This is the time of year to spend in good cheer; When neighbors,
friends and family gather to meet and
celebrate. We look forward to an
evening of food, fun, fighting and
Activities include the traditional Master/Mistress of Ambrosia
contest, (this year’s theme is
cranberries!). A & S competition for
Winter garb accessory, A & S decathlon –
Board games, an Ice Bog bear pit tourney for
both heavy and rapier, “Argent Olyphant”
gift exchange (feel free to ask if you’re
not sure what this is-we did one last year)
Quick the bard, Beaded snowflake class and
maybe more if we can find the time.
Feast will be potluck with meats provided. Please bring a dish to
Jewel Lake Parish
(3833 Strawberry Rd, Anchorage, AK
99502). Site opens at NOON and closes at 8PM.
by donation of needful things. Examples are
non-perishable food items – NOT expired,
(hat/scarf/gloves/socks/etc.) sample size
toiletries. If you believe a homeless
person or shelter has need of it, we will
Celestria Textrix (Dawn Quick Bates) and
Ciara der Alcan (Jennifer Rynearson)
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Join the Barony of Selviergard for a day
of revelry, dancing, and exhibition fights
by the rapier community. Wear your best late
period fashions and Venetian masks! Dust off
your fanciest fencing garb to give
exhibition fights for the entertainment of
Bring period games to gamble away the
coffers (we are all noble, right?)!
There will be the usual
rock/paper/scissor tournament to determine
the Lord and Lady of misrule.
Food will be a sideboard, with soup and
bread provided—so bring finger food
offerings. Entries for the Autocrat’s Whim
(Best period finger foods) should be marked
as such. Please label all ingredients, per
Information: Wasilla Boys and Girls
Club (3700 Bogard Rd, Wasilla AK
99654). Site opens at 10AM and closes at 8PM.
14 and up -
under 14 -
Autocrat: Brann mac
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Greetings Oertha! It is my honor and
privilege to announce the beginning of the
Principality-wide Arts and Sciences
Championship. The championship will last over
the course of a year, in the future from Summer
Coronet to Summer Coronet and events will be
spread across all three baronies. The first set
of contests will be as follows:
1/16/2016 – Winter Coronet – PRIN – Original
Morality Story or Play (Performing Art)
2/13/2016 – Death by Chocolate – ESK –
4/2/2016 – Bi-Baronial
Collegium – ESK/SEL – Open Topic (Research
5/?/2016 – Spring Captaincy – WG –
Chain or Chainmail (Technological)
The contests are being drawn from six
categories (one contest representing each
category): Textile - Clothing, weaving,
needlework, etc. Domestic Arts and Sciences -
Small items, cooking, herbcraft, brewing, etc.
Technological - Armor, casting, metal working,
skeletal materials, etc. Studio Arts -
Bookbinding, glass work, calligraphy.
* Contestants for the championship must enter
at least four of the categories.
may enter only one item per event (no double
* Incomplete projects may be entered,
so long as the part of the project being judged
is complete. For example, if you want to enter a
scroll in the calligraphy contest but the
illumination isn’t complete, you may enter it so
long as the calligraphy is complete.
* At least
minimal documentation is required. Minimal
documentation will be considered one 3x5 card
and one primary source. More documentation is
Research papers should be between 1,500
and 2,500 words, or four to six pages, double
spaced. Papers should be submitted by email one
week before the event, to allow judges
sufficient time to review the paper.
are three or more entrants in a competition, the
winner is the entry with the highest score. If
there are fewer than three entries, the winner
is the entry with the highest score over 66% of
the available points. If there is only one
entry, the entry will be judged, but there will
be no competition – however, the points will
count towards the Championship. Whoever racks up
the most total points wins.
Please send any questions or concerns to
I look forward to seeing the talent and skill
of Oertha's Artisans and wish all the entrants
the very best of luck!
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While somewhat sparsely attended; the Arts and Sciences Extravaganza
was a great opportunity to bring projects to
work on with others doing the same.
It was also an opportunity to brainstorm
new things for not only personal use as well,
but baronial as well.
Fabric was brought out, sewing machines and threaded needles were in
full force, and food was set in the kitchen to
munch on throughout the day.
People discussed their projects, asked
for advice, and had a wonderful time at an
activity focused on the arts and sciences.
A business meeting was held as well, utilizing not only the space but
the fact that officers were present as well.
As the snows fell towards the evening the site was quickly cleaned up
so that those that had to travel great distances
home could get there before a winter storm hit.
The Arts and Sciences Extravaganza was a wonderful chance to visit
with friends and family, a grand opportunity to
work on those projects put off for far too long,
and a prospect for brainstorming new ideas and
projects…perfect for Selviergardians as we
progress further into the colder months where we
tend to stay indoors until the Spring comes
The Selviergard Associated
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The College of St Boniface hosted a Collegium in the Far North for
those interested in learning more about
different arts and sciences in the Society for
The classes ranged from Leather Turn
Shoes to Calligraphy, from Mittens to
Marshalling, and many things in between.
