Showing posts with label Irish. Show all posts
Showing posts with label Irish. Show all posts

Monday, September 9, 2024

11th C. Irish Persona

 In the SCA (Society of Creative Anachronisms) we develop a persona we play as.  Focusing and learning about who we are (or would have been) during a specific time and place really helps the history come alive.  You're looking at real people and how they lived their lives.  I decided to do a little write up of my persona and her life.  While I have been researching this time and place, I am always learning new things and do not consider this complete, just as accurate as I can with the information I've gleaned so far.  Our chosen time has limited records as invaders tried to wipe out the culture and destroy the records. 





11th Century Irish Persona


        I’m Muirenn inghean Uí Cléirigh, born in 990 in Connacht in what is now known as Ireland.  It is a beautiful place, with temperate northern climate, though the Romans count it too cold.  From my home I can see rolling hills covered in grasses for our cattle, craggy cliffs, patches of forests and streams beyond the lake that our crannog is on.  I was born in a neighboring clan to the south, and married Eoghan and we now have two children, Finn (named from the legendary Fionn Mac Cumhaill) and Onóra.  Eoghan inherited this family home and we work to keep it comfortable.  There are no large villages near us, but we have heard of the Viking settlement of  Baile Átha Cliath (“town of the hurdled ford”) from traders where the norse were recently driven out by Brian Boru at his death.  It used to be called Eblana (140 AD), and Dubh Linn (black pool) by the monks at the monastery built there.  But the Norse were not seen as often on our side of the island, at least not near our clan




Our daily routine is very seasonal, but always includes tending to the cattle, some sheep, quail, and dogs, and our little garden.  The calves come in the spring and we get milk from the cows.  Sometimes we will hunt for geese or ptarmigan or fish for the river salmon, and often we visit the hedges for blackberries, elderberries or sloe in season.  This is also where we would find most of our medicine. In the winter we have more time for making and mending clothing as well as music and games.  Finn is teaching us neftafl, a viking game that he learned from the traders.  We wear léine and brats, with shoes from our cattle’s hides.  I wear my hair braided with a headband.  I’ve heard of more prominent women wearing gold balls at the ends of their braids and torcs around their necks.  If I find time, I gather local pigments from ochres, woad, oak galls, buckthorn berries and cudbear lichen to sell to the monks at the monastery for their paints and inks.  While we are incredibly literate (all of our traditions and stories are oral), we value knowledge and I love the intricate, interwoven designs they create.  It reminds me of the way we weave bog reeds into baskets and hats.  




During this time, cattle are our main source of currency, though we see coins and jewelry from other lands from the traders.  Brehon law is in effect, but we mostly rely on our old ways.  My husband and I work together, both free, and women have a good amount of freedom.  We are inspired by the women of our stories, Brighid, the Morrighan, and even Maebh who went in battle against Cu Chulainn.  Our battles are usually smaller cattle raids today.  Our fighters wear flexible clothing and fight with axe and sling.  Our closest leader is Tag in Eich Gil, and we hear that Pope John XIX is leading the Christian Church, though we only hear of him at Cong Abbey where Saint Feichin built the church a few generations ago.  When I was young, Munster raiders burned that place down, but the High King of Ireland, Turlough More O’Connor refounded it. It’s currently being established as an Augustinian settlement.  

My goals in life would be to be able to feed our family well and see our children’s children.  And bask in every celebration such as hand fastings, seasonal festivals, and new births!  

Monday, March 11, 2024

Tenth Century Bone Comb Recreation with Period Paint and Bag

 Bone Comb

Muirenn inghean Uí Cléirigh

2024



Where combs are found, archaeologists and historians find the society of a culture: they  interpret that the previous owner cared about their appearance.  While combs have been made from several materials (antler, horn, wood), bone is common for its strength and carvability. (3)  The comb created for this display was inspired by a find from Knowth, Co. Meath (fig.1), and is a single piece comb (“ci”) with no side plates.  This style comb had dimensions of 41-56 mm in length. 35-43 mm in depth and between 4-5mm thickness with short tines. (1). Based on similar finds, it is estimated to be from the 7th-10th C. AD. (2) In early period (before the 11th C.) there were also references to comb bags (ci orbholg, “keer-wolg” {7,9) and these were highly prized among women along with their distaffs.  (1)  





