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[A WORD BEFORE IS WORTH TWO BEHIND.] 2275. Parsnip Wine. Take fifteen pounds of sliced parsnips, and boil until quite soft in five gallons of water; squeeze the liquor well out of them, run it through a sieve, and add three pounds of coarse lump sugar to every gallon of liquor. Boil the whole for three quarters of an hour. When it is nearly cold, add a little yeast on toast. Let it remain in a tub for ten days, stirring it from the bottom every day; then put it into a cask, in which it should remain for a year. As it works over, fill it up every day. 2276. Turnip Wine. Take a large number of turnips, pare and slice them; then place in a cider-press, and obtain all the juice you can. To every gallon of juice add three pounds of lump sugar, and half a pint of brandy, Pour the liquor into a cask, and when it las done working, bung it close for three months, and draw off into another cask. When it is fine, bottle, and cork well. 2277. Blackberry Wine. Gather the fruit when ripe, on a dry day. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on boiling water to cover it. Mash the berries with your hands, and let them stand covered till the pulp rises to the top and forms a crust, in three or four days. Then draw off the fluid into another vessel, and to every gallon add one pound of sugar; mix well, and put it into a cask, to work for a week or ten days, and throw off any remaining lees, keeping the cask well filled, particularly at the commencement. When the working has ceased, bung it down; after six to twelve months it may be bottled.