DOCSLIB.ORG

'John Ince His Booke': a Previously Unrecorded Medical Text Of

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
'John Ince His Booke': a Previously Unrecorded Medical Text Of ‘John Ince His Booke’: A previously unrecorded medical text of the sixteenth century by Lesley Bernadette Maria Smith A thesis submitted to the University of Birmingham for the degree of MASTER OF PHILOSOPHY Volume One Text and Bibliography Department of the History of Medicine (Medicine, Ethics, Society, History) The University of Birmingham March 2014 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. ‘John Ince His Booke’: A previously unrecorded medical text of the sixteenth century by Lesley Bernadette Maria Smith A thesis submitted to the University of Birmingham for the degree of MASTER OF PHILOSOPHY Volume One Text and Bibliography Department of the History of Medicine (Medicine, Ethics, Society, History) The University of Birmingham March 2014 [i] ABSTRACT This thesis concerns a previously unpublished medical text, which takes the form of a manuscript note-book dating from the mid-sixteenth century. The original work is anonymous and untitled, but is known as the ‘Ince book’ after the later addition of the inscription ‘John Ince his Booke’ on the first page. The text contains 290 individual entries, all but a few of which are medical recipes. The contents of the book are considered in terms of the ailments to be treated and the range of ingredients included in the remedies, against the background of medical knowledge and practice in the period. It is concluded that the work was compiled by a professionally trained medical practitioner, probably a physician, although it contains some ‘quack’ remedies in addition to mainstream medicine. The approach to medicine found throughout is in the Galenic tradition, although reflecting some modifications to this tradition typical of Reformation England. The exact function of the book remains uncertain, but it is suggested that the book represents working notes for an intended publication. [ii] To Gareth, with love How poor remembrances are statues, tombs, And other monuments that men erect To princes, which remain in closèd room Where but a few behold them in respect Of Books, that to the universal eye Show how they lived: the other where they lie! From J. Floria, ‘Concerning the Honour of Books’, W.S. Braithwaite (ed), The Book of Elizabethan Verse (London: Chatto & Windus 1908) [iii] ACKNOWLEDGEMENTS I have a large number of individuals and institutions to acknowledge. This is testament to the kindness and enthusiastic support for this research project, which I have received over the years. My primary duty is to acknowledge the debt of gratitude I have to the anonymous owner of John Ince’s Leech Book, and his wife, for allowing me the privilege of studying this extraordinary and rare manuscript. My supervisors at the University of Birmingham, Professor Jonathan Reinarz and Dr Elaine Fulton have not only given me unstintingly the benefit of their considerable academic expertise but also patience and support above and beyond the call of duty for which I am most grateful. The transcription work was most importantly supported by my palaeography tutor Mairi Macdonald at the Shakespeare Birthplace Trust, who also provided assistance in identifying and dating the handwriting. I should also like to acknowledge and thank Dr. Dudley Fowkes, retired county archivist and now consultant, who spent some days with me checking the transcription work and also assisted also in dating and handwriting style. I was also assisted with the Latin by Arnold Burston, a retired classics teacher, who offered his expertise and time on a number of occasions. Dr Gareth Williams of the British Museum shared his knowledge of historical leatherworking, and produced a facsimile of the binding of the Ince Book for me. He also provided helpful comments and queries on earlier drafts of the thesis. I should like to thank Dr. Peter Maxwell Stuart of St. Andrews University who corresponded with me regarding the magical content and also the Latin text for which I am most grateful as his opinion proved to be very important. Acknowledgement should also be given to Professor Keith Thomas of Cambridge University who took the time to speak to me personally about the work and offered enthusiastic encouragement. Professor Silke Ackermann, formerly of the British Museum, also provided helpful guidance on more than one occasion in relation to Dr John Dee. All of these are leading authorities in their fields and I am sensible of their kindness. [iv] My interpretations of the medical content have been checked by the anonymous owner, a retired G.P., and given his own interest in the work, his support in this respect