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What is A Cracker





The term Cracker dates back to a time before cattle ever set foot on Fla soil.

"What cracker is this same that deafs our ears with this abundance of superfluous breath?" from The Life and Death of King John, a play by William Shakespeare-1595

"Cracker" in writing dates back to a 1508 poem  by Scottish writer William Dunbar referring to a clamorous person, but it was in common use at least since the 1300's and meant: A loud boast, brag, or vaunt; An outcry; a shout; A talk or gossip, and yes, a sudden sharp or loud noise. The term was applied to the Scots/Irish "common folk" by the British planters and landowners in the colonies, as shown in a 1760's letter to The Earl of Dartmouth: "I should explain to your Lordship what is meant by Crackers, a name they have got from being great boasters. They are a lawless set of rascalls on the frontiers of Virginia, Maryland, the Carolina's, and Georgia, who often change their places of abode."

The word then came to be associated with the cowboys of Georgia and Florida, many of them descendants of those early Scots-Irish frontiersmen. The term was applied to Fla cowmen after a Reconstruction era article was published in a northern magazine. The article suggested that cowmen and teamsters in Fla were known as Crackers due to the cracking of the whip to drive animals. This article included a Fredrick Remington drawing showing Florida Cracker Cowboys and titled, "Cracker Cowboy's of Florida". Interestingly, those cowboys didn't even have whips, but the name became synonymous with cowmen in Fla.

 CowBOYS were originally Africans brought over by the Spanish from ranches in Andalusia to help herd cattle during the Spanish Period. They used whips on long handles or a sharp pole or goad to "poke" the cattle in the same way they had done in Africa for generations. They did NOT ride horses, since slaves and servants were not allowed to under Spanish rule. They could earn their freedom, though, and many did. Once freed, they could own land, cattle and horses and then they were known as ranchers, cowmen or cow hands along with the rest of the people in the cattle industry. Some of their descendants still own ranches in Fla.

  In Florida, cowmen became known as cowhunters, from the harsh conditions they encountered rounding up free-range cows in the scrub and wetlands. The lasso or lariat was of no use in the dense undergrowth. Cattle were "jumped" out of their cover by catch dogs trained for the purpose. They were then herded by whip into small impromptu corrals built onsite for the purpose. Once in the enclosure the cowhand would dive off his horse onto the bovine and wrestle it to the ground to be hog-tied. That's where the term "grab the bull by the horns" comes in. Once castrated, if they were males, ear notched or branded for ownership and treated for parasites, they were released back into the wild to fatten up for the drive to the rail head and later to be sold.

Among post Civil War African Americans, the term "Cracker" became a contemptuous term for a white southerner. This was based on the fallacy that the whips used to herd cattle were also used to punish slaves. While the cow whip or 'Drag' was usually between ten and fourteen feet in length, the whips used to punish slaves and servants as well as sailors and others was generally a lot shorter. The cat-of-nine-tails is an example of this. Also, the idea of using the whip in moving cattle was not to actually strike the animal. By doing so the cowhand might open a wound that would become infected and kill the animal. A sharp crack near the rear-end of the cow or near the ear was usually enough to get the message across. Hence the name, Cracker, which is the tip of the whip that makes the sound. ©2020 C.T.Langrick 

Upcoming Events




Here is a partial listing of upcoming events that I will be participating in. Please click the links to learn more.

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JOIN THE POSSE!

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COMING SOON
Barberville Pioneer Settlement SPRING FROLIC
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NOW BOOKING FOR 2024-2025
Contact via Contact Form




Past Events

 PAST EVENTS

I was asked to post some pics and videos to give a better idea of what it is I do. Here are some examples from past events and workshops. All workshops and tours can be tailored to fit the time period of your choice.

Here are some videos of past events and workshops:

History of Distillation At NSBMH https://www.youtube.com/watch?v=9kMKV5F_oec

Dye Workshop https://www.youtube.com/watch?v=6Xbqwrs2zFg

Video list on Charlie Cracker's youtube channel https://www.youtube.com/user/eaandm/videos

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Check out my article in the December issue of 

Horizons Magazine HERE


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Below are some posters and pictures from past events and workshops:







A History of Distillation at 
The 50th Alafia Rendezvous January 13-24, 2021


Contact Charlie Cracker at: thecharliecracker@gmail.com for information on future workshops and tours.



The Poke's ready for picking!


POKE SALLET, WHAT IS IT! CAN I EAT IT?

"If some of ya'll never been down south too much
I'm gonna tell you a little story so's you'll understand what I'm talkin' about
Down here we have a plant that grows out in the woods, and the fields
And it looks somethin' like a turnip greens
Everybody calls it Poke Sallet" < from Poke Sallet Annie by Tony Joe White


 The Poke's ready for picking!
 Phytolacca americana, the American Pokeweed, is a herbaceous perennial plant native to the Southeastern United States. Poke is one of the most misunderstood wild edibles I know of. Even the fact that it is edible is often disputed, usually by people who have never tried it. Some say it is poisonous if the stalks have turned red, the berries will kill you and never, ever even touch the root, much less eat it. When to harvest it, what parts to pick and how to cook it are all debated and there are multitudes of web pages dedicated to those questions.
I once asked The Herb Lady at Barberville Pioneer Settlement about Poke. I mentioned I had quite a few plants growing on my property and she exclaimed how fortunate I was! Then, for the next forty five minutes she went on about the benefits of all parts of the Poke plant. I literally had to walk away with her still lecturing the crowd that had gathered on all things Poke.

