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Another Distilled Life, the morning after a whiskey tasting. A pleasant evening of food, drinks of a sociable nature, and dessert (which had to be Pie because it was Pi day). Photographed in situ prior to cleanup.
Strobist Info: SB-900 connected with SC-28 cable; hand held right side high, just out of view, manual power at 1/64 for foreground fill. Flash was fitted with 10"x7" mini soft box modifier.
The cup in the center should have enough rose water in it that it will need to be emptied at this point. Carefully remove it with a pair of tongs and pour it into a larger container. Replace the cup and gently stir the rose petals to make sure that they're submerged.
If the petals are fully transparent or slightly brown, scoop them out. New petals or more water can be added as needed. Return the inverted lid to the kettle.
Arrange approximately 4 cups of rose petals arround the collection cup. Cover with purified water until the water line is about 1/2 inch from the collection dish's rim.
430EX II shoot-thru key 105 degree right, 430EX II bounce fill 15 degree left, 430EX II kicker (gobo, near side) 135 degree left.
Rose water has a number of uses, both cosmetic and culinary.
The toughest thing about making your own is convincing yourself to boil water for several hours during a hot and humid summer day.
Jack Daniel Distilling Company Building, 4000 Duncan Avenue. Photograph, ca. 1900. Missouri History Museum Photographs and Prints Collection. Swekosky-MHS Collection. n08363.
KELLERSTRASS DISTILLING CO. / REGISTERED / DISTILLERS / KANSAS CITY, MO. U.S.A.
Missouri Bottles, Crock Jugs & Dose Glasses: No. 1489
Ernest Kellerstrass was born “Ernst” circa 1866 in Peoria, Illinois, the son of Fredrich Robert Kellerstrass, a German immigrant who ran a candy store. His mother was Margaretha Augustine. Their son appears to have been a “go-getter” from an early age. In the 1880 census, when Ernest was but 14 years old, his occupation was given as “baker.” Moreover, he is on record claiming he began his interest in chickens about the age of eight.
Kellerstrass appears to have grown up in Illinois and, according to information in Ancestry.com, was twice married there. His first wife was a woman named “Daisy” --no last name given and fate unknown. He subsequently married Emily Guesewelle, born in 1861 in Atchison, Kansas. They would have three children, Grace, Robert and Karl, all born in Illlinois. What brought Ernest to Kansas City and the liquor trade is unclear but his success appears to have been very rapid.
Kellerstrass, still in his 30s, showed extraordinary initiative. About 1899 he established his company as the successor to the Columbia Supply Co. and located his main office in Kansas City, selling stock in the Kellerstrass Distilling Company at $10 a share. When he listed the officers of the firm, he named himself, his children and other Kellerstrass relatives. He also bought a distillery in Paradise, Clay County, Missouri, that had been founded about a decade earlier. Kellerstrass illustrated the facility on his labels. Through his distillery he was able to insure a secure supply of raw whiskey for his brands. With success he created a separate sales depot across Missouri in St. Louis. Kellerstrass emphasized his access to railway express to send his goods West from Kansas City and East from St. Louis.
He packaged his whiskey in embossed glass bottles, often covered by a colorful label. Like many liquor dealers of his time Kellerstrass featured giveaway items to favored customers, among them gold rimmed shot glasses. He also issued the "Kellerstrass' Dream Book", a 32-page booklet that purported to explain the meaning of images seen in dreams. Despite its intriguing cover, the publication, issued about 1903, was a thinly-veiled advertising vehicle for Kellerstrass Rye and Whiskey.
Primarily operating a mail order liquor house, Kellerstrass offered premiums to retail customers. He issued one certificate for each gallon of whiskey ordered. Nine certificates earned a pen knife, 38 a revolver, 80 a double gauged shotgun and 300 a buggy. Short a certificate or two? Kellerstrass
would give you additional chits at a cost of 25 cents each. By 1903, Ernest had gained notice from the Missouri business community and media for his success. Bearing the headline “The Kellerstrass Christmas,” The Kansas City Journal in its Dec. 25, 1903, edition ran the following story:
Probably the most generous Christmas giver in Kansas City yesterday was Ernest Kellerstrass, the big distiller, whose presents to those who serve him, all given in gold, amounted to just $2,710. Every man and woman in his employ, or who has been of service to him in the last year, received gifts ranging from $5 to, in one case, $1,000 in gold. The telephone girls at the Central office, the express wagon drivers, the postman and everyone else who came in touch with his enormous business, was remembered.
The princely generosity of Mr. Kellerstrass had been well known in the past, but this year he fairly outdid himself. "But the Kellerstrass Distilling Company never did such a business in its life as in this year," said he, when speaking modestly of his munificence, and I wanted all those who had helped its success to share in its good fortune."
The employees of the company did not forget Mr. Kellerstrass either. The women "chipped in" and bought him two magnificent imported tankards, while the men combined in a smoking set of horn and ivory, mounted in gold, with his monogram on the ivory. Two handsomer gifts were not given yesterday.
