H05083 "FERMITY" DEFINED -10/22/05 - HARDY FORUM ARCHIVES ____________________________________________________________________________
From: tomlessup@hotmail.com
Subject: A GLIMPSE OF THINGS TO COME....
Date: October 22, 2005 9:42:17 AM PDT
The London Times Saturday books supplement has been running a series of classic works re-cast as text messages. This week it's the turn of a book which will need no introducton here:
4 SALE; WESSX WIFE, 1 CARELESS OWNER, STARTIN PRICE 5G, OR PART XCHANGE 4 GROG. CAN THRO IN NIPPA 2 4 KWIK SALE. UNWANTED GIFT. CONTACT MR H C/O BEER TENT.
Presumably 'furmity' proved incompressible, for which small mercy let us give thanks.
How, incidentally, is furmity rendered in more conventional translations of Hardy?
Tom Lessup
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From: Rosemarie.morgan@yale.edu
Subject: Re: A GLIMPSE OF THINGS TO COME....
Date: October 23, 2005 3:48:09 PM PDT
Furmity --also spelled "furmety"-is a Dorset word for frumenty. Frumenty is hulled wheat boiled in milk and seasoned with cinnamon and sugar (L. frumentum= corn). Hardy's furmity woman seasons her breakfast pot, as we know, with rather more heady stuff, but creamed wheat (or equivalent) would suffice in translation.
Cheers,
Rosemarie
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From: angelabell@thecowshed.org.uk
Subject: Furmity
Date: October 25, 2005 3:25:44 AM PDT
I don't think the wheat is hulled. When I made it last year for the THS,
the wheat was left whole but soaked for 24 hours to soften it. Actually
with the addition of some brandy it tasted rather nice. I followed the
recipe below:
Wash 4 heaped tablespoons of best wheat in several waters. Then soak in
water for 24 hours. Place in a double pan and cover with plenty of milk.
Stew gently for about 4 hours until soft and the wheat grain is just
bursting. Pour off surplus milk and add sugar, raisins, mixed spice,
cinnamon or ginger to taste.
Angela Bell
The Thomas Hardy Society
Publicity Officer & Web Editor
Tel: 01929 427202
angelabell@thecowshed.org.uk
The Thomas Hardy Society
PO Box 1438
Dorchester
Dorset, UK
DT1 1YH
Tel/fax: +44(0)1305 251501
info@hardysociety.org
www.hardysociety.org
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From: Rosemarie.morgan@yale.edu
Subject: Re: Furmity
Date: October 25, 2005 3:41:54 AM PDT
I think you would have found the husks most unpalatable, Angela. Most wheat nowadays is sold hulled. Did you really cook husks and all?
Your recipe sounds delicious! (where was I?)
Cheers
Rosemarie
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From: angelabell@thecowshed.org.uk
Subject: RE: Furmity
Date: October 25, 2005 7:37:15 AM PDT
To: HARDY-L@csusm.edu
Reply-To: HARDY-L@csusm.edu
It was wholegrain (Darkish brown) which I imagine is not hulled. It was
also an old variety bought from the Weald and Downland Farm Museum.
Angela Bell
PS It was part of the 'Shearing Supper' we had as Hardy's birthday
celebration last year. Menu below:
Shearing Supper
Furmity
Spinache Soup
Poorman's Supernumerary Chicken Broth
Sweetbreads with Garlic
Herrings soused in Cyder
Served with bread & butter
Boiled Salt Beef
Pigeon Pie
Roast Chine of Pork
Vegetarian:
Mushrooms stuffed with Blue Vinny & Dill
Vegetables:
New Potatoes, Broad Beans, Parsnips with Nutmeg
Summer Pudding
Syllabub
Layered Dorset Apple Cake
Served with Mead
Dorset Cheese & Biscuits
Dorset Columbian Coffee!
The Thomas Hardy Society
Publicity Officer & Web Editor
Tel: 01929 427202
angelabell@thecowshed.org.uk
The Thomas Hardy Society
PO Box 1438
Dorchester
Dorset, UK
DT1 1YH
Tel/fax: +44(0)1305 251501
info@hardysociety.org
www.hardysociety.org
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