beware parsnips

[Kate Morgan]

My daughter let some of her last years parsnips go to seed and they were in
her opinion very attractive plants. Yesterday she decided she needed the
room and so pulled them up. A passer by told her that in that state they
were very dangerous and could cause health problems, She donned gloves and
continued to remove the plants, she left them on the ground and intends to
burn them. She did however feel unwell last night so is it true. ? Another
parsnip fact she was told is that the long root of the parsnip should not be
eaten because that is toxic too.

Kate

[Stewart Robert Hinsley]

In message <Odydnbxk-***@posted.plusnet>, Kate
Morgan <***@btinternet.com> writes
>My daughter let some of her last years parsnips go to seed and they
>were in her opinion very attractive plants. Yesterday she decided she
>needed the room and so pulled them up. A passer by told her that in
>that state they were very dangerous and could cause health problems,
>She donned gloves and continued to remove the plants, she left them on
>the ground and intends to burn them. She did however feel unwell last
>night so is it true. ? Another parsnip fact she was told is that the
>long root of the parsnip should not be eaten because that is toxic too.
>
>Kate

Wikipedia claims, but does not provide a citation, that *wild* parsnips
cause phytophotodermatis (presumably as per giant hogweed). Google finds
references to this, but also finds that cow parsnip refers to what we
know as hogweeds, which could confuse the matter. However, it seems to
me on a casual perusal that wild parsnip is among the culprits. (Wild
carrot can also cause phytophotodermatis.) The active constituent is the
same as in rue, another notorious cause of skin blistering.

If there's other health issues then you'll have to dig further to find
them. (I seem to recall a report in New Scientist many years ago that
parsnips contain carcinogens, but quite possibly every crop plant
contains compounds that are carcinogenic in sufficient concentration -
Google finds an 1981 report to that effect at
http://particle.physics.ucdavis.edu/News/parsnips.html)
--
Stewart Robert Hinsley

[Anthony Anson]

The message <***@meden.invalid>
from Stewart Robert Hinsley <{$news$}@meden.demon.co.uk> contains these words:

> Wikipedia claims, but does not provide a citation, that *wild* parsnips
> cause phytophotodermatis (presumably as per giant hogweed). Google finds
> references to this, but also finds that cow parsnip refers to what we
> know as hogweeds, which could confuse the matter. However, it seems to
> me on a casual perusal that wild parsnip is among the culprits. (Wild
> carrot can also cause phytophotodermatis.) The active constituent is the
> same as in rue, another notorious cause of skin blistering.

> If there's other health issues then you'll have to dig further to find
> them. (I seem to recall a report in New Scientist many years ago that
> parsnips contain carcinogens, but quite possibly every crop plant
> contains compounds that are carcinogenic in sufficient concentration -
> Google finds an 1981 report to that effect at
> http://particle.physics.ucdavis.edu/News/parsnips.html)

Water dropworts of various flavours look similar to parsnips and smell
similar TAAAW and at least some are very poisonous, but they are only a
related species, not true parsnips.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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[Rusty Hinge 2]

The message <Odydnbxk-***@posted.plusnet>
from "Kate Morgan" <***@btinternet.com> contains these words:

> My daughter let some of her last years parsnips go to seed and they were in
> her opinion very attractive plants. Yesterday she decided she needed the
> room and so pulled them up. A passer by told her that in that state they
> were very dangerous and could cause health problems, She donned gloves and
> continued to remove the plants, she left them on the ground and intends to
> burn them. She did however feel unwell last night so is it true. ? Another
> parsnip fact she was told is that the long root of the parsnip should
> not be
> eaten because that is toxic too.

You should always peel parsnips because the skin is toxic - at least to
insects. Whether it is to us, I've no idea.

I've not heard that parsnips can be dangerous otherwise, and I'm sure it
would be common knowledge if it were so.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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[Stephen Wolstenholme]

On Tue, 1 Jul 2008 23:17:42 +0100, Rusty Hinge 2
<***@gruel.invalid.co.uk> wrote:

>
>You should always peel parsnips because the skin is toxic - at least to
>insects. Whether it is to us, I've no idea.
>
>I've not heard that parsnips can be dangerous otherwise, and I'm sure it
>would be common knowledge if it were so.

I've eaten loads of roast parsnips that were just scrubbed rather than
peeled. The skin gets crisp and they taste better that way.

I'm still alive.

Steve

--
EasyNN-plus. Build Neural Networks. http://www.easynn.com
SwingNN. Forecast the Future. http://www.swingnn.com
Neural Planner Software Ltd http://www.NPSL1.com

[Cerumen]

"Stephen Wolstenholme" <***@tropheus.demon.co.uk> wrote in message
news:***@4ax.com...
> On Tue, 1 Jul 2008 23:17:42 +0100, Rusty Hinge 2
> <***@gruel.invalid.co.uk> wrote:
>
>>
>>You should always peel parsnips because the skin is toxic - at least to
>>insects. Whether it is to us, I've no idea.
>>
>>I've not heard that parsnips can be dangerous otherwise, and I'm sure it
>>would be common knowledge if it were so.
>
> I've eaten loads of roast parsnips that were just scrubbed rather than
> peeled. The skin gets crisp and they taste better that way.
>
> I'm still alive.
>
Same here, I almost never peel any root vegetables before cooking and it
hasn't killed me yet.


--
Chris
Ignoti nulla cupido

[Nick Maclaren]

In article <g4f5g1$or3$***@registered.motzarella.org>,
"Cerumen" <***@gmail.com> writes:
|>
|> Same here, I almost never peel any root vegetables before cooking and it
|> hasn't killed me yet.

Don't try it with cassava :-)


Regards,
Nick Maclaren.

[Mary Fisher]

"Stephen Wolstenholme" <***@tropheus.demon.co.uk> wrote in message
news:***@4ax.com...
> On Tue, 1 Jul 2008 23:17:42 +0100, Rusty Hinge 2
> <***@gruel.invalid.co.uk> wrote:

>
> I've eaten loads of roast parsnips that were just scrubbed rather than
> peeled. The skin gets crisp and they taste better that way.
>
> I'm still alive.
>
> Steve

Same here, on both counts.

Mary

[Rusty Hinge 2]

The message <***@4ax.com>
from Stephen Wolstenholme <***@tropheus.demon.co.uk> contains these words:
> On Tue, 1 Jul 2008 23:17:42 +0100, Rusty Hinge 2
> <***@gruel.invalid.co.uk> wrote:

> >
> >You should always peel parsnips because the skin is toxic - at least to
> >insects. Whether it is to us, I've no idea.
> >
> >I've not heard that parsnips can be dangerous otherwise, and I'm sure it
> >would be common knowledge if it were so.

> I've eaten loads of roast parsnips that were just scrubbed rather than
> peeled. The skin gets crisp and they taste better that way.

> I'm still alive.

You're not an insect, and I've no idea whether the toxins in the skin
are thermolabile.

Besides, you may be alive, but can you guarantee that your quality of
life and your life-expectancy is at the same level (or better) than
before you took to eating scrubbers - er - roast scrubbed parsnips?

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Christina Websell]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
> The message <Odydnbxk-***@posted.plusnet>
> from "Kate Morgan" <***@btinternet.com> contains these words:
>
>> My daughter let some of her last years parsnips go to seed and they were
>> in
>> her opinion very attractive plants. Yesterday she decided she needed the
>> room and so pulled them up. A passer by told her that in that state they
>> were very dangerous and could cause health problems, She donned gloves
>> and
>> continued to remove the plants, she left them on the ground and intends
>> to
>> burn them. She did however feel unwell last night so is it true. ?
>> Another
>> parsnip fact she was told is that the long root of the parsnip should
>> not be
>> eaten because that is toxic too.
>
> You should always peel parsnips because the skin is toxic - at least to
> insects. Whether it is to us, I've no idea.
>
> I've not heard that parsnips can be dangerous otherwise, and I'm sure it
> would be common knowledge if it were so.
>
>
I've made wine by boiling up unpeeled parsnips - and very good it was too!
Not only did I enjoy the wine, I froze the resulting parsnips (you just need
the water they're boiled in for parsnip wine) and ate them later. Must be 5
years ago now and I'm still up and running ;)

[Broadback]

Christina Websell wrote:
> "Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
> news:***@gruel.invalid.co.uk...
>> The message <Odydnbxk-***@posted.plusnet>
>> from "Kate Morgan" <***@btinternet.com> contains these words:
>>
>>> My daughter let some of her last years parsnips go to seed and they were
>>> in
>>> her opinion very attractive plants. Yesterday she decided she needed the
>>> room and so pulled them up. A passer by told her that in that state they
>>> were very dangerous and could cause health problems, She donned gloves
>>> and
>>> continued to remove the plants, she left them on the ground and intends
>>> to
>>> burn them. She did however feel unwell last night so is it true. ?
>>> Another
>>> parsnip fact she was told is that the long root of the parsnip should
>>> not be
>>> eaten because that is toxic too.
>> You should always peel parsnips because the skin is toxic - at least to
>> insects. Whether it is to us, I've no idea.
>>
>> I've not heard that parsnips can be dangerous otherwise, and I'm sure it
>> would be common knowledge if it were so.
>>
>>
> I've made wine by boiling up unpeeled parsnips - and very good it was too!
> Not only did I enjoy the wine, I froze the resulting parsnips (you just need
> the water they're boiled in for parsnip wine) and ate them later. Must be 5
> years ago now and I'm still up and running ;)
>
>
>
We are another family that never peel, only scrub parsnips, the taste is
far superior. We seem fit and well, though sadly only three of mine
germinated this year so will be a famine this Winter! :-(

[Mary Fisher]

"Broadback" <***@towill.plus.com> wrote in message
news:***@mid.individual.net...
>>
> We are another family that never peel, only scrub parsnips, the taste is
> far superior. We seem fit and well, though sadly only three of mine
> germinated this year so will be a famine this Winter! :-(

I'm not good at growing parsnips, which is a great pity because nothing you
can buy from anywhere is as good as a freshly dug parsnip from your own
garden.

