rack it in a dry cask; put in five or six ounces of alum in powder, and shake them so that they may mix well. On settling, it will be fined down, and become very clear and pleasant wine.
To make Gooseberry Wine.
Take gooseberries just beginning to turn ripe, not those that are quite ripe; bruise them as well as you did the grapes, but not so as to break their stones, then pour to every eight pounds of pulp a gallon of clear spring water, or rather their own distilled water, made in a cold still, and let them stand in the vessel covered, in a cool place, twenty-four hours; then put them into a strong canvas or hair bag, and press out all the juice that will run from them, and to every quart of it put twelve ounces of loaf or other fine sugar, stirring it till it be thoroughly melted; then put it into a well seasoned cask, and set it in a cool place; when it has purged and settled about twenty or thirty days, fill the vessel full, and bung it down close, that as little air as possible may come at it. When it is well wrought and settled, then is your time to draw it off into smaller casks or bottles, keeping them in cool places, for there is nothing damages any sort of wines more than heat.
Another Way.
When the weather is dry, gather your gooseberries about the time they are half ripe; pick them clean, and put the quantity of a peck in a convenient vessel, and bruise them with a piece of wood, taking as much care as possible to keep
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