Activities through 6-14-20

Fewer classes, no dance vids, it’s been quiet this week for the House. Not to say that it’s been for the SCA. We’re in one of the perennial “flaps”, but that’s not what this newsletter is about.

The gift exchange package went out, some sanding/finishing of wood projects happened, more

sewing, Anja’s embroidery and some really tasty dumplings, plus herbs and more. This coming week ought to be more of the same, but there’s a Virtual and a mini potluck happening on Sunday! and links and links!

All meetings are on hold for the moment, although Project Day and the Monthly Potluck are being held in the Virtual Realm.

Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
Sewing Time – At Ancient Light, Saturdays, 3-5pm
Wooden bowl, sanding sponge, wood putty.

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 – 6/21
Next Winter Feast tentative Date is 2/15/21, Theme ??

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/

Heraldry & Name news as seen in a few places& checked with LQA : From Juliana de Luna, Laurel Queen of Arms, greetings to all those to whom these presents come.
Offensive Names and the Current Situation
As you doubtless know, a great deal of concern has been expressed about the fact that Wolfgang von Sachsenhausen, a name registered in 2007, included reference both to a Nazi concentration camp and a scientist who did experiments there. We wish to share with you, so that you can share with your populace, an explanation of how this name was registered and a general road map of what the Laurel Office has been working on since we became aware of the issue in the morning of Saturday, June 6, 2020.
How this name was registered:
The Standards for Evaluation of Names and Armory (“SENA”) ban the registration of names that are offensive.Specifically:
No name that is offensive to a large segment of members of the SCA or the general public will be registered. Offense is a modern concept; just because a name was used in period does not mean that it is not offensive to the modern observer. Offense returns are rare because the bar for determining offensiveness is quite high; it has not been unusual for years to pass between returns for offense.
Offense is not dependent on intent. The fact that a submitter did not intend to be offensive is not relevant. The standard is whether a large segment of the SCA or the general public would be offended.
In 2007, we were not as attuned to the problems of white supremacy in the SCA as we are today.At that time, we used a different set of rules, but the rules about offensiveness were substantially the same.
The people making decisions on names and armory are not experts in every topic that arises. For that reason, we rely heavily on commentary from our array of volunteer heralds from every Kingdom.In this particular case, no one at the Society level identified the link between this name and the concentration camp in commentary, so the issue was not considered at the time.I was a commenter at that time and can say that we rarely looked actively for such issues, assuming that submissions of hate were a thing of the past.
Now, in 2020, we are more alert to the problems of white supremacy and racism in the Society, as are our commenters.In addition, there is vastly more information available to allow us to identify potentially problematic names.We make a regular practice of checking Google and other available resources, such as the databases of white supremacist images and lists of offensive racial terminology, when making decisions.Offensive racial epithets such as the Gypsy have been banned, as have certain depictions of the Celtic or Norse crosses that are commonly used by hate groups.
What has the Laurel Office been doing?
Since becoming aware of the issue, the Laurel Office has been working on several projects:
(1)We have prepared a report to the Board of Directors discussing the issue, our plans for moving forward, and the calls for revocation of this person’s registration (something that is regulated by Corpora rather than the Laurel office).
(2)We have prepared and will shortly be issuing a Palimpsest Letter for commentary adding a provision to SENA banning names that are morally offensive and proposing a multi-factor test for moral offensiveness.
(3)We have researched and prepared a proposal for how to handle names that incorporate place names of concentration camps, which will appear in an upcoming Cover Letter.
(4)On the April 2020 Cover Letter, we will be announcing a new policy allowing free changes of names and armory for people whose registered elements are offensive.For example, some period armorial motifs have been co-opted by hate groups in the years since they were originally registered.Likewise, the phrase the Gypsy once had a very different popular meaning, but is now considered hate speech by the Roma people and the United Nations. People who now find themselves with inadvertently offensive names may wish to change them and we are removing one barrier to doing so.
(5) Pelican Queen of Arms is forming a working group to identify other potential red flags in names so that we can maintain a list of problematic name elements going forward. Although Pelican and her staff have been doing this same work behind the scenes for several years, we now are actively reaching out to people who are not presently commenting to request their assistance.
What can people do?
(1)Be patient.Many of the things we are trying to do require substantial research time or input from the Board of Directors.
(2)Become involved in researching and commenting on names and armory in OSCAR.The Sovereigns are not experts in every single area of language, history or armory.We need and rely on commentary from experts in a wide variety of fields.We remain particularly in need of people with expertise in languages and cultures outside of Europe.
(3)Become involved in researching and writing articles to help educate people on period names or armorial motifs that have problematic modern connotations.
Julia Smith/Juliana de Luna
Laurel Queen of Arms
herald@sca.org

Classes –

I tried 3000 year old hairstyles using Iron Age Tools.

