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Fantasy » alt.fan.pratchett » [I]Scumble
| [I]Scumble [message #269039] |
Do, 18 Mai 2006 21:30 |
|
Just outside my window we have an old apple tree. Being old, this tree
does what I think many old fruit trees do and only gives significant
amount of fruit in alternate years. When it does fruit, it produces
quite a lot of fruit, far more than we can eat at the time or freeze for
our own consumption, so lots of fruit ends up rotting on the lawn.
This year is sheduled to be one of its fruiting years, amd it has just
given the most spectacular display of blossom I have ever seen. If even
one tenth of the now-bald flower heads that I can see on the tree
produce fruit, we are going to be overwhelmed in rotting fruit this
autumn - which is a bit of a waste.
So my mind turned to converting some of these apples into scumble - or
at least cider. What does the collective wisdom of afp say about the
production of home cider? Is it reasonably easy to produce something
fairly drinkable, or do you need to know how to do it right? And do I
have to buy a proper cider press, which seems to be moderately
expensive, or can I use something else?
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| Re: [I]Scumble [message #269053 ] |
Do, 18 Mai 2006 21:58 |
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In article <MPG.1ed6db70ae4dea10989c5d [at] news.individual.net>,
alec [at] spamspam.co.uk says...
Snippetry..
> So my mind turned to converting some of these apples into scumble - or
> at least cider. What does the collective wisdom of afp say about the
> production of home cider? Is it reasonably easy to produce something
> fairly drinkable, or do you need to know how to do it right? And do I
> have to buy a proper cider press, which seems to be moderately
> expensive, or can I use something else?
Making all booze is fairly simple..
http://homepage.ntlworld.com/scrumpy/cider/cider.htm
has a few good tips, but no, you don't *need* a cider press.. anything
that extracts the juice will do, so even a mincer will sort of do the
job (but take a long time) , even if you do end up with more waste..
Making your own cider press is not that hard to an average bodger.. a
couple of thickish steel plates, or thicker planks and some way of
forcing them closer together is all that's needed.. or a couple of nice
stone slabs if you like.. the pressure applied is the only important
thing.. If you happen to have one of they new-fangled juicer thingies
that'd do it, though it might be a bit of a long-winded process..
So.. basically, you get the juice out, put it into a fermentation vessel
(a nice clean white plastic bucket with a lid will do, but *not* a
coloured plastic one).. leave it for a few weeks to ferment, and when it
stops bubbling away to itself transfer it into a barrel or bottles or
whatever and stick it away for a few months..
Gid
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| Re: Scumble [message #269083 ] |
Fr, 19 Mai 2006 00:08 |
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You need to use lead rather than steel to get the best long term
effects.
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| Re: [I]Scumble [message #269086 ] |
Fr, 19 Mai 2006 00:17 |
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On Thu, 18 May 2006 20:58:47 +0100, Gid Holyoake wrote:
> So.. basically, you get the juice out, put it into a fermentation vessel
> (a nice clean white plastic bucket with a lid will do, but *not* a
> coloured plastic one).. leave it for a few weeks to ferment, and when it
> stops bubbling away to itself transfer it into a barrel or bottles or
> whatever and stick it away for a few months..
If all else fails, you could always just take a tip from ackthpt, and buy
yourself some rabbits or squirrels to eat them perhaps? :-)
All the best
Sofie
--
Please visit my deviantART page: http://sofen.deviantart.com/
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| Re: Scumble [message #269090 ] |
Fr, 19 Mai 2006 00:32 |
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ptibbs [at] gmail.com wrote:
> You need to use lead rather than steel to get the best long term
> effects.
>
You mean, like brain damage? :-)
--
Regards
Nigel Stapley
www.judgemental.plus.com
<reply-to will bounce>
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| Re: Scumble [message #269093 ] |
Fr, 19 Mai 2006 00:39 |
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> >You need to use lead rather than steel to get the best long term
> >effects.
>You mean, like brain damage? :-)
Just a vicious rumour spread by well meaning health proffesionals
-Ptibbs
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| Re: [I]Scumble [message #269101 ] |
Fr, 19 Mai 2006 01:08 |
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Sofia wrote:
> On Thu, 18 May 2006 20:58:47 +0100, Gid Holyoake wrote:
>
>> So.. basically, you get the juice out, put it into a fermentation vessel
>> (a nice clean white plastic bucket with a lid will do, but *not* a
>> coloured plastic one).. leave it for a few weeks to ferment, and when it
>> stops bubbling away to itself transfer it into a barrel or bottles or
>> whatever and stick it away for a few months..
