On-the-Road-art - 7/12/09 ਀ഊ"On the Road - Medieval Style" by Master Sir Connor MacAufflie FitzJames and Mistress Siobhan ni Seaghdha. ਀ഊNOTE: See also the files: travel-msg, carts-msg, p-tourism-art, SCA-transport-msg, travel-foods-msg, med-ships-art, p-travl-guides-msg, ships-bib, sedan-chairs-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ ਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀⸀ഊ ਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ ਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous ਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊOn the Road - Medieval Style ਀戀礀 䴀愀猀琀攀爀 匀椀爀 䌀漀渀渀漀爀 䴀愀挀䄀甀昀昀氀椀攀 䘀椀琀稀䨀愀洀攀猀 ഊand Mistress Siobhan ni Seaghdha ਀ഊ During much of the Middle Ages, curiosity was not a motive for travel but an encouragement for sin. Thus many went traveling under the guise of piety and made a pilgrimage or rode out on crusade. As a result of this traveling, many guidebooks were written (such as The Guide for Pilgrims to Santiago de Compostella) and itineraries composed which subsequent travelers used as guides. In addition to traveling monks and pilgrims, we also have records from merchants and officials who either submitted expense reports or kept bills of lading. Out of the records left behind from these various sources, we can obtain a great deal of information regarding how people traveled, where they stayed, and what they ate. ਀ഊHow We Get There ਀ഊ The choices are to walk (boring - let's not discuss it), go by ship (we'll talk about shipboard food later) or ride. If one rides you can use a horse, a camel or a mule. References to mules date back to the Roman Empire and are mentioned in Chaucer. While England never breed mules with great enthusiasm (using the smaller roman donkey, their mules tended to be smaller), the rest of Europe did. The advantage of a mule is that it is stronger than a horse, can carry more weight, survive on a more varied diet, and is more sure-footed. However, it is more likely to bolt in dangerous situations. Horses are more likely to stay with their rider or troop mates and to do what they were trained to do and tend to be less stubborn than a mule. Camels are not known for their even tempers but can travel at a rate of 30 miles per day ਀ഊ As to speed, well, we aren't getting anywhere quickly. Armies with baggage trains and foot soldiers averaged 8 miles per day. In level country, pack animals could make 15-25 miles per day while carrying 300-400 pounds. King Harold of England traveled 200 miles in 4 days to get from London to Northumbria with 5000-7000 men. However, this was in late summer in friendly country - food and re-mounts would have been more readily available. ਀ഊ In February, 1246AD, 2 friars with escorts and attendants on the Mongol steppes rode at a trot and changed horses 3-4 times per day. They traveled 650 miles in 5 weeks (18 miles per day if they traveled 7 days per week). From April to July 1246 AD, they traveled 25 miles per day (assuming 7 days/week again) changing horses frequently and staying at staging posts. Their notes indicate they traveled well into the evening on most days. Modern endurance horses (well-trained athletes) average 4-5 mph on races that