Author: mkp-admin

Molded Letter Paper_131r

Raymond Carlson and Jordan Katz

Making and Knowing Project

Annotation for BnF Ms. Fr. 640, fol. 131r:

“Molded letter paper”

BnF Ms. Fr. 640, fol. 131r

Transcription [tc_p131r, 12 February 2015]

<title id=”p131r_a2”>Le{tt}re papier moule</title>

<ab id=”p131r_b2”>Escripts de quelque ancre bien gommee ou de quelque couleur<lb/>

qui aye corps & qui ne se defface point estant mouille deau<lb/>

de vye puys pose ton papier sur la plastre dardille & le<lb/>

mouille deau de vye & gecte dune part & daultre</ab>

Translation [tl_p131r, 12 February 2015]

<title id=“p131r_a2”>molded letter paper</title>

<ab id=“p131r_b2”>Write with some ink bien gommé or any other color dye which has body, and which is not erased if dampened with brandy. Then put your paper on the sheet of clay, and dampen it with brandy. Cast both sides [of paper].</ab>

Annotation

The recipe “Molded letter paper” on fol. 131r of BnF Ms. Fr. 640 explains in just one sentence the process of laying thick ink onto a piece of paper and casting it into clay.1 This recipe is without exact precedent in previous written sources, and this particular recipe does not clarify its intended final product. While a reconstruction of this recipe sheds light on its possible outcome, it does not illuminate its purpose. The limited nature of the text suggests that the recipe was not a subject of careful experimentation. Rather, as this entry will demonstrate, this recipe likely represents a less-developed idea inspired by two broader groups of recipes in the manuscript: those related to the casting of thin substances and those related to writing tricks.

The recipe begins by calling for writing that uses either well-gummed ink (“encre bien gommée”) or a colored liquid with body (“quelque couleur qui aye corps”). Immediately evident is the priority given to the viscosity of the writing liquid rather than its appearance, which implies that the paper onto which the ink is laid is unimportant to the final result. The recipe offers no indication of how to make “encre bien gommée,” although for a contemporary reader, this would have likely been a straightforward process.

As Jo Wheeler has noted, the majority of surviving Renaissance ink recipes are related to the making of iron gall ink, which was used since the twelfth century and involved a combination of iron salts with gall from animal or plant sources.2 A common source in which to locate such recipes are Renaissance books of secrets.3 The De Secreti of Alessio Piemontese (1555), for example, is filled with numerous ink recipes, each with different merits (cost-effective ink, white ink, etc.). One recipe, “To make ink to write that will allow you to make a large quantity, and very quickly, and at very little expense, and that will be perfect. And to make furthermore ink to print,” calls for the primary ingredient of fish gall, particularly that from ocean regions such as Venice.4 To improve an ink of simple fish gall, the De Secreti calls for adding dust of cuttlefish or dried fish, charcoal, glass, gall, and gum (gomma). The practice of varying the ingredients in ink to fit a desired purpose or writing surface was therefore common in this period. Recipes in numerous books of secrets call for some form of gum — typically gum arabic — to be added to ink to adjust its viscosity.5 To render ink “bien gommée,” in turn, would likely have involved an increase in the amount of gum in the ink.6

The manuscript itself contains two recipes for making ink within a larger recipe on fols. 51r-v for making prints using copper plates.7 The two recipes call for using linseed and walnut oil respectively and combining the oil with crushed garlic cloves and bread crusts. Because such ink was made expressly for the purpose of printing, in the reconstruction the decision was made to use a different ink. The primary properties of ink with which the author was concerned were its viscosity and its permanence when moistened. The recipe explicitly states that the ink must not run when wet with brandy,8 and in a marginal note for a later recipe the author again discusses the need to use waterproof ink when molding paper.9 In the reconstruction, two inks were used: a modern waterproof ink and an iron gall ink made to historical specifications by the Phoenix-based company “Old World Inks” [Figs. 1-2: Waterproof Ink, Iron gall Ink]. Selecting gum proved a greater challenge. Gum arabic seemed a natural choice, given the prevalence of gum arabic in this period, its use an ingredient for ink in many books of secrets, and its mention in numerous points of the manuscript.10 In our reconstruction, however, a gum arabic solution was found to have a diluting effect when mixed with ink [Fig. 3: Gum arabic solution]. Rather than raise the letters, the surface of the ink remained flat, even when multiple layers of ink mixed with gum arabic were applied [Fig. 4: Gum Arabic Text]. It may have been that a solid form of the gum arabic was needed, but it is worthy of note that the manuscript author references the use of (arabic?) gum in order to dilute paint pigments.11

In the reconstruction the decision was made to find a different gum to increase the ink’s viscosity, and powdered tragacanth gum mixed with water was therefore used [Fig. 5: tragacanth gum]. A resin derived from the sap of an eastern Mediterranean plant, tragacanth gum was available in Europe in the sixteenth century and was widely used by artisans. It is explicitly mentioned in Renaissance artistic treatises, often as a binding agent known for becoming hard with time.12 In the reconstruction, the tragacanth gum was mixed separately with both types of ink, forming a thick, gelatinous paste [Figs. 6-7: Tragacanth gum mixed, Tragacanth gum and ink mixed]. Initially applying this mixture with a calligraphy pen, the gum proved so dense that it was necessary to paint it onto paper with a brush. We inscribed a sheet using modern ink with the word “CRAFT” [Figs. 8-9: CRAFT, frontal and side views], and a sheet using iron gall ink with “ART” [Fig. 10-11: ART, frontal and side views].

After letting the ink dry over a period of several days, numerous changes took place. The ink shrank but remained thick and clearly raised above the surface of the paper. Despite applying the ink mixture to gelatin-sized sheets13 made of hemp and cotton fiber that approximated the qualities of sixteenth-century paper, the sheets curled up after the ink mixture hardened over several days [Fig. 12: Curled-up Paper].14 The curling of the paper may partly explain why the recipe calls for dampening the sheet with brandy, which allowed the paper to relax in shape, albeit causing small cracks in the ink as it spread out. Brandy with a high alcohol content (92 proof) was used out of concern that the tragacanth gum was partly water soluble. An important question was when to apply the brandy. As the sheet with writing was meant to be imprinted into flat clay [plastre d’ardille],15 one might expect to apply the brandy to both sides of the paper before imprinting it, as it would allow the paper to release from the clay more easily. The recipe however seems to call for the opposite order of operations: “puys pose ton papier sur la plastre d’ardille & le mouille d’eau de vye.” While the curved paper relaxed in shape after the brandy was brushed on, our action of applying the brandy to the reverse of the paper after placing the paper on the clay may have created problems [Fig. 13: Laying Paper onto Clay]. Both sheets were pressed hard against the clay by rolling them with a small marble cylinder [Fig. 14: Rolling cylinder], and when lifting the sheet using iron gall ink, the ink became stuck into the clay on two occasions and had to be forcibly pulled out with the tip of a knife [Fig. 15: Removing Ink with Knife]. It may be that the author’s ordering of steps was not meant to be followed verbatim, although this difficulty suggested that the recipe may not have been subject to careful experimentation by the author. Nonetheless, the ink created a clearly visible impression into the clay [Figs. 16-19: Impressions of CRAFT and ART].

Once the paper was pressed into the clay and removed, the reverse was also molded in adherence to the recipe’s order: “gecte d’une part et d’autre.” While the flat side of the paper created a slightly visible texture in the clay [Fig. 20: Reverse Molded], the objective of the recipe and especially the instructions to cast both sides remained unclear. The pieces of clay were left on a flat marble slab to dry for a period of several days, which caused them to warp slightly [Fig. 21: Warped Clay]. What was to be done next? Were the dry slabs of clay with an imprinted word the desired product? Their thinness made them brittle and impractical, causing one to break when handled [Fig. 22: Broken Mold]. It seems likely that such clay slabs would have been used as molds for a different substance such as plaster, which could simply have been poured onto the clay. The instruction to cast both sides of the paper may indicate that the author intended for the mold to be cast in two dimensions with the clay sheets pressed together. It may be that the clay was meant to have been inserted into a box mold or some other form. Such unknowns suggest that this recipe was not subject to rigorous experimentation.

It is noteworthy that the manuscript folio on which the recipe is found is very cleanly transcribed, with no strikethroughs in the main body of the text, a common feature of numerous other pages. Furthermore, the recipe should be considered in relation to the recipe immediately above it, which is entitled “Herbs difficult to burn in the mold” and offers one sentence of instructions to mold such objects “in two to three castings.” The word “essayer” in the margin adjacent to the herb-molding recipe, is likely a derivation of the verb essayer, possibly in an antiquated version of its imperative form (essaie or essaye). This could indicate that the author wrote a reminder to himself to try the herb recipe, suggesting that he copied down these recipes from another source or without having actually executed them himself. This hypothesis is affirmed by the brevity of the recipes on this folio. Alternatively, the author may have meant to encourage another reader to try the experiment on his own.

One might surmise, in turn, that the recipe for molding ink on fol. 131r was simply a “thought experiment,” an idea jotted down without empirical testing. The sources for such an idea are likely not textual, as no exact precedent for this recipe in printed books could be found. Rather, this recipe seems closely related first to a number of recipes related to writing found much earlier in the manuscript. On fol. 19v is a recipe titled “To write on the left as well as on the right way,” which states: “Write in the best manner possible with some well gummed ink [encre bien gommé] on as many cards as many words as you want to write and when your letter is full of ink, apply your paper and rub with a tooth the back of the cartel.” This recipe provides a nearly identical process to that described in the first half of the recipe on fol. 131r, using the properties of raised ink to create an imprint onto another surface. It is highly significant that on fol. 19v the recipe explicitly focuses on using this technique to reverse the direction of one’s words, as this same process obviously occurred when reconstructing in the recipe on fol. 131r. In the case of the recipe on fol. 131r, however, if something were cast into the clay, it would emerge with the writing again facing in the normal direction. This may indicate why the reversal of text was not explicitly discussed on fol. 131r.

The manuscript features an additional group of recipes related to writing that show the author’s broader concern with practical techniques related to this process. Folio 46v presents a series of such recipes, “Sulfur oil for the scribe” (used to clean a quill), “Shoemaker” (writing permanent text on shoes), “Erase lettering” (removing previously written text), “How to write without ink,” “How to make a letter on other material,” and at the end, “Black letter on stone.” All such recipes are composed of very brief descriptions with no strikethroughs or marginal notes, and many of them involve the same material: sulfur oil.16 It is difficult to know how thoroughly these recipes were actually tested, although the recipes reflect knowledge of the properties of sulfur oil and its potential uses. The recipe “Shoemaker” on fol. 46v employs the third-person to describe the process of writing on shoes, beginning: “If he wants to make some work on black leather shoes.” It may be that the author learned about sulfur oil from a shoemaker and experimented with this material in developing his own writing tricks.17 Another possibility is that the author speaks of a hypothetical shoemaker who could use a technique the author himself discovered when using sulfur oil, just as a writer the author mentions in an earlier recipe on this folio could have used sulfur oil to clean quills.18 In either case, the recipes on this folio show a primary concern with the material, sulfur oil, as a substance for writing. While some of these writing techniques may seem playful or even trivial, there are numerous examples of recipes in books of secrets for erasing ink, as well as for the production of invisible ink, for example.19

In the case of the recipe on fol. 131r, the manuscript author’s decision to connect paper with raised ink with making an impression in clay likely relates to his broader interest in molding very thin materials, which is borne out in numerous recipes on nearby folios in the manuscript. On fol. 142r the author gives the recipe for “Molding grasshoppers and other things too thin,” which begins:

If you have a piece of written paper to mold, which is very thin, after you have made a first casting and it has taken, add a little thickness to the back of your paper with some melted butter, which is the most appropriate means there is, and [this method applies as well] for strengthening the wings of either a butterfly or grasshopper, or any delicate part of an animal for which you need to add some thickness.

The technique of adding butter to the back of paper recalls a similar recommendation by the manuscript author for the casting of rose petals.20 As this recipe and others suggest, the author has established a category of very thin objects that are (evidently) common subjects for casting, such as paper, flower petals and insect wings.21 The author is developing a set of techniques for casting such delicate and fragile objects, such as spreading and stiffening them, as it is understandably difficult to make an impression when such objects are too thin and fragile to make an impression.22 As the reconstruction showed, fine clay would likely warp too much when dried to make an effective cast of paper. In turn, it is understandable that the author would recommend a shortcut for casting thin items, as he does in a separate recipe for molding a fly, noting that if its wings are imperfect, they can be made by cutting out a small piece from flattened metal.23 In the case of the recipe on fol. 131r, however, such a shortcut would have been impossible, as the objective was to cast the impression of the lettering. With further experimentation, perhaps the author could have devised a more comprehensive recipe for casting raised writing on paper.

Bibliography

Belozerskaya, Marina. Luxury Arts of the Renaissance. Los Angeles: J. Paul Getty Museum, 2005.

Cotgrave, Randle. A Dictionarie of the French and English Tongues. London: Adam Islip, 1611

Eamon, William. Science and the Secrets of Nature: Books of Secrets in Medieval and Early Modern Visual Culture. Princeton, N.J.: Princeton University Press, 1994.

Macrakis, Kristie. Prisoners, Lovers, and Spies: The Story of Invisible Ink from Herodotus to al-Qaeda. New Haven: Yale University Press, 2014.

Merrifield, Mary. Medieval and Renaissance Treatises on the Arts of Painting. New York: Dover Publications, 1967.

Piemontese, Alessio. Secreti del Reverendo Donno Alessio Piemontese. Venice: Sigismondo Bondogna, 1555.

Wheeler, Jo. Renaissance Secrets: Recipes & Formulas. London: V&A Publishing, 2009.


1 Bibliothèque Nationale de France, Paris, Ms. Fr. 640 (henceforth cited as BnF Ms. Fr. 640), fol. 131r.

2 Jo Wheeler, Renaissance Secrets: Recipes & Formulas (London: V&A Publishing, 2009), 99.

3 On this genre, see especially William Eamon, Science and the Secrets of Nature: Books of Secrets in Medieval and Early Modern Visual Culture (Princeton, N.J.: Princeton University Press, 1994). C.f. Elaine Leong and Alisha Rankin (eds.), Secrets and Knowledge in Medicine and Science, 1500–1800 (Farnham and Burlington, VT: Ashgate, 2011).

4A fare inchiostro da scrivere che ne farete gran quantità, et prestissimo, et con pochissima spesa, et sarà perfetto. Et per fare ancora inchiostro da stampare.” The cheapness of the recipe derives from one’s ability to eat the fish and save the gallbladder. See Alessio Piemontese, Secreti del Reverendo Donno Alessio Piemontese (Venice: Sigismondo Bondogna, 1555), 188.

5 Wheeler, Renaissance Secrets, 99.

6 A recipe in the manuscript on fol. 51r refers to the use of “eau bien gommée” to coat a stone on which to rub paper. This was presumably water with gum arabic added.

7 This recipe is titled “Cutters of printing plates.” It is unclear whether this recipe refers to the use of an engraved or an etched plate, and the process could presumably be used for either type of process.

8qui ne se d’efface point estant mouillé d’eau de vye

9 In a marginal note to the recipe on fol. 142r for casting very thin objects, the author writes: “If you write on paper or on cardboard, and your piece of writing has been made with gum, the wetness of the clay pack or of the soaked sand for the noyau will moisten it [and] ruin it. Thus, write with cinnabar mixed with oil, on oiled and stamped paper.”

10 For example, the manuscript calls for using gum arabic in the making of yellow varnish (fol. 74v).

11 In a note adjacent to the recipe “Painting big figures” on fol. 65v, the author writes: “Illuminators who paint over sheets of paper, dilute their colors with gum. They mix gum with a bit of soap, this way colors run better.”

12 Tragacanth gum could be used not only for making paints, but also for art objects that required greater volume, such as stucco and sugar sculptures. See Mary Merrifield, Medieval and Renaissance Treatises on the Arts of Painting (New York: Dover Publications, 1967), 1, 362, 484, 494; Marina Belozerskaya, Luxury Arts of the Renaissance (Los Angeles: J. Paul Getty Museum, 2005), 246.

13 Gelatin was frequently used along with other starch additives to stabilize the viscosity of the paper and improve ink resistance. See http://www.naturalpigments.com/art-supply-education/sizing-paper-gelatin for further information.

14 Corresponding with Timothy Barrett at the University of Iowa’s Center for the Book, we decided that the best type of paper to use for this recipe would be gelatin-sized sheets made of hemp and cotton fiber. These sheets are typically used in the care and conservation of rare books from the period, thus they would have a comparable effect with regard to adherence to the ink. The sheets we received, according to Mr. Barrett’s email correspondence, were “50-50 hemp and cotton, heavy weight for a book paper, and third quality.”

15 In his French-English dictionary of 1611, Randle Cotgrave defines Ardille as “clay, loame, tough mold.” See the entry in Cotgrave, A Dictionarie of the French and English Tongues.

16 Beyond the numerous references to sulfur oil on fol. 46v, this substance is mentioned only briefly on two other folios in the manuscript. On fol. 46r, the author mentions that to whiten teeth “it is said that sulfur oil is excellent,” and later on fol. 117v the author says it can be used to wet asparagus when making a life cast of it, given asparagus’s distinctive hardness.

17 Another shoe-related recipe using sulfur oil is found near the bottom of folio 46v, explaining that this substance could heat up boots without producing flames.

18 The recipe titled Escrivan huile de soufre, the author writes: “If a writer wants quickly to clean his quill from some dried thick ink, one has only to dip it in some sulfur oil, and immediately it will be white and clean.”

19 On the history of invisible ink since antiquity, see Kristie Macrakis, Prisoners, Lovers, and Spies: The Story of Invisible Ink from Herodotus to al-Qaeda (New Haven: Yale University Press, 2014).

20 See fols. 154v-155r, as well as the “Annotation for BnF Ms. Fr. 640, fols. 129r; 155r; 155v:

‘Molded Roses;’ ‘Molding a Rose;’ ‘Roses.’”

21 This recipe is itself likely related to that on fol. 131r, as a marginal note (reproduced above in note 8) specifically discusses the likeliness of ink mixed with gum to run when moistened.

22 For another recipe that discusses adding thickness to insects’ wings before casting, see “Molding flies” on fol. 149r: “Large flies can be molded & cast. But you must grease them on top of their wings with wheat oil, which dries quickly and firms them up & gives them a little thickness. The same is done with butterflies, cicadas, grasshoppers & similar things.”

23 In the recipe on fol. 156v, “Moulding a fly,” the author writes: “If it happens that you have some defects with your fly’s wings, hammer some very fine tin, or gold or silver, if you cast it, and shape with scissors the amount you need for your wings.”

Magistry_84r

Fol. 84r (downloaded February 13, 2015)

<title id=“p084r_a3”>Eau magistra</title>

<ab id=“p084r_b3”>Fais dissouldre le sel gemme ou suin de verre subtilem{ent}<lb/>

pulverisé & mis sur un mabre dans une cave, & il se desseichera<lb/>

en recuisant le moule & luy donnera une liaison pour soubstenir<lb/>

plusieurs gects. Essaye de humecter avecq huile de tartre.</ab>

<title id=”p084r_a3”>Magistry</title>

<ab id=”p084r_b3”>Dissolve rock salt or sandever that you have pulverized finely and placed on a marble slab in a pot. It will dry out while you reheat the mold, and will provide it with a binding to enable several castings. Try moistening it with tartar oil. </ab>

Eau Magistra” on fol. 84r provides instructions to make a liquid binder for casting sand. Variations of Eau Magistra in BnF Ms Fr 640 call for ingredients such as elm root and wine (or vinegar),1 and “burnt oysters,” likely a reference to their calcined shells.2 The Eau Magistra on fol. 84r calls for finely ground and dissolved sandever or rock salt, moistened in tartar oil. Our investigation of this recipe helped to illuminate the meaning of the categories of “fat” and “lean” that scholars have identified in other early modern writings as forming an important aspect of the understanding of materials in early modern Europe.3 Fat and lean appear to have been an important binary paradigm, perhaps having explanatory functions similar to the Aristotelian categories of wet/dry and hot/cold. In any case, our investigation of this recipe revealed an unexpected sensory aspect to the property of “fattiness.”

It is not clear why some binder recipes in BnF Ms Fr 640 are titled magistry while other binders, seemingly identical to them in function, are not denoted as such. For example, on fol. 85v the author-practitioner suggests that egg whites be beaten together with earth to make a casting sand, as the egg whites should help make the impression “come clean and sets and stabilizes the material.” Though the distinction between a magistry and a binder is not articulated in this manuscript, other contemporary sources define magistry as a liquid concoction that contains a wine or vinegar combined with a “salt.”

Nonetheless, the recipes for “magistry” and other binders in BnF Ms Fr 640 share some general similarities: to help bind the dry casting material together in such a way that it allows a crisp impression of the pattern, and also enable the sand to endure through more than one casting. The dry material, or “sand,” is often described as “dry and lean,” thus requiring a wet, or sometimes a “fatty” substance to bind it together.4 For example, in describing sand made from ox hoof bones in fol. 84v, the author-practitioner writes that “on its own it makes a clean mold. But because on its own it is very dry and lean, it demands to be well wetted and humidified with a thick broth [made from] elm root.” The author-practitioner writes on fol. 85r that “then I knew that sands used to mold big reliefs must be very moist with some kind of water, which gives body and firmness, like egg white, gummed water, [or] one [water] boiled with elm root….It can take as many firings as you want because it is as hard as glass.” A little further in the recipe he goes on to say that a “fat metal needs a lean sand,” using the same terminology to define the optimal combinations of metals and casting sands. This points to the importance of properties of dry, wet, lean and fat for understanding the properties of casting sands. Although the terms dry and wet used in sand casting recipes may seem to refer to the four humors, our process of reconstruction of fol. 84r shows that both dry and wet/moist are used in this manuscript to support the terms lean and fatty.

In order to test the Eau Magistra recipe on folio 84r, we first sought out sandever (also commonly referred to as glass gall), as the recipe stipulates, believing it would be especially interesting because another author understood it to be a “fatty substance floating on glass when it is red-hot in the furnace, and which being cold is as hard as stone, yet brittle, and easily broken”. As the same French-English dictionary of 1611 continues, when separated from the glass and cooled to a solid, the glass gall “forms a white crumbly mass, sometimes quite white and at other times brown and fouled, and strongly saline, but not very uniform in its composition: being sometimes merely salt, often very bitter, probably as common salt or sulphate of potash predominates.”5 It would appear that characteristic properties of sandever were its bitterness and saltiness. A nineteenth-century source defines sandever as composed of “all those salts contained in common alkalis that readily melt at somewhat less than a glass-making heat, and are either naturally considerably volatile, or have little if any affinity for silex, and do not unite in the composition of glass, but, being superficially lighter, rise to the top.” Apparently this byproduct of glassmaking was “generally skimmed off with iron ladles, and sold to metal refiners as a powerful flux.”6

In the sixteenth and seventeenth centuries, sandever was also used as an ingredient in crocus metallorum in addition to antimony and salt-peter for an alchemical recipe, as a pesticide for garden walks, where it “destroys both weeds and vermin,” and seems even to have been used in France for culinary purposes, “to powder their meat, and to eat, instead of common salt.”7 In general, sandever had multiple uses, as De Blancourt writes: “this salt which the French call (Suin de Verre) Sandever is useful for several purposes, and in several Chymical Operations. It has besides some other Uses and Virtues that are not known, even to very few of the Learned; I could tell some very surprising and wonderful uses of it. But this may serve to whet the Industry of, and excite the Curious to further Enquiries.”8

Sandever as “glass gall” is now an obsolete material, impossible to obtain in modern glass making due to standardization and quality control of ingredients which ensures that byproducts such as sandever do not result from production. A toxic product called “sandever” is still produced in glass recycling, however it is now defined as the contaminants—such as asbestos—that result from the recycling of waste glass, and that must be separated from the glass mass in the furnace in order to produce useable glass.9

Thus, with no feasible way to obtain sandever for the magistry experiment, we decided instead to follow the recipe’s suggestion to use rock salt in place of sandever. It seems that sandever and rock salt are interchangeable, both in this recipe, and for an eighteenth-century author who suggested in Van Nostrand’s Engineering Magazine that for “pig or sow iron, videlicet, the ashes of wood and other vegetables, all kinds of glass and sandever, common salt and rock salt” be mixed into the iron mass to purify it.10 Biringuccio also categorized rock salt in a family of salts that include potash (an important ingredient for glass making) and sal ammoniac.11

In BnF Ms. Fr. 640, sandever and rock salt are suggested for use as dry binding materials in different recipes. For example, the recipe titled “Sand from a Toulousain Mine” on fol.84r instructs the reader to use sandever as an ingredient in the sand itself: the sand, mined deep from the earth, “is excellent on its own, but to make it sustain multiple castings, I mix it with pulverized and moistened sandever, which hardens it, holds together well with it, and enables as many castings as you like.” Similarly, the recipe on fol. 89r calls for mixing together pulverized ox bone and rock salt then moistening them. As investigation of this recipe showed, the combined ox bone and rock salt molds produced an unexpectedly hard mold that was firmly bound together, and remained intact enough to be cast more than once.

The Eau Magistra recipe on 84r specified that the resulting mold should be strong enough to withstand several castings. In order to produce the binder, we ground rock salt, mixed it with oil of tartar12 then mixed it with a dry sand made from reground molds from previous castings. The main ingredients of these reground molds were pulverized brick and plaster (also containing very small amounts of ammonium chloride solution that had been used as a binder). In combination with the Eau Magistra of fol. 84r, this recipe produced a two-piece mold that, despite some crumbling and partial disintegration, remained intact enough for a second clean casting.13

[Figure 1]

[Figure 2]

[Figure 3]

[Figure 4]

Although we cannot decisively conclude from this single trial14 that the magistry of fol. 84r was responsible for the success of this mold, this trial did shed light on the meaning of “fat” and “lean.”

Significantly, the two recipes for mold material that specify rock salt (or sandever) do not rely upon a wet binder such as elm root infusions and egg whites,15 but instead, binding action occurs when the salt mixture is moistened. Apparently, the author-practitioner understands this to be due to the “fatty” properties of rock salt (and, by extension, sandever). The fact that sandever and salt are dry materials that also successfully do the work of binders, points to their versatility as materials that apparently possess both a lean and fatty state.

How can salt be understood as “fatty”? In reconstructions of 84r and 89r, we struggled with the concepts of fat and lean, as they did not make sense within a modern understanding of salts, much less of “fat.” We began to understand the meaning of fat and lean, however, when we ground pink Himalayan rock salt for both the Eau Magistra of 84r and bovine bone/rock salt sand of fol. 89r.

[Figure 5]

[Figure 6]

After grinding the salt in rock mortars as finely as possible and storing it in an air-tight jar, we returned to the lab a few days later and found that the texture of the salt was very “sticky.” The salt had transformed from a fine, dry powder that poured freely from an outstretched hand to a sticky substance, in which the particles clearly adhered to each other, creating an unexpected sensation of resistance when running one’s fingers along the surface. The well-known material of salt unexpectedly possessed a completely different set of properties, and we felt the “fattiness” of the rock salt, which suddenly afforded a new workability. This allowed us to apprehend the place of “fatty” in the “science” of the author-practitioner, a rather different perspective than is given by our modern classification of salt as sodium chloride.

We thus concluded that these terms, fat and lean, rely very directly upon sensory interaction with materials. In the early modern period, the body itself was a tool in experimentation by which practitioners came to know the properties of materials and the possibilities they afforded or precluded.16 Our modern knowing of this material through its chemical composition differs from the early modern practitioner’s, which was a deeper, more intimate knowing through the bodily senses. This intimacy between practitioner and material was so close that it often was connected to – and could cost them – their health. Smith writes that “the body…was also implicated in the work: the bodies of metalworkers and the very matter upon which they labored interpenetrated each other: bad breath could prevent the adhesion of metal gilding, and, conversely, metal fumes were known to shorten the lives of metalworkers.”17 Sensory testing of materials and ingesting food for medicinal ends were not separated by a great distance—both involved the same types of substances and qualities, including cold, hot, wet, dry, fat, and lean, and both contributed to the intimate connection between practitioner and materials that helped reinforce an understanding of materials in the language of qualities and properties that could be apprehended by the senses.

Bibliography:

Biringuccio, Vannoccio. The Pirotechnia of Vannoccio Biringuccio. Translated by Cyril Stanley and Martha Teach Gnudi. New York: Dover Publications, 1990.

de Blancourt, Jean Haudicquer (ca. 1650). The art of glass, showing how to make all sorts of glass, crystal, & enamel … Illustrated with proper sculptures. London: Printed for D. Brown. T. Bennett, [etc., etc.], 1699.

Cotgrave, Randle. Dictionarie of the French and English Tongues. London: Printed by Adam Islip Anno, 1611.

Neri, Antonio (d. 1614). The art of glass, wherein are shown the wayes to make and colour glass, pastes, enamels, lakes, and other curiosities. Translated by Christopher Merret. London: Printed by A.W. for O. Pulleyn, 1662.

Payne, Josh. “Decarburization and Purification by Means of Cinder, Ashes, Salt, Silex, Potash and Clay”, Van Nostrand’s Engineering Magazine 1 (1728): 194-195

Smith, Pamela. “The matter of ideas in the working of metals in early modern Europe,” in The Matter of Art: Materials, Practices, Cultural Logics, c. 1250-1750, edited by Christy Anderson, Anne Dunlop, and Pamela Smith, 42-68. Manchester: Manchester University Press, 2014.

Unknown, “Sandiver, or Glass Gall.” Glass, Brick, Pottery and Glass Journal 6 (1879): 77.

By Michelle Lee, with Pamela H. Smith.


1 “Eau Magistra” in BnF Ms Fr 640, fol.87v

2 “Eau Magistra” in BnF Ms Fr 640, fol.84v

3 Pamela H. Smith, “The matter of ideas in the working of metals in early modern Europe,” in The Matter of Art: Materials, Practices, Cultural Logics, c. 1250-1750, ed. Christy Anderson, Anne Dunlop, Pamela H. Smith (Manchester: Manchester University Press, 2014).

4 Notable instances of “lean and fatty” in the manuscript include, but are not limited to: p089r, p088v, p086r, p077r, p069v, p069r, p159r. p085r, p142v, p053r, and p165r.

5 Randle Cotgrave. Dictionarie of the French and English Tongues. (London: Printed by Adam Islip Anno, 1611), s.v. “sandever.”

6 Unknown, “Sandiver or Glass-Gall” in Brick, Pottery and Glass Journal 6 (1879): 77.

7 Antonio Neri (d. 1614), The art of glass, wherein are shown the wayes to make and colour glass, pastes, enamels, lakes, and other curiosities, trans. Christopher Merret (London: Printed by A.W. for O. Pulleyn, 1662), 277.

8 Jean Haudicquer de Blancourt (ca. 1650), The art of glass, showing how to make all sorts of glass, crystal, & enamel … Illustrated with proper sculptures (London: Printed for D. Brown. T. Bennett, [etc., etc.], 1699), 58.

9 Glen Cook (Senior Research Associate at the Corning Glass Museum), email message to D. Mellon titled “RE: query: glass gall,” 11 November 2014.

10 Josh Payne. “Decarburization and Purification by Means of Cinder, Ashes, Salt, Silex, Potash and Clay”, Van Nostrand’s Engineering Magazine 1 (1728): 194.

11 Vannoccio Biringuccio, The Pirotechnia of Vannoccio Biringuccio, trans. Cyril Stanley and Martha Teach Gnudi (New York: Dover Publications, 1990), 112.

12 Oil of tartar is distinct from cream of tartar, which is white crystallized potassium bitartrate found on the sides of wine barrels. As defined by Newton, oil (sometimes called salt) of tartar is potassium carbonate, created when potassium bitartrate is calcinated.

13 An unknown variable caused a yellowish-gold coloring to the medal cast in the mold made with the eau magistra of fol. 84r. Although we initially believed it to be caused by the rock salt, the medals cast in our ox bone and rock salt molds (fol. 89r) did not result in this color, despite the fact that these molds contained a much higher ratio of salt than the eau magistra mold. Other medals previously cast in the same brick/plaster sand had also displayed the same sort of discoloration to a lesser extent, but at the time of writing, it is hard to positively identify what caused the coloring.

14 We unfortunately could not conduct multiple trials for this project as planned, and urge anyone interested in performing this experiment to conduct multiple trials, especially with clean sand that has not been employed in casting before and thus has not had other binders mixed into it.

15 Recipes calling for egg whites and elm root as binders include, but are not limited to, the following: p084v, p082r, p083r, p085v, p087v, p085r, p086r, p087v, p069v, and p072r. For further discussion of these two ingredients used as binders, please refer to AnnotationFall2014_CataldoVisco_binders.

16 Smith, 44.

17 Ibid.

Excellent Mustard_48r

Transcription [from tc_p048r, accessed February 12, 2015]

<title id=“p048r_a3”>Excellente moustarde</title>

<ab id=“p048r_b3”>Fais seicher du pain au four puys le larde de girofle & Canelle<lb/>

& ainsy mects le tremper dans de bon vin Puys passe tout<lb/>

par lestamine estant bien pile & lincorpore avecq ta graine<lb/>

de moustarde</ab>

English translation [from tl_p048r, accessed February 12, 2015]

<title id=“p048r_a3”>Excellent mustard</title>

<ab id=“p048r_b3”>Dry some bread in an oven, then stick cloves & cinnamon into it and put it to soak in good wine. Then, being well crushed, pass everything through a cloth strainer and incorporate it with your mustard seeds.</ab>

Excellent Mustard, 48r

Diana Mellon

At first glance, the recipe for mustard in BnF Ms. Fr. 640 appears to be one of very few culinary recipes in the manuscript. This recipe lies beneath a drawing showing the design of an oven for melting metals, between instructions on how to cure a dog of mange, above, and how to stuff animals and birds, below. Other “culinary” recipes in the manuscript include those for vinegar (40r) and “Vin brusle et sucre” [“Burned and sweet wine”] (71r). Most of the “food” recipes in the manuscript are actually related to food preservation (16v, 50r, 98v) or medicines (7v, 20v, 37r, 47r, 77r). For example, “Medecine pour lestomach qui leschaufe et desopile le foye” [“Medicine for the stomach which warms it [stomach] and unstops the liver”] (37r) is an opiate which clears gas and phlegm and heals the stomach. There are also several recipes related to keeping fruit- or nut-bearing trees. A cursory look through the manuscript’s entries translated so far left us wondering why the author-practitioner had included this particular food recipe in a compilation largely focused on other bodies of knowledge. While his curiosity was clearly wide-ranging, it does not seem to have extended to the vast body of culinary knowledge that was likely available to him. Why mustard then?

Mustard is mentioned elsewhere in the manuscript as a point of reference for the desired thicknesses of different substances (89v, 113v, 121v). These instances suggest that mustard had a relatively consistent viscosity that the target reader, if we can speak of one, would have been familiar with. These three non-culinary recipes in BnF Ms Fr 640 helped us form a clearer image of what our reconstructed mustard should look and feel like—a spreadable paste thicker than sauce. Still, the main early modern uses and qualities of mustard were unclear to us before beginning our experimentation and research.

~

As we ground our yellow mustard seeds by hand in a marble mortar with a marble pestle, we noticed no spicy smell wafting up towards our faces, only the physical challenge of breaking each tiny, firm seed open and pulverizing it.1 [Fig. 1, grinding mustard seeds] The ground cinnamon and clove, added to dried bread, smelled familiarly warm and aromatic. [Fig. 2, bread and spices] In our first trial, we used red wine to soak our spiced bread; our second trial was tripartite in that we used Concord grape juice, muscat wine, and red wine for three different mustard variations. [Fig. 3, three mustard varieties in progress] In all cases, shortly after the spiced liquids combined with the mustard seeds, we were able to smell the pungent seeds. [Fig. 4, combining ingredients] The initial smell was incredibly sweet due to the sugars in the liquids combined with cinnamon and clove, spices we associate with sweet foods and drinks. This eventually gave way to the stronger, stinging smell of mustard.

After tasting it, our first batch of mustard seemed to remain present as a burning sensation in our mouths, throats and stomachs far longer than we desired. We later related this tingling to the early modern belief that mustard, when applied topically, could draw diseases to the skin’s surface so that other medicines could access them.2 Subsequent batches of mustard made with the three different liquids mentioned above varied in color and flavor. The mustard made with muscat wine differed from the other two samples primarily in color—it had a golden color familiar to us from contemporary mustard. [Fig. 5, muscat wine mustard] Its flavor was milder than the red wine mustard, but sharper than the Concord grape juice mustard. [Fig. 6, three finished mustard varieties]

A few clues helped us clarify certain aspects of the recipe we were taking on. First, the suggestion about the consistency, mentioned above. After our first trial, we noticed that the mustard seeds might make a more consistent and finer powder if the seed husks were removed, [Fig. 7, mustard seeds during grinding; Fig. 11, first mustard results] which was confirmed by Hugh Plat’s 1602 recipe for “Mustard Meale”:

IT is usuall in Venice to sell the meale of Mustarde in their markets as we do flower and meale in England: this meale by the addition of vinegar in two or three dayes becometh exceeding good mustard, but it would bee much stronger and finer, if the husks or huls were first divided by searce or boulter, which may easily bee don, if you drie your seeds against the fire before you grind them. The Dutch iron handmils, or an ordinarie pepper mill may serve for this purpose.3

Based on this and our experiences in our first trial, we decided to sieve the husks from the seed kernels in our later trials, which gave us better results.

In Plat’s recipe, we learned also that we might have saved time by using a hand-mill instead of a mortar and pestle. An illustration in Bartolomeo Scappi’s 1570 treatise Opera shows a nutmeg grinder, [Fig. 8, Scappi’s nutmeg grinder] suggesting that specialized grinding tools were available, and a recipe for “Terre fondue des potiers” (90v) in our manuscript make use of a “moulin de moustard,” or “mustard mill.”4 A second image in Scappi’s treatise helped us imagine what “lestamine” [“a cloth strainer”] mentioned in our recipe might look like [Fig. 12, Scappi’s cloth strainer]. We used a cotton cheesecloth, single or doubled-up depending on the thickness of our liquid, as a readily available modern substitute for a tammy cloth.

Our greatest challenge in executing the author-practitioner’s recipe for mustard consisted in establishing the correct proportions of liquid to dry ingredients, and understanding how long to leave the spiced bread in this liquid to achieve the exact desired thickness. Our first trials left us with an extremely thick paste, [Fig. 10, thick spiced wine paste] nearly impossible to squeeze through one layer of our cotton cheesecloth, [Fig. 9, squeezing paste through cloth] but later trials left us with a very thin liquid. The type of bread used and the way its material reacts to manipulation and liquids most likely have an effect on this and should be studied further.

~

Early European mustard recipes date back to ancient times,5 and black mustard (Brassica nigra) and its less pungent relative white (sometimes called “yellow”) mustard (Brassica alba) grew in Western Europe at the end of the sixteenth century. The availability of the seed and the frequency with which mustard is mentioned in early modern recipes suggest that the substance was not rare. A 1606 declaration in Rouen, reproduced in a nineteenth-century publication, demonstrates that local moutardiers (as well as vinaigriers, aigriers, and faiseurs d’eau de vie) were regulated as a profession in response to unhealthy practices like the addition of improper ingredients to a mustard, such as, “des graines de choux et de rabettes qui la randaient huileuse et de mauvaise goût, et du jour au lendemain putrefaicte, conséquemment indigne d’entrer au corps humain” [“cabbage and [?] seeds, which make it oily and bad-tasting, and from one day to the next rotten, therefore unfit to enter the human body.”]6 The account mentions that the King himself attached such significance to this ordinance to see it through quickly, though the author seems to think this was for fiscal reasons. The accompanying ruling stated that active members of the aforementioned professions, including moutardiers, had to be apprenticed to a master for at least three years. Interestingly, although production was limited to authorized masters, “Sera néanmoins permis aux bourgeois d’en fair pour leur usage.” [“The bourgeois will nevertheless be able to make it for their own use.”]

As the “first and only native pungent spice available to early Europe,”7 mustard played a unique role, but not only as a readily available flavor for the European palate. According to Aristotelian and Galenic humoral theory, foods and people were understood to have complexions which generally had combinations of two of these four qualities: hot, cold, wet and dry. Substances which had certain of these qualities would sometimes, but not always, influence the balance of the associated humors within the human body. In his treatise De Simplicium Medicamentorum, Galen mentions that pepper, for example, is cold to the touch but has the effect of heating the human body.8

In Robert Pemell’s 1652 treatise on medicinal simples, the mustard seed is “hot & dry in the fourth degree.”9 Following these qualities, mustard seeds were thought to be good for those suffering from cold and wet diseases like gout or “cold stomach,” but bad for cholerics. The medicinal properties of mustard were directly tied to its influence on cold and wet humors; as Pemell writes of mustard: “by the sharpnesse thereof it pierceth to the Brain, and purgeth it by sneesing and drawing down rheume and other tough humours which by their residence do much offend.”10

Not surprisingly, the other ingredients in this recipe seem to share these basic characteristics. Pemell categorizes cinnamon as being “hot and dry in the third degree, or hot in the third-degree and dry in the second,” while cloves are “hot and dry in the second or third degree.”11 Both are described as being used, like mustard, to combat cold and wet disease and are not recommended for cholerics. Wine was known to contribute to the general revival of spirits, increasing blood flow because it was believed to be easily converted into blood.12 Mustard was also included in the category of “aperients,” substances which dilate the inner body, increasing flow; again, this would be detrimental to a choleric’s health.13

It would be incorrect to apply our own distinction between medicines and foods to the early modern usage of mustard. Nevertheless, it appears that the recipe for “excellent mustard” on fol. 48r is, rather than a culinary anomaly within the manuscript, another example of a substance with medicinal properties. The thick and spicy paste maintained its “hot and dry” nature even when used as a condiment for meats, as it is today.

Several early modern authors recommend mustard as a corrective to the less desirable qualities of meats and other heavy foods.14 This union of meat and mustard was about more than just flavor. Ken Albala mentions the belief that “mustard’s cutting and abstersive qualities will help us digest the gross and heavy pork.”15 Certain fatty or heavy meats, such as the animals’ heads mentioned by Baldassare Pisanelli in a 1586 treatise, were considered safer to eat if combined with mustard.16 William Bulleyn, whose health book was published in London in 1558, writes that a broth made with mustard helps with the digestion of meat.17 For Benedict of Nursia, whose work was published in 1475, flatulence caused by beans could be corrected with the addition of mustard and wine, among other ingredients.18

Our own experience in the kitchen and in the lab confirmed the difference between the inert mustard seed’s status as a cold and dry substance and its activation into a hot and dry substance through the process of making mustard. Chemically, we now understand that the spiciness in the mustard seed, caused by irritants called isothiocyanates, emerges when it reacts with liquids: “The combination of moisture and cell damage revives the seeds’ enzymes and allows them to liberate the pungent compounds from their storage forms.”19

Interestingly, using an acidic liquid such as wine or vinegar, the two liquids most commonly used in early modern mustard recipes, slows down this reaction and makes the pungent taste last longer.20 This sheds light on a recommendation in Le Ménagier de Paris: “If you want to make a supply of mustard that will keep long, make it during the picking-season (of wine grapes) from fresh stum [must].”21 In fact, in our own experiments making mustard with three different liquids, we found that our mustard made with red wine, kept in a refrigerated airtight container for several weeks, held its sharp flavor even after the other two mustards had lost theirs.

