le should be taken out every two or three days, according to the
state of the fermentation, for eight or ten days, to allow some of the
carbonic acid gas to escape. When this state is passed, the cask may
he kept full by pouring a little liquor in at the vent-hole once a
week or ten days, for three or four weeks.

This operation is performed at long intervals, of a month or more,
till the end of December, when on a fine frosty day it should be drawn
off from the lees as fine as possible; and the turbid part passed
through flannel. Make the cask clean, return the liquor to it, with
one drachm of isinglass (pure) dissolved in a little water; stir the
whole together, and put the bung in firmly.

Choose a clear dry day in March for bottling. The bottles should be
champagne bottles--common wine bottles are not strong enough; secure
the corks in a proper manner with wire, &c. The liquor is generally
made up to two or three pints over the ten gallons, which is bottled
for the purpose of filling the cask as it is wanted. The wine contains
spirit enough without the addition of brandy, which spoils all wines;
a proper fermentation producing spirit enough.

The way to obtain a dry wine from these materials is to keep the cask
constantly filled up to the bung-hole, daily or every other day, as
long as any fermentation is perceptible by applying the ear near to
the hole; the bung may then be put in lightly for a time, before
finally fixing it; it may be racked off on a fine day in December, and
fined with isinglass as above directed, and bottled in March.

[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 bra