COOKLORE


Harvest Drinks



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ginger water





1889



Ginger Water, which is simply water sweetened with molasses, with two tablespoonfuls of cider vinegar added to each cup of molasses, and the whole spiced with ginger, is a very palatable drink, and one which may be safely used by farm laborers unless indulged in too freely when overheated.



stokos





1891



Put from 4 to 6 oz. of fresh oatmeal ground as fine as flour into a pan; mix with a little cold water to the substance of cream, then add about 5 or 6 oz. of loaf sugar and half a fresh lemon cut in thin slices, with the pips taken out; then add a gallon of boiling water. Stir thoroughly while the water is being poured on. Use hot, war, or cold. The lemon may be omitted, or any other flavoring used instead.



cokos





1891



4 oz. of good fresh fine-ground oatmeal, 4 oz. of cocoa, and a little cold water, and mix into a thin batter, then add 4 oz of loaf sugar and a gallon of boiling water. Take to the field in a stone jar.



hopkos





1891



Boil ¾ oz. of hops and ½ oz. of ginger (bruised) in 1 ½ gallon of water for 25 minutes, add 1 lb. of best brown sugar, and boil for 10 minutes more, then strain, and bottle, or put into a cask, while hot. It will be ready for drinking when cold. Dried horehound may be used instead of hops.



Barley Water





1901



Take two ounces of barley; soak it in cold water for an hour, then throw the water away. Pour a quart of clean cold water on the barley and allow it to boil for twenty minutes. Just before the boiling is finished, add strips of lemon rind to the barley water. Strain the result and serve it.



Ginger Crak





1909



This is the regular old-fashioned harvest drink. It needs to stand in a warm place for two days before using. Mix together one pint pure cider vinegar, one pint sugar sirup, two tablespoonfuls ground ginger, two gallons of soft water and one cake compressed yeast softened in a little luke-warm water. When well mixed, let stand in a warm place for two days, then bottle, tying the cork firmly. Keep in a cold spot.



Haymakers’ Switchel





1943



1 gallon water

2 cups brown sugar

1 cup molasses

1 cup sharp vinegar

1 Tbsp ginger


Stir all ingredients thoroughly and store in a stone or glass jug. Hang in the well to cool.



Grandmother’s Harvest Drink





1949



Stir a tablespoon of sifted ginger, three tablespoons of sugar and a half pint of vinegar into a quart of water.


Switchel





1960



Two cups strong hot tea, ½ cup granulated sugar, ¼ cup lemon juice, 1 quart chilled ginger ale. Combine tea, sugar and lemon juice, mix and chill. When ready, add ginger ale and sugar to taste.