c_) To (_b_) add a few slices of cucumber, or some sprigs of borage
instead of the cucumber.
(_d_) As (_b_), except the lemon peel, for which substitute, when in
season, a pint of ripe raspberries or 4 or 5 peaches or nectarines,
cut in slices.
(_e_) 2 bot. claret, 1 of sparkling champagne, wine glass of
maraschino or citronelle; borage, balm, and sugar to the flavour
required; ice well, and before serving add 2 bot. seltzer water.
(_f_) 2 bot. claret, 1 pint dry sherry, ½ gill brandy, 1 bot.
champagne (iced); ½ gill noyeau; infuse some borage and balm leaves
in the sherry; when sufficiently herbed, strain; add this to the
claret, sweeten to taste, add the noyeau and spirit, ice up; just
before serving, add 2 bot. iced potash water, 1 pint shaven ice, and
the champagne; serve immediately.
(_g_) Peel one lemon fine, cover with pounded sugar, pour over a
glass of sherry; add 1 bot. claret, sprig of verbena, and bottle of
iced soda water.
_Clary Wine._--Mix 9 gal. cold soft water with 6 lb. honey, 30 lb.
best loaf sugar, and the whites of 12 eggs beaten to a froth; boil
1½ hour, skimming and stirring nearly the whole time. Put the liquor
into a cooler, and add 14 qt. clary tops in flower; work it at the
proper temperature with good fresh ale yeast, keeping it closely
covered, and stirred well. Pick, stone, and cut in pieces, 14 lb.
good Malaga raisins, pour on them 3 gal. lukewarm water, that has
been well boiled; stir well, and let steep 5 days; then press the
fruit in a hair bag, strain the liquor, and put it into a sweet 10
gal. cask; strain the liquor from the flowers, add to it the rinds
of 10 lemons pared thin, and their juice strained, and put this
into the cask, filling up, and keep it open 3 or 4 days, until the
fermentation has entirely ceased. Then add 2 qt. French brandy, and
stop it up for 3 months, after which rack it off into a clean vessel,
filter the lees, and fill the same cask again, adding 6 oz. sugar
candy bruised, and 1 oz. isinglass dissolved in 2 qt. of the wine.
Stop it up securely, and keep it 18 months in a cool dry cellar; then
bottle it, seal the corks, and in a year more it will be fit for use.
_Coltsfoot Wine._--Boil 1 gal. water with 2½ lb. moist sugar and the
beaten white of an egg, for ¾ hour; pour the boiling liquor on ¼ peck
of fresh-gathered coltsfoot flowers and 1 lb. raisins stoned and cut
small. Cover the vessel close, and let the ingredients infuse for 3
days, stirring thrice daily; then add a tablespoonful of yeast, keep
it well mixed and covered close until it has worked freely; then
strain into a cask upon ½ oz. best bruised ginger and the rind of
half a Seville orange; let it remain open, covering the bung-hole
with a tile until it has ceased fermenting; add a gill of French
brandy, stop it up securely, and keep it for 12 months, then bottle
it and use it 6 months later.
_Corn Beer._--5 gal. water, 2 qt. molasses, 1 qt. sound corn. Put
all into a keg and shake well; in a few days fermentation will have
been brought on as nicely as with yeast. Keep it bunged tight. It
may be flavoured with oil of lemon, &c. The corn will last five or
six makings. If it gets too sour, add more molasses and water in the
above proportions. This drink is cheap, healthy, and there is no
better with yeast.
_Cottage Beer._-½ pint good wheat bran, 3 handfuls hops, 2
tablespoons yeast, 10 gal. water, 2 qt. molasses. Boil bran and hops
in the water until both sink to the bottom; strain through a hair
sieve; when lukewarm put in the molasses and stir till it is melted.
Put in a cask; bung up, and it will be ready for use in a few days.
