The message
from "Christina Websell" contains
these words:

I've made wine by boiling up unpeeled parsnips - and very good it was too!
Not only did I enjoy the wine, I froze the resulting parsnips (you
just need
the water they're boiled in for parsnip wine) and ate them later.
Must be 5
years ago now and I'm still up and running

I was taught to make parsnip wine by our housekeeper, a country lass,
sometime round 1950. I was ten (and my parents had no objection to my
learning to make parsnip wine, and dandelion wine!), and I only got the
sugar (which was rationed) because I didn't take sugar in my tea, of
which I have always partaken, shall we say, in good measure...

One of the instructions was to peel the parsnips. BTW, carrot skins are
also toxic to insects. I've discovered over the years that there is a
correlation between eating carrots and ageing. The more carrots you eat,
the older you get.

I haven't tested this against other foods, but I suspect that the
correlation might hold good there too.

Moral: stop eating, and live forever.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig