[Sca-cooks] back to food was PETA

[Sue Clemenger]

There're actually specific names for fleece that's taken from the skin 
of a dead animal, as opposed to harvesting it through shearing. (rustle, 
rustle....tromp tromp tromp as maire schleps into the living room to get 
her book from the bookcase)  It's known variously a pulled wool, skin 
wool, slipe wool, tanner's wool, glover's wool, and fell wool.  Dealers 
in the product are called fell-mongerers.  Pulled wool has been used for 
centuries in textiles that are heavily fulled: Hudson's Bay "point" 
blankets are just one [such] item.
--maire (above info taken directly from _The Aldon Amos Big Book of 
Handspinning_)

Phlip wrote:

> Ene bichizh ogsen baina shuu...
> 
> 
>>Well, yeah, but Ulfr was talking about contaminating the meat by it coming
>>in contact with the *wool*.
>>
>>I know in commercial production they shear the sheep to make butchering
>>easier (or so a friend of mine assures me--she's into both fiber and
>>toxicology). Does it make as much of a difference when it's by hand, as it
>>were?
>>
>>Margaret
> 
> 
> Kinda depends on how long the wool is. You wouldn't ask someone with a crew
> cut to tie up their hair working in a kitchen, but you might ask someone
> with long(er) hair to do so, longer being a matter of judgement.
> 
> Personally, I never have, but all the sheep I've butchered had fairly short
> coats. At the Pennsic class, though, one lady busily cut the hair from the
> pelt while the rest of us were cutting up the meat- dunno if she got enough
> to spin- didn't discuss it with her after that..
> 
> But, I could definitely see doing it, if it was long enough- after all, a
> fleece is a commodity too.
> 
> Saint Phlip,
> CoDoLDS
> 
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
> 
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
> 
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
> 
> ----- Original Message -----
> From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Sent: Sunday, January 18, 2004 1:31 AM
> Subject: Re: [Sca-cooks] back to food was PETA
> 
> 
> 
>>>Ene bichizh ogsen baina shuu...
>>>
>>>
>>>>Unless butchering techniques have changed substantially in the last
> 
> couple
> 
>>>>of hundred years, you usually peel animals before you cut them up.
>>>>
>>>
>>>Well, actually, my sequence is- Kill them, hang them, gut them, skin
> 
> them,
> 
>>>and then cut them. The difficulty with sheep is that the lanolin on
> 
> their
> 
>>>coats is strong flavored, and after skinning the, you really do need to
> 
> wash
> 
>>>your hands before handling the meat.
>>>
>>>Saint Phlip,
>>>CoDoLDS
>>>
>>
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>>
>>
> 
> 
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