Charcoal types - different woods

Charcoal made from hard wood was good for fuel, from soft wood good to clarify liquids or make crayons or gunpowder. Blacksmiths used chestnut charcoal, holly with bark charcoal was "believed to render iron brittle." Charcoal powder was used as a poultice for ulcers or tooth-powder. Areca nut charcoal powder was "the most fashionable dentifrice."
Upcoming food history talks, below.

Fried Beets 1723

This early beet recipe with a lovely wine and cloves flavor is a delicious and different way to use beets this fall.  An earlier post details various ways to prepare beets from 1717 to 1916. HERE
Some food history zoom talks for this month.