Monday, February 20, 2023

The making of a forester's backpack.


    I wanted to make a bentwood frame backpack that my personna could have used for a day hike. I started with the image of Otzi's bendwood frame. First I tried bending maple saplings. I warmed the sapling over a fire then wrapped it in hot wet clothes. I got pretty close with this technique before it snapped.






         
    You can just see the fracture starting on the top of it in the last photo. In the end I used a large piece of Bittersweet vine. I was not happy with the look of the wood after I removed the bark so I planned on covering it with thin leather.

    The next job was attaching a couple boards across the bottom to hold the hoop in place and give me something to attach a bag to. I had a deer hide that someone had given me that I had tanned and at the same time I had harvested some of the leg sinew from the deer. I used the sinew to attach the boards after smoothing them with a hand plane, and gouging a hole in the ends with a spoon gouge.


  I boiled some chunks of poorly tanned cowhide to make some hide glue. and attached a piece of book binding leather that I had.
                                       

    Next I made and sewed together the bag made out of the deer hide.

    To attach the bag to the frame, I braided some leather straps that I purchased. then finally I put on a loop and tied a small branch with a kink in the middle to use as a closure on the bag.

    In the final picture I also attached a couple braided leather thongs to the bottom board to I could tie on the rolled sheep skin. My hatchet also sits nicely in the straps.









    

 

The Tale of Daffydd ab Owen, agister for Sir Hywel Coetmor in Gwyrdyr Chase, within Snowdon Forest, Caernarvon County, Wales. 

           

I am here to tell the sad tale of Daffydd ap Owen, who died in the prime of his manhood. He worked as an agister for Sir Hywel Coetmor in the Gwydyr Forest.[1] Sir Hywel was knighted and given an estate in Snowdon Forest, which had been made in 1304,[2] because he fought alongside Edward, the Black Prince in the Battle of Poitiers (1356) as a commander of a unit of longbowmen[3]. By 1325 the keepers of Snowdon Forest were already forced to assess fines against those abusing the vert at hundred court at Harlech.[4] Therefore when Sir Hywel took over Gwydyr Forest, he made it his business to assure he had agisters to patrol his forest and make sure the vert and venison was properly protected.

            So Daffydd was an agister in the master’s 36,000 acre holding (at least it was 36,000 acres by the time the Wyn’s owned it in the 16th C). The land ranged from hard outcrops of slate and shale in the Moorish highlands in amongst the peat bogs, to the gentle rolling fertile fields of Machno and LLedr valleys. Forests verdant with Sitka spruce, Scots pine, Douglas fir, Welsh Oak, beech and ash cover much of the area.[5] This idyllic area is nestled between Afon Llugwy and Afon conwy.

            However, when the Coetmor’s took over the surroundings there were already numerous homesteads, mines for slate and lead, and two town therein, Betys-Y-Coed and the market town of Llanrwst.[6] Churches which the towns grew up around date back to at least the 6th and 12th C.  The people living here already grazed their animals in the forest and needed to be allowed to continue to be able to support themselves and the estate. The Welsh laws dating back to Hywel Dda do not mention the agistment (payments for allowing animals including sheep, goats, cattle and ponies to forage in the forest), or Pannage (fees for the use of the forest in the fall by pigs to forage on acorns and mast).[7] However, his son Owen Gwenedd who succeeded him in about 1137 along with Rys ap Gruffudd in southern Wales increased the prices imposed upon cattle in the laws, and extended the valuations to animals upon which no legal price had been assessed previously.[8] I assume, Since the Snowdon Forest had been created by the English king, the English rules applying to grazing rights would hold sway.

