CHORES
Asperiche
Animal care
in pens behind the Inn are several different animals kept for day to day products...
a large vulo cage housing over 1000 birds ...these birds are size of small pidgeons or chickens
their eggs are small and the Men can eat many at one service...do not take eggs from the top row of nests these are the hatchers to replenish those we use ...collect the rest of the eggs in baskets and bring to the inn Kitchen...you will also make sure fresh eggs get delivered to the Emporium kitchens...
vulo are MESSY straw on floor inside the coop will be changed daily to prevent sickness among flock...rince floor with buckets of water then allowing it to dry while you collect eggs and if needed kill a few birds ...then once dry replace the bedding with fresh clean straw...any sick looking birds to be fed immeadiately to the sleen...
fill water bowls about the coup...check them several times a day as we are now on the island and its warm here
the very dangerous sleen are penned up in strong pens there is a bench to stand on to dump scraps into trough for them and the same with the tarsk pen...feed them only scraps as they will be let out at night to hunt and patrol around the island perimiter ...never enter the SLEEN PEN unless accompanied by a Master
we have six nanny verr goats on the island they are allowed to roam free during day but make sure to corral them before the sleen are released for the evening...at night give them one bucket of grain and bucket of water...they are to be milked three in morning ...and the other three at night so there is an abundance of fresh milk"NOTE:"make sure large gourde of milk is sent to Emporium daily for use by Mistress Reanne and Master Capo's Twins there are no bosk on the island though sometimes Master Tul arranges for bosk meat and other bosk products
Fishermen will bring fish to the Inn you will gut clean and salt. prepare in smoker or cook daily so as it doesnt spoil...they may bring oysters or clams these too are served fresh daily...
eels are also in huge demand at the Inn cut off heads and tails make long slice down belly of eel and peel back the leather like skin this is to be hung and dried in sun...the meat is eaten check cooking page for preparation
Cleaning Inn
all rooms to be cleaned daily
special attention to the Free of Home chambers
beeswax polish for all wooden furniture ...remember we are on an island salt water in the air damages wood without special treatment...so make sure to polish daily
all linen curtains and mosquito netting to be washed weekly
bedding changed daily
windows washed weekly but sills dusted daily
the kitchen at the Inn is to be kept in spotless condition
floors washed early mornings {any spills etc cleaned during day bygirls of home...}counters cleaned ...table washed after each use...
range and hearth cleaned nightly scoured free of all grease and or spatters
all dishes done ...botas rinced and refilled stores replenished
main hall of Inn swept daily washed nightly ...dust and polish all wood
make sure cave at lagoon stocked with supplies as Master likes to sit out there some evenings
cold storage room the inn is built against the side of a large Hill from the kitchens they Created a cool room a door opens from kitchen into a cool cave ...there is an energy bulb activated as door opens its very cool the further in you go...there is also an underground river we tie botas of kalana meade paga to colored ropes and weighting the ropes sink the botas into the cool water...make sure botas are replenished daily ...cheeses and food also kept on shelves in the cave ...daily check for spoilage and remove feed to tarsk and sleen
gather kindling in the jungle of the Island...broken branches dried twigs ...you will also carry in and stack firewood the Wood Cutter brings to the Inn and emporium...make sure the cave at the lagoon as a good supply of firewood and kindling on hand
collect any driftwood on the beach for fuel as well it will be chopped behind the inn and put in wood box
any laundry to be done is collected ...behind the Inn there is a large yard with spaces set out for different chores ...there is several fire pits over which large caldrons are hung there is one for melting wax and making candles ...another for making soaps and there is a small still for making perfumes and oils from the Islands large selection of flowers...there is a smoker for smoking fish and meats ...there is a large butcher block table for cleaning and preparing game and fish the Hunters and Fishermen bring "TO BE LEFT SPOTLESS AFTER EACH USE" collect all blood and guts in pail and feed to sleen scrape up top soil that has any body parts or fluid spilt on it ...go to beach and bring up some fresh sand spread over area to keep scavengers away from inn at night...wash tables with salt water from the Thassa scour and rince ...
