Medieval Monday: More Labors of November — Allison D. Reid

November was a busy month in the medieval world. Last week’s post focused mainly on the fall slaughter and preservation of meat for the coming months, but there was much more to be done. Garlic and beans were sown in November–typically around the 20th, which was St. Edmund’s day–but the heavy labors of the […] MedievalContinue reading “Medieval Monday: More Labors of November — Allison D. Reid”

Medieval Monday: The Labors of November — Allison D. Reid

The Anglo Saxons referred to November as the “blood month,” because it was time to begin slaughtering those animals which would not be kept through the winter. The traditional time for butchering animals was Martinmas (November 11th), though the butchering and processing of meat could continue through January depending on the weather. While some meat […]Continue reading “Medieval Monday: The Labors of November — Allison D. Reid”