[Sca-cooks] cheesy dragon

[Stefan li Rous]

Selene of Caid said:
> I'm still trying to figure out how they kept a fluid contained until showtime,
> without dissolving the body of the beast.  I mean it would be easy enough to
> mold marzipan/cheese/whatever around a plastic tube of cake-writing gel, but
> that's not hardly period.
>
> My best idea off the cuff is to cup the "blood" inside a mostly-intact tangerine
> skin with the segments taken out, and be very good and sure to keep the finished
> sculpture right side up at all times.

I think there are multiple ways this could have been done in period.
A gourd, a cured animal bladder (or not cured, for that matter)...

For details on the possible methods for either of these, you might
check the Florilegium.
lea-bladders-msg  (15K)  8/ 3/98    Tanning, cleaning, dressing animal bladders.
http://www.florilegium.org/files/CRAFTS/lea-bladders-msg.html
Gram-Letter2-art  (12K) 12/14/01    "On the Obtaining and Preparation of a Water
                                        Gourd" by Lady Shara of Starwood.
http://www.florilegium.org/files/MEDIEVAL-LIFE/Gram-Letter2-art.html

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****