Leavening this local celebrity status, Ernest suffered a personal tragedy. His wife, Emily, age 41, died, leaving him with three small children. He married again within a relatively short time. This time his wife was Clara Krull. According to the record in Ancestry.com, she was the daughter of John Henry and Emma Krull and hailed from Steubenville, Ohio. Clara was 12 years younger than Ernest. The couple would have four more children, all girls.
Inexplicably, in 1904 and at the height of his success, Kellerstrass, still short of 40 years old, sold out his distillery and mail order liquor empire to a syndicate from St. Louis. The new managers operated the business under the Kellerstrass name until 1916 when they were forced to shut down. The Webb-Kenyon Act of Congress in 1913 had forbidden mail order sales of liquor into “dry” areas of the country, killing off their freight express trade. After that it was only a matter of time.
Meanwhile, Kellerstrass with wife and family had retired to his chicken ranch. There he tackled farming chores with typical enthusiasm, energy and intelligence. He built new chicken houses according to his own design and began to breed a superior kind of poultry. The eggs from the Kellerstrass Farm became known regionwide for their freshness and quality.
Soon many in America would know about Kellerstrass and his chickens. In 1910, after only a few years in business, he self-published a book called “The Kellerstrass Way of Raising Poultry” and charged $1 for it. Clearly very proud of the progress he had made with his chickens, the book is full of advice to poultry raisers. Kellerstrass introduced the volume by saying: “It has been constant aim in writing this book to use common sense, and to give the public as much good practical advice as I possibly could, and remember, that this book was written by a man who is out working with his chickens every day.”
In the 1920 census, Kellerstrass gave his occupation as “farmer. He does not show up in the 1930 census but in 1940 he was listed as “retired.” Shown here are Ernest and Clara in later life. Both look like vigorous elderly folks. In 1942, Ernest died, age 80. His wife, Clara, outlived him by 17 years, passing at the age of 85.
Source: pre-prowhiskeymen.blogspot.com
Here is the link to the album of all my bottle digging finds:
Model: Jamie Stephenson
Shot at the Treaty Oak Distilling Ranch (treatyoakdistilling.com)
Lighting: Door behind the camera for the key and a Profoto B1 in a reflector for rim behind the model to the left.
Distilling TNT!
From "The Independent" 8-3-1918.
See other WW I - related documents at flic.kr/s/aHskh3niWh.
Photo credit Bob Gundersen -(www.flickr.com/photos/bobphoto51/albums)
If you're someone wild who loves frozen waterfalls as much as me, then you've learned a simple truth – the best time to visit is the first mild day after a brutal cold snap. Oh sure, you could rush out when the weather is bitter, but why suffer? In just a few hours, the temperature rose from -25C to just above freezing. Enough of a rise to hint at melting, but with all that frozen fresh water and salt sea spray still intact. I was the only one down here today, not a single footprint in fresh snow but mine, and I left with the losing light. I'm amazed how such a thing can be true, overwhelming beauty drawing no one on a Sunday afternoon. No bravery is required for such a short walk, no tolerance and little effort required as the winter turns mild. But I'm always pleased to keep the silence and solitude to myself.
Down at the restless Cape and Sand, which is technically Keating's Sand Beach – misheard so many times through the years that it's been unofficially renamed. Standing under the rush of Healey's Brook, desperately trying to freeze between tides that rise to eat it away. Frozen shades of all that drains from the forest above, brownish tannins from decaying plant matter, and mysterious minerals that I don't know to name. The ice never quite makes contact with the earth, but it's an endless effort and I'm proud of anything trying. The colour carries a kind of holy essence, distilled of everything nature offers from here to the North Mountain top. I'm mostly embracing the beauty of particularly desolate places. Over my head, both from a tidal and emotional sense. Out of control is exactly where I want to find myself in.
February 5, 2023
Outram, Nova Scotia
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What you'll need: ingredients
- 2 to 3 quarts (8 to12 cups) of freshly plucked rose petals that have not been sprayed with pesticides or other chemicals
The scent and color of the rose water will depend upon the kind of roses used. These are red china roses and have a slightly musky undertone.
Distilled the best shots from 6/14/2016
HDR 3 shots: EV -2…0…+2
Processed Aurora Pro and edited in PhotoShop CC
Store the finished rose water in an airtight bottle (preferably one that is colored glass, not clear like this one). After it has cooled enough, keep refrigerated.
If there appears to be an excess of sediment or maybe a few stray antheres from the rose, you can pour the rose water though a coffee filter.
La cave cooperative de Beziers detruite pour construire des HLM, celle de Narbonne qui vat l'etre prochainement .... Des symboles de nos villes qui disparaissent petit à petit ... Que restera t'il à montrer à nos enfants à part des immeubles ???
What you'll need: implements
- a dutch oven with a domed lid that is topped with a knob
- a small heat-resistant dish or cup for the rose water to collect in
- a shallow can to raise the collection dish up above the water level; holes should be poked in the bottom with a nail to allow the water to circulate
Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 13,000 years ago. Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 square kilometres or 219,000 square miles).
ETYMOLOGY
The Old English word for 'barley' was bære, which traces back to Proto-Indo-European and is cognate to the Latin word farina "flour". The direct ancestor of modern English "barley" in Old English was the derived adjective bærlic, meaning "of barley". The first citation of the form bærlic in the Oxford English Dictionary dates to around 966 CE, in the compound word bærlic-croft. The underived word bære survives in the north of Scotland as bere, and refers to a specific strain of six-row barley grown there. The word barn, which originally meant "barley-house", is also rooted in these words.
