Free Antique Recipes
Margie Krick
Currently there is some Antique recipes in our Winemaking book that
you can read online if you want or download the zip file. The antique
Winemaking recipes are in part eight.
Hopefully in a couple months we will have finished the antique
cookbook called Science In The Kitchen By Mrs. Kellogg in Digital
format onto the second CD. This way everyone can have a copy that
wants one, year 1890, 573 page cookbook packed with all kinds of
little known information and recipes. Its incredible information from
the sands of time. I still can't get over the important information in
this cookbook. You will be surprided too.
This is a very rare sought after antique cookbook from the times
Doctor Kellogg ran the famous health sanitarium in Battle Creek, Mi,
many years before the huge commercialization of the cereal.
Sincerely;
Margie
Http://www.alice.net/rarebooks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The tail of the cat is stepped on, the other end yells.
Bernard Jensen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Jack Campin
mk9...@navix.net (Margie Krick) writes:
> Hopefully in a couple months we will have finished the antique
> cookbook called Science In The Kitchen By Mrs. Kellogg in Digital
> format onto the second CD.
As I understand the law on sale of goods in the UK, your subject line has
just announced a legally binding commitment to offer this book for free.
Please tell me where we UK residents can download it. (I've got a hard
copy so I don't need to, but others might be interested).
-----------------------------------------------------------------------------
Jack Campin ja...@purr.demon.co.uk
T/L, 2 Haddington Place, Edinburgh EH7 4AE, Scotland (+44) 131 556 5272
--------------------- Save Scunthorpe from Censorship ---------------------
Margie Krick
>As I understand the law on sale of goods in the UK, your subject line has
>just announced a legally binding commitment to offer this book for free.
>
>Please tell me where we UK residents can download it. (I've got a hard
>copy so I don't need to, but others might be interested).
>
>-----------------------------------------------------------------------------
>Jack Campin ja...@purr.demon.co.uk
>T/L, 2 Haddington Place, Edinburgh EH7 4AE, Scotland (+44) 131 556 5272
>--------------------- Save Scunthorpe from Censorship ---------------------
>
Many people state the Antique books converted to digital are easier to
read on the CD-ROM than the original Antique hard copy. Taht is if
they are lucky enough to have one. Especially those yellow pages,
watermarks, etc.. Some of the antique books in our collection we
cannot create digital pictures of each page into the Acrobat format
because the ageing of the pages. The pages scan in absolutely balck,
then I try to lighten them up and it takes away from the print (can't
read them). Fortunately this book Science in the Kitchen we can turn
digital. In a couple of months, hopefully we can offer it on CD-ROM
for those who want a copy.
The books you can have "for free" are at the bottom of our new web
page.
This "legally binding commitment to offer this book for free" you
state? Get a life!
Margie Krick
On 21 Dec 1996 02:27:51 GMT, ja...@purr.demon.co.uk (Jack Campin)
wrote:
>
>mk9...@navix.net (Margie Krick) writes:
>> Hopefully in a couple months we will have finished the antique
>> cookbook called Science In The Kitchen By Mrs. Kellogg in Digital
>> format onto the second CD.
>
>As I understand the law on sale of goods in the UK, your subject line has
>just announced a legally binding commitment to offer this book for free.
>
>Please tell me where we UK residents can download it. (I've got a hard
>copy so I don't need to, but others might be interested).
>
>-----------------------------------------------------------------------------
>Jack Campin ja...@purr.demon.co.uk
>T/L, 2 Haddington Place, Edinburgh EH7 4AE, Scotland (+44) 131 556 5272
>--------------------- Save Scunthorpe from Censorship ---------------------
>
Many people state the Antique books converted to digital are easier to
read on the CD-ROM than the original Antique hard copy. Taht is if
they are lucky enough to have one. Especially those yellow pages,
watermarks, etc.. Some of the antique books in our collection we
cannot create digital pictures of each page into the Acrobat format
because the ageing of the pages. The pages scan in absolutely balck,
then I try to lighten them up and it takes away from the print (can't
read them). Fortunately this book Science in the Kitchen we can turn
digital. In a couple of months, hopefully we can offer it on CD-ROM
for those who want a copy.
