298 THE MANUFACTURE OF WINE. 



six gallons of cider. Dissolve in the mixture sixteen pounds of 

 raw sugaV and tliree ounces of powdered red tartai, and tlien 

 set it to ferment in the usual manner. Pare the rinds of two 

 lemons and of two oranges, and together with the juice throw 

 them into the fermenting tub, and take out the rinds when the 

 fermentation is over. Three gallons of brandy may be added. 

 In making raspberry wine, a gallon of white and red currant 

 juice should be added, and an equal quantity ot water left out. 



OEANQE WINE. 



Seville oranges are used for this purpose ; they are best in 

 March. For eighteen gallons of wine half a chest of oranges are 

 required. Pare the rinds from about a dozen, or two dozen, as 

 more or less of the bitter will be agreeable. Pour over this a quart 

 or two of boiling water, and after letting this stand for twelve 

 hours, strain off the water, which extracted much of the essen- 

 tial of the oranges. Take the peel off entirely from the 

 remainder of the oranges, squeeze the juice through a bag or 

 sieve, and put it into a cask with about forty-five pounds of 

 white sugar or fifty-five of the best moist sugar. Soak the pulp 

 in water for twenty-four hours, and after straining this, add it 

 to the cask. Repeat this several times till the cask is full. Stir 

 the whole well with a stick till the sugar is dissolved, then set 

 it to ferment. The fermentation is slower than with currant 

 wine, but may be heard hissing for several weeks. When this 

 subsides, close the bung-hole, and proceed as in the case with 

 gooseberry wine. Some add brandy. The wine requires to be 

 kept in the cask a year before it is bottled. 



GINGEE WINE. 



Dissolve eighteen or twenty pounds of sugar in nine and a 

 half gallons of boiling water, and add to it ten or twelve ounces 

 of bruised ginger root. Boil the mixture for about a quarter 

 of an hour, and when nearly cold add to it half a pint of yeast, 

 and pour it into a cask to ferment, taking care to fill the cask 

 from time to time with the surplus of the liquor made for tliat 



