204. PARSNIP WINE.

To 12 lbs. of parsnips, cut in slices, add 4 gallons of water; boil

them till they become quite soft. Squeeze the liquor well out of

them, run it through a sieve, and add to every gallon 3 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 for ten days in a tub,

stirring it every day from the bottom, then put it into a cask for

twelve months: as it works over, fill it up every day.