Cunnan - User contributions [en]

University

2004-12-06T01:07:33Z

130.194.13.105:

The word '''University''' is derived from the [[Latin]] word for "[[guild]]". The church established schools with the purpose of educating people in a particular profession (a non-trade profession), and then universities arose purely for "higher education". In the [[Middle Ages]], it was mostly [[church]]es or courts who had the better [[book]] collections of the times, so therefore those involved with these institutions (who were mostly those with lots of [[money]], or those who could obtain patronage from the same) therefore had access to higher education.

== Universities in [[Europe]] ==

The first university, [[Al-Azhar]], was founded in Cairo, [[Egypt]] in 970AD.

The first university founded in [[Europe]] was the one in [[Bologna]], in 1088AD, which was followed up with more being founded predominently in [[Italy]], [[France]], [[England]] and [[Spain]] (during the [[1100]]s) and later in [[Germany]] and [[Austria]] ([[1300]]s). They had various faculties, as they do today. Note that the age of a university does not necessarily reflect on its status.

The premiere theology university of medieval Europe was the [[University of Paris]] at [[Notre Dame]], but [[Bologna]] was the place to go for [[Law]], and Palermo for [[Medicine]]. In [[England]], [[Oxford]] and [[Cambridge]] weren't bad. Most medieval universities, and students at them, were supported by the [[Catholic Church]], or by bequests from the rich and the pious. University students had a fair amount of control over the faculty and started to organise themselves as [[nation]]s (people of like cultural origin or [[language]]). Brawls between local townspeople and students were not unknown. A successful university career was often a stepping-stone to important positions at [[Court]] or in the [[Church]].

See also: "[[wikipedia:Medieval university|medieval university]]" in [[Wikipedia]].

== Universities in the SCA ==

[[SCA]] groups may be based at modern universities and are referred to as a [[college]]. These are often a popular recruitment base for the [[Shire]] or [[Barony]] in which the College lies. In the [[East Kingdom]], these groups are often referred to as [[Borough|Boroughs]].

In [[New Zealand]] the use of the word '''University''' is reserved for actual government acredited institutions approved to use that name, and therefore the [[Kingdom of Lochac]] does not use the word "University" to describe any of its internal institutions.

The word "university" can also be used in the [[SCA]] to refer to an institution offering semi-structured courses of learning about medieval facts or crafts. The kingdom of [[An Tir]] has the kingdom-wide [[University of Ithra]]; the [[East Kingdom|East]] runs Universities as focused [[event|events]] which specifically emphasize scholarly learning.

''This page contains some writing from a [[Cunnan:Regional point of view|regional point of view]]. Feel free to edit to encompass the ways of the rest of the [[Known World]].''

== External Links ==
* [http://www.kateryndedevelyn.org/royal1.htm Information about Royal Colleges and Universities]

Category:Stubs

2004-10-18T05:31:32Z

130.194.13.105:

A '''stub''' is a page whose contents are sketchy and need to be expanded.

Filetes in galyntyne (recipe)

2004-07-29T00:25:22Z

130.194.13.105: þ, þ and þ

Anglo-Saxon

2004-06-08T02:29:00Z

130.194.13.105: expanded

The Angles and Saxons were the Germanic-speaking tribes that invaded [[Britain]] after the collapse of the [[Roman Empire]].
They were non-[[Celtic]] people who inhabited Britain from perhaps as early as the mid-5th century. Since their cultures and societies quickly merged together, they are known as the '''Anglo-Saxons'''. They are considered ancestral to the contemporary English, so in a sense they can be thought as still living in Britain.

The Anglo-Saxon language is commonly known as [[Old English]] and was the origin of the names of Wessex, Essex, Sussex and East Anglia (think West Saxon, East Saxon, South Saxon).

==Your [[SCA]] [[Persona]] is Anglo-Saxon==

* If you lived in England after the [[Norman Invasion]] you were probably marginalised.

== External Links ==
* http://en.wikipedia.org/wiki/Anglo-Saxons for the people
* http://en.wikipedia.org/wiki/Anglo_Saxon for the language
* http://en.wikipedia.org/wiki/Old_English_Language more on the language

12th Century Calendar

2004-04-29T01:43:32Z

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=the year and the calendar=
The [[12th century]] year has 365 days, starting from the 25th of March. Every fourth year, the 6th day before the Kalends of March (24th February) was counted twice. This leap day was called the bisextus.

Each month (named as in modern times) was divided up into days, the first day was the "Kalends" of that month (eg Kalends of October). The 5th (or 7th in March, May, July, October) day of the month was the "Nones" and the 13th (or 15th in the above mentioned months) of the month was the Ides of that month. In between days were listed as a number of days before the next division. For example:
*2th January = 3 before Nones of January
*25th February = 4 before Kalends March
*15th March = Ides of March
*14th April = 16 before Kalends May or in shorthand, XVI KL May
*14th May = day before Ides of May

The seven days of the week had the same names as they do in modern times.

Some days were considered unlucky for bloodletting and other activities- these were called Egyptian days, and the dates varied with the month.

Days were also referenced by the [[saint]]s' days and the corresponding festivals held on that day. Many are constant in timing (e.g. John the Baptist's Nativity is celebrated on the 14th June) but others change according to factors such as the moon (e.g. Easter).

Calendars also noted the solstices, equinoxes, lunar cyles (important for calculating festivals), seasons and "dog days" - the days the Romans considered the hottest days of summer.

=Calculating the calendar=
Some monasteries made the calculation of days and dates a specialty. Complicated tables were used to predict such things as which weekday it will be on a certain date or the occurrence of Easter. The complicated tables and specialisation required to read these suggest that even most literate people would not perform these tasks, but would instead consult specialised [[monk]]s, or their local priest. Local priests were expected to know such calculations, but accounts suggest in some areas testing of this knowledge was rather lax.

It was especially important to the religious community to be able to calculate when special days such as Easter fell, and also to remember when certain saints days should be celebrated. Books containing a day by day account of the year giving the relevant religious observances on each day (sometimes even what kind of vestments to wear) were kept for such purposes.

=The hours of the day=

=References=
*St Alban's psalter essay "THE CALENDAR AND LITURGICAL APPARATUS" http://www.abdn.ac.uk/stalbanspsalter/english/essays/calendar.shtml

Time

2004-04-21T05:20:48Z

130.194.13.105: facinating things unequal hours

'''Time''' as an exact concept is fairly recent. In [[period]] most people would have been content knowing what month it was and in a lot of cases they wouldn't have minded only knowing which [[season]] it was currently - after all the church would tell them which holy days were approaching. Time during the day was regulated in many places by the church - bells rang at the times of significant services, and people might agree to meet "after Vespers" or similar. Events might occur "between Terce and None".
The church had a difficult job to calculate just when the bells should be rung. Initially complex calculations might be performed from the rising of stars, and then using [[astrolabe]]s. The church might be able to afford a [[water clock]] or marked time candles, and while these made life much easier for monks, these made little difference to the layman - he just listened for the bells (approximately 6 times a day).

By the late 13th century, with spreading urbanism, the use of public sundials became more widespread and significant - knowing the time of day more precisely made regulating buisness easier. Following on from this need , mechanical [[clocks]] were adopted from the astronomy community to city use. Because such mechanical clocks were adopted from the astronomy community, unlike the earlier mentioned sundials which marked the "canonical hours", these were marked into 24 equal hours, thuis beginning englans and france's transition to modern hourly divisions.

The first useful pocket watches only started to appear just as the [[16th century]] was drawing to a close.

