To make diverse wines - recipes from T bouck va wondre, 1513

Following are the chapters involving the making of wine from T Bouck va Wondre, which also lists many recipes on dyeing, laundry cleansers and gardening. This book was a resource (no copyright back then) for a number of translations, including into English as part of A Profitable Book, 1605.

The italic recipe is in Middle Dutch, the second my translation into modern English. For the Dutch words not in my modern Dutch vocabulary I used the Old and Middle Dutch translator at

http://gtb.inl.nl/openlaszlo/my-apps/GTB/Productie/HuidigeVersie/src/inlgtb.html?owner=MNW

MEASUREMENTS used:

Stoop; liquid measurement, also used for jar, pitcher

Ame, aam; liquid measurement (four ankers), found as a measurement for beer, oil, wine and life honey.

pot; likely also used as measurement, as in the middle English pottle.

Om diversche winen te maken. Capit. LXVIII.

Hoemē den wÿn houdē sal zonder bedervē. En̅oft hy ghebrec hadde / hoemen hē helpen sal. En̅ooc van wÿn teghen veel siecten. (Eerst sal men hier seggen vā die snidinghe der druyven / alsmen daer wÿn af maken wilt. Men sal die druyvē snidē / als die mane is in Cācro in Leone / in Libra / in Scorpio / oft in Aquario. Dat is / als die mane int breken / en als si onder die aerde is.

To make diverse wines. Capit. LXVIII.

How to keep wine from spoiling. And if it is lacking / how to help it. Also about wine against many illnesses. (First shall be talked about the cutting of the grapes / if one wants to make wine with it. One cuts the grapes / when the moon is in Cacro in Leone / in Libra / in Scorpia / or in Aquario. That is / if the moon rises / and the sun is under the earth.

Om te mercken oft die druyven rÿp ghenoech zÿn om af te sniden. Dat LXIX capittel.

Dit en sal mē niet alleē weten aen dē smake / mer int gesichte / en̅aendē smakē te samē. Aen den smake in deser manierē / oft si soet zÿn. Int ghesichte / alsmēse ontwee doet / dat de steenkēs lichtelÿc daer uit vallē / dier binnen liggen: wat dit is die beste maniere daermë dat bi bekennë mach: wed' si wit zÿ oft blau / this alleleēs. Ooc besiet het natte dat uitē besien coēt / oftet clampt ghelÿc lÿm so suldy sekerlyc wetē / dat hi rÿp ghenoech is om sniden.

Diegene die dē wÿn persen willen / sullen suyver zÿn van handen / so dat die wel en̅reynlÿc gewasschen sullen zÿn / en̅haer beenen en̅voetē reyn. En̅sie sullē net eten pareye / loock / ayuyn oft dierghelycke.

Als die druyven vergadert zÿn en̅gesneden / so sal men se lichtelÿc uit perssen / wāt daer wort dē wy̅sterc af. En̅als die druyven langhe staen sonder perssen daer wort den wÿn slap ende cranck af.

Die vaten daer mē den wÿn in doen sal / sal mē seer reyn houdē / wel gepurgeert / en̅bereet maken. Men sal se naerstelÿc suyveren en̅wasschē met sout watere / so dat si van outheyden niet en stincken. Dan salmense droogē en̅verluchten / en̅ stouen met wieroock die wit is.

Als men twifelt aen die vaten van eenigen stanck / so salmense peckē. Want als die vatē gepect zÿn / so wert hē alle vreemde stanc benomē overmidts dat peck.

To find out if grapes are ripe enough to be cut. That LXIX capittel.

One would not only know this from the taste / more from looking / and the taste together. From the taste in this manner / if they’re sweet. From looking / if taken apart / that the stones fall out lightly / those that are inside: this is the best way to find out: whether it is white or blue / the same for both. Also look at the fluid that comes out / if it sticks like glue so you would know for sure / that it is ripe enough to cut.

Those who want to press the wine / should have clean hands / which are well and cleanly washed / and her legs and feet clean. And you should not eat leek / garlic / onions or similar.

When the grapes are gathered and cut / so shall they be lightly pressed out / the wine will be strong. And if the grapes stand long without being pressed it makes the wine weak and unhealthy.