can be 50 to well over 100 miles in length. A horse's walk averages 3-5 mph, a trot 7-10 mph, a gallop 12-20 mph, and an all out run 25-35 mph. ਀ഊ In 207BC, Nero covered over 300 miles in a 7-day forced march from Canusium to Livius. Upon his arrival, his 6000 foot and 1000 cavalry were still able to fight. He then made the return trip in 6 days. ਀ഊ In the Roman Empire, a donkey load was assessed at 225lbs, mules and camels at 450lbs. A wagon, pulled by 4 animals, was assessed at 900lbs. Keep in mind that Romans did not have the modern horse collars which allow animals to pull more weight. Due to this, rest stops were placed every 8-12 miles. A trip of 240 miles was expected to take 10 days (24 miles per day). Couriers, changing horses frequently, were expected to make the trip in one day! ਀ഊWhat Should We Take? ਀ഊ If one is on a well-traveled route for pilgrims, inns are more readily available. However, they were not, as we will discuss, very reliable. While we were not able to find a detailed non-food supply list for our period, we can tell you what pioneers in the 18th and 19th century in the New World carried - blankets, tent, knife, whetstone, axe, hammer, hatchet, spade, saw, scissors, needle/thread, leather tools, rope, beeswax, tallow, soap, candles, medicines, and lanterns. Many of these items make sense for our period also. In the 15th century, William Wey's careful listing of provisions required by the pilgrim included the admonition to purchase confections, cordials, laxatives and restoratives as well as the luxuries of spices and dried fruit. His list also included ginger, flour, figs, pepper, saffron, cloves, and chickens. Dried peas and beans are a staple but must be soaked prior to being cooked. This is possible while traveling if one puts them in water in a sack and hangs it from your baggage. The use of dried and salted meats, the lack of fresh vegetables (especially on a ship), strange (and possibly polluted) water can all cause not only constipation but also intestinal illnesses. Frequent mention is made in the guides and itineraries of the poor quality of the food at the various inns and monasteries. ਀ഊHey - What's for Dinner? ਀ഊ So, what do we feed the animals? A normal diet in the 14th century included oats, hay, beans, peas, and straw. Feral horses graze 20-22 hours per day if grass is good. If you are riding all day you must provide feed to make up for the lack of grazing time. A horse should be fed 10lbs of hay per day. Oats are a standard high-energy feed and peas are also high in protein. Grain can replace some hay but horses need the roughage. Salt is also vital. Without it, a horse will quickly lose the ability to process nutrition and will become greatly exhausted after minimal work. If you ride a horse or mule, part of your baggage will include feed for those times when you cannot buy it. ਀ഊ Now that the critters are fed, what about us? On board ship (see- we told you we'd mention it), drinking water was a constant problem as was the presence of weevils in the hardtack, flour and dried peas. Most accounts of shipboard life indicate that travelers would resort to eating at night so as to not have to see the condition of