>
>
> If all else fails, you could always just take a tip from ackthpt, and buy
> yourself some rabbits or squirrels to eat them perhaps? :-)
>
To *catch* the rabbits before you eat them...
Pudde.
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| Re: [I]Scumble [message #269106 ] |
Fr, 19 Mai 2006 01:14 |
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On Thursday 18 May 2006 20:58, Gid Holyoake wrote:
> So.. basically, you get the juice out, put it into a fermentation vessel
> (a nice clean white plastic bucket with a lid will do, but not a
> coloured plastic one)
Whether it is coloured or not is immaterial. The important thing is that it
is food grade. Some white buckets are not. Some coloured buckets are. If
you know a restaurant or cafe that gets tomato sauce or some such stuff in
bulk you might be able to blag a couple of the containers it comes in. They
*have* to be food grade even if they are bright red, yellow, green or
whatever. If the previous contents were heavy on flavour (pickles etc.) you
will have to clean the bucket thoroughly with something like VWP or even
cheap bleach but make sure to rinse well afterwards as yeast don't like
bleach and can throw TCP-like phenolic flavours if there are traces left
behind.
--
Andy Davison
andy [at] oiyou.force9.co.uk
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| Re: [I]Scumble [message #269133 ] |
Fr, 19 Mai 2006 02:49 |
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In article <446d002b$0$97585$ed2619ec [at] ptn-nntp-reader01.plus.net>,
andy [at] oiyou.force9.co.uk says...
> On Thursday 18 May 2006 20:58, Gid Holyoake wrote:
>
> > So.. basically, you get the juice out, put it into a fermentation vessel
> > (a nice clean white plastic bucket with a lid will do, but not a
> > coloured plastic one)
>
> Whether it is coloured or not is immaterial. The important thing is that it
> is food grade. Some white buckets are not. Some coloured buckets are. If
> you know a restaurant or cafe that gets tomato sauce or some such stuff in
> bulk you might be able to blag a couple of the containers it comes in. They
> *have* to be food grade even if they are bright red, yellow, green or
> whatever. If the previous contents were heavy on flavour (pickles etc.) you
> will have to clean the bucket thoroughly with something like VWP or even
> cheap bleach but make sure to rinse well afterwards as yeast don't like
> bleach and can throw TCP-like phenolic flavours if there are traces left
> behind.
Good point, well made.. you are still much safer with a nice cheap white
bucket (with a lid) though..
Gid
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| Re: [I]Scumble [message #269230 ] |
Fr, 19 Mai 2006 20:00 |
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Post removed (X-No-Archive: yes)
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| Re: [I]Scumble [message #269253 ] |
Fr, 19 Mai 2006 22:06 |
|
Alec Cawley wrote:
> Just outside my window we have an old apple tree. Being old, this tree
> does what I think many old fruit trees do and only gives significant
> amount of fruit in alternate years. When it does fruit, it produces
> quite a lot of fruit, far more than we can eat at the time or freeze for
> our own consumption, so lots of fruit ends up rotting on the lawn.
>
> This year is sheduled to be one of its fruiting years, amd it has just
> given the most spectacular display of blossom I have ever seen. If even
> one tenth of the now-bald flower heads that I can see on the tree
> produce fruit, we are going to be overwhelmed in rotting fruit this
> autumn - which is a bit of a waste.
>
> So my mind turned to converting some of these apples into scumble - or
> at least cider. What does the collective wisdom of afp say about the
> production of home cider? Is it reasonably easy to produce something
> fairly drinkable, or do you need to know how to do it right? And do I
> have to buy a proper cider press, which seems to be moderately
> expensive, or can I use something else?
This is probably all wrong, but have you ever considered that maybe
somehow the rotten fruit suppresses the fruit for the next year?
My suggestion, if the cider thingie fails: give them to your friends and
neighbours. I have a Golden Delicious apple tree by the house and I give
the neighbours gleaning rights.
-Rocky
--
O'Toole's Corollary: Murphy was an optimist.
