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                <text>The Huntroyd Receipts. Folio 2</text>
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                <text>The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory.</text>
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                <text>This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort.&lt;br /&gt;&lt;br /&gt;The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one.&lt;br /&gt;&lt;br /&gt;The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet.&lt;br /&gt;&lt;br /&gt;The page edges are cleaner where they may have been exposed. That seems a good reason enough.&lt;br /&gt;&lt;br /&gt;With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. &lt;br /&gt;&lt;br /&gt;We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. &lt;br /&gt;&lt;br /&gt;We will begin with gravy and end up with rheumatism, so enjoy the journey.</text>
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                <text>Gillespie family</text>
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                <text>1782 to 1808</text>
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                <text>Charlotte Starkie</text>
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                <text>Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence.</text>
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            <text>&lt;em&gt;Continued from F2P14V&lt;/em&gt;&lt;br /&gt;vinegar, four corns of white pepper shake a little flour over them put all three into a silver saucepan let all stew gently about an hour then put in three quarters of a pound of Butter- Boil the Carp &amp;amp; drain them well put sippets about the dish- Pour the sauce over them&lt;br /&gt;&lt;br /&gt;&lt;center&gt;To Stew Indiff*&lt;/center&gt;Take the green leaves off, wash it clean let it be wip’d dry, then put a lump of Butter in your saucepan, it must be brown but take care it be not burnt- then put in your Indiff with a little gravy, let it stew till enough, season it with pepper &amp;amp; Salt it to your taste thicken it with flour &amp;amp; butter &amp;amp; serve it up -&lt;br /&gt;&lt;br /&gt;&lt;center&gt;Green Gooseberry Wine&lt;/center&gt;To every Pound of Gooseberrys when picked and bruised put one Quart of Water- let it stand 3 days, stirring it every day, strain it from the pulp &amp;amp; seeds, &amp;amp; and to every gallon of liquor put 3lbs of loaf sugar, when dissolved barrel it and in 6 months plug it, &amp;amp; if the sweetness is gone off bottle it. When you barrel it put in a little Isinglass &amp;amp; to each&lt;br /&gt;&lt;em googl="true"&gt;&lt;em googl="true"&gt;Continued on Folio 2. Page 16. Verso&lt;br /&gt;&lt;br /&gt;&lt;/em&gt;*This was a puzzle that seemed to make no sense. It may be that the writer was using phonetic sounds and the receipt was dictated to her. Inspiration has to take priority over the spelling, even if the word is easily transcribed, and so the editor thinks the correct word is Endive or Chicory. Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar, bitter, leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called common chicory). &lt;/em&gt;</text>
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              <text>Folio 2. Page 15. Recto</text>
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              <text>Recipe To Stew Indiff* and make Green Gooseberry Wine.</text>
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              <text>&lt;em googl="true"&gt;Continued from Folio 2. Page 14. Verso.&lt;/em&gt;&lt;br /&gt;vinegar, four corns of white pepper shake &lt;br /&gt;a little flour over them put all these&lt;br /&gt;into a silver saucepan let all stew gen-&lt;br /&gt;-tly about an hour then put in three&lt;br /&gt;quarters of a pound of Butter- Boil the Carp &lt;br /&gt;&amp;amp; drain them well put sippets&lt;br /&gt;about the dish- Pour the sauce over them-&lt;br /&gt;&lt;br /&gt;To Stew Indiff&lt;br /&gt;Take the green leaves off, wash it clean&lt;br /&gt;let it be wip&lt;em&gt;e’&lt;/em&gt;d dry, then put a lump&lt;br /&gt;of Butter in your saucepan, it must&lt;br /&gt;be brown but take care it be not burnt-&lt;br /&gt;then put in your Indiff with a little&lt;br /&gt;gravy, let it stew till enough, season &lt;br /&gt;it with pepper &amp;amp; Salt it to your taste&lt;br /&gt;thicken it with flour &amp;amp; butter &amp;amp; serve&lt;br /&gt;it up -&lt;br /&gt;&lt;br /&gt;Green Gooseberry Wine&lt;br /&gt;To every Pound of Gooseberrys when picked&lt;br /&gt;and bruised put one Quart&lt;br /&gt;of Water- let it stand 3 days, stirring&lt;br /&gt;it every day, strain it from the pulp &amp;amp;&lt;br /&gt;seeds, &amp;amp; and to every gallon of liquor put 3lbs&lt;br /&gt;of loaf sugar when dissolved barrel it &amp;amp;&lt;br /&gt;in 6 months plug it, &amp;amp; if the sweetness&lt;br /&gt;is gone off bottle it. When you barrel&lt;br /&gt;it put in a little Isinglass &amp;amp; to each&lt;br /&gt;&lt;em googl="true"&gt;Continued on Folio 2. Page 16. Verso&lt;/em&gt;</text>
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              <text>F2P14V</text>
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