From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
Wednesday, November 29, 2017
La Maison Rustique - The Potherbs - Borage and Bugloss
Thursday, October 12, 2017
La Maison Rustique - The Potherbs - Orach and Spinach
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
Orach and Spinach
Orach (in Latin called Atriplex), both white, red, and green, come naturally to ground manured with horse’s dung, or where it was pitched, and will become as red as a pear in a place that is over rich or manured. If not they are sown in February, March, and April, and are to be sown liberally, but not thick, and watered often. Don’t seed in December for harvesting in winter. They do not wish to be transplanted in any way, but weeded often, and watered and manured with good dung. Crop them often with an iron instrument so they don’t convert all their energy into leaves. On the turn when their seed is spread on the earth, they must be immediately covered with soil and sown as quickly as possible, so that they may become more beautiful, and in less than a fortnight they are ready to eat. The Italians make a sort of tart from orach. They finely mince the leaves, mix it with cheese, fresh butter, and egg yolks, then put it into a crust and bake in the oven.
Spinach are said to be of two kinds, one male and the other female. The female does not bear any seed. Both are sown in August, September, and October for Lent, and in December, January, and February for summer. They endure the importunity of the weather enough, such as frosts, cold, and snow. They grow in all soil provided it is well tilled and somewhat damp. In order for it to become beautiful and sprout well, it should be watered in the evenings, covered with stubble or whips, and weeded as required. Sometimes when mown it becomes more beautiful. And whoever wishes them to last a long time, it is necessary to cut half the stem at one time and the other half at the other time. Similarly, whoever wants them to grow without being sown every year must sow well nourished seed the first year, for in subsequent years they will return without being sown. How much seed they produce in the second year will be somewhat reduced. To protect them from frost they must be covered with walnut leaves before they fall in a jumble in any way.
The Parisians know enough how useful spinach is for food during Lent, and how it is expertly made into various dishes for their banquets. Now they are fried with butter and verjuice. Now they are stewed with butter over a little fire in earthen pots. Now they are made into pies and cooked in many other ways. The use of spinach is good for those who have voice or breathing that is hindered, or have frequent coughing, especially if in the morning they drink a broth of spinach cooked with fresh butter, or sweet almond oil. It loosens the stomach. Their juices are good for the stings of scorpions and spiders, either drunk or applied externally.
Tuesday, August 8, 2017
La Maison Rustique - The Potherbs - Beets
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
Beets
White, black, and red poirre, which are otherwise called beets and “Jottes des Tourangeois”, or “Romans des Picards”, are sown in Lent and all other times, especially from December to March, and in August, to always have old and new, and to collect seeds which last for three years. For this purpose it is necessary to replant it with five leaves, and to put a little fresh manure at the roots, and then to loosen the ground around the roots, and clean it thoroughly with grass. It grows well, and returns again when it has been cut, if it is put in rich soil and fumigated well. It has in itself this admirable peculiarity, that it acquires its sole perfection in the third year of its sowing, for that reason I advise the gardener not to collect the seed from the beet to sow, except that brought by the beet in the third year, for this seed will bring fine beets.
If you want to choose beautiful beets, choose more white than black or red, for they are prettier and more tender. To have them very large and white, the roots must be covered in fresh cow manure and split their stalks. As is done with leeks, put a large stone on them, or a tile. If you want to have red beets, water them with the lees of red wine, or put them in a place where they get a lot of heat from the sun.
Beet leaves eaten in soup loosen the belly. The juice of beet leaves drawn through the nose purges the brain. The same juice rubbed on the head causes lice and nits to die. Beet roots cooked among the coals and eaten take away the bad smell of garlic that has been eaten. Beet roots crushed and cast into wine, and three hours later it is converted into vinegar.
Beets are sown in March, and do not need to be left in the soil for a long time if they are planted in well plowed land. They will return the following years without being sown, so it is difficult to reclaim the land from them, and they do not require weeding or pruning.
Beet leaves loosen the belly. The decoction of their boiled roots and leaves kills nits and lice. Their flesh cooked among the coals, or boiled, heals burns. The first boiling of beet leaves, with beef tallow and oil of tartar, removes all spots from clothes without any damage, but place them in warm water immediately after washing.
Thursday, August 3, 2017
La Maison Rustique - The Potherbs - Lettuce
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
Lettuce
Lettuce is sown close and thick like cabbage in moist soil, well fumigated, rich, clean, light, and easy to plow, but mainly in March because it does not suffer much from cold or heat. If, however, you wish to sow it in September or any other time, choose hot and arid places, and dress it with a lot of well-rotted manure. For all that, it will survive the winter and may last some time after being replanted. It is necessary to water it for two or three days if the weather is not wet and rainy. And in sowing it must be watered, for doubt that the heat of the hay doesn’t cast out the seed. It will sprout on the fifth day. When it has reached the height of four or five leaves, it is necessary to cull it by hand, never with a hook, to replant in rich soil, and spaced apart, and envelope the roots and the stem with cow, goat, or sheep manure. For they will be good for it, and water them on foot, but do not let them freeze or face too much heat.