Process:  This bone was acquired from our local butcher and after the dogs had cleaned the flesh and marrow to the best of their abilities, the rest was placed in the ground to let worms and grubs finish the cleaning process.  When I was ready to carve, I retrieved it and cleaned the remaining dirt.  In the “Trials of Ireland” mentioned by Dunlevy, comb-makers were known to leave their materials in the dung heap to keep it soft until it was time to carve. (1) Only the outside of any bone or antler can be used for this type of carving as the center is either too soft or porous. (3)









Since I don’t yet have hand carving tools (period files and saws), I did use a Dremel (and  modern eye and lung protection) to carve the comb.  This took several hours with an electric tool, so I can only imagine how long it took  with hand tools.  While a pronged drill would have been used to get the circle engravings, I did as similar shapes and designs as I could based on the findings in Ireland.  The length of the tines are curious to me, but after some experimentation, we found that it worked perfectly as beard comb.  It could function for long hair, but not as well as a comb with longer tines.    I utilized motifs from Irish comb finds in my design. (Fig 2.)


 

 

After carving, I polished all edges of the bone and gave it a thorough cleaning.  To further decorate, I prepared pigments.  The ochre was harvested from the ground near our home. This was one of the earliest pigments used, and is found as a silicate compound in clay beds. (6) The verdigris was made by suspending copper wire over a basic (high pH) solution.  I used ammonia, but stale urine was often used in period.  Alternately, a more green pigment can be produced by following the same process over an acid like vinegar.  (5)  After left for a few weeks, I could scrape the pigment powder from the wire.  And finally the bone black was made from the trimmings from the comb.  After fully sealing them from air, I left them in the fire for a few hours.  This charcoalized the bone and I could then crush it into a pigment powder. (4) All pigments were then mulled with quail egg white.  This strengthens the paint and allows it to seal to some extent.  Although some bone from historical artifacts has been stained, I was unable to locate examples of painted bone.  However, the carved wells hold the egg tempura so perfectly, it seemed the logical next step in decor.

With the comb completed, I cut and sewed a simple comb bag, or ciorbholg, for it from leather and sinew. I created it very simply so the comb would fit snuggly into it.  Since none of the comb bags have been identified in archaeological excavations, I did some assuming with this design.  I wanted it snug enough that the comb would not easily fall out.  Many pouches of this time included a drawstring or a flap, but there are some examples of open topped bags from Gokstad and Birka.  (8,9)


Now I can add this as part of my eleventh century Irish garb. Or, perhaps since it seems to work better as a beard comb with its short tines than long hair, my husband Eoghan will wear it with his kit, as these combs were known to be worn by both men and women.  In the future I would also like to attempt a longer comb, perhaps with scales or folds.  Possibly, eventually I could graduate to more period tools as well.   

 




Resources

  1. Dunlevy, M.  (1988) JSTOR.  “Proceedings of the Royal Irish Academy: Archaeology, Culture, History, Literature.  Vol. 88C, pp. 341-422.  Last visited 2-29-24 from https://www.jstor.org/stable/25516048?seq=5
  2. Bermingham, N “Fermanagh in 100 Objects: The Drumclay Bird Headed Comb.”  Last visited 2-29-24 from https://www.enniskillencastle.co.uk/media/34463/Drumclay-Bird-Headed-Comb-Research-Report.pdf
  3. Levin, B. (3-31-2003) Regia Anglorum Publications.  “Bone and Antler Working”. Last viewed 2-29-24 from https://regia.org/research/life/bonework.htm
  4. Cochran, C. (2024) “Bone Black: The Deepest Black” Last viewed 2-29-24 from https://christophercochran.me/color-history/bone-black/
  5. Douma, M.  (2001).  “Pigments through the Ages: Verdigris”. Last viewed 2-29-24 from https://www.webexhibits.org/pigments/indiv/overview/verdigris.html
  6. Douma, M.  (2001).  “Pigments through the Ages: Yellow Ochre”. Last viewed 2-29-24 from https://www.webexhibits.org/pigments/indiv/overview/yellowochre.html
  7. Archaeological Consultancy Service (2024), ACSU in Archaeology Ireland.  Last visited 3-6-24 from https://archaeologicalconsultancyservices.ie/acsu-in-archaeology-ireland/
  8. Vikings Wiki (5-22-2020) Pouches.  Last visited 3-7-24 from https://wiki.vikingsonline.org.uk/Pouches *** Not that this had references to the Swedish History Museum whose page I could not translate or search in English
  9. Bartlett, S. (2006)  “Early Gaelic Dress: An Introduction”— pg 17.  Last visited 3-7-24 from http://www.coblaith.net/EarlyGaelicDress/EarlyGaelicDress10col.pdf
  10. Riddler, I. and Trzaska-Nartowski, N. (2013)  “The Insular Comb” (from Early Medieval Art and Archaeology in the Northern World.). last visited 3-7-24 from https://books.google.com/books?hl=en&lr=&id=taSGEAAAQBAJ&oi=fnd&pg=PA259&dq=Medieval+Irish+comb&ots=zaV1VHVFRB&sig=wxH5ACH6z6_g2K3ztyZjKrOilOk#v=onepage&q=Medieval Irish comb&f=false

