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100 years of Venetian Patricians Women’s Clothing

A co-taught class, the first 50ish years are mostly the focus of Vittoria, while the second 50 are mostly the focus of Raffaella

100 years of Venetian Patricians Women’s Clothing

HL Vittoria  di Carduci &

Maestra Raffaella di Contino, OP

This class covers Patrician (ruling class) women’s clothing from 1490-1590. This will cover all the appropriate layers from the skin out and head to feet, highlighting the shifting styles from decade to decade.

Prior to diving in, there are some things that should be clarified regarding the information available. To complicate things from the  beginning, there are no known extant Venetian gowns before 1650.  Other city states in Italy have a better pool of extant items to draw from. There is the burial clothing of the Medici family, including Eleanor of Toledo. There are also  restored gowns in Pisa that are believed to be owned by Eleanor, or her ladies, as well. These items are of  Florentine, or a blend of Florentine and Spanish fashion. Unfortunately, being Florentine, the finds, while perhaps informative of common construction methods of the time, tell us little if anything specific about Venetian clothing of the same time frame. This leaves us using visual sources, and the occasional rant by offended dignitaries to piece together what was worn, when. 

 Like today, there is no one specific “uniform”. There was a range of styles and those were impacted by class, wealth, age, marriage status, and family political alignment. Much like now, fashions changed in a lurching, uneven, manner. New fashions were scorned by the older, embraced by the younger, and despaired of by the Church just as they always have been.

While too large a topic for the scope of this class, be aware that in Venice, as perhaps no where else, you are what you wear. Please note, that in an  effort to keep the class at an introductory level, very few specialized garment making or specifically Venetian words will be used. Also, please be aware that this is a work in progress. This class represents what we understand at this moment in time only, and represents our best guesses as to what was worn in our beloved la Serenissima. 

1490-1500

Vittore Carpaccio, 1490-1495: Two Venetian Courtesans (also known as Two Venetian Ladies) 

        There has been extensive debate about the nature of the two women in the portrait. These women are at home in a “private” setting, so they are not wearing the additional outer gown that you see in public setting at this time.  

            Their body linen is not extravagant, functional in size. The pleated neckline frills show what is possibly a gold/ bronze embroidered edge on both gowns. Both body linen layers also show organized pleats or ruffling at the wrist. There is no visible *proof* to state that these are cuffed sleeves, but that would be reasonable assumption for day to day wearability. An open ended sleeve would be impossible to keep that tidy for three minutes of wear, much less all day. 

The sleeves are tied on both gowns in a decorative manner. They are very likely laced up into the shoulder strap of the bodices. The cut of the sleeve itself does not appear to be of a two piece curved sleeve. It looks like the sleeve is cut with an s-shaped sleeve head, and straight down, tapering to the wrist. ( Look at the pattern on the red  gown sleeve.) Sleeves are not always solidly connected at the shoulder strap like this. In this era, this is as connected as they get. Also, note the definite contrast between gown body, trim, and sleeves. Nothing matches, but it all coordinates.

Both gowns appear to be velvet, with a silk sleeve.  The lady in the rear is wearing what may be a decorative apron, complete with passemetrie or early lace on the bottom edge. The hem of her green gown has a stiffened hemline (likely very similar in construction to the Florentine doppia as demonstrated in the Elanora of Toledo finds – roughly  translated as being “doubled”)  on the bottom of the skirt. This is clearly shown by the contrast  between the smoothly turning stiffened hem, and the fabric collapsing down behind it. 

You can also see a pair of platform shoes, now commonly called chopines, near the back of the balcony by the boy. At this stage in Venetian fashion, chopines are about 4-8 inches tall, and wide and boat like under the foot. Later years will see them rise to 18 inches in extreme cases, and become much less clunky under the foot (aka wobbly). They are not often shown in Venetian art, as they were considered underwear. Originally meant to keep expensive skirts out of the muck of Venetian walkways, in time, skirts were lengthened back to to the street level again, hiding the shoes completely. Their function went from being practical, to symbolic, indicative of status. The higher the shoe, the longer the skirt. The longer the skirt, the more money you spent. The higher the shoe, the more attendants you need to walk around with. 

Both of them may be wearing false hair. Both women show evidence of the Venetian habit of bleaching the hair to as blonde as possible. The coil on top of the head isn’t tightly twisted. It is soft, loosely taped to the head.

Portrait of a Woman, 1495-98, Carpaccio

        Her hairstyle is overall quite similar to the Two Ladies. It is interesting to note that she does not show any signs of hair bleaching.She has far more of the fringe around the face, to the point of it looking like a modern bob. The coil is longer than is normally seen, and due to the very large fringe, thinner in diameter.  The extra length may be simply due to the fact that unbleached hair is stronger and less prone to breakage.  She is wearing a triple necklace of silver links and one of deep grey pearls. Her body linen appears to be pleatless, perhaps set on a shoulder yoke. This may not be as unusual as it might seem. There is a tendency to assume that all renaissance body linen is built the same way. This is not true, even for what might seem to be identical types of clothing made at the same time, in the same city. In many countries, the Italian city states among them, body linen was made at home, not by a tailor. (fatta en casa) This removes body linen from the system of tailors and tailors training, meaning the homogenizing effect of the tailors profession is completely missing. 

  In this time, when the volumes of clothing are relatively trim to the body, a non pleated shift would be a very good idea. Ruffles can be added, or not, to plain edges in order to gussy an article of clothing up, while not using much more fabric or adding bulk to the body. This gown is also cut completely off the shoulder, and looks incredibly tight, whereas most of the gowns painted by Carpaccio are the higher boat neck style. The gown itself is relatively plain. No pearls or pleated ribbons here. The fact that her gown is plain, her body linen is left simple,  her hair is completely unbleached and unfashionably dark, her jewelry silver, rather than gold, and her body linen minimal may indicate a lower social status, or a lady of exceptional piety, or intellectual interest. 

Albrecht Durer, 1495: Drawing of Venetian Lady

          Fun fact: Speaking of piety, Durer used this costume study as the basis for the Whore of Babylon in a later print. 

           Our lady here wears the same taped coil hairdo with the curled forelocks, but is wearing a circlet in addition. The circlet and her necklace may be a set. Her body linen is obviously a pleated style, a functional width, not too much volume, but the sleeves are longer than in the styles above. The body linen neckline  may have an embroidered edge, possibly satin, whip stitched, or a couched on cord.

          Here, the undergown  is not a smooth, evenly supportive looking  surface. The gown itself appears to be gathered slightly along the front, under a jeweled  band edged in pearls on both sides. This begs the question of whether or not the fashion fabric on the gown is stayed to a solid lining to keep it all in place or not. It looks very “look ma, no hands”, but very seldom is it actually magic holding the bosom up.  The very tight belt directly beneath the bosom may also have a part to play in keeping the ladies in place.  The center front of the gown is slashed along the center front of the bosom. It appears to be bound on both sides, and extends down to at least the belt at the raised waist. The skirt of the under gown shows a relatively large foliate design. There is no trim showing on the under gown hem. The pattern of the fabric shows all the way to the bottom of the hem, so if there is any hem stiffening present, it was done on the inside of the gown. 

The sleeves on this gown are very complicated. Unlike the sleeves of the Two Ladies, these are in two parts. They are tied at the top with a gap for puffing body linen through between them. The elbow ties are also spaced for better poofing results. The parts themselves are well appointed in trim, including what looks like cord couching, or applied passemetrie.  Note that the sleeve end of the body linen is plain, no wrist cuff, and it is worn pulled out through the forearm openings in the sleeve.( On occasion, sleeves of this type are very short on the forearm, leaving a ¾ sleeve effect.)  This shows us the extreme variety of looks possible within the overall auspices of the style of the day. 

The diagonal line across her bosom represents the neckline of her outer gown. You can see the volume of the skirt of it gathered up in her arm, and it seems to be of a lighter and thinner fabric than the portrait above, slightly shorter than the under gown, and of a solid material. The hem on this overgown definitely has a padded and possibly stiffened hem in the form of a padded binding.  The train on these over gowns is pointed in the center back. It is constructed using gores set into the side back and center back skirt to fall into a V shaped train that does not pull on the front or even the sides of the skirt. Undergowns, at this time, do not appear to have trains. They seem to be limited to overgowns only, and not every overgown may have had a train. This gown has two giant button like pins or appliques on the front opening holding it closed. These are either very, very, rare, or are something Durer made up. I have yet to see them on any other gowns from Venice at this time. Her chopines are exposed by a good 3-4 inches, keeping the undergown hem out of the mud..

Here are  images that show the back of these gowns. Note the very high waistline in back. (check out the hairstyle!)

Gentile Bellini, 1496: The Procession in Piazza S. Marco (detail)

Lazzaro Bastiani, 1494: The Relic of the Holy Cross (detail)

Vittore Carpaccio, 1495: Meeting of the Betrothed Couple (detail)

The “Carpaccio” style is characterized by high waistlines, higher and slightly more boat shaped necklines, on the edge of the shoulder, when compared to the Durer images, and moderately full skirts with occasional obvious hem stiffening.  Sleeves, much like in the Durer style, are in one or two parts. The most common types are one part long sleeves, or a two part sleeve with the elbows exposed. Sleeves are often have cut outs in oval or linear “windows”. At times, the sleeve head itself is shaped in a geometric fashion, deviating from the medieval s-shape sleeve head. In this era, “slashing” is a decorative technique used to allow the body linen to be seen on sleeves and occasionally the bodice.  At this time, the technique of slashing a fabric to reveal a contrasting lining is not used often.  The cutouts do not seem to be raw edged. At this point, applied fabrics used as trim may have a raw edge, but the openings in sleeves and bodices do not. So far, I have found no images showing a similar slash and puff effect on skirts. 

