|The Destruction of Tea at Boston Harbor, 1846 by Nathaniel Currier|
|Penelope Barker, 18th cent, artist unknown|
Penelope Barker is a fascinating subject and I will dedicate a post to her at some time in the near future. But for now, I’ve been pondering what took the place of tea in America once its consumption was deemed unpatriotic.
In 1773, Susannah Clarke penned the following:
We’ll lay hold of card and wheel,
And join our hands to turn and reel;
We’ll turn the tea all in the sea,
And all to keep our liberty.
We’ll put on our homespun garbs
And make tea of our garden herbs,
When we are dry, we’ll drink small beer
And freedom shall our spirits cheer.
|Schokolode by By Itisdacurlz via Wikimedia Commons|
As alluded to in Mrs. Clarke’s poem, herbal teas brewed from native American roots and plants, and small beer (the Colonial version, made with very low alcohol content) were two beverages of choice. In addition, coffee gained great popularity (to this day, still ranking higher than tea consumption on the western side of “The Pond,”) and my personal favorite, chocolate, maintained its place at Colonial American tables. (***Interesting Chocolate Factoid!*** Although drinking chocolate had been the delicious norm for centuries, did you know that, other than chocolate used to flavor baked goods, there was no form of solid “eating” chocolate prior to 1830? A big “Thank You” to England’s Joseph Fry and Sons for all the leftover chocolate Halloween candy taking space in my cupboard! Of course, it won’t be there for long.)
|Mint Tea By Onderwijsgek via Wikimedia Commons|
The non-tea “teas” brewed in the Revolutionary era, were often made by steeping the leaves of strawberry, rhubarb, blackberry, or goldenrod plants. One favorite was called “Balsamic Hyperion” brewed from dried raspberry leaves and another called “Liberty Tea,” was made from the leaves of a plant aptly named loosestrife.
Have a good couple weeks, dear Reader. Thanks for stopping by...Y'all come back now!Kate