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GIGGLE WATER
refined sugar stand close covered lo or 12 hours before
you put it in the vessel to your orange wine, and skim
off the seeds before you put it in. The lemon peels must
be put in with the oranges; half the rinds must be put
into the vessel. It must stand 10 or 12 days before it is fit
to bottle.
233. TO MAKE PALERMO WINE
Take to every quart of water i pound of Malaga
raisins, rub and cut the raisins small, and put them to the
water, and let them stand 10 days, stirring once or twice
a day. You may boil the water an hour before you put
it to the raisins, and let it stand to cool. At ten days' end
strain out your liquor, and put a little yeast to it; and at
three days' end put it in the vessel, with one sprig of dried
wormwood. Let it be close stopped, and at 3 months' end
bottle it off.
<—X-
234. TO MAKE PEACH WINE
Take 3 gallons cold soft water, 4% pounds refined
sugar, I pound honey, ^ ounce white tartar in fine pow
der, 10 or 14 peaches. Ferment; then add six quarts of
brandy. The first division is to be put into a vat, and the
day after, before the peaches are put in, take the stones
from them, break these and the kernels, then put them and
the pulp into a vat and proceed with the general process.