Monday, October 12, 2015

SCA Scroll Layout, Introduction and References

Scroll Layout for SCA Awards
By: Adrienne d'Evreus

In the East Kingdom, awards are often accompanied by scrolls. Scrolls are made by volunteers given assignments by the East Kingdom Signet. I am one of those volunteers and I hope someday soon you will be too!

When planning a scroll, the first place I start is with the assignment itself, the recipient's name and title, the award being given and any information about the reason for the award if it's available. I reach out to the contact I have been given and research the information I have received about the recipient including the nationality and time period of their persona.

Cennino Cennini, a 14th century artist says, "Strive and delight always to copy the best things you can find, made by the hand of great masters." (Broecke 47) This medieval craftsman teaches us to make tracing paper (Broecke 46). I delight in the fact that copying was traditional and tracing paper was used by some medieval scribes. Remember, you are a volunteer, this should be fun! We're here to learn about history and re-create it. These scrolls should enrich your life as well as the life and home of the recipient.

So, in books and online, find sources that fit your recipient's persona and modify them with information from the Scribe's Handbook and information from Ygraine'shandout to lay out your design.

Based on frame sizes at Michaels, Alexandre Saint Pierre put together this table, which I find very helpful.
Mat Opening Size Maximum Artwork Size
3.5x5" 3x4.5"
4x6" 3.5x5.5"
5x7" 4.5x6.5"
6x8" 5.5x7.5"
8x10" 7.5x9.5"
8.5x11" 8x10.5"
10x13" 9.5x12.5"
11x14" 10.5x13.5"

From the Scribe's Handbook we can see some common frame sizes:
4x6", 5x7", 8x10", 8.5x11", 10x20", 11x14", 12x16", 16x20"

Thank you for your time and interest in re-creating medieval and renaissance pieces of art. Have fun and feel free to contact me with questions or for help.

References:
Broecke, Lara. Cennino Cennini's Il Libro Dell'Arte, A new English traslation and commentary with Italian trascription. 2015.
Brown, Jamin. Personal communication with Alexandre Saint Pierre
Kell, Susan. Scroll Layout for SCA Awards by Mistress Ygraine of Kellswood. 2002, 2007.

Quick Soft Cheese Class Handout

The production of cheese for food is ancient. The definite origins are unknown though there are many theories.

It is a versatile and tasty byproduct of 'too much milk'. Many factors govern the final product including the kind of milk used, what you use to set the curd (Rennet or other acid), cultures and other flavoring additions and further processing including bacteria and mold introduced or just in local conditions.

Quick Farmer's Cheese

1 quart of whole goat milk
2-4 Tbsp lemon juice
cheese cloth
salt and herbs

Heat your milk slowly in a non-reactive pot, stirring with a wooden spoon to 175 F (about 80 C). It will look 'foamy' around the edges.
Stir in the lemon juice and let the curds 'set' 10-15 minutes.
Pour into a colander lined with cheese cloth and let drain an hour to an hour and a half.
If you're in a hurry you can pick up the bundle and squeeze out the whey out with gloved hands.  Careful, it's hot!
Add salt and herbs. Form into a button.
Serve it forth or chill to use in the next week.

Substitutions:
Farm fresh milk is best. You may use cow, sheep, goat, buffalo, reindeer, camel, yak, etc.
Store bought pasteurized milk is acceptable as long as it's not 'ultra pasteurized'.
To set the curds you may also use other citrus juices or acids like vinegar or rennet.

If you soak it in cold water for a few hours then press it under a slab you have made Paneer.
Paneer (also Panir or Paner) is an acid set, non-melting farmer's cheese.

What to do with the whey (other than converting it to bacon by feeding it to the pigs)? The whey is the liquid strained away from the button.
Original recipe from Platina: De Recocta. We heat the whey which was left from the cheese in a cauldron over a slow fire until all the fat rises to the top; this is what the country-folk call recocta, because it is made from leftover milk which is heated up. It is very white and mild. It is less healthful than new or medium-aged cheese, but it is considered better than that which is aged or too salty. Whether one is pleased to call it cocta or recocta, cooks use it in many pottages, especially in those made of herbs.
- Andrews, E. B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.

Redaction: Save the whey, slowly heat to over 185F to precipitate the milk solids. You will see it happen! Strain through cheese cloth, salt and use in other recipes or eat plain!

Or... some recipes use more acid (vinegar or citrus) to make ricotta and other products.

YIS
Adrienne d'Evreus. 207-651-5837 adrienne.devreus@gmail.com 2014