Bruise the gooseberries, when ripe, and to every quart put three
quarts of water; stir them well together, and let the whole stand for
24 hours, then strain it through a canvas bag.
To every gallon of liquor add 1 lb. of brown sugar, and stir them
well together before they are put into the cask. Proceed in all other
respects as before. This vinegar possesses a pleasant taste and
smell; but raspberry vinegar, which may be made on the same plan, is
far superior in these respects. The raspberries are not required to
be of the best sort, still, they should be ripe and well flavoured.