The pantry is a large room off the kitchen inside the inn...there are shelves of products needed for food preparation ...there are many food stuffs such as bins of vegetables...there are botas of cooking oils there are smoked meats hanging from the rafters...and smoked fish in containers on shelves....keep track of any stock getting low and report to bon or toria ...keep pantry clean as well there is a thick door that opens into a cave ...there is little refrigeration on gor and our island is in the middle of the thassa ...its a tropical island we have no ice unlike torvaldsland we have no winter so we dont have ponds freezing etc no source for ice...deep inside the cave is an underground river using weighted ropes we sink gourds bottles and botas into the cool running waters and secure the colored ropes to several posts imbedded in wall of cave...we have light in the cave Master has purchased several energy bulbs from the emporium ...other food stuffs that must be kept cool are stored on shelves that line cave walls ...we have verr and so we have fresh milk daily ...eggs are put in the cave ...meats not yet cooked or smoked can be placed in here too...
Milking {verr}
Asperiche keeps five milkers and one Stud ...extras born each year are used in food in Asperiche
collect and sterilize a bucket...fetch the milking stool from the pen
bring a small bag or bowl of salt with you
the verr is a large goat isolate one of the nanny goats {female goat} and tie her to one of the fence posts
...once you tie the verr to the post talk to her pet her to calm her down you may even want to walk away and tie up several others giving them all time to calm ...
agitation in the nanny may taint the milk
pat and stroke her ...place the clean bucket under the udders {milk belly}
rub your hands together to warm them ...now gently knead the udder moving to the teats ...close hands about the teats and pull firmly but not harshly downward use your thumbs to manipulate the udder while pulling down once the milk starts carefully fill the bucket
take milk right away to the kitchens return to milk others
once all the milking is done and milk stored in the cool room return feed the goats{a sack of grain can be found in pen shed :one handful per verr} and make sure water bowls are filled
untie them then turn them out to pasture
Prepare meals
there is an abundance of fish and fowl ...some days a shipment of food from mainland arrives so we would then have mainland staples like bosk and suls and loads of sa tarna so menu depends on last shipment ...check the menu Master Tuck has placed in community and cook accordingly
The Inn kitchen has a large fireplace with spit cooking racks and several bread ovens along its sides... small kettles of paga and meade warm on one of the racks in the hearth ...there is a brazier with a small pot of blackwine simmering on it beside the bar...if Master has been able to secure some beans
there are several cannisters of tea on the mantle {bazi tea rare and expensive imported}{more common black and green teas and some special blend herbal teas to be found in pantry...
make tea rincing and warming pot.2 crushing leaves into a tea strainer put it in the teapot add boiling water...let steep while you prepare tray...use black or green tea unless Bazi tea is expressly asked for...
The hearth has a huge mantle and a rack of ladles spoons large cooking forks there are several slave knives in the kitchen area {these are to be used in food preparation} some of you may have been previously forbidden to touch knives or weapons of any kind ...in the kitchen a knife is considered a tool ...if you ever feel foolish enough to use it as a weapon against Free or slave {you will be severely punished}
Range
there is also a black woodburning range in the kitchens for frying. roasting and boiling...you control the heat of the range by the amount of wood in the firebox {less wood =less heat}
we will make cheese and butter ...there is a supply of [powdered bosk milk } that we can use in whipped creams etc by adding water or other liquids...
