Folio 1, Page 6, Verso

Folio 1, Page 6, Verso

Recipe for Gooseberry Wine and Currant Wine

poure‘d into another vessel where it
must stand 4 days to ferment
with yeast; when the fermentation is over
let it lie shut up close & stand in
a cool place at least a month-
then drain it into another vessel,
where it must stand 6 weeks longer, &
then let it be bottled off always
taking care to put into each of the
bottles a little loaf suger- it will
be fit for use when it has been bot
=tled 3 months -

Currant Wine
1 gallon of ripe currants & 1lb of loaf
sugar to 2 Gallons water-
when the whole has boile’d so long as
to dissolve put to it one oz of Isinglass
which will cause a thick scum to
arise on the liquor, when you have
taken it off let it be drawn into

Charlotte Starkie

F1P5R

Gillespie Family

1782 to 1808

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F1P5R

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pour‘d into another vessel where it must stand 4 days to ferment with yeast; when the fermentation is over let it lie shut up close & stand in a cool place at least a month- then drain it into another vessel, where it must stand 6 weeks longer, & then let it be bottled off always taking care to put into each of the bottles a little loaf suger- it will be fit for use when it has been bot> =tled 3 months -

Currant Wine1 gall of ripe currants 1 lb of loaf sugar to 2 Galls water- when the whole has boil’d so long as to dissolve put to it one oz of Isinglass which will cause a thick scum to arise on the liquor, when you have taken it off let it be drawn into

Handwritten text on paper document