Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1859-06-04

Rhubarb Wine-How to Make it.

Some time since we published notice o.
wire made from pieplGat or rhuoarb. thod
been tested by number OF good judges, who
did not know its source, and pronounced
very fair sample Of pale sherry. il certainly
did resemble that wine both III appearance
and taste. IL not only deceived W.ue-drlnk-
erS here, but sample sent 10 CiDtinna'', yes
tasted by men skilled in the art Of tasting
vines aud detecting aduite-ations, and called
q good sample Of American sherry, only
wanting age to be excellent. Basng an
opinion upon our own judgment, We have aud
do pronounce it as much superior. as Seye-
rage to half the costly vines sold IN this cty,
es pure cta:d brandy is superior 10 "EYhtnS
rum" such as is manufactured IN New York,
and which 10 its turn manufactures demons
out Of human beings. Now since mankind
will have something stimulating, anG since
| it is fashionable for all who can afford it, to
drink wine, and since very abundant guam
! tity Of something that ct least will seIcR ns
a good substitute, can be made from rhuhaIb
stalks. we repeat our recommendation OF that
kind of juice.
| Hoc RhuLarb Wine is iiGRe.-Sncs onr
/ first notice, our letters OF inquiry, "ilnv is
It made!" have teen to numerous 10 answer
! if We had known how, but as We did not We
wrote TO B. P. Cahoon sof Eenosha, Wis.
who, so far as we are informed, originated
the rhubarb wine manufacture, hum his re-
markuble Seeding pie plant, which grows
larger than any other known variety.
The following is Mr.. Cahoon's reply:
! "Herewith send yeu a sample Of 'pio.
[ plant wine, made last September, by mixing
equal quanlit:es Of water with the juice Ul
the stalks, and to each gallon, 81 h fair qna.i.
| ty of New. Orleans sugar, put in barrels, file!
J I,ll ptth lei, nll to
remain in the barrels til spring, aud then
bottled. By adding or diminishing the qLan.
tty If sugar it will vary The strength Of the
wine in same proportion. The pare juice
without water makes a very strong wine, hy
using h Of sugar 10 each gallon.
/ 1t appears that the process IS exactly that
with currant.iuce blackberry, elderbrr'y-
Juice, gooseherry juice, or any other juice,
such as has long been used in fam es all
over the country, for the manufacture Of bey-
crages called wine.
The advantage az the -hubarb particularly
such rank growth as Cahoon's Seeding
gives, is that il affords greater quantity Of
juice than any other plant; and so far us u
appears 10 us, it is better quality than any
but grape Juice for the manufacture OF domes-
tic VINE OF cGu.se It will afford also, an
abundance of cheap and good vinegar. Tho
UClt OI tHb paul. 40 oh Iic-uHhVis uio aHaIc,
is decidedly sharp
The Quantity ofRiuJarb Wine for Use
In our former notice, we gave the product o.
rhuharb wine, per acre, as 500 gallons. -
Mr.. Cahoon says:
"rhis estimate is very much below the mat
ter of fact as tested here. Mr.. g. Lewis. the
purchaser o. my plantation Of pie plant mads
last season from one.pighth OF an acre, 400
gallons like the sample send you. II is q
fair estimate that $500 gallons can be made
from an acre OF Well cultivated roots of my
seeding. The wine costs here about 40 cents
per gallon to the manufacturer"
According to this statement, instead OF SOC
gallons, per acre, the product is owe 500 bal
rels aud almost the entire cost Of the artic,s
would be the price paid for the sugar. Pro
badly. upon n large scale, five cents gallon
would pay all the expense of labor Of eating
the plants, grinding pruning and boweliuc
With Sorghum sugar for sweetening, we don
see anything to prevent the country frou
having wine cheap enough, If that will mak
men mora temperate than cheap wAiskey,