[Sca-cooks] Castration WAS Dutch Recipes

[Daniel Phelps]

Well it beats biting them off which, I have been made to understand, is
traditionally how sheep herders accomplish such in sheep.

Daniel

----- Original Message -----
From: "Micheal" <dmreid at hfx.eastlink.ca>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, February 17, 2005 9:22 AM
Subject: Re: [Sca-cooks] Castration WAS Dutch Recipes


> Yes it is still done pretty much the same still. Except Elastics instead
of
> strings mostly. The crushing tool is called a bardizo (could be wrong on
the
> spelling). But it looks like a large set of pliers with  4 inch wide jaws.
> They do crunch when you squeeze those cords.
>  Parrie Oysters are still collected in the same manner. Open sack remove
and
> rinse brown in a pan and serve forth.
>  Da
> ----- Original Message -----
> From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Sent: Friday, February 11, 2005 11:23 PM
> Subject: [Sca-cooks] Castration WAS Dutch Recipes
>
>
> > Jadwiga Zajaczkowa / Jenne Heise wrote:
> >
> >>I guess I don't know all that much about period methods of neutering
rams.
> >>Nowadays an elastic band is used around the testicles, so the penis
> >>wouldn't be removed until slaughtering.
> >>
> > Okay, all of you squeamish guys, hit delete now.
> >
> >
> > I mean it.
> >
> >
> >
> > Right.  Don't say I didn't warn you.
> >
> >
> > The 1551 edition of the "Book of Agriculture" by Gabriel Alonso de
Herrera
> > has animal husbandry information.  The section on sheep refers the
reader
> > to the earlier section on goats, since the castration procedure is the
> > same.  It's a long passage, so I'm going to summarize and paraphrase
what
> > I've read, since I really don't want to take the time to transcribe and
> > translate.
> >
> > http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533701960
> > The section on castration begins with image # 319.
> >
> > Kid goats should be castrated under the age of one year, and the earlier
> > it is done, the better they will tolerate it, and the better the meat
will
> > be.  Castration should be done when the temperature is moderate; neither
> > very hot or very cold.  Kids born in September should be castrated in
> > March.  Those born in December should be castrated in April or May,
before
> > it gets hot.  Those born in March should be castrated at the end of
> > September, or in October.
> >
> > The animals should not be allowed to eat or drink before castration.
> > There are several methods for castration.  The first is to use a cord to
> > tie the scrotum.  This, Herrera says, is the least painful method.
[note:
> > I gather, from some casual Web research that a similar method is used
> > today, though with elastic.  Apparently, the scrotum dies from lack of
> > blood and falls off in a couple of weeks.]  The second method is to tie
> > off the scrotum with a cord, open the scrotum and cut out the testicles.
> > This makes better meat, very tender.  A nerve is taken out with them.
> > This way, you remove all of the lust and aggression.
> >
> > Others crush them [ie., the testicles] with something, and this is very
> > painful.  And others cut off the scrotum, having first tied it firmly
with
> > a cord as said before.  It can be cauterized with a hot iron, and
anointed
> > with cow's butter.
> >
> > Castration is best done in the morning, when the animals won't have had
> > food or water.  They should not be given food or drink that day.  They
> > shouldn't be allowed to walk around much that day, and should be kept in
a
> > corral or stable.
> >
> > --- end paraphrased text --
> >
> > Okay, guys.  You can come out now.
> >
> > --
> > Lady Brighid ni Chiarain
> > Barony of Settmour Swamp, East Kingdom
> > Robin Carroll-Mann *** rcmann4 at earthlink.net
> >
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