The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

well together, two or three times a day, for three days or more. Let them settle, then pour in one gallon of the best wine vinegar; and add to every four gallons, one gallon of foreign brandy. ENGLISH CHAMPAIGNE. Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl; and to every gallon of fruit, put a gallon of water. Let it stand two days, stirring it well. Squeeze the mixture with the hands through a hop sieve, then measure the liquor, and to every gallon put three pounds and a half of loaf sugar. Mix it well in the tub, and let it stand one day. Put a bottle of the best brandy into the cask, which leave open five or six weeks, taking off the scum as it rises. Then stop it up, and let it stand one year in the barrel before it is bottled. ENGLISH SHERRY. Boil thirty pounds of lump sugar in ten gallons of water, and clear it of the scum. When cold, put a quart of new alewort to every gallon of liquor, and let it work in the tub a day or two. Then put it into a cask with a pound of sugar candy, six pounds of fine raisins, a pint of brandy, and two ounces of isinglass. When the fermentation is over, stop it close: let it stand eight months, rack it off, and add a little more brandy. Return it to the cask again, and let it stand four months before it is bottled. ENGLISH WINES. During the high price of foreign wine, home-made wines will be found particularly useful; and though sugar is dear, they may be prepared at a quarter of the expence. If carefully made, and kept three or four years, a proportionable strength being given, they would answer the purpose of foreign wines for health, and cause a very considerable reduction in the expenditure. Sugar and water are the principal basis of home-made wine; and when these require to be boiled, it is proper to beat up the whites of