Medieval Monday: The Labors of November

butcheringThe Anglo Saxons referred to November as the “blood month,” because it was time to begin slaughtering those animals which would not be kept through the winter. The traditional time for butchering animals was Martinmas (November 11th), though the butchering and processing of meat could continue through January depending on the weather. While some meat would be eaten fresh, it was important to have a supply of beef, pork, chevon (goat), and mutton (sheep) to last throughout the winter months. The preservation of meat was a laborious task. The flesh would have to be soaked in brine for days before it could be hung to dry and smoked. Meat might also be pickled, dried, or salted. Bacon in particular could be rubbed with spices and honey before it was smoked. Every part of the animal was used for something. The hides were used for making leather and parchment, hooves for gelatin, and bone and horns had a myriad of uses. Offal, blood, and bone marrow had to be eaten right away, and were turned into seasonal treats. Sausage and puddings were fall delicacies, providing a use for blood and organ meats. They were cooked with onions, garlic, and a variety of spices that made them especially tasty.

cookingWhen the fresh meat had run out, it was back to dried, salted meats, which weren’t especially nice to eat. Beef and mutton had to be simmered for a very long time to reduce the salt content enough to make them palatable. Bacon would be added directly to pottage, a thick stew that included vegetables, and grains like barley. Pottage was a staple food, often left cooking in a kettle over the fire for days on end, with the family simply adding water and ingredients to it as needed to keep it going.

Pork was the most popular preserved meat, especially for peasants. Pigs were easy to keep because they could forage for themselves, and after slaughter, their meat absorbed less of the preserving salt, helping it to retain more of its moisture. The leftover fat from slaughtering was used as lard, and also for the making of tallow candles. These would be vital to have for the dark, cold months ahead.

fattening-pigsThose pigs that weren’t being butchered (or at least not yet) were still being fattened in November. Acorns, beechnuts, hawes, hazelnuts, and other foods could still be actively foraged or collected for later feedings. But pigs weren’t the only ones out foraging for the last of nature’s bounty. Wild berries and apples, nuts, plums, and hips were great sources of nutrition—they just had to be collected. Coleworts (kohlrabi, cabbage, turnips) could also be harvested and stored someplace dark and cold. Sometimes they would simply be left in the ground and covered with a thick layer of straw. When needed, they could be uncovered, gathered, and eaten.

collecting-reedsNovember was also a time to collect reeds and osiers. These would be cured to use as thatch for roofs, or turned into baskets and nets for later use. Rushes became candle wicks, and nettles could be used instead of flax to make a durable thread. Bracken could be used as winter bedding for cattle. Firewood had to be collected as well, since much would be needed for heat and other purposes. There were restrictions, however. Dead wood could be gathered from the ground, or pruned from trees. People were not allowed to cut down live trees to use as firewood—this was a way to ensure that forested areas would continue to be a resource for many seasons to come.


Enjoy another Tales from the Green Valley. Fair warning, some may find the images in this episode disturbing as they slaughter, butcher, and prepare one of the farm pigs just as it would have been done hundreds of years ago. 

In this month’s episode: Finishing the cow shed, making wattle and daub walls, pig slaughter, butchering, and cooking. Gathering medlars, scrubbing a table with salt, roof thatching.

 

Medieval Monday: ‘Broken on the Wheel’

Archaeologists discover medieval man ‘broken on the wheel’

An archaeological dig in Milan has uncovered the remains of a young man who suffered massive injuries, likely caused by torture and execution while being ‘broken on wheel’.

The team of researchers from Università degli Studi di Milano were examining the remains of 56 individuals that were discovered buried at San Ambrogio square in the Italian city of Milan. These skeletons date from between the era of the Roman Empire to the sixteenth-century, but their focus was on individual found with two buckles. Radiochemical tests were performed, which dates the body to between the years 1290 and 1430. He was between 17 and 20 years old when he died.

The individual was found with numerous wounds, which the researchers noticed as having a very specific distribution. All the long bones on his forearms and legs were fractured in a way that the weapon hit the bones perpendicularly. He also had blunt force injuries to his face, a stab wound that hit his vertebrae, and a deep fracture at the back of his skull, which the researchers believe was caused during a clumsy attempt to decapitate him.

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Use the Medieval Monday Index to discover other topics relating to daily life in the Middle Ages.

Medieval Monday: The Service of Magic

In medieval England magic was a service industry used by rich and poor alike

by: Emily Costello

Chances are that when you hear the words “medieval magic”, the image of a witch will spring to mind: wizened old crones huddled over a cauldron containing unspeakable ingredients such as eye of newt. Or you might think of people brutally prosecuted by overzealous priests. But this picture is inaccurate.

To begin with, fear of witchcraft – selling one’s soul to demons to inflict harm on others – was more of an early modern phenomenon than a medieval one, only beginning to take hold in Europe at the tail end of the 15th century. This vision also clouds from view the other magical practices in pre-modern England.

Magic is a universal phenomenon. Every society in every age has carried some system of belief and in every society there have been those who claim the ability to harness or manipulate the supernatural powers behind it. Even today, magic subtly pervades our lives – some of us have charms we wear to exams or interviews and others nod at lone magpies to ward off bad luck. Iceland has a government-recognised elf-whisperer, who claims the ability to see, speak to, and negotiate with the supernatural creatures still believed to live in Iceland’s landscape.

