As is generally known the product of fermented sugar is rum. By mixing sugar with chips, old leather, potatoes, parsnips, currants, rhubarb, cabbage, the rum is flavored, and we get as many varieties of " domestic wines " in that way as one can desire. The dandelion is the latest addition to the list of these flavored rums, and is prepared as follows, according to the London Journal of Horticulture :

" To make four gallons, pour four gallons of boiling water over the heads of one gallon of dandelion flowers, let it stand till cold, then strain off; add three pounds of loaf sugar with half of the peel of four lemons and four Seville or sweet oranges; boil half an hour the other half of the peel with the oranges and lemons sliced put in at new-milk heat with a little yeast; let it stand three or four days to ferment; then place it in the cask. In a week add half a pint of brandy and stop up the cask. In six months either bottle or draw from the wood, and if it is desired, add a few more dandelions."