In this state should the Goosberry be gather'd for making of Wine,
See the following Receipt.
To make Goosberry-Wine.
Gather your Goosberries in dry Weather, when they are half ripe, as I have
explained in the above Preliminaries, pick them and bruise them in a Tub,
with a wooden Mallet, or other such like Instrument, for no Metal is
proper; then take about the quantity of a Peck of the bruised Goosberries,
put them into a Bag made of Horse-Hair, and press them as much as possible,
without breaking the Kernels: repeat this Work till all your Goosberries
are press'd, and adding to this press'd Juice, the other which you will
find in the Tub, add to every Gallon three Pounds of powder Sugar, for
_Lisbon_ Sugar will give the Wine a taste which may be disagreeable to some
People, and besides it will sweeten much more than the dry powder Sugar;
stir this together till the Sugar is dissolved, and then put it in a Vessel
or Cask, which must be quite fill'd with it. If the Vessel holds about ten
or twelve Gallons, it must stand a Fortnight or three Weeks; or if about
twenty Gallons, then about four or five Weeks, to settle, in a cool Place:
then draw off the Wine from the Lee, and after you have discharg'd the
Vessel from the Lees, return the clear Liquor again into the Vessel, and
let it stand three Months, if the Cask is about ten Gallons; or between
four and five Months, if it be twenty Gallons, and then bottle it off.
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