The books you can have "for free" are at the bottom of our new web
page.
This "legally binding commitment to offer books for free"stuff you
TMO/FSO/SWRC
Jack Campin wrote:
>
> mk9...@navix.net (Margie Krick) writes:
> >> As I understand the law on sale of goods in the UK, your subject line has
> >> just announced a legally binding commitment to offer this book for free.
And Jack wrote these well chosen and appropriate words, tersely but
no'wi'out a grain a'humor...
> > Get a life!
>
(Snippety Snip Snip, the dogs do rip!)
> Get a conscience.
>
Where in my favorite furrin city is Haddington Place. Be it close unto
watering holes offering potations during the partookment of which
serious discussions may be held on the authenticity of roasting
purloined sheep over an open fire...Border method, real wood, high
flame, hide on, smells bad but cooks quickly, allowing the motley crew
to get back on the track for the run to hearth and home... or the
Western Isles recipe, allowing the fire to settle down while warming yr
crafty buttocks, bone-chilled from rowing while seated upon an icy
thwart, over its meager flame, then skinning the beastie and slow
roasting the wee divil in a cloud of murky turf smoke.
A man such as yourself, careful not to take the world too seriously,
ought to be good for a dram or two worth of not to serious disputation.
'Twere all else to fail, we could descend from the great heights of the
castle city down under the Great Bridge to the snug o'the Hawes Arms to
discuss the time-worn philosophical contentions of the great Kipper v.
Bloater debate, always good for filling a wet evening.
--
From beyond the Balcones Fault in the Valley of the Tres Bosques
--
"el pelon sinverguenza"/T. Oliver
E-mail: swr...@iamerica.net
"He kneweth her not, but not from lack of trying."
Jack Campin
mk9...@navix.net (Margie Krick) writes:
>> As I understand the law on sale of goods in the UK, your subject line has
>> just announced a legally binding commitment to offer this book for free.
> This "legally binding commitment to offer this book for free" you state?
> Get a life!
In Scots or English law an advertised price is binding. You can't imply
something is free and then try to weasel out of the offer. (Hoover found
this out the hard way a few years back, and if the courts found *them*
liable for several million quid, no legal team you can afford is going to
get a different decision). I believe there is a recent case of some large
US company successfully being told by the courts that what they intended
as a frivolous advertising gimmick had contractual force?
Get a conscience.
Antique Books
Tim Allison
Could that possibly be the Pepsi points for the Harrier jet?
Carol
K.M. Mennie
Margie Krick (mk9...@navix.net) wrote:
> The books you can have "for free" are at the bottom of our new web
> page.
1 Those are not `books.'
2 They are so poorly done as to be unreadable. I have no idea how somebody
could so mung up a .txt file on the web, but you sure made a bloody
disaster of it.
3 They're also ridiculously dull.
Ha, ha!
Ms Krick is also given to sending rude sub-literate mail, claiming her
`IMPORTANT HEALTH INFORMATION' was relevant to rec.food.historic because,
well, there was also a link to a wine thing, see, and some of the recipes
were old, and people would still be drinking wine 100 years from now.
I propose a new discussion topic: that bizarre `Orbitz' beverage. A
disgusting passing fad, perhaps, but it could well be around 100 years
from now -- an obvious rec.food.historic topic!
--
<news:alt.fan.kia-mennie> <web:http://aaln.org/ht_lit>
Antique Books
I have around 10 very rare antique cookbooks from around the world in
storage I collected back in the sixties that are very-very old that
has many topics on historic recipies of all kinds. I probably have
more, but i would have to dig to the bottom of our collection to find
that out. I could dump a few thousand dollars into a server and offer
all the books any which way and you still have nothing to offer. This
is something you may have to work out on your own. Sounds like people
of your sorts may have other issues other than wanting what may be
best for a newsgroup right now. Go spend some money and get to work on
contrubiting instead of your down with up attitude if you are all that
concerned.
Sincerely;
Margie
Http://www.alice.net/rarebooks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The tail of the cat is stepped on, the other end yells.
