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WINES.
nips
was,
three
bushels
of
turnips,
one
hundred and
"twenty-five
gallons
of
water,
and
one
peck
of
radish-
es,
allowed
to
ferment
until
pleasantly
sour
to
the
taste,
and
then
charged
with
honey,
coloring,
etc.
Turnips
are
preferable
to beets,
as
beets
leave
a
somewhat
unpleasant
taste,
though
sugar,
aromatics,
and
spirit
will
conceal
it.
A
very
fine
champagne
is
prepared
from
fermented
turnips
and
radishes,
but
nothing
superior
to
some
other
formulas.
2d
Sherry.
.
Wort
from
pale
malt
of
double
"strength,
one
hundred
gallons
;
light
brown
sugar,
sixty
pounds
;
honey,
four
gallons
;
ferment
in
an
open
vat
or
cask,
then
rack
and add
fifteen
gallons
neutral
spirit
;
bitter
almonds,
bruised,
four
ounces
;
cassia
and
cloves,
bruised,
one
ounce
each
;
four
oun-
ces
orris-root
;
let
these
macerate
in
the
wine
for
two
weeks,
then
fine
with
a
quart
of
boiled
milk.
When
this
wine
is
to
be
bottled,
one
gallon
of
Lisbon
is
added
to
eight,
which
greatly
improves
its
taste,
&c.
3d
Sherry. Cider, ten
gallons
;
bitter
almonds
1
four
ounces
;
honey,
one
gallon
;
mustard,
four
ounces.
Boil
for
thirty
minutes
and
strain,
then
add
spirit
of
orris-root
(see
directions
for
Preparing
Aro-
matic
Spirits),
one
half pint
;
essence
of
cassia
two