Peel one pound of the finest rhubarb, and cut it into pieces of two inches in length, and three-quarters of a pound of white sugar, and the rind and juice of one lemon - the rind to be cut into narrow strips. Put all into a preserving kettle, and simmer gently until the rhubarb is quite soft, take it out carefully with a silver spoonrand put it into jars: then boil the syrup a sufficient time to make it keep well, say one hour, and pour it over the fruit. When cold put a paper soaked in brandy over it, and tie the jars down with a bladder to exclude the air. This is a very good receipt, and should be taken advantage of in the spring.