Forgotten Drinks of Colonial New England : From Fl Joseph Campbell Patterns and materials in a

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This version blends silver hoops with brass chevrons and brass heishi beads for a bold mix of metal and texture

Winner of the Pen/Book-of-the-Month Club Translation Prize

Forgotten Drinks of Colonial New England : From Fl Joseph Campbell Patterns and materials in aNew England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern day recipes to revive them today. Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low alcohol hard cider was sometimes even a part