has been extremely valuable. I should also like to thank Dr. Jonathan Sheldon, Consultant Physician who has been extraordinarily supportive and enthusiastic about the content of the work. Mr. Tony Roberts, Consultant Gynaecologist and Obstetrician (recently retired), who was also fascinated and supportive of my work. The Wellcome Library have been particularly helpful and I have been especially grateful for the on-line resource, living as I do so far from London. The Library of the Guild of Apothecaries have also provided valuable assistance, as have many other libraries such as the Lichfield reference library and the William Salt Library in Stafford. I am most grateful to all of these. My colleagues Judith Collison and more recently, Joanne Pritchard have provided invaluable clerical support, accepting the rigours of typing and helping me to organise the constant changes that emerged as the thesis developed, and doing so with great patience. Finally, I must thank my son, Henry Smith and my fiancé, Gareth Williams, without whom the journey would have been very much harder. [v] CONTENTS Table of Contents Volume 1 Abstract ii Dedication iii Acknowledgements iv Contents Conventions of transcription Introduction 1 Chapter One: Content by Subject 19 Chapter Two: Ingredients and Remedies 56 Chapter Three: Context and Interpretation 78 Conclusions 119 Bibliography 126 Volume 2: Appendices Appendix One: ‘John Ince his Booke’: Photographic copy and transcription Appendix Two: The leather cover Appendix Three: Examples of the three main handwriting styles Appendix Four: Illustration of an early syphilis sufferer depicted by Albrecht Dürer (1496) Appendix Five: Weekly entry of diseases and casualties, 6 July to 13, London, 1680 Appendix Six: Comparison of the materia medica in the Ince book with those found in three other published medical texts Appendix Seven: The Four Humors of Hippocratic Medicine [vi] Appendix Eight: Selected popular medical works of the sixteenth century, showing the number of reprinted editions of each work that had taken place up to 1660. Appendix Nine: Zodiac Man, from a fourteenth-century manuscript. Appendix Ten: Translation of recipe no. 34, ‘For a wall to keep animals out and keep the things inside safe’. Appendix Eleven: The Sator-Rotas Square List of tables Table 1. Recipes by portions of the body 20 Table 2. The proportions of animal, mineral and herbal ingredients in the Ince book and other comparators 72 [vii] Conventions of transcription When addressing the transcription of the Ince book, it is important to recognise the condition of the manuscript. It is in generally good condition, particularly for its age, but there are some pages that are subject to fading, blackening and brown spot. This means I have not necessarily been able to interpret the whole text on each page, although the large majority of it is legible. A greater hazard to reading the work was the binding at the central gully which meant that quite a number of words only appear in part. There are also some instances where text has been crossed out by the author compiler and as a result is no longer clearly legible. The owner kindly provided high resolution images of every page, which means I have been able to enlarge greatly from the tiny script, of the original. The key below indicates how I have recorded where text is lost or partly lost, and also whether this was the result of physical problems such as blackening etc, or of the compiler’s own deletions. With regard to spelling I have shown the work in the spelling as it appears. As would be expected for the period, the spelling is phonetic and the author does not keep a personal standard form of spelling which means the same word might appear in a number of ways. Much has been achieved by reading the text out loud. Rubrication appears in red. However, it should be understood that in some cases it is not possible to tell whether the script is rubricated or merely subject to fade which can have the same visual effect. KEY .......... illegible because of binding or poor preservation .......... illegible, crossed out by the author/compiler [viii] INTRODUCTION This thesis concerns a previously unpublished medical manuscript of the sixteenth century. The manuscript is handwritten, but the pages are sewn together to form a book of 46 leaves, or 92 pages of octavo paper, bound together with a cover of thin vellum. There is a separate loose cover of leather rather than the book being fully bound. The manuscript is divided into individual entries, giving the appearance of a notebook. The entries are primarily comprised of receipts, or recipes for remedies to treat a variety of medical conditions, although it also contains a few entries which do not fit this general pattern.