The introduction of mechanical clocks actually caused much discontent among workers. Previously, they had worked during the daylight hours - when clocks became available, their masters required them to work the same amount of time the year round. Consequently, they had to work more hours, often after the sun had gone down. In some cases, riots ensued.

''See also:''
* [[SCA time]]

==external links==
*"http://explorers.whyte.com/hours.htm" A wonderful summary of equal and unequal hours, and various other medieval timekeeping practicalities.

Furniture

2004-04-15T05:07:44Z

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Medieval life used diverse types of furniture.

In the household:
*chairs
*stools
*tables
*beds (also used as couches in daytime)
*trundle/camp beds (beds that pack down/hide away during the day)
*chests (for storage of goods)

In the church:
*benches
*lecterns
*altars

by scholars
*scribes desk

==Some links to furnitures construction:==
*the medeival chest "http://www.greydragon.org/library/chests.html"

Groups in Lochac

2004-03-24T01:45:13Z

130.194.13.105: correct address of Krae Glas site

= Groups in the SCA =

*[[Kingdom of Lochac]] - Australia "http://www.sca.org.au/"

== Groups of the [[Kingdom of Lochac]] ==
*[[Barony of Stormhold]] - Victoria "http://www.vicnet.net.au/~anachronauts/"
**[[Canton of Krae Glas]] - Melbourne south-eastern suburbs "http://www.sca.org.au/krae_glas/"
**[[Canton of Dubh Thrain]] - Northern Melbourne
*[[Barony of Aneala]] - Perth "http://aneala.sca.org.au"
*[[Barony of Innilgard]] - South Australia
*[[Barony of Ynys Fawr]] - Tasmania
*[[Barony of Politarchopolis]] - A.C.T.
*[[Barony of Rowany]] - Sydney "http://www.sca.org.au/rowany/"
**[[Canton of Stowe on the Wowld]]
*[[Barony of St Florian de la Riviere]] - Brisbane (Southside), Queensland "http://www.sca.org.au/st_florians"
*[[Barony of Riverhaven]] - Brisbane
*[[Barony of Ildhafn]] - Auckland
**[[Canton of Cluain]]
*[[Barony of Southron Gaard]] - Christchurch
*[[Barony of Mordenvale]] - North-west New South Wales - http://www.sca.org.au/mordenvale/
*[[Shire of Arrowsreach]] - Melbourne north-eastern suburbs "http://www.arrowsreach.com/"
*[[Shire of Bordescros]] - Albury-Wodonga
*[[Shire of Agaricus]] - South-west of Sydney
*[[Shire of Dismal Fogs]] - South of Sydney
*[[Shire of Torlyon]] - The rest of NSW
*[[Shire of Bacchus Wood]] - Loganlea, Queensland
*[[Shire of Krae Glas]] - Melbourne south-eastern suburbs "http://www.sca.org.au/krae_glas/"

== Colleges of Lochac ==
*[[College of St Monica]] - Monash University "http://www.sca.org.au/st_monica/"
*[[College of St Basil the Great]] - University of Western Australia
*[[College of St Malachy]] - University of Wollongong "http://www.sca.org.au/st_malachy/"
*[[College of Blessed Herman the Cripple]] - Adelaide University "http://www.sca.org.au/blessed_herman/"
*[[College of St Crispin]] - Newcastle University
*[[College of St Aldhelm]] - University of Canberra "http://www.sca.org.au/st_aldhelm/"
*[[College of St Augustine]] - University of New South Wales "http://www.sca.org.au/st_augustine/"
*[[College of St Ursula]] - University of Sydney "http://www.sca.org.au/st_ursula/"
*[[College of St Gilda the Wise]] - University of Tasmania "http://www.sca.org.au/st_gildas/"
*proposed [[College of St Christina the Astonishing]] - Flinders University (SA)

== [[Guilds]] ==

* [[Bardic Guild]]
* [[Brewer's Guild]]
* [[Worshipful Company of Broiderers]]
* [[Guild of Cooks]]
* [[Royal Guild of Defence]]
* [[Fibre Guild]]
* [[Painters and Limners Guild]]
* [[College of Scribes]]
* [[Guild of the Silver Rondel]]
* [[Woodworkers Guild]]

== [[Households]] ==
*[[Woodrose]]
*[[House Calydon]]
*[[House Reverie]]
*[[The Axemen]]
*[[House Bastion]]
*[[House Saarlands]]
*[[The Flying Ypotryll]]
*[[Attica|House Attica]]
*[[House Descartes]]
*[[House Ironrose]]
*[[Bluefeather]]

12th Century literacy

2004-03-08T03:38:25Z

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The majority of the 12th century populace was illiterate. This was not something imposed by the upper classes upon the lower, but instead simple a consequence of literacy being of little use to farmers and suchlike, and not worth paying for.

For those who were well to do, but not noble, occasionally schools would be run in town by clerics for a small fee. These would teach only the basics of learning. Boys who learnt well here could go into the clergy and follow a variety of lifestyles from itinerant preacher, monk, teacher or pursue a career in academia if their skill was sufficient to attract a patron.

Nobles (or presumably anyone else with such a large budget) could employ a tutor to teach individual children or small groups of children. Noble girls and boys were taught alike, often the noble girls ending up with a better level of literacy than the boys who left early to become knights.

12th century literature gives examples of noble ladies reading from books as a commonplace thing. Possibly such ladies read more widely than their male counterparts, who may have considered reading a waste of time unless they were a scholar.

Literate persons in england and france could read and speak French (whether anglo-norman or continental dialect) as well as Latin. Often reading would be done aloud (even when alone) rather than silently, but this was not a sign of lack of literacy, meerly of different cultural rules in a society where reading was rarer. Running one's hand along the line to follow the words would not be unusual even in a well educated monk, but again, this does not imply a lesser reading skill - after all the reader was probably translating as they went- meerly that with so many less books available than are today, speed reading had no reason to develop, and 12th century scholars could take more time to understand a piece of writing.

sources:
Holmes

12th Century purses

2004-03-08T03:29:12Z

130.194.13.105: needs finishing and links. Or maybe just trashing.

If you take a look at 12th century artwork, you will see very few depictions of pouches. Yet quite a few extant 12th century pouches exist. The most likely explaination is that pouches and purses were only shown when they were significant to the artwork.

One context in which we do see a purse depicted is a seal of a 12th century taxman. The seal depicts a man holding out a purse and a couple of coins dropping into it. The pouch suddenly becomes important as the occupational tool of the tax collector.

Jewellery

2004-03-08T00:33:11Z

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REDIRRECT #Jewelry

12th Century texts

2004-02-11T05:10:12Z

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*Yvain, the lion knight, by Chretien De Troyes. A pleasant late 12th century french romance. Many translations widely availiable. The Burton Raffael translation (1987) is reccomende, but a 19th century translation is available from [[project gutenberg]]: [[http://www.gutenberg.net/browse/BIBREC/BR831.HTM]]

Bay tree

2003-10-22T02:03:40Z

130.194.13.105:

Bay leaves nicely flavour [[soup]]s and particularly [[stew]]s. Their nice glossy green colour when fresh makes them a nice garnish. They work well dried, and even better when fresh. Bay leaves are easily dried - just tie a twig of leaves to a hook in your [[kitchen]] roof- and last a long time dried.

[[image=bay.jpg]]

The bay tree which provides the leaves for cooking is more correctly known as the sweet bay tree. It is unrelated to the [[bay laurel]], whose leaves are poisonous.

