2 1/2 Ib. spinach

2 Ib. raisins

2 1/2 Ib. sugar

1 gallon water

Rind and juice of 2 large lemons

Nutrient

Johannisberger yeast

Chop and boil the spinach in four pints of water till cooked then strain on to the lemon rind, chopped raisins and sugar. Add the remaining water and when cool add the lemon juice, nutrient and fermenting yeast. After seven days strain and press and continue fermentation as usual.