SC - Current Pennsic Cookery Classes

[Jenne Heise]

> On the other hand, Digby is also a good example of the hazards of 
> doing so. I've seen it asserted--how good the evidence is I don't 
> know--that the use of bottles designed to hold fermented drinks under 
> pressure was a new idea at the time, possibly due to Digby himself. 
> If that is right, then the fizzy small mead (Digby's "weak honey 
> drink") that we make probably didn't exist in period, at least in 
> anything very close to the form we make it.

If, as Dembinska asserts, the Polish Czemiga drink is a weak honey-based
drink, it might have been similar. Of course I haven't got the book right
here...

Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
   "My hands are small I know, but they're not yours, they are my own"