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| Re: [I]Scumble [message #269259 ] |
Fr, 19 Mai 2006 22:29 |
|
Gid Holyoake wrote:
> In article <MPG.1ed6db70ae4dea10989c5d [at] news.individual.net>,
> alec [at] spamspam.co.uk says...
>
> Snippetry..
>
> > So my mind turned to converting some of these apples into scumble - or
> > at least cider. What does the collective wisdom of afp say about the
> > production of home cider? Is it reasonably easy to produce something
> > fairly drinkable, or do you need to know how to do it right? And do I
> > have to buy a proper cider press, which seems to be moderately
> > expensive, or can I use something else?
>
> Making all booze is fairly simple..
>
> http://homepage.ntlworld.com/scrumpy/cider/cider.htm
> has a few good tips, but no, you don't *need* a cider press.. anything
> that extracts the juice will do, so even a mincer will sort of do the
> job (but take a long time) , even if you do end up with more waste..
>
> Making your own cider press is not that hard to an average bodger.. a
> couple of thickish steel plates, or thicker planks and some way of
> forcing them closer together is all that's needed.. or a couple of nice
> stone slabs if you like.. the pressure applied is the only important
> thing.. If you happen to have one of they new-fangled juicer thingies
> that'd do it, though it might be a bit of a long-winded process..
>
> So.. basically, you get the juice out, put it into a fermentation vessel
> (a nice clean white plastic bucket with a lid will do, but *not* a
> coloured plastic one).. leave it for a few weeks to ferment, and when it
> stops bubbling away to itself transfer it into a barrel or bottles or
> whatever and stick it away for a few months..
>
> Gid
I'd recommend sticking them in the freezer for a few days. That's how
applejack was originally made here in the States, and probably in
Mother England. Leave a barrel of it to freeze overnight, remove the
ice crystals, and repeat as needed. The result is a strong brandy, and
if you use a sub-freezing cooler, you get a much stronger liquor than
if you use the relatively warm night.
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| Re: [I]Scumble [message #269266 ] |
Fr, 19 Mai 2006 23:06 |
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In article <ezpbg.108639$5Z.23019 [at] dukeread02>, rocknatural [at] gmail.com
says...
> Alec Cawley wrote:
>
> > Just outside my window we have an old apple tree. Being old, this tree
> > does what I think many old fruit trees do and only gives significant
> > amount of fruit in alternate years. When it does fruit, it produces
> > quite a lot of fruit, far more than we can eat at the time or freeze for
> > our own consumption, so lots of fruit ends up rotting on the lawn.
> >
> > This year is sheduled to be one of its fruiting years, amd it has just
> > given the most spectacular display of blossom I have ever seen. If even
> > one tenth of the now-bald flower heads that I can see on the tree
> > produce fruit, we are going to be overwhelmed in rotting fruit this
> > autumn - which is a bit of a waste.
> >
> > So my mind turned to converting some of these apples into scumble - or
> > at least cider. What does the collective wisdom of afp say about the
> > production of home cider? Is it reasonably easy to produce something
> > fairly drinkable, or do you need to know how to do it right? And do I
> > have to buy a proper cider press, which seems to be moderately
> > expensive, or can I use something else?
>
> This is probably all wrong, but have you ever considered that maybe
> somehow the rotten fruit suppresses the fruit for the next year?
I believe that it is a common habit of old frit trees to fall into an
alternate year pattern. Olives and cherries do it.
>
> My suggestion, if the cider thingie fails: give them to your friends and
> neighbours. I have a Golden Delicious apple tree by the house and I give
> the neighbours gleaning rights.
Our neighbours our horses. We give them as many apples as they want to
eat.
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| Re: [I]Scumble [message #269328 ] |
Sa, 20 Mai 2006 08:24 |
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Alec Cawley wrote:
> So my mind turned to converting some of these apples into scumble - or
> at least cider. What does the collective wisdom of afp say about the
> production of home cider? Is it reasonably easy to produce something
> fairly drinkable, or do you need to know how to do it right?
My sister made some scumble (or cider, or call it what you will) a few
years ago, and it was so strong that I was practically the only person
who liked it. So it must have been good.
Adrian.
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| Re: [I]Scumble [message #269413 ] |
Sa, 20 Mai 2006 20:21 |
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Alec Cawley wrote:
> In article <ezpbg.108639$5Z.23019 [at] dukeread02>, rocknatural [at] gmail.com
> says...
