SC - Re: sca-cooks V1 #701

[Christina van Tets]

Hello everyone!  Herewith the long-awaited Palladius on Hus_andrie
extracts.  I  must apologise, firstly, for the difficultyin reading
this message. I am typing this on a student computer at  Varsity and
the key_oard is a _it pro_lematic.  The letter in _etween V and  N,
for exampple, I have just had to replace with a _, as it does not work
at all.   

Here goes:

Palladius on Husandrie, from the unique MS.of a_out 1420 AD in 
Colchester Castle.
Ed. Revd. _arton Lodge, MA, formerly rector of St Mary Magdalen,
Colchester.  Pu_lished _y the Early English Text Society, 1873 and
1879.

[15th cent. translator unknown:  original work _y Palladius Rutilius
Taurus AEmilianus, who lived and wrote a_out the time of Theodosius,
ie. the 4th Century.]

Sections 1.155-163:  off-topic _ut delightful description of how to 
_uild a _ath.  Mail me if you want that.

Sections 2.58-62:  
urchin-fish, myrtle oil, myrtle wine, laurel oil, lentisck oil.

58  And nowe is tyme, as telleth Columelle,
    The lames, and the _eestes more and lesse
    To marke, and rapes make wele to smelle
    In  condyment is nowe the tyme expresse.
    Echinus, erchon fisshe is, as I gesse;
    This fisshe, and lardde, and flitches salt to kepe
    In just confection now taketh kepe.

59  In Janus oil confecte of myrtes _ay is
    In  this maner:  an unce of foiles take,
    A pound of oyle, and x unce of this _ay is, 
    In half a sexter aged wyne do shake,
    And alle this thing to _oile atte ones make.
    This wyne is in this werk lest foiles drie
    This _oyling wolde eschewe, and _renne or frie.

60  Now myrtite wyne is made of myrtes  _ayes,
    Three sexter _aies _roke in x of wyne
    That aged is so steped xix dayes,
    Wrynge oute the myrte and clense it, put therein
    A scriple of foil and half a scriple of fyn
    Saffron;  to this x pounde of hony sweete
    And _est, this  wol _e plesaunt drynke and sete.

61  Of laures _ay and oil is now confecte:  
    Take of the laures _ayes feel and greete
    And ripe, in sething water hem dejecte,
    So lette hem sething longe tyme swete,
    And after that the swymming oil doo gete
    Into sum thing with fetheres faire and clene,
    And in sum goodly vessel it demene.

62  Oil lentiscyne is made in this manere:
    Lentiskes greynes feele and ripe aslepe
    Thou _ryng a day and nyght to heet yfere;
    The honging in a _asket lete hem wepe,
    _ut in some honest thyng thaire teres kepe,
    As oil lauryne is lentiscyne of take,
    Whoos vigour hoot water must underslake.


Editor's comments:
59:  lines 3-4 - shake an ounce of _erries in half a pint of wine.
59-61:  '_ay' or '_ayes' are _erries, singular and plural. 62:
lentisck oil is also known as mastick oil.

Sections 3.112-120:
preservation of pears

112 To make a savery pere and weel smellinge
    In daies feire and wanyng of the moone,
    From xxii dayes olde wanynge
    Till dayes viii with hande it is to doone
    That fruyt _e puled, and of oon kynde aloone
    From vii unto  x, from ii til v,
    Thees houres 6 outetake thi peres _lyve.

113 So thaie _e drie, and not caduc and harde,
    And hool, and sumdel greene, and then hem doo
    In sum vessel pitched wel upwarde.
    The _othom doo this vessel closed soo.
    And where a  place is with a _rooke through goo,
    Continually there hide hem in the grounde.
    For peres yit another crafte is founde.    

114 As forto pulle hem hardde of flessh and skynne
    And keep hem uppe: _ut when thai gynneth softe,
    Let take an erthen potte, and putte hem ynne,
    And pitche it fast, and cley it wel clofte, 
    And delve it under moolde in with thi crofte
    There as the sunne all day uppon it shyne.
    And sum in wheete or chaff wol hem reclyne. 

115 And other take hem tough and fast encloos
    Hem in a potte ypitched or with cley
    Ystopped fast, and in the sonde dispose
    It in the sonne, and other men wol ley
    Her peres tough in hony so that they 
    Ne touche not, eke peres men devide
    And pike away the greyne of every syde.

116 And piked so in sonnes hem they drie.
    Oon _oileth water salt and skommeth clene,
    Therinto colde his peres wol he trie,
    Then into a pitched potte he wol hem glene;
    Or salt water oon day and nyght hem lene,
    Then fresshe water two daies on hem steep,
    In _ragot then or wyne or meeth hem kepe.

117 Of peres wyne is made, if thai _e grounde
    And thorough a rare saak with fors ywronge.
    Yit somer wol it soure and so confounde,
    And winter wol endure and kepe it longe.
    Of peres soure and wilde it is noo wronge
    Aysell to _ringe, all ripe yf that thai _e
    Ytake and kepte upheped daies three.

118 Then in a vessel se that thai _e doo,
    And water with of rayne or of the welle,
    Then hele it feire, or se that it e soo,
    And xxx daies therin lette hem dwelle.
    Now aisel take unto thine use, or sell.
    _ut see what quantitee therof  thoutake
    With water up the summe ayenie thou make.

119 And make liquamen castimoniall
    Of peres thus:  take peres right mature
    And with hool salt, and hem [and] flesshe and all,
    When thai _een resolute, in stondes peres [pure]
    Or erthen pottes pitched save and sure,
    And after iii monethes do hem suspende,
    And right good licoure of hem wol descende.

120 His taste is goode, and whitisshe his coloure.
    Ffor that when salt and it is doon yfere,
    A _lakkishe wyne commixt it dothe succoure.
    ***

Editor's comments:
112:  lines 6-7 refer to the time of day for picking.
113:  'sumdel' - somewhat.
114:  line 5 - put the sealed pot under ground.
115:  'greyne' - pips
116:  'lene' -  macerate
117:  lines 6 and 7 refer to making vinegar _y piling up pears.
120:  darken the castimonial liquor _y mixing it with _lack wine.


That's enough for this mail.  Will send more soon.

Cairistiona
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