Sugar!

Our teeth would no doubt be better off if this had never been discovered, but Pandora's box was opened long ago. Different species of sugarcane were being harvested in the Indian subcontinent, New Guinea, Southeast Asia, and other places long before the Common Era.

An admiral of Alexander the Great learned of sugar on a campaign in India, so it was inevitable that sugar would make it to the Mediterranean area by traders. Pliny the Elder describes it in his Natural History, but not as a food:

Sugar is made in Arabia as well, but Indian sugar is better. It is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut. Sugar is used only for medical purposes.

Crusaders brought sugar back to Europe from the Middle East, calling it "sweet salt." It was a common sweetener during the reign of Henry II, and Edward I imported a lot. Until the 1300s, it was affordable only by the wealthiest.

Venice saw its value and set up manufacturing in Lebanon, becoming the chief sugar distributor in 15th century Europe. Sugar was introduced to the Canary Islands and Madeira, after which Europe could get it more easily (but not necessarily cheaply). In the same year that Columbus sailed westward on his maiden voyage to the New World, Madeira produced 3,000,000 pounds of sugar.

Part of the allure of sugar was its reputed health properties. The Tacuinum sanitatis ("Maintenance of Health") of the 11th century has this advice about sugar:

Ask the grocer for refined sugar which is hard, white as salt, and brittle.  It has a cleansing effect on the body and benefits the chest, kidneys and bladder...It is good for the blood and therefore suitable for every temperament, age, season and place.

If it's that good for ill bodies, imagine what it could do for a body already healthy? There was plenty of inducement to enjoy sugar for its "healthful" effects.

You might guess that the Tacuinum sanitatis—considering its early provenance—was not a European text, and you'd be right. Let me tell you more about it tomorrow.

What About Soap?

Continuing our discussion about medieval hygeine, let's ask about soap and whence it came. The answer depends on how you define "soap." Technically speaking, "soap" is "material you get when you combine fats or oils with an alkali, such as lye." [FDA link]

Soap-like materials were being made in Babylon around 2800 BCE, in clay cylinders inscribed with the phrase “fats boiled with ashes.” Egyptians in 1500 BCE were combining animal and vegetable oils with alkaline salts for cleansing. A Roman legend claims that rainwater running down the slopes of Mount Sapo mixed animal fat and ashes, not only producing soap but giving the substance its name.

Pliny described soap as an invention of the Gauls, made from tallow and ashes. Latin sapo ("soap") may be cognate with Latin sebum ("tallow"). The physician Galen recommends soap for cleaning clothes as well as the body.

By the 7th century CE, Mediterranean countries were making soap using oil from the abundant olive trees. Naples even had a guild for soap-makers in the late 6th century. Records for Charlemagne's court list soap as a product the stewards had to account for.

Soap-making in England didn't seem to happen until the 12th century, possibly motivated by the introduction of soaps brought back by Crusaders from the Middle East. Syria, for instance, produced Aleppo soap, a green bar infused with laurel oil. This popular soap was milder and more pleasant smelling than other soaps, and inspired soap-makers to add aromatics to the mix.

Soaps are used for cleaning different things. The soaps used in the household for hand washing, etc., are called in the industry "toilet soaps." That term, as you can imagine, makes me think about medieval toilets, a topic I have never tackled (and only mentioned once) in almost 1200 posts. I think it's time to correct that omission. Stay tuned.

Guild of Pepperers

The Guild of Pepperers was established as early as 1180, and was responsible for the quality of spices and the setting of weights and measures related to spices. Pepper was a popular spice in Medieval Europe. Found originally on the Malabar Coast of India, it was spread to other regions. The dried cubebs were easy to transport without spoiling; added to dishes, either whole or ground, they brought a new flavor to Mediterranean and European cuisine.

Pliny, however, complained about pepper in his Natural History:

It is quite surprising that the use of pepper has come so much into fashion, seeing that in other substances which we use, it is sometimes their sweetness, and sometimes their appearance that has attracted our notice; whereas, pepper has nothing in it that can plead as a recommendation to either fruit or berry, its only desirable quality being a certain pungency; and yet it is for this that we import it all the way from India! Who was the first to make trial of it as an article of food? and who, I wonder, was the man that was not content to prepare himself by hunger only for the satisfying of a greedy appetite?

