1570. Orange Wine

A dozen of oranges to a gallon of water and three pounds of loaf sugar; pare the oranges thin, and take off all the white skin; squeeze them well, and then put all the juice, oranges, and the water together, and let it stand for four and twenty hours; then strain it off and put it into a barrel with sugar, half the peels, and a quart of the best brandy; bung it down when it has done hissing: it must stand twelve months before it is bottled. The water must he cold, not boiled.

1571. Parsnip Wine

Clean and quarter four pounds of parsnips, to which put one gallon of water; boil them till tender, drain them through a sieve, but do not bruise them; pour the liquor into a tub, and to each gallon add three pounds of lump sugar and half an ounce of crude tartar; when cool put in the yeast, and let it stand four days in a warm room, then turn it. The mixture should he fermented in a temperature of sixty degrees. When fermentation has subsided, bung down the cask, and let it stand twelve months before bottling it. March and September are the best months for making it. It only requires to be kept a few years to make it superior to all other made wines.

1572. Raisin Wine

One hundred of Smyrnas to twenty gallons of water (wine measure); boil half a pound of hops in the water for an hour, let it stand till cold, then pour it over the fruit; let it remain three weeks, stirring it every day; press it off and put it into the cask; do not bung it down till the fermentation has ceased; when it has stood about a year draw it off clear,put it in the barrel again, and let it stand to settle before it is bottled; before it is bunged down close put a quart of brandy to a hogshead of wine; what is thick should be run through a flannel bag.

The time for steeping depends on the warmth of the weather. When the fruit is swelled ready to break it is fit to press.

1573. Raspberry Wine

Take three pounds of raisins, wash, clean, and stone them thoroughly; boil two gallons of spring water for half an hour; as soon as it is taken off the fire pour it into a deep stone jar, and put in the raisins, with six quarts of raspberries and two pounds of loaf sugar; stir it well together, and cover them closely, and set it in a cool place; stir it twice a day, then pass it through a sieve; put the liquor into a close vessel, adding one pound more loaf sugar; let it stand for a day and night to settle, after which bottle it, adding a little more sugar.

1574. Walnut Wine

To one gallon of water put two pounds of brown sugar and a pound of honey, and boil them for half an hour; be careful to skim it clean; put into a tub a handful of walnut leaves to every gallon, and pour the liquor upon them; let it stand all night, then take out the leaves and put in half a pint of yeast. Let it work fourteen days; beat it five times a day to. take off its sweetness, and stop up the cask. It should stand six months before it is used.