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

[Stefan li Rous]

  John Kemker replied to me with:
> Hmmm.....
>
> Your references point me back to Master Wulfric, for the most part.

Oh! Okay, I guess I didn't remember that. I thought I remembered a lot 
of the info coming from Bear.

> They also show lettering on the stamps.

Hmmm. Okay. Obviously I haven't spent any time at Wulfric's site. Are 
the letters actually readable after the bread is baked? I would have 
thought the bread would have risen enough that even if the letters were 
still visible, they probably wouldn't be readable. Time to go back and 
read my own files. :-)

> More research is called for.

If you find more info, I'd appreciate a message I could add to the 
bread-stamps-msg file. This is a subject that is probably unknown to 
many SCA folks. And any first hand information on the experience of 
making and using such stamps would also be nice.

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 ****