"’And that reminds me. Miss Lydgate’s History of Prosody was marked PRESS with her own hand this morning. I fled with it and seized on a student to take it down to the printers. I’m almost positive I heard a faint voice crying from the window about a footnote on page 97—but I pretended not to hear’" (Sayers, 1995 Harper paperback Gaudy Night, Ch 22, p. 492).

For the stinkinge of the breath, and to make the teeth whyte.
Take a pound of skimmed Hony, halfe a pound of Aqua vite, three onces of Lignum aloe, two onces of gomme Arabick, Nuttemegges, Galingale, Cububes, Cinamome, Masticke, Cloves, Spic, and Lavander new, anna three drammes, tow drammes of Amber beaten, mix all this together, & still water of it in a limbeck, and this water will take away the stinking of the breath, whiten the teeth, and maintaine helth long.

A water to make cleane teeth.
Take salt Armoniac, and salt Gemma, three onces of eche one, an once & a halfe of alumen Sucharinum, and distill it, or temper it in two pound of water, the space of eight daies, & with this licour distilled or so tempered, you shal rubbe your teeth & they will be whyte.

Another water to whiten teeth,
Take a pound of salt well purged, and beaten, an once of Alumen Glaciale, & distill it in a limbeck, and mingle an once of the water, with an once of Plantaine water, and rubbe your teeth with the composition, and with cotten, and they will be white and cleane.

To take away the smell of Garlike, Leekes, or Onyons.
After that you have eaten Garlike, Leekes, or Onions, take the roote of Beete, & rost it under embers, and eate it, & you shall see the effect; or els eate a piece of the rote of Zeduaria, & you shal not smell at all, and this is easier to be done than with the roote of Beete.

To make that the Mothes and Vermine shall not eate nor destroy e clothes and apparell.
Take Wormwoode, or Southerwoode, the leaves of a Cedar tree, & valerian, and laie them in your coffers or presses where your clothes be, or in the pleites of your garmentes, and you shall see that they wil not hurt them, bicause these leaves & herbes are bitter of tast, and the savour or smell is very stronge, which the vermine, doe abhoyre, and can not abyde.

"Well, that's true, of course. Nothing could possibly excuse deliberate falsification."
"There's no sense in deliberate falsification, anyhow," said the Bursar. "What could anybody gain by it?"
"It has been done," said Miss Hillyard, "frequently. To get the better of an argument. Or out of ambition."
"Ambition to be what?" cried Miss Lydgate. "What satisfaction could one possibly get out of a reputation one knew one didn't deserve? It would be horrible."

To make heare [hair] as yelow as golde
Take the vyne or the scrappynges of Rubarbe, & stepe it in white wyne, or in cleare lye; and after youhave washed your head with it, you shall weate [wet] your heares [hairs] with a sponge or some other cloth, and lette them drye by the fyre, or in the Sunne; after this weate [we] them and drye them agayne: for the oftener you dooe it, the fairer they wyll bee, without hurting your head anye thyng at all.

Notwithstanding the provisions of sections 106 and 106A, the fair use of a copyrighted work, including such use by reproduction in copies or phonorecords or by any other means specified by that section, for purposes such as criticism, comment, news reporting, teaching (including multiple copies for classroom use), scholarship, or research, is not an infringement of copyright. In determining whether the use made of a work in any particular case is a fair use the factors to be considered shall include —

(1) the purpose and character of the use, including whether such use is of a commercial nature or is for nonprofit educational purposes;

(2) the nature of the copyrighted work;

(3) the amount and substantiality of the portion used in relation to the copyrighted work as a whole; and

(4) the effect of the use upon the potential market for or value of the copyrighted work.

The fact that a work is unpublished shall not itself bar a finding of fair use if such finding is made upon consideration of all the above factors.

Platina book 8
Cut up turnips that have been either boiled or cooked under the ashes.
Likewise do the same with rich cheese, not too ripe. These should be
smaller morsels than the turnips, though. In a pan greased with butter
or liquamen, make a layer of cheese first, then a layer of turnips,
and so on, all the while pouring in spice and some butter, from
time to time. This dish is quickly cooked and should be eaten quickly, too.

In armored turnips, do you prefer your turnips:

What kind of cheese do you prefer in armored turnips?

Do you put down a cheese layer first (Platina) or a turnip layer?

Butter: how much between the layers?

What spices do you prefer in your armored turnips