Pare off the rinds of six large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it a quart of brandy. Let it stand three days in an earthen pot close stopped; then squeeze six more, and mix with it two quarts of spring water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and let it stand till it be cool. Then add a quart of white wine, and the other lemons and brandy: mix them together, and run it through a flannel bag into some vessel. Let it stand three months and then bottle it off. Cork the bottle well; keep it cool, and it will be fit to drink in a month or six weeks. 195. _Another._ Pare five dozen of lemons very thin, put the peels into five quarts of French brandy, and let them stand fourteen days. Then make the juice into a syrup with 3 lbs. of single refined sugar, and when the peels are ready, boil 51 gallons of water, with 40 lbs. of single refined sugar for half an hour. Then put it into a tub, and when cool, add to it one spoonful of yeast, and let it work two days. Then tun it, and put in the brandy, peels, and syrup. Stir them altogether, and close up the cask. Let it stand three months, then bottle it, and it will be as pale and as fine as any citron water. 196. APPLE WHITE WINE. Take of cold soft water, 2 gallons, apples, well bruised, 3 bushels, honey, 10 lbs. white tartar, 2 ounces, 1 nutmeg, in powder, rum, 2 quarts. This will make 18 gallons. 197. APPLE WINE. To every gallon of apple juice, immediately it comes from the press, add 2 lbs. of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool; add some good yeast, and stir it well; let it work in the tub for two or three weeks, or till the head begins to flatten, then skim off the head, draw it clear off, and tun it. When made a year, rack it off, and fine it with isinglass; then add ½ a pint of the best rectified spirit of wine, or a pint of French brandy, to every 8 gallons. 198. APPLE RED WINE. Take of cold, soft water, 2 gallons, apples, well bruised, 3 bushels. Ferment. Mix, raw sugar, 15 lbs. beet-root sliced, 4 lbs. red tartar, in fine powder, 3 oz. then add ginger, in powder, 3 oz. rosemary and lavender leaves, of each 2 handsful, British spirits, 2 quarts. This will make 18 gallons. 199. QUINCE WINE.