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WINE AND BLOOD
MY MOTHER ALWAYS DRANK WINE TO ENRICH HER BLOOD.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented BELIEF -- Means of Causing or Avoiding Illness |
Date learned: 04-15-1967
FARM HOUSE LEGEND
ONE NIGHT WHEN WE WERE UP NORTH WE DECIDED TO GO DRINKING, SO WE
STOPPED AT THIS OPEN CLEARING IN THE WOODS. THERE WAS A FARM
HOUSE ACROSS THE FIELD; WE COULD SEE THE LIGHT. IT WAS A LARGE
FLOOD LIGHT. WELL, AFTER A WHILE WE LOOKED AND THAT LIGHT HAD
MOVED. AT LEAST, WE THOUGHT IT DID. BUT IT COULDN'T HAVE, SO
WE DIDN'T MAKE ANYTHING OF IT. BUT LATER ON, THAT LIGHT HAD
MOVED AGAIN. WE SAT THERE AND WATCHED IT CIRCLE US UNTIL IT
WENT BACK TO WHERE IT STARTED FROM AND STOPPED. WE FIGURED WE'D
HAD ENOUGH TO DRINK AND GOT THE HELL OUT OF THERE.
Where learned: MICHIGAN ; WARREN ; 7632 WESTMINSTER
| Subject headings: | PROSE NARRATIVE -- Product or activity of man or animal Food Drink -- Alcoholic beverage Fermented |
Date learned: 02-22-1970
BREAKING A BOTTLE OF WINE TO LAUNCH A SHIP WAS
GOOD LUCK.
Where learned: MICHIGAN ; DEARBORN HEIGHTS
| Subject headings: | Food Drink -- Alcoholic beverage Fermented BELIEF -- Good luck Food and drink |
Date learned: 10-29-1968
IT IS GOOD LUCK TO SPILL WINE ON A WHITE TABLECLOTH.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented BELIEF -- Good luck Food and drink |
Date learned: 04-03-1970
ITALIANS BELIEVE IT IS GOOD LUCK TO SPRINKLE
CHAMPAGNE ON THE FLOOR OF A NEW HOUSE.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | 686 Properties attributed to specific numbers or numerals individually. Food Drink -- Alcoholic beverage Fermented BELIEF -- Prayer BELIEF -- Good luck Food and drink |
Date learned: 10-22-1971
SPILLING A GLASS OF WINE IN AN ITALIAN HOME IS
CONSIDERED GOOD LUCK.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Observation Food Drink -- Alcoholic beverage Fermented BELIEF -- Good luck Food and drink |
Date learned: 10-22-1971
LEMON CORDIAL RECIPE
TAKE 2 OUNCES OF DRIED LEMON PEEL AND
1 OUNCE OF FRESH ORANGE PEEL, MIX THE TWO
IN 1 GALLON OF SPIRITS OF YOUR CHOICE, STRAIN AFTER 1 WEEK
MIX THREE POUNDS OF LUMP SUGAR TO A GALLON OF THE MIXTURE.
ADD WATER TO REDUCE THE STRENGTH OF THE MIXTURE.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
PEACH CORDIAL RECIPE
TAKE 1 QUART OF PEACH JUICE, 1 POUND OF SUGAR.
WHEN THE MIXTURE IS COLD, ADD ONE HALF PINT OF BRANDY,
DILUTE TO YOUR TASTE WITH WATER.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
STRAWBERRY WINE RECIPE
TAKE 1 QUART OF STRAWBERRY JUICE, ADD 1 QUART OF WATER,
THEN ADD ONE POUND OF SUGAR, STIR AND ALLOW FERMENTATION.
THIS IS TO BE DONE IN AN OPEN CONTAINER. WHEN FERMENTING STOPS,
DRAW OFF THE MIXTURE AND CORK.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
RAISIN WINE RECIPE
TAKE 10 POUNDS OF RAISINS, 1 POUND OF SUGAR, CHOP THE RAISINS,
THEN POUR A GALLON OF HOT WATER OVER THEM, STRAIN, LET STAND
FOR 12 HOURS, ADD SUGAR AND FERMENT. WHEN FERMENTATION STOPS,
CASK AND CORK THE MIXTURE TIGHT. ALLOW TO STAND FOR 3
MONTHS, THEN POUR INTO ANOTHER CASK, AND CORK TIGHT AGAIN.
AND PLACE MIXTURE IN BOTTLES AFTER POURING INTO CASK.
READY IN 10 MONTHS TIME.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
GRAPE WINE RECIPE
TAKE 1 QUART OF GRAPE JUICE, 2 QUARTS OF WATER, 2 AND ONE HALF
POUNDS OF BROWN SUGAR, KEEP IN AN OPEN CONTAINER FOR 3 WEEKS.
