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News and stories from the world of Archaeology and its related disciplines

An Ice Core Reveals How Profoundly The Black Death Changed Medieval Society

In the year of the Lord 1347, the Black Death arrived in Europe. Introduced by merchants coming from Asia, the plague, caused by the bacterium Yersinia pestis, spread quickly. Following trading routes, in just six years this incurable disease killed 25 million people, one-third of the population on the continent. Entire villages were wiped out, some cities lost 80% of their citizens. The plague was followed by famine. Thomas Basinus (1412-1491), bishop of Èvreux and later historian, notes that ‘many peasants fled or died so that many fields remained uncultivated or there was nobody left to care.’ In the cities, overpopulation and poor hygiene helped to spread the plague, rivers were used to dispose of the many corpses, contaminating the water. Riots of desperate people were common, like in 1323 in Flanders and in 1358 in France. Many believed, as one witness testified, that the end of the world had arrived.


The Triumph of Death is a painting by Pieter Bruegel the Elder, painted c. 1562 it was inspired by the waves of the Black Death plaguing the 14th century.

The dramatically reduced population had, however, a surprisingly beneficial effect on the environment. The pollution of the air dropped to a historic low.

Analyzing a 236 feet long ice core recovered from a glacier in the Swiss-Italian Alps, a team of scientists from Harvard University was able to reconstruct the concentration of lead in the air over Europe for the last 2,000 years. The research with the title ‘Next-generation ice core technology reveals true minimum natural levels of lead (Pb) in the atmosphere: Insights from the Black Death,’ was published in the open access journal GeoHealth.

Atmospheric circulation transported the lead from the lowlands into the Alps, where it was washed out from the atmosphere by rain and snow. The snow, accumulating mostly during winter, partially melts and changes over the summer into ice, forming single layers, as found in a glacier. By analyzing the concentration of elements in the single layers, it is possible to create an annual record of the atmospheric deposition. One significant spike can be found around 1349-1353 when the measured concentration of lead dropped far below the average value of 10^2 nanogram of lead per liter air. Even today, after the introduction of unleaded fuel in the 1980s, the concentration of lead in the air is still 10 times higher as in 1350.


Reconstructed lead concentration in the last 2,000 years and most important mining districts. Image Source & Credit MORE et al. 2017. CC BY-NC-ND 4.0

In medieval times, lead was used for roofing of large buildings such as cathedrals, water pipes, but especially for dishes and glazed pottery valued by the rich. The most important lead ore is galena. As galena also contains silver, it was widely mined (silver, lead, and copper were the most important metals in medieval Europa). The most productive mines were found on the British island, South Italy, the Harz mountains with Freiberg in Saxony and Kutna Hora in Bohemia. We know of contemporary records of the silver medieval monarchs received as royalties, that the mines of  Freiberg and Kutna Hora alone provided 20 tons of silver and 100 tons of lead per year. To get this amount,  it was necessary to mine and process an almost 2,000 times larger quantity of rocks and ore. The Black Death impacted mining in two ways. The miners and workers died in great number, and many mines were abandoned. As the population died, including the rich people, the demand for lead also dropped.

The Black Death was so deadly, mining for lead virtually stopped and no lead dust, coming from both mining as smelting, was dispersed into the environment. As the atmosphere became cleaner, the concentration of lead deposited in the glaciers of the Alps dropped.


Entrance to a medieval mine in the Alps, dated around 1530.

The Black Death had a disastrous impact and yet helped to create modern Europe. Plagued previously by overpopulation and poverty, Europe could reinvent itself after the Black Death made the old political system obsolete. Many peasants at the time were virtually slaves, owned by the rich landlords. As the landlords were gone, many people were free to choose where and when to settle. The surviving landlords, in desperate need of somebody to take care of their properties,  agreed to lower the taxes and more privileges were granted to farmers. Wages everywhere increased, as healthy workers were rare, and the land became cheaper. Many previously poor people managed to achieve some wealth. Authorities even tried to forbid the use of fur in clothing, a privilege reserved only to the aristocracy in former times, but now common. Political and social independence was now possible and a new class rose from the ashes of the old society — the free citizen. A new human being for a new epoch, as the Renaissance was later seen by historians. However, even after 1353, the Black Death didn’t completely disappear. Almost once in a decade, a smaller outbreak was reported, but improved hygiene in the cities, quarantine procedures, and an acquired genetic immunity of the survivors reduced the risk of infection significantly.

This societal development can also be seen in the studied ice core. Just some years after the plague of 1347-1353, the concentration of lead significantly increased, approaching values seen before the Black Death. The European mining industry experienced a boom in the 15th and 16th century, testified also by many active mines found now also in the Alps. Only recently the concentration of lead started to drop again, in response to efforts to ban this toxic element from daily use and improved environmental regulations. However, it is still an important metal, mostly used for batteries in the automobile industry.



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How to drink like a Norman

“The English are noted among foreigners for their persistent drinking.” observed John of Salisbury, Bishop of Chartres from 1176-80.

But whatever they thought of the English reputation for drunkenness, the Normans appear to have had no problem with joining in our frolics…


Detail from the Bayeux Tapestry.

