Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/77

 Rh abled to judge of its clearness. If it is not clear the first time, repeat the filtering. Then bottle for use.

Put twelve pounds of fine sugar and the whites of eight eggs well beaten into six gallons of spring water; let it boil an hour, skimming it all the time. Take it off and when it is pretty cool, put in the juice and rind of fifty Seville oranges, and six spoonfuls of good ale yeast, and let it stand two days. Then put it into your vessel, with two quarts of Rhenish wine, and the juice of twelve lemons. You must let the juice of lemons and wine and two pounds of double refined sugar stand close covered ten or twelve hours before you put it in the vessel to your orange wine, and skim off the seeds before you put it in. The lemon peels must be put in with the oranges; half the rinds must be put into the vessel. It must stand ten or twelve days before it is fit to bottle.

Take five gallons of water, fourteen pounds of loaf sugar, three eggs, the whites and shells, one ounce of hops. Boil together the sugar, water, and eggs; when it has Rh