'''Did you know:'''
* Bay trees can be easily shaped as young plants into topiaries, and can be happily kept in pots for many years as such.
* Bay leaves consumed in sufficient (ie LARGE) quantities can have psychoactive effects. Do some reading into greek prophetesses living in houses thatched with bay leaves and chewing bay leaves all day - they had visions.

''see also'': other [[herbs]]

Pennsic

2003-10-21T05:32:32Z

130.194.13.105:

'''Pennsic''' is the largest [[SCA]] event in the world held every August in Pennsylvania ([[Kingdom of Aethelmarc]]),[[USA]]. It is the [[tradition]]al [[war]] between the [[East Kingdom]] and the [[Middle Kingdom]]. Supposedly the loser gets Pittsburgh ([[Barony of the Debatable Lands]]). The full name is the Pennsic Wars. This year will be the 35th running of the event that started out in a field in Ohio, and now consumes the resources of a small western Pennsylvania town for 3 weekends and the 2 weeks in between.

Last year the official attendance was slightly over 13000 gentles from all corners of the [[Known World]]. Pennsic is a definite "must get to one day" for the hardened SCAer. It's an amazing experience, with literally hundreds of collegia, days on end of tourney and war fighting, shopping that will send your credit card screeching for cover and thousands of other [[SCAdian]]s to meet.

[[image:battle1.jpg]]

links:
*[[http://pennsicwar.org|official pennsic website]]
*[[http://yoyo.its.monash.edu.au/~tif/pennsicphotos.htm|Teffania's Pennsic XXXII photos]]

''See also:''
* [[Rowany_Festival]]

Weld

2003-10-21T05:28:47Z

130.194.13.105:

A plant that was desired in medieval europe for its ability to produce a nice [[yellow]] [[dyestuff]] from its leaves or flowers. Colour of this dyestuff varies from a nice clear yellow to a duller greenish yellow, depending upon factors such as the [[mordant]] used and the minerals in the tap water used for dying.

Fabrics dyed with weld were often overdyed with blue [[woad]] to produce a green coloured fabric.

A nice article about dying with weld is at: [[http://home.att.net/~krystalmorgan/weld.htm]]

Documentation

2003-10-21T05:25:47Z

130.194.13.105:

Supporting printed evidence of a claim about something.

If you want to prove that you are recreating something accurately, then it is best to provide documentation (proof) that such a thing was worn/used/made/made from wood/etc.

There are three main reasons people like to document things in the SCA:
* To enter [[Arts and Sciences]] competitions. Normally documentation is one of the categories of the competition and to provide no attempt at doccumentation that your item is plausibly period will result in a lower mark than other entries that make the effort. Often even documenting that some parts of the entry are [[period]], and admitting which parts you can't prove, or had to compromise upon for time, safety or cost reasons is considered a good effort, and you may even get tips from the judges on how to find info you missed, or how to get cheaper materials.
* A sense of personal satisfaction at knowing that they are wearing/using/making as close to a period item/practise/performance/etc as possible, and to pass that information on to others.
* To stick up your fingers at the snobby person who "always knows better". What better way of proving that they are wrong when they say "[[woad]] body paint isn't period", or similar, than providing proof that it is.

A good basic guide to obtaining documentation can be found at: [[http://www.reconstructinghistory.com/beginners/research.html]]
other guides also at: [[http://www.aeans.org/articles/remusdocumentation.shtml]]
[[http://www.turmstadt.de/ans_documentation.htm]]
A guide to using libraries for SCA research (and what the limitations of using the web for research are) is at: [[http://www.lehigh.edu/~jahb/jadwiga/libraries.html]]

There is also an excellent article explaining (using pictures and diagrams) the differences between primary, secondary and tertiary sources, that I highly recommend at: [[http://www.virtue.to/articles/sources.html]]

Talk:Main Page

2003-09-26T06:09:57Z

130.194.13.105: typo "any logged in user"

==Cunnan Focus?==
Is this a medieval reenactment wiki or an SCA wiki? The whole thing looks like it has been set up presuming that the SCA way of doing things is the only way it is done.

So which is the truth? Is it a badly-designed medieval reenactment wiki or is it a SCA wiki that misrepresents itself as a medieval reenactment wiki?

: It's a medieval reenactment wiki, plain and simple, but wikis always reflect the people who contribute to them. Currently, the only contributors (as far as I know) are people from the SCA, so the design, content, the main page, and opinions are all SCA oriented. We write what we know. If you'd like to add non-SCA content, please go right ahead. [[User:Morgant|Morgant]] 11:36, 15 Aug 2003 (EST)

:Well, it was, way back when we started, a medieval reenactment wiki, and it still is but (almost?) everyone who contributes is in the [[SCA]]. I'd be willing to change the explanation on the front page if people think its misleading. - [[User:Tobin|Tobin]] 12:23, 15 Aug 2003 (EST)

==Arts & Sciences==
Okie dokie, re the crafts/sciences. What would you have things such as [[astronomy]] under? It could be argued that there are no arts in the SCA only crafts (or the emulation of period art, at any rate). I'll agree that no ''true'' science in done in the SCA but there are certainly people who apply themselves to the study of period sciences.

Feel free to tell me I'm wrong (is this the first wiki argument? ;-) - [[User:Tobin|Tobin]] 14:10 6 Aug 2003 (EST)

:- Tobin: *I* feel that there's a number of people who do the 'crafts' of olde, and VERY few who actually do [[astronomy]] - and then they aren't doing the science of it, mearly recreating the 'elements' that were developed.
:Why not leave it as craft and see how many people actually object ? never hurt to irritate anyone :)

::Point taken but there are people that do astronomy and I dont think it should be thought of as a craft. - [[User:Tobin|Tobin]]

:::When more than 3 people use test tubes and actually reinvent the wheel, rather than just follow someonelses work - sold. till then No Dice. The SCA does Crafts.

:::Follow someone else's work vs. reinventing the wheel? I think it's important to distinguish between science and scientific discoveries. Nobody's claiming to be making scientific discoveries - these have already been made. Think about it like Crafts - nobody's inventing new ways of doing things - we're trying to recreate what was done before. We're investigating science as it was done during the middle ages. I enjoy researching medieval cryptography - it doesn't mean that I have to invent new methods of frequency analysis. Also, and more importantly, Arts, Crafts & Sciences is a pain to say. [[User:Morgant|Morgant]] 11:22 11 Aug 2003 (EST)

==Arts & Sciences (again)==
A google search reveals something in the region of 1,500 results for "sca "arts and crafts"" but more than 7,500 results for "sca "arts and sciences"". I've never met an A & C officer and doubt I ever will (even if that is a more accurate term. Shoule we start calling all [[constable]]s "order enforcing people" just because some people think "constable" suggests that they are part of the police force?)

The point I'm trying to make is that, regardless of accuracy, people say A & S not A & C (if you were searching for A & S stuff on the web which would be seaching for?) If the SCA '''is''' a game then it really doesn't matter but there is no point in being non-standard. - [[User:Tobin|Tobin]] 21:29, 25 Aug 2003 (EST)

[[User:Newt|Newt]]: Well let's start a trend, Tobin! We can slowly change the SCA to ''our'' way of thinking. Hmm.. I see what you're saying but I think with regards to the wiki we're just looking for ways of grouping topics nicely. There's nothing much to put under 'sciences', but you can very easily split up our 'arts' (which is currently damn huge) into 'arts' and 'crafts'. Re: knowne worlde handbooke... Sui does have a point!