That applies to most home grown fruit and vegetables of course but somehow
parsnips beat everything else.

Mary

[Pam Moore]

On Wed, 2 Jul 2008 08:35:12 +0100, "Mary Fisher"
<***@zetnet.co.uk> wrote:

>I'm not good at growing parsnips, which is a great pity because nothing you
>can buy from anywhere is as good as a freshly dug parsnip from your own
>garden.

The best and freshest seed comes from plants left to go to seed. I've
done it, with no problems.

Pam in Bristol

[Rusty Hinge 2]

The message <486b301c$0$764$***@master.news.zetnet.net>
from "Mary Fisher" <***@zetnet.co.uk> contains these words:
> "Broadback" <***@towill.plus.com> wrote in message
> news:***@mid.individual.net...
> >>
> > We are another family that never peel, only scrub parsnips, the taste is
> > far superior. We seem fit and well, though sadly only three of mine
> > germinated this year so will be a famine this Winter! :-(

> I'm not good at growing parsnips, which is a great pity because nothing you
> can buy from anywhere is as good as a freshly dug parsnip from your own
> garden.

> That applies to most home grown fruit and vegetables of course but somehow
> parsnips beat everything else.

I concur.

When I was very small (I'm told) parsnip was my favourite vegetable. I
went off them in my teens, but rediscovered the delights of roast
parsnips (peeled!) round the Sunday joint.

À propos de rien, when I was four I was at boarding school in Seaford,
while my stepfather-to-be was OIC an anti-aircraft battery at Newhaven.
One weekend my mother took me (on foot) to the battery, and on the way,
we happened upon a piece of land where tanks had been wallowing. "Is
that the Officers' Mess?" I asked.

At the battery they were firing at a drogue which was being towed a good
mile behind an aircraft (Boodly RAF - no trust!) and when they'd
stopped, we continued.

The Ole Man's batman (not Batman) had been warned of my visit, and had
prepared a treat - bananana sandwiches.

Here comes the on-topicality -

He'd boiled young parsnips and added sugar as he mashed them. Try it -
sweetened mashed parsnip is quite indistinguishable from banananana - if
you've never had a banananana, that is.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
> The message <486b301c$0$764$***@master.news.zetnet.net>
> from "Mary Fisher" <***@zetnet.co.uk> contains these words:
>> "Broadback" <***@towill.plus.com> wrote in message
>> news:***@mid.individual.net...
>> >>
>> > We are another family that never peel, only scrub parsnips, the taste
>> > is
>> > far superior. We seem fit and well, though sadly only three of mine
>> > germinated this year so will be a famine this Winter! :-(
>
>> I'm not good at growing parsnips, which is a great pity because nothing
>> you
>> can buy from anywhere is as good as a freshly dug parsnip from your own
>> garden.
>
>> That applies to most home grown fruit and vegetables of course but
>> somehow
>> parsnips beat everything else.
>
> I concur.
>
> When I was very small (I'm told) parsnip was my favourite vegetable. I
> went off them in my teens, but rediscovered the delights of roast
> parsnips (peeled!) round the Sunday joint.
>
> À propos de rien, when I was four I was at boarding school in Seaford,
> while my stepfather-to-be was OIC an anti-aircraft battery at Newhaven.
> One weekend my mother took me (on foot) to the battery, and on the way,
> we happened upon a piece of land where tanks had been wallowing. "Is
> that the Officers' Mess?" I asked.
>
> At the battery they were firing at a drogue which was being towed a good
> mile behind an aircraft (Boodly RAF - no trust!) and when they'd
> stopped, we continued.
>
> The Ole Man's batman (not Batman) had been warned of my visit, and had
> prepared a treat - bananana sandwiches.
>
> Here comes the on-topicality -
>
> He'd boiled young parsnips and added sugar as he mashed them. Try it -
> sweetened mashed parsnip is quite indistinguishable from banananana - if
> you've never had a banananana, that is.

Nice story, thanks. But I prefer parsnips to bananananas any day.

Mary

[Emery Davis]

Rusty Hinge 2 wrote:
[]
> À propos de rien, when I was four I was at boarding school in Seaford,
[]

Drifting further off topic, hats off to you, mate. I was all set to
correct you
about accents on majuscules in French, but your Seaford education stood
you in good stead.

The Academie Francaise has this to say about it:

Accentuation des majuscules

Quant à l’utilisation des accents sur les majuscules, il est
malheureusement manifeste que l’usage est flottant. On observe dans les
textes manuscrits une tendance certaine à l’omission des accents. Il en
va de même dans les textes dactylographiés, en raison notamment des
possibilités limitées qu’offrent les machines traditionnelles. En
typographie, enfin, certains suppriment tous les accents sur les
capitales sous prétexte de modernisme, en fait pour réduire les frais de
composition.

Il convient cependant d’observer qu’en français, l’accent a pleine
valeur orthographique. Son absence ralentit la lecture, fait hésiter sur
la prononciation, et peut même induire en erreur.

On veille donc, en bonne typographie, à utiliser systématiquement les
capitales accentuées, y compris la préposition À, comme le font bien sûr
tous les dictionnaires, à commencer par le Dictionnaire de l’Académie
française, ou les grammaires, comme le Bon usage de Grevisse, mais aussi
l’Imprimerie nationale, la Bibliothèque de la Pléiade, etc. Quant aux
textes manuscrits ou dactylographiés, il est évident que leurs auteurs,
dans un souci de clarté et de correction, auraient tout intérêt à suivre
également cette règle, en tirant éventuellement parti des ressources
nouvelles que peuvent offrir les traitements de texte modernes.

Il en va de même pour le tréma et la cédille.

Now if only I could figure out how to do it conveniently on this damned
Mac! ;)

-E

[Dave Hill]

I am supprised that no one has picked up on the fact that parsnips are
the same family as Hemlock.
Wild parsnips are quite toxic and can cause phototoxic symptoms in
some people and animals
David Hill
Abacus Nurseries

[Nick Maclaren]

In article <389aa425-6689-431c-8aa1-***@c65g2000hsa.googlegroups.com>,
Dave Hill <***@abacus-nurseries.co.uk> writes:
|>
|> I am supprised that no one has picked up on the fact that parsnips are
|> the same family as Hemlock.

And tomatoes are as deadly nightshade and thorn apple, beans are as
laburnum (and even more toxic tropical plants), and so on.

|> Wild parsnips are quite toxic and can cause phototoxic symptoms in
|> some people and animals

So can thousands of widely-grown plants. The symptoms are not "feeling
unwell", in any case.


Regards,
Nick Maclaren.

[Rusty Hinge 2]

The message <g4fpds$g9j$***@gemini.csx.cam.ac.uk>
from ***@cus.cam.ac.uk (Nick Maclaren) contains these words:
> In article
> <389aa425-6689-431c-8aa1-***@c65g2000hsa.googlegroups.com>,
> Dave Hill <***@abacus-nurseries.co.uk> writes:
> |>
> |> I am supprised that no one has picked up on the fact that parsnips are
> |> the same family as Hemlock.

> And tomatoes are as deadly nightshade and thorn apple, beans are as
> laburnum (and even more toxic tropical plants), and so on.

However, tomatoes are much more closely related to black nightshade,
whose berries are edible when ripe, in just the same way as green
tomatoes are slightly poisonous, but on ripening, become free of the
relevant toxin.

Black nightshade berries are quite widely eaten on every continent
except Antarctica, and I concoct a very passable ersatz blueberry pie
filling with them, and some added sugar and tartaric (or ascorbic) acid.

You *CAN* use citric acid, but IME it tastes of lemon.

<rant>

And it's added to most commercial jams, and ruins their flavour.

</rant>

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Nick Maclaren]

In article <***@gruel.invalid.co.uk>,
Rusty Hinge 2 <***@gruel.invalid.co.uk> writes:
|>
|> However, tomatoes are much more closely related to black nightshade,
|> whose berries are edible when ripe, in just the same way as green
|> tomatoes are slightly poisonous, but on ripening, become free of the
|> relevant toxin.
|>
|> Black nightshade berries are quite widely eaten on every continent
|> except Antarctica, and I concoct a very passable ersatz blueberry pie
|> filling with them, and some added sugar and tartaric (or ascorbic) acid.

Er, not quite. At one stage, I got interested, and did some quite
extensive poking around for information - including in scientific
papers.

Black nightshade is, indeed, widely eaten - but also causes quite
a lot of cases of (usually non-fatal) poisoning. Their toxicity or
lack of it may depend on the variety, the growing conditions, the
degree of ripeness, and their preparation. The scientists who tried
to identify what factors were important and the toxins wrote some
ambivalent papers and then seemed to move onto less confusing areas
of research.

|> You *CAN* use citric acid, but IME it tastes of lemon.
|>
|> <rant>
|>
|> And it's added to most commercial jams, and ruins their flavour.
|>
|> </rant>

Just think how sickly they would be without it!


