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Ripe Gooseberry Wine

the ripe and well picked red gooseberries into a tub or pan, bruise the fruit well, and leave it uncovered for 24 hours. Squeeze the juice from the pulp through a hair or canvas bag. Put the residue of each squeezing into a vessel; pour upon it gallon of boiling water for each gallon of fruit used, and stir well for a quarter of an hour. Let it stand for 12 hours, squeeze the pulp through the bag, and add the liquor to the juice of the fruit obtained. Add 2½ pounds sugar to each gallon of the liquor, and stir it well. Let it stand to ferment. When it has done fermenting, draw when thoroughly fine, bottle the wine off. It will be fit to drink in 4 months.

Grape Wine. Put 20 pounds of ripe, fresh- 740. Simple Receipt for Making picked, and well selected grapes into a stone jar, and pour on them 6 quarts boiling water; the grapes well with the hand; cover the jar when the water has cooled enough , squeeze with a cloth, and let it stand for 3 days; then press out the juice, and add 10 pounds crushed sugar. After it has stood for a week, scum, strain, and bottle it, corking loosely. When the fermentation is complete, strain it again and bottle it, corking tightly. Lay the bottles on their side in a cool place. make good wine it is necessary to have a