:That sounds exactly like something sui would say ;-) It doesn't worry me if we add in a Crafts topic but taking out the sciences link (or going through that whole pointless "Crafts ("sciences")" thing again would be a bad thing, IMO. Split up the Arts link if you want and then add Crafts to the main page. - [[User:Tobin|Tobin]] 10:23, 27 Aug 2003 (EST)

==Arts and Sciences (yet again)==
I can see we're about to have this argument again. Reading what was said in the previous arguments, I'll not change it back right now but, the fact remains people say A & S not A & C ("correctness" doesn't enter into it, this is an SCA wiki and in the SCA people say A & S) - [[User:Tobin|Tobin]] 14:00, 26 Sep 2003 (EST)

:yes.. and americans are ALWAYS right about everything.. *sigh* glad to see that u can atleast accept change though Tobin. Now can the hard link from craft -> science, be removed? they are different! - Ben

::The link isn't hard, any logged in user remove it. The link goes from Crafts to [[Sciences]] not [[science]]. Also using Arts and crafts on the main page means that anyone searching google for Arts and Sciences (which would be most going on the number of hits google returns) wont find Cunnan

::I intend to change the link back from Crafts to sciences. - [[User:Tobin|Tobin]]

=="BE bold"==

I think this statement should be removed from the front page. Anytime i have been bold or attempted anything slightly .. erm.. off beat.. it has been quickly slapped down, and yes i am going to single Morgant out here. Either have the policy that this is to be dry and humorless and a totally informational database only or allow it to be more 'open' - of course, and this is an amazing idea - u could have BOTH!!

So the choice - I believe - is everyone, how do u want your WIKI to be?

as u can guess i'd like it to be more 'interesting'

:We want people to be bold as in adding content not as in making changes that run against the majority. I Agree SCA science isn't real science but the majority of the SCA still call it science (this is an SCA wiki).

:I never said that the wiki was supposed to be a place or mirth and merryment. In fact the whole thing started so I would have a place to put what I know about the SCA. The software is free the content is open. You're welcome to start your own wiki. - [[User:Tobin|Tobin]]

::In fact I wasn't even discussing the science thing.. It was more a general 'thing'. but point taken. If i wanna add content 'dry and humorless it is' - Ben

User talk:Ben

2003-09-26T06:05:22Z

130.194.13.105:

Hi Ben, welcome to [[Cunnan]] I hope you stay a while and help out. Feel free to go to your user page, [[User:Ben]] and tell us something about yourself (unless you're big on privacy ;-) - [[User:Tobin|Tobin]] 22:52, 15 Sep 2003 (EST)
----

Hello again, its good to see that you're editing and starting lots of pages but please dont use stuff from dictionary.com (they really do like coming down hard on people). You can copy stuff from the [http://en.wikipedia.org Wikipedia] or the [http://wiktionary.wikipedia.org Wiktionary] into Cunnan if you like.

Also, you dont need to count the number of articles you have worked on when you save them. People can see your contributions at [[Special:Contributions/Ben]].

Keep up the good work - [[User:Tobin|Tobin]] 00:12, 16 Sep 2003 (EST)
----
Good to see you're still editing articles. One small thing: when you start a new article it is a good idea to try to link to other articles from it. If you dont it wont increase our article count (dont feel as though you need to make "pointless" links though). If you can't think of what to link to then you can always add a <nowiki>[[Category:****]]</nowiki> link. - [[User:Tobin|Tobin]]
----
I hope the arguments that are currently happening dont stop you from editing (it doesn't seem to have stopped similar people with similar arguments in the past ;-). - [[User:Tobin|Tobin]]

Cunnan:List of common misspellings

2003-09-26T05:57:12Z

130.194.13.105: adding text that isn't part of the list can break the maintenance tool.

*amoung (among)
*availible (available)
*candlabra (candelabra)
*desireable (desirable)
*existance (existence)
*imaginitive (imaginative)
*marshall (Marshal)
*parrafin (paraffin)
*percieved (perceived)
*religeous (religious)
*renaisance (Renaissance)
*repurcussions (repercussions)
*seperately (separately)
*teh (the)

Cunnan talk:List of common misspellings

2003-09-26T05:56:16Z

130.194.13.105:

This page provides data for the spelling maintenance page. Please don't mess with it in non-constructive ways.

wasn't messing in a non constructivve way - left the list entirely as it was.
added information that made it more understandable.
Try and understand that it is a bit of FUN and that this is an ENTIRELY dry and otherwise BORING ASS wiki unless occassional bits are left 'like that' i haven't touched the good and relevant information.. just the way it's presented. take a chill pill -Ben
:Yes but adding anything to the page that isn't part of the list is likely to break the spelling maintenance tool (go to special pages click on maintenance and then on misspellings). Even the line I added shouldn't have been there) - [[User:Tobin|Tobin]]

Talk:Main Page

2003-09-26T05:53:22Z

130.194.13.105:

==Cunnan Focus?==
Is this a medieval reenactment wiki or an SCA wiki? The whole thing looks like it has been set up presuming that the SCA way of doing things is the only way it is done.

So which is the truth? Is it a badly-designed medieval reenactment wiki or is it a SCA wiki that misrepresents itself as a medieval reenactment wiki?

: It's a medieval reenactment wiki, plain and simple, but wikis always reflect the people who contribute to them. Currently, the only contributors (as far as I know) are people from the SCA, so the design, content, the main page, and opinions are all SCA oriented. We write what we know. If you'd like to add non-SCA content, please go right ahead. [[User:Morgant|Morgant]] 11:36, 15 Aug 2003 (EST)

:Well, it was, way back when we started, a medieval reenactment wiki, and it still is but (almost?) everyone who contributes is in the [[SCA]]. I'd be willing to change the explanation on the front page if people think its misleading. - [[User:Tobin|Tobin]] 12:23, 15 Aug 2003 (EST)

==Arts & Sciences==
Okie dokie, re the crafts/sciences. What would you have things such as [[astronomy]] under? It could be argued that there are no arts in the SCA only crafts (or the emulation of period art, at any rate). I'll agree that no ''true'' science in done in the SCA but there are certainly people who apply themselves to the study of period sciences.

Feel free to tell me I'm wrong (is this the first wiki argument? ;-) - [[User:Tobin|Tobin]] 14:10 6 Aug 2003 (EST)

:- Tobin: *I* feel that there's a number of people who do the 'crafts' of olde, and VERY few who actually do [[astronomy]] - and then they aren't doing the science of it, mearly recreating the 'elements' that were developed.
:Why not leave it as craft and see how many people actually object ? never hurt to irritate anyone :)

::Point taken but there are people that do astronomy and I dont think it should be thought of as a craft. - [[User:Tobin|Tobin]]

:::When more than 3 people use test tubes and actually reinvent the wheel, rather than just follow someonelses work - sold. till then No Dice. The SCA does Crafts.

:::Follow someone else's work vs. reinventing the wheel? I think it's important to distinguish between science and scientific discoveries. Nobody's claiming to be making scientific discoveries - these have already been made. Think about it like Crafts - nobody's inventing new ways of doing things - we're trying to recreate what was done before. We're investigating science as it was done during the middle ages. I enjoy researching medieval cryptography - it doesn't mean that I have to invent new methods of frequency analysis. Also, and more importantly, Arts, Crafts & Sciences is a pain to say. [[User:Morgant|Morgant]] 11:22 11 Aug 2003 (EST)

==Arts & Sciences (again)==
A google search reveals something in the region of 1,500 results for "sca "arts and crafts"" but more than 7,500 results for "sca "arts and sciences"". I've never met an A & C officer and doubt I ever will (even if that is a more accurate term. Shoule we start calling all [[constable]]s "order enforcing people" just because some people think "constable" suggests that they are part of the police force?)

