HERB - Redacting Porta's Eye Wash

Raphaela of Bere Glyn raphaela at pacbell.net
Tue Sep 1 10:25:20 PDT 1998


Sugar of Roses can also mean the sap of the rose bush cooked down and sugared
and I don't mean with sugar.  Sap of several "trees" can be cooked down and used
as sugar and I have seen this term used before in recipes brought to the
America's for the settlers.  It would also concentrate the compounds found in
the rose, probalbly vitamin C.  We do use rose hips for this vitamin still
today.  Just a thought.
Raphaela

Gaylin Walli wrote:

> In the process of redacting Porta there are also another two items
> that, while seemingly straightforward, are actually troublesome to
> me. Porta calls for "half a pint of white Rose Water." I've already
> determined imperial measures are probably in order here, but what
> is does the "white" mean? I suspect it might not mean literally
> "roses that are white" but instead, water from roses, that is clear
> rather than pink or brown. Any one care to comment?
>
> Also, he calls for "Sugar-Candy of Roses". I'm going to assume this
> means, simply candied rose petals, based on two turn of the century
> cookbooks I looked in (20th century, that is). Any care to comment?
>
> I looked in Stefan li Rous's Floregium files and there is an article
> getting ready to be put into the archives called "Divers Pretty Things
> Made Of Roses & Sugar" by Mistress Renata Kestryl of Highwynds that
> might help me out if I could get to it.
>
> Doesn't it feel silly to hear these questions? They sound silly
> to my ear, but when it comes right down to it, the order of words
> can really mess you up, if you're not careful in a redaction.
> Thanks for listening. :)
>
> Jasmine
>
> Jasmine de Cordoba, Midrealm (Metro-Detroit area of Michigan)
> jasmine at infoengine.com or g.walli at infoengine.com
>
> "Si enim alicui placet mea devotio, gaudebo; si autem
> nulli placet, memet ipsam tamen juvat quod feci."
> -- Hroswith of Gandersheim
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