House Capuchin Shield2Not very much to report on this week. Next week is our virtual potluck, though, and we’re already starting the cooking. 

All meetings are on hold for the moment, although Project Day and the Monthly Potluck are being held in the Virtual Realm. We’re also doing mini-potlucks, just Anja & Loren and one other “pod” at a time. Let us know if you’re interested!

When will we be able to do these in person? We’ll probably keep right on with the virtual ones side-by-side with the actual. 

  • Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
  • Sewing Time – At Ancient Light, Saturdays, 3-5pm
  • Project Day – At Ancient Light, Sundays, Noon to 6pm
  • Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
  • Next Virtual Potluck – 4/18, 5/16, 6/20 
  • No Winter Feast in 2021. We’ll revisit for one in 2022 sometime in the next two months.

Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here:  https://housecapuchin.wordpress.com/portfolio/  and new one here:  https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/

Educational Events

 Other Good Stuff

Knowne Worlde Entertainment Guide – KWEG – Entertainment List – https://docs.google.com/spreadsheets/d/1xEZAwCca4IQham3TpxfWnonQscG668mmYgIMA18YZ-E/edit?fbclid=IwAR3UAXblIOd9u-N5IKtJNLzLFS52KPibZEAuwoDHjWzFoCtN_gDHETI9iCo&fbclid=IwAR2FNHXNjhHUNRlFdL9ACXgAt1CuLj5cRx9h1Fweqj-Vq4AGrUyvLQ7z5dc#gid=0&fvid=1272975718

Cookery – During the week, chicken broth and carrots got cooked, bread crumbs got started from some bread that scorched, but was ok on the inside and more ingredients got put together for the marzipan project. Late in the week, having a bunch of ingredients, Anja decided to make another version of green brewet to see if she could get a happier flavor than the last batch. Stewed parsley just isn’t a fave around here. So, she got a bunch of assorted greens from the garden, first, which did include some parsley, but also had dandelion, onion, leek, thyme, fennel, turnip tops, carrot tops, celery and a couple of other bits. Herb harvest in Herbs. Recipe below.

Dragon Heart for a Viking King – Tasting History with Max Miller

Sewing – 

Pin Cushion | Pin Pillows in History – Lynne Fairchild – Learn about how pin cushions evolved over the centuries. In which centuries did women wear their pincushions and why? What were pin pillows filled with in the 18th century? What is up with the tomato in the Victorian era? Join me as I explore various historical paintings with examples of different types of pin pillows. Did you know that Queen Elizabeth I of England was gifted an embroidered pin pillow in 1561 as a New Year’s gift? In Tudor times, pins were used to help hold clothing items, such as sleeves and women’s headwear, together with other items (like sleeves being pinned to a kirtle). In modern times, pin cushions are used to hold pins for sewing.

Historical Reversible Double-Running Blackwork Embroidery – Lynne Fairchild – Learn all about blackwork embroidery, also known as reversible stitch or Holbein stitch, from potentially as early as the Egyptian period (Mamluk embroidery) up through the 16th century (Tudor and Elizabethan times).
Discover where to locate historical patterns, how to recreate these patterns, and watch step by step instructions on how create this lovely embroidery. Also included is a step by step tutorial on how to dress a slate frame.

Herb Bunch – Mostly this week was tending and watering, although they need more again, but on Sunday a bunch of herbs got harvested for the brewet. 

Project Day – Most of Project Day on our end was taken up with Anja’s Balls class. Anja stopped into the group before class and then was there from 4-5pm. 

Michelle Crocker stopped by with a question about a gown she’s working on to re-size it. She wants to add fabric and wasn’t sure where. 

Arlys took Anja’s class. 

 

Recipes

Tallivent – Green egg and cheese soup (bruet or brewet) – Anja’s version

  • Crockpot
  • Parsley,   2 bunches – replaced with 2 handfuls of spinach leaves, plus a handful of garden greens (parsley, but also dandelion, onion, garlic,  leek, thyme, fennel, turnip tops, celery, sorrel), plus one pint box of microgreens)
  • Dab saffron (ended up with cheese spice!)
  • 1 quart of chicken broth
  • Bread crumbs, 1 cup cubes made 3/4 cup crumbs – replaced with two stale rolls, cut up.
  • Dried green peas cooked pureed (used 2 cups water)
  1. Cook all of the above together, overnight.
  2. Grate cheese and add (Parmesan)
  3. Poached eggs in chicken broth. 
  4. Add a little cooked bacon.

