Yule-msg - 6/27/05 Period Yule celebrations. NOTE: See also the files: 12th-nite-msg, Christmas-art, St-Nicholas-art, Xmas-art, Candlemas-msg, holidays-msg, wassail-msg, Halloween-art, Holiday-Celeb-lnks, Halloween-lnks, Jewsh-Holiday-art, Spring-Celeb-lnks. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ From: sclark at epas.utoronto.ca (Susan Clark) Newsgroups: rec.org.sca Subject: Re: period decorations for Christmas Date: 5 Dec 1993 13:18:53 -0500 Organization: EPAS Computing Facility, University of Toronto Greetings! One word: Evergreens! My research into this area (a hard one to try, since there are so many books published on the subject which call Victorian customs "ancient customs") is that evergreens have a very long association with the holiday season, dating to the pre-Christian era. Many of these plants were treated symbolically in some of the nativity parts of th cycle plays and pageants. Holly, mistletoe (which was eventually banned in churches because of its pagan associations) and roses (Jesus= the christmas rose) are all good choices, too. If you want to add a fun touch, put up gold balls. They're a symbol of St. Nicholas (whose feast day is nigh, by the way). Candles would not be out of place. They rarely were in the Middle Ages...:-) Holiday cheers! Nicolaa/Susan Canton of Eoforwic sclark at epas.utoronto.ca From: HPGV80D at prodigy.COM (MISS PATRICIA M HEFNER) Newsgroups: rec.org.sca Subject: Christmas trees in period Date: 30 May 1995 21:07:10 -0400 According to an old version of the Encyclopedia Brittanica (1957), Christmas trees were first used by St. Boniface, the English missionary to the continental Germans, in the eighth century. The source claims that Boniface replaced the sacrifices to Odin's sacred oak by a fir tree decorated in honor of the "Christ child". The only mention of Martin Luther is the possibility that he first used candles on trees for Christmas. I couldn't find anything else on Christmas in period; I don't think it was nearly as imortant to the Church then as Easter was. ----Isabelle Date: Thu, 28 Nov 1996 19:04:22 -0600 To: ansteorra at eden.com, sca at mc.lcs.mit.edu From: gunnora at bga.com (Gunnora Hallakarva) Subject: Yule in Iceland / Viking Holiday Traditions I received the following interesting information From: ambatt at infinet.com ====================================================== With the Yule holiday time approaching, there is an interesting web-page concerning Yule Traditions and Yule Lore in ancient and modern Icelandic times that includes information as it relates to the subject matter of ONN, at the following URL: http://www.itn.is/~gunnsi/yule.htm This Icelandic web-page (in English), by Gardar J-hann (Gardar Jo'hann), includes such topics as Origin of Yule, Saga Yule, Medieval Yule, etc. as they relate to ancient and modern Iceland. For those who are not able to visit that URL, the following is a summary of that information relating to ONN, with thanks given to Gardar J-hann: Origin of Yule ========== A celebration of the winter solstice has been held since time immemorial in the Northern Hemisphere. Through the ages, the festival has had many names. It is certain that a mid-winter festival called Yule was celebrated in the Nordic countries well before the year 1000. Though challenged by some scholars, the fact that Yule/J-l (Jo'l) was celebrated in Iceland and throughout the Northern Hemisphere well before the advent of Christianity is now widely accepted. The exact date, or dates, that Yule was celebrated is not certain, but probably it was connected to the full moon nearest to the winter solstice. The name itself has been retained in many languages: Yule - J-l - Jul . . . Some scholars think it comes from one of the names of îdinn (Odinn), others have theorized that it came from the name of Julius Caesar. And it has also been suggested that J-l (Jo'l) is derived from the Old-Nordic word for wheel: Hj-l (Hjo'l), the theory being that the wheel of the year has come full circle. This ancient festival has (given us the Icelandic greeting) Gledileg J-l (Gledileg Jo'l) - Merry Christams. Saga Yule ========== There are numerous references in the Icelandic Sagas to celebration of Yule, but they are very sparse in their description of how Yule was celebrated in those times. No real contemporary accounts exits, but a piece of verse, considered