Essex Archaeological News,
Spring 1973 (No 42)
CHRISTMAS
Christmastime led to some
research into drinking habits, and in particular I met a retired grocer who
talked at length on mulled ale. Apparently not so long ago it was the habit to
mull ale oneself over the tap room fire, with the aid of a metal object like a
long funnel with a sealed end.
The customer would call for
his required spice from the publican, who would be expected to supply over the
bar such spices as, cloves, ground ginger, cinnamon, peppercorn and others, on
demand.
The customer then put spice
and ale in the metal cone, and placed it in the fire to heat, removing and
pouring out the mixture when it was judged to be hot enough.
Only last week I saw in a
member's house an ale 'mullet.' and recognised it in spite of its gleaming
copper appearance. This utensil had been black with use when brought home. I
also learned of a boot shaped ‘muller' which would pass between the fire bars
of a grate and achieve the same purpose.
Perhaps some of the old magic
has gone out of life with the central heating hot-house. How welcome the hot,
spiced drink must have been to those who felt the winter's cold, and clustered
round the fire at the inn.
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