2276. Turnip Wine
Take a large number of turnips, pare and slice them; then place in a cider-press, and obtain all the juice you can. To every gallon of juice add three pounds of lump sugar, and half a pint of brandy, Pour the liquor into a cask, and when it has done working, bung it close for three months, and draw off into another cask. When it is fine, bottle, and cork well.
2277. Blackberry Wine
Gather the fruit when ripe, on a dry day. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on boiling water to cover it. Mash the berries with your hands, and let them stand covered till the pulp rises to the top and forms a crust, in three or four days. Then draw off the fluid into another vessel, and to every gallon add one pound of sugar; mix well, and put it into a cask, to work for a week or ten days, and throw off any remaining lees, keeping the cask well filled, particularly at the commencement. When the working has ceased, bung it down; after six to twelve months it may be bottled.
2278. Black or White Elderberry Wine
Gather the berries ripe and dry, pick them, bruise them with your hands, and strain them. Set the liquor by in glazed earthen vessels for twelve hours, to settle; put to every pint of juice a pint and a half of water, and to every gallon of this liquor three pounds of good moist sugar; set in a kettle over the fire, and when it is ready to boil, clarify it with the white of four or five eggs; let it boil one hour, and when it is almost cold work it with strong ale yeast, and tun it, filling up the vessel from time to time with the same liquor, saved on purpose, as it sinks by working. In a month's time, if the vessel holds about eight gallons, it will be fine and fit to bottle, and after bottling, will be fit to drink in twelve months.
2279. Arrack (Imitation)