Four kinds of lettuce are cultivated in France, not different from virtue, but by a more or less pleasant taste. They are known as Curled, Headed or Round, White or Common, and Small.
No one plants the Small lettuce anymore, nor the Common, but the large ones that are desired are curled and round, which are called Romaine, and have white seeds and are very large. For when replanted they become more beautiful and thick, and of sweeter flavor. Especially if its first stem is removed after replanting, because the first stem has too much milk, making it likely to turn bitter in the heat of the sun. If wide leaves are desired, when it begins to sprout, cut the stem in half and cover it with a clod of earth or a small tile. To make it beautiful and white, bind the top two days before it grows out of its bed, or replant it from one place to another, and put fine sand over it.
Round lettuce, leaved, and curled, which only grows slightly larger than the height of a palm, is done by baring the roots at the foot. After it has been replanted add some cow manure, cover the roots again, and water it. If it is too strong, divide the roots and cover it with an earthen pot, so that the crown is turned down. By this it will become bushy, headed, and white. If you wish to have beautiful leaves, bind the head two days before that, and cover them with soil up to the crown. This way they will become white and beautiful. Likewise the sand thrown over them makes them turn white.
If it is feared that it might not survive well due to the fault of the place or time, or might go to seed, pluck it up and transplant it elsewhere.
To make it smell good, sow it with lemon seed, or soak the seed in damask water or perfume for three whole days.
To make it mix with other salad herbs such as sorrel, rocket, and the like, all coming from the same root, put all the various seeds into well-turned sheep dung, and then plant it very deep, about eighteen fingers in the ground, and water it lightly but often, and take great care when it sprouts from the ground. The others, break three or four sheep or goat droppings and put the seeds into them, cover them with linen carefully shaped into the shape of a little sack, and plant them as above, with diligence as they sprout. Some gather the leaves of lettuce where they grow from the root, and in place of the harvested leaves put a seed of rocket, cress, sorrel, and the like, by this means it will sprout several diverse stalks.
Wednesday, July 26, 2017
Gen Con 2017 Schedule
SEM17121102 – Author Education: Medieval Cooking and Fantasy Foods
Have you designed a richly detailed fantasy setting for your game or story, only to have a gaping hole show up the first time a character needs to eat? What do you serve at a hero's feast? What does it take to cook that? Medieval food historian Daniel Myers compares the reality of cooking in medieval Europe to what is typically presented in fantasy books, movies, and games. Topics include common myths, medieval kitchen technology, realistic feasts, and rampant fruititarianism. 08/17/2017 (Thursday), 8:00 PM, Westin : Capitol I (94 tickets sold so far)
SEM17121113 – Author Education: Believable Fictional Languages
Fictional worlds often include their own languages, but creating an entire language can be a daunting task. Learn tips for word generation, common pitfalls, and how to steal from the real world. 08/18/2017 (Friday), 8:00 PM, Westin : Capitol I (62 tickets sold so far)
I'm also on one of the Symposium panels. I love doing these - the exchange of ideas and viewpoints always charges up my creativity.
SEM17121187 – Worldbuilding: The Impact of Cataclysms, Disasters, and the Apocalypse What happens to a world and its people when cataclysm strikes? Learn how to use disasters to make a more interesting new world. Featuring Lucy A. Snyder, Maxwell Alexander Drake, Daniel "Doc" Myers. 08/17/2017 (Thursday), 5:00 PM, Westin : Caucus (sold out)
Thursday, July 20, 2017
La Maison Rustique - The Potherbs - Cabbage (part 2)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
Cabbage (part 2)
All manner of cabbages can be planted in all seasons as long as it’s not too cold or too hot. When you plant them, cut them off of the root so it is not planted upside down, or put them back in the ground and pull them so the top doesn’t grow excessive.
Some water them with salt water to make them more tender, and others sow saltpeter over the surface of the earth or finely sifted ashes to fend off caterpillars and other vermin. Above all cabbage must not be planted near the vineyard, nor grape vines near the cabbage, for there is such great enmity between these plants that the two in the same soil, each taking some growth from the other, are not so fruitful. Whether it be true, if one mixes with in the pot used for cabbage, the cabbage will not cook well afterwards, and it will corrupt its color In the same way, those who want to drink a great deal of wine without becoming drunk must beforehand eat raw cabbage, as is the custom of the Germans when they want to drink buckets full and be a part of those who drink best. Cabbage likewise should not be planted near oregano, rue, or sowbread [cyclamen], because when planted near these it does not profit at all and similarly transmits a part of its misfortune to its neighbor.
The careful gardener must never tolerate a rotten cabbage in his garden, nor water his herbs with water used to wash or boil cabbage, because both give a bad smell to other neighboring plants.