REtinue 101

Keys to the Kingdom Courtesy and Etiquette in the Current Middle Ages By Briana Cassia

Concept of Classroom Education by Brynjarr Olfuss

Event Stewards 101 by Vivien NicUldoon

How to Stitch a Temari: the Japanese Art of Spherical Embroidery

How to Run a Royal Court

The whole channel can be found here: https://www.youtube.com/channel/UCyPzZuaj1u2KSL67wWgLvXA/videos?view=0&sort=dd&shelf_id=1

Early Week – Classes and projects this week.

Cookery – Thursday night started with a cheese dumpling experiment from Knoedlein von dem

Kaeß (Recipe and redaction below) after that a potroast and cacik got set up. Some sauteed vegetable got done for supper with the rest of the dumplings on Friday and then the rest of the leeks went into a chicken stew.

On Sunday some of the herbs that were harvested went into supper’s chicken dish over rice. Sorrel, garlic scapes and a bit of thyme.

Sewing – The Hedeby Bag got sewn up on Saturday. More got done on the sippy cup and Anja is starting a frame kiss-lock purse.

Hedeby Bag – black linen, linen and cotton threads, wooden frame, polyester cording, wooden beads.

Sundials, etc. – Sanding was happening on the big wooden tray and a small bowl. The tray got re-finished, as well. The bowl needs a mend from a divot in the side. Not sure where that came from.

Wooden bowl, sanding sponge, wood putty.

Herb Bunch – Water/Tending went on all week. Anja got some harvesting done on Sunday.

Project Day – The gift exchange set got completely finished and put together. Herbs were harvested, cookery done, sanding. Anja attended an online elevation to the Laurel. Loren went to Yachats to pick up some plants. No one online.

Fire striker, snips and case, pinpillow and emery berry, fid, njalbinden needle, norse needlecase with bone needle

Spice set – Cheese salt, lemon thyme, powder douce, applewood smoked salt

Recipes

Cheese Dumplings from Anna Wecker, (translation Volker Bach)

156 Knoedlein von dem Kaeß – Dumplings of cheese

Anja’s version

1 quart beef broth
¼ cup red wine
2 cup Bread crumbs
1 cup Grated gruyere
1 TBSP dried shallots
1 tsp Ginger (instead of pepper)
1/ tsp Cinnamon (instead of mace)
Saffron (didn’t have)
salt
4 egg
½ cup milk

Method

Set broth to boil, gently.
Add wine
In a small bowl mix bread crumbs and spices.
Add milk and then eggs on by one and stir until you have a thick , rather crumbly dough.
Let stand for ½ an hour. If it’s not sticky enough, add a little milk, but not much.
Take dough by the spoonful, roll into balls and set gently into the middle of the boiling broth.
Put the lid on (I did 9-10 in a batch), and let come back to a boil. (Makes 24-30, meatball size.)
When all rise to the surface, give them another 3-5 minutes at a boil, then using a straining spoon lift out into a bowl and sprinkle with salt. Put in the next batch.
Eat hot, or if you’re not going to eat them right away, store dumplings tossed with a little melted butter, separately from the broth and in the fridge. Reheat in the microwave, or fry on butter.

Grate bread and cheese, two parts bread, but the third cheese, and make it properly with eggs, not too thin so that it does not run. Pepper it well and also add mace and saffron. Put them into boiling meat broth, always into the center of the boil (? alle mal fornen in den wall) and let it boil very slowly. Beforehand quickly fry it brown in fat. This gives a very good broth that you may well give to a sick person who eats cheese.

And if you have a very weak soup, grate a little cheese and throw it into the boiling water (in den wall). It boils together. Press it out with a spoon, it immediately produces a good flavour as though it were spiced.

But this should not be a common peasant cheese, but of the good Swiss or Italian cheeses, also Dutch and their like. When they turn hard, they are useful for such things.

OMGS, these were *so* good! They had a little wine flavor, just a touch of spice and you could taste the cheese. Yummmmmm. I ate 6 before I stopped…

Ealdormere Cooks: Pies and Stress Baking – https://www.facebook.com/groups/620471958041787/?multi_permalinks=3043938249028467&notif_id=1592072168485715&notif_t=group_activity

