The second part of this Chapter sheweth the trying of hony and wax with the making of meth.
The combs being taken forth break the presentlie, while they are warme, into three parts: the first cleane hony & wax: the second hony and wax with stopping: the third wax without hony. But what they maie breake right where you would have them, first market them out with the edge of your knife.
The first part breake into a hair-sieve set over a pan, bowle, or other fast vessell that maie hold it (Cooper-ware wil leake though it bee wel iointed, and so let the live hony run of it owne accord, so long as it wil: when it ceaseth running, breake the pieces and let them run againe and lastly with a warme sharpe knife cut those pieces at hurt the cels, & so let them run the third time. If the weather bee not warme, set the hony by a fire to helpe the running.
This first shoot put up apart for fine hony. Which you shall finde to have these properties: cleere, odoriferous, yelow like gold (unlesse it be virgin honey, for that is more chrystalline) sharpe, sweet, & pleasant to the tast, of a meane co'sistence betweene thicke & thin, so clammy that beeing taken up upon your fingers ende, in falling it wil not part but hang downe togither like a long string, as that useth to do which is clarified. And such doth Iacobus Sylvius desribe the best hony to be. Meloptimu sit purum adeo vetotum perluceat, odorum, flavum, acerrimu, dulcissimumq, qustati & iucundissimum, consistentia nec crassa nee liquida, sed tamsibe coharens ut continuitatem suam, quasi lineo longissima, non intercisuservet, si digito at tollitur idem coquendo pauca spumam emitus. But alwaies the best part of this best hony is that which is lowest in the vessell. [As among liqours oile excelleth in lightnes & hony in heavines; so in both, that part is best which excelleth in his excelling qualitie: & wine being of a midling weight is best in the middle. The weight of these three one to another hath this proportion. Oile is not so heavy as wine by one thenth part: for if you fil a measure with wine and divide it into ten parts, the same measure of oil is no heavier the' nice of them, and Hony is heavier the' wine by the halfe: for if you fill a measure with wine, the same measure of hony will weight that & half so much more.] For as the best oile is in the top, and the best wine in the middle; so the best hony is in the bottome. Mellis exilior pars fluitat, que eximenda est: pura vero & valida subsidet.
This hony when it hath wrought & settled, specially that which is in the bottome, will in time grow like unto the corne hony in the uppermost parts of the combes, hard and white: which indeed is the very best, & if it could be got forth in his kinde: such as is the honie of Spaine and Narbona, in France, which is cou'red the chiesest, and compared with that of Hymettus & Hybla.
The rest of the first part pound with a pestle, or crush often with your hands al to pieces, & let it run as before. When it hath done, put this second shoot being but course hony, in a pot by itselfe, and that whith remaineth in the sieve unto the seconde part of your combs for methe.
If there be any store of stone-hony, and you be loth to wash it into the meth-liquour, set it in some vessel over a soft fire, and stil keep your hand in the vessel stirring about the honie and the wax, and opening the wax piece-meale until the hony and not the wax shal be molten: and then powre out all into a strainer, & wring out the hony. But thus this good hony wil become but course: and therefore put it to the second shoot, and that least in the strainer to the seco'd part. Otherwise you may clarfie it wel enough. v.part.3.n.8. [previous blog post]
But the most part, partly for that they are loath to stand long about it, and partly that the live-hony might be a meanes to get out some of the hard or stonehony, doe use al alike. For when they have pounded it altogether, they hand it up in a thin hearen bagge, and thence let it run into a vessel, & some (which is worse) doe violently presse it out. But by these means they shal have no fine & pure raw hony, howsoever afterward they handle it.
The hony being put up into pots, wil in two of three daies worke up a skum, of wax, hony, & drosse together which, being taken of with a spoone, put to the sceond part now dissolved in water. In cold weather the hony wil not worke wel without the heate of the fire. The best way is to put it into an oven after the batch is forth, but not before you can abide to hold your hand upon the bottome, for feare of overheating the hony.
The second part of the combes you must first rid of the stopping as neere as you can, cutting of that which is by it selfe, & picking out that which is among the hony: al which resuse, because of the wax that is with it, cast to the third part. The other, with the remainder of the first part, lay a soake al night in warme faire water (that which commeth from the clowdes is best) the next day al-to-wash it and crush it betweene your hands, and then let it runne through the clen-sieve: that which is leaft, whe' you have crusht out the liquor wash it once againe in fresh water: which water adde to the other liquor, and then put the residue unto the third part. And thus shall you loose none of your hony.
If the liquor be not strong enough to beare an egge the breath of a two-pe'ce above it, the' put so much of your course hony into it, as wil give it that strength: or rather, when it is so strong powre in more water (stirring it with the liquor) until the egge sinke. If any man thinke this to be too small, it may be amended in the boiling: which (as anon is shewed) wil give it what strength you wil, and cleerenesse withal. After this, stirre it wel together twice a day until the skum of the hony be ready to put to it, which when you have added, and have likwise stirred it about the vessel, as soone as it is setled, straine it againe thought the clensieve. If you mean to have your meth very strong, you may make it to bear an egge the breath of a groat. But the ordinarie meth is not so strong as the first.
If you would make a greater quantitie, then must you adde a proportionable measure of water and hony: namely fowr of that, for one of this.
The liquor being thus prepared let seeth an houre or better, even to the washing of one fourth part, or as long as it wil yeeld any skum: which you must continually take from it, as fast as it riseth. For if it once sink down againe, the liquor wil not be cleere without putting in some cold liquour to raise it. And therefore it is good to keepe backe some eight part of the liquour, and, when the rest hath boiled about half an howre and is wel skimmed, to powre in that cold liquour, & to skim it cleane againe. When it wil call no more skum, take it ho' the fire, and set it a cooling. When it is but milke-warme, straine it through a thicke linnen cloth into a tubbe to worke: & put into it a little bag of spice, viz: to 8. or 10 gawnes of meth, ginger and cloves of each halfe an ounce, cynamom and mace of each 2. drachmes al grosly beate': and when it is wel soaked, rub the bag in your hand and wring out the liquour, & then leave the bag in the tubbe, until the meth be tunned. At which time do the like.
If after the meth is well skimmed, you would yet have it stronger, boile it longer, to the wasting of a third part, or of the halfe: for the longer you boile it the stronger it wil be.
To set it a working you may put into it a little barme. And when it hath done working, put it up into a barrel: where the Meth in time wilbe covered with a mother, which it by logging the barrel, or by other means it be broken, the meth will sower; but so will it make excellent vertioice, and the sooner, if it be set in the sun with the bung open.
The learned Physitian Mathais de Lobel requireth this proportion: unto one measure of hony take sixe of water, and let them boile to fowre. His receipt of spice is this, cynamom, ginger, peper, graines, cloves, ana drachm 2.
Metheglen is meth compou'ded with herbs: so called quasi Meth e glen, meth of the vallie, because it is made in the vallies, where is abundance and variety of holsome herbes. He that lifteth to knowethe many and sundrie makings of this holsome drinke, must learne it of the ancient Britaines: who therein do passe all other people. One excellent receipte I will heere set downe: and it is of that, which our renowmed Queene of happie memory did so wel like, that shee would every yeere have a vessel of it.
First gather a bushell of sweete-bryar-leaves, and a bushel of tyme, half a bushell of rosemarie, and a pecke of bay-leaves. Seeth al these being well washed in a furnace of faire water: let them boile the space of halfe an howre, or better: and then powre out al the water and herbes into a vate, and let it stand til it be cold. Then straine the water sro' the herbs, & take to every [If you marvaile that so great a quantitie of water is required, it is partly because of the goodnesse of the hony, which is being pure and fine goeth further then ordinary: but chiefly that it may have the longer time to be clarified in boiling, before it comes to his strength. And therefore some wil have eight parts of water to one of hony: but then they boile it so much the longer] six gallons of water one gallon of the finest hony, and put it into the water cold, and labour it together halfe an houre, and let it stand two daies, stirring it well twise or trise each day. Then take the liquor and boile it anew, and when it doth seeth, skim it as long as there remaineth any drosse. When it is clear [the third part at least being wasted], put it into the vate as before, & there let it be cooled. You must then have in a readiness a kiue of new ale or beere: which as soone as you have emptied, soddainly whelme it upside downe, and set it up againe, and presently put in the metheglen, & let it stand three daies a working: and then tun it up in barrels, tying at every tap-hole, by a packthread, a little bag of cloves and mace, to the valew of an ounce. It must stand halfe a yeer before it be drunk of.
From The Feminine Monarchie, or a treatise concerning bees and the due ordering of them. by Char. Butler Maga, 1609, Oxford: Iohn Haviland. Transcribed by Susan Verberg, 2016.
Free download of the 1623 version at (newer versions also available):
https://books.google.com/books?id=f5tbAAAAMAAJ&dq=the+feminine+monarchie&source=gbs_navlinks_s
In transcription the 'vv' is typed as 'w', the 'u' is typed as 'v' and the 'f' is typed as 's' where applicable, all other middle English spelling is kept as original (as much as I was able to; any typo's are entirely my spell checkers fault.)
Tuesday, December 13, 2016
ancient Brittaines have ever beene addicted to Meth...
Two waies to clarifie hony.
You may boile hony either by it selfe, or else with the like quantity of water, or other liquor. But alwaies in boiling skim it, that is my bee pure. Bu it selfe you must boile it until it will yeeld no more skum, [The right skum, which is drosse, is short and brittle: which when it is cleane takenawaie, the force of the fire wil cause the very hony to rile up like a skum, but that will then be tougher and more clammie then the drosse skum, and so wil al the rest be, when it is cold, as being over-boiled: the resore be sure to take it of in time.] (which wil be about halfe an houre) and that with a very soft fire, or in a double vessel, lest, by over-heating, it get a bitter tast, and lest it soddainely run over and flame.
