[Sca-cooks] SAD

[Anne duBosc]

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[ Picked text/plain from multipart/alternative ]

I've seen this asserted before, that stock was slaughtered in Fall or overwintered until Spring.  Is there documentation for it?  I know that Auntie Ruth, who taught me so much about butchering, taught me that you waited for the coldest days to butcher, so the meat wouldn't spoil or get blow flies before you could get it salted or smoked.  Everything she taught me about butchering was straight from that Old Deutsch tradition.  (Except that in the last few years before I left she did allow them to attach the sausage grinder to a motor.  Before that it had been hand cranked.)
Mordonna
 Dan Phelps <phelpsd at gate.net> wrote:Was written:

> >I was reading an article in 'Psychology Today" on
> >Seasonal Affliction Disorder. And the main cure for
> >it was vitamins. This got me thinking. Was there
> >such a problem in the medeaval diate? (sorry I am an
> >awful speller) and did the dieate really change from
> >summer to winter? especially in more northernly
> >regions like Briton.

Yes diet did change over the seasons, especially as one moved to higher
latitudes. Winters were the lean times. No or very little in the way of
fresh veggies and fruit, only what could be stored. Dried fish and fruits,
preserved meats supplimented with what could be hunted or caught. What
stock that had not been slaughtered in the Fall was fed through the Winter
until the Spring.

Daniel


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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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