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Imitation Champagne

Stoned ripe Grape, Currant, Gooseberry and Champagne. Stoned ripe Grape, Currant, Gooseberry and raisins, 7 pounds; loaf sugar , 21 pounds; water, Rhubarb Wine, according to the process 9 gallons; crystallized tartaric acid, 1 ounce; of Dr. McCulloch. Gather the fruit when it honey, pound; ferment with sweet yeast 1 is nearly full grown, but before it shows the pound or less; skim frequently, and when the least sign of ripening. Any kind will do, but it is advisable to avoid choosing those which, frequently, and when the least sign of ripening. Any kind will do, but fermentation is nearly over, add coarse-powover, add coarse-pow- it is advisable to avoid choosing those which, dered orris root, 1 drachm, and eau de fleurs when ripe, would be highly flavored. All un- , and eau de fleurs when ripe, would be highly flavored. All und'orange, 3 ounces; lemon juice, pint. Rack sound and bruised fruit should be rejected , it, bung close, and in 3 months fine it down and the stalks and remains of blossom re- moved by picking or rubbing. The following 3 months fine it down and the stalks and remains of blossom rewith isinglass, ounce ; in 1 month more, if moved by picking or rubbing. The following not sparkling, again fine it down, and in 2 weeks bottle it, observing to put a piece of double-refined sugar, the size of a pea, into each bottle. The bottles should be wired, and the corks covered with tin foil. tin foil.