>
>>Alec Cawley wrote:
>>
>>
>>>Just outside my window we have an old apple tree. Being old, this tree
>>>does what I think many old fruit trees do and only gives significant
>>>amount of fruit in alternate years. When it does fruit, it produces
>>>quite a lot of fruit, far more than we can eat at the time or freeze for
>>>our own consumption, so lots of fruit ends up rotting on the lawn.
>>>
>>>This year is sheduled to be one of its fruiting years, amd it has just
>>>given the most spectacular display of blossom I have ever seen. If even
>>>one tenth of the now-bald flower heads that I can see on the tree
>>>produce fruit, we are going to be overwhelmed in rotting fruit this
>>>autumn - which is a bit of a waste.
>>>
>>>So my mind turned to converting some of these apples into scumble - or
>>>at least cider. What does the collective wisdom of afp say about the
>>>production of home cider? Is it reasonably easy to produce something
>>>fairly drinkable, or do you need to know how to do it right? And do I
>>>have to buy a proper cider press, which seems to be moderately
>>>expensive, or can I use something else?
>>
>>This is probably all wrong, but have you ever considered that maybe
>>somehow the rotten fruit suppresses the fruit for the next year?
>
>
> I believe that it is a common habit of old frit trees to fall into an
> alternate year pattern. Olives and cherries do it.
Ah, didn't know that; learn something new every day.
>>My suggestion, if the cider thingie fails: give them to your friends and
>>neighbours. I have a Golden Delicious apple tree by the house and I give
>>the neighbours gleaning rights.
> Our neighbours our horses. We give them as many apples as they want to
> eat.
If they're faster than the bunnies, right?
-Rocky
--
O'Toole's Corollary: Murphy was an optimist.
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| Re: [I]Scumble [message #269478 ] |
Sa, 20 Mai 2006 23:16 |
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In article <y6Jbg.111051$5Z.50972 [at] dukeread02>, rocknatural [at] gmail.com
says...
> > Our neighbours our horses. We give them as many apples as they want to
> > eat.
>
> If they're faster than the bunnies, right?
Stangely enough, though we do have bunnies in the area, they don't seem
to do much with our windfalls. However, this looks like being a good
year for bunnies as well - there are more of them in the garden than
usual. Which is possibly not wise of them, because our kitten,
approaching the age of 1 year, is developing her huntress instincts, as
a few have found out to their cost. However, she is well up on the
catching but not nearly so on the killing, so if we get there in time,
we can usually free the bunny from her clutches reasonably intact.
It is also looking a good year for frogs in our pond. However, last year
a grass-snake discovered the pond in June, and hoovered up most of the
tadpoles over about a week, seelping it off under the front porch of the
summer house. Some must have survived to make this year's parents.
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| Re: [I]Scumble [message #269492 ] |
Sa, 20 Mai 2006 23:41 |
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Alec Cawley <alec [at] spamspam.co.uk> wrote:
> It is also looking a good year for frogs in our pond. However, last year
> a grass-snake discovered the pond in June, and hoovered up most of the
> tadpoles over about a week, seelping it off under the front porch of the
> summer house. Some must have survived to make this year's parents.
Look on the bright side: frogs are common, grass snakes are not. I'd
love to have a grass snake in my garden.
Richard
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| Re: [I]Scumble [message #269510 ] |
So, 21 Mai 2006 00:23 |
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On Sat, 20 May 2006 15:54:00 +0930, 8'FED wrote:
> My sister made some scumble (or cider, or call it what you will) a few
> years ago, and it was so strong that I was practically the only person
> who liked it. So it must have been good.
It's funny, Alec can correct me if I'm wrong, but I thought he once said
he lived in Islington. It's just that I used to live there for years, and
the locals always used to go in pubs and order really strong cider as a
pint of scrumpy, not scumble.
I know I've gotten things twisted somewhere again, but I was just
wondering where the word scumble originated - I've never actually heard
of it?
All the best
Sofie
--
Please visit my deviantART page: http://sofen.deviantart.com/
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| Re: [I]Scumble [message #269514 ] |
So, 21 Mai 2006 00:29 |
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The time: 20 May 2006. The place: alt.fan.pratchett. The
speaker: Sofia <pinkmonster2000REMOVE [at] ALLCAPSyahoo.com>
> I know I've gotten things twisted somewhere again, but I
> was just wondering where the word scumble originated - I've
> never actually heard of it?