~

Through a combination of research and the direct observation of the powerful sensory experience of making and eating mustard, we can now suggest that our author-practitioner’s recipe for mustard is as much about its medicinal properties as its appeal as a food substance. A powerful antidote or accompaniment to other foods, mustard fits into a series of recipes for wine- or vinegar-based remedies and other medicines for cold and wet diseases (see fn. 1) within the manuscript. What appeared to us at first as a superfluous condiment might in fact have been a common ingredient in early modern meals prized for its clearly defined physical properties and its effect on the human body.

Bibliography

Albala, Ken. Eating Right in the Renaissance. Berkeley, CA, USA: University of California Press, 2002.

A. T., practitioner in physicke. A rich store-house or treasury for the diseased Wherein, are many approued medicines for diuers and sundry diseases, which haue been long hidden, and not come to light before this time. 2nd ed. London: Thomas Purfoot and Ann Raph Blower, 1596.

Benedictus de Nursia [Nenedetto de’Riguiardati di Norcia]. Opus ad sanitatis conservationem. 2nd ed. Bologna: Domenico de Lapis, 1477.

Brereton, G.E. and J.M. Ferrier, eds. Le Ménagier De Paris: A Critical Edition. Oxford: Oxford University Press, 1981.

Bulleyn, William. A newe booke entitled the government of healthe. London: John Day, 1558.

Galen. De Simplicium Medicamentorum [Temperamentis Ac] Facultatibus. Book XI.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Rev. ed. New York: Scribner, 2004.

Pemell, Robert. Tractatus de simplicium medicamentorum facultatibus. = A treatise of the nature and qualities of such simples as are most frequently used in medicines, both purging, and others. London: M. Simmons, for Philemon Stephens, at the guilded Lyon in St Pauls Church-Yard, 1652.

Pisanelli, Baldassare. Trattato della natura de’cibi et del bere. Venice: Giorgio Alberti, 1586.

Plat, Hugh. Delightes for ladies to adorne their persons, tables, closets, and distillatories with beauties, banquets, perfumes and waters. London: Peter Short, 1602.

Scappi, Bartolomeo. Opera. Venice: Michele Tramezzino, 1570.

Shakespeare, William. The Taming of the Shrew. New York: Washington Square Press New Folger Edition, 1992.


1 In our most successful experiments, we used the following ingredients and protocol: 11 oz. bread (whole wheat or white); 2 sticks cinnamon; 50 cloves; 1.5 cups of red wine, muscat wine, or Concord grape juice; 1/16 cup yellow mustard seeds. If bread is not already dry (hard), preheat oven to 300 F. Slice bread to 1-1 ½-in thick slices. Place bread directly on oven tray and leave until dry, about 18 min. In the meantime, grind clove and cinnamon roughly in mortar with pestle. Grind mustard seeds finely, and sift through tight sieve to remove large husks. Remove bread from oven, combine in bowl with cinnamon and clove, 1.5 cups liquid of choice, crush all together with pestle, leave to soak for 20 min or longer, depending on bread. Strain through cotton cheesecloth and combine enough of resulting liquid with ground mustard seeds to produce desired paste.

2 According to Robert Pemell, mustard “…easeth the Sciatica and other Gowts, pains in the side or loines, the shoulders or other parts of the body, upon the applying thereof to raise blisters, and by drawing the pains to the place from the inward or more remote, cureth the dis|ease, or diverteth it to those outward places where locall Medicines may help.” Robert Pemell, Tractatus de simplicium medicamentorum facultatibus. = A treatise of the nature and qualities of such simples as are most frequently used in medicines, both purging, and others (London: Printed by M. Simmons, for Philemon Stephens, at the guilded Lyon in St Pauls Church-Yard, 1652), Chapter 161. The recipe by the author “A.T.” for “A Medicine to breake the Botch,” ground mustard seeds are combined with other ingredients to form a plaster that can “draw foorth all the venome.” A. T., practitioner in physicke, A rich store-house or treasury for the diseased Wherein, are many approued medicines for diuers and sundry diseases, which haue been long hidden, and not come to light before this time, 2nd ed. (London: Thomas Purfoot and Ann Raph Blower, 1596), 65.

3 Hugh Plat, Delightes for ladies to adorne their persons, tables, closets, and distillatories with beauties, banquets, perfumes and waters (London: Peter Short, 1602), Chap. 25. Interestingly, Plat continues: “I thought it verie necessarie to publish this manner of making of your sauce, because our mustard which wee buy from the Chandlers at this daye is manie times made vp with vile and filthy vinegar, such as our stomak would abhorre if we should see it before the mixing therof with the seedes.”

4 Bartolommeo Scappi, Opera, (Venice: Michele Tramezzino), 1570.

5 Lucius Iunius Moderatus Columella, De Re Rustica, vol. XII, 57.

6 Ch. de Robillart de Beaurepaire, Cahiers des États de Normandie sous le règne de Henri IV, vol. 2, (Rouen: C. Métérie, 1880-2), 282-85. See also Hugh Plat’s comment on vile vinegar in fn. 3, above. All bracketed translations except BnF Ms Fr translations are by the author of this annotation.

7 Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen, rev. ed. (New York: Scribner, 2004), 415-16.

8 Galen, De Simplicium Medicamentorum, I 11: XI 398f.

9 Pemell, Tractatus, Chapter 161. The author mentions “Galenus, printed 1549” as one of his sources.

10 Pemell, Tractatus, Chap. 161.

11 Pemell, Tractatus, Chap. 14 and Chap. 91, respectively.

12 Ken Albala, Eating Right in the Renaissance (Berkeley, CA: University of California Press, 2002), 74.

13 Albala, Eating Right, 101.

14 See also the dialog between Katharina and Grumio in William Shakespeare’s The Taming of the Shrew, IV.iii.17-35.

15 Albala, Eating Right, 242.

16 Baldassare Pisanelli, Trattato della natura de’cibi et del bere (Venice: Giorgio Alberti, 1586), 88-89.

17 William Bulleyn, A newe booke entitled the government of healthe (London: John Day, 1558), 75v-76r.

18 Benedictus de Nursia [Nenedetto de’Riguiardati di Norcia] Opus ad sanitatis conservationem 2nd ed. (Bologna: Domenico de Lapis, 1477), 17r.

19 McGee, On Food, 415-16.

20 McGee, On Food, 416-17.

21 Georgine E. Brereton and Janet Mackay Ferrier, eds., Le Ménagier De Paris: A Critical Edition (Oxford: Oxford University Press, 1981), 258.

Casting in a Box Mold_118v

Raymond Carlson and Jordan Katz

Annotation for BnF Ms. Fr. 640, fol. 118v:

“Casting in a Box Mold”

BnF Ms. Fr. 640, fol. 118v

Transcription [tc_p118v, 12 February 2015]

<title id=”p118v_a2”>Gect en chassis</title>

<ab id=”p118v_b2a”>Le mesme sable qui ha servi aulx noyaulx recuits composes<lb/>

co{mm}e dict est de plastre brique & alum de plume est excellent pour<lb/>

jecter en chassis Et lay ainsy experimente Jay pile les lopins<lb/>

qui estoient provenus des moules de noyau dans un mortier en traina{n}t<lb/>

le pilon pourceque ce sable est fort doulx Je ne lay poinct passe<lb/>

par le tamis pourceque lalum de plume mesle parmy qui donne<lb/>

liaison ny passeroit pas Mays jay subtilie sur le mabre ce<lb/>

qui me sembloit trop grossier Et layant ainsy prepare je lay<lb/>

humecte avec de leau de sel armoniac faict daussy gros<lb/>

de sel armoniac co{mm}e deulx noix dans une bouteille deau commune<lb/>

de telle grandeur quune bouteille dans laquelle on faict bouillir<lb/>

de la ptisane ou dans un bon pot deau Que tu trouves leau<lb/>

mediocrement salee Jay mesle parmy leau de demy verre de<lb/>

sel armoniac deulx ault deulx [illegible] cueillerees dargent deau de<lb/>

vye Ayant ainsy humecte le sable de facon quil faisoict bonne<lb/>

prise sesmiant toutesfois aisement Jay saulpouldre ma medaille<lb/>

avecq du charbon pulverise avec une lime pour la desgraisser<lb/>

dhuile & tout aultre graisse quil fault bien eviter car cela feroit<lb/>

garderoit de bien despouiller Jay soufle ma medaille & lay moulee Et<lb/>

la femelle du chassis estant remplye<lb/>

Jay marque & faict une ligne sur le revers [illegible] la & bort de la<lb/>

medaille & sur le sable prochain aussy Affin que le second<lb/>

chassis sui prene empraincte la dessus pour denoter la place<lb/>

pour faire le gect Ayant remply la femelle du chassis esta{n}t<lb>

remplye Jay descouvert le contour de la medaille Et ay ponce<lb/>

de charbon pulverise tout ce coste Et puys ay remply le masle<lb/>

de sable Ayant fai Jay separe le chassis et nay poinct<lb/>

frappe aulx coings de la d medaille pour la faire despouiller<lb/>

pourceque cela estonne le sable & le faict esmier Ains jay<lb/>

frappe au revers du chassis tenant lendroit de la medaille en<lb/>

bas et elle ha moule fort net Si elle neust ainsy despouile<lb/>

jeusse attendu de loster jusques a ce que les chassis fussent<lb/>

este desseiches au foeu Jay allume [illegible] un rang de charbons<lb/>

entre deulx petits trepies de fer en la forme que tu vois Et ay<lb/>

mis le dos [illegible] & revers des chassis dessus & lempraincte en<lb/>

hault pourcequen ceste sorte ilz se desseichent doucem{ent} et si par cas<lb/>

fortuit pour estre trop humectes il se fendent cest au dos qui<lb/>

[illegible] prend plus aprement le foeu & lempraincte demeure sauve & entiere</ab>

<note id=”p118v_c2a”>Pour medailles &<lb/>

choses plattes la vraye<lb/>

chaleur du plomb & esta[i]n<lb/>

cest quand il est fondu doulcem[{ent}]</note>

<note id=”p118v_c2b”>Note que jay emply le<lb/>

chassis plustost que<lb/>

presser et non poinct<lb/>

frappe Ains lay presse<lb/>

de la seule force des<lb/>

mains pource que le<lb/>

frapper faict gaulchir<lb/>

Asseure bien ton chassis<lb/>

quil ne varie point<lb/>

& si dessoubs tu y<lb/>

mects du sable humecte<lb/>

il nen tiendra que plus<lb/>

ferme</note>

<note id=”p118v_c2c”>Fais le gect qui ne soict<lb/>

pas trop espes pour<lb/>

ne charger pas la<lb/>

medaille Mays si<lb/>

large vers la medaille<lb/>

quil embrasse<lb/>

la tierce partye<lb/>

Noublie pas<lb/>

les souspirals</note>

<image id=”p118_d2”></image>

<note id=”p118v_c2d”>Desseicher les chassis<lb/>

cest les priver dhumidite<lb/>

quilz ne fument plus<lb/>

estants neantmoings<lb/>

bien chaults</note>

<note id=”p118v_c2e”>Recuire est rougir le chassis ce qui se faict pour lor & pour largent</note>

Translation [tl_p118v, 12 February 2015]

<title id=”p118v_a1”>Excellent sand</title>

<ab id=”p118v_b1a”>Get some of the same sand, the finest that you can, for covering the medal.</ab>

<ab id=”p118v_b1b”>For the best [result], it is necessary to take sand already used in the core before using it in the box mold, until it can no longer be taken out.</ab>

<title id=”p118v_b2”>Casting in a box mold</title>

<ab id=”p118v_b2a”>The same sand which has been used in composed heated cores, i.e. of plaster, brick and feather alum, is excellent for casting in box molds, and I have tried it as follows. I crushed the pieces which had come out of core molds in a mortar, pestling slowly, because this sand is very soft. I did not pass it through a sieve, because the feather alum mixed in, which makes it bind together, would not pass through. But I did refine upon marble what seemed to me too coarse, and having thus prepared it, I moistened it with the sal ammoniac water made of sal ammoniac the size of two walnuts, in a bottle of common water the size of a bottle in which one boils ground barley, or in a good pot of water. You should find the water fairly salty. I mixed in half a glass of sal ammoniac two silver spoonfuls of spirits. Having thus moistened the sand in order to give it a nice hold, though it still came apart easily, I sprinkled my medal with charcoal pulverized with a file to remove the oil fat, and all other fat. One must avoid these, since they hinder good stripping. I blew on the medal and molded it, and with the female part of the box mold full, I marked and made a line on the back and side of the medal, and on the nearby sand as well. In order that the second box mold take the imprint thereupon to indicate the place for making the cast, I uncovered the contour of the medal and pounced the whole side with pulverized carbon, and then I filled the male part with sand. I separated the box mold and did not strike the corners of the medal to make it strip, since that cracks the sand and makes it come apart. But I did strike the back of the box mold, holding the place of the medal on the bottom, and it molded very cleanly. If it hadn’t stripped thus, I would have waited to remove it until the box molds had been dried out over heat. I lit a row of charcoal between two little trivets of iron in the form that you see [viz. image id=”p118_d2” in the left margin], and put the back of the box molds thereupon, and the imprint on top, since in this way, they dry out slowly. And if, by chance, they should crack from being too moistened, it’s on the back that they take the harshest heat, and the imprint remains safe and whole.

<note id=”p118v_c2a”>For medals and flat things, the true heat of lead and tin. That is when it is melted gently.</note>

<note id=”p118v_c2b”>Note that I filled the box mold before pressing, and did not strike it, but pressed it with the strength of my hands alone, since striking it may distort it. Make sure that your box mold does not move at all, and if you put some moistened sand under it, it will only hold in place more firmly.</note>

<note id=”p118v_c2c”>Make a cast that is not too thick, as not to weigh the medal down, but cast wide enough over the medal that it covers the third part. Do not forget the vents.</note>

<note id=”p118v_c2d”>Drying box molds means removing their dampness, so that they do not smoke any longer, though they be very hot.</note>

<note id=”p118v_c2e”>To heat is to redden the box mold, which is done for gold and for silver.</note>

Annotation

The recipe “Casting in a Box Mold” on fol. 118v appears after a dense grouping of recipes that detail various forms of casting, such as en noyeau casting (casting with a core) and the casting of flowers.1 The box mold casting recipe privileges discussion of how to produce sand and how to heat the mold, devoting little attention to the casting of metal itself. As this entry will show, such emphases within this recipe can be explained through the process of reconstruction in conjunction with examination of relevant textual sources. Further, this recipe should be understood through its presumed use in producing portrait medals, whose mounting popularity in late sixteenth-century France aligns with the dating of the manuscript.2

The author begins the recipe by describing the production of sand made by grinding cores from previously used molds, which are composed of plaster, brick and feather alum.3 It is unsurprising that sand would be reused, as this is still common practice today in metal foundries, where sand casting is the main technique used for the production of industrial machine parts.4 In our reconstructions, the only previously used cores available lacked feather alum. This ingredient, “alun de plume,” could refer to asbestos, or other minerals such as feldspar or gypsum; in modern terms, it refers to the mineral Halotrichite, which is made of soft, parallel strands of a white color, which has the appearance of a feather.5 Whatever it was, “alun de plume” appears to have been important as a binding agent, but for which no substitute was introduced for the previous molds [Fig. 1: Grinding Previously Used Molds]. This omission made it possible for us to pass the sand through a sieve, which the feather alum rendered impossible for the author [Fig. 2: Feather Alum]. Given the time needed to break down the old molds, even using a sieve, one can only imagine the time needed to grind these molds to a “very soft” consistency without one, as the manuscript directs. In the recipe, the author then outlines the preparation of sal ammoniac water (a solution of ammonium chloride) using two balls of sal ammoniac the size of walnuts [noix], a process similar to that described in an earlier recipe on fol. 111v.6 In accordance with the manuscript, this solution was mixed with spirits (interpreted as brandy) and mixed with the sand we had produced through the grinding and sieving process [Fig. 3: Sand Mixture], which was pressed into the “female-sided” box mold over the medal [Fig. 4: Filling Female Box Mold]. (The recipe calls for the molding of a medal, although the reconstruction used molded plaster models, which were seen as a fair substitute.) The author does not stipulate the process of filling the sand into the mold, however this required a great deal of time in our reconstructions, as the medal was placed facing upwards as small quantities of sand were slowly layered on top of one another with additions of sand or water to adjust the mixture as needed.

After the molding of the medal, the author describes marking the medal’s side and reverse, as well as the sand, a step whose function was not immediately clear during our reconstructions and therefore not undertaken.7 Prior to filling the male side with sand, the author calls for the dusting of the entire side of the female mold with charcoal (“charbon pulverisé”), just as the medal itself had been dusted before insertion into the female side [Fig. 5: Applying Charcoal to Female Mold]. In the reconstruction, this step was very helpful when separating the male and female molds. At this point the author warns specifically not to disturb the medal in order to remove it from the mold. The function of marking the location of the medal earlier becomes clear now, as the author explains that he supported the area of the box mold where the medal was (presumably the point marked) and then struck the back of the mold with his hand. Evidently, on rereading his text, the author rethought the word “struck” (“frappé”) adding a note in the margin to state that he had not struck the box mold, but instead pressed it with his hands (“l’ay pressé de la seule force des mains”) to avoid distorting it [Fig. 6: Marginal Note, re: Frappé].

A major concern of the author was the heating of the box molds. Had the medal not separated after striking the molds, the author explains that he would have heated them. During reconstructions we were far less patient, opting not to heat the mold to remove the plaster model. Rather, our technique for removing the plaster model was to insert a knife into the channel made for pouring, creating a wedge that could lift the model out [Fig. 7: Inserting Knife into Mold]. Our impatience would prove more problematic when we did not heed the author’s next step: heating the molds by resting on two iron trivets with the imprinted side facing upwards. The author’s attention to this action is evidenced by the small marginal drawing at right in the manuscript and the corresponding marginal note indicating the proper spacing of the trivets [Fig. 8: Drawing in Margin, Iron Trivets]. While the recipe ends here, not explaining how in fact to pour the medal, there are two further marginal notes that explain what is meant by heating the mold [Fig. 9: Additional Marginal Notes]. As a result, our decision to let the molds sit in a laboratory fume hood overnight and warm for five to ten minutes in a moderate oven was inadequate preparation for casting, as the moisture in our molds caused imperfections in the coloration and details of the medals [Figs. 10-11: Final Medal, Obverse and Reverse] during casting. The author’s second marginal note, which emphasizes the need to “redden the box mold” for gold and silver, proved especially prescient: when pouring silver into one box mold during reconstruction, steam and a spray of silver quickly shot from the one mold [Fig. 12: Spray of Sparks], as the moisture retained in the sand turned explosively to steam. The resultant silver medal is a perfect snapshot of what occurred inside the mold as the steam forced the molten silver out of the mold and up through the gate [Fig. 13: Silver Medal Showing Effects of Moisture].

To understand the properties of the sand and the need to heat the mold, a particularly noteworthy recipe for comparison elsewhere in the manuscript can be found on fol. 161r, “preparing sand to cast in a molding box.” This recipe outlines a nearly identical process of breaking up previously used cores with a stick to create sand, soaking the sand in sal ammoniac, baking the sand in a furnace until it reddens, and grinding it up again. The recipe on fol. 161r gives insight to the value of using sand from previously used cores, as it explains that through the repetition of this process, the sand will reach a state such that it does not separate from the box mold. The author also stresses the importance of cooking the mold adequately so that the sal ammoniac can calcinate properly. The presence of Latin words in the recipe on fol. 161r, “gip de lateribus” and “alumen jameni” (i.e., the “brick mortar” and “alumen album” of which the cores are composed8) suggests a textual source for this recipe, which unfortunately could not be identified based on these phrases.

The recipe for sand-casting in BnF Ms. Fr. 640 is assuredly linked to the longstanding tradition of portrait medals, which were frequently made using this process. The earliest surviving Renaissance portrait medals are two lost medals that entered the collection of Jean de France, Duc de Berry (1340-1416), by 1413, although there is no way to know whether the originals were cast or produced with a repoussé technique, as copies of both types are extant [Figs. 14-15: Duc de Berry Medals, Constantine the Great and Hercules].9 Such objects complicate the widespread scholarly consensus that cast portrait medals were developed in Italy.10 The mass production of pilgrimage badges (made by pouring a tin-lead alloy into molds), as well as the production of medals for numerous French monarchs affirm the presence of artisans in 15th-century France capable of casting medals.11 Nonetheless, the most extensive early written sources of portrait medal casting are of Italian origin: Cennino Cennini furnishes a brief recipe for the making of medals using a plaster and either a wax or clay mold, and Leon Battista Alberti was known to model portraits in relief in wax that were subsequently cast in bronze.12 The individual credited with the invention of the portrait medal genre itself is Pisanello (Antonio di Puccio Pisano, c.1395-c.1455), who was installed at the Este court in Ferrara.13 Bringing together humanist learning with erudite patrons concerned with the propagation of their fame, the Este court offered the ideal environment for the birth of the portrait medal, which shows a portrait on one side and an emblem or impresa on the reverse [Fig. 16: Pisanello Medal].14 As Ulrich Pfisterer has shown, portrait medals grew in popularity in Italy over the course of the fifteenth and sixteenth centuries, functioning as “social currency” that patrons could exchange in order to establish and solidify bonds of friendship.15 The level of erudition needed to decode the messages implicit in emblems and imprese delineated membership within tightly controlled social circles of learned individuals.16

Knowledge of the production of medals certainly carried from Italy to France through the travel of Italian artisans to France, the best known of which are Francesco Laurana in the fifteenth century and Benvenuto Cellini in the sixteenth century. While portrait medals were produced in France at the hands of goldsmiths beginning in the fifteenth century, Mark Jones has demonstrated that in France, centers for medal-making developed around Lyon — the center of French trade with the Italian peninsula — and reached their apogee of manufacture between the second half of the sixteenth century and the early seventeenth century.17 The appearance, function and understanding of medals in France differed somewhat from that in Italy. In the sixteenth century, French medals deemphasized erudite pairings of emblems and individual portraits in favor of standard images of French monarchs, and the function of such objects seems to be more closely centered on exchange with the royal court as a means of currying favor.18 Mounting interest in portrait medals in mid-sixteenth-century France is epitomized by Guillaume Rouillé’s La premiere partie du promptuaire des médailles des plus renommées personnes […] (1553), which was dedicated to Marguerite of France, sister of the Duc de Berry, and features engravings of coins (some invented by Rouillé himself) with subjects ranging from Adam to Charles V to Soliman, emperor of Turkey [Fig. 17: Guillaume Rouille].19 Rouillé writes in a prefatory note to readers that such portraits recalled antique tradition, preserving together for posterity text and an image of each subject’s face, “the most beautiful and most honest part of man.”20 Portrait medals were also linked to the academies that developed in late sixteenth-century France. As Frances Yates has shown, the first public French academy (L’Académie de poésie et de musique) produced medals for the admission of members.21 While such medals with portraits of academicians survive, they do not bear members’ devises on the reverse [Fig. 18: French Academy Medal].22 By the time the author of BnF Ms. Fr. 640 produced his manuscript, therefore, there was a well established demand for medals in France.

While the sand-casting recipe in BnF Ms. Fr. 640 is presented in a first person narrative that implies that all presented knowledge was achieved through direct experimentation, earlier published sources offer precedents for many of the techniques described by the author.23 Numerous books printed in sixteenth-century Italy detail methods for sand casting that closely align with the recipe in BnF Ms. Fr. 640. In his Pirotechnia (1540), Vanocchio Biringuccio outlines the process of using a wax or clay model for the invention of one’s design, which can be preserved by casting this model in plaster of Paris, a technique that allows for the reuse of both the original and plaster models.24 Biringuccio offers multiple recipes for how to mold such a model in a wooden box frame that has been filled with sand, a process that closely mirror the technique identified in the manuscript.25 Similarly, Benvenuto Cellini discusses the casting of medals using a model made of wax in his Due trattati, which were published in Florence in 1568.26 In comparison to the information presented in such historical accounts and treatises, the author of BnF Ms. Fr. 640 is far more detailed in explaining the merits of the various ingredients and referencing means whereby the readers can test whether their use of the ingredients matches his own. For example, the author explains that the water with two walnut-sized pieces of sal ammoniac should be “fairly salty.” By presenting his text as a recipe, the author closely aligns himself with the tradition of Renaissance books of secrets. In his account of Renaissance books of secrets, William Eamon explains that the use of a “recipe” to record technical information was a common trait of books of secrets, distinguishing them from the “descriptive-historical” method that characterized authors such as Vanocchio Biringuccio.27

The casting of portrait medals can be viewed as part of a broader early modern interest in the transformation of materials. Along with knowledge of the heavens and understanding of the body, the ability to manipulate materials provided a key impetus for interest in the acquisition of knowledge about nature. Yet metallurgy and casting also remained a secretive endeavor during this time. Because expertise in metalworking frequently garnered the support and patronage of the nobility and royalty, the practitioner often saw it in his best interest to keep this knowledge secret and mine it for its potential social and political expediency. Biringuccio’s Pirotechnia, however, discussed the technical details of mining gold ore openly within the framework of knowledge acquisition, dismissing craft secrecy as a duplicitous method of suggesting expertise and technique where it did not exist. From Biringuccio’s characterization of this phenomenon, though, it is evident that secrecy was indeed a common trope in such works.28 As an example, Bernard Palissy, the most well-known of French life-casting artisans, remained secretive concerning the specifics of his casts, the techniques of which can only be extrapolated from manuscripts such as our own.29 The classification of knowledge as “secret” could be rhetorical at times, but it also conveyed a concern about sharing knowledge in a society without any copyright protection.30 This designation was applied not only to esoteric knowledge, but also frequently to the techniques and skills of artisans and craftspeople, collectively termed arcana artis.31

Portrait medal casting recipes thereby fit into a larger corpus of books of secrets, the most famous of which was the book Secreti del Reverendo Donno Alessio Piemontese, first published in Venice in 1555 [Fig. 19: De Secreti Frontispiece].32 The first French translation of the text appeared in Anvers only two years later, and within a decade the text had been published more than twenty times in Italian, French, Latin, Dutch, English and German. The Secreti are divided into six books, which were arranged somewhat thematically and included recipes for remedies, perfumes, preserved fruits and vegetables,33 beauty secrets, dyes and inks, and metals. (While books of secrets generally display an interest in remedies and medical knowledge, BnF Ms. Fr. 640 records little of note in this regard; it betrays a comparative lack of focus on healing procedures when juxtaposed with Piemontese’s Secreti. As noted in the annotation to fol. 48r (“Excellent Mustard”), the medicinal recipes in BnF Ms. Fr. 640 are limited to those on fols. 7v, 20v, 37r, 47r, 77r.

In 1567, Girolamo Ruscelli — best known as an important editor and literary figure in Venice34 — claimed authorship of Piemontese’s text in the prefatory letter of his posthumously published Secreti nuovi di meravigliosa virtù del signor Ieronimo Ruscelli [Fig. 20: Ruscelli Frontispiece].35 Presumably written prior to Ruscelli’s arrival in Venice in 1548, the text offers new recipes to the original Secreti, claiming that the text is a product of experiments undertaken and of knowledge gained by Ruscelli and 27 fellow members of the “Accademia Segreta,” although no other sources related to the academy are known.36 As William Eamon and Françoise Paheau have shown in their study of the Secreti nuovi, the text contains a far higher number of medical recipes than the original De Secreti (1,024 in comparison to 108).37 It seems possible that the author of BnF Ms. Fr. 640 was aware of Ruscelli’s text, as he wrote the Latinized version of Ruscelli’s name on the first page of the manuscript among a list of other classical and contemporary authors who presumably informed his writing [Fig. 21: BnF Ms. Fr. 640, fol. 1r, Ruscelli].38 It may also be that the Ruscelli’s presumed authorship of Piemontese’s text was commonplace knowledge at the time of the manuscript’s writing.

A comparison of the recipe for sandcasting in BnF Ms. Fr. 640 to the De Secreti and Biringuccio’s Pirotechnia reveals many parallels between the techniques described in the two processes, as well as a few differences, the most significant of which will be highlighted here.39 The first has to do with the means of releasing the medal from the mold: Biringuccio recommends greasing the medal in animal fat, and applying charcoal dust to it.40 Ruscelli notably does not recommend applying charcoal at all.41 The author of the BnF Ms. Fr. 640, by comparison, stresses instead that any grease or oil on the medal should be removed, and charcoal should be applied at numerous stages in the mold-making process. Like the author of BnF Ms. Fr. 640, the De Secreti and Pirotechnia both place significant emphasis on drying the molds over a fire, devoting no time in this section to the actual pouring of the medal.42

A final note of difference here is the type of sand required for the recipes. The sand casting recipe in BnF Ms. Fr. 640 advocates the use of old crushed molds in fols. 118v and 161r. Biringuccio and Ruscelli, by comparison, offer very detailed steps for different types of clay and powder that can be used in any combination for such an enterprise. Following the recipe for “The true and most perfect practice of molding medals,” the De Secreti includes a list of seven different types of sand (“Terra prima da gittarvi i metalli fusi,” “Terra seconda,” “Terra terza,” etc.) [Fig. 22: De Secreti, Terre].43 Still, the objective of such sands remains the same, that “the goodness and perfection of each sand in which to cast fused metals consists in the following: that they are very soft, as if impalpable, because the designs are imprinted very clearly.”44 Such information was carried through in later translations of the text.45

The author of BnF Ms. Fr. 640, however, was by no means unconcerned with the properties of casting “sands.” Far from it. There are 41 recipes spread throughout BnF Ms. Fr. 640 with titles that indicate a recipe devoted exclusively to “sand,” many of them indicating the ideal properties of sand, as well as where and how to procure it.46 The differences among types of sand in such recipes attest to the many uses of this material within the workshop, as well as the clear attention the author paid to the ideal function for each variety of sand. It may be that the author of BnF Ms. Fr. 640 simply did not believe such diverse sands to be necessary to the production of medals, at least in this one instance. In the upper right margin of the folio with “Casting in a box mold,” the author later inserted a recipe for “Excellent sand,” which simply restates the value of sand made from crushed, used cores. One may hypothesize that the author found that this particular recipe of sand worked best for the sand casting of medals, offering a personal touch to a recipe that would otherwise have been well known among metal-makers in this period.

Bibliography

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1 Bibliothèque Nationale de France, Paris, Ms. Fr. 640 (henceforth cited as BnF Ms. Fr. 640), fol. 118v.

2 Pamela Smith and Tonny Beentjes have demonstrated that the manuscript likely dates from the last two decades of the sixteenth century. See Pamela H. Smith and Tonny Beentjes, “Nature and Art, Making and Knowing: Reconstructing Sixteenth-Century Life-Casting Techniques,” Renaissance Quarterly 63 (2010): 130, n. 4.

3 The manuscript makes reference to the use of “alun de plume,” which translates to feather alum, according to a definition provided in a 1611 French-English dictionary by Randle Cotgrave. See the entry for “alun de plume” in Randle Cotgrave, A Dictionarie of the French and English Tongues (London: Adam Islip, 1611).

4 On the reuse of sand in molds, see the following online data sheet: CWC, Managing Partner of the Recycling Technology Assistance Partnership (ReTAP), “Technology Brief: Beneficial Reuse of Spent Foundry Sand,” August 1996, http://infohouse.p2ric.org/ref/05/04013.pdf.

5 See E.H.S. Bailey, “‘Feather Alum’ from Colorado,” Transactions of the Annual Meeting of the Kansas Academy of Science 12 (1889-90): 101.

6 The recipe on fol. 111v calls for sal ammoniac balls the size of chestnuts. Under the heading “Sal ammoniac water,” the author writes: “You need two chestnuts [chastaignes] of sal ammoniac which is crushed into a water pot, when you taste it should not be too much salted.” The translation of noix as walnuts follows the definition of this term provided in the French-English dictionary of 1611 by Randle Cotgrave. See the entry in Cotgrave, A Dictionarie of the French and English Tongues.

7 J’ay souflé ma medaille & l’ay moulée, et la femelle du chassis estant remplye,

j’ay marqué & faict une ligne sur le revers & bort de la medaille & sur le sable prochain aussy.”

8 Thanks for these translations are given to Heather Wacha, who indicated them in the comments section of the online edition of the manuscript.

9 A collection inventory of 1413 references the presence of medals depicting Constantine the Great and Hercules. Medals made with the repoussé technique are composed of two hammered plates soldered together. On the origin of portrait medals and the two medals in the collection of the Duc de Berry, see the entries by Stephen Scher in Stephen Scher, ed., The Currency of Fame (New York: Harry N. Abrams, Inc., Publishers, in association with The Frick Collection, 1994), 13-16, 32-37.

10 Within the vast literature on Italian medals, see especially Lore Börner, Die italienischen Medaillen der Renaissance und des Barock (1450 bis 1750) (Berlin: Gebr. Mann Verlag, 1997); John Graham Pollard, Renaissance Medals. Volume I: Italy (New York and Oxford: Oxford University Press, 2007).

11 On the technical processes of making pilgrimage badges, see Brian Spencer, Pilgrim Souvenirs and Secular Badges (London: The Stationery Office, 1998), 7-13. On the production of medals in fifteenth-century France, see Fernand Mazerolle, Les médailleurs français du XVe siècle au milieu du XVIIe (Paris: Imprimerie Nationale, 1902-4): I: vi-xii, 3-8; II: 1-9; III: pls. 1-3.

12 The two earliest surviving manuscripts of Cennini’s text diverge in their description of which materials could be used for the making of molds for medals. The manuscript in the Biblioteca Riccardiana lists terra (clay) while the manuscript in the Biblioteca Mediceo-Laurenziana lists ciera (wax). See Cennino d’Andrea Cennini, The Craftsman’s Handbook. The Italian “Il libro dell’arte,” trans. by Daniel Thomspon, Jr. (New York: Dover Publications, 1960), 130.

13 Pisanello’s contribution to the genre of medals was well-known in the Renaissance, as Vasari cites a letter by Giovanni Paleologo Il Giovio in praise of Pisannelo in his Vite: “Costui fu ancora prestantissimo nell’opera de’ bassi rilievi, stimati difficilissimi dagl’artefici, perché sono il mezzo tra il piano delle pitture e ’l tondo delle statue. E perciò si veggiono di sua mano molte lodate medaglie di gran principi, fatte in forma maiuscola della misura propria di quel riverso che il Guidi mi ha mandato del cavallo armato.” See Giorgio Vasari, Le vite de’ più eccelenti pittori, scultori e architettori, ed. Gaetano Milanesi (Florence: Sansoni, 1906), III: 10-11. On Pisanello and the production of portrait medals, see especially Luke Syson and Dillian Gordon, Pisanello: Painter to the Renaissance Court (London: National Gallery Company, distributed by Yale University Press, 2001), 109-30; Beverly Louise Brown, “Portraiture at the Courts of Italy,” in The Renaissance Portrait from Donatello to Bellini, ed. Keith Christiansen and Stefan Weppelmann (New York: The Metropolitan Museum of Art, Distributed by Yale University Press, 2011), 26-47.

14 On the use of imprese in medals, see especially Kristen Lippincott, “‘Un Gran Pelago’: The Impresa and the Medal Reverse in Fifteenth-Century Italy,” in Perspectives on the Renaissance Medal, ed. Stephen Scher (New York and London: Garland Publishing, Inc., 2000), 75-96.

15 Ulrich Pfisterer, Lysippus und seine Freunde. Liebesgaben und Gedächtnis im Rom der Renaissance oder: Das erste Jarhunder der Meaille (Berlin: Akademie Verlag, 2008), 221-57.

16 Whether medals could also function as actual currency rather than as social currency is a well-debated topic. See, for example, Andrea Saccocci, “Funzioni monetarie della medaglia,” in Le stagioni della medaglia italiana. Atti del sesto convegno internazionale di studio sulla storia della medaglia 17-19 dicembre 1998, ed. Giovanni Gorini (Padvoa: Editoriale Programma, 2001), 57-68. On the function of precious metals as a material for currency versus as an object of material production in sixteenth-century France, see Rebecca Zorach, Blood, Milk, Ink, Gold: Abundance and Excess in the French Renaissance (Chicago and London: The University of Chicago Press, 2005), 196-208.

17 Jones claims that until 1550, the making of medal remained “a provincial Italian rather that specifically French cultural phenomenon.” See Mark Jones, “Medal-Making in France 1400-1650: The Italian Dimension,” Studies in the History of Art (1987): 57-71 (64).

18 In the seventeenth century, the use of emblems or devises became more common in French medals. See Mark Jones, “Medals and devices in seventeenth century France,” in Medaglisti e committenti. Il ruolo della committenza nella creazione della medaglia. Atti del quinto convegno internazionale di studio sulla storia della medaglia. Udine 8-11 giugno 1984 (Padova: Editoriale Programma, 2002), 37-46. On portrait medals in sixteenth and seventeenth century France broadly, see especially George Hill, Medals of the Renaissance, ed. Graham Pollard (London: British Museum Publications Limited, 1978), 130-42; Jones, “Medal-Making in France”; Scher, The Currency of Fame, 305-43; John Graham Pollard, Renaissance Medals. Volume II: France, Germany, The Netherlands, and England (New York and Oxford: Oxford University Press, 2007), xxvi-xxix.

19 Guillaume Rouillé, La premiere partie du propmptuaire des médailles des plus renommés personnes qui ont esté depuils le comencement du monde: evec brieve descrpition de leurs vies & faicts, recueillie des bons auteurs (Lyon: Guillaume Rouillé, 1553). The enduring popularity of this text is evidenced by its reprinting in 1577. On Rouillé and the broader Renaissance tradition of anthologizing portrait medals, see Francis Haskell, History and its Images: Art and the Interpretation of the Past (New Haven and London: Yale University Press, 1993), 26-36.

20 la tresbelle, & treshonneste partie de l’homme.” See Rouillé, La premiere partie, fol. 3r.

21 See Frances Yates, The French Academies of the Sixteenth Century (London: The Warburg Institute, 1947), 22. In the production of emblems, the French term devise is understood to substitute the Italian term motto, which constitutes the short Latin phrase that was part of an emblem. See Henri Zerner, Renaissance Art in France: The Invention of Classicism, trans. Deke Dusinberre, Scott Wilson, and Rachel Zerner (Paris: Flammarion, 2003), 89.

22 Yates, The French Academies, 22, n.2.

23 This essay will set aside the question of what information the author may specifically have gleaned from oral conversations with other artisans.

24 Vannoccio Biringuccio, The Pirotechnia of Vannoccio Biringuccio. The Classic Sixteenth-Century Treatise on Metals and Metallurgy, trans. and ed. by Cyril Stanley Smith and Martha Teach Gnudi (New York: Dover Publications, 1990), 232-33.

25 Ibid, 234-38, 326-27.

26 Benvenuto Cellini, Due trattati uno intorno alle otto principali arti dell’oreficeria. L’altro in materia dell’arte della Scultura; dove si veggono infiniti segreti nel lavorar le Figure in Marmo, & nel gettare di Bronzo (Florence: Valente Panizzij, & Marco Peri, 1568), 19-20.

27 See William Eamon, Science and the Secrets of Nature: Books of Secrets in Medieval and Early Modern Culture (Princeton: Princeton University Press, 1994), 131.

28 Pamela O. Long, Openness, Secrecy, Authorship: Technical Arts and the Culture of Knowledge from Antiquity to the Renaissance (Baltimore: Johns Hopkins University Press, 2001), 181.

29 Hanna Rose Shell, “Casting Life, Recasting Experience: Bernard Palissy’s Occupation between Maker and Nature,” Configurations 12:1 (2004): 9.

30 Daniel Jütte, “Trading in Secrets,” 682.

31 Ibid, 683. See footnote 62, where Jütte notes that porcelain manufacturers in eighteenth-century Dresden were kept under strict surveillance and forbidden from sharing their craft secrets.

32 Alessio Piemontese, Secreti del Reverendo Donno Alessio Piemontese (Venice: Sigismondo Bondogna, 1555).

33 There are many recipes related to fruits – preserved fruits, sugar-coated fruits, and others in BnF Ms. Fr. 640. The recipe for preserved melon has an interesting borrowing from the Tuscan dialect.

34 On Ruscelli’s role as an editor, see Brian Richardson, Print Culture in Renaissance Italy: The Editor and the Vernacular Text 1470-1600 (Cambridge: Cambridge University Press, 1994), passim.

35 Girolamo Ruscelli, Secreti nuovi di meravigliosa virtù del signor Ieronimo Ruscelli (Venice: Gli heredi di Marchiò Sessa, 1567).

36 On the text, see John Ferguson, “The Secrets of Alexis. A Sixteenth Century Collection of Medical and Technical Receipts,” Proceedings from the Royal Society of Medicine 24 (1931): 225-46; William Eamon and Françoise Paheau, “The Accademia Segreta of Girolamo Ruscelli: A Sixteenth-Century Italian Scientific Society,” Isis 75, no.2 (1984): 327-42.

37 Eamon and Paheau, “The Accademia Segreta,” 335.

38 BnF Ms. Fr. 640, fol. 2r.

39 For an excellent overview of the processes described in the Pirotechnia and De Secreti, see Patricia Tuttle, “An Investigation of the Renaissance Casting Techniques of Incuse-Reverse and Double-Sided Medals,” Studies in the History of Art 21 (1987): 205-212.

40 Biringuccio, Pirotechnia, 326.

41 Tuttle has rightly observed the oddity of this omission, given the need for charcoal to help the molds separate (Tuttle, “An Investigation,” 206).

42 “Having brought them [the molds] to this point, finally cast them in whatever metal you wish,” Biringuccio blithely concludes. See Biringuccio, Pirotechnia, 327.

43 The full title of the recipe is: “La vera et perfettissima pratica di gittar medaglie, & ogni altro lavoro di rilevo basso, così in bronzo, come in oro, argento, rame, piombo, stagno, & ancor di cristallo, di vetro, & di marmo” (Piemontese, De Secreti, 205).

44 La bontà & perfettione di ciascuna terra da gittarvi dentro metalli fussi consiste in queste cose, cioè che principalmente sieno sottilissime, & come impalpabili, perche i disegni vengano improntati nettissimi” (Piemontese, De Secreti, 206).