Tuesday, September 1, 2015

Inspriation for Life and Apples


Do you have anyone in your life who has (or continues) to inspire you creatively?  Those people you admire are vital, but what about those who invest in your creativity, who are honest but encouraging and thought provoking…  I hope you do, but either way, I’d like to share some of mine with you, to pass their inspiration along so that it might benefit more.


Meet my parents!  My first inspirer-ers.  Is that a word?  It is now…  Anyway, they have been encouraging and uplifting from day one and it's so exciting to see them investing in and inspiring my children now, too!  I love this photo of them because it makes me laugh every time.  So here’s the back story: we were walking along a windy beach, I got ahead a little bit and looked back to see them walking along together, talking and laughing.  So romantic!  I whipped out my camera to capture the moment and this is what I got:  Mom reaching down to pick up a shell and Dad holding out his jacket to fly!  They love each other and they love life!
Dad claims this is a more natural pose =)

I could go on about how wonderful they both are, but my purpose of this post is to encourage you with something that they gave, and continue to give me.  My Dad is the most God-loving, hard-working, creative man I’ve ever known.  Although I don’t think he would consider himself artsy, he sees the beauty and majesty of God’s creation in everything from the greatest mountains to the smallest microbe.  And he’s so good about inviting others into the outdoors (or anything he’s interested in, really) and making it fun.  I want to be that kind of person to others.  I can’t think of anything more inspiring than creation and the God it directs us to.  And his creativity comes out in more electronic ways, also, that I can only hope to understand someday!

He and Mom both share this knack for making things work.  If you can’t afford it or can’t get it, then you find a way to do it yourself or take what you already have to substitute. This led to teaching us the determination and perseverance that many projects throughout life require.   Of course this comes with some trial and error, but I love their stance that mistakes are for learning!  I also love their giving hearts.  Yes, it’s good to make and do, but so much better to share these things with others!

Now Mom is very much the sort of person who would just rather create things herself.  Her “famous” quote has always been, “we could make that!”  When you make it yourself it is the ideal size, shape, color, function…why pay more when we could do it ourselves?  Also, her love for animals had encouraged many to care for their critters well.  Again, I could quote them both until the cows came home and one quick blurb will not do justice to all their words of advice, encouragement, wisdom and inspiration.

But one more thing I’ve admired about them is that they always try to find the good in every situation. Which leads us to my bridge to the apples: they are one of Mom’s favorite things!  Though autumn has never been her favorite season, she’s always enjoyed apples whether they be baked in a dish or standing alone.  This is the first year since I lived with them that we’ve had an apple tree in our back yard and I LOVE it!  Free fruit!  Fruit was so precious in Alaska, we are kind of going crazy with all the fruit now.  I can’t stand to see any of it go to waste!  It is an old, untended tree that we have here, so it has been necessary to cut out the big bruises and insects.  Still, I have been making as many apple dishes as I can!  I wanted to share an apple round-up with you of some of the recipes I have been using (and a couple I’d like to try!)

1.       Dried apple chips: may be done in the oven or a dehydrator.  Or even strung on a thread and hung on the hearth if you want to do it the truly rustic way!  I followed this simply wonderful recipe and my huge batch disappeared in a matter of days.

2.       Mountain Apple Dumplings.  The official recipe for this will be coming soon, but if you’re in a hurry and want the unedited (well-loved) version, zoom in on my recipe card below. 

3.       Apple Cider Vinegar:  well, except for the cider bit.  You just use the toss-away cores and skins instead!  This may not save time or much money, but how cool is it that you don’t have to throw away your cores or skins!  The homemade vinegar recipe can be found here in her creative post.

4.       Apple Crisp: This crisp has been my go-to this season and we’ve already made three batches!  Perfect combo of warm tart apples, and cinnamon, oat gooiness!

5.       Irish Apple Cake/Bread: Straight from the Emerald Isle, this lady’s concoction is sure to make you feel like you’re sitting at the comfort of a warm hearth on a soft morning.

