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Rhubarb Vinegar

For five gallons take about fifteen ordinary stalks of rhubarb. Wash and pound or crush it with a potato masher in the bottom of a strong tub, then add five gallons of cold water, cover and stand aside twenty-four hours. Strain off, and add eight pounds of brown sugar, and a cupful of good yeast or one compressed yeast cake dissolved in a cup of lukewarm water. Stir till the sugar is dissolved, then stand in a warm place over night. In the morning put in a ten-gallon cask, place where the temperature will not fall below 60°. In a month strain off the grounds, return to the cask again and let stand until it becomes vinegar, perhaps two or three weeks.