Gooseberry Wine

Take four pounds of gooseberries at the time for bottling; pick and bruise them in a mortar; put over them one gallon of water, and let it stand three days, stirring it three or four times a day, then strain it through a hair sieve, and to every gallon of liquor put three pounds of loaf sugar, or good fine moist; put it into a cask, placing the bung lightly on until the fermentation ceases, then stop it down. It will be fit to bottle in six months.

You may if you please add to every four gallons of liquor one quart of brandy.

Gooseberry Wine

To a gallon of water (cold after being boiled) add one gallon of full grown gooseberries well bruised, to be stirred often for forty-eight hours, then strain off, and add three pounds and a half of loaf sugar; put it into a cask; when the fermentation ceases, add a wine-glass of brandy; bung it tight, and keep it six months before bottling.

Orange Wine

Four hundred and fifty Seville oranges; peel of three hundred and fifty; boil fifty-six gallons of water, allowing three pounds of lump sugar to each gallon of water. When it boils pour it on the peels of the oranges; beat up the whites and shells of twelve eggs to a froth; put it to the liquor; when it boils, skim it till clear, then pour it on your peels and cover it; let it stand three or four days, then put it in the tub. After it has stood a fortnight, you may add two quarts of brandy, and stop it down.

If you should not find liquor enough off the peels to fill the tub, put hot water on them sufficient to do so; do not put the orange juice till you put it in the tub. A little of the liquor that is boiled to be put cold to the juice for fear of its turning off the few days it stands.

A Good Blackberry Wine

To make an excellent wine, almost equal to port, take ripe blackberries, press the juice from them, let it stand thirty-six hours to ferment (lightly covered) and skim off whatever rises to the top; then, to every gallon of the juice, add one quart of water and three pounds of sugar (brown will do); let it stand in an open vessel for twenty-four hours; skim and strain it, then barrel it. Let it stand eight or nine months, when it should be racked off, and bottled and corked close. Age improves it.

Mead

To a gallon of water put four pounds of honey; boil it three-quarters of an hour; skim it. Add one ounce of hops; boil it half an hour, and let it stand till next day; put the quantity made into your cask; to thirteen gallons of the liquor add a quart of brandy. Lightly stop it till the fermentation is over, then stop it very close. Keep it a year in cask. Cowslip Mead. Put thirty pounds of honey into fifteen gallons of water, and boil till one gallon is wasted; skim it, and have ready a dozen and a half of lemons cut in quarters; pour a gallon of the liquor boiling hot over them; put the remainder into a tub with eight pecks of cowslip-pips; let them stay all night; then put the liquor and the lemons to eight spoonfuls of new yeast, and a handful of sweet-brier; stir altogether; let it work three or four days; strain it; put it into the cask. Let it stand six months. Then bottle it.