their food. Food which was recommended to supplement the ship's supplies was: Lombard cheese, sausages, dried & salted meat and fish, dried peas, white biscuits, sugar loaves and sweetmeats. ਀ഊ Both on land and on sea travelers ate hardtack (a flour and water biscuit which might keep for 50 years!). There are stories of sailors carving hardtack into boxes and other shapes rather than eat it. ਀ഊ Some specific traveler's foods are: ਀ഊTsampa from Tibet. Toasted barley flour dropped into a cup of black tea with yak butter. Stir until you have a dumpling and eat. Clean hands are a beneficial side effect of the process. This is still eaten today! ਀䠀愀椀猀 昀爀漀洀 䄀爀愀戀椀愀⸀ 䈀爀攀愀搀 挀爀甀洀戀猀Ⰰ 搀愀琀攀猀Ⰰ 愀氀洀漀渀搀猀Ⰰ 瀀椀猀琀愀挀栀椀漀猀Ⰰ 愀渀搀 猀攀猀愀洀攀 漀椀氀 猀栀愀瀀攀搀 椀渀琀漀 戀愀氀氀猀⸀ഊCharqui (jerky) from South America. Strips of meat dipped in brine and dried. Generally pounded into shreds and boiled before eating. ਀倀漀挀欀攀琀 猀漀甀瀀 昀爀漀洀 䔀甀爀漀瀀攀⸀  䄀渀 愀渀挀攀猀琀漀爀 漀昀 琀栀攀 戀甀氀氀椀漀渀 挀甀戀攀Ⰰ 椀琀 椀猀 愀 栀椀最栀氀礀 挀漀渀挀攀渀琀爀愀琀攀搀 猀琀漀挀欀 漀昀 洀攀愀琀 琀爀椀洀洀椀渀最猀 愀渀搀 瀀椀最猀✀ 昀攀攀琀 眀栀椀挀栀 猀攀琀 琀漀 琀栀攀 挀漀渀猀椀猀琀攀渀挀礀 漀昀 最氀甀攀 愀渀搀 眀栀椀挀栀 欀攀瀀琀 昀漀爀 礀攀愀爀猀⸀  吀漀 攀愀琀Ⰰ 猀氀椀挀攀 猀漀洀攀 漀昀昀 愀渀搀 搀爀漀瀀 椀渀琀漀 戀漀椀氀椀渀最 眀愀琀攀爀⸀ഊDates and figs from the Mediterranean area. A high-energy food that transports easily ਀ഊ At the inn, food and drink were separate expenses from the bed and usually consisted of bread, meat and beer. Records of travelers constantly repeat complaints regarding excessive prices. One expense account consistently shows the same items from inn to inn: bread, beer, wine, meat, potage, candles, fuel, beds and horses fodder. In many pilgrims' hospices (run by religious orders) no food was served at all, pilgrims were expected to meet their own needs. In others, pilgrims received 2 loaves of bread per day. Occasionally there might be some meat or wine. ਀ഊ Traveler's diaries are united in their condemnation of the food to be found in inns and taverns. The quality and quantity was generally considered to be exceedingly poor. Many travelers' guides recommended that you bring your own food. Nobles often brought not only their own food but also their own cooks and even their own pots and pans. Following is a list of some of the types of food available over the ages through public venders: ਀ഊAthens - venders with portable ovens sold sausage, omelets wrapped in fig leaves, fruit pudding, and honey cakes. ਀䜀爀攀攀挀攀 ⴀ 漀礀猀琀攀爀猀Ⰰ 昀椀猀栀Ⰰ 瀀漀爀欀Ⰰ 挀栀攀攀猀攀Ⰰ 最漀愀琀Ⰰ 氀椀瘀攀爀Ⰰ 最愀洀攀Ⰰ 挀愀戀戀愀最攀Ⰰ 戀攀愀渀猀Ⰰ 爀愀眀 瘀攀最攀琀愀戀氀攀猀 椀渀 瘀椀渀攀最愀爀 眀攀爀攀 愀氀氀 愀瘀愀椀氀愀戀氀攀 愀琀 椀渀渀猀 愀渀搀 琀愀瘀攀爀渀猀⸀ഊIn Rome, according to Pliny the Elder, snow was used to keep drinks cool, to cool hot drinks and were also used to keep fish fresh. ਀䈀椀氀氀 漀昀 䘀愀爀攀 ⠀昀爀漀洀 愀渀 䔀渀最氀椀猀栀 洀攀搀椀攀瘀愀氀 琀愀瘀攀爀渀⤀㨀 戀攀攀昀Ⰰ 洀甀琀琀漀渀Ⰰ 挀栀椀挀欀攀渀Ⰰ 戀愀挀漀渀Ⰰ 戀爀攀愀搀Ⰰ 戀攀攀爀Ⰰ 瀀椀最攀漀渀Ⰰ 爀愀戀戀椀琀Ⰰ 眀椀渀攀Ⰰ 漀爀愀渀最攀猀Ⰰ 愀渀搀 猀琀爀愀眀戀攀爀爀椀攀猀⸀ഊ ਀圀栀攀爀攀 䐀漀 圀攀 匀琀愀礀㼀ഊ ਀       䐀甀爀椀渀最 琀栀攀 琀椀洀攀 漀昀 琀栀攀 倀甀渀椀挀 眀愀爀猀 椀渀渀猀 眀攀爀攀 昀爀攀焀甀攀渀琀氀礀 渀漀琀栀椀渀最 洀漀爀攀 琀栀愀渀 愀 猀栀攀搀 戀甀椀氀琀 漀渀 琀栀攀 猀椀搀攀 漀昀 琀栀攀 爀漀愀搀 愀猀 愀 猀漀甀爀挀攀 漀昀 椀渀挀漀洀攀 昀漀爀 琀栀攀 氀愀渀搀漀眀渀攀爀⸀  匀漀洀攀 氀愀渀搀漀眀渀攀爀猀 戀甀椀氀琀 漀渀攀 昀漀爀 琀栀攀椀爀 漀眀渀 甀猀攀 愀猀 琀栀攀礀 琀爀愀瘀攀氀攀搀 琀漀 琀栀攀椀爀 搀椀昀昀攀爀攀渀琀 瀀爀漀瀀攀爀琀椀攀猀 猀漀 琀栀攀礀 眀漀甀氀搀 渀漀琀 栀愀瘀攀 琀漀 猀琀愀礀 愀琀 愀 瀀甀戀氀椀挀 椀渀渀⸀  圀攀愀氀琀栀礀 琀爀愀瘀攀氀攀爀猀 琀漀漀欀 昀漀漀搀 愀渀搀 眀椀渀攀 眀椀琀栀 琀栀攀洀 琀漀 愀瘀漀椀搀 攀愀琀椀渀最 眀栀愀琀 眀愀猀 愀瘀愀椀氀愀戀氀攀 愀琀 琀栀攀 椀渀渀⸀   䤀渀渀猀 栀愀搀 搀椀昀昀攀爀攀渀琀 渀愀洀攀猀 搀攀瀀攀渀搀椀渀最 漀渀 猀椀稀攀 愀渀搀 