The barrels to put the wine in / shall be kept real clean / well purged / and prepared. One shall clean them outstandingly with salt water / so it won’t stink from leftovers. Then shall one dry them to the air / and steam with incense that is white. 

If one doubts the smell of the barrels / so one should pitch [tar] them. Because if the barrels are pitched / so all the strange smells are overtaken by the pitch.

Comment: Pareye, pareie, prei, or leek

Als die most heeft staē sieden / en̅op ghegaen is / en̅dan wed' beghint te sittē / mer nochtās noch werme is / so suldy daer op noch anderē most gietē / also hi uiter persse coemt / sond' daer yet in te doen: dan sal hi wed'beginnē te siedē / so hi eerst dede: Als u dā dunct dat hi werd'sittē wilt / so giet daer noch wed' anderen most op / ind'selve manieren also voors, staet. Dit suldy vier oft vyfwerf doē: wāt hoe ghyt meer doet / hoet beter is. Ghi moet u ooc wachten dat die vaten niet so vol en zÿn / dat se overvlieten oft overloopen datse storten / want het waer quaet.

(Yst regēachtich weder alsmen dē wÿn snÿt / so is dā in dē most gemeynlÿc veel waters. Om dā det water te sceyden uitē most of wÿn / die daer bi v'cranct soude zÿ / so suldy so haest als dē wÿn gesodē is / dēselven wÿn vervatē en̅in and'schoon vatē doen / wāt het tgene dat waterachtich oft lÿmachtich is / sal int ond'ste van dē vatē blivē / ō d'swaerheyt wil. Hierbi v'staetmē merckelÿc dat dē wy̅beste is intmiddē des vats / en̅alle olye bovē int vat. En̅dit concordeert met tgene dat Psidorius seyt.

When the must has been seething [bubbling, or fermenting] / and has gone up / and then went down again / but is still warm / so one should pour on top another must / as it comes from the press / without adding it yet: then it shall seeth again / as it did before: If you would like it to go down again / then pour thereon another must / in the same way as is mentioned before. This you should do four or five times: the more you do it / the better it is. You also have to wait that the barrels are not so full / that they overflow and dump / because that is bad.

If it is rainy weather if the wine is cut / so it has in the must a bad amount of water. To separate the water from the wine must / which also could be unhealthy / so you should as soon as the wine is sodden [done fermenting] / decant this wine and put is in clean barrels / because that which makes it watery or sticky [slimy] / will stay in the bottom of the barrel / because it is heavier. This really means the best wine is in the middle of the barrel / and all the oil at the top of the barrel. And this concurs with what Psidorius has said.

Als ghi goedē costeliken wÿn houdē wilt / so suldy uwē wyn v'vaten / en̅drinckē eerst die bovē uite is en̅die onder int vat is / en̅die int middel des vats is / suldy leggē op een vat dat ghi houdē wilt / wāt dat dē bestē wÿn is om te houdē. En̅bi die maniere machmē tappen drierhāde wÿn uit eē vat / te wetē van bovē / int middel / en̅vā onder. Mer dit liecht in honich. Ooc zÿn daer veel lieden die hē des v'staen / en̅bedriegen andere hier mede int proeven: wāt si wetēt te stekē / daert den bitterē smake net en heeft / op dat mē zy̅bitterheyt niet voelē en soude. Hier om sal men hier vinden / hoe en̅in wat manierē / dat men desen wÿn soude moghen proeven / en̅leeren kennen.

Als ghi eenigen wÿn proeven wilt / ghi sult hē proevē smorgens nuchteren / en̅ drie oft vier wervē nemē eenen montvolle broots / en̅maken daer eē soppe op. Dan ghevoelen si den scherpen smake / yst dat si eenigē hebbē / en̅crighen tgheheele verstant van dyen wÿn.

If you want to keep the good precious wine / so you should barrel your wine / and drink first off the top and then from the bottom of the barrel / and that which is in the middle of the barrel / should be put into a barrel that you’ll keep / because that is the best wine to keep. And the manner to tap three layered wine from a barrel / to know from top / the middle / and the bottom. With this lay in honey. Also there are many men who understand this / and fool others with this during tasting: what they know to cut in / since it barely has the bitter taste / so they won’t feel the bitterness. Because of that one shall find here / in how and what way / one shall taste these wines / and learn about them.

