Black Syren

Apple-Drink with Sugar, Honey, &c.. A very pleasant drink is made of Apples, thus: Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your taste, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most tastes, if you put a very little Rosemary into the liquor when you boil it, and a little Limon-peel into each bottle when you bottle it up.

Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added was also frequently eaten by landsmen in the winter and spring. Many generations of New Englanders have grown up this dish by its modern name -- pea soup. Another Recipe for Pease Pottage: Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mince, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth. Robert May, The Accomplish’t Cook (London, 1666), p. 95 Modern Recipe Notes 1 1/2 cup whole peas, rinsed and picked over 8 cups water (plus additional water for soaking peas) 4 oz. thick sliced bacon, coarsely chopped Place peas in a bowl and add water to cover by 3 inches. Leave overnight for cooking in the morning or soak all day to cook for dinner. Drain peas and discard water. Place peas and bacon in a large pot and add 8 cups fresh water. Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed. Add water if necessary to keep from burning. Serve with pilot crackers (the modern equivalent of ship’s biscuit) and beer for a true shipboard meal. Generously serves four hungry sailors.

This is a delicious recipe for pumpkin, known as "pompions" to English people in the 17th century (as were all squash.) It is one of the earliest written recipes from New England, from a book written by John Josselyn, a traveler to New England in the 1600's. (John Josselyn, Two Voyages to New England.) John Josselyn called this recipe a “standing dish” suggesting that this sort of pumpkin dish was eaten everyday or even at every meal. He called it “ancient” because English housewives had cooked this recipe in New England for a long time. Josselyn also says at the end of this recipe that this food provokes urine and causes gas (windy)! The Ancient New England standing dish. But the Housewives manner is to slice them when ripe, and cut them into dice, and so fill a pot with them of two or three Gallons, and stew them upon a gentle fire a whole day, and as they sink, they fill again with fresh Pompions, not putting any liquor to them; and when it is stew'd enough, it will look like bak'd Apples; this they Dish, putting Butter to it, and a little Vinegar, (with some Spice, as Ginger, &c.) which makes it tart like an Apple, and so serve it up to be eaten with Fish or Flesh: It provokes Urine extreamly and is very windy. Modern Recipe Notes 4 cups of cooked (boiled, steamed or baked) squash, roughly mashed 3 tablespoons butter 2 to 3 teaspoons cider vinegar 1 or 2 teaspoons ground ginger 1/2 teaspoon salt In a saucepan over medium heat, stir and heat all the ingredients together. Adjust seasonings to taste, and serve hot.

To make sauce for Capons or Turky Fowles Take Onions and slice them thin, and boyle them in faire water till they be boyled drye, and put some of the gravie unto them and pepper grose beaten. A.W. A Book of Cookrye. 1591 f.3 Sauce for a Turkie Take faire water and set it over the fire, then slice good store of Onions and put into it, and also Pepper and Salt, and good store of the gravy that comes from the Turkie, and boyle them very well together: then put to it a few fine crummes of grated bread to thicken it; a very little Sugar and some Vinegar, and so serve it up with the Turkey. Gervase Markham , The English Huswife, 1623 Modern Recipe Notes 6 medium onions, sliced thinly 2 cups of water 2 teaspoons of coarsely ground pepper 1 teaspoon salt 1 tablespoon sugar ¼ cup red wine vinegar ¼ cup breadcrumbs (optional) Follow your favorite recipe for roast turkey. Remove the turkey to a platter reserving the pan juices. Place thinly sliced onions in a pot with water and salt. Bring to a boil over medium high heat and cook until the onions are tender but not mushy. A good deal of the water should have boiled away. Set aside for a moment. Place the roasting pan over medium heat and stir to loosen any brown bits. Stir in the onion sauce, sugar, vinegar and breadcrumbs if desired. Add pepper to taste and adjust seasonings. To serve, pour over sliced turkey or serve alongside in a separate dish.

This recipe was recorded in 1674 and although salt is not mentioned it was most likely used as were whatever fresh vegetables they had. So this recipe can be altered to fit the season. Modern Recipe Notes ½ pound dry beans (white, red, brown, or spotted kidney-shaped beans) ½ pound yellow samp or coarse grits 1 pound turkey meat (legs or breast, with bone and skin) 3 quarts cold water ¼ pound green beans, trimmed and cut into 1-inch lengths ½ pound winter squash, trimmed and cubed ½ cup raw sunflower seed meats, pounded to a coarse flour Combine dried beans, corn, turkey, and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 ½ hours. Stir occasionally to be certain that the bottom is not sticking. When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender. Add sunflower flour, stirring until thoroughly blended.

