Beeson Family Roots and More

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My start into family genealogy was through my brother, Richard.  I then went to family.  I found a copy of Henry Hart’s book on the Beeson/Beasons and thought I had the ultimate source, only to find out later, that some of the data in Mr. Hart’s book was incorrect.  That really put a “hitch” in my desire, but then I came to realize just how hard it is to verify each and every piece of information regarding genealogy.  One piece of “hard” evidence may in fact not be “cast in stone”, such as a head stone.  One must understand that each headstone was ordered by others than the individual buried in the grave.  They may have had to rely on memory, or other sources, for the actual dates that are engraved and in some cases the headstone dates have proved to be incorrect.

I wanted to provide information that others could use as a reference for their own detailed investigations and family history.  I make no declarations that the information I have found is absolute by any means.

The information and data contained on this site has been “gleaned” from many sources.  As with any genealogy material, it should be verified by users and is not intended to be absolutely correct in all its detail.  I have tried to verify the data and have been able to verify a good deal, but make no claim that the material on this site is the “Bible” of Beeson Genealogy.

If you have conflicting or updated information I am always interested.  Please email me with thoughts, questions or updates. 

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A Genealogy of the Beeson - Beason Family By: Henry Hart Beeson (Issue year 1968)

The Beason Family – by Arline Beason-Peckham and Charles Wesley Peckham Sr.

The Blackburn Family Association, Inc. Master Database Family Files (Excellant site!!!  I have included this site on my navigation area)

The Maxey Family compiled by Jimmie Dean Osborne 1976

Friends, Family, Associates and a host of others

I have not taken the time to list all sources in this section; however, sources are also included within the body of this site.

The exact origins of the Beesons are unclear.  Certainly Beeson is an old family name.  The coat of arms for the Beeson and Beeston family are the same. 

There is a Beeston Castle in England.  The Beeston name is found in the Doomsday Book written in 1086 for both the Cheshire and Nottinghamshire sections of England.

It is possible that the Beesons were of French origin, as there was an officer in the army of William the Conqueror named Bezon.  Bezon (after the Norman conquest of England) became an officer in the royal guard.  His descendants settled in the Isle of Man.

It is also possible that Beeson is of Norman origin.  The Norman's were originally Viking Traders who settled in NW France.  Sir Godfrey Buison was with William the Conqueror's army in 1066.

Most, if not all, of the Beeson (including Beason) surnames in America originated with Edward Beeson.  A Captain Thomas Beeson settled in Maryland before 1657.  This Captain Beeson was in the House Assembly held at St. Mary's in Anne Arundel County.  His will is recorded in 1679 in Anne Arundel County.  Any proven record of his relation to the Beeson/Beason descendents herein is still not known to me.

The Beesons have been a part of American history.  Beesons/Beasons have fought in every war since the American Revolution.  Beeson/Beasons were on both sides of the American Civil War, the war truly pitted “brother against brother”.

Beesons have been teachers, warriors, leaders, farmers, lawyers, doctors, business people and artists.  Overall, the Beesons have made quite an impact in America from simple Quaker beginnings.

The change in spelling of Beeson to Beason was done in North Carolina when Edward was ‘disowned’ by the Quakers probably for “marrying out” and having been involved in the Revolutionary War.

Religion has been a big part of the Beeson/Beason family.  Edward's family (generation No. 4) seems to have been Quakers and many of his descendants were and remain Quakers.  As the line progressed, different religions were added to the Beeson/Beason profession of faith.

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Generation No.        1

Edward Beeson  (age unknown)

            Born:  Abt. 1575, England / Death: unknown, England

            Married:  Hester Hall

            Children:

                        Edward Beeson

                        William Beeson             (generation 2)

Generation No.        2

William Beeson (76 years old)

            Born:  1606, England / Death: 1682, England

            Married:  unknown

            Children:

                        Thomas Beeson            (generation 3)

                        William Beeson

                        Edward Beeson

Generation No.        3

Thomas Beeson (age unknown)

            Born:  November 05, 1635, England / Death:  unknown, England

            Married:  Ann Pecke

            Children:

                        Edward Beeson             (generation 4)

                        Richard Beeson

                        William Beeson

Generation No.        4

Edward Beeson  (60 years old)

            Born:  June 1652, England  / Death: October 20, 1712, Pennslyvania

            Married:  Rachel Pennington

            Children:

                        Richard Beeson             (generation 5)

                        Edward Beeson

                        Anne Beeson

                        William Martin Beeson

                        Isaac Beeson

More about Edward:

His last will was the first to be recorded in Chester County. Prior to this all wills were recorded in Philadelphia.

