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This is a refreshing drink and an effective remedy for stomach upsets, indigestion, kidney, and bladder troubles. The whole plant is dug up to make it.
½-lb/225-g young dandelion plants
1-oz/30-g yeast
1 lemon
1-lb/450-g demarera sugar
4.5 liters water
1-oz/30-g cream of tartar
½-oz/15-g ginger root
Wash the plants and remove the smaller, hairy roots without breaking the larger taproot. Put them into a pan with the bruised ginger root, the lemon rind (no pith), and water and boil for 10 minutes.
Strain out the solids and pour the liquid over the sugar and cream of tartar. Stir until the sugar is dissolved. When the liquid is lukewarm add the yeast and the lemon juice, and leave the mixture covered with a cloth in a warm room for three days.
Strain out all the sediment and bottle in screw-topped bottles. Store them on their sides. It is ready to drink in a week or when it hisses when the cap is loosened. It does not need to be kept in the refrigerator, but it does not keep very long.