Re: Christina's AWESOME help
- Johann Petri was the publisher, and a Google search revealed he was
located in Passau.
The reason why I asked is the word "sunft" that confused you.
I'm pretty sure that this should be "sunst" (Modern High
German "sonst"). It's either a transcription error (you mistook a
long s for an f) or a compositor's error (e.g. an "f + t" ligature
having ended up in the "long s + t" ligature compartment by mistake).
Why don't you photocopy the book (or at least the pages you are
interested in) and then give it back to the university? Or scan it if
you have got access to a scanner? Then you could run an OCR program
on the scans and have some fun reading what it comes up with.
By the way, Poison Pen Press offer a facsimile for $38 but I suppose
that's not what you call a decent price
--- In Authentic_SCA@y..., Jeff Heilveil <heilveil@u...> wrote:
> > >X-Sender: Christina_Lemke@h...
> > >where did the author of this book come from? Where was it
> > >there a facsimile online? I did a quick Google search and
> > >find one.
> The Author is Johann Petri. I haven't read the herausgegeben since
> the date and am interesting in the body, so I don't know from where
> hailed. The Facsimile was printed in W. Germany in 1981 with the
> following ISBN: 3-87452-476-0. If you find a decently priced copy,
> me one too and I'll pay you back :-) (the library will one day want
> back. I've been messing with it for 2 years now...)
> > >
> > >welgel dy krebs dorinn = probably "roll the crabs in it"
> > >"die kleinen Schere" might be a reference to the crab's claws
> > >(called "Scheren" in German).
> You know, I thought it might mean the claws, but I couldn't figure
> Welgel solved it all! I need an address and instructions on how to
> Marzipan to you. that's 2 batches I owe you! AK!!! Maybe I should
> visit and just cook for you for a week :-)
> *&%$#@ !!!! Okay, I did it ALL wrong. Take the crabs (whole, or
> cut up) that are already cooked. Make the yellow batter and roll
> crabs in it (but not the pincers), each piece separately. Bake them
> either as a cake, or drop them into boiling oil and fry them. Then
> sugar makes more sense. It's a fried crab funnel cake!!!!! Oh
> much better than the yummy crab cakes I made.
> I wonder if I have time to run to the store and try again before we
> for the event. Christina you are AMAZING. Dankbar!!
> > >They wouldn't have used tinned crabmeat
> > >but real whole crabs.
> I know that, but I can't get whole crabs in land-locked Illinois
and I am
> not sure I would eat them if I could...
> Sequences are done. Gotta run. Hopefully I'll get out to the
> Cu drag,
> To the timid and hesitating, everything is impossible because it
> so. -Sir Walter Scott
> If you cannot explain it in a sentence, then you don't truly
> Jeffrey Heilveil M.S.
> PhD Candidate, Department of Entomology
> University of Illinois
> lab: (217) 333-2929