carrot whisky

Ingredients:

6 lbs carrots

1 gallon water

4 lbs. sugar

A tablespoon raisins

1 lb. wheat

1 oz. yeast

2 lemons

2 oranges

Method:

1. Wash the carrots well, but do not peel. Put into the water and bring to the boil then simmer gently until the carrots are very tender. Use the carrots for food, and strain the water.

2. Into a bowl put the sugar, sliced oranges and lemons and pour over the hot liquid. Stir until the sugar is dissolved and then stand until lukewarm.

3. Then add the chopped raisins, wheat and sprinkle the yeast on top. Leave to ferment 15 days.

4. Then skim, strain and bottle. Keep almost a year.

parsnip sherry

Ingredients:

4 lbs parsnips

1/2 oz. hops

1/2 lb malt

1 gallon water

4 lbs. Demerara sugar

1 oz. yeast; a large slice toast

Method:

1. Clean the parsnips but do not peel them (weigh after cleaning). Cut into slices and boil gently in half the water until parsnips are tender, then strain.

2. Put the hops in the remaining water and boil until all the goodness is extracted. Strain and add the liquids together.

3. Stir in it 1/2 lb. malt and all the sugar. Spread the yeast on toast and add to the bowl when lukewarm.

4. Let it ferment 14 days then skim and bottle, corking loosely.

daisy wine

Ingredients:

4 quarts of small field daisy blossoms

1 gallon boiling water

2 lemons

2 oranges

2 lbs. brown sugar

1/2 lb. raisins

1 oz yeast

Method:

1. Put the daisies in a bowl and cover with the boiling water. Stand until next day, then squeeze the daisies out.

2. Then boil gently the liquid, sliced lemons, oranges and sugar together for 20 minutes. Allow to cool to lukewarm.

3. Add the chopped raisins and stir the yeast in (it should be first dissolved in a little warm water). Leave to ferment 14 days.

4. Then skim, strain and bottle.