246 STATE BOARD OF HORTICULTURE. 



"Lemon juice is also universally known as one of the best 

 remedies for rheumatism; and when diluted with warm water 

 and salt and sniffed up the nostrils and used as a gargle is an 

 excellent cure for catarrhal affections. 



"No cuisine is perfect without lemons, and this fruit is a 

 necessary condiment to nearly all viands." 



Orange Wine. — Take one part orange juice, well strained, 

 one part water, three pounds sugar per gallon. Any kind of 

 sugar will do, and the darker the sugar the richer will be the 

 color of the wine. For each ten gallons put up keep about one 

 gallon of the same for refilling the casks during fermentation. 

 Lay casks on the side, fill full, and leave bung open. Do not 

 let it be exposed to much cold. Fill up the casks ever\' day, 

 from the quantity kept out, as the scum is thrown otf, and 

 watch closely, until the wine passes through the stage of 

 alcoholic fermentation. This will usually require from ten to 

 twenty days, or longer, if the weather is cool, and can easily be 

 determined by scum ceasing to rise, and the cessation of brisk 

 fermentation. When it arrives at this stage, place the bung in 

 loosely. Watch closely for a few days, and as active fermenta- 

 tion ceases, put the bung in fast. Let it stand two months, 

 then rack off carefully into clean casks. If perfectly clear, 

 seal and let it stand six months, when it may be l.iottled. If 

 not clear, it should be racked off a second time in two months 

 after the first time, and sealed for six months before bottling. 

 Be sure your casks are full, for contact with the air will cause 

 the wine to pass into acetic fermentation. Considerable wine 

 from oranges has been manufactured in Florida, and the 

 demand for it has been very good at ^5 per gallon. The wine 

 continues to improve with age. 



ESSENCES AND LEMON JUICE.* 



"Essences. — With three strokes of his sharp knife the cutter 

 peels the lemon lengthwise and lets the peel fall into a tul) 

 under the chopping-block. He then cuts the lemon in two and 

 throws it from his knife into a bucket. He works with wonder- 

 ful rapidity and fills from ten to twelve tubs with peel a day 

 and is paid 5 cents a tub, weighing 77 pounds. His left hand 

 and right index are protected with bands of osnaburgs or 



*Eeport of Wallace S. Jones, of Messina, "Fruit Culture in Foreign 

 Countries," 1890. 



