Granny Wallon's
Herb Wine
Laurie Lee

She had two names, which she changed at will according to the mood of her day. Granny Wallon was her best, and stemmed, we were told, from some distinguished alliance of the past. Behind this crisp trotting body were certainly rumours of noble blood. But she never spoke of them herself.

She was known to have raised a score of children. And she was known to be very poor. She lived on cabbage, bread and potatoes --- but she also made excellent wines.

Granny Wallon's wines were famous in the villege, and she spent a large part of her year preparing them. The gathering of the ingredients was the first of the mysteries.

At the beginning of April she would go off with her baskets and work round the fields and hedges, and every fine day till the end of summer would find her somewhere out in the valley. One saw her come hobbling home in the evening, bearing her cargoes of crusted flowers, till she had buckets of cowslips, dandelions, elderblossom crammed into every corner of the house.

The elderflower, drying on her kitchen floor, seemed to cover it with a rancid carpet, a crumbling rime of grey-green blossom fading fast in a dust of summer. Later the tiny grape-clusters of the elderberry itself would be seething in purple vats, with daisies and orchids thrown in to join it, even strands of the dog-rose bush.

What seasons fermented in Granny Wallon's kitchen, what summers were brought to the boil, with limp flower-heads piled around the floor holding fast to their clotted juices --- the sharp spiced honey of those cowslips first, then the coppery reeking dandelion, the bitter poppy's whiff of powder, the cat's-breath, deathgreen elder. Gleanings of days and a dozen pastures, strippings of lanes and hedges --- she bore them home to her flag-tiled kitchen, sorted them each from each, built up her fires and loaded her pots, and added her sugar and yeast. The vats boiled daily in suds of sugar, revolving petals in throbbing water, while the air, aromatic, steamy, embalmed, distilled the hot dews and flowery soups and ran the wine down the dripping walls.

And not only flower-heads went into these brews; the old lady used parsnips, too, potatoes, sloes, crabapples, quinces, in fact, anything she could lay her hands on. Granny Wallon made wine as though demented, out of anything at all; and no doubt, if given enough sugar and yeast, could have made a drink out of a box of old matches.

She never hurried or hoarded her wines, but led them gently through their natural stages. After the boiling they were allowed to settle and to work in the cool of the vats. For several months, using pieces of toast, she scooped off their yeasty sediments. Then she bottled and labelled each liquor in turn and put them away for a year.

At last one was ready, then came the day of distribution. A squeak and a rattle would shake our window, and we'd see the old lady, wispily grinning, waving a large white jug in her hand.

"Hey there, missus! Try this'n, then. It's the first of my last year's cowslip." Through the kitchen window she'd fill up our cups and watch us, head cocked, while we drank. The wine in the cups was still and golden, transparent as a pale spring morning. It smelt of ripe grass in some faraway field and its taste was as delicate as air. It seemed so innocent, we would swig away happily and even the youngest guzzled it down. Then a curious rocking would seize the head; tides rose from our feet like a fever, the kitchen walls began to shudder and shift, and we all fell in love with each other.

Very soon we'd be wedged, tight-crammed, in the window, waving our cups for more, while our Mother, bright-eyed, would be mumbling gaily:

"Lord bless you, Granny. Fancy cowsnips and parsney. You must give me the receipt, my dear."

Granny Wallon would empty the jug in our cups, shake out the last drops on the flowers, then trot off tittering down the garden path leaving us hugging ourselves in the window.

--- From The Edge of Day
©1959 William Morrow & Co.