45 An English version of the De Secreti repeats such information, noting that the sand should be “fine and small, and in no ways rough, or full of grommel.” For the relevant recipes, see Alexis of Piedmont, The secretes of the reverende mayster Alexis of Piemovnt . Conteinyng many excellẽt remedies against dyuers diseases, woundes, and other accidentes. with the manner to make distillations, parfumes, confitures, dyinges, colours, fusions, and meltings. A worke wel approued, verye profytable and necessary for euery man, trans. by Wyllyam Warde (London: 1559), fols. 133v-134v.

46 Such a count includes only recipes about sand and excludes recipes on how sand can be used. See fols. 41r, 49r, 67r, 67v, 69r, 71v, 81r, 81v (two recipes), 82v, 83r (four recipes), 84r, 84v (two recipes), 85v (two recipes), 86v, 87r, 87v (two recipes), 88v (two recipes), 89r, 89v, 90r (two recipes), 92v, 93r (two recipes), 99r, 111v, 117v, 118v, 120r, 132v, 134r, 160r, 164v.

Fig001_Calcined Oysters

Calcined Oysters_84v

Transcription [from tc_p084v]

<title id=”p084v_a2”>Eau magistra</title>

<ab id=”p084v_b2a”>Aulcuns trouvent que leau sel nest pas bonne pourceque<lb/>

le sel pette au foeu & par consequent doibt faire soufler<lb/>

Il ny a que le vin bouilly avecq racine dorme</ab>

<ab id=”p084v_b1d”>Le charbon pour poncer faict bien despouiller mays<lb/>

on trouve que celuy de saule faict soufler celuy de chaisne<lb/>

ou fayan faict soufler bien sans soufler</ab>

<note id=”p084v_c1”>Essaye huitres bruslees</note>.1

Translation [from tl p084v]

<title id=”p084v_a2”>Eau Magistra</title>

<ab id=”p084v_b2a”>Some people think that salt water is not good, because the salt releases gas when heated and as a result causes bubbles. [In this case], there is only wine boiled with elm root.</ab>

<ab id=”p084v_b2b”>Sanding charcoal makes [things] come off well. But one finds that willow charcoal creates bubbles, but oak or beech charcoal does the job without making bubbles.</ab>

<note id=”p084v_c2”>Try burnt oysters.</note>.2

Calcined Oysters: Investigating Oysters, Calcination and Marginalia

The recipe on folio 84v of BnF Ms. Fr. 640 titled “Eau Magistra” briefly describes a process of making a binding agent from elm root and wine, which we explore in a separate entry. However, this recipe includes a marginal note next to the main body of the texts that reads “Try burnt oysters [Essaye huitres bruslées].”3 As it turns out, these three words are dense with information.

The note is embedded within two sections of the text: this recipe on eau magistra,4 and a collection of marginal notes on sand for sand casting that can be read together in the left margin of the text as an addition to the previous experiment on the page, “Sand [Sable].”5 The reader’s perception of the location within the text directly determines the interpretation of the recipe. If perceived as belonging to the other marginalia in a vertical column, the injunction to “try burnt oysters” is located within a context of different types of sand. If perceived horizontally with the main body of the text, it belongs to the recipe for Eau Magistra.6

The puzzle of which recipe “burnt oysters” belongs to is further compounded by the fact that the only two other references to oysters present in BnF Ms. Fr. 640 interestingly also both appear as marginal notes. A note on fol.80v in the recipe “Casters of small tin work” reads, “Try calcinated [calcinèe] oyster shells; they are said to be excellent for moulding.”7 On fol. 49r, next to a recipe entitled “Lead casting,” another note mentions oyster shell, though the meaning is less clear: “Poncet. They cast by soldering [using what] the glass-makers use. Lump [of metal] of… Calcinated [calcinèe] oyster shell.”8 These additional suggestions raise issues concerning whether their peripheral placement in the text is significant. What is their relationship to the text? Should we consider these in the light of Michael Camille’s work which has called attention to both the value of marginalia and the relationship between the author and reader of a text?9 Much recent scholarship explores the early modern reader’s interaction with texts by way of notes, annotations, and images in marginalia, making clear the diverse functions of marginal notes, from directing attention to particular sections, to exegesis, to engaging in dialogue with the author.10 However, questions of authority and mediation are further complicated in the marginalia of BnF Ms. Fr. 640 because the author is both reader and writer (and practitioner). In this case, the marginal writing may reflect a second or later iteration of his experiments or a reflection on his experience. Did the author-practitioner of BnF Ms. Fr. 640 actually try to work with oyster shells, or did he observe someone else perform this technique?11 If they are untested suggestions, should they be considered as an invitation to experiment?12 If so, this implicitly raises the issue of the manuscript’s intended audience. This line of inquiry may help shed light on the larger mystery of the author’s identity and profession.

Reconstructing Marginalia

To determine the best interpretation of the recipe, we decided to reconstruct it using both readings. [fig. 1] Two of the notes refer to calcination (“calcinées”), while the third note speaks of burning (“bruslèes”). In order to determine whether these were separate processes, we needed to find out what exactly calcination was. In Cotgrave’s 1611 French dictionary, four entries refer to calcination. Calciné is defined as “calcinated, turned into dust, reduced by fire, unto pouder;” the verb calciner means “to calcinate, burne to dust, reduce unto pouder, by fire, any mettal or minerall.13 It seems that the calcined materials were often used in sand casting, but little information on the actual process of calcination—besides applying heat or fire—can be found in the manuscript or other early modern sources. What preparation did we need to do in order to calcine the oyster shells? How should the shells be prepared and heated (i.e. at what temperature, and for how long?). What type of transformation or transition would the oysters undergo?

BnF Ms. Fr. 640 makes mention of calcination is several places. On fol.100r of the manuscript in the recipe “Vitrified saltpeter,” the author describes calcining other stones, suggesting that different heat sources and processes can lead to different levels of purification.14 In the recipe for “Grafting” on fol. 91r, a marginal note reads, “When the lead gets too hot, it calcinates.”15 On fol. 83r in a recipe about sand, the author directs the reader to “[Take] finely crushed slate and pumice stone mixed together. Calcinate them three times in a covered and sealed pot in strong fire, and each time dilute them with urine.”16 Other materials that are listed as calcined include stone, glass, bone, and shells. A recipe on fol. 92v about river tellins and mussel shells tells us that “The long shells that can be found in rivers of fresh water, being calcinated, make a white and very fine [impalpable] sand which moulds very clean.”17

We encountered information that provided some point of reference for our own calcination undertakings (albeit obliquely) from modern sources. In current scientific scholarship, oyster shells have been the subject of study due to both the problem of shells in landfills, as well as their potential antifungal properties. Raw oyster shells principally consist of calcium carbonate (CaCO3), while calcination of oyster shells yields calcium oxide (CaO).18 The “optimal temperatures for calcination” in one modern calcination experiment is “900°-950°C” (1472°-1562°F).19 Another experiment exposed oyster shells to 1050°C (1922°F) and reported that the resultant powder had “turned completely into CaO after the treatment,” and that in order to produce this result, the “shell was washed several times and dried in an oven at 60°C (140°F) for twenty-four hours.”20

To prepare our oyster shells, we boiled them in water and cleaned them by removing any remaining adductor muscle.21 We then removed the barnacles and other attached shells with hammers and pliers. After the shells had been rinsed in water several times, we contained the shells in a large towel and broke them into smaller pieces with a hammer. We attempted the calcination several times: the first time, we used a small jewelry kiln heated to 1500°F, exposing just a few pieces of shell to the heat.22 After ten minutes, the shells had turned to white, slippery ash.23 The next several attempts at calcination were done with a much larger ceramic kiln.24 After several attempts, in which we were able to produce a crushed oyster ash that was gray in color, though not fully calcined,25 the shells finally calcined after heating them over a 9-hour period, in which they reached a temperature of 1800°F for an hour. The resulting powder was smooth and silky, and quite similar in feel to talcum powder. In the pseudonymous Alessio Piemontese’s contemporaneous De Secreti, this kind of sand—“very soft, as if impalpable”—is described as perfect for casting.26

This was the material we used to conduct our two experiments: in the first, we interpreted the oyster ash as an ingredient in a binding agent used to moisten a sand in a sand-casting process; in the second, we used the oyster ash as the sand itself.

In the first process, the calcined-oyster-wine decoction, we wanted to examine the performance of the decoction as a binder in comparison to the other binders tested.27 Modelled after the procedure for creating the elm root infusion in fol. 84v “Eau Magistra,” we boiled two teaspoons of calcined oyster shells with one cup of inexpensive Cabernet Sauvignon on a hot plate. Upon contact with the wine, the powder immediately turned a teal green, then briefly became a clear emerald green, which then transitioned into a dull, opaque olive green—this was perhaps an oxidation reaction that produced these dramatic color changes. [fig. 2, fig. 3, fig. 4] We poured the mixture into an airtight glass container. After a few minutes, the mixture separated into a watery brown liquid on top and a muddy green mixture on the bottom. A half cup of this emulsion was then added to two cups of sifted sand and used for sand casting.

In preparing our sand for this casting, we pulverized and then sifted pre-used molds made of a 2:1 mixture of plaster and pulverised bricks. After stirring the decoction to reconstitute the suspension of the ash particles in the wine, we gradually added approximately half a cup total of calcined oyster wine infusion to two cups of sifted sand. It was easy to achieve the desired texture for sand casting; the mixture would hold together when squeezed into the palm of the hand, but dissolved with the pressure of a fingertip.28 [fig. 5] We built the mold around a plaster pattern dusted with charcoal, and the resulting pattern was crisp and clear.29 [fig. 6] A day later, the mold was dry and ready for the metal pour. We poured molten tin into the mold and the resulting cast object was extremely fine in its detail—indeed, the best cast accomplished in our research. [fig. 7] The mold, however, did not survive; it broke apart and thus was only usable once. [fig. 8] Our test of this recipe produced one of the desiderata of a good “sand”—fineness of impression—but not the concomitant durability.

In our second experimental process, we used the sifted calcined oysters as the sand. Two cups of calcined oysters were mixed with the whipped egg whites of two eggs. This did not seem to moisten the oyster shell “sand” sufficiently; the sand seemed to absorb the moisture much more quickly that the brick dust molds—it would not “”clump” enough to be a useful packed mold material. Out of eggs in the lab, we used some of the remaining elm root emulsion we had on hand.30 We kept adding this until the mixture would “clump”, but then the mixture had the qualities of being wet and dry at the same time; the calcined oyster shells seemed “dry”, but when squeezed, water would come out. It was as if they were both absorbing and repelling the water. [fig. 9, fig. 10]

We made our box mold according to the sand-casting process described in BnF Ms. Fr. 640 on fol.118v, building the wet sand around a plaster pattern and leaving the mold to dry.31 We placed extra sand in a plastic cup. Unexpectedly, when we checked on our mold several days later, the sand had expanded out of the frame into a useless, dry pile—the calcined oyster shells had turned to “quicklime.” The exothermic reaction that occurred when the lime present in the CaO reacted with moisture from the air resulted in a mold that “puffed up” and disintegrated. The heat of the exothermic reaction melted and deformed the plastic cup in which we had stored the extra sand. We could not use either the mold or the sand for a metal pour. [fig. 11]

In retrospect, the successful sand-casting of our first experiment using oyster ash as a liquid binder indicated that the fine oyster ash might have mixed with the brick dust and plaster of pulverized molds from previous castings to produce a finer sand that resulted in the fine impression.32 The manuscript does not say explicitly to mix the oyster shells with another sand, but this is how the successful cast worked; the oxidation reaction that produced the brilliant green color in the wine perhaps holds the key to the success of the experiment. The calcined oyster shells had already been exposed to moisture, so they had already undergone a reaction. Meanwhile, the wine still acted as a binding agent in the mold.33 It would be interesting to determine if the oyster ash that produced the exothermic reaction could be used again as a sand in a box mold; perhaps this sand would be capable of hardening and maintaining an impression in which to cast metal. Further experimentation with oyster ash is certainly worth pursuing.

In conclusion, a hands-on approach in the laboratory, paired with textual research and analysis enabled us to explore the ways in which the oyster marginalia might illuminate the compilation of the text and the author’s role as both writer and reader of his own text. Our findings suggest that the author knew or speculated about the promising properties of oyster shells, but he had yet to perfect a procedure for their successful use. The presence of distancing language, phrases such as “try” or “it is said to be…” indicate that the author was less personally familiar with the use of oyster shells as a material. Perhaps he heard it suggested or had observed the properties of calcined oyster shells in another context. But unlike other more confidently phrased imperatives, such as, for example, in “Casting in a box mold” on fol. 118v where the author writes in the first person, on fol. 84v he offers no tips, warnings, or reminders that would suggest a hands-on-familiarity with the processes. Perhaps these notes were untested by the author and instead intended as suggestions for future experiments, as seems to be the case with a list of processes on fol. 169r in which the author-practitioner appears to differentiate between processes he has “seen” and included in the manuscript and those he aspires to try.

Emogene Cataldo, Julianna Van Visco

List of illustrations

Figure 1: Detail of Bnf. Ms. Fr. 640, folio 84v. Note the placement of the note “Essaye huitres bruslées,” which is the last marginal note on the right side of the folio.

Figure 2: The white calcined oyster powder turned green immediately upon contact with the red wine.

Figure 3: Once on the hot plate, the mixture turned a brilliant emerald green, and then a lighter, more opaque green.

Figure 4: Once the mixture turned a dull, olive green, it did not change. After being poured into a glass container, the mixture separated into a green substance and a red-brown liquid.

Figure 5: Applying the “squeeze test” mentioned in 118v, “Molding in a box frame.” The mixture can be squeezed together, but readily falls apart after applying slight pressure with a fingertip.

Figure 6: The fine, detailed impression of the mold.

Figure 7: The resulting tin cast from the mold; the black substance is from smoking the mold with a flame before pouring the molten tin.

Figure 8: After one cast, the edges around the mold fell apart, making it unable to take a second cast.

Figure 9: Notice the moisture on the table after packing the calcined oyster sand mold.

Figure 10: While other sands might fall in the middle of these scales, the calcined oyster shell sand was dry, prone to crumbling, yet both absorbed and repelled moisture.

Figure 11: The oyster shell mold produced an exothermic reaction, resulting in the expansion of the sand, which was completely dry and produced no salvageable impression.

Bibliography

Biringuccio, Vannoccio. The Pirotechnia of Vannoccio Biringuccio. The Classic Sixteenth-Century Treatise on Metals and Metallurgy, trans. and ed. by Cyril Stanley Smith and Martha Teach Gnudi (New York: Dover Publications, 1990).

Camille, Michael. Image on the edge: the margins of medieval art (Cambridge, MA: Harvard University Press, 1992).

Randle Cotgrave, A Dictionary of the French and English Tongues (London: Adam Islip, 1611).

Davis, T.L. The Life of Denis Zachaire: An account of an alchemist’s life in the sixteenth century (Edmonds, WA: The Alchemical Press, 1993).

Eamon, William. “How to Read a Book of Secrets,” in Secrets and Knowledge in Medicine and Science, 1500 -1800, eds. Elaine Leong and Alicia Rankin. (Ashgate Publishing Limited, 2011).

Jung, Jong-Hyeon; Kyun-Seun Yoo; Hyun-Gyu Kim; and Hyung-Keum Lee, “Reuse of waste oyster shells as a SO2/NOx Removal Absorbent,” Journal of Industrial and Engineering Chemistry, 13.4 (2007) 512-517. doi.

Shakhashiri, Bassam Z. “Lime: Calcium Oxide CaO,” in “Science is Fun,” University of Wisconsin, Madison. Accessed 19 December 2014, <http://scifun.chem.wisc.edu/chemweek/PDF/LIME_CalciumOxide.pdf>.

Sherman, William H. Used Books: Marking Readers in Renaissance England (Philadelphia, PA: University of Pennsylvania Press, 2009).

Xing, Ronge; Yukun Qin; Xiaohong Guan; Song Liu; Huahua Yu and Pengcheng Li, “Comparison of antifungal activities of scallop shell,oyster shell and their pyrolyzed products”, Egyptian Journal of Aquatic Research 39 (2013) : 83-90.I Available online 5 September 2013. doi: 10.1016/j.ejar.2013.07.003.


1 Marc Smith, Professor of Paleography, École des chartes, has noted that this marginal note does not necessarily belong to the “Eau Magistra” entry, but rather part of the preceding entry titled “Sand” [“Sable”].

2 See note 1.

3 BnF Ms. Fr. 640, 84v, “Eau Magistra.”

4 See Cataldo and Visco, “Eau Magistra”: Investigating Binders for Sand-casting.”

5 BnF Ms. Fr. 640, 84v, “Sand.”

6 See Cataldo and Visco Field Notes, 14-15 October 2014, “Sand casting,” for further details on sand-casting recipes.

7 BnF Ms. Fr. 640, 80v, “Casters of small tin work”

8 BnF Ms. Fr. 640, 49r, “Lead casting”

9 See Michael Camille, Image on the edge: the margins of medieval art (Cambridge, MA: Harvard University Press, 1992).

10 For more on reading as a visual mode see William H. Sherman, Used Books: Marking Readers in Renaissance England (Philadelphia, PA: University of Pennsylvania Press, 2009), and Ann Blair, Too Much To Know: Managing Scholarly Information before the Modern Age (New Haven: Yale University Press, 2011).

11 For an early modern perspective on observing workshop practices, see T.L. Davis, The Life of Denis Zachaire: An account of an alchemist’s life in the sixteenth century (Edmonds, WA: The Alchemical Press, 1993). Hugh Plat also observed and collected workshop practices and recipes.

12 On this point, see William Eamon’s discussion of recipes as “prescriptions for an experiment,” William Eamon, Science and the Secrets of Nature (Princeton University Press 1994), p. 194, and his more recent critical reflections on recipes as straightforward instructions for action: William Eamon, “How to Read a Book of Secrets,” in Secrets and Knowledge in Medicine and Science, 1500 -1800, eds. Elaine Leong and Alicia Rankin. (Aldershot: Ashgate Publishing Limited, 2011).

13 See Randle Cotgrave, A Dictionary of the French and English Tongues (London: Adam Islip, 1611), s.v.”calcination,” “calcinatoire,” “calciné,” and “calciner.”

14 Bnf. Ms. Fr. 640, 100r, “Vitrified saltpeter.”

15 Bnf. Ms. Fr. 640, 91r, “Grafting”: “Quand le plomb chaufe trop, il se calcine.” Marginal note.

16 Bnf. Ms. Fr. 640, 83r, “Other sand”: “Charbon de sarment & terre argille bien tamisée tant d’un que d’aultre, & le joindre ensemble avecq glaire d’oeuf bien battue, puys le faire calciner dans le four, & pour en user le destremper en vinaigre.”

17 BnF Ms. Fr. 640, 92v, “Sand of river tellins and mussels”: “Les coquilles longues qui se trouvent aulx rivieres d’eau doulce, estant calcinées, font un sable blanc impalpable qui moule fort net.”

18 CaO (s) + H2O (l) Ca(OH)2 (aq) (ΔHr = −63.7 kJ/mol of CaO). For more on the chemistry of slaked lime, see Bassam Z. Shakhashiri, “Lime: Calcium Oxide CaO,” in “Science is Fun,” University of Wisconsin, Madison. Accessed 19 December 2014, <http://scifun.chem.wisc.edu/chemweek/PDF/LIME_CalciumOxide.pdf>

19 See Jong-Hyeon Jung, Kyun-Seun Yoo, Hyun-Gyu Kim, Hyung-Keum Lee, “Reuse of waste oyster shells as a SO2/NOx Removal Absorbent,” Journal of Industrial and Engineering Chemistry, 13.4 (2007) 512-517. doi.

20 Ronge Xing, Yukun Qin, Xiaohong Guan, Song Liu, Huahua Yu, Pengcheng Li, “Comparison of antifungal activities of scallop shell,oyster shell and their pyrolyzed products”, Egyptian Journal of Aquatic Research 39 (2013) : 83-90.I Available online 5 September 2013. doi: 10.1016/j.ejar.2013.07.003.

21 Many thanks and sincerest gratitude to Donna Bilak, Ph.D., for procuring these shells from the Grand Central Oyster Bar, boiling them, and helping us remove barnacles and prepare them for calcination.

22 We were able to do this thanks to Jeanette Caines, who allowed us to use her small kiln at the Jewelry Arts Institute in midtown Manhattan and was an invaluable resource for guiding this reconstruction.

23 We tried also to calcine a whole shell, but the shell exploded in the kiln. See Cataldo and Visco Field Notes, 5 November 2014, “Calcinating oyster shells trial run.”

24 We used a Paragon Dragon kiln (24 x 24 x 19 inches). We are grateful to Julia Walther, professional ceramicist, and her advice on operating kilns.

25 Fully calcined oyster ash is slippery and white in color. See Cataldo and Visco Field Notes, 24 November 2014, “First kiln attempt” as well as 5 December 2014, “Successful oyster calcination.”

26 Alessio Piemontese, Secreti del Reverendo Donno Alessio Piemontese (Venice: Sigismondo Bondogna, 1555), p. 206. See also the annotation on fol. 118v (Raymond Carlson and Jordan Katz).

27 See Cataldo and Visco’s annotation on binders, as well as Bnf. Ms. Fr. 640, fol. 84v, “Eau Magistra.”

28 For the “squeeze test” specified by the author, see BnF Ms. Fr. 640, fol. 118v, and its analysis by Emogene Cataldo and Juliana van Visco in their annotation on “Eau Magistra,” discussing, among several binder recipes, fols. 82r and 84v.

29 These were skills and processes we learned during the residency of expert maker, T.P.C. (Tonny) Beentjes of University of Amsterdam.

30 This substitution seemed to be very much in the spirit of the manuscript and the Making and Knowing project. As William Eamon has written, “Even if some writers of books of secrets — Isabella Cortese and Leonardo Fioravanti, for example — discouraged readers from deviating from their instructions, readers did not shy away from experimenting with ingredients and procedures, substituting ingredients, changing the amounts specified, and even pronouncing them useless in their experiments found them so.” William Eamon, “How to Read a Book of Secrets,” in Secrets and Knowledge in Medicine and Science, 1500 -1800, eds. Elaine Leong and Alicia Rankin. (Aldershot: Ashgate Publishing Limited, 2011), 34.

31 We are grateful for the expertise of Tonny Beentjes, Programme leader metals conservation, University of Amsterdam, who guided us as we reconstructed sand casting techniques from Bnf. Ms. Fr. fol. 118v, “Casting in a box mold” in the Craft and Science Laboratory Course Fall 2014.

32 See Fall2014Annotation_CataldoVisco_Binder

33 Biringuccio suggests that wine alone can be used as a binder in sand casting. See Vannoccio Biringuccio, The Pirotechnia of Vannoccio Biringuccio. The Classic Sixteenth-Century Treatise on Metals and Metallurgy, trans. and ed. by Cyril Stanley Smith and Martha Teach Gnudi (New York: Dover Publications, 1990), 328. On folio 69r in the recipe “Sand,” the manuscript author also mentions wine alone as a binding agent for sands in casting processes.

p050v

imgtctcntl
050v
050v

<page>050v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f106.image</image>
<div>
<id>p050v_1</id>
<head><al>Oysillons</al></head>
<ab>Les <al>benarris</al> chantent la nuict si on les laisse au serain<lb/>
mays ilz sont meilleurs pour engraisser pour les delicates<lb/>
tables que pour le chant Les <al>pincons</al> sont subgects a venir<lb/>
aveugles & les yeulx leur viennent enfles au comma{n}cem{ent} daougst<lb/>
Les <al>chardonnerets</al> ayment fort la <m>graine de lettue</m> & souvent<lb/>
on les prend sur les laictues grainees aulx jardins avecq deulx<lb/>
<m>gluons</m> Mays pourceque tel ordinayre pour eulx seroit trop<lb/>
cher On les nourrist ordinayrem{ent} de <m>chenevi</m> La <al>passe solitaire</al><lb/>
se purge avecq une <al><comment> cotgrave specifies that this is a "village" way of spelling the word araigne
Soersha Dyon
June 18, 2014 1:14 AM </comment>iraigne</al> quil luy fault donner une fois<lb/>
la sepmaine affin quelle ne vienne poinct de gaillardisse<lb/>
La <al>calandre</al> se purge avecq du <m>mortier sec</m> compose de<lb/>
<m>chaulx</m> & sable pour la garder de venir de gallardise<lb/>
& sengraisser trop Les petits <al>oisillons</al> se purgent<lb/>
avecq le mesme <m>mortier sec</m> leur en mectant quelques<lb/>
lopins dans leur cages Le <al>coquu</al> pond au nid du <al>benarris</al><lb/>
aultrem{ent} dict <al>verdaule</al> Cest oiseau est fort simple Jen ay<lb/>
aultrefois donne conge a deulx qui a divers jours revindrent<lb/>
se rendre a leur cage Pour nourrir les petits <al>chardonnerets</al><lb/>
il fault piler des <m>amendes</m> avecq <del><comment> Author's correction: "fort petit de mie", interlinear addition
Marc Smith
August 3, 2014 5:37 AM </comment><del>de la mie de pain</del> <add><m>fort petit de mie</add> de pain</m> et de<lb/>
la <m>graine de lettue</m> ou de la <m>graine de chenevi</m> Si cest<lb/>
pour <al>linotte</al> de la <m>navette</m></ab></div>
<div>
<id>p050v_2</id>
<head><m>Acier</m> corroye et limes</head>
<ab>L<m>acier</m> dont communem{ent} les <pro>mareschaulx</pro> & <pro>ouvriers de <m>fer</m></pro> se servent<lb/>
nest pas affine co{mm}e celuy d<pl>allemaigne</pl> ne celuy de <pl>biscaye</pl> qui est reduict en<lb/> durte <del>p</del> dans le bain dun <m>fer fondu</m> Mays <del>seulem{ent}</del> aulx barres de <m>fer<m><lb/>
qui se portent en platte des forges de <pl>foix</pl> & ailleurs il y en ha de<lb/>
plus dur & plus blanc & plus fin que laultre venant ainsy de la<lb/>
mine Et les <pro>ouvriers</pro> le choisissent & lapliquent co{mm}e laultre <m>acier</m> Et<lb/>
pourceque quil procede du <m>fer commun</m> ilz lappellent <m>fer</m> fort Mays il<lb/>
nest point si excellent que l<m>acier</m> purifie co{mm}e celuy d<pl>allemaigne</pl> & <pl>biscaye</pl><lb/>
qui se vend en petites billes Aulcuns corroyent l<m>acier</m> Luy donnant<lb/>
une chaulde puys le trempent & <del>illisible</del> en grande quantite d<m>eau</m> puys le<lb/>
forgent & l<m>acier fin</m> qui est brusc se rompt et esmie & le <m>fer</m> se laisse<lb/>
estendre Ainsy ilz separent le plus fin <m>acier</m> lequel avecq une<lb/>
aultre chaulde ilz reduisent en masse Les <pl>allemans</pl> font leur limes<lb/>
de <m>fer</m> fort</ab>
<note><margin>left-bottom</margin>On aplique l<m>acier</m><lb/>
aulx houtils <del>dest</del> non<lb/>
pas des deulx costes<lb/>
Mays dessoubs lendroit<lb/>
ou lon les affuste &<lb/>
aiguise & de ceste part<lb/>
ilz doibvent estre de <m>fer</m><lb/>
fort doulx</note>
<note><margin>left-bottom</margin>Les <pl>levantins</pl> raffinent<lb/>
no{st}re <m>acier</m> car leur pays<lb/>
ne leur en porte point Et<lb/>
le font recuire dans un<lb/>
pot avecq du <m>bitum</m> &{c}</note></div>

<page>050v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f106.image</a></image>
<div>
<id>p050v_1</id>
<head><al>Oysillons</al></head>
<ab>Les <al>benarris</al> chantent la nuict si on les laisse au serain,<lb/>
mays ilz sont meilleurs pour engraisser pour les delicates<lb/>
tables que pour le chant. Les <al>pinçons</al> sont subgects à venir<lb/>
aveugles & les yeulx leur viennent enflés au comma{n}cem{ent} d’aougst.<lb/>
Les <al>chardonnerets</al> ayment fort la <m>graine de lettue</m> & souvent<lb/>
on les prend sur les laictues grainées aulx jardins avecq deulx<lb/>
<m>gluons</m>. Mays pource que tel ordinayre pour eulx seroit trop<lb/>
cher, on les nourrist ordinayrem{ent} de <m>chenevi</m>. La <al>passe solitaire</al><lb/>
se purge avecq une <al><
comment> cotgrave specifies that this is a "village" way of spelling the word araigne Soersha Dyon June 19, 2014 1:22 AM </comment>
iraigne</al> qu’il luy fault donner une fois<lb/>
la sepmaine affin qu’elle ne vienne poinct de gaillardisse.<lb/>
La <al>calandre</al> se purge avecq du <m>mortier sec</m> composé de<lb/>
<m>chaulx</m> & sable, pour la garder de venir de gallardise<lb/>
& s’engraisser trop. Les petits oisillons se purgent<lb/>
avecq le mesme <m>mortier sec</m>,leur en mectant quelques<lb/>
lopins dans leur cages. Le <al>coquu</al> pond au nid du <al>benarris</al><lb/>
aultrem{ent} dict <al>verdaule</al>. Cest oiseau est fort simple. J’en ay<lb/>
aultrefois donné congé à deulx qui à divers jours revindrent<lb/>
se rendre à leur cage. Pour nourrir les petits <al>chardonnerets</al>,<lb/>
il fault piler des <m>amendes</m> avecq <m>fort petit de mie de pain</m> et de<lb/>
la <m>graine de lettue</m> ou de la <m>graine de chenevi</m>. Si c’est<lb/>
pour <al>linotte</al>, de la <m>navette</m>.</ab></div>
<div>
<id>p050v_2</id>
<head><m>Acier</m> corroye et limes</head>
<ab>L’<m>acier</m> dont communem{ent} les <pro>mareschaulx</pro> & <pro>ouvriers<i> </i>de <m>fer</m></pro> se servent<lb/>
n’est pas affiné co{mm}e celuy d’<pl>Allemaigne</pl> ne celuy de <pl>Biscaye</pl>, qui est reduict en<lb/>
durté dans le bain d’un <m>fer fondu</m>, mays aulx barres de <m>fer</m><lb/>
qui se portent en platte des forges de <pl>Foix</pl> & ailleurs il y en ha de<lb/>
plus dur & plus blanc & plus fin que l’aultre, venant ainsy de la<lb/>
mine. Et les <pro>ouvriers</pro> le choisissent & l’apliquent co{mm}e l’aultre <m>acier</m>.Et<lb/>
pource qu’il procede du <m>fer commun</m>, ilz l’appellent <m>fer</m>. Mays il<lb/>
n’est point si excellent que l’<m>acier</m> purifié co{mm}e celuy d’<pl>Allemaigne</pl> & <pl>Biscaye</pl><lb/>
qui se vend en petites billes. Aulcuns corroyent l’<m>acier</m>,luy donnant<lb/>
une chaulde, puys le trempent en grande quantité d’<m>eau</m>, puys le<lb/>
forgent; & l’<m>acier</m> fin qui est brusc se rompt et esmie, & le <m>fer</m> se laisse<lb/>
estendre. Ainsy ilz separent le plus fin <m>acier</m> lequel avecq une<lb/>
aultre chaulde ilz reduisent en masse. Les <pl>Allemans</pl> font leur limes<lb/>
de <m>fer</m> fort.</ab>
<note><margin>left-bottom</margin>On aplique l’<m>acier</m><lb/>
aulx houtils non<lb/>
pas des deulx costés<lb/>
mays dessoubs l’endroit<lb/>
ou l’on les affuste &<lb/>
aiguise, & de ceste part<lb/>
ilz doibvent estre de <m>fer</m><lb/>
fort doulx.</note>
<note><margin>left-bottom</margin>Les <pl>levantins</pl> raffinent<lb/>
no{str}e <m>acier</m>, car leur pays<lb/>
ne leur en porte point. Et<lb/>
le font recuire dans un<lb/>
pot avecq du <m>bitum</m> &{c}.</note></div>

<page>050v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f106.image</image>
<div>
<id>p050v_1</id>
<head><al>Little Birds</al></head>
<ab><al>Buntings</al>
<comment> In this text we found that venarris was referred to as ortolan/ Venarris might be a gascon name for the bird : http://dzt-isto.chez-alice.fr/evesche.htm (reference found in DE LA LANDE, CHAP VII) Soersha Dyon June 17, 2014 11:09 PM </comment>
sing during the night if they are left in the cool open air, but they are better suited to fattening for fine tables than for singing. <al>Chaffinches</al> are prone to blindness, and their eyes swell at the beginning of August. <al>Goldfinches</al> love <m>lettuce seeds</m>, and you can catch them in gardens on seedy lettuce<b> </b>using two <m>lime-twigs</m>.
<comment> definition from RC. makingandknowingproject May 13, 2014 11:55 PM </comment>
But because such a daily fayre would be too expensive for them, they are usually fed with <m>hemp-seed</m>. The <al>owsell</al>
<comment> According to Cotgrave "A little black-browne Owsell (or bird like an Owsell) thats euer alone, or if in any companie, with Sparrowes, among stone walls, or on the tops of houses, where sometime she singeth prettily." Soersha Dyon June 18, 2014 1:08 AM </comment>
is purged with a <al>spider</al>, which you must give it once a week, so that it doesn’t become too strong. The <al>lark</al>
<comment> in Estienne, defined as "a type of lark" Soersha Dyon June 18, 2014 1:16 AM </comment>
is purged with <m>dry mortar</m>, composed of <m>lime</m> and sand, to keep it from becoming too strong and fat. Small young birds are purged with the same <m>dry mortar</m>, by placing small lumps of it in their cages. The <al>cuckoo</al> lays its eggs in the nest of the <al>bunting</al>, otherwise know as <al>verdaule</al>.
<comment> Verdaule here is presumably not the hedge sparrow, as suggested by Cotgrave, but a local name for a variety of bunting showing at least some greenish color. Maybe the yellowhammer (Emberiza citrinella)? Mart Smith August 3, 2014 6:12 AM </comment>
<comment> this is a bit surprising - cotgrave has 'verdaule' and calls it hedge sparrow - a different family of birds than the ortolan bunting. Soersha Dyon August 3, 2014 6:12 AM </comment>
This bird is very simple-minded, I have previously let two go, which after a few days returned to their cage. To feed young <al>goldfinches</al>, it is necessary to crush <m>almonds</m> with very fine<m> breadcrumbs</m>, and <m>lettuce seeds</m> or <m>hemp seeds</m>. For <al>linnets</al>, some <m>rapeseed</m>.</ab></div>
<div>
<id>p050v_2</id>
<head>Hot-worked <m>steel</m><b> </b>and files</head>
<ab>The <m>steel</m> that <pro>blacksmiths</pro><i> </i>and other >pro><m><i>iron</m> workers</pro> </i>commonly use is not refined like that from <pl>Germany</pl> or <pl>Biscay</pl>,
<comment> A northen province of Spain, rich in iron ore of excellent quality. Mart Smith August 3, 2014 7:13 AM </comment>
which is hardened in a <m>molten iron</m><b> </b>bath, but among the <m>iron</m> in bars which is transported by
<comment> Another tempting interpretation would be: in the form of flat bars, but I don't think the expression "en plates" allows this. Mart Smith August 3, 2014 7:09 AM </comment>
flatboat from the forges of <pl>Foix</pl> and elsewhere, some is harder, whiter and more refined than the rest, as it comes from the mine. And the <pro>workers</pro> choose it and use it like the other <m>steel</m>. And because it consists of <m>common iron</m>, they call it strong <m>iron</m>. But it is not of such good quality as purified <m>steel</m> like that from <pl>Germany</pl> and <pl>Biscaye</pl>, which is sold in small beads. Some hot-work their <m>steel</m>, giving it a
<comment> "donner une chaude" is a technical term used by goldsmiths as well as glass makers and iron workers. Mart Smith August 3, 2014 7:21 AM </comment>
heating and then dipping it into a large quantity of <m>water</m>, then forging it. And fine <m>steel</m>, which is brittle, does break and crumble, whereas <m>iron</m> can be pulled out. Thus they separate the finest <m>steel</m>, which with another heating they make into a mass. The <pl>Germans</pl> make their files from strong <m>iron</m>.</ab>
<note><margin>left-bottom</margin><m>Steel</m> is applied to tools not on both sides, but underneath the part where one sharpens and whets them, and this part must be made of very soft <m>iron</m>.</note>
<note><margin>left-bottom</margin><pl>Levantines</pl> refine our own <m>steel</m> because their country provides them with none, and they reheat it in a pot with <m>bitumen<m> etc.</note></div>

imgtctcntl
050v
050v

<page>050v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f106.image</image>
<div>
<id>p050v_1</id>
<head><al>Oysillons</al></head>
<ab>Les <al>benarris</al> chantent la nuict si on les laisse au serain<lb/>
mays ilz sont meilleurs pour engraisser pour les delicates<lb/>
tables que pour le chant Les <al>pincons</al> sont subgects a venir<lb/>
aveugles & les yeulx leur viennent enfles au comma{n}cem{ent} daougst<lb/>
Les <al>chardonnerets</al> ayment fort la <m>graine de lettue</m> & souvent<lb/>
on les prend sur les laictues grainees aulx jardins avecq deulx<lb/>
<m>gluons</m> Mays pourceque tel ordinayre pour eulx seroit trop<lb/>
cher On les nourrist ordinayrem{ent} de <m>chenevi</m> La <al>passe solitaire</al><lb/>
se purge avecq une <al><comment> cotgrave specifies that this is a "village" way of spelling the word araigne
Soersha Dyon
June 18, 2014 1:14 AM </comment>iraigne</al> quil luy fault donner une fois<lb/>
la sepmaine affin quelle ne vienne poinct de gaillardisse<lb/>
La <al>calandre</al> se purge avecq du <m>mortier sec</m> compose de<lb/>
<m>chaulx</m> & sable pour la garder de venir de gallardise<lb/>
& sengraisser trop Les petits <al>oisillons</al> se purgent<lb/>
avecq le mesme <m>mortier sec</m> leur en mectant quelques<lb/>
lopins dans leur cages Le <al>coquu</al> pond au nid du <al>benarris</al><lb/>
aultrem{ent} dict <al>verdaule</al> Cest oiseau est fort simple Jen ay<lb/>
aultrefois donne conge a deulx qui a divers jours revindrent<lb/>
se rendre a leur cage Pour nourrir les petits <al>chardonnerets</al><lb/>
il fault piler des <m>amendes</m> avecq <del><comment> Author's correction: "fort petit de mie", interlinear addition
Marc Smith
August 3, 2014 5:37 AM </comment><del>de la mie de pain</del> <add><m>fort petit de mie</add> de pain</m> et de<lb/>
la <m>graine de lettue</m> ou de la <m>graine de chenevi</m> Si cest<lb/>
pour <al>linotte</al> de la <m>navette</m></ab></div>
<div>
<id>p050v_2</id>
<head><m>Acier</m> corroye et limes</head>
<ab>L<m>acier</m> dont communem{ent} les <pro>mareschaulx</pro> & <pro>ouvriers de <m>fer</m></pro> se servent<lb/>
nest pas affine co{mm}e celuy d<pl>allemaigne</pl> ne celuy de <pl>biscaye</pl> qui est reduict en<lb/> durte <del>p</del> dans le bain dun <m>fer fondu</m> Mays <del>seulem{ent}</del> aulx barres de <m>fer<m><lb/>
qui se portent en platte des forges de <pl>foix</pl> & ailleurs il y en ha de<lb/>
plus dur & plus blanc & plus fin que laultre venant ainsy de la<lb/>
mine Et les <pro>ouvriers</pro> le choisissent & lapliquent co{mm}e laultre <m>acier</m> Et<lb/>
pourceque quil procede du <m>fer commun</m> ilz lappellent <m>fer</m> fort Mays il<lb/>
nest point si excellent que l<m>acier</m> purifie co{mm}e celuy d<pl>allemaigne</pl> & <pl>biscaye</pl><lb/>
qui se vend en petites billes Aulcuns corroyent l<m>acier</m> Luy donnant<lb/>
une chaulde puys le trempent & <del>illisible</del> en grande quantite d<m>eau</m> puys le<lb/>
forgent & l<m>acier fin</m> qui est brusc se rompt et esmie & le <m>fer</m> se laisse<lb/>
estendre Ainsy ilz separent le plus fin <m>acier</m> lequel avecq une<lb/>
aultre chaulde ilz reduisent en masse Les <pl>allemans</pl> font leur limes<lb/>
de <m>fer</m> fort</ab>
<note><margin>left-bottom</margin>On aplique l<m>acier</m><lb/>
aulx houtils <del>dest</del> non<lb/>
pas des deulx costes<lb/>
Mays dessoubs lendroit<lb/>
ou lon les affuste &<lb/>
aiguise & de ceste part<lb/>
ilz doibvent estre de <m>fer</m><lb/>
fort doulx</note>
<note><margin>left-bottom</margin>Les <pl>levantins</pl> raffinent<lb/>
no{st}re <m>acier</m> car leur pays<lb/>
ne leur en porte point Et<lb/>
le font recuire dans un<lb/>
pot avecq du <m>bitum</m> &{c}</note></div>

