172 



FLORIDA FRUITS. 



peels, pared thin, into one, and into the other the pulp, after the 

 juice has been squeezed from it ; strain the juice carefully, and 

 ]3ut it in the cask ; then pour one-and-a-half gallons of water on 

 both peels and pulp ; let it stand for twenty-four hours, then strain 

 into the cask ; add more water to peels and pulp ; next day 

 strain into cask. Repeat this process until the cask is filled, 

 which should take just seveu days to accomplish, the water being 

 properly proportioned to this end, and the contents of the cask 

 being stirred each day. On the third day after the cask is full, 

 it may be securely bunged down. 



This is a very simple and easy method, and if directions 

 are followed, the wine cannot fail to be excellent. It should be 

 bottled in eight months, and will be fit for use twelve months 

 after making. 



ORANGE WIXE, NO. 3. 



Juice of sweet oranges and water, equal parts ; to every 

 gallon add three pounds of raw Florida sugar ; place in tight 

 barrel, filled, with a bent tube from the closed bung-hole to a 

 pail of water ; when the gas bubbles cease to show in the water, 

 close the barrel ; leave it undisturbed for four months ; then 

 bottle, and cork tight. This makes a very fine wine, that will 

 keep well in wood or glass. 



ORANGE WINE, NO. 4. 



To each gallon of the juice of the wild or sour oranges, add 

 three gallons of water and three pounds of granulated sugar ; 

 then proceed as directed for Orange Wine, No. 1. This makes 

 a sweet, cordial-like wine. 



Orange wine is of an amber color, tastee like dry Hock, 

 but always retains a decided aroma of the orange. 



Twelve hundred sour, or fifteen hundred sweet oranges, wiU 

 make forty-five gallons of wine at from $3 to $6 per gallon, and 

 ten gallons of vinegar at twenty-five cents per gallon, wholesale. 



ORANGE VINEGAR. 



To the cakes which are left i a the presses, after making 



