Lab Group Data – Page 4 – Experimental Archaeology / Experiential History

Ritual Lab Data: Group B

Group members: Ruby Becker, Morgan Dieschbourg, Marta Kondratiuk, Chris O’Mara. This report will be using the 24-hour clock system for timekeeping. Kilogram kg Gram g Centimeter cm Measurements commonly used in the report. Introductions and Goals No one in our group has ever had experience with anything even remotely similar to religious sacrifice and we…

Group E Data: Week 4 Ritual

Initial Weighing: Tail 22.2oz Thighbone 108.1oz Omentum 14.81oz Splanchna 1lb 6.3oz All splanchna except the heart were cut in order to make them easier to place on the spit Altar Size: 4 across each row and 4 rows deep Events after lighting the fire: (The time given is the time after the fire was started.…

Week 4 Lab Data Group F: Ritual

Group members: Luisa Cichowski, Rahim Hamid, Amalia Pappa, and Samantha Zimmerman Setting up the woodpiles We had initially set our woodpile up more openly (fig.1) but Jake recommended we make our top layer more solid (fig. 2) Initial Measurements weight (oz) dimensions (in) femur 110.2 oz Length = 17 inWidth of head = 5 inWidth…

Group D: Ritual

Group members: Will Brewster, Ellie Simon, Dylan Fox-Arnold, Isabel Rameker Part 1: Preparation Start time: 1:20 PM Weather: High 30s/low 40s (F) and wet, rain held off during preparation We started out by gathering and weighing our materials. The weights of our materials were as follows: Femur 145.7 oz Tail bone 34.6 oz Omentum 7.7…

Group B Data: Cheese Making (Week 3)

Group 3 Members: Marta, Chris, Ruby, Morgan Procedure Part 1 Start Time: 1:10 pm End Time: 3:45 pm Initial Weight of Milk: 8 lb 8.5 oz (~1 gallon of milk) We followed the steps provided in the lab manual, thus, there was not much that occurred in terms of notable qualitative or quantitative data to…

Group C: Cheese

Group C members: Ann Beimers, Kenton Nagle, Soren Eversoll, Eila Planinc First set of Steps Weight of milk: 8lbs 7.3 oz Time to reach 90 degrees: 4:20 While heating up the milk we a non-insignificant amount of dirt and ashes from other fires was blown into our milk. Additionally, the rennet tablet did not dissolve…

Group D Data: Cheese (Week 3)

Group 3 members: Will Brewster, Dylan Fox-Arnold, Isabel Rameker, and Ellie Simon. Procedure Part 1: Outside temperature: 81°F Location: Mai Fete Island (Carleton College, Northfield, MN) Initial weight of milk: 8 lb 10.2 oz (~1 gallon) The first steps of our lab went fairly smoothly. First, Ellie dissolved the rennet tablet in 1/4 cup of…

Group A Data: Week Three: cheese

Group A members: Helen, Em, Ben, Amelie First set of steps: Initial weight of milk: 8 lbs 8.4 oz for one gallon of milk There was fairly little data here, we followed the steps on the lab manual. We did notice that a good number of sticks and dirt blew into the milk which made…

Group F: Wool Lab Data

Weaving: The steps we performed: (see corresponding images below) Qualitative observations and quantitative notes about the process: There were lots of new words for me in this part of the lab, so I’m including a section on relevant definitions: Carding: The steps we performed: (see corresponding images below) Qualitative observations and quantitative notes about the…

Group D: Wool Data Recording (Week 2)

SPINNING: The process of spinning wool utilizing a drop spindle technique was taught to us by Alejandra with some assistance as needed throughout the process. The initial materials needed: Step by step illustration: Step 1: Divide your thread in half and have the two halves meet in the middle. Step 2: Tie a knot at…

Category: Lab Group Data (page 4)