79 / 158
^omt
jna^lre
WLimn
abled
to
judge
of
its
clearness.
If
it is
not
clear
the
first
time,
repeat
the
filtering.
Then
bottle
for
use.
TO
MAKE
ORANGE
WINE
Put
twelve
pounds
of
fine
sugar
and
the
whites
of
eight
eggs
well
beaten
into
six
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
six
spoon-
fuls
of
good
ale
yeast,
and
let
it
stand
two
days.
Then
put
it
into
your
vessel,
with
two
quarts
of
Rhenish
wine,
and
the
juice
of twelve
lemons.
You
must
let
the
juice
of
lemons
and
wine
and
two
pounds
of
double
refined
sugar
stand
close
covered
ten
or
twelve
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
ten
or
twelve
days
before
it
is
fit
to
bottle.
ORANGE,
OR
LEMON
WINE,
BOILED
Take
five
gallons
of
water,
fourteen
pounds
of
loaf
sugar,
three
eggs,
the
whites
and
shells,
one
ounce
of
hops.
Boil
together
the
sugar,
water,
and
eggs;
when
it
has
79