From: owner-scribes@castle.org (scribes digest)
To: scribes-digest@castle.org
Subject: scribes digest V1 #36
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scribes digest       Wednesday, February 4 1998       Volume 01 : Number 036



In this issue:

    Re[2]: [scribes]: ? regarding tech pens
    [scribes]: Re: Paper&parchment

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Date: Wed, 04 Feb 98 12:18:51 PST
From: kwilliam@savi.com
Subject: Re[2]: [scribes]: ? regarding tech pens

JimBear writes:
<<I totally disagree, I completely break down my pens including the nibs down 
to the wire. I find that if I don't, I run the risk of having the pen let 
loose a blob of ink on the tiniest part of the scroll I working on and then I 
have to spend twice the time fixing the blob then it would have taken to 
carefully break down the pen and clean it properly.>>

This is one reason I like quills. By the time the question comes up of whether
or not I need to clean one, the quill needs sharpening anyway and *poof* I 
have a new nib.

Branwen ferch Emrys
The Mists, the West
- ----
Karen Williams
kwilliams@savi.com

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Date: Wed, 4 Feb 1998 17:11:09 -0500 (EST)
From: cav@storm.ca (Rick Cavasin)
Subject: [scribes]: Re: Paper&parchment

JimBear wrote:
 
>
> Is this why the vellum from Balogna was frowned upon? 
>

I did not know that the 'vellum from Balogna' was frowned upon during any
particular period.
>

>Or was it the breed of
>Cattle and diet together which created the greasy texture? 

If you mean Bologna, in Italy, then I would say that they probably didn't use
cattle much in their parchment/vellum production.

>I have read that no
>matter how much lime was use, the vellum still felt greasy..........JimBear
>

I would have to see the source of this to form an opinion.  Lime is used in
the production of the parchment, so such an observation would have had to be
made by the parchment maker.  I don't know of any such recorded observations,
but would be very interested if such comments from a parchment maker had
survived.

Cheers, Rick

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End of scribes digest V1 #36
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