BIOLOGY
Barley is a member of the grass family. It is a self-pollinating, diploid species with 14 chromosomes. The wild ancestor of domesticated barley, Hordeum vulgare subsp. spontaneum, is abundant in grasslands and woodlands throughout the Fertile Crescent area of Western Asia and northeast Africa, and is abundant in disturbed habitats, roadsides and orchards. Outside this region, the wild barley is less common and is usually found in disturbed habitats. However, in a study of genome-wide diversity markers, Tibet was found to be an additional center of domestication of cultivated barley.
DOMESTICATION
Wild barley has a brittle spike; upon maturity, the spikelets separate, facilitating seed dispersal. Domesticated barley has nonshattering spikes, making it much easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two tightly linked genes known as Bt1 and Bt2; many cultivars possess both mutations. The nonshattering condition is recessive, so varieties of barley that exhibit this condition are homozygous for the mutant allele.
TWO-ROW AND SIX-ROW BARLEY
Spikelets are arranged in triplets which alternate along the rachis. In wild barley (and other Old World species of Hordeum), only the central spikelet is fertile, while the other two are reduced. This condition is retained in certain cultivars known as two-row barleys. A pair of mutations (one dominant, the other recessive) result in fertile lateral spikelets to produce six-row barleys. Recent genetic studies have revealed that a mutation in one gene, vrs1, is responsible for the transition from two-row to six-row barley.
Two-row barley has a lower protein content than six-row barley, thus a more fermentable sugar content. High-protein barley is best suited for animal feed. Malting barley is usually lower protein ("low grain nitrogen", usually produced without a late fertilizer application) which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy. Two-row barley is traditionally used in English ale-style beers. Six-row barley is common in some American lager-style beers, especially when adjuncts such as corn and rice are used, whereas two-row malted summer barley is preferred for traditional German beers.
HULLESS BARLEY
Hulless or "naked" barley (Hordeum vulgare L. var. nudum Hook. f.) is a form of domesticated barley with an easier-to-remove hull. Naked barley is an ancient food crop, but a new industry has developed around uses of selected hulless barley to increase the digestible energy of the grain, especially for swine and poultry. Hulless barley has been investigated for several potential new applications as whole grain, and for its value-added products. These include bran and flour for multiple food applications.
CLASSIFICATION
In traditional classifications of barley, these morphological differences have led to different forms of barley being classified as different species. Under these classifications, two-rowed barley with shattering spikes (wild barley) is classified as Hordeum spontaneum K. Koch. Two-rowed barley with nonshattering spikes is classified as H. distichum L., six-row barley with nonshattering spikes as H. vulgare L. (or H. hexastichum L.), and six-row with shattering spikes as H. agriocrithon Åberg.
Because these differences were driven by single-gene mutations, coupled with cytological and molecular evidence, most recent classifications treat these forms as a single species, H. vulgare L.
CHEMISTRY
H. vulgare contains the phenolics caffeic acid and p-coumaric acid, the ferulic acid 8,5'-diferulic acid, the flavonoids catechin-7-O-glucoside, saponarin, catechin, procyanidin B3, procyanidin C2, and prodelphinidin B3, and the alkaloid hordenine.
HISTORY
Barley was one of the first domesticated grains in the Fertile Crescent, an area of relatively abundant water in Western Asia, and near the Nile river of northeast Africa. The grain appeared in the same time as einkorn and emmer wheat. Wild barley (H. vulgare ssp. spontaneum) ranges from North Africa and Crete in the west, to Tibet in the east. The earliest evidence of wild barley in an archaeological context comes from the Epipaleolithic at Ohalo II at the southern end of the Sea of Galilee. The remains were dated to about 8500 BCE. The earliest domesticated barley occurs at aceramic ("pre-pottery") Neolithic sites, in the Near East such as the Pre-Pottery Neolithic B layers of Tell Abu Hureyra, in Syria. By 4200 BCE domesticated barley occurs as far as in Eastern Finland. Barley has been grown in the Korean Peninsula since the Early Mumun Pottery Period (circa 1500–850 BCE) along with other crops such as millet, wheat, and legumes.
In the Pulitzer Prize-winning book Guns, Germs, and Steel, Jared Diamond proposed that the availability of barley, along with other domesticable crops and animals, in southwestern Eurasia significantly contributed to the broad historical patterns that human history has followed over approximately the last 13,000 years; i.e., why Eurasian civilizations, as a whole, have survived and conquered others.
Barley beer was probably one of the first alcoholic drinks developed by Neolithic humans. Barley later on was used as currency. Alongside emmer wheat, barley was a staple cereal of ancient Egypt, where it was used to make bread and beer. The general name for barley is jt (hypothetically pronounced "eat"); šma (hypothetically pronounced "SHE-ma") refers to Upper Egyptian barley and is a symbol of Upper Egypt. The Sumerian term is akiti. According to Deuteronomy 8:8, barley is one of the "Seven Species" of crops that characterize the fertility of the Promised Land of Canaan, and it has a prominent role in the Israelite sacrifices described in the Pentateuch (see e.g. Numbers 5:15). A religious importance extended into the Middle Ages in Europe, and saw barley's use in justice, via alphitomancy and the corsned.