The event was well attended by those from the Barony of Winter's Gate
in addition to some visitors from the Barony of
And while the weather outside was cold
(it was called it a tropical heat wave by those
who live in the area) the classrooms were warmed
by the friendship of those in attendance and
Baroness Ellisif a Reikiavik starts her class
at the St. Boniface Collegium.
November 14, 2015.
Photo by Halfdan Ozurrson.
With so many interesting classes, as with all Collegiums, difficult
decisions had to be made as to what class to
attend while asking for notes from those classes
There were simply too many classes to
choose from which shows the depth and breadth of
talented people in the Principality of Oertha.
The Autocrat for the event, as well as all the instructors, should be
commended on such a wonderful Collegium with a
diverse selection of things to learn about.
Many left the event with new ideas for
old projects and new projects planned for the
winter months ahead…exactly the way a Collegium
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This paper is written to assist individuals in
preparing foods for feasts by preserving.
Whether the feast be one for camping or an event
feast, these dishes will allow the maker to
do so ahead of time and without need of ice to
keep the dish. There are several period recipes
for preserving foods, I have included a few
here, but I have added the aspect of using
modern canning methods as a way to utilize
period recipes in order to ensure food safety
and extend their shelf life.
Period preservation methods include drying,
salting, pickling and spicing, smoking and
candying with honey or sugar. Modern methods
include all of these and add high pressure
canning, hot water bath canning, freezing and
chemical preservation. In this paper I will
cover hot water bath canning and modern
pickling as well as a period recipe for
preserving meat using spices and vinegar.
The following information is taken from the
handbook “Canning, Freezing and Drying, Pickling
and Smoking” edited by Sunset Books; What
happens when canning?
There’s no special magic to canning. Fruits,
vegetables or meats are packed into canning
jars, which are fitted with self-sealing lids
and then heated. Sustained high heat kills
dangerous organisms that could cause food
spoilage in the jars, it also causes the gases
in the food and in the jars to expand,
driving out most of the air left inside. Hot
jams, jellies and other preserves are cooked
first and then packed, hot, into hot jars.
When a jar cools the vacuum created inside pulls
the lid down against the jar mouth to make a
tight seal. Unless the seal is broken, none of
the organisms that can cause spoilage can enter.
Wardens in Conserve
as found in “A Collection of Medieval and
Renaissance Cookbooks” first compiled by Duke
Cariodoc of the Bow and the Duchesa Diana
Alena, Fourth Edition, 1987.
A Proper New Booke of Cokerye (of the sixteenth
Century), edited by Catherine Frances Frere,
For to Make Wardens in
Fyrste make the syrope in this wyse,
take a quarte of good romney and putte a pynte
of claryfyed honey, and a pounde or a halfe of
suger, and myngle all those together over the
fyre, till tyme they weeth, and then set it to
cole. And thys is a good sirope for manye
thinges, and wyll be kepte a yere or two.
Then take thy warden and scrape cleane awaye the
barke, but pare them not, and seeth them in good
redde wyne so that they be wel soked and
tender, that the wyne be nere hade soked into
them, then take and strayne them throughe a
cloth or through a strayner into a vessell,
then put to them of this syroope aforesayde tyll
it be almost fylled, and then cast in the
pouders, as fyne canel, synamon, pouder of
gynger and such other, and put it in a boxes and
kepe it yf thou wylt and make thy syrope as thou
wylt wourke in quantyte, as if thou wylt
worke twenty wardens or more or lesse as by
Recipes under two names (pears in
confit, and wardons [or pears] in syrup) can be
found in Form of Curye (#136), an Ordinance of
Pottage (#86, #65), MS Harley 5401 (#44,
#60), MS Arundel 334 (#120), and both the
manuscripts in Two Fifteenth-Century
Cookery-Books (firstMS, Pottages Diverse #10;
second MS, #96). Bartlett (Williams Bon
Chretien) of ancient origin may or may not be
Adapted Recipe Makes 4 quarts preserved fruit
10 lb. firm but ripe pears, peeled, cored and
sliced in half soaked in a 1 cup red wine/1 cup
This substitutes for lemon
juice in keeping the fruit fresh and adds
flavour and colour to the pears.
1cup honey 1
cup white wine
1 cup sugar 10-20 cloves
(depending on taste)
3 cups water 6-8 2 inch
pieces of whole cinnamon
Modern Canning Method
Combine the honey, sugar, water and wine. Bring
to a boil. Add 10 cloves and 3 or 4 sticks of
cinnamon.. In the meanwhile have 4 -quart
canning jars cleaned, sterilized and ready with
2-3 cloves and 1-2 cinnamon pieces in each.
Place 6-8 pear halves into each jar. Pour the
syrup over each to within 1/4 inch from the top.
Seal with proper canning lids (sterilized of
course) . Place into a hot water bath and bring
to a boil for 25 minutes. Remove, cool and
If you do not wish to use a modern canning
method the above noted recipe easily converts by
simply boiling the fruit in the syrup for 5
minutes, jarring and storing only 1 week in a
cool place. Never take chances with canning of
any type, if the food appears to have turned
scummy or releases a bad smell upon opening or
the seal is broken or bubbled DO NOT EAT IT.