While today we might write this off as an overactive imagination or the stuff of fantasy, in the medieval period magic was widely accepted to be very real. A spell or charm could change a person’s life: sometimes for the worse, as with curses – but equally, if not more often, for the better.

Magic was understood to be capable of doing a range of things, from the marvellous to the surprisingly mundane. At the mundane end, magic spells were in many ways little more than a tool. They were used to find lost objects, inspire love, predict the future, heal illnesses and discover buried treasure. In this way, magic provided solutions to everyday problems, especially problems that could not be solved through other means.

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Use the Medieval Monday Index to discover other topics relating to daily life in the Middle Ages.

Inspiration Sunday

yellowstone-national-park-1581879_1920The end of all things is near. Therefore be alert and of sober mind so that you may pray. Above all, love each other deeply, because love covers a multitude of sins. Offer hospitality to one another without grumbling. Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in various forms. If anyone speaks, they should do so as one who speaks the very words of God. If anyone serves, they should do so with the strength God provides, so that in all things God may be praised through Jesus Christ. To him be the glory and the power forever and ever. Amen.

1 Peter 4:7-11

Fantasy Art Friday

Get inspired with this week’s Fantasy Art Friday, where fun fantasy artwork is combined with a writing prompt to get your creative juices flowing.


Beautiful, yet forlorn, this place is slowly succumbing to the ravages of time. The lonely figure walking this crumbling corridor is determined to remain its companion to the very end. It was a glorious place once, built by a wealth and power that has long ebbed away. But when this structure was new, and whole, it gave the lives of those within it meaning and purpose. This robed figure has not forgotten, even though its noble arches are now draped in vine, and the crows brazenly come and go as they please. There is writing etched deep into the stones beneath the pillars. Each word is a plea from the past; a silent but unyielding voice that demands a place in the present. The robed figure knows what they say. Do you?

Crows’ Abbey

Medieval Monday: The Labors of October

There is no doubt now, that fall is here. The weather is getting cooler, and the labors of summer have produced an abundant harvest. It is a time of plenty in the medieval world, albeit a cautious one. The harsh winter months are only just ahead, and what has been so carefully grown and collected must now also be preserved to ensure the survival of the community.

harvesting-grapesThe last of the winter grains are being sown in the fallow fields, and grapes are still being harvested for the production of wine, and a common medieval condiment called verjuice; a clear, sour juice made from unripe grapes, apples, berries, or other fruit. It was used mainly for cooking and adding flavor to foods.

October was a time to gather whatever wild nuts and fruits might still be found and preserve them for winter. It was also a time to make decisions about livestock, because storing enough food to feed them all through winter was costly and impractical. Cattle were the first to be fattened by permitting them to wander the fields and eat from leftover stubble. Sheep were the last, because they cropped everything so close to the ground they didn’t leave much behind.

swinePigs, a common sight in every village, were allowed to roam free and forage wherever they could year round. They were only semi-domesticated animals; lean and with coarse hair. They typically lived on what they could find, including scraps, and when well-fed in fall, quickly put on weight. It was said that “a pig that needed to be fed on grain was not worth keeping.” Since acorns were a favorite food of pigs, woods full of oak trees were especially prized for fattening them. Beechnuts, hazel nuts, and hawes were also favored by swineherds, who watched for the first signs that those trees were ready to drop. Poultry would be fattened as well, particularly geese, then slaughtered before they could lose their fat.

The 14th century husband-to-be who wrote the Medieval Home Companion had the following advice for his young bride regarding the month of October:

In October plant peas and beans a finger deep in the earth and a handbreadth from each other. Plant the biggest beans, for when they are new these prove themselves to be larger than the smaller ones can ever become. Plant only a few of them, and at each waning of the moon afterward, a few more so that if some of them freeze, the others will not. If you want to plant pierced peas, sow them in weather that is dry and pleasant, not rainy, for if rain water gets into the openings of the peas, they will crack and split in two and not germinate.

Up until All Saints’ Day you can always transplant cabbages. When they are so much eaten by caterpillars that there is nothing left of the leaves except the ribs, all will come back as sprouts if they are transplanted. Remove the lower leaves and replant the cabbages to the depth of the upper bud. Do not replant the stems that are completely defoliated; leave these in the ground, for they will send up sprouts. If you replant in summer and the weather is dry, you must pour water in the hole; this is not necessary in wet weather

If caterpillars eat the cabbages, spread cinders under the cabbages when it rains and the caterpillars will die. If you look under the leaves of the cabbages, you will find there a great collection of small white morsels in a heap. This is where the caterpillars are born, and therefore you should cut off the part with these eggs and throw it away.  Leeks are sown in season, then transplanted in October and November.


There are more Tales from the Green Valley to enjoy! This episode includes roofing with timbers and thatch, gardening, harvesting pears, period footwear, fattening the pigs, spit roasting lamb, storing/checking fruit for winter. Want to learn more about daily medieval life? Check out the Medieval Monday Index.

Inspiration Sunday

forest-1818690_1920The Lord is good to all; he has compassion on all he has made. All your works praise you, Lord; your faithful people extol you. They tell of the glory of your kingdom and speak of your might, so that all people may know of your mighty acts and the glorious splendor of your kingdom.

Psalm 145:9-12