[Sca-cooks] Foods available in early Anglo Saxon England
Laura C. Minnick
lcm at jeffnet.org
Tue Mar 25 03:37:00 PDT 2008
At 03:53 AM 3/25/2008, you wrote:
>Berries and food tend not to be good dye stuffs. The Roman used
>black and white beets, but not red ones, I'm not sure when red
>beets were first used, and they aren't a very good dye anyway.
Unless of course they encounter your grandmother's tablecloth, your
silk blouse, a white dress shirt...
>I tried to dye with red cabbage once (an A&S contest for cabbage in
>any medium), it gave a very pale seafoam green, not a desirable color at all.
If you're a former bridesmaid planning your own wedding (payback time
for all of those ghastly dresses you've worn for your friends),
seafoam green is an excellent color. Especially if there's a butt bow
Not that I'd ever consider doing this, mind you...
"It is our choices Harry, that show what we truly are, far more than
our abilities." -Albus Dumbledore
~~~Follow my Queenly perambulations at: http://slugcrossings.blogspot.com/
More information about the Sca-cooks