Rations of barley for workers appear in Linear B tablets in Mycenaean contexts at Knossos and at Micenaean Pylos. In mainland Greece, the ritual significance of barley possibly dates back to the earliest stages of the Eleusinian Mysteries. The preparatory kykeon or mixed drink of the initiates, prepared from barley and herbs, referred in the Homeric hymn to Demeter, whose name some scholars believe meant "Barley-mother". The practice was to dry the barley groats and roast them before preparing the porridge, according to Pliny the Elder's Natural History (xviii.72). This produces malt that soon ferments and becomes slightly alcoholic.
Pliny also noted barley was a special food of gladiators known as hordearii, "barley-eaters". However, by Roman times, he added that wheat had replaced barley as a staple.
Tibetan barley has been a staple food in Tibetan cuisine since the fifth century CE. This grain, along with a cool climate that permitted storage, produced a civilization that was able to raise great armies. It is made into a flour product called tsampa that is still a staple in Tibet. The flour is roasted and mixed with butter and butter tea to form a stiff dough that is eaten in small balls.
In medieval Europe, bread made from barley and rye was peasant food, while wheat products were consumed by the upper classes. Potatoes largely replaced barley in Eastern Europe in the 19th century.
GENETICS
The genome of barley was sequenced in 2012, due the effort of the International Barley Genome Sequencing consortium and also the UK Barley Sequencing Consortium.
The genome is composed of seven pairs of nuclear chromosomes (recommended designations: 1H, 2H, 3H, 4H, 5H, 6H and 7H), and one mitochondrial and one chloroplastic chromosome, with a total of 5000 Mbp.
Abundant biological information is already freely available in several barley databases.
Barley was grown in about 100 countries worldwide in 2013. The world production in 1974 was 148,818,870 tonnes; since then, there has been a slight decline in the amount of barley produced worldwide. Upon the results of 2011, Ukraine was the world leader in barley export.
CULTIVATION
Barley is a widely adaptable crop. It is currently popular in temperate areas where it is grown as a summer crop and tropical areas where it is sown as a winter crop. Its germination time is one to three days. Barley grows under cool conditions, but is not particularly winter hardy.
Barley is more tolerant of soil salinity than wheat, which might explain the increase of barley cultivation in Mesopotamia from the second millennium BCE onwards. Barley is not as cold tolerant as the winter wheats (Triticum aestivum), fall rye (Secale cereale) or winter triticale (× Triticosecale Wittm. ex A. Camus.), but may be sown as a winter crop in warmer areas of Australia and Great Britain.
Barley has a short growing season and is also relatively drought tolerant.
PLANT DISEASES
This plant is known or likely to be susceptible to barley mild mosaic bymovirus, as well as bacterial blight. It can be susceptible to many diseases, but plant breeders have been working hard to incorporate resistance. The devastation caused by any one disease will depend upon the susceptibility of the variety being grown and the environmental conditions during disease development. Serious diseases of barley include powdery mildew caused by Blumeria graminis f.sp. hordei, leaf scald caused by Rhynchosporium secalis, barley rust caused by Puccinia hordei, crown rust caused by Puccinia coronata, and various diseases caused by Cochliobolus sativus. Barley is also susceptible to head blight.
FOOD
NUTRITION
In a 100 gram serving, raw barley provides 352 calories and is a rich source (20% or more of the Daily Value, DV) of essential nutrients, including protein, dietary fiber, the B vitamins, niacin (31% DV) and vitamin B6 (20% DV), and several dietary minerals (table). Highest nutrient contents are for manganese (63% DV) and phosphorus (32% DV) (table). Raw barley is 78% carbohydrates, 1% fat, 10% protein and 10% water (table).
PREPARATION
Hulled barley (or covered barley) is eaten after removing the inedible, fibrous, outer hull. Once removed, it is called dehulled barley (or pot barley or scotch barley). Considered a whole grain, dehulled barley still has its bran and germ, making it a nutritious and popular health food. Pearl barley (or pearled barley) is dehulled barley which has been steam processed further to remove the bran. It may be polished, a process known as "pearling". Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits.
Barley meal, a wholemeal barley flour lighter than wheat meal but darker in colour, is used in porridge and gruel in Scotland. Barley meal gruel is known as sawiq in the Arab world. With a long history of cultivation in the Middle East, barley is used in a wide range of traditional Arabic, Assyrian, Israelite, Kurdish, and Persian foodstuffs including kashkak, kashk and murri. Barley soup is traditionally eaten during Ramadan in Saudi Arabia. Cholent or hamin (in Hebrew) is a traditional Jewish stew often eaten on Sabbath, in a variety of recipes by both Mizrachi and Ashkenazi Jews, with barley cited throughout the Hebrew Bible in multiple references. In Eastern and Central Europe, barley is also used in soups and stews such as ričet. In Africa, where it is a traditional food plant, it has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.
The six-row variety bere is cultivated in Orkney, Shetland, Caithness and the Western Isles in the Scottish Highlands and islands. When milled into beremeal it is used locally in bread, biscuits, and the traditional beremeal bannock.
