It was another quiet week. No one in for the workshops. This coming week is the last before rain hits so Herbsa in the Garden is going to be busy. We might be starting the regular Herbs Workshop in November.

Herbs in the Garden, Sewing and Project Day are ongoing. Masks required. We’re keeping right on with the virtual meetings side-by-side with the actual. 

  • Herb Bunch – At Ancient Light, Thursdays, 7am-9pm, on hold
  • Herb Workshop, In the Garden – Almost weekly over the summer. Please ask to join the facebook chat! Usually at 3pm on Wednesdays.
  • Sewing Time – At Ancient Light, Saturdays, 3-5pm
  • Project Day – At Ancient Light, Sundays, 1 to 4pm
  • Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.

Next Potluck – Next Potluck – 11/20, 12/18, 1/15/22

Winter Feast LVI, Norse Theme. Page here – More pages coming!

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  and new one here: and number three is here:

Misc – This is the young man that got hurt on the way home from Egil’s. Victoria Svava Williams Cauldwell – Ivan Cauldwell is doing well. He is making multiple word sentences as both questions and answers. He is eating soft cut up food which the says is better than mush. He would love to visits and messages. Contact me if you want to visit. Send me a message-we are going to see him tomorrow


November 5 , 2022, 9am – MARTINMAS / GUNPOWDER PLOT DAY FEAST – The Barony of Terra Pomaria (Marion, Polk & Lincoln Counties, OR ), Turner Christian Convention Center, 5605 Jubilee Dr SE Turner, OR 97392 This is a Level 1: Other (Branch primary events of regional or Kingdom interest) event.
Hello noble traveler, are you in need of a rest after a summer of activities?
Do you hunger for some soup, snacks, and camaraderie?
What about a rousing battle of wits, or to peruse the science and artistic arts your fellow Barony(and beyond) mates have been working on?
Do you bake bread? Come with a homemade loaf to accompany the evening’s fare and be judged the most a-peel-ing to win a prize.
Their Excellencies Terra Pomaria, Thegn Clovis de Walton and Baronesa Ximena, have seen fit to offer reprieve to our long running Arts and Sciences champion HL Nemo Magnus, those who would succeed him to the title may register within.
A Rapier prize tournament will be held to test the populace and prepare them for the coming Future Championship(TBD).
Their Alpine Highnesses, Datu Bato and Dayang Emma von Bern will hold court.
Fees: Adults (Ages 18 and up) $20 for the day, $5 discount with proof of current membership to the Society for Creative Anachronism. Youth (Ages 17 and under) are free of charge with accompanying adult. Site fee includes potluck luncheon dayboard (with a roast beast provided by the Barony) and an evening feast of soups to warm the body, heart, and soul accompanied by a bread baking competition in search of the Barony’s most a-peel-ing baker.
Event Steward: Stefan De Kilpatrik (Stefan the fat) moc.liamg@lekcirT.nehpetS
Branch Seneschal: HL Gwyneth Blackthorne gro.ritna@lahcseneSairamoParreT
“Remember, remember the fifth of November, the gunpowder treason and plot
I know of no reason why gunpowder season should e’er be forgot.”
Prereg is open:

December 9 , 2022 until December, 11 2022 – SUMMITS INVESTITURE – The Principality of the Summits
The Shire of Coeur du Val (Corvallis, Benton County, OR ) Event site: Philomath Scout Lodge, 660 Clemens Mill Rd Philomath, OR 97370
Good people of An Tir, join our Alpine Highnesses Datu Bato and Dayang Emma von Bern as they bestow the Summit Coronets unto their heirs. More information to come soon!

December 17 , 2022, 10:00 AM – 10:00 PM – ADIANTUM YULE – The Barony of Adiantum (Eugene, Lane County, OR ) This is a Level 2: Branch Event where no Kingdom or Principality business is expected to be conducted event.
Event Main Contact (Event Steward): Murchadh Monaidh Chraoibhe
The Barony of Adiantum celebrates the coming of winter with Baronial Court, a potluck dinner, and a day of friendship.