Almost every Anglo-Saxon village had an ale house, also known as a ”Gild-house”. It was the heart of the community, where all important meetings took place, from business transactions to wedding celebrations. An ”ale” was the term used for a social gathering, and just about any event would merit an ale.

These could range from bride-ales (which is where the word “bridal” originates) to lamb-ales. Church festivals in particular were a good excuse for a knees-up. By the 13th century some bishops were so fed up with their parishioners’ bawdy behaviour that they tried to ban ales. Their pleas for decorum fell on deaf ears.

Scot-ales were particularly disliked by the clergy. ‘’Scot’’ means payment, and at a scot-ale that meant contributing a flagon or two of beer (an early form of ‘Bring Your Own’), or its money equivalent. In fact, many scot-ales were a means of raising cash for the host, and a lord of the manor hosting a scot-ale could insist on your attendance. Certain members of society could avoid scot-ales, such as the foresters and beadles who were exempted from compulsion in the Charter of the Forest of 1217.

A toast to your health

A common practice at any ale was to toast your fellow drinkers with a hearty ‘Washeil!’ (health be to you!–which later became ”Wassail” as in some Christmas carols) to which they would reply ‘Drincheil’ and duly drink. After a while the toast became a good excuse to get your drinking buddies to drink even more.

Gerald of Wales, Archdeacon of Brecon (1146–1223) recounts the story of a Cistercian abbot who challenged a weary traveller to a drinking game. Instead of the customary toasts of Washeil and Drincheil, the abbot changed them to ‘Pril’ and ‘Wril’ respectively. The pair continued toasting each other into the small hours of the morning. Unbeknown to the poor abbot, his drinking companion was none other than King Henry II. Fortunately, the king saw the funny side, greeting the abbot with “Pril” the next time he met him.

The staff of life

After bread, beer–or rather ”ale”, since at this time it was made without hops–was the staff of life. Because possibly polluted water was rightly considered too dangerous to drink, everyone drank beer, from small children through to grown men and women. For the common people, this wouldn’t change after the Norman Conquest.

Many different kinds of beer were available, from bright ale (which as the name suggests was clear, because the dregs had been allowed to settle before consumption), through mild ale (or ”small beer”) to extra strong twice-brewed ale. Sometimes herbs like rosemary, yarrow, betony, gale or bog myrtle were used to flavour the beer. Kent was particularly famed for its beer. Even the French were said to admire English ale, reputedly saying it could rival wine in colour and flavour!

An apple a day

Apples had grown in England for countless centuries, but it seems the Normans were chiefly responsible for introducing us to the joys of cider. William the Conqueror may have brought casks of cider with him when he invaded in 1066.

By the middle of the 12th century cider was being made in Kent and Sussex. It was said to rival beer in popularity, with the 12th-century guru of etiquette, Daniel of Beccles, declaring it to be the ‘Englishman’s drink’. If you had a choleric temperament, cider was thought to be good for you as it was cold and moist, and thus counteracted the warm and dry characteristics of a choleric drinker.

However, cider was not a drink embraced by all. In the 16th century, the diplomat Sir Thomas Elyot claimed that people in cider-making areas were pale and wrinkled despite being young!

In vino veritas

Wine was considered to be the most prestigious drink during the middle ages, and under the Normans our wine consumption increased. Although Daniel of Beccles would warn “Beware of drinking wine greedily like Bacchus”.

The Normans, and particularly their monasteries, planted vines; by the time of Domesday Book (1086) there were nearly 40 vineyards in southern England. The slopes below the monastery at Ely were even known as the isle des vignes.

Although the Normans had some success with wine production in England, English wine was still considered inferior to French wine. Fortunately, if the grapes were rated as being not ripe enough for wine they could be turned into verjuice, a sharp vinegar which featured heavily in medieval cuisine. The vineyards in Ely were particularly renowned for the production of verjuice. Cheap wine imports from Gascony would eventually cause the English wine industry to go into decline during the reign of Henry II (1154-89)

Medieval wine was considered past its best after a year, irrespective of where the wine had come from or its original quality. Wine travelled in barrels–bottling was a long way in the future–and once these were tapped the wine would begin to decline. ‘Gone-off’ wine could either be sold cheaply or perhaps spiced and sweetened to make it more palatable. One version of the latter concoction was known as Hippocras, which took its name from the bag it was strained through, the ‘Hippocratic sleeve’ reputedly invented by the Ancient Greek physician Hippocrates to filter water.

If selling bad wine wasn’t an option, or spicing it failed, you could try the following recipe from Guillaume Tirel ( known as Taillevent), 14th-century chef to Charles V of France:

To Cure Ropy Wine, 
or Wine that has Taken on the Smell of the Cask,
or a Musky or Musty Taste.

Beat two pennyworth of ginger together with two pennyworth of zedoary [white turmeric] and set this powder to boil in two quarts of wine, skimming well, then pour it while it is hot into the vessel and stir it right to the bottom, them stop the vessel up tightly and let the mixture sit until it has settled.


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