The point I'm trying to make is that, regardless of accuracy, people say A & S not A & C (if you were searching for A & S stuff on the web which would be seaching for?) If the SCA '''is''' a game then it really doesn't matter but there is no point in being non-standard. - [[User:Tobin|Tobin]] 21:29, 25 Aug 2003 (EST)

[[User:Newt|Newt]]: Well let's start a trend, Tobin! We can slowly change the SCA to ''our'' way of thinking. Hmm.. I see what you're saying but I think with regards to the wiki we're just looking for ways of grouping topics nicely. There's nothing much to put under 'sciences', but you can very easily split up our 'arts' (which is currently damn huge) into 'arts' and 'crafts'. Re: knowne worlde handbooke... Sui does have a point!

:That sounds exactly like something sui would say ;-) It doesn't worry me if we add in a Crafts topic but taking out the sciences link (or going through that whole pointless "Crafts ("sciences")" thing again would be a bad thing, IMO. Split up the Arts link if you want and then add Crafts to the main page. - [[User:Tobin|Tobin]] 10:23, 27 Aug 2003 (EST)

==Arts and Sciences (yet again)==
I can see we're about to have this argument again. Reading what was said in the previous arguments, I'll not change it back right now but, the fact remains people say A & S not A & C ("correctness" doesn't enter into it, this is an SCA wiki and in the SCA people say A & S) - [[User:Tobin|Tobin]] 14:00, 26 Sep 2003 (EST)

:yes.. and americans are ALWAYS right about everything.. *sigh* glad to see that u can atleast accept change though Tobin. Now can the hard link from craft -> science, be removed? they are different! - Ben

::The link isn't hard, anyone can remove it. The link goes from Crafts to [[Sciences]] not [[science]]. Also using Arts and crafts on the main page means that anyone searching google for Arts and Sciences (which would be most going on the number of hits google returns) wont find Cunnan

::I intend to change the link back from Crafts to sciences. - [[User:Tobin|Tobin]]

=="BE bold"==

I think this statement should be removed from the front page. Anytime i have been bold or attempted anything slightly .. erm.. off beat.. it has been quickly slapped down, and yes i am going to single Morgant out here. Either have the policy that this is to be dry and humorless and a totally informational database only or allow it to be more 'open' - of course, and this is an amazing idea - u could have BOTH!!

So the choice - I believe - is everyone, how do u want your WIKI to be?

as u can guess i'd like it to be more 'interesting'

:We want people to be bold as in adding content not as in making changes that run against the majority. I Agree SCA science isn't real science but the majority of the SCA still call it science (this is an SCA wiki).

:I never said that the wiki was supposed to be a place or mirth and merryment. In fact the whole thing started so I would have a place to put what I know about the SCA. The software is free the content is open. You're welcome to start your own wiki. - [[User:Tobin|Tobin]]

Talk:Sciences

2003-09-26T05:43:58Z

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In much the same manner as [[arts]] why is crafts automatically redirected to[[sciences]] ???

this is STUPID.

they ARE different.

:[[Art]] no longer redirects to [[Arts]]. [[Crafts]] redirects to [[sciences]] because crafts had no content of its own (and wouldn't have any content that Sciences, from an SCA perspective, didn't). [[Science]] doesn't redirect to [[Sciences]] - [[User:Tobin|Tobin]]

White

2003-09-25T04:50:24Z

130.194.13.105: fleshing out a bit

'''White''' is the colour seen when all the colours of visible spectrum are combined. In most [[Europe|European]] [[culture]]s white is associated with purity.

''See also:''
* [[Argent]]
* [[Colours]]
* [[Tincture]]

Cartography

2003-09-25T04:45:57Z

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There are a few things that held back '''cartography''' in [[period]] most of which were only a problem on large scales (people could produce good maps of a town or the local area but not of an entire continent). Large scale [[maps]] of what was known of the world were not often seen and the belief that the world was flat didn't help much.

"Argh, there be nought but dragons here...." - Ye Olde Sea Dog

Art

2003-09-25T04:40:02Z

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#REDIRECT [[arts]]

Pig

2003-09-25T01:52:19Z

130.194.13.105: fixed to what I meant to write early this morning.

Four legged, pinkish mammal, that goes 'oink'. In [[period]] pumpkin was considered food for pigs.

Some period cultures had a taboo against eating meat from pigs. This is because of the virus and bacteria that pigs can carry.

A "magical beast that produces [[bacon]], [[ham]], and [[pork chops]]".

Forme of Cury

2003-09-04T01:53:16Z

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Aquashield

2003-09-04T01:50:14Z

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[[category:brewing]]
The commercial name for a sanitising solution of hydrogen peroxide and colloidal silver, available from homebrew stores. Aquashield is useful for sanitising equipment before [[brewing]] and [[bottling]].

London and Country Brewer

2003-09-04T01:49:55Z

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[[category:brewing]]
[[category:books]]
The '''London and Country Brewer''' is a brewing book published in 1736. An e-text copy of this book is available from [[Project Gutenberg]] and was prepared by [[User:Tobin]], using scanned images made available by [[Greg Lindahl]], for the [[Distributed Proofreaders]]. The e-text can be obtained from http://www.ibiblio.org/pub/docs/books/gutenberg/etext05/8brew10.txt

== Contents ==
The book contains the following sections.

* Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof.
* Of making good Malts.
* To know good from bad Malts.
* Of the Use of the Pale, Amber, and Brown Malts.
* Of the Nature of several Waters, and their Use in Brewing.
* Of Grinding Malts.
* Of Brewing in general.
* Of the ''London'' Method of Brewing Stout, But-Beer, Pale and Brown Ales.
* Of the Country or Private Way of Brewing.
* Of the Nature and Use of the Hop.
* Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs.
* Of Foxing or Tainting of Malt Liquors; their Prevention and Cure.
* Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected.
* Of several artificial Lees for feeding, fining, preserving, and relishing Malt Liquors.
* Of several pernicious Ingredients put into Malt Liquors to encrease their Strength.
* Of the Cellar or Repository for keeping Beers and Ales.
* Of Sweetening and Cleaning Casks.
* Of Bunging Casks and Carrying them to some Distance.
* Of the Age and Strength of Malt Liquors.
* Of the Profit and Pleasure of Private Brewing and the Charge of Buying Malt Liquors.
* A Philosophical Account of Brewing Strong ''October'' Beer. By an Ingenious Hand.

== Interesting excerpts ==
The book contains descriptions of brewing methods which are no longer used and are now considered dangerous.

For example:
:in Beers that are to lye nine or twelve Months in a Butt or other Cask, there certainly will be wanted some Feces or Sediment for the Beer to feed on

Brewing

2003-09-04T01:49:28Z

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[[category:brewing]]
[[category:arts]]
'''Brewing''' is an ancient art and is fairly easy and fairly cheap to get started with. It's far easier than you think. Brewing encompasses any boiled and fermented beverage, anything between [[beer]] and [[mead]].

Fermentation, simply put, is the process of [[yeast]] converting sugar into alcohol and CO<sub>2</sub>. Brewing, at the most basic level, involves giving yeast things to eat. It's a little more complex - you also need to manage what kind of yeast you have, what the yeast has to eat, and for how long.

Different brews require different techniques - if you're interested in making a specific drink see the links below.

==The History of Brewing==
Brewing was known to the early Chinese, the Mesopotamians, the Egyptians and the Babylonians. As best as we can make out, most of these early brews involved thick porridge-like mixes of grain and water that had been left out for wild yeast. The resulting 'beer' was probably not particularly tasty, but <b>alcoholic</b>. Big news.

