The cork is to be put in with the hand, and then driven well in with a flat wooden mallet, the weight of which ought to be a _pound and a quarter_, but however, not to exceed a pound and a half, for if the mallet be too light or too heavy it will not drive the cork in _properly_, and may _break the bottle_. The corks must so completely fill up the neck of each bottle as to render them _air tight_, but leave a space of an inch between the wine and the cork. When all the wine is bottled, it is to be stored in a cool cellar, and on _no account on the bottles’ bottoms_, but on their sides and in saw-dust. 146. MR. CARNELL’s RECEIPT FOR RED GOOSEBERRY WINE. Take cold soft water, 10 gallons, red gooseberries, 11 gallons, and ferment. Now mix raw sugar, 16 lbs. beet-root, sliced, 2 lbs. and red tartar, in fine powder, 3 ounces. Afterwards put in sassafras chips, 1 lb. and brandy, 1 gallon, or less. This will make 18 gallons. 147. _Another._ When the weather is dry, gather gooseberries about the time they are half ripe; pick them clean, put the quantity of a peck into a convenient vessel, and bruise them with a piece of wood, taking as much care as possible to keep the seeds whole. Now, having put the pulp into a canvass-bag, press out all the juice; and to every gallon of the gooseberries add about three pounds of fine loaf-sugar: mix the whole together by stirring it with a stick, and as soon as the sugar is quite dissolved, pour it into a convenient cask, which will hold it exactly. If the quantity be about eight or nine gallons, let it stand a fortnight; if twenty gallons, forty days, and so on in proportion; taking care the place you set it in be cool. After standing the proper time, draw it off from the lees, and put it into another clean vessel of equal size, or into the same, after pouring the lees out, and making it clean; let a cask of ten or twelve gallons stand for about three months, and twenty gallons for five months, after which it will be fit for bottling off. 148. RED AND WHITE GOOSEBERRY WINE. Take cold soft water, 3 gallons, red gooseberries, 1½ gallons, white gooseberries, 2 gallons. Ferment. Now mix raw sugar, 5 lbs. honey, 1½ lbs. tartar, in fine powder, 1 oz. Afterwards put in bitter almonds, two ounces, sweet-briar, one small handful, and brandy one gallon, or less. This will make six gallons. 149. WHITE GOOSEBERRY OR CHAMPAIGNE WINE. Take cold soft water, 4½ gallons, white gooseberries, 5 gallons. Ferment. Now mix refined sugar, 6 pounds, honey, 4 pounds, white tartar, in fine powder, 1 oz. Put in orange and lemon peel, one ounce dry, or two ounces fresh; and add white brandy ½ a gallon. This will make nine gallons.