Made up by Pterry as a play on scrumpy.
--
Dave
Official Absentee of EU Skiffeysoc
http://www.eusa.ed.ac.uk/societies/sesoc
"What do monsters have nightmares about?"
"Me!"
-The Doctor
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| Re: [I]Scumble [message #269540 ] |
So, 21 Mai 2006 01:09 |
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On Sat, 20 May 2006 22:29:51 +0000, Daibhid Ceanaideach wrote:
>> I know I've gotten things twisted somewhere again, but I
>> was just wondering where the word scumble originated - I've
>> never actually heard of it?
>
> Made up by Pterry as a play on scrumpy.
Thanks Dave, I thought Alec had come in to London from a different
part of Britain perhaps, where it was the norm to call it scumble.
So can you tell me which book it turns up in, as I don't think I've come
across it yet, and it might be nice to be prepared.
Thanks again
Sofie
--
Please visit my deviantART page: http://sofen.deviantart.com/
|
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| Re: [I]Scumble [message #269542 ] |
So, 21 Mai 2006 01:09 |
|
In article <pan.2006.05.20.22.23.23.207966 [at] ALLCAPSyahoo.com>,
pinkmonster2000REMOVE [at] ALLCAPSyahoo.com says...
> On Sat, 20 May 2006 15:54:00 +0930, 8'FED wrote:
>
> > My sister made some scumble (or cider, or call it what you will) a few
> > years ago, and it was so strong that I was practically the only person
> > who liked it. So it must have been good.
>
>
> It's funny, Alec can correct me if I'm wrong, but I thought he once said
> he lived in Islington. It's just that I used to live there for years, and
> the locals always used to go in pubs and order really strong cider as a
> pint of scrumpy, not scumble.
No, its my brother who lives in Islington, and would provide overnight
accommodation for me for London meets. Unfortunately, he is moving out
in early July, so my free accommodation expires.
> I know I've gotten things twisted somewhere again, but I was just
> wondering where the word scumble originated - I've never actually heard
> of it?
AFAIK, it is a PTerry invention. Probably deriving in part from scrumpy,
West Country rough cider, originally made from scrumps (windfalls), but
possibly with overtones of "scum" and "crumble". Although a PTery
coinage, I knew at once what it was, which is a measure of PTerry's
brilliance.
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| Re: [I]Scumble [message #269547 ] |
So, 21 Mai 2006 01:22 |
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On Friday 19 May 2006 19:00, Bruce Richardson wrote:
> Interesting. A nice peaty cider?
No. Definitely not nice and definitely not peaty. Wash a container with
bleach and ferment something in it without rinsing the container first.
You'll know what I mean. Get a bit of yeast bite to make it truly
disgusting, perhaps with some diacetyl thrown in for luck.
If you want it peaty you'll have to add some peaty water but, as cider
should be made with undiluted apple juice, that wouldn't really be cider,
just peaty Magners.
--
Andy Davison
andy [at] oiyou.force9.co.uk
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| Re: [I]Scumble [message #269550 ] |
So, 21 Mai 2006 01:32 |
|
The time: 21 May 2006. The place: alt.fan.pratchett. The
speaker: Sofia <pinkmonster2000REMOVE [at] ALLCAPSyahoo.com>
> On Sat, 20 May 2006 22:29:51 +0000, Daibhid Ceanaideach
> wrote:
>
>>> I know I've gotten things twisted somewhere again, but I
>>> was just wondering where the word scumble originated -
>>> I've never actually heard of it?
>>
>> Made up by Pterry as a play on scrumpy.
>
>
> Thanks Dave, I thought Alec had come in to London from a
> different part of Britain perhaps, where it was the norm to
> call it scumble.
>
> So can you tell me which book it turns up in, as I don't
> think I've come across it yet, and it might be nice to be
> prepared.
The ones I remember are Mort, Lords & Ladies, Hogfather,
Maskerade, and Thud.
--
Dave
Official Absentee of EU Skiffeysoc
http://www.eusa.ed.ac.uk/societies/sesoc
"What do monsters have nightmares about?"
"Me!"