HEALTH IMPLICATIONS
According to Health Canada and the US FDA, consuming at least 3 grams per day of barley beta-glucan or 0.75 grams per serving of soluble fiber can lower levels of blood cholesterol, a risk factor for cardiovascular diseases.
Eating whole-grain barley improves regulation of blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which have similar glycemic indices. Consuming breakfast cereals or soup containing barley over weeks to months also improved cholesterol levels and glucose regulation.
Like wheat, rye, and their hybrids and derivatives, barley contains gluten, which makes it an unsuitable grain for consumption by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity and wheat allergy sufferers, among others. Nevertheless, some wheat allergy patients can tolerate barley or rye.
BEVERAGES
ALCOHOLIC BEVERAGES
Half of the United States' barley production is used as livestock feed. A large part (about 25%) of the remainder is used for malting, for which barley is the best-suited grain. It is a key ingredient in beer and whisky production. Two-row barley is traditionally used in German and English beers. Six-row barley was traditionally used in US beers, but both varieties are in common usage now. Distilled from green beer, whisky has been made primarily from barley in Ireland and Scotland, while other countries have used more diverse sources of alcohol, such as the more common corn, rye and wheat in the USA. In the US, a grain type may be identified on a whisky label if that type of grain constitutes 51% or more of the ingredients and certain other conditions are satisfied.
Barley wine is a style of strong beer from the English brewing tradition. Another alcoholic drink known by the same name, enjoyed in the 18th century, was prepared by boiling barley in water, then mixing the barley water with white wine and other ingredients, such as borage, lemon and sugar. In the 19th century, a different barley wine was made prepared from recipes of ancient Greek origin.
NONALCOHOLIC BEVERAGES
Nonalcoholic drinks such as barley water and roasted barley tea have been made by boiling barley in water. In Italy, barley is also sometimes used as coffee substitute, caffè d'orzo (coffee of barley). This drink is obtained from ground, roasted barley and it is prepared as an espresso (it can be prepared using percolators, filter machines or cafetieres). It became widely used during the Fascist period and the war, as Italy was affected by embargo and struggled to import coffee. It was also a cheaper option for poor families (often grown and roasted at home) in the period. Afterwards, it was promoted and sold as a coffee substitute for children. Nowadays, it is experiencing a revival and it can be considered some Italians' favourite alternative to coffee when, for health reasons, caffeine drinks are not recommended.
OTHER USES
ANIMAL FEED
Half of the United States' barley production is used as livestock feed. Barley is an important feed grain in many areas of the world not typically suited for maize production, especially in northern climates - for example, northern and eastern Europe. Barley is the principal feed grain in Canada, Europe, and in the northern United States. A finishing diet of barley is one of the defining characteristics of western Canadian beef used in marketing campaigns.
As of 2014, an enzymatic process can be used to make a high-protein fish feed from barley, which is suitable for carnivorous fish such as trout and salmon.
ALGICIDE
Barley straw, in England, is placed in mesh bags and floated in fish ponds or water gardens to help reduce algal growth without harming pond plants and animals. Barley straw has not been approved by the EPA for use as a pesticide and its effectiveness as an algicide in ponds has produced mixed results during university testing in the US and the UK.
MEASUREMENT
Barley grains were used for measurement in England, there being three or four barleycorns to the inch and four or five poppy seeds to the barleycorn. The statute definition of an inch was three barleycorns, although by the 19th century, this had been superseded by standard inch measures. This unit still persists in the shoe sizes used in Britain and the USA.
As modern studies show, the actual length of a kernel of barley varies from as short as 4–7 mm to as long as 12–15 mm depending on the cultivar. Older sources claimed the average length of a grain of barley being 8.8 mm.
The barleycorn was known as arpa in Turkish, and the feudal system in Ottoman Empire employed the term arpalik, or "barley-money", to refer to a second allowance made to officials to offset the costs of fodder for their horses.
ORNAMENTAL
A new stabilized variegated variety of Hordeum vulgare, billed as Hordeum vulgare varigate, has been introduced for cultivation as an ornamental and pot plant for pet cats to nibble.
CULTURAL
The Islamic prophet Muhammad prescribed barley (talbina) for seven diseases. It was also said to soothe and calm the bowels. Avicenna, in his 11th century work The Canon of Medicine, wrote of the healing effects of barley water, soup and broth for fevers. Additionally, barley can be roasted and turned into roasted barley tea, a popular Asian drink.
In English folklore, the figure of John Barleycorn in the folksong of the same name is a personification of barley, and of the alcoholic beverages made from it, beer and whisky. In the song, John Barleycorn is represented as suffering attacks, death, and indignities that correspond to the various stages of barley cultivation, such as reaping and malting. He may be related to older pagan gods, such as Mímir or Kvasir.
WIKIPEDIA
Repeat steps 7 and 8 until all the petals are used, the water in the collection cup starts to become clear, or you run out of ice.
2 quarts of rose petals has yielded almost 3 cups of rose water.
What you'll need: ingredients
- lots and lots of ice prepared beforehand, about 12 trays full.
Better yet, just buy a big bag of ice.
