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Orange Wine No 3

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)







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.











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