> << I always figured it was period if
>  you can justify the ingredients and methods as being period (or modern
>  equivalents) and historical likely to be used together.  >>
> 
> 	Methinks thou hast the right of it.  If thou readest Mistress 
> Rosemounde's letter in the October 1998 _Pop_Chiv_, I think thou'lt get that 
> same impression.

90% of the SCA readers of this list have no idea what _Pop_Chiv_ is,
and probably 100% of the non-SCA readers of this list. Please try to
stick to talking about things that a non-SCA reader would understand.

>  << Also, where do you
>  draw the line? If I sparge, which I will always do, that seems ok because
>  it is an efficiency change that has minor effects on the finished product
>  (assuming you adapt the recipe for this) >>
> 	The question is, are you allowed to use a [definitely non-Period] 
> thermometer?    8-)

In the SCA, no one dictates what you do, so of course you are
"allowed" to use a thermometer. You may or may not choose to do so. In
most normal brewing situations, people do use modern equipment for
"historical" recipes, but a few try to do it like it was done back
then.

-- Greg


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