He also claimed that Rome spent 50 million sesterces a year on pepper!

The Guild of Pepperers managed prices and purity for not only spices like pepper, but also herbs, perfumes, drugs, and even sweets. This variety led to the name of the guild changing in 1345 to the Worshipful Company of Grocers of London. The illustration is their coat of arms.

Many of their members, however, were more than grocers; they fell into the category of what we would call apothecaries, and in 1617 this group formed their own Worshipful Society of Apothecaries. This Guild still exists today.

The Worshipful Company of Grocers of London, however, had its chief purpose taken over by Customs and Excise after 1666. Now they are mostly a charitable organization. Their headquarters, the Grocer's Hall, is where they receive and process applications for grants and scholarships. They are still one of the Great Twelve City Livery Companies.

...and what, you might ask, are the Great Twelve City Livery Companies, and are they important? I'll talk about that next time.

So Many Poisons

We talked a little about the history of poison here, but now it's time to look at what Medieval Europe had at hand for killing enemies. Fortunately, there were many toxic substances available for dispatching an unwanted person: aconite, arsenic, datura, hemlock, henbane, and mandrake were a few.

Hemlock, made famous by the execution of Socrates, was no relation to the conifer. It comes from a plant in the carrot family found in Europe and North Africa. Every part—leaves, seeds, roots—is toxic when ingested. The toxicity remains up to three years after the plant is dead and dried, making it easy to import from its native land. It was less popular in the Middle Ages than in Classical Greece.

Aconite (monkshood, wolf's-bane, blue rocket, et alia) is common all over the Northern Hemisphere. It contains an alkaloid toxin called aconitine, which can "lead to diarrhea, convulsions, ventricular arrhythmia and death." A sufficient dose causes death within two to six hours.

Datura (jimsonweed, thornapples, devil's trumpets, moonflower) is extremely poisonous but was used by many North American tribes for its psychoactive properties. It is found all over the world (the illustration is the Western Hemisphere's datura inoxia), and Indian Thuggee practitioners used it routinely on victims in their sacrifices to the Hindu goddess Kali.

Henbane was used as an anesthetic, especially when combined with mandrake, deadly nightshade, and datura. Pliny said its use was similar to taking wine and therefore "offensive to the understanding."

Mandrake has long been used for magical rituals because of the branching root that vaguely resembles a human body, and because of the hallucinogenic alkaloids. Many in the 21st century likely heard of it for the first time because of the Harry Potter books and films.

Of course, these substances were available from any apothecary, or were cultivated and prepared by an individual without raising suspicion, because in small doses they were medicinal. Hemlock was used as a sedative and for swollen joints. Aconite in very small doses was thought to improve circulation. Dioscorides recommended henbane as a sedative.

I have deliberately skipped over arsenic, because it has such a long and glorious history that I felt it deserved its own entry, so please join me tomorrow for that.

Pre-Medieval Poison

The use of poison—a toxic substance deliberately introduced to a living creature for the sake of incapacitating or killing it—is found as early as 4500 BCE. How do we know? Grooves in ancient weapons, such as arrows, have been found to contain evidence of toxic substances like tubocurarine, an alkaloid found in the bark of a South American climbing vine. It paralyzed the muscles of a mammal, but did not prohibit eating the flesh safely. Pliny claimed there were over 7000 different poisons.

King Mithridates of Anatolia (114 - 63 BCE) was so paranoid about being poisoned that he worked hard to discover cures. He would test cures (after applying poisons) to criminals. He also attempted to immunize himself by taking minuscule amounts of poison himself daily. He eventually created a "cure-all," a mixture of dozens of substances, which he named Mithridatium. His notes on plants and cures were taken to Rome after Mithridates' kingdom was defeated by Pompey the Great. 

The Roman Empire brought poisoning "into the mainstream," using it to eliminate enemies and political rivals, even right at the dinner table. Several emperors were eliminated by poison, if we believe Roman historians. A praegustator or "pre-eater" (food taster) was a slave used to try out one's food for safety. If you could bribe a food taster, however, you could get rid of your victim easily. Of course the food taster in many cases ate the food when it was ready for eating, immediately prior to the diner tucking in, so there was no warning. If the diner and the food taster died with the same symptoms, however, the survivors knew it was poison, and could react accordingly (either seeking revenge or enjoying their nefarious plan).