to be from the Ninth Century, refers to the "drinking of Yule". There are numerous other references to this "drinking of Yule", for example in The Story of H‡kon H‡reksson (Ha'kon Ha'reksson), it is stated: "He held three main feasts every year, Yule, middle of winter and Easter". In Egils saga Skallagr'mssonar (Skallagrimssonar), the Yule feast of Egil's friend Arinbjšrn (Arinbjo:rn) hesir is detailed, and in The Saga of Grettir, two farmers in Norway drink Yule together. Almost the only thing that comes through clearly in the references to Yule in the Saga era, is that feasts, drinking and Yule Ale were common features. In Eyrbyggja saga, the existence of a large amount of ale just before Yule is a fact that seems to be too normal to require explanation. And in the Saga of Greenland, Eir'kur raudi, Eric the Red, was worried that he could not prepare for Yule as well as he knew he should. But Þorfinnur Karlsefni (Thorfinnur), just back from America, saved the day, as he had carried with him malt for ale making. These Yule Feasts were of course different in size and splendour, from the chieftains inviting scores of people to Yule, to just the residents of one farm "drinking Yule" together. In the larger Yule feasts of the chieftains, guests received gifts upon departure, and this departure was after feasting several days. The chieftains also wanted to decorate their houses for Yule, as can be seen when farmer Ingjaldur, who did not like foreigners at all, accepted decorative material from a Norwegian to use at his yule feast. The proud farmer, who detested foreign merchants, could not resist having the best decorative materials available for his Yule feast, even if the source was a foreign merchant. There are no indications that any religious practices were connected to Yule in the Saga era . . . as the contemporary references are lacking. Medieval Yule ================ In early Medieval times, the Yule feasts were continued, even if the occasion had changed. In the Thirteenth Century, several of the most powerful chieftains in Iceland, such as the historian Snorri Sturluson, his nemesis Gissur Þorvaldsson (Thorvaldsson), Snorri's kinsmen Þ-rdur (Tho'rdur) Kakali and Þorgils Skardi (Thorgils Skardi), all hald large feasts at Yule. And so did the Bishops of the bishopric at H-lar (Ho'lar). These were large feasts, which lasted for several days and included dancing, games and sports and other entertainment. Yule Today ================== Þorl‡ksmessa (Thorla'ksmessa) - St. Thorlakur's Day (December 23). Iceland's major native Saint is St. Thorlakur Thorhallsson, Bishop of Skalholt. December 23 commemorates his death in 1193. J-l (Jo'l) - Yule/Christmas: Celebrations start in Iceland at 6pm on Christmas Eve, Yule Eve. This may come from the fact that in the old days, a new day began not at midnight, but at 6pm. Thus in Iceland, there are thirteen (not twelve) days in the Yuletide season. Adfangadagur (Adfangadagur) - Christmas Eve/Yule Eve J-ladagur (Jo'ladagur) - Christmas Day/Yule Day Annar J-ladagur (Jo'ladagur) - Boxing Day Gaml‡rskvšld/Ny‡rsdagur (Gamla'rskvo:ld/Ny'a'rsdagur) - New Year's Eve/New Year's Day Þrett‡ndinn (Thretta'ndinn) - Twelfth Night - January 6th. Traditional Yule Food: ====================== Hangikjšt (Hangikjo:t) - smoked mutton Kjštsœpa (Kjo:tsu'pa) - mutton soup Rjœpa (Rju'pa) - rock ptarmigan Grautur - porridge Laufabraud (Laufabraud) - leaf bread ====================================================== All comments or corrections should be referred to the original author of this information. The original poster is: B. N. Dixson ambatt at infinet.com http://www.infinet.com/~ambatt/ ====================================================== Wassail and God Jul, Gunnora Hallakarva Herskerinde Subject: ANST - New Year's -- God Jul Date: Tue, 15 Sep 98 06:37:12 MST From: Gunnora Hallakarva To: ansteorra at Ansteorra.ORG Meghann MacGuire asked: >My niece just called me and asked if I knew what the medieval celebration for >New Years was and about costuming for such an event. She says she guesses it >could be for any time period. Anyone out there with the answers, cause I sure >as heck don't have them. > Many of our Yule and New Year's customs are derived from Germanic practice, deriving from the Anglo-Saxons, the Danelaw, and from Continental Germanic elements introduced to England by the