Title here
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Editor's Note 4/25
To make Birch Wine
Take the Sap and boil it as long as any Scum rifes, skimming it all the Time; to every Gallon of Liquor put four Pound of good Sugar, the thin Peel of a Lemon, boil it afterwards Half an Hour fcumming it very well, pour it into a clean Tub, and when it is almolt cold, fet it to work with Yeaft fpread on a Toaft, let it ftand five or fix Days, ftirring it often ; then take fuch a Cask as will hold the Liquor, fire a large Match dipt in Brimftone, and throw it into the Cask, ftop it clofe till the Match is extinguiftied, tun your Wine, lay the Bung on light till you find it has done working, then ftop it clofe and keep it three Months, then bottle it off.
The Art of Cookery made Plain and Simple
Hannah Glasse (London, 1748)
Hannah Glasse (London, 1748)
Welcome to our twenty-ninth and April issue!
In this issue, we have our trademark lively mix of poetry and visual art, along with a new installment in our regular critique column by Dr. Jones Irwin, and - expanding our range of audio offerings - several exciting new music and spoken word tracks.
We’re also open for submissions for our third and 2025 Science Fiction & Fantasy Writers Association grant chapbook series. If you have a science fiction, fantasy, or magical realism-inspired chapbook manuscript, or know of someone who might be interested, please keep us in mind!
And with that, we have poetry by:
Nicholas Alti
Lawrence Bridges
Pilar Gonzalez
Abbie McCabe
Cassady O’Reilly-Hahn
Jason Ryberg
Beth Sherman
Prose poetry by:
Critical analysis by:
Spoken word audioscapes by:
Ed Ingram & Ryan Evans
John Sullivan & Robert Kuhn
Music by:
Legace Mayes & Dylan Sky
Yucheng Tao
And visual art by:
Kevin Bodniza
Ryo Kajitani
Nasos Karabelas
Yazmin Munoz
Jay Shifman
All the best and happy reading,
Matthew Bullen
Founder & Editor-in-Chief
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