Editor's Note 6/23

Recipe for making a Gallon of Honey Water.
Take of the best Honey and Coriander-seeds, of each one Pound; Cloves, one Ounce and a Half; Nutmegs and Gum Benjamin, of each an Ounce; Vanilloes Number four. The yellow Rind of three large Lemons: Bruise the Cloves, Nutmegs, Coriander-seed, and Benjamin; cut the Vanilloes in pieces, and put all into a Glass Alembic, with one Gallon of clean rectified Spirit, and after digesting forty eight Hours, draw off the Spirit in Balneum Mariæ. To a Gallon of the above Spirit, add of damask Rose Water and Orange-flower Water, of each a Pound and a Half; Musk and Ambergrise of each five Grains. Grind the Musk and Ambergrise with some of the Water in a Glass Mortar, and afterwards put all together into a digesting Vessel, shaking them well together, and let them circulate three Days and three Nights in a gentle Heat: Then let all cool; filter and keep the Water in Bottles well stopped for use.
The Complete Distiller, Ambrose Cooper (1757)

Welcome to our eighteenth and June issue!

We don’t usually title issues; if we were to for this one, we’d call it 182, for eighteen poets and artists for our eighteenth issue.

A note on our upcoming chapbook series: we’ve received well over six dozen manuscripts for three or so publication slots, and our submission window has closed. We’re now working through our first pass reviews. We haven’t set firm release dates yet, but our roadmap is set for September to finalize production details.

With that, we present poetry by:

Zach Arnett πŸ”ˆ
Aaron Barry πŸ”ˆ
Gary Barwin
Kris Falcon πŸ”ˆ
Maya Jacyszyn πŸ”ˆ
Casey Killingsworth πŸ”ˆ
Sandra Kolankiewicz πŸ”ˆ
Evalyn Lee πŸ”ˆ
Matthew McDonald πŸ”ˆ
Kaitlyn Pate
Skaidrite Stelzer

Prose explorations by:

Matthew Fash πŸ”ˆ
Karen Lozinski πŸ”ˆ
Ruby Rorty πŸ”ˆ
Cecilia Savala
Ryan Scariano

And visual art by:

Amy W. Edwards πŸ–ΌοΈ
Matthew Fertel πŸ–ΌοΈ

All the best and happy reading,

Matthew Bullen
Founder & Editor-in-Chief

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