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Orange-Peel for Flavouring

When orange-peel cannot be obtained for flavouring, a substitute may be prepared as follows. Mix one drachm of the essential oil of orange with a quarter of a pint of spirits of wine. Put the essence into small bottles, and cork closely. The flavour is not equal to that of the fresh fruit. Or, soak the thin rind of two or three fresh oranges in as much brandy or spirits of wine as will cover them for a week or ten days. Filter the liquid, bottle, and cork closely until wanted. If this essence is exposed to the air the flavour of it quickly evaporates. The best way to preserve orange-peel for flavouring is to rub the rind with lumps of sugar, and when the yellow part is all taken off, to crush the sugar to powder, and keep it closely covered.