2o8 FRUIT RECIPES 



has cooked down rather thick, then strain and add sugar as 

 directed. 



SEVILLE ORANGE WINE 



For each gallon of juice add two gallons of water, and 

 three pounds of sugar to each gallon of the resulting liquid. 

 Let this ferment, covering bung-hole with thin cotton cloth 

 only. Fermentation will cease in two months or less, when 

 rack off into another receptacle (preferably a good barrel 

 each time) , stop the bung and keep in a cool place. 



ORANGE BRANDY 



Place the thin-peeled rind of eight oranges with three- 

 fourths pint of juice in stone receptacle and pour over this 

 a half-gallon of best French brandy. Add after four days 

 a pound and a quarter of sugar and stir up well. Let stand 

 again, for twenty-four hours, when strain and cork. May 

 be used in five weeks. 



DOMESTIC CURACOA No. i 



Prepare ten oiranges as above but do not add juice. The 

 dried rind will answer if the fresh is not convenient. Cover 

 for four days with a gallon of brandy, then strain, add three 

 pounds of sugar, and proceed as above. 



DOMESTIC CURACOA No. a 



Take the rind of twelve oranges and pour over them a 

 gallon of pure whisky. Proceed as above, adding a quarter 

 to a half-pound more sugar. 



PRESERVED ORANGE FLOWERS No. i 



Place alternate layers of orange flowers and salt in jars 

 and screw on the covers well. There should be at least 

 one-third the weight of the flowers in salt. 



