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To make Orange, Frontiniac, und. English Champaign.
steep ten or eleven days, stirring it twice every day;
you must keep it covered close all the while, then strain
it off, and put it into a vessel, and about half a peck of
the tops of clary when it is in blossom ; stop it close for
six weeks, and then bottle it off; in two or three months
it is fit to drink. It is apt to have a great settlement at
bottom ; therefore it is best to draw it off by plugs, or
tap it pretty high.
To make Orange Wine with Raisins. Take thirty pounds
of new Malaga raisins, pick them clean, and chop them
small; you must have twenty large Seville oranges, ten
of them you must pare as thin as for preserving. Boil
about eight gallons of soft water till a third part be con-
sumed, let it cool a little, then put five gallons of it hot
upon your raisins and orange-peel: stir it well together,
cover it up, and when it is cold, let it stand five days,
stirring it up once or twice a day ; then pass it through
a hair sieve, and with a spoon press it as dry as you can;
put it in a rundlet fit for it, and add to it the rinds of the
other ten oranges, cut as thin as the first; then make a
syrup of the juice of twenty oranges, with a pound of
white sugar. It must be made the day before you tun it
up. Stir it well together and stop it close. Let it stand
two months to clear, then bottle it up. It will keep three
years, and is better for keeping.
To make Frontiniac Wine. Take six gallons of water,
twelve pounds of white sugar, and six pounds of raisins
of the sun cut small; boil these together an hour, then
take of the flowers of elder, when they are falling and
will shake oft’, the quantity ot half a peck, put them in
the liquor when it is almost cold ; the next day put in
six spoonfuls of syrup of lemons, and four spoonfuls ot
ale-yeast; two days after, put it in a vessel that is fit
for it; when it has stood two mouths, bottle it off.
To make English Champaign, or the fine Currant Wine.
Take to three gallons of water nine pounds ot Lisbon
sugar, boil the water and sugar half an hour, skim it
clean, then have one gallon ot currants picked, but not
