English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

it very well whilst any skim rises, and let it boil for half an hour; take fifty oranges, pare them very thin, put them into your tub, pour the water boiling hot upon your oranges, and when it is bloodwarm put on the yeast, then put in your juice, let it work two days, and so tun it into your barrel; at six weeks or two months old bottle it; you may put to it in the barrel a quart of brandy. 312. _To make_ BIRCH WINE _another Way_. To a gallon of birch water put two pounds of loaf or very fine lump sugar, when you put it into the pan whisk the whites of four eggs; (four whites will serve for four gallons) whisk them very well together before it be boiled, when it is cold put on a little yeast, let it work a night and a day in the tub, before you put it into your barrel put in a brimstone match burning; take two pounds of isinglass cut in little bits, put to it a little of your wine, let it stand within the air of the fire all night; takes the whites of two eggs, beat it with your isinglass, put them into your barrel and stir them about with a stick; this quantity will do for four gallons; to four gallons you must have two pounds of raisins shred, put them into your barrel, close it up, but not too close at the first, when it is fine, bottle it. 313. _To make_ APRICOCK WINE. Take twelve pounds of apricocks when full ripe, stone and pare them, put the paring into three gallons of water, with six pounds of powder sugar, boil them together half an hour, skim them well, and when it is blood-warm put it on the fruit; it must be well bruised, cover it close, and let it stand three days; skim it every day as the skim rises, and put it thro' a hair sieve, adding a pound of loaf sugar; when you put it into the vessel close