204 ORANGE CULTURE IN CALIFORNIA. 



after a few days ; then the wine has to be racked off, and the 

 lees can be filtered. The fermenting tube has to be adjusted 

 again to the new barrel, and must remain until the fermentation 

 shall have ceased entirely. The wine has to be racked off a 

 second time about six weeks after that period ; it will be fit for 

 market in a month from this time, as no second or ' spring' fer- 

 mentation occurs, as is the case with grape wines. 



" Orange wine is of an amber color, tastes like dry Hock, but 

 forever retains the aroma of the orange. 



"From the cakes I took out of the press I made vinegar by 

 adding water and molasses ; it was sold at twenty-five cents per 

 gallon, wholesale. Oil of oranges or an extract of orange can 

 be made from the peel, so every particle of this delicious fruit 

 can be utilized. Twelve hundred sour oranges and fifteen hun- 

 dred bitter-sweet or sweet oranges make forty-five gallons of 

 wine and ten gallons of vinegar." 



