HERB - cordials

[Magdalena da Cadamosto]

>
>remember what we call roses today are not anything like those that existed
>then.  The original rose might be worth investigating

What you want are antique roses.  Somewhere, buried in my storage locker, I 
have period documentation for the use of roses in cordials.  In the 
meantime, let me assure you that Digby uses Eglantine leaves in many mead 
recipes, and eglantine petals in one.  You can find Eglantine roses at most 
antique rose dealers.  They grow to be about 6' high, bloom once a year, and 
have apple-scented leaves.  (Also known as Sweet Briar)

-Magdalena


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