An aerial view of the L. John Romberger farm in Lykens Township, Dauphin County, Pennsylvania, as it appeared about 1965.
This farm was located on what was the 100 acre John Hartman farm in 1875 and was part of the land patented to Peter Ritzman in 1797.
Family members told stories of wine making here which included gathering dandelion flowers from the fields in the spring.
Each spring the process was started by filling a 10 quart porcelain bucket with the yellow flowers – no stems or leaves. The flowers were covered with hot water and brought to a near boil on a wood stove. Then the hot liquid was strained through a cheesecloth into a crock and then ladled into jugs. To each gallon jug, 2 pounds of sugar was added along with slices of lemons and oranges. After the jugs were lightly corked, they were placed in a warm location and allowed to ferment for three months after which they were tightly corked. After a total of six months, or near Christmas, the wine could be tasted.
The practice was continued for four generations.
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