         Note that since these are images of women outside for a formal occasion, they are wearing the additional layers required for public decency. However, it would appear in Venice, a head covering that hides the hair outside the home is not mandatory at this time. The outer mantle does not appear to be mandatory either. It can be worn as an all encompassing cloak, over the entire body and head, or, more commonly, the mantle is worn diagonally on the body, wrapped or tied over one shoulder, flipped up over the head as needed. 

In these details from the Betrothed Couple, we see a plethora of different hairstyles and headwear, several different types of over gowns, and pearls, pearls and more pearls. The detail on the upper left shows what looks to be beading in addition to a row of pearls on the bodice of the black undergown. It also has massive jeweled decoration on the  upper sleeve, which also features a decoratively shaped sleeve head.  The lower sleeves are covered in easter egg slashing. Her overgown is a v-neck to the waist, and the hem of her train is bound in gold.

The ladies on the right are wearing two  different overgown styles, and strikingly different headgear. One wears a medieval oval veil, one a linen coif, and just behind them, a hint of a lady wearing a pearl wrapped coil of hair. 

 Of interest are the multiplicity of necklaces worn by these two women, and the extremely long belt on the red gown. 

1500-1510

   In this decade, the neck of under gowns raises to “modest” levels, and becomes squared off, to slightly inclined towards the neck at the shoulder joint. 

Gowns themselves are still ornamented, though the categories of things used to ornament them are broadening outward from cloth of gold, velvet and pearls. Trim on the bodice now often runs down the center front in addition to around the neckline,  though there is no indication that these gowns are  now front fastening. Pearls as a decoration on the gown layer practically disappear. They show up on occasion, but their use is usually limited to the center front of undergowns. Black trim around the neckline becomes much more common, and matching trim often appears on the edges of sleeves. 

 Sleeve simplify, and  change from form fitting and strapped onto the arm, into a loose funnel shape, fitted at the wrist, and smooth at the shoulder line. This indicates that the fullness is cut into the elbow area, rather than the fullness being achieved by using a larger piece of fabric pleated down to fit at the shoulder and wrist. There may be other common sleeve forms in this decade, that simply weren’t commonly painted. Slashing on sleeves may have vanished entirely, or merely have become much less prevalent due to the new shape of the sleeve. 

Over gowns, when seen, are almost always v necked, many with attached cap sleeves.

 Body linen remains functional in size and shape. It is often not seen at the wrist or neck. When it does show, it is a fine white line. Any pleating is done neatly, tightly, and likely has no released ruffle on the edges. It is possible that the body portions of these undergarments were cut using older t-tunic construction methods to keep down bulk and heat. However, these may be more modern concerns, rather than historical. 

  Hairstyles have now shifted to the back of the head instead of being on top, and are comparatively tame in comparison to the previous decade. The forelocks remain in many cases, though at times, they are pulled back cleanly into the caul from a center part.

Most examples of head coverings now seem to be of a “cloth of gold”, with either a woven in or applied decoration. Some appear to be hard, cap like. Others most certainly a caul, made of various methods. Jewelry is still diverse, from pearls, to beads and gold chains.

 Portrait of a Young Woman-  Francesco Pietro Bissolo 1500

Here we have a fine and thin caul worn over dark red hair pulled smoothly back from a center part. She wears no earrings, and her necklace is a mix of pearls and possibly jet or garnet. Her green gown has a high square neckline that seems to cant inward to the neck slightly as it nears the neck. The trim on the bodice extends down from the neckline in three lines, center front, and down the sides of the front, along the outer edge of the breasts. (this outside line will become important in the future.) The sleeves are of a black and gold fabric, cut smoothly at the shoulder. No evidence of pleating can be seen. The sleeves appear only to be tied in place in two spots, front and rear of the shoulder. 

Portrait of a Young Venetian Woman, Durer, 1506

If you look closely at this painting, along the shoulder line, you can clearly see that the underlying gown is red, and that the neckline is completely trimmed in black. It is covered by what looks to be a partlet. There isn’t enough of the body depicted to tell just what the Black and White Sheer Shoulder Thing is. It does not fit the shape and style of the overgowns, or neck coverings of this time. Occasionally, a lady might wrap her mantle up around her neck or head, but not over the shoulders coming down in the front.  Partlets in Venice do not really show up until the mid 1530s as a specific, tailored, cut to  shape item. There is a chance that the item is of German provenance or influence, as Durer moved rather freely between Venetian and German groups living in Venice. The gollar is established in germanic fashion by this time, and this may be a hybrid garment or a gift from a germanic admirer. Her hair is captured in a caul, and her hair is pulled smoothly back, but curls have fluffed up right in front of her ears. Her necklace  looks like strips of shell, woven together by a ribbon.  The shoulder line of her outfit is neat, and tidy. The tied on sleeves are at least bound in black, if not black in their entirety. Again, only a little body shirt shows at the shoulder. It may be gathered up evenly, but it is not puffed between the ties.

Portrait of a Venetian Woman, Durer, 1505

In this portrait, the forelocks of curled hair remain, though, importantly, the bangs across the forehead have disappeared. Her hair is caught up in a fabric caul, but not as tightly as other examples. Hers, rather than being a “bun cover”looks as if it might be covering pinned braids around the back of her head. Her necklace is a mix of black beads and pearls. 

The neckline of her gown is softly square, canting neckwards a small amount. The bodice is decorated with crossing strips of what looks like ribbon. ( possibly selvage strips, or raw edge bias.)The sleeve shows minimal ties, again at the front of the shoulder, and presumably the rear as well.  The body linen, which does not show at the neck at all, gathered up at the shoulder, remains unpuffed. The sleeves here might be the same fabric as the bodice, merely left plain. The shoulder ties are black. (The one on the left side of the work is unfinished.) In this image, we can see that the sleeve itself is much looser than in the prior decade. There does not seem to be any pleating at the shoulder to fit the fabric to the shoulder.

Donors in Adoration by Vittore Carpaccio, 1505

Detail is hard to see in this image, however, it gives us important information that we have yet to see in the closer up portraits. 

We can see the forelocks, no bangs. She is clearly wearing a necklace, likely not pearls. The neckline of her gown is squared, again with a slight cant inward towards the neck on the shoulder straps. The trim around the neck is also applied down the center front of the bodice.  Note that the waistline has dropped to a “high-normal”position. Her sleeves are smoothly fitted at the shoulder, and wrist. Both openings are bound in black that matches the bodice trim. The sleeve is at least double the circumference of the arm at the elbow, tapering back towards the body at top and bottom.

This particular image is often used as “proof”that gown skirts can be different colors in this time. This is the only image with this feature that I have found in Renaissance Venice. I don’t claim to know what is going on with the skirt. Possibilities include an apron, or an overdress of the “suspender strap” style of the next time frame.

 It would be quite bizarre to suddenly have a spot in fashion where for a few years, they suddenly used a different fabric for the skirt. Stranger things have happened, however. This image was included because it is the only one I have discovered from this time and place that shows me more than a close up of the bodice and head. Different colored skirt aside, this image is a clear link between this decade, and the styles that come after it. 

 1510-1520

By the Teens, massive changes in Venetian style have occurred. The fuzzy forelocks and bangs have all but disappeared. Hairstyles become longer, softer, simpler. Blonde to red hair becomes almost required. Jewelry becomes smaller, simpler, less plentiful, pearls in particular almost disappearing.

 Two competing styles of bodice emerge. One retains the high squared off neck and squared off shoulder line, mostly side laced. The other style drops the neckline significantly, often to mid to lower bustline and forms a scoop or u shaped neckline.  Center front closures appear, especially on the lower fronted gowns. (These low front bodices bear a strong resemble to concurrent bavarian styles.) 

Sleeves become massive, heavy, pleated up affairs. Some of them are flat panels, others look to be made of pieced gores. These huge sleeves need giant amounts of body linen to fill them out, so body linen explodes in size, up to 4 times the fabric that had been used a few short years before.  Decoration of gowns changes entirely. 

Where before, trims were of highly contrasting fabrics, confined to rather narrow edges, and very costly, in the teens, the fabric of the gown itself begins to be used in creative ways. Bands were cut on the straight of grain and fringed, cut on the bias and distressed. Outright upholstery trims like tassels were used on these gowns. Even as huge sleeves became fashionable, cuffs began to appear on them. Solid, plain fabrics become front and center. Brocades and the like did not disappear, but they take a back seat for once. 

Beginning in the teens, layers get difficult to pin down. In contrast to earlier, and later decades, the layers of inner and outer become interchangeable, mix and match, modular, in a sense. A lady might be wearing a full gown under the gown you see, and good luck proving it. The old system of inner, outer, coat, goes away.  Small shoulder capes appear, in addition to the large all encompassing mantles. 

The look is one that tried to be virtuous and plain, but ended up being far more sensual and casual overall. There is less of everything , except fabric itself. That gets piled on till it should be difficult to move. And yet, somehow, in these yards of fabric, Venetian women look even more naked than before. 

Titian, Woman at Her Mirror, 1515

       Her  hair takes center stage, as it is the action of the painting. It looks crimped in nature, which would indicate that it had been braided or twisted while damp and let dry. Note that the crimping goes all the way to her part. This could have been done with a heated iron, but it could also have been done using the double “french” pigtails seen in the first decade discussed. I personally would veer towards using the french pigtail method, as I  have yet to see any curling iron type equipment in any of the boudoir paintings. Based on experiments with my own hair, my best guess is two “french fishtail” two strand braids, one on each side of a center part. She has a scarf wrapped around the back of her head. 

        Her hair shows a telltale sign of sun bleaching, as the length of her hair becomes lighter and redder towards the ends. This is exactly what happens when dark hair is bleached. It turns red first, then to a bright orange, then to a shade of blonde modern women call “ brassy”, then to a softer yellow, all the way to white. It does not appear that methods of “de brassing” hair existed, or, were simply not used.  This habit of bleaching also might explain why so many false hair pieces in these paintings are obviously lighter in color than the womans actual hair. To modern eyes, that is a mistake.  In this time and place, if you wanted it to look like your hair was super long,  you would go buy a lighter length of hair to use. If you bought one that matched the hair up on your head,  everyone would know that it was fake immediately, because it doesn’t show the signs of years of Venetian sun bleaching. A good rule of thumb to make modern stunt  hair look correct is to make sure it is lighter and warmer in color than your own is. There is no “cool”or “platinum” blonde in Venice.       

