Tag Archives: EMROC

30 Grains of a Dead Man’s Skull: Transcribing Folger MS V.b.380

By Amanda Pickett

What is medicine like today? While the exact picture varies throughout the world, for me and many others, it is a process of expediency. Starting with a quick call to the nearby doctor’s office at my earliest convenience, I summarize my ache or ailment and within hours I get an appointment. The appointment itself entails a speedy check-in, followed by a short examination, where I sit in a room smelling of antiseptic, on a paper-covered table, while a nice man or woman in a white lab coat and gloves surveys me from head to toe. A little poking, some prodding and a couple of clarifying questions and the doctor diagnoses the problem sending me off with a prescription for my local pharmacy sure to cure me in days—simple. However, during the early modern era, medicine was not nearly as reliable or scientifically exact, but nonetheless revolutionary to the development of what the world knows today.

While transcribing an early modern recipe book, which acted as a tangible legacy and everyday manual to an early modern household, I was given the opportunity to glance back into the past. Whereas today medicine and science, especially when treating the common cold or the flu, is uniform to the public—involving labs, research, testing, FDA approval, etc., during the early modern era medicine was dependent on trial and error, often left up to each individual family and their homemade remedies. There was no common antidote or remedy, no vaccines or proper dental care, and the methods in which families treated illness and disease were wholly unique. In fact, medicinal remedies of the early modern era, were produced in kitchens concocted with chosen, personalized ingredients wielded by the lady of the house. The test subjects of these crafted treatments were those of the household, varying in ailments and illness, on whom the effectiveness of each medicinal recipe relied.

F
Folger MS V.b.380, f. 168

For the medicinal recipes I transcribed, each one was rated with a review of good or bad, or ingredients scribbled out and changed, as a signifier of the recipe’s personal success and the care for the smallest details. However, as I read and transcribed, it was hard to imagine anyone, especially the author’s loved ones, consuming the contents of these concoctions. In recipe 154, Convulsion Water, the ingredients are as follows:

     Take one pound of Peony roots scrape ’em cleane, and slice ’em
     into 3 pints of white wine, let it stand Infusing in Embers all night,
     then strain it out very hard. To this a quarter of an Ounce of Castor
     in fine powder, one Ounce of Spirit of Castor, 30 graines of the​ moss of
     dead mans scull, & 30 grains of the​ scull of a dead man, Both the​ scull and
     moss must be beat in to fine powder, mingle these all together
     and shake ’em in a bottle one hour. Take of this 2 spoonful at a
     time 3 morning before the​ ffull & Change of the​ moon if there be
     Occasion as by the fits coming: and the​ same quantity at any other time.
     One spoonful is enough for a Child.  [1]

Admittedly, I was baffled that any one of these ingredients would be implemented for medicinal healing but even more disturbed by the use of actual human remains. Despite the knowledge today that consumption of any human biproduct poses serious health risks, the threat of disease seemed even more impactful during an era of no sanitation or vaccination.

While my initial reaction was that no such remedy could ever or should ever be employed to heal any ailment or be given to any person, especially children, I eventually went on to explore what would prompt someone to consider such ingredients. I came to discover that peonies, something I had classified to be used solely as decorative flowers, actually possess anti-inflammatory properties when boiled down. Additionally, white wine is known for its capabilities in lowering cholesterol and contains important antioxidants that help protect and strengthen the body’s immune system and overall functionality.

So how exactly did the trial and error cooking-chemistry in early modern kitchens, lacking exact measurement and safety regulations, evolve into the expedient, stress-free, FDA-approved industry it is today? In fact, early modern kitchens opened the door for the modern medicine we know and overlook now. Experimentation and testing of medicinal recipe’s began in the home, specifically the kitchen, where women took great care crafting the perfect remedies. Research and development, not unlike today, involved sharing recipes amongst broader social circles all the way to nascent academic institutions. Meanwhile the effectiveness of every recipe was perfected and recorded to for future generations to use and add to. While the difference of the times seems in great contrast, the fundamentals of research and development of science and medicine have been long lasting and still relevant to this day.

