Food and Drink

Drink-Jack Daniels and Absinthe          
May Day Punch          
MAY WINE          
MEADE May Caudle Traditions/ Oaten Bread Wedding Ring        

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Jack in the Green Drink
1/2 oz absinthe herbal liqueur
1/2 oz Jack Daniel's  Tennessee whiskey
In a shot glass, fill half way up with absinthe first, then Jack Daniels in the other half and wait for it to settle.

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For the Table Book.
Dear Sir, — In my wanderings through the
metropolis at this season, I observe an
agreeable and refreshing novelty, an ingenious
contrivance to make mustard and
cress seeds grow in pleasant forms over
vessels and basketwork, covered on their
exterior with wet flannel, wherein the seeds
are deposited, and take root and grow, to
adorn the table or recess. The most curious
which struck me, consisted of a " hedge-
bog" — a doll's head looking out of its
vernally-growing clothes— a " Jack in the
green " — a Dutch cheese in " a bower " — "
Paul Pry "—and " Pompey's pillar."
If greengrocers proceed in these devices,
their ingenuity may suggest a rivalry of signs
designs of a more lasting nature, suitable to
 shop windows of other tradesmen.
Yours, truly,
April 30, J827. J. R,

-The Table Book, of Daily Recreation and Information., William Hone, 1827.

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May Day Punch



2 Pints Strawberries (Rinsed & Hulled)
15 Sweet Woodruff Springs
1 1/2 Quarts Mosel Wine
1/2 Cup Sugar
Violet Petals
Rose Petals



Warm 4 of the woodruff springs for 5 minutes in a preheated 200 degree F oven. Mash half the strawberries with sugar and add the oven warmed woodruff sprigs plus 8 raw sprigs. Pour wine over the mixture and stir well. Cover and refrigerate for 8 hours and strain. Pour liquid into punch bowl and add remaining half of the strawberries, extra woodruff and the violet and rose petals. Place a few whole blossoms of both flowers to float in the center as decoration.

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1 pound Asparagus, washed
1 Tablespoon Olive oil
1 Tablespoon Sesame Seeds
2 Tablespoons Fresh Chives, snipped
16 Chive Blossoms
1/2 teaspoon Soy Sauce
Salt & Pepper to taste

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more.
Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly.
Stir lightly and taste for seasoning. Serve hot.
Comments: Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavor, add them at the last minute in this recipe.

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1 bottle of German White Wine
1/2 cup Fresh Strawberries, sliced
12 sprigs of fresh woodruff

Pour wine into carafe or wide mouth bottle. Add strawberries and woodruff and allow to blend for at least an hour. Strain and serve well chilled. Garnish with thin orange slice. The strawberries add a wonderful flavour and the woodruff adds sweetness.


1 gallon Water
4 pounds Honey
6 Cloves
2 Sticks cinnamon
Juice & peel from one lemon
1 teaspoon Activated dry yeast

In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.

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Caudle/Oat Bread/Wedding Ring

On the first of May, in the Highlands of Scotland, the herdsmen
of every district hold their Beltein. They cut a square trench
in the ground, leaving the turf in the middle. On that they make
a fire of wood, on which they dress a large caudle of eggs, butter,
oatmeal, and milk, and bring, besides the ingredients of the caudle,
plenty of beer and whisky; for each of the company must contribute
something. The rite begins with spilling some of the
caudle on the ground, by way of libation. On that every one
takes a cake of oatmeal, on which are raised nine square knobs,
each dedicated to some particular being, the supposed preserver of
their flocks and herds; or to some particular animal, the real
destroyer of them. Each person then turns his face to the fire,
breaks off a knob, and flinging it over his shoulder, says — " This
I give to thee ; preserve thou my sheep : this I give to thee ;
preserve thou my horses :" and so on. After that they use the
same ceremony to the noxious animals — " This I give to thee O
Fox ! spare thou my lambs ; this to thee O hooded Crow ! this to

thee Eagle ! When the ceremony is over they dine on the caudle,
etc. etc."
Something of this kind is retained in Northumberland, in the
syllabub prepared for the May-feast, which is made of warm milk
from the cow, sweet cake, and wine ; and a kind of divination is
practised by fishing with a ladle for a wedding-ring, which is
dropped into it for the purpose of prognosticating who shall be
first married. This divination of the wedding-ring is practised in
the midland counties on Christmas-eve ; and they have a peculiar
kind of tall pots made expressly for this purpose, called posset-pots.
I have myself fished for the ring on many a merry Christmas-eve.
One cannot avoid seeing in these ceremonies their most ancient
origin and consequently wide-spread adoption. The throwing
over the shoulder offerings to good and evil powers is exactly that
of all savage nations, the effect of one uniform tradition

-The Rural Life of England,William Howitt, Thomas Bewick, Samuel Williams, 1840

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