Load more

Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Renaissance Food from Rabelais to Shakespeare
    RENAISSANCE FOOD FROM RABELAIS TO SHAKESPEARE Renaissance Food from Rabelais to Shakespeare Culinary Readings and Culinary Histories Edited by JOAN FITZPATRICK Loughborough University, UK ASHGATE © The editor and contributors 2010 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of the publisher. Joan Fitzpatrick has asserted her right under the Copyright, Designs and Patents Act, 1988, to be identified as the editor of this work. Published by Ashgate Publishing Limited Ashgate Publishing Company Wey Court East Suite 420 Union Road 101 Cherry Street Farnham Burlington Surrey, GU9 7PT VT 05401-4405 England USA www.ashgate.com British Library Cataloguing in Publication Data Renaissance food from Rabelais to Shakespeare: culinary readings and culinary histories. 1. Food habits - Europe - History - 16th century. 2. Food habits - Europe - History- 17th century. 3. Food habits in literature. 4. Diet in literature. 5. Cookery in literature. 6. Food writing - Europe - History 16th century. 7. Food writing - Europe - History 17th century. 8. European literature Renaissance, 1450-1600 - History and criticism. 9. European literature - 17th century - History and criticism. 1. Fitzpatrick, Joan. 809.9'33564'09031-dc22 Library of Congress Cataloging-in-Publication Data Renaissance food from Rabelais to Shakespeare: culinary readings and culinary histories I edited by Joan Fitzpatrick. p.cm. Includes bibliographical references and index. ISBN 978-0-7546-6427-7 (alk. paper) 1. European literature-Renaissance, l450-1600-History and criticism. 2. Food in literature. 3. Food habits in literature.
    [Show full text]
  • Colonial Receipts
    Foods & Feasts of Colonial Virginia Jamestown Settlement & American Revolution Museum at Yorktown November 28-30, 2019 & November 26-28, 2020 Colonial Receipts 17th-Century Recipes Period dishes prepared by historical interpreters in Jamestown Settlement’s outdoor re-creations of a Powhatan Indian village and 1610-14 English fort The Lord of Devonshire his Pudding Take manchet and slice it thin, then take dates the stones cut out, & cut in pieces, & reasins of the Sun the stones puld out, & a few currance, & marrow cut in pieces, then lay your sippets of bread in the bottome of your dish, then lay a laying of your fruit & mary on the top, then antoher laying of sippets of briad, so doo till your dish be full, then take crame & three eggs yolds & whites, & some Cynamon & nutmeg grated, & some sugar, beat it all well together, & pour in so much of it into the dish as it will drinke up, then set it into the oven & bake it. Elinor Fettiplace’s Receipt Book, 1604 A blood pudding Take the blood of hog whilst it is warm, and steep it in a quart, or more, of great oatmeal grits, and at the end of three days with your hands take the greits out of the blood, and drain them clean; then put to those grits more than a quart of the best cream warmed on the fire; then take mother of thyme, parsley, spinach, succory, endive, sorrel, and strawberry leaves, of each a few chopped exceeding small, and mix them with the grits, and also a little fennel seed finely beaten; then add a little pepper, cloves and mace, salt, and great store of suet finely shred, and well beaten; then therewith fill your farmes, and boil them, as hath been before described.
    [Show full text]
  • Staging Domesticity Household Work and English Identity in Early Modern Drama
    Staging Domesticity Household Work and English Identity in Early Modern Drama Wendy Wall PUBLISHED BY THE PRESS SYNDICATE OF THE UNIVERSITY OF CAMBRIDGE The Pitt Building, Trumpington Street, Cambridge, United Kingdom CAMBRIDGE UNIVERSITY PRESS The Edinburgh Building, Cambridge CB2 2RU, UK 40 West 20th Street, New York, NY 10011±4211, USA 477 Williamstown Road, Port Melbourne, VIC 3207, Australia Ruiz de Alarcon 13, 28014 Madrid, Spain Dock House, The Waterfront, Cape Town 8001, South Africa http://www.cambridge.org ÿC Wendy Wall 2002 This book is in copyright. Subject to statutory exception and to the provisions of relevant collective licensing agreements, no reproduction of any part may take place without the written permission of Cambridge University Press. First published 2002 Printed in the United Kingdom at the University Press, Cambridge Typeface Times 10/12 pt. System LATEX2ε [TB] A catalogue record for this book is available from the British Library Library of Congress Cataloguing in Publication data Wall, Wendy, 1961± Staging domesticity: household work and English identity in Early Modern drama/ Wendy Wall. p. cm. ± (Cambridge studies in Renaissance literature and culture; 41) Includes bibliogriphical references and index. ISBN 0 521 80849 9 1. English drama ± Early modern and Elizabethan, 1500±1600 ± History and criticism. 2. English drama ± 17th century ± History and criticism. 3. Domestic drama, English ± History and criticism. 4. Housekeeping in literature. 5. Cookery in literature. 6. Women in literature. 7. Home in literature.
