Put an ounce of roche alum beat very fine, into a large pan of
boiling hard water; place a few gooseberries at the bottom of a hair
sieve, and hold them in the water till they turn white. Then take out
the sieve, and spread the gooseberries between two cloths; put more
into the sieve, and repeat it till they are all done: Put the water
into a glazed pot until the next day, then put the gooseberries into
wide-mouthed bottles; pick out all the cracked and broken ones, pour
the water clear out of the pot, and fill the bottles with it, cork
them loosely, and let them stand a fortnight. If they rise to the
corks, draw them out and let them stand two or three days uncorked,
then cork them close again.