Life in the Backwoods

by Susanna Moodie

Ah, glorious poverty! thou art a hard taskmaster, but in thy soul-ennobling school, I have received more god-like lessons, have learned more sublime truths, than ever I acquired in the smooth highways of the world! The independent in soul can rise above the seeming disgrace of poverty, and hold fast their integrity, in defiance of the world and its selfish and unwise maxims. To them, no labour is too great, no trial too severe; they will unflinchingly exert every faculty of mind and body, before they will submit to become a burden to others.

The misfortunes that now crowded upon us were the result of no misconduct or extravagance on our part, but arose out of circumstances which we could not avert nor control. Finding too late the error into which we had fallen, in suffering ourselves to be cajoled and plundered out of our property by interested speculators, we braced our minds to bear the worst, and determined to meet our difficulties calmly and firmly, nor suffer our spirits to sink under calamities which energy and industry might eventually repair. Having once come to this resolution, we cheerfully shared together the labours of the field. One in heart and purpose, we dared remain true to ourselves, true to our high destiny as immortal creatures, in our conflict with temporal and physical wants. We found that manual toil, however distasteful to those unaccustomed to it, was not after all such a dreadful hardship; that the wilderness was not without its rose, the hard face of poverty without its smile. If we occasionally suffered severe pain, we as often experienced great pleasure, and I have contemplated a well-hoed ridge of potatoes on that bush farm,—with as much delight as in years long past I had experienced in examining a fine painting in some well-appointed drawing-room.

I can now look back with calm thankfulness on that long period of trial and exertion—with thankfulness that the dark clouds that hung over us, threatening to blot us from existence, when they did burst upon us, were full of blessings. When our situation appeared perfectly desperate, then were we on the threshold of a new state of things, which was born out of that very distress.

In order more fully to illustrate the necessity of a perfect and childlike reliance upon the mercies of God—who, I most firmly believe, never deserts those who have placed their trust in Him—I will give a brief sketch of our lives during the years 1836 and 1837.

Still confidently expecting to realize an income, however small, from the steamboat stock, we had involved ourselves considerably in debt, in order to pay our servants and obtain the common necessaries of life; and we owed a large sum to two Englishmen in Dummer, for clearing ten more acres upon the farm. Our utter inability to meet these demands weighed very heavily upon my husband's mind. All superfluities in the way of groceries were now given up, and we were compelled to rest satisfied upon the produce of the farm. Milk, bread, and potatoes, during the summer became our chief, and often, for months, our only fare. As to tea and sugar, they were luxuries we would not think of, although I missed the tea very much; we rang the changes upon peppermint and sage, taking the one herb at our breakfast, the other at our tea, until I found an excellent substitute for both in the root of the dandelion.

The first year we came to this country, I met with an account of dandelion coffee, published in the New York Albion, given by a Dr. Harrison, of Edinburgh, who earnestly recommended it as an article of general use.

“It possesses,” he says, “all the fine flavour and exhilarating properties of coffee, without any of its deleterious effects. The plant being of a soporific nature, the coffee made from it when drank at night produces a tendency to sleep, instead of exciting wakefulness, and may be safely used as a cheap and wholesome substitute for the Arabian berry, being equal in substance and flavour to the best Mocha coffee.”

I was much struck with this paragraph at the time, and for several years felt a great inclination to try the Doctor's coffee; but something or other always came in the way, and it was put off till another opportunity. During the fall of '35, I was assisting my husband in taking up a crop of potatoes in the field, and observing a vast number of fine dandelion roots among the potatoes, it brought the dandelion coffee back to my memory, and I determined to try some for our supper. Without saying anything to my husband, I threw aside some of the roots, and when we left work, collecting a sufficient quantity for, the experiment, I carefully washed the roots quite clean, without depriving them of the fine brown skin which covers them, and which contains the aromatic flavour, which so nearly resembles coffee that it is difficult to distinguish it from it while roasting. I cut my roots into small pieces, the size of a kidney-bean, and roasted them on an iron baking-pan in the stove-oven, until they were as brown and crisp as coffee. I then ground and transferred a small cupful of the powder to the coffee-pot, pouring upon it scalding water, and boiling it for a few minutes briskly over the fire. The result was beyond my expectations. The coffee proved excellent—far superior to the common coffee we procured at the stores.

To persons residing in the bush, and to whom tea and coffee are very expensive articles of luxury, the knowledge of this valuable property in a plant, scattered so abundantly through their fields, would prove highly beneficial. For years we used no other article; and my Indian friends who frequented the house gladly adopted the root, and made me show them the whole process of manufacturing it into coffee.

Experience taught me that the root of the dandelion is not so good, when applied to this purpose, in the spring as it is in the fall. I tried it in the spring, but the juice of the plant, having contributed to the production of leaves and flowers, was weak, and destitute of the fine bitter flavour so peculiar to coffee. The time of gathering in the potato crop is the best suited for collecting and drying the roots of the dandelion; and as they always abound in the same hills, both may be accomplished at the same time. Those who want to keep a quantity for winter use may wash and cut up the roots, and dry them on boards in the sun. They will keep for years, and can be roasted when required.