_Cowslip Syrup._--Take of fresh cowslip flowers, 12 oz.; boiling
water, 1 pint: infuse for 24 hours, strain, and then add ½ lb. white
sugar; boil it gently until it attains the consistence of a syrup.
The cowslip was at one time very highly celebrated for its narcotic
virtues; and cowslip water and infusion of cowslip have been much
recommended. The infusion is made in the following manner: ½ oz.
dried cowslip flowers, or 1 oz. fresh, must be put to stand in a
close vessel with 1½ pints boiling water for ½ hour, when it may be
drunk in the same manner as tea.
_Cowslip Wine._--(a) To 2 gal. water add 2½ lb. powdered sugar; boil
them ½ hour, and take off the scum as it rises; then pour it into a
tub to cool with the rinds of 2 lemons; when cold add 4 qt. cowslip
flowers to the liquor with the juice of 2 lemons. Let it stand in
the tub 2 days, stirring it every 2 or 3 hours, and then put it in
the barrel. Let it stand a month; bottle it, and put a lump of sugar
into each bottle. It makes the best wine to have only the tops of the
peeps.
(_b_) To 6 gal. water add 21 lb. lump sugar and the whites of 2 eggs;
boil it (taking off the scum as it rises) till it clears itself,
which will be in about ½ hour; when nearly cold add 24 qt. cowslips,
the rinds of 2 lemons, and a spoonful of brewers’ yeast spread upon
toast. Let it ferment for 3 days, stirring it twice or thrice a day,
and then put it into a barrel, adding 1 pint of brandy, and cork it
tight. When it has done fermenting, which will be in about 3 weeks,
put into the cask a syrup made of 6 lemons and 1½ lb. sugar, which
has stood till cold. Let it stand 4 months, when you may bottle it
for use. Take out the rinds of the lemons before you put it into the
cask.
_Cream Mead._--A very agreeable drink may be prepared for
convalescents as follows:--Dissolve 3 lb. white sugar in ½ gal.
boiling water, and while cold add 3 oz. tartaric acid previously
dissolved in 1 pint cold water. Now add the whites of 3 eggs well
beaten; flavour to taste, and bottle. When it is to be used, stir in
a few grains of soda bicarbonate, and a delicious effervescing drink
is the result.
_Currant Wine._--Gather the currants on a fine day, and, when they
are fully ripe, pick them from the stalks, and squeeze out all the
juice through a clean muslin bag. To 1 gal. juice put 2 of cold
water, and 2 tablespoonfuls yeast. Let it work 2 days, then strain
through a hair sieve, and, to 1 gal. liquor, add 3 lb. powdered
sugar; stir all well together, put it into a clean cask, and to every
gallon add 1 wineglassful brandy. Close the cask, and let it stand 3
months, then bottle.
_Damson Wine._--Boil 10½ gal. pure river water with 32 lb. strong
moist sugar, and the whites of 10 eggs well beaten, for ½ hour,
skimming well; then add 32 qt. ripe prune damsons well picked from
the stalks, and stoned, and boil them ½ hour longer, skimming and
stirring, until the liquor is beautifully bright. Strain it off the
fruit in a fine hair-sieve into your cooler, and when at the proper
temperature, work it with fresh yeast, spread on a toast, 3 or 4
days. Then draw it off the sediment, put it into the cask, filter
the lees, and fill up, letting it work out at the bung. When it has
ceased hissing, put to it 1 qt. French brandy, and stop it up safely,
pasting paper over the bung. Let it stand 6 months, then rack it
off, filter the lees through flannel twice folded, and filling the
cask again, add 1 oz. isinglass, dissolved in 2 qt. of the wine.
Secure the bung well, and let it remain 2 years; then draw it off and
bottle, sealing the corks. This being a rich wine should not be drunk
until it has been bottled 2 years or more.