昀甀渀挀琀椀漀渀㨀ഊ ਀䐀攀瘀攀爀猀漀爀椀甀洀 ⴀ 洀椀最栀琀 漀爀 洀椀最栀琀 渀漀琀 栀愀瘀攀 愀 瀀氀愀挀攀 昀漀爀 愀渀椀洀愀氀猀⸀  夀漀甀 洀椀最栀琀 栀愀瘀攀 琀漀 猀氀攀攀瀀 椀渀 琀栀攀 猀琀愀氀氀 眀椀琀栀 礀漀甀爀 愀渀椀洀愀氀猀ഊCaupona - an alehouse with rooms ਀吀愀戀攀爀渀愀 搀攀瘀攀爀猀漀爀椀愀 ⴀ 瀀爀漀瘀椀搀攀搀 爀漀漀洀猀Ⰰ 昀漀漀搀Ⰰ 愀渀搀 搀爀椀渀欀ഊTaberna meritoria - rooming house and tavern combined. Had semi-permanent residents ਀倀愀渀搀漀欀漀猀 砀攀渀漀猀琀愀猀椀猀 ⴀ 漀渀氀礀 瀀攀漀瀀氀攀 眀攀爀攀 氀漀搀最攀搀 ⴀ 渀漀 猀琀愀戀氀攀猀ഊPhatne and stathmos - room for men and animals. ਀ഊ 5th century inns were dark, smoky hovels with poor food and bad beer. In later periods, inns for pilgrims had stables on the ground floor above which was the eating hall. The upper floors would have bedrooms with several beds apiece in them. Each bed was 7 ft. wide and 6 ft. long - designed to hold 2-3 at a time. Large parties might have to spread out among several inns in order to have enough bed space. Roman beds were stuffed with rushes. Later period beds might be mattresses stuffed with straw or feathers. ਀ഊ During the Middle Ages, the nobility would stay at monasteries if lodging in a private house could not be found. Laws were written which forbade staying in a monastery without express invitation unless you had provided an endowment for the place and even then one should eat modestly and keep the stay short. However, this law was not usually honored. Nobles were admitted to the monastery proper. The common mass of travelers was kept in the freestanding guesthouse (frequently located outside the monastery proper) for free. The guesthouse was a large eating/sleeping hall with some sleeping rooms off of it. Pilgrims were supposedly entitled to a roof, fire, clean water and fresh bread. Rarely were they given that much. Usually pilgrims slept on a straw-covered floor and were expected to provide their own food. Occasionally the poorest travelers were given wine and meat 3 days a week. ਀ഊ By 1345 a guest could obtain a single room. By 1380, the innkeeper was responsible by statute for the goods left by a guest who should receive a key to a single room. Inns frequently were found clustered near gates and bridges to accommodate travelers who had not arrived in time to get inside the town gates. In 1384, London had 197 inns. Early period inns included meals in the cost of a bed but in later periods meals were priced separately. ਀ഊ Medieval taverns were drinking houses where wine was available. In addition to having sleeping rooms, they were popular meeting places for guilds, lawyers, parish councils, etc. In 1309, 354 taverns were listed in London. A small tavern might resemble a private house (in fact, many were converted homes) and one large one in London had 21 rooms. Generally they did not provide much in the way of stables ਀ഊ Inns and taverns were not necessarily safe places, despite laws designed to protect patrons. Pliny records an account of an innkeeper convicted of killing a patron with a sword, which belonged to another patron. The innocent patron awoke, thought his bedmate was asleep and left the inn. The innkeeper raised the alarm and the innocent traveler was caught with a bloody sword. Fortunately, the truth came out during the hearing. During the time of Emperor Theodosius, an account was recorded of taverns being built over mills. These