La Gazette 1634: Historical News Today

Esteemed Readers, the Thirty Years’ War (1618-1648) will end only in 1648! Can you imagine there are 14 years ahead full of battles, negotiations, false promises & faithful knights serving to their Lords? Meanwhile, here are some fresh European tidings of June 1634:

Florence, the 1st of June, 1634: “Sieurs de la Gerardesa, the Bishop of Frizola & Salviati, the Bishop of S.Sepulcra have deceased here. The Great Duke (of Tuscany) has appointed Don Juan de Medici, the Marquis de S.Ange the Governor of Pisa & the Sur-Intendant of all the fortresses in Tuscany…”

Milan, the 2nd of June, 1634: “The Marquis de Caravesana, the Ambassador Extraordinary of the Duke de Savoy at the Emperor, has departed from here. He is on his way to Vienna. He has not managed to deliver the promise given to the Cardinal Infante to settle controversial issues between  his Lord & the Republic of Genova. The Duchess de Fèria has left as well. She is going to Spain with all her family…”

Prague, the 7th of June, 1634: “Not long ago the King of Hungary begged the Elector 0f Saxony in his letters to send his Deputies to Leutmaris to conclude the Treaty of Peace. It was done provided he would obtain proposals & would respond to them. Meanwhile the State prisoners are still at Budweis; their permanent (legal) defence & the King of Hungary’s sudden depart divided the judgement’s opinion concerning their execution…”

Vive le Roy!🎉🎉🎉

Maria KethuProfumo

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Russian Ballets: The Magic Mirror 1903

Esteemed Readers, first of all, I would like to apologize for my delays with posting. New live environment needs time. I will do my best to be more precise from a new month. 😊 Today I would like to tell you about a historical ballet by Marius Petipa. It was staged in the beginning of the 20th century but it due to its strange failure it is not a frequent guest of our ballet school. In fact, I have learnt about it only today. (All right, I’m not a great ballet specialist)…

The Magic Mirror (1903) is the last ballet by Petipa. It is a ballet-fairy tale, libretto is based on the Snow White by the Brothers Grimm & its Russian interpretation The Tale of the Dead Princess & the Seven Knights by Alexandr Pushkin. Indeed, it must have been a fabulous performance as decorations& costumes were very rich. The ballet reconstructed an authentic Russian environment, so if you ever find it, I recommend you to watch it.

Maria KethuProfumo 

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Louis XIV Asks Riddles VI

Esteemed Readers, grasshoppers are singing, the summer is at its heights & we are going to guess out a new riddle. This one reflects summer & its wonderful blooming:

“I’m born without a father but cannot exist without a mother. Who am I?”

REPLY to the Riddle posted on May 27, 2022: Lock

 My dear John, you were closer to the reply. My congratulations again!

You are the star of our Riddle season. 🎉🎉🎉

Maria KethuProfumo

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Soviet Cuisine: Fish

Esteemed Readers, fish specialities have been welcomed at Russian feasts from the time immemorial, so these recipes certainly belong to solemn tzars’ banquets. Certainly, you can exchange fishes according to your preference & the region.

Starred Sturgeon With Tomatoes & Mushrooms Ingredients:

fish – 500 gr., champignons/ceps – 200 gr., white wine – 3 tbsp., tomato paste – 3 tbsp., broth (0n demand) – 1 glass, flour – 1 tsp., oil -2 tbsp., some pepper, some salt.


Prepare the fish (wash, peel, etc.); cut into medium pieces, scald, then wash in cold water. Wash mushrooms, cut into pieces. Put everything into a casserole. Add salt, pepper, white wine. Dissolve tomato paste in broth/water. Add to the fish. Cover & cook at a medium heat for 15-20 minutes. As soon as the fish is ready,pour liquid into another casserole & cook until its quantity diminishes up to 250-300 ml. Add flour & oil, mix up well. Cook for another 3-4 minutes. Serve with boiled potatoes or prickles.

Roasted Beluga Ingredients:

Beluga – 500 gr. /1 medium fish; salt, pepper, sour cream – 1 tbsp., oil -1 tsp., parsley sprouts for decoration.


