can; put it in a rundlet fit for it, and add to it the rinds of the other ten oranges, cut as thin as the first; then make a syrup of the juice of twenty oranges, with a pound of white sugar; it must be made the day before you turn it up; stir it well together and stop it up close; let it stand two months to clear, then bottle it up. It will keep there years, and is better for keeping.
To make Smyrna Raisin Wine.
Take currants, both red and white, gooseberries, red and green, mulberries, raspberries, strawberries, of different sorts, cherries, but not little black ones, and grapes, red and white; all the fruits must be full ripe, and take an equal quantity of each; throw them into a tub, and bruise them lightly; take golden pippins and nonpareils, chop and bruise them well, and mix them with the others; to every two gallons of fruit put one gallon of spring water, and boil it all together twice a day for a fortnight; then press it through a hair bag into a vessel, and have ready a wine hogshead, put into it an hundred raisins of the sun with their stalks, fill it with the strained juice, lay the bung on lightly, and when it has done hissing and working, put in a gallon of the best French brandy, and stop the vessel close;
