1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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 88

Made with