Many of the following root-wine recipes, and certain of the special recipes, call for the addition of wheat or raisins. When these are bought they are usually a little dirty and contain harmful bacteria. They should be washed in cold water, and then immersed - in a muslin or cloth bag - in boiling water for about a minute before using.

The first two recipes here, one for parsnip and an­other for potato wine, are recommended to the begin­ner. They clear very quickly, but they lack to some ex­tent the fuller flavor and bouquet of the wines made under the recipes calling for rather more and interesting ingredients.

Simple Parsnip Wine

2½ lb. parsnips • ½ lb. raisins • ½ lb. sultanas

4 lb. sugar • 2 oranges • 2 lemons

1 oz. yeast • 5 quarts water

Scrub and grate the parsnips and put them in the water, bring just to boiling-point and simmer for five minutes. Strain and add the sugar at once and stir until all is dissolved. Then add the cut-up dried fruit and squeeze in the juice of the lemons and oranges. Allow to cool and then sprinkle the yeast on top and stir in. After fourteen days' fermentation, strain and proceed with isinglass and bottling.

Simple Potato Wine

2 lb. potatoes • 1 lb. raisins • 4 oranges 4 lb. sugar • 1 02. yeast • 5 quarts water

Scrub and grate the potatoes and put them in the water. Bring slowly to boiling-point and strain at once. Add the sugar and stir until all is dissolved. Then put in the cut-up raisins and squeeze in the juice of the oranges. Allow to cool and then sprinkle the yeast on top and stir in. After fourteen days' fermentation, strain and proceed with isinglass and bottling.

Parsnip Wine

Very much like whisky when kept for a long time.

4 lb. parsnips • 4 oranges • 4 lb. sugar 1 02. yeast • 5 quarts water

The preparation of the ingredients and the directions for making this wine are identical with those for making simple parsnip wine on page 20.

Mangold Wine (Mangel Wurzel)

A favorite among country folk. Mangolds are winter food for cattle, and may be obtained from farms. They make a really splendid wine which clears quite readily.

5 lb. mangolds (one good-sized one) 2 grapefruit • 4 lb. sugar • 1 oz. yeast 5 quarts water

Do not peel the mangolds, but scrub them thoroughly and then cut them into small pieces or dice them, being careful not to lose any juice. Now cut up the grapefruit and place all the ingredients in the water (except the sugar and yeast). Bring slowly to the boil and simmer for twenty minutes, taking off all the scum that rises.

Strain into the fermenting vessel and add the sugar at once. Stir this until all is dissolved. Allow the wine to cool and then add the yeast. After fourteen days* fer­mentation proceed with isinglass and bottling.

Sugar-Beet Wine

For those who prefer a natural sweet wine.

5 lb. sugar-beet • 3 oranges • 3 lemons

only 2 lb. sugar • 1 oz. yeast • 5 quarts water

Scrub and grate the unpeeled beet and put them into the water and bring slowly to the boil. Simmer gently for twenty minutes. Strain into the fermenting vessel and add the sugar at once. Then cut up the oranges and lemons into thin slices and float them on the surface of the brew. Allow the wine to cool and then add the yeast. After fourteen days' fermentation take off the sliced fruit and then proceed with isinglass and bottling.

Mixed-root Wines

Other delicious wines can be made from a mixture of roots. The quantity of each ingredient may be varied to suit individual tastes, but a reliable recipe is:

2 lb. potatoes • 2 lb. parsnips • 4 oranges

4 lb. sugar • 1 oz. yeast • 5 quarts water

The preparation of the ingredients and the directions for making this wine are the same as those for making simple potato wine on page 21.

Other delicious wines may be made from a varied mix­ture of roots, and by the same simple method. Suggested variations are offered here with the assurance that the resulting wines .will be all you could wish for.

2 lb. potatoes • 2 lb. carrots • 4 oranges

4 lb. sugar • 1 oz. yeast • 5 quarts water

2 lb. carrots • 2 lb. beetroots • 2 oranges

2 lemons • 4 lb. sugar • 1 oz. yeast

5 quarts water

2 lb. carrots • 2 lb. parsnips • 4 oranges

4 lb. sugar • 1 oz. yeast • 5 quarts water

2 lb. potatoes • 2 lb. beetroots • 2 oranges

2 lemons • 4 lb. sugar • 1 oz. yeast

5 quarts water

These four variations are all worked to the directions given for simple potato wine on page 21.

Beetroot Wine Fine Old Tawny Port type

6 lb. beetroots (old shrivelled ones are best)

2 oranges • 2 lemons • 4 lb. sugar

1 oz. yeast • 5 quarts water

Scrub the beetroots clean and then slice them finely and put them in the water. Leave them to soak for one hour and then bring slowly to the boil and simmer gently for not more than ten minutes. Strain into the fermenting vessel and add the sugar at once. Stir well until all the sugar is dissolved. Cut the oranges and lemons into fine slices and let these float on the surface of the brew throughout the fourteen days' fermentation. Allow the brew to cool and then add the yeast. After fourteen days' fermentation take off the sliced fruit and then pro­ceed with isinglass and bottling

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