With water it is to be boiled and houre at the least, eve' until the water be evaporated: which thing is knwne by the bubbles that ise from the bottom, & by the wasting of the one halfe: then, to make it more pure, put into every poud of hony the [less white may serve if hony be good.] white of one egge, and aftarward skim it againe in the boiling. The fire may be more fervent at the first, but toward the end it must be slack for it is then apt to be set on fire, as the meere hony, and to become bitter with violent heate.
If you will clarifie the stone hony remaining in the combs, thus doe. When you have pared away as much of the wax as you may, breake the hony combes into a vessel to boile: and then powre faire water into it, until the water rise an inch or twaine above the bottome. Whe you have set this over the fire, stirre it together ever now and then: as soone as it is al melted and beginneth to boile, take it of and straine it, and then set it over a soft fire againe, & skim it cleane. Unto the skum put faire warm water: she you have stirred it about, crush the wax together in your hand, and lay it askide: & the water (if you make no meth) either give it to your bees, or, having boiled and skimmed it, put it to your brewlock.
The course hony being boiled and clarified hath a most pleasant & delicate tast, & is comparable for most uses to the purest bottome hony being raw.
Which pure honey is you be disposed to boil, it, wil aske lesse time to be clarified, as yeelding little or no skum at all, and in tast & vertue it is more excellent.
When your hony is boiled enough, take it from the fire, and rather too soone, then too late: for if there be any drosse remaining, you shall find it in the top, when it is cold: but overmuch boiling consumeth the spirittuous parts of the honey, and turneth the sweet tast into bitter.
And such is hony in his owne kind, both raw and boiled, It is also altered by distillation into a water, which Raimundus Lullisis that excellent Chymist calleth the quintessence of hony. This quintessece dissolveth gold, & maketh it potable, & likewise any sort of pretious stone that is put therein. It is of such vertue that if any be dying, and drink 2 or 3 drams thereof, presently he wil revive. If you wash any woud [wound] therewith, or other sore; it will heal quickly. It is also good against the cough, catarre, & paines of the melt, and against many other diseases. Being given for the space of 46 dais together to one that hath the palsie, it helpeth him. Which thing Iohn Hefter a practical Chymist, in his key of Philosophie professeth himselfe to have proved. It helpeth also the falling sicknesse, and preserveth the body from putrifaction. Of so marvellous efficacie is this water.
The making of it is after this manner. Take two pound of perfect pure hony and put it into a great glasse, that foure parts of five may remaine emptie, [The lute may be made of clay, flocks, & salt-water, tepered together, or of meal and whites of egges.] lute it well with a head & receiver, and give it fire until there appear certaine white fumes, which, by laying wet clthes on the receiver and head and changing them when they are warme, wil turne into a water of a red colour like blood. When it is al distilled, keepe the receaver close shut, and let it stand til it be cleere, and of the colour of a rubie. The' distil it in Balneo Marie leaven times, and so it wil loose this redish colour, and become yelow as gold, having a great smel & exceeding pleasant.
What are the virtues & propertie of meth, may partly be knowne by that which hath bin said of hony. For seeing hony is the chiefe matter wereof Meth is made: the meth must needs, together with the substa'ce of honey, participate the naturall qualities thereof. The which, by the purifying in boiling, together with the accesse of sundry wholsome spices and herbes, are rather confirmed & increased, then any way extenuated or diminished. Therefore saith Lobel, Mulsum, ubi aqua plurimum, mellis non multum, diuturna intestinaq, mollis ebullitione in vinum longe vtilissimum abit. [?] And Pictorius Hydromellonga vetustate transit in vivum stomacho convenientissimum. Meth, when it is olde, is a wine most agreeable to the stomake: it recoverth 1 the appetite being lost, it 2 oppeneth the passage of the spirit or breath, is 3 softeneth the bellie, it 4 is good for them that have the cough. 5 If a man take meth, not as his ordinarie drink, but, as a physick, now and then: he shal receive much benefit by it, against quartan agues, against cacexies, and against the diseases of the braine, as analepsie, & epilepsie, or the falling evill: for which wine is pernicious: it 6 cureth the yellow jaundise: it 7 is also good against henbane with milke, and against the winter-cherie, it 8 nourisheth the body, 9. So that many have attained to long old age, only by the nourishment of meth. And therefore no marvaile that Pollio Romulus, who was a hundred yeeres old, imputed the greatest cause of his long continued health: to this soveraigne drinke. 10 For being asked of Augustus the Emperor, by what meanes especially hee had so long preserved that vigour both of mind and body, his answere was, Intus mulso, foris oleo.
The same thing is more manifested by the generall example of the ancient Brittaines who, above al other nations, have ever beene addicted to Meth and Metheglen. For under heaven there is no fairer people of complexio', nor of more sound and healthfull bodies. Of whole Metheglen Lobel writeth thus, Cambricus ille potus Methegla, non patrio, uti putant illi, sed Graconomini dictus, est altera liquida & limpida Septentrionistberiaca.
[From whence commeth our word Meth, which some corruptly call Mede, because it was wont to be written with a kind of d. For whereas wee have in English two sortes of th as you may perceive in these words, sheath, shiu, that, & heath, thisse, thanke, the ancient English did expresse the former by d aspirat, which for difference from d.tenue (as in mead, shed, &c,) they noted with a dash.]
From The Feminine Monarchie, or a treatise concerning bees and the due ordering of them. by Char. Butler Maga, 1609, Oxford: Iohn Haviland. Transcribed by Susan Verberg, 2016.
Free download of the 1623 version at (newer versions also available):
https://books.google.com/books?id=f5tbAAAAMAAJ&dq=the+feminine+monarchie&source=gbs_navlinks_s
In transcription the 'vv' is typed as 'w', the 'u' is typed as 'v' and the 'f' is typed as 's' where applicable, all other middle English spelling is kept as original (as much as I was able to; any typo's are entirely my spell checkers fault.)
You may boile hony either by it selfe, or else with the like quantity of water, or other liquor. But alwaies in boiling skim it, that is my bee pure. Bu it selfe you must boile it until it will yeeld no more skum, [The right skum, which is drosse, is short and brittle: which when it is cleane takenawaie, the force of the fire wil cause the very hony to rile up like a skum, but that will then be tougher and more clammie then the drosse skum, and so wil al the rest be, when it is cold, as being over-boiled: the resore be sure to take it of in time.] (which wil be about halfe an houre) and that with a very soft fire, or in a double vessel, lest, by over-heating, it get a bitter tast, and lest it soddainely run over and flame.
With water it is to be boiled and houre at the least, eve' until the water be evaporated: which thing is knwne by the bubbles that ise from the bottom, & by the wasting of the one halfe: then, to make it more pure, put into every poud of hony the [less white may serve if hony be good.] white of one egge, and aftarward skim it againe in the boiling. The fire may be more fervent at the first, but toward the end it must be slack for it is then apt to be set on fire, as the meere hony, and to become bitter with violent heate.
If you will clarifie the stone hony remaining in the combs, thus doe. When you have pared away as much of the wax as you may, breake the hony combes into a vessel to boile: and then powre faire water into it, until the water rise an inch or twaine above the bottome. Whe you have set this over the fire, stirre it together ever now and then: as soone as it is al melted and beginneth to boile, take it of and straine it, and then set it over a soft fire againe, & skim it cleane. Unto the skum put faire warm water: she you have stirred it about, crush the wax together in your hand, and lay it askide: & the water (if you make no meth) either give it to your bees, or, having boiled and skimmed it, put it to your brewlock.
The course hony being boiled and clarified hath a most pleasant & delicate tast, & is comparable for most uses to the purest bottome hony being raw.
Which pure honey is you be disposed to boil, it, wil aske lesse time to be clarified, as yeelding little or no skum at all, and in tast & vertue it is more excellent.
When your hony is boiled enough, take it from the fire, and rather too soone, then too late: for if there be any drosse remaining, you shall find it in the top, when it is cold: but overmuch boiling consumeth the spirittuous parts of the honey, and turneth the sweet tast into bitter.
And such is hony in his owne kind, both raw and boiled, It is also altered by distillation into a water, which Raimundus Lullisis that excellent Chymist calleth the quintessence of hony. This quintessece dissolveth gold, & maketh it potable, & likewise any sort of pretious stone that is put therein. It is of such vertue that if any be dying, and drink 2 or 3 drams thereof, presently he wil revive. If you wash any woud [wound] therewith, or other sore; it will heal quickly. It is also good against the cough, catarre, & paines of the melt, and against many other diseases. Being given for the space of 46 dais together to one that hath the palsie, it helpeth him. Which thing Iohn Hefter a practical Chymist, in his key of Philosophie professeth himselfe to have proved. It helpeth also the falling sicknesse, and preserveth the body from putrifaction. Of so marvellous efficacie is this water.
The making of it is after this manner. Take two pound of perfect pure hony and put it into a great glasse, that foure parts of five may remaine emptie, [The lute may be made of clay, flocks, & salt-water, tepered together, or of meal and whites of egges.] lute it well with a head & receiver, and give it fire until there appear certaine white fumes, which, by laying wet clthes on the receiver and head and changing them when they are warme, wil turne into a water of a red colour like blood. When it is al distilled, keepe the receaver close shut, and let it stand til it be cleere, and of the colour of a rubie. The' distil it in Balneo Marie leaven times, and so it wil loose this redish colour, and become yelow as gold, having a great smel & exceeding pleasant.