Regards,
Nick Maclaren.

[Rusty Hinge 2]

The message <g4g9h9$2gp$***@gemini.csx.cam.ac.uk>
from ***@cus.cam.ac.uk (Nick Maclaren) contains these words:
> In article <***@gruel.invalid.co.uk>,
> Rusty Hinge 2 <***@gruel.invalid.co.uk> writes:
> |>
> |> However, tomatoes are much more closely related to black nightshade,
> |> whose berries are edible when ripe, in just the same way as green
> |> tomatoes are slightly poisonous, but on ripening, become free of the
> |> relevant toxin.
> |>
> |> Black nightshade berries are quite widely eaten on every continent
> |> except Antarctica, and I concoct a very passable ersatz blueberry pie
> |> filling with them, and some added sugar and tartaric (or ascorbic) acid.

> Er, not quite. At one stage, I got interested, and did some quite
> extensive poking around for information - including in scientific
> papers.

I think we've had a similar conversation before...

> Black nightshade is, indeed, widely eaten - but also causes quite
> a lot of cases of (usually non-fatal) poisoning. Their toxicity or
> lack of it may depend on the variety, the growing conditions, the
> degree of ripeness, and their preparation. The scientists who tried
> to identify what factors were important and the toxins wrote some
> ambivalent papers and then seemed to move onto less confusing areas
> of research.

I asked Kew, and they had no knowledge of any toxic issues.

I have though, spoken to many people, most of whom haven't any idea that
there *IS* something called 'black nightshade' and all too many of them
think woody nightshade is deadly nightshade.

There is a comprehensive ignorance in the minds of even countryfolk. I
wouldn't mind betting that if you showed a number of them a black
nightshade plant, the majority would say it was deadly nightshade.

> |> You *CAN* use citric acid, but IME it tastes of lemon.
> |>
> |> <rant>
> |>
> |> And it's added to most commercial jams, and ruins their flavour.
> |>
> |> </rant>

> Just think how sickly they would be without it!

There are natural acids in fruit, and the citric acid is added to set
the sugar without too much effort. Some jams (and marmalades) are so
hard that when you mine a lump from the jar and try to spread it on a
slice, the progress of the jam heaps-up a pile of butter before it.

Frank Cooper's Oxford Marmalade is a case in point. I unforget it how it
was when I was a young brat: proper marmalade, which could sneak off the
side of your toast if you were unwary. In order to make the modern block
of stuff usable, I have to heat it almost to boiling-point and add half
of its original volume of fluid. I nominate a cheap malt whisky (such as
Lidl's Glen Orchy), along with some (half a cup) thinly-sliced
crystallised ginger, pre-soaked in aforsaid malt.

OK, fair's fair, I buy it now simply because I can add so much whisky innit.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
>
>> |> You *CAN* use citric acid, but IME it tastes of lemon.
>> |>
>> |> <rant>
>> |>
>> |> And it's added to most commercial jams, and ruins their flavour.
>> |>
>> |> </rant>
>
>> Just think how sickly they would be without it!
>
> There are natural acids in fruit, and the citric acid is added to set
> the sugar without too much effort.

Um. It's not a matter of 'setting the sugar'! It's said that it extracts the
pectin from the fruit but a lot of fruit has so little pectin that ... well
never mind.

I make ALL our jams and marmalades and have done so decades. I've never,
ever, used citric acid in powder or fruit form, nor bottled or pectin
extracted by me from apples. It's not necessary. Jam doesn't HAVE to be like
a jelly, it just needs to hold itself together well enough to be able to use
a knife to extract it from the jar rather than the spoon. My test used to be
to invert the jar of cold jam for a few seconds, if it didn't fall or ooze
out it was fine.

> Some jams (and marmalades) are so
> hard that when you mine a lump from the jar and try to spread it on a
> slice, the progress of the jam heaps-up a pile of butter before it.

You shouldn't buy it then, make your own. It's easy and far, far better.

I used to make a marmalade with honey, to sell. It was very popular but for
various reasons I stopped selling it. I have boxes full of lovely mature
marmalade which will probably see us out. (Un)fortunately the sugar in it
has crystallised into large, tasty lumps which we love. An 8oz jar lasts us
for many weeks, thus giving time for the crystallisation to continue to the
bottom of the jar.

Licious.
>
> Frank Cooper's Oxford Marmalade is a case in point. I unforget it how it
> was when I was a young brat: proper marmalade, which could sneak off the
> side of your toast if you were unwary. In order to make the modern block
> of stuff usable, I have to heat it almost to boiling-point and add half
> of its original volume of fluid. I nominate a cheap malt whisky (such as
> Lidl's Glen Orchy), along with some (half a cup) thinly-sliced
> crystallised ginger, pre-soaked in aforsaid malt.
>
> OK, fair's fair, I buy it now simply because I can add so much whisky
> innit.

You could make your own marmalade with whisky but I'd prefer to use
something better than paint stripper. But there again I use 30yo Armagnac
when I flambé a steak ...

Mary
p.s. so good to see that you use butter instead of something produced by men
in white coats. Why not enhance it with your own produce?

[Rusty Hinge 2]

The message <486bcb0b$0$770$***@master.news.zetnet.net>
from "Mary Fisher" <***@zetnet.co.uk> contains these words:
> "Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
> news:***@gruel.invalid.co.uk...
> >
> >> |> You *CAN* use citric acid, but IME it tastes of lemon.
> >> |>
> >> |> <rant>
> >> |>
> >> |> And it's added to most commercial jams, and ruins their flavour.
> >> |>
> >> |> </rant>
> >
> >> Just think how sickly they would be without it!
> >
> > There are natural acids in fruit, and the citric acid is added to set
> > the sugar without too much effort.

> Um. It's not a matter of 'setting the sugar'! It's said that it
> extracts the
> pectin from the fruit but a lot of fruit has so little pectin that ... well
> never mind.

I'm mindful of a big preserving pan of slowly seething strawberries,
picked (usually) at Tiptree, and myself, with spoon, testing for the
'gel'.

Heaven with Mother's scones, butter and double cream.

> I make ALL our jams and marmalades and have done so decades. I've never,
> ever, used citric acid in powder or fruit form, nor bottled or pectin
> extracted by me from apples. It's not necessary. Jam doesn't HAVE to
> be like
> a jelly, it just needs to hold itself together well enough to be able
> to use
> a knife to extract it from the jar rather than the spoon. My test used
> to be
> to invert the jar of cold jam for a few seconds, if it didn't fall or ooze
> out it was fine.

Excellent.

> > Some jams (and marmalades) are so
> > hard that when you mine a lump from the jar and try to spread it on a
> > slice, the progress of the jam heaps-up a pile of butter before it.

> You shouldn't buy it then, make your own. It's easy and far, far better.

There aren't enough hours in the year. If I made marmalade, however much
of it I produced would be gone in a twinkling. As far as marmalade goes
(not very far... Ed.) I'd give Paddington Bear a run for his money...

> I used to make a marmalade with honey, to sell. It was very popular but for
> various reasons I stopped selling it. I have boxes full of lovely mature
> marmalade which will probably see us out. (Un)fortunately the sugar in it
> has crystallised into large, tasty lumps which we love. An 8oz jar lasts us
> for many weeks, thus giving time for the crystallisation to continue to the
> bottom of the jar.

> Licious.

Sounds good. It's only a few years since I finished using-up all the
jams and marmalade my mother made: some of the pots dated back to the
1950s, and some of the sugar crystals in those were hard as a hard
thing, and the size of sweets.

Microwaving the jars on the very lowest setting was fine, and the jam
became jam again, but a couple of days later it began to form crystals
again.
> >
> > Frank Cooper's Oxford Marmalade is a case in point. I unforget it how it
> > was when I was a young brat: proper marmalade, which could sneak off the
> > side of your toast if you were unwary. In order to make the modern block
> > of stuff usable, I have to heat it almost to boiling-point and add half
> > of its original volume of fluid. I nominate a cheap malt whisky (such as
> > Lidl's Glen Orchy), along with some (half a cup) thinly-sliced
> > crystallised ginger, pre-soaked in aforsaid malt.
> >
> > OK, fair's fair, I buy it now simply because I can add so much whisky
> > innit.

> You could make your own marmalade with whisky but I'd prefer to use
> something better than paint stripper. But there again I use 30yo Armagnac
> when I flambé a steak ...

There's no point in using rubbish wine/spirits on good ingredients. I
often put a good Merlot or Shiraz into dishes, and the Lidl Glen Orchy
is quite good enough to put in a decanter. I reserve the cask-strength
15 y.o. Laphroaig and the Penderyn for appreciative topers - er -
tipplers. Quaffers are lucky to get Glen Orchy.

<whisper>

I have a numbered bottle of single-cask-bottling of Linkwood. I'm saving
it for a special occasion and/or (a) deserving conoisseur(s) innit.

> Mary
> p.s. so good to see that you use butter instead of something produced
> by men
> in white coats. Why not enhance it with your own produce?

I do, but ATM I haven't got a decent preserving pan. Well, I haven't got
a preserving pan. I molish my own pickles and things though.

