The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

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.

205. WHITE MEAD WINE.

Take of cold soft water, 17 gallons,
white currants, 6 quarts.

Ferment.

Mix honey, 30 pounds,
white tartar, in fine powder, 3 oz.

Add balm and sweetbriar, each 2 handsful,
white brandy, 1 gallon.

This will make 18 gallons.

206. RED MEAD, OR METHEGLIN WINE.

Take of cold soft water, 17 gallons,
red currants, 6 quarts,
black currants, 2 quarts.