Hi Does anyone have a traditional recipe for apple turnover, otherwise known as apple crowdy? thanks Caroline Western Australia -- I use Archive CD Books to help with my research http://www.archivecdbooks.org

To remember those who were killed on our behalf, please see http://www.victoriacross.org.uk/dorset.htm Soldiers buried in Dorset graveyards. Viv vivpritchard@ntlworld.com Rugby, England DYSTONIA SOCIETY M00226 www.dystonia.org.uk SDFHS 9551 U Looking for LANE, Holnest 1729+/-, Hermitage 1765+/-, Leigh 1808+, Longfleet 1881+/-, Kinson 1884+, all in Dorset --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.699 / Virus Database: 456 - Release Date: 04/06/2004

> Does anybody have any recipes for Hedgehog? Before I suffer a torrent of abuse from Hedgehog lovers I do not intend to try out these recipes (not unless they sound exceptionally good!) In particular I would like to here of any Romani recipes. I have two so far (baking in clay and shaving and then roasting over a fire). Gary Chaffey The baking in clay is supposed to pull all the spines out when the hedgehog is cooked. And remove their fleas! Never tried it, so this is just hearsay, but they're supposed to be delicious. Happy cooking, but first capture, and then kill your hedgehog! Viv vivpritchard@ntlworld.com DYSTONIA SOCIETY M00226 www.dystonia.org.uk SDFHS 9551 U Looking for LANE, Holnest 1729+/-, Hermitage 1765+/-, Leigh 1808+, Longfleet 1881+/-, Kinson 1884+, all in Dorset *Otto Albert HEINRICH, b Bath 1892, d Wells 1922* --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.698 / Virus Database: 455 - Release Date: 02/06/2004

The thread about Samphire has spurred me to ask this. Does anybody have any recipes for Hedgehog? Before I suffer a torrent of abuse from Hedgehog lovers I do not intend to try out these recipes (not unless they sound exceptionally good!) In particular I would like to here of any Romani recipes. I have two so far (baking in clay and shaving and then roasting over a fire). Regards Gary Chaffey (An animal lover---honest) --------------------------------- Yahoo! Messenger - Communicate instantly..."Ping" your friends today! Download Messenger Now

Samphire is also available in Wareham on Saturdays from the fish stall in North Street Ros -----Original Message----- From: Davy Cannon [mailto:davy.cannon1@btinternet.com] Sent: 03 June 2004 17:03 To: ENG-DORSET-LIFE-L@rootsweb.com Subject: [DOR-LIFE] Samphire! Hello list, Some time ago (August 2001, to be precise) there was a popular thread on Dorset recipes and tradtional morsels. This thread developed into - amongst others - a thread on the seaside plant of samphire, or sea fennel. Well, today I bought some!! It was on sale at a fishmonger's stall in the street in Dorchester, though the samphire itself was apparently picked in France. So, for those of you who are local enough, the news is...... Samphire is available in Dorchester, and from the fishmonger's other shop, which is on the Cobb at Lyme Regis. Hurry, though...... the season will last another six weeks at most. Now, where did I put that recipe....? :-)) All the best, Davy Cannon Dorchester, Dorset ==== ENG-DORSET-LIFE Mailing List ==== This site is all about the Fanily Record Centre in London where you can look census returns, some registers and the GRO indexes: http://www.pro.gov.uk/about/frc/ ============================== Gain access to over two billion names including the new Immigration Collection with an Ancestry.com free trial. Click to learn more. http://www.ancestry.com/rd/redir.asp?targetid=4930&sourceid=1237

Hi, Did the fishmonger say where he got it from? Samphire grows in North Norfolk, England and can be picked by anyone who cares to take a walk along the coast e.g. at Blakney. Then comes the job of cleaning it and pickling it. It is very good with Cromer or Sheringham crabs! Bernard (a Norfolkman with roots in Dorset as well) > Dorset recipes and tradtional morsels. > a thread on the seaside plant of samphire, or sea fennel. > Well, today I bought some!! It was on sale at a fishmonger's stall in the > street in Dorchester, though the samphire itself was apparently picked in > France. So, for those of you who are local enough, the news is...... > Samphire is available in Dorchester, and from the fishmonger's other shop, > which is on the Cobb at Lyme Regis. ...... the season will last another six weeks at most.

