y be passed through the marc, or husks, in order to
obtain any soluble matter that may remain, and be again pressed. The
juice should be put into a tub or pan of sufficient size to contain all
of it, and the sugar added to it. Let it be well stirred until the sugar
is dissolved, and place the pan in a warm situation; keep it closely
covered, and let it ferment for a day or two. It must then be drawn off
into clean casks, placed a little on one side for the scum that arises
to be thrown out, and the casks kept filled with the remaining "must,"
that should be reserved for that purpose. When the active fermentation
has ceased, the casks should be plugged upright, again filled, if
necessary, the bungs be put in loosely, and, after a few days, when the
fermentation is a little more languid (which may be known, by the
hissing noise ceasing), the bungs should be driven in tight, and a
spile-hole made, to give vent if necessary. About November or December,
on a clear fine day, the wine should he racked from its lees into clean
casks, which may be rinsed with brandy. After a month, it should be
examined to see if it is sufficiently clear for bottling; if not, it
must be fined with isinglass, which may be dissolved in some of the
wine: 1 oz. will be sufficient for 9 gallons. In March or April, or when
the gooseberry bushes begin to blossom, the wine must be bottled, in
order to insure its being effervescing.

_Seasonable_.--Make this the end of May or beginning of June, before the
berries ripen.

LEMON SYRUP.

1822. INGREDIENTS.--2 lbs. of loaf sugar, 2 pints of water, 1 oz. of
citric acid, 12 drachm of essence of lemon.

_Mode_.--Boil the sugar and water together for 1/4 hour, and put it into
a basin, where let it remain till cold. Beat the citric acid to a
powder, mix the essence of lemon with it, then add these two ingredients
to the syrup; mix well, and bottle for use. Two tablespoonfuls of the
syrup are sufficient for a tumbler of cold water, and will be found a
very refreshing summer drink.

_Sufficient_--2 tablespoonfuls of syrup to a tumbler-ful of cold water.

LEMON WINE.

1823. INGREDIENTS.--To 4-1/2 gallons of water allow the pulp of 50
lemons, the rind of 25, 16 lbs. of loaf sugar,--1/2 oz. of isinglass, 1
bottle of brandy.

_Mode_.--Peel and slice the lemons, but use only the rind of 25 of them,
and put them into the cold water. Let it stand 8 or 9 days, squeezing
the lemons well every day; then strain