Dandelion blossoms Water. 3 lbs. (6 cups) sugar. 2 oranges. Raisins. 2 lemons. 1 yeast cake or 1 tablespoonful yeast.

Procure the blossoms without the stems. Scald three quarts of blossoms with three quarts of boiling water. Allow to stand for three days, then strain and press through a fruit press or sieve.

Put into a stone jar with the sugar, grated rinds, strained juice of the lemons and oranges and the yeast and allow to stand for three days. Strain into pitchers to ferment, filling up the pitchers during fermentation, and adding a little water every other day. Do not cover while fermenting.

After six weeks it is ready to bottle. Add two seeded raisins to each bottle. Cork very tightly.