[1] “English cookery and medicine book [manuscript], ca. 1677-1711,” Folger MS V.b.380. At lines 3–5 of the recipe, the note “Anne Western }” appears in the left hand margin.           

Amanda Pickett is a Senior at Penn State – Abington, studying with EMROC member Professor Marissa Nicosia in that campus’s ACURA program.

Cooking in the Baumfylde Kitchen

By Keri Sanburn Behre, Portland State University

I had the opportunity to lead a directed study for a graduating student last summer. The student had been interested in taking my early modern literature class focused on early modern women’s writing, but had not been able to fit it with her schedule. As I was planning a new paleography unit based on Mary Baumfylde’s manuscript for the class at the time, the student agreed to work alongside me as a test subject for the materials I had drafted in addition to other readings and assignments. As I embarked on my task, one of my guiding questions was “What is the value in actually preparing and trying the recipes from this manuscript?” With every task, it became increasingly clear that researching, preparing, and tasting/using these recipes led us to a level of close reading and immersion that would not have been achievable without our material engagement.

Transcription, Gathering, and Planning

Transcribing the recipe “A pultis to allay paines swellings or any anguish” with the goal of actual preparation required a degree of engagement that that the many transcriptions I had previously carried out did not. Understanding the ingredients became less about deciphering the what and more about comprehending the why.

A pultis to allay paines swellings
or any anguish.
Take straroberrie leaves, violett leaves
collumbine leaves, of and blynde nettles
of each a like quantitie, boyle them
in fayre water, and thicken itt
with oatemell and apply itt to
the place grieved as Warme as
you can suffer itt. 

Gerard’s Herbal addresses the topical application of both strawberry and violet leaves. According to that volume, strawberry leaves “taketh away the burning heate in wounds”[1] and violet leaves, “mitigate all kinde of hot inflammations.”[2] Columbine leaves are known for aiding sore throats and sluggish livers, but their topical application is not addressed.[3] And “blynde nettles” are not nettles at all. Gerard refers to them as Archangell, or “dead Nettle,”[4] a term used interchangeably with “blind nettle” for non-stinging nettles. As it turned out, the purple blind nettles, known colloquially as “red henbit,” is a plant very familiar to me, as it grows on the roadsides throughout my neighborhood in spring. This plant is, in fact, part of the mint family and is credited with anti-inflammatory properties both today and in Gerard’s Herbal, and so it makes sense in this poultice recipe.

The oatmeal with which Mary Baumfylde would have been familiar would have likely been “rough oats,” slightly finer than “pinhead oats,” which were cut in half and sifted to remove the floury substance.[5]Steel-cut oats come closest to approximating this texture, so these make the most sense for preparing this recipe. In the early modern period, oats would have been cooked slowly into a porridge using only water and salt.[6] Considering the moderate temperature of cast iron cooktops, this recipe should be done at a relatively low temperature on a gas or electric stove, so “boyle” almost certainly does not refer to rolling boil we think of today, but instead probably means something more proximate to “heat” or “cook.” By the end of my transcription, I had a plan: prepare oatmeal first, then gather all of my herbs fresh in a single morning or afternoon before compounding the poultice. It would be interesting to make a salve with these same herbs to try out the combination in a less perishable way.  

I had my next significant experience of connection with the text in venturing outside, clippers in hand, to seek out the plants I would need. The first two ingredients, strawberry leaves and violet leaves, were easily obtainable in my back yard. As I searched my back yard for the wild violets that I knew grew in the shade of my Japanese Maple tree, though, I began to appreciate the fact that the plants were small in the dryness of the Pacific Northwest late summer. I thought about the early modern women stewarding the herbs that grew nearby their homes and carefully removed only a few leaves from each plant, so as not to cause undue stress and to ensure the continued health of the herbs.