TO MAKE A QUIDONY OF APRICOCKS OR PEAR PLUMS
Take 2 pound of apricocks or pear plums &
put them into a deep dish withe a pinte of fair
water, in which boyle them tender. yn wring
yeliquor from them thorough a fine cloth into A
basin, & put into it a pound of sugar well
clarified, & let it boyle in a [posnet] till
itcomes to its full thickness, then [put it in
yr] moulds, and soe box it.
Candied Orange Peel Original recipe: Le
Menagerie De Paris 1393
To make Candied Orange Peel, cut the peel of an
orange into five pieces and scrape away the
loose skin inside with a knife, then se them to
soak in good fresh water for nine days and
change the water daily then boil them letting
them come once to the boil only, in fresh water
and this done spread them on a cloth and let
them dry thoroughly then put them in a pot of
honey until they be quite covered therewith and
boil on a slow fire and skim. And when you think
that the honey is cooked ( to try if it be
cooked, have some water in a spoon and pour a
drop on the honey into the water and if it
spreads it is not done and if the drop of honey
remains in the water without spreading then it
is done), then you must take out your pieces of
orange peel and set out a layer in order and
sprinkle poudered ginger thereon then another
layer and sprinkle etc, usque in infinitam, and
leave them for a month or more and then eat
Redacted Recipe: Candied Orange Peel
Combine 3 cups sugar and 1cup of water or 3 cups
of honey with 3-4 slices of fresh ginger if
desired. I chose not to add ginger as many of my
feast recipes included the spice and I was
trying not to use overkill on the flavour.
Heat the syrup to a slow boil. Have ready 8
oranges peeled with the inner rind removed, boil
for 15 minutes, remove dry and set aside. The
original recipe calls for soaking the peels in
fresh water changed daily for 9 days, but for a
quicker product I chose to only boil the peels
in order to remove any impurities and create a
softer peel that would absorb more spice and
sweetener. Add the sliced orange peel to the
syrup and bring to a boil, keep uncovered until
syrup is medium thick.(a drop will remain a soft
ball when dropped into a glass of cold water).
Again bring the mixture to a boil, until the
syrup forms a medium-hard ball in water. Remove
the rind and let cool. Dip in granulated sugar
and let dry. Powdered ginger can be sprinkled
over the layers of peel if you like. Store in a
cool dry place.
This same method and basic syrup recipe was used
for sliced ginger, anise seeds, coriander seeds
and caraway seeds. However do not boil the seeds
first, simply soak in the sugar water or honey,
boil and coat. .
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When I first stepped up as Baron of
Selviergard I had envisioned a way to promote
all three aspects of The Dream; the marshallate,
the service facet, and the Arts and Sciences
community. After much thinking, and some false
starts, I am pleased to announce the Arts and
Sciences portion of a grand plan to make our
Barony a fun and exciting place in which to
At every Selviergardian event from Yule this
year on during the duration of my reign I will
sponsor a table where you may display your
works. These items will not be judged and are
separate from other competitions that may be
held at any event. You may bring projects in
progress, recently finished projects, or even
projects completed in the past.
This is an opportunity to show off your skill
and handiwork as well as inspire other people in
There is no theme and there is no
requirements; I encourage everybody to take part
in this new and exciting part of our group. With
that being said, I too shall
this activity and look forward to seeing what
you create, craft, and care about as we showcase
Selviergard's finest at each and every event. If
you have any questions or comments please
contact me. I am more than happy to answer
questions and listen to your comments on this
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It is time for the Winter Coronet Ivory Spoon
Competition. The competition is open to all ...
even if you don’t live in the Principality of
Oertha. In keeping with the season of winter,
the Ivory Spoon competition will be a choice of
a preserved food or a dish utilizing preserved
foods. No recipe is provided; you may choose
your own. The intent of this theme is to think
of foods available in the "dead of winter" when
the larders may be getting a bit lean. The
choice of dish is up to the participant but be
prepared to explain how this is a dish that
might be found on the winter table.
This competition will be judged by the
participants in the contest. Each person will be
asked to explain/share the recipe they used,
what they did to create the dish and how that
relates to period food and food processes.
To help you get started, here are a couple of
web sites to help you consider a preserved food
Preserving Foods in the Current Middle Ages
Some examples of
dishes that could be prepared: Candied Orange
Please direct any questions to Mistress Clare
Elena de Montfort.
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Baronial Positions Available
TThe following officer positions and/or
deputy positions are currently open or looking
for a replacement within the Barony of
Selviergard. Please take a moment to look over
the current listings and see if you would like
to help our group grow.
For most cases training is available. If you
would like to determine what the job entails and
how you can help the Barony then please feel
free to contact the officer or the baronial
Applicants for these positions are asked to
send a Letter of Intent / SCA Resume to the
Baronial Seneschal for consideration at:
The DragonTale Newsletter
Please send your artwork, articles, pictures,
recipes, tales, and rhyme to feed the Dragon!
Submissions for the newsletter are due by
December 20th. The next edition of the
DragonTale, the newsletter for the Barony of
Selviergard, will be published in January.
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