Microwave jam is really good, but you can only make so much at a time. I
can make even less as I broke the turntable in the microwave.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
>
>> You shouldn't buy it then, make your own. It's easy and far, far better.
>
> There aren't enough hours in the year.

Oh come on! You spend time on the pc ...

...
>
> Sounds good. It's only a few years since I finished using-up all the
> jams and marmalade my mother made: some of the pots dated back to the
> 1950s, and some of the sugar crystals in those were hard as a hard
> thing, and the size of sweets.

Yes, the slow growing crystals grow very large.
>
> Microwaving the jars on the very lowest setting was fine, and the jam
> became jam again, but a couple of days later it began to form crystals
> again.

It would take years for them to get to the size of sweets though.
>> >
...>
> <whisper>
>
> I have a numbered bottle of single-cask-bottling of Linkwood. I'm saving
> it for a special occasion and/or (a) deserving conoisseur(s) innit.

<looks round>

your place or mine?
>
>> Mary
>> p.s. so good to see that you use butter instead of something produced
>> by men
>> in white coats. Why not enhance it with your own produce?
>
> I do, but ATM I haven't got a decent preserving pan. Well, I haven't got
> a preserving pan. I molish my own pickles and things though.

I have a large brass preserving pan going a-begging. I prefer to use a very
large ss pan for all preserving. it's not as pretty but it was very cheap
and cleans easily - and of course there's no observable reaction between
metal and ingredients.
>
> Microwave jam is really good, but you can only make so much at a time. I
> can make even less as I broke the turntable in the microwave.

:-)

I've never tried it - only recently bought a microwave - but the amounts
would make it inefficient.

Mary

[Rusty Hinge 2]

The message <486c869d$0$763$***@master.news.zetnet.net>
from "Mary Fisher" <***@zetnet.co.uk> contains these words:
> "Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
> news:***@gruel.invalid.co.uk...
> >
> >> You shouldn't buy it then, make your own. It's easy and far, far better.
> >
> > There aren't enough hours in the year.

> Oh come on! You spend time on the pc ...

Ah, but that's non-fattening.
> >
> > Sounds good. It's only a few years since I finished using-up all the
> > jams and marmalade my mother made: some of the pots dated back to the
> > 1950s, and some of the sugar crystals in those were hard as a hard
> > thing, and the size of sweets.

> Yes, the slow growing crystals grow very large.

And very regular.
> >
> > Microwaving the jars on the very lowest setting was fine, and the jam
> > became jam again, but a couple of days later it began to form crystals
> > again.

> It would take years for them to get to the size of sweets though.

Well, as I said, some of the jam was from the 1950s. The crystals had
around forty years to grow...

> ....>
> > <whisper>
> >
> > I have a numbered bottle of single-cask-bottling of Linkwood. I'm saving
> > it for a special occasion and/or (a) deserving conoisseur(s) innit.

> <looks round>

> your place or mine?

Well, bringing it back from Naaaardge on the bus was terrifying enough.
> >

> >> p.s. so good to see that you use butter instead of something produced
> >> by men
> >> in white coats. Why not enhance it with your own produce?
> >
> > I do, but ATM I haven't got a decent preserving pan. Well, I haven't got
> > a preserving pan. I molish my own pickles and things though.

> I have a large brass preserving pan going a-begging. I prefer to use a very
> large ss pan for all preserving. it's not as pretty but it was very cheap
> and cleans easily - and of course there's no observable reaction between
> metal and ingredients.

Hmmm. Linkwood meets preserving pan?
> >
> > Microwave jam is really good, but you can only make so much at a time. I
> > can make even less as I broke the turntable in the microwave.

> :-)

> I've never tried it - only recently bought a microwave - but the amounts
> would make it inefficient.

Yes, it doesn't sound very efficient, but when you consider that you
only cook it for minutes, it takes on a whole new attractiveness.

Freezer jam is even more efficient...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
>> >
>> >> You shouldn't buy it then, make your own. It's easy and far, far
>> >> better.
>> >
>> > There aren't enough hours in the year.
>
>> Oh come on! You spend time on the pc ...
>
> Ah, but that's non-fattening.

Making marmalade is slimming. As long as you don't eat it ... you use more
energy making marmalade than poking at a keyboard.
>> >
>> > Sounds good. It's only a few years since I finished using-up all the
>> > jams and marmalade my mother made: some of the pots dated back to the
>> > 1950s, and some of the sugar crystals in those were hard as a hard
>> > thing, and the size of sweets.
>
>> Yes, the slow growing crystals grow very large.
>
> And very regular.
>> >
>> > Microwaving the jars on the very lowest setting was fine, and the jam
>> > became jam again, but a couple of days later it began to form crystals
>> > again.
>
>> It would take years for them to get to the size of sweets though.
>
> Well, as I said, some of the jam was from the 1950s. The crystals had
> around forty years to grow...

And you said that a couple of days after dissolving the crystals in the
m/wave they began to gorm again. I find that hard to believe - that crystals
large enough to be detected would form after a couple of days.
>
>> ....>
>> > <whisper>
>> >
>> > I have a numbered bottle of single-cask-bottling of Linkwood. I'm
>> > saving
>> > it for a special occasion and/or (a) deserving conoisseur(s) innit.
>
>> <looks round>
>
>> your place or mine?
>
> Well, bringing it back from Naaaardge on the bus was terrifying enough.

So yours.
>> >
>
>> >> p.s. so good to see that you use butter instead of something produced
>> >> by men
>> >> in white coats. Why not enhance it with your own produce?
>> >
>> > I do, but ATM I haven't got a decent preserving pan. Well, I haven't
>> > got
>> > a preserving pan. I molish my own pickles and things though.
>
>> I have a large brass preserving pan going a-begging. I prefer to use a
>> very
>> large ss pan for all preserving. it's not as pretty but it was very cheap
>> and cleans easily - and of course there's no observable reaction between
>> metal and ingredients.
>
> Hmmm. Linkwood meets preserving pan?

When are you in?
>> >
>> > Microwave jam is really good, but you can only make so much at a time.
>> > I
>> > can make even less as I broke the turntable in the microwave.
>
>> :-)
>
>> I've never tried it - only recently bought a microwave - but the amounts
>> would make it inefficient.
>
> Yes, it doesn't sound very efficient, but when you consider that you
> only cook it for minutes, it takes on a whole new attractiveness.
>
> Freezer jam is even more efficient...

And excellent for strawberries. Since I can't grow strawberries and won't
buy them any more that's just a memory.

Mary

[Rusty Hinge 2]

The message <486decdb$0$18031$***@master.news.zetnet.net>
from "Mary Fisher" <***@zetnet.co.uk> contains these words:

> > Well, as I said, some of the jam was from the 1950s. The crystals had
> > around forty years to grow...

> And you said that a couple of days after dissolving the crystals in the
> m/wave they began to gorm again. I find that hard to believe - that
> crystals
> large enough to be detected would form after a couple of days.
> >
Did I say how big they had grown to in a couple of days?

> >> > <whisper>
> >> >
> >> > I have a numbered bottle of single-cask-bottling of Linkwood. I'm
> >> > saving
> >> > it for a special occasion and/or (a) deserving conoisseur(s) innit.
> >
> >> <looks round>
> >
> >> your place or mine?
> >
> > Well, bringing it back from Naaaardge on the bus was terrifying enough.

> So yours.

Well, I don't want to rish a heart-attack. I might have to have regular
doses of medicine on the way, to reassure myself.

> >> >> p.s. so good to see that you use butter instead of something produced
> >> >> by men
> >> >> in white coats. Why not enhance it with your own produce?
> >> >
> >> > I do, but ATM I haven't got a decent preserving pan. Well, I haven't
> >> > got
> >> > a preserving pan. I molish my own pickles and things though.
> >
> >> I have a large brass preserving pan going a-begging. I prefer to use a
> >> very
> >> large ss pan for all preserving. it's not as pretty but it was very cheap
> >> and cleans easily - and of course there's no observable reaction between
> >> metal and ingredients.
> >
> > Hmmm. Linkwood meets preserving pan?

> When are you in?

Playing darts tonight. Tomorrow morning, weather permitting, there's a
local lad coming to help get the disordered parts of the garden in some
semblence of order. I'll be in tomorrow afternoon, though. Do you like
working on motorcycles?

/Microwave jam/
> >
> > Freezer jam is even more efficient...

> And excellent for strawberries. Since I can't grow strawberries and won't
> buy them any more that's just a memory.

Want some runners? I'm sending - er - someone - <note="must make"> must
look in my emu box! </note> some wild strawb runners when I've got round
to rooting some. Also have some rather tasty tame strawbs. You can get a
plastic oil drum and cut holes in the side, then fill it with soil and
plant strawberries in the holes.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
> The message <486decdb$0$18031$***@master.news.zetnet.net>
> from "Mary Fisher" <***@zetnet.co.uk> contains these words:
>
>> > Well, as I said, some of the jam was from the 1950s. The crystals had
>> > around forty years to grow...
>
>> And you said that a couple of days after dissolving the crystals in the
>> m/wave they began to gorm again. I find that hard to believe - that
>> crystals
>> large enough to be detected would form after a couple of days.
>> >
> Did I say how big they had grown to in a couple of days?