British Royal Family after our period. The most striking aspect of the pagan Germanic Jul (Yule) that resembles our New Year's celebration is described in the sagas, where the prize boar of the pig herds was led into the hall on Yule Eve (drugged, one strongly suspects, to keep it docile) and people in the hall would lay their hands upon his bristles and make oaths and boasts that must be fulfilled the following year. The boar was then sacrificed to Freyr, god of fertility and plenty, taking the sworn oaths of the assembled company with him direct to the ears of the god. Feasting on roast boar followed. Modern Norse pagan groups often bake a bread subtlety of a boar and glaze it gold wity saffron, and use that for the swearing and then "sacrifice" the loaf. An interesting regional parallel that I discovered is that in some parts of New England it is customary to obtain a pig figurine made entirely of peppermint candy, colored pink, and at New Year's it is broken with a small hammer (the hammer often comes with the pig) and everyone gets a piece. I haven't been able to discern whether the New years' Resolutions accompany this ritual or not. Appropriate costuming for this would be early Norse, Saxon, or continental Germanic. The custom may have survived in some form, but if it did I have no idea how it was carried on between the Viking Age and today. Gunnora Hallakarva Herskerinde Date: Fri, 04 Jan 2000 23:14:43 +0100 From: Thomas Gloning Subject: SC - Looking for Stollen Vernon said: << Dear Friends, I have just spent the last four hours in a fruitless search of the Web; searching for documentation for German Stollen, or Sweet Bread. I have tracked it as far as Dresden in the fourteenth century, but, unfortunately, the reference here is at least a tertiary source and does not tell me where he got the information. Thus dost the trail grow cold. Does anyone know where I can get a documented recipe for Stollen in period? >> Then, Valoise said: << I can't say for sure that Stollen didn't exist in the SCA time period, but I have never seen a recipe for it in any German source. Since it is bread, could it have been a product of the baker's guilds? If so, a recipe might be hard to find. >> I don't recall a recipe either. In addition I searched all my electronic texts (food and non-food texts), but there was nothing relevant beginning with "stol-". Of course it is possible, that a recipe for what we call "Stollen" today ran under a different heading then. On the other hand, the term "stollen" was also used for longish types of bread quite different from today's stollen. Anyway, here is a 14th century quotation about "stollen": on Christmas evening, the Naumburg bakers had to give two "stollen" to the church: - -- "in vigilia nativitatis Christi duos panes triticeos longos, qui stollen dicuntur, factos ex dimidio scephile tritici" (quoted from a charter of 1329 in the 'Deutsches Wˆrterbuch von Jacob und Wilhelm Grimm', vol. 19, 199; they have it from: Karl Peter Lepsius, Kleine Schriften, vol. I, 253). This quotation documents at least the practice of the "Christstollen" in the 14th century, even if it seems somewhat unclear, how this stollen was made exactly. The term "stollen" originally refered to a certain form only. A late recipe in the "Leipziger Kochbuch" of 1745 (p. 284) indicates (if I understand this recipe correctly) that this Christstollen was made without butter, sweeteners, spices, raisins or any of the other main ingredients of today's Stollen: "645. Wie man Christ-Stollen einmachet und backet. Nimm ein halb Viertel Mehl, siebe es in einem Backtroge auf einer Ecke. Giesse ein Nˆssel gute Br¸han-Hefen, und vier Kannen Wasser vorher in den Backtrog, sch¸tte das Mehl so nach und nach in das Wasser, und knete es durch einander, darzu anderthalb Hand voll Saltz, knete den Teig noch eine gute Weile, bis er sich von den Fingern ziehet. Dann thue ein wenig Mehl in eine grosse Mulde. Nimm ein St¸ck Teig heraus, knete es noch ein wenig, und la? es liegen. Nimm wieder ein solches St¸ck, knete es, und la? es auch so liegen, bis er alle. Scharre alsdann den Teig aus dem Troge vollends zusammen, w¸rcke und lege ihn auch darzu, setze es an den Ofen, mit einem Tuche zugedeckt, la? es eine halbe Stunde stehen, bis er gehet. K¸pfe ihn um mit der Mulde auf einen Tisch, und w¸rcke ihn noch ein wenig. Kneipe mit der