'Appendix to the Art of Cookery . 35? 
making it, as I have feen by experience, as the wine will be 
much Wronger, but lefs of it: the different forts of raifins make 
quite a different wine; and after you have drawn off all the 
wine, throw on ten gallons of fpring-water; take off the head 
of the barrel, and ftir it well twice a day, preffing the raifins as 
well as you can ; let it {land a fortnight or three weeks, then 
draw it off into a proper veffel to hold it, and fqueeze the raifins 
well; add two quarts of brandy, and two quarts of fyrup of el¬ 
derberries, flop it clofe when it has done working ; and in about 
three months it will be fit for drinking. If you don’t chufe to 
make this fecond wine, fill your hogfhead with fpring-water, and 
fet in the fun for three or four months, and it will make excel¬ 
lent vinegar. 
How to preferve white quinces whole . 
TAKE the weight of your quinces in fugar, and put a pint of 
water to a pound of fugar, make it into a fyrup, and clarify it; 
then core your quince and pare it, and put it into your fyrup, and 
let it boil till it be all clear; then put in three fpoonfuls of jelly, 
which muff be made thus -.overnight, lay your quince-kernels 
in water, then ftrain them, and pur them into your quinces, and 
let them have but one boil afterward. 
How to make orange wafers. 
TAKE the beft oranges, and boil them in three or four wa¬ 
ters, till they be tender; then takeout the kernels and the juice, 
and beat them to pulp, in a clean marble mortar, and rub them 
through a hair-fieve ; to a pound of this pulp take a pound and 
an half of double-refined fugar, beaten and fierced ; take half of 
your fugar, and put it into your oranges, and boil it till it ropes ; 
then take it from the fire, and when it is cold, make it up in 
pafte with the other half of your fugar; makebuta little at a time, 
for it will dry too faft; then with a little rolling-pin roil them out 
as thin as tiffany upon papers; cut them round with alittledrink- 
ing-glafs, and let them dry, and they will look very clear. 
How to make orange cakes. 
TAKE the peels of four oranges, being firfl pared, and the 
meat taken out, boil them tender, and beat them fmall in a 
marble mortar; then take the meat of them, and two more 
oranges, your feeds and {kins being picked out, and mix it with 
the peelings that are beaten ; fet them on the fire, with a fpoon- 
ful or two of orange-flower water, keeping it {lining till that 
moifture 