Fluffing pillows and settling blankets seemed to be the easiest of the duties, those she had been entrusted with. Briar added poultices and checked stitches and bandages making sure all was well and had not any further damage from the trip over. A wash basin sat nearby and was full of cool water and taking a small rag of linen she dipped it into the bowl then wrung it out and bathed the faces of the men careful of their wounds. Both men had not had the best of it and even to her untrained eye they looked as if they hovered near death’s door. As both settled into a deeper sleep she looked to where Lugi lay and moved to him seeing him awake. “Is all well Luigi?” She asked pitching her voice low so as to not disturb the others and watched him smile then fade into a grimace. “Nay Bella all is well, just a little bit of pain.” Looking over her shoulder she could see Briar putting things away and cleaning up and knelt by Luigi’s side and carefully took his damaged hand in hers and slowly kneaded at the knotted muscles in his forearm and the top of his wrist and hand. “You should have more laudnam as well, but perhaps this will help ease your pain some.” Tirelessly she worked till he had drifted to sleep, lines carved deep into her countryman’s face. Placing his hand gingerly atop the covers she rose unsteadily and stretched before making her way back to Briar and assisting her in putting things away. “Is there anything else I can do?” “Nay, for now we let them all rest. They should sleep throughout the night. Tomorrow will be a different story.” Nodding she asked if she could fetch food from the galley and Briar realizing she was hungry nodded her assent and Treasure quickly headed out the door and headed onto the deck. Taking a deep lungful of air she held it then glancing around and not seeing Argus frowned. She moved quickly back the way she had come down tha hall and taking the door to the right to the galley she fetched a tray for Briar and herself and then returned once more back across the hall. Setting the trays down on the table used for surgery she watched as Briar turned down the lamps and both settled in to eat, however Treasure's thoughts were not on the food or even on the company but more of Argus and why she had not at least heard him bark.

Since the surgery I have been working out..But now that I am fully released I can do crunches and sit-ups as well as weight lifting again. Kick-Boxing is GREAT! I have so missed it...Good to see you starting a workout Schedul Animal. Morgan sorry to hear about that, Hopefully the Dr. will not need to go in and do such, will keep you in my prayers.

Happy Easter Bess and Phoebe and to everyone else! Phoebe should meet Sophie in her bunny ears! *Grins*

Looks like my business partner and I will both be there for the Scarborough Faire. And yes we are dressing up!

I loved the color on both of these..

My condolences on your loss Briar...So very sorry..

Mine Mine the Cherries are ALL MINE!!!!!!!

Sick on cherries...Absolutely never. Ray more cherries! *Sits on top of the bar and watches over everyone*

I think Im gonna like all the cherries my heart desires....Again Welcome

Yeah saw this on the news yesterday...

No worries Animal..I have a sTRONG weakness for cheesecake myself...Would do just about anything for it..within reason of course..otherwise I just wait till all is quiet and steal it..*Snickers*

Welcome to the Pub Nicholas! Hope you find everything you need and if ye need help ye have only to ask.. Now about those coins in your pocket...the hot ones? How about a Plunder Me Cherry..extra cherries please and again enjoy the Pub and welcome!

now Im really excited. Took my wee one back to see them and all ten of the horses were there as well as King the dalmation. My wee one lit up like a christmas tree and gave me the biggest hug..made me feel on top of the world. I have the best kid in the whold world...

I like the last hologram image..sort of Global..*Grins* and indeed..definitely need address..perhaps something in Longitude and Latitude?

Offers rum to make the idea grow faster

im third in line..That sounds like a Grand idea!!!

Budweiser and their Clydesdale horses. When I was around two or three I have pictures of my dad holding me next to them. So they are down the street from me and I stopped to play with them and of course Im going to take my wee one later after school...They are simply magnificent....

Excited, happy *Whirls with glee* I just played with eight gentle giants!

When I did dance years ago mind you I did get stuck all the time..felt like static cling let me tell you...As everyone here stated..at least if you wear the attire and know..you do get stuck and you laugh it off. She'll get over it.

I joined in so I could vote..Though I have never seen Dutch I have seen Fabio! *Grins*