Strange Recipes! - Live in the Nutmeg Tavern!

[00:00:19]It's going to take some extra grinding today. Hold on.

[00:00:24]You know those recipes that say, you know, like put a whole nutmeg in there.

[00:00:29]It's It's a whole nutmeg kind of day.

[00:00:31]Welcome into the Nutmeg Tavern. We are live and we're going to have a lot of fun today. This might be a shortened live stream, but we are here early, so that's super special, right? I we did this to basically um say nice things to all you people that are just waiting.

[00:00:50]You know, it's like, wow, when is it going to start? And you've waited, waited, and then boop, it just pops up on the screen 10 minutes early. Haha, you're here before anyone else.

[00:01:00]I'm your host, John Townsen, and we're going to be talking about fun 18th century stuff today. This is a bit more of a Q&A. I'll talk about the reason why, but uh Lauren is behind the scenes and looking at the chat, whatever that is. I'm here in the 18th century, so I don't even know what she's talking about. Chat, whatever. And Ivy is on the console. I think that's a wooden board with little things on. I have no idea.

[00:01:24]>> I make it work.

[00:01:26]>> And she makes it work. And that's the important part. If you got a attack that Well, let me tell you the whole reason why today is a Q&A and not what it was supposed to be, a lengthy and wonderful documentary on leather in the 18th century is because storms blew through here and knocked our time vortex on its side.

[00:01:48]And um we are running on impulse power.

[00:01:52]So that's that's what I got. If you know, if everything breaks, it's not my fault. And yes, like there in whatever that is, New York. Um, it is bright and sunny here. What? How, why everything is broken when it's bright and sunny, I have no idea. But that is the life when you dance precariously between centuries.

[00:02:22]So, um, I did have a little bit of stuff. So you you can definitely jump in uh with any strange and fun questions uh that pop into your head. I have a little bit of uh fun stuff to talk about. I won't talk about products or anything today like I might have because uh there's no easy way for the time vortex to properly send you links and all that good stuff. Everything's broken. So we're just we're just playing it by ear here. We're just having fun. We just kicked open the old uh the doors of the Nutmeg Tavern early and there's no there's nobody even behind the bar.

[00:02:57]There's nobody to serve you. You just you just got to put up with what we got.

[00:03:02]But that's cool anyway cuz it's just me and you.

[00:03:06]Uh wanted to go dig and and find some just weird recipes. Those are those are always the fun ones. I like to do weird recipes. Uh speaking of weird recipes, it's not weird. Speaking of recipes, uh this week's episode on Sunday that's coming out will be on the amazing baked potato. Uh so make sure to tune in to that. Um uh folks were on vacation and so it was just me and Caleb and I think we kicked it out of the park. Kicked it out of the whatever. It was really good.

[00:03:40]Whatever we did, it was good. So make sure to check out that episode. He did a stellar job both shooting and editing that.

[00:03:48]And I of course did a great job just standing there talking, but that's, you know, anyway, weird recipes from the 18th century. I think we've got six of them.

[00:04:01]This one for was from 1650. This is actually 17th century. So, you know, it's weird. A lot of the 17th century recipes are like, "What are you thinking? Half of them don't have nutmeg. They have amberress, which yuck.

[00:04:16]I don't know why I put that put that in their recipe, but nonetheless, I do.

[00:04:21]Anyway, uh number one, weird recipes, a carp pie larded with eagle.

[00:04:30]What?

[00:04:31]Number one, we don't eat carp and we don't eat eagles. So, >> and I wouldn't have thought eagles would be fatty enough to lard with them.

[00:04:40]>> Well, you they call for a special kind of eagle.

[00:04:43]>> Oh. Oh, the fatty eagle. Got it.

[00:04:47]>> While fish pies are common, um this this uh one is you're instructed to uh take the carp, remove the great bones. That's the problem with carp anyway. They're all filled with bones. And pound the flesh in a stone mortar along with the fish's blood. And then you lard it with the belly of a fat eagle.

[00:05:11]I have no idea. before you season it and bake it um bake it cold like a red deer is this some recipes in the 18th century I think they're just kind of filling them out. They're just it's like what can we do to have as much like here's a weird recipe. He's never even done it right. It's like um take an eagle and you >> you never when no one's going to do it, right? You're like it looks great on the page.