Beer tended to dominate cultures that lacked [[wine]] - the Romans looked down upon those pesky barbarians who drank beer.

It has only been relatively recently that the agent of brewing (yeast) was actually understood to be any part in the brewing process at all. Many of the old recipes call for you to simply put the ingredients into a barrel previously used for the purpose and wait. It was not known what it was that magically caused the alcohol to form in the brew.

Obviously, brewing still worked - mainly because the grapes often carried the wild yeasts upon them, but also because the residue of the previous brews would still be embedded within the grain of the oak casks.

==General Brewing Technique==
If all that you're interested in is [[Beer]] then you should visit a home brew shop or supermarket and pick up a brewing kit. These tend to include most if not all of the following:
* Long plastic spoon
* Fermenter (including lid, airlock and rubber seals)
* Bottle filling valve

This equipment can be used to brew other things than beer and should cost $60-$100 (Australian).

Wine kits are also available - though often much harder to find. However most stores also offer many books on brewing that will give you a wide range of options for your brewing pleasure.

==Basic Safety==
The number one tip I can offer is to do a good job cleaning your equipment. This really does make a huge difference to the outcome.

While many people claim that it is necessary to sterilise, it is more important simply to follow good common sense with regard to basic hygiene. you're basically doing some cooking with some food that will be sitting around for weeks (beer) or months (wine) and so if any greeblies get in - they will breed for that time and you'll end up with an awful mess.

If you trust yourself to be exceptionally clean, then do so, but otherwise, invest in some of the pink sterilising solutions you can get at a brew shop. Alternatively, try [[Aquashield]].

A word of warning: be careful if you use sterilisers that aren't specifically for brewing!

You will be drinking this stuff later, and drinking bleach or other household sterilisation stuff is a Bad Idea™.

The only other thing to be careful about is bottling - read the page on [[glass grenades]] to get an idea of one of the more dangerous problems that can occur if you're not patient.

== Topics ==
=== Equipment ===
*[[Brewing equipment]]

=== Types of Brewing ===
* [[Wine brewing]]
* [[Mead brewing]]
* [[Beer brewing]]
* [[Alcoholic Infusion]] (legal liqueurs)

=== Drinks ===
* [[Mead]]
* [[Wine]]
* [[Beer]]
* [[Spirits]]
* [[Cider]] / [[Perry]]

=== Sources ===
There are several period sources for information regarding brewing but as with recipes much of what is "known" about period methods is speculation. Most long works on the topics are [[Out of period]].

Useful works include:
* The [[London and Country Brewer]]

Beer brewing

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[[category:brewing]]
It's fairly simple to make you own basic beer but you will need to buy some equipment (see the [[Brewing]] article for info). You can either start with raw ingredients or purchase a can of "beer mix" and a bag of brewing sugar. For people just starting out its recommended that you start with a can of beer mix as brewing from raw ingredients can be quite complex.

Wine brewing

2003-09-04T01:44:35Z

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[[category:brewing]]
Brewing wine can be as simple or complex as you wish to make it. You can achieve quite good results by following fairly simple [[recipe]]s - then, as your experience grows, you can begin to play with the recipe a little to adjust it to your taste.

Quite simply, [[wine]] is brewed by adding these ingredients together:
*'''[[yeast]]''' - it is important to get yourself a good wine yeast. [[Beer]] yeast is not acceptable as it [[ferment]]s too fast (thus not so butly) and also imparts certain flavours to the brew that will be out of place in a wine
*'''[[sugar]]s''' - this feeds the yeast and is the building block of the [[alcohol]]. If you are making a [[fruit]] wine, some of the sugar will come from the fruit itself - but mostly you will need to add sugars either in the form of ordinary sugar from the [[supermarket]], special brewing sugars or [[honey]].
*'''flavours''' - this will be what makes your wine interesting - fruits or [[herbs]]/[[spices]] are good as are some flowers - don't feel constrained to only use [[grapes]]. While technically you can make wine out of anything (by adding an appropriate amount of sugar) be aware that many things are poisonous, and brewing won't change that fact...

==Equipment==
You will need a certain amount of special equipment to brew your wine in. If you are uncertain about whether or not you really want to brew, then it is probably wise to start small. Just get yourself a 1-gallon [[demijohn]] (brewing container) and an airlock for it. Anything else is technically superfluous - though sometimes useful (especially when you scale up to brewing in bulk).

When brewing wine, it is always advisable to get a '''glass''' [[fermenter]]! Your wine will be sitting in this container for several months, and you don't want it to get a plasticy taste :P When you're looking at only a single, 1-gallon demijohn, the difference in price is minor (usually $12 for plastic and $20 for glass ([[Australia]]n dollars)) especially compared to the difference in flavour.

Have a look at the [[brewing equipment]] page for more info on what's available and what does what. For now, I'll just assume the basic equipment mentioned above, plus whatever you can scrounge around the house.

== What wine to make ==
Figure out what type of wine you want to brew.
Look at recipes or see what fruits are in season (and thus cheap). There are hundreds of recipes online, so I won't go into any of them here. Steer clear of anything that requires a lot of chemicals - these aren't necessary and certainly aren't [[period]]. If it talks about Pectic enzyme - remember that and purchase some from a brewing shop - this isn't essential, but will helpt he brew to be nice and clear.

Then pick/buy/steal your wine's main ingredient. If you are using fruit, make sure that it is definitely ripe - as [[pectin]] is a Bad Thing™ and causes your wine to never become beautiful and sparklingly clear. However, also make sure that your fruit isn't bruised and rotting - or you'll get wild yeasts and bacteria - also yuk :P

== How sweet do you want it? ==

Figure out how much sugar/honey you'll need to add.

For grapes - you won't - that's the benefit of grapes and probably the main reason why almost all wine is made from them - they're so easy it's almost like cheating :)

For anything else, this is a difficult process and depends on several factors such as how sweet you want the wine to be in the end, and how much sugar is present in the fruit already.

If you don't have a recipe that you are following, I recommend getting yourself a [[book]] on basic brewing which will describe how to figure out how much sugar to put in.

If you really have no other option, be aware that while you can always add more sugar at a later date, you can't remove it once it's in - so err on the side of caution, and taste frequently to see how it's coming along.

Note that the sugar will actually be 'used up" in the fermentation process - so if you want a sweet wine - you will have to add more sugar than is needed. If the wine is becoming too dry, simply add a little more sugar. It will extend the ferment - but there's no point worrying about that if the alternative is to have an undrinkable wine!

== Prepare the must ==
The "must" is the mush you make out of the stuff your wine is made from. You have to prepare your ingredients like [[cooking]] - wash, peel, core, de-stalk or whatever you ned to do to your ingredients so there is nothing in there '''but''' your ingredient.

Then, you need to free up the juices and flavours that are locked within your ingredient - to do this depends on what it is, but in general involves mushing it up so that it's a pulpy mess so that the good stuff all dribbles out into your wine. yum :)

Now, some recipes call for the must to be boiled or further prepared in some way, and some don't. It depends on what it is and thus I can't give much advice on it. If it doesn't say anything about it, then don't worry too much - it probably won't go funny if you don't. Boiling is good for killing things, but it does cause pectin to come out into the wine (while leaving it unboiled means it stays int eh must and thus will be strained off later).

If your recipe has called for pectic enzyme, you should add it to the must now. Pectic enzyme locks up the pectin in a globby mass and is easier to get out at this early stage when you strain out all the pulp. If you need it but forget it - don't worry too much. Your wine will still be perfectly drinkable and taste fine, it just might not be so sparklingly clear as it could have been.