His will:  “I Edward Beeson of Notingham, being laid on a bed of sickness & not knowing how the Lord may dispose of me as to my natural Life therefore I do make this my last will & testament and does declare all other will or wills made or done by me to be void and of none effect, first my will is that I be decently buried & my funeral expenses and all debts be duly payd 2ly, I give to my son Edward & his heirs 142 acres & a half of Land Laying by nessamoney. 3rdly, I give unto my son Richard and his heirs one tract of Land Laying near Southhampton in the County of Bucks, containing 290 acres. 4ly I give to my son Richard and his heirs one tract of Liberty Land containing 25 acres Lying on Sculkill. 5ly I do give to my son William my west Loot Laying in Notingham also I give unto him 48 pounds which my Executors is to lay out for him in building him a house & buying him such necessaryes as they may see most needfull for him for making a plantation, also I give unto him all my wearing apparell except two great coats, which two coats I give to Edward & Richard, Edward is to have which he pleased, also I give to my son William one coat of the Carsey that is at the weavers, also my will is that if my son William should dy without ishew Lawfully begotten, then the Land is to go to the Lawful heirs. 6ly I give to my Daughter Ann Cloud Twenty pounds. 7ly, my will is that after my former wifes children have had their portions, that all my personall estate be divided betwixt my widow and my Daughter Elizabeth according to a Law. 8ly, my will is that my widow shall have the plantation whereon I live with all the profits thereof during her widdowhood or natural Life & after my widows marrying or decease, then I give it to my Daughter Elizabeth & her heirs. 9ly, my will is that my executors & their heirs shall have all that Land which I have purchased of Daniel Wharley & by Warrant to me by the Commissioners bearing the date of 14th day of Septr, 1709, to dispose of as they see occasion, and I desire yt my wife shall give to the child yt she is now great with, if it should live when born, forty pounds and Lastly for a full and finall performance of this will I do by these presents make & ordain my dear and well beloved wife and son Richard the sole executors of this my last will and Testament as witness my hand & Seal this Twentieth of the sixth month, called August 1712.

Signed Sealed & Delivered before us

Edward Beeson (Seal)

Andrew Job

James King”

Generation No.  5

Richard Beeson  (93 years old)

            Born:  October 10, 1684, Delaware / Death: January 01, 1777,North Carolina

            Married:  Charity Grubb

            Children:

                        John Beeson

                        Margaret Beeson

                        Richard Beeson

                        Phebe Beeson

                        Charity Grubb Beeson

                        Edward Beeson

                        Benjamin Beeson

                        William Beeson

                        Rachel Beeson

                        Stephen Beeson

                        Isaac Beeson      (generation 6)

More about Richard Beeson:

Served in the American Revolution.  A warrant was given to Richard for 500 acres in Chester County December 10, 1716.  Richard was on the tax rolls in West Nottingham, Pennsylvania in 1722.  Richard was granted 100 acres by the Proprietory William Penn: Warrant in Lancaster County on January 16, 1732.

From William Wade Hinshaw Encyclopedia of Quaker Genealogy, Vol VI, page 358 under Hopewell Monthly Meeting, Frederick County, Virginia:

"About the year 1733 or soon after, Richard Beeson and divers others settled near a branch of Opeckon, called Tuscarora, where a meeting was held at said Beeson's house for some time, till the number of Friends being increased, land was purchased and a meeting-house built thereon, called Providence, where meetings are since held twice a week."

Permission was later asked of Chester Quarterly meeting in Pennsylvania to hold monthly meetings which then alternated between Hopewell and Cold Spring - "Hopewell and Providence make one monthly meeting and Fairfax another..."

Richard and his family moved to Nottingham after the death of Edward Beeson, Sr. and assumed management of Edward's holdings there. Richard and Charity were active members of Nottingham Monthly Meeting of Friends. They both become recognized ministers.

