boiled an hour, and become quite clear, add the hops and the thinly shaved rinds of six or eight of the fruit,— more or less, according as the bitter flavor is desired. Let it boil in all two hours; meanwhile remove all the peel and white pith of the fruit, and squeeze the juice. Pour a gallon or two of the hot liquor on the pulp; stir it well about, and when cool strain to the rest, and add the juice. Some people strain off the hops, rind, and eggs; others prefer their remaining. It is by no means important which mode is adopted. Work it with yeast, as the foregoing article, and refine with isinglass dissolved in a quart of brandy. This wine should be one year in wood and on in bottles, when it will be found excellent.
ORANGE OR LEMON WINE WITHOUT
BOILING
Take one-half chest of Seville oranges; they are most juicy in March. Shave the rinds of one or two dozen (more or less, according as the bitter flavor is desired, or otherwise). Pour over this one or two quarts of boiling water; cover up, and let it stand twelve hours; then strain to the rest. Put into the cask fifty-six pounds of good Lisbon sugar. Clear off all the peel and white pith
