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

[John Kemker]

Yes, he does show that mark on the page.  He abandoned it as 
impractical, in so much as it would not actually make a mark on bread in 
any reasonable manner.  Instead, he went with the badge, surrounded by 
the first word of his motto, "Fermentamini" and it is about 2" across.

Carole Smith wrote:

>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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>>    
>>
>
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