What are the virtues & propertie of meth, may partly be knowne by that which hath bin said of hony. For seeing hony is the chiefe matter wereof Meth is made: the meth must needs, together with the substa'ce of honey, participate the naturall qualities thereof. The which, by the purifying in boiling, together with the accesse of sundry wholsome spices and herbes, are rather confirmed & increased, then any way extenuated or diminished. Therefore saith Lobel, Mulsum, ubi aqua plurimum, mellis non multum, diuturna intestinaq, mollis ebullitione in vinum longe vtilissimum abit. [?] And Pictorius Hydromellonga vetustate transit in vivum stomacho convenientissimum. Meth, when it is olde, is a wine most agreeable to the stomake: it recoverth 1 the appetite being lost, it 2 oppeneth the passage of the spirit or breath, is 3 softeneth the bellie, it 4 is good for them that have the cough. 5 If a man take meth, not as his ordinarie drink, but, as a physick, now and then: he shal receive much benefit by it, against quartan agues, against cacexies, and against the diseases of the braine, as analepsie, & epilepsie, or the falling evill: for which wine is pernicious: it 6 cureth the yellow jaundise: it 7 is also good against henbane with milke, and against the winter-cherie, it 8 nourisheth the body, 9. So that many have attained to long old age, only by the nourishment of meth. And therefore no marvaile that Pollio Romulus, who was a hundred yeeres old, imputed the greatest cause of his long continued health: to this soveraigne drinke. 10 For being asked of Augustus the Emperor, by what meanes especially hee had so long preserved that vigour both of mind and body, his answere was, Intus mulso, foris oleo.
The same thing is more manifested by the generall example of the ancient Brittaines who, above al other nations, have ever beene addicted to Meth and Metheglen. For under heaven there is no fairer people of complexio', nor of more sound and healthfull bodies. Of whole Metheglen Lobel writeth thus, Cambricus ille potus Methegla, non patrio, uti putant illi, sed Graconomini dictus, est altera liquida & limpida Septentrionistberiaca.
[From whence commeth our word Meth, which some corruptly call Mede, because it was wont to be written with a kind of d. For whereas wee have in English two sortes of th as you may perceive in these words, sheath, shiu, that, & heath, thisse, thanke, the ancient English did expresse the former by d aspirat, which for difference from d.tenue (as in mead, shed, &c,) they noted with a dash.]
From The Feminine Monarchie, or a treatise concerning bees and the due ordering of them. by Char. Butler Maga, 1609, Oxford: Iohn Haviland. Transcribed by Susan Verberg, 2016.
Free download of the 1623 version at (newer versions also available):
https://books.google.com/books?id=f5tbAAAAMAAJ&dq=the+feminine+monarchie&source=gbs_navlinks_s
In transcription the 'vv' is typed as 'w', the 'u' is typed as 'v' and the 'f' is typed as 's' where applicable, all other middle English spelling is kept as original (as much as I was able to; any typo's are entirely my spell checkers fault.)
Monday, December 12, 2016
Van de byen: eenige manieren van Meeden...
To make several ways of Mead / Wine / Brandy / Hippocras /
Vinegar / and other things.
Om eenige manieren van
Meeden / Wijnen / Brandewijnen / Yppocrassen / Azijnen / en andere dingen te
maken.
Before we go forth to speak of Mead / Wine / and other
things / it is necessary that beforehand the paterfamilias has ready several
barrels / and pots / woolen cloth / or bags / similar to hippocras bags / for
the Drinks / Wine / and others to purify / also one should have some spices in
the house / to make the forementioned compositions and the ones following /
because if you want to make you have to have the tools / by which these
composite things can be finished / also one should plant some herbs in the garden / which a paterfamilias would have need of /
to use in an emergency by sickness / Make of this a register / of all that is
in this story.
Eer wy voorts gaen om te spreken van de Meeden / Wijnen / en
andere dingen / so is van noode date een Huysvader hem altoos voorste met
eenighe vaten / en potten / wolle lappen / of sacken / in maniere gelijck
Yppocras sacken / om de Drancken / Wijnen / ende andere te suyvere’/ ook mede
so salmen eenige specerien in huys hebben / om de voorseyde compositien ende
dese nae volgende te maeken / want alsmen yet wilt maecken so behoort men
gereetschap te hebbe’/ daermen die gecomponeerde dingen af kan make’/ ook so
salmen eenige kruyden in den Hof planten/ die een Huysvader van node syte hebben
/ om ter noot by siekten te gebruycke’ / Daer van wy een registerken sullen
stellen / vant gene datter in desen verhaelt staet.
To make mead.
One shall take the rest that stayed in the basket / from the
dripping of the raw honey or zeem / and wash it with hot water / so that all
the sweetness goes into the water / until you have a tub full or two / or as
much as you want: Then put this liquid
in the kettle / and let it cook / until an Egg can float in the liquid / then
set it off the fire / and pour it into the barrels and let it cool / add some yeast
of beer / and set it to rise and work / and althus filling the barrel / so the
filthiness may overflow / and when it does not bubble or work / so shall one close up the
barrel / and let it rest. This is the way to make mead / some put in a piece of
tied cloth some cinnamon / ginger / nutmeg / cloves and similar spices / to
give the mead a good taste and scent.
Om Meede te maken.
Men sal nemen de reste die in de Mande gebleven is / vant
deurlecken van de ongepijnden Honigh of Seem / en spoele’ dat af met heet water
/ so dat alle de soeticheyt int water gae / tot dat ghy een tobbe vol of twee
hebt / of so veel als ghy wilt: Dan doet dit nat in de Ketel / en latet in
sieden / tot datter een Eye int nat kan drijven / dan stellet vant vyer [vuur]
/ ende gietet in de vaten ende latet kout werden / daer by doende wat Gest van
Bier / ende stellet te rijsen of te werkcen / ende altoos het vat opvollende /
dat de vuylicheyt mach overkomen / ende alst niet meeren siet ofte werckt / so
salmen ‘t vat dicht toesluyten / en latent berusten. Dit is de maniere om Meede
te make’/ sommige doen in een doecxken gebonden wat Canneel / Gember / Muschaten
/ Nagelen en diergelijke specerie’/ om dat de Meede een goede smaeck en reuk
soude hebbe’
And another.
And another.
Take 90. parts or stoopen river or rain water / 10. parts or
stoopen white zeem or honey. Put this together in a kettle / and let it boil
and scum until 80. stopen are left / or something similar / one can test with
an Egg / if it floats then it is enough: After that let it cool and put it in
barrels / and set it work / adding to it yeast of beer / to let it overflow and
clear / one may also add some spices / as is told before.
En ander.
Neemt 90. deelen of stoopen school rivier oft regenwater /
10. deelen oft stoopen witten
Seem of Honich. Dit doet te same’ in een ketel / en latet ziedende afschuymen
tot datter 80. stopen blijven / of daer ontrent / men kant beproeven met een
Eye / so het drijft so ist genoech: Daer na latet kout worden ende doetet in de
vaten / en stellet te wercken / daer by doende Gest van Bier / om te doen
overgaen ende klaren / men mach hier oock eenige Speceryen in doen / gelijk wy
verhaelt hebben.
To make wine-like honey-water.
To make wine-like honey-water.
Take on part honey / six parts rainwater / cook as above /
and let it cool / add in the quince time the juice of quinces / for each pound
honey a quarter juice of quince / set with yeast to rise and to clear.
Om een wijnachtigh
Honich-water te maken.
Neemt een deel Honigs / ses deelen regenwaters / sietet als
bove’ / en latet kout worden / daer by doende in de Quee-appel-tijt ‘t Sap van
Queen [multiple quee] / tot elck pont Honigs een vierendeel saps van Queen /
stellet met Gest te rijsen ende te klaren.
To make red wine-like honey-water.
To make red wine-like honey-water.
Take of the mead of the two types mentioned above 64. stoopen
/ add 16. stoop juice of amarellen [sour, dark red cherries with long stems] /
another two stoop honey / mix this together and set it to rise as above. This
wine-like honey-water is very good against fever / and those anguished with
excess heat / against defects of the brain / and one can use it instead of wine
/ for those whom wine is forbidden. At such days one can also make wine-like
water with the juice of currants / red and black cherries / also of grapes / apples
/ and pears / always add in the proportions of the amarellen / as is previously
explained.
Om een root Wijnachtigh
Honich-water te maken.
Neemt van de Meede van de twee soorten hier bove’ verhaelt
64. stoopen / daer by doende 16. stoop saps van Amarellen / noch twee stoop
Honigs / Dit vermenght te samen ende stellet te rijsen als boven. Dit
Wijnachtig Honichwater is seer goet teghens de koortse / en tegens die met overvloedige
hitte zijn gequelt / teghens de gebreken der Herssenen / ende men mach die in
plaetse van Wijn ghebruyken / voor den genen die den Wijn verboden is. In
sulcker daegen mach men oock Wijnachtich water maken met ‘t sap van Aalbessen /
roode en swarte Kriecken / ook van Druyven / Appelen / en Peeren / altoos hem
regulerende na de proportie van de Amarelle’ / als voren verklaert is.
To make red hippocras.
To make red hippocras.
Take of red wine-like water 1. stoop / honey which is pure
and white 12. ounces: cinnamon 2. ounces: ginger 2. dragma: galingale / cloves
/ each a half dragma. The spices are broken small / mixed in the honey-water /
and steeped together for 24 hours long / 4. or 6. times stirred while the
spices are steeping. Afterwards mix the honey in and let it run through a
hippocras bag [filter] / until it is clear / would one like the hippocras
redder: one can add some tornisol [litmus] to it.
Om rooden Hypocras te
maecken.
Neemt vant root wijnachtich water 1. stoop / Honig die
suyver ende wit is 12. Oncen: Canneel 2. Oncen: Gengerbaer 2. Draghmen:
Galigaen / Nagelen / elcks een half dragma. Die speceryen kleyn gebrooken /
vermenght ander ‘t Honich-water / en latet te samen staen weycken 24. uren lang
/ 4. ofte 6. malen omroerende dewijle die speceryen weycken. Daer na so
menghter den Honig onder en latet te samen door een Yppocras-sak loopen / tot
dattet klear wort / wil men den Yppokras noch rooder hebben: soo mach men een
loot Turnesols daer by doen
To make white hippocras.
To make white hippocras.
Take of the white wine-like water which is made with sour
apples or grapes 1. stoop / honey which is pure and white 12. ounces: cinnamon
/ broken and peeled almonds each 2. ounces / ginger 3. dragmen: galingale / cloves
each a half dragma: the spices are broken up together / mixed in with the
honey-water / and let steep for 24 hour as is told above / after that mix the
honey in / and let it pour together through a hippocras bag [filter]/ until it becomes
clear. These two types of wine are lovely to use for banquets and other meals /
and are very good for those who are touched or anguished with the falling
sickness / and it digests all malign mucous humidities in the stomach / gives
strength / pick-me-up / and gives appetite to those who can not digest food.