JAN 13, 2023 AT 12 PM – JAN 15, 2023 AT 5 PM – An Tir 12th Night 2023 – Valley River Inn
Event by Barony of Adiantum, Pam Perryman and Esther Reese
Hello From An Tir 12th Night 2023!
12th Night 2023 will be held in the Barony of Adiantum (Eugene, Oregon). Our event site is the lovely Valley River Inn, which is happy to host the SCA again.
For those new to the site, the “SCA block” is the entire hotel! The staff is friendly, with many having been our hosts at past events in their hotel. They know us, and they love our events. At 12th Night 2020, fifty-three+ hotel staff worked with Gold Key to wear garb during the work shift. It’s a welcoming space that’s all ours for the weekend!
Your event Stewards are Dame Yseult of Broceliande Ol, OP (Pam Perryman) and Honorable Emma Haldane (Esther Reese).The best way to reach them is to send an email to
The event email will be checked at least once a day, and usually several times a day.
Site Fee is $30.00, with a $5.00 discount for SCA members. There is no pre-registration or payment; pay and sign in at the gate.
The event page is hosted on the An Tir server, on the calendar page.
That will always be the most up-to-date place for information:

February 17-19 , 2023 – SUMMITS A&S & BARDIC CHAMPIONSHIP


House Capuchin Winter Feast – 2/12/23 – Come join us for a Norse Feast (Viking era)! We’ve been researching for two years, now, because of the virus, so you can expect some good food and fun! The site is open from noon to 8pm, although we’ll be there from 8am to midnight or so. If you’re there outside of the event times, you’ll likely be put to work. 🙂 We’re planning a couple of classes, music, stories and possibly some dance as well as food all day and the feast proper starts at 5pm. Bring your feast gear and some containers to take leftovers home with you, along with the “travel food” that we usually plan as the last course of the feast. This is a free event, although there’s a donation can by the front door to help defray the costs.

Dance Vids – 

Bourée d’Avignon – Les Baladins de Céret

Passamezzo – Sergei Yemelyanenkov – Konzert in Riehen 2.6.2007
Véronique Daniels & Martin Meier – Renaissance Tanz
Sergei Yemelyanenkov – Laute

Classes – Tales from the Green Valley is a series that came out last year. It includes Ruth Goodman. A group of people working a 17th century farm (target year 1620) with period tools, clothing, livestock and food! Full playlist here:

Early Week – We collected the things for the boiled bread and Birka bread and took them home Monday evening. The pease pottage got made and put by.

Cookery – On Monday a chicken broth got made. On Tuesday a black-eyed pease pottage. We set aside one quart of it and ate the rest over the week. The chicken got eaten, mostly as casserole.

(pix in project day/potluck stuff below)

Wheat Replacement From 1750 – Food Shortage – Barley Cakes – Townsends

Sewing – Mostly Anja had been working on embroidery this week, on her sampler.

Who Wore It Better? Dagged Hood Edition – Opus Elenae – IN WHICH our intrepid recreatrix tests an imminent pattern, clips one million seam allowances, and defends her Best Hood In Show title against medieval manuscripts!

Sundials, etc. – 

The Curule Construction – an Ancient X-frame Chair Design – Please use the sharing tools found via the share button at the top or side of articles. Copying articles to share with others is a breach of’s Terms and Conditions and Copyright Policy. Email to buy additional rights. More information can be found at

All you need to know about Viking ships

Hand making a medieval style arrow, now, and in the middle ages – thehistorysquad – In this video, hand making a medieval style arrow, now and in the middle ages, Kevin Hicks shows you how he makes his own ammunition quality arrows, and explains how they made arrows from scratch, by hand, back in medieval times.

London Mudlark: Lara Maiklem Mudlarking – My top find last week has to be this little broken pocket sundial, dating from the late 1500s to early 1600s. It’s a rare find , but incredibly the second one I’ve found on the Thames foreshore! I found my first one about 10 years ago, they are both made of ivory, probably in Nuremburg, Germany. The circular pit would have held a glass-covered compass, which was used for alignment, and a string gnomon, tethered between a small iron pin and the lid (now missing). This would have cast a shadow that showed the time. Rather than a precisel timekeeper, devices like this were often kept as memento moris, to remind the carrier that life was vanity and death inevitable.

