Eric A. Rhude
ateno at panix.com
Wed Apr 5 13:12:49 PDT 2000
> Well, first off they didn't measure in volume quarters, they used weight
> quarters. Keep in mind that the method of weighing grain was spelled out in
> the Magna Carter and the king sent weighing measures into the countryside
> to ensure that he collected the right amount of taxes.
Do you mean:
'Let there be one measure of wine throughout our whole realm;
and one measure of ale; and one measure of corn, to wit, "the London quarter";
and one width of cloth (whether dyed, or russet, or "halberget"), to wit,
two ells within the selvedges; of weights also let it be as of measures.'
Or am I missing something?
all that is doing is standardising aounts for sale, so
a width of cloth in Kent is the same as in south London.
Im not trying to be snippy..... 8)
> >Thoughts / corrections??
> I think that you meant 8 bushels to a quarter. A peck is 8 quarts (today),
> and I believe this hasn't changed.
Yes I mis typed, thank you for correcting my mistake.
> The bushel did vary with time and location. There are a number of bushel
> measures in a variety of London area museums. The exact measures do vary by
> up to a few percent.
> Different malted grains have different specific gravities. So, a less dense
> malt would have greater volume if we use the weight measure as the standard.
> >I know there is a varience dependant on wet or dry malt and
> >amount of swelling but we have that today anyway..
> >They did it that way, why dont we?
> We can, and it will turn out fine. But, if we're trying to recreate the
> brewing techniques then we need to start with the same measuring technique.
> BTW, I also see some problems with using modern malts in recreating this
> receipe since they have a different proportion of proteins etc than period
Understood to all but we cant get the malts they used, so
we have to get as close as we can and say why we
made certian decisions..
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