—————————–

Previous version

  • Crockpot
  • Parsley,   2 bunch
  • Dab sage
  • Dab saffron
  • Bread crumbs, 1 cup cubes made 3/4 cup crumbs
  • Dried Ginger cubes soaked in white wine
  • Dried green peas cooked pureed (used 2 cups water)
  1. Cook all of the above together
  2. Grate cheese and add (cheddar? Parmesan?)
  3. Poach eggs in almond milk, maybe? Or water
  4. Add a little cooked bacon.

Take parsley, a bit of sage, just a bit of saffron in the greens, and soaked bread, and steep in puree [of peas] or boiled water. Add ginger steeped in wine, and boil. Add the cheese, and the eggs when they have been poached in water. It should be thick and bright green. Some do not add bread, but add almond milk.

Music – TROUBADOURS – trovadores occitanos – Clemencic Consort.avi –
Caballerito de Arratia – Canciones de trovadores occitanos, de los ss. XII y XIII, por Clemencic Consort.

Anonyme, fin 12e siècle – 01 – A l’entrada del temps clar [2:52​] – voix mixtes, vièle, chitarra saracenica, tintinnabulum, tambour à grelots
PEIROL, 1180-c.1225 – 02 – Quant amors trobèt partit [3:26​], voix, tambour
Peire VIDAL, c.1175-1204 – 03 – Vida et Razos [8:09​], récitant, flûte de berger, galoubet, cornemuse, tambour, tambourin, crotales
Raimbaut de VAQUEIRAS, c.1155-1207, 04 – Vida [7:04​], récitant, vièle, rubebe
05 – Calenda maia [5:05​], chant, vièle, rubebe, bûche, tambour-calice
La Comtessa de DIA, c.1160, 06 – Vida [0:23​], récitant
07 – A Chantar [14:36​], soprano, vièle, tympanon, rubebe, tambour
Bernart de VENTADORN, c.1125 – ?, 08 – Vida [2:40​], récitant, flûte de berger
09 – Can l’erba [6:14​], soprano, vielle à roue, flûte à bec, tambour à grelots Guilhem de CABESTANH, 10 – Vida [5:24​], récitant, luth
MARCABRUN, c.1150, 11 – Vida [1:10​], récitant, luth
12 – L’autrier jost’una sebisa [4:52​] ténor, sifflet, luth, tambour, tambour à grelots, crotales
Anonyme, c.1200, 13 – Novel amor [12:07​] – luth, flûte à bec, vièle, cornet à bouquin, tympanon, tambour-calice
Raimon de MIRAVAL, c.1135-c.1216, 14 – Selh que non vol [3:10​] – vielle à roue

CLEMENCIC CONSORT – René Clemencic

  • Pilar Figueras, soprano
  • René Zosso, chant et vièle à roue
  • René Clemencic, flûtes à bec, flûtes de berger, galoubet, sifflet, orgue portatif
  • Michael Dittrich, vièles
  • Andrtis Kecskès, luth, rubebe, chitarra saracenica
  • Frantisek Pok, cornemuse, cornet à bouquin, tambour à grelots, crotales
  • Esmail Vasseghi, tympanon, tambour-calice, tambour, tambour à grelots
  • Yves Rouquette, récitant

Links

Decoding Tudor Portraiture with Lawrence Hendra of the Philip Mould Gallery – The Tudor Travel Guide – In this episode of The Tudor History & Travel Show, Sarah talks to Lawrence Hendra, Director of Research at The Philip Mould Gallery, as they explore some of the highlights of the gallery’s up-and-coming exhibition: ‘Love’s Labour’s Found’. The exhibition, which opens on 21 April 2021, brings into focus the advances that have been made in ‘reading’ Tudor portraiture in recent times. So, why not join Sarah as, together, we tour the gallery and learn to decode four fabulous paintings of the period.

King and Collector: Henry VIII and the Art of Kingship with Siobhan Clarke and Linda Collins – The Tudor Travel Guide – In this episode of The Tudor History & Travel Show, Sarah talks to Linda Collins and Siobhan Clarke about their new book, King & Collector: Henry VIII and the Art of Kingship, which is due to be released in the UK on 15th April, 2021. A centre of glamourous excess, Henry adorned his court with tapestries and paintings that glorified him and his realm. King & Collector: Henry VIII and the Art of Kingship guides us through Henry’s collection of artworks and what they reveal about him and his reign in a unique story of art, power, and propaganda in Tudor England.

