hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html
------------------------------
Date: Thu, 18 Jul 2002 16:58:09 -0700
From: "Daniel L. "Concho" Smith" <hrd7@lycos.com>
Subject: Re: MtMan-List: 1710 Recipe - Soap
Iron Burner,
This period soap is done the same way it has always been made, in a large pan, cut into squares and left to cure, when cured it as hard as can be. I saw Buck Conner drive a square cut nail through a 1 inch pine board with a bar of the "1710" soap held in his palm, then wet it enough to make a lather to shave with. He told an interested lady at Ft. de Chartre that she could "colds cock her old man when he got out of hand with this soap and the cops would never find the instrument that did the job". <GGGGG>
Concho [HRD]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Historical Research & Development
"ANISCHIK"(is how the Moravians saw it) THANK YOU.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Double Edge forge http://www.bright.net/~deforge1
Buck's Base Camp: http://buckconner.tripod.com/
Historical Research & Development: http://hrd7.tripod.com/
See the AMM site for more supporters of this event.
On Wed, 17 Jul 2002 13:43:37
Glenn Darilek wrote:
>But remember, a "correct" recipe is just a part of the deal. My wife
>brought home some lye soap she bought from an outfit that sold soap
>"like your ancestors used." It was sold in a Styrofoam cup for a mold!
>
>I don't know what was done in the mountaineer era, but my grandmother
>would pour the soap into a rectangular mold, and when it partially dried
>she would cut the soap into cakes. As it completely dried, the faces
>would shrink, leaving concave sides on the cakes, especially on the top.
>That was a far cry from a Styrofoam cup shape. BTW I was using the soap
>for shaving until my wife threw it out because it attracted ants. I
>thought it served the ants right to eat soap. The soap must have still
>had some of the fat that was not converted to soap.
>
>Glenn Darilek
>Iron Burner
>
>
>>Subject: 1710 Recipe - Soap.
>
>>I'm told the curing time because of the recipe (just discovered
>>this year in PA., in an early 1700's cookbook - 2nd edition dated
>>1710); is a lengthy 2 months.
>
>
>
>
>----------------------
>hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html