1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

^omt JMaSre Wilnm and fill it up for a fortnight either with wine or with good new beer; then dissolve one ounce of isinglass in a little of the wine, and return it to the rest to fine it. A few days afterward bung it close. This wine will be in full perfection in six months. It may be bottled, but is apt to fly ; and if made exactly by the above direc- tions, and drawn from the cask, it will sparkle like champagne. TO MAKE GOOSEBERRY WINE Boil four gallons of water, and one-half pound of sugar an hour, skim it well, and let it stand till it is cold. Then to every quart of that water, allow one and one-half pounds of gooseberries, first beaten or bruised very well; let it stand twenty-four hours. Then strain it out, and to every gal- lon of this hquor put three pounds of sugar let it stand in the vat twelve hours. Then take the thick scum off, and put the clear into a vessel fit for it, and let it stand a month; then draw it off, and rinse the vessel with some of the liquor. Put it in again, and let it stand four months, and bottle it. GOOSEBERRY WINE Take to every four pounds of gooseber- ries one and one-quarter pounds of sugar, 62