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Editor's Note 10/24
CLOVER SANDWICH
Add 2½ lb. of good Muscovado sugar to every gallon of pure river water; boil and skim it for two hours, and to every gallon of liquor put 5 lb. of ripe damsons, stoned; boil them until they are of a bright red colour, then strain the liquor through a sieve, and let it ferment in an open vessel five days, after which, pour it off from the lees, clean and scour the vessel, and then put in the liquor to complete the fermentation there. Close up the cask securely, so let it remain nine months, and then, if fine, bottle it. It should be kept in bottle a year at least; but, as I have already remarked, age will repay you for the patience exercised.
The Art and Mystery of Making British Wines
James Robinson, Jr. (London, 1865)
James Robinson, Jr. (London, 1865)
Welcome to our twenty-sixth and October issue!
This one is a little special, as it marks our third year anniversary as a press. I’d like to thank each of our authors and artists for their many contributions over the past three years. We wouldn’t have a press without your unflagging enthusiasm and support.
To mark the occasion, we’re releasing The Ogre’s Grimoire, our first omnibus collection of poetry and prose from our first three years of issues: October 2021 through August of this year. We think it will make for a nice keepsake or gift.
And with that, we’re kicking off our fourth year with poetry by:
Alexandra Bergmann
Frances Boyle
Sadie Burch
Christopher Dizon
Eoin Flannery
Brenda Hammack
Olivia J. Kiers
Alastair Morrison
Simon Ravenscroft
Jim Reeder
Prose poetry by:
Lawrence Bridges
Joe Clegg
Megan Williams
Critical analysis by:
And visual art by:
Jaina Cipriano
Felicia Martínez
J. G. Orudjev
Tyko Say
All the best and happy reading,
Matthew Bullen
Founder & Editor-in-Chief
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The Ogre’s Grimoire
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