Boil 6 pails of water with 24 pounds of sugar until reduced to only 4 pails. Remove from the fire, pour into a six-pail keg, and let stand until cooled to the temperature of milk fresh from the cow. The barrel should be made of very sturdy oak bound with iron hoops. Cut very ripe Seville oranges into several pieces so the seeds can be easily removed and discarded. Toss the oranges into the barrel with 7 spoons of the very best yeast and a pail of white table wine (it can be the very cheapest of light wines). When the mixture has fermented 3 or 4 hours, plug and seal the bunghole, transfer the keg to ice, and keep it there for 14 days. Without removing the keg from the ice house, decant the orange wine into champagne bottles. Cork the bottles, bind the corks with wire, and seal. Keep the bottles in a cold place, packing them with sand in a box or trunk. In winter keep them in the cold cellar, in summer on ice.