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Inksticks are made mainly of soot and animal glue, sometimes with incense or medicinal scents added. To make ink, the inkstick is ground against an inkstone with a small quantity of water to produce a dark liquid which is then applied with an ink brush. By adjusting the strength and duration of the ink grinding process, artists and ...
Stone pine cones in South Tyrol To produce pine liqueur, the red pine cones are collected at the end of June, mid-July, while they are still in full sap, before they're woody. The harvest is often labor-intensive, as the pine cones can only be hand-picked when allowed (the trees are often located in natural protection areas, where cone ...
Both the above accounts described a method of extracting the seeds from the green cones. Another method is to leave the cones on the trees until they are dry and brown, then beat the cones with a stick, knocking the cones loose or the seeds loose from the cones which then fall to the ground where they can be collected. [14]
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Incense-stick burning is an everyday practice in traditional Chinese religion. There are many different types of sticks used for different purposes or on different festive days. Many of them are long and thin. Sticks are mostly coloured yellow, red, or more rarely, black. [40] Thick sticks are used for special ceremonies, such as funerals.
A mature female big-cone pine (Pinus coulteri) cone, the heaviest pine cone A young female cone on a Norway spruce (Picea abies) Immature male cones of Swiss pine (Pinus cembra) A conifer cone, or in formal botanical usage a strobilus, pl.: strobili, is a seed-bearing organ on gymnosperm plants, especially in conifers and cycads.
Sujeonggwa (Korean: 수정과) is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It is often served with gotgam (dried persimmon) and garnished with pine nuts. [1] The punch is made by brewing first the cinnamon sticks and ginger at a slow boil.