-The Doctor
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| Re: [I]Scumble [message #269552 ] |
So, 21 Mai 2006 01:30 |
|
On Thursday 18 May 2006 20:30, Alec Cawley wrote:
> So my mind turned to converting some of these apples into scumble - or
> at least cider. What does the collective wisdom of afp say about the
> production of home cider? Is it reasonably easy to produce something
> fairly drinkable, or do you need to know how to do it right? And do I
> have to buy a proper cider press, which seems to be moderately
> expensive, or can I use something else?
What people haven't mentioned is that you need certain types of apple to get
good cider. Desert apples aren't acidic or tannic enough really. You can
get malic acid and tannin tablets at homebrew shops (for the tannin you
could bung in some cheap teabags such as Tesco Value). If you can't get
malic acid citric acid is an acceptable substitute just for a homebrew
batch. If you need a cider press you can hire one as they cost a lot to
buy. There are sites on the web where you can find designs for presses but
basically its a big vice in a cage and the juice leaks through the cage to
be collected in a bucket.
--
Andy Davison
andy [at] oiyou.force9.co.uk
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| Re: [I]Scumble [message #269564 ] |
So, 21 Mai 2006 02:00 |
|
Sofia wrote:
> On Sat, 20 May 2006 15:54:00 +0930, 8'FED wrote:
>
>
>>My sister made some scumble (or cider, or call it what you will) a few
>>years ago, and it was so strong that I was practically the only person
>>who liked it. So it must have been good.
>
>
>
> It's funny, Alec can correct me if I'm wrong, but I thought he once said
> he lived in Islington. It's just that I used to live there for years, and
> the locals always used to go in pubs and order really strong cider as a
> pint of scrumpy, not scumble.
>
> I know I've gotten things twisted somewhere again, but I was just
> wondering where the word scumble originated - I've never actually heard
> of it?
It's a sort of scrumpy on steroids in Mister Pratchett's books.
I cherish my (unopened) bottle of "Cripple Cock Scrumpy" I bought in
London some years back. I have never tested it because the referenced
appendage is already about as crippled as I can stand.
-Rocky
--
O'Toole's Corollary: Murphy was an optimist.
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| Re: [I]Scumble [message #269568 ] |
So, 21 Mai 2006 02:16 |
|
Alec Cawley <alec [at] spamspam.co.uk> writes:
> AFAIK, it is a PTerry invention. Probably deriving in part from scrumpy,
> West Country rough cider, originally made from scrumps (windfalls), but
> possibly with overtones of "scum" and "crumble". Although a PTery
> coinage, I knew at once what it was, which is a measure of PTerry's
> brilliance.
And nothing at all to do with that stuff beloved of Llewellyn and
other interior designers of his ilk: scumble glaze? A substance that
eats away at the finish of your paintwork, and so probably has quite a
lot in common with pTerry's Scumble. But not, as far as I am aware,
made from apples either mostly or even at all.
Cheers,
Matthew
--
Dr Matthew J Seaman MA, D.Phil. 7 Priory Courtyard
Flat 3
PGP: http://www.infracaninophile.co.uk/pgpkey Ramsgate
Kent, CT11 9PW
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| Re: [I]Scumble [message #269575 ] |
So, 21 Mai 2006 02:40 |
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On 2006-05-20 18:32:10 -0500, Daibhid Ceanaideach
<daibhidchenedelh [at] aol.com> said:
> The time: 21 May 2006. The place: alt.fan.pratchett. The
> speaker: Sofia <pinkmonster2000REMOVE [at] ALLCAPSyahoo.com>
>> So can you tell me which book it turns up in, as I don't
>> think I've come across it yet, and it might be nice to be
>> prepared.
>
> The ones I remember are Mort, Lords & Ladies, Hogfather, Maskerade, and Thud.
Also Reaper Man and Carpe Jugulum.
--
My computer is so fast it can execute an infinite loop in 3 seconds.
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| Re: [I]Scumble [message #272781 ] |
So, 21 Mai 2006 11:44 |
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In article <86mzdccjvp.fsf [at] happy-idiot-talk.infracaninophile.co.uk>,
m.seaman [at] infracaninophile.co.uk says...
> Alec Cawley <alec [at] spamspam.co.uk> writes:
>
> > AFAIK, it is a PTerry invention. Probably deriving in part from scrumpy,
> > West Country rough cider, originally made from scrumps (windfalls), but
> > possibly with overtones of "scum" and "crumble". Although a PTery
> > coinage, I knew at once what it was, which is a measure of PTerry's
> > brilliance.