Finding columbine leaves and red henbit proved trickier in late summer: I don’t grow Columbine and couldn’t find “blind nettles” in my neighborhood park where I knew them to grow in other seasons. I could have tried my luck at a garden center, but I thought of the manuscript authors and instead paid a visit to my friend Rebecca and her sprawling forested land while we searched out and (again, carefully) gathered enough columbine leaves to prepare the recipe. Alas, though, it seemed that red henbit had fallen victim to either summer heat or hungry bunnies. I don’t believe seasonal unavailability would have stopped our early modern medicine-makers, so I prepared to carry out my plan without them.

Clockwise, from top-left: wild violet leaves, columbine leaves, strawberry leaves.

My day of gathering was deeply satisfying and connecting, both to the land and plants of my own yard, neighborhood, and my friend’s land, and to the women who wrote and read Mary Baumfylde’s book.

The transcription and planning process for my student, Kynna, was similarly broadening. She chose to prepare the recipe “How to Make Cheese Cakes.”

To Make Cheese Cakes
Take 6 qrts of new milk and one part of cream
Sett it as you do a cheese but in stead of – 
Warming the milk putt in as much hot water
As will make it fitt & when it is com’d brek itt
& pour it in to a Cloth & whey it between
two & when the whey is very well draind
take the curd & breake it with a pound
of fresh butter some mace & a pound of suger,
the yelks of 14 Eggs & whites of 8. Make
Them upon plates in a very good puff past
When they are risen & craterd they are enough.

This recipe is different because the ingredients were all relatively familiar to us: milk, cream, hot water, butter, mace, sugar, and puff pastry. However, there were some immediate procedural questions that Kynna had to understand in order to move forward. The recipe begins by instructing the cook to take the quantities of new milk and cream and “sett it as you do a cheese.” From reading Ruth Goodman’s How to be a Tudoras part of the class, she knew that cheesemaking was part of the daily household routine.[7] . However, it was during one of our early meetings that I guided her to picture something akin to cottage cheese or ricotta (not cheddar) as the product these women were making daily. Kynna observed that the experience made her realize how much rich knowledge the writers of the Baumfylde took for granted, and how much homesteading knowledge has been lost.

Kynna proceeded to research early modern methods for making basic cottage cheese in the library before confidently moving forth with her gathering and preparations. She also did some calculations and downscaled the recipe to 2/3, not having a kettle in her kitchen that could comfortably hold the requisite six quarts of milk and one quart of cream, plus an unknown amount of boiling water to make the cheese curdle. At this point, she expressed some concern over the final line of the recipe: “when they are risen and craterd they are enough.” She wondered whether she would know when they were sufficiently risen and catered, and precisely what “catered” meant, but moved toward her recipe preparation phase with a spirit of adventure nonetheless.

Recipe Preparation

Compounding the poultice at the stove with my 8-year-old son was the quickest and easiest part of my endeavor. First, we chopped the leaves I had gathered and measured one packed tablespoon of each type: strawberry, wild violet, and columbine. The next time I make this recipe I hope to use red henbit as well, and I will probably double the amounts I gather in order to also infuse some oil for a salve.

Next, we measured one cup of water and combined it with the chopped leaves on the stove over medium-low heat.

And then we waited for the heat to slowly bring the liquid to a simmer.

When a simmer was achieved, we added 1 and 1/4 cups of “oatemell.” I used cooked steel cut oats, as discussed above, because this type of porridge would have been on hand as the base for daily porridge in the early modern household.

We mixed these together with the heat still on.

After a few minutes to thicken, we spread the warm mixture thick on brown paper.

And applied it to “the place grieved” (an insect bite on my son’s arm) “as warme as [he could] suffer it.” My patient pronounced the remedy “weird,” but soothing. After a few minutes, some of the redness and itchiness had abated.

I dried a bundle of my carefully obtained columbine leaves in the event that they’re not available next time I want to make this recipe.

In her own kitchen, Kynna made cheese for the first time.

She proceeded to strain the cheese and mix up her cheesecake mix as instructed in the recipe.

She decided to bake them in a variety of pans to see which would best work as the “plates” the recipe calls for, and put them in an oven set to 325 degrees, figuring that by the afternoon (cheesemaking time), and after all the breads were baked, the temperature of the typical early modern oven would be on the lower side.

