When the weather is dry, gather gooseberries about the time they
are half ripe; pick them clean, put the quantity of a peck into a
convenient vessel, and bruise them with a piece of wood, taking as
much care as possible to keep the seeds whole. Now, having put the
pulp into a canvass-bag, press out all the juice; and to every gallon
of the gooseberries add about three pounds of fine loaf-sugar: mix
the whole together by stirring it with a stick, and as soon as the
sugar is quite dissolved, pour it into a convenient cask, which will
hold it exactly. If the quantity be about eight or nine gallons,
let it stand a fortnight; if twenty gallons, forty days, and so on
in proportion; taking care the place you set it in be cool. After
standing the proper time, draw it off from the lees, and put it into
another clean vessel of equal size, or into the same, after pouring
the lees out, and making it clean; let a cask of ten or twelve
gallons stand for about three months, and twenty gallons for five
months, after which it will be fit for bottling off.