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To every five pounds of rhubarb, when sliced and bruised, put one gallon of cold spring water. Let it stand three days, stirring two or three times every day; then press and strain it through a sieve, and to every gallon of liquor, put three and one-half pounds of loaf sugar. Stir it well, and when melted, barrel it. When it has done working, bung it up close, first suspending a muslin bag with isinglass from the bung into the barrel. To eight gallons of liquor, put two ounces of isinglass. In six months bottle it and wire the bottles; let them stand up for the first month, then lay four or five down lengthways for a week, and if none burst, all may be laid down. Should a large quantity be made, it must remain longer in cask. It may be colored pink by putting in a quart of raspberry juice. It will keep for many years.
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Brewing & Recipes 
