[Sca-cooks] Re: Sca-cooks digest, Vol 1 #528 - 16 msgs

[Anne du Bosc]

>> LONDON (Reuters)
> The ale is brewed in clay pots with traces of
>baked animal droppings.

    Y'all, don't freak!  The newspaper guys got
it *Way* wrong!!!
C'mon--we are talking modern media (grin!).  The
key statement in the article is the one above.
    They are NOT talking about brewing baked
dung!!  To withstand the temperature of a cooking
fire, or a crucible, clay had to be tempered with
other things.  Sand, ground fired clay, shells
and yes (bleah!) even dung was used to make the
clay better able to stand the heat of the fire.
 The tempering agent is added to the wet clay,
and fired with the rest of the pot.

Mordonna


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