Text 13233, 107 rader
Skriven 2008-09-03 09:55:20 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: PROHIBITION  80903
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Interesting that legislators at the time fondly believed that USA
 GJ> could remain "dry" forever, while most of the rest of the world boozed
 GJ> on.
 
 GJ> Then as now, many legislators were out of touch with the people.  I
 GJ> presume Canuks never contemplated such a fruitless action.

 JW> We faced the same social pressures and experimented with prohibition
 JW> briefly on a limited basis. Quebec, being French, was dead against
 JW> prohibition and the federal government did not dare impose it but
 JW> left it up to the provinces. Many provinces passed the buck by
 JW> having plebiscites on a county by county basis. Ontario was "dry"
 JW> from 1920-1924 with two loopholes: the distilleries could still
 JW> manufacture for export and medicinal use by prescription was
 JW> allowed.

An interesting history of your country's dabbling in prohibition.

 JW> A lot of the exported product went to tiny little islands of
 JW> St. Pierre and Miquelon, just 25 km off the coast of Newfoundland.
 JW> (France got to keep them in 1759 after losing a war to England so
 JW> that it could still access the cod fishery). Of course 99.9% of

Does France still own those islands, or have they seceded and joined
the greater Canadan empire?

 JW> it was smuggled into Newfoundland (it wasn't part of Canada until
 JW> 1949), New England or back into Canada.
 JW> A lot of "nerve medicine" was prescribed too!

Naturally, to both responses.

 JW> I grew up in a benighted county that didn't repeal local prohibition
 JW> until 1967. Consequently the roads were full of drunk drivers late
 JW> at night returning from Quebec or the next county over. Two of my
 JW> fellow high school graduates were killed on grad night in two
 JW> separate auto accidents.

That was probably a foreseeable result of the prohibition.  Was there
the Mafia involvement in bootlegging such as occurred in USA?

Back in the dark days of 6 o'clock closing in South Australia, pubs
were also closed all day on Sundays - perhaps in an effort to force
people to go to church, or just because alcohol was considered sinful -
but provision had to be made for travellers, who obviously would be
thirsty after riding across the desert or through the bush all day, so
an exception was made for anyone who had come from further than (I
think) 30 miles away, and they could get a quenching ale on Sundays.

The obvious result was the emergence of pubs 31 miles from the main
towns and cities, and roads full of drunks in cars on those roads when
the pubs shut at 6 pm.  All that stopped after our state Premier Don
Dunstan (God bless his gay soul and pink shorts) extended closing hours
to 10 pm, and allowed people to drink alcohol without feeling guilty.
(After retiring from politics he wrote a cookbook and opened an
excellent restaurant.)

 JW> During WWII when gas was rationed, our local doctor was one of the
 JW> few people with unlimited gas so that he could make rural house
 JW> calls and attend the nearest hospital. Every time he went to the
 JW> hospital he returned with a trunk full of spirits and bootlegged it
 JW> as a source of additional income. That way he didn't have to put

The "Medical Mafia"?  Was that the hospital's medicinal alcohol he was
knocking off, or did he have another source?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Correze Nut Wine
 Categories: Beverages, Nuts, French
      Yield: 7 Litres
 
      5 l  Red wine *
      1 kg Sugar
     12    Walnut leaves
     30    Green walnuts **
      1 l  White Alcohol (45%)
 
  NB * Decent quality, 12 deg minimum, plenty of body.
   ** Gathered at "pickling" stage, when the walnuts are of full size,
  but JUST before the hard shell start to form. In Correze the 14th
  July is traditional. A stainless steel needle should be able to
  transpierce the nut.
  
  Wearing gloves, crush the nuts with a mallet (in a thick polythene
  bag) and put them into a container which will be large enough to hold
  all the ingredients (7 litres min). Wash the leaves and cut them into
  small pieces. Add them in turn to the container. Add the remaining
  ingredients, seal with screw cap or cork, and keep a year, shaking
  once a month - more frequently at first, to dissolve the sugar.
  Decant or filter into bottles. Some years, the nut wine will need
  keeping 6 months before being ready to drink, being very tannic
  beforehand.
  
  Recipe Pierrette Belpeuch, Nonards France Translated & MMed IMH c/o Le
  MarYol BBS Fido 2:324/151.4
  From: Bill Swisher                    Date: 08-12-08
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)