The European Middle Ages likewise embraced poison to solve political problems:

Henri of Flanders (d. 1216), the second Latin emperor of Constantinople, and Blanche II of Navarre (d. 1464) were both supposedly poisoned by members of their own families. This was also the case for Robert IV of Artois, count of Eu, and his wife Joanna of Durazzo, who paid a visit to Joanna’s sister Margherita, Queen of Naples, in 1387. Neither of them would leave the royal residence of Castel dell’Ovo alive, ...

Dmitriy Yurievich Shemyaka, twice Grand Prince of Moscow, however, irritated the Muscovites ... In 1453, the city’s inhabitants bribed the prince’s cook to poison his roast chicken dinner. Other poisonings of high-ranking individuals remain unsolved: the Irish peer James Butler, earl of Ormond and a cousin of Anne Boleyn, died in London in 1546 as the apparent victim of poisoning along with seventeen other members of his household. [link]

Medieval apothecaries provided many different substances and the knowledge of their uses. What did they supply? Tomorrow we will look at several of the known poisons available at the time.

Fastitocalon

Fastitocalon is the name given to a sea creature in an Old English poem called "The Whale."

This time I will with poetic art rehearse, by means of words and wit, a poem about a kind of fish, the great sea-monster which is often unwillingly met, terrible and cruel-hearted to seafarers, yea, to every man; this swimmer of the ocean-streams is known as the asp-turtle.

His appearance is like that of a rough boulder, as if there were tossing by the shore a great ocean-reedbank begirt with sand-dunes, so that seamen imagine they are gazing upon an island, and moor their high-prowed ships with cables to that false land, make fast the ocean-coursers at the sea's end, and, bold of heart, climb up on that island; the vessels stand by the beach, enringed by the flood.

The weary-hearted sailors then encamp, dreaming not of peril.
On the island they start a fire, kindle a mounting flame. The dispirited
heroes, eager for repose, are flushed with joy. Now when the cunning
plotter feels that the seamen are firmly established upon him, and have
settled down to enjoy the weather, the guest of ocean sinks without
warning into the salt wave with his prey (?), and makes for the bottom,
thus whelming ships and men in that abode of death.

Such is the way of demons, the wont of devils:

The poem then shares a moral, comparing the experience of Fastitocalon with the Devil, who entices men with a promise of safety and security before turning and "sinking" them into their own destruction.

The poem continues, explaining another trait of the monster: when it is hungry, it opens its enormous maw, from which a "perfume" emanates that draws a host of fish inside, when it then snaps its jaws shut. This suggests that sailors may have actually seen a whale opening its mouth to feed.

Fastitocalon is the name given to the creature, but that is the Old English version of the original. The poem (and two others) is found in a Bestiary called the Old English Physiologus, part of the Exeter Book. In the Latin version, the creature is called aspidochelone, combining Greek aspis (shield) and chelone (turtle). The Old English version has become more popular (and familiar) thanks to Tolkien writing a poem of that name in The Adventures of Tom Bombadil.

Where did the story of this giant sea-creature-as-island originate? There is a Greek Alexander Romance written in the first few centuries CE that contains a whale-island anecdote in a letter from Alexander to Aristotle. The first voyage of Sinbad (composed c.8th-9th centuries CE) tells a similar tale. Pliny the Elder talks about enormous fish as well. The Babylonian Talmud and Inuit of Greenland folklore both contains legends of a fish so large that it resembled an island and inspired sailors to land on its back. There are many more examples from different parts of the world.

Even St. Brendan encountered it, and gave it a name that has since been used by the Magic: The Gathering card game. I'll share more tomorrow.

Making Ink

When the oak gall wasp lands on a species of oak, it secretes a chemical that interferes with the tree's normal growth, producing a bulb, or gall, into which its eggs are inserted; they will grow to be wasps that crawl out of the gall.