Miscellaneous pix

Historical Italian Cooking / Cucina Italiana Storica – Mint was one of the most used aromatic herbs in ancient Rome, as we read in De Re Coquinaria, as well as in Latin poetry and agronomy books. Pliny writes that its flavor excites the spirit and its taste stimulates the appetite, and for this reason, it is common in the sauces. Among the many medical uses, its juice is good for the voice.Its use continued during the Middle Ages and Renaissance, however, today it is less common in Italian cuisine than other aromatic herbs such as parsley, thyme, or oregano.This week, we translate a passage from the beautiful book about salads written in the 16th century by the Italian naturalist Costanzo Felici. The image is taken from a 14th-century Tacuinum Sanitatis.“Mint, called hedusmos by Greeks, is commonly called Roman mint. It is desired for the salads during the spring with its tender tops, because it makes perfect the other vegetables to which it is mixed. It is not used just in this way, but also with legumes, meat, fish, both fresh and dry. In the gardens, there are the variety of mint above described, with rather curly leaves, and another with smoother leaves and an aroma more intense, which is called Florentine mint and is used to prepare foods.”–La menta era una delle erbe aromatiche più usate nell’antica Roma, come leggiamo nel De Re Coquinaria, come del resto nei testi poetici latini e nei libri di agronomia. Plinio scrive che il suo sapore eccita lo spirito e il suo odore stimola l’appetito, ragione per cui è frequente nelle salse. Tra i numerosi usi medicinali, il suo succo giova alla voce.Il suo uso è continuato nel medioevo e nel rinascimento, tuttavia oggi è meno frequente nella cucina italiana di altre erbe aromatiche come il prezzemolo, il timo e l’origano.Questa settimana vi presentiamo un passaggio dallo splendido libro sulle insalate scritto dal naturalista italiano Costanzo Felici nel XVI secolo. L’immagine è tratta da un Tacuinum Sanitatis del XIV secolo.“La menta, che da’ Greci è detta hedusmos, da molti volgarmente menta romana, la quale al principio della primavera con le sue zecche tenere è molto desiderata in questa insalata facendo perfettissima l’altra con la quale si accompagna; e non solo qui si conviene, ma in legumi, carni, pesci e fresca e secca. Delle mente negli horti si trova questa già detta, che ha la foglia alquanto crespa; un’altra poi con la foglia più liscia con un odore più acuto e chiamasi menta fiorentina e de questa ancora l’huomo se ne serve nei cibi.”

Historical Italian Cooking / Cucina Italiana Storica· – Parsley is one of the most common aromatic herbs in Italy since the Antiquity. It is used thirty times in De Re Coquinaria, the cookbook attributed to Apicius, and appears frequently in all the medieval and Renaissance sources, both medical and culinary. In particular in the Middle Ages, it was widely cultivated the root parsley, which was eaten raw or cooked, mentioned in a passage which we translate today, selected from the book about foods written in the 14th-century by the physician Michele Savonarola. The image is taken from a 14th-century Tacuinum Sanitatis.“Avicenna says that [parsley] is a sort of celery, and this herb taken with other foods comforts the stomach, removes the bloat and opens the urinary tract. But the root is hard to digest and needs to be well cooked and eaten with cinnamon.”–Il prezzemolo è una delle erbe aromatiche più comuni in Italia a partire dall’antichità. Viene usato trenta volte nel De Re Coquinaria, il ricettario attribuito ad Apicio, e appare spesso in tutte le fonti medievali e rinascimentali, sia mediche che culinarie. Soprattutto nel medioevo, veniva ampiamente coltivato il prezzemolo da radice che si consumava crudo o cotto, menzionato in un passaggio che vi presentiamo oggi che abbiamo selezionato dal libro sui cibi scritto nel XIV secolo dal medico Michele Savonarola. L’immagine è tratta da un Tacuinum Sanitatis del XIV secolo.“Dice Avicena che el [petrosemolo] gli e specia de apio, che l’herba sua posta con altri cibi conforta la digestione rompe le ventosita. E apre le vie urinale. Ma la radice e difficile da padire, ma vole essere ben cotta, e con il cinamomo manzata.”