THEN THE MIXTURE CAN BE BOTTLED AND USED IN 6 MONTHS TIME.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
DAMSON WINE RECIPE
TAKE 1 GALLON OF BOILING WATER, 8 POUNDS OF BRUISED DAMSON
FRUIT, AND 2 AND ONE HALF POUNDS OF SUGAR, BRUISE THE FRUIT,
POURING THE WATER OVER IT. LET STAND FOR 2 DAYS, THEN STRAIN
INTO A CONTAINER, WHILE ADDING THE SUGAR.
WHEN FERMENTING STOPS, CORK TIGHT.
BOTTLE IN 10 MONTHS, IT IMPROVES WITH EVEN LONGER AGING.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
CURRANT WINE RECIPE
TAKE 4 QUARTS OF CURRANT JUICE, 8 QUARTS OF WATER, AND
12 POUNDS OF GRANULATED SUGAR, FERMENTING IN A TUB, WHILE SKIMMING
OFF EXCESS MATERIAL AT THE TOP, UNTIL MIXTURE STOPS
GELLING AT THE SURFACE. PUT IT IN A CONTAINER,
AND WHEN FERMENTATION
STOPS, CORK TIGHT FOR FIVE MONTHS.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
COTTAGE BEER RECIPE
TAKE 1 PECK OF WHEAT BRAN, 10 GALLONS OF WATER
3 HANDFULLS OF HOPS, 2 QUARTS OF MOLASSES, 2 TABLESPOONS OF
YEAST.
BOIL THE BRAN AND HOPS IN WATER UNTIL THEY SINK TO THE BOTTOM.
THEN STRAIN AND WHEN LUKEWARM ADD THE MOLASSES UNTIL WELL MIXED,
THEN PUT IN A CONTAINER AND ADD YEAST UNTIL FERMENTATION BEGINS.
THEN PLACE IN A REGULAR CONTAINER OF YOUR CHOICE.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
MAPLE BEER RECIPE
TAKE 4 GALLONS OF BOILING WATER,
ADD 1 QUART OF MAPLE SYRUP AND ONE HALF OF AN OUNCE OF SPRUCE ESSENCE,
ADD 1 PINT OF YEAST, PROCEED AS WITH GINGER BEER RECIPE
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
GINGER BEER RECIPE
TAKE 1 POUND OF SUGAR, 1 OUNCE OF GINGER, THREE QUARTERS OF
AN OUNCE OF CREAM OF TARTAR, 3 SLICED LEMONS, AND BOILING WATER.
MIX WELL FOR 20 MINUTES, POUR INTO BOTTLES, THEN ADD ONE
DROP OF CONCENTRATED GINGER AND ONE HALF
OUNCE OF SYRUP TO EACH BOTTLE AND ALLOW TO STAND.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
HOP BEER RECIPE
TAKE 4 POUNDS OF SUGAR, 6 OUNCES OF HOPS, 4 OUNCES OF
GINGER. BOIL THE HOPS WITH 5 QUARTS OF WATER.
THEN STRAIN THE HOPS, ADD 5 MORE QUARTS OF WATER, AND ADD THE
GINGER,
BOIL AGAIN AND STRAIN, ADD THE SUGAR, THEN WHEN LUKEWARM ADD ONE PINT
OF YEAST. THE MIXTURE IS READY TO BOTTLE IN 24 HOURS.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
MILK BEER RECIPE, ALSO KNOWN AS KOUMISS
ADD 1 TEASPOON OF YEAST TO 1 QUART OF FRESH MILK, AND
4 LUMPS OF SUGAR, MIX UNTIL THE SUGAR DISSOLVES, LET IT
STAND IN A WARM PLACE FOR 10 HOURS, THEN BOTTLE, AND
KEEP IT WARM FOR 24 HOURS.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
LEMON BEER RECIPE
TAKE 1 POUND OF SUGAR, 1 GALLON OF BOILING WATER, 1
SLICED LEMON, 1 OUNCE OF GINGER, 1 TEASPOON OF YEAST, MIX,
LET MIXTURE STAND 24 HOURS--THEN BOTTLE.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974
MOLASSES BEER RECIPE
TAKE 1 OUNCE OF HOPS, 1 GALLON OF WATER, BOIL FOR 10 MINUTES.
ADD ONE POUND OF MOLASSES AND WHEN WARMED, ADD ONE TEASPOON
OF YEAST, ALLOW TO FERMENT, THEN USE.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Alcoholic beverage Fermented |
Date learned: 10-00-1974