>
> And nothing at all to do with that stuff beloved of Llewellyn and
> other interior designers of his ilk: scumble glaze? A substance that
> eats away at the finish of your paintwork, and so probably has quite a
> lot in common with pTerry's Scumble. But not, as far as I am aware,
> made from apples either mostly or even at all.
Now you remind me, I think that in that context scumbling is the making
of a textured surface using a rag or something like that. So it is
"scumbled glaze", So I think that the glaze is irrelevant - you can
scumble ordinary paint.
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| Re: [I]Scumble [message #272824 ] |
So, 21 Mai 2006 14:24 |
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The time: 21 May 2006. The place: alt.fan.pratchett. The
speaker: René <Kar98 [at] The-Coalition.US>
> On 2006-05-20 18:32:10 -0500, Daibhid Ceanaideach
> <daibhidchenedelh [at] aol.com> said:
>
>> The time: 21 May 2006. The place: alt.fan.pratchett. The
>> speaker: Sofia <pinkmonster2000REMOVE [at] ALLCAPSyahoo.com>
>
>>> So can you tell me which book it turns up in, as I don't
>>> think I've come across it yet, and it might be nice to be
>>> prepared.
>>
>> The ones I remember are Mort, Lords & Ladies, Hogfather,
>> Maskerade, and Thud.
>
> Also Reaper Man and Carpe Jugulum.
I wasn't sure about them. I remembered that they both
contained strong spirits (and I think RM had the "Well..
mainly apples" line), but I couldn't recall if it was acually
identified as scumble.
--
Dave
Official Absentee of EU Skiffeysoc
http://www.eusa.ed.ac.uk/societies/sesoc
"What do monsters have nightmares about?"
"Me!"
-The Doctor
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| Re: [I]Scumble [message #272828 ] |
So, 21 Mai 2006 14:50 |
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On 2006-05-21 07:24:07 -0500, Daibhid Ceanaideach
<daibhidchenedelh [at] aol.com> said:
> The time: 21 May 2006. The place: alt.fan.pratchett. The
> speaker: René <Kar98 [at] The-Coalition.US>
>> On 2006-05-20 18:32:10 -0500, Daibhid Ceanaideach
>> <daibhidchenedelh [at] aol.com> said:
>>
>>> The time: 21 May 2006. The place: alt.fan.pratchett. The
>>> speaker: Sofia <pinkmonster2000REMOVE [at] ALLCAPSyahoo.com>
>>
>>>> So can you tell me which book it turns up in, as I don't
>>>> think I've come across it yet, and it might be nice to be
>>>> prepared.
>>>
>>> The ones I remember are Mort, Lords & Ladies, Hogfather,
>>> Maskerade, and Thud.
>>
>> Also Reaper Man and Carpe Jugulum.
>
> I wasn't sure about them. I remembered that they both contained strong
> spirits (and I think RM had the "Well.. mainly apples" line), but I
> couldn't recall if it was acually identified as scumble.
Neither could I, so I ran a search in Finder :)
RM mentions Wow-Wow Sauce, a mixture of mature scumble, pickled
cucumbers, capers,
mustard, mangoes, figs, grated wahooni, anchovy essence, asafetida and,
significantly, sulphur and saltpetre for added potency. And in CJ Nanny
reached down to the crate by her chair and sorted through the bottles.
'Scumble? My best. Vintage,' she said.
The wee man's tiny eyes lit up. 'Las' Tuesda?'
--
My computer is so fast it can execute an infinite loop in 3 seconds.
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| Re: [I]Scumble [message #273036 ] |
Mo, 22 Mai 2006 02:47 |
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René wrote:
> On 2006-05-21 07:24:07 -0500, Daibhid Ceanaideach
> <daibhidchenedelh [at] aol.com> said:
>
>> The time: 21 May 2006. The place: alt.fan.pratchett. The
>> speaker: René <Kar98 [at] The-Coalition.US>
>>> On 2006-05-20 18:32:10 -0500, Daibhid Ceanaideach
>>> <daibhidchenedelh [at] aol.com> said:
>>>
>>>> The time: 21 May 2006. The place: alt.fan.pratchett. The
>>>> speaker: Sofia <pinkmonster2000REMOVE [at] ALLCAPSyahoo.com>
>>>
>>>>> So can you tell me which book it turns up in, as I don't
>>>>> think I've come across it yet, and it might be nice to be
>>>>> prepared.