[00:05:40]>> I want to get to that topic uh later also. That whole concept of nobody's going to do it anyway.

[00:05:46]>> You want to expand just a little bit on amberress. Amigrris, you know the stuff from inside of whales, >> right? They vomit it up. You find it on the shore.

[00:05:57]>> Vomit up. Amberris >> and then you take it and use it in recipes as you do.

[00:06:04]>> It's I think used it in perfumes and other things too. I don't I don't know what it is. I don't know why.

[00:06:12]>> We've never tried it. So I do not know how what the taste is like.

[00:06:14]>> Right. And you know they would use they would like do eggs and amberress.

[00:06:20]Oh, just what I always wanted. Whale varm whale vomit along with my eggs.

[00:06:26]How about a jelly for consumption?

[00:06:30]You boil hearts horn shavings and aringo root and eyesing glass. Another one of those weird things you get from inside of fish or something like that. Uh, a quart of bruised snails, two vipers or 4 ounces of viper powder.

[00:06:52]If you're out of vipers, go to the grocery store, get viper powder instead.

[00:06:59]And then uh you have this broth and you serve it cold as a stiff jelly in case you have consumption which I think I have a consumption but I'm not going to try this recipe.

[00:07:14]Uh mutton stewed on the backs of two chairs.

[00:07:21]I don't know. I mean sometimes you see recipes kind of like this done with fish. Mutton. Huh. Okay. So, we have mutton, alternating layers of mutton and rolls and turnipss and onions filled with boiling water.

[00:07:38]Again, this is like let's come up with crazy ways to cook stuff. Okay, so we've got mutton and rolls and turnipss and onions and mutton and then we bore we pour boiling water into it and then we cover it close, right? So keep that keep all that hot steam and everything in there and then we don't put it on the fire but a dish a lot I don't have a good example a lot of the dishes in the 18th century were they had this like flat lip and then they would go into the bowl like that right so you'd have it's the serving dish itself but it's shaped like that so they want you to take that dish that has these two little flanges and they want you to put take two chairs put them back to back so that like that and you put the dish on the top so it sets between those two chairs. They better have a flat top or else it'll slide off.

[00:08:34]Anyway, set set that dish between those two chairs. And then you take 15 sheets of brown paper and you burn them one at a time underneath it to cook it.

[00:08:49]Why?

[00:08:53]I don't know. and it might burn your fingers cuz you're burning the paper.

[00:08:57]Anyway, that's what's happening uh with that one. That's how you cook it. Why do you I mean, the whole idea here is that you're cooking it very gently. You've poured boiling water in it, you know, and it's kind of steaming and now you're just putting enough fire in to kind of keep it warm.

[00:09:15]And why they're doing this with with mutton and vegetables instead of just like a fish that you want to cook just, you know, very very gently, I do not know. But nonetheless, um, crazy recipes. Let's see what's this one. Um, Solomon's temple in floury.

[00:09:38]We uh we create an E. We we take floury which I think is sort of like a light oatmealy kind of gel jelloy kind of stuff. I don't know how to explain it.

[00:09:53]>> Oatmealing. True.

[00:09:54]>> Um and we divide it. We take this stiff floury. We divide it in three batches and we dye one pink with kosheneal and then one white and then a third one is dyed with uh um chocolate and coffee. That's pretty darn rare, right? Anyway, we mold this carefully with the three different colors. We let it sit overnight and and it it turns into this, you know, mountain of three colors and like think of it like colored Jell-O or whatever.

[00:10:27]You know, it's going to it's going to hold itself up in this little Solomon's temple of colored floury. And then there's uh eggs and bacon in flurry.

[00:10:38]>> Before you do that one, so you want to do a quick recap while we're at the top of the hour. Wait, this is this just for you if you've just tuned in and say, "What happened? I missed the beginning."

[00:10:50]There we did a whole beginning again for you. Welcome into the Night Tavern. We started a little early for those early birds. Maybe next time you should be there just in case, you know.

[00:11:00]>> You want to tell people why we're not doing leather?

