Illuminating, widely praised book on analytic geometry of circles, the Moebius transformation, and 2-dimensional non-Euclidean geometries. "This book should be in every library, and every expert in classical function theory should be familiar with this material. The author has performed a distinct service by making this material so conveniently accessible in a single book." — Mathematical Review.
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About the Author
Eleanour Sophy Sinclair Rohde (1881 - 1950) was a British gardener, garden historian, and horticultural writer. She collected unusual herb and vegetable varieties, and also worked as a garden designer. One of her best known designs was the herb garden for Lullingstone Castle in Kent, England. Her work did much to encourage the modern popularity of herb gardens.
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...Even those of us with the smallest suburban plots can make a delightful herb garden, and no matter how tiny it is a perpetual joy. Herbs ask so little and they give so much. All that the majority of our common herbs want is a fairly poor soil (the poorer the better for the aromatic herbs) and plenty of sunlight. People who know nothing of herbs imagine that it might be a dull garden consisting of only foliage plants. But there is no blue more beautiful than that of borage, whilst valerian, mallows, marigold and the stately mullein (to mention only a few examples) make lovely splashes of colour. There need be no limit to the size of the garden, for, as one eminent herbalist tells us, there are on an average about seven hundred different remedies for most of the common ailments, but it is undoubtedly the moderate-sized garden which is the most attractive, This little book only deals with the few well-known English wild and garden herbs which every one can grow and use....(From Preface.)
--This text refers to an alternate
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0 of 1 people found the following review helpful:
3.0 out of 5 stars
The most wierd recipes you will ever read,
By
This review is from: Garden of Herbs (Cooking in America) (Paperback)
Eleanour Sinclair Rohde gives us a brief history of herb gardens in England and then a series of short paragraphs on a broad range of herbs. Many of the herbs are no longer available or have new modern names. She is pretty good at telling the old Saxon and Norman uses of these herbs and then gives recipes on each herb from the middle ages up to the Stuart restoration.
I wish there had been a bit more history and a bit less of the recipes that are totally wierd and beyond belief. A modern cook would not try a single one of these outlandish recipes that have 20 or thirty steps and involve all kinds of boiling, storing, grating, layering, cooling, warming, and adding the oddest bunch of ingredients that one can imagine. Almost every recipe sounds like a witch brew from a children's story. The most amazing thing about the book is that people actually ate this wild concoction of off-beat and dangerous sounding ingredients. |
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