<page>050v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f106.image</a></image>
<div>
<id>p050v_1</id>
<head><al>Oysillons</al></head>
<ab>Les <al>benarris</al> chantent la nuict si on les laisse au serain,<lb/>
mays ilz sont meilleurs pour engraisser pour les delicates<lb/>
tables que pour le chant. Les <al>pinçons</al> sont subgects à venir<lb/>
aveugles & les yeulx leur viennent enflés au comma{n}cem{ent} d’aougst.<lb/>
Les <al>chardonnerets</al> ayment fort la <m>graine de lettue</m> & souvent<lb/>
on les prend sur les laictues grainées aulx jardins avecq deulx<lb/>
<m>gluons</m>. Mays pource que tel ordinayre pour eulx seroit trop<lb/>
cher, on les nourrist ordinayrem{ent} de <m>chenevi</m>. La <al>passe solitaire</al><lb/>
se purge avecq une <al><
comment> cotgrave specifies that this is a "village" way of spelling the word araigne Soersha Dyon June 19, 2014 1:22 AM </comment>
iraigne</al> qu’il luy fault donner une fois<lb/>
la sepmaine affin qu’elle ne vienne poinct de gaillardisse.<lb/>
La <al>calandre</al> se purge avecq du <m>mortier sec</m> composé de<lb/>
<m>chaulx</m> & sable, pour la garder de venir de gallardise<lb/>
& s’engraisser trop. Les petits oisillons se purgent<lb/>
avecq le mesme <m>mortier sec</m>,leur en mectant quelques<lb/>
lopins dans leur cages. Le <al>coquu</al> pond au nid du <al>benarris</al><lb/>
aultrem{ent} dict <al>verdaule</al>. Cest oiseau est fort simple. J’en ay<lb/>
aultrefois donné congé à deulx qui à divers jours revindrent<lb/>
se rendre à leur cage. Pour nourrir les petits <al>chardonnerets</al>,<lb/>
il fault piler des <m>amendes</m> avecq <m>fort petit de mie de pain</m> et de<lb/>
la <m>graine de lettue</m> ou de la <m>graine de chenevi</m>. Si c’est<lb/>
pour <al>linotte</al>, de la <m>navette</m>.</ab></div>
<div>
<id>p050v_2</id>
<head><m>Acier</m> corroye et limes</head>
<ab>L’<m>acier</m> dont communem{ent} les <pro>mareschaulx</pro> & <pro>ouvriers<i> </i>de <m>fer</m></pro> se servent<lb/>
n’est pas affiné co{mm}e celuy d’<pl>Allemaigne</pl> ne celuy de <pl>Biscaye</pl>, qui est reduict en<lb/>
durté dans le bain d’un <m>fer fondu</m>, mays aulx barres de <m>fer</m><lb/>
qui se portent en platte des forges de <pl>Foix</pl> & ailleurs il y en ha de<lb/>
plus dur & plus blanc & plus fin que l’aultre, venant ainsy de la<lb/>
mine. Et les <pro>ouvriers</pro> le choisissent & l’apliquent co{mm}e l’aultre <m>acier</m>.Et<lb/>
pource qu’il procede du <m>fer commun</m>, ilz l’appellent <m>fer</m>. Mays il<lb/>
n’est point si excellent que l’<m>acier</m> purifié co{mm}e celuy d’<pl>Allemaigne</pl> & <pl>Biscaye</pl><lb/>
qui se vend en petites billes. Aulcuns corroyent l’<m>acier</m>,luy donnant<lb/>
une chaulde, puys le trempent en grande quantité d’<m>eau</m>, puys le<lb/>
forgent; & l’<m>acier</m> fin qui est brusc se rompt et esmie, & le <m>fer</m> se laisse<lb/>
estendre. Ainsy ilz separent le plus fin <m>acier</m> lequel avecq une<lb/>
aultre chaulde ilz reduisent en masse. Les <pl>Allemans</pl> font leur limes<lb/>
de <m>fer</m> fort.</ab>
<note><margin>left-bottom</margin>On aplique l’<m>acier</m><lb/>
aulx houtils non<lb/>
pas des deulx costés<lb/>
mays dessoubs l’endroit<lb/>
ou l’on les affuste &<lb/>
aiguise, & de ceste part<lb/>
ilz doibvent estre de <m>fer</m><lb/>
fort doulx.</note>
<note><margin>left-bottom</margin>Les <pl>levantins</pl> raffinent<lb/>
no{str}e <m>acier</m>, car leur pays<lb/>
ne leur en porte point. Et<lb/>
le font recuire dans un<lb/>
pot avecq du <m>bitum</m> &{c}.</note></div>

<page>050v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f106.image</image>
<div>
<id>p050v_1</id>
<head><al>Little Birds</al></head>
<ab><al>Buntings</al>
<comment> In this text we found that venarris was referred to as ortolan/ Venarris might be a gascon name for the bird : http://dzt-isto.chez-alice.fr/evesche.htm (reference found in DE LA LANDE, CHAP VII) Soersha Dyon June 17, 2014 11:09 PM </comment>
sing during the night if they are left in the cool open air, but they are better suited to fattening for fine tables than for singing. <al>Chaffinches</al> are prone to blindness, and their eyes swell at the beginning of August. <al>Goldfinches</al> love <m>lettuce seeds</m>, and you can catch them in gardens on seedy lettuce<b> </b>using two <m>lime-twigs</m>.
<comment> definition from RC. makingandknowingproject May 13, 2014 11:55 PM </comment>
But because such a daily fayre would be too expensive for them, they are usually fed with <m>hemp-seed</m>. The <al>owsell</al>
<comment> According to Cotgrave "A little black-browne Owsell (or bird like an Owsell) thats euer alone, or if in any companie, with Sparrowes, among stone walls, or on the tops of houses, where sometime she singeth prettily." Soersha Dyon June 18, 2014 1:08 AM </comment>
is purged with a <al>spider</al>, which you must give it once a week, so that it doesn’t become too strong. The <al>lark</al>
<comment> in Estienne, defined as "a type of lark" Soersha Dyon June 18, 2014 1:16 AM </comment>
is purged with <m>dry mortar</m>, composed of <m>lime</m> and sand, to keep it from becoming too strong and fat. Small young birds are purged with the same <m>dry mortar</m>, by placing small lumps of it in their cages. The <al>cuckoo</al> lays its eggs in the nest of the <al>bunting</al>, otherwise know as <al>verdaule</al>.
<comment> Verdaule here is presumably not the hedge sparrow, as suggested by Cotgrave, but a local name for a variety of bunting showing at least some greenish color. Maybe the yellowhammer (Emberiza citrinella)? Mart Smith August 3, 2014 6:12 AM </comment>
<comment> this is a bit surprising - cotgrave has 'verdaule' and calls it hedge sparrow - a different family of birds than the ortolan bunting. Soersha Dyon August 3, 2014 6:12 AM </comment>
This bird is very simple-minded, I have previously let two go, which after a few days returned to their cage. To feed young <al>goldfinches</al>, it is necessary to crush <m>almonds</m> with very fine<m> breadcrumbs</m>, and <m>lettuce seeds</m> or <m>hemp seeds</m>. For <al>linnets</al>, some <m>rapeseed</m>.</ab></div>
<div>
<id>p050v_2</id>
<head>Hot-worked <m>steel</m><b> </b>and files</head>
<ab>The <m>steel</m> that <pro>blacksmiths</pro><i> </i>and other >pro><m><i>iron</m> workers</pro> </i>commonly use is not refined like that from <pl>Germany</pl> or <pl>Biscay</pl>,
<comment> A northen province of Spain, rich in iron ore of excellent quality. Mart Smith August 3, 2014 7:13 AM </comment>
which is hardened in a <m>molten iron</m><b> </b>bath, but among the <m>iron</m> in bars which is transported by
<comment> Another tempting interpretation would be: in the form of flat bars, but I don't think the expression "en plates" allows this. Mart Smith August 3, 2014 7:09 AM </comment>
flatboat from the forges of <pl>Foix</pl> and elsewhere, some is harder, whiter and more refined than the rest, as it comes from the mine. And the <pro>workers</pro> choose it and use it like the other <m>steel</m>. And because it consists of <m>common iron</m>, they call it strong <m>iron</m>. But it is not of such good quality as purified <m>steel</m> like that from <pl>Germany</pl> and <pl>Biscaye</pl>, which is sold in small beads. Some hot-work their <m>steel</m>, giving it a
<comment> "donner une chaude" is a technical term used by goldsmiths as well as glass makers and iron workers. Mart Smith August 3, 2014 7:21 AM </comment>
heating and then dipping it into a large quantity of <m>water</m>, then forging it. And fine <m>steel</m>, which is brittle, does break and crumble, whereas <m>iron</m> can be pulled out. Thus they separate the finest <m>steel</m>, which with another heating they make into a mass. The <pl>Germans</pl> make their files from strong <m>iron</m>.</ab>
<note><margin>left-bottom</margin><m>Steel</m> is applied to tools not on both sides, but underneath the part where one sharpens and whets them, and this part must be made of very soft <m>iron</m>.</note>
<note><margin>left-bottom</margin><pl>Levantines</pl> refine our own <m>steel</m> because their country provides them with none, and they reheat it in a pot with <m>bitumen<m> etc.</note></div>

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<page<050r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f105.image</image>
<div>
<id>p050r_1</id>
<head>Garder fruict tout lan</head>
<ab>R{ecipe} une ampoule de <m>verre</m> capable a louverture de recepvoir><lb/>
des cerises et prunes ou selon le fruit que vous voules<lb/>
Mectes dedans de l<m>eau chaulde</m> lespace de deux heures<lb/>
Et quand l<m>eau</m> sera refroidie jectes la & la tournes<lb/>
la gueule en bas sur une table <del>& bien unie & dans une><lb/>
chambre ou il ny aye aulcune goutte dair & de vent Puys<lb/>
<del>en</del> praepares un tapon de <m>cire</m> noeufve entourne de <m>toile><lb/>
enciree</m> Et ladjoustes a lampoulle bien justem{ent} Affin quil><lb/>
soict tout prest a boucher quand vous y aures mis le fruit<lb/>
Et quand vous aures cueilly delicatem{ent} avecq la main le<lb/>
fruict sans quil soit corrompu & en jour chault & sec Retires<lb/>
vous dans la chambre bien close ou il ny entre point de vent<lb/>
ne dair & le mectes doulcem{ent} & avecq dexterite dans la<lb/>
bouteille Puys tapes bien la bouteille avecq le tapon<lb/>
& lutes & faictes lut sil vous semble de <m>chaulx vive</m> &<lb/>
<m>huile</m> & en sorte que l<m>eau</m> ny entre point Puys mectes<lb/>
vos bouteilles dans une pone pleine d<m>eau</m> leste <del>Et lhiver</del><lb/>
<del>pour ce que la cave s</del>dans une cave Et lhiver mectes vos<lb/>
bouteilles dans un panier garny de quelque poix & le descendés<lb/>
au fonds dun puys profond Car lhiver l<m>eau de la pone</m><lb/>
seroit trop froide Si la cave nest bien chaulde Car il<lb/>
fault que l<m>eau</m> soit co{mm}e l<m>eau de riviere</m></ab></div>
<div>
<id>po50r_2</id>
<head>Mouler</head>
<ab>Si promptement tu veulx mouler quelque chose de demy relief<lb/>
qui te vient en main Plies du <m>papier</m> en cinq ou six doubles<lb/>
& le poses sur la medaille & fais que le <m>papier</m> se replie par<lb/>
derriere la medaille affin quil soict bien asseure Apres ayes un<lb/>
baston large par un bout & poinctu par laultre bien adoulcy<lb/>
Et frotte fort sur le <m>papier</m> & avecq la poincte du baston resuicts<lb/>
les traits & y procede jusques a ce que tu cognoisses que ton<lb/>
empraincte soict bien faicte Puys a ta commodite frotte<lb/>
legerement d<m>huile</m> avecq un pinceau <del>lemp</del> lempraincte du <m>papier</m><lb/>
Et gectes y <m>suif</m> ou <m>cire</m> ou <m>soufre</m> & le <m>papier</m> sans se<lb/>
brusler te rendra ton pourtraict nect que tu pourras apres<lb/>
mouler en <m>plastre</m> ou <m>tripoly</m> et puys en <m>plomb</m> & aultre <m>metal</m></ab>
<note><margin>left-bottom</margin>Le <m>carton</m> poly<lb/>
guere espes & un<lb/>
peu humecte est<lb/>
propre puys si tu<lb/>
veulx fortifie le<lb/>
de <m>papier</m> colle<lb/>
par derriere</note></div>

<page>050r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f105.image</a></image>
<div>
<id>p050r_1</id>
<head>Garder fruict tout lan</head>
<ab>R{ecipe} une ampoule de <m>verre</m> capable à l’ouverture de recepvoir<lb/>
des cerises et prunes ou selon le fruit que vous voulés.<lb/>
Mectés dedans de l’<m>eau chaulde</m> l’espace de deux heures.<lb/>
Et quand l’<m>eau</m>sera refroidie, jectés la & la tournés<lb/>
la gueule en bas sur une table bien unie, & dans une<lb/>
chambre où il n’y aye aulcune goutte d’air & de vent. Puys<lb/>
praeparés un tapon de <m>cire</m>noeufve entourné de <m>toile<lb/>
encirée</m>, et l’adjoustés à l’ampoulle bien justem{ent} affin qu’il<lb/>
soict tout prest à boucher quand vous y aurés mis le fruit.<lb/>
Et quand vous aurés cueilly delicatem{ent} avecq la main le<lb/>
fruict sans qu’il soit corrompu & en jour chault & sec, retirés<lb/>
vous dans la chambre bien close, où il n’y entre point de vent<lb/>
ne d’air, & le mectés doulcem{ent} & avecq dexterité dans la<lb/>
bouteille. Puys tapés bien la bouteille avecq le tapon<lb/>
& lutés, & faictes lut s’il vous semble de <m>chaulx vive</m>&<lb/>
<m>huile</m>, & en sorte que l’<m>eau</m>n’y entre point. Puys mectés<lb/>
vos bouteilles dans une pone pleine d’<m>eau</m> l’esté<lb/>
dans une cave, et l’hiver mectés vos<lb/>
bouteilles dans un panier garny de quelque poix & le descendés<lb/>
au fonds d’un puys profond. Car l’hiver l’<m>eau de la pone</m><lb/>
seroit trop froide si la cave n’est bien chaulde, car il<lb/>
fault que l’<m>eau</m> soit co{mm}e l’<m>eau de riviere</m>.</ab></div>
<div>
<id>po50r_2</id>
<head>Mouler</head>
<ab>Si promptement tu veulx mouler quelque chose de demy relief<lb/>
qui te vient en main, plies du <m>papier</m> en cinq ou six doubles<lb/>
& le poses sur la medaille, & fais que le <m>papier</m> se replie par<lb/>
derriere la medaille affin qu’il soict bien asseuré. Aprés ayes un<lb/>
baston large par un bout & poinctu par l’aultre, bien adoulcy,<lb/>
et frotte fort sur le <m>papier</m>, & avecq la poincte du baston resuicts<lb/>
les traits, & y procede jusques à ce que tu cognoisses que ton<lb/>
empraincte soict bien faicte. Puys à ta commodité frotte<lb/>
legerement d’<m>huile</m> avecq un pinceau l’empraincte du <m>papier</m><lb/>
et gectes y <m>suif</m>ou <m>cire</m> ou <m>soufre</m>,& le <m>papier</m>, sans se<lb/>
brusler, te rendra ton pourtraict nect, que tu pourras aprés<lb/>
mouler en <m>plastre</m> ou <m>tripoly</m>, et puys en <m>plomb</m> & aultre <m>metal</m>.</ab>
<note><margin>left-bottom</margin>Le <m>carton</m> poly<lb/>
guere espés & un<lb/>
peu humecté est<lb/>
propre. Puys, si tu<lb/>
veulx, fortifie le<lb/>
de <m>papier</m> collé<lb/>
par derriere</note></div>

<page>050r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f105.image</image>
<div>
<id>p050r_1</id>
<head>Preserving fruit for the entire year</head>
<ab>Take a rounded <m>glass</m> phial, with a large enough opening to receive cherries and plums and whatever fruit you want. Put in some <m>hot water</m> <sup>and leave it</sup> for two hours, and once your <m>water</m> is cold, throw it out and turn the phial upside down onto its opening on a perfectly even table and in a room where there is not a bit of draft or wind. Then prepare a stopper of fresh <m>wax</m>, wrapped in <m>oilcloth</m>, and adapt it precisely to the <m>glass</m> phial so that it will be ready to stop it once you have put in the fruit. And once you have hand-picked the fruit, only the non-rotten fruit, and on a warm and dry day, withdraw to the room, well closed so that no wind or draft can get in, and put it gently and deftly in the bottle. Then stop the bottle well with the stopper and lute it, making your lute, if you want, with some <m>quicklime</m> and <m>oil</m>, so that no <m>water</m> gets in. Then put your bottles into a tub full of <m>water</m>, in a cellar, during the summer, and in the winter put your bottles into a basket filled with some weights and lower it to the bottom of a deep well. Because in the winter the <m>water</m> in the tub would be too cold if your cellar is not warm enough, because the <m>water</m> needs to be
<comment> yes Mart Smith August 3, 2014 12:50 AM </comment>
<comment> We think "like river water" means a similar temperature and liquid state. hgwacha August 3, 2014 12:50 AM </comment>
like <m>river water</m>.</ab></div>
<div>
<id>po50r_2</id>
<head>Molding</head>
<ab>If you want to quickly mold in demi-relief anything you come upon, fold some <m>paper</m> five or six times over, and place it on the medal and make sure the <m>paper</m> is folded around the edges of the medal so it is very secure. Next take a stick, broad at one end and with a well-dulled point at the other, and rub firmly on the <m>paper</m><b>,</b> and retrace the lines with the point of the stick until you reckon that your impression is well done. Then, at your convenience, rub <m>oil</m> onto the <m>paper</m> lightly with a brush, and cast some <m>tallow</m> or <m>wax</m> or <m>sulphur</m> into it. And the <m>paper</m>, without burning, will give you a neat design that you can then mold in <m>plaster</m><b> </b>or <m>tripoli</m><b> </b>and then in <m>lead</m> and other <m>metals</m>.</ab>
<note><margin>left-bottom</margin>Polished <m>cardboard</m> of little thickness and slightly humid is appropriate. Then if you want, strengthen it with some <m>paper</m> glued on the reverse side.</note></div>

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<page<050r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f105.image</image>
<div>
<id>p050r_1</id>
<head>Garder fruict tout lan</head>
<ab>R{ecipe} une ampoule de <m>verre</m> capable a louverture de recepvoir><lb/>
des cerises et prunes ou selon le fruit que vous voules<lb/>
Mectes dedans de l<m>eau chaulde</m> lespace de deux heures<lb/>
Et quand l<m>eau</m> sera refroidie jectes la & la tournes<lb/>
la gueule en bas sur une table <del>& bien unie & dans une><lb/>
chambre ou il ny aye aulcune goutte dair & de vent Puys<lb/>
<del>en</del> praepares un tapon de <m>cire</m> noeufve entourne de <m>toile><lb/>
enciree</m> Et ladjoustes a lampoulle bien justem{ent} Affin quil><lb/>
soict tout prest a boucher quand vous y aures mis le fruit<lb/>
Et quand vous aures cueilly delicatem{ent} avecq la main le<lb/>
fruict sans quil soit corrompu & en jour chault & sec Retires<lb/>
vous dans la chambre bien close ou il ny entre point de vent<lb/>
ne dair & le mectes doulcem{ent} & avecq dexterite dans la<lb/>
bouteille Puys tapes bien la bouteille avecq le tapon<lb/>
& lutes & faictes lut sil vous semble de <m>chaulx vive</m> &<lb/>
<m>huile</m> & en sorte que l<m>eau</m> ny entre point Puys mectes<lb/>
vos bouteilles dans une pone pleine d<m>eau</m> leste <del>Et lhiver</del><lb/>
<del>pour ce que la cave s</del>dans une cave Et lhiver mectes vos<lb/>
bouteilles dans un panier garny de quelque poix & le descendés<lb/>
au fonds dun puys profond Car lhiver l<m>eau de la pone</m><lb/>
seroit trop froide Si la cave nest bien chaulde Car il<lb/>
fault que l<m>eau</m> soit co{mm}e l<m>eau de riviere</m></ab></div>
<div>
<id>po50r_2</id>
<head>Mouler</head>
<ab>Si promptement tu veulx mouler quelque chose de demy relief<lb/>
qui te vient en main Plies du <m>papier</m> en cinq ou six doubles<lb/>
& le poses sur la medaille & fais que le <m>papier</m> se replie par<lb/>
derriere la medaille affin quil soict bien asseure Apres ayes un<lb/>
baston large par un bout & poinctu par laultre bien adoulcy<lb/>
Et frotte fort sur le <m>papier</m> & avecq la poincte du baston resuicts<lb/>
les traits & y procede jusques a ce que tu cognoisses que ton<lb/>
empraincte soict bien faicte Puys a ta commodite frotte<lb/>
legerement d<m>huile</m> avecq un pinceau <del>lemp</del> lempraincte du <m>papier</m><lb/>
Et gectes y <m>suif</m> ou <m>cire</m> ou <m>soufre</m> & le <m>papier</m> sans se<lb/>
brusler te rendra ton pourtraict nect que tu pourras apres<lb/>
mouler en <m>plastre</m> ou <m>tripoly</m> et puys en <m>plomb</m> & aultre <m>metal</m></ab>
<note><margin>left-bottom</margin>Le <m>carton</m> poly<lb/>
guere espes & un<lb/>
peu humecte est<lb/>
propre puys si tu<lb/>
veulx fortifie le<lb/>
de <m>papier</m> colle<lb/>
par derriere</note></div>

<page>050r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f105.image</a></image>
<div>
<id>p050r_1</id>
<head>Garder fruict tout lan</head>
<ab>R{ecipe} une ampoule de <m>verre</m> capable à l’ouverture de recepvoir<lb/>
des cerises et prunes ou selon le fruit que vous voulés.<lb/>
Mectés dedans de l’<m>eau chaulde</m> l’espace de deux heures.<lb/>
Et quand l’<m>eau</m>sera refroidie, jectés la & la tournés<lb/>
la gueule en bas sur une table bien unie, & dans une<lb/>
chambre où il n’y aye aulcune goutte d’air & de vent. Puys<lb/>
praeparés un tapon de <m>cire</m>noeufve entourné de <m>toile<lb/>
encirée</m>, et l’adjoustés à l’ampoulle bien justem{ent} affin qu’il<lb/>
soict tout prest à boucher quand vous y aurés mis le fruit.<lb/>
Et quand vous aurés cueilly delicatem{ent} avecq la main le<lb/>
fruict sans qu’il soit corrompu & en jour chault & sec, retirés<lb/>
vous dans la chambre bien close, où il n’y entre point de vent<lb/>
ne d’air, & le mectés doulcem{ent} & avecq dexterité dans la<lb/>
bouteille. Puys tapés bien la bouteille avecq le tapon<lb/>
& lutés, & faictes lut s’il vous semble de <m>chaulx vive</m>&<lb/>
<m>huile</m>, & en sorte que l’<m>eau</m>n’y entre point. Puys mectés<lb/>
vos bouteilles dans une pone pleine d’<m>eau</m> l’esté<lb/>
dans une cave, et l’hiver mectés vos<lb/>
bouteilles dans un panier garny de quelque poix & le descendés<lb/>
au fonds d’un puys profond. Car l’hiver l’<m>eau de la pone</m><lb/>
seroit trop froide si la cave n’est bien chaulde, car il<lb/>
fault que l’<m>eau</m> soit co{mm}e l’<m>eau de riviere</m>.</ab></div>
<div>
<id>po50r_2</id>
<head>Mouler</head>
<ab>Si promptement tu veulx mouler quelque chose de demy relief<lb/>
qui te vient en main, plies du <m>papier</m> en cinq ou six doubles<lb/>
& le poses sur la medaille, & fais que le <m>papier</m> se replie par<lb/>
derriere la medaille affin qu’il soict bien asseuré. Aprés ayes un<lb/>
baston large par un bout & poinctu par l’aultre, bien adoulcy,<lb/>
et frotte fort sur le <m>papier</m>, & avecq la poincte du baston resuicts<lb/>
les traits, & y procede jusques à ce que tu cognoisses que ton<lb/>
empraincte soict bien faicte. Puys à ta commodité frotte<lb/>
legerement d’<m>huile</m> avecq un pinceau l’empraincte du <m>papier</m><lb/>
et gectes y <m>suif</m>ou <m>cire</m> ou <m>soufre</m>,& le <m>papier</m>, sans se<lb/>
brusler, te rendra ton pourtraict nect, que tu pourras aprés<lb/>
mouler en <m>plastre</m> ou <m>tripoly</m>, et puys en <m>plomb</m> & aultre <m>metal</m>.</ab>
<note><margin>left-bottom</margin>Le <m>carton</m> poly<lb/>
guere espés & un<lb/>
peu humecté est<lb/>
propre. Puys, si tu<lb/>
veulx, fortifie le<lb/>
de <m>papier</m> collé<lb/>
par derriere</note></div>

<page>050r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f105.image</image>
<div>
<id>p050r_1</id>
<head>Preserving fruit for the entire year</head>
<ab>Take a rounded <m>glass</m> phial, with a large enough opening to receive cherries and plums and whatever fruit you want. Put in some <m>hot water</m> <sup>and leave it</sup> for two hours, and once your <m>water</m> is cold, throw it out and turn the phial upside down onto its opening on a perfectly even table and in a room where there is not a bit of draft or wind. Then prepare a stopper of fresh <m>wax</m>, wrapped in <m>oilcloth</m>, and adapt it precisely to the <m>glass</m> phial so that it will be ready to stop it once you have put in the fruit. And once you have hand-picked the fruit, only the non-rotten fruit, and on a warm and dry day, withdraw to the room, well closed so that no wind or draft can get in, and put it gently and deftly in the bottle. Then stop the bottle well with the stopper and lute it, making your lute, if you want, with some <m>quicklime</m> and <m>oil</m>, so that no <m>water</m> gets in. Then put your bottles into a tub full of <m>water</m>, in a cellar, during the summer, and in the winter put your bottles into a basket filled with some weights and lower it to the bottom of a deep well. Because in the winter the <m>water</m> in the tub would be too cold if your cellar is not warm enough, because the <m>water</m> needs to be
<comment> yes Mart Smith August 3, 2014 12:50 AM </comment>
<comment> We think "like river water" means a similar temperature and liquid state. hgwacha August 3, 2014 12:50 AM </comment>
like <m>river water</m>.</ab></div>
<div>
<id>po50r_2</id>
<head>Molding</head>
<ab>If you want to quickly mold in demi-relief anything you come upon, fold some <m>paper</m> five or six times over, and place it on the medal and make sure the <m>paper</m> is folded around the edges of the medal so it is very secure. Next take a stick, broad at one end and with a well-dulled point at the other, and rub firmly on the <m>paper</m><b>,</b> and retrace the lines with the point of the stick until you reckon that your impression is well done. Then, at your convenience, rub <m>oil</m> onto the <m>paper</m> lightly with a brush, and cast some <m>tallow</m> or <m>wax</m> or <m>sulphur</m> into it. And the <m>paper</m>, without burning, will give you a neat design that you can then mold in <m>plaster</m><b> </b>or <m>tripoli</m><b> </b>and then in <m>lead</m> and other <m>metals</m>.</ab>
<note><margin>left-bottom</margin>Polished <m>cardboard</m> of little thickness and slightly humid is appropriate. Then if you want, strengthen it with some <m>paper</m> glued on the reverse side.</note></div>

p049v

imgtctcntl
049v
049v

<page>049v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f104.image</image>
<div>
<id>p049v_1</id>
<head><al>Oyseaulx</al></head>
<ab>Les <al>calendres</al> & touts <al>oiseaulx</al> prins au nid & qui n’ont<lb/>
poinct eu de liberté sont meilleurs, car ceulx qui sont pris<lb/>
au filé ne chantent jamays si bien. Touteffois les sauvaiges<lb/>
donnent bien plaisir de leur ramage, mays il fault<lb/>
qu’ilz soient pris devant la S{ainc}t Michel, aultrem{ent} ilz ne vivent<lb/>
gueres. Il leur vient à touts sur la fourche de la queue<lb/>
une petite aposteme par foys, qu’aulcuns appellent gaillardise,<lb/>
qui les rend mallades & quelques foys les faict mourir,<lb/>
principallem{ent} les <al>calendres</al>. <corr>O</corr>n le cognoist quand ilz<lb/>
sont tristes & ne chantent point. Il le fault percer non<lb/>
pas avecq une espingle, mays tout doulcem{ent} en tournant avecq<lb/>
le bout d’une <m>plume</m> bien poinctue. La <al>calendre</al> ne veult poinct estre<lb/>
sans <m>sable de riviere</m>, & le gris est le meilleur, un peu grossier.<lb/>
Elle s’y frotte & s’en purge.
</ab>
</div>
<div>
<id>p049v_2</id>
<head>Graine de <m>plomb</m></head>
<ab>Ayes une carte de laquelle on joue, percée d’une espingle<lb/>
ou esguille, repliée par les quattre costés. Tiens la par<lb/>
le bout d’un petit baston fendu, et tenant le dict baston<lb/>
par <add>l’aultre </add>extremité, dispose ta carte à trois ou 4 doigts<lb/>
de l’<m>eau</m> que tu auras mise dans un plat ou semblable vaisseau.<lb/>
Puys fais verser ton <m>plomb</m>, qui ne soict pas trop chault,<lb/>
dans la carte, & frappe continuellem{ent} sur le baston qui la tient.<lb/>
Et ainsy ton <m>plomb</m> se grenera rondem{ent}. Et passes le par<lb/>
un gros tamis pour separer la plus grosse graine de la<lb/>
plus menue. La grossette portera 25 ou 30 pas.
</ab>
</div>
<div>
<id>p049v_3</id>
<head><al>Oyseaulx</al></head>
<ab>Ceulx qui sont pris à la S{ainc}t Michel sont bons<lb/>
pour garder, mays ceulx qui sont pris en mars se meurent,<lb/>
pource qu’ilz commancent d’entrer en amour. Les <al>benarris</al><lb/>
se nourrissent d’<m>avoyne</m> tout l’esté affin qu’ilz se nourrissent<lb/>
sans s’engresser, pour estre plus propres à chasser & faire<lb/>
prendre les aultres. Puys, quand on les veult engraisser<lb/>
pour vendre, on leur donne du <m>mil</m>. Ils chantent la nuict.<lb/>
Il les fault prendre aprés la my juillet jusques à la S{ainc}t Michel,<lb/>
car aprés ce temps là qu’ilz ont faict leurs petits en ce pays, ilz<lb/>
<corr>s’en</corr> vont co{mm}e font les <al>tourterelles</al>. Les <al>tarins</al> aussy se doibvent<lb/>
prendre despuys la Toussaints jusques à Noël, car aprés ilz s’ent vont<lb/>
aulx montaignes cover.
</ab>
<note>
<margin>left-bottom</margin>
Les <al>benarrins</al> sont<lb/>
ventriloques, de sorte<lb/>
que chantant sans ouvrir<lb/>
le bec on diroit qu’il<lb/>
sont<!-- note unfinished by author
Marc Smith
June 16, 2015 2:37 AM -->…
</note>
</div>

<page>049v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f104.image</image>
<div>
<id>p049v_1</id>
<head><al>Birds</al></head>
<ab><al>Calandra larks</al>
<comment> 'calendres' -- also the mythical bird, in English referred to by the Latin 'caladrius' Rozemarijn Landsman June 15, 2015 11:09 PM </comment>
and all <al>birds</al> taken from the nest and which have not known freedom are better, because those taken with a net never sing as well. However, <al>wild birds</al> give much pleasure with their chanting, but they must be taken before
<comment> 29 September Rozemarijn Landsman June 15, 2015 11:19 PM </comment>
Michaelmas, otherwise they do not live long. All get a small im
<comment> "an inwards swelling full of corrupt matter" (Cotgrave) Rozemarijn Landsman June 15, 2015 11:18 PM </comment>
postume on the fork of their tail, sometimes, which some call
<comment> otherwise meaning lustiness, liveliness, cheerfulness (Cotgrave) Rozemarijn Landsman June 15, 2015 11:22 PM </comment>
“gaillardise", which makes them sick and sometimes kills them, especially <al>calandra larks</al>. One can tell when they are sad and do not sing. It must be pierced, not with a pin, but very delicately by turning with the tip of a quite sharp <m>feather</m>. The <al>calandra lark</al> should not be without <m>river sand</m>, and grey sand, a little rough, is the best. It rubs itself against it and
<comment> 'purge' -- double meaning of cleaning and purging in English Rozemarijn Landsman June 16, 2015 1:15 AM </comment>
purges itself [with it].
</ab>
</div>
<div>
<id>p049v_2</id>
<head>Grain of <m>lead</m></head>
<ab>Take a playing card, pierced with a pin or needle, folded over on all four sides. Hold it with the end of a small split stick and, holding said stick by the other end, put your card three or 4 fingers away from the <m>water</m> that you will have put in a platter or a similar vessel. Then pour your <m>lead</m>, which should not be too hot, into the card and continually tap on the stick that holds it. And thus your <m>lead</m> will turn into round grains. And pass it through a large sieve to separate the larger grain from the smaller. The larger one will carry 25 to 30 paces.
</ab>
</div>
<div>
<id>p049v_3</id>
<head><al>Birds</al></head>
<ab>Those that are caught at Michaelmas are good to keep, but those that are caught in March die, because they are starting to fall in love. <al>Ortolans</al> are fed <m>oats</m> all summer so that they eat without getting fat, to be more suitable for hunting and helping to catch others. Then, when one wants to fatten them to sell, one gives them <m>millet</m>. They sing at night. They must be caught after mid-July and before Michaelmas, because after the period when they have their young in this country, they leave as <al>turtledoves</al> do. <al>Siskins</al> should also be caught after All Saints’ Day and before Christmas, because afterwards they leave for the mountains to brood.
</ab>
<note>
<margin>left-bottom</margin>
<al>Ortolans</al> are ventriloquists, so that, singing without opening their beaks, they seem to be…
</note>
</div>

imgtctcntl
049v
049v

<page>049v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f104.image</image>
<div>
<id>p049v_1</id>
<head><al>Oyseaulx</al></head>
<ab>Les <al>calendres</al> & touts <al>oiseaulx</al> prins au nid & qui nont<lb/>
poinct eu de liberte sont meilleurs Car ceulx qui sont pris<lb/>
au file ne chantent jamays si bien Touteffois les sauvaiges<lb/>
donnent <del>?</del>bien plaisir de leur ramage Mays il fault<lb/>
quilz soient pris devant la s{ainc}t Michel Aultrem{ent} ilz ne vivent<lb/>
gueres Il leur vient a touts sur la fourche de la queue<lb/>
une petite aposteme par foys quaulcuns appellent gaillardise<lb/>
qui les rend mallades & quelques foys les faict mourir<lb/>
Principallem{ent} les <al>calendres</al> <comment> Sic
Marc Smith
June 16, 2015 2:27 AM </comment>En le cognoist quand ilz<lb/>
sont tristes & ne chantent point Il le fault percer <del>av</del>non<lb/>
pas avecq une espingle Mays tout doulcem{ent} en tournant avecq<lb/>
le bout dune <m>plume</m> bien poinctue La <al>calendre</al> ne veult poinct estre<lb/>
sans <m>sable <del>gris</del>de riviere</m> & le gris est le meilleur un peu grossier<lb/>
Elle sy frotte & sen purge
</ab>
</div>
<div>
<id>p049v_2</id>
<head>Graine de <m>plomb</m></head>
<ab> Ayes une carte <del>percee</del> de laquelle on joue percee dune espingle<lb/>
ou esguille repliee par les quattre costes Tiens la par<lb/>
le bout dun petit baston fendu Et tenant le dict baston<lb/>
par <del>un bout</del><add>laultre</add>extremite dispose ta carte a trois ou 4 doigts<lb/>
de l<m>eau</m> que tu auras mise dans un plat ou semblable vaisseau<lb/>
puys fais verser ton <m>plomb</m> qui ne soict pas trop chault<lb/>
dans la carte & frappe continuellem{ent} sur le baston qui la tient<lb/>
Et ainsy ton <m>plomb</m> se grenera rondem{ent} Et passes le par<lb/>
un gros tamis pour separer la plus grosse graine de la<lb/>
plus menue La grossette portera 25 ou 30 pas
</ab>
</div>
<div>
<id>p049v_3</id>
<head><al>Oyseaulx</al></head>
<ab>
Ceulx qui <del>peuven</del>sont pris a la s{ainc}t Michel sont bons<lb/>
pour garder Mays ceulx qui sont pris en Mars se meurent<lb/>
pourcequilz commancent dentrer en amour Les <al>benarris</al><lb/>
se nourrissent d<m>avoyne</m> tout leste affin quilz se nourrissent<lb/>
sans sengresser pour estre plus propres a chasser & faire<lb/>
prendre les aultres Puys quand on les veult engraisser<lb/>
pour vendre on leur donne du <m>mil</m> Ils chantent la nuict<lb/>
Il les fault <del>c</del>prendre apres la my Juillet jusques a la s{ainc}t Michel<lb/>
Car apres ce temps la quilz ont faict leurs petits en ce pays ilz<lb/>
sen<comment> sic
Marc Smith
June 16, 2015 2:54 AM </comment>t vont co{mm}e font les <al>tourterelles</al> Les <al>tarins</al> aussy se doibvent<lb/>
prendre despuys la toussaints jusques a Noël Car apres ilz sent vont<lb/>
aulx montaignes cover
</ab>
<note>
<margin>left-bottom</margin>
Les <al>benarrins</al> sont<lb/>
ventriloques de sorte<lb/>
que chantant sans ouvrir<lb/>
le bec on diroit quil<lb/>
sont
</note>
</div>

<page>049v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f104.image</image>
<div>
<id>p049v_1</id>
<head><al>Oyseaulx</al></head>
<ab>Les <al>calendres</al> & touts <al>oiseaulx</al> prins au nid & qui n’ont<lb/>
poinct eu de liberté sont meilleurs, car ceulx qui sont pris<lb/>
au filé ne chantent jamays si bien. Touteffois les sauvaiges<lb/>
donnent bien plaisir de leur ramage, mays il fault<lb/>
qu’ilz soient pris devant la S{ainc}t Michel, aultrem{ent} ilz ne vivent<lb/>
gueres. Il leur vient à touts sur la fourche de la queue<lb/>
une petite aposteme par foys, qu’aulcuns appellent gaillardise,<lb/>
qui les rend mallades & quelques foys les faict mourir,<lb/>
principallem{ent} les <al>calendres</al>. <corr>O</corr>n le cognoist quand ilz<lb/>
sont tristes & ne chantent point. Il le fault percer non<lb/>
pas avecq une espingle, mays tout doulcem{ent} en tournant avecq<lb/>
le bout d’une <m>plume</m> bien poinctue. La <al>calendre</al> ne veult poinct estre<lb/>
sans <m>sable de riviere</m>, & le gris est le meilleur, un peu grossier.<lb/>
Elle s’y frotte & s’en purge.
</ab>
</div>
<div>
<id>p049v_2</id>
<head>Graine de <m>plomb</m></head>
<ab>Ayes une carte de laquelle on joue, percée d’une espingle<lb/>
ou esguille, repliée par les quattre costés. Tiens la par<lb/>
le bout d’un petit baston fendu, et tenant le dict baston<lb/>
par <add>l’aultre </add>extremité, dispose ta carte à trois ou 4 doigts<lb/>
de l’<m>eau</m> que tu auras mise dans un plat ou semblable vaisseau.<lb/>
Puys fais verser ton <m>plomb</m>, qui ne soict pas trop chault,<lb/>
dans la carte, & frappe continuellem{ent} sur le baston qui la tient.<lb/>
Et ainsy ton <m>plomb</m> se grenera rondem{ent}. Et passes le par<lb/>
un gros tamis pour separer la plus grosse graine de la<lb/>
plus menue. La grossette portera 25 ou 30 pas.
</ab>
</div>
<div>
<id>p049v_3</id>
<head><al>Oyseaulx</al></head>
<ab>Ceulx qui sont pris à la S{ainc}t Michel sont bons<lb/>
pour garder, mays ceulx qui sont pris en mars se meurent,<lb/>
pource qu’ilz commancent d’entrer en amour. Les <al>benarris</al><lb/>
se nourrissent d’<m>avoyne</m> tout l’esté affin qu’ilz se nourrissent<lb/>
sans s’engresser, pour estre plus propres à chasser & faire<lb/>
prendre les aultres. Puys, quand on les veult engraisser<lb/>
pour vendre, on leur donne du <m>mil</m>. Ils chantent la nuict.<lb/>
Il les fault prendre aprés la my juillet jusques à la S{ainc}t Michel,<lb/>
car aprés ce temps là qu’ilz ont faict leurs petits en ce pays, ilz<lb/>
<corr>s’en</corr> vont co{mm}e font les <al>tourterelles</al>. Les <al>tarins</al> aussy se doibvent<lb/>
prendre despuys la Toussaints jusques à Noël, car aprés ilz s’ent vont<lb/>
aulx montaignes cover.
</ab>
<note>
<margin>left-bottom</margin>
Les <al>benarrins</al> sont<lb/>
ventriloques, de sorte<lb/>
que chantant sans ouvrir<lb/>
le bec on diroit qu’il<lb/>
sont<!-- note unfinished by author
Marc Smith
June 16, 2015 2:37 AM -->…
</note>
</div>

<page>049v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f104.image</image>
<div>
<id>p049v_1</id>
<head><al>Birds</al></head>
<ab><al>Calandra larks</al>
<comment> 'calendres' -- also the mythical bird, in English referred to by the Latin 'caladrius' Rozemarijn Landsman June 15, 2015 11:09 PM </comment>
and all <al>birds</al> taken from the nest and which have not known freedom are better, because those taken with a net never sing as well. However, <al>wild birds</al> give much pleasure with their chanting, but they must be taken before
<comment> 29 September Rozemarijn Landsman June 15, 2015 11:19 PM </comment>
Michaelmas, otherwise they do not live long. All get a small im
<comment> "an inwards swelling full of corrupt matter" (Cotgrave) Rozemarijn Landsman June 15, 2015 11:18 PM </comment>
postume on the fork of their tail, sometimes, which some call
<comment> otherwise meaning lustiness, liveliness, cheerfulness (Cotgrave) Rozemarijn Landsman June 15, 2015 11:22 PM </comment>
“gaillardise", which makes them sick and sometimes kills them, especially <al>calandra larks</al>. One can tell when they are sad and do not sing. It must be pierced, not with a pin, but very delicately by turning with the tip of a quite sharp <m>feather</m>. The <al>calandra lark</al> should not be without <m>river sand</m>, and grey sand, a little rough, is the best. It rubs itself against it and
<comment> 'purge' -- double meaning of cleaning and purging in English Rozemarijn Landsman June 16, 2015 1:15 AM </comment>
purges itself [with it].
</ab>
</div>
<div>
<id>p049v_2</id>
<head>Grain of <m>lead</m></head>
<ab>Take a playing card, pierced with a pin or needle, folded over on all four sides. Hold it with the end of a small split stick and, holding said stick by the other end, put your card three or 4 fingers away from the <m>water</m> that you will have put in a platter or a similar vessel. Then pour your <m>lead</m>, which should not be too hot, into the card and continually tap on the stick that holds it. And thus your <m>lead</m> will turn into round grains. And pass it through a large sieve to separate the larger grain from the smaller. The larger one will carry 25 to 30 paces.
</ab>
</div>
<div>
<id>p049v_3</id>
<head><al>Birds</al></head>
<ab>Those that are caught at Michaelmas are good to keep, but those that are caught in March die, because they are starting to fall in love. <al>Ortolans</al> are fed <m>oats</m> all summer so that they eat without getting fat, to be more suitable for hunting and helping to catch others. Then, when one wants to fatten them to sell, one gives them <m>millet</m>. They sing at night. They must be caught after mid-July and before Michaelmas, because after the period when they have their young in this country, they leave as <al>turtledoves</al> do. <al>Siskins</al> should also be caught after All Saints’ Day and before Christmas, because afterwards they leave for the mountains to brood.
</ab>
<note>
<margin>left-bottom</margin>
<al>Ortolans</al> are ventriloquists, so that, singing without opening their beaks, they seem to be…
</note>
</div>

p049r

imgtctcntl
049r
049r

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f103.image

 

