ters of an hour, skim while boiling, and when cold put to it
six spoonfuls of yest, and six ounces of syrup of citron, well beaten
together, and the juice and rinds of fifty Seville oranges, but none of
the white. Let all these stand two days and nights covered close; then
add two quarts of Rhenish wine; bung it up close. Twelve days afterwards
bottle and cork it well.

_Orange Wine._ No. 2.

To make ten gallons of wine, pare one hundred oranges very thin, and put
the peel into a tub. Put in a copper ten gallons of water, with
twenty-eight pounds of common brown sugar, and the whites of six eggs
well beaten; boil it for three quarters of an hour; just as it begins to
boil, skim it, and continue to do so all the time it is boiling; pour
the boiling liquor on the peel: cover it well to keep in the steam, and,
two hours afterwards, when blood warm, pour in the juice. Put in a toast
well spread with yest to make it work. Stir it well, and, in five or six
days, put it in your cask free from the peel; it will then work five or
six days longer. Then put in two quarts of brandy, and bung it close.
Let it remain twelve or eighteen months, and then bottle it. It will
keep many years.

_Orange Wine._ No. 3.

To a gallon of wine put three pounds of lump sugar; clarify this with
the white of an egg to every gallon. Boil it an hour, and when the scum
rises take it off; when almost cold, dip a toast into yest, put it into
the liquor, and let it stand all night. Then take out the toast, and put
in the juice of twelve oranges to every gallon, adding about half the
peel. Run it through a sieve into the cask, and let it stand for several
months.

_Sham Port Wine._

Cover four bushels of blackberries with boiling hot water, squeeze them,
and put them into a vessel to work. After working, draw or pour off the
liquor into a cask; add a gallon of brandy and a quart of port wine; let
it work again; then bung it up for six months, and bottle it.

_Raisin Wine._ No. 1.

Take one hundred weight of raisins, of the Smyrna sort, and put them
into a tub with fourteen gallons of spring water. Let them stand covered
for twenty-one days, stirring them twice every day. Strain the liquor
through a hair-bag from the raisins, which must be well pressed to get
out the juice; turn it into a vessel, and let it remain four months;
then bung it up close, and make a vent-hole, which must be frequently
opened, and left so for a day together. When