 I know people who have eaten Poke greens all their lives. The young leaves are often cooked like turnip or collard greens, through two changes of water. The juice from the berries was used by Civil War soldiers as ink to write letters home and some people make wine and jelly out of it. The stalks can be sliced and dipped in cornmeal and fried like okra. The root is currently being studied for its anti-cancer properties and as an effective treatment for pain and swelling from rheumatoid arthritis.  Grannies "Rheumatiz Medicine" on the show The Beverly Hillbilly's was a mixture of moonshine, Poke root and a few other herbs.

The word Sallet comes from Middle English and refers to a mess of greens cooked until tender.

Be warned; Poke, like any other wild edible, CAN BE TOXIC and even poisonous in some people.

Contact me at: thecharliecracker@gmail.com for more on this and other Florida wild edibles.

Loquat Leaf Anti-viral Syrup Traditional Remedy

 Loquat leaf tea (Biwa Cha) is a traditional herbal tea used as a remedy for preventing and treating respiratory ailments. 

Use as a virus preventative as well as a cough syrup. 
Standard viruses are subject to the power of the Loquat Leaf. There is evidence that suggests that the Loquat leaf produces a variety of acids that have an anti-viral effect. These acids produce antigens, which are anti-viral agents. Two of these chemicals are called megastimane glycosides and polyphenolic constituents which are known to produce viral antigens. Further, the triterpene chemicals help to directly reduce rhinovirus infections (colds of various kinds).

{I felt that the information here might benefit some people suffering through the COVID-19 situation. This is part of the research I have been doing for an upcoming publication. If it helps you or someone you know,  please let me know.}

 A fruit of wide appeal, the Loquat (Eriobotrya japomica Lindl.) is a member of the Rosaceae or rose family and is also called the Japanese Plum.
  The Loquat is indigenous to southeastern China and possibly Japan, where it has been grown for over 1000 years. It may have been introduced into Japan sometime earlier, though. The Japanese use Loquat leaves as a traditional remedy for preventing and treating respiratory ailments. 


  The western world first learned of the Loquat from the botanist Kaempfer in 1690. By the early 1800's it was being cultivated from France to England, throughout India and southeastern Asia. It was growing at the medium altitudes of the East Indies, in Australia, New Zealand and South Africa. By 1867 the Nispero, as the Spanish call it, was being cultivated in Florida and throughout much of the temperate world. 

  Through various methods of propagation there are now hundreds of varieties of Loquat being grown worldwide for ornamental use, fruit production and as a medicinal.
  Loquat leaf tea (Biwa Cha) is a traditional herbal tea used as a remedy for preventing and treating respiratory ailments. The tea ceremony in Japanese culture has long held an important place in daily life. Various herbs are often used as part of the ceremony to promote wellness. Senjira means to infuse in Japanese and is a time tested brew method used to extract the beneficial elements or essence from an herb and to bring out it's true flavor.

 The following is one method for infusing the essence from Loquat leaves.

The leaves are picked green, washed and the underside scraped thoroughly to remove the membrane, if present. The leaves are then shredded and used green or dried for later use.
Senjira:
1. Pour a little more than 4 cups of pure water into a kettle.
2. Add about two heaping tablespoons of dried Loquat leaves or 4-5 fresh leaves to kettle.
3. Heat uncovered to a full rolling boil.
4. Turn down heat and cover tightly. Let simmer for 15 minutes.
5. Turn heat off and let cool for 10 minutes. Remove lid carefully allowing the liquid containing essential oils to drip back into the kettle. 
6. Strain and serve hot or cold.

Traditional Chinese medicine dates back more than 2500 years and is still in wide use today. A popular Chinese cough medicine is Loquat syrup. It is made with raw honey and a blend of herbs, including Loquat leaves. Reportedly, the recipe was created during the reign of Emperor Kangxi (1654-1722) of the Qing dynasty by Yang Xiaolian, a Chinese provincial commander. The commander is said to have visited doctors and traditional practitioners all over the land trying to find a cure for his ailing mother.
 One traditional recipe for the cough syrup contains at least 16 ingredients. A mixture of 1 part raw local honey combine with 1 part infusion of Loquat leaves (Biwa Cha) may provide the most benefit.

Method:
Prepare Loquat leaf tea (Biwa Cha) as described. While still warm combine with equal parts of raw local honey and stir until well blended. Cover tightly and store in cool dry place, such as a refrigerator.
Take one tablespoon of the syrup in the morning and at bed time. May also be used as needed to help with sore throat and cough. 

CAUTION: The leaves of the Loquat contain a mixture of triterpenes, along with tannin, vitamin B and ascorbic acid; in addition, there are traces of arsenic in some varieties. Young leaves contain saponin. May cause allergic reaction in some individuals. Never try any herbal remedy without first consulting your Doctor or a trained herbalist. 

You are encouraged to do your own research into this and other herbal remedies.

©2020 CT Langrick
charliecracker.com