Sham Champagne.
To every pound of ripe green gooseberries, when picked and bruised, put one quart of water; let it stand three days, stirring it twice every day. To every gallon of juice, when strained, put three pounds of the finest loaf sugar; put it into a barrel, and, to every twenty quarts of liquor add one quart of brandy and a little isinglass. Let it stand half a year; then bottle it. The brandy and isinglass must be put in six weeks before it is bottled.