            Four agisters were employed to collect fees from the inhabitants of Sir Coetmor’s land. Each one had an extensive knowledge of the current state of each farm’s animals within their section. Daffydd patrolled the Northeastern section of the chase. He took his job seriously and walked his section of the forest weekly to check on the health and well-being of the animals and the new arrivals in the spring. He also kept a careful eye on the forest itself to make sure there was no wastage of the vert.[9] I blithely call it a forest, but the Coetmor’s chase contained croplands, forests, moors, bogs and stony highlands.[10]

            His weekly trips included a great deal of walking the paths between farm and town. He did not need to camp often since the church, manor or farms would put him up for the night. Sometimes he was only allowed to sleep in the sheep fold of the farms, especially in the farm that resented his collecting fees even though he is not the one that assigned them. He did not camp out in the forest unless he had badly miscalculated, for the forest was not the safest place. It was not long ago that wolves still roamed the less inhabited areas.[11] However a quick lunch on the road was typical for him so he carried some light food and a fire starter kit. He did enjoy making a hot lunch for himself even if it took longer than sitting to a quick cold meal. Towards that end he often carried some barley, a bit of sausage, an onion or carrot and a bit of spice to make a quick stew.

            He also carried the chest made to carry any fees he collected, and his ink and quills. He would mark a small book with the names of the farmer and the numbers of their animals, so he would not forget. When he returned to the manor house the scribe would write his numbers in the big book, and Daffydd could scrape the vellum to reuse the pages. He kept each entry on a separate page. I noticed his bottle of ink was running low, and I am sure he was collecting oak galls as he walked so, he could make more. He especially liked the waters from the mineral springs at Trefriw. He said it made the best ink.

            Finally, the rest of his pack was filled with his necessities such as a hatchet, pot, repair kit, and any spare clothes he was carrying. That day he had both his mittens and hood tucked in his pack in case it became cold. Early spring in Northern Wales can be unpredictable.

            The wind was brisk but not unusually so on that day. He had set out intent on visiting the southeastern section of his route, starting with the homestead of Ries ap Wyn. The early spring was the best time to be checking in with the farms as the new stock was being born. There were always new lambs, calves and foals to add to the lists for the farms. Ries worked in the lead mine and used his ponies to cart the ore. The ponies were treated well and flourished in the farmstead. Ries was always friendly and welcoming to the agister, so Daffydd looked forward to his visits. After staying the night at Ries’ homestead, Daffydd was going to walk up to Llewelyn ap Philep’s farm. He would stay there that night and travel home the next day.

When Daffydd did not return home the next day, I went to the manor and asked them to ride out and look for him. It was not like him to wander from his plan, and he always got home on time. A couple of the men at arms of Sir Hywel rode out to look for him.

He had never made it to Llewelyn’s house. They found him lying in the path under a large branch that had broken away from an oak tree on the side of the trail. It must have killed him immediately. There were no signs that he had moved after the branch fell. The “widow maker” had truly lived up to its name. He was laid to rest in the church yard in the outfit he had on.

            That is how I became one of the agisters for Gwydyr forest working for Sir Hywel Coetmor. Daffydd and I had walked the paths from farm to slate mine many times after the children were grown and married. The boys live with us, and their wives take care of our sheep when were are away. I know the people and the ways. It was not many years ago that the plague came through and many people died.[12] The number of young men to take the job was severely limited, so I said I could do it until Sir Hywel found someone more appropriate.  I cannot read but the farms are entered in order in the book, and I know what the symbols mean. I am sure Sir Hywel will soon find a new agister, and I can return to my spinning and weaving.

Items in Daffydd’s pack

1.Pack – patterned after the backpack carried by Utzi, bent wood (Celastrus orbiculatus), local oak (Quecus rubra) split, and hand planed. Bag of deer hide hand tanned with alum. Frame held together with sinew from the deer legs. Hide glue made from cow hide (same hide as shoulder straps) is used to attach the leather wrapped around the bend wood. Braided leather was purchased as strips.

2.Small notebook with ink and pen – oak gall and iron ink made from locally sourced oak galls and rusty water from my own tap. Parchment made from one of my lambskins. Turkey feather quills found next to a cranberry bog and hardened in hot sand before carving. The wood was purchased.

3.Birch bark box first aid kit – based on that carried by Utzi. Bark was harvested in the spring from a birch tree in my front yard and stitched together with a seam that was also glued. Kit contains birch polypore sections and linen bandages to wrap around cuts, a needle and silk thread and some wool handspun thread to stitch anything that needs it, and a couple dried sinew pieces which could be soaked in water to make repairs.