[00:11:02]>> Yes, we're not doing leather. We had leather scheduled. We were going to work on We had pictures. We had research documents and and then a giant storm came through and blew our time vortex away last night and we are still on on broken down uh unfunctioning time vortex. We are actually running on impulse power today. So uh that's why you see what you see. We have been our infrastructure has collapsed.

[00:11:33]Anyway, >> so uh somebody else was asking, they were wondering if you'd ever done any videos about currency and and somebody replied that that we had. And so I want to give them the title. I unfortunately I can't type in the chat today. So I'm going to give you the title. Uh and it's do you know the difference shilling six pence half penny? That's that's the title of the video. And I always remember it by the word six pence in the title and dad always remembers it by half penny >> or shilling.

[00:12:02]>> Shilling probably. There's there are a couple of different ones. There's there's a whole money documentary >> that this is the long one. So this one's 25 minutes >> because there are different ones. So >> yes.

[00:12:13]>> So yep. Um now I forget. Okay. Here we go. That was one of the topics I was going to cover but I decided not to. Okay. So, um, one of these other weird dishes, uh, eggs and bacon and floury. And we have floury again, pink and white floury poured into a pan and alternating layers of thickness. Uh, very thin and, uh, and it looks like bacon. The whole idea is you're making this floury in little pink and and white stripes and so that it then you can slice it and make like fake bacon with it.

[00:12:50]>> That is hilarious.

[00:12:51]>> That's just mean. Okay, here you were expecting delicious bacon. I don't know.

[00:12:55]It might be better than turkey bacon.

[00:12:58]>> Bacon at all.

[00:13:02]>> And then you make a fake egg with like u uh what it says? You take white floury and in a teacup and then a half preserved apricot to make like the yolk, >> right? So it's it's eggs and bacon made in flurry. That's kind of like the sham pig that we talked about where you made the fake pig and the fake turkey to fake people out. Those guys in the 18th century, they're not very nice.

[00:13:30]>> I I feel like they just were It was like entertainment, right? So you're like for your party, this is part of the entertainment.

[00:13:36]>> Exact. And we do that, don't we? I mean, we make cupcakes or whatever.

[00:13:39]>> Absolutely. With decorated that look like >> I mean I wouldn't do that.

[00:13:44]>> Uhhuh. Sure.

[00:13:45]>> There are people out there that do silly things.

[00:13:47]>> And you weren't actually fooled. I mean, it wasn't actually meant to like our my cupcake that looks like, you know, >> R2-D2, >> right? Or a must.

[00:13:55]>> It's not really R2-D2.

[00:13:56]>> No, it wasn't. So, but they wanted to fool people. I know it. Anyway, we are spoiled with that kind of thing.

[00:14:11]See, this that would have been crazy in 18th century. What are you doing? You're This is insane. This isn't eggs and bacon.

[00:14:19]Today we I don't know how um uh pudding of several colors. So sim similar dish where we're doing puddings.

[00:14:30]We have red koshil green with spinach juice, blue with violets, boiling it, turning it out onto a plate and being careful. So you know they they like doing fun stuff like that. So those were the fun uh weird weird weird uh recipes.

[00:14:46]So, do we have any um fun things we need to talk about?

[00:14:49]>> I do have a question for you. Excellent.

[00:14:51]>> So, this is somebody wondering, they're like, "What was the influence of tobacco in the time period?" So, what did the tobacco trade look like and how did it influence society?

[00:15:01]>> Uh to tobacco, you know, we have I can't remember what I saw the figure just a day or two ago that that the number of smokers now is like down to 7% or something >> like in the United States. Never expect low. just tiny compared to what it was.

[00:15:18]uh you know watching uh entertainment from any time between you know anytime before like the 1980s everybody smoking you know cigarettes and cigarettes are very like World War I and and uh uh later than that but um pipe smoking uh snuff and chewing tobacco and maybe not quite as much but all so massively uh popular and pervasive within uh you know European American cultures all that uh in the 18th century a massively important cash crop especially for colonial America so you know Maryland and Virginia they are tobacco states that is that is what everybody did why do anything else you know if you're in that area if you're not doing tobacco you're not making any money and so Um it's it is a um a major um cash crop. It is a major part of all the economics that go on in North America. And it we because of the um popularity, the decline in popularity of of tobacco, we don't even really think about it today, but it is uh so important in the time period that it is hard for us to understand. And it was uh a major thing in many places in Europe.

