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 tender; drain through a sieve or colander without pressing. Immediately return it to the copper with fourteen pounds of loaf sugar; it will soon boil, being already hot, and what drips from the sieve may be added afterwards; one and one-half ounces of hops, and boil it two hours. Ferment with yeast; let it stand four days to work in a warm place; and tun and paste paper over. It is most likely it will work up and burst the paper, which must be renewed. It may be cleared with isinglass, but will not require any brandy.