SC - lye, fish, pastry, japanese and horehound
jeffrey stewart heilveil
heilveil at students.uiuc.edu
Fri Feb 27 05:47:10 PST 1998
Two quick thoughts:
1) Minnow and Tansy. Aweful lot of minnows if you want to include this in
your breakfast feast (but post the recipe please...)
2) I know how to _make_ lye, but does anyone happen to know what it is
chemically?? (if only I had paid better attention in Organic Chem all
those years ago...)
Thanks in advance,
Bogdan
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