chocolate comes in two forms block and powdered it is purchased and brought to the island so its expensive use sparingly
no slave will sample without express permission of Free
MAKING MEADE AKA MEAD
WEEK ONE
take the largest pot in the pantry rince it with steaming water ...make sure its spotless
now hang it at hearth and fill 3/4 full of water add three pots of honey bring to a boil then remove,cover and let cool over night
Next:
In the pantry on second shelf you will find yeast cakes take two crumble them and add to the pot ...stir well throughout the pot...pour it into a large clean keg found in the brewing room below the stairs...get a kajirus to bring you the keg or have another sister help you carry it they are wooden and quite heavy ...once filled cover but dont seal the brew will swell as it ferments...over the next few weeks lift the cover and stir recover
Next
retrieve several small kegs and ladle the meade into them ...these kegs will then be sealed Master Tuck will supervise the sealing of the kegs for the next month the brew must be stirred and rotated weekly...this is a chore for two girls
next
once that month is up the meade can be either left in the kegs for aging or put into botas or bottles can be poured back into large barrels too for storage in caves ... the minimum to age it is two months but usually longer for stronger tastier brew...
next
date your batch and in the second week of your first batch ask other girls if they will be starting the next one and offer to assist them... so there is a steady supply of meade aging...
This meade is Master's Product and recipe...you will take care to do it properly for it will be served in the Inn...
NO Refrigeration in WFI we are on an island in the Thassa ...so we must preserve meats by other means there are several ways
FIRST
curing meat in Brine{salt water }
Brine Cured Tarsk{birds,fish and other meats can also be cured this way}
TARSK is very similar to earths pork
1 large tarsk butchered and cut up into about 8 pieces
8 lbs salt (Note:
2 oz. salt peter
2 lbs brown sugar
3 tulas of water {note: 1 tula = two gallons earth}
several large repcloth sacks
Method:
one
do this at the hearth or over the big pot set up behind the Inn...Mix salt, brown sugar and salt peter, add this to the water and bring the mixture to a boil. Stir to dissolve sugar. Skim off any scum that may form while boiling after everything is dissolved. Remove from heat and chill until quite cold.two
Pack the pieces of meat into clean barrels or earthenware crocks, placing them as close together as possible.three
Now pour the cold brine over the meat making absolute certain the meat is completely covered. Put a board over the meat that just fits inside the container and place weights on it to make sure that the meat is emerged in the brine.
four
When curing larger and smaller pieces of meat at the same time, place the larger pieces on the bottom and the smaller ones on top. This is so the smaller ones can be lifted out without disturbing the larger pieces. The small pieces do not take as long to cure as the bigger ones.
five
THIS IS IMPORTANT
IN THE KITCHEN PART OF THE INN THERE IS A THICK DOOR IN THE REAR OF KITCHEN, IT OPENS INTO A CAVE TAKE BARRELS TO THE VERY BACK OF THE CAVE WHERE IT IS MOST COOL!
The meat should be cured in a temperature that is just above freezing. If the meat is cured at a warmer temperature the brine may show signs of souring.If this should happen, remove the meat and soak it in lukewarm water for an hour or so. Wash the meat in fresh cold water and be sure to throw out the soured brine.
Clean out the container, repack the meat and make a fresh brine in original proportions.
six
Bacon sides and loins require 2 days per pound in this brine.
seven
After the meat is cured the pieces should be soaked in warm water and then washed in cold water or even scrubbed with a brush to remove any scum that may have accumulated during the curing process.
eight
bag the meat single hams in own sacks ...sides of belly{bacon} in own sacks ...rest of meat ...share rest of sacks...tie ends tightly with heavy cords:
nine
Hang the meat by very heavy cords in the smoke house and allow to drain 24 hours before starting the smoking. Make sure doors to smoke house locked to keep out animals...ten
Hard wood{temwood} is the best to use for smoking and the temperature in the smoke house should be just warm . The vents should be left open at first to allow any moisture to escape. Smoke until desired flavor and color is arrived at.between two and three ahn for tarsk and or bosk per lb...birds and fish half 3/4 of an ahn per lbImportant hams bacon tarsk roasts bosk roasts large birds take time to smoke DO NOT LET fire go out...take turns adding wood...before the sleens are turned loose at night...put several large pieces of wet wood on so it doesnt burn out before morning{the wet wood will create lots of smoke but burn slower}
meat cooked this way will last months even years in the cold recesses of the cave...
