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WEHMAN BR OS. ' BARTE NDERS' GU!DE.
85
PARSNIP WINE.
E ig hteen pou nds of s weet parsnips,
Three ga.llons of water.
·
.Boil togethc·r soft, press liquor through a sieve, add
to
each
gill threA pou nds of loaf su ga r ; w hen nearly cold add veast.
L et the wine sta nd open ten dars. _st!rri11g from the bottom.
severa l t imes each d a y. Then put
1 ~
m a cask, a nd keep it fu ll
up to t he bung with liquor· reser ved for tha t purpo5e, as it
works out.
RED CURRANT WINE.
Seventy pou nds of r ed curra nts, b ruised h nd pressed ;
Te n pounds of browo sugar,
W a te r to fi ll a fifteen-gallon cask. · F erment.
This m a kes a pleasa n t red wine, rather tar t, b ul keeps well.
RHUBARB W INE.
Chop the r hub n.rb plant. drn.in oft' t he juice, a nd to each
q ua r t a dd on e q ul\r t of wattll' and two pounds of sugar. L et
it fer ment, and bottle wh en clea r.
---·
TOMATO WINE.
One quar t of toma to ju ice,
One pound of sugar.
Th'" ' " easy t o
Use n o yeast as it will ferment without.
= =
m a ke, a nd is m uch r elished in some places.
•
BOTTLI NG W INES.
'-
Never bottle on a cloudy d ay. W ines r.ever look as tra ns–
pa rent as wh e n bottled on a
ch~ar
dar . Never add wate1· to
wine t hat is too strong, u nless it has been boiled.