Gooseberry Wine.—(a) To 1 lb. gooseberries, when picked and bruised, put 1 qt. fresh cold spring water; let stand 3 days, stirring two or three times a day. To 1 gal. juice put 3 lb. loaf sugar in a barrel, and when it has done working, to every 20 qt. of liquor put 1 qt. brandy and a little isinglass. The gooseberries should be picked when they are just changing colour, and may be of any sort or kind. It should stand in the barrel 6 months. Taste frequently, and bottle when the sweetness is sufficiently gone off.
(b) To 10 gal. cold water take 10 gal. unripe large gooseberries, cut them in halves, and throw them into the water; let them lie 4 or 5 days, frequently stirring; strain off the liquor, and add 30 lb. white sugar; dissolve the sugar, strain the whole into a cask. It will probably remain in a state of fermentation for 2 months; when that has subsided, bottle.
Greengage Wine.—Take 40 qt. ripe greengage plums, stone them, and press the fruit in a tub; pour 10 gal. boiling water on, and let them lie till the following day. Boil them with the liquor and 25 lb. of good loaf sugar, ½ hour, skimming well, then add the whites of 8 eggs well beaten, and boil 20 minutes longer, skimming until the liquor is quite clear. Break the stones, put the shells and kernels into the cooler, strain the liquor through a sieve upon them hot, cover close, and when properly cooled, add a toast well covered with thick fresh yeast, and let it ferment 4 or 5 days, stirring it twice each day. Let it settle, take off the scum, and put the clear liquor into the cask, upon 6 oz. of white sugar candy, the thin rinds of 4 Seville oranges and 4 lemons, and 6 lb. of Smyrna raisins stoned and cut in pieces. Filter the lees and add them to the rest, filling the cask; put paper and a tile over the bung-hole, and let it work out. When fermentation has ceased, add 3 pints of French brandy, and stop it up securely for 12 months; then rack it off, filter the lees, and fill the cask again, adding 1 oz. of best isinglass dissolved, and 4 or 5 oz. of white sugar candy bruised. Secure the bung well.
Hop Beer.—4 lb. sugar, water q.s., 6 oz. hops, 4 oz. ginger, bruised. Boil the hops for 3 hours with 5 qt. water, then strain; add 5 more qt. water and the ginger; boil a little longer, again strain, add the sugar, and when lukewarm add 1 pint yeast. After 24 hours it will be ready for bottling.
Horehound Beer.—To make 6 gal., make an infusion of 1½ oz. quassia with a dozen sprigs of horehound; boil with part of this liquid 24 cayenne pods for 20 minutes, then add 6 fl. oz. lime juice and 1½ oz. licorice (dissolved in cold water); strain the mixture and put with it 6 gal. cold water, with 2 lb. brown sugar, colouring with burnt sugar; allow the whole to work 4 days. Now take 2 qt. of it, warm it rather warmer than new milk, mix with this 8 tablespoonfuls good brewers’ yeast, and stand in a warm place till in a brisk state of fermentation; mix it with the rest of the liquor, and in a few hours it will be all in full work. Give it a stir twice a day for the first two days to promote fermentation; keep it from contact with cold air for the following two days, and skim the top off as it gets yeasty. The beer must be now drawn off as clear as possible into a clean vessel by passing it through a filtering bag. Clean the tub well, and return the liquid to it, and add ½ dr. pure dissolved isinglass; stir the whole well together, and put a cloth over the tub, and also a lid on it, to exclude the air as much as possible; in 30 hours the beer may be bottled off. In summer this will be ripe and fit to drink in 8 days. A superior quality may be made by putting a small piece of sugar into each bottle just before corking.
Imperial Pop.—(a) 1 oz. cream of tartar, ¼ lb. lump sugar, the juice and peel of 1 lemon or less, according to taste. Pour over this 4 qt. of boiling water, and drink when cold.
(b) 1½ gal. boiling water, 1½ lb. best white sugar, 1 oz. best ginger, 1 oz. lemon juice. When cool, strain and ferment with 1 oz. yeast, and bottle.
Lawn Sleeve.—The same as Bishop. Substitute Madeira or sherry for port, with 3 glasses hot calves’-foot jelly.
Lemonade.—(a) Can be used in powders, and carried when out shooting, fishing, &c.: soda bicarbonate, 20 gr.; citric or tartaric acid, 15 gr.; sugar to taste—the sugar and soda in one glass, and the acid in another; mix.