Friday, 2 May 2014

Gilding the sella curulis

The sella curulis is a luxury folding chair, intended as a seat of authority. Therefore, I wanted to have the seat to have an appearance of importance, and impress by having gilded the eagle heads and claws. Gilding is 'common' during medieval times (but not cheap - for the ordinary man). Think of the gold leaf applied to illuminations in medieval manuscripts, or on altars and reliquaries in churches, on panels in palaces. The medieval method of gilding is described in the 15th century book 'Il libro dell'Arte' by the Italian painter Cennino d'Andrea Cennini, but also earlier wrote Theophilus (around 1120) notes on making and applying gold leaf to wood panels, as well as on how to gild metal, in his 'On divers Arts' . The gilding process is a laborious process that takes quite some time. The part that has to be gilded has to be prepared  first with several layers of gesso and bole, before gold leaf can be applied. As I had no experience in gilding, I first tried it out on the test head and claw feet. 


The test pieces. The eagle head is gilded with imitation gold, while the claw feet are gilded with real gold leaf. The test pieces also served to see whether a black and gold eagle head was better than a linseed oil and gold one.



The gilded Shrine of the Virgin, made ca. 1300 in Rhine valley in Germany, and now on display in  the Metropolitan Museum of Art, New York, USA. Closed, it is a statuette of the enthroned Virgin Mary nursing the Christ Child. Opened, the shrine shows a representation of the Trinity (the figure of Christ and the dove of the Holy Spirit are lost). The wings show painted scenes of the Nativity. The shrine is made from oak with linen covering, paint, gilding, and gesso. The size is 36.8 x 12.7 cm (closed) and 36.8 x 34.6 cm (open). The most right image shows a detail of the medieval gilding. The images are from the Metropolitan Museum of Art.

Preparing the work

I used the online course on water gilding (actually the water is water with hare glue) for the preparation of the wood. Basically, it consists of three steps: a glue layer, a gesso layer and a bole layer with some polishing in between. 



 The sella curulis after applying four layers of gesso.


In the first step, the wood has to be covered with a layer of hare glue in order to close all the pores. If this is not done, the gesso and as well as the bole will impregnate the wood and make it too wet inside, while drying to quick on the outside. However this only applies when using old-fashioned chalk-based gesso. Modern acrylic gesso does not need the glue layer, as it also closes the pores of the wood. I used the acrylic gesso, so I skipped the glue layer. Four layers of gesso need to be applied quickly one after another, when the previous layer has not completely dried, but has a half-dry matted glare. I was able to work two leg parts of the chair at the same time. When the second leg was painted with gesso, the first leg had dried enough to receive another layer of gesso. The application of the third and fourth layers is faster than the first ones. After drying the gesso can be sanded smoothly with 240 grid paper followed by polishing with a whetted cottoncloth. This way the gesso slurry will fill the small holes left during the application of the gesso layers. The sanding/polishing step is an impossible thing to do with all the feathers of the eagles head and was left out.


Left: the red bole clay (or fond) used. Middle and right: the sella curulis after three layers of bole.

The third step is applying the bole or fond. This is a clay-based layers and available in three (clay) colours: red, yellow and black. Red is the most commonly used and used by me as well. When cracks appear in the gold leave, the red will shine through giving it and 'antique looking' patina. Red bole can be bought ready to use, but needs some thinning with water (drops) to be able to apply it easily with a brush. Three to four layers of bole need to be applied, and each layer has to be completely dry  before a new layer can be added. I waited at least a day between two layers. Also here a very light sanding of bole layer 2 (600+ grid) can take place and polishing with 4/0 steel wool at the final layer. Also here, polishing feathers was not feasible. At this stage it is important (at least for water gilding) not to touch the bole layer with your fingers as they will leave fatty/oily fingerprints where the water/glue will not adhere to.

Gold leaf

 On the left side the larger sheet of imitation gold leaf, on the right the smaller 23.75 carat gold leaf.