Kynna let them bake 20 minutes and then checked every three minutes after that, knowing they would finish at different times because of their different sizes. She was delighted when the smallest cake first appeared puffed and pocked with an uneven surface that looked like tiny craters: “risen and cratered.” As each cake took on this appearance, she removed it from the oven and set it to cool.

She explained her relief afterwards: “‘risen and cratered’ sounds vague, but it perfectly describes what it looks like when it’s done.” The cheesecakes came out quite delicious: less sweet than the cheesecakes to which we were both accustomed, but a nice, fluffy texture; creamy; and slightly lemony from the mace.

These experiences have given us both a unique and moving connection to the material culture of the period. I gained an appreciation for the plants I used, the community that brought them to me, the intensive planning and comprehension that goes into even a very simple and seemingly straightforward recipe, and the joy of preparing an old-fashioned remedy that brought some comfort (and levity) to my kiddo. It is notable to me, as someone who has studied the material culture of the period and prepared many recipes in the past, that the process of moving from handwritten manuscript to completed recipe engendered a deeper experience than transcribing one recipe and preparing another, exercises I’ve done many times. Kynna was moved in a similar way, working in her kitchen to comprehend and recreate the intricacies of cheese-making and baking practices that early modern cooks took for granted: “After doing the recipe, I knew I could read the words and trust that, when the time came, I would know what to do.” Our Baumfylde authors and readers were resourceful chemists, healers, and artists. By inhabiting this manuscript, Kynna and I understood and became these things too.

[1]Gerard, The Herbal,998.

[2]Gerard, The Herbal, 852.

[3]Gerard, The Herbal, 1095.

[4]Gerard, The Herbal, 704.

[5]Alan Davidson and Tom Jaine, eds., “oats,” The Oxford Companion to Food, 2nd ed. (Oxford: Oxford University Press, 2006),550.

[6]Alan Davidson and Tom Jaine, eds., “porridge,” The Oxford Companion to Food, 2nd ed. (Oxford: Oxford University Press, 2006),625.

[7]Ruth Goodman, How to be a Tudor(New York: Liveright/Norton, 2015),175-181.

 

Teaching Transcribathons and Experiential Learning

By Liza Blake

This post is one of seven scheduled to appear in The Recipes Project’s upcoming September Teaching Series, which focuses on new ideas and strategies for teaching with recipes.

As we all prepare for the next EMROC Transcribathon on Sept. 18, I look back at the role Transcribathons might play in literature classrooms—specifically, in this case, a class on early modern women’s writing (compare techniques here and here).

Interested in bringing transcription into the classroom? It’s easier than you might think, and just as exciting for your students as you might expect! This post describes a locally hosted, teaching-oriented EMROC Transcribathon, and provides some resources for those wishing to host local Transcribathons of their own.

Scene from Toronto Campus

This winter the University of Toronto Mississauga (UTM) hosted Professor Rebecca Laroche to lead a local EMROC Transcribathon. The Transcribathon was made possible by funding from the UTM Graduate Expansion Fund, the UTM Department of English and Drama, and the University of Toronto Scarborough Department of English. Two University of Toronto graduate RAs put time and energy into the event: Melanie Simoes Santos (English Dept.), and Cai Henderson (Centre for Medieval Studies).

The UTM Transcribathon was hosted for the 47 UTM undergraduates in Professor Liza Blake’s early modern women writers course, 307 Women Writers syllabus W18 (abbreviated for sharing).

The course was designed around experiential learning: in addition to the Transcribathon, students also received training in textual bibliography and editorial theory; critically analyzed editorial choices in two women writer anthologies; and each produced an edition of a text of their choosing for a class-wide anthology (conducting bibliographical research, undertaking textual collation, and producing textual and bibliographical introductions for their texts). Students left aware of the work that went into producing their textbooks, and empowered to not just consume but produce those texts themselves.

At the heart of the course’s emphasis on experiential learning, then, was the EMROC Transcribathon, where students gathered together to transcribe, and reflect on the place of transcription in a women’s writing course. For attending and participating in the Transcribathon for at least an hour, and submitting their reflections, students received a grade worth 5% of their final mark.

