Parsnip Wine.—Clean and quarter 4lb. of parsnips, and put them on to boil with a gallon of water; when they are quite soft, strain off the liquor, being careful not to crush the parsnips in so doing. Now for each gallon of liquid add 3lb. of sugar, and ½oz. crude tartar. When nearly cold, put a toast spread with yeast to it, and let it stand for four days in a warm room, then strain and cask, bunging it up closely. If properly made, this produces an uncommonly nice liquor. Our grand-mothers made horse-radish wine (reckoned a sovereign remedy for gout), by this recipe.