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“If we turn now to such vestiges of cult as are associated otherwise than with time and season, we discover a definite recognition of the survival of these nearly a century ago. Keightley, the old fairy mythologist, who did such yeoman service in the collection of much valuable elfin lore, says, as long ago as 1850, when referring to the confused nature of his subject: 'Indeed it could not well be otherwise, when we recollect that all these beings (the larger and greater fairies) once formed part of ancient and exploded systems of religion and that it is chiefly in the traditions of the peasantry that their memorial has been preserved.”

Quote by Lewis Spence

Book:British Fairy Origins
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British Fairy Origins

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Lewis Spence

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“This brings me to the question of the antiquity of the belief in fairies and to the associated problem of the existence of strata or stages in fairy belief. The antiquity of the belief is revealed by the wide distribution of tales concerning fairies, while it is also indicated by the antipathy of the elves to iron and salt - ancient taboos both. Not only so, but many traits respecting fairies, especially shape-shifting and the belief in their semi-corporeal state, are eloquent of primitive notions. That the process of the fairy belief witnessed more than one stage of development in the course of successive ages appears more than probable. 'The fairies of one race,' remarks Wentz, 'are the people of the preceding race.' If this statement lacks a certain precision, one realizes the implication; that is, that the ghosts or gods of a preceding race may come to be regarded by their successors as fairies.”

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Book:British Fairy Origins
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“Yorkshire's autumn was as great a gift as Yorkshire's summer. I loved watching the rusting of the leaves while the dales mellowed to shades of ochre, and rose hips and blackberries grew deliciously fat on their branches. The morning mists were mystical and magical to me, and the rose-glow of the evening sun lent the sky a hypnotic light that matched any Cape Town sunset.”

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Book:The Cottingley Secret
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“Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.”

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Book:The Secret French Recipes of Sophie Valroux
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