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Rhubarb (Select stalks of choice)

Select stalks of choice rhubarb that has been quickly grown. A barrel from which the heads have been taken, set over a bunch of well-enriched rhubarb, will occasion very tender stalks. Wash and wipe the stalks, but do not remove the skin. Cut the stalks to the height of the jar below the neck, fit in as many as the sterilized jar will conveniently take, then fill the jar to overflow with cold water; adjust a new rubber and the cover and set aside in a cool place. Rhubarb No. 2 Set the sterilized jars just as they are filled with boiling water at one side to cool, then empty out the water and fill to overflow with cold water from the faucet. Have ready stalks of rhubarb cut into pieces about an inch in length, drop these into the jars, shaking them down meanwhile until no more can be put into them, and leave space for at least half an inch of water above; add more cold water, adjust the rubber rings, and sterile covers, tighten the covers, and store in a cool, dry, dark place.