And you could detect them?
>
>> >> > <whisper>
>> >> >
>> >> > I have a numbered bottle of single-cask-bottling of Linkwood. I'm
>> >> > saving
>> >> > it for a special occasion and/or (a) deserving conoisseur(s) innit.
>> >
>> >> <looks round>
>> >
>> >> your place or mine?
>> >
>> > Well, bringing it back from Naaaardge on the bus was terrifying enough.
>
>> So yours.
>
> Well, I don't want to rish a heart-attack. I might have to have regular
> doses of medicine on the way, to reassure myself.
>
>> >> >> p.s. so good to see that you use butter instead of something
>> >> >> produced
>> >> >> by men
>> >> >> in white coats. Why not enhance it with your own produce?
>> >> >
>> >> > I do, but ATM I haven't got a decent preserving pan. Well, I haven't
>> >> > got
>> >> > a preserving pan. I molish my own pickles and things though.
>> >
>> >> I have a large brass preserving pan going a-begging. I prefer to use a
>> >> very
>> >> large ss pan for all preserving. it's not as pretty but it was very
>> >> cheap
>> >> and cleans easily - and of course there's no observable reaction
>> >> between
>> >> metal and ingredients.
>> >
>> > Hmmm. Linkwood meets preserving pan?
>
>> When are you in?
>
> Playing darts tonight. Tomorrow morning, weather permitting, there's a
> local lad coming to help get the disordered parts of the garden in some
> semblence of order. I'll be in tomorrow afternoon, though. Do you like
> working on motorcycles?
>
> /Microwave jam/
>> >
>> > Freezer jam is even more efficient...
>
>> And excellent for strawberries. Since I can't grow strawberries and won't
>> buy them any more that's just a memory.
>
> Want some runners? I'm sending - er - someone - <note="must make"> must
> look in my emu box! </note> some wild strawb runners when I've got round
> to rooting some. Also have some rather tasty tame strawbs. You can get a
> plastic oil drum and cut holes in the side, then fill it with soil and
> plant strawberries in the holes.
>
> --
> Rusty
> Direct reply to: horrid dot squeak snailything zetnet point co period uk
> Separator in search of a sig

[Rusty Hinge 2]

The message <486e7194$0$762$***@master.news.zetnet.net>
from "Mary Fisher" <***@zetnet.co.uk> contains these words:
> "Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
> news:***@gruel.invalid.co.uk...
> > The message <486decdb$0$18031$***@master.news.zetnet.net>
> > from "Mary Fisher" <***@zetnet.co.uk> contains these words:
> >
> >> > Well, as I said, some of the jam was from the 1950s. The crystals had
> >> > around forty years to grow...
> >
> >> And you said that a couple of days after dissolving the crystals in the
> >> m/wave they began to gorm again. I find that hard to believe - that
> >> crystals
> >> large enough to be detected would form after a couple of days.
> >> >
> > Did I say how big they had grown to in a couple of days?

> And you could detect them?

Like a beach picnic...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...

>> >
>> >> your place or mine?
>> >
>> > Well, bringing it back from Naaaardge on the bus was terrifying enough.
>
>> So yours.
>
> Well, I don't want to rish a heart-attack. I might have to have regular
> doses of medicine on the way, to reassure myself.

'ang on. You wouldn't hve to travel to yours ...
>

...

>> >
>> >> I have a large brass preserving pan going a-begging. I prefer to use a
>> >> very
>> >> large ss pan for all preserving. it's not as pretty but it was very
>> >> cheap
>> >> and cleans easily - and of course there's no observable reaction
>> >> between
>> >> metal and ingredients.
>> >
>> > Hmmm. Linkwood meets preserving pan?
>
>> When are you in?
>
> Playing darts tonight. Tomorrow morning, weather permitting, there's a
> local lad coming to help get the disordered parts of the garden in some
> semblence of order. I'll be in tomorrow afternoon, though. Do you like
> working on motorcycles?

No, but I did it for very many years. British I hope?
>
> /Microwave jam/
>> >
>> > Freezer jam is even more efficient...
>
>> And excellent for strawberries. Since I can't grow strawberries and won't
>> buy them any more that's just a memory.
>
> Want some runners? I'm sending - er - someone - <note="must make"> must
> look in my emu box! </note> some wild strawb runners when I've got round
> to rooting some. Also have some rather tasty tame strawbs. You can get a
> plastic oil drum and cut holes in the side, then fill it with soil and
> plant strawberries in the holes.

Believe me I've tried all sorts of ways with strawberries.

I've met my match.

Sometimes one has to admit that one can't control the Earth. Even my little
bit of it.

Mary

[Rusty Hinge 2]

The message <486e7243$0$765$***@master.news.zetnet.net>
from "Mary Fisher" <***@zetnet.co.uk> contains these words:
> "Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
> news:***@gruel.invalid.co.uk...

> >> >> your place or mine?
> >> >
> >> > Well, bringing it back from Naaaardge on the bus was terrifying enough.
> >
> >> So yours.
> >
> > Well, I don't want to rish a heart-attack. I might have to have regular
> > doses of medicine on the way, to reassure myself.

> 'ang on. You wouldn't hve to travel to yours ...

<looks round>

Oh, that's right. I seem to be in.

</looks>

/snip/

> > Do you like
> > working on motorcycles?

> No, but I did it for very many years. British I hope?

No. Nipponese. I also have a Krautish one, and a lot of British bits,
but the latter are in store.
> >
> > /Microwave jam/
> >> >
> >> > Freezer jam is even more efficient...
> >
> >> And excellent for strawberries. Since I can't grow strawberries and won't
> >> buy them any more that's just a memory.
> >
> > Want some runners? I'm sending - er - someone - <note="must make"> must
> > look in my emu box! </note> some wild strawb runners when I've got round
> > to rooting some. Also have some rather tasty tame strawbs. You can get a
> > plastic oil drum and cut holes in the side, then fill it with soil and
> > plant strawberries in the holes.

> Believe me I've tried all sorts of ways with strawberries.

Oo-er!

> I've met my match.

I've just acquired (SFP)¹ two plastic waterbutts - being thrown out from
two separate addresses! One of them was 'no good' because it had a hole
for a tap at the bottom!

> Sometimes one has to admit that one can't control the Earth. Even my little
> bit of it.

I have that promble TAAAW.

¹Sheddi Favourite Price

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Nick Maclaren]

In article <***@gruel.invalid.co.uk>,
Rusty Hinge 2 <***@gruel.invalid.co.uk> writes:
|>
|> I think we've had a similar conversation before...

We have.

|> I asked Kew, and they had no knowledge of any toxic issues.

That must have been a while back, unless you know someone there, as
their new policy is that they don't talk to amateur botanists.

|> I have though, spoken to many people, most of whom haven't any idea that
|> there *IS* something called 'black nightshade' and all too many of them
|> think woody nightshade is deadly nightshade.
|>
|> There is a comprehensive ignorance in the minds of even countryfolk. I
|> wouldn't mind betting that if you showed a number of them a black
|> nightshade plant, the majority would say it was deadly nightshade.

That is why I looked at the scientific papers. What is clear is
that it is quite safe under some conditions, and unsafe under others,
and there is no consensus on what those conditions are!

The main difference between it and common staples is that we tend
to know the conditions under which the latter can be eaten safely.

|> There are natural acids in fruit, and the citric acid is added to set
|> the sugar without too much effort. Some jams (and marmalades) are so
|> hard that when you mine a lump from the jar and try to spread it on a
|> slice, the progress of the jam heaps-up a pile of butter before it.

Some of them. There isn't much in strawberry or quince. Seriously
acid and pectin-rich fruits (like japonica) produce a jam like that
with little effort :-)


Regards,
Nick Maclaren.

[Nick Maclaren]

In article <486bcb0b$0$770$***@master.news.zetnet.net>,
"Mary Fisher" <***@zetnet.co.uk> writes:
|>
|> Um. It's not a matter of 'setting the sugar'! It's said that it extracts the
|> pectin from the fruit but a lot of fruit has so little pectin that ... well
|> never mind.

You need SOME acid to set pectin, but that really only matters for
weird things like pumpkin jam.

|> I make ALL our jams and marmalades and have done so decades. I've never,
|> ever, used citric acid in powder or fruit form, nor bottled or pectin
|> extracted by me from apples. It's not necessary. Jam doesn't HAVE to be like
|> a jelly, it just needs to hold itself together well enough to be able to use
|> a knife to extract it from the jar rather than the spoon. My test used to be
|> to invert the jar of cold jam for a few seconds, if it didn't fall or ooze
|> out it was fine.

Our strawberry jam failed to set this year because the wet weather
meant that the strawberries contained too much water. No, we didn't
add any, and that is one jam you can't boil down.

|> > OK, fair's fair, I buy it now simply because I can add so much whisky
|> > innit.
|>
|> You could make your own marmalade with whisky but I'd prefer to use
|> something better than paint stripper. But there again I use 30yo Armagnac
|> when I flambé a steak ...

I object! A decent single malt is at least the equal of an Armagnac.


Regards,
Nick Maclaren.

[Rusty Hinge 2]

The message <g4gg9c$ju4$***@gemini.csx.cam.ac.uk>
from ***@cus.cam.ac.uk (Nick Maclaren) contains these words:
> In article <***@gruel.invalid.co.uk>,
> Rusty Hinge 2 <***@gruel.invalid.co.uk> writes:
> |>
> |> I think we've had a similar conversation before...

