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Gooseberry Wine, Effervescing

Cut the tops and stalks from some sound green gooseberries; bruise them thoroughly, and add a quart of cold spring water for every pound of fruit. Leave them for three or four days, stirring frequently. Strain through a sieve, and add three pounds of loaf sugar to every gallon of liquid. When the sugar is dissolved, put the liquid into a cask, with a bottle of gin and a quarter of an ounce of isinglass to every five gallons of wine. It will, in all probability, be ready to bottle in six months; but if not quite clear it must remain longer. The gooseberries should be taken when fully grown, before they begin to turn ripe. Probable cost, 1s. 8d. per gallon, exclusive of the spirit.