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Wine, Marigold

Take twenty-five pounds of good loaf sugar and four pounds of honey, and boil them, with ten gallons of soft water and the whites of eight eggs well beaten, one hour, skimming it until quite clear, and pour it hot upon three pecks of marigold flowers and four pounds of good raisins stoned and shredded, covering the vessel closely. Next day stir the liquor continually for twenty minutes, and let it remain covered until the following morning. Then strain the liquor, and put it into your cask upon the rinds of six Seville oranges pared very thin, and eight ounces of sugar-candy broken small, reserving two gallons, which must be made nearly boiling hot, then stirred into the rest. Next work it with nearly seven or eight table-spoonfuls of good fresh yeast, cover the bunghole with a tile, and let the wine work over, filling it up every day as the liquor decreases. When the fermentation has ceased, pour in three pints of French brandy and an ounce of dissolved isinglass, and stop it up securely. It will be fine in nine months, and fit for bottling, but will improve if kept longer. Let it remain for twelve months in bottles well corked and sealed.