1 quart dandelion blossoms. 3 lbs. (6 cups) sugar. 4 quarts water. 1 gill (1/2 cup) tepid water. 1 yeast cake. 1 lb. seeded raisins. 1 lemon. 1 orange. 1/2 pint (1 cup) rum.

Measure a generous quart of the dandelion blossoms, but do not use any of the stems. Put them into a large saucepan with the water and boil for thirty minutes. Pour through a strainer, then strain through cheesecloth into a large stone jar. When cool add the yeast cake dissolved in the tepid water, raisins, sugar, lemon and orange cut into small pieces and with the skins left on.

Stir it every day for two weeks, then strain and let stand for a day to settle.

Now strain carefully through cheesecloth until clear, add the rum, bottle and seal.

Another Method: Boil one peck of dandelions with four quarts of water for two hours, strain the liquid, add one quart of molasses, one pint of yeast, and set to ferment for twelve hours. Bottle securely, and keep the bottles with the neck downward until ready for use.