Celery Wine

4 lb. celery • 3 lemons • 4 lb. sugar

1 oz. yeast • 5 quarts water

Wash the celery as you would for the table. The coarse outer sticks and the white leaves may be used provided all bruised or badly discolored parts are first cut away. Cut the celery into small pieces and pour the boiling water over them. Then cut up the lemons and put them in with the rest. Leave to soak overnight. Bring gently to boiling-point and then cut off the heat. Strain into the fermenting vessel and add the sugar at once. Stir well, and when all the sugar is dissolved and the wine has cooled, add the yeast. After fourteen days* fermen­tation proceed with isinglass and bottling.

Runner-Bean Wine

3 lb. runner beans (choose those you would use in

the kitchen) • 2 grapefruit • 4 lb. sugar • 1 oz.

yeast • 5 quarts water

Prepare the beans as you would for cooking and pour the boiling water over them. Into this mixture put the sliced grapefruit and allow the whole to soak overnight. Bring slowly just to boiling-point and strain into the fermenting vessel at once. Add the sugar immediately and stir until all is dissolved. Allow the wine to cool and then add the yeast. After fourteen days* fermentation proceed with isinglass and bottling.

Pea-shuck Wine

The shucks only are used and care should be taken to see that no peas enter the brew.

2½ lb. pea shucks • 1 grapefruit • 2 oranges 4 lb. sugar • 1 oz. yeast • 5 quarts water

Rinse the shucks under the tap and allow them to drain. Put them in the vessel used for boiling the ingredients and bruise them well. Cut up the grapefruit and oranges and place these with the pea shucks and then pour the boiling water over them. Allow to soak overnight. Bring just to boiling-point and then strain into the fermenting vessel and add the sugar at once. Stir until all the sugar is dissolved. When all is dissolved allow the wine to cool and add the yeast. After fourteen days' fermentation proceed with isinglass and bottling.

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