Tuesday, March 30, 2010

Let’s Eat: Prohibition and the Burris Whiskey Jug

In 1918, Congress passed the 18th Amendment to the United States Constitution, banning “the manufacture, sale, or transportation of intoxicating liquors within, the importation thereof into, or the exportation thereof from the United States …for beverage purposes.”

The new law was widely unpopular. One Adirondack camp owner asserted, “We looked upon Prohibition as a great disaster. There was no sense of guilt in breaking this law. Everyone we knew shared our sentiments.”

During the “dry decade,” some Adirondackers found their isolated homes and camps made perfect spots for defying the ban on alcohol. Rumrunners smuggled booze from Canada through the Adirondack Park, finding it easier to hide from or outrun Federal agents in the woods. Adirondack neighbors looked out for one another, storing contraband and secretly gathering to enjoy a variety of smuggled or home made brews.

Clyde Adelbert Burris (1883-1957) lived on Pleasant Lake. Like many Adirondackers, he engaged in a variety of work to make ends meet. He worked as a painter and carpenter throughout the year. In the winter he cut and stored ice to sell to campers in the summer and made rowboats which he rented for fifty cents a day, on the honor system. During Prohibition, Clyde Burris made alcohol.

He owned and operated two stills near Pleasant Lake in Fulton County. One was located off the present-day East Shore Road “behind a big rock.” He sold whiskey by the gallon or in teacups to neighbors at “tea parties.” His granddaughter, Joyce Ploss, recalled discovering Burris’ hidden liquor bottles: “At the top of the stairs [there] was a panel which covered a secret room under the eaves. The whiskey was stored in this secret room, and we found many gallon jugs there, waiting patiently to be put to use.”

Ploss also discovered some of her grandfather’s handwritten recipes for making beer (in 6 and 20 gallon batches), and Tokay, alder berry, dandelion, and black sherry wines. His recipe for “Elder Blossom Wine”:

1 quart of blossoms with stems picked off and packed down

Pore 1 gallon of boiling water over them, let stand 1 hour then strain

Add 3 pounds sugar and let it boil a few minutes

Skim well and let stand until luke warm or about 70 [degrees]

Then add 1 grated lemmon and ½ yeast cake

Let stand in warm place for 24 hours and strain again

Then bottle but do not cork tight until it is through fermenting or the bottles will break

When it does not work any more it can be corked tight

On March 23, 1933. President Franklin Delano Roosevelt signed the Cullen-Harrison Act, which permitted the sale of certain types of alcoholic drinks. In December that year, Congress passed the 21st Amendment, repealing Prohibition altogether.

Come see Clyde Burris’ whiskey jug (2004.21), and more, in “Let’s Eat! Adirondack Food Traditions” at the Adirondack Museum in Blue Mountain Lake. Open for the season on May 28, 2010.

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Laura Rice

Laura Rice is Chief Curator at the Adirondack Museum.




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