<title id=”p049r_a1”>Gect de plomb</title>

<ab id=”p049r_b1”>Ceulx qui gectent ces petits ouvrages qui se vendent devant<lb/>

les eglises y fondent une sur une lb destaim demy de plomb<lb/>

et gectent en pierre & silz veulent leur ouvrage plus blanc ilz<lb/>

mectent la

moictie destain & moictie de plomb Mays la premiere<lb/>

mixtion est la meilleure & ne soufle poinct Il la fault gecter<lb/>

asses chault car aultrem{ent} elle ne couleroit pas Aulcuns fument leur<lb/>

moulle avecq une chandelle de rousine pour gecter nect Lantimoyne<lb/>

faict la matiere brusque & rompante Lestain de glace faict<lb/>

louvraige plus blanc Mays non pas plus coulant quand a lestain<lb/>

Si faict bien a les au plomb pur Ceulx qui font les gects<lb/>

de plomb bien nects se servent de poincons Les pintiers gectent<lb/>

en moulle de cuivre On dict quon faict prendre le plomb sur le<lb/>

verre avecq de la rousine Aulcuns mectent sur le plomb un quart<lb/>

destain Lestain de glace rend louvrage plus fort</ab>

<note id=”p049r_c1”>Poncet<lb/>

Ils gectent de<lb/>

souldure de quoy<lb/>

les [pintiers] vitriers se servent <lb/>

Loppe de fer<lb/>

Coquille de fe huitre<lb/>

calcinee</note>

<title id=”p049r_a2”>Sable pour gect de plomb</title>

<ab id=”p049r_b2”>Cendres de paille de seigle bien bouillie puys sechee & bien<lb/>

tamisee Lalier avecq glaire doeuf on y peult getter cuivre letton<lb/>

et aultres</ab>

<title id=”p049r_a3”> Aultre</title>

<ab id=”p049r_b3”>Pierre ponce bruslee & calcinee Os de seiche brusles & calcines<lb/>

Aultant dun que daultre & cendres de noyer ou de vigne bien bouillie<lb/>

seichee & subtillem{ent} tamisee alie avecq glaire doeuf</ab>

<title id=”p049r_a4”>Pintiers</title>

<ab id=”p049r_b4a”>Ils mectent sur un quintal destaim fin une lb destaim de glace qui<lb/>

rend lestain plus espes Il y a de deulx sortes destain lun deulx<lb/>

presque co{mm}e plomb qui coule mieulx Laultre aigre qui se rend<lb/>

plus espes Ilz gectent en moules destain massif & espes ou pour<lb/>

faire plus nect en moules de cuivre graves au burin ou en pierre ou<lb/>

en terre Les retailles de letton meslees ne rendain lestain que plus<lb/>

rompant & plus dur & difficille a travailler Ils gectent dans leurs moul[es]<lb/>

fort chaults & co{mm}e roug & lestain fort chaulx Ils parfument<lb/>

leurs moules destain de chandelle de rousine</ab>

<ab id=”p049r_b4b”>Lestain dou aigre se trouve mesle parmy les saulmons ayse<lb/>

a couper Mays difficille a mectre en œuvre & fonte sil nest mesle<lb/>

parmy laultre doulx Et sans cela il viendroit a deschet</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f103.image

<title id=”p049r_a1”>Gect de plomb</title>

<ab id=”p049r_b1”>Ceulx qui gectent ces petits ouvrages, qui se vendent devant<lb/>

les eglises, fondent sur une lb. d’estaim demy de plomb<lb/>

& gectent en pierre, & s’ilz veulent leur ouvrage plus blanc, ilz<lb/>

mectent la moictié d'estain & moictié de plomb, mays la premiere<lb/>

mixtion est la meilleure & ne soufle poinct. Il la fault gecter<lb/>

assés chault, car aultrem{ent} elle ne couleroit pas. Aulcuns fument leur<lb/>

moulle avecq une chandelle de rousine pour gecter nect. L’antimoyne<lb/>

faict la matiere brusque & rompante. L’estain de glace faict<lb/>

l’ouvraige plus blanc, mays non pas plus coulant quand à l’estain,<lb/>

si faict bien au plomb pur. Ceulx qui font les gects<lb/>

de plomb bien nects se servent de poinçons. Les pintiers gectent<lb/>

en moulle de cuivre. On dict qu’on faict prendre le plomb sur le<lb/>

verre avecq de la rousine. Aulcuns mectent sur le plomb un quart<lb/>

d'estain. L’estain de glace rend l’ouvrage plus fort.</ab>

<note id=”p049r_c1”>Poncet<lb/>

Ils gectent de<lb/>

souldure de quoy<lb/>

les vitriers se servent <lb/>

Loppe de fer<lb/>

Coquille de huitre<lb/>

calcinée</note>

<title id=”p049r_a2”>Sable pour gect de plomb</title>

<ab id=”p049r_b2”>Cendres de paille de seigle bien bouillie puys sechée & bien<lb/>

tamisée. L’alier avecq glaire d’oeuf. On y peult getter cuivre, letton<lb/>

et aultres.</ab>

<title id=”p049r_a3”> Aultre</title>

<ab id=”p049r_b3”>Pierre ponce bruslée & calcinée. Os de seiche bruslés & calcinés,<lb/> aultant d’un que d’aultre, & cendres de noyer ou de vigne bien bouillie,<lb/>

seichée & subtillem{ent} tamisée, alié avecq glaire d’oeuf.</ab>

<title id=”p049r_a4”>Pintiers</title>

<ab id=”p049r_b4a”>Ils mectent sur un quintal d'estaim fin une lb. d'estaim de glace qui<lb/>

rend l’estain plus espés. Il y a de deulx sortes d'estain, l’un d’eulx<lb/>

presque co{mm}e plomb qui coule mieulx, l’aultre aigre qui se rend<lb/>

plus espés. Ilz gectent en moules d'estain massif & espés ou pour<lb/>

faire plus nect en moules de cuivre gravés au burin ou en pierre ou<lb/>

en terre. Les retailles de letton meslées ne rendant l’estain que plus<lb/>

rompant & plus dur & difficille à travailler, ils gectent dans leurs moul[es[<lb/>

fort chaults & l’estain fort chaulx. Ils parfument<lb/>

leurs moules d'estain de chandelle de rousine.</ab>

<ab id=”p049r_b4b”>L’estain aigre se trouve meslé parmy les saulmons, aysé<lb/>

à couper, mays difficille à mectre en œuvre & fonte s’il n’est meslé<lb/>

parmy l’aultre doulx. Et sans cela, il viendroit à deschet.</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f103.image

<title id=”p049r_a1”>Lead casting</title>

<ab id=”p049r_b1”>Those who cast these small items, sold in front of the churches, melt half a pound of lead on a pound of tin, and cast in a stone frame. And if they want their work [to be] whiter, they use half of tin and half of lead, but the first mixture is the best, and does not make bubbles.You have to cast it hot enough, otherwise it won’t flow. Some [people] smoke their molds with a rosin candle for neat casting. The antimony makes the matter harsh and breakable. The looking-glass tin makes the work whiter, but does not make it flow more than with tin that is correctly made with pure lead. Those who make very precise lead castings use puncheons. Tintiers cast with copper molds. It is said that one makes lead adhere to glass by using resin. Some people put a quarter of tin on lead. Glass tin makes the work stronger.</ab>

<note id=”p049r_c1”>Poncet.They cast by using the souldure the pewterers glass-makers use. Lump [of metal] of [...] Calcinated oyster shell.</note>

<title id=”p049r_a2”>Sand for lead casting</title>

<ab id=”p049r_b2”>Rye straw ashes well boiled, dried and then well sieved. alloy it with egg white. One can add copper, latten and others.</ab>

<title id=”p049r_a3”>Other</title>

<ab id=”p049r_b3”>Burnt and calcinated pumice stone, burnt and calcined cuttlefish bones, in the same quantity; and ashes of walnut tree or vine, boiled, dried and finely sieved alloy with egg white.</ab>

<title id=”p049r_a4”>Pewterers</title>

<ab id=”p049r_b4a”>They add one lb. of glass tin to one quintal of fine tin, which makes the tin ticker. There is two kinds of tin, one which flows better, like lead, while the other one is sour and can be made thicker. They are casted in thick and solid tin molds or, to cast more neatly, in chisel-engraved copper molds, or stone or earth [molds]. Latten scrapings mixed in make the tin more breakable and harder, and more difficult to work with. They cast in the very hot molds some very hot tin. They perfume their tin molds with resin candles.</ab>

<ab id=”p049r_b4b”>Sour tin is often mingled with salmons, easy to cut but difficult to work with and melts if it is not mingled with the other soft one. And thus it would become leftover.</ab>

imgtctcntl
049r
049r

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f103.image

 

<title id=”p049r_a1”>Gect de plomb</title>

<ab id=”p049r_b1”>Ceulx qui gectent ces petits ouvrages qui se vendent devant<lb/>

les eglises y fondent une sur une lb destaim demy de plomb<lb/>

et gectent en pierre & silz veulent leur ouvrage plus blanc ilz<lb/>

mectent la

moictie destain & moictie de plomb Mays la premiere<lb/>

mixtion est la meilleure & ne soufle poinct Il la fault gecter<lb/>

asses chault car aultrem{ent} elle ne couleroit pas Aulcuns fument leur<lb/>

moulle avecq une chandelle de rousine pour gecter nect Lantimoyne<lb/>

faict la matiere brusque & rompante Lestain de glace faict<lb/>

louvraige plus blanc Mays non pas plus coulant quand a lestain<lb/>

Si faict bien a les au plomb pur Ceulx qui font les gects<lb/>

de plomb bien nects se servent de poincons Les pintiers gectent<lb/>

en moulle de cuivre On dict quon faict prendre le plomb sur le<lb/>

verre avecq de la rousine Aulcuns mectent sur le plomb un quart<lb/>

destain Lestain de glace rend louvrage plus fort</ab>

<note id=”p049r_c1”>Poncet<lb/>

Ils gectent de<lb/>

souldure de quoy<lb/>

les [pintiers] vitriers se servent <lb/>

Loppe de fer<lb/>

Coquille de fe huitre<lb/>

calcinee</note>

<title id=”p049r_a2”>Sable pour gect de plomb</title>

<ab id=”p049r_b2”>Cendres de paille de seigle bien bouillie puys sechee & bien<lb/>

tamisee Lalier avecq glaire doeuf on y peult getter cuivre letton<lb/>

et aultres</ab>

<title id=”p049r_a3”> Aultre</title>

<ab id=”p049r_b3”>Pierre ponce bruslee & calcinee Os de seiche brusles & calcines<lb/>

Aultant dun que daultre & cendres de noyer ou de vigne bien bouillie<lb/>

seichee & subtillem{ent} tamisee alie avecq glaire doeuf</ab>

<title id=”p049r_a4”>Pintiers</title>

<ab id=”p049r_b4a”>Ils mectent sur un quintal destaim fin une lb destaim de glace qui<lb/>

rend lestain plus espes Il y a de deulx sortes destain lun deulx<lb/>

presque co{mm}e plomb qui coule mieulx Laultre aigre qui se rend<lb/>

plus espes Ilz gectent en moules destain massif & espes ou pour<lb/>

faire plus nect en moules de cuivre graves au burin ou en pierre ou<lb/>

en terre Les retailles de letton meslees ne rendain lestain que plus<lb/>

rompant & plus dur & difficille a travailler Ils gectent dans leurs moul[es]<lb/>

fort chaults & co{mm}e roug & lestain fort chaulx Ils parfument<lb/>

leurs moules destain de chandelle de rousine</ab>

<ab id=”p049r_b4b”>Lestain dou aigre se trouve mesle parmy les saulmons ayse<lb/>

a couper Mays difficille a mectre en œuvre & fonte sil nest mesle<lb/>

parmy laultre doulx Et sans cela il viendroit a deschet</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f103.image

<title id=”p049r_a1”>Gect de plomb</title>

<ab id=”p049r_b1”>Ceulx qui gectent ces petits ouvrages, qui se vendent devant<lb/>

les eglises, fondent sur une lb. d’estaim demy de plomb<lb/>

& gectent en pierre, & s’ilz veulent leur ouvrage plus blanc, ilz<lb/>

mectent la moictié d'estain & moictié de plomb, mays la premiere<lb/>

mixtion est la meilleure & ne soufle poinct. Il la fault gecter<lb/>

assés chault, car aultrem{ent} elle ne couleroit pas. Aulcuns fument leur<lb/>

moulle avecq une chandelle de rousine pour gecter nect. L’antimoyne<lb/>

faict la matiere brusque & rompante. L’estain de glace faict<lb/>

l’ouvraige plus blanc, mays non pas plus coulant quand à l’estain,<lb/>

si faict bien au plomb pur. Ceulx qui font les gects<lb/>

de plomb bien nects se servent de poinçons. Les pintiers gectent<lb/>

en moulle de cuivre. On dict qu’on faict prendre le plomb sur le<lb/>

verre avecq de la rousine. Aulcuns mectent sur le plomb un quart<lb/>

d'estain. L’estain de glace rend l’ouvrage plus fort.</ab>

<note id=”p049r_c1”>Poncet<lb/>

Ils gectent de<lb/>

souldure de quoy<lb/>

les vitriers se servent <lb/>

Loppe de fer<lb/>

Coquille de huitre<lb/>

calcinée</note>

<title id=”p049r_a2”>Sable pour gect de plomb</title>

<ab id=”p049r_b2”>Cendres de paille de seigle bien bouillie puys sechée & bien<lb/>

tamisée. L’alier avecq glaire d’oeuf. On y peult getter cuivre, letton<lb/>

et aultres.</ab>

<title id=”p049r_a3”> Aultre</title>

<ab id=”p049r_b3”>Pierre ponce bruslée & calcinée. Os de seiche bruslés & calcinés,<lb/> aultant d’un que d’aultre, & cendres de noyer ou de vigne bien bouillie,<lb/>

seichée & subtillem{ent} tamisée, alié avecq glaire d’oeuf.</ab>

<title id=”p049r_a4”>Pintiers</title>

<ab id=”p049r_b4a”>Ils mectent sur un quintal d'estaim fin une lb. d'estaim de glace qui<lb/>

rend l’estain plus espés. Il y a de deulx sortes d'estain, l’un d’eulx<lb/>

presque co{mm}e plomb qui coule mieulx, l’aultre aigre qui se rend<lb/>

plus espés. Ilz gectent en moules d'estain massif & espés ou pour<lb/>

faire plus nect en moules de cuivre gravés au burin ou en pierre ou<lb/>

en terre. Les retailles de letton meslées ne rendant l’estain que plus<lb/>

rompant & plus dur & difficille à travailler, ils gectent dans leurs moul[es[<lb/>

fort chaults & l’estain fort chaulx. Ils parfument<lb/>

leurs moules d'estain de chandelle de rousine.</ab>

<ab id=”p049r_b4b”>L’estain aigre se trouve meslé parmy les saulmons, aysé<lb/>

à couper, mays difficille à mectre en œuvre & fonte s’il n’est meslé<lb/>

parmy l’aultre doulx. Et sans cela, il viendroit à deschet.</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f103.image

<title id=”p049r_a1”>Lead casting</title>

<ab id=”p049r_b1”>Those who cast these small items, sold in front of the churches, melt half a pound of lead on a pound of tin, and cast in a stone frame. And if they want their work [to be] whiter, they use half of tin and half of lead, but the first mixture is the best, and does not make bubbles.You have to cast it hot enough, otherwise it won’t flow. Some [people] smoke their molds with a rosin candle for neat casting. The antimony makes the matter harsh and breakable. The looking-glass tin makes the work whiter, but does not make it flow more than with tin that is correctly made with pure lead. Those who make very precise lead castings use puncheons. Tintiers cast with copper molds. It is said that one makes lead adhere to glass by using resin. Some people put a quarter of tin on lead. Glass tin makes the work stronger.</ab>

<note id=”p049r_c1”>Poncet.They cast by using the souldure the pewterers glass-makers use. Lump [of metal] of [...] Calcinated oyster shell.</note>

<title id=”p049r_a2”>Sand for lead casting</title>

<ab id=”p049r_b2”>Rye straw ashes well boiled, dried and then well sieved. alloy it with egg white. One can add copper, latten and others.</ab>

<title id=”p049r_a3”>Other</title>

<ab id=”p049r_b3”>Burnt and calcinated pumice stone, burnt and calcined cuttlefish bones, in the same quantity; and ashes of walnut tree or vine, boiled, dried and finely sieved alloy with egg white.</ab>

<title id=”p049r_a4”>Pewterers</title>

<ab id=”p049r_b4a”>They add one lb. of glass tin to one quintal of fine tin, which makes the tin ticker. There is two kinds of tin, one which flows better, like lead, while the other one is sour and can be made thicker. They are casted in thick and solid tin molds or, to cast more neatly, in chisel-engraved copper molds, or stone or earth [molds]. Latten scrapings mixed in make the tin more breakable and harder, and more difficult to work with. They cast in the very hot molds some very hot tin. They perfume their tin molds with resin candles.</ab>

<ab id=”p049r_b4b”>Sour tin is often mingled with salmons, easy to cut but difficult to work with and melts if it is not mingled with the other soft one. And thus it would become leftover.</ab>

p048v

imgtctcntl
048v
048v

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f102.image

<title id=”p048v_a1”>Extraction de regulus</title>

<ab id=”p048v_b1a”>R{ecipe} une lb dantimoyne demy lb savon noer et demy lb<lb/>

de tartre de montpellier Le tout pulverise fault faire<lb/>

bouillir dans un pot de terre verny a grand foeu en remua{n}t<lb/>

le tout souvent avecq une broche de boys ou de fer & ledict<lb/>

savon se consumera et bruslera Et le restant demeurera co{mm}e rouge<lb/>

Et fauldra que cella se diminue pour un tiers Puys fault<lb/>

gecter cella sur le carreau Et sera noirastre Ce quil fauldra<lb/>

par quattre ou cinq foys fondre et verser sur le quarreau<lb/>

en platte Et lors aures le regulin tire de lantimoine</ab>

<ab id=”p048v_b1b”>Aultres pulverisent lantimoine & le meslent avecq salpestre<lb/>

& tartre pulverise aultant dun que daultre & ayant faict rougir<lb/>

un pot ou crusol en mectent un peu a chasque fois & se tournent<lb/>

le dos de peur de la fumee Et continuent ainsy jusques a ce que<lb/>

tout y soict mis Et fortifient le foeu jusques a ce que tout soit<lb/>

bien fondu & le refondent plusieurs foys</ab>

<title id=”p048v_a2”>Plomb Estaim</title>

<ab id=”p048v_b2”>Ils sesgrissent estant souvent ou long temps remis a fondre<lb/>

et se spessissent et se bruslent De sorte que mesmes quand on<lb/>

font un saulmon lestaim sespessit au fonds si en gectant on ne<lb/>

le remue souvent Il est mieulx pour gecter de fondre peu de<lb/>

plomb & le ou destaim & le remuer renouveller a chasque fois<lb/>

Lantimoyne les rend frangibles Lestain de glace les<lb/>

blanchist On Les pintiers mectent sur lestaim fin une lb destaim<lb/>

de glace sur un quintal destain fin & deulx lb & demye ou<lb/>

trois lb de cuivre rouge & doulx de chauldron Qui est<lb/>

meilleur que le letton Il y a estaim fin & doulx & estaim<lb/>

aigre Laigre se gecte en grille par les pintiers pour<lb/>

mieulx le vendre O Ilz viennent mieulx & plus net en moulles<lb/>

de pierre quen moule de cuivre pourceque le cuivre est gras<lb/>

& attire sinon quon chaufe fort le molle On quon gecte<lb/>

grand ouvraige Trois quarts de plomb sur une lb destaim<lb/>

doulx faict une ligne fort liquide & propre au gect & qui ha<lb/>

lustre comme mirouer Laxunge de verre les esclarcist<lb/>

Et toutes choses qui esclarcissent fort les metaulx & leur oste<lb/>

lespesseur & nature dense & les rend comme liquides comme eau<lb/>

les rend propres au gect Car cest lespesseur qui les garde de<lb/>

courre Lestaim doulx est plus uny que laigre qui est plus<lb/>

blanc et semble estre bruny co{mm}e un mirouer.</ab>

<note id=”p048v_c2”>Pour bien allier lestain & le plomb Il en fault fondre un tout seul<lb/>

Et puys y mesler laultre a petits lopins a chasque foys et le<lb/>

gecter souvent sur le mabre en quarreau Et lors que tu le verras<lb/>

venir bien uny co{mm}e & luisant co{mm}e sil estoit bruny il est bien Car<lb/>

quelque foys il vient tache pour trop de plomb & quelque foys pour<lb/>

trop destaim Il y a de lestain qui porte plus de plomb lung que laultre<lb/>

Lestaim commun est celuy qui est mesle de plomb</note>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f102.image

<title id=”p048v_a1”>Extraction de regulus</title>

<ab id=”p048v_b1a”>R{ecipe} une lb. d’antimoyne, demy lb. savon noer et demy lb.<lb/>

de tartre de Montpellier. Le tout pulverisé, fault faire<lb/>

bouillir dans un pot de terre verny à grand foeu en remua{n}t<lb/>

le tout souvent avecq une broche de boys ou de fer & ledict<lb/>

savon se consumera et bruslera, et le restant demeurera co{mm}e rouge,<lb/>

et fauldra que cella se diminue pour un tiers. Puys fault<lb/>

gecter cella sur le carreau, et sera noirastre. Ce qu’il fauldra<lb/>

par quattre ou cinq foys fondre et verser sur le quarreau<lb/>

en platte. Et lors aurés le regulus tiré de l’antimoine</ab>

<ab id=”p048v_b1b”>Aultres pulverisent l’antimoine & le meslent avecq salpestre<lb/>

& tartre pulverisé, aultant d’un que d’aultre, & ayant faict rougir<lb/>

un pot ou crusol en mectent un peu à chasque fois & tournent<lb/>

le dos de peur de la fumée. Et continuent ainsy jusques à ce que<lb/>

tout y soict mis. Et fortifient le foeu jusques à ce que tout soit<lb/>

bien fondu & le refondent plusieurs foys</ab>

<title id=”p048v_a2”>Plomb, estaim</title>

<ab id=”p048v_b2”>Ils s’esgrissent estant souvent ou long temps remis à fondre<lb/>

et s’espessissent et se bruslent, de sorte que mesmes quand on<lb/>

font un saulmon, l’estaim s’espessit au fonds si en gectant on ne<lb/>

le remue souvent. Il est mieulx pour gecter de fondre peu de<lb/>

plomb ou d’estaim & le renouveller à chasque fois.<lb/>

L’antimoyne les rend frangibles. L’estain de glace les<lb/>

blanchist On Les pintiers mectent une lb. d’estaim<lb/>

de glace sur un quintal d’estain fin & deulx lb. & demye ou<lb/>

trois lb. de cuivre rouge & doulx de chauldron, qui est<lb/>

meilleur que le letton. Il y a estaim fin & doulx & estaim<lb/>

aigre L’aigre se gecte en grille par les pintiers pour<lb/>

mieulx le vendre. Ilz viennent mieulx & plus net en moules<lb/>

de pierre qu’en moule de cuivre pourceque le cuivre est gras<lb/>

& attire sinon quon chaufe fort le molle, ou qu’on gecte<lb/>

grand ouvraige, trois quarts de plomb sur une lb. d’estaim<lb/>

doulx faict une ligne fort liquide & propre au gect & qui ha<lb/>

lustre comme mirouer. Laxunge de verre les esclarcist.<lb/>

Et toutes choses qui eclarcissent fort les metaulx & leur oste<lb/>

l’espesseur & nature dense & les rend liquides comme eau<lb/>

les rend propres au gect, car c’est l’espesseur qui les garde de<lb/>

courre L’estaim doulx est plus uny que l’aigre, qui est plus<lb/>

blanc et semble estre bruny co{mm}e un mirouer.</ab>

<note id=”p048v_c2”>Pour bien allier l’estain & le plomb, il en fault fondre un tout seul<lb/>

et puys y mesler l’aultre à petits lopins à chasque foys, et le<lb/>

gecter souvent sur le mabre en quarreau. Et lorsque tu le verras<lb/>

venir bien uny & luisant co{mm}e s’il estoit bruny, il est bien. Car<lb/>

quelque foys il vient tache pour trop de plomb & quelque foys pour<lb/>

trop d’estaim. Il y a de l’estain qui porte plus de plomb l’ung que l’aultre.<lb/>

L’estaim commun est celuy qui est meslé de plomb.</note>

imgtctcntl
048v
048v

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f102.image

<title id=”p048v_a1”>Extraction de regulus</title>

<ab id=”p048v_b1a”>R{ecipe} une lb dantimoyne demy lb savon noer et demy lb<lb/>

de tartre de montpellier Le tout pulverise fault faire<lb/>

bouillir dans un pot de terre verny a grand foeu en remua{n}t<lb/>

le tout souvent avecq une broche de boys ou de fer & ledict<lb/>

savon se consumera et bruslera Et le restant demeurera co{mm}e rouge<lb/>

Et fauldra que cella se diminue pour un tiers Puys fault<lb/>

gecter cella sur le carreau Et sera noirastre Ce quil fauldra<lb/>

par quattre ou cinq foys fondre et verser sur le quarreau<lb/>

en platte Et lors aures le regulin tire de lantimoine</ab>

<ab id=”p048v_b1b”>Aultres pulverisent lantimoine & le meslent avecq salpestre<lb/>

& tartre pulverise aultant dun que daultre & ayant faict rougir<lb/>

un pot ou crusol en mectent un peu a chasque fois & se tournent<lb/>

le dos de peur de la fumee Et continuent ainsy jusques a ce que<lb/>

tout y soict mis Et fortifient le foeu jusques a ce que tout soit<lb/>

bien fondu & le refondent plusieurs foys</ab>

<title id=”p048v_a2”>Plomb Estaim</title>

<ab id=”p048v_b2”>Ils sesgrissent estant souvent ou long temps remis a fondre<lb/>

et se spessissent et se bruslent De sorte que mesmes quand on<lb/>

font un saulmon lestaim sespessit au fonds si en gectant on ne<lb/>

le remue souvent Il est mieulx pour gecter de fondre peu de<lb/>

plomb & le ou destaim & le remuer renouveller a chasque fois<lb/>

Lantimoyne les rend frangibles Lestain de glace les<lb/>

blanchist On Les pintiers mectent sur lestaim fin une lb destaim<lb/>

de glace sur un quintal destain fin & deulx lb & demye ou<lb/>

trois lb de cuivre rouge & doulx de chauldron Qui est<lb/>

meilleur que le letton Il y a estaim fin & doulx & estaim<lb/>

aigre Laigre se gecte en grille par les pintiers pour<lb/>

mieulx le vendre O Ilz viennent mieulx & plus net en moulles<lb/>

de pierre quen moule de cuivre pourceque le cuivre est gras<lb/>

& attire sinon quon chaufe fort le molle On quon gecte<lb/>

grand ouvraige Trois quarts de plomb sur une lb destaim<lb/>

doulx faict une ligne fort liquide & propre au gect & qui ha<lb/>

lustre comme mirouer Laxunge de verre les esclarcist<lb/>

Et toutes choses qui esclarcissent fort les metaulx & leur oste<lb/>

lespesseur & nature dense & les rend comme liquides comme eau<lb/>

les rend propres au gect Car cest lespesseur qui les garde de<lb/>

courre Lestaim doulx est plus uny que laigre qui est plus<lb/>

blanc et semble estre bruny co{mm}e un mirouer.</ab>

<note id=”p048v_c2”>Pour bien allier lestain & le plomb Il en fault fondre un tout seul<lb/>

Et puys y mesler laultre a petits lopins a chasque foys et le<lb/>

gecter souvent sur le mabre en quarreau Et lors que tu le verras<lb/>

venir bien uny co{mm}e & luisant co{mm}e sil estoit bruny il est bien Car<lb/>

quelque foys il vient tache pour trop de plomb & quelque foys pour<lb/>

trop destaim Il y a de lestain qui porte plus de plomb lung que laultre<lb/>

Lestaim commun est celuy qui est mesle de plomb</note>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f102.image

<title id=”p048v_a1”>Extraction de regulus</title>

<ab id=”p048v_b1a”>R{ecipe} une lb. d’antimoyne, demy lb. savon noer et demy lb.<lb/>

de tartre de Montpellier. Le tout pulverisé, fault faire<lb/>

bouillir dans un pot de terre verny à grand foeu en remua{n}t<lb/>

le tout souvent avecq une broche de boys ou de fer & ledict<lb/>

savon se consumera et bruslera, et le restant demeurera co{mm}e rouge,<lb/>

et fauldra que cella se diminue pour un tiers. Puys fault<lb/>

gecter cella sur le carreau, et sera noirastre. Ce qu’il fauldra<lb/>

par quattre ou cinq foys fondre et verser sur le quarreau<lb/>

en platte. Et lors aurés le regulus tiré de l’antimoine</ab>

<ab id=”p048v_b1b”>Aultres pulverisent l’antimoine & le meslent avecq salpestre<lb/>

& tartre pulverisé, aultant d’un que d’aultre, & ayant faict rougir<lb/>

un pot ou crusol en mectent un peu à chasque fois & tournent<lb/>

le dos de peur de la fumée. Et continuent ainsy jusques à ce que<lb/>

tout y soict mis. Et fortifient le foeu jusques à ce que tout soit<lb/>

bien fondu & le refondent plusieurs foys</ab>

<title id=”p048v_a2”>Plomb, estaim</title>

<ab id=”p048v_b2”>Ils s’esgrissent estant souvent ou long temps remis à fondre<lb/>

et s’espessissent et se bruslent, de sorte que mesmes quand on<lb/>

font un saulmon, l’estaim s’espessit au fonds si en gectant on ne<lb/>

le remue souvent. Il est mieulx pour gecter de fondre peu de<lb/>

plomb ou d’estaim & le renouveller à chasque fois.<lb/>

L’antimoyne les rend frangibles. L’estain de glace les<lb/>

blanchist On Les pintiers mectent une lb. d’estaim<lb/>

de glace sur un quintal d’estain fin & deulx lb. & demye ou<lb/>

trois lb. de cuivre rouge & doulx de chauldron, qui est<lb/>

meilleur que le letton. Il y a estaim fin & doulx & estaim<lb/>

aigre L’aigre se gecte en grille par les pintiers pour<lb/>

mieulx le vendre. Ilz viennent mieulx & plus net en moules<lb/>

de pierre qu’en moule de cuivre pourceque le cuivre est gras<lb/>

& attire sinon quon chaufe fort le molle, ou qu’on gecte<lb/>

grand ouvraige, trois quarts de plomb sur une lb. d’estaim<lb/>

doulx faict une ligne fort liquide & propre au gect & qui ha<lb/>

lustre comme mirouer. Laxunge de verre les esclarcist.<lb/>

Et toutes choses qui eclarcissent fort les metaulx & leur oste<lb/>

l’espesseur & nature dense & les rend liquides comme eau<lb/>

les rend propres au gect, car c’est l’espesseur qui les garde de<lb/>

courre L’estaim doulx est plus uny que l’aigre, qui est plus<lb/>

blanc et semble estre bruny co{mm}e un mirouer.</ab>

<note id=”p048v_c2”>Pour bien allier l’estain & le plomb, il en fault fondre un tout seul<lb/>

et puys y mesler l’aultre à petits lopins à chasque foys, et le<lb/>

gecter souvent sur le mabre en quarreau. Et lorsque tu le verras<lb/>

venir bien uny & luisant co{mm}e s’il estoit bruny, il est bien. Car<lb/>

quelque foys il vient tache pour trop de plomb & quelque foys pour<lb/>

trop d’estaim. Il y a de l’estain qui porte plus de plomb l’ung que l’aultre.<lb/>

L’estaim commun est celuy qui est meslé de plomb.</note>

p048r

imgtctcntl
048r
048r

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f101.image

<title id=“p048r_a1”>Fondeur</title>

<image id=“p048r_d1”></image>

<ab id=“p048r_b1”>Pour un four a fondre grande quantite de metal</ab>

<note id=“p048r_c1”>La chaulde</note>

<title id=“p048r_a2”>Guerir les chiens de la<lb/>

galle</title>

<ab id=“p048r_b2”>Donne leur une pilulle de præcipite scavoir iii ou 4 ou jusques<lb/>

a cinq grains mesle parmy leur viande Et leur en ayant<lb/>

donne une une sepmaine Donne leur en un aultre sept ou huict<lb/>

jours apres</ab>
<title id=“p048r_a3”>Excellente moustarde</title>

<ab id=“p048r_b3”>Fais seicher du pain au four puys le larde de girofle & Canelle<lb/>

& ainsy mects le tremper dans de bon vin Puys passe tout<lb/>

par lestamine estant bien pile & lincorpore avecq ta graine<lb/>

de moustarde</ab>

<title id=“p048r_a4”>Garder oiseaulx et animaulx</title>

<ab id=“p048r_b4”>Escorche les<lb/>

Prens la mesure de leur corps qui est charnu & le plus<lb/>

subgect a putrefaction avecq de la toille que tu coupperas<lb/>

de leur grandeur & grosseur et layant cou remplye de cotton<lb/>

& cousue Escorche les oiseaulx Laissant neantmoings la teste<lb/>

le col les aisles & les pieds aulx oiseaulx & la teste les cuisses<lb/>

& pieds & queue aulx animaulx a cause que facillem{ent} cela se<lb/>

deseiche puys adapte ceste peau sur lae to moule faict de<lb/>

toile Les petits se sechent au four ou acoustrent avecq sel<lb/>

armoniac & alpes (??)</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f101.image

<title id=“p048r_a1”>Fondeur</title>

<image id=“p048r_d1”></image>

<ab id=“p048r_b1”>Pour un four à fondre grande quantité de metal.</ab>

<note id=“p048r_c1”>La chaulde</note>

<title id=“p048r_a2”>Guerir les chiens de la<lb/>

galle</title>

<ab id=“p048r_b2”>Donne leur une pilulle de præcipité, sçavoir iii ou 4 ou jusques<lb/>

à cinq grains, meslé parmy leur viande. Et leur en ayant<lb/>

donné une sepmaine, donne leur en un aultre sept ou huict<lb/>

jours aprés.</ab>

<title id=“p048r_a3”>Excellente moustarde</title>

<ab id=“p048r_b3”>Fais seicher du pain au four puys le larde de girofle & canelle<lb/>

& ainsy mects le tremper dans de bon vin. Puys passe tout<lb/>

par l’estamine, estant bien pilé, & l’incorpore avecq ta graine<lb/>

de moustarde.</ab>

<title id=“p048r_a4”>Garder oiseaulx et animaulx</title>

<ab id=“p048r_b4”>Prens la mesure de leur corps qui est charnu & le plus<lb/>

subgect à putrefaction avecq de la toille que tu coupperas<lb/>

de leur grandeur & grosseur. Et l’ayant remplye de cotton<lb/>

& cousue, escorche les laissant neantmoings la teste,<lb/>

le col, les aisles & les pieds aulx oiseaulx, & la teste, les cuisses<lb/>

& pieds & queue aulx animaulx à cause que facillem{ent} cela se<lb/>

deseiche. Puys adapte ceste peau sur le moule faict de<lb/>

toile. Les petits se sechent au four ou acoustrent avecq sel<lb/>

armoniac & al… .</ab>

imgtctcntl
048r
048r

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f101.image

<title id=“p048r_a1”>Fondeur</title>

<image id=“p048r_d1”></image>

<ab id=“p048r_b1”>Pour un four a fondre grande quantite de metal</ab>

<note id=“p048r_c1”>La chaulde</note>

<title id=“p048r_a2”>Guerir les chiens de la<lb/>

galle</title>

<ab id=“p048r_b2”>Donne leur une pilulle de præcipite scavoir iii ou 4 ou jusques<lb/>

a cinq grains mesle parmy leur viande Et leur en ayant<lb/>

donne une une sepmaine Donne leur en un aultre sept ou huict<lb/>

jours apres</ab>
<title id=“p048r_a3”>Excellente moustarde</title>

<ab id=“p048r_b3”>Fais seicher du pain au four puys le larde de girofle & Canelle<lb/>

& ainsy mects le tremper dans de bon vin Puys passe tout<lb/>

par lestamine estant bien pile & lincorpore avecq ta graine<lb/>

de moustarde</ab>

<title id=“p048r_a4”>Garder oiseaulx et animaulx</title>

<ab id=“p048r_b4”>Escorche les<lb/>

Prens la mesure de leur corps qui est charnu & le plus<lb/>

subgect a putrefaction avecq de la toille que tu coupperas<lb/>

de leur grandeur & grosseur et layant cou remplye de cotton<lb/>

& cousue Escorche les oiseaulx Laissant neantmoings la teste<lb/>

le col les aisles & les pieds aulx oiseaulx & la teste les cuisses<lb/>

& pieds & queue aulx animaulx a cause que facillem{ent} cela se<lb/>

deseiche puys adapte ceste peau sur lae to moule faict de<lb/>

toile Les petits se sechent au four ou acoustrent avecq sel<lb/>

armoniac & alpes (??)</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f101.image

<title id=“p048r_a1”>Fondeur</title>

<image id=“p048r_d1”></image>

<ab id=“p048r_b1”>Pour un four à fondre grande quantité de metal.</ab>

<note id=“p048r_c1”>La chaulde</note>

<title id=“p048r_a2”>Guerir les chiens de la<lb/>

galle</title>

<ab id=“p048r_b2”>Donne leur une pilulle de præcipité, sçavoir iii ou 4 ou jusques<lb/>

à cinq grains, meslé parmy leur viande. Et leur en ayant<lb/>

donné une sepmaine, donne leur en un aultre sept ou huict<lb/>

jours aprés.</ab>

<title id=“p048r_a3”>Excellente moustarde</title>

<ab id=“p048r_b3”>Fais seicher du pain au four puys le larde de girofle & canelle<lb/>

& ainsy mects le tremper dans de bon vin. Puys passe tout<lb/>

par l’estamine, estant bien pilé, & l’incorpore avecq ta graine<lb/>

de moustarde.</ab>

<title id=“p048r_a4”>Garder oiseaulx et animaulx</title>

<ab id=“p048r_b4”>Prens la mesure de leur corps qui est charnu & le plus<lb/>

subgect à putrefaction avecq de la toille que tu coupperas<lb/>

de leur grandeur & grosseur. Et l’ayant remplye de cotton<lb/>

& cousue, escorche les laissant neantmoings la teste,<lb/>

le col, les aisles & les pieds aulx oiseaulx, & la teste, les cuisses<lb/>

& pieds & queue aulx animaulx à cause que facillem{ent} cela se<lb/>

deseiche. Puys adapte ceste peau sur le moule faict de<lb/>

toile. Les petits se sechent au four ou acoustrent avecq sel<lb/>

armoniac & al… .</ab>

p047v

imgtctcntl
047v
047v

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f100.image

<title id=”p047v_a1”>Poisson ayant goust de vin</title>

<ab id=”p047v_b1”>Aye du tartre des grands vaisseaulx & les destrempe<lb/>

en eau & il aura goust de vin</ab>

<title id=”p047v_a2”>Fonte</title>

<ab id=”p047v_b2”>Aulcuns pour faire couler net mectent moictie metal &<lb/>

moictie cuivre Aultres prenent une partye de potin &<lb/>

une partye de cuivre letton Aultres prenent du letton de<lb/>

chandeliers une partye & une partye de letton de bassine<lb/>

Et entre les bassines le letton des grandes est plus aigres<lb/>

que celuy des poilons pourceque pour donner le tour de la<lb/>

rondeur ainsy court il fault que la matiere soit plus<lb/>

doulce Aulx grandes ausquelles ilz prenent le tour de la<lb/>

rondeur plus ample la matiere se peult prendre plus aigre<lb/>

Tant y a que le letton le plus aigre coule mieulx & jecte<lb/>

plus net Mays quil soict gecte fort nect chault On Comme<lb/>

on veult gecter on gecte sur la matiere du plomb qui faict<lb/>

couler & courre & sen va en fumee & garde que le moule ne se<lb/>

corrompt pas Et si tu veulx gecter pieces de foeu mesles y<lb/>

plus de rosette que de letton affin quil soict moings frangible<lb/>

Les crusols pour fondre le metal doibvent estre meilleurs<lb/>

que pour les verriers Car le verre nest pas si pesant<lb/>

que le metal Et pour ceste occasion il fault luter de terre<lb/>

et verre pile les crusols</ab>

<title id=”p047v_a3”>Creusets</title>

<ab id=”p047v_b3”>Ceulx qui se font en hyver & temps humide ne sont pas<lb/>

bons Ceulx des fondeurs doibvent estre espes et se doibvent<lb/>

luter</ab>

<title id=”p047v_a4”>Gect</title>

<ab id=”p047v_b4”>La pierre ponce calcinee subtillem{ent} gecte lor de 22 carats<lb/>

sans reparer Mays il fault quelle soict enflamme et rouge<lb/>

comme le metal Et elle endure plusieurs gects</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f100.image

<title id=”p047v_a1”>Boisson ayant goust de vin</title>

<ab id=”p047v_b1”>Ayes du tartre des grands vaisseaulx & les destrempe<lb/>

en eau & il aura goust de vin.</ab>

<title id=”p047v_a2”>Fonte</title>

<ab id=”p047v_b2”>Aulcuns pour faire couler net mectent moictié metal &<lb/>

moictié cuivre. Aultres prenent une partye de potin &<lb/>

une partye de letton. Aultres prenent du letton de<lb/>

chandeliers une partye, & une partye de letton de bassine.<lb/>

Et entre les bassines, le letton des grandes est plus aigre<lb/>

que celuy des poilons, pource que pour donner le tour de la<lb/>

rondeur ainsy court, il fault que la matiere soit plus<lb/>

doulce. Aulx grandes, ausquelles ilz prenent le tour de la<lb/>

rondeur plus ample, la matiere se peult prendre plus aigre.<lb/>

Tant y a que le letton le plus aigre coule mieulx & jecte<lb/>

plus net, mays quil soict gecté fort chault. Comme<lb/>

on veult gecter, on gecte sur la matiere du plomb qui faict<lb/>

couler & courre & s’en va en fumée, & garde que le moule ne se<lb/>

corrompt pas. Et si tu veulx gecter pieces de foeu, mesles y<lb/>

plus de rosette que de letton affin qu’il soict moings frangible.<lb/>

Les crusols pour fondre le metal doibvent estre meilleurs<lb/>

que pour les verriers, car le verre n’est pas si pesant<lb/>

que le metal. Et pour ceste occasion il fault luter de terre<lb/>

et verre pilé les crusols.</ab>

<title id=”p047v_a3”>Creusets</title>

<ab id=”p047v_b3”>Ceulx qui se font en hyver & temps humide ne sont pas<lb/>

bons Ceulx des fondeurs doibvent estre espés et se doibvent<lb/>

lutter.</ab>

<title id=”p047v_a4”>Gect</title>

<ab id=”p047v_b4”>La pierre ponce calcinee subtillem{ent} gecte l’or de 22 karats<lb/>

sans reparer, mays il fault qu’elle soict enflammée et rouge<lb/>

comme le metal. Et elle endure plusieurs gects.</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f100.image