>>>>
>>>> The ones I remember are Mort, Lords & Ladies, Hogfather,
>>>> Maskerade, and Thud.
>>>
>>> Also Reaper Man and Carpe Jugulum.
>>
>> I wasn't sure about them. I remembered that they both contained strong
>> spirits (and I think RM had the "Well.. mainly apples" line), but I
>> couldn't recall if it was acually identified as scumble.
>
>
> Neither could I, so I ran a search in Finder :)
> RM mentions Wow-Wow Sauce, a mixture of mature scumble, pickled
> cucumbers, capers,
> mustard, mangoes, figs, grated wahooni, anchovy essence, asafetida and,
> significantly, sulphur and saltpetre for added potency. And in CJ Nanny
> reached down to the crate by her chair and sorted through the bottles.
> 'Scumble? My best. Vintage,' she said.
> The wee man's tiny eyes lit up. 'Las' Tuesda?'
>
>
And IIRC, Drum Billets are named as the best Apples for scumble so
there is a tie in to Equal Rites as well.
....I often wonder what Esk is up to...
n
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| Re: [I]Scumble [message #273272 ] |
Mo, 22 Mai 2006 22:40 |
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Alec Cawley wrote:
> In article <pan.2006.05.20.22.23.23.207966 [at] ALLCAPSyahoo.com>,
> pinkmonster2000REMOVE [at] ALLCAPSyahoo.com says...
>
>> I know I've gotten things twisted somewhere again, but I was just
>> wondering where the word scumble originated - I've never actually heard
>> of it?
>
> AFAIK, it is a PTerry invention. Probably deriving in part from scrumpy,
> West Country rough cider, originally made from scrumps (windfalls), but
> possibly with overtones of "scum" and "crumble". Although a PTery
> coinage, I knew at once what it was, which is a measure of PTerry's
> brilliance.
>
When I lived in Somerset (boarding school, 1968-75) 'scrumpy'
referred to cider to which extra sugar had been added during
fermentation, boosting the alcoholic content. Cider gives a
wicked hangover, and scrumpy is worse.
Tourists who came to Somerset pubs from other areas always
wanted to taste the local cider, and/or scrumpy, and would
be deceived by its sweet taste (compared to bitter, anyway)
into drinking a lot more than was good for them.
A scrumpy hangover is undoubtedly the origin of scumble's
properties.
Peter Trei
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| Re: [I]Scumble [message #273303 ] |
Di, 23 Mai 2006 00:45 |
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On Mon, 22 May 2006 00:47:44 +0000, naomi wrote:
>>>>>
>>>>> The ones I remember are Mort, Lords & Ladies, Hogfather,
>>>>> Maskerade, and Thud.
>>>>
>>>> Also Reaper Man and Carpe Jugulum.
>>>
>>> I wasn't sure about them. I remembered that they both contained strong
>>> spirits (and I think RM had the "Well.. mainly apples" line), but I
>>> couldn't recall if it was acually identified as scumble.
>>
>>
>> Neither could I, so I ran a search in Finder :)
>> RM mentions Wow-Wow Sauce, a mixture of mature scumble, pickled
>> cucumbers, capers,
>> mustard, mangoes, figs, grated wahooni, anchovy essence, asafetida and,
>> significantly, sulphur and saltpetre for added potency. And in CJ Nanny
>> reached down to the crate by her chair and sorted through the bottles.
>> 'Scumble? My best. Vintage,' she said.
>> The wee man's tiny eyes lit up. 'Las' Tuesda?'
>>
>>
> And IIRC, Drum Billets are named as the best Apples for scumble so
> there is a tie in to Equal Rites as well.
>
Thanks guys'n'gals, you're all making me feel really embarrassed, as I
seem to have read over half of these novels!
I seem to have either forgotten the scumble in them as it was so long ago
since I read the novel, or they seem to have been hidden in the dialect
somewhere and I just didn't see them.
Oh well, I've just finished Thud! last week and picked up Lords and
Ladies a couple of days ago, and hopefully, when the "scumble" turns up
this time, I'll be ready for it! :-)
Thanks again
Sofie
--
Please visit my deviantART page: http://sofen.deviantart.com/
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