bruised; boil for 1 hour, skimming frequently. Turn the whole into a large earthenware bowl or wooden tub, allow the liquid to stand until milk-warm, then stir in the yeast. On the following day put the preparation into a clean, dry cask, add the lemon-juice, and bung lightly. Stir the wine every day for a fortnight, then tighten the bung. Let the wine remain undisturbed for 3 or 4 months, when it may be bottled for use.
3512.—GINGER WINE. (Another Method.)
Ingredients.—6 gallons of water, 14 lbs. of loaf sugar, 6 ozs. of whole ginger, bruised, 2 lbs. of Muscatel raisins, 4 lbs. of Valencia raisins, ½ an oz. of isinglass, 6 lemons, 1 pint of brandy.
Method.—Remove the peel of the lemons as thinly as possible, and boil it with the water, sugar and ginger for ½ an hour. Meanwhile stone and halve the raisins, put them into an earthenware bowl, pour the liquid over them when nearly cold, add the lemon-juice and yeast. Stir it every day for a fortnight, then add the isinglass previously dissolved in a little warm water, and drain into a clean, dry cask. Let the wine remain closely bunged for about 3 months, then bottle for use.
3513.—GOOSEBERRY VINEGAR.
Ingredients.—14 lbs. of ripe green gooseberries, 12 lbs. of sugar, 6 gallons of water.
Method.—Bruise the gooseberries in a bowl or tub, and pour over them the water, which must previously be boiled and allowed to cool. Let them remain for 3 days, stirring frequently, then strain, add the sugar, and when dissolved pour the whole into a clean, dry cask. Bung loosely until fermentation has ceased, then tighten the bung, and let the cask remain in a dry, moderately warm place for 9 months. At the end of this time rack the vinegar into clean, dry bottles, store for 3 or 4 months longer, then use.
3514.—GOOSEBERRY WINE.
Ingredients.—20 lbs. of firm green gooseberries, 3 gallons of hot water, 15 lbs. of loaf sugar, 1½ ozs. of cream of tartar.
Method.—Top and tail the gooseberries, put them into an earthenware bowl or wooden tub, and pour over them the hot water. Let them soak for 24 hours, then bruise them well with a heavy wooden mallet or potato masher, and drain the juice through a fine hair sieve or jelly-bag. Replace the skins in the vessel in which they were soaked, cover them with boiling water, stir and bruise well so as to completely extract the juice, then strain through the sieve or bag. Mix this preparation with the juice, add the sugar, and boiling water to increase
