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.