PARSNIP WINE.
Last year we printed a lot of recipes for making this wine received from correspondents. Now someone else is asking for a recipe, and we therefore print one we received last April after we had published several others. Our correspondent writes from Richmond, and says :—: — " Take fifteen pounds of sliced parsnips, and boil until quite soft in five gallons of water ; squeeze the liquor well out of them, run it through a sieve, and add three pounds ot coarse lump suear to every gallon of liquor. Boil the whole for three-quarters of an hour. When it is nearly cold, add a little yeast on toast. Let it remain in a tub for ten days, stirring it from the bottom every day ; then put it in a cask for a yoar. As it works over fill it up every day. I can recom nend this recipe as it has been tried for years and makes a most excellent wine,"
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https://paperspast.natlib.govt.nz/newspapers/TAN18890323.2.17
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Te Aroha News, Volume VI, Issue 353, 23 March 1889, Page 4
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160PARSNIP WINE. Te Aroha News, Volume VI, Issue 353, 23 March 1889, Page 4
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