<title id=”p047v_a1”>A beverage which tastes like wine</title>

<ab id=”p047v_b1”>Take tartar from large vessels, dilute it in water, and it will taste like wine.</ab>

<title id=”p047v_a2”>Melting</title>

<ab id=”p047v_b2”>To make it flow neatly, take half metal and half copper. Others take a measure of potin and a measure of latten. Others take a measure of latten from candlesticks and a measure of latten from a basin. And among basins, the latten from larger ones is harder than that from skillets because the material must be softer in order to give them such a small circumference. For the large ones [basins], whose circumference is more ample, one may take a harder material. The harder the latten, the better it flows and the neater it casts, but it must be cast very hot. As one wishes to cast, one should put  lead on the material, which makes it flow, run and smoke, but be careful that the mold does not get damaged. And if you want to cast pieces on fire, mix more rosette than latten, so that it is less brittle. The founder’s mould used to melt metal should be better that those used by glassmakers because glass is not as heavy as metal. And in this instance, one should coat the founder’s mold with earth and crushed glass.</ab>

<title id=”p047v_a3”>Crucibles</title>

<ab id=”p047v_b3”>Those made during the winter or wet weather are not good. Those used by founders must be thick and need to be coated with clay.</ab>

<title id=”p047v_a4”>Cast</title>

<ab id=”p047v_b4”>Finely-calcinated pumice stone casts 22 carat gold without [needing] repair. But it should be ablaze and red as the metal. It will survive many casts.</ab>

imgtctcntl
047v
047v

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f100.image

<title id=”p047v_a1”>Poisson ayant goust de vin</title>

<ab id=”p047v_b1”>Aye du tartre des grands vaisseaulx & les destrempe<lb/>

en eau & il aura goust de vin</ab>

<title id=”p047v_a2”>Fonte</title>

<ab id=”p047v_b2”>Aulcuns pour faire couler net mectent moictie metal &<lb/>

moictie cuivre Aultres prenent une partye de potin &<lb/>

une partye de cuivre letton Aultres prenent du letton de<lb/>

chandeliers une partye & une partye de letton de bassine<lb/>

Et entre les bassines le letton des grandes est plus aigres<lb/>

que celuy des poilons pourceque pour donner le tour de la<lb/>

rondeur ainsy court il fault que la matiere soit plus<lb/>

doulce Aulx grandes ausquelles ilz prenent le tour de la<lb/>

rondeur plus ample la matiere se peult prendre plus aigre<lb/>

Tant y a que le letton le plus aigre coule mieulx & jecte<lb/>

plus net Mays quil soict gecte fort nect chault On Comme<lb/>

on veult gecter on gecte sur la matiere du plomb qui faict<lb/>

couler & courre & sen va en fumee & garde que le moule ne se<lb/>

corrompt pas Et si tu veulx gecter pieces de foeu mesles y<lb/>

plus de rosette que de letton affin quil soict moings frangible<lb/>

Les crusols pour fondre le metal doibvent estre meilleurs<lb/>

que pour les verriers Car le verre nest pas si pesant<lb/>

que le metal Et pour ceste occasion il fault luter de terre<lb/>

et verre pile les crusols</ab>

<title id=”p047v_a3”>Creusets</title>

<ab id=”p047v_b3”>Ceulx qui se font en hyver & temps humide ne sont pas<lb/>

bons Ceulx des fondeurs doibvent estre espes et se doibvent<lb/>

luter</ab>

<title id=”p047v_a4”>Gect</title>

<ab id=”p047v_b4”>La pierre ponce calcinee subtillem{ent} gecte lor de 22 carats<lb/>

sans reparer Mays il fault quelle soict enflamme et rouge<lb/>

comme le metal Et elle endure plusieurs gects</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f100.image

<title id=”p047v_a1”>Boisson ayant goust de vin</title>

<ab id=”p047v_b1”>Ayes du tartre des grands vaisseaulx & les destrempe<lb/>

en eau & il aura goust de vin.</ab>

<title id=”p047v_a2”>Fonte</title>

<ab id=”p047v_b2”>Aulcuns pour faire couler net mectent moictié metal &<lb/>

moictié cuivre. Aultres prenent une partye de potin &<lb/>

une partye de letton. Aultres prenent du letton de<lb/>

chandeliers une partye, & une partye de letton de bassine.<lb/>

Et entre les bassines, le letton des grandes est plus aigre<lb/>

que celuy des poilons, pource que pour donner le tour de la<lb/>

rondeur ainsy court, il fault que la matiere soit plus<lb/>

doulce. Aulx grandes, ausquelles ilz prenent le tour de la<lb/>

rondeur plus ample, la matiere se peult prendre plus aigre.<lb/>

Tant y a que le letton le plus aigre coule mieulx & jecte<lb/>

plus net, mays quil soict gecté fort chault. Comme<lb/>

on veult gecter, on gecte sur la matiere du plomb qui faict<lb/>

couler & courre & s’en va en fumée, & garde que le moule ne se<lb/>

corrompt pas. Et si tu veulx gecter pieces de foeu, mesles y<lb/>

plus de rosette que de letton affin qu’il soict moings frangible.<lb/>

Les crusols pour fondre le metal doibvent estre meilleurs<lb/>

que pour les verriers, car le verre n’est pas si pesant<lb/>

que le metal. Et pour ceste occasion il fault luter de terre<lb/>

et verre pilé les crusols.</ab>

<title id=”p047v_a3”>Creusets</title>

<ab id=”p047v_b3”>Ceulx qui se font en hyver & temps humide ne sont pas<lb/>

bons Ceulx des fondeurs doibvent estre espés et se doibvent<lb/>

lutter.</ab>

<title id=”p047v_a4”>Gect</title>

<ab id=”p047v_b4”>La pierre ponce calcinee subtillem{ent} gecte l’or de 22 karats<lb/>

sans reparer, mays il fault qu’elle soict enflammée et rouge<lb/>

comme le metal. Et elle endure plusieurs gects.</ab>

http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f100.image

<title id=”p047v_a1”>A beverage which tastes like wine</title>

<ab id=”p047v_b1”>Take tartar from large vessels, dilute it in water, and it will taste like wine.</ab>

<title id=”p047v_a2”>Melting</title>

<ab id=”p047v_b2”>To make it flow neatly, take half metal and half copper. Others take a measure of potin and a measure of latten. Others take a measure of latten from candlesticks and a measure of latten from a basin. And among basins, the latten from larger ones is harder than that from skillets because the material must be softer in order to give them such a small circumference. For the large ones [basins], whose circumference is more ample, one may take a harder material. The harder the latten, the better it flows and the neater it casts, but it must be cast very hot. As one wishes to cast, one should put  lead on the material, which makes it flow, run and smoke, but be careful that the mold does not get damaged. And if you want to cast pieces on fire, mix more rosette than latten, so that it is less brittle. The founder’s mould used to melt metal should be better that those used by glassmakers because glass is not as heavy as metal. And in this instance, one should coat the founder’s mold with earth and crushed glass.</ab>

<title id=”p047v_a3”>Crucibles</title>

<ab id=”p047v_b3”>Those made during the winter or wet weather are not good. Those used by founders must be thick and need to be coated with clay.</ab>

<title id=”p047v_a4”>Cast</title>

<ab id=”p047v_b4”>Finely-calcinated pumice stone casts 22 carat gold without [needing] repair. But it should be ablaze and red as the metal. It will survive many casts.</ab>

p047r

imgtctcntl
047r
047r

<page>047r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f99.image</image>
<div>
<id>p047r_1</id>
<head>Pour les dents</head>
<ab><m>Sel armoniac</m> i <figure>℥</figure> <m>Sel gemme</m> 1 <figure>℥</figure> <m>alum</m> demy <figure>℥</figure> fais<lb/>
<m>eau</m> par la cornue Et de si peu que tu en toucheras la dent<lb/>
le <m>tartre</m> & noirceur sen ira Il est vray quil est de mauvaise<lb/>
odeur Mays tu le peulx mesler avecq <m>miel rosat</m> & un peu<comment> illegible sign after this, letter or paté ?
Charlotte Buecheler
June 12, 2015 3:15 AM </comment><lb/>
d<m>huile de girofle</m> ou <m><sup>huile de </sup>canelle</m>
</ab>
</div>
<div>
<id>p047r_2</id>
<head><m>Huile dantimoine</m></head>
<ab>Elle jaulnist bien fort mesmes l<m>argent</m> si tu le poses sur iceluy<lb/>
estant chaufe
</ab>
</div>
<div>
<id>p047r_3</id>
<head>Contre mal caducq ou vertige</head>
<ab>Porte pendue au col de la racine de <m>paeonia</m> qui soict<lb/>
cuillie au descroissant de la lune
</ab>
</div>
<div>
<id>p047r_4</id>
<head>Creusets</head>
<ab>Ceulx de <pl>bayonne</pl> qui semblent estre de <m>gres</m> sont meilleurs<lb/>
car ilz durent sans comparaison plus que les aultres Et pourcequilz<lb/>
ne sont gueres espes on gaste moings de <m>charbon</m> a la fonte de l<m>or</m><lb/>
& <m>argent</m> car ilz sont incontinent eschaufes Ilz ne supent pas tant<lb/>
l<m>argent</m> que les aultres & pour ceste occasion il ne sy trouve gueres<lb/>
de laveures Ilz ne sont pas aussy si subgects a se verser que les<lb/>
aultres qui ont le pied plat
</ab>
</div>
<div>
<id>p047r_5</id>
<head>Contre diarrhoee et dysentherie</head>
<ab>Contre la diarrhoee il est tresbon duser de la conserve<lb/>
de <m>symphitum</m> aultrem{ent} <m><comment> Another name for symphytum officinale.
Charlotte Buecheler
June 12, 2015 3:55 AM </comment>consolida maior</m> Et si cest contre<lb/>
la dissenterie tu peulx avecq cella frotter les temples le creulx<lb/>
des mains & la plante des pieds d<m>huile de cire</m> & en prendre<lb/>
une goutte ou deulx avecq une cuelleree de <m>bouillon</m> La racine<lb/>
de <m>consolida maior</m> pilee & mise entre des <del>pieces</del> coupeures en<lb/>
une piece de <m><al>boeuf</al></m> puys bouillie les reunist a ce quon dict
</ab>
</div>

<page>047r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f99.image</a></image>
<div>
<id>p047r_1</id>
<head>Pour les dents</head>
<ab><m>Sel armoniac</m> i <figure>℥</figure>, <m>sel gemme</m> 1 <figure>℥</figure>, <m>alum</m> demy <figure>℥</figure>. Fais<lb/>
<m>eau</m> par la cornue, et de si peu que tu en toucheras la dent,<lb/>
le <m>tartre</m> & noirceur s’en ira. Il est vray qu’il est de mauvaise<lb/>
odeur, mays tu le peulx mesler avecq <m>miel rosat</m> & un peu<lb/>
d’<m>huile de girofle</m> ou <m><sup>huile de </sup>canelle</m>.
</ab>
</div>
<div>
<id>p047r_2</id>
<head><m>Huile d’antimoine</m></head>
<ab>Elle jaulnist bien fort, mesmes l’<m>argent</m>, si tu le poses sur iceluy<lb/>
estant chaufé.
</ab>
</div>
<div>
<id>p047r_3</id>
<head>Contre mal caducq ou vertige</head>
<ab>Porte pendue au col de la racine de <m>paeonia</m> qui soict<lb/>
cuillie au descroissant de la lune.
</ab>
</div>
<div>
<id>p047r_4</id>
<head>Creusets</head>
<ab>Ceulx de <pl>Bayonne</pl> qui semblent estre de <m>grés</m> sont meilleurs,<lb/>
car ilz durent sans comparaison plus que les aultres. Et pource qu’ilz<lb/>
ne sont gueres espés, on gaste moings de <m>charbon</m> à la fonte de l’<m>or</m><lb/>
& <m>argent</m> car ilz sont incontinent eschaufés. Ilz ne supent pas tant<lb/>
l’<m>argent</m> que les aultres & pour ceste occasion il ne s’y trouve gueres<lb/>
de <comment> See Cotgrave: 'laveure des orfèbvres' Rozemarijn Landsman June 13, 2015 1:03 AM </comment>laveures. Ilz ne sont pas aussy si subgects à se verser que les<lb/>
aultres qui ont le pied plat.
</ab>
</div>
<div>
<id>p047r_5</id>
<head>Contre diarrhoée et dysentherie</head>
<ab>Contre la diarrhoée il est tres bon d’user de la conserve<lb/>
de <m>symphitum</m> aultrem{ent} <m>consolida maior</m>. Et si c’est contre<lb/>
la dissenterie, tu peulx avecq cella frotter les temples, le creulx<lb/>
des mains & la plante des pieds d’<m>huile de cire</m> & en prendre<lb/>
une goutte ou deulx avecq une cuellerée de <m>bouillon</m>. La racine<lb/>
de <m>consolida maior</m> pilé & mise entre des coupeures en<lb/>
une piece de <m><al>boeuf</al></m> puys bouillie les reunist a ce qu’on dict.
</ab>
</div>

<page>047r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f99.image</image>
<div>
<id>p047r_1</id>
<head>For teeth</head>
<ab><m>Sal ammoniac</m> i <figure>℥</figure>, <m>rock salt</m> 1 <figure>℥</figure>, <m>alum</m> half <figure>℥</figure>. Make <m>water</m> with the
<comment> Very likely a retort, a small glass vessel with a corne (or horn), made in one piece. Charlotte Buecheler June 12, 2015 11:22 PM </comment>
cornue, and no matter how little of it you touch the tooth with, the tartar and blackness will go away. It is that it has a bad odor, but you can mix it with <m>rose honey</m> and a little <m>clove oil</m> or <m>cinammon<sup> oil</m>.
</ab>
</div>
<div>
<id>p047r_2</id>
<head><m>Antimony oil</m></head>
<ab>It yellows quite strongly, even <m>silver</m>, if you put it on it once heated.
</ab>
</div>
<div>
<id>p047r_3</id>
<head>Against epilepsy or dizziness</head>
<ab>Wear, hung to your collar, some root of <m>paeonia</m> which has been plucked when the moon is waning.
</ab>
</div>
<div>
<id>p047r_4</id>
<head>Crucibles</head>
<ab>Those from <me>Bayonne</m>, which seem to be made of <m>grès</m>,
<comment> "Grès" (in French and in English) describes either stoneware (made from sandstone or similar stones) or earthenware used for vessels (Cotgrave). See OED ("grès") for many synonyms. Charlotte Buecheler June 13, 2015 12:50 AM </comment>
are better because they last, without comparison, longer than others. And since they are not very thick, one wastes less <m>charcoal</m> to melt <m>gold</m> and <m>silver</m> because they are quickly heated. They do not absorb <m>silver</m> as much as others, and for this reason, there is not much
<comment> See, perhaps, "laveure des orfèvres" in Cotgrave, i.e. leftover metal found in the Goldsmith's sop, which is then washed and remelted? Charlotte Buecheler June 13, 2015 1:03 AM </comment>
laveure to be found in them. They are also not as likely to fall over as others that have a flat
<comment> Main meaning of "pied," but according to Cotgrave, could also be bottom. Charlotte Buecheler June 13, 2015 1:12 AM </comment>
foot.
</ab>
</div>
<div>
<id>p047r_5</id>
<head>Against diarrhea and dysentery</head>
<ab>Against diarrhea, it is good to use preserve of <m>symphytum</m>, also [known as] <m>consolida maior</m>. And in to addition to this, if it is against dysentery, you can rub the temples, the hollow of the hands, and the sole of the feet with <m>oil of wax</m> and take a drop of two of it with a spoonful of <m>broth</m>. Root of <m>consolida maior</m>, crushed and put between cuts in a piece of <m><al>beef</al></m>, then boiled, is said to rejoin them.
</ab>
</div>

imgtctcntl
047r
047r

<page>047r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f99.image</image>
<div>
<id>p047r_1</id>
<head>Pour les dents</head>
<ab><m>Sel armoniac</m> i <figure>℥</figure> <m>Sel gemme</m> 1 <figure>℥</figure> <m>alum</m> demy <figure>℥</figure> fais<lb/>
<m>eau</m> par la cornue Et de si peu que tu en toucheras la dent<lb/>
le <m>tartre</m> & noirceur sen ira Il est vray quil est de mauvaise<lb/>
odeur Mays tu le peulx mesler avecq <m>miel rosat</m> & un peu<comment> illegible sign after this, letter or paté ?
Charlotte Buecheler
June 12, 2015 3:15 AM </comment><lb/>
d<m>huile de girofle</m> ou <m><sup>huile de </sup>canelle</m>
</ab>
</div>
<div>
<id>p047r_2</id>
<head><m>Huile dantimoine</m></head>
<ab>Elle jaulnist bien fort mesmes l<m>argent</m> si tu le poses sur iceluy<lb/>
estant chaufe
</ab>
</div>
<div>
<id>p047r_3</id>
<head>Contre mal caducq ou vertige</head>
<ab>Porte pendue au col de la racine de <m>paeonia</m> qui soict<lb/>
cuillie au descroissant de la lune
</ab>
</div>
<div>
<id>p047r_4</id>
<head>Creusets</head>
<ab>Ceulx de <pl>bayonne</pl> qui semblent estre de <m>gres</m> sont meilleurs<lb/>
car ilz durent sans comparaison plus que les aultres Et pourcequilz<lb/>
ne sont gueres espes on gaste moings de <m>charbon</m> a la fonte de l<m>or</m><lb/>
& <m>argent</m> car ilz sont incontinent eschaufes Ilz ne supent pas tant<lb/>
l<m>argent</m> que les aultres & pour ceste occasion il ne sy trouve gueres<lb/>
de laveures Ilz ne sont pas aussy si subgects a se verser que les<lb/>
aultres qui ont le pied plat
</ab>
</div>
<div>
<id>p047r_5</id>
<head>Contre diarrhoee et dysentherie</head>
<ab>Contre la diarrhoee il est tresbon duser de la conserve<lb/>
de <m>symphitum</m> aultrem{ent} <m><comment> Another name for symphytum officinale.
Charlotte Buecheler
June 12, 2015 3:55 AM </comment>consolida maior</m> Et si cest contre<lb/>
la dissenterie tu peulx avecq cella frotter les temples le creulx<lb/>
des mains & la plante des pieds d<m>huile de cire</m> & en prendre<lb/>
une goutte ou deulx avecq une cuelleree de <m>bouillon</m> La racine<lb/>
de <m>consolida maior</m> pilee & mise entre des <del>pieces</del> coupeures en<lb/>
une piece de <m><al>boeuf</al></m> puys bouillie les reunist a ce quon dict
</ab>
</div>

<page>047r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f99.image</a></image>
<div>
<id>p047r_1</id>
<head>Pour les dents</head>
<ab><m>Sel armoniac</m> i <figure>℥</figure>, <m>sel gemme</m> 1 <figure>℥</figure>, <m>alum</m> demy <figure>℥</figure>. Fais<lb/>
<m>eau</m> par la cornue, et de si peu que tu en toucheras la dent,<lb/>
le <m>tartre</m> & noirceur s’en ira. Il est vray qu’il est de mauvaise<lb/>
odeur, mays tu le peulx mesler avecq <m>miel rosat</m> & un peu<lb/>
d’<m>huile de girofle</m> ou <m><sup>huile de </sup>canelle</m>.
</ab>
</div>
<div>
<id>p047r_2</id>
<head><m>Huile d’antimoine</m></head>
<ab>Elle jaulnist bien fort, mesmes l’<m>argent</m>, si tu le poses sur iceluy<lb/>
estant chaufé.
</ab>
</div>
<div>
<id>p047r_3</id>
<head>Contre mal caducq ou vertige</head>
<ab>Porte pendue au col de la racine de <m>paeonia</m> qui soict<lb/>
cuillie au descroissant de la lune.
</ab>
</div>
<div>
<id>p047r_4</id>
<head>Creusets</head>
<ab>Ceulx de <pl>Bayonne</pl> qui semblent estre de <m>grés</m> sont meilleurs,<lb/>
car ilz durent sans comparaison plus que les aultres. Et pource qu’ilz<lb/>
ne sont gueres espés, on gaste moings de <m>charbon</m> à la fonte de l’<m>or</m><lb/>
& <m>argent</m> car ilz sont incontinent eschaufés. Ilz ne supent pas tant<lb/>
l’<m>argent</m> que les aultres & pour ceste occasion il ne s’y trouve gueres<lb/>
de <comment> See Cotgrave: 'laveure des orfèbvres' Rozemarijn Landsman June 13, 2015 1:03 AM </comment>laveures. Ilz ne sont pas aussy si subgects à se verser que les<lb/>
aultres qui ont le pied plat.
</ab>
</div>
<div>
<id>p047r_5</id>
<head>Contre diarrhoée et dysentherie</head>
<ab>Contre la diarrhoée il est tres bon d’user de la conserve<lb/>
de <m>symphitum</m> aultrem{ent} <m>consolida maior</m>. Et si c’est contre<lb/>
la dissenterie, tu peulx avecq cella frotter les temples, le creulx<lb/>
des mains & la plante des pieds d’<m>huile de cire</m> & en prendre<lb/>
une goutte ou deulx avecq une cuellerée de <m>bouillon</m>. La racine<lb/>
de <m>consolida maior</m> pilé & mise entre des coupeures en<lb/>
une piece de <m><al>boeuf</al></m> puys bouillie les reunist a ce qu’on dict.
</ab>
</div>

<page>047r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f99.image</image>
<div>
<id>p047r_1</id>
<head>For teeth</head>
<ab><m>Sal ammoniac</m> i <figure>℥</figure>, <m>rock salt</m> 1 <figure>℥</figure>, <m>alum</m> half <figure>℥</figure>. Make <m>water</m> with the
<comment> Very likely a retort, a small glass vessel with a corne (or horn), made in one piece. Charlotte Buecheler June 12, 2015 11:22 PM </comment>
cornue, and no matter how little of it you touch the tooth with, the tartar and blackness will go away. It is that it has a bad odor, but you can mix it with <m>rose honey</m> and a little <m>clove oil</m> or <m>cinammon<sup> oil</m>.
</ab>
</div>
<div>
<id>p047r_2</id>
<head><m>Antimony oil</m></head>
<ab>It yellows quite strongly, even <m>silver</m>, if you put it on it once heated.
</ab>
</div>
<div>
<id>p047r_3</id>
<head>Against epilepsy or dizziness</head>
<ab>Wear, hung to your collar, some root of <m>paeonia</m> which has been plucked when the moon is waning.
</ab>
</div>
<div>
<id>p047r_4</id>
<head>Crucibles</head>
<ab>Those from <me>Bayonne</m>, which seem to be made of <m>grès</m>,
<comment> "Grès" (in French and in English) describes either stoneware (made from sandstone or similar stones) or earthenware used for vessels (Cotgrave). See OED ("grès") for many synonyms. Charlotte Buecheler June 13, 2015 12:50 AM </comment>
are better because they last, without comparison, longer than others. And since they are not very thick, one wastes less <m>charcoal</m> to melt <m>gold</m> and <m>silver</m> because they are quickly heated. They do not absorb <m>silver</m> as much as others, and for this reason, there is not much
<comment> See, perhaps, "laveure des orfèvres" in Cotgrave, i.e. leftover metal found in the Goldsmith's sop, which is then washed and remelted? Charlotte Buecheler June 13, 2015 1:03 AM </comment>
laveure to be found in them. They are also not as likely to fall over as others that have a flat
<comment> Main meaning of "pied," but according to Cotgrave, could also be bottom. Charlotte Buecheler June 13, 2015 1:12 AM </comment>
foot.
</ab>
</div>
<div>
<id>p047r_5</id>
<head>Against diarrhea and dysentery</head>
<ab>Against diarrhea, it is good to use preserve of <m>symphytum</m>, also [known as] <m>consolida maior</m>. And in to addition to this, if it is against dysentery, you can rub the temples, the hollow of the hands, and the sole of the feet with <m>oil of wax</m> and take a drop of two of it with a spoonful of <m>broth</m>. Root of <m>consolida maior</m>, crushed and put between cuts in a piece of <m><al>beef</al></m>, then boiled, is said to rejoin them.
</ab>
</div>

p046v

imgtctcntl
046v
046v

<page>046v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f98.image</image>
<div>
<id>p046v_1</id>
<head><comment> Markup question: should this be marked as profession? I'm assuming that he talks about any writer, so assuming that the answer is no.
Charlotte Buecheler
June 11, 2015 8:52 AM </comment>Escrivain <m>huile de soufre</m></head>
<ab>
Si lescrivain veult promptement netoyer sa plume de lespesseur<lb/>
de l<m>ancre</m> qui si est deseche Il ne la fault que tremper<lb/>
dans l<m>huile de soufre</m> Et incontinent elle sera blanche<lb/>
& nette Urb</ab>
</div>
<div>
<id>p046v_2</id>
<head><pro>Cordonnier</pro></head>
<ab>
Sil veult faire quelque ouvraige tane sur des souliers de<lb/>
<m>cuir</m> noir Il peult tramper en <m>huile de soufre</m> une plume a<lb/>
escripre Et dicelle paindre sur souliers bottines & colets ce<lb/>
quil vouldra Et il aura une couleur rousse qui ne seffacera<lb/>
pour aulcune labeure Urb</ab>
</div>
<div>
<id>p046v_3</id>
<head>Effacer l{ett}re</head>
<ab>
Trempe une plume a escripre dans <m>huile de soufre</m> recent<lb/>
& bon & resuicts ainsy avecq la plume trempee toutes les l{ettr}es<lb/>
& elles seffaceront sur parchemin Urb</ab>
</div>
<div>
<id>p046v_4</id>
<head>Escripre sans <m>ancre</m></head>
<ab>
Escripts avecq <m>huile de soufre</m> & chaufe & la l{ett}re<lb/>
deviendra noire comme <comment> Curiosity: does that mean that this page (or just some of these words) was once written in invisible ink?
Charlotte Buecheler
June 11, 2015 10:02 PM </comment>ceste cy Urb
</ab>
</div>
<div>
<id>p046v_5</id>
<head>Faire l{ett}re a jour sur <m>papier</m><lb/>
et aultre ouvrage </head>
<ab>
Si tu escripts <del>d</del> ou trasse quelque chose sur le <m>papier</m><lb/>
& le chaufes bien tost & incontinent il deviendra noir<lb/>
puys frottant avecq une <comment> Markup question: material, animal, tool?
Charlotte Buecheler
June 11, 2015 9:37 AM </comment>esponge la l{ett}re se trouvera<lb/>
couppee pourcequelle sera bruslee Urb Ou bien resuicts<lb/>
la l{ett}re avecq une plume <del>de</del> <comment> "essuiee" would be better for meaning, but we really see the t...
Charlotte Buecheler
June 11, 2015 10:02 PM </comment>essuicte</ab>
</div>
<div>
<id>p046v_6</id>t<head>Faire brusler les bottes a quelquu{n}</head>
<ab>
Frottes de l<m>huile<sup> de soufre</sup></m> susdicte & co{mm}e il se chaufera elle<lb/>
se brusleront sans flamme Urb
</ab>
</div>
<div>
<id>p046v_7</id>
<head>Sur <m>pierre</m> l{ett}re noire</head>
<ab>
Le mesme <m>huile<sup> de soufre</sup></m> sur des l{ett}res grauvees en <m>pierre</m> & chaufe<lb/>
vient noir & penetre</ab>
</div>

<page>046v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f98.image</image>
<div>
<id>p046v_1</id>
<head>
<comment> see markup question, tc Charlotte Buecheler June 11, 2015 10:13 AM </comment>
Escrivain <m>huile de soufre</m></head>
<ab>
Si l’escrivain veult promptement netoyer sa plume de l’espesseur<lb/>
de l’<m>ancre</m> qui s’i est deseché, il ne la fault que tremper<lb/>
dans l’<m>huile de soufre</m>, et incontinent elle sera blanche<lb/>
& nette. Urb</ab>
</div>
<div>
<id>p046v_2</id>
<head><pro>Cordonnier</pro></head>
<ab>
S’il veult faire quelque ouvraige tané sur des souliers de<lb/>
<m>cuir</m> noir, il peult tramper en <m>huile de soufre</m> une plume à<lb/>
escripre et d’icelle paindre sur souliers, bottines & colets ce<lb/>
qu’il vouldra. Et il aura une couleur rousse qui ne s’effacera<lb/>
pour aulcune labeure. Urb</ab>
</div>
<div>
<id>p046v_3</id>
<head>Effacer l{ett}re</head>
<ab>
Trempe une plume à escripre dans <m>huile de soufre</m> recent<lb/>
& bon & resuicts ainsy avecq la plume trempée toutes les l{ettr}es<lb/>
& elles s’effaceront sur parchemin. Urb</ab>
</div>
<div>
<id>p046v_4</id>
<head>Escripre sans <m>ancre</m></head>
<ab>
Escripts avecq <m>huile de soufre</m> & chaufe & la l{
<comment> see transcription question, tc Charlotte Buecheler June 11, 2015 10:14 AM </comment>ett}re<lb/>
deviendra noire comme ceste cy. Urb
</ab>
</div>
<div>
<id>p046v_5</id>
<head>Faire l{ett}re à jour sur <m>papier</m><lb/>
et aultre ouvrage </head>
<ab>
Si tu escripts ou trasse quelque chose sur le <m>papier</m><lb/>
& le chaufes bien tost, & incontinent il deviendra noir,<lb/>
puys frottant avecq une
<comment> see markup question, tc Charlotte Buecheler June 11, 2015 10:15 AM </comment>esponge la l{ett}re se trouvera<lb/>
couppée pource qu’elle sera bruslée. Urb. Ou bien resuicts<lb/>
la l{ett}re avecq une plume <del>de</del> essuicte.</ab>
</div>
<div>
<id>p046v_6</id>
<head>Faire brusler les bottes à quelqu’u{n}</head>
<ab>
Frottes de l’<m>huile<sup> de soufre</sup></m> susdicte, & co{mm}e il se chaufera elle<lb/>
se brusleront sans flamme.Urb.
</ab>
</div>
<div>
<id>p046v_7</id>
<head>Sur <m>pierre</m> l{ett}re noire</head>
<ab>
Le mesme <m>huile<sup> de soufre</sup></m> sur des l{ett}res grauvées en <m>pierre</m> & chaufé<lb/>
vient noir & penetre.</ab>
</div>

<page>046v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f98.image</image>
<div>
<id>p046v_1</id>
<head><m>Oil of sulfur</m>
<comment> huile de soufre Charlotte Buecheler June 11, 2015 10:19 PM </comment>
for the writer</head>
<ab>
If the writer wants to quickly clean his quill of the thickness of the <m>ink</m> which dried on it, he only has to dip it in <m>oil of sulfur</m>, and immediately it will be white and clean. Urb.
</ab>
</div>
<div>
<id>p046v_2</id>
<head><pro>Shoemaker</pro></head>
<ab>If he wants to do some tanned work on black <m>leather</m> shoes, he can dip in <m>oil of sulfur</m> a writing quill and paint with it what he would like on shoes, boots, and
<comment> could also be a part of the shoe (on the *cou-de-pied*?), a type of leather (see collet in http://tictac-cordonnier.blogspot.com/2010/10/glossaire-lexique.html) or laces ("prendre au colet") Charlotte Buecheler June 11, 2015 10:44 PM </comment>
<comment> A type of shoe/footwear? Rozemarijn Landsman June 11, 2015 10:44 PM </comment>
colets. And he will obtain a reddish color which no effort will erase. Urb.
</ab>
</div>
<div>
<id>p046v_3</id>
<head>Erasing a letter</head>
<ab>
Dip a writing quill in fresh and good <m>oil of sulfur</m> and, thus, retrace all the letters with the dipped quill and they will disappear from the parchment. Urb.
</ab>
</div>
<div>
<id>p046v_4</id>
<head>Writing without <m>ink</m></head>
<ab>
Write with <m>oil of sulfur</m> and heat [it], and the letter will become as black as this one. Urb.
</ab>
</div>
<div>
<id>p046v_5</id>
<head>Making
<comment> Having perforations or holes, pierced; spec. designating an ornamental openwork pattern (OED) Charlotte Buecheler June 11, 2015 10:59 PM </comment>
à jour letters in <m>paper</m> and other work</head>
<ab>
If you write or trace something on the <m>paper</m> and heat it soon after, and immediately it will become black; then by rubbing with a sponge, the letter will be cut out because it will be burned. Urb. Or retrace the letter with a wiped quill.
</ab>
</div>
<div>
<id>p046v_6</id>
<head>Making someone’s boots burn</head>
<ab>
Rub the abovementioned <m>oil<sup> of sulfur</sup></m>, and when he will warm himself they will burn without a flame.Urb.
</ab>
</div>
<div>
<id>p046v_7</id>
<head>Black letters on <m>stone</m></head>
<ab>
The same <m>oil<sup> of sulfur</sup></m> on letters engraved in <m>stone</m>, once heated, becomes black and penetrates [the stone].</ab>
</div>

imgtctcntl
046v
046v

<page>046v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f98.image</image>
<div>
<id>p046v_1</id>
<head><comment> Markup question: should this be marked as profession? I'm assuming that he talks about any writer, so assuming that the answer is no.
Charlotte Buecheler
June 11, 2015 8:52 AM </comment>Escrivain <m>huile de soufre</m></head>
<ab>
Si lescrivain veult promptement netoyer sa plume de lespesseur<lb/>
de l<m>ancre</m> qui si est deseche Il ne la fault que tremper<lb/>
dans l<m>huile de soufre</m> Et incontinent elle sera blanche<lb/>
& nette Urb</ab>
</div>
<div>
<id>p046v_2</id>
<head><pro>Cordonnier</pro></head>
<ab>
Sil veult faire quelque ouvraige tane sur des souliers de<lb/>
<m>cuir</m> noir Il peult tramper en <m>huile de soufre</m> une plume a<lb/>
escripre Et dicelle paindre sur souliers bottines & colets ce<lb/>
quil vouldra Et il aura une couleur rousse qui ne seffacera<lb/>
pour aulcune labeure Urb</ab>
</div>
<div>
<id>p046v_3</id>
<head>Effacer l{ett}re</head>
<ab>
Trempe une plume a escripre dans <m>huile de soufre</m> recent<lb/>
& bon & resuicts ainsy avecq la plume trempee toutes les l{ettr}es<lb/>
& elles seffaceront sur parchemin Urb</ab>
</div>
<div>
<id>p046v_4</id>
<head>Escripre sans <m>ancre</m></head>
<ab>
Escripts avecq <m>huile de soufre</m> & chaufe & la l{ett}re<lb/>
deviendra noire comme <comment> Curiosity: does that mean that this page (or just some of these words) was once written in invisible ink?
Charlotte Buecheler
June 11, 2015 10:02 PM </comment>ceste cy Urb
</ab>
</div>
<div>
<id>p046v_5</id>
<head>Faire l{ett}re a jour sur <m>papier</m><lb/>
et aultre ouvrage </head>
<ab>
Si tu escripts <del>d</del> ou trasse quelque chose sur le <m>papier</m><lb/>
& le chaufes bien tost & incontinent il deviendra noir<lb/>
puys frottant avecq une <comment> Markup question: material, animal, tool?
Charlotte Buecheler
June 11, 2015 9:37 AM </comment>esponge la l{ett}re se trouvera<lb/>
couppee pourcequelle sera bruslee Urb Ou bien resuicts<lb/>
la l{ett}re avecq une plume <del>de</del> <comment> "essuiee" would be better for meaning, but we really see the t...
Charlotte Buecheler
June 11, 2015 10:02 PM </comment>essuicte</ab>
</div>
<div>
<id>p046v_6</id>t<head>Faire brusler les bottes a quelquu{n}</head>
<ab>
Frottes de l<m>huile<sup> de soufre</sup></m> susdicte & co{mm}e il se chaufera elle<lb/>
se brusleront sans flamme Urb
</ab>
</div>
<div>
<id>p046v_7</id>
<head>Sur <m>pierre</m> l{ett}re noire</head>
<ab>
Le mesme <m>huile<sup> de soufre</sup></m> sur des l{ett}res grauvees en <m>pierre</m> & chaufe<lb/>
vient noir & penetre</ab>
</div>

<page>046v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f98.image</image>
<div>
<id>p046v_1</id>
<head>
<comment> see markup question, tc Charlotte Buecheler June 11, 2015 10:13 AM </comment>
Escrivain <m>huile de soufre</m></head>
<ab>
Si l’escrivain veult promptement netoyer sa plume de l’espesseur<lb/>
de l’<m>ancre</m> qui s’i est deseché, il ne la fault que tremper<lb/>
dans l’<m>huile de soufre</m>, et incontinent elle sera blanche<lb/>
& nette. Urb</ab>
</div>
<div>
<id>p046v_2</id>
<head><pro>Cordonnier</pro></head>
<ab>
S’il veult faire quelque ouvraige tané sur des souliers de<lb/>
<m>cuir</m> noir, il peult tramper en <m>huile de soufre</m> une plume à<lb/>
escripre et d’icelle paindre sur souliers, bottines & colets ce<lb/>
qu’il vouldra. Et il aura une couleur rousse qui ne s’effacera<lb/>
pour aulcune labeure. Urb</ab>
</div>
<div>
<id>p046v_3</id>
<head>Effacer l{ett}re</head>
<ab>
Trempe une plume à escripre dans <m>huile de soufre</m> recent<lb/>
& bon & resuicts ainsy avecq la plume trempée toutes les l{ettr}es<lb/>
& elles s’effaceront sur parchemin. Urb</ab>
</div>
<div>
<id>p046v_4</id>
<head>Escripre sans <m>ancre</m></head>
<ab>
Escripts avecq <m>huile de soufre</m> & chaufe & la l{
<comment> see transcription question, tc Charlotte Buecheler June 11, 2015 10:14 AM </comment>ett}re<lb/>
deviendra noire comme ceste cy. Urb
</ab>
</div>
<div>
<id>p046v_5</id>
<head>Faire l{ett}re à jour sur <m>papier</m><lb/>
et aultre ouvrage </head>
<ab>
Si tu escripts ou trasse quelque chose sur le <m>papier</m><lb/>
& le chaufes bien tost, & incontinent il deviendra noir,<lb/>
puys frottant avecq une
<comment> see markup question, tc Charlotte Buecheler June 11, 2015 10:15 AM </comment>esponge la l{ett}re se trouvera<lb/>
couppée pource qu’elle sera bruslée. Urb. Ou bien resuicts<lb/>
la l{ett}re avecq une plume <del>de</del> essuicte.</ab>
</div>
<div>
<id>p046v_6</id>
<head>Faire brusler les bottes à quelqu’u{n}</head>
<ab>
Frottes de l’<m>huile<sup> de soufre</sup></m> susdicte, & co{mm}e il se chaufera elle<lb/>
se brusleront sans flamme.Urb.
</ab>
</div>
<div>
<id>p046v_7</id>
<head>Sur <m>pierre</m> l{ett}re noire</head>
<ab>
Le mesme <m>huile<sup> de soufre</sup></m> sur des l{ett}res grauvées en <m>pierre</m> & chaufé<lb/>
vient noir & penetre.</ab>
</div>

<page>046v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f98.image</image>
<div>
<id>p046v_1</id>
<head><m>Oil of sulfur</m>
<comment> huile de soufre Charlotte Buecheler June 11, 2015 10:19 PM </comment>
for the writer</head>
<ab>
If the writer wants to quickly clean his quill of the thickness of the <m>ink</m> which dried on it, he only has to dip it in <m>oil of sulfur</m>, and immediately it will be white and clean. Urb.
</ab>
</div>
<div>
<id>p046v_2</id>
<head><pro>Shoemaker</pro></head>
<ab>If he wants to do some tanned work on black <m>leather</m> shoes, he can dip in <m>oil of sulfur</m> a writing quill and paint with it what he would like on shoes, boots, and
<comment> could also be a part of the shoe (on the *cou-de-pied*?), a type of leather (see collet in http://tictac-cordonnier.blogspot.com/2010/10/glossaire-lexique.html) or laces ("prendre au colet") Charlotte Buecheler June 11, 2015 10:44 PM </comment>
<comment> A type of shoe/footwear? Rozemarijn Landsman June 11, 2015 10:44 PM </comment>
colets. And he will obtain a reddish color which no effort will erase. Urb.
</ab>
</div>
<div>
<id>p046v_3</id>
<head>Erasing a letter</head>
<ab>
Dip a writing quill in fresh and good <m>oil of sulfur</m> and, thus, retrace all the letters with the dipped quill and they will disappear from the parchment. Urb.
</ab>
</div>
<div>
<id>p046v_4</id>
<head>Writing without <m>ink</m></head>
<ab>
Write with <m>oil of sulfur</m> and heat [it], and the letter will become as black as this one. Urb.
</ab>
</div>
<div>
<id>p046v_5</id>
<head>Making
<comment> Having perforations or holes, pierced; spec. designating an ornamental openwork pattern (OED) Charlotte Buecheler June 11, 2015 10:59 PM </comment>
à jour letters in <m>paper</m> and other work</head>
<ab>
If you write or trace something on the <m>paper</m> and heat it soon after, and immediately it will become black; then by rubbing with a sponge, the letter will be cut out because it will be burned. Urb. Or retrace the letter with a wiped quill.
</ab>
</div>
<div>
<id>p046v_6</id>
<head>Making someone’s boots burn</head>
<ab>
Rub the abovementioned <m>oil<sup> of sulfur</sup></m>, and when he will warm himself they will burn without a flame.Urb.
</ab>
</div>
<div>
<id>p046v_7</id>
<head>Black letters on <m>stone</m></head>
<ab>
The same <m>oil<sup> of sulfur</sup></m> on letters engraved in <m>stone</m>, once heated, becomes black and penetrates [the stone].</ab>
</div>

p046r

imgtctcntl
046r
046r

<page>046r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f97.item</image>
<div>
<id>p046r_1</id>
<head>Pour les dents <m>huile de soufre</m></head>
<ab>Aulcuns les blanchissent avelq compositions <m>deau fort</m><lb/>
toutesfois on dict que cela par apres les corrompt & Ils<lb/>
cause une noirceur On dict que l<m>huile de soufre</m> y<lb/>
est excellent Mays il le fault mestre de cest sorte Prenes<lb/>
aultant d<m>huile de girofles</m> comme il en pourroit tenir dans<lb/>
une roquille de <m>noix</m> Et aultant de <m>miel rosat</m> & sept ou<lb/>
huict goutes dhuile de soufre & mecte bien tout ensemble<lb/>
Et apres avoyr nettoyer les dents avelq un petit burin<lb/>
touche les legerement avelq un bonne peu de <m>cotton</m> trempe dans<lb/>
les susdicts huiles et luy laisse un peu puys crache ou te<lb/>
lave la bouche avelq <m>eau</m> tiede Et reiter deulx ou trois<lb/>
fois L<m>huile de soufre</m> penetre & est corrosif <del>et l</del> Mays<lb/>
l<m>huile de girofle</m> & le miel rosat le corrigent Use doncq<lb/>
avelq discretion</ab>
</div>
<div>
<id>p046r_2</id>
<head><m>Huile de froment</m></head>
<ab>Aplique sur le poil le faict tumber & le garde de naistre</ab>
</div>
<div>
<id>p046r_3</id>
<head>Contre mal caduq</head>
<ab>Ayes des <m>oeufs frais dun corbeau</m> ou qualtre ou cinq &<lb/>
lespace de 4 ou cinq matins fais en cuire un et ayant mesle<lb/>
dedans un peu de <m>gentiane</m> en pouldre & une goutte d<m>huile de<lb/>
soufre</m> donne le au patient En tient que le mal ne revient<lb/>
plus</ab>
</div>
<div>
<id>p046r_4</id>
<head>Contre goutes froides</head>
<ab><m>Huile de gayac</m> & de <m><sup>huile</sup> de soufre</m> mestre ensemble apliquer</ab>
</div>
<div>
<id>p046r_4</id>
<head><del>br</span><m>Fleurs dabres</m></head>
<ab>Ceulx qui se voyent en tout<del>e</span>es les rennouveaux de <fig>☾</fig> viennent<lb/>
guerre a proficte Il ne fault laisser au grefe que deulx boutons</ab>
</div>

