Occupations > British wine-maker, and domestic brewer

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WINE FROM RIPE GOOSEBERRIES.
colouring matter is precipitated during the pro¬
cess. The following will not afford quite so
good a wine as from unripe gooseberries; at least
it will require a far longer time to ameliorate to
the same degree of goodness. Ten gallons of
gooseberries are to be bruised in a tub, and left
so for twenty-four hours. The pulp thus prepared
is to be introduced, either at once or in successive
portions, into a hair-cloth or canvass bag, and sub¬
mitted to pressure. The matter remaining in the
bag is to be returned into the tub, and five gallons
of tolerably hot water are to be poured on; the
whole is to be well mixed up. After thus remain¬
ing in the tub well covered for about twelve hours,
the matter is to be pressed through the bag, and
the liquor obtained is to be mixed with the ori¬
ginal juice. The solid matter of the fruit is then
worth very little, and may be thrown away. In
every five gallons of the liquor, consisting of the
mixture of original juice with the infusion, twelve
pounds of white sugar are to be dissolved perfect¬
ly. If the liquor be now left to itself, it will, after
some hours, show symptoms of a commencing fer¬
mentation. In proportion as the fruit is ripe, the
temperature of the weather ought to be high.
Should it be very cool weather, the liquor should
be placed near the fire. If the gooseberries were
unripe, or just ripening, the fermentation will take
place at a lower temperature, and with more ac-