To Make English Champagne, or the Fine Currant Wine
Take to three gallons of water nine pounds of Lisbon sugar; boil the water and sugar one-half hour, skim it clean. Then have one gallon of currants picked, but not bruised. Pour the liquor boiling hot over them, and when cold, work it with one-half pint of balm two days; then pour it through a flannel or sieve; then put it into a barrel fit for it, with one-half ounce of isinglass well bruised. When it has done working, stop it close for a month. Then bottle it, and in every bottle put a very small lump of double refined sugar. This is excellent wine, and has a beautiful color.