Trog-Scharre St¸ckgen ab, und wiege sie, da? f¸nf Viertel-Pfund zu einer Stolle komme, und zu der kleinern drey Viertel-Pfund. W¸rcke die St¸ckgen wieder mit ein wenig Mehl, und lege sie so lang hin, da? sie noch ein wenig gehen; dann wieder gew¸rcket, l‰nglichte St¸ckgen. Nimm ein klein Mandel-Holtz, und dr¸cke auf die Helfte in der L‰nge darauf, mandele es d¸nne. Streue ein klein weniges Mehl, und schlage es wieder auf, da? es werde wie eine Stolle. Lege sie auf ein Bret, bis sie alle. La? sie wieder ein wenig gehen. Wenn der Ofen hei?, so bestreiche sie mit kaltem Wasser, backe sie fein gelbe, und wieder mit Wasser oder Butter bestrichen". Thus it seems to me: 1. We have (at least) a quotation about the Naumburg bakers documenting the practice of making "Christstollen" in the 14th century. 2. The fact that the bakers made these Stollen might explain the fact that there are no recipes for Stollen in the old German cookbooks, as Valoise suggested. At least these recipes, if we should find some later on, are rare. 3. The term "Stollen" only refers to a certain form. The early quotation from 1329 does not mean, that there were sweet Christstollen of today's type in the 14th century. I'll keep my eyes open, Thomas Date: Mon, 27 Mar 2000 19:19:01 -0800 (PST) From: Terri Spencer Subject: SC - Boars head songs Here are three "culinary" songs from a book of Middle English Lyrics. All are 15th century Christmas/Twelfth night songs. They all start off with the famous boar's head, and one describes a fine yule feast. First the one everyone has heard, perhaps even served boar to: The bores hed in hondes I bringe, With garlondes gay and birdes singinge! I pray you all helpe me to singe, Qui estis in convivio. (Who are at this banquet) (Refrain) Caput apri refer, (The boar's head I bring) Resonens laudes Domino. (Singing praises to the Lord) The bores hede, I understond, Is chef service in all this londe, Whersoever it may be fonde, Servitur cum sinapio. (It is served with mustard) The bores hede, I dare well say, Anon after the twelfthe day, He taketh his leve and goth away Exivit tunc de patria. (He has left the country) Another: At the beginning of the mete, Of a bores hed ye schal ete, And in the mustard ye shall wete; And ye shall singen or ye gon. (Refrain) Po, po, po, po, Love brane and so do mo. Wolcum be ye that ben here, And ye shall have right gud chere, And also a right gud fare; And ye shall singen or ye gon. And another: The bores hede in hond I bring, With garlond gay in portoring; I pray you all with me to singe, With Hay! (Refrain) Hey, hey, hey, hey! The bores hede is armed gay. Lordes, knightes, and squiers, Persons, prestes, and vicars - The bores hede is the furst mess, With hay! The bores hede, as I you say, He takes his leive and gothe his way Soon after the tweilfeth day, With hay! Then comes in the secund cours with mikel pride: The cranes and the heirons, the bitteres by ther side, The pertriches and the plovers, the woodcokes and the snit, With hay! Larkes in hot schow, ladys for to pik, Good drink therto, lucius and fin ñ Bluet of almain, romnay and win, With hay! Gud bred, ale, and win, dare I well say, The bores hede with musterd armed so gay. Furmante to pottage, with venisun fin, And the hombuls of the dove, and all that ever comes in. Capons ibake, with the peses of the row, Reisons of corrans, with oder spises mo. That one loses momentum at the end, along with meter and refrain. A few notes - not really anything new, but confirmation: Boars head is served with mustard - all the songs insist on it! Another word for course - mess. Another word for chef - chief. Among the good drinks: bruet of almond, sweet wine and wine. Could they be drinking the almond milk? Seems the boar "leaves the country" and "goes his way" after twelfth night. No more fresh pork until spring? Just one more, from a drinking song with many verses: Bring us in no butter, for therin are many heres; Nor bring us in no pigges flesche, for that will make us bores; But bring us in good ale. Tara Subject: Re: Somewhat OT--Lord of Misrule Date: Tue, 25 Apr 2000 06:47:40 -0600 From: Pat Larsen To: SCA-ARTS at UKANS.EDU Somewhat OT--Lord of Misrule > Hello. This isn't exactly an A&S question, but I > thought someone might be able to help. I am looking > for books and online information about the Lord of > Misrule--I need the