It requires about twenty
"pots" (a local measure each weighing 64 pounds) to make a hogshead of
cider; a hogshead is roughly 100 gallons, and in Worcestershire is
hardly recognizable under the name of "oxsheard"--I have never seen
the word in print, but the local pronunciation is faithfully
represented by my spelling. Another local appellation which puzzled me
for some years was "crab varges," which I eventually discovered to
mean "verjuice," a terribly sour liquid, made in the same way as cider
from crab apples. It was considered a wonderfully stimulating specific
for sprains and strains, holding the same pre-eminent position as an
embrocation, as did "goose-grace" (goose-grease) as an ointment or
emollient. This substance is the melted fat of a goose, and was said
to be so powerful that, if applied to the back of the hand, it could
shortly be recognized on the palm!
The value of alcohol as a food is generally denied in these days by
sedentary people, but very few who have seen its judicious use in
agricultural work will be inclined to agree; it is possible that
though it may be a carbo-hydrate very quickly consumed in the body, it
acts as an aid to digestion, and produces more nourishment from a
given quantity of food, than would be assimilated in its absence. The
giving out of the men's allowances is, however, a troublesome matter
and demands a firm and masterful bailiff or foreman, for "much" is
inclined to want "more," and the line should, of course, be drawn far
short of excess.
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