    [Show full text]
  • Invention of the Modern Cookbook This Page Intentionally Left Blank Invention of the Modern Cookbook
    Invention of the Modern Cookbook This page intentionally left blank Invention of the Modern Cookbook Sandra Sherman Copyright 2010 by Sandra Sherman All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. Library of Congress Cataloging-in-Publication Data Sherman, Sandra. Invention of the modern cookbook / Sandra Sherman. p. cm. Includes bibliographical references and index. ISBN 978-1-59884-486-3 (hard copy : alk. paper) — ISBN 978-1-59884-487-0 (ebook) 1. Cookery. 2. Cookery, British—History. 3. Food habits—Great Britain—History. 4. Cookery, American—History. 5. Food habits—United States—History. I. Title. TX652.S525 2010 641.5973—dc22 2010005736 ISBN: 978-1-59884-486-3 E-ISBN: 978-1-59884-487-0 141312111012345 This book is also available on the World Wide Web as an eBook. Visit www.abc-clio.com for details. Greenwood Press An Imprint of ABC-CLIO, LLC ABC-CLIO, LLC 130 Cremona Drive, P.O. Box 1911 Santa Barbara, California 93116-1911 This book is printed on acid-free paper Manufactured in the United States of America The publisher has done its best to make sure the instructions and/or recipes in this book are consistent with their seventeenth- and eighteenth-century originals. How- ever, they are included mainly for illustrative purposes; users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people.
    [Show full text]
  • Documentation(Pdf)
    To keep artichocks all the yeare. Take your artichocks & put them on the fire, in could water, let them boyle two walmes, to fifie you much take a quarter of a pound of allome, & a some small wort, & put into it then let it boyle, two walmes more, then take out the artichocks, & let them cole, then put into the licor two handfuls of nettles & boyle them in the licor, then straine it & let it stand till it be cold, then put it to the Artichocks, & in the putting in put a quart of veriuice to it, let them bee two or three dayes gathered afore you doe them & when you spend them, wash them in hot water, before you boyle them.1 From The Complete Receipt Book of Ladie Elynor Fetiplace, 1604 My Translation: Take your artichokes & put them on the fire, in cold water, let them boil two walmes, to 50 you take a quarter of a pound of alum, & some small wort & put into it then let it boil two walmes more, then take out the artichokes & let them cool, then put into the liquid two handfuls of nettles & boil them in the liquid, then strain it & let it stand till it be cold, then put into it the artichokes, & in the putting in put a quart of verjuice to it, let them be two or three days gathered before you do them & when you use them, wash them in hot water, before you boil them. My Recipe: Prepare your artichokes (clip off leaves, remove chokes). Place in cold water with a little acid/lemon juice to prevent discoloration.
    [Show full text]
  • The Material Culture of Shakespeare's England
    The Material Culture of Shakespeare’s England: a study of the early modern objects in the museum collection of the Shakespeare Birthplace Trust by Peter Hewitt A thesis submitted to the University of Birmingham for the degree of DOCTOR OF PHILOSOPHY School of History and Cultures College of Arts and Law University of Birmingham 2014 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. Abstract This thesis investigates the material culture of early modern England as reflected in the object collections of the Shakespeare Birthplace Trust in Stratford-upon-Avon. The collection consists of nearly 300 objects and six buildings dating from the period 1500-1650 representing ‗the life, work and times of William Shakespeare‘, with a particular emphasis on domestic and community life in Shakespeare‘s Stratford. Using approaches from museum studies and material culture studies together with historical research, this thesis demonstrates how objects add depth and complexity to historical and museological narratives, and presents a range of unique and never before examined material sources for the study of the social and cultural history of the period.
