316 FLORIDA FRUITS HOW TO USE THEM. 



good cream; squeeze juice from oranges and lemon, strain 

 and put in sauce-pan with gelatine, and enough water to 

 make juice up to one and a half pints ; rub the sugar on 

 the orange and lemon rind, add to it the other materials, 

 and boil for about ten minutes ; then strain through jelly 

 bag, and, when cold, beat up with it half a pint of thick 

 cream, then pour into wet mold. 



Orange Tincture. Peel off the yellow part of the rind 

 very thin, and cover it with alcohol in a tightly-corked 

 bottle ; when the tincture is bright yellow pour off into 

 another bottle for use in flavoring puddings, custards, 

 cakes, etc. 



How Orange Wine is made in Sicily. Boil the peels of 

 forty oranges in ten quarts of water until the water tastes 

 strongly of the peels ; add twelve quarts of orange juice 

 and thirty-six quarts of sugar. When cold pour into a 

 barrel ; leave the bung out during the fermentation, which 

 lasts forty days, and keep the barrel bung full, then close 

 the barrel and let the wine settle for two months. Two 

 days before bottling add a small handful of orange flowers 

 to give fragrance to the wine. Orange wine improves 

 with age, and acquires the taste of the Malvaria of the 

 Madeira. It bears transportation well ; it competes with 

 curacoa and other alcoholic, aromatic beverages of South- 

 ern France and Italy. 



Sour Orange Wine. To five gallons of water add one 

 half gallon of juice and fifteen pounds brown sugar ; put 

 the sugar and water together, let it come to a boil, when 

 cool add the juice. Let it stand open till fermentation 

 ceases, then stop tight. It may be bottled after it has 

 remained in barrel about six months. This makes an 

 excellent wine, and if the receipt is followed it will be a 

 success. 



Sour Oranye Wine, No. 2. To one gallon of juice add 



