Author: Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 14
Book Description
Virginia Honey: A Sweet History
Author: Virginia C. JohnsonPublisher: Arcadia Publishing
ISBN: 1467146897
Category : History
Languages : en
Pages : 208
Book Description
Honeybees have been a part of Virginia's history since they arrived with the first European colonists. They were Jamestown's valuable addition and a Civil War soldier's sweet if painful temptation, and they served as homefront heroes when the world wars caused sugar shortages. In recent years, mead has seen a resurgence along with beekeeping and has claimed a place as a craft beverage in the Commonwealth. Join author Virginia Johnson to hunt escaped swarms flying wild in the forests, visit modern-day observation hives and follow the mead path across the Commonwealth for a taste of history.
Author: 
Author: Wellcome Mead: 105 Mead Recipes from 17th and 18th Century English Receipt Books at the Wellcome Library
Author: Laura AngottiPublisher: Historical Brewing Sourcebook
ISBN: 9781732464612
Category : Cooking
Languages : en
Pages : 306
Book Description
"if your vessell houlde Ten Gallons put in a Bout 5 Races of Ginger the out sides Paired a Way 2 Nuttmege and a Grote worth of Cinnamon A little mace a few Cloves ... and you must make it at Miclemas And not to be Drunk Tell Lent" Wellcome Mead presents 105 historical mead recipes and their variants (29 additional recipes). Each of the recipes has been drawn from 17th and early 18th century English household receipt books held by the Wellcome Library in London. Although the recipes are drawn from a focused time and geography, they showcase the breadth and complexity of historical mead recipes. After a brief discussion of the source documents, Wellcome Mead focuses on understanding the original recipes within the context of their historical world and developing useable modern interpretations for them. Equipment, and methods used to produce the original recipes are detailed and discussed as well as each of the over 100 different ingredients. Changes in mead recipes over time are addressed with reference to historical factors driving that change. Mead styles represented include plain mead, metheglins (spices herbs, and flowers), fruited meads (melomels), citrus meads, and braggots. Multiple options are presented to bring recipes forward for modern use, and specific recipe interpretations are given for each of the historical recipes. Recipe interpretations are suitable for both those interested in using history as inspiration for more modern efforts and those focused on historical re-creation. The book is intended for mazers familiar with basic mead making. PART I: Historical Mead Making Introduction Recipes in Context Old Recipes into Modern Mead Making Ingredients Selected Recipes PART II: The Recipes Plain Meads Meads with Added Sugars Cirtus Meads Flower Forward Meads Spice Focused Meads Non-Spice (Herb) Focused Meads Multiple Flavors Complex Meads Braggots Miscellaneous Meads
Author: United States. Congress. House. Committee on Interstate and Foreign Commerce. Subcommittee on Consumer Protection and Finance
Author: United States. Congress. House. Committee on Interstate and Foreign Commerce. Subcommittee on Consumer Protection and Finance
Author: 
Author: Fred J. Bandelin
Author: United States. Congress. Senate. Select Committee on Small Business. Subcommittee on Monopoly and Anticompetitive Activities