Take thirty pounds of coarse sugar to ten gallons of water; boil it half an hour; skim it clean, and, when cool, put to every gallon one quart of ale, out of the vat; let it work well in the tub a day or two. Then put it in the barrel, with one pound of sugar-candy, six pounds of raisins, one quart of brandy, and two ounces of isinglass. When it has done fermenting, bung it down close, and let it stand one year.
Orange Wine. No. 1.
Take six gallons of water to twelve pounds of lump-sugar; put four whites of eggs, well beaten, into the sugar and water cold; boil it three quarters of an hour, skim while boiling, and when cold put to it six spoonfuls of yest, and six ounces of syrup of citron, well beaten together, and the juice and rinds of fifty Seville oranges, but none of the white. Let all these stand two days and nights covered close; then add two quarts of Rhenish wine; bung it up close. Twelve days afterwards bottle and cork it well.
Orange Wine. No. 2.
To make ten gallons of wine, pare one hundred oranges very thin, and put the peel into a tub. Put in a copper ten gallons of water, with twenty-eight pounds of common brown sugar, and the whites of six eggs well beaten; boil it for three quarters of an hour; just as it begins to boil, skim it, and continue to do so all the time it is boiling; pour the boiling liquor on the peel: cover it well to keep in the steam, and, two hours afterwards, when blood warm, pour in the juice. Put in a toast well spread with yest to make it work. Stir it well, and, in five or six days, put it in your cask free from the peel; it will then work five or six days longer. Then put in two quarts of brandy, and bung it close. Let it remain twelve or eighteen months, and then bottle it. It will keep many years.
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.
Sham Port Wine.
Cover four bushels of blackberries with boiling hot water, squeeze them, and put them into a vessel to work. After working, draw or pour off the liquor into a cask; add a gallon of brandy and a quart of port wine; let it work again; then bung it up for six months, and bottle it.