"The kick of a mule!" Wow, those Italian vintners in the Chambersburg of the 1920's concocted many a wine production that would wake you up and put your pants on. One of my dear friends from the old Triangle Conduit and Cable Company in New Brunswick brought me a mason jar filled with his home brew. It was a stiffer drink than a double shot of Southern Comfort. There are still many who carry on that old wine making custom which they imported from the old country.-
Ralph Lucarella said... - HI TOM....WINE MAKING IN CHAMBERSBURG WAS A COMMON PRACTICE IN THE OLD DAYS. I RECALL MY FATHER BUYING BOXES OF WINE GRAPES EACH YEAR AND GOING THROUGH THE PROCESS. THE GRAPES WERE DIFFERENT THAN THOSE YOU BUY AT THE STORE. THEY HAD A THICK SKIN AND WERE NOT PLEASANT TO EAT. HE HAD THE CRUSHER AND BARRELS AND EVERYTHING ELSE NEEDED. A PERMIT WAS REQUIRED TO ALLOW WINE TO BE MADE AT HOME. YOU COULD MAKE IT FOR YOUR OWN USE, ,GIVE IT AWAY OR STORE IT. MY FATHER'S WINE WAS WELL KNOWN AMONG FRIENDS AND OTHERS. I RECALL MY MOTHER HOPING SOME WOULD NOT TURN OUT WELL SO SHE COULD USE IT FOR WINE VINEGAR. AT ANY RATE, YOU WOULD SEE BOXES AND BOXES OF WINE GRAPES THROUGHOUT THE BURG. BEST REGARDS.
- Ralph Lucarella said...
- ONE MORE THING TOM...MY FATHER'S WINE WAS SO STRONG, I RECALL HE HAD TO MIX IT WITH SELTZER WATER. I DON'T THINK HE EVER WENT INTO A BAR FOR A DRINK. HE ALSO MADE HIS OWN ANISETTE, AN ITALIAN LIQUEUR.
- Lee Belardino said...
- Tommy My grandfathers living on Hudson and Mott made their own wine.The crusher and the barrels kept in the cellar. My job was to carry the boxes of grapes down the cellar. They weighed 20 lbs. Also I had to re fill the empty gallons during family dinners. one time I made a mistake and filled from the vinegar barrel. Grand-pop was mad. Kids could only drink wine if it was mixed with 7-up. Ladies too. The burg in the 40's Lee
HI TOM....WINE MAKING IN CHAMBERSBURG WAS A COMMON PRACTICE IN THE OLD DAYS. I RECALL MY FATHER BUYING BOXES OF WINE GRAPES EACH YEAR AND GOING THROUGH THE PROCESS. THE GRAPES WERE DIFFERENT THAN THOSE YOU BUY AT THE STORE. THEY HAD A THICK SKIN AND WERE NOT PLEASANT TO EAT. HE HAD THE CRUSHER AND BARRELS AND EVERYTHING ELSE NEEDED. A PERMIT WAS REQUIRED TO ALLOW WINE TO BE MADE AT HOME. YOU COULD MAKE IT FOR YOUR OWN USE, ,GIVE IT AWAY OR STORE IT. MY FATHER'S WINE WAS WELL KNOWN AMONG FRIENDS AND OTHERS. I RECALL MY MOTHER HOPING SOME WOULD NOT TURN OUT WELL SO SHE COULD USE IT FOR WINE VINEGAR. AT ANY RATE, YOU WOULD SEE BOXES AND BOXES OF WINE GRAPES THROUGHOUT THE BURG. BEST REGARDS.
ReplyDeleteONE MORE THING TOM...MY FATHER'S WINE WAS SO STRONG, I RECALL HE HAD TO MIX IT WITH SELTZER WATER. I DON'T THINK HE EVER WENT INTO A BAR FOR A DRINK. HE ALSO MADE HIS OWN ANISETTE, AN ITALIAN LIQUEUR.
ReplyDeleteTommy
ReplyDeleteMy grandfathers living on Hudson and Mott made their own wine.The crusher and the barrels kept in the cellar. My job was to carry the boxes of grapes down the cellar. They weighed 20 lbs. Also I had to re fill the empty gallons during family dinners. one time I made a mistake and filled from the vinegar barrel. Grandpop was mad.Kids could only drink wine if it was mixed with 7-up.Ladies too.
The burg in the 40's
Lee