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Orange Wine

Orange wine should be made in March. Boil twenty-eight pounds of loaf sugar with eight gallons of water, and the well-whisked whites and crushed shells of four eggs. Remove the scum as it rises, let the liquid cool, then add the juice of ninety Seville oranges, and mix thoroughly. Strain the liquid, ferment it with half a pound of yeast on a slice of toast, and let it stand for twenty-four hours. Put it into a cask, and when fermentation ceases, which will be when it gives up hissing, bung the cask up closely. The wine may be racked in three months, and bottled in twelve. If it is desired to add the flavour of the orange-peel to this wine, though it will be more generally agreeable without, infuse the rinds of fifty of the oranges in two gallons of the clarified sugar for four days, then strain the liquid, and add it to the rest. If it is considered necessary to have a little brandy in the wine, a quart may be put into the cask with the liquid, and another quart added when the wine is racked off. Time, half an hour to boil the sugar. Probable cost, 2s. 2d. per gallon, exclusive of the brandy. Sufficient for ten gallons.