a proper state. The wines should be fine and brilliant, or they will never brighten after. The bottles must be all sound, clean, and dry, with plenty of good sound corks. The cork is to be put in with the hand, and then driven well in with a flat wooden mallet, the weight of which ought to be a pound and a quarter, but however, not to exceed a pound and a half, for if the mallet be too light or too heavy it will not drive the cork in properly, and may break the bottle. The corks must so completely fill up the neck of each bottle as to render them air titgh, but leave a space of au inch between the wine and the cork. When all the wine is bottled, it is to be stored in a cool cellar, and on no account on the bottles' bottoms, but on their sides and in saw-dust. 146. MR. CARNELL'S RECEIPT FOR RED GOOSEBERRY WINE. Take cold soft water, 10 gallons, red gooseberries, 11 gallons, and ferment. Now mix raw sugar, 16 lbs. beet-root, sliced, 2 lbs. and red tartar, in fine powder, 3 ounces. Afterwards put in sassafras chips, 1lb. and brandy, 1 gallon, or less. This will make 18 gallons. 147. Another. 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. 148. RED AND WHITE GOOSEBERRY WINE. Take cold soft water, 3 gallons, red gooseberries, 1 gallons, Ferment. now mix raw sugar, 5 lbs. tartar, in fine powder, 1 oz. Afterwards put in bitter almonds, two ounces, sweet-briar, one small handful, and brandy one gallon, or less. This will make six gallons. 149. WHITE GOOSEBERRY OR CHAMPAIGNE WINE. Take cold soft water, 4 gallons. white gooseberries, 5 gallons. Ferment. now mix refined sugar, 6 pounds, white tartar, in fine powder, 1 oz. Put in orange and lemon peel, one ounce dry, or two ounces fresh; and add white brandya gallon. This will make nine gallons. 150. GOOSEBERRY WINE OF THE BEST QUALITY, RESEMBLING CHAMPAIGNE. To each Scotch pint of full ripe gooseberries, mashed, add one Scotch pint of water, milk warın, in which has been dissolved 1lb. of single refined sugar: stir the whole well, and cover up the tub with a blanket, to preserve the heat generated by the fermentation of the ingredients: let them remain in this vessel three days, stirring them twice or three times a day: strain off the liquor through a sieve, after wards through a coarse linen cloth; put it into the casks it will ferment without yeast. Let the cask be kept full with some of the liquor reserved for the purpose. It will ferment for ten days, sometimes for three weeks: when ceased, and only a hissing noise remains, draw off two or three bottles, according to the strength you wish it to have, from every 20 pint cask, and fill up the cask with brandy or whiskey; but brandy is preferable. To make it very good, and that it may keep well, add as much sherry, together with a oz. of isinglass dissolved in water to make it quite liquid; stir the whole well. Bung the cask up, and surround the bung with clay; the closer it is bunged the better; a fortnight after, if it be clear at the top, taste it; if not sweet enough, add more sugar; 22lbs. is the just quantity in all for 20 pints of wine; leave the wine six months in the cask; but after being quite fine, the sooner it is bottled, the more it will sparkle and resemble champaigne. The process should be carried on in a place where the heat is between 48° and 56° Fahrenheit.-N. B. Currant wine may be made in the same manner. 151. TO MAKE BRITISH CHAMPAIGNE. 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 3lbs. 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. 152. GOOSEBERRY AND CURRANT WINE MIXED. Take cold soft water, 6 gallons, gooseberries, 4 do. currants, 4 do. Mix, raw sugar, 12 lbs. honey, 3lbs. and Ferment. tartar, in fine powder, 11⁄2 oz. Put in brandy 6 pints, or more. This will make 12 gallons. 153. Another. Take cold soft water, 5 gallons, gooseberries and currants, 4 gallons. Ferment. Then add raw sugar, 12 lbs. tartar, in fine powder, 1 oz. This will make 9 gallons. 