TAKE what quantity you think proper of the best pearl gooseberries, bruise them, and let them stand all night. The next morning press them close, drain off the juice, and let it stand seven or eight hours to settle. Then pour off the clear from the settling, and measure it as you put it into your vessel, adding to every three pints of liquor a pound of double-refined sugar. Break your sugar into small lumps, and put it into the vessel, with a piece of isinglass. Stir it well up, and at the end of three months, bottle it, putting a lump of double-refined sugar into every bottle.