Herb Bunch – Just Anja. Mostly weeding, but some potting starts, as well.

Project Day – Anja started the day with listening to the TP A&S day. She was disappointed. She processed photos while Loren was getting the back ready for cooking, then spent most of the rest of the day with that.

Transcript from Saturday

  • Wouldn’t you know it? The sorrel was full of tiny snails! Instead of taking a chance of cooking them in the bread…. Loren said, “Escargot?”… ew…. he’s washing the sorrel. Yes, I got a couple of pix of the little guys. Yikes….
  • Just had a young lady in, Becky, who is fascinated by the idea of our Winter feast. I’m getting places on the bread. It’s bagged and ready to go into the pot that I’m watching…. 🙂
  • …and in the pot… 30 minutes of boiling…Hey, we might have a spit to do a pig for the feast! I’d better talk to the fire department….
  • Out of the bag. Sliced. Tasty! … could use a few more minutes in the pot, though…. 40 minutes instead of 30. Iow, still a touch raw. Starting the Birka Bread dough.
  • …and the considered opinion of Loren, me and two customers who had some was “needs salt!” 🙂
  • Birka bread is sitting atm, waiting for Loren to get back from putting gas in the car.
  • …and dough is done and boxed. I’ll try frying these later.
  • It took well over 2 cups of flour, almost 3, for the Birka Bread, where the recipe called for one. We’ll see if they’re sloppy in the morning.

The snails that came in on the sorrel. Tiny little fellows. That’s the edge of a gladware box for size comparison.

Transcript from Sunday.

  • Frustrated. I’m trying to do the parsley sauce and I can’t get the parsley to chop up in the food processor. I added liquid. I added bread crumbs and I still have a coarsely chopped parsley!
  • Another dumpling/bread going. This was the other 1/2 of the dough.
  • Vegetables in broth are finally going and the other dumpling pulled and draining.
  • Ok, that’s done and in the tripot and the dumpling in the 3rd pot.
  • Birka bread in process. I’m supposed to “fry it dry”. Hmmm….
  • It’s “frying”…. very, very slow….20 minutes on one side
  • Wow! That mustard sauce is “strong”! think it wrinkled my tongue…. Loren doesn’t like the bread a bit, but to me, it’s food, actually fairly tasty food. I think we’re going to have to experiment with actually baking them.
  • 6pm and not seeing anyone. We’re probably going to take the food home and eat there if someone doesn’t show in the next 20 minutes.
  • Ok, we’re quitting for the day. We’re going to take the food home and eat there. Post until about 2pm tomorrow!

People chimed in later, liking the cooking photos and talking about what they were working on.

Helen Louise posted, “Busy day, finished another Elizabethan shirt. Have been doing research on drawn work and on early Berber garments.”

Feast Planning – The breads are going to need work. I think the bread-in-a-bag recipe is set, although it’s needs scaling up and more bags made, but the Birka bread is more of a problem.

Potluck – We ended up eating at home again other than the nibbles.

Potluck Menu

Knibbles tray


  • bread
  • butter
  • Black olives
  • Green olives
  • radish spread
  • Pickled brussels sprouts
  • Hard boiled eggs with sauces (mustard, parsley, beet)


  • Broth with mushrooms and root vegetables (carrot/onion)
  • Bread-boiled-in-a-bag
  • Birka bread
  • Pork Roast

Pork Roast

Sweets & Afters (no pix, we’ve done these often.

  • Comfits
  • Pirate Marzipan
  • Cashew Marzipan
  • 100’s of 1000’s


Kaupang, Bread in a Bag from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.70


  • 4 cups (and a bit) Barley flour (coarsely ground or ground on a hand quern)
  • 1 2/3 cup water (keep another cup to the side)
  • 1/2 cup assorted chopped greens and onion
  • 1 TBPS ground caraway seed
  • Stock (used a chicken broth)
  • Linen Bag or cloth 


  1. Mix barley, water, greens and caraway into a somewhat firm dough. Adjust the amount of water to flour in order to get the desired consistency.
  2. Divide in 1/2.
  3. Place the dough onto floured linen cloth. Sew or tie together.
  4. Boil in the stock, whatever you are cooking meat in.
  5. Let boil for about 40 minutes.
  6. Take the bread out of the stock and let cool a little
  7. Open the bag
  8. Serve with boiled meat or stewed vegetables.