   Her body linen shows clearly how the neckline has broadened and dropped in this style of bodice. This body linen is made to display, made up in a fine fabric, finely pleated, either finely smocked, knife or needle pleated. It is massive in volume, delicate in material.  The neckline itself may be ornamented with pleatwork. ( Titian is notorious for hinting at what is there, but not actually showing it clearly. He is an early adopter of working directly on canvas, resulting in a much more atmospheric feel than working on panel. Unfortunately for students of Venetian fashion, this looseness in brushwork becomes a feature of Venetian art, becoming even more prevalent in the later “Tintoretto”years.) It should be noted that body linen in the actual city of Venice, in contrast to the provinces on the mainland, is almost always a white on white embellishment situation, until many years later. There are exceptions, possibly linked to the influence of foreign fashions brought to Venice by those there to trade. (Looking at you, Bavarians.)

Some bodices, such as this one, show a radical shift from the prior decade, as they have lowered  and curved dramatically. Note the center front opening. It doesn’t seem to be reinforced, and appears to be closed by hook and eye.  There is no modesty placket under the lacing, and the body linen can be seen underneath. The opening continues down into the skirt, at least a minimum of 4 inches but likely more than 8. The bodice line itself is cut on the lower 1/3 if not completely under the breast. The bodice strap at this point seems to be cut as one with the front part of the bodice on a curve. The gown is made from what looks to be a green and gold shot fabric. Not a bit of trim or decoration on this gown, but the fabric carries the look all by itself. 

**This may be a “petticoat layer”. In my own experiments, a curved mid bosom undergown helps support the bust, and the extra strap on the shoulder helps keep the massive sleeves from yanking the outer gown clear off your shoulders. I do not know if this is how they were worn, but it makes sense of the evidence presented in the pictorial record. **

For a belt, she has an informal sash tied around her waist, which seems to be completely decorative, as it’s sheer. On her left arm, you can see a draping of bright blue fabric, which may be her over gown.

Titian, Portrait of a Woman, “la schianova”, 1510-1512

       First thing to note in this portrait is her hair, which is parted in the center pulled smoothly, but not tightly, down with no forelocks, and caught in a striped gold caul that hovers just above the shoulders. She shows no signs of bleaching at all, bucking the overall trend in hair color.    

Her necklaces are thin, and gold. Not a pearl to be seen.

       Her body linen is not seen at the neckline of her gown, but she has an informal partlet or sheer shawl tucked into the neck of the gown which may be occluding any edge that might be there. The partlet may have a sheer stripe woven in, but it does not match the caul. At this stage, Venetian partlets are really just lengths of sheer, possibly figured, fabric tucked into necklines rather willy nilly.

        The sleeves are hugely voluminous, and open at the front to show the white body linen which is correspondingly massive. The sleeves are pleated into the sleeve head of the bodice, and very likely detachable. The pleating is not robust enough to have the full width you see below, so this would have had to have been pieced, or at least cut in a triangular shape, much like a skirt gore. There is no clue to tell us how long the sleeves actually are, or how long the body linen is in comparison. 

 The neckline banding looks like an applied band of gown fabric  that has been decoratively distressed. It is either on the straight of grain and fringed, or cut on the bias and left to fray. There is no indication of the trim continuing around the neckline.  There are wrinkles in the waist area which shows that this bodice isn’t stiffened. She either has an extremely long waist or the sash she is wearing extends down past the waistline of the gown. On close examination, it looks like a scarf or other textile of Middle eastern/ Turkish origin.  

Titian, Sketch, Portrait of a Young Girl,1515

       The neckline looks very similar to la scianova, including what  looks very similar to the distressed band of fabric. The neckline is similarly high, and the sleeve heads feel much fuller than La Scianova, which probably indicates that the sleeves are shorter, but wider in patterning.  The sleeve head and bodice straps are very high up on the shoulder, securely on the body itself, not teetering on the edge of the shoulder. It is square enough on the body that it could literally be a bodice from the prior decade in cut. 

 Her hair appears to be pulled back in some way, but is extremely soft and casual. It may be a length of fabric or scarf wrapped around her hair at the neck, and then pinned to the back of her head. The hatching on the bodice trim band might be to indicate a different color, a folded piece of fabric, or just be how Titian decided to show that the trim was trim, and not a giant bosom wrinkle. 

  1. Titian, Miracle of the Newborn Child, detail, 1511

        The detail of this image gives us an invaluable side view to help us better understand this entire silhouette from head to toe. Starting at the top, this allows us to see how the caul is secured. It appears to be pinned into place in the sides and center back, at the crown of the head. This one drapes further down the figure, clearly resting on the back of the neck and upper shoulders. 

       This angle shows us that the back of the bodice is trimmed, which looks to be the same fabric as the gown itself, combined with thin lines of green. The waistline in back is at the natural waist. She has pulled her overgown train around to the front to hold it up. The hem is heavily embellished, especially for this time frame. The x shaped, quatrefoil trim at the hemline seems to be appliqued silk in a beige or gold. In addition to the quatrefoils and bands of green trim, this hem seems to have The Tuck, an odd feature of gowns in Tuscany. It is likely for hem stiffening, in addition to shortening the hem a bit. This Tuck seems to go all the way around the hem, rather than just the front.

  Under the lifted hem of the gown, another skirt can clearly be seen. This is several inches above the ground. This could be for one of two reasons. One, it was cut that length because it was meant to be a underlayer. The other reason could be that she is wearing her chopines, and we simply cannot see them.  Note that you don’t see the fabric of either layer puddling on the ground anywhere, other than the train.  If the gowns are the same length, then it would lend credence to a “mix and match”system. Whereas a deliberately shortened inner layer suggests the development of a true “petticoat”garment class, which, up to this point, hasn’t been show exist in Venice. 

Within moments of introducing these massive sleeves, it seems Venetians added a cuff. Here is the genesis of every Venetian sleeve from now on. There is a larger mass of fabric that has openings, which is then connected to a smaller piece of fabric closer fitted to the arm. We will see this evolve into huge puffed upper sleeves and eventually back into tight sleeves with a tiny puffed sleeve head.  This particular sleeve is open along the front, trimmed in green , including matching green tassels. The pleats at the shoulder are again far less extensive than will support the mass of the sleeve, implying that the sleeve is a gored shape, perhaps pieced. 

The body linen hanging out the sleeve is loose, not cuffed at the wrist. It is hard to tell if the body linen is actually longer than the sleeve, is pulled through a slit in the cuff,  or is merely pulled out the bottom, a la the Durer 1495 gown. It shows in rumpled masses in the openings of the sleeve along the front of the arm. This indicates a large volume pleated down to fit inside the gown sleeve. 

1520-1530

The fashions during the 1520’s display a wide variations in sleeve styles, bodices, decoration.  The 1520’s build on the changes shown in the earlier decades, with the outrageous usage of materials, including extremely extravagant and voluminous sleeves. The focus is on the fabric and the use of gold, pearls is not seen as much as the use of manipulating the fabrics themselves as the embellishment.

The next step in the development of the “ iconic Venetian bodice” seems to spring from the new popularity of front openings we begin to see in this decade. They are still mostly closed, with a tiny sliver showing. At the very same time, high square necks remain in favor, as do lower mid to underbust cut bodices. All three seem to be worn concurrently, some actually at the very same time. 

This is the decade of “more is more, and less is just less.” More than a few images show ladies wearing *two* sets of sleeves at once. Body linen is massive in width and breadth. Even the popular ladies themselves are large. Large, soft, blonde and casually sensuous. The double chin is in. 

The problem of “layers”gets worse. I have not found evidence yet that the standard of “not being dressed for public unless you have on two post body linen layers”ever shifted. The type of outer clothing changes, but never the standard. The small shoulder capes persist, but are never a “norm”.  There are two possible viewpoints to look at this problem from.  One, it is possible that under layers such as the body linen and first layer gown suddenly became so plain and small that no one would wear them by themselves, requiring an outer garment to have any kind of fashion at all, much like the beige and boring underwear we have today. We don’t want anyone to see our cotton undies. The other solution is that they just wore them together as they always did. But, due to the incredible array of styles available at the time under the “fashionable”  umbrella, we, from this distance, can’t tell what is outer and inner, because it might change, based on occasion, weather, or even mood. 

Hairstyles get beyond casual, up to and including nothing at all other than poofy blonde hair with a flower tucked into it. Big clothes call for big hair to balance out the proportions. The average style appears to have been a simple, large baglike caul that rests on the upper back and shoulders. Some of them do very little to actually contain their hair, acting more like decoration rather than a container. 

Palma Vecchio – Three Sisters, 1520

This image is remarkable because it shows you several different variations and styles in the same portrait.

      Starting from right to left, you see the sister in a rust colored gown from the side, and that view allows you to see how high the back of the bodice is. It is in line with the bodice strap as it comes over the shoulder, rather high. The next thing to note about this gown is the giant pumpkin sleeves, which are tied in several places with a black cord. The puff comes down below the elbow, and the cuff is tighter fitted and seems to be embellished, potentially by something like smocking or needle pleating.  It looks like there maybe shaping in the top lines of the sleeve, at least one seam if not two.

    The neckline of the center gown has always been an enigma. Other than * this* image, I cannot find another neckline with a notch in it. However, in the process of preparing these class materials, I noticed what appears to be a front opening on this center gown for the first time. The trim continues across the opening, and up the bodice strap. 

