Rhubarb Wine
INGREDIENTS. - To every 5 lbs. of rhubarb pulp allow 1 gallon of cold spring water; to every gallon of liquor allow 3 lbs. of loaf sugar, 1/24 oz. of isinglass, the rind of 1 lemon.
Gather the rhubarb about the middle of May; wipe it with a wet cloth, and, with a mallet, bruise it in a large wooden tub, or other convenient means. When reduced to a pulp, weigh it, and to every 5 lbs. add 1 gallon of cold spring water; let these remain for 3 days, stirring 3 or 4 times a day; and on the fourth day, press the pulp through a hair sieve; put the liquor into a tub, and to every gallon put 3 lbs. of loaf sugar, stir in the sugar until it is quite dissolved, and add the lemon-rind; RICE BISCUITS. let the liquor remain, and, in 4, 5, or 6 days, the fermentation will begin to subside, and a crust or head will be formed, which should be skimmed off, or the liquor drawn from it when the crust begins to crack or separate. Put the wine into a cask, and if, after that, it ferments, rack it off into another cask, and in a fortnight stop it down. If the wine should have lost any of its original sweetness, add a little more loaf sugar, taking care that the cask is full. Bottle it off in February or March, and in the summer it should be fit to drink. It will improve greatly by keeping; and, should a very brilliant colour be desired, add a little currant-juice.
SEASONABLE. Make this about the middle of May.
Rice. This grass is chiefly grown in the East, but it is also cultivated in the Southern parts of Europe. It is said to be the chief food of one third of the human race, and it is a fact that more of it is grown and consumed than any other cereal.
There is a great deal of starch in rice, but it is lacking, as will be seen by the following analysis of one pound, in flesh-forming qualities. It is useful as a food when employed with others possessing the latter quality, such as meat or eggs.
In cooking rice the best method is steaming, as by boiling it, in the water a great part of the constituents in which it is deficient is lost. The husk of rice is largely used in the adulteration of many foods.
CONSTITUENT PARTS OF 1 LB. OF RICE. ... ...
Water Albumenoids Starch, &c.
Fat Mineral matter ... ... ... ... oz. grs. 2 147 ... 1 87 12 133 ... 0 ... 35 ... ... ... 0 35 ... ... ... 16 0