In The Hound of the Baskervilles, the demonic ancestor of Sir Henry, is a character called Sir Hugo Baskerville, who was based on a real character, called Richard ‘Dirty Dick’ Cabell.… Read the rest
Vat Evaporation Calculations
It is fairly easy to calculate average evaporation rates, providing you have some data specific for the locality (such as the average temperature, the average relative humidity and the mean dew point) using the following formula:
lh = ((Tv + (Ta x As2)) x Ea x (Sh – Hr))/Ec
where:
lh = litres per hour of evaporation
Tv = mean temperature of vat (°C)
Ta = mean temperature of atmosphere (°C)
As = Air speed (metres per second)
Ea = evaporation area (m2)
Sh = saturation humidity ratio (kg of water per kg of air)
Hr = humidity ratio (kg of water per kg of air)
Ec = Evaporation constant
Sh – Hr provides us with the evaporation potential and is calculated this way:
Sh = (( Dp / 100) x RH ) / Tv
Hr = ((sh / 100) x RH )
where:
Dp = Dew Point (°C)
RH = Relative Humidity (%RH)
and Ec is the evaporation constant, in this case it is the evaporation constant of water as a percentage of a saturated brine solution, because the liquid to evaporate in the vat is brine.… Read the rest
Garum – The Roman Ketchup : Part 2 – Testing Heinrich Wunderlich’s Recipe
Heinrich Wunderlich, on his German page: Garum oder Liquamen der Alten, provides a method by which the industrial method of garum production can be reduced to quantities which can be produced in the culina, in sealed jars.… Read the rest
Garum – The Roman Ketchup : Part 1 – The Evidence
An army may have, as Frederick the Great intimated, “marched on its stomach”, but that didn’t necessarily mean that they liked what they ate.… Read the rest
LIBER PLUTEUM – The Bookshelf
Books that I may refer to in my blog
No 1: Food and Cooking in Roman Britain : History and Recipes : Jane Renfrew : Historic Buildings and Monuments Commission for England : 1985
This was the first Roman cookbook I acquired.… Read the rest