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and occasionally an apple-growing farmer gave a barrel of
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to supply internal instead of external warmth. Cider sold in 1782 for six shillings
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Old Tenor a barrel, so it was worth about the same as the wood both in money value and calorific qualities. A hundred years previously--in 1679--cider was worth ten shillings a barrel. In 1650, when first made in America, it was a costly luxury, selling for £4 4s. a barrel. That this thawed-out Sunday barrel of cider would prove invariably a source of much refreshment, inspiration, solace, tongue-loosing, and blood-warming to the chilled and shivering deacons, elders, and farmers who gathered in the noon-house, any one who has imbibed that all-potent and intoxicating beverage, oft-frozen
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a few simple cooking utensils in which his wife or daughters would re-heat or partially cook his noon-day Sabbath meal, and mix for him a hot toddy or punch, or a mug of that
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--flip. Flip was made of home-brewed beer, sugar, and a liberal dash of Jamaica rum, and was mixed with a
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--a great iron
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which was heated in the fire until red hot and then thrust into the liquid. This seething iron made the flip boil and bubble and imparted to it a burnt, bitter taste which was its most attractive attribute. I doubt not that many a