[Sca-cooks] Need help with a translation [Slightly OT]

[Carole Smith]

I recall (not very clearly) Wulfric showing me the mark he'd had made about a year ago.  It was his badge, about 2 inches long.  FYI, his badge is a drop of water (heraldically, a gout) that is divided vertically in half.  I don't recall what metal it was made of, though.
 
Cordelia


John Kemker <john at kemker.org> wrote:
Hmmm.....

Your references point me back to Master Wulfric, for the most part.

They also show lettering on the stamps.

More research is called for.

Stefan li Rous wrote:

> John Kemker asked:
>
>> This is only somewhat off-topic, as it does relate to period baking
>> practices.
>>
>> Master Wulfric mentions on hi website and, in fact, has a page
>> dedicated to, Bread Marks. My Lady, Seonaid, and I were contemplating
>> designing a Bread Mark for her to use when she bakes. She's decided
>> upon the main charge and the Modern English version of a motto to go
>> around the ege. That motto is "Good bread is no sin."
>
>
> I doubt that any lettering will remain readable after the baking. I 
> think it is way too intricate. I would come up with a simple geometric 
> design, such as perhaps an 'S' within a circle, considering your 
> lady's name.
>
> For a bit more on bread marks you might want to take a look at this 
> file in the FOOD-BREADS section of the Florilegium:
> bread-stamps-msg (12K) 11/16/02 Stamps used to leave insignia in bread.
>
> Stefan
> --------
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas 
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
>
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