Hello list, Some time ago (August 2001, to be precise) there was a popular thread on Dorset recipes and tradtional morsels. This thread developed into - amongst others - a thread on the seaside plant of samphire, or sea fennel. Well, today I bought some!! It was on sale at a fishmonger's stall in the street in Dorchester, though the samphire itself was apparently picked in France. So, for those of you who are local enough, the news is...... Samphire is available in Dorchester, and from the fishmonger's other shop, which is on the Cobb at Lyme Regis. Hurry, though...... the season will last another six weeks at most. Now, where did I put that recipe....? :-)) All the best, Davy Cannon Dorchester, Dorset

Gary-- Hedgehogs would probably be delicious, if peeled. (Which is more than I could say about my cat!) However, if I have to shave before cooking the little beasts, then forget it. Jim Polson Vancouver > The thread about Samphire has spurred me to ask this. > Does anybody have any recipes for Hedgehog? > Before I suffer a torrent of abuse from Hedgehog lovers I do not intend to try out these recipes (not unless they sound exceptionally good!) > In particular I would like to here of any Romani recipes. I have two so far (baking in clay and shaving and then roasting over a fire). > Regards > Gary Chaffey > (An animal lover---honest) > > > --------------------------------- > Yahoo! Messenger - Communicate instantly..."Ping" your friends today! Download Messenger Now > > > ==== ENG-DORSET-LIFE Mailing List ==== > For old maps, see the Landmark Map site > http://www.old-maps.co.uk/ > > ============================== > Gain access to over two billion names including the new Immigration > Collection with an Ancestry.com free trial. Click to learn more. > http://www.ancestry.com/rd/redir.asp?targetid=4930&sourceid=1237 >

> Helen's message about the Dorset regiment and D day has prompted me to ask about earlier records of the regiment. I have recently come across the records for John Thomas STEELE my great grandmother's brother amongst the WO 97 records at Kew. When he joined the King's Royal Rifles in 1892 aged 23, he said that he had previously been in the 3 Battalion of the Dorset Regiment but had bought himself out. Would there be any locally held records of his time in the Dorset Regiment as I can't see anything obvious in the PRO catalogue? If so where would they be held? Maureen For WW1 queries, try the Great War Forum at http://1914-1918.org/forum/index.php?s=afd73a735dcf3b5078fcd792b07f1a23&act= idx There are some very helpful people there! Viv looking for Otto Albert HEINRICH, b Bath 1892, d Somerset County Asylum 1922 --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.693 / Virus Database: 454 - Release Date: 31/05/2004

Helen kindly let the list know > For those UK subscribers with ancestors or relatives who fought in the > Dorset Regiment in WW2, there is a D Day Dorset Regiment Time Team Special > on Channel 4, 9pm on Monday 31st May > > For those of us who lived in Wales and receive S4C rather than C4, the > programme is being broadcast at 10 30pm on Thursday 3rd June. - We often get things a bit later but better late than never :-) Regards Maureen Bowler Caerphilly, South Wales <Mmbowler1@aol.com

Helen's message about the Dorset regiment and D day has prompted me to ask about earlier records of the regiment. I have recently come across the records for John Thomas STEELE my great grandmother's brother amongst the WO 97 records at Kew. When he joined the King's Royal Rifles in 1892 aged 23, he said that he had previously been in the 3 Battalion of the Dorset Regiment but had bought himself out. Would there be any locally held records of his time in the Dorset Regiment as I can't see anything obvious in the PRO catalogue? If so where would they be held? Any help would be greatly appreciated. Regards Maureen Bowler Caerphilly, South Wales <Mmbowler1@aol.com

For those UK subscribers with ancestors or relatives who fought in the Dorset Regiment in WW2, there is a D Day Dorset Regiment Time Team Special on Channel 4, 9pm on Monday 31st May. I know that a lot of you are researching Dorset Regiment ancestry. This programme follows the steps of the Dorset Regiment on June 6th 1944 and has an archeological dig in the marshes where they fought, just a little in land from the beaches. Their expert for the day is Major Tim Saunders MBE, currently serving with the Devon and Dorset Regiment and the author of several books on D Day and on the Dorset Regiment. Some of you may know him from the recent D Day event held by the West Dorset branch of Somerset and Dorset FHS. If you had a Father, Grandfather, or other family member fighting for the Dorsets on D Day, do watch this as it will give you important information on the conditions under which they fought. Not linear family tree type family history, but interesting background material which will help you understand more about people's lives and careers. Research into the aspects of family history is extremely popular at the moment - which is why some of you are facing long delays in obtaining service records from Kentigern House. Please note - if you have the current Radio Times, they give the Regiment under the spotlight as being 'The Green Howards'. This is wrong - it is most definitely the Dorsets! Helen Helen Jones, Weymouth, Dorset helen@melcombe.freeserve.co.uk http://www.melcombe.freeserve.co.uk

