But if it were #mead, then it wouldn't contain any sugar, cause all the sugars would have #fermented to alcohol #brewinghttps://twitter.com/caitlinrgreen/status/966763698361683968 …
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> Cornish Archaeology, 24 (1985), 23-118 at p. 93. Tests undertaken by John Evans, Department of Chemistry, North-East London Polytechnic, Romford Road, London. Hope that helps! :)
I found a thesis investigating lipids in EBA pottery that suggested something I've been thinking for a while, that fat was used to waterproof the pot, perhaps on its first use. Maybe beeswax too? http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.685158 …
Possible, but had I been on the scene, I would have advised against it. Back then and up to around 1840, beeswax was much rarer than animal fat, because of amount of bees needed, etc., and it's brittle; I would have advised pine-resin or animal fat for waterproofing.
Any thoughts on milk as a waterproofing? Just curious! :)
almost useless for that. You can mix it other things; lime for example, milk-washing your limed wall (as in wattle-and-daub, or mud-brick) does help. Mixing it with flour helps for an adhesive paste. But unless combined with the right things, it just degrades & disappears fast.
Thanks, I did wonder! All most interesting :)
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