(For quantity of fruit, see No. 726.) To make eighteen gallons, twenty gallons of water, fifty-six pounds of loaf-sugar, the whites and shells of a dozen eggs, a quarter of a pound of hops; boil together the sugar, water, and eggs; when it has boiled an hour, and become quite clear, add the hops and the thinly shaved rinds of two or three dozen of the fruit - more or less, according as the bitter flavour is desired. Let it boil, in all, two hours: meanwhile, remove all the peel and white pith of the fruit, and squeeze the juice. Pour a gallon or two of the hot liquor on the pulp; stir it well about, and, when cool, strain to the rest, and add the juice. (N. B. Some people strain off the hops, rind, and eggs; others prefer their remaining: it is by no means important which mode is adopted.) Work it with yeast, as the foregoing article, and refine with isinglass dissolved in a quart of brandy. This wine should be one year in wood, and one in bottles, when it will be found excellent.