Kitchen Update

Work on the kitchen continues apace. In the last two weeks, we’ve begun the timber framing. So far, we’ve completed most of the sills, the timbers that sit on the brick plinth wall. They form the base of the frame and will support the rest of the structure. Next week (May 6-7), we’ll start work on the primary posts. Those are the big uprights that support the top plates and, ultimately, the roof rafters.

When finished, the frame will look something like this (shown with primary rafters only):

Once framed, we’ll put the roof boards and covering on. Then we’ll begin to install the infill that goes between all the framing.

There’s plenty of work to be done and everyone can help, no matter your skill or experience. The schedule of work weekends is posted on the Company Facebook page; make plans to come out to as many as you can.

 

Foods and Feasts, 2016

This Thanksgiving several Gardiner’s Company members and friends gathered at Jamestown Settlement to meet and talk to visitors about food and life in early 17th Century Virginia. Isobel and Robert staffed the Governor’s Row House with a fine spread fit for Lord de la War himself. Tom and Jeff participated with the shot, demonstrating musket drill to the visitors and startling those not prepared for the noises of a military fort. Scott spent most of the days helping to process the hogs, from butchering to making sausage, while Elisabeth and Drea worked in the Barracks and out at the Devon Oven making a variety of tasty dishes on site.

The Infamous Stargazy Pie

The Infamous Stargazy Pie adorns the Governor’s table

Preparing to make sausage

Preparing to make sausage

Isobel and Drea at the Governor's House

Isobel and Drea at the Governor’s House

Robert prepares for a day of visitors

Robert prepares for a day of visitors

Elisabeth shows off her new red kirtle

Elisabeth shows off her new red kirtle

Tom and Jeff in musket drill

Tom and Jeff in musket drill

The Governor's Table display

The Governor’s Table display

The Governor’s table was laid with an impressive feast to include roast duck, stargazy pie, spinach fritters, coffin pie filled with roast rabbit and root vegetables, a fine pork pie, striped pease pudding, fresh cheeses, penney loaves of bread, fig pudding, brandied cherries, banbury tarts, and sugar cakes.

In the barracks they made a succulent Rabbit boyled in Claret Wine, Stewed Pippins, Sallet of Striked Colewarts and Herbs, Soops of Buttered Carrots, and stewed Fillets of Beef, Marinated Salmon, Manchet bread and a brown bread, and even some last minute Shrewsbury cakes. Everything I tried was very delicious.

More pictures of the food and festivites can be seen here: JYF Foods and Feasts 2016

“Now, in a new tune, new gesture, but old language”

I had occasion to perform in Ben Jonson’s 1610 play The Alchemist at Pennsic this year. In going over the script I found a number of words and phrases that Jonson used that I thought I’d share with the group. You can add these to those you put in your language worksheet in the Impression Workbook. Or just save them up for use whenever.

I’ve divided them up into single words (including insults) and phrases. I’ve also added some commentary.

WORDS

gallants (rich or well-to-do men)

heart (used like “darling”)

pox (we know this one, but Jonson uses it a lot)

treat (verb, used as “deal” I’ll not treat with you)

gull (verb and noun referring to cheating or the cheat-ee)

spittal (short for “hospital”)

how (multi-purpose word, meaning “What?”, “No!”, “Are you f**king kidding me?”, etc.)

Insults

rogue (used a lot)

bawd (sexual insult)

cow-herd

baboon

puck-fist (a miser, or one who boasts)

polecat (not the skunk, but a kind of mink)

rascal

scurvy (adjective, often used with “yellow”)

One of my favorite lines from the play, “my scurvy, yellow, baboon don”.

PHRASES

hang me, yourself

day owls (I got nothing)

fine, young quodling (probably from “codling”, and likely refers to a young or immature man)

brain of a tailor (my fav, used as “holy shit” or the like)

sooty, smoky-bearded (nice alliteration)

hence, away &

flee, mischief (either one is a rude send off)

I fart at thee (my opening line)

 

Kitchen Update — Shaka, when the walls didn’t fall

With the mortaring of the last brick, the Company kitchen wall is now one for the history books.

 

we haz wall

we haz wall!

The wall stands ~6′ 11″ high, and will serve as the hearth and cooking area. A wall oven will be built into the right corner, with a raised hearth to its left, more or less centered on the wall.

hearth & oven base

hearth & oven base

We’ll be laying the block for those next week. The hearth will be done for Muster. To the left of the hearth is a salt niche, that will get some final touch-up grinding.

salt niche

salt niche

The outsides still need to be cleaned; we’ll be using mortar acid cleaner to get the haze off.