    [Show full text]
  • To Make a Tarte of Cheese (From 'A Proper New
    To Make a Tarte of Cheese (from ‘A Proper new booke of cokerye’ aka ‘Margaret Parker’s cookery book’ 1557) Take hard cheese and cut it into slices, and put it in fresh water or in sweet milk for three hours. Then take it out and break it up in a mortar until it is in small pieces. Strain through strainer with the yolks of five eggs, season with sugar and sweet butter, and bake To Make a Tarte of Prunes (from ‘The Good Housewife’s Jewel’ by Thomas Dawson 1597) Put your prunes into a pot, and put in red wine or claret wine, and a little faire water, and stirre them now and then, and when they be boiled enough, put them into a bowl, and straine them with sugar, cinnamon and ginger. Fygey or Figgy Pudding. (from ‘Forme of Cury’ the oldest collection of recipes in English c.1400) “Take Almande blanched; grynde hem and braw hem up with water and wyne; quarter figs, hole raisins. Cast perto powder ginger and hony clarified; seep it wel and salt it, and seve forth.” Half cup each of water, ground almonds, white wine (or Madeira if you want a richer taste) one cup of chopped, dried and stoned figs one cup whole raisins 2 tablespoons honey half tablespoon powdered ginger (fresh if you prefer a bit of a kick) quarter of a teaspoon of salt Mix the wine with the almonds over a medium heat until it becomes a paste. Mix in the rest of the liquid. Let the mixture combine further for a few minutes over a low heat then add the figs, raisins, honey, ginger, salt and bring to the boil, stirring all the time.
    [Show full text]
  • The Coronation of Timothy and Gabrielle Fall, AS 48
    The Coronation of Timothy and Gabrielle Fall, AS 48 A European Feast by the Guild of St. Lawrence, Shire of Abhainn Ciach Ghlais The recipes for this feast were chosen by members of the St. Lawrence (cook’s) guild in July, August and September of 2013. Individuals who chose, adapted, redacted and test-cooked the recipe are noted after each recipe. As coordinators of the feast, I would like to thank everyone who generously donated their time and efforts over the last 3 months to cook these dishes, the countless ones we tried (and now have in our collective back pockets for future feasts) and to taste the fruits of our labors. Please feel free to contact us if you would like further information on anything in this recipe collection. Gille MacDhnouill Starters Bread & Butter, Eggplant pancakes, Roman peacock duck chicken sliders, Ein condimentlin (pickled vegetables), Ravioli the Lombardian way 1st course Roast pig w/ garlic sauce and mustard, Genovese tart, Sweet Potatoes with Rose Syrup Entrée Hypocras Jelly Fish Pies 2nd course: Meat tile, Mushrooms of the first night, Roman cabbage (broccoli), Savory toasted cheese A sweets sideboard with tarts, custards, flans, fresh and preserved fruits. Feast Menu, Fall Coronation, AS48 2 Starters Eggplant Isfîriyâ [eggplant pancakes] Cook peeled eggplants in water and salt until done. Take out of the water and grate them to bits in a dish, with grated bread crumbs, eggs, pepper, coriander, cinnamon, some murri naqî’ and oil. Beat all until combined, then fry [the batter into] thin breads [crepes or pancakes], following the instructions for making isfîriyya Simple Isfîriyâ Break however many eggs you like into a big plate and add some sourdough, dissolved with a commensurate number of eggs, and also pepper, coriander, saffron, cumin, and cinnamon.