This is also a style seen in bavarian fashion of the time, usually expressed as a velvet guard around the neckline on the center front closing gown. What this seems to be is the very beginnings of the Venetian V. In simply leaving the top hook undone, you create diagonal lines in the center front opening, which is only now, in the 1520s,  a common bodice style. Combine the idea of a diagonal line with the established center front opening bodices, and you get a slowly expanding deep v neckline. 

  The sleeve heads are deeply pleated on this gown, perhaps indicating a flat panel sleeve, merely pleated to fit, top and bottom. Note that the pleats are narrower at the forearm. The forearm section has been built out of curved pieces of the fashion fabric, which are laid out with gaps in between them. Those are then stayed to a network of straps underneath them, which in turn have  gaps in between them, allowing tiny amounts of body linen to show. At a glance, the effect is one of pearls on strapwork. The wrist section is made of panes of fabric, laid over more of the same fabric,  gathered,  the ends of which have been fringed or possibly cut on the bias and frayed. 

In the third gown, the outer sleeves are pleated not into, but on top of the bodice straps. Presumably, the inner sleeves are attached on the underside.  The outer angel wing sleeves are lined in green, and it appears that the inner sleeves are at least partly blue.  Her high cut bodice has quatrefoil embellishment that looks to be reversed applique, but may also be a slashed overgarment over a solid undergown of a matching neckline. Here is one of the first instances of making openings in one layer of fabric to deliberately expose a lining layer beneath it, rather than making a hole to pull body linen though. 

Palma Vecchio, La Bella 1525

       Her body linen seems to be finely gathered, then roughly pleated. There are distinctly two lines of stitching. Notice the lack of jewelry, no earrings, necklaces, chains or rings.

     This is a center front tied, or laced dress that is currently being worn “en deshabille”. It appears that she has the dress pulled on over her shoulders, but left completely unfastened. 

This is another example of when more than one set of sleeves is worn at the same time. From the outside in, there is  a pair of red silk “angel wings” the relative smallness of the pleats combined with the fullness of the sleeves indicates another gored sleeve. The next layer down is a very large royal blue upper puffed sleeve.  It appears to not be attached to either the red angel wings, or the red and white inner sleeves.  It seems to be lined with a shorter length of black fabric to give the outer fabric the desired puff.

Then we finally have the inner/ fore sleeves, which are pieced together out of  red and white. The forearm of the sleeves was pintucked on the straight of the grain, then turned 45 degrees, in order to make diamond shapes without having to pintuck on the bias. The stiff edges on those tucks brings to mind a whip stitch method of making the pleats, rather than a running stitch.  At the end, the wrist section shows fabric cut into strips and floated over a gathered or otherwise padded base, similar to the central blue gown in Three Sisters. 

Bordone, Venetian Lovers 1525-30 

       (This is the image that started this adventure. Raffaella saw the painting in Milan, and was very surprised to be able to clearly see black spiral lacing under the white body linen. I saw it online, and had to learn more. Raffaella had a poster of it, and agreed to let me borrow it to stare at. )

       Bordone was an apprentice of Titian, but there was a difference in styles. Bordone was a mannerist, and would paint to illustrate a feeling, rather than absolute realism. ( not that Titian was a realist either.) The intent of the artist may come into play later as we explore the more unusual aspects of this image. 

     The first thing to note is that her hair is still parted in the center, but it is up, cleanly, and has a two strand or fishtail braid wrapped around her head. This is new, for the 1520s. It accurately foreshadows the 1530s.   The only jewelry she is wearing seems to be a wedding ring, and the man in the painting is handing her a heavy gold chain, which also seems to be the same as the chain worn at her waist, making this the earliest “girdle” belt we have seen.

The neckline of the body linen is highly embellished with either white work or elaborate smocking. This images gives us the first hint of corseting or an under bodice of some sort, as evidenced by not only the visible black lacing, but by the line of her bosom and how the fabric follows it.

This image poses more questions than it answers, but one thing that it illuminates is that there is at least the possibility of something structural under the displayed body linen. If you look carefully, on the painting right shoulder strap, you will see a thin gleaming strip of cloth of gold. There isn’t one on the other side to match, so we know it isn’t trim. What this looks like is a naughty venetian walking smooth over sumptuary laws and wearing an undergown that is at the very LEAST trimmed in cloth of gold, and hiding it under a plain green gown. 

 If the outer sheer body linen is actually a partlet, and the lacing belongs to the gold trimmed petticoat under the green gown,  then what is painted makes sense. Why would you wear a partlet over a dress rather than tucked into it? This work may be far more fashion forward than its dating of 1525 ish might indicate. 

This image also answers a construction question. In the teens the extremely low cut gowns were cut body and shoulder strap in one, whereas this one clearly is not. Under her right arm, at the bosom you can see that the strap goes under the corner of the bodice front. The upper sleeves appear to be very full and still appear to come down past the elbow before the lower fitted sleeve, which now matches the upper sleeve rather than being a contrast. This is another critical change in the evolution of Venetian fashion- as the lower fitted portion is slowly extending, and becoming less elaborate, including being the same fabric as the more voluminous upper section.

1530-1540

One of the most obvious changes of the 1530s is hair. Gone are the soft fluffy blonde poofs. Hair has returned to bondage at the back, crown of the head, often covered by a firm wired structure called a balzo, or hair nets. The balzo can be fabric and embroidered, netted out of goldwork, or created out of false hair, or in a few eye searing cases, all three. The mark of the 1530’s balzos is that the bulk of the fullness is above the ears, whereas the earlier styles wore the  fullness lower, sitting on the top of the shoulders and back of the neck, a more structural version of the caul. (The larger lower balzo never caught on in Venice proper as it did in their provinces. Its smaller, higher evolution did finally catch on, near the cusp of the 1530s.)

The ubiquitous pearl choker starts to come into fashion, and will later become much more common. Partlets make an appearance, and will also soon be seen more commonly in Venice. Where before they might have had a sheer bit of fabric tucked into their neckline we now see a fitted partlet, laying smoothly over the shoulders and actually covering skin instead of just being decorative. It is important to note that at this time, partlets normally did NOT come up all the way to the neck, nor did they have a collar. Partlets begin to be worn on the outside of the bodice straps. Pinned in place over the straps, this trick lets Venetian ladies fake an off the shoulder look, while keeping the actual strap up on the actual shoulder, where it is much easier to wear. 

Body linen becomes much less voluminous, as the bodice and the sleeves are much more fitted and drive the shape of what would fit underneath. Commonly constructed by pleating onto an embellished band, other variants exist. Occasionally, small bits of reticella and even needle lace appear at necklines and cuffs. 

The bodice  assumes a decidedly cone like shape, much tighter and involving much more structure. We do not know whether the structure is built into the gown itself, or comes from a separate bodice or “pair of bodies”. There are images in Florentine paintings of the 1530s that show empty gowns holding their shape in the bodice and upper sleeve area. Venetian styles may be the same. Contrasting gown decorations return, mostly in the from of guards on necklines, or down the sides of the new deep v bodice opening. Shoulder straps change position, moving much farther  back, almost under the front of the arm. This allows the partlet to lay over the strap, and yet still tuck in neatly to the neckline.  

The sleeves continue to evolve in the same direction. Less is now becoming more. Slimmer, less poof, and the poof there is,  confined to a smaller and smaller area of the arm. Often, the lower sleeve now matches the upper, though contrasting colors still exist.

Licinio , Portrait of a Woman, 1533

In a radical departure from the softness and casual styles of the 1520s, her hair is almost completely hidden by a decorated balzo. Her necklace is now the iconic necklace of pearls at the base of the throat. Her partlet is of a solid fabric,  heavily embroidered in gold. Look closely at her left shoulder. There is the missing bodice strap. Her body linen has a lovely  band of whitework on it, extending upwards from the  bodice a bit in a  memory of the uncovered fronts of the 1520s. 

Her sleeves  show the new form, being much more fitted for much more of the arm. The once massive upper arm is now a swirl of fabric perched at the very top of the arm.  Her waist is marked by a thin gold belt.

  1. Moretto de Brescia, Portrait of a Lady 15355

This is likely the hairstyle  worn underneath the balzos seen at this time. The hair is parted in the middle, pulled back and then braided or twisted around the head. She too has a pearl necklace, with what is likely a detachable pendant.

The new structure that is going into gown bodices is quite apparent here. It looks thick,  physically  reinforced.  It is now quite clear that by the mid 1530s, Venetian  gowns were  actively shaping  the body. The guards are of a deep green velvet, but they do not  match the sleeves.       

      This gown has the new narrow v front  opening bodice, which now goes clear to the waist. (This painting appears to have had the lacing painted out. ) The sleeve head is also very fashion forward, in that it is the smallest we have seen so far, just the bodice strap, and then a small sleeve head consisting of small poofs of fabric that is banded in the same fabric as the bodice.  The lower sleeves are very fitted, a different fabric and are paned, and are a little longer than the arm, which creates wrinkles, and open up the panes, allowing the body linen to show. This body shirt has to be cuffed, based on the fit of the sleeves of the gown, and the amount that shows through at the shoulder, versus the wrist. 

Also note the flea fur, and the handkerchief tucked into the sleeve cuff. She is wearing a girdle belt, but, interestingly enough, no partlet.

Licinio, 1535: Portrait of Arrigo Licinio and his Family

  This image clearly shows how the Venetians got the nearly falling off the shoulder look. The strap twists 90 degrees as  it  leaves the bodice and rises up over the arm.  It is set very wide at the front, and then coming in and up at the back at an angle. These back straps are partially covered by the partlet, which is fitted, but sheer and completely plain. In contrast, her body linen s worked with at least white work, if  not an application of needle lace.  

This gown also shows the conical cone bodice that would require some kind of structure. The sleeves are snugly fitted most of the way up, with the upper sleeves puffed and gathered, but now much smaller. It is unclear based on the image where the lower sleeves are attached, but based on Florentine fashion of the time, having the upper sleeves be part of the bodice, but the lower sleeves being tied in and interchangeable are entirely conceivable.

