03-11-2009, 01:15 PM
No, I didn't put the crushed quartz on this first batch. What I did do was to rough up the inside surface with slip, just enough to give (hopefully) some roughness to abrade the leaves or whatever will get ground, so the pestle will have surfaces to break up the vegetable matter against. Once the process is more refined, then some of the future mortaria will have the grit. I guess you could say that a smooth-finished mortar is just a bowl, but the shape of the spout, the rim around the edge (I don't know if it's not more decorative than functional) make them recognizable at once as mortars. They have a somewhat wider base than a typical Roman bowl, too. I think they must have had a lot more spills than we do these days, having those small bases.
Not all of the ones I've seen in museums and pictures had a really rough surface, so I suspect the surface on the inside was dependant on what was to be ground. Peppercorns need a rougher, sharper cutting surface (at least for the first grinding) than dried parsley. You can't really grind anything finer than the spaces between the grit. Modern porcelain mortars are really very smooth, too. I get the drift of what you're saying, though.
Monday the 9th, we were in Houston, where there's a 1st Century Judean/Hasmonean/Roman exhibit in conjunction with the Seige of Masada lecture. There were different types of mortars there, and all were really pretty smooth, except for the natural surface of the material. One really big one (probably a hundred-pound white stone "bowl") was for grinding incense, they said, possibly in some temple or other. For that, I suppose the finer powder would be preferred.
As for the book, though it is probably a very fine one, seeing that it costs 100USD used on Amazon, it's just out of my budget for the time being. Any excerpt info you can share would be helpful, of course.
Not all of the ones I've seen in museums and pictures had a really rough surface, so I suspect the surface on the inside was dependant on what was to be ground. Peppercorns need a rougher, sharper cutting surface (at least for the first grinding) than dried parsley. You can't really grind anything finer than the spaces between the grit. Modern porcelain mortars are really very smooth, too. I get the drift of what you're saying, though.
Monday the 9th, we were in Houston, where there's a 1st Century Judean/Hasmonean/Roman exhibit in conjunction with the Seige of Masada lecture. There were different types of mortars there, and all were really pretty smooth, except for the natural surface of the material. One really big one (probably a hundred-pound white stone "bowl") was for grinding incense, they said, possibly in some temple or other. For that, I suppose the finer powder would be preferred.
As for the book, though it is probably a very fine one, seeing that it costs 100USD used on Amazon, it's just out of my budget for the time being. Any excerpt info you can share would be helpful, of course.
M. Demetrius Abicio
(David Wills)
Saepe veritas est dura.
(David Wills)
Saepe veritas est dura.