 Theophilus describes the making of gold leaf as follows:

Take some Byzantine parchment, which is made from flax fiber, and rub it on both sides with the red pigment that is made by burning very finely ground and dried ocher. Then polish it very carefully with the tooth of a beaver, or a boar, until it becomes bright and the parchment sticks fast as a result of the friction. Then cut this parchment with scissors into square pieces, four fingers wide and equally long.
After this make a sort of pouch of the same size out of calf vellum and sew it together firmly. Make it large enough to be able to put a lot of pieces of the reddened parchment in it. After doing this take pure gold and thin it out with a hammer on a smooth anvil, very carefully, so as not to let any break occur in it. Then cut it into square pieces, two fingers in size. Then put a piece of the reddened parchment into the pouch and in the middle on top of it a piece of gold, then another piece of perchment and again a piece of gold, and continue doing so until the pouch is filled and there is always a piece of gold interleaved in the center. Then you should have a hammer cast from brass, narrow near the handle and broad at the face. Hammer the pouch with it on a large flat smooth stone, lightly, not heavily. After frequent inspection you will decide whether you want to make the gold completely thin or moderately thick. If the gold spreads too much as it is thinned and projects out of the pouch, cut it of with small light scissors made for this purpose alone.
This is the recipe for making gold leaf. And when you have thinned it out according to your liking, with the scissors cut as many pieces of it as you want, and with them ornament the halos around the heads of figures, stoles, hems of robes, etc. as you like.

Cennini just buys his gold leaf (just like me)

Let me tell you that for the gold which is laid on flats they ought not to get more than a hundred leaves out of a ducat, whereas they do get a hundred and forty-five; because the gold for the flat wants to be rather dull. if you want to be sure of the gold, when you buy it, get it from someone who is a good goldbeater; and examine the gold; and if you find it rippling and mat, like goat parchment, then consider it good. On moldings or foliage ornaments you will make out better with thinner gold; but for the delicate ornaments of the embellshment with mordants it ought to be very thin gold; and cobweb like.

Left: the booklets of imitation and real gold. Right: some pieces of gold leaf on transfer their transfer tissue.

One might think that gilding is expensive. This is only relatively so. As seen from the quote above a gold coin can produce almost 150 gold leaves - during medieval times. Gold leaf is beaten very, very thin, and nowadays gold leaf has a thinness of 0.0007 mm. Therefore, a booklet with 25 leaves of gold (8 by 8 cm) costs only around 45 Euro. I used 23.75 carat gold leaf (Rosenobel Double Gold extra strong) from the German gold-beater factory Norris for gilding. This gold leaf has been pressed on on a tissue, which enables easy transfer to the surface and makes it possible to cut the gold with a scissor into smaller parts. One entire book was enough to gild all the eagles heads, the claw feet and some test parts. 

The gilding process

In laying on [the gold] take glair, which is beaten out of the white of an egg without water, and with it lightly cover with a brush where the gold is to be laid. Whet the point of the handle of the brush in your mouth, touch a corner of the leaf that you have cut, ans so lift it up and apply it with the greatest speed. Then smooth it with the brush. At this moment you should guard against drafts and hold your breath because, if you breathe, you will lose the leaf and find it again only with difficulty. When the piece has been laid on and has dried, lay another piece over it in the same way, if you wish, and also a third, if necessary, so that you can polish it all the more brightly with tooth or a stone. if you wish, you can also lay this leaf in the same way on a wall or a ceiling panel [Theophilus].

The test pieces gilded using the water/hare glue mixture. You can see that the beak of the eagle head (with imitation gold) is better gilded than the claws and rings (with real gold leaf). There are many cracks and holes in the leaf gold of the claws and rings, seen by the patches of red bole.

I started, however, my tests with the much cheaper imitation gold or brass leaf. I did not use 'glair' or 'size' made out of egg white, but a hare-glue/water mixture. This easily glued the imitation gold, but the transfer of the real gold leaf did not go well. Therefore I looked for another adhesive and turned to the more modern (linseed) oil-based mixtion by LeFranc/Charbonnel. This went rather well, although a waiting time of 3 hours was necessary between the application of the glue and the gold leaf. 

The gilding equipment: the oil-mixtion, scissors for cutting the gold leaf, cotton gloves, 
an assortment of brushes and a gold duster to remove small bits of gold leaf.

