Rhubarb Wine.—Cut up into a large pan or tub about 5lb. of nice rhubarb, bruising it well; then pour on to it a gallon of cold water and let it stand for five days, stirring it every night and morning; then strain off the liquor, add to it about 4lb. of cane loaf sugar, and, when this is dissolved, put in the thinly pared rind of a lemon, and ½oz. of isinglass; again let it stand for five days, till the fermentation is subsiding, when you either skim off the crust very carefully and pour off the wine, or else draw it off