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Champagne, Currant

Put four pounds of loaf sugar into a saucepan with six quarts of water; skim it well, and boil it till it is a clear syrup; pour it over a quart of white and a quart of red currants, which have been stripped from the stalks. Let it stand for one hour and a half, then stir in two table-spoonfuls of yeast. Let it remain for two days, stirring it frequently, pass it through a coarse bag into a small cask, and fine it with a quarter of an ounce of isinglass. Probable cost, currants, 4d. or 6d. per quart.