taverns had trap doors in the floor - visitors dropped down to become slaves in the mill never to be found by friends or family. The system was discovered when this happened to a soldier who escaped by drawing his dagger. Another account during the 11th century describes an innkeeper who was convicted of murder after 88 bodies were found buried under his hut. In 1390, a burglary in a London inn was accomplished by breaking through the flimsy wall between rooms. ਀ഊ Innkeepers were so often a part of the robberies occurring on their premises that in the 14th century, an English ordinance was passed which prohibited any innkeeper from retaining the effects of anyone dying on his premises. If convicted of doing so, he had to pay a fine equal to triple the value of the property. ਀ഊ Counterfeiters and forgerers often headquartered at inns and taverns. In 1360AD, an English ordinance was passed requiring every tavernkeeper to take an oath stating he faithfully observed all laws dealing with the medium of exchange. ਀ഊ Travel in the middle ages was not something to be undertaken lightly. It involved planning, time and money to do it well, in any sense of the word. Poor pilgrims must have had a very rough time of it. This does not seem to have prevented many thousands of them from taking to the road. Religion became a socially acceptable method of satisfying curiosity in those whose motives were less than pure. ਀ഊReferences ਀ഊBillings, JD, Hard Tack and Coffee ਀䌀栀愀洀戀攀爀猀Ⰰ 䨀漀猀攀瀀栀Ⰰ 吀栀攀 䐀攀瘀椀氀✀猀 䠀漀爀猀攀洀攀渀Ⰰ 䄀琀栀攀渀椀甀洀Ⰰ ㄀㤀㜀㤀ഊCunha, TJ, Horse Feeding and Nutrition, Academic Press. 1980 ਀䐀愀瘀椀猀Ⰰ 䘀圀Ⰰ 䠀漀爀猀攀 瀀愀挀欀椀渀最 椀渀 倀椀挀琀甀爀攀猀Ⰰ 匀挀爀椀戀渀攀爀Ⰰ ㄀㤀㜀㔀ഊDavis, RHC, The Medieval Warhorse, Thames & Hudson, Inc., 1989 ਀䘀椀爀攀戀愀甀最栀Ⰰ 圀⸀䌀⸀Ⰰ 吀栀攀 䤀渀渀猀 漀昀 䜀爀攀攀挀攀 ☀ 刀漀洀攀Ⰰ 䘀爀愀渀欀 䴀⸀ 䴀漀爀爀椀猀Ⰰ ㄀㤀㈀㌀ഊFirebaugh, W.C., The Inns of the Middle Ages, Pascal Covici, 1924 ਀䜀椀攀猀Ⰰ 䨀漀猀攀瀀栀 ☀ 䘀爀愀渀挀攀猀Ⰰ 䰀椀昀攀 椀渀 愀 䴀攀搀椀攀瘀愀氀 䌀椀琀礀Ⰰ 䌀爀漀眀攀氀氀Ⰰ ㄀㤀㘀㤀ഊHoward, Clare, English Travelers of the Renaissance, Benjamin Franklin Press, 1968 ਀䠀漀眀愀爀琀栀Ⰰ 䐀愀瘀椀搀Ⰰ ㄀　㘀㘀Ⰰ 吀栀攀 夀攀愀爀 漀昀 琀栀攀 䌀漀渀焀甀攀猀琀Ⰰ 嘀椀欀椀渀最 倀爀攀猀猀Ⰰ ㄀㤀㜀㜀ഊHyland, Ann, Equis: The Horse in the Roman World, Yale University Press, 1990 ਀䨀漀栀渀猀漀渀Ⰰ 嘀圀 ☀ 䨀漀栀渀猀漀渀Ⰰ 吀Ⰰ 䐀椀猀琀愀渀挀攀 刀椀搀椀渀最 昀爀漀洀 匀琀愀爀琀 琀漀 䘀椀渀椀猀栀Ⰰ 䠀漀甀最栀琀漀渀 䴀椀昀昀氀椀渀Ⰰ ㄀㤀㜀㘀ഊJusserand, J.J., English Wayfaring Life in the Middle Ages, Methuen, 1961 ਀一攀眀琀漀渀Ⰰ 䄀爀琀栀甀爀 倀⸀Ⰰ 吀爀愀瘀攀氀 ☀吀爀愀瘀攀氀攀爀猀 漀昀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀Ⰰ 刀漀甀琀氀攀搀最攀 ☀ 䬀攀攀最愀渀 倀愀甀氀 䰀吀䐀Ⰰ ㄀㤀㈀㘀ഊSchofield, John, Medieval London Houses, Yale University Press, 1994 ਀匀甀洀瀀琀椀漀渀Ⰰ 䨀漀渀愀琀栀愀渀Ⰰ 倀椀氀最爀椀洀愀最攀㨀愀渀 椀洀愀最攀 漀昀 洀攀搀椀愀攀瘀愀氀 爀攀氀椀最椀漀渀Ⰰ 刀漀眀洀愀渀 ☀ 䰀椀琀琀氀攀昀椀攀氀搀Ⰰ ㄀㤀㜀㔀ഊTannahill, Reay, Food in History, Crown Publishing, 1988 ਀吀甀挀栀洀愀渀Ⰰ 䈀圀Ⰰ 䄀 䐀椀猀琀愀渀琀 䴀椀爀爀漀爀Ⰰ 䬀渀漀瀀昀Ⰰ ㄀㤀㜀㠀ഊWade-Labrage, Margaret, Medieval Travelers, W.W Norton & Co. 1982 ਀ 䴀甀氀攀猀 椀渀 䈀爀椀琀愀椀渀Ⰰ 栀琀琀瀀㨀⼀⼀眀眀眀⸀戀爀椀琀椀猀栀洀甀氀攀猀漀挀椀攀琀礀⸀漀爀最⸀甀欀⼀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊFeel free to use and copy this information to any SCA group as long as you credit us and send me notice of how you used it.. ਀ഊDianne Karp and Mark Murphy copyright 2001 diannekarp at rtci.net ਀ഊIf this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan. ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ伀渀ⴀ琀栀攀ⴀ刀漀愀搀ⴀ愀爀琀ऀ倀愀最攀 㘀 漀昀 㘀ഊ ਊ