Gooseberry Wine. No. 4.
Proceed as directed for white currant wine, but use loaf-sugar. Large pearl gooseberries, not quite ripe, make excellent champagne.
Grape Wine.
Pick and squeeze the grapes; strain them, and to each gallon of juice put two gallons of water. Put the pulp into the measured water; squeeze it, and add three pounds and a half of loaf-sugar, or good West India, to a gallon. Let it stand about six weeks; then add a quart of brandy and two eggs not broken to every ten gallons. Bung it down close.