HERB - Re: cost of herbs

[Sandy M Koenig]

shillings, I thijnk

r

On Thu, 25 Jun 1998 15:44:37 -0500 "sunshinegirl"
<sunshinegirl at steward-net.com> writes:
>What does "2 s/lb   (10 p.)   stand for??  shillingings??  pence???   
>What
>was the buying power  of it compared to the buying power today??
>
>ie,  not only how much did a pound of nutmeg cost, in today's dollars, 
>but
>also how many day's wages was that??  There is a difference.
>Melandra of the Woods
>
>----------
>> From: N.D. Wederstrandt <nweders at mail.utexas.edu>
>> To: herbalist at Ansteorra.ORG
>> Subject: Re: HERB - Re: cost of herbs
>> Date: Thursday, June 25, 1998 11:04 AM
>> 
>>  I found these prices in Food and Feast in Medieval England by P.W.
>> Hammond, pub by Alan Sutton, 1993.
>> 
>> 1264 sugar was 2 s./lb  (10 p.)
>> 1334 sugar 7d./lb (3p.)
>> pepper sold throughout the Middle Ages for about 1s/lb (5 p)
>> saffron (after 1349 14s/lb (70 p)  Hammond says that saffron was the 
>most
>> expensive spice used in the Middle Ages.
>> other spices ran anywhere from 2s to 4s (10 p. to 20p) the prices 
>varying
>> from season and other variables.
>> 
>> The only spice not imported was mustard which they said was cheap 
>and
>used
>> quite a bit.
>> 
>> The Hammond book is fairly interesting as it breaks down the 
>households
>and
>> what type of foods each household ate, how much ale and beer they 
>drank,
>> etc, etc.  It seems to cover the 14th and 15th centuries in 
>particular.
>> 
>> I thought it also kinda neat that rice and sugar were considered 
>spices
>> until quite late.
>> Clare
>> 
>> 
>>
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