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IS^omt
JHalre
WLintu
a
day.
You
may
boil
the
water
an hour
before
you
put
it
to
the
raisins,
and
let
it
stand
to
cool.
At
ten
days'
end
strain
out
your
liquor,
and
put
a
httle
yeast
to
it
and
at three
days'
end
put
it
in
the
vessel,
with
one
sprig
of
dried
wormwood.
Let
it
be
close
stopped,
and
at
three
months'
end
bottle
it
off.
TO
MAKE
PARSNIP
WINE
To
six
pounds
of
parsnips,
cut
in
slices,
add
two
gallons
of
water
;
boil
them
till
they
become
quite
soft.
Squeeze
the
water
out
of
them,
run
it
through
a
sieve,
and
add
to
every
gallon
three
pounds
of
loaf
sugar.
Boil
the
whole
three-quarters
of
an
hour,
and
when
it is
nearly
cold,
add
a
little
yeast.
Let
it
stand
ten
days
in
a
tub,
stirring
it
every
day
from
the
bottom,
then
put
it
in
a
cask
for
twelve
months;
as
it
works
over,
fill
it
up
every
day.
PARSNIP
WINE,
NO.
2
Take
one
pound
of
parsnips
cleaned
and
sliced.
When
the
water
boils,
put
in
the
parsnips,
and
boil
till
they
are
perfectly
ten-
der; drain
through
a
sieve
or colander
with-
out
pressing.
Immediately
return
it
to
the
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