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Subject: scribes digest V1 #35
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scribes digest       Wednesday, February 4 1998       Volume 01 : Number 035



In this issue:

    Re: [scribes]: Re:Paper&parchment

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Date: Wed, 4 Feb 1998 08:38:59 EST
From: FITCHYBEAR@aol.com
Subject: Re: [scribes]: Re:Paper&parchment

In a message dated 98-02-03 20:49:54 EST, cav@storm.ca writes:

<<  This establishes
 a market for quality skins, with a corresponding increase in the care with 
 which they are treated by the butcher, fell-monger, etc.  
 (I've seen this dynamic at work in my own work) The use of lime
 provides for a more controlled processing of the skins, with more effective
 degreasing than earlier systems.  While other factors have an effect, I 
 suspect that it is these two factors that are the key to improvements in
 the quality of vellum/parchment over the course of the middle ages, along
 with a general evolution of the craft and improvement in the skill of the
 parchmenters. >>

 Is this why the vellum from Balogna was frowned upon? Or was it the breed of
Cattle and diet together which created the greasy texture? I have read that no
matter how much lime was use, the vellum still felt greasy..........JimBear

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End of scribes digest V1 #35
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