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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 130
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~Wines~ Mrs. Whitwell Rhubarb. Gut the Rhubard in small pieces. Set into water to keep from burning~ boil tender strains & through a coarse clothe. To 1 qt of liquor add 2 gallons water & 4th sugar, ferment in open vessels for 48 hours~ skim, add 1 pt of best Brandy to every 4 gallons put in casks for 6 months undisturbed when it will be ready for bottling, seal the bottles well~ put in one raisin to each bottle.
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~Wines~ Mrs. Whitwell Rhubarb. Gut the Rhubard in small pieces. Set into water to keep from burning~ boil tender strains & through a coarse clothe. To 1 qt of liquor add 2 gallons water & 4th sugar, ferment in open vessels for 48 hours~ skim, add 1 pt of best Brandy to every 4 gallons put in casks for 6 months undisturbed when it will be ready for bottling, seal the bottles well~ put in one raisin to each bottle.
Szathmary Culinary Manuscripts and Cookbooks
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