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Jack Roberts

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Posts posted by Jack Roberts

  1. If it's just dirt, you can use a stiff bristled brush. Yes you'll have to work on it. For a real aggressive spot treatment you can use a cheap disposable razor and shave the felt.

    If you do the shellac treatment, that will also help resist dirt and almost wipe down like a leather hat. Hope that helps!


    If it's just dirt, you can use a stiff bristled brush. Yes you'll have to work on it. For a real aggressive spot treatment you can use a cheap disposable razor and shave the felt.

    If you do the shellac treatment, that will also help resist dirt and almost wipe down like a leather hat. Hope that helps!

  2. Couple of questions I was wondering about. In order to conserve some funds is the Fort providing any other meals other than the pig roast?

    (If so what ones.)

    Also we noticed that only one fire was allowed in camp. Would it be possible to have another at the opposite side?

    Also are braziers allowed? (I think they were in the past) Looking into to those myself.

    Anyways some thoughts. Let me know what we can bring. Thanks!

  3. Looking at this from a practical perspective, I've made several "tricorns" and they won't hold there shape without some extra stitching to hold the brim in place. Now as to the "X" or not I'm not sure, but from experience in trying to hole the shape of a tricorne, stitching seems to help. I'm still interested in more evidence.

  4. "vapoured" I like it. I must start using it in normal conversation.

    Then I watch for the confused looks.... :P

    One of late I've been inclined to use is "debased". I like that one.... " Vapoured and debased people they are, those pirates."

    oooh sounds so..... period..... :P

  5. OH and Jack's wonderful contribution to fill the amazing little item Dorian and Josephine made, but ye will have to wait and see that at the next event.... :ph34r:

    I highly recommend every crew invest in one....**wicked grin**

    Crap, I'm lost as to what that was......

    ...... oh wait now I think I remember.

  6. Nice, I shall have to scale the recipe back and try some. I've been working on period punches lately.

    As a side note I suggest Mr. Foxe you try to find a big American IPA. Not everything or everybody here drinks that passed water crap.... :P

  7. So far, all I have found is a source for period correct paper to write on: http://www.2makepaper.com/

    I've also ordered his paper before and yes the content is very correct but I've noticed his "sizing" is a weak. The ink tended to bleed. (Sizing is a gletin coating placed on the paper to keep the ink from bleeding into the fibers.) http://en.wikipedia.org/wiki/Sizing and here http://www.aboutbookbinding.com/Paper/PaperMaking-20.html

    Perhaps I obtained a rough batch or the like. If you ordered more please let us know how it turns out. I would like to know how others experiences are.

  8. Swashbuckler that is a Porta Crayon from the Wydah. http://jas-townsend....products_id=382 and William's Link above has one also.

    I have one and it's nice to have a portable writing option when taking notes for cargo and making manifests for the ship.

    The next implement would be a quill. While you can buy quills pre cut, I haven't found them to be of the best quality. Learning to cut your own is probably best.

    http://www.flick.com...lls/quills.html Here is a great site for learning how to cut a quill. It takes time and practice to get it right. (I'm still learning myself)

    As for the quills, I use turkey feathers from Micheals craft store. Then I temper them. (The process is described in the previous link.)

    Now to the ink. From what I've been able to gather the best and most widespread ink for the GAoP would have been Iron Gall Ink.

    http://en.wikipedia....i/Iron_gall_ink

    I've bought mine from here, http://www.oldworldink.com/index.html

    I can vouch for the quality and fineness. I use it for everything in my period handwriting. There are other ink recipes, such as crushed walnut hulls and the like. I've stuck with the Iron gall cause it's the most popular.

    I hope that gets you started. Post here if you have any questions. Enjoy!

  9. Trying a rhum punch today! I'm doing more of the simple recipes first then I'll graduate to the more complicated milk and royal punches later.

  10. Yes and yes!

    Punch can be served hot.

    Punch can be served with Arrack, and there are several recipes of Arrack punch. So much so, personally being on the PC side of things, it seems really popular for the period. One must must really purchase the book. Highly recommended for the recipes and research.

  11. LOL! Sterling

    Jas, try Splenda in the Raw, not sure if it contains the molasses flavor but it might. This reciepe makes about 6.5 cups. Many servings for sure. Try and scale it down to see if the splenda works.

  12. Conclusion....

    I've cut back the water to 24oz instead of 1 quart(32oz) More water made the punch a little insepid.

    You may get away with a little more, but start with 24oz and work from there.

    Bear in mind punch isn't a cocktail, water is very necessary. It softens the palette and creates a great flavor. Otherwise it would be way too strong and over bearing. Try it, before you add your water give the liquor a taste. I tasted everything throughout the process so I knew what each step does. It helps to understand what an ingredient does in order to adjust things as needed.

    I also find that room temp or just slightly colder is best. If you fill a glass with ice and chill the punch down to cocktail temps you lose the nuances of the drink. I like slightly chilled but it's hard to keep it there without dilution.

    All in all it's a fantastic drink. Easy going down, when your done your first cup it leaves you wanting more. Absolutely marvelous. I now know why it reigned king for nearly 200 years. So whip up a batch and try it out.

    This was a half recipe, should be good for a couple of nights drinking. I've bottled up half of mine for later. Cheers!!

  13. Ok so here I'm going to show how I'm making a simple Brandy Punch.

    Fairly common for our time period in England. It's called Major Bird's Brandy Punch Ingredients for are:

    DSCN4287.JPG

    2-----------------Lemons

    1/2 cup---------- Raw Sugar I'm using Florida Crystals

    1/2 Quart (16oz) - Brandy

    1 Quart ---------- Water

    It seems that Rum would have been more common in the colonies. Limes were also used but considered somewhat inferior but being plentiful in the Carribean, were also used there and in the colonies.

    The receipe is from "Punch" by David Wondrich and is our kind of writer. He's pulled from as many period resources as possible. In the back of the book he claims Google Books for a references. Sweet! He also is of the opinion that the spirits were stronger in alcohol than today and varied much. He also prefaces that because of this punches would have to be tailored to fit the quality of ingredients.

    So on with the start of making a punch. This is half of the normal recipe, cause they're is only 2 of us. :P

    Begin with peeling your Lemons avoiding as much pith as possible. I used a vegetable peeler.

    DSCN4276.JPG

    After that take your sugar and lemon peels and muddle them. You want to break up the cells of the peels to release the oils.

    After you've worked at that for a spell you should see the oils on the sugar.

    This next photo shows the difference. Muddled Lemon peels and sugar on the right and untouched sugar on the left.

    DSCN4281.JPG

    Set this aside in a warm place for about an hour and let the sugar pull more of the oil out.

    DSCN4288.JPG

    After your "oleo-saccharum" has set for a couple of hours. Take 4oz of lemon juice and mix it in.

    Strain out the used peels and set them aside, we have plans for them. Mix the juice and oleo-saccharum well, try and dissolve as much sugar as you can.

    DSCN4290.JPG

    Next heat up 4 oz of water and grab your lemon peels. Mix the 2 and strain out the peels again.

    Now combine your Lemon water with your juice/oleo-saccharum and mix well. You should be able to dissolve all the sugar. Taste! Lemons vary so taste and see if you need more sugar. Add too taste, but remember you need that sour. Don't drown it in sugar you'll ruin the punch and make it too sweet.

    DSCN4292.JPG

    Now measure 16oz of Brandy.

    DSCN4300.JPG

    Take a sip to insure it's quality.

    DSCN4299.JPG

    Pour in your oleo-saccharum/ lemon juice.

    DSCN4301.JPG

    MIX AND ENJOY!!

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