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Fwd: Pysanky (fwd)

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  • Jeff Heilveil
    Well, it s not technically pysanky since it s an English source... but it is a period recipe for it. ... Date: Thu, 26 Apr 2001 08:30:27 -0500 From: Amy L.
    Message 1 of 1 , Apr 26, 2001
      Well, it's not technically pysanky since it's an English source... but it
      is a period recipe for it.

      ---------- Forwarded message ----------
      Date: Thu, 26 Apr 2001 08:30:27 -0500
      From: Amy L. Hornburg Heilveil <aheilvei@...>
      To: Jeff Heilveil <heilveil@...>
      Subject: Fwd: Pysanky
      >Okay, here's the piece I have on pysanky - I apologize for copyright
      >infringement; I got it at many removes.
      >Hugh Plat
      >_The Jewel-house of Art & Nature_ 1594
      >32. How to grave any armes, posies, or other devise
      >upon an egg shel, & how to through-cut the same, with
      >divers works & fancies, which will seem very strange to
      >such as know not the maner of the doing thereof.
      > Dippe an egge in suet being molten, first the one
      >halfe, and then the other, holding the same betweene
      >your thumb and forefinger when you dippe it, let the
      >same coole in your hand, and beeing colde, with a
      >sharpe bodkin or some other instrument of iron, worke
      >or grave in the suet what letters or portrature you
      >wil, taking away the suet clean, & leaving the shell
      >bare at the bottom of your worke. Then lay this eg
      >thus engraved in good wine vinegar or strong alliger in
      >a Glasse or stone Pottinger, for some six or eight
      >houres, or more, or lesse, according to the strength
      >and sharpnesse of the Vinegar, then take out the egge,
      >and in water that is blood warme disolve the suet from
      >the egge, then lay your egge to coole, and the woorke
      >will appear to be graven in the shell of a russet
      >color. Saepius probatum. And if the egge lie long
      >inough in the vineger after it is so graven, and
      >sovered in suet as before, the letters will appear upon
      >the egge it selfe being hard sodden, or else if you
      >care not to loose the meate, you may picke out the same
      >when the shell is through graven, and so you shall have
      >a strange piece of work perfourmed.
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