Rhum agricole - Literally, agricultural rum, a rum made from the vesou, the juice of sugarcane, which is then fermented, as is the molasses used in traditional or industrial rum. In the case of a little-made spirit – Rhum Batterie, the vesou is heated to make an intensely flavored reduction of the cane juices. The process continues in the same manner to the next stage for all rums. The juice is fermented and then distilled. A Rhum grand arôme can be made at this point using a mix of the residual slurry, vinasse, left in the still after distillation and a very long fermented molasses. This is another means for creating an intense aroma and the resultant rum is most often used in baking.
Hedgehog fungus. Cream-coloured mushrooms, excellent to eat, easily found in woods from late summer to late autumn (US: fall). They have a sort of downy white stem leading up to a cap which is centrally depressed and under which are masses of little spines, giving the mushroom its English name. It is quite a good mushroom to collect as it is easily distinguished from other mushrooms, is a relative of the chanterelle, and, like it, has good flavour and good retention of texture on long cooking.
