Take fifteen pounds of sliced parsnips, and boil until quite soft in five 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 remain 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.

257. Turnip Wine

Take a large number of turnips, pare and slice them;then place them in a cider-press, and obtain all the juice you can. To every gallon of juice add three pounds of lump sugar,and half a pint of brandy. Pour into a ask, but do not bung until it has done working; then bung it close for three months, and draw off into another cask- when it is fins,. bottle, and cork wed.