Bernard Jensen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
On 25 Dec 1996 20:40:43 GMT, kme...@chat.carleton.ca (K.M. Mennie)
wrote:
Antique Books
>1 Those are not `books.'
>
>2 They are so poorly done as to be unreadable. I have no idea how somebody
>could so mung up a .txt file on the web, but you sure made a bloody
>disaster of it.
>
>3 They're also ridiculously dull.
>
>Ha, ha!
>
>Ms Krick is also given to sending rude sub-literate mail, claiming her
>`IMPORTANT HEALTH INFORMATION' was relevant to rec.food.historic because,
>well, there was also a link to a wine thing, see, and some of the recipes
>were old, and people would still be drinking wine 100 years from now.
>
>I propose a new discussion topic: that bizarre `Orbitz' beverage. A
>disgusting passing fad, perhaps, but it could well be around 100 years
>from now -- an obvious rec.food.historic topic!
>
>--
><news:alt.fan.kia-mennie> <web:http://aaln.org/ht_lit>
I see you gave your web page here. I have not visited your page
because I have been too busy trying to finish another CD. That also
explains the statement above, our page is very new and still under
construction. However, I might leave it that way for a while. It helps
me to separate the wheat from the chaff.
Maybe I ca find time to go print out your web page to run it down some
too since you enjoy running people down so much. I have seen your work
before other places. Its always the same.
Greg Lindahl
In article <32c6b7bf...@news.navix.net>,
Antique Books <Margie Krick> wrote:
>I could dump a few thousand dollars into a server and offer
>all the books any which way and you still have nothing to offer. This
>is something you may have to work out on your own. Sounds like people
>of your sorts may have other issues other than wanting what may be
>best for a newsgroup right now. Go spend some money and get to work on
>contrubiting instead of your down with up attitude if you are all that
>concerned.
I give away books for free on the web. You do not; you just give away
the hype for free and charge for the books. I think anyone seeing your
"free offer" will quickly conclude that you're running a scam, and I
hope that no one will buy your books.
Welcome to the Internet -- don't let the door hit you on the way out.
-- greg
Antique Books
>I give away books for free on the web. You do not; you just give away
>the hype for free and charge for the books. I think anyone seeing your
>"free offer" will quickly conclude that you're running a scam, and I
>hope that no one will buy your books.
>
>Welcome to the Internet -- don't let the door hit you on the way out.
>
>-- greg
>
of CD's too, but not to you, and you will never get one either. All
they do is kick giving it to them anyway.
Me and my kids are attempting to digitize hundreds of antique books
onto CD for posteriety. I am afraid we will be on the internet for a
very-very-very long time. If you don't want to contribute to the hard
work of preserving the antique books, that's up to you, but for the
rest of the world, don't let the door hit you on the way out.
Margie
http://www.alice.net
Greg Lindahl
In article <32d23b70...@news.navix.net>,
Antique Books <Margie Krick> wrote:
>Me and my kids are attempting to digitize hundreds of antique books
>onto CD for posteriety. I am afraid we will be on the internet for a
>very-very-very long time.
How is your misleading advertising helping you preserve books? Lying
is bad business. Your offer of "Free Antique recipies" is a lie. You
can be on the internet for as long as you like, but if you continue to
lie, all you'll do is continue to generate people flaming you for
lying.
-- g
Antique Books
On 27 Dec 1996 17:24:38 -0500, lin...@rt.com (Greg Lindahl) wrote:
>How is your misleading advertising helping you preserve books? Lying
>is bad business. Your offer of "Free Antique recipies" is a lie. You
>can be on the internet for as long as you like, but if you continue to
>lie, all you'll do is continue to generate people flaming you for
>lying.
>
>-- g
>
AND UNIVERSAL FORMULARY by Robert Bradbury, written in the year
1887. This section can be reproduced freely. It is public
information. These old time recipes are placed here for historical
information.
