There may be those who care to know how this acorn coffee and acorn bread were made, not only by me, but by Brother Beissel and others who were leading lives of solitude; and lest some think we were utterly daft in relying upon this for sustenance, it may be said that it was not original with us; but we were taught that from the earliest days of man the oak, wherever it grew, furnished him both meat and drink from the acorn and contained all that was necessary for his nourishment. For making bread the acorns were first soaked in water, or steamed, to free the bitterness; they were then dried and ground into meal which was afterward worked up in the usual manner. This bread, which we in German called _Eichelbrod_, had as much sustenance as _Pumpernickel_ (a favorite bread among the German peasants), but was wont to occasion more trouble for the digestion. As a substitute for coffee the largest and soundest acorns were selected, only the thoroughly ripe ones being used. They were then hulled and taken out of their cups, cut into quarters and scalded with boiling water, after which they were drained and allowed to cool. After being placed in a bake oven until they were thoroughly dry, they were finally roasted and ground, in which state they were ready for use. To make acorn coffee we would take about a drachm of the grindings for every three cups of boiling water, which we poured over the powdered acorns and boiled for about ten minutes. I must confess I never cared very much for this concoction for it lacked both the taste and gentle stimulation of the regular coffee. This acorn coffee was accredited with wonderful medicinal and mystical properties and was supposed to drive all hereditary taint or distemper from the system. Indeed, even now it is frequently given to children afflicted with scrofula. I recollect that afterward in the early days of our community life at Ephrata there came to us one Jean François Regnier, a French-Switzer, whom we regarded as a visionary, as he claimed to have been awakened in his seventh year and professed great holiness. He was the special apostle of the acorn diet, not only claiming it to be good for food and as a substitute for coffee, but he also made a sort of vinegar from acorns and an excellent sort of whiskey which we used only in illness, but never as a drink, for our community never permitted the use of strong liquors to corrupt the body and inflame the imagination. Brother Regnier also made a sort of _Analeptikum_, or tonic, to be used after any serious illness. For this purpose the acorns were to be buried when the moon was in a certain quarter, I forget which, until they had lost their bitterness, after which they were dried, roasted, and powdered and mixed with sugar and certain aromatic herbs.