Om witten
Hypocras te maecken.
Neemt vant wit Wijnachtigh water dat met suyre Appelen ofte Druyven
gemaektzy 1. stoop / Honich die suyver en wit is 12. Oncen: Canneel / gebroken
en gepelde Amandelen elcx 2. Onsen / Gengebaer 3. Dragmen: Galigaen / Nagelen
elcx een half Draghma: die speceryen t’samen kleyn gestooten / vermengt se
onder ‘t Honich-water / en latet staen weyken 24 uren als boven verhaelt is /
daer na mengter den Honig onder / en latet te same door een Yppokras-sak lecken
/ tot dattet klaer wort. Dese twee soorten sijn seer lieflick om in
Banckquetten en andere Maeltijden te gebruycken / en is seer goet den genen die
met Geraektheyt en vallende siekte zijn gequelt / en verteert alle quade
slijmachtighe vochticheden in de Mage / sy stercktse / boetse / en geeft
appetijt den genen die geen spijse en konnen verteeren.
To make brandy of mead.
To make brandy of mead.
Take of the first type of mead / or that of the other type /
put it in a distil-kettle (lambick) / and let it simmer moderately / and bring
over [distill] as long until the water does not taste of brandy anymore. After
that take what is brought over / and put it in another brandy-kettle / and
bring over and rectify [make better] as often as you think is right: because
the more often it is brought over / the stronger and more subtle it becomes /
and one should make it in the end so strong / that if a man would take it / he
immediately should die thereof.
Om brandewijn van Meede te
maecken.
Neemt van de eerste soorte van Meede / of van de ander soorte / doetse in den Disteleer-ketel / en latet matelick sieden/ en treckt daer af so langh dat het water niet meer en smaeckt na den Brandewijn. Daer nae neemt ‘t gene dat ghy over gehaelt hebt / en doetet in een ander Brandewijns-ketelken / en overhalet en rectificeertet so lang dattet u goet dunckt : want hoe ghy ‘t meerder overhaelt / hoe dattet stercker en subtijlder wort / en men sout int eynde wel so sterck macken / dattet een mensch innemende / terstont wel soude daer af sterven.
Neemt van de eerste soorte van Meede / of van de ander soorte / doetse in den Disteleer-ketel / en latet matelick sieden/ en treckt daer af so langh dat het water niet meer en smaeckt na den Brandewijn. Daer nae neemt ‘t gene dat ghy over gehaelt hebt / en doetet in een ander Brandewijns-ketelken / en overhalet en rectificeertet so lang dattet u goet dunckt : want hoe ghy ‘t meerder overhaelt / hoe dattet stercker en subtijlder wort / en men sout int eynde wel so sterck macken / dattet een mensch innemende / terstont wel soude daer af sterven.
Another way to make brandy from honey.
One shall take instead of mead raw pastry honey / and mix it
with water until an egg floats / set it with some yeast to rise / until it
smells wine-like / set it to distill as before.
Een ander om van Honich Brandewijn te maeken.
Men sal in plaetse van Meede mogen nemen rouwe Koecke-backers Honig / en vermenge’ die met water tot datter een Eye in drijft / stelt dat met wat Gest te rijsen / tot dattet wijnachtig riekt / stellet te disteleren als voren.
Men sal in plaetse van Meede mogen nemen rouwe Koecke-backers Honig / en vermenge’ die met water tot datter een Eye in drijft / stelt dat met wat Gest te rijsen / tot dattet wijnachtig riekt / stellet te disteleren als voren.
To make alsem [absinthe] wine.
Take mead of the second type 2. stoopen / add to it dried
broken alsum [Artemisia absinthium]
/ tied in a piece of cloth 3. ounces / let it steep 5. to 6. says / each day
press out the alsum / after that decant the wine of the fine lees / this wine
is very useful / women who don’t have their period / it warms the mother and
the stomach / digests the food / and takes away all corruption which grow in
the stomach. In this way one can also make wine of rosemary / lavendel / hyssop
/ French lavender [Lavendula stychas]
/ and other flowers and herbs.
Om Alsem Wijn te maecken.
Neemt Meede van de tweede soorte 2. stoopen / doet dar by drogen gebroken Alsem / in een doecxken gebonden 3. Onsen / stellet te weycken 5. of 6. dagen / alle dagen den Alsem uyt druckende / daer na klaert den Wijn van fijn grondicheyt / dese Wijn is seer dienstelijck / de vrouwen die haer stonde’ niet wel en konnen krijgen / sy verwarmt de Moeder en Mage / Doet de Spijse verteert / en neemt weg alle corruptien die in de Mage groeyen. In deser wijse mach men ook Wijn van Rosmarijn / Lavendel / Hysop / van Stychas kruyt / en andere Bloemen en kruyden maken.
Neemt Meede van de tweede soorte 2. stoopen / doet dar by drogen gebroken Alsem / in een doecxken gebonden 3. Onsen / stellet te weycken 5. of 6. dagen / alle dagen den Alsem uyt druckende / daer na klaert den Wijn van fijn grondicheyt / dese Wijn is seer dienstelijck / de vrouwen die haer stonde’ niet wel en konnen krijgen / sy verwarmt de Moeder en Mage / Doet de Spijse verteert / en neemt weg alle corruptien die in de Mage groeyen. In deser wijse mach men ook Wijn van Rosmarijn / Lavendel / Hysop / van Stychas kruyt / en andere Bloemen en kruyden maken.
To make vinegar of mead.
Take mead and let it sour in the sun / the same as one uses
wine or beer / and as soon as a skin forms one shall tap it / and put the mead
in another barrel / until it is sour enough.
Om Azijn van Meede te
maken.
Neemt Meede stelt se in de Sonnet te suyren / gelijk men van de Wijnen of Bieren doet / en so dikmaels als daer vlies op komt so salmen ‘t af tappen / en doen de Meede in een ander vat / tot dat hy u suyr genoegh is.
Another way.
Neemt Meede stelt se in de Sonnet te suyren / gelijk men van de Wijnen of Bieren doet / en so dikmaels als daer vlies op komt so salmen ‘t af tappen / en doen de Meede in een ander vat / tot dat hy u suyr genoegh is.
Another way.
Take a part honey / six parts waters / a quarter vinegar /
set it in a barrel in the sun until it is sour enough / as is said above / some
people take sourdough instead of vinegar / and let it stand thus / and tap it
clear off as long as it is sour enough.
Een ander manier.
Neemt een deel Honichs / ses deelen waters / een vierendeel Azijn / steltet in een vat ter Sonnen tot dat het suyr genoech is / als boven verhaelt is / sommige nemen Suyrdeessem in plaetse van Azijn / en latent so staen / ende tappen ‘t klaer af so lang tot dattet suyr genoeg is.
To make vinegar of roses, and other flowers.
Neemt een deel Honichs / ses deelen waters / een vierendeel Azijn / steltet in een vat ter Sonnen tot dat het suyr genoech is / als boven verhaelt is / sommige nemen Suyrdeessem in plaetse van Azijn / en latent so staen / ende tappen ‘t klaer af so lang tot dattet suyr genoeg is.
To make vinegar of roses, and other flowers.
Take red dried roses [?] / put in a vial / pour some of the
previously mentioned vinegar on it / set in the sun for 40. days long / then
one can clarify / or if you like leave the flowers in it. In such a way one can
also make vinegar of elderflowers / lavendel / rosemary / calendula / and other
herbs and flowers.
Om Azijn van Rosen, en van andere gebloemten te maken.
Neemt roode drooghe Roosen dry laet / doetse in een Fiole / giet daer op van de voorseyde Azijn / stelt se in de Sonne 40. dagen langh / darna moochdy se klaren / of so ghy wilt moochdy die bloemen daer op laten blijven. In sulcker voegen machmen ook Azijn van Vlierbloemen / Laveldel / Rosmarijn / Goutsbloemen / en andere kruyden ende gebloemten maken.
Neemt roode drooghe Roosen dry laet / doetse in een Fiole / giet daer op van de voorseyde Azijn / stelt se in de Sonne 40. dagen langh / darna moochdy se klaren / of so ghy wilt moochdy die bloemen daer op laten blijven. In sulcker voegen machmen ook Azijn van Vlierbloemen / Laveldel / Rosmarijn / Goutsbloemen / en andere kruyden ende gebloemten maken.
Van de byen by Theodorus Clutius, 1597.
Het Derde Boek, Het seste Capittel.
(The Third Book, The Sixth Chapter.)
Free download available at:
https://books.google.com/books?id=Y0NnAAAAcAAJ&dq=van+de+byen&source=gbs_navlinks_s
https://books.google.com/books?id=Y0NnAAAAcAAJ&dq=van+de+byen&source=gbs_navlinks_s
Friday, December 9, 2016
Wilt du guten met machen...
This might be one of the earliest mentions of yeast by name (hefen) in a brewing recipe. Or it might mean brewing residue like barm or lees... next time I see my German friend we'll have some brewing to talk about! This recipe is from the 13th century and comes out of Ein Buch von guter Spise.
