[Sca-cooks] hydrosols

[Phlip]

Ene bichizh ogsen baina shuu...

> These are people who distilled tobacco and actually took the water
> internally as a medicament, which messes with my fragile sensibilities.
>
Modernly, tobacco is commonly used as a wormer. I know people who, as far as
their religion goes, would never touch the stuff, who regularly buy plugs to
feed their livestock. I have no doubt that its characteristics, like those
of any plant, were included in the humoral theory, and applied accordingly.

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message ----- 
From: "Jadwiga Zajaczkowa / Jenne Heise" <jenne at fiedlerfamily.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, February 27, 2005 7:08 PM
Subject: Re: [Sca-cooks] hydrosols


> > Okay. What about the *kefir* Lime Leaves and the Muskmelon, though?
>
>
> I'm not sure... I am never sure which melons are period and which
> aren't.
>
> Kafir limes are Citrus  hystrix; I'm not sure that the distilled water
> of kafir lime leaves would be significantly different for our purposes
> than the distilled water of other citrus leaves, though obviously a
> connosieur would know the difference at once.
>
> > >and as distillers tended to distill anything they
> > >got their hands on, someone probably made all of them at one time or
> > >another.
> > Yes, although this does get into whether having someone do something
> > once makes it "period".
>
> Well, yes and no. Simple waters are very well documented, and it's
> pretty obvious from the texts that distillers were inclined to distill
> anything they thought would be interesting. Looking at the texts on
> distilled waters I've studied, I'm pretty sure that distilling anything
> you can get your hands on is period.
>
> By the way, here's Tusser's list of herbs to still in Summer:
>
> Herbs to Still in Summer
>
>    1. Blessed thistel.
>    2. Betonye.
>    3. Dill.
>    4. Endive.
>    5. Eyebright.
>    6. Fennell.
>    7. Fumetorie.
>    8. Hop.
>    9. Mints.
>   10. Plantine.
>   11. Roses, red and damaske.
>   12. Respies.
>   13. Sarefrage.
>   14. Strawberries.
>   15. Sorrell.
>   16. Suckerie.
>   17. Woodroffe, for sweete waters and cakes.
>
>
> > I was thinking of this originally as distillates/waters used in period
> > cooking, but this does bring up the fact that they also used these in
> > personal care items. And I guess it also covers distilled beverages as
> > well. Unfortunately, those are in three separate sections in the
> > Florilegium. If you were looking for info on such things would you look
> > under "hydrosols" or something else? Maybe I should use a different
> > file name in such a file in the Florilegium.
>
> I would create a file on distilled waters and cross-index it.
>
> > >Most of Markham's compound waters call for alcohol but some of them do
> > >not.
> > Would you group info on water and alcohol distillates together in the
> > same file? Apparently Markham did.
>
> Yes, I would.
>
> > I think study in this area might let SCA folks look into period
> > distillation without crossing into activities which are illegal, at
> > least in the US. This whole subject on orange flower waters and
> > distilled essences is certainly new to me, so perhaps to others and
> > worth getting into the Florilegium.
>
> I know there is a gentleman working on this, who has presented his work
> several times at Pennsic. Unfortunately, I don't recall his name or the
> name of his local group.
>
> > What are the resulting differences between creating this essence by
> > infusion vs. distillation? Are the distilled essences going to be
> > stronger? Or is there more to it than this? Are there particular
> > essenses which extract better with alcohol than water?
>
> The short answer to your questions is, 'yes'.
>
> Distilled products are more stable than infusions. They also tend to be
> stronger than the original botanical. Yes, most botancials-- and some
> chemical constitutionents (sp?) are more easily extracted in alcohol
> than in water.
>
> -- 
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "Information wants to be a Socialist... not a Communist or a
> Republican." - Karen Schneider
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