The Barre daily times. (Barre, Vt.) 1897-1959, 1908-08-17
sUGARING SWEET FLAG.
The Sweet Bite of the Colonial Danes
Now in Season.

4 true country sweet bite is its own
sweet flag. 1t was one Of the sweet
CONNECTIONS of colonial DANES, in the
days when LOAF sugar was pounded by
hand to make granuated sugar to use
N sugaring slices of good tasting roots
and petals of roses and violets. Men
and boys who have played in New Eng.
land meadows know well the taste of
fagroot. Down where the meadow is
moist and damp the sweet flag grows
in thick ranks Of the grcenest sword
ike leaves. with It's creeping rootstocks
in the thick black muck. It is these
ipotstocks that one wants to dig and
get dug up The best time 20 dig the
roots is after haying,' late in the
summer. Some prefer to wait until
September, for then the new root
growth Of the year is longer. Only the
new growth must be dug, for the older
roots are woody.
it is very simple thing to make
lot Of sugared iiaQroot to take home
from the country when ones vacation
is over. After trying several ways the
following method gave the best results:
After the pieces of the roots had been
cleaned thoroughly they were put into
a sauce pan Of boiling water and boiled
until tender when pierced with fork.
The deliciousness of the finished flag.
root will depend most of all upon boil
ing It until it is tender enough. One
receipt said seven hours! That must
have been for ancient roots, indeed.
but two hours in rapidly boiling water
IS not too much for firm new roots. |
However trust to the fork That will |
tell best the time to boil the roots /
Some specialists in this line of candy /
making change the water during this |
process once 0 even twice. to make
the pangent taste less strong That i
all according to ones taste. After the
roots had boiled enough they were
taken out and left to cool off, When
cold the pieces of cooked roots were
sliced as thin as pssible. Two measur
ing cups Of these thin slices were put
INTO small sauce pan, two cups of
sugar and three-quarters of cup of
cold water. When the sugar had melt.
ed into syrup, it was allowed to boil
up once and then put it on the back
q the stove, where the fagroot soaked
IN the hot syrup for three hours. per
haps simmering slightly. Then the
sauce pan was put on the front Of the
stove and the contents boiled rapidly
lntll the syrup was almost boiled away.
at TINS point the sauce pan was taken
'l the stove and the aaeroot beaten
'apidly the same as one would for
Judge. The syrup sugared, covering
.he slices of tlagroot Sometimes II
leips to put the sauce pan in a dish
i cold water during this "suearine Off,
,rocess. The sugared fiagroot was sen. 3
rated. spread on oiled paper and mt t
4 cool dry place to dry thoroughly. .
The sugared slices will get winter the
onger they dry.
flagroot fudge was also tried ana G
vas found to be good eating. The re. II
ipe used was: Three cups of white .
rgar, one cup cream or milk. gen.
rous piece of butter, some of the new
agroot ground fine through meat |
hopper. Boil until 1t makes ball in
'ater. Take from the fire and beat !,
ntil creamy. Pour into tins and cut :
lto thick squares. Crystallized flag !
Dot can also be ground up and used ],
Q make this kind of fudge CORES. =
ondenee of the Hartford Courant.