A 16th-Century Poodle with a Job

 

horseandpoodle

16th-century poodle with traditional clipping

In the heart of [a] tumultuous throng on the bridge leading to the castle stood poor blind Fridli led by his black dog. Scarce twenty summers had passed over his head. He was tall, of commanding stature and stalwart limbs, but fearfully disfigured by the deep scars and furrows which covered his whole face and the pits that marked even his sightless eyelids. A native of the Breisgau, he had entered the service of the Baron von Morsberg as cowherd there. A short time ago, he had lost his sight by small pox. Now his only way of gaining a pittance was wandering through the country with his black poodle, Forester by name, and a lyre the gift of the Lord of Morsberg. 

Alas on this gala day, instead of the rich gifts on which he had so fully reckoned, poor Fridli reaped but pain and sorrow [for] not a single penny had been cast into the cap which Forester held between his teeth sitting up on his hind paws and looking imploringly towards, as he vainly hoped, a generous public.

The story of blind Fridli and his black poodle Forester, who begged with his cap in his teeth, was translated from German into French in 1869. The original title simply says “as drawn from old chronicles.” Whether these were the Strasbourg city chronicles or church records I have not been able to determine yet, but the story specifically dates Fridli to “towards the close of the eighth decade of the fifteenth century” or the 1480s.

Poodles (pudelhund) were an old breed even at this time, having been bred as water retreivers for noble hunters. The miniaurized version was also developed early. The tiny dog served as a noblewoman’s cuddly muff in the unheated church or cathedral.

That the story of this loyal black poodle, including his name, has been preserved for 500 years is wonderful, and I put Forester and Fridli in my novel.

The Meteorite of Ensisheim–November 7

On November 7, 1492, a meteorite weighing nearly 300 pounds fell in a field near Ensisheim, near Basel, making a hole as deep as the height of a man. The robust citizens moved the rock to town, where it resided in the church for centuries, until the church collapsed. The meteorite’s landing was well documented in the media of the day.

Ensisheimmet3

Ensisheimmet1

Ensisheimmet2

Part of the meteorite is still preserved in Ensisheim, though pieces have been taken away for study or stolen. It is the earliest witnessed meteorite fall in the West from which pieces are still preserved.

Ensisheimmet4

 

This fascinating paper in the NASA database traces the “impact” of the meteorite on politics, society, and legend through the centuries.

 

The Book of Miracles–1552

I’ll be hoping to get a little cash for Christmas, as I have my heart set on another lush book from Taschen, a reproduction of The Book of Miracles (Wunderzeichenbuch), printed in Augsburg in 1552.

Taschen Miracles1

The book only came to public light in 2007, when it turned up at a German auction house. The artwork is extraordinary. Study these vibrant images and you’ll never have to create your own nightmares again.

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These images and a discussion of the book can be found at BrainPickings.

An amazing Pinterest Board of 50 images and translation of the text can be found HERE.

TaschenMiracles 2

The Book of Miracles is a 16th-century equivalent of the National Enquirer, but the art will leave you breathless even if the miracles don’t.

Renaissance Deodorant

On the Ornaments of Women

Written by Giovanni Marinello

published with privilege in Venetia (Venice)
by John Valgrifio, 1574

translated into English by

Courtney Hess-Dragovich

If you wash your armpits frequently in wine in which is boiled nutmeg, mace or, if you desire, grains of musk, you will stop the smellreleasing a gentle scent.                          

This blog is a treasure, but my favorite posts are the deodorant recipes

16th Century Food in Spain

Jake & Katharina are now in Spain. What shall they eat?

Wonderful resource here. A 16th-century Spanish cookbook! Two recipes below.

I might try the first, but not the second.

bakers

FRITTER CALLED ROBIOLES IN CATALONIA

You will take goat milk, and almond milk, and then take the flower of wheat flour, and rosewater, and sugar, and egg yolks, and let all this be well-mixed; and make paste from it which is neither very soft or very hard, but moderate; and then make from it little cakes; and take hazelnuts, and pine nuts, and yolks of hard-boiled eggs, and grind them all together; and then take raw eggs, and blend them with said hazelnuts and pine nuts; and this moderately, so that it is neither very thin nor very thick.  And then take sugar, and rosewater, and cinnamon, and a little ginger, and make little cakes of all this mixture with that paste; and fry these little cakes with lard and with fresh melted pork fat, in a casserole of  tinned copper or bronze; and when this lard is well heated, cast in the little cakes; and after they are fried, take them out with a skimmer, and put them on a plate; and cast into it rosewater and honey; and when they are to be eaten, cast sugar and cinnamon on top of them.

ROAST CAT AS YOU WISH TO EAT IT

You will take a cat that is fat, and decapitate it.  And after it is dead, cut off the head and throw it away because it is not for eating, for they say that eating the brains will cause him who eats them to lose his senses and judgment.  Then flay it very cleanly, and open it and clean it well, and then wrap it in a cloth of clean linen.  And bury it beneath the ground where it must be for a day and a night; and then take it out of there and set it to roast on a spit. And roast it over the fire.  And when beginning to roast it, grease it with good garlic and oil.  And when you finish greasing it, whip it well with a green twig, and this must be done before it is well-roasted, greasing it and whipping it.  And when it is roasted, cut it as if it were a rabbit or a kid and put it on a big plate; and take garlic and oil blended with good broth in such a manner that it is well-thinned.  And cast it over the cat.  And you may eat of it because it is very good food.

Pleatwork

No wonder Renaissance ladies were so proud of their needlework. Or that it took so much time. They created truly amazing and beautiful garments with no computerized smocking machines or automated pleaters.

Thanks to Genoveva von Lubeck for her series on historic pleating. The researchers in The Society for Creative Anachronism are a novelist’s best friends, and I adore them for the hours they spend collecting and analyzing images on all topics. The SCA rocks!

Photo copyright Grace Vibbert

Photo copyright Grace Vibbert

Colors of 16th-Century Hosen

“Pinks, beiges and flesh tints.”

Italian hose, 1500-1510)

Italian hose, 1500-1510)

Doe’s Belly

Brown Bread

Merry Widow

Amorous Desire

Kiss-me-Darling

Lost Time

Sad Friend

Monkey’s Smile

Dying Monkey

Mortal Sin

Colour of Hell

Sick Spaniard

and my personal favorite:  Resuscitated Corpse

This is not quite our period, (the image is), but I just can’t resist. These are the names of colors given to hose in a dyer’s advertisement from Neufchateau in Lorraine, (printed in 1607), according to “A History of Hand Knitting” by Richard Rutt, Bishop of Leicester, (pub. B T Batsford Ltd, 1989.)

Little Ol’ Renaissance Dining Room

When Pope Leo X invites Erasmus and Jake to a banquet in Line of Ascent, where do they eat?

Fire in the Borgo

Fire in the Borgo

Poor Jake. He’s not in Kansas anymore. At the time of Pope Leo X (1513 – 1521), the Fire in the Borgo room was used as a dining room and the task of frescoing the walls was assigned to Raphael, who entrusted a large part of the work to his students. The most beautiful photography from all around Rome is here.