To Make Orange Wine With Raisins
Take seven and one-half pounds of new Malaga raisins, pick them clean, and chop them small. You must have five large Seville oranges; two of them you must pare as thin as for preserving. Boil about two gallons of soft water till a third part be consumed; let it cool a little. Then put five quarts of it hot upon your raisins and orange peel; stir it well together, cover it up, and when it is cold, let it stand five days, stirring it up once or twice a day. Then pass it through a hair sieve, and with a spoon press it as dry as you can, and put it in a runlet fit for it, and put to it the rinds of the other three oranges, cut as thin as the first; then make a syrup of the juice of five oranges with one-quarter pound of white sugar. It must be made the day before you tun it up; stir it well together, and stop it close. Let it stand two months to clear, then bottle it up; it will keep three years, and is better for keeping.