Pour 1 gallon of boiling water over 1 gallon dandelion blossoms and let them stand in a cool place for 72 hours. Pour liquid in a kettle and add the rind of 2 lemons and 2 oranges grated fine. Boil for 1/2 hour.

Add 3 pounds of sugar and the pulp and juices from the fruit. Allow the mixture to cool, then add 1/2 of a yeast cake. Strain through a fine mesh cloth and allow the liquid to stand for a week in a warm place. Repeat straining to assure a clear liquid. When it stops fermenting, bottle the wine.

(Blossoms must be gathered while the sun is shining or the flavor will be lost.)