4. Two Gourds for storage – for water and grain. Round gourd grown by me, dried and cleaned out. Water gourd locally grown by Sunnifa Heinriksdottir.

5.Hood- hand dyed with fustic and indigo. Hand stitched with wool thread (purchased).

6. Sheep skin for sitting on or throwing over the shoulders if chilled. Hand tanned from one of my adult ewes with alum.

7.Hollow log box, patterned after an English 16th alms box. Turned from a log from a Helisia Carolina tree in my back yard. Hinges were purchased.

8. Fur mittens. The back is made from the skin of one of my sheep, with purchased suede on the front.

 

Hatchet, knife and cooking pot are included as things that should have been in his pack but are not entered in the competition.



[2] Langton, J Forests and Chases in Wales and the Welsh Marches: An Exploration of their origins and Characteristics, Journal of Historical Geography 37 (2011) 263-272.

[4] E.A. Lewis, the proceedings of the small hundred court of the commote of Ardudwy in the county of Merioeth from 8 Octover, 1325 to 18 September, 1326, BBCS 4(1928-1929) 153-166.

[5] Shaw, Ronald 1971 Gwydyr Forest in Snowdonia: A History. Her Majesties Stationery Office, London.

[7] http://info.sjc.ox.ac.uk/forests/glossary.htm#P

[8] Ancient Laws and Institutes of Wales comprising laws supposed to be enacted by Howell the Good modified by subsequent regulations under the native princes prior to the conquest by edward the first : and anomalous laws , consisting principally of institutions which by the statute of ruddlan were admitted to continue in force : With an English Translation of the Welsh Text. MDCCCXLI

[9] https://dolly.jorgensenweb.net/files/Multiuse_Forest_JOUHS.pdf

[10] Reedman, A.J., Colman, T.B., Campbell, S.D.G. & Howells, M.F., 1985 Volcanogenic mineralization related to the Snowdon Volcanic Group (Ordovician), Gwynedd, North Wales.  Journal of the Geological Society, London, 142, 875-888.

[11] https://en.wikipedia.org/wiki/Wolves_in_Great_Britain

[12] https://www.bbc.co.uk/blogs/wales/entries/6142417d-a7c4-30b6-9041-b90af449fbe0#:~:text=The%20Black%20Death%20came%20back,were%20both%20harsh%20and%20significant.

Thursday, March 8, 2018

Onions and leeks are started

Here we go for this year. This are the trays with onions and leeks starting. This is the first year I am trying to start them from seeds instead of buying started plants. The onions are named "Blush". They are a pink skinned variety which has been popular in France for centuries, but not very common in this country. The leeks are a variety named "Large American flag", but also known as "Giant Musselburgh". I totally prefer the earlier name, and will call them by it. They are listed as an heirloom variety from 1870. That was about the earliest leek variety I could find.

We have had a great deal of rain the last couple weeks, and all the gardens are flooded. I hope the barley lived through it, but at the moment I can't even see any of the plants. we grew some barley last year, but it was not enough to make a dish for 50 people so I saved it for seed this year. I decided to plant it in the fall and hope for an early crop. We will see when the soil warms up some more whether that is going to work.

In the mean time, I started some turnips and cabbage in the greenhouse in the fall last year. I was hoping the unheated greenhouse would stay warm enough to keep them growing. We suffered a real brutal cold snap, and the door of the greenhouse blew open. I thought all the plants had died, but found the turnips did live through it. Most of the cabbage died, but there are about 7 plants still alive. I need to stop by and weed them. so sometime in the spring we will have turnips and cabbage if I manage to catch the cabbage before it bolts in the warm termperatures.

