But there also seemed an element in the paper, as there was in society in general, that had mixed opinions about it. On May 19, 1916, the Statesman reported on an alarming increase in dandelion wine in Boise: “Many owners of dandelion infested lawns have marveled lately at the number of children and grownups who asked permission to help extricate the little golden nuisances ‘for a medicine that mother makes,’ and have been enthusiastically granted permission.
“It has now been learned the manufacture of dandelion wine has been carried on in many Boise homes in large quantities this spring.”
State Chemist Jackson (no first name given) tested some of momma’s medicine and found it came in at 12.6 percent alcohol. He opined that perhaps it should be called “Dandy Lion” wine, because of its alcohol content.
The newspaper extolled the wine’s virtues as a liver medicine, but cautioned that “many a strict prohibition mother is probably making the wine, never dreaming that she is a lawbreaker.”
With those warnings out of the way, the paper proceeded to give a complete recipe for making the wine.