Orange Wine. No. 3.
To a gallon of wine put three pounds of lump sugar; clarify this with the white of an egg to every gallon. Boil it an hour, and when the scum rises take it off; when almost cold, dip a toast into yest, put it into the liquor, and let it stand all night. Then take out the toast, and put in the juice of twelve oranges to every gallon, adding about half the peel. Run it through a sieve into the cask, and let it stand for several months.