American Cookery

American Cookery
The Art of Dressing Viands, Fish, Poultry, and Vegetables

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American Cookery by Amelia Simmons

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1796

Pages:

55

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12,997

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American Cookery
The Art of Dressing Viands, Fish, Poultry, and Vegetables

By

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Book Excerpt

wet with the juices--but if cut above ground, and just as the dew is going off, the sun will either reduce the juice, or send it back to nourish the root--its an excellent vegetable.

_Parsley_, of the three kinds, the thickest and branchiest is the best, is sown among onions, or in a bed by itself, may be dryed for winter use; tho' a method which I have experienced, is much better--In September I dig my roots, procure an old thin stave dry cask, bore holes an inch diameter in every stave, 6 inches asunder round the cask, and up to the top--take first a half bushel of rich garden mold and put into the cask, then run the roots through the staves, leaving the branches outside, press the earth tight about the root within, and thus continue on thro' the respective stories, till the cask is full; it being filled, run an iron bar thro' the center of the dirt in the cask and fill with water, let stand on the south and east side of a building till frosty night, then remove it, (by slinging a rope round the cask) in

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FEATURED AUTHOR - Patricia Barletta is an award-winning author of historical and paranormal romance fiction. After a fulfilling career teaching English Literature in high school, she decided to go back to school and obtained a Master of Fine Arts in Creative Writing at Stonecoast (University of Southern Maine). When she’s not at a yoga class doing her best downward dog, Patricia is usually tending her hydrangeas or hosting a brunch for her writing group. Patricia loves to travel and often finds the inspiration… Read more