Martinsburgh gazette. [volume] (Martinsburgh, Va. [W. Va.]) 1810-1825, 1825-06-16
PARSNIP WINE.
Ns7ubort, lee Of Uhite, .March 5.

oIhs
The following extract is taken from
"Philip's History of Cultivated Vege-
! tables"
Wine made from these roots, ap.
proaches nearer to the Malmsey of
Madeira and the CaDaries than any
other wine; it is made with little ex.
pense or trouble, and only requires to
be kept a lew years, to make it as a.
greeable to the palate as it is whole.
some TO the body: yet fashion induces
US TO give pounds for foreign wines of
our own country for as many shil-
lings."
Being in the habit of making vari
ETY. of wines, ard giving the subject
much attention, / willingly bear test
mony to the correctness of Mr.. Phil
lips statement. Parsnip wine surpass-
es the other home made wines in the
same ratio of excellence that's East In.
dja Madeira is superior to Cape.
Under these circumstances, 1 ask
leave, through the medium Of your
useful paper, to offer 10 the public spc-
cifc directions for the manufacture of
Parsnip wine: there not being, TO my
knowledge, n published receipt on
the subject.
To every Abs. Of Parsnips. clean.
ed and CHARTERED, put n gallon of
water; boil them till they ale quite
tender; drain them through a sieve,
but do not bruisc them, as no remedy
would clear the wine after wards.
Pour The liquor into a tub, and to each
gallon 3 lbs, of loaf sugar and half an
ounce of crude tartar. When cooled
10 the temperature of IS degrees, put
in a little new yeast; let it stand four
days in a warm room, then tun it.
The mixture should, if possible.
be fermented in a temperature of
so degrees. September and March
are the seasons for making the wine.
When the feI nleniation has subsidized.
bung down the cask, and let the wine
stand at least twelve months before
boiling.
If great delicacy Of favour be not
indispensable, moist sugar may be
substituted for loaf, & Some expense
thereby avoided But the wine may be
made with good loaf, or crushed lump
sugar. and not cost more than z / Cd.
a bottle!
Lam, sir, yours &c. l.. S.
p. s. Ii some scientific persons
would favour the public with a chem
ical analysis of the Parsnip, it would
facilitate future experiments in the
manufacture OF the wine; and from
which experiments great improve.
ments might reasonably be expected.
National Journal.
To pound Red Pepper,-One of
your subscribers in a late number
wishes 10 know how to prepare Cay
anne, o. Red Pepper for the table.
Let him crush The pods a little, or clip
them with scissors, and mix them with
only as much flour and water as will
cause the particles to adhere; being
made up in the form of a biscuit, bake
it slowly until perfectly dry, when it
will pound easily,
Your very humble servant.
To make Yeast that qriR Keep for
Sir monthS'-Boil LIB. hops in Two
gallons soft water; when boiled half
an hour, add a table spoonful of salt,
l.2 pint of molasses, Q quarts rye meal.
l2 pint good common yeast; let it
stand till it lerments; then stir it in III.
dian meal till it is as hard as it can be
made, then roll il TO about the thick.
ness of half an inch, and cut it in pie.
ces OF 2 or 3 inches diameter, lay il or
a board and DIV it in the sun, or in a
warm room. Wlpn it is wanted for
use, soak it in warm water, er pound
4 fine have used yeast made as IA
hove for 5 years, aud prefer it 10 any
other Kind.