Hi Debby, A damned fine question, in my opinion! Such considerations fascinate me, so I looked it up on the Online Etymology Dictionary (http://www.etymonline.com/ - worth bookmarking), and you were right! :-)) "A call to drink to someone's health," perhaps mid-17c., but first attested 1700, originally referring to the beautiful or popular woman whose health is proposed and drunk, from the use of spiced toast to flavor drink, the lady regarded as figuratively adding piquancy to the wine in which her health was drunk." Davy Cannon Dorchester, Dorset > Something occurred to me while reading this - is this the origin of > "toasting" as in,raising your glass? > > Debby - who knows nothing about this subject > > > > I remember when my parents made country wines at home, you mixed the > fruit, > > water and sugar together in a large bowl, and then added the yeast on a > piece > > of toast. When fermentation had taken place, the wine was then bottled. > > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.679 / Virus Database: 441 - Release Date: 07/05/2004 > > > ==== ENG-DORSET-LIFE Mailing List ==== > To unsubscribe from ENG-DORSET-LIFE Digest mode send a message to > ENG-DORSET-LIFE-D-REQUEST@rootsweb.com with just the word unsubscribe in the subject line and message body. > > ============================== > Gain access to over two billion names including the new Immigration > Collection with an Ancestry.com free trial. Click to learn more. > http://www.ancestry.com/rd/redir.asp?targetid=4930&sourceid=1237

Something occurred to me while reading this - is this the origin of "toasting" as in,raising your glass? Debby - who knows nothing about this subject > I remember when my parents made country wines at home, you mixed the fruit, > water and sugar together in a large bowl, and then added the yeast on a piece > of toast. When fermentation had taken place, the wine was then bottled. --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.679 / Virus Database: 441 - Release Date: 07/05/2004

Hi, The recipe Judith found sounds fairly potent already before the toast and yeast were added to boast the alcohol content and to give it a bit of fizz! As for <<Apart from the fact that I don't fully understand where the toast goes, I > > can't stand soggy toast!>> I remember when my parents made country wines at home, you mixed the fruit, water and sugar together in a large bowl, and then added the yeast on a piece of toast. When fermentation had taken place, the wine was then bottled. The yeast was usually baker's yeast not of your fancy wine yeast but I don't know why it was places on the toast rather than just mixed in with the other ingredients. Perhaps there is somebody out there who might know Regards Maureen Bowler Caerphilly, South Wales <Mmbowler1@aol.com

After looking up 'Wassail Bowl' in Dorothy Hartley's 'Food in England' I also found the following on 'Dorset Moss': Irish Moss, or Dorset Moss (Chrondrus Crispus) Though now thought of as an Irish speciality, was called 'Dorset weed', and near Cerne Abbas I found it hung up in bags in cottages, where they used it medicinally. In Yorkshire it was made into blancmanges. The chemist knows it as Iberian moss. It is vegetable gelatine, and can be used instead of gelatine or isinglass. As it has iodine and other valuable salts it is rightly considered better than ordinary jelly for invalids. It is specially valuable for some gland troubles. Children with adenoids or sore throats were dosed with it hot at bedtime. It is gathered in April or May (realise that there is a season for plants in the sea as well as on the land), and when gathered it is light brown; or sometimes you can gather it, already bleached, on the shore. Wash it well in running brook water, and spread it out to dry on the grass. If the wind blows you must pack it down under a fish-net so that it does not get blown away. Keep pouring buckets of fresh water over it, or if it rains, that is very good. When bleached a creamy white, trim off rough places, stalks, etc. (you can see to do this better when it is white than when it is brown). Give it a final wash, dry thoroughly, until it is really crisp, and then store it in bags hung up in a dry place. Note: Properly prepared, it will keep indefinitely, but if you have not got the salt out, like all salt things, it will pick up the damp. Regards - Judith Gibbons Coventry, UK

I found this section on 'Wassail Bowl' in Dorothy Hartley's seminal book 'Food in England'. "Wassail bowl varies with every household. The following is the recipe of 1722 of Sir Watkin Williams Wynne. Take 1 lb of brown sugar, 1 pint of hot beer, a grated nutmeg, and a large lump of preserved ginger root cut up. Add 4 glasses of sherry, and stir well. When cold, dilute with 5 pints of cold beer, spread suspension of yeast on to hot slices of toasted brown bread, and let it stand covered for several hours. Bottle off and seal down, and in a few days it should be bursting the corks, when it should be poured out into the wassail bowl, and served with hot, roasted apples floated in it. Note: A 'wassail bowl' is NOT a 'punch bowl'." Apart from the fact that I don't fully understand where the toast goes, I can't stand soggy toast! Regards - Judith Gibbons Coventry, UK

