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RHUBARB WINE (another way) (Cut five pounds of rhubarb)

Cut five pounds of rhubarb into short lengths, bruise it, and put it into a bowl with a gallon of cold water. Let it stand for five days, and stir it twice a day. Strain off the liquor, and add to it four pounds of loaf sugar. When this is dissolved add the rind of a lemon and half an ounce of isinglass. Let the liquor remain for four or five days, until the fermentation begins to subside. Skim the crust from the surface, draw off the wine, put it into a cask, and in a fortnight bung it down. It will be ready for bottling in six months. If the wine ferment after it is put into the cask, it should be drawn off into another one. The addition of a little currant juice will improve the colour.