COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127547
rootfile
127547
Digital Image File Name
false
Source Call Number:
V.a.425
call_number
V.a.425
Source Call Number
false
Source Title:
Receipt book of Sarah Longe [manuscript].
cd_title
Receipt book of Sarah Longe [manuscript].
Source Title
false
Image Details:
Item 2 of 3: Main text, rebound separately by conservator.
special_instructions
Item 2 of 3: Main text, rebound separately by conservator.
Image Details
false
Source Creator:
Longe, Sarah, fl. 1610.
author
Longe, Sarah, fl. 1610.
Source Creator
false
Source Created or Published:
ca. 1610
imprint
ca. 1610
Source Created or Published
false
Physical Description:
page 78 (folio 42 verso) || page 79 (folio 43 recto)
page_numbers
page 78 (folio 42 verso) || page 79 (folio 43 recto)
Physical Description
false
Digital Image Type:
FSL collection
image_type
FSL collection
Digital Image Type
false
Hamnet Catalog Link:
hammet_catalog_link
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=230591
Hamnet Catalog Link
false
Transcription:
78
folio 43 recto
79
43
To make Vinegar
Take one pound of coarse brown sugar
to one Gallon of Water - put in a little
Yeast to make it work - when worked
cover it over with paper & let the
Cask stand in the sun - it will be fit
to vse in September if made in the spring.
White Currant wine
ffore quart of currant Iuice [Add ]One quart
of Water, & one pound of Lisbon sugar is
the proportion of ingredients -
squeze your ^currants well with the hands &
then pour the water that you intend
to put to the currant Iuice over
the pond of currant iust squesed
mix it well together - and then squeze
them ^over again [mixing them] them mix the
iuice. water & sugar well together
in a large tub stiring it well till
you think the sugar nearly dissolved
let it then be coverd, and stand 24 hours
[you will find it] to work - take off the head
folio 43 recto
79
43
To make Vinegar
Take one pound of coarse brown sugar
to one Gallon of Water - put in a little
Yeast to make it work - when worked
cover it over with paper & let the
Cask stand in the sun - it will be fit
to vse in September if made in the spring.
White Currant wine
ffore quart of currant Iuice [Add ]One quart
of Water, & one pound of Lisbon sugar is
the proportion of ingredients -
squeze your ^currants well with the hands &
then pour the water that you intend
to put to the currant Iuice over
the pond of currant iust squesed
mix it well together - and then squeze
them ^over again [mixing them] them mix the
iuice. water & sugar well together
in a large tub stiring it well till
you think the sugar nearly dissolved
let it then be coverd, and stand 24 hours
[you will find it] to work - take off the head
transcribed_information
78
folio 43 recto
79
43
To make Vinegar
Take one pound of coarse brown sugar
to one Gallon of Water - put in a little
Yeast to make it work - when worked
cover it over with paper & let the
Cask stand in the sun - it will be fit
to vse in September if made in the spring.
White Currant wine
ffore quart of currant Iuice [Add ]One quart
of Water, & one pound of Lisbon sugar is
the proportion of ingredients -
squeze your ^currants well with the hands &
then pour the water that you intend
to put to the currant Iuice over
the pond of currant iust squesed
mix it well together - and then squeze
them ^over again [mixing them] them mix the
iuice. water & sugar well together
in a large tub stiring it well till
you think the sugar nearly dissolved
let it then be coverd, and stand 24 hours
[you will find it] to work - take off the head
Transcription
false
Credit:
Transcriptions made by Shakespeare’s World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.