GLOSSARY

Readers frequently ask me about some of the Medieval terminology used in my novels so I thought I'd help by posting a glossary of some of them. I've made a start and will add to it periodically. For now, here are the most asked about ones.

Women's Clothing

Chemise - The Medieval equivalent of a petticoat. It's a long-sleeved T-shaped gown, gathered at the neckline and sometimes at the sleeves. Usually made of linen. Sometimes it's called a chainse. This comes from chansil, which was a very fine linen fabric.

Wimple - a head covering. Frequently a rectangle of fabric placed over the head and wrapped around the throat and shoulders. Or it could be left open to expose the throat.

Men's Clothing

Coif - A hood made of mail

Gambeson - A quilted tunic worn under the hauberk (see below) to absorb weapon blows. Could be stuffed with fleece, horse-hair, moss. Later on they became known as aketons, because they were stuffed with cotton.

Hauberk - A garment made up of interlinking rinks of iron - 'chain-mail' in common parlance. Short or long-sleeved, usually knee-length and split at front of back for ease of walking and horse riding.

Hose or chausses - Medieval trousers. Rather like fisherman's waders in shape and not attached at the crotch. These were put on over the braies and attached with ties or pins to the braies - rather like stockings to a suspender belt. Hose were sometimes cut on the bias to give a tight, stretchy fit that made them look almost like modern day leggings.

Braies - Medieval underpants. Imagine a pair of very baggy boxer shorts without elastic at the waist. They were put on, a belt was tied around them at the waist and the surplus fabric rolled over.

General

Aumbry - A small cupboard set in the wall.

Destrier - A warhorse. The average size of a Norman warhorse was around 15 hands. They weren't lumbering great cart horses as is sometimes suggested.

Palfrey - Well-bred riding horse

Rounc(e)y - All purpose riding horse, less well-bred than a palfrey.

Wastel Bread - Basically bread rolls. For a tasty authentic recipe: Cut a bread roll in half. Scoop out the centres and make breadcrumbs. Reserve. Fry onions and chopped mushrooms in a little butter - add a clove of garlic if liked. When tender, stir in the reserved breadcrumbs. Pile back into the bread casings and eat. You can vary the fillings with whatever you have to hand. I am told by a professional chef that spinach and mushroom is excellent.

The Narrow Sea - Known today as the English Channel.

Bailey - A castle courtyard:

Ward - A castle courtyard

Sward - Area of green in the bailey.