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WINE, PEACH (a Canadian recipe)

Take the stones out of forty-five pounds of ripe peaches, slice the fruit into a clean vessel, and strew over and amongst them ten pounds of loaf sugar broken small; let them lie covered up until the next day. Boil for half an hour ten gallons of soft-water, with sixteen pounds of loaf sugar and the whites of ten eggs beaten fine, skimming it until clear; then put to it the fruit and sugar out of the vessel, and boil them to a pulp, taking off the scum as it rises. Put the whole into a tub upon the shells and kernels of the peaches previously broken, stir it well, and when properly cooled stir well amongst it nearly half a pint of good yeast, and leave it to ferment. Stir it well two days at proper intervals, then strain the liquor through a fine sieve, and put it in your cask to work over, keeping the vessel always full. Add the thin rinds of six Seville oranges, and half a pint of orange and lemon juice mixed, and when the fermentation has ceased, put in two quarts of brandy, and stop it up for two months. Then rack it off, into a clean vessel, filter the lees, and fill the cask again, adding an ounce of dissolved isinglass and six ounces of sugar-candy. Stop it up securely, and keep it twelve months; then bottle it, seal the corks, and let it be six months longer before you drink it. It is a delicious wine, and may be made at a trifling expense.