1540-1550

By 1540, a center front point becomes almost  required on any gown,  regardless of whether it closes in the front, or back. The point is usually about a hands width, between 3-6 inches down from the waist. The  bodice keeps  a straight  across  the bosom, cone shaped silhouette. Interestingly enough, the 1540s  sees a relaxation of the relentless march  towards tiny sleeves, at least in the fullness of the arm itself.  The sleeve cap gets  smaller and smaller, till  on many  gowns, it is no longer a sleeve cap at all.  Now, it’s a  shoulder decoration. Due to the tiny amount  of  linen needed to poof between  the sleeve cap panes at  this time, some of them may just be faked.  

The habit of wearing partlets  over shoulder straps continues, keeping  the small and tidy off the shoulder look  going. Partlets are now a required garment. They have developed small standing collars, and some now completely cover the chest. They clearly are now tailored garments with the advent of shoulder seams. They begin to  become a focus of  embellishment, with every technique known  used with glee. Embroidery,, lace, beading, knotting, even 3D  appliques, the  sky was the limit. 

Jewelry begins to return, with most ladies wearing earrings , a pearl choker, and occasionally  a  very long necklace  with a large pendant  on it, worn long enough to reach  the point of the bodice. Girdles, while they vary considerably in  heaviness, material and length, are now almost as  universal as the partlet.

Body linen  is small in volume,  but begins  to see hints of lace and more extensive embroidery on it than in the past. Embellishment is still mostly white on white. While it is foolish to make blanket statements, it would make sense that most  boody linen at this point has cuffed  sleeves with ruffles added.  This doesn’t mean that open sleeved body linen  wasn’t worn too, and likely  was if  the sleeves were not going to be worn. The best way to tell is to check the wrist. If the ruffles  are  “ just so” and perfectly even, that is very likely a  cuff hiding under the sleeve. 

  1. Lorenzo Lotto 1544,  Portrait of Laura de Pola

Here we see a vestigial  balzo, now almost a little cap, covered in embroidery or bullion work that matches the partlet. Her hair is parted in the middle and has the tiniest little twists of the hair on either side.This is the beginning of the twists that eventually become the iconic horns.  


The partlet seems to be bullion work on top of fabric, also of gold. If that partlet is actually gold work, it would explain why she seems to have a second fabric partlet on underneath it, which is unusual. Between possible scratchiness, and the need to protect  the gold from skin oils,  a layer of linen in between makes  perfect sense. 

It is unclear whether the body linen we see is a masculine shirt style, or if the top is an unseen, more feminine style, and what we see  is actually another partlet. At the cuffs off this  gown,you can see actual closures! These become more common in later decades as the sleeve continues to  tighten down on the arm. 

All of the black embellishment, on  the entire gown is appliqued by hand. The tops of the sleeves now have just the slightest hint of a poof, and the rest of the sleeve is very fitted. It looks like the gold partlet is pinned out on top of the shoulder straps as per usual.

Accessories include a new very common pearl choker, as well as a feather fan, which is attached to a very robust gold girdle belt.

 Titian, 1545, Portrait of Lavinia

Here is slightly more elaborate, classic mid century  Venetian hair. She wears a small  curled fringe in front. These would be  “bang”length when uncurled.  The bulk of her hair is tightly braided and wrapped around her  head  at the crown in back, not the middle of the top of her head. In addition to earrings,  she wears the essential pearl necklace  nestled in the collar of her partlet. The standing collar of  her striped partlet carries a small tidy ruffle. There is an obvious shoulder seam at this point in time.  It appears to still be worn over the shoulder straps  of the gown.

        The center front point is down to about 4 inches from the natural waist.  This gown may have a center back point as well. 

It is ladder laced with a  tone on tone cord, and clearly has some kind of structure to keep the whole affair from wrinkling, and to give it that structured cone shaped  silhouette.

Body linen here is going to be strictly functional in size,  as the bodice and sleeves are going to require that there not be excessive yardage. The sleeve cap here is just a vestigial poof, slight bits of body linen showing. The actual arm of the sleeve softer than what we saw in the 1530s. The far shoulder shows the form  off the sleeve cap better. It is  paned, and by this point, the puffs of linen between them may be faked.  er sleeves are loose enough to allow for some volume, so either option may be in play. Likely, the body linen has a wrist cuff, as the ruffle is tight, small,  and regimented. 

In addition to the required choker, she  is wearing the new style of necklace, thin and long enough to  come all the way down to the waist  point. Heer girdle is thin and  delicate, and of indeterminate length. 

Bordone, 1545-1550,  Portrait of a Lady, traditionally of the Fugger family

        Again we see tidy and compact hair, with a center part, and more of the twisted or spiral curls on either side. now with more volume, and then up and in several rows of braids in the back, real, or possibly a very good false as the color isn’t a perfect match,  but lighter and warmer, just as it should be.

       The partlet seems to be made nearly entire of reticella lace, which would have made it exorbitantly expensive. Also of note, the partlet completely closes in front like a shirt, completely covering the chest. Look closely and you will see the red of the straps showing through the delicate lace. 

      While the bodice retains the very structured cone look, it looks casual due the extreme shininess of the fabric, which gives the appearance of wrinkles. This is clearly a fashion fabric over something more structural.

       The sleeve heads are unusual, as it looks like the material on the sleeve head looks either knotted or otherwise compacted, and  there are two layers, of  differing types. There is still looseness around the elbow, enough for fully flexing the elbow without constriction. The ends of her sleeves actually have a pleated in ruffle. It’s unusual at this time for otherwise regular outer sleeves to have embellishment near the cuffs.

The center front opening clearly extends down the front of the skirt, which falls  in luscious folds from the waist. She is wearing a girdle belt, and it hangs down, but the tail is worn off to the side, not down the center.   

She wears a ring on each hand, however, no  pearl necklace, and no earrings.

Onto the next decade 1550-1560- Transition into the iconic Venetian look

Cesare Vecellio, Venetian noblewoman in mourning, 1550

From “De gli Habiti antichi et moderni di Diverse Parti del Mondo” 1589-90

Portrait of Countess Olivia Porto, Veronese, 1551

From head to toe-
Her hair is dark, not obviously lightened. She wears it high on the back of her head, neatly pulled back, with only a hint of friend. The caul or cap on the back of her head is heavy in goldwork. It may even have jewels set into the front edge like a headband.
Her earrings are large pear shapes pearls on gold ornamented wires. She wears the expected pearl choker, along with three rings. Her girdle is of the large chain and ornament variety, terminating in a flea fur with gold fittings.

Skin out analysis-
Body linen is barely seen at the neck, in a small and sheer ruffle. Her partlet appears to be sheer, and ornamented with what look like gold bows. The bodice shape shows the development of the center front point, but remains in the 3-4 inch range. Importantly, the waistline sits naturally on the waist at the side waist, rather than pulling upwards slightly as some do to increase the illusion of depth. She may, or may not be wearing a supportive underbodice or corset. The bodice shows the faintest hint of a bosom, and a touch of wrinkling on the body left, which would be in keeping with a softly boned, or quilted underbodice, rather than a reeded style of corset. Due to the presence of the over layer, the interaction of the sleeves, bodice straps and partlet cannot really be determined, other than to say that they must be slim, and any embellishment at the shoulder small in scale. The gown skirt has a casual gathered to the bodice look. The fabric itself might be shot red and gold. There are spots of shimmer all over the garment. The skirt hits exactly at the floor. Her overcoat is a study in magnificence, with couched and embroidered gold decorations on the exterior of the silk, and lined in fur. There do not appear to be any closures on the coat. Note the very full cut of the coat. It expands rapidly into a wide triangle, calling to mind Turkish caftans, and, the immensely influential Spanish fashion of Eleonora da Toledo. There is an interesting bit at the body left shoulder. At the shoulder seam, there is what looks like a pleat in the upper sleeve. There are obvious gathers in the sleeve head in the front side of the arm, and yet, the sleeve is not draping from the arm at all. The form is close to the arm, just loose enough to allow for free movement.
Her daughter wears a gold cap, gold chain necklaces, and a girdle. Of interest is the gold trim on her dress. The position at the hem of the dress is “ standard”, but look at the matching stripe of gold on her sleeve. It continues all the way down to the wrist, encircles the wrist, and comes back up her arm on the underside. That, not being a typical trim placement in Venice, suggests that her gown may have been recut and altered to fit her. The trim would be applied over the seams of a two part sleeve, and perhaps elongated by the gold at the cuff. Also, note the deep vertical seams under her arm. This looks like a gusset, added for fit.
Her body linen shows only in a thin white line at the wrist, and a few points of needlelace at the neck. The bodice strap is ornamented with pearls and gold, which continue across the front of the bodice.
However, this interpretation raises more questions. If it’s not her best dress, then why is she wearing it? If this is her best dress, then is she the youngest? If this is a new gown, why does it have such odd sleeve trim, while so much of the gown matches up stylistically with her mother’s outfit?

Portrait of a Lady in White
Titian, 1553

Head to toe-
Hair is up, neatly to the upper back of the head, where it is ornamented with what may be a gold/pearl cap or call.
There is a curled fringe all the way across the front hairline to the ears. Her hair may be lightened, as both her eyes and eyebrows are dark.
Her earrings are very large pear shaped pearls on gold wires. While it is often difficult to tell whether a painter means to show you cosmetics, or a naturally flawless female, in this case, it can be relatively safe to assume that there is at least a touch of carmine to the lips and cheeks.
She wears the now popular matching bracelet set, one ring that can be seen, and carries a flag fan.

