Dandelion Wine

(This is the one I make)

To every gal of water allow 2 quarts of dandelion flowers. Then mash it up and let it stand for 3 hours. Strain it and to every gall of liquor add 3 lbs of sugar, peel of two oranges and 1 lemon. Let it boil for 1/2 hour. Take off the scum while boiling then sieve it up into a tub. When newly cold add to it a tsp of fresh barm. Let it stand 2 or 3 days to ****. Stir it up 2 or 3 times  day. Put it into a barrel. Do not stop it up until fermentation has ceased. Add 1 oz isinglass.