SC - curing ham

[Stefan li Rous]

I had said:
> And Mordonna, this has been an excellant set of articles from you. I'm
> currently trying to figure out whether to group all of your messages
> in one linear file or to put each individual message into one or more
> files (ham, sausage, butchering etc.) for the Florilegium.

To which Adamantius asded:
>Separate with hyperlinks isn't an option, I suppose ;  ) ?

Not really, at least not at this time. I still print files for folks on
paper as well as sending some by email. Some people also download them
for friends. Unfortunately, hyperlinks don't work too well unless you
are viewing things online. Perhaps someday things will standardize a
bit more. As it is, I currently have online, HYML, text and RTF versions
to help solve the needs of various levels of expertise and need.

I think having hyperlinks through a collection of recipes would be great,
but it would take some real medieval food experts to build it. But to
be able to find all the recipes that used a particular item would be
great. Or wonder if walnuts could be substituted for almonds and then
quickly find similar recipes using walnuts.

Stefan li Rous
stefan at texas.net
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