Page:Art of Cookery 1774 edition.djvu/387

Rh making it, as I have seen by experience, as the wine will be much stronger, but less of it: the different forts of raisins make quite a different wine; and after you have drawn off all the wine, throw on ten gallons of spring-water; take off the head of the barrel, and stir it well twice a day, pressing the raisins as well as you can; let it stand a fortnight or three weeks, then draw it off into a proper vessel to hold it, and squeeze the raisins well; add two quarts of brandy, and two quarts of syrup of elderberries, stop it close when it has done working; and in about three months it will be fit for drinking. If you don't chuse to make this second wine, fill your hogshead with spring-water, and set in the sun for three or four months, and it will make excellent vinegar.

TAKE the weight of your quinces in sugar, and put a pint of water to a pound of sugar, make it into a syrup, and clarify it; then core your quince and pare it, and put it into your syrup, and let it boil till it be all clear; then put in three spoonfuls of jelly, which mud be made thus: over night, lay your quince-kernels in water, then strain them, and put them into your quinces, and let them have but one boil afterward.

TAKE the best oranges, and boil them in three or four waters, till they be tender, then take out the kernels and the juice, and beat them to pulp, in a clean marble mortar, and rub them through a hair-sieve; to a pound of this pulp take a pound and an half of double-refined sugar, beaten and fierced; take half of your sugar, 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 paste with the other half of your sugar; make but a little at a time, for it will dry too fast; then with a little rolling-pin roll them out as thin as tiffany upon papers; cut them round with a little drinking glass, and let them dry, and they will look very clear.

TAKE the peels of four oranges, being first pared, and the meat taken out, boil them tender, and beat them small in a marble mortar; then take the meat of them, and two more oranges, your seeds and skins being picked out, and mix it with the peelings that are beaten; set them on the fire, with a spoonful or two of orange-flower water, keeping it stirring till that