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GIGGLE WATER
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231. MALT WINE, OR ENGLISH SHERRY
Take 12 pounds of good moist sugar, 2 gallons of water.
Boil them together 2 hours, skimming carefully. When
the scum is all removed, and the liquor looks clear, add
Yt. ounce of hops, which should boil
hour or 20 min
utes. When the liquor is quite cold, add to it 5 quarts of
strong beer in the height of working; cover up and let
it work 48 hours; then skim and tun. If none remains for
filling up, use new beer for that purpose. This method
may be adopted with all boiled wines, and will be found
to improve their strength and promote their keeping. In a
fortnight or 3 weeks, when the head begins to sink, add
2Y pounds raisins (free from stalks), i ounce of sugar
candy, i ounce of bitter almonds, Y of fh® I'ost
brandy; brown paper, as in former articles. It may be
bottled in one year; but if left 3 years in the wood, and
then bottled, it will be found equal in strength and flavor
to foreign wine.
232. TO MAKE ORANGE WINE
Put 12 pounds of fine sugar and the whites of 8 eggs
well beaten into 6 gallons of spring water; let it boil
an hour, skimming it all the time. Take it off and when
it is pretty cool, put in the juice and rind of fifty Seville
oranges, and 6 spoonfuls of good ale yeast, and let it
stand 2 days. Then put it into your vessel, with 2 quarts
of Rhenish wine, and the juice of 12 lemons. You must
let the juice of lemons and wine and 2 pounds of double