Center the shallow can and collection cup within the dutch oven so that the collection dish is raised up, but isn't taller than the walls of the kettle.
An information board at Blair Athol Distilleri in Pitlochry, Scotland, explaining the process of making malt whisky. The main steps (the first 3 is common with beer) are:
1) MALTING. Malting is the controlled germination of barley (the only cereal allowed in single malt Scotch Whisky) to yield a material (malt) which contains a high content of starch and enzymes capable of converting the starch to fermentable sugar. When germination is complete, the growth is arrested by kilning the grains. This adds color and taste, especially on Islay where they burn peat which adds a smoky flavor to the malt.
2) MASHING. Mashing is the process in which ground malt is mixed with hot water, to allow the enzymes to break down the starch and release the fermentable sugars. The hot liquid, known as wort, is then drained through a false bottom and cooled down to allow fermentation to start.
3) BREWING. The cool wort ends up in so-called "washbacks" tanks in the Tun Room, here the yeast is added to start the fermentation. After two days the fermentation stops because the yeast dies from alcohol poisoning when the "beer" reaches 9% alcohol by weight.
4) DISTILLING. Distilliation separates the spirits from the wash by vapourisation and condensation. Malt whisky is normally produced in two distillations, the first in a wash still and the second in a low wines or spirits still. For malt whisky the stills are of the pot still type and always made of copper, the heating is usually done by hot steam.
5) AGING: The distilled whisky, with a strength of about 65% abv, is then run into oak casks for aging in a warehouse. The type of oak varies from American bourbon, that will give a light color and flavor, to Spanish sherry casks that will give a darker color and a more spicy flavor. To be called a Scotch Whisky, the spirits must have matured in oak casks for at least 3 years, though the typical is 8, 10 or even 12 years - such as the Blair Athol Single Malt.
We were told to turn off our cameras and mobile phones, to avoid explosion hazards in the alcoholic fumes of the distillery, so this was my last indoor photo before the tour.
Distilled water collection jug. Yes, we have cryptosporidium in our water supply. Thank you United Utilities. Boil baby boil
Take the green lion without dissolution in vinegar (as sometimes the custom is), put it in a large earthen retort, which can endure the fire, and distil the same way as you distil aqua fortis, putting a receiver under it, and luting the joints well, that it may not respire: --- then distil first with a gentle fire, till you see white fumes appear, then change the receiver, stopping it well, and distil first with a gentle fire, till you see white fumes appear, then change the receiver, stopping it well, and distil with a great fire so, as aqua fortis is distilled, thus continuing twenty-four hours, and if you continue the fire the space of eight days, you will see the receiver always full of white fumes, and so you will have the blood of the green lion, which we call secret water, and acetum acerrimum, by which all bodies are reduced to their first matter, and the body of man preserved from all infirmities. --- This is our fire, burning continually in one form within the glass vessel, and not without. Our dunghill, our aqua vitae, our balneo, our vindemia, our horse-belly, which effects wonderful things in the works of nature, and is the examen of all bodies dissolved, and not dissolved; and is a sharp water, carrying fire in its belly, as a fiery water, for otherwise it would not have the power of dissolving bodies into their first matter. Behold! This is our mercury, our sol and luna, which we use in our work. Then will you find in the bottom of the vessel faeces black as coals, which you must for the space of eight days calcine with a gentle fire, etc. --- Libro Accurt., p. 383.
St Mary and St Walstan, Bawburgh, Norfolk
There are islands off the coast of Norwich. Here we are in typical rural Norfolk, a quiet village set in a rolling landscape of farms and sprawling fields punctuated by woods and copses, the sound of traffic on the busy A11 and A47 not so very far off. And yet, we are very close to Norwich, but floating free from it thanks, perhaps to local authority planning.
Norfolk and Suffolk have their similarities of course. Norfolk is a lot bigger, and emptier, especially towards the west. But the biggest difference between the two counties is their relationship with their county towns. Ipswich, above all else, is Suffolk distilled and amplified, the working and historic county translated into an urban setting. Industrial Ipswich was the fountainhead of the county's agricultural production, the docks an interface between Suffolk and the world. To know brash and breezy Ipswich is to know what Suffolk was and is.
But Norwich is different to Ipswich, and it is different to the rest of Norfolk. As you enter the city you pass hoardings which proudly proclaim, in George Borrow's words, that you are entering Norwich, a Fine City! It is like crossing a forcefield. Norwich is a fine city, and it is also a small city, but as Norwich is so far from any other place of near-equivalent size - Ipswich is 40 miles away, Cambridge nearly 60 - it is completely out of scale to its population. If Norwich were dropped into South or West Yorkshire, or Greater Manchester, it would disappear. Here, it assumes the importance of a Leeds or a Sheffield, cities four times as big.
At times, Norwich can feel like a great European city, living a technicolour life in the soft, pastel setting of its rural hinterland. Its industrial past, in shoes, textiles and chocolate, was not grounded in the local countryside in the same way as the industry of Ipswich. In the 1960s the University of East Anglia came, and Norwich's nightlife is lived by people who have, in fair proportion, not grown up in Norfolk.