medieval Christmas/Yule info, not > the Pagan/ritual info. Last year I also tried to research the Lord of Misrule, and found the web to be of no help. I do have one book which mentions it -- it is "Christmas Customs and Traditions, Their History and Significance" by Clement A. Miles, published originally in 1912 as "Christmas in Ritual and Tradition, Christian and Pagan." He says, "In this volume we are more concerned with the popular Christmas than with the festivities of kings and courts and grandees. Mention must, however, be made of a personage who played an important part in the Christmas of the Tudor court and appeared also in colleges, Inns of Court, and the houses of the nobility -- the "Lord of Misrule." He was annually elected to preside over the revels, had a retinue of courtiers, and was surrounded by elaborate ceremonial. He seems to be the equivalent and was probably the direct descendant of the "Abbot" or "Bishop" of the Feast of Fools, who will be noticed later in this chapter. Sometimes indeed he is actually called "Abbot of Misrule." A parallel to him is the Twelfth Night "king," and he appears to be a courtly example of the temporary monarch of folk-custom, though his name is sometimes extended to "kings" of quite vulgar origin elected not by court or gentry but by the common people. The "Lord of Misrule" was among the relics of paganism most violently attacked by Puritan writers like Stubbes and Prynne, and the Great Rebellion seems to have been the death of him." Miles cites as a reference E.K. Chambers, "The Medieval Stage" (Oxford, 1903) page 403 Brigid ní Maoileoin, Chronicler/Webminister Shire of Schattentor, Principality of Northshield Middle Kingdom From: Maggie Rose To: Tavern Yard Date: Mon, 25 Dec 2000 18:23:02 -0600 Subject: [TY] Holiday Greetings! Merrie Christmasse Be of Good Chere at Christmas Time Good husband and huswife now chiefly be glad Things handsome to have as they ought to be had. They do provide, against Christmas do come, to welcome their neighbors, good chere to have some. Good bread and good drink, a good fier in the hall, brawne, pudding and sause, and good mustarde withal. Bief, mutton, and porke, and good pies of the best, Pig, veal, goose, and capon, and turkey well drest. Chese, apples, and nuttes, and good caroles to heare, As then, in the country, is counted good chere. From Five Hundreth Pointes of Good Husbandrie by Thomas Tusser, 1573 From: "Hrolf Douglasson" To: Subject: Re: [Sca-cooks] ideas please Date: Thu, 30 Aug 2001 08:06:22 +0100 Holly is pre period in britain....it is a native For the Christmas holiday period (christmas eve to 12th night) the house was dressed with boughs of holly and ivy. 16th c carol...deck the halls with boughs of holly. The yule log was brought in with ceremony. no christmas tree though...that came in in the 1840's from germany/saxony vara Date: Fri, 9 Nov 2001 10:32:13 -0800 (PST) From: Ginny Claphan To: sca-cooks at ansteorra.org Subject: [Sca-cooks] Gift Battle ala Tirnewydd Mercy/Artemesia wrote: Gift Battle? Sounds almost like an iron chef referrence. ;) So, this gift battle...does everyone bring a gift and then, people with more coins go first in picking stuff? How do you do it? ======= As we play the gift battle the rules are as follows: 1. those who wish to participate bring a wrapped gift in the US$5 range. (ob food content: food counts as a gift (ie. shortbread, cookies, etc.)) 2. the person with the least amount of tokens goes first, as they can only choose one gift. 3. the next person has the option of choosing the last person's gift or selecting a new gift. The person they took the present from picks another gift from the pile of wrapped gifts. 4. This continues until the person with the most tokens gets to pick the last wrapped gift, or choose from the plethora of unwrapped gifts. Doing an exchange this way is quite the spectator sport. The kids in the group usually accumulate quite a bit of tokens, so it's hilarious watching them try to get the gift that the Baron had just picked. :) Gwyneth Date: Tue, 23 Dec 2003 08:36:53 -0500 From: Johnna Holloway Subject: Re: [Sca-cooks] One of the original fruitcakes has beenadmitted to ; To: Cooks within the SCA At this point it's time to mention that there is an excellent book that details much of the history of the 12th Night and "plum" cakes and the holiday