The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1911-12-05
YOU DON'T BREW"

W OOu OU1uB
The Art of Making Persimmon
Beer Set Forth by Former
Lieut-G0v. Winston
| He Takes Editor Josephus Daniels to
Task for His Remarks Concerning
the Drink and Proceeds to Tell
How 1t is Set Up and Made Down
in BERTHE.
Former Lieut-Governor Francis d.
his brother. Hon. Robert w. Win
ston, at his residence on Blount
street Governor Winston will deliver
the address at the Elks meeting in
h Auditorium this afternoon. Raj
eigh has 10 more welcome visitor
than this distinguished friend.
OF course a reporter caught him
and asked him the news from his
part Of the State. Well" said he,
with a merry twinkle of the eye, the
the biggest crop they ever made, and
they are laughing at the apparent de-
generacy Of the editor of The News
Gnd Observer. They know he was
raised on a farm in the town Of Will
son. They have often read when he
he brags amout his country raising.
They picture Josephus Daniels be-
tween the pillow handles. blowing a
bob-tailed yearling. Lately they
have been disillusioned. They thought
he was c~ountry-born and country
bred. But now they are dubious on
that point. The other day he wrote
an editorial about persimmons as a
food. That was all right. A real
good and f~rost-bitten persimmon is
hard to beat. But he went into a dis
cussion Of ~persimmons as a food pro-
duct, n he undertook to tell the
folks how to make it.
HE talked about brewing persim-
mon beer Why. down in BERTHE
county that would make a horse
laugh. Brewing persimmon beer:
You can brew lager beer. You may
brew nigh beer. I doubt it. You can
not brew persimmon beer. You make
pei 1 OCCl, LII yoo x GP q
barrel Of persimmon beer. You don't
brew it."
The reporter thought to entrap our
genial friend, and he innocently S
ed him If he knew anything about
persimmon~beer. except Q to drink
it, and in a moment Governor Win
ston replied:
Yes, indeed. I can set up a bar
rel of persimmon beer as good as any
ses barrel, scald it out with hot wa
ter, take some corn stalks and pile
them in the bottom OF the barrel, in
a space occupying about a foot and a
half square. Then you put on this
half a dozen small pine limbs: no
yer a foot long; then you add a
dozen roots Of white sassafras; and
around this 0 place q dozen pones
of we'll baked corn bread, and a dozen
we'll done sweet potatoes: add to this
half q dozen leaves of the bay tree.
Pr: in a peck Of ripe Iocusts. And
add two bushels OF very ripe, frost
bitten persim1nons. Cover his with
enough warm water to fill the barrel.
In three days you will add enough
warm water to fill the barrel, and in
a week or ten days dra won't at the
spigot all OF the water and pour it
in the barrel. In four or five
Gays you can Degln 10 taste the peer.
In a week draw up a white stone
pitcher full and have some cold bak-
ed sweet potatoes and you have a
drink that cannot be excelled. After
beer is drawn off you can pour in
enough warm water to fill the barrel:
draw it Off in four days and pour it
in the barrel. and within a
week o have as good beer as be-
fore. If you like you may add a
quart Of black molasses at first. It
gives the beer z beautiful amber
color.
Follow this and you have 'made
perSimmon beer-nOt brewed."
BREW persimmon beer" BAH. You
have thought Senator Lodge |
was coming and uncousciously drop
ped into a more elegant and enlight- !
ened way of talking Brewed per-
beer NAV do for Iodre and