THE SOUTHERN PLANTER. 



85 



From the Genesee Farmer, 

 PARSNIP WINE. 



Wine made of parsnips approaches closely to the 

 malmsey of Madeira, and is made with very little 

 expense or trouble, and is wholesome and palatable. 



To every four pounds of parsnips, clean and quar- 

 tered, put one gallon of water ; boil till quite tender ; 

 drain them over a sieve, but do not bruise them, as 

 no process will clear the liquor afterwards. Pour 

 the liquor into an open vessel, and to each gallon 



add three pounds of sugar, and half an ounce of 

 cream of tartar. When cooled to about blood heat, 

 put a little new yeast, or emptyings; let it stand 

 four or five days in a warm room, then put it into 

 a cask 3 and when the fermentation has subsided, 

 bung tight, and let it stand eight to twelve months 

 before using. 



The months of April and May are the best for 

 getting a good fermentation ; and in these temper- 

 ance times it is an experiment worth trying. 



N. A. A. 



MILKING SHED. 



l^SWI 



The engraving represents one of the milking 

 sheds, numbers of which are to be found in or about 

 the purlieus of the great city of London. 



There is probably no part of the world in which 

 the profitable products of the dairy are so much 

 neglected as in Virginia. We have lately returned 

 from a hasty visit to the county of Orange, which, 

 like its namesake in the State of New York, ought 

 to be distinguished for its butter and cheese. No 



lands upon the face of the earth could be better 

 adapted to the growth of grass, and consequently 

 to the raising of cattle, than the rich, loamy, cho- 

 colate soil of this beautiful county. It is a singular 

 fact, that in the State of New York lands in Orange 

 and Duchess, for dairy purposes, will bring from 

 fifty to one hundred dollars per acre, whilst in the 

 State of Virginia lands every way better adapted 

 to the same purposes, can be bought for fifteen or 



