Parsnip Wine, No. 3
Take seven and one-half pounds of sliced parsnips, and boil until quite soft in two and one-half 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.