[Sca-cooks] Alliger - Fwd: [Medieval-Sciences] Egg Question
euriol
euriol at ptd.net
Wed Jan 30 04:36:45 PST 2008
Hello all,
I got the following email on another list, and thought I could get
help here on the first question. What is alliger?
I have a guess that it is something akin to vinegar, but made from
"ale" or "beer" as opposed to "wine"?
Can anyone confirm or deny this? I'm at work and don't have access
to any of my books.
Thanks,
Euriol
-------- Original Message --------
SUBJECT:
[Medieval-Sciences] Egg Question
DATE:
Tue, 29 Jan 2008 23:45:33 -0500 (EST)
FROM:
Susan Koziel
TO:
Slavic Interest Group , Medieval-Sciences at yahoogroups.com
Hi all,
I'm going back over all my egg decoration
information, and I was re-checking all my experiments
with Hugh Plat's acid etching description and I have a
question... well two actually:
1) Quoting Hugh Plat:
"hen lay this eg thus engraved in good wine vinegar or
strong alliger in a Glasse or stone Pottinger, for
some six or eight houres, or more, or lesse, according
to the strength and
sharpnesse of the Vinegar, then
take out the egge"
.... What is alliger?
2) Suet as I know it (molten fat, then hardened and
cooled) doesn't work - it actually doesn't work if
it's "molten" as described in the method. If applied
while cool (and thick enough) it doesn't hold the
engraving very well and you get blobs not pictures.
Molten bees wax works lovely and makes clear images.
(But certainly doesn't dissolve "in water that is
blood warme")
In the 1500's did suet mean something other then what
it means now?
Were Suet and Tallow exchangeable term?
(Tallow - a mix of Suet and wax might work - but I
haven't tried it.)
Any help people can be would be great.
Thanks.
-Kataryna
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