1 Ib. fresh parsley picked in June before the flavour becomes too strong

4 oz raisins

2 1/2 Ib sugar

1 gallon water

1/2 oz. citric acid

Nutrient

Johannisberger yeast

Gently boil the parsley for twenty minutes, then strain and stir in the sugar and chopped raisins. When cool add the citric acid, nutrient and actively fermenting yeast.