Wash the fish, remove bones, salt & pepper. Put into a dish, cover with sour cream, drop some oil. Pour 1/2 glass of water into the dish, cook in the oven for 20-25 minutes. It is necessary to take the fish out 1-2 times & pour with the liquid that will appear during roasting. As soon as beluga is ready, place it on a warm dish, pour with roasting liquid, decorate with parsley sprouts. You may serve it whole or cut into pieces with potatoes, vegetables, prickles or lemon slices.

Enjoy the meal!

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo

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Soviet Cuisine: Soups

Esteemed Readers, no matter our culinary quest is dedicated to the Russian New Year, I can’t help mentioning our famous soups, at least a couple of them.

The Borsch Ingredients:

NB: In fact, the borsh is a traditional Ukrainian dish that integrated happily into the Russian cuisine. It happened long ago, so the borsch is often regarded as a Russian dish.

Beef – 500 gr., cabbage – 400 gr., potatoes – 400 gr., beetroot – 250 gr., tomato paste – 1/2 glass, sour cream – 1/2 glass, 1 carrot, 1 onion, 2 tomatoes, pork lard – 20 gr., melted butter – 1 tbsp., flour – 50 gr., some vinegar, some kvas (on demand),  garlic – 2 cloves, some parsley sprouts, some bay leaves, parsley roots (on demand), some pepper, some salt.


Make beef tea & filter it. Peel the carrot, beetroots, cabbage & shred them. Peel & chop potatoes. Put beetroots into a casserole, add tomato paste, vinegar & 1/3 of broth, kvas (on demand), cook at a low heat. At the same time heat up flour in a pan. Fry carrots & onion with butter, add flour, spices & bay leaves & left broth, bring to boil. Add carrots & onion cabbage & potatoes after 15 minutes of the main broth cooking. Cook until the vegetables are soft. When the broth is ready, smash garlic cloves & chopped tomatoes, bring it to boil again. Attention: the borsh may lose its perfect colour if you overheat it, so don’t cook it too long. Leave it to cool down for 15 minutes. While serving decorate with sour cream & parsley sprouts.

Traditional Russian Mushroom Soup Ingredients:

ceps (or similar mushrooms) – 500 gr., potatoes – 800 gr., carrots – 100gr., onions – 100 gr., oil – 2 tbsp., some pepper, salt, 2 bay leaves.


Wash & peel the mushrooms. Cut mushroom stem into pieces & fry with oil. Peel carrots & onions & fry them in another pan. Cut mushroom caps into 4 pieces, scald, wait until the water is drained, put into a casserole, add water & cook for about 40 minutes. Peel & chop potatoes. Add into the soup together with other vegetables  & spices. Cook for another 20-25 minutes.  Serve decorated with chopped greens. If you wish, you can make this soup with the beef tea, then the taste will be more substantial.

Enjoy the meal!

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo

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Sergio Cammariere: La Rotta degli Alisei


Esteemed Readers, the Midsummer time is coming so I hope that this romantic & touching video by our Cyrano will create a wonderful atmosphere for you. Memories & hope are our magical weapons to pass any trouble!

Happy Midsummer Time!

Maria KethuProfumo

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Sergio Cammariere: Tempo Perduto

Esteemed Readers, this wonderful song by our Cyrano praises Time in its full glory. Indeed, what else does sentence our life so much? Enjoy the music!

Maria KethuProfumo 

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Voyage de Siam par l’Abbé de Choisy 1685-1685 XVI

Esteemed Readers, hurrah! Get prepared! We are mooring to the Cape! We will spend a couple of days there, so take only necessary luggage. Vive le Roy!