Somewhere along the way, folk learned that the galls could be used for something other than a wasp hatchery. Pliny makes a vague reference to oak gall ink. The typical way to make ink from oak galls was to crush the galls, add water, and boil the concoction; sprinkling in some iron sulfate turns the mixture black.

Too much iron could be problematic, however. It turned the ink corrosive, and too much iron could destroy (over time) the document for which it was used. But oak gall ink was the popular ink for 1400 years, and some of the oldest manuscripts have easily survived. The Codex Sinaiticus, the oldest Bible known (from c.325 CE), used oak gall ink.

Oak gall ink, sometimes called iron gall ink, was prevalent for at least 1400 years. The majority of manuscripts from the Middle Ages were made with oak gall ink, which dries to a light brown. Great Britain and France mandated oak gall ink for legal records. The popularity extended to the Renaissance: Leonardo da Vinci used oak gall ink. Even later, the U.S. Postal Service had its own prescribed version of oak gall ink at their branches.

One of the reasons the popularity of iron gall ink faded was the rise of the fountain pen. The ink was suitable for dip pens, but dip pens hold only a little ink on the tip, and the writer had to constantly re-dip the pen point into the ink and be careful not to splatter ink drops while traveling from the ink bottle to the page. Fountain pens were developed that stored more ink and released it slowly, as the ink was drawn from the tip. The fountain pen uses capillary action to raw the ink along a thin barrel, and the iron in iron gall ink could create deposits in the barrel that would impede the smooth flow of the ink. The development of other ink formulations made fountain pens more useful.

Oak gall ink is still manufactured for those few who want it. The U.S. Postal Service no longer uses it. But that suggests a direction for tomorrow: how did mail service work in the Middle Ages?

Leprosy

Hospitals in the Middle Ages could be designed for different clientele. Some (like the Jerusalem Hospital) were specifically for pilgrims/crusaders who needed help in the Holy Land. Some were for the poor and infirm/elderly. Then there were hospitals specifically designed for those whom you wanted to keep distant from everyone else: lepers.

The word "leprosy" comes from Greek Λέπρα, literally "a disease that makes the skin scaly" (yep, they had a word for it!). The earliest English language use is in the Ancrene Wisse, a 13th century handbook for nuns. The word "leprosy" is falling out of use since the disease is less common. It is more commonly referred to as Hansen's disease, after the Norwegian physician who identified Mycobacterium leprae in 1873. Four strains have been identified, largely confined to geographical area.

Symptoms described in literature that could be leprosy have been recorded as early as 700 BCE in Sri Lanka and by Hippocrates (who was aware of a lot) in 460 BCE.

Lepers were not welcome in town or village, and leprosaria, a hospital for lepers, were few and far between. Covering the open sores with bandages was one way of dealing with it. 

Sometimes it could be treated with blood—a physician might think the leper had too much blood, and would make an incision near a sore to drain some blood. Because some thought leprosy was the result of sin, attempts to restore the victim to pre-sinful innocence involved a bath that was "medicated" by adding  some blood from an innocent infant or pure virgin. Supposedly, the corrupt blood would leave the body, to be replaced by the innocent blood. Another method to restore purity was an alchemist's concoction that contain the "purest" of elements, gold. Pliny and others thought snake venom was a potential cure; as recent as 1913 doses of bee stings were considered as a cure by someone named Boinet.

These days Hansen's can be controlled by bactericides and by the patient developing good habits: frequent VSE (Visual Surveillance of Extremities), cleaning any scratch/wound immediately, good hygiene.

Now to "turn on a dime," let's look at that manual for nuns next.

Bee-keeping

The value of honey was no doubt discovered long before human beings started keeping written records. The Egyptians were maintaining bees as far back as 2450 BCE. In the Middle Ages, bees were seen as a source of not only honey, but also wax for candles wanted by the church and the aristocracy. They had other methods of lighting, such as tallow and rushlights, but wax candles were the best. 

Many people kept bees for these purposes, but the practice was so common that there was no need to explain it, and so the "rules" of beekeeping are scarce. The Geoponika, a 20-volume Byzantine collection of agricultural knowledge from the 900s includes "of the management of bees" in book 15.