As mentioned above, the bole must not be touched with the fingers. Therefore cotton gloves were worn during the actual gilding.  When the glue or mixtion was applied to the bole layer (and for the mixtion dried for 3 hours) the cut pieces of leave gold were pressed to the sticky glue with the fingertips in gloves and the transfer tissue removed. A soft brush was the used to flatten and smooth the gold leaf over the surface. The following gold leaf was applied overlapping the previous leaf. If cracks appeared in the gold leaf, a second layer of gold leaf was applied. Adding extra mixtion for the extra layers is unnecessary. A soft brush with a stronger tip was used to apply small pieces of gold leaf in corners, such as the eagles eyes).

First the mixtion has to be applied, this gives the wet look on the beak. After drying small squares of gold leaf are pressed with the glove on the mixtion, and smoothed with the brush. During the gilding many small bits of leave gold can be found on the table (and your clothes).


A detailed look of gold leaf application. The piece of gold with the transfer tissue can be seen at the corner of the beak. The right photo shows that another gold leaf needs to be added to cover the cracks between the upper and lower beak.

After applying gold leaf it is possible to polish the gold leaf. The gold glue must not be dry to do this. As my gold leaf was very thin and the oil-mixtion is very sticky, I did not try this. Polishing was done in the past with a tooth ('of any animals which feeds decently upon flesh' according to Cennini) or semi-precious stones like hematite or agate. Cennini mentions that winter is best for burnishing gold leaf, as the weather is damp and mild. If it is too dry, the gilded object must be kept in a damp place, like a celler at the foot of the wine casks. If the time after applying gold leaf is longer than a week or month, the object can be 'reset' for burnishing by applying a towel over the object and use another napkin, soaked in clear water and wrung out, laid on top of the first towel. The gold will then soon be ready for burnishing. 


The finished gilding of the sella curulis.

Painting the remainder of the eagles head

The golden beak, eyes and claws have a greater contrast and a more stunning effect when the remained of the head  (and feet) is black. I did not want to paint the complete chair as I like the 'pink' colour of the pear wood and the chip carvings will look better without paint. I made the black paint as previously described for the chess game boards: bone black powder with added linseed oil. Drying of the paint takes a long time, between one and two weeks time for the black paint, as Theophilus already remarked:

All the kinds of pigments can be ground with this same [linseed] oil and laid on woodwork, but only on things that can be dried in the sun, because, whenever you have laid on one pigment, you cannot lay a second over it until the first has dried out. this process is an excessively long and tedious one in the case of figures ..... On wood you should apply all pigments, whether ground with oil or with gum resin, three times. When the painting is finished and dried, carry the work into the sun and carefully coat it with the gluten varnish. When the heat makes it begin to flow, rub it lightly with your hand. Do this three times and leave it until it is thoroughly dried out.

Painting the head with linseed oil paint. First the edges with the gold leaf were painted, followed by the remaining part. The white gesso serves as a primer for the black paint. 

The finished feet and eagle heads of the sella curulis. Also the underside of the feet are painted.

The gilded and painted sella curulis. The remained of the wood will receive a linseed oil finish.

Sources:

  • The craftsman's handbook 'Il Libro dell'Arte. Cennino d'Andrea Cennini, translated by D.V. Thompson. Dover publication. ISBN 978-0-486-20054-5.
  • On divers arts. The foremost medieval treatise on painting, glassmaking and metalwork. Theophilus, translated from Latin by J.G. Hawthorne and C. Stanley Smith. Dover publication. ISBN 0-486-23784-2.
  • The complete watergilding course by Pictureframes.co.uk on YouTube: Complete water gilding course

Tuesday, 15 April 2014

Torta in balconata

Last weekend, the re-enactment season of this year started for us with a visit to the Historic Open Air Museum in Eindhoven. This meant preparing some dishes in advance as well. One of these was the extremely delicious 'Torta in balconata' or 'tiered dried fruit pie'. The torta has several layers of dates, walnuts and raisins with dough layers in between. Easy to make, to take with you, and very, very tasty.

  
Take the whitest flour you can get, three libra in quantity, and take two oncie of sugar and take a libra of almonds, and thrity-six good walnuts, and half a libra of raisins, and twenty-five dates, and half a quarto of cloves; and take a good quantity of almond milk; take the flour, moistened with water to make it very thick, and take the pan and grease it well with oil; make a crust from flour with crushed sugar and the aforementioned spices; take the walnuts, then the chopped dates and well-washed raisins, and the red cloves; and put a crust between each layer, and put a crust on top of all these things to make a torta.

