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Classic
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page 195
To make Orange Wine.
Take six gallons of water, fifteen pounds of powder sugar, and the whites of six
eggs well beaten; boil them three quarters of an hour, and skim them while any
scum will rise; when it is cold enough for working, put to it six ounces of the
syrup of citron or lemons, and six spoonfuls of yeast; beat the syrup and yeast
well together, and put in the peel and juice of fifty oranges: work it two days
and a night; then turn it up into a barrel, and bottle it at three or four
months old.
To make Apricot Wine.
Take three pounds of sugar, and three quarts of water, let them boil together,
and skim it well; then put in six pounds of apricots pared and stoned, and let
them boil till they are tender; then take them up; you may, if you please, after
you have taken out the apricots, let the liquor have one boil with a sprig of
flowered clary in it; the apricots make marmelade, and are very good for present
spending.
To make Damson Wine.
Gather your damsons dry, weigh them and bruise them with your hand; put them
into an earthen stein that has a faucet, and a
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Classic
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