Yes, we gots some cleanin' to do

Yes, we gots some cleanin’ to do

Gardiner's has a handball court!

Gardiner’s has a handball court!

Elsewhere on the site, the sawhorses are still frisky, with one of the small ones’ having delusions of grandeur.

overachiever

The next work weekend will entail setting the hearth and oven slabs onto the block supports, layout of the rest of the kitchen and more site clean-up and prep. Also, building corrals for the sawhorses.

 

 

Sweet Bag at the Met

Last month several of us visited the Ratti Textile Center at the Metropolitan Museum of Art in New York City. They were very friendly and accommodating of our visit. Anyone can get an appointment to view textiles, but the items must be in their department – no costumes/clothing unfortunately and the items can not be on view in the Museum. We were allowed to take as many pictures as we wanted as well. Appointments were limited to 2 hours.

We were allowed 10 items and viewed both embroidery and lace items from the 16th and early 17th centuries. It was amazing to see these items in person. They were all laid out on a table with bright lights for easy viewing. We are not allowed to touch anything, but Isobel, our docent, was happy to flip the items over so we could see both sides.

I will gradually post about the items we saw and share my observations. I cannot share my images online but am happy to show them to anyone that is interested at a work weekend or event or if you want to come by for a visit. The images I have posted here are from the Met website. Unfortunately for the first item all they have is B&W, one of the reasons I choose this bag to see in person.

Bag, first half 17th century British, Silk and metal thread; L. 4 5/8 x W. 4 5/8 inches (11.7 x 11.7 cm) The Metropolitan Museum of Art, New York, Rogers Fund, by exchange, 1929 (29.23.21) http://www.metmuseum.org/Collections/search-the-collections/222248

Bag, first half 17th century
British,
Silk and metal thread; L. 4 5/8 x W. 4 5/8 inches (11.7 x 11.7 cm)
The Metropolitan Museum of Art, New York, Rogers Fund, by exchange, 1929 (29.23.21)
http://www.metmuseum.org/Collections/search-the-collections/222248

The first item we saw was 29.23.21 a sweet bag. I was overwhelmed by how exquisitely delicate it is. Embroidered on white silk satin, the threads are incredibly delicate and fine; every stitch detailed.

The main motifs were different on each side of the bag. Something I haven’t seen before. The side not shown has a lovely pink/white tudor rose in middle, a blue borage in the upper right, a yellow and white pansy in the upper left, some blue leaf like thing in the lower left and a honeysuckle flower in the lower right corner.

The silk threads are a variety of soft whites, pinks, yellows, blues and more bold greens and blues used in a satin stitch for the motifs.  I am sure there is some fading with age, but I thought the piece in remarkably good condition. The motif on the lower left shown above has an underlying satin stitch fading from dark blue to light blue to white with gold silk threads couched on top to create a grid pattern. Then inside each grid is a tiny french knot.

The pailletes are incredibly tiny, about 2mm in diameter. Each one is secured with a tiny piece of purl. The coiling stems are pieces of couched purl (looks like rough purl – round gilt as opposed to flattened gilt) out-lined with a 3-ply twisted gold thread that is also couched down with a gold silk. The metal threads are a combination of tarnished silver and gold.

I briefly viewed the interior of the bag. The interior pink silk lining is quite pale and deteriorating. The purse string is the Green Dorge pattern I did for my sweet bag, 4 pink silk threads bordering two gold threads in the middle. Seems to be a popular pattern. It was easy to weave.

There are no tassels anywhere. The bead is woven similar to that described in Jacqui Carey’s book on Sweet Bags and that I used to make mine. There are turks head knots as well. The sides just look like they are sewn together and then lined with the 3 ply twisted gilt thread.

I enjoyed viewing this item in person, it was an incredible experience to see it, experience it and take the time to really look at it. Pictures just don’t do it justice.

The Famous Ratketcher

The Famous Ratketcher

with his travels into France, and of his returne to London

(To the Tune of Tom a Bedlam)

 

There was a rare Rat-catcher,

Did about the Country wander,

The soundest blade of all his trade,

Or I should him greatly slaunder.

          For still would he cry, a Tatt tat at tat

          tara ra rat to ever

          To catch a mouse, or to carouse,

         Such a Ratter I saw never.

 

Upon a Poale he carried

Full fourty fulsome Vermine:

Whose cursed lives without any Knives,

To take he did determine.

        And still would he cry, &c.

