3530.—MULLED WINE. (See Mulled Claret, No. 3599, and Negus, No. 3600.)
3531.—ORANGE BRANDY.
Ingredients.—2 quarts of French brandy, ¾ of a pint of orange-juice, the rind of 6 oranges, 1¼ lb. of loaf sugar.
Method.—Remove the rinds of 6 oranges as thinly as possible, mix the strained orange-juice and brandy together, add the prepared rinds and sugar, and turn the whole into a wide-necked bottle. Cork closely, shake it 2 or 3 times daily for 10 days, then strain into small bottles, and store for use.
3532.—ORANGE WINE.
Ingredients.—The juice of 50 Seville oranges, 15 lbs. of loaf sugar, 4 gallons of water, the whites and shells of 3 eggs, 1 pint of French brandy, 3 tablespoonfuls of brewer's yeast.
Method.—Dissolve the sugar in the water, add the whites and crushed shells of the eggs, bring to the boil, and simmer gently for 20 minutes. Let it stand until nearly cold, then strain through a jelly-bag, add the strained orange-juice and yeast, and leave the vessel covered for 24 hours. Pour into a cask, bung loosely until fermentation subsides, then tighten the bung, and allow the cask to remain undisturbed for 3 months. At the end of this time rack it off into another cask, add the brandy, let it remain closely bunged for 12 months, then bottle for use.
3533.—ORANGE WINE. (Another Method.)
Ingredients.—90 Seville oranges, 32 lbs. of loaf sugar, cold water.
Method.—Remove the peel of 20 oranges as thinly as possible, put it into an earthenware bowl, and cover it with water. Extract as much of the juice as possible from all the oranges, and strain it over the sugar. Put the pulp into a separate vessel, and cover it with water. Let the whole stand for 48 hours, then put the sugar and orange-juice into a 9-gallon cask, strain, and add the liquid from the orange-rinds and pulp. Cover the rinds and pulp with more water, and repeat the same process every 48 hours until the cask is full. Bung loosely for 3 or 4 days, then tighten the bung, and after 9 months, bottle for use.
3534.—PARSNIP WINE.
Ingredients.—4 lbs. of parsnips, 3 lbs. of Demerara sugar, ¼ of an oz. of mild hops, 1 tablespoonful of fresh yeast, 1 slice of toasted bread, 4 quarts of boiling water.