The bee is the wisest and cleverest of all animals and the closest to man in intelligence; its works is truly divine and of the greatest use to mankind. Its social life resembles that of the best regulated cities. In their excursions bees follow a leader and obey instructions. They bring back sticky secretions from flowers and trees and spread them like ointment on their floors and doorways. Some are employed in making honey and some in other tasks. The bee is extremely clean, settling on nothing that is bad-smelling or impure;

Initial beekeeping was finding the trees the bees themselves had used and watching them. Holes would be bored, or even small wooden doors installed, to give access to the honey inside and to be able to seal up the hive against inclement weather. Once humans decided to keep the bees closer, they built hives of any material available: clay, wicker, straw, wood. Some documents warn against stone and clay, because the summer heat would make them unbearable. Pliny the Elder mentions hives made from horn and translucent stone, but there is no evidence that any hives made like that ever existed.

Skeps—domes of straw with a small hole—became common in the 14th century. They were easy to make, but to get at the wax and honey you needed to disturb the bees. Another problem with skeps was that they were small and easily stolen. Wax and honey were that important. We know the wax was for candles, but honey had lots of uses.

We will go into that next.

Our Daily Bread

Bread has all the characteristics of a staple food: the plant is easy to grow, the product is relatively easy and cheap to produce, and it is adaptable to various shapes and uses. Human beings have been eating it for about 30,000 years, based on residue of starch found on tools used for pounding grain into meal.

The earliest breads were probably flatbreads, before rising or leavening agents were discovered. Some leavening would take place naturally, by airborne yeasts landing on dough left out. Pliny the Elder reported that Gauls and Iberians added the foam from beer to make bread that was lighter in texture.

The earliest known Arabic cookbook, The Book of Dishes, by Ibn Sayyar al-Warraq (10th century), explains:

Wheat bread agrees with almost everybody, particular varieties made with a generous amount of yeast and salt and allowed to fully ferment and bake well. Such breads are lighter and digest faster. Jizmazaj (thin bread with tamarisk seeds) and ruqaq (very thin bread) are by comparison less nourishing and digest much faster. Bread baked in malla (pit with hot ashes and stones), tabaq (large flat pan) and any other similar varieties that do not ferment or bake well are hard to digest and cause stomach aches. Only people used to strenuous labor can eat them more often.

Bread was considered so important to people and the economy that it was heavily regulated. The Assize of Bread and Ale during the reign of Henry III (1207 - 1272) determined "proper" weight and price and quality of bread.

Bread was such an important part of daily life that the name for someone with whom you spend a lot of time, companion, comes from the Old French compaignon, "one with whom one shares bread" (from Latin com="with" and panis="bread").

Glass and Recycling

In 1977-79, a shipwreck off the southern coast of Turkey was investigated. It was determined to have sunk about 1025. The ship's hold contained three tons of broken glass and chunks of glass. (This amount of glass would make about 12,000 Coke bottles.)

Jesse Tree at York Minster (1150-70); some of the oldest
stained glass of the Middle Ages

Glass requires extreme heat applied to a mixture of silica, soda, and lime. Silica was derived from sand; soda happens to reduce the temperature at which glass can form; lime makes the glass "chemically stable." Impurities—by accident or design—added color to the glass.

We know little about how glass-making came about; records do not explain the technique, but anecdotal mentions tell us a little. Pliny's Natural History tells us that the best sand for glass comes from the mouth of the Belus River near Akko, Israel. The shells in that sand provide the lime needed to make the glass stable. William of Tyre (1130-1186) and Jacques de Vitry (1170-1240) around 1200 both mention the same source. It is thought that the ancients did not understand why that source was the best, chemically, that they did not understand that the shells contained necessary lime.

In England, the Glastonbury Abbey Project has discovered evidence of a stone structure on the site of Glastonbury Abbey dating to c.700. They have also found evidence of early Roman and Saxon activity from before the Abbey's founding. Remains of glass-making furnaces have been uncovered, showing archaeologists that Saxons were recycling Roman glass brought from Europe. The Glastonbury site was possibly the first Saxon glass-making factory in England.

