Ripe gooseberries. Honey. Brown sugar.
Select ripe berries, bruise them in a mortar or basin, and to every quart of berries allow three quarts of water. Let them come to a boil; then let them get cold, and stand for twenty-four hours.
Strain through cheesecloth, then through a jelly bag, and to every quart of this liquor add one-half pound of brown sugar. Stir all well and put into a barrel, add one-fourth pound of honey and bung up tightly.
In a year it will be perfect.
Gather the fruit in dry weather. Pick them clean, put them into an earthenware dish and stir with a wooden spoon, but be careful not to break the seeds.
Put the pulp into a fruit press and press out the juice into a preserving pan. Add three pounds of sugar to every gallon of juice, mix well, stirring with a wooden spoon, and when the sugar is dissolved, pour the liquor into a cask which will just hold it. If the quantity is nine gallons, let it stand to settle for two weeks.
Keep it in a cool place; then draw it from the lees, and put it into another barrel of the same size or into the same cask, first emptying the lees and making it clean. Let a cask of ten gallons or less stand for three months, when it will be fit to bottle.
This wine will keep and improve with age.