What does it take to run a local Transcribathon? Not much! The funding sources mentioned above allowed us to fly in and host an EMROC representative (Prof. Rebecca Laroche); reserve a room and provide refreshments; and hire graduate RAs to serve as (paid) organizers and facilitators. But at a minimum, one needs only a designated space and a committed group of transcribers!

Leading up to the event, we talked in class about EMROC, and why so many scholars are invested in transcribing these recipe books. I went over standard transcription conventions, describing the differences between transcribing and modernizing with a handout (Transcription Conventions) and I went over how to mark up with this handout: Dromio guidelines.

I also gave them a manuscript “alphabet”—a cheat sheet (TurnerMS alphabet) showing the manuscript’s particular graphs. These handouts were prepared by Melanie Simoes Santos and myself. Jennifer Munroe has also written on helpful tips for easing students into transcription, here.

On the day itself, the instructions were simple: show up for an hour and transcribe! One student wrote about the experience, “It gave me a surreal sense of intimacy with a woman who lived in a completely different time,” and another was surprised that “the personal grammatical and expressive preferences of the author became familiar to me; … I didn’t expect something like an old cookbook to possess such a distinct voice.” One student said, “It never occurred to me how much work actually goes into uncovering a work, transcribing it, and publishing it in an anthology,” and this insight prompted larger reflections for another student: “Getting the chance to transcribe something makes me think about the relationship that exists between the original work versus the modernized or edited work we see in our anthologies.” The event allowed one student “to reflect … on why certain texts are privileged and transcribed over others.” Another concluded, “I felt like I was contributing to something bigger than just our course.” There were also extremely practical outcomes: “I learned how to make orange pudding and dry figs!”

Anyone interested in hosting a local Transcribathon of their own is welcome to get in touch with me; I’m happy to share funding materials or answer questions about hosting. In the meantime, I leave you with some parting thoughts and tips.

1) Flexibility. Though many students cherished the collaboration of the group Transcribathon, some students had irreconcilable work obligations, so I allowed a few to “check in” and “check out” via email, and send copies of their transcriptions, if they couldn’t come in person.

2) Food. Funding made it possible to have ample refreshments set out for the duration of the event, and many students mentioned how much they appreciated draw of the free lunch.

3) Prizes. A trip to the Canadian store Dollarama the night before yielded us some cheap prizes: e.g., if someone found the word “spoon” in a recipe, they could win a wooden spoon to add to their own kitchen.

These prizes were surprisingly effective motivators for our transcribers, and we’d recommend this practice to others!

4) Beyond? It might have been exciting to try the recipes themselves out, as other Transcribathons have done, or to link the Transcribathon more specifically with a same-day research event. Transcribathons that include linked research talks remind participants of what is at stake in their transcribing labor.

“A medicine to Clarifye the Eyesighte.”

By Monterey Hall

In my previous post, I discussed Mistress Vernam and her contribution to Lady Frances Catchmay’s Booke of Medicins (http://emroc.hypotheses.org/879).  I had run across a single possible match for Mistress Vernam in the genealogical database Ancestry.com: the search pointed to Jess Cox, a woman who was married to John Vernam in Hardwicke, Gloucestershire in 1613 (Ancestry.com).  Despite this find, however, I was hardly closer to discovering her connection to either Lady Catchmay or seventeenth-century medical practice.

I used the result from Ancestry.com to try and locate Mistress Vernam in other contemporaneous medical books.  Unfortunately, her lack of genealogical records makes Jess Vernam’s possible medical connections difficult to pinpoint.  There are quite a few references to various doctors named “Cox” in several early modern databases; but without a record of Jess’s birth, there is no way to know if these doctors were related to her.  Rather than continuing to search for Mistress Vernam by her name, I decided to look for her through her recipes.

