Pick the flowers from the heads, throwing away the hollow stalks and the denuded heads. Place them in a crock or jar and pour the boiling water over them.
Cover and leave for about 5 days, stirring several times during that period if you wish.
Strain out the liquid and add the sugar to it. Peel the oranges and lemon and drop in the peel, then add the juices of these fruits and the chopped raisins. Boil all this for 20 minutes in a preserving kettle and return it to the crock. Cool, place the yeast on the piece of toast and put it in. Cover and leave for about 3 days. Then decant the liquid