Video/Audio Links

I Stopped Washing My Hair For 2 Weeks: A Medieval Haircare Experiment – Maridith Smith
Happy Saturday Friends,
Today I have a vlog for you that I filmed in August and September of 2020. Pandemic Chic for the last year and change has included sweatpants, fewer showers, and the messy up-do. This had me passively wondering about how 16th century people handled hygiene more. One one likes being stinky after all, but they did not believe it was necessarily healthy to shower as often as we do in the United States in 2020. Please note I am not going to perpetuate the myth about medieval people being dirty and unclean, it was just a different time period with different methods.
Around this time I started reading How to be a Tudor by Ruth Goodman. When the book was published in 2015 I added it to my to be read pile immediately because I respect her work as a historian and in living history. Like many, the pandemic has helped me put a dent in my “to be read” pile. She has a section where she discusses the clothing and the hygiene of the Tudor period and I became inspired. One of the major ways people had to keep their hair clean in Medieval and Tudor England was using linen caps or coifs to keep it covered, and combing their hair out to remove an excess of dandruff and oil collecting on the scalp. It is the build up of these items which will start to cause your hair to smell with bacteria building up.
I did a little research on my own and found that by the Tudor period combs were incredibly common personal items found in archeology. Even the sailors of the Mary Rose in the 1540’s had a large number of them among the surviving effects now visible in the Mary Rose Museum. The most popular style of comb was the 2 sided comb like the ones I use in this video and had been in active use in Europe since the Ancient Romans.
The idea of using this comb for medieval hair care was simple. Use the wide teeth to detangle your hair, and use the narrow teeth to keep the scalp clean. In my personal experiment I found the horn comb I used was better at cleaning my scalp, but the sandalwood comb was better and detangling and distributing natural hair oils.
By the 16th century I found a few images of bristled brushes also being used, but they were far less common. I did add a boar’s hair brush into my experiment a bit to see how it would spread the natural hair oils compared to the double sided combs. The brush did not remove debris from the scalp, but as a follow up after combing, it did a much better job at spreading the oils down the length of hair.
During the experiment I did not use modern hair elastics to make sure I was not tampering with the results I would find. I went without hair elastics with a few experiments similar to Morgan Donner’s Elasticless hair video. I used linen cotton tape, silk ribbon, and bits of hand braided linen as ties or bindings for the hair.
After 2 weeks what were my conclusions on this method of medieval haircare?
For the first time in my adult life I did not have split ends. Split ends drive me nuts and I am no stranger to leave in conditioner, wooden combs, and different combing styles. All do work and have their pros and cons, but none were as effective for my hair as combing and brushing the natural oils down.
It took about as much time to comb out my long hair each night as it would for me to properly wash and condition it using modern methods. One did not save time over the other.
I became very aware of the amount of oil my scalp was producing and it was higher after I had eaten fried or high fat modern foods. after a day and a half my body would return to normal amounts of natural oil. The hair oil after eating junk food also did not smell as good. This anecdote is probably a good reminder that we are what we eat, and that the fast majority of medieval people were not eating deep fried potatoes, which would have required their bodies to process out their waste differently.
Next week’s video is going to discuss another solution to the oily hair situation which I started researching after doing this experiment. Did you know they had a version of dry shampoo in the medieval period?
I hope you have enjoyed this little experiment about medieval haircare. Do you have a pandemic experiment that you have done. Did you try anything like this project? Let me know about it down in the comments section and I will see you next week with another historical hair care video.
Bisou Bisou,
Maridiht

Funnies 

divider black grey greek key

  • ASXLVII = 24
  • ASXLVIII = 88
  • ASXLIX = 794
  • ASL = 2138
  • ASLI = 731
  • ASLII = 304
  • ASLIII – 146
  • ASLIV – 230 plus 4 puppets, 4 powder fort, 8 cheese spice and 9 powder douce packets, 1 kiss-lock pouch, 9 tiny bobs, 7 pincushions, 3 pins, 3 snip case w/snips, lucet cords, 25 pouches for block-printing, 1 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, 48 key bottle openers

Total as a Household = 4061 handed off

moving writing pen motif

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 4/7/21 & published 4/13/21 (C)M. Bartlett
Last updated 4/13/21