If you would like to taste a couple wines / you should taste sober in the morning / and each three or four alternately take a mouthful of bread / and make it all wet. Then you can feel the sharp taste / if it has any / and receive knowledge of your wine.

Om den most soete te maken. Capit. LXX.

Wildy risenden most soet makē / neemt een pōt zeems /wel ghesoden en̅gescuimt / dan v'coelet / en̅neemt een pōt suyckers / en̅een once recolissen wel ghepulverizeert: dit doet int vat mettē moste / dan roeret te samen wel om / en̅latet also ligghen / want so yst goet.

To make must sweet. Capit. LXX

Would you make rising must sweet / take a jar of life honey / well cooked and scummed / then cool it / and take a pot sugar / and an ounce recolissen [?] well pulverized: put this in a barrel with must / then stir well together / and let it lay / because so it’s good.

Comment: Zeems, zeem, ongepijnde honing; plausibly life honey.

Om crancken wÿn sterck te maken / te weten van cleynen wine – Dat LXXI capittel.

Wildy van cleynen cranckē wÿn / goeden sterckē wÿn maken / te weten van lovenscen oft dier gelÿc. Soe haest als desen wÿn geperst is / en̅men hē in dē vatē doē wil / so doet daer in dese navolghende cruyden / en̅laetse daer in blivē. Te wetē alssen een dragma vā eenen ponde / goede nyeu gherste een pōt / die wortelē vā gariofilaet IV oncē / spica nardi een half pōt. Dit sal mē al te samē in een sacxken indē wÿn leggen / maer eerst so bint aen dit sacxken eenen steen / op dattet op den gront bliven mach.

To make unhealthy wine strong / to know of small wine – That LXXI capittel.

Would you from small unhealthy wine / make good strong wine / to know of lovenscen or similar. So do when this wine is pressed / and one wants to put it in the barrels  / add the following herbs / and leave them in. To know a dragma from a pound / good new barley one pot / the roots of garofali IV ounce / spikenard a half pot. This should be added together in a sack and put into the wine / but first tie onto the sack a stone / so that it will stay on the ground.

comment: lovenscen; Leuvens, name of a city, only found with coins, measurements and weights

Item dye op een ame wÿns dede eenē stoop gebrāden wyn / dien wÿn soude so sterc wordē / ia so goet als hi ymmer wesen mach / En̅hy en sal nēmermeer corrumperen noch verrotten / en̅sal altÿt goet en sterck zÿn.

Item do in an ame wine one stoop of roasted wine / that wine will become so strong / it will be as good as it will ever be / And it shall never go corrupt or go bad / and shall always be good and strong.

Om vā witten wyn roodē wyn te makē. Cap. LXXII.

Neemt vier stoopē zeems / wel ghesodē en̅wel ghesuivert en̅vercoelt. Daer doet in eē half pōt moerbesien / en̅mengt die mette zeem / Dan doet dit al tesamen in dat vat / en̅roeret wel. Also latet dan wel liggen rustē acht dagen / en̅dien wÿn sal wel schoon en̅root worden.

To make from white wine red wine. Cap. LXXII.

Take four stoope life honey / well boiled and scummed and cooled down. Add a half pot of mulberries / and mingle with the honey / Then do this together in the barrel / and stir well. Thus let this lay to rest eight days / and the wine shall become pretty and red.

Om wÿn te helpē die beghint te dorren - Capt. LXXIII.

Als den wÿn begint te dorrē / neemt zaet van pareye en̅worpet indē wÿn / en̅sinen goedē smaec sal weder comen / en̅dieselve natuere die hi te voren hadde.

To help wine which begins to turn – Capt LXXIII.

If the wine begins to turn / take seed of leeks and throw into the wine / and its good taste shall come again / and the same nature which it had before.

Om wÿn vā ritsoelen te makē. Cap. LXXIV.

