HOW TO USE FLORIDA FRUITS. 313 



put it in a dry, sweet, nine-gallon cask, place the latter 

 where it is to remain. Have ready close to the cask two 

 large pans or small tubs, put the orange peels, pared thin, 

 into one, and into the other the pulp, after the juice has 

 been squeezed from it ; strain the juice carefully and put it 

 in the cask, then pour one and .a half gallons of water on 

 both peels and pulp ; let it stand for twenty-four hours, 

 then strain into the cask ; add more water to peels and 

 pulp, next day strain into cask. Repeat this process until 

 the cask is filled, which should take just seven days to ac- 

 complish, the water being properly proportioned to this 

 end, and the contents of the cask being stirred each day. 

 On the third day, after the cask is full, it may be securely 

 bunged down. 



This is a very simple and easy method, and if directions 

 are followed the wine can not fail to be excellent. It 

 should be bottled in eight months, and will be fit for use 

 twelve months after making. 



Orange Wine, No. 3. Juice of sweet oranges and water, 

 equal parts; to every gallon add three pounds of raw 

 Florida sugar; place in tight barrel, filled, with a bent 

 tube from the closed bung-hole to a pail of water. When 

 the gas bubbles cease to show in the water, close the bar- 

 rel ; leave it undisturbed for four months, then bottle and 

 cork tight. This makes a very fine wine that will keep 

 well in wood or glass. 



Orange wine is of an amber color, tastes like dry Hock, 

 but always retains a decided aroma of the orange. 



Twelve hundred sour, or fifteen hundred sweet oranges, 

 will make forty-five gallons of wine at from three to six 

 dollars per gallon, and ten gallons of vinegar at twenty- 

 five cents per gallon, wholesale. 



Orange Vinegar. To the cakes which are left in the 

 presses, after making wine, add molasses and water, ac- 



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