Skin out-
Her body linen may be showing at the neckline in a relatively hefty pleat. The wrist ruffles are even enough to entertain the idea that perhaps they are ruffles added to an unseen cuff. At this point, it would seem that venetians are looking to reduce bulk in all layers, including body linen. It would make sense that for ease of wearing alone, the less you are strapping down again the skin, the more comfortable it will be. It is not clear from this painting, but the fabric showing in the center opening could be her body linen. It could also be a stomacher. It could even be a corset. This lady is slightly built, quite dainty. However, in wearing, lacing directly over a pleated linen shift does not give you that flat and perfectly smooth look. There is obviously some form of boning on either side of the opening. However, that does not preclude the presence of a “hold it all together” underbodice. Note that the point now extends down to the pubic area,at least 6-8 inches. This alone would necessitate some reinforcement of the bodice opening to avoid shifting and gapping.
Of interest is the waistline, and center front of her gown. Rather than a standard girlde, her waistline is decorated by what look likes all gold buttons or studs. They continue down the front of the skirt, holding two finished edges together. This is one of the few gowns we see in Venice with a center front opening. Note as well the random, attachment of the skirts to the bodice. The skirt looks to be gored, rather than a flat panel gather. There isn’t that much fabric at the waist, and what is there isn’t attached evenly.
The angle of the pose keeps us from telling whether or not the partlet is being worn over a bodice strap or not. From this angle, it almost looks as if there isn’t a shoulder strap at all. That may have been the look they were going for, as partlets were worn over them in decades past, giving a much more off the shoulder look. There is, at the very top of the shoulder, behind the puffs, the smallest hint of a shoulder strap. There appears to be a shadow line at the top of the strap possibly indicating that the partlet is not being worn over a strap.
The sleeve has a row of puffs at the very top on the edge of the bodice strap that may be faked. Then, there is a small paned upper sleeve that looks to be pleated in to fit, rather than cut in a smooth curve. Beneath that, there is a twisted cord laid down, held at intervals by the same gold flower heads as decorate the skirt and waistline. Under that is a band of needle or bobbin lace. This particular pattern looks very modern, a boon for anyone wanting to make a replica of this gown. While there is no visible seam,the sleeves behave like a two part sleeve. The end of the sleeve is covered by the bracelet, so any closures there are hidden.

Titian- Girl with a basket of fruit, 1557 

Head to toe Our young heroine wears pearls twined into her bun, pinned high on the back of her head. In addition, she wears a diadem, set with pearls and other gems, terminating in a forehead drop of a set jewel, and a pearl. The forehead jewel sits in line with the line with the curled bangs. Her earrings are rectangular, dark blue or grey, and hung from wires. Her necklace is very likely the standard choker. Note though, there’s no obvious clasp in back. Her only other obvious jewelry is a ring, and a ornate girdle, which appears to be seen in place. Skin out- Body linen shows at the slashed upper sleeve, but not between the shoulder strap and the sleeve head. The cuffs on the body linen are quite interesting. The shift sleeve is a simple expanse, close to the arm, certainly not full enough for a full on 3 times width pleated on sleeve. It is an educated guess to say that the body linen here has tapered sleeves that may be much fuller at the top, but considerably slimmer by the time it gets to the wrist. The cuffs are definitely an added ruffle that may have needle or bobbin lace on it. There may be hook and eye closures on the body linen, or the gown sleeves themselves. The body linen showing from the back neckline has a ragged appearance, usually the result of adding flat panel lace to a three dimensional neckline. Of special note, we have a partlet worn en dishabille. This lends credence to the theory that earlier partlets were literally merely strips of fabric wrapped around the back to the front and tucked in. This one has a very “crunchy” texture, equivalent to an organza in modern weaves. There may be a woven in pattern, but it looks mostly devoid of decorations. The back view allows us to see a Very Venetian Thing; The center back bodice point. It does not show up 100% of the time in the few rear views we have of this time frame. However it may be safely assumed that a “normal” Venetian gown of this decade, all the way out to 1600, have a back point and center front point. The sleeve heads appear to be slashed and self-bound. There is a very fine line of slightly lighter color around each slash. The sleeves are otherwise undecorated. This may be to allow the fabric itself to do the talking.

Vecellio, dress of Venetian women, 1550? (This drawing is dated by the author to be “dress at 1550”. I believe this to be late 1550s, if not 1560-61. ) 

Head to toe- Her hair is dressed very high at the crown, and covered by a lace edged veil. There are very defined curls at the front, but they are still curls, not a roll, nor a suggestion of horns yet. Her most obvious necklace is a pearl choker with a pendant that sits inside the partlet neckline. The second is a heavy gold chain that sits outside the partlet collar. That arrangement becomes common in later years as partlets develop a standing collar. One ( the shorter, usually pearls) necklace inside, one ( usually much longer, material varies between pearls, combinations of chain and pearls/gems, and merely gold chains) outside. The long ones tend to get tucked into the laces of front opening gowns. If you walk with a very long (below waist) pendant necklace, while wearing a boso binding gown, it will bounce back and forth across your torso while you walk. Natural, but unattractive for sure, and that would never do. The outer necklace also helps prop up the neck ruffle. Popping your collar, 1550s style. Also important to note: Venetian partlets almost never actually cover the bosom after about 1550. They usually leave the strip from the chin down to the gown bodice uncovered. She carries her right glove in her hand, the left is worn, and rings worn over it. There is a hint of what might be walking platform shoes peeking from under the skirt. Skin out Body linen doesn’t show in this image. Her partlet has a high , ¾ round collar. There does not appear to be a stand on the neck. The ruffles seem to be bound directly to the neckline. It is decorated with flowers that may be anything from applique shapes of cloth of gold, embroidery, beading, or woven in pattern. Of special interest are the white triangles on the bodice neckline. That could be applique lace. It could be fabric tabs. It could be the neckline of the body linen flipped down over the exterior of the gown. Note that the gown hemline is shown as being dagged or pinked, perhaps a shaped facing. The sleeves are simple, a band of piping or cord at the seam, with panes curving over fluffed line to the shoulder. They do flaunt a flipped back cuff of needle or bobbin lace. This may be directly attached to the gown, and no longer be part of the body linen. There is almost no shoulder strap to be seen. This could be from wearing a solid partlet over it, or minimizing the width of the shoulder strap. (A partlet worn over a wider strap would be more comfortable, and I lean that direction.) The gown skirt is attached to a very deep v in small gathers. You can also see the very beginning of the extra “lift” to the side waistline to create both a deeper v, and a more dramatic skirt.

BIBLIOGRAPHY FOR RENAISSANCE REPRODUCTIVE RESEARCH

Humoral Theory- Origins and application in practice

Greek theologist, including the great grandfather of modern medical ethics, Hippocrates.
The ancient Greek theory of the four body humors (blood, yellow and black bile, and phlegm) that determined health and disease. The humors were associated with the four elements (air, fire, earth, and water), which in turn corresponded to a pair of the qualities (hot, cold, dry, and moist). A proper and evenly balanced mixture of the humors was characteristic of health of body and mind; an imperfect balance resulted in disease. Temperament of body or mind also was supposed to be determined, e.g., sanguine (blood), choleric (yellow bile), melancholic (black bile), or phlegmatic (phlegm). Synonyms: fluidism, humoralism, humorism. (05 Mar 2000)

Humoral theory was the prevailing medical theory until the advent of modern medical research in the nineteenth century.

Humoral theory rules all aspects of life, diet, sleep and work and reproduction. This is the basis of everything we’ll be covering.

Conception, gender and fertility- surroundings, timing and other factors

Male children- diet, timing, activity level,
Approved sexual relations, conjugal debt and the female orgasm as pertains to fertility
Indicators of pregnancy, testing for infertility and pregnancy
Pregnancy & childbirth, recommended activities, diet, and treatments
Midwife vs. Physician
breast feeding and child rearing

Bibliography:
Rudolph M. Bell, How to Do It: Guides to Good Living for Renaissance Italians ISBN: 9780226042008
– this one is a great reference to health manuals of the day- like today’s medical journals with a little “what to expect when you’re expecting” in the mix.

Jacqueline Musacchio, The Art and Ritual of Childbirth in Renaissance Italy
Yale University Press (1999), Edition: illustrated edition, Hardcover, 228 pages
– this one talks about the societal ritual and non-medical material culture surrounding child birth. There are a lot of gorgeous images of majolica, mostly in the form of birthing platters, or the often seen matched sets of majolica decorated with happy, healthy birth scenes and the arms of the father and mother. This book also has a fantastic glossery of terms for items specifically used around childbirth, e.g. the specific clothing items worn by the women during confinement, what specific gifts were given to her, and the term used for wet nurse and the man (usually her husband) who negotiated her salary.

~ Sir Roy Calne (Editor), Illustrated History Of Surgery, Random House Value Publishing
Crescent (1988), Hardcover, 288 pages, ISBN-10: 1579583199
– This book is organized both by timeline, and procedure and has some great information on the history of cesearean births.

Books I desperately want to get my hands on but can’t find or afford at the moment:
~ Porter Roy (Editor) The Cambridge History of Medicine (Hardcover)ISBN-10: 0521864267

Harold Ellis, Cambridge Illustrated History of Surgery ISBN 13: 9780521720335
Powell’s currently has two for the lowest price I’ve found 66.75, straight from Cambridge press it’s $140!