Neemt roode garlgoengie een ame / en̅pilgette een half ame dese winen suldy beyde te gader in een vat doē. Dan neemt een pont caneels / naghelen / spica nardi / elcx even vele en̅vier pōt suyckers / dit suldy al wel pulveriseeren / en̅doent in een sacxken / en̅hanghent in dat vat: dā sal dien wÿn alsoe goet worden / dat den stoop wel weert zÿn sal sesthien groot vlaems / oft meer.

To make wine with ritsoelen [?]. Cap. LXXIV.

Take one ame of red garlgoengie / enpilgette a half ame these wines should be put together in a barrel.  Then take a pound of cinnamon / cloves / spikenard / of each the same and four pot of sugar / this should you powder well / and put into a sack / and hang that in the barrel: thus shall the wine become good / that the stoop shall be worth sixteen great vlaems [Flemish] / or more.

Comment: gargoengie and enpilgette are types of wine, but no idea what kind of wine it refers to.

Om te maken geroffleyt -Capit. LXXV.

Soe neemt een pont gariofel naghelen / lanc peper een once / reyn twee oncen / en̅maect daer af eē pulvere. Dit doet in eē sacxken / en̅hanghet int vat / en̅stoppēt wel vast toe / en̅hi sal alsoe goet worden.

To make with cloves – Capit. LXXV.

So take a pound of cloves / long pepper one ounce / grain [of paradice] two ounces / and make therewith a powder. This put into a sack / and hang it in the barrel / and close it well / and it shall thus become good.

Comment: gariofel naghelen, geroffelnagelen are cloves 

Om wÿn sagitta te maken - Capit. LXXVI.

Ghi sult opt Sint Jan baptistē avōt / nemē drie cruys wortelē / die droocht in de sonne / dā houtse tot dat die nieuwe wÿn coēt. Dan neēt om eē ame wÿns te makē III pōt salien / wel ghepulverizeert / die doet int vat mettē wÿn / en̅latet so liggē tot sinte Martens avont toe / so hebdy goeden sagitta.

To make wine sagitta– Capit. LXXVI.

You should on Saint Jan Baptiste evening / take three cruys [cross, but reads like measurement] roots / which are dried in the sun / and are kept until the new wine comes. Then to make one ame of wine take III pot sage / well powdered / do that into the barrel with wine / and let it sit until Saint Martens’ Eve comes / so you have good sagitta.

Comment: sagitta could be from Sagittarius, sagitta constellation, sagitta literally means archer

Salien, salie, is Salvia officinalis, or sage

Om te maken goeden wyn garnaet - Capit. LXXVII.

Ghi sult nemē serpentÿn cruyt drie pont / tot eē vat frāschen wÿn vā ses ame: wit

suycker vier pōt / een once soffrāes / een once greyns. Mer dit voors. cruyt moet

mē stampen / en̅die soffraē en̅doet wat harst daer in. Dan doet daer in van den

voors. franschen wÿn die twee deelen / en het derdendeel wÿn vā grieckē.

To make good wine garnet – Capit. LXXVII.

You should take tarragon three pounds / on a barrel French wine do six ame: white sugar four pot / one ounce saffron / one ounce grains [of paradise]. With this previously mentioned herb should be stamped / and the saffron and add some resin. Then add in the previously mentioned French wine the two parts / and the third part wine of Greece.

Comment: Soffraes, saffraan, or saffron

Slangenkruid (snake’s herb) translates to viper’s bugloss, adder’s tongue and tarragon.

Garnaet, granaat, or garnet; could also translate to garnaal, or shrimp, but unlikely in context.

Om claereyt te makē gelÿcmē te Romen maect / schoō gheverwet. - Capit. LXXVIII.

Neemt wat lignum aloes / en̅laet dat lekē door wat sofferāes in dien wÿn / daer af sal den wÿn claer ende goet worden.

To make claret similar as made in Rome / cleaned. [?] - Capit. LXXVIII.

Take some lignum aloes / and let that leak through some saffron in your wine / therewith shall the wine become clear and good.

comment: lignum aloes, aloeswood or agarwood

REFERENCES

T bouck van wondre, 1513, anonymous; thesis by H.G.Th. Frencken.

Drukkerij H. Timmermans, Roermond 1934

Zie voor verantwoording: http://www.dbnl.org/tekst/fren007tbou01_01/colofon.htm

© Translations by Susan Verberg, 2016