The flavor of commercial sherry is obtained from a bacterial growth called flor, the secret of which is ½eal­ously guarded by the sherry producers of Spain. So we cannot give our home-made sherry that unmistakable flavor; nevertheless, the following recipes will produce good imitations of that much-blended, much fortified wine.

These sherries are neither sweet nor dry: they are designed to suit the average palate. If you like your sherry very dry, use only two pounds of sugar. If you prefer it fairly dry, use three pounds of sugar. If your palate for sherry is 'just ordinary', follow the recipes to the letter.

Sherry

2 lb. very oldest potatoes • ½1b. raisins

4 lb. sugar • 2 lb. green or amber grapes

1 oz. bruised ginger • 1 oz. yeast

5 quarts water

Do not peel the potatoes, but scrub them thoroughly and then grate. Put them in the water, bring slowly to boiling-point and simmer for not more than ten minutes, taking off all the scum that rises. Strain into the fermenting vessel and pour in the sugar at once. Stir until all the sugar is dissolved and then add the chopped raisins and bruised ginger. Then crush the grapes into a bowl and strain the juice into the potato water. Allow the brew to cool, sprinkle the yeast on top and stir in. After fourteen days' fermentation strain and proceed with isinglass and bottling.

Sherry

2 lb. very oldest potatoes • 1½lb. green grapes 1 lb. raisins • ½ lb. wheat • juice of 1 large

grapefruit

1 oz. bruised ginger • 3½ lb. sugar 1 oz. yeast • 5 quarts water

Do not peel the potatoes, but scrub them thoroughly and then grate them. Put them in the water and bring them slowly to boiling-point. Simmer gently for not more than ten minutes, taking off all the scum that rises. Strain into the fermenting vessel and add the sugar at once. Stir until all the sugar is dissolved and then add the chopped raisins and bruised ginger. Crush the grapes and add the juice and the skins to the potato water; then add the wheat. Allow it to cool and then sprinkle the yeast on top and stir it in. After fourteen days' fermen­tation, strain and proceed with isinglass and bottling.

Sherry

2½lb. very oldest parsnips

2 lb. green grapes that are inclined to be on the 'sharp' side -or little outdoor-grown grapes will do

½lb. raisins • ½lb. sultanas

½ oz. bruised ginger • 3½ lb. sugar • 1 oz. yeast

5 quarts water

Scrub the parsnips clean, grate them and put them in the water. Bring slowly to boiling-point and simmer for not more than ten minutes. Strain at once, add the sugar and stir until dissolved. Crush the grapes and strain them and add this juice to the parsnip water. Then add the chopped raisins, chopped sultanas and bruised ginger. Allow the brew to cool and then sprinkle the yeast on top and stir in. After fourteen days* fer­mentation, strain and then proceed with isinglass and bottling.

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