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Potato Wine

Wine of good quality may be made from frosted potatoes, if not so much frosted as to have become soft and waterish. The potatoes must be crushed or bruised; a wooden mallet answers the purpose. If a plank of wood is made hollow, in the manner of a shallow bowl, they may be bruised with a mallet or put into a cider-press. Boil ten gallons of water with half a pound of hops and half a pound of common white ginger. This water, after having boiled for about half an hour, must be poured upon the bruised potatoes, into a tub or vessel suited to the quantity to be made. After standing in this mixed state for three days, yeast must be added to ferment the liquor. When the fermentation has subsided, the liquor must be drawn off as pure as possible into a cask, adding half a pound of raw sugar for every gallon. After it has remained in the cask for three months it will be ready for use.