<title id=”p046r_a1”>
Pour les les dents huile de soufre </title>
<ab id=”p046r_b1”>
Aulcuns les blanchissent avecq compositions deau fort touteffois on dict que cela par apres les corrompt et leur cause une noirceur On dict que lhuile de soufre est excellent Mays il le fault mesler de ceste sorte Prens aultant dhuile de girofle comme il en pourroit tenir dans une coquille de noix Et aultant de miel rosat et sept ou huict goutes dhuile de soufre et mesle bien tout ensemble Et apres avoyr nettoye les dents avecq un petit burin touche les legerement avecq un peu de cotton trempe dans les susdicts huiles et luy laisse un peu puys crache ou te lave la bouche avecq eau tiede Et reitere deux ou trois fois Lhuile de soufre penetre et est corrosive Mays lhuile de girofle et le miel rosat le corrrigeat Use doncq avecq discrétion </ab>
<title id=”p046r_a2”>
Huile de froment </title>
<ab id=”p046r_b2”>
Aplique sur le poil le faict tomber et le garde de naistre </ab>
<title id=”p046r_a3”>
Contre mal caducq </title>
<ab id=”p046r_b3”>
Ayes des œufs frais dun corbeau ou quattre ou cinq et lespace de 4 ou cinq matins fais en cuire un et ayant mesle dedans un peu de gentiane en pouldre et une goutte dhuile de soufre donne le au patient On tient que le mal ne revient plus </ab>
<title id=”p046r_a4”>
Contre goutes froides </title>
<ab id=”p046r_b4”>
Huile de gayac et de soufre meslee ensemble apliquee </ab>
<title id=”p046r_a5”>
Fleurs dabres </title>
<ab id=”p046r_b5”>
Celles qui se voyent en toutes les renouveaux de lune ne viennent gueres a proffict Il ne fault laisser au greffe que deux boutons </ab>

<page>046r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f97.item</image>
<div>
<id>p046r_1</id>
<head><m>Sulfur oil</m> for the teeth</head>
<ab>Some people whiten them with compositions of <m>aqua fortis</m>, however we say that this corrupts them afterward and causes them to blacken. We say that <m>oil of sulfur</m> is excellent, but it must be applied in this way: take as much <m>clove oil</m> as can be held in a
<comment> roquille, Ancienne mesure de vin, valant le quart du setier (Littré) soit un huitième de litre; is a roquille de noix equivalent? or does he just mean a COquille de noix, a nutshell? J KR June 15, 2015 10:18 PM </comment>
roquille de <m>noix</m>, as much <m>rose honey</m>, and seven or eight drops of <m>oil of sulfur</m>, and put it all together, and after having cleaned the teeth with a small burin, touch them lightly with a good bit of <m>cotton</m> dipped in the aforementioned oils and leave it for a little while, then spit it out or rinse the mouth with tepid water, and repeat two or three times. <m>Oil of sulfur</m> penetrates and is corrosive, but the <m>oil of cloves</m> and the <m>rose honey</m> correct it. Therefore use it with discretion.</ab>
</div>
<div>
<id>p046r_2</id>
<head><m>Wheat oil</m></head>
<ab>Apply it to hair to make it fall out and prevent it from growing back.</ab>
</div>
<div>
<id>p046r_3</id>
<head>Against the falling sickness</head>
<ab>Have fresh <m>crow eggs</m>, either four or five, over the space of four or five mornings. Cook one and having mixed it in a bit of powdered <m>gentian</m> and a drop of <m>oil of sulfur</m>, give it to the patient. And hold it so the pain does not return any longer.</ab>
</div>
<div>
<id>p046r_4</id>
<head>Against cold gouts</head>
<ab>Put <m>oil of guaiac</m> together with <m>oil of sulfur</m> and apply.</ab>
</div>
<div>
<id>p046r_4</id>
<head>
<comment> Fleurs d’abres (arbres?) J KR June 15, 2015 9:47 PM </comment>
Tree flowers</head>
<ab>Those that are seen with every new <fig>☾</fig> are hardly profitable.
<comment> Unclear: "Il ne fault laisser au grefe que deulx boutons." J KR June 15, 2015 9:46 PM </comment>
You must leave only two buds on the graft.</ab>
</div>

imgtctcntl
046r
046r

<page>046r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f97.item</image>
<div>
<id>p046r_1</id>
<head>Pour les dents <m>huile de soufre</m></head>
<ab>Aulcuns les blanchissent avelq compositions <m>deau fort</m><lb/>
toutesfois on dict que cela par apres les corrompt & Ils<lb/>
cause une noirceur On dict que l<m>huile de soufre</m> y<lb/>
est excellent Mays il le fault mestre de cest sorte Prenes<lb/>
aultant d<m>huile de girofles</m> comme il en pourroit tenir dans<lb/>
une roquille de <m>noix</m> Et aultant de <m>miel rosat</m> & sept ou<lb/>
huict goutes dhuile de soufre & mecte bien tout ensemble<lb/>
Et apres avoyr nettoyer les dents avelq un petit burin<lb/>
touche les legerement avelq un bonne peu de <m>cotton</m> trempe dans<lb/>
les susdicts huiles et luy laisse un peu puys crache ou te<lb/>
lave la bouche avelq <m>eau</m> tiede Et reiter deulx ou trois<lb/>
fois L<m>huile de soufre</m> penetre & est corrosif <del>et l</del> Mays<lb/>
l<m>huile de girofle</m> & le miel rosat le corrigent Use doncq<lb/>
avelq discretion</ab>
</div>
<div>
<id>p046r_2</id>
<head><m>Huile de froment</m></head>
<ab>Aplique sur le poil le faict tumber & le garde de naistre</ab>
</div>
<div>
<id>p046r_3</id>
<head>Contre mal caduq</head>
<ab>Ayes des <m>oeufs frais dun corbeau</m> ou qualtre ou cinq &<lb/>
lespace de 4 ou cinq matins fais en cuire un et ayant mesle<lb/>
dedans un peu de <m>gentiane</m> en pouldre & une goutte d<m>huile de<lb/>
soufre</m> donne le au patient En tient que le mal ne revient<lb/>
plus</ab>
</div>
<div>
<id>p046r_4</id>
<head>Contre goutes froides</head>
<ab><m>Huile de gayac</m> & de <m><sup>huile</sup> de soufre</m> mestre ensemble apliquer</ab>
</div>
<div>
<id>p046r_4</id>
<head><del>br</span><m>Fleurs dabres</m></head>
<ab>Ceulx qui se voyent en tout<del>e</span>es les rennouveaux de <fig>☾</fig> viennent<lb/>
guerre a proficte Il ne fault laisser au grefe que deulx boutons</ab>
</div>

<title id=”p046r_a1”>
Pour les les dents huile de soufre </title>
<ab id=”p046r_b1”>
Aulcuns les blanchissent avecq compositions deau fort touteffois on dict que cela par apres les corrompt et leur cause une noirceur On dict que lhuile de soufre est excellent Mays il le fault mesler de ceste sorte Prens aultant dhuile de girofle comme il en pourroit tenir dans une coquille de noix Et aultant de miel rosat et sept ou huict goutes dhuile de soufre et mesle bien tout ensemble Et apres avoyr nettoye les dents avecq un petit burin touche les legerement avecq un peu de cotton trempe dans les susdicts huiles et luy laisse un peu puys crache ou te lave la bouche avecq eau tiede Et reitere deux ou trois fois Lhuile de soufre penetre et est corrosive Mays lhuile de girofle et le miel rosat le corrrigeat Use doncq avecq discrétion </ab>
<title id=”p046r_a2”>
Huile de froment </title>
<ab id=”p046r_b2”>
Aplique sur le poil le faict tomber et le garde de naistre </ab>
<title id=”p046r_a3”>
Contre mal caducq </title>
<ab id=”p046r_b3”>
Ayes des œufs frais dun corbeau ou quattre ou cinq et lespace de 4 ou cinq matins fais en cuire un et ayant mesle dedans un peu de gentiane en pouldre et une goutte dhuile de soufre donne le au patient On tient que le mal ne revient plus </ab>
<title id=”p046r_a4”>
Contre goutes froides </title>
<ab id=”p046r_b4”>
Huile de gayac et de soufre meslee ensemble apliquee </ab>
<title id=”p046r_a5”>
Fleurs dabres </title>
<ab id=”p046r_b5”>
Celles qui se voyent en toutes les renouveaux de lune ne viennent gueres a proffict Il ne fault laisser au greffe que deux boutons </ab>

<page>046r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f97.item</image>
<div>
<id>p046r_1</id>
<head><m>Sulfur oil</m> for the teeth</head>
<ab>Some people whiten them with compositions of <m>aqua fortis</m>, however we say that this corrupts them afterward and causes them to blacken. We say that <m>oil of sulfur</m> is excellent, but it must be applied in this way: take as much <m>clove oil</m> as can be held in a
<comment> roquille, Ancienne mesure de vin, valant le quart du setier (Littré) soit un huitième de litre; is a roquille de noix equivalent? or does he just mean a COquille de noix, a nutshell? J KR June 15, 2015 10:18 PM </comment>
roquille de <m>noix</m>, as much <m>rose honey</m>, and seven or eight drops of <m>oil of sulfur</m>, and put it all together, and after having cleaned the teeth with a small burin, touch them lightly with a good bit of <m>cotton</m> dipped in the aforementioned oils and leave it for a little while, then spit it out or rinse the mouth with tepid water, and repeat two or three times. <m>Oil of sulfur</m> penetrates and is corrosive, but the <m>oil of cloves</m> and the <m>rose honey</m> correct it. Therefore use it with discretion.</ab>
</div>
<div>
<id>p046r_2</id>
<head><m>Wheat oil</m></head>
<ab>Apply it to hair to make it fall out and prevent it from growing back.</ab>
</div>
<div>
<id>p046r_3</id>
<head>Against the falling sickness</head>
<ab>Have fresh <m>crow eggs</m>, either four or five, over the space of four or five mornings. Cook one and having mixed it in a bit of powdered <m>gentian</m> and a drop of <m>oil of sulfur</m>, give it to the patient. And hold it so the pain does not return any longer.</ab>
</div>
<div>
<id>p046r_4</id>
<head>Against cold gouts</head>
<ab>Put <m>oil of guaiac</m> together with <m>oil of sulfur</m> and apply.</ab>
</div>
<div>
<id>p046r_4</id>
<head>
<comment> Fleurs d’abres (arbres?) J KR June 15, 2015 9:47 PM </comment>
Tree flowers</head>
<ab>Those that are seen with every new <fig>☾</fig> are hardly profitable.
<comment> Unclear: "Il ne fault laisser au grefe que deulx boutons." J KR June 15, 2015 9:46 PM </comment>
You must leave only two buds on the graft.</ab>
</div>

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<page>045v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f96.image</image>
<div>
<id>p045v_1</id>
<head>Charger arquebus</head>
<ab>Il fault que tu ayes diverses charges selon la portee<lb/>
que tu vouldras donner a ton harquebus qui ayent toutes<lb/>
par le bout une vis qui entre dans lancrou de la verge<lb/>
de ladicte harquebus Quand doncq tu auras mis la <m>pouldre</m><lb/>
dans la charge qui est dans lancrou tiens ta verge droicte<lb/>
Et levant ton harquebus droicte enboicte ladicte verge<lb/>
jusques a ce que la charge soict au fonds de lharquebus<lb/>
puys redresse lharquebus la bouche du canon en hault<lb/>
Et tire la vergette Ainsy ta <m>pouldre</m> sera entierement<lb/>
a la culasse sans quaulcun grain ou poulsiere<lb/>
dicelle soict attaquee aulx costes de lharquebus qui<lb/>
ha tousjours quelque crasse en chambre Ainsy<lb/>
elle ne repoulsera poinct Et tireras plus justement</ab>
<figure/>
</div>
<div>
<id>p045v_2</id>
<head>Pour adjouster un canon faulce</head>
<ab>Oste la culace et le pose sur une table bien unie & bien<lb/>
posee a plomb et passe par le dedans un <m>filet</m> sans noeuds &<lb/>
bien uni a chasque bout duquel il y aye un plomb qui pende<lb/>
de chasque coste puys regarde dans le canon le long du<lb/>
filet et sil ne touche esgalement par tout remarque lendroict<lb/>
ou il ne touche poinct & fais fraper dun marteau par dehors<lb/>
de ce coste & au mesme lieu & ainsy il se redressera &<lb/>
fais ainsy tout aultour</ab>
</div>

<page>045v</page>

<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f96.image</image>
<div>
<id>p045v_1</id>
<head>Charger arquebus</head>
<ab>Il fault que tu ayes diverses charges selon la portée<lb/>
que tu vouldras donner à ton harquebus qui ayent toutes<lb/>
par le bout une vis qui entre dans l’ancrou de la verge<lb/>
de ladicte harquebus. Quand doncq tu auras mis la <m>pouldre</m><lb/>
dans la charge, qui est dans l’ancrou, tiens ta verge droicte.<lb/>
Et levant ton harquebus droicte, enboicte ladicte verge<lb/>
jusques à ce que la charge soict au fonds de l’harquebus,<lb/>
puys redresse l’harquebus, la bouche du canon en hault,<lb/>
et tire la vergette. Ainsy ta <m>pouldre</m> sera entierement<lb/>
à la culasse sans qu’aulcun grain ou poulsiere<lb/>
d’icelle soict attaquée aulx costes de l’harquebus qui<lb/>
ha tousjours quelque crasse en chambre. Ainsy<lb/>
elle ne repoulsera poinct, et tireras plus justement.</ab>
<figure/>
</div>
<div>
<id>p045v_2</id>
<head>Pour adjouster un canon faulce</head>
<ab>Oste la culace et le pose sur une table bien unie & bien<lb/>
posée à plomb et passe par le dedans un <m>filet</m> sans noeuds &<lb/>
bien uni, à chasque bout duquel il y aye un plomb qui pende<lb/>
de chasque coste. Puys regarde dans le canon le long du<lb/>
filet, et s’il ne touche esgalement par tout, remarque l’endroict<lb/>
où il ne touche poinct & fais fraper d’un marteau par dehors<lb/>
de ce coste & au mesme lieu & ainsy il se redressera &<lb/>
fais ainsy tout aultour.</ab>
</div>

<page>045v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f96.image</image>
<div>
<id>p045v_1</id>
<head>Loading an arquebus</head>
<ab>You must have different charges depending to the range that you want your arquebus to have, all of which have a screw on the end that fits in the nut of the the said arquebus’ ramrod. So when you put the powder in the charge, which is in the nut, hold the ramrod upright. And raising your arquebus up, insert the said ramrod until the charge is in the bottom of the arquebus, then straighten the arquebus, the mouth of the barrel up, and remove the ramrod. That way, your powder will now be entirely in the breech without any grain or dust that lines the sides of the arquebus, which always has some grime in the chamber. That way it will not recoil, and you will shoot more true.</ab>
<figure/>
</div>
<div>
<id>p045v_2</id>
<head>How to adjust a
<comment> verify translation: canon faulce Justin Gibson June 13, 2015 1:48 AM </comment>
bent gun barrel</head>
<ab>Take off the breech and put it [the barrel] on a well-leveled table set perpendicular to the floor, and insert a very smooth string without knots, on each end of which there is a plumb hanging from each side. Then look in the barrel along the string, and if it does not touch equally all over, note the place where it does not touch and hit it with a hammer on the exterior of this this side in the same place, and this will make it straight. Do this all around it.</ab>
</div>

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<page>045v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f96.image</image>
<div>
<id>p045v_1</id>
<head>Charger arquebus</head>
<ab>Il fault que tu ayes diverses charges selon la portee<lb/>
que tu vouldras donner a ton harquebus qui ayent toutes<lb/>
par le bout une vis qui entre dans lancrou de la verge<lb/>
de ladicte harquebus Quand doncq tu auras mis la <m>pouldre</m><lb/>
dans la charge qui est dans lancrou tiens ta verge droicte<lb/>
Et levant ton harquebus droicte enboicte ladicte verge<lb/>
jusques a ce que la charge soict au fonds de lharquebus<lb/>
puys redresse lharquebus la bouche du canon en hault<lb/>
Et tire la vergette Ainsy ta <m>pouldre</m> sera entierement<lb/>
a la culasse sans quaulcun grain ou poulsiere<lb/>
dicelle soict attaquee aulx costes de lharquebus qui<lb/>
ha tousjours quelque crasse en chambre Ainsy<lb/>
elle ne repoulsera poinct Et tireras plus justement</ab>
<figure/>
</div>
<div>
<id>p045v_2</id>
<head>Pour adjouster un canon faulce</head>
<ab>Oste la culace et le pose sur une table bien unie & bien<lb/>
posee a plomb et passe par le dedans un <m>filet</m> sans noeuds &<lb/>
bien uni a chasque bout duquel il y aye un plomb qui pende<lb/>
de chasque coste puys regarde dans le canon le long du<lb/>
filet et sil ne touche esgalement par tout remarque lendroict<lb/>
ou il ne touche poinct & fais fraper dun marteau par dehors<lb/>
de ce coste & au mesme lieu & ainsy il se redressera &<lb/>
fais ainsy tout aultour</ab>
</div>

<page>045v</page>

<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f96.image</image>
<div>
<id>p045v_1</id>
<head>Charger arquebus</head>
<ab>Il fault que tu ayes diverses charges selon la portée<lb/>
que tu vouldras donner à ton harquebus qui ayent toutes<lb/>
par le bout une vis qui entre dans l’ancrou de la verge<lb/>
de ladicte harquebus. Quand doncq tu auras mis la <m>pouldre</m><lb/>
dans la charge, qui est dans l’ancrou, tiens ta verge droicte.<lb/>
Et levant ton harquebus droicte, enboicte ladicte verge<lb/>
jusques à ce que la charge soict au fonds de l’harquebus,<lb/>
puys redresse l’harquebus, la bouche du canon en hault,<lb/>
et tire la vergette. Ainsy ta <m>pouldre</m> sera entierement<lb/>
à la culasse sans qu’aulcun grain ou poulsiere<lb/>
d’icelle soict attaquée aulx costes de l’harquebus qui<lb/>
ha tousjours quelque crasse en chambre. Ainsy<lb/>
elle ne repoulsera poinct, et tireras plus justement.</ab>
<figure/>
</div>
<div>
<id>p045v_2</id>
<head>Pour adjouster un canon faulce</head>
<ab>Oste la culace et le pose sur une table bien unie & bien<lb/>
posée à plomb et passe par le dedans un <m>filet</m> sans noeuds &<lb/>
bien uni, à chasque bout duquel il y aye un plomb qui pende<lb/>
de chasque coste. Puys regarde dans le canon le long du<lb/>
filet, et s’il ne touche esgalement par tout, remarque l’endroict<lb/>
où il ne touche poinct & fais fraper d’un marteau par dehors<lb/>
de ce coste & au mesme lieu & ainsy il se redressera &<lb/>
fais ainsy tout aultour.</ab>
</div>

<page>045v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f96.image</image>
<div>
<id>p045v_1</id>
<head>Loading an arquebus</head>
<ab>You must have different charges depending to the range that you want your arquebus to have, all of which have a screw on the end that fits in the nut of the the said arquebus’ ramrod. So when you put the powder in the charge, which is in the nut, hold the ramrod upright. And raising your arquebus up, insert the said ramrod until the charge is in the bottom of the arquebus, then straighten the arquebus, the mouth of the barrel up, and remove the ramrod. That way, your powder will now be entirely in the breech without any grain or dust that lines the sides of the arquebus, which always has some grime in the chamber. That way it will not recoil, and you will shoot more true.</ab>
<figure/>
</div>
<div>
<id>p045v_2</id>
<head>How to adjust a
<comment> verify translation: canon faulce Justin Gibson June 13, 2015 1:48 AM </comment>
bent gun barrel</head>
<ab>Take off the breech and put it [the barrel] on a well-leveled table set perpendicular to the floor, and insert a very smooth string without knots, on each end of which there is a plumb hanging from each side. Then look in the barrel along the string, and if it does not touch equally all over, note the place where it does not touch and hit it with a hammer on the exterior of this this side in the same place, and this will make it straight. Do this all around it.</ab>
</div>

p045r

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<page>45r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f95.image</image>
<div>
<id>p045r_1</id>
<head>Charger arquebus de <m>dragee</m></head>
<figure>[DESCRIPTION HERE]</figure>
<ab>Il fault faire un tuyau de <m>boys</m> long comme la largeur de 4<lb/>
ou 5 doigts qui soict justement creuse selon la bouche de ton canon<lb/>
de la forme representee par <del>D</del> A Puys ayant taille du <m>papier</m><lb/>
<del>de la</del> fort co{mm}e de grands livres imprimes de la forme de D large<lb/>
aultant que tu vouldras faire longue une cartuche Entourne le<lb/>
<m>papier</m> aultour du baston B & au bout ou la poincte F se retrouvera<lb/>
replie tout aultour ledict <m>papier</m> et & ta cartuche sera formee<lb/>
Mays pour mieulx unir son fonds remects la dans le tuyau A puys<lb/>
mects dans icelle le baston B Et par laultre bout du tuyau qui est<lb/>
marque G mects le baston C & frappe pour apiler & acacher le bout<lb/>
replye de ta cartuche puys oste la & la charge en ceste mects trois<lb/>
ou 4 drageons ou larmes Puys avecq un portepiece marque E<lb/>
qui soict du qualibre de ton arquebus ou pistole frappe des pieces<lb/>
rondes sur de la <m>carte</m> ou <m>feultre</m> ou <m>toile ciree</m> Et mects ceste<lb/>
piece ronde dans ta cartuche et la pousse jusques sur les drageons<lb/>
avecq le baston B apres daultres drageons 3 ou 4 puys une piece<lb/>
ronde Et fays ainsy jusques a ce que la cartuche soict plene puys<lb/>
la mects dans ton arquebus Si tu veulx que ta <m>dragee</m> sescarte bien tost<lb/>
fais les pieces rondes de <m>papier</m> Si tu veux quelle porte plus loing<lb/>
sans sescarter fais la piece de <m>carte</m> si tu veulx encores plus loing<lb/>
fais la piece ronde de <m>toile ciree</m> On bien de <m>cuir</m> ou <m>feultre</m><lb/>
& par dessus une piece de <m>toile ciree</m> Et si tu fais la cartuche<lb/>
mesle de <m>toile ciree</m> ou <m>papier cire</m> il portera cent pas & fera<lb/>
grande faulcee & la <m>dragee</m> ne sescartant gueres fera ouverture<lb/>
Mays si tu fais ta cartuche de <m>toile ciree</m> ou matiere plus forte<lb/>
que de <m>papier</m> il ne la fault pas faire si longue du <comment> corrected. It seems "carte"
José Beltrán Coello
June 12, 2015 9:33 PM </comment>carte venant a<lb/>
la pointe co{mm}e D Car cest asses quelle fasse deux tours <add>co{mm}e</add> En ceste<lb/>
sorte la <m>dragee</m> sescarte gueres & faict grande faulce contre une<lb/>
porte corps de cuirasse et aultres</ab>
</div>

<page>45r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f95.image</a></image>
<div>
<id>p045r_1</id>
<head>Charger arquebus de <m>dragée</m></head>
<figure>[DESCRIPTION HERE]</figure>
<ab>Il fault faire un tuyau de <m>boys</m> long comme la largeur de 4<lb/>
ou 5 doigts qui soict justement creuse, selon la bouche de ton canon,<lb/>
de la forme representée par A. Puys ayant taille du <m>papier</m>,<lb/>
fort co{mm}e de grands livres imprimes, de la forme de D, large<lb/>
aultant que tu vouldras faire longue une cartuche, entourne le<lb/>
<m>papier</m> aultour du baston B & au bout, où la poincte F se retrouvera<lb/>
replie tout aultour ledict <m>papier</m>, & ta cartuche sera formée.<lb/>
Mays pour mieulx unir son fonds, remects la dans le tuyau A, puys<lb/>
mects dans icelle le baston B, et par l’aultre bout du tuyau, qui est<lb/>
marqué G, mects le baston C & frappe pour apiler & acacher le bout<lb/>
replye de ta cartuche, puys oste la &, la charge en ceste, mects trois<lb/>
ou 4 drageons ou larmes. Puys avecq un portepiece, marqué E,<lb/>
qui soict du qualibre de ton arquebus ou pistole, frappe des pieces<lb/>
rondes sur de la <m>carte</m> ou <m>feultre</m> ou <m>toile cirée</m>, et mects ceste<lb/>
piece ronde dans ta cartuche, et la pousse jusques sur les drageons<lb/>
avecq le baston B aprés d’aultres drageons, 3 ou 4, puys une piece<lb/>
ronde. Et fays ainsy jusques à ce que la cartuche soict plene, puys<lb/>
la mects dans ton arquebus. Si tu veulx que ta <m>dragée</m> s’escarte bien tost,<lb/>
fais les pieces rondes de <m>papier</m>. Si tu veux qu’elle porte plus loing<lb/>
sans s’escarter, fais la piece de <m>carte</m>. Si tu veulx encores plus loing,<lb/>
fais la piece ronde de <m>toile cirée</m>, ou bien de <m>cuir</m> ou <m>feultre</m>,<lb/>
& par dessus une piece de <m>toile cirée</m>. Et si tu fais la cartuche<lb/>
meslé de <m>toile cirée</m> ou <m>papier ciré</m>, il portera cent pas & fera<lb/>
grande faulcée, & la <m>dragée</m>, ne s’escartant gueres, fera ouverture.<lb/>
Mays si tu fais ta cartuche de <m>toile cirée</m> ou matiere plus forte<lb/>
que de <m>papier</m>, il ne la fault pas faire si longue du carte venant à<lb/>
la pointe co{mm}e D, car c’est assés qu’elle fasse deux tours. <add>Co{mm}e</add> en ceste<lb/>
sorte la <m>dragée</m> s’escarte gueres & faict grande faulce contre une<lb/>
porte corps de cuirasse et aultres.</ab>
</div>

<page>45r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f95.image</image>
<div>
<id>p045r_1</id>
<head>Loading a <m>pellet</m> arquebus</head>
<figure>[DESCRIPTION HERE]</figure>
<ab>It is necessary to make a <m>wooden</m> pipe 4 or 5 fingers wide that is perfectly hollow, according to the open end of your barrel, of the form represented in A. Then, having cut some <m>paper</m>, which has to be as strong as that of large printed books, in the form indicated in D and as wide as you want your cartridge to be long, wrap the <m>paper</m> around the baton B and at the top, where the pointed tip F will be around the aforementioned <m>paper</m>, and the cartridge will be formed. But, in order to make the bottom more uniform, put it into pipe A, then introduce baton B and, in the other end of the pipe, which is marked G, insert baton C and pack so as to compact and press the folded tip of your cartridge, then take it out, and the charge in this, put three or four “drageons"
<comment> in the original. Not clear translation José Beltrán Coello June 13, 2015 1:21 AM </comment>
or “larmes." Then, with a punch, marked E, of the same caliber of your arquebus or pistol, punch round pieces on <m>cardboard</m> or <m>felt</m> or <m>waxed cloth</m>, and put this round piece into your cartridge, and push it until the “drageons" with the baton B, the more “drageons," 3 or 4, then a round piece. And continue like that until the cartridge is full, the put it into the arquebus. If you want your pellet to scatter earlier, make round pieces out of <m>paper</m>. If you want it to reach further without scattering, make the piece out of <m>cardboard</m>. If you want it to reach even further, make the round piece out of <m>waxed cloth</m>, or either of <m>leather</m> or <m>felt</m>, and a piece of <m>waxed cloth</m> on the top. And if you make the cartridge in part with <m>waxed cloth</m> or <m>waxed paper</m>, it will reach one hundred paces and will make a big hole, and the <m>pellet</m>, barely scattering, will produce a big opening. But if you make your cartridge with <m>waxed cloth</m> or a material stronger than <m>paper</m>, it cannot be so long, with the <m>cardboard</m> tip being like in D, because it is enough if it wrapped around twice. In such a way, the <m>pellet</m> barely scatters and makes a big hole in “porte-corps"
<comment> in the original José Beltrán Coello June 13, 2015 1:47 AM </comment>
armor or others.</ab>
</div>

imgtctcntl
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045r

<page>45r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f95.image</image>
<div>
<id>p045r_1</id>
<head>Charger arquebus de <m>dragee</m></head>
<figure>[DESCRIPTION HERE]</figure>
<ab>Il fault faire un tuyau de <m>boys</m> long comme la largeur de 4<lb/>
ou 5 doigts qui soict justement creuse selon la bouche de ton canon<lb/>
de la forme representee par <del>D</del> A Puys ayant taille du <m>papier</m><lb/>
<del>de la</del> fort co{mm}e de grands livres imprimes de la forme de D large<lb/>
aultant que tu vouldras faire longue une cartuche Entourne le<lb/>
<m>papier</m> aultour du baston B & au bout ou la poincte F se retrouvera<lb/>
replie tout aultour ledict <m>papier</m> et & ta cartuche sera formee<lb/>
Mays pour mieulx unir son fonds remects la dans le tuyau A puys<lb/>
mects dans icelle le baston B Et par laultre bout du tuyau qui est<lb/>
marque G mects le baston C & frappe pour apiler & acacher le bout<lb/>
replye de ta cartuche puys oste la & la charge en ceste mects trois<lb/>
ou 4 drageons ou larmes Puys avecq un portepiece marque E<lb/>
qui soict du qualibre de ton arquebus ou pistole frappe des pieces<lb/>
rondes sur de la <m>carte</m> ou <m>feultre</m> ou <m>toile ciree</m> Et mects ceste<lb/>
piece ronde dans ta cartuche et la pousse jusques sur les drageons<lb/>
avecq le baston B apres daultres drageons 3 ou 4 puys une piece<lb/>
ronde Et fays ainsy jusques a ce que la cartuche soict plene puys<lb/>
la mects dans ton arquebus Si tu veulx que ta <m>dragee</m> sescarte bien tost<lb/>
fais les pieces rondes de <m>papier</m> Si tu veux quelle porte plus loing<lb/>
sans sescarter fais la piece de <m>carte</m> si tu veulx encores plus loing<lb/>
fais la piece ronde de <m>toile ciree</m> On bien de <m>cuir</m> ou <m>feultre</m><lb/>
& par dessus une piece de <m>toile ciree</m> Et si tu fais la cartuche<lb/>
mesle de <m>toile ciree</m> ou <m>papier cire</m> il portera cent pas & fera<lb/>
grande faulcee & la <m>dragee</m> ne sescartant gueres fera ouverture<lb/>
Mays si tu fais ta cartuche de <m>toile ciree</m> ou matiere plus forte<lb/>
que de <m>papier</m> il ne la fault pas faire si longue du <comment> corrected. It seems "carte"
José Beltrán Coello
June 12, 2015 9:33 PM </comment>carte venant a<lb/>
la pointe co{mm}e D Car cest asses quelle fasse deux tours <add>co{mm}e</add> En ceste<lb/>
sorte la <m>dragee</m> sescarte gueres & faict grande faulce contre une<lb/>
porte corps de cuirasse et aultres</ab>
</div>

<page>45r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f95.image</a></image>
<div>
<id>p045r_1</id>
<head>Charger arquebus de <m>dragée</m></head>
<figure>[DESCRIPTION HERE]</figure>
<ab>Il fault faire un tuyau de <m>boys</m> long comme la largeur de 4<lb/>
ou 5 doigts qui soict justement creuse, selon la bouche de ton canon,<lb/>
de la forme representée par A. Puys ayant taille du <m>papier</m>,<lb/>
fort co{mm}e de grands livres imprimes, de la forme de D, large<lb/>
aultant que tu vouldras faire longue une cartuche, entourne le<lb/>
<m>papier</m> aultour du baston B & au bout, où la poincte F se retrouvera<lb/>
replie tout aultour ledict <m>papier</m>, & ta cartuche sera formée.<lb/>
Mays pour mieulx unir son fonds, remects la dans le tuyau A, puys<lb/>
mects dans icelle le baston B, et par l’aultre bout du tuyau, qui est<lb/>
marqué G, mects le baston C & frappe pour apiler & acacher le bout<lb/>
replye de ta cartuche, puys oste la &, la charge en ceste, mects trois<lb/>
ou 4 drageons ou larmes. Puys avecq un portepiece, marqué E,<lb/>
qui soict du qualibre de ton arquebus ou pistole, frappe des pieces<lb/>
rondes sur de la <m>carte</m> ou <m>feultre</m> ou <m>toile cirée</m>, et mects ceste<lb/>
piece ronde dans ta cartuche, et la pousse jusques sur les drageons<lb/>
avecq le baston B aprés d’aultres drageons, 3 ou 4, puys une piece<lb/>
ronde. Et fays ainsy jusques à ce que la cartuche soict plene, puys<lb/>
la mects dans ton arquebus. Si tu veulx que ta <m>dragée</m> s’escarte bien tost,<lb/>
fais les pieces rondes de <m>papier</m>. Si tu veux qu’elle porte plus loing<lb/>
sans s’escarter, fais la piece de <m>carte</m>. Si tu veulx encores plus loing,<lb/>
fais la piece ronde de <m>toile cirée</m>, ou bien de <m>cuir</m> ou <m>feultre</m>,<lb/>
& par dessus une piece de <m>toile cirée</m>. Et si tu fais la cartuche<lb/>
meslé de <m>toile cirée</m> ou <m>papier ciré</m>, il portera cent pas & fera<lb/>
grande faulcée, & la <m>dragée</m>, ne s’escartant gueres, fera ouverture.<lb/>
Mays si tu fais ta cartuche de <m>toile cirée</m> ou matiere plus forte<lb/>
que de <m>papier</m>, il ne la fault pas faire si longue du carte venant à<lb/>
la pointe co{mm}e D, car c’est assés qu’elle fasse deux tours. <add>Co{mm}e</add> en ceste<lb/>
sorte la <m>dragée</m> s’escarte gueres & faict grande faulce contre une<lb/>
porte corps de cuirasse et aultres.</ab>
</div>

<page>45r</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f95.image</image>
<div>
<id>p045r_1</id>
<head>Loading a <m>pellet</m> arquebus</head>
<figure>[DESCRIPTION HERE]</figure>
<ab>It is necessary to make a <m>wooden</m> pipe 4 or 5 fingers wide that is perfectly hollow, according to the open end of your barrel, of the form represented in A. Then, having cut some <m>paper</m>, which has to be as strong as that of large printed books, in the form indicated in D and as wide as you want your cartridge to be long, wrap the <m>paper</m> around the baton B and at the top, where the pointed tip F will be around the aforementioned <m>paper</m>, and the cartridge will be formed. But, in order to make the bottom more uniform, put it into pipe A, then introduce baton B and, in the other end of the pipe, which is marked G, insert baton C and pack so as to compact and press the folded tip of your cartridge, then take it out, and the charge in this, put three or four “drageons"
<comment> in the original. Not clear translation José Beltrán Coello June 13, 2015 1:21 AM </comment>
or “larmes." Then, with a punch, marked E, of the same caliber of your arquebus or pistol, punch round pieces on <m>cardboard</m> or <m>felt</m> or <m>waxed cloth</m>, and put this round piece into your cartridge, and push it until the “drageons" with the baton B, the more “drageons," 3 or 4, then a round piece. And continue like that until the cartridge is full, the put it into the arquebus. If you want your pellet to scatter earlier, make round pieces out of <m>paper</m>. If you want it to reach further without scattering, make the piece out of <m>cardboard</m>. If you want it to reach even further, make the round piece out of <m>waxed cloth</m>, or either of <m>leather</m> or <m>felt</m>, and a piece of <m>waxed cloth</m> on the top. And if you make the cartridge in part with <m>waxed cloth</m> or <m>waxed paper</m>, it will reach one hundred paces and will make a big hole, and the <m>pellet</m>, barely scattering, will produce a big opening. But if you make your cartridge with <m>waxed cloth</m> or a material stronger than <m>paper</m>, it cannot be so long, with the <m>cardboard</m> tip being like in D, because it is enough if it wrapped around twice. In such a way, the <m>pellet</m> barely scatters and makes a big hole in “porte-corps"
<comment> in the original José Beltrán Coello June 13, 2015 1:47 AM </comment>
armor or others.</ab>
</div>

p044v

imgtctcntl
044v
044v

<page>044v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f94.item</image>
<div>
<id>p044v_1</id>
<head>Tamis de <m>poil de <al>cheval</al></m></head>
<ab>Ils se font a <pl>coustance</pl> en <pl>normandie</pl> de </m>poil</m> de la <comment> sic
nicolas misery
June 13, 2015 2:13 AM </comment>quee de <al>cheval</al><lb/>
quilz nettoyent avecq de la <m>lessive</m> a cause quilz les trient avecq<lb/>
la bouche & en separent les courts & rompus Ils ne font<lb/>
pas la lame plus longue que le tamis & est ronde Ils attachent<lb/>
par les deulx extremites de la lame<comment> Sic
nicolas misery
June 13, 2015 2:13 AM </comment>s le <m>poil</m> ou blanc ou noir<lb/>
selon louvrage quils veulent faire Et est <comment> He wrote "est" twice. How do we indicate this?
dorit.brixius
June 13, 2015 12:58 AM </comment>est faicte la trame<lb/>
dessus & dessoubs comme pour faire quelque aultre tyssu Et<lb/>
passant entre deulx un petit baston plat large de ii ou trois <comment> sic.
dorit.brixius
June 13, 2015 1:14 AM </comment>doitgs<lb/>
ilz passent apres deulx <m>poils</m> a chasque frapem{ent} de marche Et<lb/>
tissent avecq trois marches Il y a en tout le tamis xvii <m>poils</m><lb/>
Ils les vendent a douzaines & chascune xxx <comment> In the manuscript there is a symbol, how to describe it?
dorit.brixius
June 13, 2015 1:15 AM </comment>sols Ils les portent<lb/>
jusques a <pl>Th{o}l{o}se</pl> pour les transporter apres en <pl>espaigne</pl> Et<lb/>
prenent en eschange de lestamine de <m>soye</m></ab></div>
<div>
<id>p044v_2</id>
<head>Excellente <m>eau</m> co{n}tre la peste / de m{onsieu}r de montorsin</head>
<ab>Prens <m>Theriaque</m> <m>rue</m> & <m>dictam</m> & bon <m>vinaigre</m> mects<lb/>
tout dans une bouteille de <m>verre</m> la laissant a demy ouverte<lb/>
& bien sellee Et la mects en bain fort lent trois ou 4 jours<lb/>
Puys separe ta decoction de la residence de laquelle en temps<lb/>
de besoing tu verseras sur un quarreau rouge enflamme & <del>p</del>en<lb/>
recepvras la vapeur & en parfumeras aussy tes vestem{ents} cest<lb/>
un secret fort rare & esprouve</ab></div>
<div>
<id>p044v_3</id>
<head><m>Huile blanc</m> somnifere</head>
<ab>Prens x ou 12 <m>pommes de Mandragore</m> mects les a<lb/>
quartiers dans de l</m>huile</m> dolif le tout dans une <del>fiol</del> bouteille<lb/>
de <m>verre</m>laquelle tu poseras au bain marie par deulx jours<lb/>
Et ton <m>huile</m> viendra blanc duquel si tu frottes un peu la<lb/>
plantedes pieds tu auras bien tost envye de dormir</ab></div>
<div>
<id>p044v_4</id>
<head><m>Stuc</m></head>
<ab>Aulcuns pour coller <m>pierre</m> nemployent pas la <del>poi</del> </m>gemme</m> &<lb/>
</m>poix</m> <comment> We put a mark up on "rosine noire" and not "rosine" only, because he seems to refer to a particular type or rosin (not only a particular color) as opposed to a seemingly most "average" type of rosin (see following line).
nicolas misery
June 13, 2015 1:54 AM </comment></m>rosine noire</m> pourcequelle est trop grasse Mays prenent<lb/>
de la </m>rousine</m> & du </m>soufre</m> aultant <del>que</del>dun que daultre &<lb/>
aultant de <m>cire</m> que de tous deulx Et y meslent de la <m>brique</m><lb/>
pilee pour le plus fort Aultres de la <m>croye</m> blanche ou <m>pierre</m><lb/>
blanche pilee & pulverisee & tamisee</ab></div>