_Dandelion Tea._--Pull up 6 or 8 dandelion roots, according to size,
and cut off the leaves; well wash the roots and scrape off a little
of the skin. Cut them up into small pieces and pour on 1 pint boiling
water. Let them stand all night, then strain through muslin, and the
tea is ready for use. It should be quite clear, and the colour of
brown sherry. 1 wineglassful should be taken at a time. The decoction
will not last good for more than 2-3 days, and therefore it must only
be made in small quantities.
_Egg Flip._--(_a_) Boil 3 qt. ale with a little nutmeg; beat 6 eggs
and mix them with a little cold ale; then pour in some of the hot
ale, and return it several times to prevent it curdling; stir it
well, and add a piece of butter and a glass of brandy, with sugar,
nutmeg, and ginger to taste. A few cloves are an improvement.
(_b_) Break 2 fresh eggs into a jug, to which add 4 teaspoonfuls
sugar, a little grated nutmeg and ginger. Some put a little allspice.
Beat the eggs, sugar, and spices well up with a fork. Place 1 qt. ale
on the fire in a pan, and when warm pour a little of the ale into the
jug, and again well beat the eggs, &c. Then pour all the ale out of
the pan into the jug, and from the jug into the pan, backwards and
forwards several times, until the whole is well mixed. Heat the ale
again if not hot enough, and sweeten to taste. It is best drunk warm.
A little rum may be added for those who like it, and more than 2 eggs
put in a quart of ale if desirable--say 3 or 4. Care must be taken
not to let the ale boil, or it will be spoiled.
(_c_) Beat 2 eggs with a little water and 1½-2 oz. sugar; add a
little grated nutmeg or allspice or cloves. Boil 1 pint sound ale,
and when boiling pour it on the eggs, stirring the mixture the
while; pour it backwards and forwards, and if it does not become
thick, put it on the fire, carefully stirring until it does so.
(_d_) The yolks of 8 eggs well beaten up, powdered sugar, and a
grated nutmeg; extract the juice from the rind of a lemon by rubbing
loaf sugar upon it; put the sugar, a piece of cinnamon, and 1 qt.
strong beer into a saucepan, take it off the fire when boiling, pour
into it 1 glass cold beer, or a glass of gin if agreeable; put it
into a jug, and pour it gradually among the yolks of the eggs, &c.,
stirring all the time; add sugar if required. Pour the mixture as
swiftly as possible from one vessel to the other till a white froth
is obtained.
_Elderberry Wine._--(_a_) Gather your elderberries when quite ripe,
bake them in an oven prepared for bread, then strain the juice; for
every quart of juice take 1 gal. water, and boil in it ½ lb. moist
sugar for 1 hour, skimming it carefully, and adding more water to
make up for the evaporation, so as to leave at the end 1 gal. syrup.
When cool, add the juice, spread a toast thickly with yeast, put it
in, and let it ferment for a week in an open vessel; then pour it
into a cask, with 1 lb. raisins, and 1 oz. each sugar and allspice.
Let it stand 3 months, strain and bottle, adding ½ pint brandy at the
last moment.
(_b_) To 3 qt. of berries put 1 gal. water; boil the berries for 15
minutes, then strain; boil not quite 3 lb. of sugar to the gallon for
45 minutes; and then add some ginger and cloves according to taste.
_Elder-flower Wine._--To 1 gal. water put 4 lb. white sugar, ½ pint
elder flowers _loosely_ packed, and one tablespoonful of yeast. Mix
and put all in a barrel, stirring the whole every morning for a week;
then stop it up close, and it will be ready to bottle in 6 weeks.
_Ginger Beer._--(_a_) 1¼ lb. lump sugar, ¾ oz. ginger well pounded,
the peel of 1 lemon cut very thin; put them into a pitcher, then add
11 pints boiling water; stir the whole, then cover it up. When cooled
till only milk warm, put 2 spoonfuls of yeast on a piece of toast,
hot from the fire; add the juice of the lemon. Let work 12 hours;
strain through muslin and bottle. Will be fit to drink in 4 days.