The remarkable thing about glass is that it is recyclable, like metals. Although it took a lot of energy to process, every bit of broken material (unlike wood or stone or pottery) could be re-smelted and re-cast. It is possible that the glass in windows like the example above was even older than our estimates, having been re-used from earlier glass objects that broke or had outlived their usefulness.

Asbestos

Lovely ceiling tiles at Cleeve Abbey with asbestos in them

Pliny the Elder has a chapter in his Natural History on something he calls "live" linen:

It is generally known as “live” linen, and I have seen, before now, napkins that were made of it thrown into a blazing fire, in the room where the guests were at table, and after the stains were burnt out, come forth from the flames whiter and cleaner than they could possibly have been rendered by the aid of water. It is from this material that the corpse-cloths of monarchs are made, to ensure the separation of the ashes of the body from those of the pile. [Book XIX, Chap.4]

The Greeks, we are told, call this material asbestinon* ["inextinguishable"]. It was used to wrap royalty for their funeral pyres, because their ashes could be kept separate from the wood ashes. Charlemagne also used to entertain his guests by throwing the tablecloth into the fire after the meal, then removing it with all the stains burned off. Marco Polo was also shown cloth that whitened in fire and did not burn.

Asbestos was not just for cute tricks. It was used as insulation for armor, and in 9th and 10th century Afghanistan it was used to eat off. It also promoted belief in miracles:

the most fascinating use of asbestos during the period was as a magical cross sold by traveling merchants.  The crosses, cut from asbestos, looked like very old, worn wood and were advertised by merchants as "true crosses" made directly from the wood of the cross upon which Jesus Christ of Nazareth died.  To illustrate the magical cross's powers, the merchants would throw the wood into a fire where it would remain undamaged. [link]

The health risks of asbestos did not escape notice, however. Pliny did note that slaves who worked weaving asbestos had lung problems. Romans—who called it  amiantus, "unpolluted" (because of its ability to come clean from a fire)—understood that buying slaves who worked with asbestos was a bad return on investment, because they died younger than other slaves.

*"Asbestos" is used to describe six silicate minerals with thin fibrous crystals that can be woven into thread and thence into cloth.

Stones of Magnesia

A perpetual motion machine powered by magnetism,
described by Peter Peregrinus

Magnets/lodestones have fascinated people for at least 25 centuries. We should first clarify the names. The word "lodestone" was first used in the 16th century and refers to the metal ore with magnetic properties. The word "magnet" was coined by the Greeks far earlier and refers to "stones from Magnesia." Magnesia was a region in Thessaly where it was easy to find the magnetic ore.

Aristotle informs us that Thales of Miletus (625 - c.525 BCE) was certain that magnetism, since it caused the rock to move, was a sign that all things—even rocks—were imbued with divine power; essentially, with "soul." Pliny the Elder mentioned a mountain near the Indus River that was a giant magnet. Superstitions about magnets abounded, and it was incorporated into legends. A mid-twelfth century romance about Aeneas claimed that the walls of Carthage had meanest in them that drew and incapacitated the weapons of Aeneas' men.

Bishop of Paris William of Auvergne in 1231-6 used magnetism as an analogy for the motion of the celestial spheres. A generation later, a French scholar named Peter Peregrinus, or Peter of Maricourt, wrote Epistolæ de Magnete ["Letters on the Magnet"] to a friend, explaining the observable properties of magnets. He describes the two poles, attraction and repulsion, and how to make efficient compasses. His work was so thorough that no one bothered to write another work on magnets until 1600, and that person quoted Peter's work.

Making Parchment

The term parchment is often applied to any animal skin used for writing on, but historically it was used for sheep or goat skin. Cow or calf skin was also used, but was turned into vellum. Very fine vellum came from very young calves, or even still-born calves. These pages were smaller than the pages that could be made from adult animals.

Although vellum is from the same word as calf, Latin vitellus, parchment has nothing to do with the material. It derives from Pergamum, where it is said parchment was invented during a dearth of the export of papyrus out of Alexandria.* According to Pliny (27-79 BCE), this was under King Eumenes; he does not distinguish, however, if this was Eumenes I (263-241 BCE) or Eumenes II (197-158 BCE).

The person who turned animal skins into parchment in the Middle Ages was called a parchmenter. The parchmenter needed to pick skins carefully. The hair of the animal was a consideration, since the skin below would match it. Black-furred animals would yield darker parchment, less suitable for writing on.

