hist-brewing: gruit

[Cindy Renfrow]

<snip>
>
>Being a very careful sort, I would like to suggest that you proceed
>with caution when putting together gruit or any spices that are no longer
>commonly consumed.  Many herbs and spices can be toxic and there's a
>good reason things such as wormwood have become out of favour for brewers.


>Personally, I would check any recipe against the warnings in the appendix
>of "A Sip in Time" by our very own hist-brewing subscriber, Cindy Renfrow.

Thanks for the plug, Al!  :-)

>Cindy-- please post your website URL... I would have posted it, but seem to
>have lost the URL *again*!

My links page with the historic brewing info is at:
http://members.aol.com/renfrowcm/links.html

My page of gleanings from Gerard's Herbal of 1633 is at
http://members.aol.com/renfrowcm/gerardp1.html  He has some notes about
herbs used for brewing.

My new homepage is at http://www.thousandeggs.com

Regards,


Cindy Renfrow
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com -- please come visit my new web site!



-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com