== Feed the yeasties ==
Ok, now the yeasties are your friends - they are what turns this pile of mush into a yummy wine. So, first, dissolve any sugars into some water - be careful not to use too much water or you won't fit everything into your fermenter! Probably about a litre of water for every kilo of sugar is a good start - you can always top up later.

Remember that the must takes up room, as does the water you put the yeast into. you can always add more water later, but can't take any out if you've already added it.

The water you use should preferably be tepid (body temperature) as that's the temperature that yeast likes to live in.

Pour this sugary water into the fermenter.

When that's all prepared, add the must to the water as well, and fit with an airlock (to keep out flies).

Meanwhile, add your yeast to a cupful of tepid water (not hot or it will kill it) and cover this cup. In here, the yeast will slowly wake up - which is a good thing as you want it wide awake and active to start on your wine.

You can put the yeast directly into the wine/must - but sometimes it can get a shock going into such weird surroundings straightaway - so, let it wake up in your warm cup for a bit before it has to go to work.

After it's been sitting there for about half an hour, it should look like a soft-brown watery mess - and smell yeasty (yum). Carefully pour it into your fermenter and the process has begun.

==First ferment==
Now you get to leave it for a day or so.

This first part of the ferment is usually fairly rapid. The yeast will create CO<sub>2</sub> bubbles that will no doubt get all attached to the must and the must will rise in the fermenter - sometimes bubbling out of the fermenter to make a sticky mess on the floor. This is why it's a good idea not to fill up the fermenter straight away.

Any messes should be cleaned up immediately so they don't attract flies or vermin (not good to have cockroachy wine).

This stage lasts often for about a week or two, but you should strain out the pulp well before then. Don't become too worried if your wine isn't too active for the first little while. Sometimes it can take a week or two to get really well underway. If your wine doesn't go all cloudy after about a day or so, however, try adding more yeast (just sprinkle on the surface). If it's been a week and your wine is really clear - go ask for help at the brewing shop!

==Strain off the pulp==
If you left the fruity pulpy stuff in the fermenter, it would eventually grow disgusting and rot... and would cetainly not leave you with something winey... so you have to strain the pulp off. however, you don't want to strain too early or all the flavours won't have come out of the pulp.

How long to leave it is a bit of a guessing game. If the must is really squishy fruit - it's probably safe to remove it only after two days, but if it's something that was solid (eg apples or ginger or vegetables of some sort) then you may wish to leave it up to 4-5 days (though no longer or it will start to rot and spoil).

To strain is pretty much just as it sounds... pour the liquid through something that will strain out the goop. I usually do this in three stages

#If you're using a wide-necked fermenter (eg a brew-bin), use a wide-meshed strainer and just scoop out whatever can be reached. Try not to touch the liquid, but scoop off whatever is floating on the surface (usually most of the must can be got this way).
#Then, strain the liquid into another container using the same strainer - to get the bluk of the remaining pulp. Make sure the second container is large enough to hold all the liquid or you'll have problems finding somehwere for it to all go... the floor is not a viable option here. This step will usually have to be done in stages as there is usually so much pulp that you have to empty it every few seconds. To this end, an assistant is very useful - as is a place where spills can be easily cleaned up (eg not to be done on the carpet).
#Finally, strain through something very fine (eg muslin) to get the last of the goopy bits.

After this, wash out the fermenter, then pour back the liquid.

If the ferment wasn't bubbling up out of the top of the demijohn, you can top up the fermenter to the "fill-point" (usually the "shoulder" of the jar). Do this by getting a jug and filling it with *tepid* water (don't use hot as it will kill your yeast) and just pour it in - don't fill too high or there will be problems too.

Now put it away to ferment again. :)

==Second ferment==
Now you have ample time to sit back and relax. Your wine is bubbling away happily and will continue to do so for several months. Eventually it will stop making so many "blooping" noises and simply sit there, all cloudy-looking.

However, just because it isn't as active, doesn't mean that it's not still working away. Your wine has just moved into second ferment. The yeasties will continue on for many-a-day until they're good and ready to stop wine-making.

==First rack==

==Bottling==

==Cellaring==

Medicine

2003-08-12T12:02:26Z

130.194.13.105:

For much of [[period]] medical knowledge was based on hersay and conjecture. The reasons for this are many but one large factor was [[Church]] regulations regarding examination of the body. In particular the banning of human dissections lead to a number of false assumptions. When [[doctors]] were finally allowed to perform dissections they were limited to working on [[criminals]]. It becam obvious that the church teaching regarding the body were wrong but the this was rebuffed by saying that the bodies dissected were those of crimnals and thus abnormal.

Some cultures believed that plants have souls. In 4th century BC, Aristotle believed that plants had a psyche.

In medieval Europe, the Doctrine of Signatures stated there was a connection between how a plant looked (God's signature) and how it could be used medicinally, such as the [[Lungwort]] (which looks like a lung) which was/is used to treat respiratory illnesses.

=== Period medicines: ===

'''Decongestants'''
*[[Ephedra]]
*[[Garlic]]
*[[Pennyroyal]]

'''Carminatives/Laxatives'''
*[[Hyssop]]
*[[Mint]]
*[[Sage]]
*[[Angelica]]
*[[Feverfew]]
*[[Marjoram]]
*[[Valerian]]
*[[Hemp]]
*[[Anise]]

'''Diurtetics'''
*[[Mugwort]]
*[[Clivers]]
*[[Hops]]
*[[Meadowsweet]]
*[[Sorrel]]
*[[Borage]]
*[[Hemp]]
*[[Anise]]
*[[Syrian Rue]]

'''Respiratory medicines'''
*[[Linseed]]
*[[Lungwort]]

'''For a sore throat'''
*[[Lemon]]
*[[Sage]]

'''For healing wounds'''
*[[Hyssop]]

'''Healing ulcers'''
*[[Marigold]]

'''Emmenagogues'''
*[[Thistle]]
*[[Syrian rue]]

'''Stimulants'''
*[[Hyssop]]
*[[Ephedra]]
*[[Mint]]
*[[Mugwort]]
*[[Thistle]]
*[[Yarrow]]
*[[Angelica]]
*[[Marjoram]]
*[[Guarana]]
*[[Anise]]

'''Relaxant'''
*[[Chamomile]]
*[[Hemp]]

'''Astringents'''
*[[Yarrow]]
*[[Rosemary]]

'''To soothe your mouth/gums'''
*[[Pellitory]]
*[[Clove]]

'''[[Medieval Narcotics]]'''

'''Interesting texts:'''
Chevallier, A. ''The Encyclopedia of Medicinal Plants'', DK, London. 1996.

See also [[Herbs]].

Germany

2003-08-11T13:41:28Z

130.194.13.105: spelling of kingdom (lets have none of that ye olde spelling in links)

A small country in north-central [[Europe]]. Germany as a single country didn't exist during [[period]] (see text below). Much of the populace of the [[Kingdom of Drachenwald]] lives in Germany.

Tomato

2003-08-07T14:04:08Z

130.194.13.105: changing back to pre "dry humour" version.

A widely [[cultivated]] South American plant (Lycopersicon esculentum) having [[edible]], fleshy, usually red fruit, that some people may not like the taste of.

This [[fruit]] is a new world food and should be avoided at [[events]].

United States of America

2003-08-07T14:02:02Z

130.194.13.105: typos

The '''United States of America''' is where the [[SCA]] started. Most of the [[kingdoms]] are located in the US.