14. Wilt du guten met machen (How you want to make good mead)
Der guten mete machen wil, der werme reinen brunnen, daz er die hant dor inne liden künne. und neme zwei maz wazzers und eine honiges. daz rüere man mit eime stecken, und laz ez ein wile hangen. und sihe ez denne durch ein rein tuch oder durch ein harsip in ein rein vaz. und siede denne die selben wirtz gein eime acker lane hin und wider und schume die wirtz mit einer vensterehten schüzzeln. da der schume inne blibe und niht die wirtz. dor noch giuz den mete in ein rein vaz und bedecke in, daz der bradem niht uz müge, als lange daz man die hant dor inne geliden müge. So nim denne ein halp mezzigen hafen und tu in halp vol hopphen und ein hant vol salbey und siede daz mit der wirtz gein einer halben mile. und giuz ez denne in die wirtz, und nim frischer hoven ein halp nözzeln und giuz ez dor in. und giuz ez under ein ander daz ez geschende werde. so decke zu, daz der bradem iht uz müge einen tae und eine naht. So seige denne den mete durch ein reyn tuch oder durch ein harsip. und vazze in in ein reyn vaz und lazze in iern drie tac und drie naht und fülle in alle abende, dar nach lazze man in aber abe und hüete daz iht hefen dor in kumme und laz in aht tage ligen daz er valle. und fülle in alle abende. dar nach loz in abe in ein gehertztez vas und laz in ligen aht tage vol und trinke in denne erst sechs wucher oder ehte. so ist er allerbeste.
He, who wants to make good mead, warms clean water, so that he can just stand to put the hand in. And take two maz water and one honey. One stirs that with a stick and lets it set a while and then strains it through a clean cloth or through a hairsieve into a clean barrel. And boil then the same wort against an acre long there and back (as long as it takes to walk this distance and back) and remove the foam from the wort with a bowl with holes. The foam stays in the bowl and the wort does not. Next pour the mead in a clean barrel and cover it, so that vapor can not get out, until one can bear the hand there in. So take then a half maz pot and add until half full hops and a hand of sage and boil that with the wort against a half mile (as long as it takes to walk this distance) and give it then in the wort and take a half nut of fresh yeast (the amount that could be held in a nutshell) and give it there in and mix it together so that it will ferment. So cover also, so that the vapor can get out, a day and a night. So strain then the mead through a clean cloth or through a hairsieve and pour (it) in a clean barrel and let it ferment three days and three nights and fill (it) in all evenings. There after one lets it go down and looks that yeast comes therein. And let it lay for eight days, so that it falls and fill in all evenings. There after let it down in a resined barrel and let it lay eight days full and drink in the first six weeks or eight. So is it the best.
Copyright © by Alia Atlas, 1993. This translation is available as part of Cariadoc's Cookbook Collection, Volume II. http://www.medievalcookery.com/etexts/buch.html
Ein Buch von guter Spise. 13th century. German transcription from 1844 at:
https://upload.wikimedia.org/wikipedia/commons/4/42/BLV_009-2_Ein_Buch_von_guter_Speise.pdf
14. Wilt du guten met machen (How you want to make good mead)
Der guten mete machen wil, der werme reinen brunnen, daz er die hant dor inne liden künne. und neme zwei maz wazzers und eine honiges. daz rüere man mit eime stecken, und laz ez ein wile hangen. und sihe ez denne durch ein rein tuch oder durch ein harsip in ein rein vaz. und siede denne die selben wirtz gein eime acker lane hin und wider und schume die wirtz mit einer vensterehten schüzzeln. da der schume inne blibe und niht die wirtz. dor noch giuz den mete in ein rein vaz und bedecke in, daz der bradem niht uz müge, als lange daz man die hant dor inne geliden müge. So nim denne ein halp mezzigen hafen und tu in halp vol hopphen und ein hant vol salbey und siede daz mit der wirtz gein einer halben mile. und giuz ez denne in die wirtz, und nim frischer hoven ein halp nözzeln und giuz ez dor in. und giuz ez under ein ander daz ez geschende werde. so decke zu, daz der bradem iht uz müge einen tae und eine naht. So seige denne den mete durch ein reyn tuch oder durch ein harsip. und vazze in in ein reyn vaz und lazze in iern drie tac und drie naht und fülle in alle abende, dar nach lazze man in aber abe und hüete daz iht hefen dor in kumme und laz in aht tage ligen daz er valle. und fülle in alle abende. dar nach loz in abe in ein gehertztez vas und laz in ligen aht tage vol und trinke in denne erst sechs wucher oder ehte. so ist er allerbeste.
He, who wants to make good mead, warms clean water, so that he can just stand to put the hand in. And take two maz water and one honey. One stirs that with a stick and lets it set a while and then strains it through a clean cloth or through a hairsieve into a clean barrel. And boil then the same wort against an acre long there and back (as long as it takes to walk this distance and back) and remove the foam from the wort with a bowl with holes. The foam stays in the bowl and the wort does not. Next pour the mead in a clean barrel and cover it, so that vapor can not get out, until one can bear the hand there in. So take then a half maz pot and add until half full hops and a hand of sage and boil that with the wort against a half mile (as long as it takes to walk this distance) and give it then in the wort and take a half nut of fresh yeast (the amount that could be held in a nutshell) and give it there in and mix it together so that it will ferment. So cover also, so that the vapor can get out, a day and a night. So strain then the mead through a clean cloth or through a hairsieve and pour (it) in a clean barrel and let it ferment three days and three nights and fill (it) in all evenings. There after one lets it go down and looks that yeast comes therein. And let it lay for eight days, so that it falls and fill in all evenings. There after let it down in a resined barrel and let it lay eight days full and drink in the first six weeks or eight. So is it the best.
Copyright © by Alia Atlas, 1993. This translation is available as part of Cariadoc's Cookbook Collection, Volume II. http://www.medievalcookery.com/etexts/buch.html
Ein Buch von guter Spise. 13th century. German transcription from 1844 at:
https://upload.wikimedia.org/wikipedia/commons/4/42/BLV_009-2_Ein_Buch_von_guter_Speise.pdf
Een notabel boecxken van cokeryen: clareyt & ypocras
165 Om goeden finen witten clareyt* [kruidenwijn] te maken.
Neemt twee vierendeel* ende een half pinte* witten wijn of Petau [wijn uit Poitou]. Dan neemt van dien wijn een lettel [beetje] ende maecten [maak hem] werm. In dien wijn doet bruyn suycker ende rueret so lange, totdat dit suicker al wel ghesmolten es in dien wermen wijn. Dan mingelt daerin een once* ende een half once van desen navolghende poeder wel ende seer [zeer goede gestampte specerijen]. Dan suldijt ghieten duer den sack [filterzak] acht oft neghe werven [keer] ende clarifyceret [maak het helder]. Dyts dat poedere: neempt uutghelesen [fijne] caneel, witten ghimber, greyne [kardemom], lanckpeper [lange peper], galigaen [galanga], calini aromatici* [kalmoes], coriander, ana* [van elk evenveel]. Maect hieraf [hiervan] poedere ende laet al met [alles samen] duerloopen.
165 To make good fine white claret.
Take two quarts and a half pint white wine of Poitou. Thentake of this wine a little and make it warm. In this wine add brown sugar and stir so long, that this sugar is all melted in the warm wine. Then mix therein an ounce and a half ounce of these later mentioned powder well ground. Then should you pour it through a bag eight or nine times to clarify. This is that powder: take fine cinnamon, white ginger, cardamom, long pepper, galingale, calamus, coriander, of each the same. Make thereof powder and let all infuse well.
166 Om te maken finen rooden clareyt*.
Neempt Vlemsschen zeem* [Vlaamse honing] een pinte, ende een half pinte* waters. Dit siedet overeen [kook dit samen] ende schuymet wel [schuim het goed af]. Alst wel gheschuymt es, soe doeghet van den viere. Dan neempt eenen stoop* rooden wijn, dyen minghelt metten voerseyden ghescuymden zeeme. Dan neempt onderhalf once* tornisol* [lakmoes], dat syedet in een luttel wijns met water tegader. Dit minghelt daerin. Hebdi gheenen rooden wijn, ghi sult nemen Petau [wijn uit Poitou] oft Rinsschen wijn [Rijnwijn] ende sieden daer so veel te meet tornysols inne, maer wijn bastaert* [zoete wijn] waer [ware] alderbest. Oock suldi weten: const men ghevinden eenighe tenture [vino tinto]; dat beter ware dan eenighen wijn die men vinden mach. Dit es dat poedere: neempt een onche* caneels, een once witten gimbere, groffelsnaghelen [kruidnagel], greyne [kardemom], elcx [van elk] twee dragina*, notenmuscaten, galigaen [galanga], elcx een dragina, lanckpeper [lange peper] een dragina. Hieraf [hiervan] maket pulver ende latet dan al lopen doer den sack [filterzak], acht oft neghen werven [keer], totdat claer [helder] es, maer dect den sac boven datter geen locht uut en gha [zodat er geen lucht uit ontsnapt].
166 To make a fine red claret.
Take Flemish honey one pint, and a half pint water. Cook this together and scum well. When it is well scummed, take it off the fire. Then take one stoop red wine, which is mixed with the previously mentioned honey. Then take one and a half ounce tornisol, cooked together with a little water and wine. Then mix this together. If you don't have red wine, use wine from Poitou or the Rhine and cook therein so much tornisol, but sweet wine [bastaert] is the best. You should als know: if you can find some vino tinto [spanish for red wine], that is the best of any wine you could find. This is the powder: take one ounce cinnamon, one ounce white ginger, cloves, cardamom, each two dragina, nutmeg, galingale, each one dragina, long pepper one dragina. Make thereof powder and let it run through a bag, eight or nine times, until it is clear, but keep the bag closed so no air escapes.
167 Om te maken finen gheluwen [gele] clareyt*.
Neempt een half pinte* Vleemsschen zeem* [Vlaamse honing] ende een vierendeel* waters. Dit sal men sieden overeen [samen koken]. Oock so sal ment wel schuymen [goed afschuimen]. Alst wel ghesoden es, so doeghet van den viere. Dan neemt caneel, wytten ghimbere, elcx [van elk] een halve onche*, groffelsnaghelen [kruidnagel], greyne [kardemom], elckx twee dragina*, notenmuscaten, ghaligaen [galanga], sofferaen, elckx een dragina, lanckpepere [lange peper] een schorpele* [scrupel]. Maeckt hieraf [hiervan] poedere ende doeghet in een quaerte* wit wijns ende mynghelt dyt al tesamen in den wijn ende in dat zeem voerseyt. Dit ghedaen sijnde, so gietet duer den sack [filterzak] acht oft negen werven [keer] totdat claer [helder] genoech es. Maer den sack moet boven wel ghedect sijn, dat dye locht niet uut en sla [zodat de lucht er niet uit ontsnapt] ende dat vat datter ondere staet moet oock wel ghedect sijn, dat die locht nyet uute en sla. Ghi sult oock weten dat wijn bastairt* [zoete wijn] oft Romenie [Griekse wijn] es beter daertoe dan anderen wijn. Item men sal weten dat rooden wijn van Spaengnien, die men seyt tentuere [vino tinto], es goet boven alle anderen winen. Item men sal weten dat alle clareyten sijn beter van eenen dage out jonghere.
