At Boggy Meadow Farm, heritage and spirit

WALPOLE, N.H. — If you were to spend a hot summer day in 18th-century New England toiling at haymaking, chances are your reward at day’s end would be a long pull of switchel. Once known as “haymaker’s punch,” switchel consists of boiled cider (or “apple molasses”), ginger, water, and a bit of cider vinegar. Thirst-quenching and rich in potassium, it might just as well have been called “haymaker’s Gatorade.”
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