Take gooseberries before they are ripe, crush them with a mallet in
a wooden bowl, and to every gallon of fruit put a gallon of water;
let it stand two days, stirring it well; squeeze the mixture with
the hands through a hop-sieve; then measure the liquor, and to every
gallon put 3½ lbs. of loaf sugar; mix it well in the tub, and let
it stand one day; put a bottle of the best brandy into the cask;
which leave open five or six weeks, taking off the scum as it rises;
then make it up, and let it stand one year in the barrel before it is
bottled.
The proportion of brandy to be used for this liquor, is one pint to 7
gallons.