At the present moment, searching for recipes across texts is a messy and imperfect process due in part to the fact that we as a scholarly community are still in the earlier stages of transcribing and coding these early modern books.  As this process comes closer to completion, it will be much easier to search through them in a thorough and efficient manner.  What the Wellcome Library has transcribed into their database thus far, however, is absolutely invaluable: I was able to look for Mistress Vernam’s recipes via their titles by breaking each title into its keywords and searching for their variant spellings.

My search revealed a link between the penultimate recipe within Mistress Vernam’s medicines and a recipe in MS 373.  Mistress Vernam’s “A medicine to Clarifye the Eyesighte” instructs to “Take the gaules of swine, of an eele, & of a cocke, temper them well together with honney & fayre water & keape it in a cleane glasse, for your vsse: when you haue neade annoynte the eyes therwith” (MS184a/34)

Wellcome MS 184A/34.
Wellcome MS 184A/34.

MS 373/121 contains a nearly identical recipe called “To Clarifie the Sight”:

Wellcome MS 373/121.
Wellcome MS 373/121.

MS 373 belonged to and was written by Jane Jackson in 1642 (MS 373), meaning that it was compiled almost twenty years after Lady Catchmay’s Booke of Medicins.  Unfortunately Jackson does not give any attribution for this recipe, nor does the book contain any of Mistress Vernam’s other medicines.  Still, this find suggests one possible connection between Mistress Vernam and the wider medical community.  With this new insight, the next step would be to find out who Jane Jackson was and whether or not she was connected to Lady Catchmay and Mistress Vernam.  And if she was not, then what might Jackson and Vernam’s common source have been?

This line of inquiry is outside the scope of this post, although it is certainly one that should be pursued at some point in the future.  For now, I will leave you with this: it is likely that I missed several matches for Mistress Vernam’s recipes and thus I likely also missed several connections.  Although I only found two iterations of the above recipe in my own searches, it is quite possible that versions of “A medicine to Clarifye the Eyesighte” appear in other manuscripts beyond the two mentioned here.  I encourage my fellow scholars to look for this recipe elsewhere so that we can discover more connections between Mistress Vernam and the medical community.

As evidenced by the two recipes above, titles can vary between sister recipes both in terms of spelling and phrasing; it is simply not possible for a single person to account for every variation.  A much more detailed method of search would look not only for titles, but also for ingredients.  Searching for uncommon ingredients would help scholars to find connections between medical texts, their authors, and their contributors.  This type of search will not be possible for several years yet.  When it is possible, it will be a powerful tool for piecing together an accurate picture of the vast early modern medical community.  Searching for recipes in addition to names will allow us to see connections and relationships within the medical community that might not have been apparent otherwise.  And it will hopefully some day allow us to find out the true identity of the mysterious Mistress Vernam.

Monterey Hall, is an undergraduate at the University of Colorado, Colorado Springs and is a student of Rebecca Laroche.

Works Cited

Ancestry.com. Ancestry, 2015. Web. 10 Dec 2015.

Catchmay, Lady Frances. A Booke of Medicins, preserues and Cookerye. 1625. Wellcome Library MS 184a. Web. 2 Nov 2015

Jackson, Jane. Booke of Medical Receipts. 1642. Wellcome Library MS 373. Web. 16 Dec 2015.

Monterey Hall is a student at the University of Colorado Colorado Springs. She worked with Professor Rebecca Laroche in an independent study on the Catchmay Manuscript in Fall 2015.

Networking Recipe Writers with “Networking Early Modern Women”

By Melissa Schultheis

There are few events that could put me to work before 8 A.M. on a Saturday with a smile on my face, but Networking Early Modern Women was certainly one of them. Networking Women and the subsequent “add-a-thon” trained participants to add early modern women and their relationships to the site Six Degrees of Francis Bacon, a digital humanities project that represents early modern social networks. As moderator Christopher Warren explained, women made up half of the population during this epoch but make up only 6% of entries in Six Degrees’ main source, the Oxford Dictionary of National Biography. Networking Women aims to complicate such a male-centered view of history by representing the networks in which early modern women participated: “news networks, print networks, food networks, court networks, literary networks, epistolary networks, support networks, and religious networks,” the event’s “Rationale” explains, “in short, all networks.”

