Parsnip Wine

6 lb well washed parsnips

3 lb Sugar

1/2 oz ginger (1 dessertspoon)

1 tablespoon of yeast

1 gallon of water.

Boil the parsnips and ginger for 2 hours, strain, squeeze, then heat with the sugar.

Add yeast when cool.

Skim each day for 7 days.

Ferment for 14 days.

Bottle and bung down.

Rhubarb Wine

To every 5 lb of rhubarb pulp allow 1 gallon of water, and to every gallon of liquid allow 3 1/2 lbs of sugar, 1/2 ounce of isinglass, rind of 1 lemon.

Method:

Bruise the rhubarb, place in a wooden tub, to every 5 lbs of pulp add 1 gallon of water.

Leave for 3 days stirring 3 or 4 times a day.

On the 4th day strain.

To every gallon of liquid add 3 lb of sugar.    Stir well until dissolved.   Add lemon rind after 4 or 5 days.

Skim until it has finished working, then bung down and leave as long as possible - 1 year or more.
Strain and squeeze, add sugar and stir until completely dissolved.

Add yeast when cool.

Stand in a jar or tub where it can run over the top and leave to work for 1 month - keep filling the vessel up all the time, about every second day.

When it has finished working bottle and leave corks loose for a week, then tighten corks.

Ready in 4 months.