BOIL fix gallons of spring water three quarters of an hour, with twelve pounds of the best powder sugar, and the whites of eight or ten eggs well beaten. When it is cold, put into it fix spoonfuls of yeast. Take the juice of twelve lemons, which, being pared, must stand with two pounds of white sugar in a tankard, and in the morning skim off the top, and put it into the water. Then add the juice and rinds of fifty oranges, but not the white parts of the rinds, and then let them work all together for forty-eight hours. Then add two quarts of Rhenish or white wine, and put it into your vessel.
Orange wine may be made with raisins, in which case proceed thus: Take thirty pounds of new Malaga raisins picked clean, chop them small, and take twenty large Seville oranges, ten of which you must prepare as thin as for preserving. Boil about eight gallons of soft water till one-third of it is wasted, and let it cool a little. Then put five gallons of it hot upon your raisins and orange-peel, stir it well together, cover it up, and when it is cold, let it stand five days, stirring it once or twice a day. Then pass it through a hair sieve, and with a spoon press it as dry as you can. Put it in a stander fit for use, and put to it the rinds of the other ten oranges, cut as thin as the first. Then make a syrup of the juice of twenty oranges, with a pound of white sugar, which must be done the day before you tun the wine. Stir it well together, and stop it close. Let it stand two months to clear, and then bottle it off. This wine greatly improves by time, and will drink much better at the end of the third year, than the first.