the seeds whole; when you have done this, put the pulp into a canvas of hair bag, and press out all the juice; add to every gallon of gooseberries and about three pounds of fine loaf sugar; mix it all together by stirring it with a stick, and as soon as the sugar is quite dissolved, pour it into a convenient cask, that will hold it exactly; and according to the quantity let it stand, viz if about eight or nine gallons, it will take a fortnight; if twenty gallons, forty days, and so 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 sweet, vessel of equal size, or into the same, after pouring the lees out, making it clean; let a cask of ten or twelve gallons stand about three months, and twenty gallons five months; after which will be fit for bottling off.
It is a cooling drink taken with great success in all hot disease, as fevers, small-pox, and the hot fit of the ague; it stops laxation, is good in the bloody-flux, cools the heat of the liver and stomach, stops bleeding, and mitigates inflammations; it wonderfully, abates flushings and redness of the face, after hard drinking or the like; provokes urine, and is good against the stone; but those that are of a very phlegmatic constitution should not make use of it.
To make Currant Wine.
Take four gallons of cooling spring or conduit water, let it gently simmer over a moderate fire, scum it well, and stir into it eight pounds of the best virgin-honey; when that is thoroughly dis-
