Parsnip Wine

Allow 4 lbs of parsnips to each gall of water. Boil the parsnips in the water until quite soft. Then strain and squeeze out the liquor. To every gall add 3 lbs sugar. Boil for 3/4 of an hour and when when this is done put in a vessel to cool. Ferment with a little yeast on ****. Let the liquid stand for ** days in the bel, strain off the yeast when fermented. Put in a cask ready to bottle in * months.