Notes – This was tasty (to Anja and a couple of customers, at least, but not to Loren) both hot and cold. The end slices are a little slimy if you’re not used to boiled dumplings, which was off-putting to Loren and the customers. The 2nd dumpling was set in one of the tripot crocks with some butter pats and left on low all afternoon. The bottom crisped a little and the “slimy” was reduced almost completely. We had some on Sunday treated like cheese toast and Anja loved it. Again, Loren didn’t.

2nd bread on Sunday

Birka, Bread from Birka (flatbread) from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.156


  • 1 quart pease pottage from black-eyes peas, onion and bacon
  • 2 1/2 cups coarse barley flour (needed more, probably a cup, the pottage was very “wet”)
  • 1 cup water
  • optional salt, not needed because the pottage was salted.


  1. Make your pease pottage. Ours was 1 cup peas, 3 cups water, 1 lg minced onion, 1 pound bacon, cooked overnight in a crockpot. We saved out a quart, then ate the rest.
  2. Mix flour, water and pea porridge in a bowl.
  3. Work by hand until it gets smooth and pliant.
  4. We had to add and add flour!
  5. Dough was boxed in 3 2-cup boxes and fridged overnight.
  6. Each box was divided into 3 pieces and rolled out on a well-floured board to a lumpy 1/2 inch or so.
  7. Fry the bread on medium high to high heat in a frying pan with no fat. Make sure that they do not burn. This took *forever*! It was at least 20 minutes on a side and they still tasted a bit raw in spots.

Notes – Again, Loren did not like these, although he loved the pottage. The only difference is the barley flour, so I’m wondering if he just doesn’t like that. These were a bit hard on the outside and didn’t taste done, in spots.

Miscellaneous pix

Rosalie’s Medieval Woman – Wash stands

Music – Seasonal

Passamezzo: The Hock Cart and Wheatlies Wheatsheaf – Passamezzo – Thomas Robinson: Wheatlies Wheatsheaf from New Citharen Lessons, 1609 and Robert Herrick’s poem The Hock Cart: a vivid description of a Harvest Feast in early modern Britain.
Eleanor Cramer: Bass viol
Christopher Goodwin: Lute
Peter Kenny: Narrator
Alison Kinder: Tenor viol
Tamsin Lewis: Renaissance violin

COME, sons of summer, by whose toil
We are the lords of wine and oil :
By whose tough labours, and rough hands,
We rip up first, then reap our lands.
Crowned with the ears of corn, now come,
And to the pipe sing harvest home.
Come forth, my lord, and see the cart
Dressed up with all the country art :
See here a maukin, there a sheet,
As spotless pure as it is sweet :
The horses, mares, and frisking fillies,
Clad all in linen white as lilies.
The harvest swains and wenches bound
For joy, to see the hock-cart crowned.
About the cart, hear how the rout
Of rural younglings raise the shout ;
Pressing before, some coming after,
Those with a shout, and these with laughter.
Some bless the cart, some kiss the sheaves,
Some prank them up with oaken leaves :
Some cross the fill-horse, some with great
Devotion stroke the home-borne wheat :
While other rustics, less attent
To prayers than to merriment,
Run after with their breeches rent.
Well, on, brave boys, to your lord’s hearth,
Glitt’ring with fire, where, for your mirth,
Ye shall see first the large and chief
Foundation of your feast, fat beef :
With upper stories, mutton, veal
And bacon (which makes full the meal),
With sev’ral dishes standing by,
As here a custard, there a pie,
And here all-tempting frumenty.
And for to make the merry cheer,
If smirking wine be wanting here,
There’s that which drowns all care, stout beer ;
Which freely drink to your lord’s health,
Then to the plough, the commonwealth,
Next to your flails, your fans, your fats,
Then to the maids with wheaten hats ;
To the rough sickle, and crook’d scythe,
Drink, frolic, boys, till all be blithe.
Feed, and grow fat ; and as ye eat
Be mindful that the lab’ring neat,
As you, may have their fill of meat.
And know, besides, ye must revoke
The patient ox unto the yoke,
And all go back unto the plough
And harrow, though they’re hanged up now.
And, you must know, your lord’s word’s true,
Feed him ye must, whose food fills you ;
And that this pleasure is like rain,
Not sent ye for to drown your pain,
But for to make it spring again.