 

His talke was all of India

The Voyage and the Navie

What Mice or Rattes or wild Plcats,

What Stoates or Weesels have yee.

          And still would he cry, &c.

 

In London he was well knowne,

In many a stately House

He layde a Bayte, whose deadly fate

Did kill both Ratte and Mouse.

          And still would he cry, &c.

 

But on a time, a Mayden,

Did him so fair entice,

That for her a Baite, he layed straight,

Would kill no Rate nor Mice.

          And still would he cry, &c.

 

And on the baite she nibbled

So pleasing in her taste,

She likt so long, that the Poysin strong,

Did make her swell i’the waiste.

          For still would he cry, &c.

 

He subtly this perceiving,

To the Country straight doth hie him,

Where by his skill, he poysoneth still,

Such vermine as come nigh him.

           And still would he cry, &c.

 

He never careth whether

He be sober, lame, or tipsie,

He cab Collogue with any Rogue,

And cant with any Gipsie,

           And still would he cry, &c.

 

He was so brave a bowzer,

That it was doubtful whether

He taught the Rats, or the Rats taught him

To be drunke as Rats, together.

          And still would he cry, &c.

 

When he had tripped this Islande,

From Bristow unto Dover,

With Paineful Bagge and painted Flagge,

To France he sailed over.

          And still would he cry, a Tatt tat at tat

          tara ra rat to ever

          To catch a mouse, or to carouse,

          Such a Ratter I saw never.

The Happie Obtaining of the Great Galleazzo

The Happie Obtaining of the Great Galleazzo

by Thomas Deloney, who is mysteriously absent at sea

To the tune of Monseurs Almaigne

 

O Noble England, Fall downe upon thy knee,

And praise thy God with thankfull hearte, Which still maintaineth thee.

The forraine forsce, that seeke thy utter spoile,

Shall then through His especiall grace, Be brought to shamefull foile.

With mightie pow’r they come unto our coast,

To overrun our Countrie quite, They make their brags and boast.

 

In strength of men, they set their onley stay,

But we, upon the Lord our God, Will put our trust alway.

 

This great Galleazzo, which was so huge and hye,

That like a bulwarke on the sea, Did seeme to each man’s eye.

There was it taken, unto our great reliefe,

And divers Nobles, in which train, Don Pietro was the chief.

Strong was she stuft, with Cannons great and smalle,

And other instruments of warre, Which we obtained all.

A certaine sign, of good successe we trust,

That God will overthrow the reste, As He hath done the firste.

 

Then did our Navie pursue the rest amaine,

With roaring noise of Cannons great, Till they neere Calais came.

With manly courage, they followed them so faste,

Another muightie Gallion, Did seeme to yield at last.

And in distresse, for safeguard of their lives,

A flag of truce they did hand out, With manie mournefull cries.

Which, when our men, did perfectly espie,

Some little Barkes they sent to her, To board her quietly.

 

This mightie vessel, was threescore yards in lengthe,

Most wonderfull to eache man’s eye, for making and for strength.

In her was placed, an hundreth Cannons greate,

And mightily provided eke, with bread-corne wine and meat.

There were of Oares, two hunderedth I weene,

Threescore foote and twelve in length, well measured to be seene.

And yet subdued, with manie others more,

And not a ship of ours was lost, the Lord be thankt therefore.

 

Lord God Almightie, which hath the heartes in hand,

Of ev’ry person to dispose, defend this Englidh land.

Bless Thou our Soveraigne with long and happie life,

Indue her Counsel with Thy Grace, and end this mortall strife.

Give to the rest, of Commons more and lesse,

Loving heartes, obedient minds, and perfect faithfullnesse.

That they and we, and all with one accord,

On Sion Hill may sing the prayse of our most mightie Lord.

The Cat’s Perch Inn

(More Gardiner’s music for the upcoming Muster)

The Cat’s Perch Inn

(A song whereas Master Robert Bedingfield doth Prayse the Inn.)

When returning from sea,

I’m longing to see

A beautiful face so fine,

And I crave to partake

Of the finest of steaks,

And drink the sweetest of wines.

Where the music is beautiful,

And the alewives are dutiful,

And the prices are, oh, so fair

You’ll not find their kin

At the Cat’s Perch Inn

‘Cause they have not a one of them there

Oh, the Cat’s Perch is not much to look at,

          A broken down inn, we confess.

          The music is rough

          And the women are tough

          But, oh Lord, the beer is the best.

 

Not one friendly face

You’ll find in that place,

An inn for the hard-drinking man,

The inside is rank,

And the outside is dank,

And we go there as oft as we can.

