School's out! Time for cool and tasty treats made with everybody's favorite, peanuts. Peanuts are good for you, with lots of fiber, protein, iron, and calcium.* Here are four easy recipes to try while chilling this summer. After the recipes, we have listed a few books for the nuttier side of your summer reading.
From The Fredericksburg News, Thursday, January 10, 1878
THE ICE HARVEST is a large one, and the business activity of the past few days to gather it in, has been a stirring scene on our wintry streets. Men and horses, waggons and carts, have improved the fleeting hours in the most rapid manner and the rumble of wheels over the icy ground has been unceasing from morning till night. Mr. A. P. Rowe's pond has furnished a large amount of excellent ice, about five inches thick, and all the Ice houses in town and country will be filled with this indispensable luxury, of home production this Season.
By Thomas Hariot
The Second Part
CONCERNING SUCH COMMODITIES AS VIRGINIA
IS KNOWN TO YIELD FOR FOOD AND THE SUSTENANCE
OF LIFE, CUSTOMARILY EATEN BY THE NATIVES
AND USED BY US WHILE WE WERE THERE
FIRST, CONCERNING SUCH AS ARE SOWN AND FARMED.
Pagatowr is a kind of grain. It is called maize in the West Indies; Englishmen name it Guinea wheat or Turkey wheat, after the countries from which a similar grain has been brought. This grain is about the size of our ordinary English peas and, while similar to them in form and shape, differs in color, some grains being white, some red, some yellow, and some blue. All of them yield a very white and sweet flour which makes excellent bread. We made malt from the grain while we were in Virginia and brewed as good an ale of it as could be desired. It also could be used, with the addition of hops, to produce a good beer. The grain increases on a marvelous scale-a thousand times, fifteen hundred, and in some cases two thousand fold. There are three sorts, of which two are ripe in ten, eleven, and, at the most, twelve weeks, when their stalks are about six or seven feet in height. The third one ripens in fourteen weeks and is ten feet high. Its stalks bear one, two, three, or four heads, and every head contains five, six, or seven hundred grains, as near as I can say. The inhabitants not only use it for bread but also make food of these grains. They either parch them, boiling them whole until they break, or boil the flour with water into a pap.
This article first appeared in the Fredericksburg Times magazine. It was later rebound with a collection of other articles on archaelogy by Mr. Butler and others as the book, Fredericksburg Underground. It is reprinted here with Mrs. Elizabeth Butler's permission.