mixture be stirred
from the bottom of the cask two or three times daily for three or four
days, to assist the melting of the sugar; then paste a piece of linen
cloth over the bunghole, and set the cask in a warm place, _but not in
the sun_; any corner of a warm kitchen is the best situation for it. The
following spring it should be drawn off into stone bottles, and the
vinegar will be fit for use twelve months after it is made. This will be
found a most excellent preparation, greatly superior to much that is
sold under the name of the best white wine vinegar. Many years'
experience has proved that pickle made with this vinegar will keep, when
bought vinegar will not preserve the ingredients. The cost per gallon is
merely nominal, especially to those who reside in the country and grow
their own gooseberries; the coarse sugar is then the only ingredient to
be purchased.

_Time_.--To remain in the cask 9 months.

_Average cost_, when the gooseberries have to be purchased, 1s. per
gallon; when they are grown at home, 6d. per gallon.

_Seasonable_.--This should be made the end of June or the beginning of
July, when gooseberries are ripe and plentiful.

EFFERVESCING GOOSEBERRY WINE.

1821. INGREDIENTS.--To every gallon of water allow 6 lbs. of green
gooseberries, 3 lbs. of lump sugar.

_Mode_.--This wine should be prepared from unripe gooseberries, in order
to avoid the flavour which the fruit would give to the wine when in a
mature state. Its briskness depends more upon the time of bottling than
upon the unripe state of the fruit, for effervescing wine can be made
from fruit that is ripe as well as that which is unripe. The fruit
should be selected when it has nearly attained its full growth, and
consequently before it shows any tendency to ripen. Any bruised or
decayed berries, and those that are very small, should be rejected. The
blossom and stalk ends should be removed, and the fruit well bruised in
a tub or pan, in such quantities as to insure each berry being broken
without crushing the seeds. Pour the water (which should be warm) on the
fruit, squeeze and stir it with the hand until all the pulp is removed
from the skin and seeds, and cover the whole closely for 24 hours; after
which, strain it through a coarse bag, and press it with as much force
as can be conveniently applied, to extract the whole of the juice and
liquor the fruit may contain. To every 40 or 50 lbs. of fruit one gallon
more of hot water ma