Yet to try:
  1. Also, I have yet to find chickens to feed the pieces that are unfit for my family!  There’s always those super bruised pieces or the ones that had (or have) worms leave their marks.  It makes me miss having chickens because I hate throwing anything away! 
 And here's one last apple bonus: how to keep your apples from browning!

Oh, man, this is making my mouth water!  You can have your pumpkin spice!  I’ll take apple as my autumn flavor any day!  What will you be doing with your apples this year?  I hope you’ll get a chance to try some of these delectable delights during this time of changing seasons!  Oh!  And if you’re able, give your folks (or mine) a hug and let them know how they’ve inspired you in life!  If not, be that inspiration to someone else!
 

Wednesday, March 21, 2012

Technically Spring and Turkish Kebabs

Happy spring!  Well, officially I guess.  It was still 12 below zero when I got up this morning, but it is bright and sunshiny out!  I am so ready for break up (Fairbanks version of spring.  Not very pretty, but it means summer is on its way!)  I got my seeds in the mail this week and I am so excited to get them started!  There were a couple drops of melting ice from our roof yesterday that Clancey started barking at incessantly.  I could tell that Fynn could feel the heat from the sun on his back because he kept reaching back to try to touch it.  Oh, promises of spring!

We had a pretty mellow St. Patrick's day.  I pinned a felt four leafed clover I hastily made on to Fynn's cap and we went into town for the trapper's fur auction and to see the dogs before the race.  After that we came home and made Guinness brownies for Josh's poker night.  I think they turned out great (really dark and rich).  You can find the recipe here.) 

Here's our trek into town and a little people watching: 









My weekdays have been a lovely blend of trying to keep the house in some semblance of order, playing with Fynn, errands in town, quick spurts of working on any of the gazillion projects I have going on right now, and visiting with friends.  Fynn has transitioned to only needs one long nap a day rather than two, and is adjusting quite nicely.  He also has learned to climb on top of things: boxes, the dishwasher door, the dog, and all the way up the stairs!  Crazy boy!

Last night, Josh requested one of his latest favorite dinners:  Turkish Kebabs.   So I thought all kebabs were little bits of meat and veggies and what-have-you skewered on a little stick, right?  Well apparently not.  I've been working off this slow cooker recipe for a bit, but since I'm not often one to plan my meals ahead of time (though I'd like to improve on that), I've tweaked the recipe a bit for our life.  It goes a little like this:

1/2 lb. moose steak, cut into thin slices
1/2 onion, minced
4 garlic cloves, minced

1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 pinch curry powder
1 teaspoon salt

4 pita loaves


Saute onions and garlic in olive oil until onions are translucent.  Then add meat, lemon juice, and spices and cook until meat is done. 

Tzatziki Sauce:
1.5 c. sour cream
3/4 c. plain yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh dill
3 cloves garlic, crushed

Mix all ingredients in medium bowl.  It makes a lot, but don't fret!  We just finish up ours the next couple days as a chip/cracker dip!

Heat pita for 15 seconds to soften.  Top with meat, tzatziki, lettuce, tomatoes, cilantro, and feta or goats cheese and enjoy!

Saturday, March 17, 2012

Irish Eyes

For my handsome husband and little laddie:

When Irish eyes are smiling,
Sure, 'tis like the morn in Spring.
In the lilt of Irish laughter
You can hear the angels sing.
When Irish hearts are happy,
All the world seems bright and gay.
And when Irish eyes are smiling,
Sure, they steal your heart away. 



There's a tear in your eye,
And I'm wondering why,
For it never should be there at all.
With such pow'r in your smile,
Sure a stone you'd beguile,
So there's never a teardrop should fall.
When your sweet lilting laughter's
Like some fairy song,
And your eyes twinkle bright as can be;
You should laugh all the while
And all other times smile,
And now, smile a smile for me.

When Irish eyes are smiling,
Sure, 'tis like the morn in Spring.
In the lilt of Irish laughter
You can hear the angels sing.
When Irish hearts are happy,
All the world seems bright and gay.
And when Irish eyes are smiling,
Sure, they steal your heart away. 


For your smile is a part
Of the love in your heart,
And it makes even sunshine more bright.
Like the linnet's sweet song,
Crooning all the day long,
Comes your laughter and light.
For the springtime of life
Is the sweetest of all
There is ne'er a real care or regret;
And while springtime is ours
Throughout all of youth's hours,
Let us smile each chance we get.