4 Ib. shelled old broad beans

4 oz, chopped raisins

2 1/2 Ib. sugar

1 gallon water

Rind and juice of 1 large or 2 small lemons

Nutrient

Johannesburg yeast

Boil the beans gently for hour with the lemon rind, strain on to the chopped raisins and stir in the sugar. When cool add the lemon juice, nutrient and fermenting yeast. Ferment to dryness.