> We have.

> |> I asked Kew, and they had no knowledge of any toxic issues.

> That must have been a while back, unless you know someone there, as
> their new policy is that they don't talk to amateur botanists.

'Twas a good three or four years ago, and I'd just sent them a specimen
of a complete (rooted) red nightshade plant, with ripening berries.

Mucho pleased, they were, especially as prior to that they didn't have
the seeds in their seed-bank.

> |> I have though, spoken to many people, most of whom haven't any idea that
> |> there *IS* something called 'black nightshade' and all too many of them
> |> think woody nightshade is deadly nightshade.
> |>
> |> There is a comprehensive ignorance in the minds of even countryfolk. I
> |> wouldn't mind betting that if you showed a number of them a black
> |> nightshade plant, the majority would say it was deadly nightshade.

> That is why I looked at the scientific papers. What is clear is
> that it is quite safe under some conditions, and unsafe under others,
> and there is no consensus on what those conditions are!

While I haven't met hosts of people who eat the berries, or have eaten
them, none that I have met has reported any adverse reaction.

This year I'm going to try making (country-style) wine from them. If,
about Christmas, I suddenly disappear, you may infer why.

> The main difference between it and common staples is that we tend
> to know the conditions under which the latter can be eaten safely.

Well, in parts Sith Effrica they are a staple.

> |> There are natural acids in fruit, and the citric acid is added to set
> |> the sugar without too much effort. Some jams (and marmalades) are so
> |> hard that when you mine a lump from the jar and try to spread it on a
> |> slice, the progress of the jam heaps-up a pile of butter before it.

> Some of them. There isn't much in strawberry or quince. Seriously
> acid and pectin-rich fruits (like japonica) produce a jam like that
> with little effort :-)

A? Have you missed-out one of Mary's comments? There's LOADS of acid in
quinces and enough in strawberries. Are we talking pectin, here?

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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[Rusty Hinge 2]

The message <g4gp7r$dfl$***@gemini.csx.cam.ac.uk>
from ***@cus.cam.ac.uk (Nick Maclaren) contains these words:
> In article <486bcb0b$0$770$***@master.news.zetnet.net>,
> "Mary Fisher" <***@zetnet.co.uk> writes:

/snip/

> |> You could make your own marmalade with whisky but I'd prefer to use
> |> something better than paint stripper. But there again I use 30yo
> Armagnac
> |> when I flambé a steak ...

> I object! A decent single malt is at least the equal of an Armagnac.

Much as I like a good Armangac, some malts are far more interesting -
even some vatted malts such as Islay Mist knock any brandy into a cocked
hat.

For sheer complexity of flavour and smoothness, it's difficult to beat a
well-aged single malt like Laphroaig or Ardbeg. Brandy lovers might try
Linkwood.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
>
> For sheer complexity of flavour and smoothness, it's difficult to beat a
> well-aged single malt like Laphroaig or Ardbeg. Brandy lovers might try
> Linkwood.

I used to enjoy Laphroaig then I discovered Ardbeg ...

Mary

[Nick Maclaren]

In article <***@gruel.invalid.co.uk>,
Rusty Hinge 2 <***@gruel.invalid.co.uk> writes:
|>
|> > The main difference between it and common staples is that we tend
|> > to know the conditions under which the latter can be eaten safely.
|>
|> Well, in parts Sith Effrica they are a staple.

And in some other parts of the world. That was what puzzled the
researchers - they weren't sure whether the regional variants were
the key to edibility, or what. Solanum nigrum is cosmopolitan, was
so since before humans arose, and is a variable species.

|> > Some of them. There isn't much in strawberry or quince. Seriously
|> > acid and pectin-rich fruits (like japonica) produce a jam like that
|> > with little effort :-)
|>
|> A? Have you missed-out one of Mary's comments? There's LOADS of acid in
|> quinces and enough in strawberries. Are we talking pectin, here?

Actually, no. True quinces (Cydonia oblonga) aren't very acid at all
(the 'bite' is something else, as with sloes), though Chaenomeles is.
And the same applies to strawberries - some varieties border on the
sickly, because they have been bred for sweetness partly by breeding
for low acid.

I agree that the primary problem with strawberries is pectin (because
they have effectively damn-all), but am not entirely sure what the
problem is with Cydonia. Anyway, jam made from them alone typically
doesn't set properly.


Regards,
Nick Maclaren.

[Rusty Hinge 2]

The message <g4hv9k$j5n$***@gemini.csx.cam.ac.uk>
from ***@cus.cam.ac.uk (Nick Maclaren) contains these words:

> I agree that the primary problem with strawberries is pectin (because
> they have effectively damn-all), but am not entirely sure what the
> problem is with Cydonia. Anyway, jam made from them alone typically
> doesn't set properly.

Mine set pretty well. (Molished half a sack of them into jam...)

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Kate Morgan]

:
>
>> I agree that the primary problem with strawberries is pectin (because
>> they have effectively damn-all), but am not entirely sure what the
>> problem is with Cydonia. Anyway, jam made from them alone typically
>> doesn't set properly.
>
> Mine set pretty well. (Molished half a sack of them into jam...)



I have some wild strawberries but it would take rather a lot to make a jar
of jam innit :-)

kate

[Mary Fisher]

"Kate Morgan" <***@btinternet.com> wrote in message
news:***@posted.plusnet...
>
> :
>>
>>> I agree that the primary problem with strawberries is pectin (because
>>> they have effectively damn-all), but am not entirely sure what the
>>> problem is with Cydonia. Anyway, jam made from them alone typically
>>> doesn't set properly.
>>
>> Mine set pretty well. (Molished half a sack of them into jam...)
>
>
>
> I have some wild strawberries but it would take rather a lot to make a jar
> of jam innit :-)

And what a waste of oral experience!

We once had some, don't know why I can't grow them these days :-)

Mary
>

[Rusty Hinge 2]

The message <486ded11$0$764$***@master.news.zetnet.net>
from "Mary Fisher" <***@zetnet.co.uk> contains these words:

/wild strawbs/

> We once had some, don't know why I can't grow them these days :-)

Plenty of sun, some soil, and a good deal of water is all they require,
and IME, they will attack the surrounding plot en masse within a year of
planting.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
> The message <486ded11$0$764$***@master.news.zetnet.net>
> from "Mary Fisher" <***@zetnet.co.uk> contains these words:
>
> /wild strawbs/
>
>> We once had some, don't know why I can't grow them these days :-)
>
> Plenty of sun, some soil, and a good deal of water is all they require,
> and IME, they will attack the surrounding plot en masse within a year of
> planting.

Wonder if the hens have anything to do with it ...

Mary

[Rusty Hinge 2]

The message <486e725f$0$766$***@master.news.zetnet.net>
from "Mary Fisher" <***@zetnet.co.uk> contains these words:
> "Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
> news:***@gruel.invalid.co.uk...
> > The message <486ded11$0$764$***@master.news.zetnet.net>
> > from "Mary Fisher" <***@zetnet.co.uk> contains these words:
> >
> > /wild strawbs/
> >
> >> We once had some, don't know why I can't grow them these days :-)
> >
> > Plenty of sun, some soil, and a good deal of water is all they require,
> > and IME, they will attack the surrounding plot en masse within a year of
> > planting.

> Wonder if the hens have anything to do with it ...

Oooooo, I doubt it...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Rusty Hinge 2]

The message <***@posted.plusnet>
from "Kate Morgan" <***@btinternet.com> contains these words:


> >> I agree that the primary problem with strawberries is pectin (because
> >> they have effectively damn-all), but am not entirely sure what the
> >> problem is with Cydonia. Anyway, jam made from them alone typically
> >> doesn't set properly.
> >
> > Mine set pretty well. (Molished half a sack of them into jam...)



> I have some wild strawberries but it would take rather a lot to make a jar
> of jam innit :-)

Ah, I meant half a sack of oblong quinces. Half a sack of strawberries
might make a lot of juice...

BTW, if you put a bottle of whisky into a larger bottle, add some sugar
(not much!) and feed the result with wild strawberries, you get a
delightful liqueur (with no trace of a whisky flavour). When (after
multipples) it tastes right, strain into a really dark bottle (I use old
sherry bottles), or the liquor will lose its deep red colour.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Kate Morgan]

>
>> > Mine set pretty well. (Molished half a sack of them into jam...)
>
>
>
>> I have some wild strawberries but it would take rather a lot to make a
>> jar
>> of jam innit :-)
>
> Ah, I meant half a sack of oblong quinces. Half a sack of strawberries
> might make a lot of juice...
>
> BTW, if you put a bottle of whisky into a larger bottle, add some sugar
> (not much!) and feed the result with wild strawberries, you get a
> delightful liqueur (with no trace of a whisky flavour). When (after
> multipples) it tastes right, strain into a really dark bottle (I use old
> sherry bottles), or the liquor will lose its deep red colour.
>
> --
> Rusty
> Direct reply to: horrid dot squeak snailything zetnet point co period uk
> Separator in search of a sig

That sounds very nice Rusty, must give it a go :-)

kate

[Mary Fisher]

"Kate Morgan" <***@btinternet.com> wrote in message
news:***@posted.plusnet...
> >
>>> > Mine set pretty well. (Molished half a sack of them into jam...)
>>
>>
>>
>>> I have some wild strawberries but it would take rather a lot to make a
>>> jar
>>> of jam innit :-)
>>
>> Ah, I meant half a sack of oblong quinces. Half a sack of strawberries
>> might make a lot of juice...
>>
>> BTW, if you put a bottle of whisky into a larger bottle, add some sugar
>> (not much!) and feed the result with wild strawberries, you get a
>> delightful liqueur (with no trace of a whisky flavour). When (after
>> multipples) it tastes right, strain into a really dark bottle (I use old
>> sherry bottles), or the liquor will lose its deep red colour.
>>
>> --
>> Rusty
>> Direct reply to: horrid dot squeak snailything zetnet point co period uk
>> Separator in search of a sig
>
> That sounds very nice Rusty, must give it a go :-)

He's in right now ...

