This section is from the book "The Gardener's Monthly And Horticulturist V26", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
One would think that in those countries where the gooseberry is at home, and as plenty as blackberries, there would be no occasion to palm off other things as a substitute. But M. Girard, Director of the Paris Municipal Laboratory, calls attention to the manufacture of "gooseberry" jelly from seaweed, without a particle of a portion of a gooseberry in it. The color is given by means of fuchsine or some similar coloring matter, and the flavor is fairly well copied by means of a mixture of acetic ether and tartaric acid, with small quantities of benzoic, succinic, and oenanthic acids, and aldehyde.