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RHUBARB SHERBET (a wholesome and refreshing beverage)

Take as much young rhubarb, which has been cut into short lengths, as will measure half a pint. Boil this in a quart of water for twenty minutes, strain the liquor through muslin, and sweeten with five or six large lumps of sugar, which have been rubbed upon the rind of a small lemon until the flavour has been extracted. Stir the sherbet till the sugar is dissolved, and serve when quite cold. Sufficient for a quart of sherbet. Probable cost, 2d. per pint.