To set off from Norwich is to enter a countryside that feels different. It is like leaving a shore for the open sea, a sea with islands. The soft fields of Norfolk wash right up against the edge of the city, insulating villages that would have been absorbed if she had grown any larger. Just a mile or so from the edge is Bawburgh. Every island has a story, and Bawburgh's is the story of St Walstan.
St Walstan was a Prince, the son of Benedict and Blid of the royal house of East Anglia. Blid would herself become a Saint. Walstan was born in Bawburgh, or perhaps at the royal vill of Blythburgh in Suffolk. As a teenager, he followed Christ's instruction to renounce all he possessed and become a disciple. Giving up his claims to succession, he did not delay to reach northern parts, as the Nova Legenda Anglie tells us, and humbled himself to become a farmworker in central Norfolk.
After a series of adventures which revealed his saintly character, one of which involved him being rewarded with a pair of young oxen, he received news in about 1015 from an Angel. He would die and be received into heaven in three days time. With typical East Anglian stoicism, he nodded his head and left his scythe to go and find a Priest to receive the Last Rites. Unfortunately, the Priest had no water, but, magically, a spring welled up where they stood.
This was in Taverham, and when Walstan died the two oxen carried his body on a cart to be buried at Bawburgh. On the way, they stopped to rest in Costessey, where another spring sprang up. At last, they came to Bawburgh. They stopped outside the church, and a third spring appeared, the biggest. And then, the Nova Legenda Anglie tells us, Angells opened the walls in hast, and the two oxen with their burden walked into the church. Walstan's body was placed in the church, becoming a site of pilgrimage for people who sought miracles and healing. Eleven miracles have been handed down to us.
The St Walstan legend is interesting for all sorts of reasons. Compared with the West Country, survivals of local Saints' cults are very rare in East Anglia. This part of Norfolk was strongly recusant during the penal years, and it is likely that local people kept stories of Walstan in their tradition even after the practice of devotion to him became impossible. When the penal years ended, the new Catholic church at Costessey in 1841 was dedicated to Our Lady and St Walstan.
Although there is no evidence that the Saint was part of the original dedication of Bawburgh church, the foundations of which certainly predate the St Walstan legend, it bears the name today, and that is because the relics of St Walstan continued to be important right up to the Reformation. Bequests made to the shrine are recorded in late Medieval wills, and these in turn were noted by 18th century antiquarians who restored dedications to parish churches, not always very accurately, after the long puritan night.
During the late 14th century, when acts of pilgrimage were at their most significant, thousands of people must have made their way every year. On the north side of the church was the chapel that contained his bones. From this, a sunken pathway led down the steep hill to the well on the site of the third spring. Incredibly, this pathway was destroyed as recently as 1999, to be replaced by a sterile driveway that circumnavigates the farm to the north of the church.
The date of the Walstan legend is interesting, right on the eve of the Norman settlement of England. It is almost exactly contemporary with that much more famous legend, the founding of the shrine at Walsingham by Lady Richeldis. Could it be that these cults endured partly as a form of resistance by the Saxons, popular local legends in the face of Norman cultural hegemony? Or was it that the Normans themselves who ensured that these popular pieties continued, nurturing them in the place of surviving neo-pagan practices?
We can never know, but what is certain is that St Walstan's legend recommended him as a Saint of the ordinary people, a worker Saint if you will, which may explain his almost complete disappearance from popular English story after the Reformation.
Two excellent books by local author Carol Twinch have helped popularise this very East Anglian figure. And, interestingly, in the latter half of the 20th century his cult has been explored increasingly by the Anglicans, at a time when devotion to Saints seems to be going out of fashion in that Communion. There are popular pilgrimages here every year still under the auspices of the Anglican Diocese of Norwich. Perhaps it is the simplicity of Walstan's life, and the healing nature of his miracles, that lend themselves particularly to the quiet nature of modern Anglican spirituality.
You approach the church from the village street and your first sight of it is from the south-east, looking down into the churchyard. What a beautiful church it is! It must be among the loveliest of all East Anglia's 160-odd round-towered churches. The idiosyncratic stepped gables, the red roof of the nave and a little flame-like pinnacle on the cap of the tower are memorable, particularly in this dramatic setting on the steeply-pitched side of the ridge. The graveyard falls away dramatically on the northern side, and from there St Mary and St Walstan appears fortress-like.
You step into a wide, simple interior, white walls and bare wood setting into relief sudden flashes of colour. How much of this church was here when Walstan's body was brought here? Probably, none of it. The archway to the tower is 13th century, and the windows suggest that the rest of the building is early 14th century. Quite probably, the whole church was rebuilt as a result of the prosperity brought about by the shrine of St Walstan. On the north side of the nave there is a large archway, a filled-in opening. It is tempting to think this is the wall that the Angells had opened in hast, but it was probably the entrance to the later chapel of St Walstan, since this wall post-dates the St Walstan legend by 300 years.