[00:16:49]And I mean you would see there there was examples of um the popularity of it was some people they had they had notches worn in their teeth from holding a pipe there. And so they would have a like a hole whoop in one spot in their teeth.

[00:17:08]they'd like just pop their their uh pipe in there and you know they would be able to hold it still and do work with both hands. That wasn't you know crazy uncommon and uh pipes uh the the medium and long pipes were sold by the hundreds and people would use them like in some circumstances kind of like a cigarette.

[00:17:31]is just like, well, I burn up that bowl of tobacco, you know, and that was I mean, so the it's like talk about cigarette butts. A pipe stem will never go away. It's going to be there forever, a piece of pipe, right? And we'll find those. And if we were doing archaeological digs today, when I say we, I mean those people doing that, not me. Um, pipe stems are one of those things you can uh sort of date a a location by because they they they evolve over time.

[00:18:02]Uh, so there are a bunch of different combinations and the importance of tobacco we find in different ways. Uh, one of the things that's happening is is that those planters in Virginia and Maryland, uh, they they're growing tobacco. It's in high demand in Europe and in Great Britain. they're shipping those that stuff overseas, uh, shipping it to Great Britain, and then they would order things back, you know, they would like, I sent, uh, 20,000 pounds to, uh, of tobacco to, you know, whatever. And then they would, you know, like they'd send a letter to their to their broker person saying, "Hey, I sent you 20,000 pounds of tobacco and whatever you got out of that, you know, send me a brand new suit and maybe a pair of shoes and uh you know, all all this fancy stuff."

[00:18:52]And many many of the growers, probably most of the growers are tobacco were always in debt. It was always one of those backward situations. they was they were always ordering more than the amount of tobacco they sent out. And it was kind of on purpose. Those those uh merchants out there were always like, "Oh, that's too bad. You're still in debt. Uh but, you know, keep going.

[00:19:15]Maybe you'll work your way out of it."

[00:19:17]So, um there was a bunch of that kind of thing going on. Uh, so I it is it is hard to hard for us to even fathom how important tobacco was to America in the 18th century.

[00:19:32]>> Okay, ready for the next question?

[00:19:33]>> Yes.

[00:19:34]>> Okay, so this one, somebody was asking what the weirdest and grossest recipe you've tried making is, and somebody else ventured to guess. So, >> well, the weirdest and grossest was the one that I didn't I didn't bring to the table. Michael Doo brought in this one with crabs and whatever. And >> if you look it up, it's under stewed crab. And yes, that is what Jay Corbin guessed because >> stewed crab, let me tell you. And it's it's as good as what it sounds like. It is not good at all.

[00:20:04]>> And and Ryan tried fixing it, >> right? We did a whole Ryan did a whole another episode where he attacked it and it's like, well, what if we change this?

[00:20:11]What if we change that? What if we change something else? You know, no, it's just not good. Uh, none of the components worked right together. We probably just don't understand it. More than likely, we don't understand it.

[00:20:24]Maybe we needed crabs that were like still kicking. I don't know.

[00:20:29]But whatever whatever it was, it was horrid. And um, you know, there were some other ones and more than likely other than things like you know, a carp larded with eagle. Um, you know, most of them will work out. 99% of the things I cook are like, "Oh, that was great." You know, if it's it might be mediocre, it might be, you know, maybe a little strange. Eggs or and tur and coffee, I don't know. But, um, they almost always work out, but, you know, they weren't that dumb. Now, maybe maybe they they were the those that classic thing that you might throw into a cookbook to kind of fool everybody that's stealing your your other recipes. is like, "Well, I'm going to throw this one in that doesn't work." And then I'll know they stole my recipe because they certainly didn't make it. Nobody does. It's terrible.

[00:21:24]Maybe that's what ste crab was.

[00:21:27]A a lure, a trap. Okay, so this is a super chat from Robert Cole and he has sent in the definition from Samuel Johnson's dictionary for flurry. So the definition is a kind of food made by coagulation of wheat flour and oatmeal i.e. milk and floury.

