https://huntroyd.co.uk/files/original/3/65/F2P21R.JPG b7fcf66b6dc5075933d082435d09279e 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>To Pickle Pork</center>To a hog about 10 score A pound & half a pound of salt petre & half a bag of salt beat very fine & mix’d well together- the hog must be scaled, cut down the chine, cut off the legs and hands, bone it & cut the sides into square pieces that it may lay as close as possible in the tub. The day after is cut up is best to lay it in, rub the pieces well on all sides with salt petre & bag salt, & afterwards with common salt then a layer of pork a layer of salt & so on, it must be well pack’d & press’d down very close-<center> To salt a Ham</center>To every pound of meat 1pt of salt 10oz of salt petre beat very fine 3oz coarse sugar mixing them together making it scalding hot keeping it stirring all the time it is on the fire- then rub it into the hams hot then take the salt that drops off heat it a second time and cover the ham over with it with it scalding hot- they are to lay 3 Weeks rubbing in the salt & turning them every day That pig weighs 200 pounds or 90.7 kg. Chine is the backbone. The current cost to buy a hanging or carcass weight of pork is about £730, that is after the pig is killed and eviscerated , head removed as well as the blood, and it is dried by hanging for a couple of weeks. By then it has lost about 30% of the live weight. The salt might be a half of a hundredweight sack or 56 pounds but this by no means appears to be a standard and may depend on how much the wholesaler thinks he can steal off his customers. Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document 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 21. Recto Subject The topic of the resource Recipe to Pickle Pork and Salt Ham. <img src=" https://huntroyd.co.uk/files/original/porkpicle.jpg" alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="500" height="any" /> Description An account of the resource To Pickle Pork To a hog about 10 score A pound & half a pound of salt petre & half a bag of salt beat very fine & mixe’d well together- the hog must be scalded, cut down the chine cut off the legs and hands, bone it & cut the sides into square pieces that it may lay as close as possible in the tub The day after is cut up is best to lay it in, rub the pieces well on ┌all ┐[both] sides with salt petre & bag salt, & afterwards with common salt then a layer of Pork a layer of salt & so on, it must be well packe’d & presse’d down very close- To salt a Ham To every pound of meat 1 pint of salt 1 ounce oz of salt petre beat very fine 3 ounces oz coarse sugar mixing them together ma- -king them scalding hot keeping it stirring all the time it is on the fire- then rub it into the hams hot then take the salt that drops off heat it a second time and cover the ham over with it with it scalding hot- they are to lay 3 Weeks rubbing in the salt & turning them every day Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Deleted text is shown as [ ]. On a contextual note, this page is the first page of the 12 page subfolio of the two that are enclosed or inserted into, and are part of, Folio 2. After the final page of this folder the receipts are written upside down, or rather written from the other end. Creator An entity primarily responsible for making the resource Charlotte Starkie 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 Rights Information about rights held in and over the resource Site licence Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document bag salt chine coarse sugar ham hog pickle Pork salt petre tub