Richard and Charity Beeson with their family lived at Nottingham until about 1732.

They moved to the new Friends settlement in the Susquehanna Valley in Lancaster County, PA and became members of Leacock Friends Meeting in approximately 1732.  It was here that their daughter, Charity Beeson, married Mordecai Mendenhall in 1735. 

They were on the move again in 1736, this time to Berkeley County, near the present town of Martinsburg, West Virginia. 

They lived here until about 1754, when many of them left northern Virginia for North Carolina, settling in the area of present-day Guilford County, helping establish Center Friends Meeting, which became one of the larger Meetings in the North Carolina Piedmont.

A certificate was issued to Richard dated November 20, 1754 from the Hopewell Monthly Meeting in Virginia, at New Garden Monthly Meeting in Rowan County, North Carolina.  Few Hopewell Meeting records exist.

In 1758, under stress of the French and Indian War, the attendance at Providence fell low in 1758 due to the dangers in the French and Indian War and the preparative meeting there was discontinued. The was apparently first suggested or allowed by Hopewell Monthly Meeting (Providence being a branch of Hopewell) and soon recognized as necessary by Chester Quarterly Meeting. The Hopewell Meeting became part of Western Quarterly Meeting, whose minutes contain the following entry:

“11 Mo. 20, 1758. It having been for weighty reasons recommended by the Quarterly Meeting from which we are divided that Providence Particular Meeting (in Virginia) should be discontinued, by an account now received from Hopewell Monthly Meeting we are informed that advice is complied with.”

The Meeting House of Quaker Providence around present day Berkely County Highway 15 was erected by 17411, but it is believed that the meetings were first held in Richard Beeson's house by 1738. The cemetery for the meeting house was located in the southwest corner of Richard Beeson Jr.'s 249-acre tract.  On present day maps, it is located on the north side of Berke County Highway 15 approximately 15 miles east of the Tuscaroro Church meeting house location.

Providence meeting, which seems have been the same as Tuscarora, near Martinsburg, was officially established in 1738. The minutes of Chester Quarterly Meeting September 13, 1738, show that Hopewell Monthly Meeting presented the case of Friends living near or about Richard Beeson's, who requested the liberty of building a meeting-house for worship. Liberty was granted. On June 10, 1741, Hopewell was reported in the same quarterly meeting assaying that the Friends near and about Richard Beeson's had built a meeting-house, met Richard Beeson and his wife, Charity Grubb (b. 9th Mo. 29, 1687 in Brandywine, New Castle, Del/PA d. 11th Mo., 27, 1761 in Guilford Co., NC) were very well-known and active members (and missionaries) of the Quaker church. Charity Grubb was the dtr. of John and Frances (Vane) Grubb. Richard and Charity helped form Hopewell Meeting in Virginia and were among the earliest members of New Garden Meeting in Guilford Co., NC. They both remained in Guilford Co. until their deaths.

Richard’s will was probated in Randolph County, North Carolina in 1788.

One aspect in the hunt for my ancestors has been an interest in how our ancestors lived.  Food was certainly a big factor in their lives, just as it is today.

In the 1500s (or Tudor Period) it was a time of political, intellectual and religious transformation.  That was not the case in the kitchen where bread, meat, fish and wine was the basis of most diets. The people avoided uncooked fruit and vegetables as they felt that they carried disease.  It was even illegal to sell fresh fruit during the plague of 1569.

Many “new” and exotic things were brought from the New World to the Old.  The potato, tomato, kidney bean, maize, Indian corn, chocolate, peanuts, vanilla, pineapples, French beans, varieties of peppers, turkeys, oranges, lemons, quinces and melons were just a few of the examples of new things brought to the table.

This was time when sugar became ever increasingly into the diet.  It was used for vegetable dressing and perserving fruit.  It was expensive; therefore, seldom made it into the diet of the common person.

Cook books began to be published in this period. 

The turbulent 1600s was a period when English cultural life was transformed.  Many Monasteries were dissolved in the 1530s that led to new land ownership and a new class of landowners.  This led to battles between this new class and the monarchy that finally led to civil war and execution of King Charles I and to a Commonwealth government under Oliver Cromwell.  The Monarchy was restored in 1660 under Charles II.

