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Jl^omt
ittatre
WLimu
copper
with
fourteen
pounds
of
loaf
sugar;
it
will
soon
boil,
being
already
hot,
and
what
drips
from
the
sieve
may
be
added
after-
wards;
one
and
one-half
ounces
of
hops,
and
boil
it
two
hours.
Ferment
with
yeast;
let
it
stand
four
days
to
work
in
a
warm
place;
and
tun
and
paste
paper
over.
It
is
most
likely
it
will
work
up
and
burst
the
paper,
which
must
be
renewed.
It
may
be
cleared
with
isinglass,
but
will
not
require
any
brandy.
PARSNIP
WINE,
NO.
3
Take
seven
and
one-half
pounds
of
sliced
parsnips,
and
boil
until
quite
soft
in
two
and
one-half
gallons
of
water
;
squeeze
the
liquor
well
out
of
them,
run
it
through
a
sieve,
and
add
three
pounds
of
coarse
lump
sugar
to
every
gallon
of
liquor.
Boil
the
whole
for
three-quarters
of
an
hour.
When
it
is
nearly
cold,
add
a
little
yeast
on
toast.
Let
it
re-
main
in
a
tub
for
ten
days,
stirring
it
from
the
bottom
every
day,
then
put
it
into
a
cask
for
a
year.
As
it
works
over,
fill
it
up
every
day.
TO
MAKE
PEACH
WINE
Take
three
gallons
cold
soft
water,
four
and
one-quarter
pounds
refined
sugar,
one
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