The Lansing state Republican. [volume] (Lansing, Mich.) 1855-1874, 1859-05-31

INV s'.SS VIC HuullSnSO 3 notice
OF wine made from pic-plant or rhubarb.
Ii had been tasted by number of good
judges, who did not know its source. and
pronounced ii very fair sample Of pale
sherry, 1t certainly did resemble that
wine, both in appearance and taste 1t not
only deceived wine-drinkers here, but q
sample sent 10 Cincinnati was tasted BY
men skilled in the art Of tasting wines and
detecting adulterations. and called q good
sample Of American sherry. only wanting
age TO be excellent. Basing an opinion
upon our own Judgment. We have aud do
pronounce IT as much superior, as bever-
age. 10 half the costly wines sold in this
city, AS pure ota.d brandy is superior to
lighting rum. such rs is manufactured
IN New York, and which in its turn manu-.
tactures demons ont Of human beings
Now since mankind will have something
stimulating and since it is fashionable for
all who can afford it, TO drink wine. and
since very abundant quantity Of some
thing that, at leaS, will serve as good
substitute, can be made from rhubarb
stalks. We repeat our Recommendation Of
that kind of juice.
How RuUBARp WiNE Is MApE.-Siuce
our first notice, our letters Of inquiry
" How Is 1t made ," have been too numer
Gus to answer. If We had known how. but
rs We dad not, We wrote Ia IL l. Cahoon,
of kenosha, Wis. who, 50 far as We are
informed, originated the rhubarb wine
manufacture, from his remarkable seeding
pie: liant, which grows larger than any
ether known variety.
The following is Mr. Cahoon's reply:
Herewith send YOU sample Of pie
plan; wine made last September, by mix.
me equal quantities of water with the Juice
OF the stalks, and to each gallon. 81 lbs
fair quality of New Orleans sugar. put in
barrels. filled full, and fined with isinglass.
and allowed 10 remain in the barrels till
Spring, and then bottled by adding Or
diminishing the quantity of sugar, it will
vary the strength If the wine in the same
proportion. The pure juice. without water,
makes very strong wine. by using 1 lbs
Of sugar to each gallon"
1t appears that the process is exactly that
with currantjuice, blackberry juice. elder.
berry juice, gooseberry juice, or any other
juice. such as has long been used in fami-
lies all over the country. 70. the manufac-
ture of beverages called wine
The advantage Of the rhubarb, particu-
larly such rank growth as Cahoon's seed
ling gives is that it affords greater quan-
tity of juice than any other plant; and 30
far as it appears 10 us. 1t is better quality
than any but grape, juice for the manufac-
ture of domestic wine. Of course it will
afford, also, an abundance Of cheap and
good vinegar. The acid of the plant. as
all pie-makers are aware. is decidedly
sharp.
HE QUANTITY OF RmuBAgB WINE FOR
UsE.-ln our former notice, We gave the
product Of rhnharb wine, per acre, as 500
gallons Mr.. Cahoon says:
This estimate is very much below the
matter Of fact, AZ tested here Mr.. q.
Lewis, the purchaser of my plantation of
ple-plant made last season from one.eighth
Of an acre loo gallons like the sample |
send you IL is fair estimate that ., 800
gallons can be made from an acre Of well
cultivated roots Of my Seeding. Tn" wine
costs here about 10 cents per gallon to the
manufacturer
According 10 this statement. instead Of
500 gallons per acre. the product is over
500 barrels. and almost the entire cost Of
the article would be the price paid for the
sugar. Probably. upon large scale. five
cents gallon would pay all the expense Of
labor Of cutting the plants. grinding, prun
ing and bowelling. With sorghum sugar
for sweetening, We don't see anything Il
rr""".. .iy country from having win,
cheap enough. if that will make men NOR,
temperate than cheap whisky Y
Tr,buRc