SC - Hummis type dish

[Mordonna22@aol.com]

In a message dated 7/26/99 7:16:29 PM US Mountain Standard Time, 
renfrow at skylands.net writes:

<< 
 Take a gallon of muskadine, malmsey, or sack & put it in A vessill yt may
 be close covered, & put to it into ye vessell a pound of bruised cinnamon.
 let it stand 3 dayes, & every day stir 2 or 3 times.  then put it in a
 limbeck of glass, stoped fast.  set it in a brass pot full of water,1 & put
 hay in ye bottome & about ye sydes.  then make ye pot seeth, & let it
 distill in to a glass kept as close as may be.  shift ye glass every houre
 after ye first time, for ye first will be ye strongest, & ye last will be
 very weak. >>

Hmmm, this recipe sounds too much like the instructions for setting up a 
'still.  I don't think I will try it while I live in this country unless the 
laws change.  My Grandaddy may have been the Barbour County Moonshiner, but 
my Daddy was a revenuer.    

Does anyone know if there is a commercially available product similar to the 
product produced by this recipe?    The cinnamon would make it interesting,

Mordonna
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================