BLACKBERRY WINE
ripe berries - 20 gallons
hot water - 5 gallons
sugar - 40 gallons
ginger, bruised - 2 ounces
red tarter - 8 ounces
alcohol - 1 gallon
Bruise the berries and pour on three gallons of hot water, infuse
three days, and subject to pressure in canvas bag. Macerate the dregs
for twelve hours in the remaining water, and press again. Mix the
two liquors together, add the sugar and after fermentation, the
ginger, the tarter, and mix well.
BLACK CURRANT WINE
black currants - 20 gallons
cold water - 20 gallons
sugar - 60 pounds
red tarter - 8 ounces
cloves - 1/2 ounce
orange peel - 1/2 ounce
ginger - 1/2 ounce
Proceed as with the blackberry wine recipe.
CHERRY WINE
bruised cherries - 10 gallons
water - 10 gallons
sugar - 22 pounds
cherry stones ( bruised ) - 2 pounds
honey - 5 pounds
alcohol - 1 gallon
red tarter - 8 ounces
cardamoms - 1 ounce
Follow the process given for the blackberry wine recipe.
CLARET WINE
prepared cider - 40 gallons
water - 5 gallons
the juice of 40 lemons
sugar - 12 pounds
cream of tarter - 4 ounces
pure spirits - 3 gallons
Let stand for 10 days, and then color with red saunders, after this,
fine it.
CURRANT WINE
white currant juice - 1 quart
warm water - 1 quart
brown sugar - 2 pounds
alcohol - 1/2 pint
tincture of kino - 1/2 drahm
Let stand one week or two then rack off and bottle.
CURRANT WINE
Take four gallons of ripe currants; strip them from the stems into a
great stone jar that has a cover to it, and mash them with a long
thick stick. Let them stand twenty - four hours; then put the
currants into a large linen bag; wash out jar, set it under the bag
and squeeze the juice into it. Boil together two gallons and a half
of water and five pounds and a half of the best loaf - sugar,
skimming it well. When the scum ceases to rise, mix well the syrup
with the currant juice. Let it stand a fortnight or three weeks to
settle; and then transfer it to another vessel, taking care not to
disturb the dregs. If it is not quite clear and bright, refine it by
mixing with a
quart of wine, taken out for the purpose, the whites of two eggs
beaten to a stiff froth, and a half ounce of cream of tarter. Pour
this gradually into the vessel. Let it stand ten days, and then
bottle it off. Place the bottles in sawdust, laying them on their
sides. Take care that the sawdust is not from pine wood. you may add
a little brandy to it when you make it; allowing a quart of brandy to
six gallons of wine; this wine improves with age.
ELDERBERRY WINE
Gather the elderberries when quite ripe; put them into a great stone
jar, mash them with a round stick and set them in a warm oven, or in
a large kettle of boiling water till the jar is hot through, and the
berries begin to simmer. Then take them out and press and strain them
through a sieve. To every quart of juice allow a pound of white
sugar and two quarts of cold water. Put the sugar into a large
kettle, pour the juice over it, and when it has dissolved, stir in
the water. Set the kettle over the fire and boil. Skim it till the
scum ceases to rise. To four gallons of the liquor, add a pint and a
half of brandy. Put it into a keg and let stand with the bung put in
loosely for four or five days, by which time it will have ceased to
ferment.
GINGER WINE
alcohol - 1 quart
pulverized capsicum - 30 grains
best ginger ( bruised ) - 3 ounces
tartaric acid - 3 drachms
Let stand for one week, then add:
water - 1 gallon
sugar ( crushed ) - 1 pound
Boil the sugar with the water for some time before adding to the other
mixture; color with cochineal coloring.
MEAD
honey - 20 pounds
cider - 12 gallons
rum - 4 pints
brandy - 4 pints
red or white tarter - 6 ounces
bitter almonds - 2 drachms
cloves - 2 drachms
yeast - 1 pint
Dissolve the honey in the cider, ad the yeast and let it ferment.
when clear, add the yeast and let it ferment. When clear, add the
other ingredients, macerate three days, strain and bottle.
METHEGLIN
honey - 112 pounds
water - 24 gallons
Mix in a cask and stir daily until dissolved; then add:
yeast - 1 pint
hops - 1 pound
Boil the hops in a gallon of water, mix the whole, add as much more
water as will make in one barrel full. Ferment.