Mary

[The Old OakTree]

> |> You could make your own marmalade with whisky but I'd
> prefer to use
> |> something better than paint stripper. But there again I use
> 30yo Armagnac
> |> when I flambé a steak ...
>
> I object! A decent single malt is at least the equal of an
> Armagnac.
> Nick Maclaren

Took the very words from my mouth ... I mean, keyboard ..., you
did.

[Stewart Robert Hinsley]

In message
<389aa425-6689-431c-8aa1-***@c65g2000hsa.googlegroups.com>,
Dave Hill <***@abacus-nurseries.co.uk> writes
>I am supprised that no one has picked up on the fact that parsnips are
>the same family as Hemlock.

I had assumed that people knew that. Apiaceae includes several crop
plants (parsley, carrot, parsnip, celery/celeriac, coriander, sweet
cicely, fennel, dill) and some of the most toxic plants in the British
flora (hemlock, water dropwort, cowbane)

It's not the only family with a mix of crop and poisonous plants -
Fabaceae and especially Solanaceae have a similar mixture.

>Wild parsnips are quite toxic and can cause phototoxic symptoms in
>some people and animals
>David Hill
>Abacus Nurseries
>

--
Stewart Robert Hinsley

[Kate Morgan]

snipped all interesting stuff on subject but thank you all for input which I
will pass on to daughter dear and suggest that maybe its not everyone who
suffers a reaction and sadly she was one of them. I remember she did say the
plant did look very like a Giant Hogweed,

thanks again we live and learn

kate

[Rusty Hinge 2]

The message <***@mid.individual.net>
from Emery Davis <***@essera.oc.ku> contains these words:

> Il en va de même pour le tréma et la cédille.

> Now if only I could figure out how to do it conveniently on this damned
> Mac! ;)

Avez vous de chose semblable à 'Character Map'? Sinon, copiez et sauvez
ceux-ci:

Ç

and

ç

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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[The Old OakTree]

Merci bien de cet explication, que j'aurais du (dû?) chercher
depuis longtemps.

[Rusty Hinge 2]

The message <***@mid.individual.net>
from Broadback <***@towill.plus.com> contains these words:

> We are another family that never peel, only scrub parsnips, the taste is
> far superior. We seem fit and well, though sadly only three of mine
> germinated this year so will be a famine this Winter! :-(

I'm so sorry to hear that. It must be terrible when some of your family
doesn't germinate...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
> The message <***@mid.individual.net>
> from Broadback <***@towill.plus.com> contains these words:
>
>> We are another family that never peel, only scrub parsnips, the taste is
>> far superior. We seem fit and well, though sadly only three of mine
>> germinated this year so will be a famine this Winter! :-(
>
> I'm so sorry to hear that. It must be terrible when some of your family
> doesn't germinate...

Mine have germinated quite enough, thanks. When offered double or quit they
doubled. Thankfully the grandchildren don't seem to know what to do.

Mary

[Rusty Hinge 2]

The message <***@mid.individual.net>
from "Christina Websell" <***@tinawebsell.wanadoo.co.uk> contains
these words:

> I've made wine by boiling up unpeeled parsnips - and very good it was too!
> Not only did I enjoy the wine, I froze the resulting parsnips (you
> just need
> the water they're boiled in for parsnip wine) and ate them later.
> Must be 5
> years ago now and I'm still up and running ;)

I was taught to make parsnip wine by our housekeeper, a country lass,
sometime round 1950. I was ten (and my parents had no objection to my
learning to make parsnip wine, and dandelion wine!), and I only got the
sugar (which was rationed) because I didn't take sugar in my tea, of
which I have always partaken, shall we say, in good measure...

One of the instructions was to peel the parsnips. BTW, carrot skins are
also toxic to insects. I've discovered over the years that there is a
correlation between eating carrots and ageing. The more carrots you eat,
the older you get.

I haven't tested this against other foods, but I suspect that the
correlation might hold good there too.

Moral: stop eating, and live forever.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
> The message <***@mid.individual.net>
> from "Christina Websell" <***@tinawebsell.wanadoo.co.uk> contains
> these words:
>
>
> One of the instructions was to peel the parsnips. BTW, carrot skins are
> also toxic to insects.

You keep hearing that. Carrot flies can't be insects then. Another long-held
belief dashed :-(

> I've discovered over the years that there is a
> correlation between eating carrots and ageing. The more carrots you eat,
> the older you get.

That's very true.
>
> I haven't tested this against other foods, but I suspect that the
> correlation might hold good there too.

It is. Not many people know it though.
>
> Moral: stop eating, and live forever.

What sort of a life would it be without parsnips though? Although I suppose
parsnip wine might do, better get practising.

Mary

[Mike.....]

Following up to Rusty Hinge 2

> I've not heard that parsnips can be dangerous otherwise, and I'm sure it
> would be common knowledge if it were so.

if you harvest parsnips in the sun, the sap on your skin will make it, is
the word photosensitive? Anyway you will probably get burns.
Our doctor didnt know this.
--
Mike:::::::::
remove clothing to email

[Nick Maclaren]

In article <***@40tude.net>,
"Mike....." <***@freedomnames.co.uk> writes:
|> Following up to Rusty Hinge 2
|>
|> > I've not heard that parsnips can be dangerous otherwise, and I'm sure it
|> > would be common knowledge if it were so.
|>
|> if you harvest parsnips in the sun, the sap on your skin will make it, is
|> the word photosensitive? Anyway you will probably get burns.
|> Our doctor didnt know this.

Firstly, it affects only some people, and few people are seriously
affected. Secondly, parsnips are normally harvested in winter, when
there isn't any sun in the UK to notice (for most people).

So the word "probably" is wrong. It is true only for the most extreme
photosensitisers (possibly including rue, possibly not even that).
"Will probably" should be "might".


Regards,
Nick Maclaren.

[Mike.....]

Following up to Nick Maclaren

> Secondly, parsnips are normally harvested in winter, when
> there isn't any sun in the UK to notice (for most people).
>
> So the word "probably" is wrong.

nope, you will probably get burns under the conditions I specified, I said
"in the sun" and I meant "in the sun" theres no need to qualify with
"winter". (If you have never known a bright winters day I dont know where
you live but it can't be UK or do you just like trying to put peope down
who are providing info you were ignorant of?).
--
Mike:::::::::
remove clothing to email

[Nick Maclaren]

In article <1sfot662dxsop$***@40tude.net>,
"Mike....." <***@freedomnames.co.uk> writes:
|>
|> > Secondly, parsnips are normally harvested in winter, when
|> > there isn't any sun in the UK to notice (for most people).
|> >
|> > So the word "probably" is wrong.
|>
|> nope, you will probably get burns under the conditions I specified, I said
|> "in the sun" and I meant "in the sun" theres no need to qualify with
|> "winter". (If you have never known a bright winters day I dont know where
|> you live but it can't be UK or do you just like trying to put peope down
|> who are providing info you were ignorant of?).

Sigh. I said what I meant and I meant what I said.

Photosensitivity (like sunburn) is a function of the ultraviolet,
and the level of that even on a bright winter's day in the south
of England is EXTREMELY low and, except on a few exceptional days,
effectively nil. Look it up.

Also, you should ignore most Web nonsense that says that everyone
is equally sensitive (or even sensitive) to various plants - that
is not true even for giant hogweed, rue and Euphorbia. Again,
look that up in scientific papers, not stuff written for the hoi
polloi.


Regards,
Nick Maclaren.

[Mike.....]

Following up to Nick Maclaren

> Sigh. I said what I meant and I meant what I said.

as did, you could be a lot more polite
--
Mike:::::::::
remove clothing to email

[Mike.....]

Following up to Mike.....

> I said what I meant and I meant what I said.
>
> as did, you could be a lot more polite

you could have said "remember in winter it probably will not be a problem,
but your ego probably doesnt allow that and you have to go for the putdown.
--
Mike:::::::::
remove clothing to email

[Rusty Hinge 2]

The message <1b75aj2afdrof.1w67bs8zftz97$***@40tude.net>
from "Mike....." <***@freedomnames.co.uk> contains these words:

> Following up to Mike.....

> > I said what I meant and I meant what I said.
> >
> > as did, you could be a lot more polite

> you could have said "remember in winter it probably will not be a problem,
> but your ego probably doesnt allow that and you have to go for the putdown.

Ah, pots and kettles...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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[Rusty Hinge 2]

The message <1vqrf0v2gz48k$.zzn29vl5lkof$***@40tude.net>
from "Mike....." <***@freedomnames.co.uk> contains these words:
> Following up to Nick Maclaren

> > Sigh. I said what I meant and I meant what I said.

