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Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

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  • Zachary Smith
    Thank-you, that makes me feel much better about it.   Edmund ________________________________ From: Johnna Holloway To:
    Message 1 of 8 , Apr 8 2:11 PM
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      Thank-you, that makes me feel much better about it.
       
      Edmund

      From: Johnna Holloway <johnnae@...>
      To: Antir_culinary@yahoogroups.com
      Sent: Friday, April 6, 2012 5:18 PM
      Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

       
      Actually it was more than just an LA Times article. It was by Charles Perry
      who is a rather well known food historian. He's retired now, so we can't read his
      historical notes on a weekly basis.

      As Katharine mentioned, OED does list the first entry for march with these forms

      Forms:  eOE merici, OE merce, OE merece (Northumbrian), OE meric (Northumbrian), OE myrce, OE–eME merc, OE–eME merice, lOE mearce, ME merch, ME–15 marche, ME–16 merche, lME merege, 15 18 march
      Etymology:  Cognate with Old Saxon merk , merka (in glosses; Middle Low German merk ), Old High German merc (compare also Old High German merrich ; German Merk ), Old Icelandic merki , Norwegian merke , Old Swedish märke , merkie (Swedish märke ), Danish mærke (in Danish, and sometimes in Swedish, denoting water parsnip, which was formerly included in the genus Apium); the North Germanic forms may represent loans from a West Germanic language. 
      Also attested in place names, as Merceham (1086; now Marcham, Oxfordshire), Merceode (1086), Merchewude (1254; now Marchwood, Hampshire), and in compounds,  

        Wild celery, Apium graveolens.In some quots. perh. denoting other related plants of the family Apiaceae ( Umbelliferae), 

      Not only does one find it in the earlier manuscripts but it turns up in even the printed 16th century literature.

      1525   Herball sig. A.iv,   Apium is an herbe that men do call Smalache, other Merche [?1543 Marche].

      The Middle English Dictionary under the entry merch(e (n.) Also marche, (early) merc(e, (late) merege[ OE merece]
      (a) Any of several celery-like plants; celery (Apium graveolens), wild celery, smallage, etc.; merche(s sed, seed of the plant; merches wirtrume, root of the plant; (b) ?in place names [see Smith PNElem. 2.39].
      Hope this helps,

      Johnna

      On Apr 6, 2012, at 1:28 PM, Zachary Smith wrote:


      Thanks, Johnna.
       
      Not to doubt my lady, is there any corraboration besides an article in the LA Times?

      From: Johnna Holloway <johnnae@...>
      To: Antir_culinary@yahoogroups.com 
      Sent: Thursday, April 5, 2012 4:38 PM
      Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

       
      See Charles Perry's explanation here:

      http://articles.latimes.com/2004/feb/18/food/fo-hampton18/2

      "Ground celery seed (if indeed that is what is meant by "fine powder of March" -- "march" is an old name for wild celery) adds a wild, herbal flavor that cuts the stodginess of split peas."

      Johnna

      On Apr 5, 2012, at 7:30 PM, Zachary Smith wrote:

      fine powder of March







    • Zachary Smith
      Thank you, too. I m working down the chronological list.   Edmund ________________________________ From: wheezul@canby.com To:
      Message 2 of 8 , Apr 8 2:12 PM
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        Thank you, too. I'm working down the chronological list.
         
        Edmund

        From: "wheezul@..." <wheezul@...>
        To: Antir_culinary@yahoogroups.com
        Sent: Friday, April 6, 2012 11:30 AM
        Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

         
        This may or may not corroborate what is powder of march, but in the Bald's
        Leechbook of the 9th century there is more than one remedy calling for
        ground seeds of marche. THE OED also has quite a few references to march
        as
        "Wild celery, Apium graveolens.
        In some quots. perh. denoting other related plants of the family Apiaceae
        ( Umbelliferae), more usually referred to with distinguishing word, as
        Stanmarch"

        The link for the Leechbook is here. I have never heard of it before (not
        surprising), but it seems pretty fascinating - especially for an earlier
        persona.

        http://archive.org/details/leechdomswortcun02cock

        Johnna probably will have a much better answer.

        Katherine

        > Thanks, Johnna.
        >  
        > Not to doubt my lady, is there any corraboration besides an article in the
        > LA Times?
        >
        >
        > ________________________________
        > From: Johnna Holloway <johnnae@...>
        > To: Antir_culinary@yahoogroups.com
        > Sent: Thursday, April 5, 2012 4:38 PM
        > Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012
        >
        >
        >
        >  
        >
        > See Charles Perry's explanation here:
        >
        >
        > http://articles.latimes.com/2004/feb/18/food/fo-hampton18/2
        >
        > "Ground celery seed (if indeed that is what is meant by "fine powder of
        > March" -- "march" is an old name for wild celery) adds a wild, herbal
        > flavor that cuts the stodginess of split peas."
        >
        > Johnna
        >
        >
        >
        > On Apr 5, 2012, at 7:30 PM, Zachary Smith wrote:
        >
        > fine powder of March
        >
        >



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