It was easy to determine that among my GR friends there are many that enjoy historical fiction – the chance to live vicariously in a different time and place. But it’s one thing to have someone appropriate the trappings of a period and another thing to actually have the details of what life was really all about. Ruth Goodman has done a deep dive into Tudor England and that includes everything from clothing and hygiene to food and cooking to social life and culture.
When I tell you she dives deep, that includes periods of actually living the way the people did at that time. Here is an example of the beliefs and practices concerning the uses of linen cloth:
"In addition to providing clean clothes, linen could also be employed to cleanse the body actively. In Sir Thomas Elyot’s book The Castel of Helth (1534), he recommends that the morning routine should include a session whereby a man was to ‘rubbe the body with a course lynnen clothe, first softely and easilye, and after to increase more and more, to a harde and swyfte rubbynge, untyll the fleshe do swelle, and be somewhat ruddy, and that not only downe ryghte, but also overthwart and round’. This would ensure that ‘his body is clensed’. This vigorous rubbing, especially if done after exercise, was intended to help draw out the body’s toxins through the open pores, with the unwanted bodily matter then being carried away by the coarse linen cloth. ‘Rubbing cloths’ or ‘body cloths’, despite their very low financial value, occasionally turn up in inventories of people’s goods. Most people seem to have owned only two or three sets of underwear."
"Did people in the Tudor era stink to high heaven? Were they endangering their health as they tried paradoxically to preserve it from evil miasmas or foul air? I have twice followed the regime. The first time was for a period of just over three months, while living in modern society. No one noticed! It helps, of course, if you wear natural-fibre clothes over the top of your linen underwear. I used a fine linen smock, over which I could wear a modern skirt and top without looking odd, and I wore a pair of fine linen hose beneath a nice thick pair of woollen opaque tights (these, of course, did contain a little elastane). I changed the smock and hose daily and rubbed myself down with a linen cloth in the evening before bed, and I took neither shower nor bath for the entire period. I remained remarkably smell-free – even my feet. My skin also stayed in good condition – better than usual, in fact. This, then, was the level of hygiene that a wealthy person could achieve if they wished: one that could pass unnoticed in modern society."
"A friend and colleague has also tried it the other way around, washing his body but not the underwear. The difference between the two was stark and revealing. He continued with a full modern hygiene routine, showering at least once a day and using a range of modern products, but wore the same linen shirt (and outer clothes) for several months without washing them at all. The smell was overpowering, impossible to ignore. He looked filthy too."
I don’t even have to use the fingers of a single hand to count the times where authors have discussed what it really took to bake food in a Tudor period oven, but Goodman goes through the whole process. Here is a small sample:
"Each oven is a little different from any other, so it takes a few firings to really pin down the exact shape of the heat of each one, but experience can make one a very accurate judge of temperatures and cooking times for a range of different breads. Once the correct temperature has been reached, you must quickly rake the fire out of the oven, move the hot ashes away to one side – or into the ash hole beneath the oven – speedily flick a damp mop over the oven floor to clean the worst of the remaining ash out, then slip the bread in, put the door in place and seal around it with a small sausage of flour-and-water paste to keep the heat in. This is all a hurried, urgent business. As soon as the fire is out, the oven is losing heat, so speed is the name of the game. No time to rest, however, once the oven is sealed: you have just forty minutes to prepare the next round of baking. When the first batch of bread emerges from the oven, the temperature will have fallen, but it will by no means be cold. If your first oven-load was large loaves of basic household bread, the reduced heat will now be perfect for pies and pasties, small buns and cakes. An hour later these too will be cooked, and now your oven will have cooled to the ideal heat for setting custards and giving biscuits their second baking. Each firing of the oven can, if you have the ingredients and the organization, cook three oven-loads of food."
The book is organized by time of day: 1. At Cock’s Crow 2. To Wash or Not to Wash 3. Dressing 4. Breakfast 5. Education 6. Dinner 7. Men’s Work 8. Women’s Work 9. A Time to Play 10. Supper 11. And so to Bed"
Surprising; Delightful; Thought-provoking. I found it very helpful.