TAKE as many of the beſt pearl gooſeberries when ripe as you pleaſe, bruiſe them with a wooden peſtle in a tub, and let them ſtand all night, then preſs and ſqueeze them through a hair ſieve, let the liquor ſtand ſeven or eight hours, then pour it clear from the ſediments; and to every three pints of liquor add a pound of double refined ſugar, and ſtir it about till it is melted, then put to it five pints of water, and two pounds more of ſugar, then diſſolve half an ounce of iſinglaſs in part of the liquor that has been boiled, put all in your caſk, ſtop it well up for three months, then bottle it, and put in every bottle a lump of double refined ſugar.—This is excellent wine.