CHAPTER XXXIII. 



Orange Wine and Brandy. 



The profitable disposition of our surplus fruit is of importance. 

 It will undoubtedly be many years before we shall have a sur- 

 plus of good fruit ; but so long as there shall be seedling or- 

 chards, and also so long as proprietors of budded orchards 

 neglect to thin out their fruit annually and properly, so long 

 there will be more or less inferior fruit, and for which there 

 should be found some method of profitable disposal. 



The subject of orange wine and brandy has been agitated for 

 a number of years. It is thought it will yet provide a way for 

 the utilizing of our surplus oranges, and those that may be so 

 inferior as not to be salable for edible purposes. No experi- 

 ments have yet been made here in the manufacture of wine or 

 brandy from oranges. 



The following is appended for the information of those who 

 may feel inclined to investigate this subject : 



"Orange wines have made their appearance in the markets of 

 Valencia, Spain. There are four kinds : Imperial and Dry, 

 made in January ; Mandarin, made in April ; and Mousseaux. 

 The wine is of an agreeable color, perfectly clear, and of a 

 sweet taste relieved with slight acidity. It contains about fifteen 

 per cent, of alcohol. It is thought that if the phylloxera con- 

 tinues its ravages this wine will play an important part in Span- 

 ish commerce." 



"The orange growers of Florida are turning their attention to 

 the making of wine from oranges, and several experiments have 

 indicated a possibility of success in this direction. The first 

 wine made from oranges in Spain has lately made its appear- 

 ance in Madrid." 



