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SHERBET, RHUBARB (a pleasant summer beverage)

Take six or eight sticks of ripe red rhubarb. Wash it well, and without skinning it cut it up into short lengths. Put it into a saucepan with a quart of water, and let it boil till the flavour is extracted. Rub the rind of a fresh lemon upon three ounces of fine sugar in lumps. Stir this into the liquor until dissolved. Let the sherbet stand in a cool place five or six hours, filter through muslin, and it will be ready for use. Time to boil, twenty minutes. Probable cost, 8d. Sufficient for three or four persons.