<page>044v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f94.item</a></image>
<div>
<id>p044v_1</id>
<head>Tamis de <m>poil de <al>cheval</al></m></head>
<ab>Ils se font à <pl>Coustance</pl> en <pl>Normandie</pl> de </m>poil</m> de la que<supp>u</supp>e de <al>cheval,</al><lb/>
qu’ilz nettoyent avecq de la <m>lessive</m> à cause qu’ilz les trient avecq<lb/>
la bouche & en separent les courts & rompus. Ils ne font<lb/>
pas la lame plus longue que le tamis, & est ronde. Ils attachent<lb/>
par les deulx extremités de la lame
<comment> sic nicolas misery June 13, 2015 2:13 AM </comment>s le <m>poil</m> ou blanc ou noir,<lb/>
selon l’ouvrage qu’ils veulent faire. Et <corr>est</corr> faicte la trame<lb/>
dessus & dessoubs comme pour faire quelque aultre tyssu. Et<lb/>
passant entre deulx un petit baston plat large de ii ou trois doi<corr>gt>/corr>s,<lb/>
ilz passent aprés deulx <m>poils</m> à chasque frapem{ent} de marche et<lb/>
tissent avecq trois marches. Il y a en tout le tamis xviic <m>poils.</m><lb/>
Ils les vendent à douzaines & chascune xxx
<comment> Symbol = s + abbr. mark Marc Smith June 14, 2015 10:22 AM </comment>
<comment> Author uses a symbol. How should we transcribe? nicolas misery June 14, 2015 10:22 AM </comment>s{ols}. Ils les portent<lb/>
jusques à <pl>Th{o}l{o}se</pl> pour les transporter aprés en <pl>Espaigne</pl>, et<lb/>
prenent en eschange de l’estamine de <m>soye</m>.</ab></div>
<div>
<id>p044v_2</id>
<head>Excellente <m>eau</m> co{n}tre la peste, de m{onsieu}r de Montorsin</head>
<ab>Prens <m>theriaque</m>, <m>rue</m> & <m>dictam</m> & bon <m>vinaigre,</m> mects<lb/>
tout dans une bouteille de <m>verre</m>, la laissant à demy ouverte<lb/>
& bien sellée, et la mects en bain fort lent trois ou 4 jours.<lb/>
Puys separe ta decoction de la residence, de laquelle en temps<lb/>
de besoing tu verseras sur un quarreau rouge enflammé & en<lb/>
recepvras la vapeur, & en parfumeras aussy tes vestem{ents}. C’est<lb/>
un secret fort rare & esprouvé.</ab></div>
<div>
<id>p044v_3</id>
<head><m>Huile blanc</m> somnifere</head>
<ab>Prens x ou 12 <m>pommes de mandragore</m>. Mects les à<lb/>
quartiers dans de l’</m>huile d’olif</m>, le tout dans une bouteille<lb/>
de <m>verre</m>, laquelle tu poseras au bain marie par deulx jours,<lb/>
et ton <m>huile</m> viendra blanc. Duquel si tu frottes un peu la<lb/>
plante des pieds, tu auras bien tost envye de dormir.</ab></div>
<div>
<id>p044v_4</id>
<head><m>Stuc</m></head>
<ab>Aulcuns pour coller <m>pierre</m> n’employent pas la </m>gemme</m> &<lb/>
</m>poix</m> </m>rosine noire</m>, pource qu’elle est trop grasse, mays prenent<lb/>
de la </m>rousine</m> & du </m>soufre</m>, aultant d’un que d’aultre, &<lb/>
aultant de <m>cire</m> que de tous deulx, et y meslent de la <m>brique</m><lb/>
pilée pour le plus fort. Aultres, de la <m>croye</m> blanche ou <m>pierre</m><lb/>
blanche pilée & pulverisée & tamisée.</ab></div>

<page>044v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f94.item</image>
<div>
<id>p044v_1</id>
<head><m><al>Horse</al>hair sieves</m></head>
<ab>They are made often in <pl>Normandy</pl> with <m><al>horse</al>tail hairy</m> that they clean with some washing <m>water</m> because they pick them out with their mouth and separate short and broken ones. They do not make the <m>thread</m>
<comment> Uncertain. Manuscript uses "lame". It seems to refer to the cutting of the hair, but middle French also implies that "lame" is "skein"/"hank", also referring to a specific word in weaving. dorit.brixius June 13, 2015 2:28 AM </comment>
longer than the sieve and it is round. They attach the black or white <m>hair</m> at the two edges of the thread, according to the piece they want to make. And the thread is woven above and below like any other fabric. And passing a small flat stick of ii or three fingers wide between two, they pass between after two bits of hair at each step strike and weave with three steps. The entire sieve is made of xvii bits of <m>hair</m>. They sell them by dozens and each xxx
<comment> Cf. cn. dorit.brixius June 13, 2015 2:41 AM </comment>
sols. They bring them to <pl>Toulouse</pl> to send them then to <pl>Spain</pl> and there, they exchange it with <m>silk</m>.</ab></div>
<div>
<id>p044v_2</id>
<head>Excellent <m>water</m> against the
<comment> Uncertain which type of "peste". May refer to a general illness "Black death" is too specific in this context. dorit.brixius June 13, 2015 2:47 AM </comment>
pest by the Master of Montorsin</head>
<ab>Take some <m>theriac rue</m>, dittany and good <m>vinegar</m>, put the whole in a <m>glass</m> bottle and leave it
<comment> Is that not a contradiction? dorit.brixius June 13, 2015 2:50 AM </comment>
half-open and well attached.
<comment> Uncertain. The fact that it reads "bain fort lent" and "decoction" in the next sentence mght imply that the mixture is cooked slowly. dorit.brixius June 13, 2015 3:01 AM </comment>
And put it in a bath for three or 4 days. Then take some of your brew from its container when you need it and pour some, when necessary, on a red hot tile and inhale the steam and also perfume your clothes. This is a very
<comment> Uncertain. French "rare" seems to imply "precious" here. dorit.brixius June 13, 2015 3:09 AM </comment>
precious and proved secret.</ab></div>
<div>
<id>p044v_3</id>
<head><m>White soporific oil</m></head>
<ab>Have x or 12 <m>Mandragore apples</m>, put them in quarters together with some <m>olive oil</m> in a glass bottle which you will cook in a
<comment> This is a hot water bath. In English, "bain marie" is common. dorit.brixius June 13, 2015 3:15 AM </comment>
bain marie for two days and your <m>oil</m> will turn white with which you rub the sole of your feet and you will quickly feel sleepy.</ab></div>
<div>
<id>p044v_4</id>
<head>Stucco</head>
<ab>To stick stones, some do not use
<comment> NB gemme, non gomme Mart Smith June 14, 2015 10:41 AM </comment>
gum and pitch <m>black rosin</m> because it is too greasy, but they use as much <m>rosin</m> and <m>sulphur</m> and the same quantity of
<m>wax</m> and then add finely ground <m>brick</m>. Others some white <m>chalk</m> and crushed and powdered and sieved white <m>stone</m>.</ab></div>

imgtcntl
044v
044v

<page>044v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f94.item</a></image>
<div>
<id>p044v_1</id>
<head>Tamis de <m>poil de <al>cheval</al></m></head>
<ab>Ils se font à <pl>Coustance</pl> en <pl>Normandie</pl> de </m>poil</m> de la que<supp>u</supp>e de <al>cheval,</al><lb/>
qu’ilz nettoyent avecq de la <m>lessive</m> à cause qu’ilz les trient avecq<lb/>
la bouche & en separent les courts & rompus. Ils ne font<lb/>
pas la lame plus longue que le tamis, & est ronde. Ils attachent<lb/>
par les deulx extremités de la lame
<comment> sic nicolas misery June 13, 2015 2:13 AM </comment>s le <m>poil</m> ou blanc ou noir,<lb/>
selon l’ouvrage qu’ils veulent faire. Et <corr>est</corr> faicte la trame<lb/>
dessus & dessoubs comme pour faire quelque aultre tyssu. Et<lb/>
passant entre deulx un petit baston plat large de ii ou trois doi<corr>gt>/corr>s,<lb/>
ilz passent aprés deulx <m>poils</m> à chasque frapem{ent} de marche et<lb/>
tissent avecq trois marches. Il y a en tout le tamis xviic <m>poils.</m><lb/>
Ils les vendent à douzaines & chascune xxx
<comment> Symbol = s + abbr. mark Marc Smith June 14, 2015 10:22 AM </comment>
<comment> Author uses a symbol. How should we transcribe? nicolas misery June 14, 2015 10:22 AM </comment>s{ols}. Ils les portent<lb/>
jusques à <pl>Th{o}l{o}se</pl> pour les transporter aprés en <pl>Espaigne</pl>, et<lb/>
prenent en eschange de l’estamine de <m>soye</m>.</ab></div>
<div>
<id>p044v_2</id>
<head>Excellente <m>eau</m> co{n}tre la peste, de m{onsieu}r de Montorsin</head>
<ab>Prens <m>theriaque</m>, <m>rue</m> & <m>dictam</m> & bon <m>vinaigre,</m> mects<lb/>
tout dans une bouteille de <m>verre</m>, la laissant à demy ouverte<lb/>
& bien sellée, et la mects en bain fort lent trois ou 4 jours.<lb/>
Puys separe ta decoction de la residence, de laquelle en temps<lb/>
de besoing tu verseras sur un quarreau rouge enflammé & en<lb/>
recepvras la vapeur, & en parfumeras aussy tes vestem{ents}. C’est<lb/>
un secret fort rare & esprouvé.</ab></div>
<div>
<id>p044v_3</id>
<head><m>Huile blanc</m> somnifere</head>
<ab>Prens x ou 12 <m>pommes de mandragore</m>. Mects les à<lb/>
quartiers dans de l’</m>huile d’olif</m>, le tout dans une bouteille<lb/>
de <m>verre</m>, laquelle tu poseras au bain marie par deulx jours,<lb/>
et ton <m>huile</m> viendra blanc. Duquel si tu frottes un peu la<lb/>
plante des pieds, tu auras bien tost envye de dormir.</ab></div>
<div>
<id>p044v_4</id>
<head><m>Stuc</m></head>
<ab>Aulcuns pour coller <m>pierre</m> n’employent pas la </m>gemme</m> &<lb/>
</m>poix</m> </m>rosine noire</m>, pource qu’elle est trop grasse, mays prenent<lb/>
de la </m>rousine</m> & du </m>soufre</m>, aultant d’un que d’aultre, &<lb/>
aultant de <m>cire</m> que de tous deulx, et y meslent de la <m>brique</m><lb/>
pilée pour le plus fort. Aultres, de la <m>croye</m> blanche ou <m>pierre</m><lb/>
blanche pilée & pulverisée & tamisée.</ab></div>

<page>044v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f94.item</image>
<div>
<id>p044v_1</id>
<head><m><al>Horse</al>hair sieves</m></head>
<ab>They are made often in <pl>Normandy</pl> with <m><al>horse</al>tail hairy</m> that they clean with some washing <m>water</m> because they pick them out with their mouth and separate short and broken ones. They do not make the <m>thread</m>
<comment> Uncertain. Manuscript uses "lame". It seems to refer to the cutting of the hair, but middle French also implies that "lame" is "skein"/"hank", also referring to a specific word in weaving. dorit.brixius June 13, 2015 2:28 AM </comment>
longer than the sieve and it is round. They attach the black or white <m>hair</m> at the two edges of the thread, according to the piece they want to make. And the thread is woven above and below like any other fabric. And passing a small flat stick of ii or three fingers wide between two, they pass between after two bits of hair at each step strike and weave with three steps. The entire sieve is made of xvii bits of <m>hair</m>. They sell them by dozens and each xxx
<comment> Cf. cn. dorit.brixius June 13, 2015 2:41 AM </comment>
sols. They bring them to <pl>Toulouse</pl> to send them then to <pl>Spain</pl> and there, they exchange it with <m>silk</m>.</ab></div>
<div>
<id>p044v_2</id>
<head>Excellent <m>water</m> against the
<comment> Uncertain which type of "peste". May refer to a general illness "Black death" is too specific in this context. dorit.brixius June 13, 2015 2:47 AM </comment>
pest by the Master of Montorsin</head>
<ab>Take some <m>theriac rue</m>, dittany and good <m>vinegar</m>, put the whole in a <m>glass</m> bottle and leave it
<comment> Is that not a contradiction? dorit.brixius June 13, 2015 2:50 AM </comment>
half-open and well attached.
<comment> Uncertain. The fact that it reads "bain fort lent" and "decoction" in the next sentence mght imply that the mixture is cooked slowly. dorit.brixius June 13, 2015 3:01 AM </comment>
And put it in a bath for three or 4 days. Then take some of your brew from its container when you need it and pour some, when necessary, on a red hot tile and inhale the steam and also perfume your clothes. This is a very
<comment> Uncertain. French "rare" seems to imply "precious" here. dorit.brixius June 13, 2015 3:09 AM </comment>
precious and proved secret.</ab></div>
<div>
<id>p044v_3</id>
<head><m>White soporific oil</m></head>
<ab>Have x or 12 <m>Mandragore apples</m>, put them in quarters together with some <m>olive oil</m> in a glass bottle which you will cook in a
<comment> This is a hot water bath. In English, "bain marie" is common. dorit.brixius June 13, 2015 3:15 AM </comment>
bain marie for two days and your <m>oil</m> will turn white with which you rub the sole of your feet and you will quickly feel sleepy.</ab></div>
<div>
<id>p044v_4</id>
<head>Stucco</head>
<ab>To stick stones, some do not use
<comment> NB gemme, non gomme Mart Smith June 14, 2015 10:41 AM </comment>
gum and pitch <m>black rosin</m> because it is too greasy, but they use as much <m>rosin</m> and <m>sulphur</m> and the same quantity of
<m>wax</m> and then add finely ground <m>brick</m>. Others some white <m>chalk</m> and crushed and powdered and sieved white <m>stone</m>.</ab></div>

p044r

imgtctcntl
044r
044r

http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f93.item

<title id=”p044r_a1”>Portee dharquebus</title>

<ab id=”p044r_b1”>La proportion est [sic] de lharquebus de chasse est de 4 pieds de<lb/>

roy de long & xviii deniers de balle La chasse vi deniers de<lb/>

pouldre sa portee iiii xx pans & 3 lx p pieds & demy deulx<lb/>

poulces & quelque ligne quest laulne de paris Lhaquebute<lb/>

moyene qui est lordinayre & la plus aysee porte xv den{iers}<lb/>

de balle v deniers de pouldre & lx pas de portee</ab>

<title id=”p044r_a2”>Pintier</title>

<ab id=”p044r_b2”>Ils meslent viii lb ou dix de plomb pour quintal destaim aulx villes<lb/>

ou sont les M{aistr}e{s} jures Mays ailleurs ilz en mectent le plus quilz<lb/>

peuvent On mect aussy ii lb destaim de glace Pour le lier & trois<lb/>

lb de mitraille cest a dire retailles de cuivre que font les chaudroniers<lb/>

cela faict plus sonner la vaisselle & nest pas si rompante</ab>

<note id=”p044r_c2”>Cest estaim<lb/>

sappelle estaim<lb/>

commun</note>

<title id=”p044r_a3”>Harquebus</title>

<ab id=”p044r_b3”>Pour la garder de repoulser, il fault de huict en huict iours<lb/>

nettoyer ton harquebus & la frotter dhuile & quand tu tireras<lb/>

mouille quelque linge dans huile & le mects au lieu de papier.</ab>

<title id=”p044r_a4”>Laque</title>

<ab id=”p044r_b4”>Pour lesprouver destrempe la & laplique sur du papier & si<lb/>

une ou deux heures apres elle ne sy meurt poinct elle est fine &<lb/>

bonne</ab>

<title id=”p044r_a5”>Taincture de fleurs</title>

<ab id=”p044r_b5”>Le pavot rouge qui croist par les bleds faict sur le cuir blanc<lb/>

un tresbeau colombin Le boufain faict un fort beau bleu Une herbe<lb/>

qui croist par les hayes qui ha la tige semblable au lin la foeuille<lb/>

longue & large comme menue buglose qui ha la fleur violette tirant<lb/>

au bleu & faicte co{mm}e la fleur du lys faict un tresbeau turquin<lb/>

surpassant lazur Une aultre fleur colombine de la forme &<lb/>

grandeur de la fleur de buglose qui ha la foeille retirant a celle<lb/>

de pensee faict aussy un tresbeau turquin elle croist dans les bleds<lb/>

aulx terres legeres</ab>

http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f93.item

<title id=”p044r_a1”>Portée d’harquebus</title>

<ab id=”p044r_b1”>La proportion de l’harquebus de chasse est de 4 pieds de<lb/>

roy de long & xviii deniers de balle, la chasse vi deniers de<lb/>

pouldre, sa portee iiii xx pans & 3 pieds & demy, deulx<lb/>

poulces & quelque ligne qu’est l’aulne de Paris. L’haquebute<lb/>

moyene, qui est l’ordinayre & la plus aysée, porte xv den{iers}<lb/>

de balle, v deniers de pouldre & lx pas de portée.</ab>

<title id=”p044r_a2”>Pintier</title>

<ab id=”p044r_b2”>Ils meslent viii lb. ou dix de plomb pour quintal d’estaim aulx villes<lb/>

où sont les m{aistr}e{s} jurés. Mays ailleurs ilz en mectent le plus qu’ilz<lb/>

peuvent. On mect aussy ii lb. d’estaim de glace pour le lier & trois<lb/>

  1. de mitraille, c’est à dire retailles de cuivre que font les chaudroniers.<lb/>

Cela faict plus sonner la vaisselle & n’est pas si rompante.</ab>

<note id=”p044r_c2”>Cest estaim<lb/>

s’appelle estaim<lb/>

commun.</note>

<title id=”p044r_a3”>Harquebus</title>

<ab id=”p044r_b3”>Pour la garder de repoulser, il fault de huict en huict jours<lb/>

nettoyer ton harquebus & la frotter d’huile, & quand tu tireras <lb/>

mouille quelque linge dans huile & le mects au lieu de papier.</ab>

<title id=”p044r_a4”>Laque</title>

<ab id=”p044r_b4”>Pour l’esprouver, destrempe la & l’aplique sur du papier, & si <lb/>

une ou deux heures aprés elle ne s’y meurt poinct, elle est fine &<lb/>

bonne.</ab>

<title id=”p044r_a5”>Taincture de fleurs</title>

<ab id=”p044r_b5”>Le pavot rouge, qui croist par les bleds, faict sur le cuir blanc<lb/>

un tres beau colombin. Le boufain faict un fort beau bleu. Une herbe<lb/>

qui croist par les hayes, qui ha la tige semblable au lin, la foeuille<lb/>

longue & large comme menue buglose, qui ha la fleur violette tirant<lb/>

au bleu & faicte co{mm}e la fleur du lys, faict un tres beau turquin,<lb/>

surpassant l’azur. Une aultre fleur colombine de la forme &<lb/>

grandeur de la fleur de buglose, qui ha la foeille retirant à celle<lb/>

de pensée, faict aussy un tres beau turquin. Elle croist dans les bleds</lb>

aulx trres legeres.</ab>

http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f93.item

<title id=”p044r_a1”>The reach of an arquebuse</title>

<ab id=”p044r_b1”>The proportion of a fowling piece is: 4 king’s feet long and the bullet weights xviii pennyweights, the expulsion vi pennyweight of powder, its range iiii-by-xx handspans and 3 and a half feet and two thumbs and around a line, which is the Paris aulne. The medium arquebuse, which is the usual one and the easiest, admits xv pennyweight of bullet, v pennyweight of powder & reaches lx paces.</ab>

<title id=”p044r_a2”>Pewtermaker</title>

<ab id=”p044r_b2”>They mix viii or ten pounds of lead for each hundredweight of tin in the cities that have regulated guilds. But elsewhere, they add as much as they can. One also uses ii. lb. of estaim de glace to bind it and three lb. of broken brass, that is, copper scrap that kettlemakers make.  This makes the vessel more reverberant and it is not as breakable.</ab>

<note id=”p044r_c2”>This pewter is called ordinary pewter.</note>

<title id=”p044r_a3”>Arquebuse</title>

<ab id=”p044r_b3”>To keep it from backfiring, clean your arquebuse every eight days, and rub it with oil, and when you draw out, wet some linen in oil & put it in instead of paper.</ab>

<title id=”p044r_a4”>Lacquer</title>

<ab id=”p044r_b4”>To test it, soak it and apply it to paper, and if one or two hours later it has not died at all, it’s fine and well-done.</ab>

<title id=”p044r_a5”>Dyes from flowers</title>

<ab id=”p044r_b5”>Red poppies that grow amongst wheat make a very beautiful columbine on white leather. The boufain makes a very beautiful blue. An herb which grows in hedges, which has a stem similar to flax, long and broad leaves like little bugloss, which has a violet flower verging on blue and looks like the fleur de lys, makes a quite beautiful turquin, better than azure.  Another columbine flower of the shape and size of the bugloss flower, which has a leaf like that of the pansy, also makes a very beautiful turquin. It grows in wheat in light earth.</ab>

imgtctcntl
044r
044r

http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f93.item

<title id=”p044r_a1”>Portee dharquebus</title>

<ab id=”p044r_b1”>La proportion est [sic] de lharquebus de chasse est de 4 pieds de<lb/>

roy de long & xviii deniers de balle La chasse vi deniers de<lb/>

pouldre sa portee iiii xx pans & 3 lx p pieds & demy deulx<lb/>

poulces & quelque ligne quest laulne de paris Lhaquebute<lb/>

moyene qui est lordinayre & la plus aysee porte xv den{iers}<lb/>

de balle v deniers de pouldre & lx pas de portee</ab>

<title id=”p044r_a2”>Pintier</title>

<ab id=”p044r_b2”>Ils meslent viii lb ou dix de plomb pour quintal destaim aulx villes<lb/>

ou sont les M{aistr}e{s} jures Mays ailleurs ilz en mectent le plus quilz<lb/>

peuvent On mect aussy ii lb destaim de glace Pour le lier & trois<lb/>

lb de mitraille cest a dire retailles de cuivre que font les chaudroniers<lb/>

cela faict plus sonner la vaisselle & nest pas si rompante</ab>

<note id=”p044r_c2”>Cest estaim<lb/>

sappelle estaim<lb/>

commun</note>

<title id=”p044r_a3”>Harquebus</title>

<ab id=”p044r_b3”>Pour la garder de repoulser, il fault de huict en huict iours<lb/>

nettoyer ton harquebus & la frotter dhuile & quand tu tireras<lb/>

mouille quelque linge dans huile & le mects au lieu de papier.</ab>

<title id=”p044r_a4”>Laque</title>

<ab id=”p044r_b4”>Pour lesprouver destrempe la & laplique sur du papier & si<lb/>

une ou deux heures apres elle ne sy meurt poinct elle est fine &<lb/>

bonne</ab>

<title id=”p044r_a5”>Taincture de fleurs</title>

<ab id=”p044r_b5”>Le pavot rouge qui croist par les bleds faict sur le cuir blanc<lb/>

un tresbeau colombin Le boufain faict un fort beau bleu Une herbe<lb/>

qui croist par les hayes qui ha la tige semblable au lin la foeuille<lb/>

longue & large comme menue buglose qui ha la fleur violette tirant<lb/>

au bleu & faicte co{mm}e la fleur du lys faict un tresbeau turquin<lb/>

surpassant lazur Une aultre fleur colombine de la forme &<lb/>

grandeur de la fleur de buglose qui ha la foeille retirant a celle<lb/>

de pensee faict aussy un tresbeau turquin elle croist dans les bleds<lb/>

aulx terres legeres</ab>

http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f93.item

<title id=”p044r_a1”>Portée d’harquebus</title>

<ab id=”p044r_b1”>La proportion de l’harquebus de chasse est de 4 pieds de<lb/>

roy de long & xviii deniers de balle, la chasse vi deniers de<lb/>

pouldre, sa portee iiii xx pans & 3 pieds & demy, deulx<lb/>

poulces & quelque ligne qu’est l’aulne de Paris. L’haquebute<lb/>

moyene, qui est l’ordinayre & la plus aysée, porte xv den{iers}<lb/>

de balle, v deniers de pouldre & lx pas de portée.</ab>

<title id=”p044r_a2”>Pintier</title>

<ab id=”p044r_b2”>Ils meslent viii lb. ou dix de plomb pour quintal d’estaim aulx villes<lb/>

où sont les m{aistr}e{s} jurés. Mays ailleurs ilz en mectent le plus qu’ilz<lb/>

peuvent. On mect aussy ii lb. d’estaim de glace pour le lier & trois<lb/>

  1. de mitraille, c’est à dire retailles de cuivre que font les chaudroniers.<lb/>

Cela faict plus sonner la vaisselle & n’est pas si rompante.</ab>

<note id=”p044r_c2”>Cest estaim<lb/>

s’appelle estaim<lb/>

commun.</note>

<title id=”p044r_a3”>Harquebus</title>

<ab id=”p044r_b3”>Pour la garder de repoulser, il fault de huict en huict jours<lb/>

nettoyer ton harquebus & la frotter d’huile, & quand tu tireras <lb/>

mouille quelque linge dans huile & le mects au lieu de papier.</ab>

<title id=”p044r_a4”>Laque</title>

<ab id=”p044r_b4”>Pour l’esprouver, destrempe la & l’aplique sur du papier, & si <lb/>

une ou deux heures aprés elle ne s’y meurt poinct, elle est fine &<lb/>

bonne.</ab>

<title id=”p044r_a5”>Taincture de fleurs</title>

<ab id=”p044r_b5”>Le pavot rouge, qui croist par les bleds, faict sur le cuir blanc<lb/>

un tres beau colombin. Le boufain faict un fort beau bleu. Une herbe<lb/>

qui croist par les hayes, qui ha la tige semblable au lin, la foeuille<lb/>

longue & large comme menue buglose, qui ha la fleur violette tirant<lb/>

au bleu & faicte co{mm}e la fleur du lys, faict un tres beau turquin,<lb/>

surpassant l’azur. Une aultre fleur colombine de la forme &<lb/>

grandeur de la fleur de buglose, qui ha la foeille retirant à celle<lb/>

de pensée, faict aussy un tres beau turquin. Elle croist dans les bleds</lb>

aulx trres legeres.</ab>

http://gallica.bnf.fr/ark:/12148/btv1b9059316c/f93.item

<title id=”p044r_a1”>The reach of an arquebuse</title>

<ab id=”p044r_b1”>The proportion of a fowling piece is: 4 king’s feet long and the bullet weights xviii pennyweights, the expulsion vi pennyweight of powder, its range iiii-by-xx handspans and 3 and a half feet and two thumbs and around a line, which is the Paris aulne. The medium arquebuse, which is the usual one and the easiest, admits xv pennyweight of bullet, v pennyweight of powder & reaches lx paces.</ab>

<title id=”p044r_a2”>Pewtermaker</title>

<ab id=”p044r_b2”>They mix viii or ten pounds of lead for each hundredweight of tin in the cities that have regulated guilds. But elsewhere, they add as much as they can. One also uses ii. lb. of estaim de glace to bind it and three lb. of broken brass, that is, copper scrap that kettlemakers make.  This makes the vessel more reverberant and it is not as breakable.</ab>

<note id=”p044r_c2”>This pewter is called ordinary pewter.</note>

<title id=”p044r_a3”>Arquebuse</title>

<ab id=”p044r_b3”>To keep it from backfiring, clean your arquebuse every eight days, and rub it with oil, and when you draw out, wet some linen in oil & put it in instead of paper.</ab>

<title id=”p044r_a4”>Lacquer</title>

<ab id=”p044r_b4”>To test it, soak it and apply it to paper, and if one or two hours later it has not died at all, it’s fine and well-done.</ab>

<title id=”p044r_a5”>Dyes from flowers</title>

<ab id=”p044r_b5”>Red poppies that grow amongst wheat make a very beautiful columbine on white leather. The boufain makes a very beautiful blue. An herb which grows in hedges, which has a stem similar to flax, long and broad leaves like little bugloss, which has a violet flower verging on blue and looks like the fleur de lys, makes a quite beautiful turquin, better than azure.  Another columbine flower of the shape and size of the bugloss flower, which has a leaf like that of the pansy, also makes a very beautiful turquin. It grows in wheat in light earth.</ab>

p043v

imgtctcntl
043v
043v

<page>043v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f92.image</image>
<div>
<id>p043v_1</id>
<head><m>Vin</m> diversifie et transmue</head>
<ab>Racles du <m><pl>bresil</pl></m> bien menu mectes le tremper une ou deux<lb/>
heures dans <m>eau claire</m> puys prenes ceste <m>eau taincte</m> &<lb/>
adjoustes y de l<m>eau claire</m> & vous feres d<del>e</del>u <m>vin</m> si clairet<lb/>
quil vous plaira Estant a v{ost}re plaisir mectes y une goute<lb/>
de <m>just de citron</m> ou <m><sup>jus </sup>dorange</m> & incontinent il viendra blanc<lb/>
Il sen peult boire sans danger
</ab>
</div>
<div>
<id>p043v_2</id>
<head><m>Perles</m></head>
<ab>On dict que le <m>talc</m> pulverise soufle dedans a la lampe<lb/>
les rend ainsy
</ab>
</div>
<div>
<id>p043v_3</id>
<head><pr>Harquebusier</pr></head>
<ab>Pour tirer justement de ton harquebus il fault que le bout<lb/>
de la culasse soict & vienne justement sur le bort de la lumiere<lb/>
pourcequen ceste sorte la <m>pouldre</m> sans soufler prend & se brusle<lb/>
tout a coup & ha plus de force & ne repousse poinct Au co{n}traire<lb/>
si la culasse est eschancree co{mm}e co{mmun}ement elles font la <m>pouldre</m> prend<lb/>
plus tost en cet endroict faict repousser & soufle Ce que demo{n}stre<lb/>
bien une harquebus chambree qui repousse plus quune aultre<lb/>
Et pourceque le canon est plus gros a la culasse qua la gueule<lb/>
les mires sont aussy inegales Car celle de la culasse est plus<lb/>
haulte que celle de la gueule Et puys lespesseur du canon emporte<lb/>
sur le calibre environ une ligne et la mire une aultre Il fauldroit<lb/>
doncq faire ou le canon tout dune grosseur ou eslever le fust<lb/>
<del>sur</del> par le bout & vers la gueule & lenfoncer & abaisser vers la<lb/>
culasse Le poix de la <m>pouldre</m> doibt estre la tierce partie de la<lb/>
basle
</ab>
</div>
<div>
<id>p043v_4</id>
<head>Dragee dharquebus</head>
<ab>Si tu veulx quelle aille ensemble pose dessus une piece<lb/>
de <m>feultre</m> ou <m>cuir</m> ou <m>papier</m> selon la dista{n}ce & que l<del>e</del>a piece<lb/>
soict avecq un porte piece justem{ent} coupee selon le qualibre<lb/>
de lharquebus
</ab>
</div>

<page>043v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f92.image</image>
<div>
<id>p043v_1</id>
<head><m>Vin</m> diversifié et transmué</head>
<ab>Raclés du <m><pl>bresil</pl></m> bien menu, mectés le tremper une ou deux<lb/>
heures dans <m>eau claire</m>, puys prenés ceste <m>eau taincte</m> &<lb/>
adjoustés y de l’<m>eau claire</m> & vous ferés du <m>vin</m> si clairet<lb/>
qu’il vous plaira. Estant à v{ost}re plaisir, mectés y une goute<lb/>
de <m>just de citron</m> ou <m><sup>jus </sup>d’orange</m>, & incontinent il viendra blanc.<lb/>
Il s’en peult boire sans danger.
</ab>
</div>
<div>
<id>p043v_2</id>
<head><m>Perles</m></head>
<ab>On dict que le <m>talc</m> pulverisé souflé dedans à la lampe<lb/>
les rend ainsy.
</ab>
</div>
<div>
<id>p043v_3</id>
<head><pr>Harquebusier</pr></head>
<ab>Pour tirer justement de ton harquebus, il fault que le bout<lb/>
de la culasse soict & vienne justement sur le bort de la lumiere,<lb/>
pource qu’en ceste sorte la <m>pouldre</m> sans soufler prend & se brusle<lb/>
tout à coup & ha plus de force & ne repousse poinct. Au co{n}traire<lb/>
si la culasse est eschancrée, co{mm}e co{mmun}ement elles font, la <m>pouldre</m> prend<lb/>
plus tost en cet endroict, faict repousser & soufle. Ce que demo{n}stre<lb/>
bien une harquebus chambrée, qui repousse plus qu’une aultre.<lb/>
Et pource que le canon est plus gros à la culasse qu’à la gueule,<lb/>
les mires sont aussy inegales, car celle de la culasse est plus<lb/>
haulte que celle de la gueule. Et puys l’espesseur du canon emporte<lb/>
sur le calibre environ une ligne et la mire une aultre. Il fauldroit<lb/>
doncq faire ou le canon tout d’une grosseur ou eslever le fust<lb/>
par le bout & vers la gueule & l’enfoncer & abaisser vers la<lb/>
culasse. Le poix de la <m>pouldre</m> doibt estre la tierce partie de la<lb/>
basle.
</ab>
</div>
<div>
<id>p043v_4</id>
<head>Dragee d’harquebus</head>
<ab>Si tu veulx qu’elle aille ensemble, pose dessus une piece<lb/>
de <m>feultre</m> ou <m>cuir</m> ou <m>papier</m>, selon la dista{n}ce, & que la piece<lb/>
soict avecq un porte piece justem{ent} coupée selon le qualibre<lb/>
de l’harquebus.
</ab>
</div>

<page>043v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f92.image</image>
<div>
<id>p043v_1</id>
<head>Varied and transmuted <m>wine</m></head>
<ab>Grate <m><pl>Brazilwood</pl></m> very fine, let it soak for one or two hours in <m>clear water</m>. Then take this <m>tinted water</m> and add some clear water and you will make <m>wine</m> as clear as you like. If you please, put a drop of <m>lemon<sup> juice </sup></m> or <m>orange juice</m> in it and it will immediately become white. You can drink it without danger.
</ab>
</div>
<div>
<id>p043v_2</id>
<head><m>Pearls</m></head>
<ab>It is said that pulverised <m>talc</m> blown into a lamp makes them
<comment> Not entirely clear what he means to do here - mix talc powder with oil to get a material to imitate pearls? Rozemarijn Landsman June 9, 2015 10:12 PM </comment>
so.
</ab>
</div>
<div>
<id>p043v_3</id>
<head><pr>Arquebusier</pr></head>
<ab>To shoot your arquebus precisely the end of the breech must come precisely on the edge of the light, because like this the <m>powder</m> catches [fire] and burns all at once without blowing and has more strength and does not recoil. On the contrary, if the breech is
<comment> or notched? Our lack of knowledge concerning this particular type of weapon and its variants makes it difficult to decide. 'Eschancré' can mea either according to Cotgrave. Rozemarijn Landsman June 9, 2015 9:21 PM </comment>
made hollow, as they commonly are, the <m>powder</m> catches more quickly in this place, makes it recoil, and blows. This is clearly shown [by] a arquebus with a chamber which recoils more than another. And since the cannon is bigger at the breech than at the muzzle the sights are also uneven, because that at the breech is higher than that at the muzzle. Additionally, the thickness of the cannon is greater than the caliber by about one
<comment> 'ligne' -- may be 1/12th of an inch (see Cotgrave) Rozemarijn Landsman June 9, 2015 9:44 PM </comment>
line, and the sight by another. It would therefore be necessary to either make the cannon all of one size or to raise the barrel from the end and towards the muzzle, and push it in and lower towards the breech. The weight of the <m>powder</m> must be one third of the [weight of the] bullet.
</ab>
</div>
<div>
<id>p043v_4</id>
<head>Hail shot for the arquebus</head>
<ab>If you want that it stays together put a piece of <m>felt</m> or <m>leather</m> or <m>paper</m> on it, depending on the
<comment> distance you want to shoot? Rozemarijn Landsman June 9, 2015 10:16 PM </comment>
distance, and let the piece be made with a form precisely cut depending on the caliber of the arquebus.
</ab>
</div>

imgtctcntl
043v
043v

<page>043v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f92.image</image>
<div>
<id>p043v_1</id>
<head><m>Vin</m> diversifie et transmue</head>
<ab>Racles du <m><pl>bresil</pl></m> bien menu mectes le tremper une ou deux<lb/>
heures dans <m>eau claire</m> puys prenes ceste <m>eau taincte</m> &<lb/>
adjoustes y de l<m>eau claire</m> & vous feres d<del>e</del>u <m>vin</m> si clairet<lb/>
quil vous plaira Estant a v{ost}re plaisir mectes y une goute<lb/>
de <m>just de citron</m> ou <m><sup>jus </sup>dorange</m> & incontinent il viendra blanc<lb/>
Il sen peult boire sans danger
</ab>
</div>
<div>
<id>p043v_2</id>
<head><m>Perles</m></head>
<ab>On dict que le <m>talc</m> pulverise soufle dedans a la lampe<lb/>
les rend ainsy
</ab>
</div>
<div>
<id>p043v_3</id>
<head><pr>Harquebusier</pr></head>
<ab>Pour tirer justement de ton harquebus il fault que le bout<lb/>
de la culasse soict & vienne justement sur le bort de la lumiere<lb/>
pourcequen ceste sorte la <m>pouldre</m> sans soufler prend & se brusle<lb/>
tout a coup & ha plus de force & ne repousse poinct Au co{n}traire<lb/>
si la culasse est eschancree co{mm}e co{mmun}ement elles font la <m>pouldre</m> prend<lb/>
plus tost en cet endroict faict repousser & soufle Ce que demo{n}stre<lb/>
bien une harquebus chambree qui repousse plus quune aultre<lb/>
Et pourceque le canon est plus gros a la culasse qua la gueule<lb/>
les mires sont aussy inegales Car celle de la culasse est plus<lb/>
haulte que celle de la gueule Et puys lespesseur du canon emporte<lb/>
sur le calibre environ une ligne et la mire une aultre Il fauldroit<lb/>
doncq faire ou le canon tout dune grosseur ou eslever le fust<lb/>
<del>sur</del> par le bout & vers la gueule & lenfoncer & abaisser vers la<lb/>
culasse Le poix de la <m>pouldre</m> doibt estre la tierce partie de la<lb/>
basle
</ab>
</div>
<div>
<id>p043v_4</id>
<head>Dragee dharquebus</head>
<ab>Si tu veulx quelle aille ensemble pose dessus une piece<lb/>
de <m>feultre</m> ou <m>cuir</m> ou <m>papier</m> selon la dista{n}ce & que l<del>e</del>a piece<lb/>
soict avecq un porte piece justem{ent} coupee selon le qualibre<lb/>
de lharquebus
</ab>
</div>

<page>043v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f92.image</image>
<div>
<id>p043v_1</id>
<head><m>Vin</m> diversifié et transmué</head>
<ab>Raclés du <m><pl>bresil</pl></m> bien menu, mectés le tremper une ou deux<lb/>
heures dans <m>eau claire</m>, puys prenés ceste <m>eau taincte</m> &<lb/>
adjoustés y de l’<m>eau claire</m> & vous ferés du <m>vin</m> si clairet<lb/>
qu’il vous plaira. Estant à v{ost}re plaisir, mectés y une goute<lb/>
de <m>just de citron</m> ou <m><sup>jus </sup>d’orange</m>, & incontinent il viendra blanc.<lb/>
Il s’en peult boire sans danger.
</ab>
</div>
<div>
<id>p043v_2</id>
<head><m>Perles</m></head>
<ab>On dict que le <m>talc</m> pulverisé souflé dedans à la lampe<lb/>
les rend ainsy.
</ab>
</div>
<div>
<id>p043v_3</id>
<head><pr>Harquebusier</pr></head>
<ab>Pour tirer justement de ton harquebus, il fault que le bout<lb/>
de la culasse soict & vienne justement sur le bort de la lumiere,<lb/>
pource qu’en ceste sorte la <m>pouldre</m> sans soufler prend & se brusle<lb/>
tout à coup & ha plus de force & ne repousse poinct. Au co{n}traire<lb/>
si la culasse est eschancrée, co{mm}e co{mmun}ement elles font, la <m>pouldre</m> prend<lb/>
plus tost en cet endroict, faict repousser & soufle. Ce que demo{n}stre<lb/>
bien une harquebus chambrée, qui repousse plus qu’une aultre.<lb/>
Et pource que le canon est plus gros à la culasse qu’à la gueule,<lb/>
les mires sont aussy inegales, car celle de la culasse est plus<lb/>
haulte que celle de la gueule. Et puys l’espesseur du canon emporte<lb/>
sur le calibre environ une ligne et la mire une aultre. Il fauldroit<lb/>
doncq faire ou le canon tout d’une grosseur ou eslever le fust<lb/>
par le bout & vers la gueule & l’enfoncer & abaisser vers la<lb/>
culasse. Le poix de la <m>pouldre</m> doibt estre la tierce partie de la<lb/>
basle.
</ab>
</div>
<div>
<id>p043v_4</id>
<head>Dragee d’harquebus</head>
<ab>Si tu veulx qu’elle aille ensemble, pose dessus une piece<lb/>
de <m>feultre</m> ou <m>cuir</m> ou <m>papier</m>, selon la dista{n}ce, & que la piece<lb/>
soict avecq un porte piece justem{ent} coupée selon le qualibre<lb/>
de l’harquebus.
</ab>
</div>

<page>043v</page>
<image>http://gallica.bnf.fr/ark:/12148/btv1b10500001g/f92.image</image>
<div>
<id>p043v_1</id>
<head>Varied and transmuted <m>wine</m></head>
<ab>Grate <m><pl>Brazilwood</pl></m> very fine, let it soak for one or two hours in <m>clear water</m>. Then take this <m>tinted water</m> and add some clear water and you will make <m>wine</m> as clear as you like. If you please, put a drop of <m>lemon<sup> juice </sup></m> or <m>orange juice</m> in it and it will immediately become white. You can drink it without danger.
</ab>
</div>
<div>
<id>p043v_2</id>
<head><m>Pearls</m></head>
<ab>It is said that pulverised <m>talc</m> blown into a lamp makes them
<comment> Not entirely clear what he means to do here - mix talc powder with oil to get a material to imitate pearls? Rozemarijn Landsman June 9, 2015 10:12 PM </comment>
so.
</ab>
</div>
<div>
<id>p043v_3</id>
<head><pr>Arquebusier</pr></head>
<ab>To shoot your arquebus precisely the end of the breech must come precisely on the edge of the light, because like this the <m>powder</m> catches [fire] and burns all at once without blowing and has more strength and does not recoil. On the contrary, if the breech is
<comment> or notched? Our lack of knowledge concerning this particular type of weapon and its variants makes it difficult to decide. 'Eschancré' can mea either according to Cotgrave. Rozemarijn Landsman June 9, 2015 9:21 PM </comment>
made hollow, as they commonly are, the <m>powder</m> catches more quickly in this place, makes it recoil, and blows. This is clearly shown [by] a arquebus with a chamber which recoils more than another. And since the cannon is bigger at the breech than at the muzzle the sights are also uneven, because that at the breech is higher than that at the muzzle. Additionally, the thickness of the cannon is greater than the caliber by about one
<comment> 'ligne' -- may be 1/12th of an inch (see Cotgrave) Rozemarijn Landsman June 9, 2015 9:44 PM </comment>
line, and the sight by another. It would therefore be necessary to either make the cannon all of one size or to raise the barrel from the end and towards the muzzle, and push it in and lower towards the breech. The weight of the <m>powder</m> must be one third of the [weight of the] bullet.
</ab>
</div>
<div>
<id>p043v_4</id>
<head>Hail shot for the arquebus</head>
<ab>If you want that it stays together put a piece of <m>felt</m> or <m>leather</m> or <m>paper</m> on it, depending on the
<comment> distance you want to shoot? Rozemarijn Landsman June 9, 2015 10:16 PM </comment>
distance, and let the piece be made with a form precisely cut depending on the caliber of the arquebus.
</ab>
</div>