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Jl^omt
M^'Ot
WLUxtu
DAISY
WINE
One
quart
of
daisy
heads,
one
quart
of
cold
water.
Let
stand
forty-eight
hours.
Strain
and
add
three-quarters
pound
of
sugar
to
each
quart
of
hquid.
Let
stand
about
two
weeks,
or
till
it
stops
fermenting.
Strain
again
and
bottle.
It
improves
with
keeping.
DANDELION
WINE
Four
quarts
of
dandelions.
Cover
with
four
quarts
of boiling
water
;
let
stand
three
days.
Add
peel
of
three
oranges
and
one
lemon.
Boil
fifteen
minutes;
drain
and
add
juice
of
oranges
and
lemon
to
four
pounds
of
sugar
and
one
cup
of
yeast.
Keep
in
warm
room
and
strain
again
;
let
stand
for
three
weeks.
It
is
then
ready
to
bottle
and
serve.
DAMSON
WINE
Gather
the
fruit
dry,
weigh,
and
bruise
it,
and
to
every
eight
pounds
of
fruit
add
one
gallon
of
water;
boil
the
water,
pour
it
on
the
fruit
scalding
hot.
Let
it
stand
for
two
days;
then
draw
it
off,
put
it
into
a
clean
cask,
and
to
every
gallon
of liquor
add
two
and
one-half
pounds
of
good
sugar.
Fill
the
cask. It
may
be
bottled
off
after
standing
in
the
cask
a
year.
On
bottling
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