To make parsnip wine…

This wine is best made in February or march with parsnips which have remained in the ground all the winter.

1. Prepare your raisins ahead. That give them a brief wash in near boiling water to remove the waxy coat that the produces apply. Allow the raisins to cool enough to handle and then cut them up. Now simmer the raisins in just enough water to cover them. After simmering for about 5 minutes extract the juice from the raisins by means of a muslin cloth. The raisin juice is needed latter on.
2. Scrub the parsnips well, but do not peel them: slice them thinly and put them in a large saucepan or preserving pan. Pour in 1 gallon of could water, or; if you haven't a saucepan big enough, cook 1lb of parsnips and half of a gallon of water at a time. Cook the parsnips until they are tender, but not mashy. When they are cooked, strain the liquid off. After strain, throw away the parsnips and return the liquid to the pan.
3. Add the 3lb of sugar, the raisin juice, and the lemon juice and rind, having removed the pith. Simmer for three quarters of an hour, stirring occasionally. Strain again into a plastic bucket and then lukewarm add the pectic enzyme and a crushed campden tablet. Leave for 24 hours, placing the bucket in warm room: then stir in the yeast and yeast nutrient.
4. Cover the bucket and leave in the warm for four days, then stir it well, strain into a fermentation demi-john. Fit an airlock and ferment until dry.
5. A little feeding with a tablespoonful or two of sugar may be helpful if fermentation seems slow. Your parsnip wine will be drinkable in six months. But much better if you can leave it longer.