167 To make fine yellow claret.
Take a half pint Flemish honey and a quart water. This shall one boil together. Also one shall scum well. When it has cooked well, take it off the fire. Then take cinnamon, white ginger, each a half ounce, cloves, cardamon, each two dragina, nutmet, galingale, saffron, each one dragina, long pepper one scruple [20 grains]. Make this into powder, pour through a bag eight or nine times until it is clear enough. But the bag should be covered so air does not escape and the barrel under it should also be covered, so air does not escape. You should also know that sweet wine or greek wine is better than other wine. Item one shall know that red wine from Spain, which one calls vino tinto, is the best of all wines. Item one should know that all clarets are better of one day old young.
168 Om te maken eenen stoop goeden finen ypocras*.
Soe neempt eenen stoop* witten wijn ende een halve pinte*. Dan neempt van desen wine eenen croes*. Dyen maect wel werm. Daerin suldi wel minghelen met eenen lepele vijf onchen bruyn suyckers. Neempt uutghelesenen [allerbeste] finen caneel viere onchen* ende een halve, witten ghimber een vierendeel*, greyne [kardemom], ghalygaen [galanga], coliander [coriander], calani aromatice* [kalmoes], elcx vier greynen*. Hyeraf [hiervan] maect poeder ende dat ghiet doer den sack [filterzak], ghelijck men den clareyt* doet.
168 To make one stoop good fine hypocras.
You take one stoop white wine and a half pint. Then take of this wine one croes. Make this well warm. Therein should you mix well with a spoon five ounce brown sugar. Take the very best fine cinnamon four ounce and a half, white ginger one quart, cardamom, galingale, coriander, calamus, each four grains. Of this make powder and pour that through the bag, the same as with claret.
169 Om te maken goeden finen ypocras*.
Neempt eenen stoop* ende een half pinte* rooden wijn. Hiertoe doet also veel fonteynen [bronwater]. Dit set opt vier ende latent sieden [koken] met eendere onchen* tornysol* [lakmoes], totdat dye tornisol haer verwe gheschoten heeft [haar kleur heeft afgegeven]. Dan settet van den viere ende duwet dye tornisol uute metten handen. Dan neempt viere onchen gheschuymden ende ghesuyverden zeem* [honing]. Dan minghelt daerinne caneele drye onchen ende eene halve, wytten ghymbere eene dragyna*, greyne [kardemom], groffelsnaghelen [kruidnagel], coryandere, elckx acht greynen*. Dan ghietet al tesamen doer den sack [filterzak] als boven.
169 To make good fine hypocras.
Take one stoop and a half pint red wine. Also add lots of spring water. Put this on the fire and let cook with a third ounce tornisol, until the tornisol leached all its color. Then take it off the fire and squeeze out the tornisol well with your hands. Then take four ounces scummed and cleaned honey. Mix into that cinnamon three ounces and a half, white ginger one dragina, cardamom, cloves, coriander, each eight grains. Then pour all together through the bag as above.
170 Noch om te maken anderen ypocras*.
Neemt eenen stoop* ende een halve pinte* rooden wijn. Dan neemt van dien wine een luttel ende een luttele fonteynen [bronwater]. Daermet siedet [kook] een onche* ende een halve onche tornisol*. Dan doeget van den viere ende die tornisol duwet wel uute metten handen. Dan suldi nemen gheschuymden zeem* [honing] seven onchen ende die myngelt in den wermen wijn met eenen lepel. Daerinne minget caneel - die seer goet si ende suiver - drie onchen, wytten suiveren ghimber een dragima*, groffelsnaghelen [kruidnagel], spicanardi* [kalmoes], corandri [koriander] preparate*, elcx [van elk] ses greynen*. Dit doet al tsamen in uwen wijn. Dan gietet doir den sac [filterzak] als vore.
170 Also to make another hypocras.
Take one stoop and a half pint red wine. Then take of this wine a little and a little spring water. With that cook one ounce and a half tornisol. Then take it off the fire and squeeze out the tornisol well with the hands. Then you should take scummed honey seven ounces and mix that in the warm wine with a spoon. Therein mix cinnamon - which is very good and pure - three ounces, white pure ginger one dragima, cloves, spicenard, coriander preparate, each six grains. Put this all together in your wine. Then pour it throught the bag as before.
171 Noch om te maken goeden finen ypocras*.
Neemt vijf pynten* rooden wijn ende daerin wasscet tornisol* drie onchen* ende een halve. Duwet dan wel uut met uwen handen. Dan neempt van dien wine ende maecten werm [maak hem warm] ende minget daerinne viere oncen bruyn suyckers wel ende seere [zeer goed] totdat dit suyckere al wel ghebraken [opgelost] es. Dan minghelet al tesamen in dit voerseyde suyckere, caneel - die fijn enden sterck si - vier oncen, witten finen ghimber een onche ende halve, calani aromantise* [kalmoes], grana paradisi* [kardemom], groffelsnaghelen [kruidnagel], elcx acht greynen*, coriander, rorismarim [rozemarijn], galange [galanga] thien greynen. Doet doer den sack [filterzak] loopen als vore.
171 Also to make another fine hypocras.
Take five pints red wine and put therein washed tornisol three ounces and a half. Squeeze it well out with your hands. Then take of the wine and make it warm and mix therein four ounces brown sugar very well until this sugar is all dissolved. Then mix all together with this aforesaid sugar, cinnamon - which is fine and strong - four ounces, white fine ginger one ounce and a half, calamus, grains of paradise, cloves, each eight grains, coriander, rosemary, galingale ten grains. Pour through the bag as before.
172 Aldus sal men suyveren dat zeem* [honing] ende schuymen.
Neempt een half pinte* finen witten zeem ende doeten in een panneken op dat vier ende latet sieden drie ofte vier wallen [laat het drie of vier keer opkoken]. Dan settet van den viere ende neempt eenen lepel, dairmede scuymet wel boven al den scuym af. Ende dien claren [heldere] ghesuiverden zeem doet in eenen pot. Aldus sal ment orboren [gebruiken] in den ipocras* ende in den clareyt* voerseyt.
172 Thus shall one purify the honey and scum.
Take a half pint fine white honey and add it to a pot on the fire and let it come to a boil three or four times. Then take it off the fire and take one spoon, and scum the scum well off the top. And the clear honey is put in a pot. Thus one shall use it as directed in the hypocras and in the claret.
tornisol is litmus, a purple red dye made from lichens (and pH sensitive).
dragima: dragma, medical measure of circa 3.9 gram.
greynen: grain, small medical measure of circa 0.06 gram.
once: ounce, measurement of 1/16 or 1/12 (medicinal) pond, thus almost 30 gram.
pinte: liquid measurement, circa 0.65 liter.
stoop: liquid measurement, circa 2.6 liter.
Een notabel boecxken van cokeryen (1513)
editie Ria Jansen Sieben & Marleen van der Molen-Willebrands
De Kan, Amsterdam 1994 © 2009 dbnl
http://www.dbnl.org/tekst/_not001nota01_01/colofon.htm
Translation from middle Dutch to modern Dutch by editors of manuscript.
Translation into English © by Susan Verberg, 2016.
Of hony.
This chapter on honey dated to 1539 includes two recipes for mead, one plain mead and one for a mead/vinegar mixture called oxymell.
Of Honey. Cap. xxii.
Honey as well in meat [raw] as in drink, is of incomparable efficacy, for it not only cleanses, alters, and nourishes, but also it long time preserves that uncorrupted, which is put into it. In so much as Pliny said, such is the nature of honey, that it suffers not the bodies to putrefy. And he affirmed, that he did see a Hippo centaur [Note: Plin. li. 22. ] (which is a beast half man, half horse)brought in honey to Claudius the emperor out of Egypt, to Rome. And he told also of one Pollio Romulus, who was about one hundred years old, of whom Augustus the emperor demanded, by what means he lived so long, and retained still the vigor and liveliness of body & mind, Pollio answered, yay he did it inward with mead (which is a drink made with honey & water) and outward with oil. Which saying agreed with the sentence of Democritus, the great philosopher: who being demanded, how a man may live long in health, he answered, if he wet him within with honey, and without with oil. The same philosopher, when he was a hundred hears old and nine, prolonged his live certain days with the evaporation of honey, as Aristoxenus wrote.
Of this excellent matter, most wonderfully wrought and gathered by the little bee, as well of the pure dew of heaven, as of the most subtle humor of sweet & virtuous herbs & flowers, be made liquors commodious to mankind, as mead, metheglyn, and oxymell. Mead, which is made with one part honey and four times as much of pure water, and boiled until no scum does remain, is much commended of Galene, drunk in [Note: Galen. de tuend. sanita. li. 4. ] summer, for preservation of health. The same author always commended the use of honey, either raw eaten with fine bread, somewhat leavened, or sodden [cooked], and received as drink. Also mead perfectly made, cleanses the breast and lungs, causes a man to spit easily, and to piss abundantly, and purges the belly moderately. Metheglyn, which is most used in Wales, by reason of hot herbs boiled with honey, is hotter than mead, and more comfortable to a cold stomach, if it be perfectly made, and not new or very stale. Oximell is, where to one part of vinegar is put double so much of honey, four times as much of water, and that being boiled unto the third part, and clean skimmed with a feather, is used to be taken, where in the stomach is most fleume [phlegm, one of the four body fluids or 'humors'] or matter undigested, so that it be nat redde choler [not sure what this could mean]. Look the use thereof in Alexandro Tralliano. Many other good qualities of honey, I omit to write of, until some other occasion shall happen, to remember them particularly, where they shall seem profitable.
