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Senin, 18 April 2016

A tinkling piece of pottery and a tinkling ring

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A tinkling piece of pottery


A reader suggested that the rings on the curious piece of pottery described in a previous post was meant to attract the personnel at the bar to refill your cup. We tested this out and our cup made a nice tinkling sound. So nice that we decided to make a (half a) minute movie of it.



A tinkling medieval finger ring


The style of the ring on the hand holding the beaker very well suits the tinkling cup. It is a replica of a medieval ring, of which we also posses the original. We bought this ring through internet, but unfortunately we did not record the accompanying information. The only thing we remembered is that it dates (according to the seller) to the 13th-14th century. The original ring is made of bronze, the replica of silver. The bead of the replica ring is turquoise, the bead of the medieval ring is either a blueish turquoise or coloured glass. Turquoise is a gem that was known during the middle ages. It originated from the orient and travelled trough Turkey to Europe, hence its name Turq-uoise.The rings have a decorative spiral groove on the outside. Spiral grooves are more often found on finger rings of the 14th century, for instance on the golden ring from the Fishpool hoard (Nottingham, United Kingdom) which has a beaded spiral groove.

A gold finger ring from the Fishpool hoard dated 1400-1464. The ring has a beaded spiral groove on the outside. On the inside is an inscription in English Uphaf ye entier with a heart between the last two words. (lift-up your whole heart). 23 by 6.1 mm. Image and object from  British Museum, London, United Kingdom. Hinton (1982) in the book Medieval Jewellery suggests that the ring has a religious context, however the text and the heart seem more reminiscent of  medieval love rings that show similar texts.

Our replica ring was constructed by taking a 0.8 mm thick strip of silver of 60.6 x 4.2 mm. While still flat, the strip was decorated with parallel diagonal grooves: first with a triangular small sweet file, later with a 0.8 mm joint file. After this the ring was roughly rounded on a triblet and the ends were soldered together. Next, the ring was rounded on the same triblet till it was completely round-shaped and had an inner diameter of 18.5 mm - the right size for my ring finger. A small ringlet made of 1 mm round silver wire with an inner diameter of 3 mm (and thus an outer diameter of 5 mm) was first soldered close, an then slightly flattened on one side with a file to create a larger contact zone. Next, it was soldered perpendicular onto the ring with the flattened side. The turquoise bead has a diameter of 5.3 mm with a drilled hole of only 0.9 mm. Like the original medieval ring, the wire for the eyelet to fasten the bead is slightly thinner than the ringlet connected to the ring. In this case, I used a piece of 0.9 mm silver wire to fix the bead neatly to the rest of the ring. Both wire ends are stuck inside the bead, so no soldering - with chances of cracking the bead - was necessary.

The silver replica and the bronze original side by side. 
The original measures 16.3 mm diameter inside, the bead is 5.3 mm.

The tinkling ring. Actually, the ring does not tinkle that loud and nice as the beaker.

The spiral groove can be seen nicely in both rings standing on their side..
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Jumat, 08 April 2016

pottery show

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still fooling around with the pottery thing .. had a few new platters and plates
come out of the kiln lately ... got another batch in the works.
working with color is so different, (and quieter), than working with wood ...

neon orange + cobalt black
spring green, kentucky bluegrass, neon blue, cobalt back
neon orange + neon blue and teal blue
bottom side
teal blue and yellow
jasper johns target



 neon green + black

teal blue, red clay, hunter green, yellow orange
hunter green, marine blue, black, red clay
more to come ...
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Selasa, 22 Maret 2016

A curious piece of pottery

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The book Fêtes gourmandes au moyen age is a delicious book. Not only for its recipes, but also for the eye (e.g. a gilded boars head!). All the dishes are visually presented in the correct medieval pots, plates and glasses, together with the correct table utensils. Not the replicas, but the real stuff, dug up by archaeologists and glued together. This makes the book not only a good reference book for recipes (well, if you read French), but also for what kind of tableware you should have as a re-enactor. The book contains many sidesteps discussing particular pieces of tableware.

One of the photos in the book (see above) shows a curious beaker with rings four sides. What was this type of beaker used for? Why the rings? The note in the book, alas, gives no clue; only that it is gres de Beauvais (the place of manufacture in northern France and the clay type) of the 15th century. The beaker did inspire Anne, who is doing a pottery course at the moment, to make her own ringbeaker.

A re-enactors still life. The ring beaker is in the middle. From left to right: a pewter jug, a glass maigelein, a wooden plate (teljoor), a dripping pan (also by Anne) and a pewter spoon.


 Two views of the ringbeaker made by Anne.

Saulse Cameline

 

The recipe that goes with the photo is that of the Sauce Cameline, a very popular sauce during the 14th century:

Pour faire une saulse cameline, prenez pain blancq harlé sur le greil, sy le mettez temprer en vin rouge et vinaigre. Passé parmy lestamine canelle assez, et gingembre, clou, graine, macis, poivre long, et saffren un poy, et sel. Faictez bouillir ou non bouillir, comme vouldrez. Aucun y mettent du chucquere.
Vivendier, ms. Kassel,  gesamthochschulbibliotek, 4e med. 1. fol. 154 verso.
 
20 cl red wine
5 cl verjuice
20 g bread
2 teaspoonfuls  ground cinnamon
1 teaspoonful rasped ginger
3 cloves
half teaspoonful grain of paradise (Guinea pepper), a popular substitute for black pepper in the 14th and 15th century)
half teaspoonful ground mace
1 long pepper spike
4 treads of saffron
one pinch of salt
1 or 2 teaspoons of sugar

Rasp the ginger. Mix and grind the other spices in a mortar. Add them to the wine and verjuice and let them macerate. After one hour, filter through a cheesecloth or a fine sieve. Toast the bread, cut it into small dice and add them to the sauce. Mix until smooth. You may cook for better smoothing. Add salt and sugar to taste. (Contrary to the Italians the medieval French did not add sugar to the sauce.) The cameline sauce can be given with fish, meat and game dishes.

Book: Fêtes gourmandes au moyen age by Jean-Louis Flandrin and Carole Lambert. Imprrimerie nationale Editions, Paris 1998. ISBN 2-7433-0268-2. The book has much to offer, even if you do not read French.
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Jumat, 18 Maret 2016

summer

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its summer in vermont.  kits yellow rose typically blooms around june 15th, and it gets a little harder to focus on working once that happens.  the days are long, and the light can be incredible.  things are still cooking in the shop though, im just not taking the time to write much .. ill post a few projects here now, and then it will be the 4th!  always a favorite holiday at our house.
 trevors working on a 60" walnut table with 3 leaves.
and he also finished up a run of six ladderbacks this week  to go with another 36 x 72" table he made a couple weeks ago.

 
 we got a load of reclaimed chestnut last week from our man in west virginia, jef harris at vintage log and lumber.  were making a table top for the metal base above that sam made a couple weeks ago ...
 the top will be similar to the basque style table we made last winter
it will have a natural finish, like the door below
and a sliding barn door for a client who is building a new house
 went on a site visit with sam yesterday to scope out the last section of a railing project
and chris is moving along on the pop up tv cabinet
and theres always the odd small project or repair .. very cool cow weathervane here.  hope to finish that one up tomorrow .. and the weather is glorius!  a little hot today, but we had a shower that cooled things off and the light after that was amazing .. a few summer shots below
the asparagus eating season is officially over
its foxglove season,
and the fish are happy
almost as happy as the tomatoes ..

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