Rhubarb Wine

Gather the rhubarb about the middle of May.

Wipe it with a wet cloth.

Bruise it in a large wooden tub or other convenient means with a mallet.

Reduce it to a pulp.

Weigh the pulp.

To every 5 lbs. of pulp add 1 gallon of cold spring water.

Let the mixture remain for 3 days, stirring 3 or 4 times a day.

On the fourth day, press the pulp through a hair sieve.

Put the liquor into a tub.

To every gallon of liquor add 3 lbs. of loaf sugar.

Stir the sugar until it is quite dissolved.

Add the lemon rind.

Let the liquor remain; in 4, 5, or 6 days fermentation will begin to subside, and a crust or head will form.

Skim off the crust or head, or draw the liquor from it when the crust begins to crack or separate.

Put the wine into a cask.

If it ferments again, rack it off into another cask.

In a fortnight, stop it down.

If the wine has lost sweetness, add a little more loaf sugar, ensuring the cask is full.

Bottle it in February or March.

In summer it should be fit to drink.

It will improve greatly by keeping.

If a very brilliant colour is desired, add a little currant juice.