I’m not sure if this is just an earlier edition: A History of Surgery
Harold Ellis Paperback (ISBN-13: 9781841101811 | ISBN-10: 1841101818)

Even more out of range at $275 new or used this one looks interesting but I just can’t justify the expense. I’ll see if I can ILL it.
~ John, M.D. Kirkup (Author), The Evolution of Surgical Instruments: An Illustrated History from Ancient Times to the Twentieth Century (Norman Surgery Series) (Hardcover)

This looks like a fascinating talk, but unfortunately just the barest of outlines is posted: http://www.slideshare.net/memorablemedicine/a-brief-history-of-surgery

Fruit of the Womb: Prenatal Food in Renaissance Italy

Fruit of the Womb: Prenatal Food in Renaissance Italy

 By Raffaella di Contino
Renaissance[1] physicians and midwives had many tools at their disposal; balms, tinctures, poultices, even rudimentary diagnostic testing and surgical procedures. However, most health maintenance was done by controlling the diet.  Proper humoral balance, achieved through proper diet and preparation, was central to classic medical theory, which became the basis for Renaissance dietary theory. During the time period under discussion there was a booming market across Europe for health manuals, reminiscent of today’s self-help, beauty, pregnancy and diet books.  This paper will examine some of the dietary recommendations for pregnant woman in one of these health manuals, Michele Savonarola’s Ad mulieres ferrarienses[2]. It will categorize and compare entries in this extant manual with similar references in contemporary sources and modern medical research. Michele Savonarola’s Ad mulieres ferrarienses was addressed to the women of a specific region; however it was also printed outside of that region in several popular editions, and the advice it gives seems to be consistent with prevailing medical theory of the time. The edition I will be referring to here is the one printed in 1554.

One of the crucial tenants of humoral theory is the belief that females are of a colder and wetter disposition than the hotter, drier nature of males. To achieve optimal health the humors needed to be in perfect balance, as seen in all recommendations for food, drink, preparation and even environment.  Savonarola addresses each category of food, and details which to embrace or avoid. I will address each category of food, note where historical recommendations coincide, or deviate from modern recommendations and where our modern definitions of these categories may deviate as well.
  

Meats:

The overall dietary recommendations show a preference for domestic meats over game meats, young animals over older ones, minimal exposure to most fruits and vegetables and avoidance of fish.

Domestic Meats:
“Especially good for pregnant women are veal, beef, kid, milk-fed lamb and young mutton.” These red meats would be high in both protein and iron, which would be beneficial to pregnant women. “Stay away from excessive salt and from salted meat products.” I find it interesting that both “excessive salt and from salted meat products” are prohibited and have some thoughts on why these might be two separate items for consideration. Excessive salt has been linked not only to unpleasant swelling, but hypertension, and an increased risk of cardiovascular disease in the child[3].  Meats that are cured instead of cooked have been found in modern European studies to be the principal contributing factor in toxoplasma infection in pregnant women[4].  

Game meats:
“Among gamier meats, wild boar is best; you can eat hare in small quantities- it is better if roasted even though it tends to make you urinate too much. Young roebuck is allowed, but eating the mature specimens will make you melancholic. Venison should be avoided completely because it is hard to digest and provokes melancholy.”[5] Historically, Melancholy is not the state of being sad or morose; it is a part of the humoral system wherein a temperament is assigned to a different point on the humoral compass, which in turn had various aspects. The humor “melancholy” is related to the qualities of being cold and dry, and to the characteristics of being despondent, sleepless, and irritable. We now know game meats are a bastion of a few food borne pathogens, like Trichinosis, that have been otherwise eliminated in the US diet. New studies also show a risk of low dose lead exposure from the ammunition used to harvest.[6]


Poultry/ Fowl:

Several forms of poultry are also addressed at length in Ad mulieres ferrarienses and as as we’ve seen in other forms of meat the recommendations are for young over old, and domestic over game.
“Most fowl is good for you, such as chicken, capon, pullet, young grouse, pheasant, partridge and pigeon.  Duck and goose are acceptable only if you have a strong stomach as these are hard to digest, especially the old birds, even for people who are not pregnant. Avoid completely the crane and peacock which are hard to digest and generate bad blood. A fat grey partridge is excellent for the blood.”  This is one instance where historical and current dietary theories agree. Domestic poultry, especially the lower fat options are considered to be one of the healthier forms of protein available to pregnant women.[7]

Savonarola also expounds on the social aspects of diet and notes those available specifically to the “rich and powerful” “And you readers who happen to be rich and powerful, when you’re pregnant seek out other delicacies that are good for your blood; go for the young, fat turtledoves and leave the old, skinny birds to others. Don’t eat too many quails, and if you want to get even with your physician, assuming you have one, present him with a plate of them. Skip over the little creatures, which have no meat on them anyway and indulge yourself with skylarks, thrushes and black birds. Let all aquatic fowl go their own way.”[8] I assume the reference to aquatic fowl comes back, at least in part, to the idea that being in or near the water they were considered to be a colder food as far as dietary humors were concerned.


Notes on Seafood:
Current dietary recommendations are to limit to no more than two or three servings of fish per week including canned fish. Do not eat shark, swordfish, king mackerel, tilefish, or tuna. These fish sometimes have high levels of mercury, which could hurt your baby.”[9]

Whereas they were told to limit their fish consumption because according to humoral theory creatures that live in water have flesh that is cold and humid which would make the mother’s blood more phlegmatic, which they considered to be hazardous to both the mother and fetus. Women were warned that if they chose to eat fish that it should be roasted or cooked in wine seasoned with cinnamon to counteract its nature. However, even within the general guidelines that seafood is to be avoided in general, there are still suggestions on which types are better for pregnant women than others. “Eat only the best fish, such as sea bream, mackerel, cod or eel.” “Crustaceans generally are better for you than scaly fish. Some think prawns are especially good for preventing miscarriage and despite what Galen says to the contrary, shrimp also are fine. Be careful about oysters and clams, however, since for anyone they are hard to digest and will make you gassy, which is particularly bad when your enlarged uterus is pressing on your intestines in the last three months of pregnancy. “
Another point addressed specifically to the women of Ferrara is that eels are especially abundant in the region and have “long been known to be the best thing for clearing the bronchial passages, which in turn makes for a great singing voice. You wives who delight in singing can’t very well be expected to give up eating eels every time you are pregnant, so at least be sure to boil them first and then cook them in a good, spiced wine.’ I find it interesting that eels were considered to be good for clearing the lungs, and singing.


Fruits, Vegetables and Grains:
Current prenatal dietary recommendations are two to four daily servings of fruit and  four or more servings of vegetables[10], which conflicts with the Renaissance Italian recommendations. “When you crave a piece of fruit, just think that the most noble and beautiful fruit in the world is the human creature in your womb, so surely you can resist the vituperative claims of your palate for a vile, ugly, bad piece of fruit that will harm what you carry inside yourself”. “If you must eat fruits, then choose cooked over raw and ripe over immature” “Fruits, like fish are cold and humid; moreover, many of them are gassy, so generally you should avoid them altogether or eat them only in moderation.” So here we not only have the instruction to limit fruit consumption during pregnancy, we have the humorally based medical reason that it is considered to be cold and humid and therefor would potentially cause an imbalance in the humors of the mother and child.

“Tubers are not good for you and neither are the seeds of fruits such as melons, squash, fennel, and cucumbers.” He had earlier in his introduction (directly following his recommendation to eat 3 meals a day) said “Base your diet on eating the finest bread, baked from kernels of pure wheat if possible” He acknowledges that not all women will be able to afford the best and encourages them to do the best they can within their means. It’s unclear as to whether his comment on basing a prenatal diet on bread means that the majority of bulk, or calories should be from that source, but that’s certainly in line with today’s prenatal guidelines of 6-11 daily servings of breads and grains[11]. The Renaissance division of grains/ fruits and vegetables can be hard to relate to modern definitions as is highlighted when he then seems to contradict his previous statement about bread being a staple by going on to say “Grains also cause problems. Although rice is tolerable, the larger grains and beans, especially red beans, provoke menstruation and are universally prohibited by physicians in recommended diets for pregnant women. Peas are not quite as bad as lima beans, especially if the peas have been allowed to dry out, but basically these things are not good for you and should be eaten only in moderation, if at all. Certain green leaf vegetables, such as cabbage and rape[12] also should be avoided because they tend to provoke menstruation. Some of the noxious effects can be reduced by cooking your greens with plenty of meat fat, especially chicken. Lettuce is fine, even raw in a salad with some wine vinegar to stir the appetite. The local Po valley varieties of endive and radicchio not only are harmless but they are good for getting bodily fluids moving through the liver and blood flowing through the veins. Arugula eaten by itself will give you a wicked headache, but loses its negative qualities in a mixed salad. Spinach remains your friend even during pregnancy, as long as you do not have a cold stomach.” Women today are told to eat a large variety of fruits, vegetables, and legumes to get a good balance of nutrients in addition to suggested prenatal supplements. Specific food recommendations that contrast with those here are consumption of at least one serving of oranges, grapefruits, strawberries, honeydew, broccoli, cauliflower, brussel sprouts, or mustard greens, for vitamin C as part of 70 mg suggest daily dosage. At least one serving 0.4 mg of folic acid daily – found in dark green leafy vegetables, veal, and legumes to help prevent neural tube defects such as spina bifida. Recommendations for vitamin A are at least one serving every other day of one of the following choices: carrots, pumpkins, spinach, turnip greens, beet greens, apricots, and cantaloupe. [13]

Savonarola indicates that other experts warn that thyme can cause menstruation, but does not agree, but that it should be used in moderation as with rue, marjoram, sage and Rosemary. Garlic, onions and leeks are said to be good for some digestive issues, but may provoke menstruation, so caution and moderation is advised. Modern traditional medicine is fairly mute on whether any of these will actually help or harm you during pregnancy, women are recommended to limit their consumption of herbal teas, especially those containing chamomile, licorice, peppermint and raspberry leaf.[14]

Dairy:
“Milk products can cause stomachaches and a bloated feeling, especially the whey or ricotta from fresh milk, but if the milk is thoroughly boiled down so that it loses its watery properties, the remainder is less harmful. Eating ricotta can give you kidney stones”. “As to cheese, the best is one not to fresh but also not too aged, just in the middle.” Are those descriptions of symptoms potentially an indication of lactose intolerance? There have been studies done on the regional prevalence of various degrees of lactose intolerance in what is now Italy, which found “A higher frequency of lactose malabsorption in the south of Italy than in the north”, and for further perspective “the frequency of primary adult lactose malabsorption in Italians is unusually high for a European population” in percentages they found that the frequency of lactose intolerance in northern Italy at the time of the study was likely to be between %45-57, and roughly 71% in Sicily, in relation to the 16% found in Switzerland, and 14-23% in Austria.[15] Milk processed into cheese would have a lower amount of digestible lactose available and therefore should have caused less of a reaction, and the differences in reaction would have been noticed.  Current guidelines are three- four servings of dairy products for Calcium, but to avoid soft cheeses such as feta, Brie, Camembert, blue-veined, and Mexican-style cheese.[16]

 Fats and oils:
“Avoid butter altogether and use virgin olive oil, which is much better for the stomach and does not interfere with the appetite.” In terms of modern health recommendations this would be beneficial to those trying to lower their fat and cholesterol as well as any potential lactose intolerance which would be even more unpleasant during pregnancy. Current guidelines are to decrease the total amount of fat eaten to 30% or less of your total daily calories. For a person eating 2000 calories a day, this would be 65 grams of fat or less per day.

