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

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gallons of juice. It is then left in a quiet state for fifteen days, at the expiration of which it is carefully poured off and left to ferment for three months, when the quantity

months

and

under

gallons,

fifteen

five

is

when double that quantity. It is then bot- tled and soon becomes fit for drinking.

PEARL GOOSEBERRY WINE Take as many as you please of the best gooseberries, bruise them, and let them stand all night. The next morning press or squeeze them out and let the liquor stand to settle seven or eight hours ; then pour off the clear from the settling, and measure it as you put it into your vessel, adding to every three pints of liquor one pound of double refined sugar. Break your sugar into fine lumps, and put it in the vessel with a bit of isinglass, stop it up, and at three months' end bottle it out, putting into every bottle a lump of double refined sugar. This is the fine gooseberry wine. RED GOOSEBERRY WINE Take five gallons cold soft water, five and one-half gallons red gooseberries, and fer- ment. Now mix eight pounds raw sugar, one pound beet root sliced, one-half ounce 65