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In flower language, bluebells symbolise constancy and everlasting love.
According to folklore, the fairies were called when the bluebell was rung. Others believed that if you heard a bluebell ring, you or someone close to you will die.
It was thought to be unlucky to walk through a field of bluebells, as the spells that fairies have hung on the bluebell flowers will be disturbed.
Bluebells used to be known as “witches thimbles” and it was said the bells of the flowers would peal out at midnight calling to the fairies. Woe betides any poor unfortunate traveller who heard those bells - he would be dead in the morning.
The Latin name for this flower is “Endymion”, for a shepherd boy with whom the Moon goddess, Selene (later identified with Diana) fell in love. Selene put Endymion into an eternal sleep, so she alone could enjoy his beauty.
Bluebells were once used by herbalists to help prevent nightmares, and to cure leprosy, spider-bites and tuberculosis; but in fact, the bluebell is poisonous.
(via frogsandcrowns)
stilllifequickheart: 1810 Jean-Louis Prévost (Swiss 1838-1927) ~ Bouquet of Flowers
(via endofmarch)
Plant potatoes, if to plant them you’re willing.
When elm leaves are as big as a penny,
You must plant potatoes if you mean to have any.”
How Our Foremothers Coped with Sore Throats
Good for the throat: Honey, sugar, butter with a little salt, liquorice, to sup soft eggs, hyssop, a mean [moderate] manner of eating and drinking, and sugar candy. Evil for the throat: Mustard, much lying on the breast, pepper, anger, things roasted, lechery, much working, too much rest, much drink, smoke of incense, old cheese and all sour things are naughty for the throat.
—The Kalendar of Shepheardes, 1604
How to make apricot wine:
Take sixteen pounds of the pulp of the apricot when nearly ripe, add two quarts of spring water, let mixture stand for 24 hours and then squeeze out the juice; add to every quart of it half a pound of loaf sugar, put it into a cask and let it ferment, and when perfectly clear, bottle it. Peach wine may be made in a similar manner.
Apricot Wine:
Wipe clean and cut 24 pounds of apricot; boil them in four gallons of fresh spring water till the water has imbibed the flavor of the fruit, then strain the liquor through a hair seive, and to each quart of it put six ounces of loaf sugar; then boil it and add twelve pounds of common sugar and two pounds of sliced beet-root. When fermented, put into the cask a half-gallon or more of good brandy, or flavorless whisky.
”(Source: americasbookshelf.com, via petitbones)
