Greetings Unto the Populace of Our Barony of Coeur d'Ennui from Their Royal Majesties.

We would ask all who reside with the lands of Our Barony to aid Us in making the best possible decision regarding who shall be the next Baron and Baroness. We both live far away, and while we may know many wonderful people from the Barony of Coeur d'Ennui, We cannot know all that should be considered in this decision. Four couples have offered their service to Crown and Kingdom to fill this vital role.

Edward Blythe & Tatiana Dieugarde
Caoimhin McKee & Moniczka Elzbietka Poznanska
Albrecht von Salzburg & Tsire Tuzevo
Magnus Anskegg & Winnifred d'Artois

Our request of the population of this Barony is that each of you takes just a few minutes to give Us your thoughts on the qualifications of each of these potential Barons and Baronesses. That communication can take the form of letters, visiting with us at an event, or electronic communication. While We do hope for candor in your comments We hope the comments can focus on the relative strengths of each candidate and not dwell on weaknesses. All comments will be held completely confidential and all correspondence will be destroyed upon Our final decision.

Since we expect to personally interview each of these candidates at the Kingdom Arts and Science Event on July 28th, it will be necessary to have all input by that time.

In Service to Crown and Kingdom,

Valens & Comyn
King     Queen

Salutations! J'espère que ceci missive vous trouve bien!
(Greetings! I hope this missive finds you well!)

www.freetranslation.com will take your English phrase and translate it into the language of your choice. I cannot vouch for the complete accuracy of the end product, but this is another good way to impress the masses at the Pas.

Our fighters here in the Barony will represent the Barony as the defenders, or Tenans at the Pas d’Armes. They will be asked to introduce themselves at the parade of helms to the gallery and crowds or they may have a field herald or their own personal herald do it for them. It can be simple as: Greetings, I am so and so, of Coeur d’Ennui. A little snazzier as in: Greetings! I am Lord or Lady so and so, defender of Their Excellencies Coeur d’Ennui’s lands and member of ….etc. Or they can do it in a foreign language and have an interpreter standing by.

This is just one more way to snazz up your performance at the pas.

In addition I have brought copies of some pointers on where to get started preparing for the Pas. Please see the hall table.

Lady Winnifred
Seneschal of Coeur d’Ennui

ANNOUNCEMENT:

If anyone has 4x8 sheets of plywood lounging around their basement or garage…would you consider loaning it to the barony for the weekend of the Pas?

We are also in need of indoor/outdoor carpeting, and a large trailer to haul hay bales.

Contact Winnifred: 262-3302

ITEMS NEEDED FOR SILENT AUCTION AT SEPTEMBER EVENT!
Talk with Lady Moniczka.

Redacting a Period Recipe
By Kateryn de Develyn

This month I thought I would share something a little different Here is a translation by Brighid ni Chiarain of Tethba, Settmour Swamp (Robin Carroll-Mann). I thought we could step through the thought process needed to create a recipe/redaction from a period recipe.

132. ROASTED CHEESE (QUESO ASADERO) Libro de Guisados - 1529

Whatever sort of cheese that is buttery or fit for roasting is good. That which they make in Lombardy or Parma, or brufalino[1] or Cascavallo or cheese from Aragon and Navarre, and in some parts of Castile they make it very good. Take this cheese and grate it well if it can be grated. And if not, cut it small or as you wish. And take meat broth which is very fatty, and put it on the fire, stirring it constantly with a stick. Then take for each dish of broth, an egg yolk well-beaten, and cast them into the cheese, constantly stirring with a spoon. And cast in a piece of sugar to cook. And when the cheese forms thongs it is done. Cast upon it ground sugar.

[1] Perez and Irazno both transcribe this as Brusalino, though the fourth letter clearly has the cross-bar of an f. The Libre del Coch says de brofolins. Leimgruber says this comes from the Catalan brúfol, "buffalo", and that it refers to Italian cheese made from buffalo milk. Reading through the entire recipe I realize that the recipe title is a misnomer. There is really nothing roasted. Melted cheese yes, but roasted cheese no. Then I realize it sounds like french-onion soup only without the onions.

Okay. So, I need to get some good cheese (I prefer smoked gouda or maybe some baby swiss) and grate it. Then, I need a steaming hot meat broth which has not been defatted. Hmmm, have I boiled any meats lately? I can probably substitute a can of beef broth from the grocery store.

A nd egg yolks. I need an egg yolk for every bowl. Beat the egg yolk well, mix with the cheese and some sugar (I prefer raw sugar for the flavor).

And although it doesn't specifically say it - throw the egg, cheese and sugar mixture into the heated broth which you have dished into a serving bowl. Stir well until the cheese begins to melt and form strings. Cast some more sugar on top and serve.

And although it doesn't specifically say it - throw the egg, cheese and sugar mixture into the heated broth which you have dished into a serving bowl. Stir well until the cheese begins to melt and form strings. Cast some more sugar on top and serve.

A nice sweet cheesy-type soup is the result.

