Gooseberry Wine. No. 3.
A pound of sugar to a pound of fruit: melt the sugar, and bruise the gooseberries with an apple-beater, but do not beat them too small. Strain them through a hair strainer, and put the juice into an earthen pot; keep it covered four or five days till it is clear: then add half a pint of the best brandy or more, according to the quantity of fruit, and draw it out into another vessel, letting it run into a hair sieve. Stop it close, and let it stand one fortnight longer; then draw it off into quart bottles, and in a month it will be fit for drinking.
Gooseberry Wine. No. 4.
Proceed as directed for white currant wine, but use loaf-sugar. Large pearl gooseberries, not quite ripe, make excellent champagne.
Grape Wine.
Pick and squeeze the grapes; strain them, and to each gallon of juice put two gallons of water. Put the pulp into the measured water; squeeze it, and add three pounds and a half of loaf-sugar, or good West India, to a gallon. Let it stand about six weeks; then add a quart of brandy and two eggs not broken to every ten gallons. Bung it down close.
Lemon Wine.
To every gallon of water put three pounds and a half of loaf-sugar; boil it half an hour, and to every ten gallons, when cold, put a pint of yest. Put it next day into a barrel, with the peels and juice of eight lemons; you must pare them very thin, and run the juice through a jelly-bag. Put the rinds into a net with a stone in it, or it will rise to the top and spoil the wine. To every ten gallons add a pint of brandy. Stop up the barrel, and in three months the wine, if fine, will be fit for bottling. The brandy must be put in when the wine is made.