Making parchment in the Middle Ages was fairly straightforward. The skin was placed in cold water for at least a day to clean off any blood and dirt. A lime solution was next, to eliminate the hair. For a week, the skins would be stirred with long wooden poles a few times each day. After the lime bath, they would be stretched on a wooden frame, with thread or leather thongs attached through numerous holes around the edge to ensure that it stretched and dried flat. The skin would be scraped with a curved blade to remove any remaining hair. The occasional oval hole seen in parchments was not the result of bookworms. Imperfections from tick bites in the living animal produced holes in the skins that would expand during the stretching and drying process.

Scraping the parchment was an ongoing process. By the 12th century, scraping skins to tissue thinness was common. Extensive rubbing with chalk and pumice helped produce a smooth surface that would take ink without spreading through the imperfections in the surface.

After the treatment, it was removed from the frame. It was soft and supple enough to roll up until needed, when it was cut into sheets that were usually sold by the dozen.

*Supposedly, Alexandria was using so much of the papyrus reed that it was being over-harvested; they simply could not afford to export any.

Marshmallow

Yes, marshmallow. (Maybe Halloween has put me in mind of sweets.)

Althaea officinalia (the "marsh mallow") is a perennial that grows wild in salty marshes. Egyptians discovered that the root contained a sweet sap that could be used to sweeten cakes. The delicacy was reserved for Pharaohs.

The Greco-Roman world embraced the substance in mallows and believed it had medicinal value. The 1st century Dioscorides (cribbing from Pliny) wrote:

boiled in ... wine or chopped on its own, it works against wounds, tumors of the parotid gland[*], swellings in the glands of the neck, abcesses, inflamed breasts, inflammations of the anus, bruises, swellings, tensions of the sinews ... It works also against dysentery, blood loss and diarrhoea. [Hippocratic Recipes: Oral and Written Transmission of Pharmacological Knowledge in Fifth- and Fourth-century Greece, p.264]

Medieval Europe, willing to try anything suggested by the Classical world, discovered how sweet the mallow concoctions were and started using them as a sweet treat—with the bonus of them being healthful. An Italian cookbook of the 1400s—De Honesta Voluptuate et Valetudine [On Right Pleasure and Good Health], by Bartolomeo Platina—suggested several ways to season the substance. Medieval monks grew the mallow for its sweetness and medical properties. Herbalists turned it into treatments for sore throats and coughs, indigestion and toothache.

The marshmallow sap was used for liquids in the Middle Ages; it was 19th century French confectioners who whipped it into a solid candy by mixing it with egg whites and corn syrup. Nowadays it can be made without any recourse to the mallow plant. My personal favorite recipe is here (you would be surprised how easy it is to make, and how sticky it is to work with after it has "set"). If you would rather make it from actual marshmallow root, go here.

*The "parotid gland" is a salivary gland in the back of the mouth.

Time To Talk of Cheese

Cheese-making; molds can be seen on the left.

Warm up some milk, add an acidifying agent, let it cool, drain off the whey to leave the curds, and the result is cheese. We don't know who first made cheese—the best guess is that milk stored in a vessel made from the stomach of a ruminant became cheese accidentally—but it has been around for thousands of years.

The Romans loved cheese—especially fresh goat cheese—and Pliny has much to say about the different kinds from different parts of the Empire. As cheese-making spread—often by the expansion of Roman culture into Europe—local varieties developed due to differences in climate and bacteria.

Cheese was a good addition to the Christian diet, since it was protein-heavy and could be consumed on days when meat was not allowed. A Monk of St. Gall (identified as Notker the Stammerer) wrote a biography of Charlemagne called De Carolo Magno (On Charles the Great), full of glorifying anecdotes. It has a revealing story about the emperor that involves cheese:

