1925 Summer Drinks and Winter Codials by C F Leyel

W£ntf.r Cordials

The n ext day skim thi s, and ad d to it the oth ~· r with the jui ce and rind of twelve oranges . Leave it for for t y-eight h ours, ::idcl a pint c ,f white wine, Sauterne o r Graves pass thrn u ~ h jelly bag and bottle. ' ~

A nother Orange f f" ine Cut four and a half dozen o ranges into ~ m.1 ll pieces. Pour over them four g::i llons of b<,ili 11g water and leave them for ::i week cover ed up , stirring the mi xture three times a day. Then strain, and add one pound of suga r for every gallon of liquor. When di ssolved , po t into a cask and leave it t o wo rk. When fermentation is ove r bun g up the Ji, 1k. and in three or four months it w ill be ready to bottle. Parsnip H/ine This wi n e somewhat res em bl cs She rry . It is excellent, and should be mad e in the early spring of young parsnips. T ake four or five pounds of pa rsnips (weigh ed after they are prepa red) ; cl ean, peel and cut up the roots into pieces about three inch es lon g. 74