    [Show full text]
  • The Good Housewife's Receipt Book
    THE GOOD HOUSEWIFE’S RECEIPT BOOK: GENDER IN THE EARLY-MODERN ENGLISH KITCHEN ____________ A Thesis Presented to the Faculty of California State University, Chico ____________ In Partial Fulfillment of the Requirements for the Degree Master of Arts in History ____________ © Scarlett O. Harris 2014 Spring 2014 THE GOOD HOUSEWIFE’S RECEIPT BOOK: GENDER IN THE EARLY-MODERN ENGLISH KITCHEN A Thesis by Scarlett O. Harris Spring 2014 APPROVED BY THE DEAN OF GRADUATE STUDIES AND VICE PROVOST FOR RESEARCH: _______________________________ Eun K. Park, Ph.D. APPROVED BY THE GRADUATE ADVISORY COMMITTEE: ______________________________ Jason Nice, Ph.D., Chair ______________________________ Kate Transchel, Ph.D. ______________________________ Robert V. O’Brien, Ph.D. PUBLICATION RIGHTS No portion of this thesis may be reprinted or reproduced in any manner unacceptable to the usual copyright restrictions without the written permission of the author. iii TABLE OF CONTENTS PAGE Publication Rights…………………………………………………………………... iii Abstract………………………………………………………………….………..…. v Introduction…………………………………………………………………………. 1 Female Reformation, The Demographic, Self-Sufficiency, Housewifery: Symbolic of the Lifecycle, Traditional Conservative Idealism, The Contemporary Sources, Historiography, Women’s Work, Women’s Worth CHAPTER I. Chapter I: Recipes……………………………………………….............. 38 Education and Literacy, Female Reading, Female Writing, Education in Housewifery, Female Networks, Male-authored Treatises, Receipt Books, Creativity and Experimentation, Spirituality
    [Show full text]
  • The Making of Domestic Medicine: Gender, Self-Help and Therapeutic Determination in Household Healthcare in South-West England in the Late Seventeenth Century
    Middlesex University Research Repository An open access repository of Middlesex University research http://eprints.mdx.ac.uk Stobart, Anne (2008) The making of domestic medicine: gender, self-help and therapeutic determination in household healthcare in South-West England in the late seventeenth century. PhD thesis, Middlesex University. [Thesis] Final accepted version (with author’s formatting) This version is available at: https://eprints.mdx.ac.uk/6745/ Copyright: Middlesex University Research Repository makes the University’s research available electronically. Copyright and moral rights to this work are retained by the author and/or other copyright owners unless otherwise stated. The work is supplied on the understanding that any use for commercial gain is strictly forbidden. A copy may be downloaded for personal, non-commercial, research or study without prior permission and without charge. Works, including theses and research projects, may not be reproduced in any format or medium, or extensive quotations taken from them, or their content changed in any way, without first obtaining permission in writing from the copyright holder(s). They may not be sold or exploited commercially in any format or medium without the prior written permission of the copyright holder(s). Full bibliographic details must be given when referring to, or quoting from full items including the author’s name, the title of the work, publication details where relevant (place, publisher, date), pag- ination, and for theses or dissertations the awarding institution, the degree type awarded, and the date of the award. If you believe that any material held in the repository infringes copyright law, please contact the Repository Team at Middlesex University via the following email address: [email protected] The item will be removed from the repository while any claim is being investigated.
    [Show full text]
  • The Arts & Sciences Journal for the Kingdom of Lochac Autumn AS 56
    COCKATRICE The Arts & Sciences Journal for the Kingdom of Lochac Autumn AS 56 (2021) This is the Autumn AS 56 (2021) edition of Cockatrice, a publication of the Kingdom of Lochac of the Society for Creative Anachronism, Inc. (SCA, Inc.). Cockatrice is not a corporate publication of SCA, Inc., and does not delineate SCA, Inc. policies. We’re looking for photos of completed or in prog- CONTACT US ress works, as well as articles, documentation, or class notes! Editor Bjorn Sæmundarson Please send through anything you’d like to see Email [email protected] featured in Cockatrice to [email protected]. Website cockatrice.lochac.sca.org sca.org - if you’re excited about it, we’re excited to Facebook facebook.com/cockatriceoflochac help you share it! Contents FROM THE EDITOR 4 COMPETITION RESULTS - AUTUMN CROWN 5 FIVE 16-17TH CENTURY ESTONIAN BROOCHES AND PENDANTS 6 Muste Pehe Peep THREE METHODS FOR SHADING INITIAL LETTERS ON ILLUMINATED MANUSCRIPTS 11 Lady Symonne de la Croix A BEGINNER’S INTRODUCTION TO COMMON MEDIEVAL AND RENAISSANCE INGREDIENTS 13 Mistress Fionn O’Mara KNOWN WORLD SPOTLIGHT RECREATING THE SHAKESPEARE ERA FEAST 16 THL JOHNNAE LLYN LEWIS, MIDDLE KINGDOM COCKATRICE CALENDAR 2021 Submission Deadline Publication Date Winter Edition 1st July 2021 1st August 2021 Spring Edition 1st October 2021 1st November 2021 Summer Edition 1st January 2022 1st February 2022 From the Editor Three months? Already? It’s hard to believe, I know, but I am assured that it is true. It feels like only a fraction over 12 weeks ago that we last sat here, you and I, and spoke of the wonderful things happening in Lochac.
    [Show full text]