Orange, or Lemon Wine, Boiled
Take five gallons of water, fourteen pounds of loaf sugar, three eggs, the whites and shells, one ounce of hops. Boil together the sugar, water, and eggs; when it has 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 one in bottles, when it will be found excellent.