> as did, you could be a lot more polite

I didn't notice any rudeness.

Contradiction isn't rude.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mike.....]

Following up to Nick Maclaren

> Firstly, it affects only some people, and few people are seriously
> affected.

assuming wild and cultivated have the same effect I suspect that isnt
true:-

"http://128.104.239.6/uw_weeds/extension/articles/wildparsnip.htm"

"First, everyone is sensitive to wild parsnip and you do not need to be
sensitized by a prior exposure to develop burns or blisters. You can brush
against wild parsnip plants and not be affected. Parsnip is only dangerous
when the plant sap from broken leaves or stems gets on your skin. Lastly,
the wild parsnip’s "burn" is usually less irritating that poison ivy’s
"itch." The worst of the burning pain caused by wild parsnip is usually
over within a couple of days while the rash and itch of poison ivy can last
a long time.

In cases of mild exposure to wild parsnip, affected areas turn red and fell
sunburned. In severe cases, the skin first turns red and then blisters
form. The arms, legs, torso, face, and neck are most vulnerable and
affected areas may feel like they have been scalded. Blisters form a day or
two after sun exposure and soon after the blisters rupture and the skin
starts healing. But for many people the ordeal is not over as dark red or
brownish "scars" remain in the burned areas for several months to years.
Animals can also get parsnip burns if they have little hair and lightly
pigmented skin, characteristics that allow the chemical and sunlight to
reach the skin."

The blisters I have seen were quite unpleasant and as the effects can last
for years I dont think its something to play down, rather something to make
everyone aware of.

--
Mike:::::::::
remove clothing to email

[K]

Mike..... <***@freedomnames.co.uk> writes
>Following up to Nick Maclaren
>
>> Firstly, it affects only some people, and few people are seriously
>> affected.
>
>assuming wild and cultivated have the same effect I suspect that isnt
>true:-
>
>"http://128.104.239.6/uw_weeds/extension/articles/wildparsnip.htm"
>
That's a big assumption to make here. The article refers to 'wild
parsnip' which is becoming a noxious weed in Wisconsin. Before jumping
to conclusions about cultivated parsnip, I would want to know the
species concerned (which on a quick skim read didn't seem to be in the
article), and that it was indeed the ancestor of the cultivated parsnip
(wild garlic is not te ancestor of cultivated garlic).
--
Kay

[Rusty Hinge 2]

The message <***@scarboro.demon.co.uk>
from K <***@scarboro.demon.co.uk> contains these words:
> Mike..... <***@freedomnames.co.uk> writes
> >Following up to Nick Maclaren
> >
> >> Firstly, it affects only some people, and few people are seriously
> >> affected.
> >
> >assuming wild and cultivated have the same effect I suspect that isnt
> >true:-
> >
> >"http://128.104.239.6/uw_weeds/extension/articles/wildparsnip.htm"
> >
> That's a big assumption to make here. The article refers to 'wild
> parsnip' which is becoming a noxious weed in Wisconsin. Before jumping
> to conclusions about cultivated parsnip, I would want to know the
> species concerned (which on a quick skim read didn't seem to be in the
> article), and that it was indeed the ancestor of the cultivated parsnip
> (wild garlic is not te ancestor of cultivated garlic).

And judging by the results of sowing wild oats...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[The Old OakTree]

> The arms, legs, torso, face, and neck are most vulnerable
Doesn't seem to leave many less vulnerable bits, does it?

[Rusty Hinge 2]

The message <***@bt.com>
from "The Old OakTree" <***@forest.com> contains these words:

> > The arms, legs, torso, face, and neck are most vulnerable
> Doesn't seem to leave many less vulnerable bits, does it?

Oh, you've got horseflies in your neck of the woods then, too?

Lucky shot, but not unintended. Couldn't reach the thing to swat it...

( http://www.users.zetnet.co.uk/hi-fi/ked002.jpg )

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

[Mary Fisher]

"Rusty Hinge 2" <***@gruel.invalid.co.uk> wrote in message
news:***@gruel.invalid.co.uk...
> The message <***@bt.com>
> from "The Old OakTree" <***@forest.com> contains these words:
>
>> > The arms, legs, torso, face, and neck are most vulnerable
>> Doesn't seem to leave many less vulnerable bits, does it?
>
> Oh, you've got horseflies in your neck of the woods then, too?
>
> Lucky shot, but not unintended. Couldn't reach the thing to swat it...
>
> ( http://www.users.zetnet.co.uk/hi-fi/ked002.jpg )

That's style :-)

Glad it wasn't my leg though ...

Mary

[Edwin Spector]

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Kate Morgan wrote:
> My daughter let some of her last years parsnips go to seed and they were
> in her opinion very attractive plants. Yesterday she decided she needed
> the room and so pulled them up. A passer by told her that in that state
> they were very dangerous and could cause health problems, [...]

I noticed several blisters on my hands and wrists about a day after
hacking down my parsnip foliage. The blisters did not itch and
eventually went away. They left pale brown scars, of which I can still
find one or two if I look carefully. That's about three years later. Of
course, it _may_ have been caused by something else.

I don't recall any reaction to any other plant I've handled.

Cheers

Edwin
Bath.
-----

[Mike.....]

Following up to Edwin Spector

> That's about three years later. Of
> course, it _may_ have been caused by something else.

no, its the parsnips. Its funny its not better known.
--
Mike:::::::::
remove clothing to email

[Granity]

Kate Morgan;801290 Wrote:
> My daughter let some of her last years parsnips go to seed and they wer
> in
> her opinion very attractive plants. Yesterday she decided she neede
> the
> room and so pulled them up. A passer by told her that in that stat
> they
> were very dangerous and could cause health problems, She donned glove
> and
> continued to remove the plants, she left them on the ground an
> intends to
> burn them. She did however feel unwell last night so is it true.
> Another
> parsnip fact she was told is that the long root of the parsnip shoul
> not be
> eaten because that is toxic too.
>
> Kate

Parsnips

These contain toxic psoralens, which are potent light-activate
carcinogens and mutagens not destroyed by cooking [Ivie 1981]. Parsnip
contain psoralens at a concentration of 40 ppm, and Ivie [1981, p. 910
reports:

[C]onsumption of moderate quantities of this vegetable by man ca
result in the intake of appreciable amounts of psoralens. Consumptio
of 0.1 kg of parsnip root could expose an individual to 4 to 5 mg o
total psoralens, an amount that might be expected to cause som
physiological effects under certain circumstances...

From: http://tinyurl.com/27bnv


--
Granity

[Nick Maclaren]

In article <***@gardenbanter.co.uk>,
Granity <***@gardenbanter.co.uk> writes:
|>
|> These contain toxic psoralens, which are potent light-activated
|> carcinogens and mutagens not destroyed by cooking [Ivie 1981]. Parsnips
|> contain psoralens at a concentration of 40 ppm, and Ivie [1981, p. 910]
|> reports:
|>
|> [C]onsumption of moderate quantities of this vegetable by man can
|> result in the intake of appreciable amounts of psoralens. Consumption
|> of 0.1 kg of parsnip root could expose an individual to 4 to 5 mg of
|> total psoralens, an amount that might be expected to cause some
|> physiological effects under certain circumstances...
|>
|> From: http://tinyurl.com/27bnv9

Boggle. I have downloaded a copy of that letter, but can't get the
thing to print, and will ask my tame biochemist.

Something is definitely wrong, as lots of people eat that amount and
more, often frequently. I can't believe that a significant health
effect wouldn't have been noticed. But what the missing factor is,
I can't guess.


Regards,
Nick Maclaren.

[Granity]

Nick Maclaren;801654 Wrote:
> In article ***@gardenbanter.co.uk,
> Granity ***@gardenbanter.co.uk writes:
> |
> | These contain toxic psoralens, which are potent light-activated
> | carcinogens and mutagens not destroyed by cooking [Ivie 1981]
> Parsnips
> | contain psoralens at a concentration of 40 ppm, and Ivie [1981, p
> 910]
> | reports:
> |
> | [C]onsumption of moderate quantities of this vegetable by man can
> | result in the intake of appreciable amounts of psoralens
> Consumption
> | of 0.1 kg of parsnip root could expose an individual to 4 to 5 mg of
> | total psoralens, an amount that might be expected to cause some
> | physiological effects under certain circumstances...
> |
> | From: http://tinyurl.com/27bnv9
>
> Boggle. I have downloaded a copy of that letter, but can't get the
> thing to print, and will ask my tame biochemist.
>
> Something is definitely wrong, as lots of people eat that amount and
> more, often frequently. I can't believe that a significant health
> effect wouldn't have been noticed. But what the missing factor is,
> I can't guess.
>
>
> Regards,
> Nick Maclaren.

I am a bit sceptical about it as well.

As to printing it, open the page, highlight and copy the text yo
want, open notepad, paste the text into it and print it from notepad


--
Granity

[Nick Maclaren]

In article <***@gardenbanter.co.uk>,
Granity <***@gardenbanter.co.uk> writes:
|>
|> As to printing it, open the page, highlight and copy the text you
|> want, open notepad, paste the text into it and print it from notepad.

What's notepad? :-)

The problem was the el cheapo printer that I am inflicted with at
work; I directed it to a slightly less Mickey Mouse one, and it
printed. Normal procedure ....


Regards,
Nick Maclaren.