‘1759 and all that’

    

PGL of Cheshire

I think that churchwarden should be a clay.

And speaking of the Entered Apprentice Degree (see post below), congratulations to Stanlow Lodge 6257, under the United Grand Lodge of England, upon initiating two candidates the other day at Freemasons’ Hall in London, employing—get this—a ritual “in the style of 1759!”

I know that from a social media announcement, but what I don’t know is the source material for that ritual, but I’m a sucker for anything eighteenth century Masonic. Stick a 17 on it, and I’m there.

Stanlow 6257 is not based in London. The lodge is part of the Provincial Grand Lodge of Cheshire, which celebrates its 300th anniversary in 2025. Anyway, this edition of The Magpie Mason isn’t about anything directly Masonic, but concerns an alcoholic beverage beloved by America’s most famous Freemason.

Mention of the drink named Cherry Bounce also popped up on social media this week:

I’m not much for sweet drinks, but this sounds pretty good on account of the quantity of either whiskey or brandy one adds to the mix. The Mount Vernon Inn Restaurant has this to say:

Among the few recipes known to have been used by the Washington family is this one for Cherry Bounce, a brandy-based drink popular in the eighteenth century. It seems to have been such a favorite of General Washington’s that he packed a “canteen” of it, along with Madeira and port, for a trip west across the Allegheny Mountains in September 1784.

This fruity, spiced cordial requires a bit of work and time, but the result is well worth the effort. After pitting, halving, and mashing the cherries, be prepared to set aside the sweetened brandied juice for twenty-four hours and then again for about two weeks after infusing it with spices.

Enjoy small glasses of Cherry Bounce at room temperature and keep the remainder on hand in the refrigerator. This recipe is a modern adaptation of the 18th-century original. It was created by culinary historian Nancy Carter Crump for the book Dining with the Washingtons.

There are other recipes that look easier and are for smaller batches that sound more feasible for people like me. Seek out your favorite source of Colonial concoctions instructions.

Farmer’s Almanac

This beverage sounds like a really good palliative, or something to serve at a table lodge or festive board, especially if you’re marking a Washington-related anniversary—or recreating a 1759 ritual. Vivat!