¶ Of hony. Cap. xxii.
HOnye as well in meate as in drynke, is of incomparable efficacy, for it not onely clenseth, altereth, and norisheth, but also it long time preserueth that vncorrupted, which is put in into it. In so moche as Pliny sayth, Suche is the na|ture of hony, that it suffreth not the bodies to pu|trifie. And he affirmeth, that he dyd se an Hippo|centaure [Note: Plin. li. 22. ] (which is a beaste halfe man, half horse) brought in honye to Claudius the emperour out of Egypte, to Rome. And he telleth also of oone Pollio Romulus, who was aboue a hundred ye|res olde, of whome Augustus the emperour de|manded, by what meanes he lyued so longe, and retayned styll the vygour or lyuelynes of body & mynd, Pollio answered, y^[...] he did it inwarde with meade (which is drinke made with hony & water) outward with oyle. Whiche sayeng agreeth with the sentence of Democritus, the greate philoso|pher: who being demanded, how a man mought lyue longe in helthe, he aunswered, If he wette hym within with honye, without with oyle. The same philosopher, whan he was a hundred yeres olde and nyne, prolonged his lyfe certayn dayes with the euaporation of honye, as Aristoxenus writeth.
Of this excellent matter, moste wonder|fully wrought and gathered by the lyttell bee, as wel of the pure dewe of heuen, as of the most sub|tyl humor of swete & vertuous herbes & floures, be made lykors co~modious to ma~kynd, as mead, metheglyn, and oxymell. Meade, whiche is made with one parte of hony, and foure tymes so moch of pure water, and boyled vntyll no skym do re|mayne, is moche comended of Galene, drunke in [Note: Galen. de tuend. sa|nita. li. 4. ] sommer, for preseruynge of helth. The same au|thor alway commendeth the vsynge of hony, ey|ther rawe eaten with fyne breadde, somewhat le|uened, or sodden, and receyued as drinke. Alsoo meade perfectly made, clenseth the brest and lun|ges, causeth a man to spytte easily, and to pysse a|bundantly, and purgeth the bely moderatly. Metheglyn, whiche is moste vsed in wales, by reason of hotte herbes boyled with hony, is hotter than meade, and more comforteth a colde stomake, if it be perfectly made, and not new or very stale. Oxi|mell is, where to one part of vineger is put dou|ble so moche of hony, foure tymes as moche of water, and that being boiled vnto the third part, and cleane skymmed with a fether, is vsed to be taken, where in the stomacke is moche fleume or matter vndigested, so that it be nat redde choler. Loke the vse therof in Alexandro Tralliano. Many other good qualities of honye, I omytte to write of, vntyll some other occasion shall hap|pen, to remember them partycularly, where they shall seme to be profitable.
Author: Elyot, Thomas, Sir, 1490?-1546. 5507
Title: The castel of helthe gathered, and made by Syr Thomas Elyot knight, out of the chief authors of
phisyke ; whereby euery man may knowe the state of his owne body, the preseruation of helthe, and
how to instruct well his phisition in sicknes, that he be not deceyued.
Date: 1539
Copy from: Henry E. Huntington Library and Art Gallery
From EEBO at http://eebo.chadwyck.com/
Translation © by Susan Verberg
Of Honey. Cap. xxii.
Honey as well in meat [raw] as in drink, is of incomparable efficacy, for it not only cleanses, alters, and nourishes, but also it long time preserves that uncorrupted, which is put into it. In so much as Pliny said, such is the nature of honey, that it suffers not the bodies to putrefy. And he affirmed, that he did see a Hippo centaur [Note: Plin. li. 22. ] (which is a beast half man, half horse)brought in honey to Claudius the emperor out of Egypt, to Rome. And he told also of one Pollio Romulus, who was about one hundred years old, of whom Augustus the emperor demanded, by what means he lived so long, and retained still the vigor and liveliness of body & mind, Pollio answered, yay he did it inward with mead (which is a drink made with honey & water) and outward with oil. Which saying agreed with the sentence of Democritus, the great philosopher: who being demanded, how a man may live long in health, he answered, if he wet him within with honey, and without with oil. The same philosopher, when he was a hundred hears old and nine, prolonged his live certain days with the evaporation of honey, as Aristoxenus wrote.
Of this excellent matter, most wonderfully wrought and gathered by the little bee, as well of the pure dew of heaven, as of the most subtle humor of sweet & virtuous herbs & flowers, be made liquors commodious to mankind, as mead, metheglyn, and oxymell. Mead, which is made with one part honey and four times as much of pure water, and boiled until no scum does remain, is much commended of Galene, drunk in [Note: Galen. de tuend. sanita. li. 4. ] summer, for preservation of health. The same author always commended the use of honey, either raw eaten with fine bread, somewhat leavened, or sodden [cooked], and received as drink. Also mead perfectly made, cleanses the breast and lungs, causes a man to spit easily, and to piss abundantly, and purges the belly moderately. Metheglyn, which is most used in Wales, by reason of hot herbs boiled with honey, is hotter than mead, and more comfortable to a cold stomach, if it be perfectly made, and not new or very stale. Oximell is, where to one part of vinegar is put double so much of honey, four times as much of water, and that being boiled unto the third part, and clean skimmed with a feather, is used to be taken, where in the stomach is most fleume [phlegm, one of the four body fluids or 'humors'] or matter undigested, so that it be nat redde choler [not sure what this could mean]. Look the use thereof in Alexandro Tralliano. Many other good qualities of honey, I omit to write of, until some other occasion shall happen, to remember them particularly, where they shall seem profitable.
¶ Of hony. Cap. xxii.
HOnye as well in meate as in drynke, is of incomparable efficacy, for it not onely clenseth, altereth, and norisheth, but also it long time preserueth that vncorrupted, which is put in into it. In so moche as Pliny sayth, Suche is the na|ture of hony, that it suffreth not the bodies to pu|trifie. And he affirmeth, that he dyd se an Hippo|centaure [Note: Plin. li. 22. ] (which is a beaste halfe man, half horse) brought in honye to Claudius the emperour out of Egypte, to Rome. And he telleth also of oone Pollio Romulus, who was aboue a hundred ye|res olde, of whome Augustus the emperour de|manded, by what meanes he lyued so longe, and retayned styll the vygour or lyuelynes of body & mynd, Pollio answered, y^[...] he did it inwarde with meade (which is drinke made with hony & water) outward with oyle. Whiche sayeng agreeth with the sentence of Democritus, the greate philoso|pher: who being demanded, how a man mought lyue longe in helthe, he aunswered, If he wette hym within with honye, without with oyle. The same philosopher, whan he was a hundred yeres olde and nyne, prolonged his lyfe certayn dayes with the euaporation of honye, as Aristoxenus writeth.
Of this excellent matter, moste wonder|fully wrought and gathered by the lyttell bee, as wel of the pure dewe of heuen, as of the most sub|tyl humor of swete & vertuous herbes & floures, be made lykors co~modious to ma~kynd, as mead, metheglyn, and oxymell. Meade, whiche is made with one parte of hony, and foure tymes so moch of pure water, and boyled vntyll no skym do re|mayne, is moche comended of Galene, drunke in [Note: Galen. de tuend. sa|nita. li. 4. ] sommer, for preseruynge of helth. The same au|thor alway commendeth the vsynge of hony, ey|ther rawe eaten with fyne breadde, somewhat le|uened, or sodden, and receyued as drinke. Alsoo meade perfectly made, clenseth the brest and lun|ges, causeth a man to spytte easily, and to pysse a|bundantly, and purgeth the bely moderatly. Metheglyn, whiche is moste vsed in wales, by reason of hotte herbes boyled with hony, is hotter than meade, and more comforteth a colde stomake, if it be perfectly made, and not new or very stale. Oxi|mell is, where to one part of vineger is put dou|ble so moche of hony, foure tymes as moche of water, and that being boiled vnto the third part, and cleane skymmed with a fether, is vsed to be taken, where in the stomacke is moche fleume or matter vndigested, so that it be nat redde choler. Loke the vse therof in Alexandro Tralliano. Many other good qualities of honye, I omytte to write of, vntyll some other occasion shall hap|pen, to remember them partycularly, where they shall seme to be profitable.
Author: Elyot, Thomas, Sir, 1490?-1546. 5507
Title: The castel of helthe gathered, and made by Syr Thomas Elyot knight, out of the chief authors of
phisyke ; whereby euery man may knowe the state of his owne body, the preseruation of helthe, and
how to instruct well his phisition in sicknes, that he be not deceyued.
Date: 1539
Copy from: Henry E. Huntington Library and Art Gallery
From EEBO at http://eebo.chadwyck.com/
Translation © by Susan Verberg
Wednesday, December 7, 2016
Pin Down Your Dead!
Historic use of thunderstones.
In archaeology, thunderstones are most often found in grave finds and in house foundations. This is interpreted as a wish to protect the dead and help them into the afterlife, and to protect the house and family from lightning strikes and fire. As thunderstones were seen as the manifestation of lightning strike cores, and throughout history the myth (hope) of “lightning/disaster never strikes twice” prevailed (even today, as shown by the Norse disaster protection rune on our modern day ambulances), having a thunderstone in your house or on your person would, therefore, exempt you from being hit.
Thunderstone echinoids were even assimilated into Christian culture as a protection sign against evil. In some parts of England, openings like doors and windows on the north side of a church, which in medieval and earlier times was known as the Devil’s side of the church, would be rimmed with echinoids (called shepherd’s crowns), all with the five pointed side visible. Echinoids naturally display a five pointed star, the forbearer of the pentagram, which became symbolic of the power of good over evil!
