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Jug, 1826–60, Attributed to the Cain family of pot- ters, Sullivan County, Tennessee, Lead-glazed earthenware • HOA: 15-3/4", DIA: 7-1/2", CIR: 37-1/2". MESDA Purchase Fund (Acc. 5460)


Wine Funnel, 1800–10, Possibly Charleston, South Carolina. Loan courtesy of MESDA Advisory Board member Andy Williams


Lovefeast BunsBrother Christian Winkler


1 cup hot, dry mashed potatoes, unseasoned


1/2 cup scalded milk


1 cup sugar 1/2 cup butter or marga- rine


2 eggs, beaten


All-purpose flour for soft dough (about 11/2 pounds)


1/4 teaspoon nutmeg


2 packages yeast 1/2 cup warm water 2 tablespoons orange rind 2 tablespoons lemon rind 2 tablespoons orange juice


1 tablespoon lemon juice 1/2 teaspoon mace


Cream butter and sugar; add pota- toes, mix well. Add lukewarm milk, then eggs, mix well. Dissolve yeast in warm water and add to mixture. Combine seasonings and rinds, mix in. Add enough flour to make soft dough. Knead on well-floured table. Form into ball, place in greased bowl. Cover with cloth. Let rise in warm place until double in size. Punch down; let rise again 5–10 minutes. Flouring hands well (dough will be sticky), form into small balls (about 3 oz.). Place on cookie sheet. Slash tops with knife (to release air). Cover. Let rise till double in size. Bake at 350˚ until golden brown all over (15–20 minutes). Makes about 30 buns.


© Old Salem, Inc.


Mug, Westerwald, Germany, 1700–30, Stoneware, HOA: 5-1/2" • Gift of Frank L. Horton (Acc. 2894) • Brought from Europe by John Michael Zeigler, an early settler of Ebenezer, Georgia, this heavily decorated mug was handed down in his family until it became part of the MESDA collection.


beverage, drunk in the company of friends out of a com- munal bowl. Other drinks, like cider, ale, or wine would be served in individual cups. Bowls and cups gave consumers another way to communicate their social status to the people around them. Pewter vessels might give way to simple stone- ware, which in turn could be upgraded with elaborate decora- tion. Stoneware could be outdone by more expensive options such as glass and silver. The drink itself might have tasted the same if you closed


Isaac “my stills, tubs, barrels, cider mill and other implements connected with my distillery.” Once alcohol reached its final destination—whether it was


Caribbean rum, European wine, or homebrewed cider—the drinker had choices about how to store it, serve it, and drink it. Lockable cellarets, most often located in a dining room, were more prevalent in southern households than in northern ones, and contained sets of bottles filled with gin, brandy, or other alcoholic beverages ready for mixing and consuming. Often spirits would be mixed with water, sugar, fruit, and spices to make punch. In the 18th century, punch was a social


Summer/Fall 2011


your eyes, but what you drank and how you drank it said a lot about who you were in the early American South. Whether it was imported Madeira out of a glass at a polished mahogany table, rum punch out of a silver bowl, or moonshine out of a redware jug, the decorative arts of drink were vital to the life and identity of our spirited ancestors. “Our Spirited Ancestors: The Decorative Art of Drink”


opens October 25, 2011 and will be on view through September 2012 in the G. Wilson Douglas, Jr. Gallery at the Museum of Early Southern Decorative Arts in Old Salem. The exhibit features several dozen “spirited objects,” including loans from Colonial Williamsburg, the Charleston Museum, Washington and Lee University, and several private collec- tions. Admission is free. An online version of this exhibit will be available at www.MESDA.org. m


Daniel Kurt Ackermann is Associate Curator of MESDA at Old Salem Museums & Gardens


25


A Recipe for Spice Beer


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Christian Winkler (1766-1739), Baker | Salem, North Carolina


Take 8 gallons of water, pour it in a barrel. Heat 2 quarts of honey, ½ pound of sugar and cook for 20 minutes, add ¼ pound of ginger root, 2 oz. cloves, 2 oz cinnamon and 2 quarts of water from the barrel, cook it all together,


then put it all in the barrel with ½ pint yeast and let it ferment until the foam settles, then pour it through a flannel cloth and pour into bottles kept in a cool place.


© Old Salem, Inc.


PHOTO: CRAIG MCDOUGAL, COLONIAL WILLIAMSBURG FOUNDATION


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