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Wine, Orange

Seville oranges are used for this purpose; they are best in March. For eighteen gallons of wine half a chest of oranges is required. Pare the rind from about a dozen or two dozen, as more or less of the bitter will be agreeable. Pour over this a quart or two of boiling water, and after letting it stand for twelve hours, strain off the water, which will have extracted much of the essential oil of the oranges. Take the peel off entirely from the remainder of the oranges, squeeze their juice through a bag or sieve, and put it into a cask with about forty-five pounds of white sugar, or fifty-five of the best moist sugar. Soak the pulp in water for twenty-four hours, and after straining this add it to the cask. Repeat this several times till the cask is full. Stir the whole well with a stick till the sugar is dissolved, then set it to ferment. The fermentation is slower than with currant wine, but may be heard hissing for some weeks. When this subsides, close the bunghole, and proceed as in the case of gooseberry wine. Some add brandy. This wine requires to be kept in the cask a year before it is bottled.