Recipes. Rhubarb Wine.

Two bunches rhubarb cut up. Put in a large basin so that rhubarb fills it only 1-3rd. Fill basin with cold water and let stand five days. Strain liquid with another dish and throw rhubarb away. To every 4 quarts of juice add 3½ lbs. sugar. Cover and let stand for four days until sugar is dissolved. Stir twice each day. Put in a cask and add 2 sliced lemons, two or three pieces of ginger and a few red chilies. Cork down and examine once a week. If necessary fill up with water when all working is over. Remove lemons, etc., colour with burnt sugar till it resembles sherry. Put into dry bottles, cork and seal tightly. Leave for six months or longer if possible.