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Post by spence on Jan 25, 2021 9:51:24 GMT -7
lenapej's mention of making chocolate on a trek reminded me of a drink I have used a lot on my treks, sassafras tea. I acquired a taste for it when I was a wee bairn, my grandmother gave everybody a cup of it every spring to "thin the blood" after the cold winter. I have a large root collected many years ago which I will never use up. I find references to sassafras tea in the 18th century, but I believe they used it as a medicinal, maybe not as a pleasant drink. THE VIRGINIA GAZETTE November 7, 1745 Ship B, of London, Thomas Glover, for London, with 302 Hhds. of Tobacco, 24 Tons of Iron , 4500 Staves , 2000 Pounds of Sassafras Root, and 65 Gallons of Rum. The Pennsylvania Gazette October 2, 1766 N.B. A Quantity of Sassafras Root is wanted. Any Persons that are willing to supply it, may apply as above. THE VIRGINIA GAZETTE April 9, 1767 The American Recipe for the Rheumatism. TAKE of garlick two cloves, of gum ammoniac one drachm; blend them by bruising, together; make them into two or three bolusses, with fair water, and swallow them. One at night and one in the morning. Drink, while taking this recipe, sassafras tea, made very strong, so as to have the tea-pot filled with the chips. This is generally found to banish the rheumatism, and even contractions in the joints, in a few times taking. It is very famous in America, and a hundred pounds have been given for the receipt. A little root lasts a long time, it can be used over and over. I have it with maple sugar if I'm lucky enough to have it, otherwise brown sugar does well. Spence
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Post by hawkeyes on Jan 26, 2021 5:18:03 GMT -7
A very delicious tea indeed, love it!
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Post by lenapej on Jan 27, 2021 6:21:55 GMT -7
I have dug up the roots and made tea as well, with a little sweetener it is a very good drink, unfortunately it seems to only grow in the southern part of my state, and I haven't seen any where I live. Thanks for those references.
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Post by brokennock on Jan 27, 2021 15:36:41 GMT -7
Does it matter when the roots are harvested, and from how old a plant like it does with other parts of the plant? Those pieces of root look pretty big.
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Post by spence on Jan 27, 2021 18:02:35 GMT -7
I don't think it makes a difference when you collect the root. The main, woody part of the root is what I use, and that doesn't change much with the seasons. The flavoring agent stays strong and good for decades after you collect the root, too. Here's my stash chunk, dug at least 30 years ago and still good as when fresh. I suppose making the pieces smaller might speed up the process of making it. Notice that in the above item they speak of chips. Mine are 1 1/2-inches or so, and work quickly enough. But then, I only make it on treks over a wood fire, and when I'm doing that I'm rarely in a hurry. Spence
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