[00:21:44]>> Right? So, >> pretty good.

[00:21:46]>> Yeah, I think a lot of the recipes they're like either or. They might not be an and there. I think you can do kind of wheat. Um, but the whole idea is it kind of makes a gel because if you'd ever make I mean undoubtedly you've made like thick oatmeal, you know, you leave it like a couple hours, it cools and just boom, you know, it's like, well, this isn't this is I mean, I'll need a like a steak knife to cut it, right? Um, so you can specifically try to get to that consistency by making the oatmeal and then taking all the hard bits out and then you you just kind of make a congealed goop. And you can do the same thing with with wheat. So, makes sense.

[00:22:28]>> Okay. So, next question. This is a super chat from Speed and Style Tony. Did they have cigars or just pipes? And someone else was venturing just pipes. Well, what you'll find if you go searching for cigars is a is the term Spanish cigars.

[00:22:44]>> So, I believe that uh those little sort of half they were probably they were probably halfway in between what we think of as a cigar and a cigarette. They were probably kind of mediumsiz dish things and they were called Spanish cigars. And um uh it's not an uncommon term necessarily if you go searching for it.

[00:23:09]So yeah, they had something like that, >> but but not quite the full fuller.

[00:23:15]>> Not when we say cigar. I mean, there's a bunch of different I mean, you go to a cigar store and there's giant things and little things, right? But there were probably little things.

[00:23:26]>> Um somebody had a question. And they were talking about how in a lot of the recipes from the time period the nutmeg quantity seems over more than what we would use in that. And they were wondering somebody else and they were wondering why that might be. Somebody else was venturing that perhaps it's because the nutmeg was being imported farther or you took longer on its voyage and that maybe it lost some of its efficacy on the way.

[00:23:48]>> Ah boy there's a bunch of I mean there's a all we can do is guess, right? That's the thing. Number one, I think they called for a nutmeg in virtually 80% of recipes. Okay, it might not be that bad, but I would I would venture to guess that if we did like a little little search, like take a typical cookbook from 1760, whatever, um that we would find that nutmeg comes like a close second behind salt, right? for the frequency of use of a spice, right? It's like above pepper, right? Below salt, you you're going to find something like nutmeg. And I think they would at least when they're writing a cookbook treat it like that. It's like, oh, well, don't forget to throw some salt and pepper on that, right? Um I think there were many times when um people wouldn't even use nutmeg in the recipe. It's just there.

[00:24:46]It's like a It's like a thing that you would put in there. It's like, well, uh, and nutmeg. Um, you know, as so recipes might not have had nutmeg even though they called for it. And, um, then nutmegs may have been smaller. I have no idea. They could be small. Um, and they might have sometimes you, you know, see them talking about nutmeg and they, you know, reference using a lot of it. Um, there are some recipes that frankly have so they seem to have so much nutmeg in them that they would be poisonous today.

[00:25:23]You know, nutmeg is not something that you should use in large quantities. It isn't good for you like that. It's, you know, fine in little little things, but it's not meant to be eaten in any great quantity. Uh, it's it's meant to be the spice of life, not life itself.

[00:25:40]>> The food is >> right. It's like I'm having nutmeg pie.

[00:25:45]you can't do that. That would like do bad things to you. So, um that's I think what's going on with nutmeg. There are probably several different reasons they could have been traveling so long that they were inefficacious, but I don't even think that's necessarily true because it's not like you're shipping off a nutmeg, you know? It's like, well, there's a little nutmeg and it's all bad. So, it's in these bags and bags of giant nutmegs. So, >> and they might even still be in their little mace skins.

[00:26:14]>> Yeah. Who knows? But if you know what one nutmeg loses, it gives to the nutmeg beside it, right? Because it's all full of nutmegs. So, um I'm not sure.

[00:26:25]>> Okay. So, I've got another question here. And let me get back up to it.

[00:26:29]Scrolling, scrolling. Okay, here we go.

[00:26:31]So, this is a Oh, no. It's a comment.

[00:26:34]So, this is a super chat from Jorgan Jorgensson. Okay.