traditions associated with them. Bridget Ann Henisch (author of Fast and Feast) is the author and the title was Cakes and Characters. An English Christmas Tradition. Prospect Books, 1984. Johnnae Date: Mon, 22 Nov 2004 09:45:29 -0800 (PST) From: Huette von Ahrens Subject: Re: [Sca-cooks] plum pudding To: Cooks within the SCA Here is what the Oxford Companion to Food says' under the category 'Christmas pudding': Christmas pudding, the rich culmination of a long process of development of 'plum puddings' which can be traced back to the early 15th century. The first types were not specifically associated with Christmas. Like early mince pies, they contained meat, of which a token remain in the use of suet. The original form, plum pottage, was made from chopped beef or mutton, onions and perhaps other root vegetables, and dried fruit, thickened with breadcrumbs, and flavoured with wine, herbs, and spices. As the name suggests, it is a fairly liquid preparation: this was before the invention of the pudding cloth made large puddings feasible. As was usual with such dishes, it was served at the beginning of a meal. When new kinds of dried fruit became available in Britain, first raisins, then prunes in the 16th century, they were added. The name 'plum' refers to a prune; but it soon came to mean any dried fruit. In the 16th century variants were made with white meat such as chicken or veal; and gradually the meat came to be omitted, to be replaced by suet. The root vegetables also disappeared, although even now Christmas pudding often still includes a token carrot. The rich dish was served on feast days such as All Saints' Day, Christmas, and New Year's Day. By the 1670s, it was associated with Christmas and called 'Christmas pottage'. The old plum pottage continued to be made into the 18th century, and both versions were still served as a filling first course rather than a dessert. Not all plum puddings were rich, festive, or ceremonial. Plum duff, essentially a suet pudding with less fruit and other enrichment, remained popular for centuries. Even before Christmas pudding had attained its modern form, its consumption on Christmas Day had been banned by Oliver Cromwell. This was not simply a sign of his Puritan attitudes. The Christian Church everywhere was conscious that Christmas was merely a veneer of the old Celtic winter solstice fire festival celebrating the 'rebirth' of the sun after the shortest day, 21 or 22 of December. This is still frankly celebrated in the Orkneys with the rite of Up Helly A, when a ship is burnt. Signs of paganism keep emerging: for example the Yule Log, a huge log which is kept burning for all twelve days of the festival, and is still commemorated in the traditional French log-shaped Christmas cake. Other relics are the candles on the Christmas tree (imported from Germany in the time of Prince Albert), and the flaming pudding itself. There had been a similar official attitude in Scotland towards the consumption of the Black Run on Twelfth Night. What currently counts as the traditional Christmas pudding recipe has been more or less established since the 19th century. Usual ingredients are: suet, brown sugar (not always) ; raisins; sultanas; currants; candied peel; breadcrumbs; eggs; spices such as cinnamon, nutmeg, and cloves, or allspice or mixed spice; and alcohol (e.g. stout, rum, brandy). Optional ingredients include flour, fresh orange or lemon peel, grated carrot or apple, almonds. The result is a remarkably solid pudding which has to be boiled for many hours then preferably left to mature for up to a year and reboiled on the day. A large pudding resists this treatment better than small ones--though few are as large as the one made in Devon in 1819, which weighed over 400 kg (900 lb). The pudding is traditionally served with rum or brandy butter (US hard sauce) made from butter, sugar, and spirit. It is topped with a sprig of holly and set alight with rum or another spirit. This part of the tradition is still widely observed, but recipes for the pudding itself have been evolving in the direction of something lighter and more digestible. The shape of the pudding is traditionally spherical, from being tied up in a floured pudding cloth. Most modern puddings are made in a basin covered with layers of foil and greaseproof paper. Huette Edited by Mark S. Harris Yule-msg Page 12 of 12