[Sca-cooks] herbs

JIMCHEVAL at aol.com JIMCHEVAL at aol.com
Fri Jan 11 12:32:04 PST 2013

You're using actual spikenard then, as opposed to valerian?
Have you compared them?
Jim  Chevallier

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Catholic Fasting in France: From the Franks to the  Eighteenth Century  

In a message dated 1/11/2013 12:27:54 P.M. Pacific Standard Time,  
galefridus at optimum.net writes:

I've  found that full-strength spikenard can be pretty  stinky

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