ps to the
rest. Mix the brandy with the orange-juice, strained, the rinds of 6 of
the oranges pared very thin, and the sugar. Let all stand in a
closely-covered jar for about 3 days, stirring it 3 or 4 times a day.
When clear, it should be bottled and closely corked for a year; it will
then be ready for use, but will keep any length of time. This is a most
excellent stomachic when taken pure in small quantities; or, as the
strength of the brandy is very little deteriorated by the other
ingredients, it may be diluted with water.

_Time_.--To be stirred every day for 3 days.

_Average cost_, 7s.

_Sufficient_ to make 2 quarts. _Seasonable_.--Make this in March.

A VERY SIMPLE AND EASY METHOD OF MAKING A VERY SUPERIOR ORANGE WINE.

1827. INGREDIENTS.--90 Seville oranges, 32 lbs. of lump sugar, water.

_Mode_.--Break up the sugar into small pieces, and put it into a dry,
sweet 9-gallon cask, placed in a cellar or other storehouse, where it is
intended to be kept. Have ready close to the cask two large pans or
wooden keelers, into one of which put the peel of the oranges pared
quite thin, and into the other the pulp after the juice has been
squeezed from it. Strain the juice through a piece of double muslin, and
put it into the cask with the sugar. Then pour about 1-1/2 gallon of
cold spring water on both the peels and pulp; let it stand for 24 hours,
and then strain it into the cask; add more water to the peels and pulp
when this is done, and repeat the same process every day for a week: it
should take about a week to fill up the cask. Be careful to apportion
the quantity as nearly as possible to the seven days, and to stir the
contents of the cask each day. On the ''third' day after the cask is
full,--that is, the 'tenth' day after the commencement of making,--the
cask may be securely bunged down. This is a very simple and easy method,
and the wine made according to it will be pronounced to be most
excellent. There is no troublesome boiling, and all fermentation takes
place in the cask. When the above directions are attended to, the wine
cannot fail to be good. It should be bottled in 8 or 9 months, and will
be fit for use in a twelve month after the time of making. Ginger wine
may be made in precisely the same manner, only, with the 9-gallon cask
for ginger wine, 2 lbs. of the best whole ginger, 'bruised', must be put
with the sugar. It will be found convenient to tie the ginger loosely in
a muslin bag.

_Time_.