Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/81

 Rh a day. You may boil the water an hour before you put it to the raisins, and let it stand to cool. At ten days' end strain out your liquor, and put a little yeast to it; and at three days' end put it in the vessel, with one sprig of dried wormwood. Let it be close stopped, and at three months' end bottle it off.

To six pounds of parsnips, cut in slices, add two gallons of water; boil them till they become quite soft. Squeeze the water out of them, run it through a sieve, and add to every gallon three 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 ten days in a tub, stirring it every day from the bottom, then put it in a cask for twelve months; as it works over fill it up every day.

Take one pound of parsnips cleaned and sliced. When the water boils, put in the parsnips, and boil till they are perfectly tender; drain through a sieve or colander without pressing. Immediately return it to the Rh