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.
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.
TO MAKE PEACH WINE
Take three gallons cold soft water, four and one-quarter pounds refined sugar, one