The remains of the 15th century roodscreen are made up rather dramatically into an early 20th century screen with bubbly cusping and a canopy of honour above, all of it unpainted. It is difficult to know how they resisted painting it, but it suits the simplicity of the building just as it is. And there are plenty of survivals here of Bawburgh's colourful Catholic past. Most interesting of all, the collection of brasses. Bawburgh has two shroud brasses and a chalice brass. The biggest of these is above a memorial inscription to Thomas Tyard who died in 1505. It is 60cm long, and he lies with the shroud partly open, his hands crossed in an act of piety. Beneath it is the inscription plate, but it seems likely to me that the inscription and the shrouded figure do not belong together, given the differences in the quality of the two. As if to confirm this, a surviving brass rivet in the stone above the figure's head suggests the loss of another brass, presumably Tyard's.
The other shroud brass is unidentified, and quite different. It depicts a smaller figure sewn tightly into a shroud, with just the face peeking out. It is so like the figures mounted on the wall at Yoxford in Suffolk that I assume it is a figure adrift from a larger collection, perhaps representing one of the dead children of a larger figure.
Set in between them is a late 17th century brass inscription and shield to a minister of this church, Philip Tenison. It is quite fitting that it should be here, because Tenison was an antiquarian at a time when such things were looked on with grave suspicion, and Carol Twinch notes that he recorded information about the Walstan shrine here that might otherwise have been lost to us. Deprived of his living by the Puritans, he later became an Archdeacon after the Restoration, in which case the date of 1660 here is obviously wrong.
I think that all five of these brasses were reset here from elsewhere in the church by the Victorians. The chalice brass may well be in its original position. It is to the Priest William Rechers, and is right on the eve of the Reformation, 1531, so he would have been one of the last Priests to be commemorated in this fashion. As at Little Walsingham, two hands are shown holding the base of the chalice, elevating it.
In the nave, there are three further pre-Reformation brass inscriptions, at least two of which are on their original matrices, and one of which retains one of the two figures commemorated, Robert Grote, who died in 1500. His wife is missing, as is the Priest Edward Kightling, whose empty matrix shows that he was wearing priestly vestments.
This is a wonderful collection of late medieval brasses, and is extraordinary that so much has survived. Only a couple have been stolen, but it is clear an attempt has been made on the life of the smaller shroud brass. It has been broken in half, and the lower part protrudes upwards. These chancel brasses have also suffered very badly from being covered by carpets, the underlay breaking up and soaking with moisture to scour the brass. On my most recent visit, the churchwarden agreed that to would be better to remove the carpet altogether, and I do hope that this will happen.
But the most vivid memory of the past at Bawburgh is the superb collection of late medieval glass in the nave. Best of all is the wonderful St Barbara, as good as anything else in Norfolk. She stands proudly, holding her church. Across the nave is a lovely fragment of an Annunciation scene. Mary stands in front of a pot of lilies, and a scroll declares Ecce Ancilla Domini Fiat ('Behold the Handmaid of the Lord, Let it be so'). A crowned female head nearby is probably from a Coronation of the Blessed Virgin.
There are floating angels, perhaps censing or collecting the precious blood at the crucifixion, and a king who may be Christ from the same Coronation scene. There is larger, crowned, bearded king, perhaps God the Father, some fragments of St Catherine and perhaps St Gregory, and a lay figure in late medieval dress who might just be a pilgrim to the Shrine of St Walstan. Perhaps most pleasing, because it is so complete, is a set of roundels featuring the words of the Nunc Dimmitis, Simeon's prayer on seeing the infant Christ for the first time. It is rather moving to find them in the same window as the Annunciation, which features words which would be familiar to pilgrims from both the Ave Maria and the Magnificat. It is easy to imagine them sitting telling their beads at a journey's end, contemplating this glass.
At the west end of the church is a small patch of wall painting which defies easy interpretation. It is obviously at least three separate subjects, the most recent being part of an Elizabethan text, below that apparently two figures embracing, the lowest a roundel topped by indecipherable text. It is likely that there is part of a Seven Works of Mercy sequence, which was often placed on the western wall of a smaller church like this.
There is much else besides. The people here were obviously very pleased at the 1660 Restoration, and immediately erected a new set of royal arms to Charles II. You can't help thinking of Philip Tenison, and how it might just be his influence that the people were pleased to see the back of puritanism. One old bench end with an inscription is marooned on the wall, curiously in the shape and location of a holy water stoup (is it covering it?) and there's a nice European roundel in the chancel, which I take to be from a series of Stations of the Cross. Otherwise all is Victorian, or the influence of Victorians. And then you spot the 17th century poorbox fashioned like a newel post, still secured in the east end of the nave. It is from the protestant days of this church, but it is still a reminder of charity, and the offerings of generations of pilgrims that made this one of Norfolk's most significant shrines, and still a beautiful and interesting church today.
So, to the left is the branches of a California Bay Tree. It makes Bay Leaves, which are great to season stews and stuff with. The sign says that it is the third largest california bay tree in the world.
This is with an Ilford SFX (Wratten 89) filter, effective ISO 3.
see what it looks like using normal film
1) 2m pre-soak with 4 changes of water
2) HC-110 Dil B @ 5m, 68 F, with 5 figure-8 cycles every 30s
3) Two 30s changes of water for stop
4) Ilford Rapid Fixer for 6 minutes, with 5 figure-8 cycles every minute
5) Ilford recomended fast-archival-washing technique
6) Final wash with distilled water and 1:200 photo-flo.