Tudor and Renaissance Music vol.3 (1450-1600) – Rachel Boyd – Music from the European Renaissance and the Tudor court.

Germany: Courante /Dance Music of Erasmus Widemann: Anna-Sophia-Anna Margaretha-Johanna Margaretha/Tanzen Und Springen – Musica Antiqua (0:00)
Branle de la Guerre – Jeremy Barlow & The Broadside Band (8:35)
My Lady Carey’s Dompe – Eduardo Paniagua (10:37)
Mille Regrez – Josquin de Prez (15:03)
Greensleeves – Sharon Lindo & Matthew Spring (19:12)
If Ye Love Me – Rutter, John (21:37)
Gervaise: Branle Simple 22 – Jordi Savall (23:46)
Gervaise: Branle De Bourgoigne 23 – Jordi Savall (25:28)
Gervaise: Branle De Bourgoigne 17 (Gervaise) – Jordi Savall (27:09)
Danza de los Moros – Conjunto Pro Musica de Rosario (29:04)
Dansereye: Vier Branlen/Fagott/Schafertanz Ohne Fels/Nachtanz – Cristian Hernandez Larguia & Conjunto Pro Musica De Rosario (30:06)
Hoboekendans (Cromwell at York Place) – Claire Van Kampen (34:58)
Bassadansa (The Feast at Calais) – Claire Van Kampen (36:58)
Tandernaken (Henry and Anne’s Court) – Claire Van Kampen (38:22)
Ce Qui Souloit (Court Masque) – Claire Van Kampen (40:42)
Chiaranzana (Anne’s Last Supper) – Claire Van Kampen (42:29)
Quanto Sia Lieto il Giorno – Philippe Verdelot (45:26)
English Dances Of The Middle Ages – Group Of Antique Instuments Diabolus (46:47)
Queen Elizabeth Her Galliard – Various Artists (51:24)
Helas Madame – Henry VIII (53:44)
Quand Je Bois Du Vin Clairet (Tourdion) (Anónimo) – La Capella Reial De Catalunya, Hespèrion XXI, Jordi Savall (56:20)

Notable Composers:
Josquin Des Prez (1450-1521)
Philippe Verdelot (1480-1532)
Hugh Aston (1485-1558)
Henry VIII of England (1491-1547)
Thomas Tallis (1505-1585)
Claude Gervaise (1525-1583)
Thoinot Arbeau (1519-1595)
Erasmus Widmann (1572-1634)

A Branle a Day: No. 18 – Mary Vanhoozer-Rodriguez – Branle de Champaigne No. 15 by Claude Gervaise (cinquième livres de danceries, 1550) from the Attaingnant Dance prints, vol. 5.

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divider black grey greek key
Largesse, Gifts and Auction items
·       ASXLVIII = 88
·         ASXLIX = 794
·         ASL = 2138
·         ASLI = 731
·         ASLII = 304
·         ASLIII = 146
·         ASLIV & ASLV = 230
·         ASLVI & ASLVII = 187 plus bookmarks, 4 puppets, 4 powder fort, 8 cheese spice and 9 powder douce packets, 1 kiss-lock pouch, 10 tiny bobs, 7 pincushions, 3 pins, 3 snip case w/snips, 23lucet cords, 25 pouches for block-printing, 2 medium pouch, 4 small pouches, 12 bookmarkers, 14 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124), 2 emery strawberries, 1 woolen spool-knit cord, 46 key bottle openers, 4 dishcloths, box of thread waxers.
Total as a Household = 4240 handed off

moving writing pen motif
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 10/9/22 & published 10/17/22 (C)M. Bartlett
Last updated 10/17/22