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gooseberry wine.
To 16 pounds of gooseberries, allow six pound of loafsugar, and a gallon of spring-water, bruise the fruit, and let them lay in water 24 hours, often stirring it; then press out the liquor into a clean cask, and let it ferment: when it has ceased, bung it up and let it stand a month; then rack it into another cask for six weeks longer; and bottle it up with a lump of sugar in each bottle.
damson wine.
To two gallons of water, put eight pounds of Malaga raisins, and a quarter of a peck of bruiser damsons; put them in a tub; cover them over: and stir it twice every day for a week; draw it of and colour it; put it in a cask; bung it up for a fortnight; and it will then be fit to bottle.
cherry wine.
Pull them from the stalks, and bruise them, but do not break the stones; press the juice from them through a hair-sieve, and to every quart of liquor, allow half a pound of sugar: fill a clean cask with it, and let it ferment as long as it makes a noise in the cask; bung it up for six weeks; bottle it off with a lump of sugar in each bottle. Should they then ferment with any violence, let them stand without corks awhile; then cork them tight, and in three months it will be fit to drink.
ginger wine.
Take 14 gallons of water, six pounds of sugar, four ounces of bruised ginger, and the whites of two eggs, well beaten; mix them; set them on a fire; boil it 15 minutes; skim it well and when cold.
