A pocketful of posies"
Ashes, Ashes"We all fall down!
A Pocket full of Posies"
A-tishoo! A-tishoo!"We all fall Down!
Cecil Brunner Rose, grows as a standard here. The gentle pink flowers perfume the garden with their warm,evocative scent remaining you of happy summer days.
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We recommend the following site for comprehensive information regarding the Bubonic Plague.http://www.william-shakespeare.info/bubonic-black-plague-elizabethan-era.htm
Ring Around the Rosy Rhyme
Origins of "Ring around the rosy" in English History
Connections to the Bubonic Plague (Black Death)?The words to the Ring around the rosy children's ring game have their origin in English history . The historical period dates back to the Great Plague of London in 1665 (bubonic plague) or even before when the first outbreak of the Plague hit England in the 1300's. The symptoms of the plague included a rosy red rash in the shape of a ring on the skin (Ring around the rosy). Pockets and pouches were filled with sweet smelling herbs ( or posies) which were carried due to the belief that the disease was transmitted by bad smells. The term "Ashes Ashes" refers to the cremation of the dead bodies! The death rate was over 60% and the plague was only halted by the Great Fire of London in 1666 which killed the rats which carried the disease which was transmitting via water sources. The English version of "Ring around the rosy" replaces Ashes with (A-tishoo, A-tishoo) as violent sneezing was another symptom of the disease.
Views of the Sceptics.
The connection between this Rhyme was made by James Leasor in 1961 in his non-fiction book ' The Plague and the Fire. Some people are sceptical of the plague interpretations of this rhyme, many stating that words in the rhyme cannot be found in Middle English. The sceptics must be referring to the later version of the rhyme, possibly with American origins, the English version is "Ring a ring o' rosies" using the Middle English "o" as a shortening of the word "of". The written word " posies" is first mentioned in a poem called 'Prothalamion or A Spousal Verse' by Edmund Spenser (1552-1599). We believe that this addresses the views of the sceptics.
Gladiolus undulatus from South Africa. Growing in freefall together with St.Johns wort and a Geranium.
He grows the potatoes (Kipfler and Desiree at the moment) in pots; because they get quickly wet feet in our climate and collapse. This way they grow well. When the potatoes are ready to harvest all is tipped out and the soil replaced for a fresh crop. The old soil is left to rest and mixed with fresh soil and compost to be used with other crop; Rotation.
The price of apathy towards public affairs is to be ruled by evil men: Plato
Allium sativum commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, the leek and the chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Garlic is easy to grow and can be grown year-round in mild climates. In cold climates, cloves can be planted in the ground about six weeks before the soil freezes, and harvested in late spring. Garlic plants are not attacked by pests. They can suffer from pink root, a disease that stunts the roots and turns them pink or red. Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth.purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including Eastern Asia, South Asia, South-East Asia, the Middle-East, Northern Africa, Southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Eastern Europe the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with eggs and olive oil produces aioli>.
If you like to know more about Garlic please go to http://wikipedia.com
Copyright T.S. 08
Photos T.S. 08