ime in large quantities. In the first
year's issue of the _News Letter_ were advertised "Fyall wine sold by
the Pipe; Passados & Right Canary." The Winthrops in their letters make
frequent mention of Canary, as also of "Vendredi" and "Palme Wine." Wait
Winthrop said the latter was better than Canary. Tent wine also was sent
to the colonists.

It is interesting to find that the sanguine settlers aspired, even in
bleak New England, to the home production of wine. "Vine planters" were
asked for the colony in 1629. The use of Governor's Island in
Massachusetts Bay was granted to Governor Winthrop in 1634 for a
vineyard, for an annual rental of a hogshead of wine, which at a later
date was changed to a yearly payment of two barrels of apples. The
French settlers also planted vineyards in Rhode Island.

Claret was not much loved by the planters, who had a taste for the sweet
sack. Morton tells that for his revellers he "broched a hogshead, caused
them to fill the Can with Lusty liquor--Claret sparklinge neat--which
was not suffered to grow pale & flat but tipled off with quick
dexterity." Mumm, a fat ale made of oat-malt and wheat-malt, appears
frequently in early importations and accounts. The sillabub of which
Sewall speaks was made with cider and was not boiled:

"Fill your Sillabub Pot with Syder (for that is best for a
Sillabub) and good store of Sugar and a little Nutmeg, stir it wel
together, put in as much thick Cream by two or three spoonfuls at a
time, as hard as you can as though you milke it in, then stir it
together exceeding softly once about and let it stand two hours at
least."

Other mild fermented drinks than beer were made and drunk in colonial
days in large quantities. Mead and metheglin, wherewith the Druids and
old English bards were wont to carouse, were made from water, honey, and
yeast. Here is an old receipt for the latter drink, which some colonists
pronounced as good as Malaga sack.

"Take all sorts of Hearbs that are good and wholesome as Balme,
Mint, Fennel, Rosemary, Angelica, wilde Tyme, Isop, Burnet,
Egrimony, and such other as you think fit; some Field Hearbs, but
you must not put in too many, but especially Rosemary or any Strong
Hearb, lesse than halfe a handfull will serve of every sorte, you
must boyl your Hearbs & strain them, and let the liquor stand till
to Morrow and settle them, take off the clearest Liquor, two