[Sca-cooks] pickling

[Ian Kusz]

waxed or unwaxed barrels?  and would  they be toasted, like some wine
barrels?

On Sun, Jul 15, 2012 at 4:25 PM, David Walddon <david at vastrepast.com> wrote:

> Tried to send again but still to big.
> Eduardo
>
> On Jul 15, 2012, at 4:15 PM, David Walddon wrote:
>
> > There is quite a long and interesting entry in De Honesta regarding
> cucumbers and melons BK 1 #21 De Cucumeribus. Here is the start of it
> (Milham's translation except for the parenthesis)  - "Pliny avers (asserts
> in the Latin Text) that cucumbers of excessive size are called melons. I
> must confess my error, that the delight I get from eating a melon led me
> astray, for I not only place them above cucumbers but any other sort of
> food. There are three kids of cucumbers. The largest is blueish and less
> harmful, for it moves the bowes and seems especially helpful to the stomach
> in summer because of it's coolnes . . ."
> > I goes on and covers almost a full page.
> > Besides Fuchs Gerard and other herbals will be helpful and a quick
> search on LEME (mentioned today in a previous message) gives you tons of
> useful information.
> > I posted some of the recipes from PPC 95 for cucumbers but the system
> said the message was too big and is waiting for approval (probably the
> insertion of the excel table. I will go back and try to get the size down.
> > Eduardo
> >
> > On Jul 15, 2012, at 3:58 PM, Terry Decker wrote:
> >
> >> Depending on how long you planned to store them, a stoneware crock or a
> barrel would be the appropriate choices.
> >>
> >> As for the types of cucumbers, check the Florilegium
> http://www.florilegium.org/files/FOOD-VEGETABLES/Cucumbers-Hst-art.htmland for drawings check out Fuchs Herbal pg 401 at
> http://www.med.yale.edu/library/historical-old/fuchs/400-1.gif for
> Cucumis sativus vulgaris (looks like a plain ole warty cucumber to me).
> >>
> >> There are a few more things labelled Cucumis on the following pages but
> they are melons, New World squash, etc. with the exception of Cucumis
> sylvestris (wild cucumber) which may be your Egyptian hairy cucumber.
> >>
> >> Bear
> >>
> >>
> >>
> >>> what container would pickling have been done in?  and for a period
> recipe,
> >>> should I use kirbys, or regular?  I figure it's not the egyptian hairy
> >>> (cucumis chate).  Might it be the "burpless" English ones I see
> sometimes
> >>> in stores?
> >>>
> >>> --
> >>> Ian of Oertha
> >>
> >> ___________
>
-- 
Ian of Oertha