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JWa?)fe
Wiimu
RHUBARB
WINE
To
each
gallon
of
juice
add
one
gallon of
soft
water,
in
which
seven
pounds
of
brown
sugar have
been
dissolved.
Fill
a
keg
or
a
barrel
with
this
proportion,
leaving
the
bung
out,
and
keep
it
filled
with
sweetened
water
as
it
works
over
until
clear;
then
bung
down
or
bottle
as
you
desire.
These
stalks
will
furnish
about
three-fourths
their
weight
in
juice,
or
from
sixteen
hundred
to
two
thousand
gallons
of
wine
to
each
acre
of
well
cultivated
plants.
Fill
the
barrels
and
let
them
stand
until
spring,
and
bottle,
as
any
wine
will
be
better
in
glass
or
stone.
RHUBARB
WINE,
NO.
2
Cut
in
bits
and
crush
five
pounds
of
rhu-
barb;
add
the
thin
yellow
rind
of
a
lemon,
and
one
gallon
of
water,
and
let
stand
cov-
ered
two
days.
Strain
off
the
liquid
and
add
four
pounds
of
sugar.
Put
this
into
a
small
cask
with
the
bung-hole
covered
with
mus-
lin,
and
let
it
work
two
or
three days.
ROOT
BEER
Take
one
and
one-half
gallons
of
molasses,
add
five
gallons
of
water
at
60°
Fahr.
Let
this
stand
two
hours;
then
pour
into
a
bar-
rel^
and
add
one-quarter
pound
powdered
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