Now on that day, being the sixth day of the week, he was not willing to eat the flesh of beast or bird; and the bishop, being by reason of the nature of the place unable to procure fish upon the sudden, ordered some excellent cheese, rich and creamy, to be placed before him. And the most self-restrained Charles, with the readiness which he showed everywhere and on all occasions, spared the blushes of the bishop and required no better fare: but taking up his knife cut off the skin, which he thought unsavoury, and fell to on the white of the cheese. Thereupon the bishop, who was standing near like a servant, drew closer and said, "Why do you do that, lord emperor? You are throwing away the very best part." Then Charles, who deceived no one, and did not believe that anyone would deceive him, on the persuasion of the bishop put a piece of the skin in his mouth, and slowly ate it and swallowed it like butter. Then approving of the advice of the bishop, he said: "Very true, my good host," and he added: "Be sure to send me every year to Aix two cart-loads of just such cheeses." [Book I, Chapter 15]

We cannot say which variety of cheese tickled Charlemagne's palate. Gorgonzola is mentioned in 879, and cheddar around 1500, but we don't know if 9th century Gorgonzola or 16th century Cheddar tasted the same as the varieties we eat today.

Medieval Cookery has a recipe for fresh cheese, and you can find more at the Medieval Cheese Forum.

The Ring of Fire vs. The Flood

15th century portrayal of Ptolemy's map

Prior to the Age of Exploration, human beings in the western hemisphere did not attempt to travel long distances by sea and discover distant lands.* This was partially because ships that could handle a very long voyage were not able to be built or provisioned easily for such a journey.** Another reason is that the world was "known" to be shaped so that long voyages were fruitless.

Eratosthenes (c.276-c.195 BCE) had established in the Classical Era the spherical nature of the Earth through simple and clear experimentation; no one disputed that. (His math on Earth's diameter was probably a little off: the unit of measurement he used probably gave him an Earth 4000 miles larger around than it is.) What was up for debate was the question of what existed "over the horizon."

Aristotle (384-322 BCE), upon whose scholarly shoulders the Middle Ages tried to stand, loved symmetry. It made sense to him that there were five zones (from the Greek word meaning "girdle") around the Earth. The extreme top and bottom were icy cold and uninhabitable. Just inside of them were the temperate zones where humans and animals lived—note: he believed both temperate zones were inhabited. In the middle it was so hot—and clearly, the further south you go from Greece and the Mediterranean the hotter it got—that it was uninhabitable. Pliny (23-79) said that this central zone was so hot that it was actually a ring of fire and was unlivable and impassable, so we would never be able to visit the people living in the southern hemisphere.

Wait, said Christianity. That can't be. The Flood covered the whole world, and when the waters receded, the Ark of Noah came to rest on Mt. Ararat in Turkey, from which all the animals strolled away and repopulated the world. If the ring of fire at the equator is impassable, how can there be animals living beyond it? Worse, if there are people living in the southern temperate region, how are we going to reach them with the Word of God?

Proving that classical scholars did not always agree, Ptolemy presented different problems in geography. His Geography was translated and made available to Western Europe in 1406. His map (depicted above in a 15th century version printed in Ulm) showed that all you had to do was sail far enough south to reach the southern lands in the world, but he also extended the bottom of Africa eastward, enclosing the Indian Ocean. This meant you could not sail to the Indian Ocean and therefore to India, but would forever have to use the Silk Road (and incidentally pay tolls at every border crossing, something sailors get to avoid).

The Age of Exploration changed all this. In 1473, Aristotle was proved wrong with a Portuguese ship exploring the west coast of Africa passed south of the Equator. In 1488, another Portuguese ship sailed around the Cape of Good Hope and reached the Indian Ocean. India and the east were accessible by ship after all, and the Portuguese quickly established those shipping routes.

Ptolemy's Geography was erroneous in another way. He estimated the Earth's circumference at thousands of miles smaller than Eratosthenes. Since no one cared to duplicate Eratosthenes' experiments and determine the distances involved, Ptolemy might have been taken as truth by some. His estimates of the size of a spherical Earth would put Asia thousands of miles closer to Europe by sailing west. With Portugal dominating southern routes to the East, was it Ptolemy's miscalculation that prompted Spain's Columbus to try a bold plan to establish a different and (he thought) shorter route?

*Perhaps some day we'll get to some of the rare cases of accidental discovery of previously unanticipated lands.
**I have been aboard replicas of Columbus' ships; they are frighteningly small considering the journey they made.