Sunday, February 25, 2018

The garlic is up

It might not look like much yet, but I consider this a win. My son is a professional farmer. He plants the field right next to the plot I use as a garden. This year he planted that field in garlic. The day after he and his crew were done planting I was walking over to the greenhouse when I crossed over the area they had been separating the garlic cloves to plant. In among the papery outer covering there were a few cloves that had been dropped or were considered to small to worry about. In the true manner of a medieval style gleaning, I picked up the abandoned cloves and planted them myself. There had been a freeze overnight so the cloves had gotten very cold, and I was afraid they had been frozen and killed. Therefore when I saw some of them coming up, I was thrilled. The fact that they are coming up in February is another matter. I am sure we will have an end to the unseasonable warmth any day, and the tops will die off again. Hopefully, some of them will live to grow up though.


Monday, February 19, 2018

Initial Plans for a Winter Feast

Last year I decided to try growing all the food for a medieval feast for about 50 people. I did cook for a small event in the fall after working in the garden and barnyard for most of the summer. I learned a great deal.

I decided to take what I learned last year and try it again. This time I am going to try to follow along on this blog.

One of the things I did not address last year, was the difference between heirloom varieties of vegetables and the modern ones. I was more interested in getting produce that I could count on. So this year I took more time looking up available varieties of heirloom vegetables. Not all vegetables have heirloom varieties available, and lots of heirlooms only date back to the 1800s. My guess is that Keeping heirloom varieties was probably not nearly as important as producing new varieties for many years. After looking through many sites online, and catalogs, I found some varieties listed as being around for many generations.

I am looking to work on a feast this year in January (I guess that is actually next year). The vegetables I pick need to be dried, or kept in the ground until January in Massachusetts. I will probably cheat on a couple and freeze them. The following picture shows the seeds that I have gotten so far. The two columns on the right are heirloom seeds including two runner beans, turnips, peas, cabbage, leeks, onions, gourds and kale. I am also looking to produce beets, carrots, parsnips, wax beans, watermelon and kohlrabi.


When I searched for pictures of vegetables from pre-1600, I was surprised at the number of still life paintings I found from the mid to late 16th Century. Many of the vegetables looked very similar to modern varieties. I was especially taken with the cabbages. The tacuinum Sanitatis shows pictures of cabbage harvest which show a loose leaf variety, but the 16th Century painters clearly depict head cabbages, including purple cabbage.

Last year we grew hull-less barley, but we did not get enough to use in the feast. we decided to grow a winter crop of barley using the seeds we harvested. The barley came up beautifully in the fall, and we are hoping to see a good harvest this year. I will be starting the onion and leek seeds in about a week indoors. I am not terribly confident about starting them from seeds, but I figure if I screw it up I can still order plants.

I am looking forward to a full year of planting weeding and harvesting.

Saturday, April 15, 2017

Harvest festival - part 1

It has been a long time since I have last posted. I have been busy working with the scribal community for the last couple years, but now I am undertaking a new project that I want to document.

I am very excited about a plan that has been hatched out. I have decided to cook the feast at a Harvest Festival event. We are going to grow as much of the food as we can during this summer. I enjoy gardening, and farming so I thought this would be right up my alley. This is however, the first time I have cooked in the SCA. I will admit I specifically looked for recipes that used vegetables that I know I could grow. I didn't want to get too exotic on my first attempt at cooking a feast.

Having gotten some advice on the recipes, I have chosen the following as a stepping off point for the food.

1st course:
Gourd and pork soup (I am substituting squash this time around eventhough I know it is new world)
Cheese and bread

2nd course:
Chykens in Hocchee
Parsnips and Carrots
Barley

3rd course:
Pies of Paris
Warts
Pottage of Raisins

From this list we can produce Parsnips, carrots, onions, garlic, leeks, Barley, spinach, collard greens, mustard greens, kale, thyme, marjoram, sage, parsley, gourds (actually squash) and chickens. We also plan on making the cheeses and isolating our own sea salt. The bread will be made by us (and here I mean others in the barony), but we are buying the ingredients.

We will also need to procure a few items including: beef, pork, apples, raisins, spices, dates, currants and grapes. The people in my barony wanted me to grow a cow and a pig too, but I drew the line there.

So for the first step. I have started the thyme, marjoram and sage seeds in the house to get them ready for the planting season. They are doing well. I should thin some of the thyme plants.


We have also planted the onion and leek plants and the barley seed. I will follow the garden progress in the upcoming months.