French cuisine found its way into English life in this period.  The English found that it was safe to eat raw fruit and vegetables and began to eat salads with their meals.  An English coffee house opened in London in 1652.  It was a big hit!

Some recipes form the 1600s are:

Weak Honey-drink.

Take nine parts of warm fountain-water, and dissolve in it one pint of pure white Honey, by laving it therein, till it be dissolved. Then boil it gently, skimming it all the while, till all the scum be perfectly scummed off; and after that boil it a little longer, peradventure a quarter of an hour. In all it will require two or three hours of boiling, so that at last one third part may be consumed. About a quarter of an hour before you cease boiling, and take it from the fire, put to it a little spoonful of cleansed and sliced Ginger; and almost half as much of the thin yellow rhind of Orange, when you are even ready to take it from the fire, so as the Orange boil only one walm in it. Then pour it into a well-glased strong deep great gally-pot, and let it stand so, till it be almost cold, that it be scarce lukewarm. Then put to it a little spoonful of pure Ale-yeast, and work it together with a ladle to make it ferment: as soon as it beginneth to do so, cover it close with a fit cover, and put a thick doubled woolen cloth about it. Cast all things so that this may be done when you are going to bed. Next morning when you rise, you will find the barm gathered all together in the middle; scum it clean off with a silver spoon and a feather, and bottle up the liquor, stopping it very close. It will be ready to drink in two or three days; but it will keep well a month or two. It will be from the first very quick and pleasant.

Apple-Drink with Sugar, Honey, &c..

A very pleasant drink is made of Apples, thus: Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your taste, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most tastes, if you put a very little Rosemary into the liquor when you boil it, and a little Limon-peel into each bottle when you bottle it up.

SOURCE: The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677

A soothing lemon & egg drink

A cawdle for a sick body.   Take lemmon posset drink and thicken it with the yolks of eggs, and sweeten it with sugar.

Source: The Cooks Guide: Or, Rare Receipts for Cookery, 1654

A cordial made with white wine & herbs

Another Plague-water.   Take Rue, Agrimony, Wormwood, Celandine, Sage, Balm, Mugwort, Dragons, Pimpernel, Marigold, Fetherfew, Burnet, Sorrel, and Elecampane-roots scraped and sliced small, Scabious, Wood-betony, brown May-weed, Mints, Avence, Tormentil, Carduus Benedictus, and Rosemary as much as any thing else, and Angelica if you will. You must have like weight of all them, except Rosemary aforesaid, which you must have twice as much of as of any of the rest; then mingle them all together and shred them very small; then steep them in the best White-wine you can get three days and three nights, stirring them once or twice a day, putting no more Wine then will cover the herbs well; then still it in a common still, and take not too much of the first water, and but a little of the second, according as you feel the strength, else it will be sour. There must be but half to much Elecampane as of the rest.

SOURCE: The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677

An oatmeal blood-pudding made with cream & herbs

To make an Oatmeal Pudding.   Steep Oatmeal in warm Milk three of four hours, then strain some blood into it of fish or flesh, mix it with Cream, and add to it suet minced small, sweet herbs chopped fine, as Tyme, Parslee, Spinnage, Succory, Endive, Strawberry-leaves, Violet-leaves, Pepper, Cloves, Mace, fat Beef suet, and four Eggs, mingle all together, and so bake it.    (Personally, I don't eat oatmeal!  As it gets cold, it turns hard and lumpy like cement.  I'm not too sure if it is not the source of clogged blood vessels that plagues our generation today.  There is a town in Texas (near Austin) named Oatmeal, Texas.  I personally would not live there as I feel that oatmeal is not fit for humans!!!  JDB)

SOURCE: The whole Body of Cookery Dissected, 1661

Lamb & veal stewed with herbs

Potage of Mutton, Veal or Beef in the English fashion.  Cut a Rack of Mutton in two pieces, and take a Knuckle of Veal and boil it with good store of Herbs, with a pint of Oatmeal chopped amongst them, let your Herbs be Tyme, sweet Marjoram, Parsley, Sives, Succory, Marry-golds, Strawberrie and Violet-leaves, Beets, Borrage, Sorrel, Blood-wort, Sage, Penniroyal, with a little Salt; being well boil'd, serve them on carved Sippets, with the meat in the midst thereof.

