hist-brewing: Medieval Weights and Measures Question

[PBLoomis at aol.com]

In an earlier message, darke at inetworld.net asked:

<<  I am trying to decipher an English recipe from
 >1606. It starts "First you must take halfe a strike of  ..." Does any one
 >know what a "strike" is?      The only use of the word "strike" I have
 >been able to find relates to the "Winchester Standard." (found it in
 >Weights and Measures by F.G. Skinner)  For capacity, it defined  each
 >measure by the weight in Troy ounces of its contents of wheat by "striked
 >measure."  >>
 
In a message dated 6/12/99 6:50:25 PM EST, renfrow at skylands.net writes:
 <<  A 'strike' is not a unit of measurement.  It is a stick, sometimes
 called a 'strickle', used to level off the grain in a measuring container.  
>>

In a message dated 6/12/99 9:24:22 AM EST, Owen Brewer writes:

<< the water that you add to the grist is strike water.....so half a strike
 would be half of the water that you are going to add to the grist....if this
 is what I think, it is the "dough in" of the grist at the start of a
 mash >>

	Both of these are good statements, but neither seems to quite fit the 
original context.  Can anybody make sense of the quote from Skinner that
Michael gave originally?

	Puzzled,  Scotti

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