Tracking recipe writers’ and compilers’ networks will be tremendously helpful to our work: perhaps we will be able to say more about a recipe’s movement, evolution, and original location. We may be able to analyze more accurately disparities in early modern healthcare based on the social status, education, and wealth of writers and compilers. Or we may be able to draw parallels from the popularity of recipes and ingredients to a burgeoning global pre-capitalist society. The Recipes Project and EMROC have found another great ally, and I am thrilled to be a young scholar at a time when a myriad of disciplines can collaborate easily and share in the labor of representing the historically un- and misrepresented.

Of course, digitally reconstructing the social fabric of early modern society comes with both pitfalls and advantages. Racial and social-status diversity can be difficult to clearly represented due in part to language, cultural, and educational disparities. And representing women and their relationships has been problematic for contemporary researchers since, as Amanda Herbert notes in her keynote, “less scholarly attention has been paid to the way that women’s networks helped constitute and maintain a growing British empire in the seventeenth and early eighteenth centuries.” Additionally, even when we broaden archival work to include hand-worked objects such as clothing and jewelry or traditionally overlooked pieces of historical writing such as account and recipe books, we run into masculine apparatuses that obscure women’s identities and thus their role in the period.

For example, as I added female recipe contributors mentioned in Aletheia Howard’s Natura Exenterata (1655), I struggled to identify these women elsewhere due, in part, to marriages and subsequent name changes—not to mention the possibility of alternative spellings for both maiden and married names. As you can see in the image of my entry for Lettice Pudsey, trying to locate the same early modern woman in more than one currently searchable source requires many open tabs: OED, ODNB, EEBO, Six Degrees, The Recipes Project, Luna, Google Docs and Google Book searches. While not an extensive search, the pursuit of more biographical information on Pudsey came up short that day, and with one relationship (to Mrs. Risley, who may be related to Thomas Risley (1630-1716) who practiced medicine) the node is floating in a network that I hope will one day have more to say about the woman it represents.

Lettice Pudsey Node

Traditionally, identifying early modern women has depended on identifying their relationships with and to men. And with so few early modern women in contemporary databases at this time, we will inevitably rely on early modern men to identify many of these women. So while Six Degrees now allows me to represent Howard’s relationship to recipe contributor Lady Cook and Coventry and gives Pudsey a place in this digital recreation, I can hear Hillary Nunn’s inquiry buzzing in the back of my mind: “If only that means we could say for sure who these people are.”

Of course, the paradox here is that as we add women and track their lineage, often through their relationships with and to men, we will begin to see more clearly the complexity of women’s networks, more accurately articulate their dependence on and independence from men, and better understand who these people are, while continuing to complicate narratives that portray early modern women only as victims of patriarchal apparatuses. Six Degrees is a tremendous resource for this work with the potential to grow with and adapt to contemporary research that augments the historical canon of the period.

Fundamentally interdisciplinary and collaborative, Six Degrees will be most helpful when working in a similar manner. The day of the add-a-thon I worked from a list of names compiled by Hillary Nunn and a transcription of the Natura that she shared with me. I worked from Google Docs with other contributors. I watched enthusiastic Twitter users discuss the day’s talks. I went from being two degrees from the project, to one. The day gave me a new support system, a new network, through which I can more easily learn who these early modern women are, while sharing that information with other scholars. As with any project that aims to shed light on underrepresentation, for Networking Women to more accurately represent early modern women’s social networks, it demands much from its contributors. We must look in margins and notes, as Amanda Herbert recommends, and search for women’s work in material items. We must think both creatively and together as we reconstruct the past, working with the conviction articulated so well that day by @DanAShore on Twitter: “Obviously #networkingwomen isn’t just about a single website. The hope is that inclusion in one resource leads to wider inclusion as well.”

Melissa was part of the EMROC (Early Modern Recipes Online Collective) contingent who participated in Networking Women. She is an M.A. student at the University of Colorado-Boulder. This post is cross-posted at The Recipes Project and was originally published at her own blog.