SOURCE: The English and French Cook, 1674

How to souse, or pickle, a pig

To sowce a Pigge.  Scald a large Pigge, cut off his head and slit him in the middle, and take out his bones, and wash him in two or three warme waters. Then collar him up like Brawne, and sowe the collars in a fayre cloth. Then boyle them very tender in faire water, then take them up and throw them in fayre water and Salt untill they be colde, for that will make the skinne white. Then take a pottle of the same water, that the Pigge was boyled in, and a pottle of white Wine, a race of Ginger sliced, a couple of Nutmegs quartered, a spoonefull of whole Pepper, five or sixe Bayleaves: seeth all this together, when it is colde put your Pigge into the sowce-drincke, so you may keepe it halfe a yeere, but spend the head.

SOURCE: A New Booke of Cookerie, 1615

A recipe for duck

To Boyl a Wild Duck or Mallard.  Truss and Parboyl it, then half roast it, carve it, and let out the Gravey, which you must save, then take Onions, Parsly, Ginger, and Pepper, boyl them together, then mix the Gravy with them, being chopped, or bruised very small, then add a few Currans and some grated White-Bread, make these thin with Broth, and so on Sippits serve it up, being first run over with Claret and Anchovey beat up together; and this is a very good way to boyl a Tame Duck, Widgeon, or Moor-Hen, to be received very acceptably.

SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696

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English life in the 1700s was one based on materialism which we know today.  Landowners forced peasants off their land opening it for commercial farming as the industrial revolution took hold.  Consequently there were population shifts. Cities swelled with gambling on the stock market being done on a large scale where fortunes were made and lost.

Cattle from earlier times were killed in the autumn when fodder ran out and the meat had to be salted to keep.  In this time, new winter feeding methods were adopted which allowed fresh meat year round.

At the beginning of this century, the government granted enormous backing to the distilling industry which offered a solution to the glut of corn.

Huge industrial development marked the 1800s.  The population exploded and urban life grew worse.  There were poor harvests and crop disease that led to famine and food riots.

The steam engine sped up the food transportation systems.  Tea became cheaper and its use spread the colonies became increasingly dependent on European imports.

Canning technology meant that all sorts of items could be perserved without being salted or pickled.  Advances in medicine and food preservation lead to a greater awareness of food care.

Ovens were developed that allowed the control of temperatures.  Cast iron and tin plated utensils replaced brass and copper.

Cook books became very popular.

Some recipes from the 1700s:

Johnny Cakes

2 cups Cornmeal
1 cup hot water
pinch of salt

1.Mix cornmeal and water together until the dough stays in a moist ball.
2.Let sit for up to 30 minutes.
3.Make dough into patties.
4.Cook with butter or oil in frying pan over medium heat.
5. Flip when bottom gets golden brown.
6.Serve warm with butter, honey, salt or other toppings.
Adapted from The first American Cookbook, p. 34

Mush (Grits)

3 cups Water
1 cup Grits
Salt
Milk or molasses

1. Boil a pot of water, according to the quantity you wish to make
2. Stir in the meal till it becomes quite thick
3. Stir it all the time to keep out the lumps.
4. Season with salt, and eat it with milk or molasses.
Adapted from Hannah Glasse, Art of Cookery p. 137.

Okra

Fresh okra- 1 or 2 per person
Cornmeal
Hot Water
Butter
Onions (Optional)

1. Slice the okra.
2. Mix some cornmeal with hot water to make a dough that can be made into balls easily.
3. Put a piece of okra in middle of cornmeal and form small ball around it.
4. fry in skillet with butter over medium heat.
5. It is done when the cornmeal is golden brown.

Egg Pie

24 egg yolks
12 egg whites
Beef suet
½ lb. Apples
Currants
½ lb. Sugar
salt
juice of 1 lemon
1 cup water.

1.Beat the egg yolks and whites together. (remaining egg whites can be used in another recipe)
2. add sugar, apples and currants.
3.Slowly stir in the water and lemon juice.
4.Mix everything together.
5.Fill in pie pans.
6.Bake for 45 minutes at moderate oven temp.
Adapted from A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinkney Horry, 1770, p. 75

Hashis Bourgeois

Grind meat, melt in a terrine a bit of pork fat with onions finely chopped. Let cook at low heat. Add a little flour and moisten with a little stock or some water. Let onion finish cooking, then put in meat and season with salt, pepper and nutmeg.

