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Rhubarb Wine

Put twenty-five large stalks of rhubarb in the bottom of a tub, pound and mash with a potato masher. Add ten gallons of cold water, let it stand twenty-four hours, then add fifteen pounds of brown sugar. Stir until the sugar is dissolved. Add one cup of brewers' yeast or two compressed yeast cakes dissolved in a cup of warm water. Strain in a cask, let stand over night, then rack off again. Bottle and put in a cold place.