To make Turnip Wine.
Take a good number of turnips, pare them, put them into a cyder press, and squeeze out all the juice; to every gallon of juice take three pounds of lump sugar; have a vessel ready, just big enough to hold the juice, and put your sugar into a vessel; to every gallon of juice add half a pint of brandy; pour in the juice, and lay something over the bung for a week to see if it works; if it does you must not bring it down till it has done working, then stop it close for three months, and draw it off into another vessel; when it is fine, bottle it off.
To imitate Cyprus Wine.
To nine gallons of water, put nine quarts of the juice of white elder-berries, which has been pressed gently from the berries with the hand, and passed through a sieve, without bruising the kernels of the berries; add to every gallon of liquor three pounds of Lisbon sugar, to the whole quantity put an ounce and an half of ginger sliced, and three quarters of an ounce of cloves; then boil this near an hour, taking off the scum as it rises, and pour the whole to cool in an open tub, and work it with ale yeast, spread upon a toast of white bread for three days, and then tun it into a vessel that will just hold it, adding about a pound and an half of raisins of the sun split, to lie in liquor till you draw it off, which should not be till the wine is fine, which you will find in January. It is so much like the fine rich wine brought from Cyprus, in its colour and flavours, that it has deceived the best judges.
