HOW TO USE FLORIDA FRUITS. 317 



three gallons of water, and to every gallon of the mixture 

 add three pounds of sugar; put into a barrel and let it 

 stand until fermentation ceases, which will be from six 

 weeks to two months ; keep the bung covered with a thin 

 cloth. After fermentation ceases it is better to draw off 

 the wine into other barrels, then stop up the bung tight 

 and keep it in a cool place. 



Sweet orange wine is made in the same way, except that 

 you use equal parts of juice and water with three pounds 

 of sugar to every gallon of mixture. Of course the juice 

 must be well strained before the sugar is added. 



Orange Champagne. The following is the recipe : One 

 gallon sour orange juice, three gallons rain-water, seven 

 pounds white sugar. Put into a keg, and each day add a 

 little fresh juice until effervescence ceases. After standing 

 about eight days, or when it becomes perfectly clear, bottle 

 and cork tightly ; secure the corks with string or wire and 

 set aside for use. 



Sour Orange Preserves. Either grate or pare off the 

 outside rind of the fruit, cut in half and take out the 

 seed ; sprinkle liberally with salt and let it stand twenty- 

 four hours ; wash off the salt thoroughly and boil in soda- 

 water, allowing a good handful of soda to two gallons of 

 water. Then scald in clear water until the rind can be 

 pierced with a straw. Allow one pound of sugar to every 

 pound of fruit, and a pint of water to every pound of 

 sugar. Boil the syrup until it begins to thicken, then add 

 the fruit and boil until clear. When the fruit is cooked 

 enough, if the syrup is not thick enough, continue to boil 

 after the fruit has been removed. Change the clear water 

 two or three times after boiling in the soda-water, before 

 putting the fruit into the syrup. 



Sweet Orange Preserves. Grate off the outside rind, cut 

 in half and take out the seed ; after this put the fruit in a 