Torta in balconata


The recipe is given in three parts: the pate brisee or the dough, making the almond milk, and preparing the pie.


Pate brisee:

  • 3 cups of flour (450 g)
  • 14 tablespoons cold butter (200 g)
  • 2/3 cup water (around 18 cl)
  • 1 teaspoon of salt
Prepare the pate brisee at least an hour in advance. Cut the cold butter into small pieces and rub the flour into it until the mixture has the consistency of sawdust. Dissolve the salt in half the water, and add to the flour mixture. Combine quickly with your fingertips, without overworking, just until the dough comes together. If necessary, add more water as required. Form into a disk or ball, wrap in plastic wrap and leave at least an hour to rest in the refrigerator. I usually make this dough a day in advance, resting it in the fridge.  





Left: the cold butter and flour with the consistency of sawdust. Right: the finished pate brisee, before being put in the fridge.

Almond milk:

  • 1 cup almonds (150 g)
  • 1 litre water
Prepare the almond milk by grinding the blanched almonds in a food processor and adding half the amount of warm (60-70 degrees Celsius) water to it. Mix again with the food processor. Put the mixture through a cheesecloth lined in a strainer. Hold a bowl under it. I found that adding the cheesecloth is not really necessary; the ground almond particles already line the strainer as a natural sieve. Put the almonds back in the food processor and add the rest of the water. Repeat the process. The remaining ground almonds can be used in baking (cookies) or in a soup such as cream of chicken.   



Left: the white almonds in the food processor, just before grinding. Right: the ground almonds in the strainer can be used a second time to extract the almond milk.

Catching the almond milk. No extra cheesecloth in the strainer is necessary to get a clean almond milk.

Pie filling:

  • 2 tablespoons of sugar (25 g)
  • 1/3 teaspoon ground cloves
  • 1/2 cup raisins (75 g)
  • 18 walnuts, shelled ( = 36 half walnuts)
  • 13-16 fresh dates
Preheat the oven to 220 degrees Celsius. Divide the dough into thirds. Roll the first third into a circle large enough to line a deep 22 cm tart pan. Cut off  the excess parts of the dough. On your work surface sprinkle the pastry with some of the sugar and the cloves and press them into the dough with the rolling pin (or your hand). Line the tart pan and arrange the walnuts on the sugared pastry. sprinkle liberally with almond milk.



Left: a third of the dough is rolled out in a rough circle. Right: the tart pan is used to measure the circle of dough and the remainder of the dough is cut of. 

Left: the dough is sprinkled with sugar and ground cloves. Right: the halved walnuts are arranged on the dough.


Left: the walnuts are liberally sprinkled with almond milk. Right: a layer of dough is added on top of the walnuts.


Divide the second third of the dough in half and add the pieces of dough that remained from the first third. Roll one piece into a thin circle that will fit into the tart. Cut of the excess pieces of the dough. Sprinkle with sugar and cloves and press them into the dough. Place this on top of the walnuts. Half the dates, remove the pit and arrange them on top of this layer of dough. I preferably use Iranian sun dried dates, these are the best to use for the torta. Sprinkle the dates liberally with almond milk. Roll out the other small piece of dough (with the excess dough of the previous layer added) as before and place it on top of the dates.


Left: the fresh sun-dried dates added on top of a new layer of dough. Right: and sprinkled with almond milk.

Arrange the raisins on top of this layer and sprinkle liberally with almond milk. Roll out the rest of the dough and cover the pie, sealing the edges well. Bake for at least an hour and check if the top of the pie has turned a golden brown. My torta in balconata took 1.5 hour to bake.


Left: the dried raisins added on top of the next layer of dough. Right: and sprinkled as well with almond milk.


Left: the torta just after 1.5 hours from the oven. The crust is golden brown. Right: The cut torta showing the alternating layers (balconata) of dried fruits and dough. 


The finished torta in balconata.

Source: 

O. Redon, F. Sabban and S. Serventi, 1993. The medieval kitchen. Recipes from France and Italy. University of Chicago Press, Chicago, USA. ISBN 0-226-70685-0.