Forcemeat Balls

Take a little fat bacon, beat it in a marble mortar, take two anchovies, two or three pigeons livers, chop them together; add a little lemon-peel shred, a little beaten mace, nutmeg, cayenne, stale bread crumbs, and beef-suet an equal quantity, mix all together with an egg.

2 cups breadcrumbs

scant ½ cup shredded suet

anchovy fillets, soaked, chopped and pounded

1 tablespoon chopped fresh parsley or ½ tablespoon dried oregano

grated rind of ½ lemon

salt and pepper

pinch each of grated nutmeg and ground mace

a few grains of cayenne pepper

1 large egg, beaten

The original mixture is stronger in flavour and fattier than we want for most purposes today, but you can add a finely chopped chicken liver and chopped bacon rasher (slice) to the milder mix here if you wish. Mix together all the ingredients and adjust the quantity of breadcrumbs if required to make a mixture which will cohere when squeezed. Roll into small balls, coat with egg wash and fry or bake until heated through.
Source: The Jane Austen Cookbook, p. 79

Mutton Hams

To dry a leg of mutton like ham: Cut it like a Ham and take 2 oz. salt-petre and rub the Mutton all over and let it lie a day and make a Pickle of Bay Salt and spring water and put the Mutton in and let it lie 8 days and take and hang it in a chimney for 3 weeks, and then boil it till it is tender. The proper time to do it is in cold weather.

Apple Pudding

 Peel and quarter eight gold-runnets, or twelve golden-pippins; cast them into water, in which boil them as you do for Apple sauce; sweeten them with loaf sugar, squeeze in them two lemons, and grate in their peels; beat eight eggs, and beat them all well together; pour it into a dish, cover with puff paste, and bake it an hour in a slow oven.

Hasty Pudding

Break an egg into fine flour, and with your hand work up as much as you can into as stiff a paste as possible.  Add milk boiling, and put in a little salt, some rose water, or orange-flower water, a few drops put to your taste, some butter, and keep stirring all one way till it is thick as you would have it, pour it oute and when it is in the dishe stick it all over with littel bits of butter, and beaten cinnamon over.

Kitt Salmond

Boile your salmond with a strong pickle of salt as usual, and after it is boiled take it from the pickle, lett it stand till cold, scume all the fat from mixe and boile it with Jamaica pepper and a little black pepper and a few Bay leaves, when it is cold, take half of this pickle and half vinegar and putt over your salmond, I have not one exact weight for the epicerie that is just as you would have it keeps long 

Yellow Fool Milk

Take 6 yolks of Eggs, beat in a Mutchkin of sweet Cream, mix it in a Pan; set it on the Fire with some sugar, stire it till at the boiling, pour it on your loam Plates, put sugar & Cinnamon on the top & serve it up.

Receipt for Orange Wine

Take 50 Bitter Oranges, pair off the outter ryrds, squize them, and put the juice into a bowl, take out all the seeds, and put them up in a Bag, take 13 Pints of Good Water, and 12 pounds of fine sugar, put sugar and water into a Clean Kettle with the whites of 8 Eggs, Boyl the sugar and water 3 Quarters of an hour on a Clear fire, and Scum it well, then put the above seeds and ryrds, into a clean stand, pour on them the boiling syrop, and when it becomes as cold as Wort fit for Barm, put to it a mutchkin good new Barm, which must be first mixed with four or five spoonfulls of the Syrop of Lemons, both being beat together before it be put to the Liquor

Let it be slightly covered and work 48 hours, then turn all in a barrel with rynds and seeds, with the Liquor, and with the juice of 50 oranges, which must be till then preserved, with a little sugar, with 4 pints good hard sack, Rhinish wine or Lisbon wine, let it stand 10 or 12 Days, after that draw it off in clean bottles, put a little bit of sugar in every bottle, let the corks be a little slack for 2 days, then drive them hard.  It will be fit to drink in a Month.

I personally have not tried any of these recipes and am not too sure that I would recommend them to anyone; however, it is fun to read them and attempt to put ourselves back in time with our ancestors.  JDB.