According to the _Indian ale_ process, two quarts of wort were kept back from that fermented; and when the beer is to be tunned, which it is into two six-gallon casks, a quart of this unfermented wort is put into each cask, with two table-spoonfuls of flour and one of salt. The frothy yeast is then taken off the beer, which is poured into the barrels till it reaches the bunghole, and the froth begins to flow over: as the froth subsides, the barrels may be filled up with fresh beer, and the yeast which flows down should be caught in a vessel placed for the purpose. In a few days the yeast will become thick, and will cease to flow over: the barrels should then be filled up and the bungholes covered with brown paper, coated with thick yeast: the fermentation will afterwards proceed more slowly, and in a fortnight the barrels may be bunged down, and the bungs covered with a mass of moistened clay and sand. The Indian ale should be kept six months before it is tapped; but the other kind may be drunk in a month. _Home-made wines_ may be manufactured from almost any kind of fruit; and they are divided into two kinds, viz. those made with cold water, and those made with hot water. [Illustration: Fig. 5. _Fruit-crusher._] _Green Gooseberry wine_ is made in the first manner, by crushing the fruit in a deep tub with a fruit-crusher (fig. 5.), and pouring cold water on it, in the proportion of one gallon of water to ten pounds of fruit. It is then left to stand about six hours, when the mass, or marc, as it is called, is put into a coarse bag and pressed; more water is afterwards poured over the marc, which is again pressed, till as much water has been added as will make the proportion in all four gallons of water to ten pounds of fruit. The marc is then thrown away, and to every gallon of the liquor, or must, as it is called, three pounds of lump sugar are added, and the whole is well stirred together; the tub is afterwards covered with a blanket, and the wine is left to ferment in a temperature of from 55° to 60°. In twelve hours, if the fermentation has begun rapidly, or in twenty-four hours, if it is slow, the liquor is put into a cask and left to ferment, the bung being put in loosely, and the cask being kept filled up with fresh must as it works off. When the hissing noise subsides, the bung is driven in firmly, and a little hole is made in the head of the cask, near the bung, which is stopped with a wooden peg. In two or three days this peg is loosened to let any air out that may have been generated; and this is repeated, at intervals, several times, till no more air escapes, when the peg is driven in tight. An excellent wine may be made in a similar manner of the stalks of the giant tart rhubarb, which, if old, should be peeled and cut in pieces before they are crushed.