To keep up with demand, objects that looked like magical
items became regarded as similar, and were believed to take on the same magic,
which is called the Theory of Similars (or Sympathetic Magic). This explains
the prevalence of manmade Thor’s hammer amulets in later period, from very
crude (as part of iron amulet rings which were believed to keep the spirits of
the dead confined to the grave) to elaborate jewelry pieces, all used as
protection amulets and talismans. And how the five pointed star of the echinoid
likely evolved into the powerful symbol the pentagram, which took with it
several of the thunderstones protections, including safeguarding brewing
(Scandinavian), protection against witches & general evil and especially protection
against the Devil.
As part of my Viking persona the need for some sort of magical
amulet devolved into another research project. I had heard about thunderstones,
and straightforward that I am, assumed those would have been made out of
fulgurites, which form of melted sand from lightning striking the beach. But
just to be on the safe side I looked into these fascinating talismans and found
that throughout history many, many objects had been perceived as thunderstones.
For a very long time thunderstones were believed to be the physical remains of
thunderbolts or lightning strikes endowed with the power to avert evil or bad
luck, and to protect the house, property and family against lightning and by
association, storms and fire. In the words of 17th century Adrianus
Tollius “Thunderstones are generated in the sky by a fulgureous exhalation
(whatever that may look like) conglobed in a cloud by a circumfixed humour, and
baked hard, as it were, by intense heat”…
As much as that almost seems plausible, what did they expect
those exhalations to look like? Most thunderstones seem to fall into one of
three categories: they look like weapons (the sky gods used lightning as a
weapon, like Thor’s hammer Mjöllnir), they are associated with thunderstorms (for
instance resemble hail) or have lightning like properties (spark fire).
Preferably they are found in conjunction with lightning storms and lightning
strikes: objects that were not there before the storm but were there after –
washed out of the ground by heavy rains but attributed to having fallen out of
the sky; like stone objects with a peculiar shape, with holes in them or sharp
ends, polished, chipped (proof they fell from the sky), perfectly round,
smooth, with a projectile shape, like pointed, arrow like etc…
Thunderstone amulets could be categorized in three classes:
the minerals, the fossils and the ceraunia. Examples of minerals would be those
unusually shaped stones; fire sparking stones like flint, iron pyrite and bog
iron; fulgurites (found by digging out the lightning strike site, looking for
the magical core) and meteorites, especially those with remaglypts which do
kinda look like fingerprints of the gods! Only a couple types of fossils are
considered thunderstones: sharks teeth and Belemnites (squid) resemble weapons,
and Echinoids are rather round with a, to us, familiar five pointed pattern. But
the most interesting are the ceraunia. These stone age tools were crafted by
early man, but as this knowledge had been forgotten, the sometimes abundantly
found stone weapons became part of thunderstone myths instead!
In archaeology, thunderstones are most often found in grave finds and in house foundations. This is interpreted as a wish to protect the dead and help them into the afterlife, and to protect the house and family from lightning strikes and fire. As thunderstones were seen as the manifestation of lightning strike cores, and throughout history the myth (hope) of “lightning/disaster never strikes twice” prevailed (even today, as shown by the Norse disaster protection rune on our modern day ambulances), having a thunderstone in your house or on your person would, therefore, exempt you from being hit.
The connection between thunderstones and burial could come
from their connection to faeries. The Fae were thought to be the inhabitants of
a mystical, enchanted world, with plenty of honey and wine, feasts, playing and
drinking, and where you’d never grow old (sound familiar?). The Celts believed
that this Otherworld could be accessed from the real world through Neolithic
and bronze age barrows - which would have stone tools - and thought that
Otherworld was the land of the dead. Placing echinoids (called faerie loaves) or
stone tools in burial sites would help guide the spirits of the dead on their
journey into Otherworld, or the afterlife.
In Norse mythology Thor’s hammer Mjöllnir was thought to
have the power to call up the dead to renewed life and placing the sign of
Mjöllnir, either as a fossil echinoid or a stone axe, in burials can therefore
be seen as an act of symbolizing rebirth after death. Thunderstones were believed
to fall from the sky during thunderstorms; missiles hurled by Thor to keep the
wandering trolls under control. If a thunderstone struck a troll careless enough
to be out in a thunderstorm, instant death followed. If it were not for Thor's
missiles, the Norse believed, the trolls would have spread across the earth
like a plague! Thor’s hammer Mjöllnir also represents the lightning as when
thrown it magically returns to Thor’s hand, just as natural lightning is seen
to strike the earth (leader) and then fly black to the skies (return stroke).
There is also a connection between thunderstones and the use
of iron. Revered for its transformative qualities by way of smelting and
smithing, the transformation of iron into a new state could be regarded as a
parallel for the path of the body and soul through burial rituals and might
seem as a good catalyst to assist the dead to do the same, similar to the
believe of stone tools and echinoids. According to Norse belief, placing
objects of iron in and around the grave site is a most reliable way of ensuring
the dead stayed bound to their proper place (the Norse draugr are zombies, apparently risen from the grave due to lack of
iron, or thunderstones!). Iron is also used to wire wrap thunderstones to wear
as amulets as iron would trap the magic and keep the thunderstone ‘loaded’. Popular
myth also mentions faeries can be deterred/trapped or hurt/killed with pure
iron, which concurs with thunderstone myths.
Apparently thunderstones were seen as pretty darn useful: tools
& echinoids would be included in graves to protect souls, guide travel into
the afterlife and keep evil spirits away. They would be placed inside walls,
under the floor or the threshold or kept under eaves or staircases of buildings
to protect the owner and his house from being struck by lightning, fire and
storms, and would be worn to avoid dying at sea, losing in battles, and to guarantee
good sleep at night.
Echinoids placed on shelves in the
pantry would keep the milk fresh and cause plenty of cream, and were hung around
the necks of cattle. They guaranteed good breeding luck and good hunting &
fishing luck. And thunderstone echinoids made the beer ferment.
Who finds a thunderstone should not
give it away, otherwise he loses his luck. In Norse mythology they were thought
to keep trolls and witches (or general evil) away, and bring good luck. They
were also thought to protect the unchristened child against being “changed”. And
thunderstones were considered to be good protection against elfish malice, the
evil eye and especially, the Devil.
Thunderstone echinoids were even assimilated into Christian culture as a protection sign against evil. In some parts of England, openings like doors and windows on the north side of a church, which in medieval and earlier times was known as the Devil’s side of the church, would be rimmed with echinoids (called shepherd’s crowns), all with the five pointed side visible. Echinoids naturally display a five pointed star, the forbearer of the pentagram, which became symbolic of the power of good over evil!
To keep up with demand, objects that looked like magical
items became regarded as similar, and were believed to take on the same magic,
which is called the Theory of Similars (or Sympathetic Magic). This explains
the prevalence of manmade Thor’s hammer amulets in later period, from very
crude (as part of iron amulet rings which were believed to keep the spirits of
the dead confined to the grave) to elaborate jewelry pieces, all used as
protection amulets and talismans. And how the five pointed star of the echinoid
likely evolved into the powerful symbol the pentagram, which took with it
several of the thunderstones protections, including safeguarding brewing
(Scandinavian), protection against witches & general evil and especially protection
against the Devil.
Interestingly, the word “urchin” for modern sea urchins likely
came by way of thunderstones: fossil echinoids, often called fairy loaves, were
associated with the Fae, and another word for these creatures was “urchin”. And
ironically, it took until contact with Native American Indians in the 16th
CE, who at that time still used stone tool technology, for the European
scientific community to realize ceraunia were actually stone tools made by an
earlier kind of people!
Over time, the powerful thunderstones devolved into no more
than talismans, or lucky stones. But remember, next time you find a stone with
a hole in, and you just have to put it in your pocket – you’re just following
in your ancestors footsteps and there is nothing superstitious about that! Or
is there…
The inspiration amulet, my amulet and part of my
Thunderstone Amulet display at the Yule Peace Tournament this December. In the
foreground is a striker (to demonstrate how well flint sparks fire) and a piece
of naturally found flint from England
(shaped like a tube as the flint formed in a prehistoric animal seafloor
tunnel). Thank you, Angelika for loaning
the striker and the replica stone tools, Edward Harbinger for the real stone arrow
point and Artemius of Delftwood for the belemnite. The rest of the
collection comes from my personal stash collected during years of wandering all
over the place picking up whatever looked unusual!
Bibliography
McGinnis M., Meghan P. Ring Out Your Dead. Stockholm: Stockholms Universitet, 2016
http://www.archaeology.su.se/polopoly_fs/1.288568.1467018819!/menu/standard/file/Mattsson_McGinnis_Meghan_Paalz-Ring_Out_Your_Dead.pdf
Fig a & b are attributed to this text.
Johanson, Kristiina. The Changing Meaning of ‘Thunderbolts’. Wood cut is attributed to this text.
McNamara, Kenneth J. Shepherds’ crowns, fairy loaves and
thunderstones: the mythology of fossil echinoids in England. Myth and Geology. London: Geological
Society, 2007. Fig 4 & 8 are attributed to this text.
Report of the U.S
National Museum,
Part I. Washington: Government Printing Office, 1899.
Ravilious, K. “Thor’s Hammer” Found in Viking Graves. National Geographic News, 2010.
Seigfried, Karl E. H. The
Norse Mythology Blog. 2010
Dian-stanes and “Thunderstones”. Orkneyjar, the heritage of the Orkney
Islands.
Sibley, Jane The Divine Thunderbolt USA: XLibris, 2009
Extant piece found at http://www.geolsba.dk/echinoids/dan/Galerites-vikingesmykke.html
Published January 11th, 2017 in the Aethelmearc Gazette.
https://aethelmearcgazette.com/2017/01/11/pin-down-the-dead-or-how-to-protect-against-zombies-and-the-evil-eye/
Published January 11th, 2017 in the Aethelmearc Gazette.
https://aethelmearcgazette.com/2017/01/11/pin-down-the-dead-or-how-to-protect-against-zombies-and-the-evil-eye/
Subscribe to:
Posts (Atom)