SC - redaction challenge

[Philip & Susan Troy]

> From: kat <kat at kagan.com>
> Subject: re:  SC - redaction challenge
> 
> Wow!  Could "new Milke warme" actually refer to milk straight from the cow, so to speak?  I mean, that's as new as it gets; and it's certainly warm at the time (don't know exact cow temperature, but assume prolly 90+ degrees)...
> 
> Did they do that???

Sure did...

>  Let your Liquor
> > boyle, and throw your Pudding in, being tyed in a faire cloth: when it is
> > boyled enough cut it in the middest and so serve it in.
> 
> Mmmmm... sounds a lot like a modern English boiled pudding.  
> 
> Curious, that word "Liquor."  I don't think it refers to alcohol, but to some other sort of fluid (brings to mind my father's expression, "pot likker," referring to the water left in the pot after the asparagus/peas/whatever has been cooked and removed).
> 
> Anyone have any insight on the meaning of the term "Liquor" at this time period?
> 
>         - kat, who would kill for an OED...  

It's roughly contemporary to Gervase Markham, which uses "liquor" to
mean water that has been heated and/or otherwise treated for added
potability. You find it in a lot of his brewing recipes.

Adamantius
troy at asan.com
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