Historical Italian Cooking / Cucina Italiana Storica – According to Pliny, cherry trees were brought in Italy from Pontus by Lucullus, after the campaign against Mitridates (64 BCE). We find scarce information about the use of cherries in the Italian medieval sources, but we know from Michele Savonarola’ booklet about food (14th century) that they were eaten at the beginning of the meal as mulberries, blackberries and apples. In the Renaissance cookbooks, we find them more frequently, in particular Bartolomeo Scappi uses sour cherries (visciole) in his recipes. Today, we translate a text from a letter about salads written in the 16th century by the Italian naturalist Costanzo Felici. The image is taken from a 14th century Tacuinum Sanitatis. “Cerese or cerasa, kérasos [in Greek] are well known on the tables, and they are used in their time before and after dinner. They are used all the year dried to make roasts and other dishes; they are preserved or used for the sauces to delight the taste and stimulate the appetite. There are many kinds. First of all, there are different varieties of wild ones. Some of them are the first to ripen, others are ready in mid-season, others are the last because ripen in August, but they are quite bitter. The cultivated varieties are generally bigger and their pulps are hard or watery, their flavors are sweet or sour or half-way; their colors as flesh or red or vermilion.” — Secondo Plinio, gli alberi di ciliegio sono stati portati dal Ponto in Italia da Lucullo, dopo la campagna militare contro Mitridate (64 a.C.). Abbiamo poche informazioni sull’uso delle ciliege nelle fonti italiane medievali, ma sappiamo dal libretto sui cibi di Michele Savonarola (XIV secolo) che venivano mangiare all’inizio del pasto, come le more di gelso o di rovo e le mele. Nei ricettari rinascimentali le troviamo spesso; in particolare, Bartolomeo Scappi usa le visciole nelle sue ricette. Oggi vi presentiamo un testo selezionato da una lettera sulle insalate scritta nel XVI secolo dal naturalista italiano Costanzo Felici. L’immagine è tratta da un Tacuinum Sanitatis del XIV secolo. “Cerese o cerasa, kérasos, sonno notissimi alli suoi tempi nelle tavole, e quali se usano inanti e quale dopo mangiare. Si costumano poi per tutto l’anno secche per arosti et altre vivande, se ne fanno sapori e conserve per delettare la gola et incitare l’appetito. Se ne trovano di queste ancora moltissime spetie. Prima sonno le selvatiche, le quale fra loro sonno differente molto e fra queste sonno quelle che prima compariscono mature e in mezzo il tempo e l’ultime ancora perché se ne trova fin del mese d’agosto d’una lor spetie, ma sonno amarette. Le domestiche poi per il più sonno più grosse, le quali sonno dure di carne overo acquose, o sonno dolce o brusche o di mezzo sapore; si vedono differentie molte nei colori che o sonno incarnate o rosse o vermiglie.”

Martine de La Châtre – Cherry time. cherries time.Tractatus de facsimile (Herbarium) Date and place of edition: 1440, Northern Italy. (Lombardy). Latin parchment codes, Gothic writing on parchment. British Library, London (G-B). (slip)

ENLUMINURES EUROPE – VIe – XVIe s. – ILLUMINATIONS EUROPE – June 1 is International Milk Day – Annunciation to the Shepherds, with a shepherdess milking sheep, and a watermill in the landscape – THE PECKOVER HOURS, use of Rome, in Latin and French – Artists: Jean Colombe and two other. The majority of the miniatures are entirely or partly by Jean Colombe. Date: c. 1490 Christie’s

ENLUMINURES EUROPE – VIe – XVIe s. – ILLUMINATIONS EUROPE – © Honey Tractatus of facsimile. (Herbarium). Date and place of edition: 1440, Northern Italy. (Lombardy). Codex in Latin, Gothic writing illuminated on parchment. British Library, London (G-B

ITALIAN NUT – #rputiersGotujzKrasnalem – In fact, Greek, because the first wild varieties come from this country. The walnuts gained popularity thanks to the Romans (for whom they were a symbol of fertility). In the Middle Ages, they were collected in France, and since the th century they started growing in England. Apart from eating them raw, they were used to prepare contents sauces; they were added to meat and stuffing, and used as an addition to sweet dishes. In medicine, immature nuts were used as laxative. In cosmetic and daily hygiene of ground shells was used as a face piling. Green shells were useful for dyeing fabrics. What other nuts have been eaten in the Middle Ages, we are writing on our blog: https://grhroutiers.wixsite.com/blog/post/orzechy-w-%C5%9Bredniowieczu Ikon. Tacuinum Sanitatis 14th

Music

Tudor and Renaissance Music vol. 4 (1450-1600

XV th century French Renaissance music – Gilles Binchois compilation mix

Links

The Man Who Sacked Rome – https://www.theatlantic.com/magazine/archive/2020/07/douglas-boin-alaric-the-goth/612268/
Æthelflæd: Lady, or Queen? – https://englishhistoryauthors.blogspot.com/2020/06/thelfld-lady-or-queen.html
After Hundreds of Years, Unknown Woman in Tudor Portrait Identified as Mary Boleyn – https://www.smithsonianmag.com/smart-news/after-hundreds-years-unknown-woman-tudor-painting-was-identified-180975071/
The Africans Who Called Tudor England Home – https://www.atlasobscura.com/articles/black-african-tudors-england

Funnies

Silly Q&A – Question: Who invented fractions? Henry the 1/8

Largesse Item Count – (includes gifts, prizes, auction items, etc.)

ASXLVII = 24
ASXLVIII = 88
ASXLIX = 794
ASL = 2138
ASLI = 731
ASLII = 304
ASLIII – 146
ASLIV – 222 plus 4 puppets, 3 hippocras mix, 4 powder fort, 8 cheese spice and 9 powder douce packets, 9 tiny bobs, 7 pincushions, 3 pins, 4 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.

Total as a Household = 4053 handed off

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 6/8/20 & published 6/15/20 (C)M. Bartlet
Last updated 6/15/20

House Capuchin 3

An historical recreation household centered on the Central Oregon Coast (households are not official groups of the Society for Creative Anachronism and do not represent the views or policies of SCA, Inc. )