[00:26:38]>> I got my history's bachelor's in Virginia. My school had an entire course on tobacco's shaping influence from 1607 to 1861, which if you're in Virginia, that's that's great.

[00:26:50]>> Exactly. Yeah. I mean, if you don't know if you don't understand the importance of tobacco in that time period, you don't know anything, right? It's like, well, I I have no idea what happened to my state. It might as well have just, you know, dropped from another planet, from the sky or something because it is so massively important in that time frame.

[00:27:09]So, here's somebody wondering if we've ever done a nutmeg live stream, and I'm not sure we have.

[00:27:16]>> Maybe that's next week, >> right? Maybe we need to do one.

[00:27:20]>> Yeah.

[00:27:20]>> So, somebody else was wondering uh if you felt maybe you've maybe you've um purged this one from your memory because it was so bad, but they were wondering if the stewed crab was worse than the pickled smelt.

[00:27:33]See, and like the pickled smelt would have probably worked out. I think that the problem is that we didn't understand some of the ratios or measurements and I think it just got overdone.

[00:27:47]>> Maybe we we retried it with someone who liked pickled things. They love it.

[00:27:51]>> If we would understand pickled smelt a little better, um it wouldn't have been horrible. I think it I think it was just it was just too much of the uh the nitrate that just just like okay this is metallic, you know.

[00:28:04]>> Um fish can be a little metallicy anyway sometimes. So you can go over the top with something like that. Possibly if they were just salt pickled for a shorter period of time um that it would be fine. There's really some very interesting stuff going on there with salting versus pickling and pickling that has sodium nitrate in it. They would call it they they didn't use sodium nitrate, they used potassium nitrate or they would say salt peter or peter salt which is actually just potassium nitrate um that isn't uh refined as much. So, it's got a lot more um just impurities to it, right? And um if you knew where it came from, you would never eat it anyway. Uh you could probably just do those pickled smelt in nothing but salt and sort of a brine solution and they would be wonderful or not hideous. How about that?

[00:29:06]Well, we are a little hampered in uh fish recipes because we just we're landlocked and we don't have a lot of that sort of thing to >> even our rivers. You probably don't want to eat a lot of the fish out of our rivers just because of all the stuff.

[00:29:25]>> Okay, we've got a super chat here from JP Jones 1776. Just got my Townson clothing breaches and shirt an hour ago.

[00:29:33]Why is the banded collar shirt so unbelievably comfortable? Sorry for the non uh receipt question.

[00:29:39]>> Oh, any question's fine. I don't care if whether it's about receipts or not. Um why is it so bandit? Well, because I was going to give you a good reason.

[00:29:50]Um because we we spent centuries working on this design to make sure that it's the most comfortable shirt ever. They are roomy and um when they're voluminous like that in hot weather, they can actually be very nice to wear. Uh so everyone should probably be wearing them all the time.

[00:30:12]>> It should is a style that should come back. That's for sure. Okay, I think we're all caught up. Was there something else you wanted to cover?

[00:30:19]>> Yeah, we were going to cover just a little bit here. Uh speaking of recipes that no one will ever do um and not because of whatever. So this is uh we've covered the bone setter in the past and I was I was slipping flipping flipping through uh the bone setter and I mean you know we we say things like um sometimes on this one I don't think we did on a lot of the medical books we're like put a little disclaimer you know it's like this is not for actual this is for entertainment purposes only don't use this one but I don't think anybody in their right mind would open up the bone setter and say, "Oh, that does sound like a good idea. I think I'll try this." And the reason why is because not a single one of these medical recipes could ever anyone ever do because they all include something that you would never be able to find ever. And probably none of it you will be able to find. And I don't know if that was almost half true in the 18th century. It's like, well, I've got this book of medical remedies, but I can never get cured because I don't know what uh uh whatever is, right? It's like, here we go. Uh con a confection to cause sweat when one is infected with the plague, which is bad.

[00:31:47]I'll just tell you straight up. Anyway, take T uh TLE and Mithradate.

[00:31:58]Okay. I mean, I uh I think that's I don't even know what that is. Each half an ounce. Uh Pimpernel.

[00:32:10]I We could probably look that one up.

[00:32:13]And Angelica, that's something I've at least heard of. Cardamom. Okay, good.

