2 quarts of dandelion flowers
3 pounds sugar
1 gallon boiling water
Pick the dandelions on a sunny day.
Pick just the heads until you have two-quart jugs full.
Wash flowers and put them into a large bowl. Slice orange, and lemon thinly and add to the flowerheads.
Pour boiling water on top of them, and stir well. Cover bowl, leave for ten days, no more.
Strain liquid into another bowl, and stir in the 3 pounds of sugar.
Spread the yeast on a piece of toast, and float on top.
Cover the bowl and leave for another 3 days.
Remove the toast, strain again, and bottle.
Cork loosely at first.
The wine will be ready to drink in 3 months.