C.E.G. (Burwood).—1. TO make rhubarb vine cut the rhubarb into pieces, and to each quarter-peck pour on one gallon of boiling water. Cover up and leave to stand for ten days. ... [ILLUSTRATED]
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The World's News (Sydney, NSW : 1901 - 1955), Wed 1 Feb 1933, Page 33
It's easy and takes two shakes of a lamb's tail!
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