292 The Art of Cookery * 
little, then put five gallons of it hot upon your raifins and orange™ 
peel, ftir it well together, cover it up, and when it is cold let 
it ftand five days, ftirring it once or twice a day, then pafs it 
thro’ a hair-fieve, and with a ipoon prefs it as dry as you can, 
put it in a runlet fit for it, and put to it the rind of the other ten 
oranges, cut as thin as the firft; then make a fyrup of the 
juice of twenty oranges, with a pound of white fugar. It 
muft be made the day before you tun it up ; ftir it well toge T 
ther, and ftop it clofe ; let it ftand two months to clear, then 
bottle it up. It will keep three years, and is better for 
Keeping. 
To make elder-flower wine , very like Frontiniac . 
TAKE fix gallons of fpring-water, twelve pounds of white 
fugar, fix pounds of raifins of the fun chopped. Boil thefe to¬ 
gether one hour, then take the flowers of elder, when they are 
falling, and rub them off to the quantity of half a peck. When 
the liquor is cold, put them in, the next day put in the juice of 
three lemons, and four fpoonfuls of good ale yeaft. Let it ftand 
covered up two days, then, ftrain it off, and put it in a veffel fit 
for it. To ev6ry gallon of wine put a quart of Rhenifh, and put 
your bung lightly on a fortnight, then flop it down clofe. Let 
it ftand fix months; and if you find it is fine, bottle it off. 
3 0 make goofeberry wine. 
, GATHER your goofeberries in dry weather, when they are 
half ripe, pick them, and bruife a peck in a tub, with a wooden 
mallet; then take a horfe-hair cloth, and prefs them as much 
as poffible, without breaking the feeds. When you have prefi¬ 
xed out all the juice, to every gallon of goofeberries put three 
pounds of fine dry powder-fugar* ftir it all together till the fu¬ 
gar is, all diflolved, then put it in a veffel or cafk, which muft be 
quite full. If ten or twelve gallons, let it ftand a fortnight; if 
a twenty gallon cafk, let it ftand five weeks. Set it in a cool 
place, then draw it off* from the lees, clear the veffel of the lees 
and pour in the clear liquor again. If it be a ten gallon cafk, 
let it ftand three months; if a twenty gallon, four or five 
months, then bottle it off. 
To make currant wine. 
GATHER your currants of a fine dry day, when the fruit 
is full ripe, ftrip them, put them in a large pan, and bruife 
them with.a wooden peftle till they are all bruised. Let them 
ftand in a pan or tub twenty-four hours to ferment; then run 
it through a hair-fieve, and don’t let your hand touch your li¬ 
quor. To every gallon of this liquor, put two pounds and a 
half 