Wednesday, 2 April 2014

The medieval tool chest: the two man cross-cut saw


The two man cross-cut saw appeared first in the 10th century in the Northern Alps, but only became common in the mid-15th century. The saw was mostly used by carpenters, and only after medieval times became an ubiquitous tool for lumberjacks or woodcutters (to cut the tree logs into smaller units).  The saw is worked by two man, which both use the saw on the pull stroke, and relax when the other pulls. This saw is often depicted together with the Apostle St. Simon, who reputedly was martyred by being sawn in half lengthwise. The saw in this period traditionally is shown with a straight blade of the same width throughout, and two large handles into sockets forged onto the blade following the width of the blade. However, the blade could also have a belly, being wider at the middle of the blade. Also the setting of the handle could differ, such that the handles went through the blade, or that the handles were directly riveted to the blade.

















Top: Two man sawing a board lengthwise on a saw horse with a two man saw. Around 1300-1340. British Library, Manuscript Royal 10E. IV, folio 99 verso. Right above: St. Simon with a two man cross-cut saw. The handles go 'through' the blade. Baptismal altar, St. Johanniskirche, Luneburg, Germany. Around 1507/1508 by Benedikt Dreyer. Left: A two man cross-cut saw. Building of Salomons temple St. Gallen, Stiftsbibliothek, Prudentius: Psychomachia, Codex Sang. 135, page 434. 10th century.

Most of the blades had ordinary peg shaped teeth, but at the end of the 15th century also M-shaped teeth appeared. These teeth allow a better removal of the wet sawdust. A figure of St. Simon with a saw with M-teeth is depicted on a casket of Duke Rene II of Lorraine and his wife Phillipine of Gueldres, which was offered for their wedding in 1477. From the same period dates an engraving of St. Simon by Martin Schongauer.  Slightly later is a sketch of an M-toothed saw in the notebook of Leonardo da Vinci (dated between 1488-1497).

Emperor Maximilian visiting carpenters. Woodcut from Der Weisskunig from Hans Schaufelein, 1517. 
The emperor holds a 2 man cross-cut saw.

Two man working a cross-cut saw on a workbench. The workbench is fitted with a screw clamp. Blockbuch Eysenhuts, 1471. Herzogliche Bibliothek, Xyl III no. 8. Gotha, Germany.

Left: St. Simon with an M-saw on the casket of Duke Rene II of Lorraine and his wife Phillipine of Gueldres (1477). Unterlinden Museum, Colmar, France. Right: Engraving of St. Simon with an M-saw by Martin Schongauer (1450-1491). Museum L'Oevre Notre-Dame, Strassbourg, France.

 
The sketch of an M-toothed saw in the notebook of Leonardo da Vinci (around 1488). 
Bibliotheque Nationale de France, Paris, France.

Detail from a woodcut from Von der Dyngen Erfyndung by Polydor Vergil, showing an M-toothed saw. 
Augsburg, Steiner 1537, folio VC r.


We currently have two two-man cross-cut saws, which are antique ones of unknown manufacturing  date. We did have three, but one was given away to be turned into a ‘singing’ saw. Of the two left, only one has recently been fitted with turned handles into the sockets. The other one, needs to have some sockets added first. Actually, these saws do not fit in our medieval tool chest as it they are much too large. The length of the saw blade is almost 2 metres (1.7 m for the complete saw). The blade is belly-shaped with a thickness of approximately 2 mm, as the blade is thicker at side of the teeth. It has peg-shaped teeth of 15 mm, with 3 teeth per 5 cm in a regular cross-cut setting. In comparison, the two-handed push saw has a blade thickness of 3.3 mm and a push-cut setting of 4 teeth per 5 cm.

 Our belly-shaped two man cross-cut saws.

 The attachment of the socket and handle to the two man cross-cut saw.


Left: the peg-shaped teeth of the first (complete) saw. 
Right: the W-pattern of the other saw blade, also providing room to remove the wet sawdust.

The third 'singing' saw worked by Marijn and Bram at Chateaux Vaeshartelt, the Netherlands.

Sources used:

  • W.L. Goodman (1964) The history of woodworking tools. Bell and Hyman Ltd., London, UK.
  • H.T. Schadwinkel and G. Heine (1986) Das Werkzeug des Zimmermanns. Verlag Th. Schafer, Hannover, Germany.
  • F. van Tyghem (1966) Op en rond de middeleeuwse bouwplaats. Verhandelingen van de Koninklijke Vlaamse academie voor wetenschappen, letteren en schone kunsten van België. Jaargang XXVIII nr. 19.