[00:32:18]camper cinnamon. That's good.

[00:32:22]>> Um, and then of all these things, I think there's some hazelnut in there, some cardis or sorrel water. Anyway, make a a confection of these, some of them, uh, mythological ingredients and you'll be cured of, uh, the plague.

[00:32:46]>> Simple as that. works every time.

[00:32:50]Um, uh, here's a drink for the plague. I am not sure why so many people had the plague in this time period. Apparently, just about everybody suffered from the plague. Uh, a drink for the plague. Give the party finding himself sick. Duh. Who else you going to give it to? Before he sleeps, six spoonfuls of aqua vite.

[00:33:16]That's alcohol. Um therein there in that alcohol uh you have a spoonful of beaten gunpowder.

[00:33:26]So um basically um gunpowder dissolved in alcohol.

[00:33:32]I got the plague. Well, don't smoke a cigar after you've taken this little concoction anyway. Uh and so let him sweat upon it.

[00:33:44]Yeah, he'll sweat on it. All right. Um I mean you got sulfur, you got charcoal and uh potassium nitrate in your in your gunpowder there along with alcohol.

[00:33:59]Sulfur might help you. Charcoal isn't going to hurt you.

[00:34:05]Potassium nitrate. I don't know. It sounds terrible, but it probably wouldn't kill you. And it might even cure you of the plague. Although it just says a drink for the plague. It doesn't say you actually do do you any good.

[00:34:21]So, and then we've got water for the plague. We got a a a cure for a plague sore. A plague sore. Uh a plaster for a ripened plague sore. Guys, I >> That's turning my stomach. I'm going to stop making >> Okay, time to stop.

[00:34:46]Well, is there any other fun news that we've got too?

[00:34:50]>> Somebody was wondering if they planted daffodils in the 18th century and I've been wonder like I've been trying to think of an instance like certainly on the big estates they would plant >> Yeah.

[00:35:04]>> outdoor you know they do outdoor plantings but I don't know about daffodils. Well, connect it with a couple of different things like >> uh the uh you know the tulip thing, right?

[00:35:14]>> Yes. The great tulip craze, >> right? The great tulip craze that they just you know went completely nuts over and u so and we've done some live streams where we talked about potted plants or whatever. We've at least hit that topic.

[00:35:31]>> Yes, there was a gardening one, >> right, >> quite some time ago. And sometimes the gardening we talked about was like flower gardening. So that's very very popular. Um and they had both formal gardens in you know the nicer places in say England or whatever a little bit were working on that in North America.

[00:35:50]There's some talk about specific gardens and sometimes rustic gardens whatnot.

[00:35:55]Um, but they're certainly doing flower arranging and you know, uh, like plots that have special plantings of flowers and whatnot. So, uh, I would imagine daffodils is in that, but I don't know specific, uh, specifics on that one.

[00:36:11]>> Yeah, maybe they'd call him narcissist at the time.

[00:36:14]>> There you go. Might just be hiding under a different name, which is very, very common.

[00:36:18]>> Absolutely.

[00:36:21]>> Okay. I don't I if I >> Okay. can't remember any other questions unless >> that's good. Um we we are going to wrap it up because um you know everything's kind of broken here anyway. Uh and and we have uh broken things we have to go home and fix. So uh I thank you for uh coming along. We didn't want to just I mean the live stream I was like well there's some way we can kind of limp along. So that's what we're doing. We're limping along. Um, but we will be back next week with something uh uh let's see uh uh more filling more filling uh than than this little uh taste of a live stream. Uh but it's always fun to get in and have a chat, talk about particular little things happening in the 18th century. Uh why it's so different than what how we live today and how it's just even kind of hard for us to wrap our heads around it. So, I always like um trying to wrap my head around the 18th century. It's not very easy to do. And uh I want to thank you for being interested in what I'm interested in.

[00:37:26]So, thank you so much and all your amazing care and um uh support for what we do here on the channel. So, uh don't forget to check in on Sunday for Sunday's episode because it I it was a lot of fun. So, we had fun doing it and I hope you will too watching it. I hope you have a tremendous weekend. Stay away from those storms and everything. And thanks for watching.