Measurements are next... hmmm.... How about one and one-half cups of broth with one egg yolk and one or two ounces of grated cheese. And maybe a tablespoon of sugar to mix and a teaspoon to sprinkle over the top before serving. Taste. It's not bad.

1.5 cups of broth
1 egg yolk
2 ounces grated cheese
1 Tbsp Sugar
1 tsp Sugar

From this point on, all experimentation to recreate the recipe is a matter of adjusting to personal taste. Change the amount of cheese. Add more or less sugar. You can also do some research based on your persona. Find out the kind of cheeses that would have been available. Experiment with raw sugar, white sugar, mixture of both. Try different types of broth, beef, pork, chicken, vegetable. Work with the recipe and its measurements until it tastes great for you.aybe a tablespoon of sugar to mix and a teaspoon to sprinkle over the top before serving. Taste. It's not bad.

You should try to follow the cooking instructions as much as possible. I'm not sure here if we add the broth to a bowl containing the cheese and then add sugar, or if we add the cheese and sugar to the bowl. It sounds more like the first way. If this is the case - you have the period version of portion control.

Then you're done. You've successfully redacted a period recipe.

WE NEED VOLUNTEERS!!!!!
We planned on the Pas being a large endeavor for our Barony. Now that the Baronial Investiture has been declared, it’s an even bigger one. We need all the help we can get.

We will need volunteers for the following!

* Friday’s set-up - noon to evening.
* Friday troll table – into the wee hours starting at 5pm (we’ll have shifts here)
* Friday and Saturday site directors – we’ll need at least 2 or three folks to help direct campers on where to set up their tents.
* Parking coordinator. Someone to make sure parking is legal and safe throughout the weekend.
* Saturday troll table
* Saturday mundane visitor guides.
* Drink servers for the gallery, royal family, and making sure drink stations are filled for the fighters and archers during Saturday’s festivities…if you really want to get into it….dress the part!
* We will need at least four helpers throughout the day for the list field and archery fields. These would be to hold flags (I’ll explain later), marshal, and help set up targets.
* Servers for Feast. There will be training involved in this job.
* Feast hall clean up…following feast.
* Tear down Sunday…please stay and help us tear down.

As well, I will be needing help sewing banners and pennons and painting small shields! I’ll be setting these work dates up for August.

Please see the sign up sheets on the hall table, or email Winnifred at (kelly.bettis@dca.state.ia.us)

From our In Depth Artisan Series, a continuation of period fiber dyeing.

Overdyeing Saffron with Indigo
Hlaefdige Byrhtwynn aet Cwenenangrafa

Techniques and Processes Continued:

As it is winter, and period fermentation vats are very smelly and I didn’t have a sufficient quantity of "chamberlye " (urine), I used a modern substitute, the lye-sodium hydrosulfite vat. This recipe will create light to medium blue shades similar to the colors obtained from woad. The disadvantage to this recipe is it allows only a limited number of overdips before it equilibrates and the reducing agent removes as much color from the fiber as the fibers absorb. To prepare the vat I first prepared a stock solution. I ground the natural indigo as finely as possible. In a sturdy jar filled with hot tap water (120 degrees), I added 1.5 tsp of lye and stirred till it dissolved. I then added 2.5 tsp of the ground indigo, stirred and then added 2 tsp sodium hydrosulfite (Rit color remover). The lye creates the alkalinity and the sodium hydrosulfite the oxygen reduction which is necessary for indigo blue to change to indigo white. Because the vat did not reduce completely, I had to add additional lye and sodium hydrosulfite to a total of 6 tsp each as well as rewarm the stock bottle. Once the chemical reaction finally had occurred, I added the stock solution to a large plastic tub (modern substitute for wooden tub or barrel) filled with hot tap water, _ tsp lye and 1 tsp sodium hydrosulfite. These were added to the large tub to keep the indigo in the stock solution from oxidizing when added to the large volume of water. A few drops of liquid detergent were also added to decrease the amount of oxidized indigo (bloom) on the surface of the vat. Once the vat was ready, the various fibers were introduced, allowed to soak for the selected amount of time, then removed and place in a tub of water in which to oxidize.

As linen is the hardest fabric, it generally is entered first when the bath is at its strongest. The linen dyed solely with indigo had a 5 minute dip and resulted in a medium blue. The wool and silk take the indigo better and consequently had shorter dipping times, usually 1-2 minutes. I prefer to do repeated short dips, as it is easier to control the color. If the dips are too short, there is not sufficient time for the indigo to penetrate all the fibers resulting in uneven dyeing. Unfortunately, this is not always noticeable until the item has dried, especially with the lighter shades. In this project, the silks and the wool fabric dyed an even light blue with one dip and light-medium blue with 2 dips. The wool yarn, while demonstrating the same range of color, is not as evenly dyed. By the time the silk fabric was dyed, the bath was getting weak. It received 2 - 20 minutes dips and resulted in a pale blue. All items were allowed to air for 24 hours. They were then washed with mild soap and thoroughly rinsed to remove any particles of indigo that might have adhered to the fibers. A final rinse in a vinegar solution neutralized any remaining alkali.

Next Month – Finishing Up

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