MEMORIES OF THE 



fore breakfast, to prevent its getting wet. It was customary to 

 rake and cock up the hay to be left out all night, to prevent 

 damage from dew or possible rain. 



Drawing hay towards the last of the season required it all to 

 be pitched over the big beam or high up in the barns, and pitch- 

 ing off and mowing away were then much harder than at the be- 

 ginning. Mowing away hay in the peak of the old barns and 

 sheds was hot, tiresome business. The heat from the hay which 

 had been exposed to the sun all day and the choking dust coming 

 from the same were very oppressive. The rake-after boy was 

 apt to be drafted as a helper in this work, and always put way 

 up in the peak of the barn or end of the shed, farthest from the 

 air and light. 



Mother always helped us out with refreshing drinks of various 

 kinds, which to the panting, sweating workmen were very ac- 

 ceptable. A favorite beverage of hers, called sweetened water 

 and vinegar, was made by taking cold well water, maple sugar, 

 ground ginger, with a little spice and plenty of vinegar, which 

 was mixed and stirred in a huge pitcher or pail and brought to 

 the barn, which was but a few rods from the house, for the men's 

 use before and after pitching off every load. It was a good, 

 safe, nutritious drink, and the men who drank it could work 

 much longer than those who drank only water. She used also 

 to fix up milk and water and other kinds of fancy drinks that 

 were good and tempting, and usually about the beginning of 

 hoeing made a large barrel of root-beer from fermented hops, 

 roots and other stuff, in the concoction and brewing of which 

 she was very skillful. It was a very palatable drink, and did 

 not carry alcohol enough to intoxicate. Its only fault was that 

 it did not last. 



Sometimes the last load of the day was allowed to stand 



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