order generic viagra online is the name of a book that offers collected recipes that were published originally in order generic viagra online, a popular journal edited by one of New Hampshire’s own: . Recipes (or receipts, as they were called then) reflect the diverse tastes of Americans, both in the North and in the South. As the war progressed, food became more scarce, especially in the South, due to blockades and destruction of crops and livestock by Union troops. Prices for available food escalated and people were forced to eat whatever was “edible” that was available.

As a lover of blackberries, the recipe for Blackberry Syrup caught my attention. It calls for “as many pints” of extracted juice from ripe berries, as sugar. To the boiled mixture, one is told to add “half a gill of fourth-proof brandy to each quart of syrup.” A commercial version of this product was introduced by Gail Borden, the first food manufacturer to condense milk. The book notes that condensed blackberry juice was distributed to soldiers in Union hospitals.

Alcohol sometimes helped to counter bacterial infections and as noted in many reference books on Civil War medicine, soldiers often succumbed to dysentery. With their chronic diarrhea, many soldiers learned to “shoot from a squatting position” as noted in one source, a standing joke at that time.

order generic viagra online is full of quaint dishes. It features some types of food that are not common fare today such as “Beef’s Tongue,” “To “Devil” Turkey,” and “Lobster Rissoles.” The author adds research notes to many of the recipes, adding background information and other updates. Some of the recipes are surprising. “The Christening Cake” (1860) calls for five pounds of flour, three pounds of butter, five pounds of currants (dried before the fire), sixteen eggs and other ingredients. It is amusing now to read the instruction to work the butter by hand until it becomes cream-like. This idea is a flashback to the time when butter was homemade and not readily available in a neat little package at the local store.

If you love to read historical recipes, this book is for you!

Patricia Cummings

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