It's pretty hard to track down any old recipes. It seems that great-grandmother never used a cup or a teaspoon, but was more inclined to doing things in pinches and handsful.

But thanks to Ellen Gibbs and Kathryn Buschow, descendants of the first Disciple Church minister in Brunswick, we have two recipes that were used many decades ago.

The first is for what we might call the predecessor of Gator-aid. It sounds very unusual, but was well appreciated by the men who worked in the hayfields on burning hot days. The drink was made in gallon jugs, a corn cob used for a cork, and lowered into the cistern to cool until it was time for the girls to take it into the fields to drink. It was called (phonetically) Switchel. As it is remembered, one takes two beaten eggs, adds two cups cider vinegar and fills the jug with water. That's it - no sugar. But it served the purpose of cooling down in days when ice or lemons weren't very prevalent.

Then there was chewing taffy. This was a popular recipe for those winter nights when the neighbors or family would come to visit. Everyone would play games and then pull taffy before sitting before the fire contentedly munching on it.

The taffy was made with two cups white sugar, one cup water, two tablespoons vinegar. Bring to a boil with better the size of a walnut. Boil until the substance forms a hard ball in cold water. Take from the stove and add flavoring. Vanilla was the favorite, but lemon or cinnamon, etc., could be used. Pour onto butter platters until cool enough to handle. Pull until it is white and chewy - just like salt water taffy looks.

If you intend to keep the candy for awhile, wrap in waxed paper. But, according to Ellen, it was always eaten on the spot. She notes that you can braid or twist it for interesting designs.