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RHUBARB WINE (another way) (To forty pounds of freshly-cut)

To forty pounds of freshly-cut juicy rhubarb-stalks, sliced but not peeled, put ten gallons of cold soft water, and let them steep two days, closely covered up. Take off the scum, press the juice out of the fruit, strain the liquor through a sieve, and put it to twenty-five pounds of good loaf sugar roughly broken. Stir it well for twenty minutes, and when the sugar is dissolved fill your cask, put on the bung lightly, or cover with a tile, and when it has ceased fermenting, add to it three pints of white French brandy, and half a pound of white sugar-candy. Then stop it up well with paper pasted over the bung and sand upon that; leave the vent-peg out a day or two only. Let the liquor stand two or three months, then rack it off. Filter the lees perfectly clear, and return all into the cask again, adding the thin yellow rinds of four Seville oranges, and six ounces of the best barley-sugar, dissolved with an ounce of isinglass in two quarts of the wine. Then stop up the cask again as before, and let it remain a year in a cool cellar; you may then bottle the wine, using the best corks, fastening them with wire; seal with green wax, and when it has been kept nine months longer it will be excellent.