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

it up, and when it is fine bottle it. 314. _To make_ ORANGE SHRUB. Take seville oranges when they are full ripe, to three dozen of oranges put half a dozen of large lemons, pare them very thin, the thinner the better, squeeze the lemons and oranges together, strain the juice thro' a hair sieve, to a quart of the juice put a pound and a quarter of loaf sugar; about three dozen of oranges (if they be good) will make a quart of juice, to every quart of juice, put a gallon of brandy, put it into a little barrel with an open bung with all the chippings of your oranges, and bung it up close; when it is fine bottle it. This is a pleasant dram, and ready for punch all the year. 315. _To make_ STRONG MEAD. Take twelve gallons of water, eight pounds of sugar, two quarts of honey, and a few cloves, when your pan boils take the whites of eight or ten eggs, beat them very well, put them into your water before it be hot, and whisk them very well together; do not let it boil but skim it as it rises till it has done rising, then put it into your tub; when it is about blood warm put to it three spoonfuls of new yeast; take eight or nine lemons, pare them and squeeze out the juice, put them both together into your tub, and let them work two or three days, then put it into your barrel, but it must not be too full; take two or three pennyworth of isinglass, cut as small as you can, beat it in a mortar about a quarter of an hour, it will not make it small; but that it may dissolve sooner, draw out a little of the mead into a quart mug, and let it stand within the air of the fire all night; take the whites of three eggs, beat them very well, mix them with your isinglas, whisk them together, and put them into your barrel, bung it up,