Preparing fish for smoking
the Fishermen bring days catch to inn we must prepare it to keep from spoiling
1. Remove scales by scraping against the grain with the dull edge of a knife.
2. Remove head, fins, tail, viscera.
3. Wash body cavity with cold water until clean.
4. Split the fish by cutting through the rib bones along the length of the backbone.
5. For larger fish, remove the backbone.
6. For large fish, cut into smaller, equal sizes, about 1 1/2 in. thick and 2 in wide.next
Prepare a brine of 3 1/2 cups table salt in 1/2 tula of cold water in a plastic, stainless steel, or crokery container. kalana or ta wine can be substituted for a portion of the water, if desired. Stir the salt until it cannot dissolve any more.
Spices such as black pepper, bay leaves, or garlic, as well as the dark yellow sugar (recommended) may be added.
Use 1/2 tula of brine for every four pounds of fish. cover crock pot and carry to the cave leave in brine for about one ahn ...smaller thinner fish filets less timeto throughly cook fish leave in smoke house about 6-8 ahn
Another way to preserve meat is
MEAT POTTING
Meat potting is preserving meat in it's own grease in a large crock
one
sterilize several large crockpots...with boiling water dry and set on work table...
THE Hunters or Sailors bringing supplies may bring fresh killed meats ...to avoid waste by spoilage we sometimes "pot the meat"
two
Take the meat given you and chop into small pieces
three
Take large skillet and place on range ...add wood to fire box and keep adding to keep the temperature very hot...searing the meat extracting the fat from it...
four
pour the hot grease into the first crock pot this seals the bottom of crockpot return skillet to range fry meat a little more then add meat into the grease in the crockpot
five
keep cooking till all the meat is cooked when first pot filled make sure meat covered in grease then begin on second pot ...once all the meat is cooked and covered in the hot fat let cool a layer of hardened lard will form
six
store in cave and when needed bring out dig into the lard to find the meat recook the meat and serve with other staples...
seven
meat will stay good about 6 weeks in our climate prepared this way
you will know its bad if it starts to smell raunchy lol then feed to sleens
eight
if the meat doesnt give enough grease we have pots of rendered fat in cool room melt needed amount to cover meat completely
note " The term 'scraping the bottom of the barrel' came from potting meat because by the time you get to the bottom the meat may not be great but it may well be all you have lol"
Bread making
making your yeast culture
We kept our yeast culture in a gallon crock jar.
We created this by adding cool sul water, some mashed suls,
a 1/4 cup of yellow sugar and a cup of sa tarna.
We then gave it a stir,{do not use metal in yeast its too fragile} and set it in a warm place near the range.
When suls were cooked for dinner, add the cooled sul water to the yeast culture.
leave two or three days... the yeast will be ready to use for baking then...
MAKING BREAD
Ingredients:
yeast culture2 1/2 quarts water
1 1/2 cups of sugar
lots of flour
2 table spoons of salt
one
Stir yeast culture ...pour into large bowl add warm {about 2 quarts...NOT HOT water...HOT will kill the yeast...
two
add the sugar to the water and yeast
when it starts to bubble showing the yeast is live add about two quarts of sa tarna flour
three
using extremely clean wooden spoon stir till batter is smooth then add the salt and the melted lard
four
keep mixing your batter will be sloppy now like thick pancake batter as you whip the batter the gluten is released and its time to add more sa tarna flour about two cups at a time mixing and mixing till you cant mix it with the spoon anymore
five
put the spoon down and use clean hands to knead the dough working the sa tarna flour into the dough ...the consistency is right when the dough has elasticity when kneaded ...the dough should stick to your fingers if it doesnt the bread will be heavy and dry after baking ...knead releasing more gluten and then rub lard onto all sides of the dough
six
set it aside and let it double in size ...then punch it down and let it rise once more to twice its size
seven
make sure the wooden table or counter is clean and dry dump sa tarna flour on counter or table and plop dough onto it this prevents dough from sticking
divide the dough into 8 - 10 equal parts knead and form loaves
eight
NOTE if oven wont hold all ten or you dont have enough loaf pans only form what will fit in oven once first batch has risen enough to go into oven before proceeding to form second setBefore putting in the oven, the loaves needed to rise and increase in bulk two or three times.