Aboard the Oiseau, 28 May 1685

“…We are pleased: the wind is strong, the sea is alike a mountain. It made us hungry faster. The sea sway has never been so powerful yet. We dined in the open holding our plates. We noticed our canons to dive several times. Birds appeared. We saw a log passing by. These are signs that the land is near. We are looking forward for tomorrow to behold it…”

Aboard the Oiseau, 29 May 1685

“…Last night the wind was so powerful that we had to heave to, otherwise we risked to move in a direction opposite to the land. At dawn we re-set sails but in vain. It rained. It was sunny afterwards. A perfect serenity reigned for the whole day. Oh! I forgot to tell you what we have seen! Some days ago at night we beheld a rainbow in its ordinary colours. That’s true it was not too intense, the white was dominant. Is it fair that lunar rainbows are not as bright as solar ones?…”

Aboard the Oiseau, 30 May 1685

“…The wind is strong. We are in full sails. The sea is magnificent. We do two lieuës per hour. The Cape has not appeared yet.We are said that, in fact, the land is very high. It is not cloudy. So we have to sail another twenty lieuës.

Land! Land! That’s wonderful! We see the land! We see the Cape. We are less than twelve lieuës from it. What a joy after such a long time! We will have greens! The wind is not good to anchor bt it will calm down at night…”

Dieu Vous Ait en Sa Sainte Garde,

Vostre l’Abbé de Choisy ”

Voyage, part I:

Voyage, part II:

Voyage, part III:

Voyage,part IV:

Voyage, part V:

Voyage, part VI:

Voyage, part VII:

Voyage, part VIII:

Voyage, part IX:

Voyage, part X:

Voyage, part XI:

Voyage, part XII:

Voyage, part XIII:

Voyage, part XIV:

Voyage, part XV:

Image: Aubusson, tapestry.

Maria KethuProfumo


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Saints of the Russian Orthodox Church: Saint Chrysogonus

Saint Chrysogonus (probably Emperor Diocletian’s time) was an early Christian Saint venerated both in the Catholic & Orthodox Churches. There is little information about his life & deeds, until our days he remains a mysterious Christian Saint.

They say that he was martyred in Aquileia. Later in Trastevere a church dedicated to him was built. His religious deed was to keep the faith no matter tortures & a terrible death by beheading. According to the legend he was a Roman vicarius Urbis, later a teacher of Anastasia, a daughter of an important Roman Praetextatus. The Emperor Diocletian (244-313) prosecuted him & the Saint Chrysogonus accepted his death rather soon. His corpse was thrown into the sea but by a miracle it was washed ashore & buried by a priest Zoilus.

Icons depicting Saint Chrysogonus raise plenty of questions about him. He is usually depicted as a warrior with a scroll bearing the Sacred knowledge or as a man in grey holding a Christian cross.

Saint Chrysogonus is celebrated on the 22nd of December/the 4th of January.

Maria KethuProfumo


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La Gazette 1634: Historical News Today

Esteemed Readers, various climate changes happened even in the 17th century, so we should not suppose that disasters of today belong only to the progress age we are living in. Here are some curious tidings including an extraordinary weather surprise happened in Thuringia during the Thirty Years’ War (1618-1348):

Maulhausen in Thuringia, the 8th of May, 1634: “On the 4th of the given month there was a tempest at Salza, a town of this Province located in two lieuës from here. More than three tallest Churches were ruined. Then it hailed hard. Hailstones were as big as eggs & weighted a livre each, while all the town windows were broken, plenty of people were wounded. Even an infantry regiment staying nearby in the country was seriously injured. Its Captain is in the article of death…”

Cambrai, the 21th of May, 1634: “Yesterday two Irish regiments entered the castle. Other four are being expected. Our Governor works unceasingly to build new fortifications & to repair the old ones missing festive days & Sundays…”

Evreux, the 24th of May, 1634: “The cruel beast I have mentioned last year, (NB: I promise to look through La Gazette 1633 to discover the details), has devoured more than thirty persons in this forest in last two months. Nobody was able to catch it. It seemed to be enchanted by somebody. Our General Lieutenant ordered the Count de la Suze & he gathered about six thousand persons on the 21st of this very month. They chased it furiously for three days, then it was killed with a an harquebus shot. The beast turned out to be a strong huge wolf: it was redder, jaws were sharper & it had a longer body…”

Vive le Roy!🎉🎉🎉

Maria KethuProfumo

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