There are seasons of the year when Florida oranges by the box are very
cheap, and this fine wine can be made at a small expense.

METHELIN, OR HONEY WINE.

This is a very ancient and popular drink in the north of Europe. To
some new honey, strained, add spring water; put a whole egg into it;
boil this liquor till the egg swims above the liquor; strain, pour it
in a cask. To every fifteen gallons add two ounces of white Jamaica
ginger, bruised, one ounce of cloves and mace, one and one-half ounces
of cinnamon, all bruised together and tied up in a muslin bag;
accelerate the fermentation with yeast; when worked sufficiently, bung
up; in six weeks draw off into bottles.

_Another Mead._--Boil the combs, from which the honey has been
drained, with sufficient water to make a tolerably sweet liquor;
ferment this with yeast and proceed as per previous formula.

_Sack Mead_ is made by adding a handful of hops and sufficient brandy
to the comb liquor.

BLACK CURRANT WINE.

Four quarts of whisky, four quarts of black currants, four pounds of
brown or white sugar, one tablespoonful of cloves, one tablespoonful
of cinnamon.

Crush the currants and let them stand in the whisky with the spices
for three weeks; then strain and add the sugar; set away again for
three weeks longer; then strain and bottle.

RAISIN WINE.

Take two pounds of raisins, seed and chop them, a lemon, a pound of
white sugar and about two gallons of boiling water. Pour into a stone
jar and stir daily for six or eight days. Strain, bottle and put in a
cool place for ten days or so, when the wine will be ready for use.

CHERRY BOUNCE.

To one gallon of wild cherries add enough good whisky to cover the
fruit. Let soak two or three weeks and then drain off the liquor. Mash
the cherries without breaking the stones and strain through a
jelly-bag; add this liquor to that already drained off. Make a with a
gill of water and a pound of white sugar to every two of liquor thus
prepared; stir in well and bottle, and tightly cork. A common way of
making cherry bounce is to put wild cherries and whisky together in a
jug and use the liquor as wanted.

BLACKBERRY CORDIAL.

Warm and squeeze the berries; add to one pint of juice one pound of
white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of
mace, two teaspoonfuls of cloves. Boil all together for one-fourth of
an hour; strain the syrup, and to each pint add a glass of French
brandy.