MULBERRY WINE
ripe berries - 10 gallons
apples - 10 gallons
sugar - 20 pounds
catechu - 8 ounces
red tarter - 8 ounces
Express the juice, put it into a cask, add the sugar, and ferment
with yeast if
necessary; then add all the other ingredients.
PORT WINE IMITATION
prepared cider - 35 gallons
red cape wine - 5 gallons
genuine port wine - 5 gallons
alcohol - 3 gallons
sugar - 15 pounds
tincture kino - 2 ounces
tartaric acid - 1 ounce
Put this first into a tight cask for one week, then draw off and
color with sugar coloring.
PORT WINE NO. TWO
prepared cider - 40 gallons
alcohol - 5 gallons
wild grapes - 10 quarts
rhatany bark ( bruised ) - 1 pound
loaf sugar - 13 - pounds
tincture kino - 4 ounces
Follow the instructions as given for blackberry wine as regards the
grapes, that is, subject them to pressure in a canvas bag, when the
juice is all pressed out, mix with the other ingredients and let
stand ten days, then draw off.
RASPBERRY WINE
spirits ( proof ) - 30 gallons
water - 5 gallons
sugar - 4 pounds
one pineapple sliced
raspberries - 40 quarts
tincture kino - 2 ounces
yeast - 1/2 pint tartaric acid - 2 ounces
Let this stand in a warm place until fermentation takes place, then
draw off and fine it.
RASPBERRY WINE
Put four gallons of ripe raspberries into a stone jar, and mash them
with a round stick. Take four gallons of soft water ( measured after
it has been boiled for one hour ) and strain it warm over the
raspberries. Stir it well and let stand twelve hours. Then strain it
through a bag, and to every gallon of liquor put three pounds of loaf
sugar. Set it over a clear fire and boil and skim it till the scum
ceases to rise. When it is cold bottle it. Open the bottles every day
for a fortnight, closing them in a few minutes. Then seal the corks
and lay the bottles on their sides in sawdust which
must not be from pine wood.
STRAWBERRY WINE
Three quarts of strawberries, mashed and strained. To the juice (
there should be about a quart, if the berries are ripe and fresh )
add one quart of water, one pound of sugar. Stir up well and ferment
in a clean sweet cask, leaving the bung out. When the working
subsides, close tightly, or rack off into bottles. This is said by
those who have tasted it, to be very good.
TO PRESERVE CIDER
The following recipe for preserving cider was tested by a friend, and
found to be all that is claimed for it: When the cider in the barrel
is in a lively fermentation, add as much white sugar as will be equal
to one-quarter or three-quarters of a pound to each gallon of cider
(according as the apples are sweet or sour.) Let the fermentation
proceed until the liquid has the taste to suite, then add a quarter of
an ounce of sulphite (not sulphate) of lime to each gallon of cider;
shake well; let it stand three days, and bottle for use. The sulphite
should first be dissolved in a quart or so of cider before introducing
it into the barrel or carboy of cider.
You could have just visited the web page and found this too you know.
There is other historic info in the free books too if you just get off
your horse and take time to read.
This is just the tip of the iceberg of all the antique recipes I was
going to put on the page, but now, forget and I mean forget it!
K. Marie Mennie
Antique Books (mk9...@navix.net) spewed:
: information. These old time recipes are placed here for historical
: information.
See, the sane participants in this newsgroup do this sort of thing without
trying to push a product along with it.
A few unsolicited, poorly formatted recipes,
: tincture of kino - 1/2 drahm
^^^^^
complete with the spelling errors that usually riddle your posts, are not
going to endear you to anybody.
: You could have just visited the web page and found this too you know.
As I've pointed out, the two `free books' you have are so appallingly put
up on the web as to be nearly useless.
: This is just the tip of the iceberg of all the antique recipes I was
: going to put on the page, but now, forget and I mean forget it!
Good! Thanks for playing; collect your free dram/drachm of netiquette on
the way out.
--
Disclaimer: Not actually an American. See alt.fan.kia-mennie for details.
