lawn manually, save the roots as they make a pass- 
     
     able cup of coffee. Clean the roots and dry them 
     
     in a microwave or let them lie in the sun for a 
     
     few days. When they are shriveled, break them in- 
     
     to pieces and grind them up between a couple of 
     
     bricks or pulverize them with a hammer. Used as 
     
     ordinary coffee, one level teaspoon is usually 
     
     enough. , 
     
    

    
     The most popular use for dandelions, and cer- 
     
     tainly the most widely-known, is making wine. If> 
     
     you have the equipment and have never tried making 
     
     it, the following recipe makes a good wine. 
     
    

    
     DANDELION You'll need a gallon of water, two quarts of 
     
     dandelion heads, three pounds of sugar, four oranges, a teaspoon of yeast 
     
     nutrient and a package of wine yeast. It is important to pick the flowers 
     
     at mid-day in full sunshine and make the wine right away. 
     
    

    
     Bring the water to a boil in a very large pot, measure the yellow 
     
     heads and discard as much of the green as possible. Add the heads to a 
     
     clean plastic container and pour the boiling water over them and leave 
     
     sealed for two days to steep. 
     
    

    
     After two days, pour the water and flowers back in the pot, add rind 
     
     from the oranges (no white pith) and boil for 10 minutes. Strain through 
     
     a fine sieve line with cheesecloth, add the sugar and stir until it dis— 
     
     solves. When it cools off, add the yeast nutrient, juice of the four 
     
     oranges and yeast. 
     
    

    
     Put into a clean plastic or glass gallon jug and fit with a fermenta- 
     
     tion trap. When the wine clears off (usually in a week or 10 days), siphon 
     
     it into clean bottles with a plastic hose. Make sure the hose does not 
     
     pick up any of the scum on the bottom of the bottle. Let sit for a couple 
     
     of weeks and enjoy. 
     
    

    
     So the next time you are at the supermarket and start to complain 
     
     about the high price of imported lettuce or spinach, remember...just out- 
     
     side your back door there are probably more than enough wild edibles for 
     
     your supper. And they're free! 
     
    

    
     **********~k***************~I:************* 
     
    
   
   
    
     Margaret Mallett reminds me that there are still members of the NHS that 
     
     haven't paid their dues for 1986 (and it's almost half over). Please don't 
     
     let any more of this year slip by. It's easy - just send a cheque to Mar- 
     
    
   
   
    
     garet. The address and rates are on page two of this newsletter. 
     
     *************************************~k** 
     
    
   
   
    
       
     
    
   
   
    
     Comiy Events- - 
     
    
   
   
    
     June 15-21: The International Council for Bird Preservation will hold their 
     
     19th World Conference. Contact Diane Griffin (892-7513) for more info. 
     
    

    
     June 26: The PEI Museum and Heritage Foundation will hold its Annual Dinner 
     
     and Awards meeting at the Mill River Resort. Contact Donna Herlihy 
     
    

    
     a: at 892-9127. 
     
    

    
     July 23—26: The Canadian Nature Federation Conference will be held in St. 
     
     John's, Nfld. Contact Diane at 892-7513 for more information. 
     
    

    
     Also, don't forget those field trips coming up in July and August. There ‘-‘~ 
     
    
   
   
    
     is some information on page four of this newsletter and more can be ob— ~—-5 
     
    
   
   
    
     .H 
     
    
   
   
    
     tained from trip leaders Jane Symmes and Terry Powers. The NHS is always-£*L~ 
     
     looking for good ideas for field trips and leaders for those trips. :53, 
     
    
   
   
    
     -11-