154. RED CURRANT WINE. Take cold soft water, 11 gallons, Mix, raw sugar, 20lbs. beet-root, sliced, 2lbs. and red tartar, in fine powder, 3 ounces. Put in 1 nutmeg, in fine powder; brandy, 1 gallon. This will make 18 gallons. 155. Another. add Boil four gallons of spring water, and stir into it 1lb. of honey; when thoroughly dissolved, take it off the fire; then stir it well in order to raise the scum, which take clean off and cool the liquor. When thus prepared, press out the same quantity of the juice of red currants moderately ripe, which being well strained, mix well with the water and honey, then put them into a cask, or a large earthen vessel, and let them stand to ferment for 24 hours; then to every gallon add 2lbs. of fine sugar, stir them well to raise the scum, and when well settled, take it off, and add 1⁄2 oz. of cream of tartar, with the whites of two or three eggs, to refine it. When the wine is well settled and clear, draw it off into a small vessel, or bottle it up, keeping it in a cool place. Of white currants, a wine after the same manner may be made, that will equal in strength and pleasantness many sorts of white wine; but as for the black, or Dutch eur rants, they are seldom used, except for the preparation of medicinal wines. 156. Another. Gather the currants in dry weather, put them into a pan and bruise them with a wooden pestle; let them stand about 20 hours, after which strain through a sieve; add 3lbs. of fine powdered sugar to each four quarts of the liquor, and after shaking it well, fill the vessel and put a quart of good 'brandy to every 7 gallons. In 4 weeks, if it does not prove quite clear, draw it off into another vessel, and let it stand, previously to bottling it off, about ten days. 157. RED AND WHITE CURRANT WINE. Take cold soft water, 12 gallons, white currants, 4 do. red currants, 3 do. Ferment. Mix, raw sugar, 25lbs. white tartar, in fine powder, 3 oz. Put in sweet-briar leaves, 1 handful, lavender leaves, 1 do. then add spirits, 2 quarts or more. This will make 18 gallons. 158. DUTCH CURRANT WINE. Take of cold soft water, 9 gallons, red currants, 10 do. Ferment Mix, raw sugar, 10lbs. beet-root, sliced, 2lbs. red tartar, in fine powder, 2 oz Put in bitter almonds, 1 oz. ginger, in powder, 2 oz. then add brandy, 1 quart. This will make 18 gallons. 159. DUTCH RED CURRANT WINE, Take of cold soft water, 11 gallons, red currants, 8 do. Ferment. Mix, raw sugar, 12lbs. red tartar, in fine powder, 2 oz. Put in coriander seed, bruised, 2 oz. then add British spirit, 2 quarts. This will make 18 gallons. 160. MIXED BERRIES, FROM A SMALL GARDEN. Take of cold soft water, 11 gallons, fruit 8 do. Ferment. Mix, treacle, 14 or 16 lbs. tartar, in powder, 1 oz. Put in ginger, in powder, 4 oz. sweet herbs, 2 haudsful : then add spirits, 1 or 2 quarts. This will make 18 gallons. 161. COMPOUND WINE. An excellent family wine may be made of equal parts of red, white, and black currants, ripe cherries, and raspberries, well bruised, and mixed with soft water, in the proportion of 4lbs. of fruit to 1 gallon of water. When strained and pressed, 3lbs. of moist sugar are to be added to each gallon of liquid. After standing open for three days, during which it is to be stirred frequently, it is to be put into a barrel, and left for a fortnight to work, when a ninth part of the brandy is to be added, and the whole bunged down. In a few months it will be a most excellent wine. 162. OTHER MIXED FRUITS, OF THE BERRY KIND. Take of cold soft water, 2 gallons. fruit, 18 do. honey, 6lbs. Ferment. tartar, in fine powder, 2 oz. Put in peach-leaves, 6 handsful: then add brandy, 1 gallon. This will make 18 gallons. 163. WHITE CURRANT WINE. Take of cold soft water, 9 gallons, white currants, 9 gallons, white gooseberries, 1 do. Ferment.... Mix, refined sugar, 25lbs. white tartar, in powder, 1 oz. elary seed, bruised, 2 oz. or |