452 ORANGE WINE OMNIUM GATHERUM. 



cask, and add the brandy. It will be fit to drink in 

 about three months. 



ORANGE WINE. To make nine gallons, take two 

 hundred of the finest ripe oranges, and forty lemons, 

 or Seville oranges about thirty, should they be pre- 

 ferred to the lemon. Soft water, eleven gallons. 

 Lump sugar, thirty pounds. Pare the oranges and 

 lemons as thin as possible, and upon the parings 

 pour the water boiling ; upon this having stood ten 

 or twelve hours, and being strained, run the ex- 

 pressed juice of the oranges and lemons, adding 

 the sugar. If required, ferment with half a pint 

 of yeast four or five days, when the wine may be 

 casked, and one gallon to one and a half of French 

 brandy allowed. Some substitute sherry, but it is 

 inferior to brandy, beside giving an alien flavour 

 to orange wine. Bung down close. In six months, 

 the process having been duly observed, it will be per- 

 fectly fine, this wine being less liable to remain tur- 

 bid than any of our other wines. The mother of the 

 present writer was celebrated in her vicinity for the 

 superiority of her orange wine, held to be nearly 

 equal to Frontiniac. Her peculiar practice was to 

 boil in the water the whites of thirty eggs for the 

 above quantity of wine. 



OMNIUM GATHERUM WINE, from the recipe of Mr. 

 Matthews. 



" Take black, red, and white currants, ripe black- 

 heart cherries, and raspberries, of each an equal quan- 

 titity, except, if the black currants be the most abun- 