Sounds more like a Somerset one to me!!!! Wassailing is still carried on today in many parts of Somerset, particularly around the Taunton/Minehead area. Regards Pat W Bruton Somerset Researching Somerset -BEALE-KEEN-BRISTER-WILLIAMS-STOCK-HAWKEY -HAWKINS-BATSON Dorset - KEECH-DUNHAM-ACKERMAN-IRONSIDE-LEA-WALLIS-HOUNSELL-SAINT-RUSSELL-WOODSFO RD Durham - WARDELL-CHAPMAN-METHLEY Yorkshire - JEFFREY-DOBSON-DOYLE-MAUGHAN-CLIFFORD-BARKER-WADE-SWALE-ENGLAND-BECK-WAR DMAN-CARMALT -----Original Message----- From: Geoff [mailto:geoffrey.everest@free.fr] Sent: 08 May 2004 08:49 To: ENG-DORSET-LIFE-L@rootsweb.com Subject: Re: [DOR-LIFE] Re - Wassailing and other Dorset customs With the apples and cider your recipe seems more Dorset than the one I came up with..... "Put into a bowl half a pound of Lisbon sugar; pour on it a pint of warm beer; grate into it a nutmeg and some ginger; add four glasses of sherry and five additionalk pints of beer; stir it well; sweeten it to your taste. Let it stand covered up for two or three hours; then put into it three or four slices of bread cut thin and toasted brown, and it is fit for use. A couple of slices of lemon may be introduced. Bottle the liquor, and in a few days it may be drunk in a state of effervescence." The Year Book of Daily Recreations by William Hone (1832). It sounds more like a time-bomb than a drink, and the'state of effervescence' probably applies to the person brave enough to try it, rather than liquor itself! Geoff ==== ENG-DORSET-LIFE Mailing List ==== This site is all about the Fanily Record Centre in London where you can look census returns, some registers and the GRO indexes: http://www.pro.gov.uk/about/frc/ ============================== Gain access to over two billion names including the new Immigration Collection with an Ancestry.com free trial. Click to learn more. http://www.ancestry.com/rd/redir.asp?targetid=4930&sourceid=1237

With the apples and cider your recipe seems more Dorset than the one I came up with..... "Put into a bowl half a pound of Lisbon sugar; pour on it a pint of warm beer; grate into it a nutmeg and some ginger; add four glasses of sherry and five additionalk pints of beer; stir it well; sweeten it to your taste. Let it stand covered up for two or three hours; then put into it three or four slices of bread cut thin and toasted brown, and it is fit for use. A couple of slices of lemon may be introduced. Bottle the liquor, and in a few days it may be drunk in a state of effervescence." The Year Book of Daily Recreations by William Hone (1832). It sounds more like a time-bomb than a drink, and the'state of effervescence' probably applies to the person brave enough to try it, rather than liquor itself! Geoff

I did a trawl of the web and came up with the following (apparently traditional) recipes for the wassailing drink. I also learned that the drink was called "lamb's wool" because of the frothy appearance of the apple pulp (and cream if used). Recipe One: 1 gallon apple cider 12 small apples (crab apples or lady apples) 1/2 cup sugar, if cider is tart 1/8 teaspoon ground nutmeg 2 cups heavy whipping cream 1/4 teaspoon powdered cinnamon 1/2 teaspoon powdered ginger or two teaspoons fresh grated ginger 2 tablespoons brown sugar Pierce the apples and bake them in a hot oven until they split. In a large enameled pot, slowly heat 3/4 of the cider, until warm but not boiling. In another enameled pot, pour remaining cider and add the apple, sugar, nutmeg, cinnamon, and ginger and bring to a boil. Combine the two liquids and pour into a heat proof bowl. Whip the cream and brown sugar until it peaks. Spoon the cream onto the wassail, or add the cream to each tankard as it is served. Recipe Two: 6 cooking apples, 2 pints of ale, 3-6 tbs caster sugar and ½ tsp each of ginger and nutmeg. Place the apples in a dish with a little water and bake in a low oven until they are moist and soft. Cut us the apples and place in a large mixing bowl. Heat the ale gently in a saucepan and pour this hot all over the apples. Add the sugar and spices to taste. Leave this in a warm place for 30 minutes. Then strain all this through a sieve back into the saucepan and gently reheat. Serve, being careful to place a spoon into any glasses before pouring in the hot liquid. Alternatively, you can use the above method using 3 quarts of brown ale, 1½ pints of white wine, ½ grated nutmeg. 1 tsp of ginger, 1 cinnamon stick, 4 baked apples and brown sugar. Waes hael....!! Davy Cannon Dorchester, Dorset