if your oven is not hot enough the bread will not cook properly if its too hot it will burn on bottom and top but not cook in middle...
experience and trial and error will be your teacher...
on baking day when bread is at the point where it has been punched down once is time to make sure oven starts to heat
so when loaves are ready so is oven...so add wood to the fire in the hearth to heat the bread ovens along side the hearth...or add more woood to the range fire box...get a good fire going let it really heat up good and hot then to cool it back crack door a bit and let blast escape...as your wood burns down add smaller pieces so as not to get too hot but not let burn too low either...pop in loaves takes about 1 ahn to cook the bread remove when golden brown pop out of pan press fingers into sides if bread springs back its done ...brush with melted butter to keep crust from drying out and bake second batch...
making butter
Step 1: Collecting the cream:
You must first get the cream. You do this by letting the raw whole milk sit for several hours. The cream will naturally float to the top. You can skim this off the top of the milk. use a `cream ladle' which is a large spoon shaped piece of tin with holes in it - the holes being about 1/16 inch in diameter. The milk ran out the holes but the cream wouldn't. collect the cream from daily milkings for about a week...store in the cave to keep coolStep 2: Souring the cream:
. after a week since we are on a tropical island the cream even though kept in the cool room has soured but thats a good thing for the butter wont thicken if the cream has not soured
Step 3: Get the cream temperature right:
set cream on the counter and leave til it warms up to room temperature ...the perfect temperature to make butter ...too hot or too cold wont workStep 4: Churn your cream:
Put the cream in a butter churn. Do not fill it over half full. There are two types: the vertical plunger churn and the rotating paddle churn. Which ever type you use, churn the butter in a steady and methodical motion. With a vertical plunger churn, raise it all the way up and push it all the way down in one second cycles. Gradually turn the plunger as you do this. If you have a paddle churn, turn it about one revolution every second. Separating the butter from the `butter milk' is not a fast process. Depending on conditions it could take you from 1/2 ahn to forever! When one hand gets tired, switch! call on a sister to help... A different feel is one of the indications that it is getting done. It got thicker, then shortly thereafter the butter separated out. You can also take a look inside and see what progress you are making.Step 5: Separate the butter from the buttermilk:
You can use the cream ladle or the butter paddle. This resembles a large wooden spoon 3 inches in diameter, only almost flat. Carefully scoop the floating butter off the top of the buttermilk and place it in a bowl.Step 6: Remove all the remaining buttermilk from the butter:
Using the butter paddle, work the butter back and fourth on the sides of the bowl. As the buttermilk comes to the surface pour it out of the bowl.Step 7: Wash the butter:
Pour a small amount of very cold water into the bowl and work the butter like you did before. As the water becomes discolored, pour it out and pour in more cold water and continue to work it. Continue this process until the water remains clear. Note: It is important to work all the buttermilk out of the butter as it will go rancid if you don't. And it will ooze and run, most distasteful to the more delicate souls among us.Step 8: Add salt:
Sprinkle in 1 teaspoon of salt per pound of butter and mix it in. Then taste it. If it is too salty for your taste, you can put in more cold water and work it through the butter as you did before. The salt will gradually migrate into the water.Step 9: Put in molds:
Butter molds have false bottoms for pushing the molded butter out of the mold. Pack the butter into the mold, being sure to get rid of any air bubbles. wrap in clean repcloth place in crock pot and store in cave