Home Made Wines
CRÊME D'ORANGE OF SUPERIOR
FLAVOR
Take one dozen middling sized oranges, one and one-quarter pints orange-flower water, six pounds loaf sugar, two and two-thirds quarts spirit of wine, one-half ounce tincture of saffron, four and two-thirds quarts water. Cut the oranges in slices, put them in a cask, add the spirit and orange-flower water, let it stand a fortnight. Then boil the sugar in the water for one-half hour, pour it out, and let it stand till cold; then add it to the mixture in the cask, and put in the tincture of saffron. Let it remain a fort-night longer; then strain, and proceed as directed in the recipe for Crême de Barbadoes, and a very fine cordial will be produced.
EAU DE BARBADOES
Take one ounce of fresh orange peel, four ounces of fresh lemon peel, one dram coriander, four pints proof spirit. Distill in a bath heat, and add white sugar in powder.
EAU DE BIGARADE
Take the outer or yellow part of the peels of seven bigarades (a kind of orange), one-quarter ounce of nutmegs, one-eighth ounce of mace, one-half gallon of fine proof spirit,
