HAY AND HARVEST WORK WITHOUT BEER.

Wairarapa Daily Times, Volume 6, Issue 1789, 16 September 1884, Page 2

HAY AND HARVEST WORK WITHOUT BEER.

(To tlio Editor of the Herts and Essex ' Observer. 1 )

Dear Sir, —Farmers in considerable numbers have either given up or are now giving up tha practice of -giving their men beer in hay or harvest work. Conferences of farmers have recently been held in various parts of the country on this subject, and after full discussion it has been generally agreed that it was desirable to discontinue the praotice of giving beer. At wellattended conferences of farmers in Iho Town Hall, Basingstoke, on June 11, and in the. County Hall, Lewes, June 17th, the following resolution was unanimonsly passed " That in the opinion of this Conference it is desirable in the interests of both masters and men that the practice of supplying beev in the hay and harvest field be discontinued, and that all work be paid for entirely in cash."

All experience goes to prove tbat this change \yill be of great advantage to the men, They will soon fall into the way of providing fchemsolves with, good wholesome drinks at small cost. Perhaps you will kindly assist by allowing the following receipts, that have been found useful, to appear in an early issua of your paper

HOME-MADE DRINKS FOE THE HARVEBT,

Stokos is a most refreshing and strengthening drink.. It is easily made and costs only 3d per gallon, Put into a large pan |lb of fine fresh oatmeal, 6oz, of white sugar, half a lemon cut into small pieces. Mix with a little warm water, then pour a gallon of boiling water into it; stir all together thoroughly, and use when cold The lemon may be omitted, raspberry vinegar, citric acid, or any other flavoring may be used instead. More oatmeal may be used if preferred. Uokos is a good nourishing drink made as followsßozs. of sugar, 6oza. of good fine oatmeal, 4ozs. of cocoa at lOd per lb., mixed gradually and smoothly into a gallon of boiling water; take to the field in a stone jar. Cost 6d per gallon.

A. Good HARVEsr Drink.—Boil |oz. hops, |oz. of ginger (bruised), in 1| gallons of water, for 25 minutes, add lib of brown sugar and boil ten-min-utes more,' then strain and bottle while hot; it will bo ready for drinking when cold, It should be kept in a cool place. Dried horehound may be used instead of hops. Cost 3d per gallon.

Ginger Beer.—Pour two gallons of boiling water over lib of lump sugar, loz of bruised ginger, two lemons sliced let it stand till luke warm, then add one tablespoonful of brewer's barm, or one small teacupful of baker's barm; let it stand twelve hours, then bottle it. It will be ready for use in twenty-four hours. Cost 4d per gallon. Boiling water poured on a few slices of lemons with a little sugar makes a very refreshing drink. Butter milk should be more used as a drink. One ounce, of'coffee and half an ounce of sugar in two quarts of water is a very thirst-quenching drink; so iscold tea,- but neither of these is so supporting as the oatmeal drink.

It is quite a mistake to suppose that beer and spirits gives strength, They do-give a spurt to a man, but that quickly goes off, and spurts, in hard, heavy work, too often made, certainly lessen the working powers,—Yours die.,

John Abbey, Sec. Agricultural Department C.E.T.S, 44, St. Giles', Oxford, • June 30th, 1884.