Many major events, such as [[Pennsic]] are held in the US.

As per [[tomato]] The United states, are not period and should be avoided at [[feasts]].

College of St Monica

2003-08-05T11:45:48Z

130.194.13.105: hiding namespace of an article

<div style="float:right; margin: 0 0 1em 1em;">[[Image:St_Monica_Device.gif]]</div>
The '''College of [[St Monica]]''' is the [[SCA]] name for [[Monash University]] in Melbourne, Australia. A very active college, it currently boasts 60 members on paper (more like 30 in person, total) as of March, [[2003]]. Current [[officers]] of the [[college]] are:
*[[Seneschal]]: [[User:Tobin|Tobin]]
*[[Reeve]]: Lara
*[[Chronicler]]: Thea
*[[Herald]]: Lord [[Gib Forhya]]
*[[A&S]]: Mibanui bach merch Iudhail
*deputy A&S: Justinis Hammerhand
*[[Marshal]]: Lord [[Kowacz Elek]]
*deputy marshall-archery: Indrani
*[[Hospitaller]]: Lady [[Elizabeth de Meyham]]
*[[Spong]]: Nye Nyet & Lady [[Tomassia Mariano]]
''See also:''
* [[College]]
* [[Canton of Krae Glas]]
* [[Barony of Stormhold]]

[[/Plans for ICWX]]

Science

2003-08-01T11:11:54Z

130.194.13.105:

'''For a discussion of SCA Sciences you should see the [[Sciences]] article'''
----
Scientific progress, as we think of it, was limited during early [[period]]. This changed later in period, especially during the [[Renaissance]], and it was then that "proper" scientific method was developed and the study of the world became seperate to the teachings of [[religeon]].

Milk

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'''Milk''' was obtained from several different animals during [[period]].

Milk, when fresh from the beast, can be used to make [[cream]], [[butter]] and [[cheese]].

Beef

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'''Beef''' is the [[meat]] from [[cattle]]. It is found in many [[period]] [[recipes]].

In some regions beef was rarely, if ever seen. This is due to the unsuitability of some regions for cattle and the inability to transport perishable [[goods]].

Flour

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'''Flour''' is made by grinding [[wheat]] and is used in making of [[bread]] and a number of other [[food]]s.

Kingdom of Lochac

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The '''Kingdom of Lochac''' represents the conglomeration of all [[SCA]] [[groups]] in [[Australia]] and [[New Zealand]] (as of Lochac [[May Crown]], [[2003]]), formerly a part of the [[Kingdom of Caid]].

When enough [[SCA]] groups in a region have enough members, and all those members want to become a [[kingdom]], they can ask to become one. This happened to [[Australia]] in July 2002.

During May and November there is a [[Crown tournament]] to choose a new king.

Lochac has a home page, here: http://www.sca.org.au/lochac/

User:Karel

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Karel of the three Isles is the [[SCA name]] of Karl Madsen. All round nice guy and maille maker.

Shire

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A '''shire''' is a local branch of the [[SCA]] which reports directly to a [[Kingdom]] or [[Principality]]. Shire is the next logical step up from [[Canton]]. The minimum requirement for a group to become a Shire, is 5 sustaining-level financial [[members]] and a petition that shows that the majority of the members of that group want the elevation.

Once a group has become a Shire their next elevation would be to [[Barony]].

Sciences

2003-07-31T11:21:59Z

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== Some period Sciences ==

*[[Astronomy]]
*[[Horticulture]]
*[[Medicine]]s
*[[Alchemy]]

Arts

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<div style="float:right; margin: 0 0 1em 1em;">[[Image:arts.png]]</div>
== Arts and Craft Topics ==
=== Researching and documentation ===
*[[why research]]
*how to begin [[researching]]
*how [[doccumentation]] works
*should i enter that A&S [[competition]]

=== Cooking & Brewing ===
*[[Brewing]]
*[[Feasting]]
*[[Food]]
**[[Subtleties]]
**[[Medieval Recipe]]s

=== Smithing ===
*[[Armour]]
*[[Weaponry]]
*[[Jewellery]] and [[piecework]]

=== Clothing ===
*[[Garb]]
**[[Early period dress]]
**[[Mid period dress]]
**[[Late period dress]]
**[[Period Material]] - see also [[loom weaving]]
**[[Accessories]]
**[[index of clothing styles]]

=== Decorative arts ===
*[[Embroidery]] and [[Beading]]
*[[Bobbin lacemaking]]
*[[Drawn thread work]] and [[needlelace]]
*[[Stencil]]ling and [[Fabric painting]]

=== Textile and Fibre Arts ===
*[[Tablet weaving]]
*[[Loom weaving]]
*various [[braiding technique]]s
*various [[knitting]] techniques (or similar)
*[[Dying]]
*[[Spinning]]

=== Performance ===
*[[Singing]]
*[[Instrumental music]]
*[[Poetry]]
*[[Dance]]

=== Writing and artwork ===
*[[Calligraphy]] & [[Illumination]]
*[[Cartography]] ([[Maps]])
*[[Language]]
*[[Illumination]]
*[[period painting]]

=== Construction ===
*[[Pavillion]]
*[[Housing]]
*[[Ships]]
*[[Furniture]]- see also [[woodworking]]
*[[Siege weapons]]

=== Household ===
*[[Bedding]]
*[[Tablewares]]
*[[Candle]]s
*[[household tools]]

Kingdom of An Tir

2003-07-31T11:08:22Z

130.194.13.105: wikification

The '''Kingdom of An Tir''' began as a Principality of the [[West]] in August of [[AS]] [[VIII]] when Frederic of the West Tower and Anne of the White Tower were invested as the first Prince and Princess of An Tir.

In January of AS XVI, Manfred Kriegstreiber and Morag Campbell of Glenbourne became the first to acsend to the Sable Lion Thrones as An Tir became the ninth sovereign Kingdom in the Knowne World.

In the 21 yeasr since that time, An Tir has grown to include 3 full Principalities: The Summits, in March of AS XXX, Avacal, in August of AS XXI, and most recently, Tir Righ, in June of AS XXXVIII.

Among the most celebrated An Tirians are 7 "triple peers": Duke Sir Master Master James Greyhelm, Sir Master Master Edward Ross, Viscount Sir Master Master Edward Zifran of Gendy, Sir Master Master Ludwig von Lemminghaus, Viscount Sir Master Master Scellanus of Skye, Viscount Sir Master Master Theodulf of Borogrove, and Sir Master Master Y Blackhand.

However, An Tir's most honored citizen is easily the Dowager Princess Vicountess Janeltis Karaine, Starfollower, who was awarded the title of Dowager Princess and the rank of permanent royalty by the BoD on October 10th, AS XIII.

Her passing is remembered in courts throughout An Tir to this day.

College of St Bartholomew

2003-07-28T12:03:12Z

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A college, based at the [[University of Melbourne]], which used to exist about 5 years ago. Recently there have been moves to restart the group, following the movements for the Canton of [[Krae Glas]] to break off from [[Stormhold]] and become a [[shire]].

Southern principalty issue

2003-07-28T12:01:09Z

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It appears that, in Lochac's future, it's entirely possible for there to be a "Southern principality", which could potentially include [[Innilgard]], [[Stormhold]], [[Krae Glas]], [[Arrowsreach]], [[Cairn Faill]], [[Bryn-a-mor]], [[College of St Monica]], [[College of St Bartholomew]], [[Bordercros]] and [[Ynys Fawr]].

The geography is there. The members are potentially there. It's only a matter of time...