(_b_) 2 lb. loaf sugar, 2 oz. bruised ginger, 1 lemon; put all
together and pour 2 gal. boiling water on it; let stand one day, then
strain, and put 2 spoonfuls of yeast to it; bottle.
(_c_) To 10 gal. water put 12 lb. sugar, 6 oz. bruised ginger
(unbleached is the best). Boil 1 hour, put into a barrel with 1 oz.
hops and 3 or 4 spoonfuls of yeast. Let stand 3 days; then close the
barrel, putting in 1 oz. isinglass. In a week it is fit for use. Draw
out in a jug and use as beer.
(_d_) The rinds of 3 lemons pared very thin, 1½ oz. cream of tartar,
¼ lb. ginger (bruised), 3½ lb. loaf sugar, 2½ gal. boiling water. Let
all stand till milk warm; then add a dessertspoonful of yeast. Let
remain all night, then strain off, and add ½ pint brandy. Bottle in
very clean half-pint glass bottles, and tie down the corks. It will
be ready for drinking in a week’s time. Lemon juice may be added, if
desired.
(_e_) 18 gal. water, 24 lb. sugar, 24 lemons, whites of 18 eggs, 2
lb. ginger, 1 oz. isinglass, 3 tablespoonfuls yeast. Boil the water
and sugar, add the whites of eggs; when coming to the boil, add the
ginger; boil for ½ hour, then add the lemon peel and juice; boil
for 10 minutes, strain into a tub, add the isinglass; when nearly
cold, add the yeast; when done fermenting, close up. Let stand for a
fortnight, then bottle.
(_f_) Put 4 lb. loaf sugar in a crock, also 6 lemons (sliced), 5
oz. cream of tartar, 4 oz. ground ginger, 24 cloves in a small bag;
pour on the above 4 gal. boiling water; cover up close. When nearly
cold, whisk in the whites of 3 eggs, then add 3 tablespoonful a good
yeast on a slice of toast; ferment 24 hours, then strain and skim and
bottle off. Lay the bottles on their sides for 24 hours.
(_g_) White sugar, 5 lb.; the juice and peel of 3 or 4 lemons; ginger
(bruised), 5 oz.; Water, 4½ gal. Boil the ginger in 1 gal. of the
water for ½ hour, with the peels of the lemon, then add the sugar,
and lemon juice, with the remainder of the water at a boiling heat,
and strain through a cloth; when cold, add the quarter of the white
of an egg, beaten up with a small quantity of the liquid. Let the
whole stand 4 days, and bottle. Will keep good many months.
(_h_) Crush 12 oz. best ginger, and put it in a large tub; boil 8
gal. water and pour thereon; add 5 lb. best white sugar, 1 oz. cream
of tartar, and 1 oz. tartaric acid; stir the whole up with a stick
till the sugar is dissolved; allow it to stand till milk warm, then
add 1 gill brewers’ yeast; stir this in, let it stand for 12 hours,
or until a scum forms on the top, then drain it off; clear by means
of a tap about an inch from the bottom of the tub; whisk the white of
an egg to a froth, and mix it with a teaspoonful of the essence of
lemon; strain through a flannel cloth; bottle and tie down.
(_i_) 5 gal. water, ½ oz. tartaric acid, 4 lemons, sliced thin, 12
oz. ginger, ¾ oz. cream tartar, whites of 2 eggs, ½ oz. compressed
yeast, 5 lb. sugar. Proceed as (_h_).
(_j_) 8 gal. boiling water, 5 lb. best white sugar, ½ oz. cream
tartar, white of egg beaten to a froth, ½ lb. best ginger, 2 oz.
tartaric acid, 1 teaspoonful essence lemon, 1 gill brewers’ yeast.
Leave to work 24 hours before bottling.
_Ginger Brandy._--1 lb. raisins, the rind of one lemon, and ¾ oz.
bruised ginger. Steep them in 1 qt. best French brandy, strain, and
add 1 lb. powdered loaf sugar.
