Fwd: Pysanky (fwd)
- 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.
>_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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