Parsley
1lb parsley, 1 gallon boiling water. 1 oz root ginger. 2 lemons, 2 oranges. 4lb preserving sugar, yeast.
Wash parsley thoroughly to remove soil but do not bruise.
Place the parsley in bucket, pour boiling water over it. Cover and leave to stand for 24 hours. Next day, strain the liquor. Boil the strained liquor for 20 minutes with the well bruised root ginger and thinly peeled rind of lemons and oranges. Do not boil rapidly. Pour the liquor over the sugar, add strained fruit juices. Add yeast when mixture lukewarm and proceed as normally. The longer you keep the wine, the better it will be.