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Thank you very much!
N
On Jul 10, 2013 12:32 PM, "Ségnat ingen Fháeláin" <[log in to unmask]>
wrote:

> I think I posted a link to that study, yesterday.   When you speak of the
> 'Persian' walnut I assume you are speaking of Juglans regia vs. Juglans
> nigra (black walnut).     Juglans nigra is the native tree to the area of
> Italy where it is made so while it would be an interesting experiment to
> compare the two,  the black walnut  is traditionally used.
>
> The original recipe for nocino as a beverage,  I mentioned yesterday is the
> recipe from the Italian organization I linked to. The claim being that  it
> is a translation of  a manuscript that group has access too.     It was so
> old as to be common knowledge by the time Tusser and Hugh Platt were
> copying
> down older recipes.  I don't think much of those two as they plagiarized a
> lot of older sources for their information, but I have to grudgingly admit
> that most medicinal texts of the period were just reworked versions of old
> Greek sources.
>
> There is mention of a medicinal made of walnut in the Herbarius Apuleii.
> Culpeper mentions the "green young nuts taken before they be half ripe and
> preserved with sugar are of good use for those that  have weak stomachs "
> The process of preservation would have involved spirits as well but he
> doesn't specify a recipe because that process was such common knowledge at
> the time.  But that at least give you a reference to document the use of
> the
> walnuts as a digestif, even though it isn't specifically referred to as
> nocino.
>
> I will be interested in what you think of the preparation made with the
> Juglans regia.
>
> YIS
>
> Ségnat
>