Rhubarb Wine Recipe from June 1, 1864; Maryland Farmer and Mechanic

Maryland Farmer and Mechanic. June 1, 1864. Baltimore. S. S. Mills & Co. p. 191 

"Domestic Recipes"

Rhubarb Wine - Peel and slice as for pie; put a very small quantity of water in the vessel, only just enough to cover the bottom; cover the vessel and gradually bring to a slight boil; then strain, pressing out all the liquid; to this liquid add an equal quantity of water; to each gallon (after mixing) add from four to five pounds of brown sugar; set aside, ferment and skim like currant wine; leave ion the cask and bulk as long as possible before sending away. - All wine is better kept in casks.

Image: University of Illinois Extension

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WARNING
Never eat rhubarb leaves, cooked or raw. Eating the leaves can be poisonous because they contain oxalate. This toxin, plus another unknown toxin also found in the leaves, has been reported to cause poisoning when large quantities of raw or cooked leaves are ingested. http://www.fruitsandveggiesmatter.gov/month/rhubarb.html

see complete transcription of recipes at: http://ipetrus.blogspot.com/2011/05/domestic-recipes-complete-transcription.html