368 VINEGAR, CIDER, AND FRUIT-WINES. 



ferment. After three months the wine can be drawn off into 

 bottles. 



Parsnip-wine. Cut 12 pounds of parsnips into thin pieces, add 

 15 quarts of water and boil until soft. Then press out the juice 

 and after straining through a hair-sieve sweeten with f pound of 

 sugar per quart. After again boiling for j hour it is brought, 

 when cold, into a barrel and a tablespoonful of yeast is added. 

 Stir the juice daily for 10 days then bung up the barrel tightly 

 and after six months draw off the wine into bottles. 



In the same manner wine may be prepared from carrots, clover- 

 heads, corn-stalks, etc. It is, however, recommended to add to the 

 juice some aromatic substance such as a handful of marjoram, 

 almonds, plum-kernels, currants, walnuts, ginger, or still better a 

 few quarts of black currant juice. 



^ 

 b. From Stone-Fruits. 



Cherry-wine. Stone sweet cherries and after crushing the pulp 

 to a paste allow it to ferment in stoneware pots for 12 hours. 

 Then press out the juice which is returned to the pots and allowed 

 to stand until yeast fungi rise to the surface. Now add 1 pound 

 of sugar to every 3 quarts of must, bring the latter into a barrel 

 and allow it to ferment 8 days. Then rack the wine into bottles 

 and keep in a cool place. The preceding is the method followed 

 in England where pure cherry-wine is made. It may, however, 

 be remarked that it is somewhat insipid. A mixture of the juice 

 of cherries with that of the raspberry or currant can, however, 

 be highly recommended, it yielding a beverage similar to port- 

 wine. It is an American receipt and much preferable to the 

 English. Press the freshly gathered cherries, black or red, but 

 selecting those with the softest pulp, without crushing the stones. 

 To the juice obtained add one-eighth of its quantity each of rasp- 

 berry and black currant juice and sweeten with lump sugar in 

 the proportion of 1 pound to 2J quarts of juice. The whole is 

 then brought into a barrel to ferment. When fermentation is 

 finished close the barrel tight and allow it to rest for three months. 

 Then clarify the wine and draw it off into bottles. It is fit to 

 drink in six weeks. 