Good folks won’t go near it,

And constables fear it,

But we cherish it’s halls without fail

No power can stay us,

Or dare to delay us,

From drinking her God-blessed ale.

  Oh, the Cat’s Perch is not much to look at, &c.

 

When the thirst of the ages

Inside of us rages

Our gullet’s as dry as sand,

We follow the route,

To the brew that’s without

Compare in all of the land.

No matter the crop,

Oat, barley or hop

What comes from her kegs is quite sound.

To he that says “Fie it”,

I say he should try it

‘Ere his wife puts him in the ground.

Oh, the Cat’s Perch is not much to look at, &c.

 

When Gardiner’s had come,

With pike, shot, and drum

To the Cat’s Perch to Muster thereby,

Sweet Fanny assailed them,

And wined, dined, and aled them

And fed them on cake and cheese pie.

Master Robert had paid

A fair muster’s wage,

James Hamilton’s cards led the deal,

The Reverend bewailed them,

And the Gentlemen tailed them,

And all had a very fine meal.

Oh, the Cat’s Perch is not much to look at, &c.

 

Oh, the Cat’s Perch is not much to look at.

A decrepit old inn, there’s no worse.

The patrons are wary, And the women are scary,

But they have the best beer on this earth.

Kitchen Site Update

Things have been happening at the Gardiner’s kitchen site this past month.

A load of gravel was put down on the road. While not complete, it will make the drive down better for those in cars.

New road, now gluten-free!

New road, now gluten-free!

If you are driving down the road, you’ll need a place to park. We’ve had some gravel put down in the parking area. More cars can now be parked to either side.

The white zone is for loading and unloading

The white zone is for loading and unloading

We plan to expand the parking area in the future, so this roadway is temporary.

The Company decided to purchase a used port-o-john, rather than renting one whenever we had something going on at the site. It was delivered this week.

PJ - Copy

While the outside fits in well with the surrounding forest, the inside is a different story:

One that ends with tears and a journey

One that ends with tears and a journey

The main thing is, it’s ours and it works.

Bob tested. Bob approved.

Bob tested. Bob approved.

The biggest news is the work that’s been done on the kitchen brick walls. The Company hired a local bricklayer, who started work on Friday. After just one day, the wall is almost complete.

It's a Wall! Mostly!

It’s a Wall! Mostly!

Laura1 - Copy

The sidewall to the right of Laura is the final height, just under 7 feet. The remaining work should be done next week, in time for the first work weekend, March 26th. We’ll be working on the hearth and oven, and doing layout on the charcoal braziers which go somewhere along here, I think.

Where's Laura

Where’s Laura

Zeke has been hard at work planning the timber framing, which we’ll get started later this year.

Those who can come to the work weekend can help us get the kitchen and the site ready for Muster.

We hope everyone can get out to Muster, this year April 28th – May 1st. You really have to see the site to appreciate how beautiful it is.

Lookin' good

Lookin’ good

 

 

Jolly Good Ale and Old

Jolly Good Ale and Old

(A drynkinge song of much repute)

 

I cannot eat but little meat

My stomach is not good

But sure I think that I can Drink

With him that weareth an Hood.

Though I goe Bare, take you no care

For I am never cold

I stuff my skin so well within

With Jolly good Ale and old.

Back and sides goe bare, goe bare,

          Both hand and foot goe colde,

But belly, God send good Ale enough,

          Be it newe or old.

 

I love no roast but a nut-brown Toast

And a crab laid in the fyre,

A little bread should do me stead,

Much bread I never desire.

Nor Wind nor Snowe or Frost, I trow,

Can harm me if it would,

I am so wrapped, and thoroughly lappt,

With Jolly good Ale and old.

Back and sides goe bare, goe bare, &c.

 

I care right nought, I take no thought

For cloathes to keepe me warm,

Have I good Drink, I surely think

That none can do me harm.

For truly then, I feare no Man,

Though he be ne’er so bold,

When I am armed and thoroughly warmed

With Jolly good Ale and old.

Back and sides goe bare, goe bare, &c.

 

Now let them drink till they nod and wink,

E’en as good Fellowes doe,

They shall not miss to have the bliss

That Good Ale brings them to.

And all poor souls that scour black bowls,

Or have them lustily trolled,

God save the lives of them and their wives

Wether they be younge or old.

Back and sides goe bare, goe bare,

          Both hand and foot goe colde,

But belly, God send good Ale enough,

          Be it newe or old.