The good mistress will always have cabbages in her garden for the nourishment of her family, and which in time of necessity and disease she will use to help her people. For the first broth, chiefly of red cabbage with butter or oil and without salt, loosens the stomach, lessens the cough, and makes the voice better. If this broth is sprinkled with sugar it will be especially good for asthmatics and pulmonics, and even the juice of cabbage with sugar benefits these afflictions. Cabbage cooked with long pepper and eaten with its broth brings a lot of milk to nursing women. The juice or essence of good cabbage combats the poison from eating mushrooms. The mixture of cabbage cooked with almonds and mingled with clarified honey is singular for those who have shortness of breath to use in the form of a lozenge. In short, cabbage is useful to all things, such as which the Romans have done in the past, that after chasing the doctors out of Rome for a hundred and fifty years, they used no other medicine than cabbages for all diseases. Lye made with cabbage ashes is good for washing the head. The soaking of the breasts with a decoction of cabbage increases the milk of nursing women. Ashes of cabbage mixed with egg whites heals burns.
Also, a plaster made of cooked cabbage mixed with the lees of vinegar, two raw egg yolks, and a small amount of rose vinegar, all well beaten and incorporated together, is a sovereign remedy to instantly remove the pain of gout.
To thoroughly clean a pot that is all encrusted, such as one which is used for cooking flesh and boiling water, such as a cauldron, and iron pot, or tub and the like, which cannot always be sufficiently scoured, nothing is better than boiling cabbages.
Tuesday, July 18, 2017
La Maison Rustique - The Potherbs - Cabbage (part 1)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
Cabbage (part 1)
We shall first speak of cabbages, which are more common and more abundant than all other kinds of potherbs. All types of cabbages love clean land, fat and well plowed, not clayish or sandy. Also, they grow easily in all kinds of air, chiefly tempered; Yet they grow largest, most spread out, and more guarantied of vermin in cold places such as Germany than in hot places. And for this they are content more with the hillsides than with the plains, and in earth full of sticks and branches. They are better, much more pleasant, and healthier for the stomach in autumn, spring, and during great frosts than in summer. They require frequent dunging especially with the manure of an ass which is the best of them all, and to be covered with good soil, without watering, although watering makes them beautiful and verdant, but not pleasant in eating or healthy for the stomach. When they have six leaves they must be transplanted in good weather, either in winter or summer. To speak of it in particular, the common cabbage that is called long or green, it must be sown in the middle of August or September for those who want to have the leaves in Lent and winter. They are planted in October and replanted in December to take the leaves in winter, and planted from seed in June and July to make them thicker. As to other seasons of the year, it can also be done but not so conveniently.
Take good care that your seed is not too old, for it would be mature at three years of age. As they say, sow that cabbage and it will bring radishes or turnips. It will last six years in kind if well kept.
The headed cabbage, called white or apple, are seeded in beds and are replanted from foot to foot, well covered under soft, well-worked soil when they begin to sprout. They like the cold and cannot live in hot air, and must be covered in straw to make them form heads and turn white. Wrinkled cabbage, curled, and Romaine, which are of a more tender and delicate nature, are sown in March and are planted in the course of the year. They often require watering.
When you see that the leaf of the cabbage is pale or yellowed, it is a sign that water is needed, and cut away the leaves that are yellow and pierced, rotten, or dry, for they would cause them to die.
If you want to have cabbages which are of good and pleasant taste, cut away the first leaves, for those that regrow will have a better taste and a flavor that is more pleasant that the first.
The red cabbages grow naturally from an abundance of manure, or because they have been watered with the lees of wine, or have been planted in a place where they are often warmed by the heat and ardor of the sun.
Never take the top of Romaine, wrinkly, or other cabbage for your use, but always take the leaves from the top down.
Thursday, July 13, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (twenty-ninth and thirtieth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[twenty-ninth and thirtieth days of the moon]
Tuesday, July 11, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (twenty-seventh and twenty-eighth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[twenty-seventh and twenty-eighth days of the moon]
Thursday, July 6, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (twenty-fifth and twenty-sixth)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[twenty-fifth and twenty-sixth days of the moon]
Tuesday, May 9, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (twenty-third and twenty-fourth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[twenty-third and twenty-fourth days of the moon]
Thursday, May 4, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (twenty-first and twenty-second days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[twenty-first and twenty-second days of the moon]
Tuesday, May 2, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (nineteenth and twentieth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[nineteenth and twentieth day of the moon]
Thursday, April 27, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (seventeenth and eighteenth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[seventeenth and eighteenth day of the moon]
Thursday, April 20, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (fifteenth and sixteenth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[fifteenth and sixteenth day of the moon]
Tuesday, April 18, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (thirteenth and fourteenth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[thirteenth and fourteenth of the moon]
Thursday, April 13, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (eleventh and twelfth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[eleventh and twelfth days of the moon]
Wednesday, April 12, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (ninth and tenth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[ninth and tenth days of the moon]
Thursday, April 6, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (seventh and eighth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[seventh and eighth days of the moon]
Tuesday, April 4, 2017
La Maison Rustique - Knowledge of the Movements of the Moon and Sun (fifth and sixth days)
From: L'agriculture et maison rustique, Charles Estienne (Rouen, 1658).
the knowledge of the movements of the Moon and the Sun,
[fifth and sixth days of the moon]