_Ginger Wine._--(_a_) Boil together 3 gal. water and 10 lb. loaf
sugar; then turn it out to cool, except 1 qt., in which boil for ½
hour the thin rind of 3 large lemons and 1 Seville orange, with 4
oz. pounded ginger, and 4 oz. raisins; when nearly cold, mix all
together, adding the juice of the orange and lemons, 1 oz. isinglass,
and 2 tablespoonfuls yeast; put into a cask, and stir daily for 2
days, or till the fermentation ceases; then close, and leave for
6 weeks; rack carefully into a clean cask, and leave for another
month; then bottle. If required to be strong, you must add (after the
fermentation ceases) 1 bot. brandy.
(_b_) 4 gal. water, 7 lb. sugar, boil ½ hour, skimming frequently;
when the liquor is cold, squeeze in the juice of 2 lemons; then boil
the peels with 2 oz. white ginger in 3 pints water, 1 hour; when cold
put all into the cask, with 1 gill finings and 3 lb. Malaga raisins;
bung; let it stand 2 months, then bottle. March is considered the
proper time to make it, and it would be better if you were to add a
little brandy to each bottle.
(_c_) To 7 gal. water put 19 lb. sugar, and boil it for ½ hour,
removing the scum as it rises; then take a small quantity of the
liquor, and add to it 9 oz. best ginger bruised. Put it all together,
and when nearly cold, chop 9 lb. raisins very small, and put them
into a 9 gal. cask; slice 4 lemons into the cask, after taking out
the seeds, and pour the liquor over them, with ½ pint fresh yeast.
Leave it unstopped for 3 weeks, keeping it filled up, and in about 6
or 9 weeks it will be fit for bottling.
(_d_) To 37 qt. water add 1¼ lb. best white ginger, well bruised, 27
lb. sugar, loaf or moist, and the rinds of 12 lemons thinly pared;
boil together 1 hour, taking off the scum as it rises in the copper.
Strain off when cool, ferment it with 2 tablespoonfuls of yeast
and let remain until next morning, then put it into the cask with
the rinds and the juice of the lemons (observe to strain the juice
first), the ginger, and 3 lb. good raisins broken open. Stir once a
day for 10 days, then add 1 oz. isinglass. Care must be taken not to
bung the cask quite close until the fermentation has ceased; bottle
in 6 or 8 weeks, and use. The rinds of the lemons are to be boiled,
but _not_ the juice: that is to be put into the cask _without_ having
been boiled.
_Gin Sling._--Take a large tumbler or silver tankard, put into it
a liqueur glass of maraschino of noyeau or of plain syrup (made by
dissolving in spring water as much pounded loaf sugar as it will
possibly take up). Half fill the tankard with little blocks of ice,
and put in a thin paring of the outer yellow skin of a lemon. Then
add a sufficient quantity of unsweetened gin to suit the taste. Now
empty into the tumbler the contents of a bottle of soda water, and
stir well up with a tablespoon to amalgamate the whole. A sprig of
borage with one blue flower may be added.
_Gooseberry Wine._--(_a_) To 1 lb. gooseberries, when picked and
bruised, put 1 qt. fresh cold spring water; let stand 3 days,
stirring two or three times a day. To 1 gal. juice put 3 lb. loaf
sugar in a barrel, and when it has done working, to every 20 qt. of
liquor put 1 qt. brandy and a little isinglass. The gooseberries
should be picked when they are just changing colour, and may be of
any sort or kind. It should stand in the barrel 6 months. Taste
frequently, and bottle when the sweetness is sufficiently gone off.
(_b_) To 10 gal. cold water take 10 gal. unripe large gooseberries,
cut them in halves, and throw them into the water; let them lie 4 or
5 days, frequently stirring; strain off the liquor, and add 30 lb.
white sugar; dissolve the sugar, strain the whole into a cask. It
will probably remain in a state of fermentation for 2 months; when
that has subsided, bottle.