https://huntroyd.co.uk/files/original/3/55/F2P11R.JPG cfe3a228ed2846c658945c6600eb5f8c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. 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. 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. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. 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. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>The Hampshire way of curing Bacon</center>To a large hog of 12 or 14 stone put ¼lb bag salt, ¼lb salt petre, 1lb coarse brown sugar, 1oz Sal prunel[l[, mix them well together then divide it and put half to each flitch rubbing it well in & it is to remain so one night- the next morning it must be rubb’d & cover’d with common salt about the thickness of a shilling, for a hog of this size it should not be less than 3 weeks in salt, the flitches should be chang’d every 2 or 3 days & where the salt falls off more must be put on, then dried in a chimney 3 weeks or a month - "Sal prunel" should be "Sal prunella" which is potassium nitrate. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 11. Recto Subject The topic of the resource Recipe for The Hampshire way of curing Bacon Publisher An entity responsible for making the resource available Gillespie Family Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource The Hampshire way of curing Bacon To a large hog of 12 or 14 stone put ¼ pound lb bag salt ¼ pound lb salt petre 1 pound lb coarse brown sugar, 1 ounce oz Sal prunella mix them well together then divide it and put half to each flitch rubbing it well in & it is to remain so one night- the next morning it must be rubbe’d & covere’d with common salt about the thickness of a shilling for a hog of this size it should not be less than 3 weeks in salt, the flitches should be change’d every 2 or 3 days & where the salt falls off more must be put on, then drye'd in a chimney 3 weeks or a month- Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document bacon brown sugar chimney common salt curing flitch Hampshire hog sal prunel salt petre