Antique Books
On 27 Dec 1996 23:34:24 GMT, k...@cognac.unplug.org (K. Marie Mennie)
wrote:
>Antique Books (mk9...@navix.net) spewed:
>: information. These old time recipes are placed here for historical
>: information.
>
>See, the sane participants in this newsgroup do this sort of thing without
>trying to push a product along with it.
>
>A few unsolicited, poorly formatted recipes,
>
>: tincture of kino - 1/2 drahm
> ^^^^^
>complete with the spelling errors that usually riddle your posts, are not
>going to endear you to anybody.
>
>: You could have just visited the web page and found this too you know.
>
>As I've pointed out, the two `free books' you have are so appallingly put
>up on the web as to be nearly useless.
>
>: This is just the tip of the iceberg of all the antique recipes I was
>: going to put on the page, but now, forget and I mean forget it!
>
>Good! Thanks for playing; collect your free dram/drachm of netiquette on
>the way out.
>
>--
>Disclaimer: Not actually an American. See alt.fan.kia-mennie for details.
No matter what you are going to run it down. Congradulatins, you have
prevented information for others.
I am not going to post info from the 1600, 1700, 1800's etc., for you
to appreciate this way, running it down. Sure my web page is in
construction, it is only a month old.
Did you stop to think that the web page can be improved with the
thousands of dollars of antique books I have collected since the
sixties. No, just thinking of yourselves first, not this group.
Now it is up to you people that condem this newsgroup more and make up
the difference with your knowledge. So far it has been a terrible job
with the tid bits of incorrect or lack of information. Talking out of
your ........
Sincerely;
Margie
Http://www.alice.net/rarebooks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The tail of the cat is stepped on, the other end yells.
Bernard Jensen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
.
Greg Lindahl
In article <32c6541e...@news.navix.net>,
Antique Books <Margie Krick> wrote:
>You could have just visited the web page and found this too you know.
>There is other historic info in the free books too if you just get off
>your horse and take time to read.
I visited your web page when you made your initial offer of "free
antique books". None of the 2 books you offer for freee were antique.
But that's OK, you can go ahead and insult anyone who points out the
obvious to you; it's bad for your business, but you don't seem to care
if you drag your own name in the mud. I'm sure there are plenty of
reputable, ethical vendors of similar information.
-- g
Antique Books
>Antique Books (mk9...@navix.net) spewed:
>: information. These old time recipes are placed here for historical
>: information.
>
>See, the sane participants in this newsgroup do this sort of thing without
>trying to push a product along with it.
>
>A few unsolicited, poorly formatted recipes,
>
>: tincture of kino - 1/2 drahm
> ^^^^^
>complete with the spelling errors that usually riddle your posts, are not
>going to endear you to anybody.
>
>: You could have just visited the web page and found this too you know.
>
>As I've pointed out, the two `free books' you have are so appallingly put
>up on the web as to be nearly useless.
>
>: This is just the tip of the iceberg of all the antique recipes I was
>: going to put on the page, but now, forget and I mean forget it!
>
>Good! Thanks for playing; collect your free dram/drachm of netiquette on
>the way out.
>
>--
>Disclaimer: Not actually an American. See alt.fan.kia-mennie for details.
No matter what you are going to run it down. Congradulatins, you have
prevented information for others.
I am not going to post info from the 1600, 1700, 1800's etc., for you
to appreciate this way, running it down. Sure my web page is in
construction, it is only a month old.
Did you stop to think that the web page can be improved with the
thousands of dollars of antique books I have collected since the
sixties. No, just thinking of yourselves first, not this group.
Now it is up to you people that condem this newsgroup more and make up
the difference with your knowledge. So far it has been a terrible job
with the tid bits of incorrect or lack of information. Talking out of
your ........
Sincerely;
Margie
Http://www.alice.net/rarebooks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The tail of the cat is stepped on, the other end yells.
Bernard Jensen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
.
Greg Lindahl
>You could have just visited the web page and found this too you know.
>There is other historic info in the free books too if you just get off
>your horse and take time to read.
I visited your web page when you made your initial offer of "free