Sweeteners:
“Be on guard against honey, which is very gassy and likely to keep you up all night with sharp pains. Sugar is acceptable.” Sugar was considered to be a symbol of wealth, and was also seen used in medicine either for a perceived medicinal property itself, or to help balance the often bitter taste of medicines. (Reference – Maestro Iacopo da Furli wrote a prescription to Giovanni Corsini to cure worms and “mentioned in the recipe that more sugar could be added to make the pill easier to take for children” Current guidelines are to use sweets sparingly. [17]

Wine and other beverages:
I find it interesting and amusing that white wine was apparently a fashionable choice as it was thought to “look better in your hand”, and was thought to dilate the uterus.  “The mother-to-be should drink wine that is subtle, aromatic, and well-aged.” “Stay as far away as you can from white wine, woman reader, even though it’s true that white wine looks better in your hand. In your ninth month however, start drinking white wine as it will open you up and facilitate child birth” “Cold water is not good at all- better to drink wine.” Current recommendations are to avoid alcohol during pregnancy. Alcohol has been linked to premature delivery, developmental issues, birth defects, and low birth weight babies, and is now considered to be generally off limits to pregnant and nursing women.
From another source, but along the same lines is a quote from Marinello:
“wine is beneficial for the stomach and generates good spirits and heat. A light red is best and if you mix it with water, then use water in which you have extinguished a hot iron” [18]
I found this quote particularly interesting as I’ve come across mention in several references from all over Italy, France and England recommending that pregnant women drink quench water, occasional specifically mentioned for those who are weak, &/ or have lost blood and that it should be taken with quince syrup. I plan to test quench water for iron content as these symptoms sound like a potential iron deficiency, and this sounds to me like the modern recommendation for anemic women to take iron supplements with vitamin C to help it bind and absorb better. A recent prenatal study stated that “Anemia is the most common nutrient-related problem of pregnancy, and is attributable to iron deficiency nearly 90 percent of the time, with the remainder due to foliate deficiency.”[19] Which may be due to modern diet, but the physical demands of pregnancy still remain fairly constant.

 Additional notes on preparation methods and food related care:
“As to preparation, roasting is fine the first three months, after which boiling is best because it reduces constipation. For the same reason pregnant women should shift gradually to foods that are more humid or soupy, less of the dry and hard, to keep her uterus and lower abdomen light and lubricated. “This is especially advised in the last ten to fifteen days before her expected due date, when a good regimen should include lots of warm baths, ointments concocted from almonds, chamomile, and chicken fat to rub on the genitals and _consumption of fatty foods_, nothing that might cause constipation.” [20] (emphasis mine)[21]  “You understand me, woman reader, eat three meals a day, trying to space them out with ample room for digestion between one and the next” Current recommendations are to eat small, frequent meals throughout the day, rather than 3 larger meals to ease prenatal heartburn and nausea.[22]  


[1] Renaissance

a. The humanistic revival of classical art, architecture, literature, and learning that originated in Italy in the 14th century and later spread throughout Europe.

b. The period of this revival, roughly the 14th through the 16th century, marking the transition from medieval to modern times.

[2] Savonarola, Michele. Ad mulieres ferrarienses de regimine pregnantium et noviter natorum usque ad septennium. Edited by Luigi Belloni. Milan. 1952

[3] High-salt diet during pregnancy and angiotensin-related cardiac changes Ding, Yanga,*; Lv, Juanxiua,*; Mao, Caipinga,*; Zhang, Huiyinga; Wang, Aiqinga; Zhu, Liyana; Zhu, Huia; Xu, Zhicea,b Journal of Hypertension: June 2010 – Volume 28 – Issue 6 – p 1290–1297

[4] Congenital and Perinatal Infections: Prevention, Diagnosis and Treatment by Marie-Louise Newell, James McIntyre pg. 315

[5] Savanarola, Ad mulieres ferrarienses, 118-19

[6] Health Effect of Low Dose Lead Exposure in Adults and Children, and Preventable Risk Posed by the Consumption of Game Meat Harvested with Lead Ammunition Michael J. Kosnett

[7] Pregnancy: Keeping Yourself and Your Baby Healthy Am Fam Physician. 2005 Apr 1;71(7):1321-1322.

[8] Savanarola, Ad mulieres ferrarienses, 119

[9] Pregnancy: Keeping Yourself and Your Baby Healthy Am Fam Physician. 2005 Apr 1;71(7):1321-1322.

[10] Pregnancy: Keeping Yourself and Your Baby Healthy Am Fam Physician. 2005 Apr 1;71(7):1321-1322.

[11] Pregnancy: Keeping Yourself and Your Baby Healthy Am Fam Physician. 2005 Apr 1;71(7):1321-1322.

[12] Rape, scientific name rape Brassica napus napus. Handbook of Medicinal herbs second edition James A. Duke p.147

[13] Evidence-Based Prenatal Care: Part I. General Prenatal Care and Counseling Issues Am Fam Physician. 2005 Apr 1;71(7):1307-1316

[14] Medicinal plants with potential antifertility activity- A review of sixteen years of herbal medicine research (1994-2010) Priya G.1, Saravanan K.2* and Renuka, C.3 PG & Research Department of Zoology, Nehru Memorial College (Autonomous), Puthanampatti-621 007, Tiruchirappalli district, Tamilnadu, South India.

[15] Prevalence of primary adult lactose malabsorption and awareness of milk intolerance in Italy G Roberto Burgio, Gebhard Flatz, Cristiana Berbera, Rosario Patane, Attilio Boner, Cinzia Cakozzo, and Sibeylle D Flatz American Journal of Clinical Nutrician 39:January 1984, pp100-104

[16] Pregnancy: Keeping Yourself and Your Baby Healthy Am Fam Physician. 2005 Apr 1;71(7):1321-1322.

[17] The Renaissance man and his children Lois Haas Pg. 163

[18] Marinello, Delle medicine, 250

[19] Reference: California Food Guide: Fulfilling the Dietary Guidelines for Americans pg.4 http://www.dhcs.ca.gov/dataandstats/reports/Documents/CaliforniaFoodGuide/7PrenatalNutrition.pdf

[20] Savanarola, Ad mulieres ferrarienses, 118-19

[21] Rudolph M. Bell How to do it, Guide to Good Living for Renaissance Italians, 20-21, 89-92, 94

[22] Savanarola, Ad mulieres ferrarienses, 66-81

Assessing what’s on my plate

In Cronological order:

Being a good partner and mother- I’m additing this at the top as it’s not only constant, but should come before everything else. I’m doing my best and I’d like to think I’m doing pretty well. 🙂

Hosting / leading monthly cooking nights and classes- first Wednesday of every month. I will try to post the original historical recipes we will be working with, and follow up with our results/ interpreations.

Co-coordinating camp kitchen for June Faire w/ Angharad (the Welsh one), and coordinating one other small food related special project. Helping with Italian hair dressing for the Commedia Dell Arte performance on Saturday.

Edited to add: Running Seige Cooking contests at Honey War and Autumn War- I’m using the format Fiamma uses in Aquaterra as I feel that helps people learn more about Historical cooking, and get more familar with the process of interpreting historical recipes.

Class coordinator for Autumn War / War of the Princes August 2012

Sergeantry trials- September 2012

Head chef for Harvest Feast November 2012- Requested theme- middle eastern

Class Coordinator for West Coast Culinary Symposium March 2013

Work with Brigid to potentially submit bid for Kingdom event 2013 or 2014

I intentionally worked to give up all offices at the end of each term when I was expecting my son, and after contemplation I think I may continue on that course until he is at least in pre-school.

More articles for review- Health research in the Italian Renaissance

I did another search while I still have better access from the University. I’m going to try to gather as much research material as possible for review
 
The Criminal and the Saintly Body: Autopsy and Dissection in Renaissance Italy: 
 http://www.jstor.org/stable/pdfplus/2863109.pdf?acceptTC=true  – printed

The manly masquerade, Masculinity, Paternity, and castration in the Italian Renaissance
http://jps.library.utoronto.ca/index.php/qua/article/viewFile/8600/5567

” In this our lightye and learned tyme”: Italian baths in the era of the Renaissance.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2557455/pdf/medhistsuppl00037-0028.pdf

Medical history from the earliest times:
http://books.google.com/books?hl=en&lr=&id=WH7SZO2qpk4C&oi=fnd&pg=PA1&dq=Italian+medical+historical+renaissance&ots=0i-NqzoZV0&sig=RWBNoshh-_9_bBC4y-o_D1T18Zs#v=onepage&q&f=false

The Politics of Physicians’ Responsibility in Epidemics: A Note on History
http://www.jstor.org/stable/3562420

A prelude to medical history
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1033467/pdf/medhist00155-0003.pdf

A brief history of spa therapy
http://ard.bmj.com/content/61/3/273.full

Public Health and the Medical Profession in the Renaissance $30 to print
http://www.informaworld.com/smpp/content~db=all~content=a924340786~frm=abslink

Contraception and Abortion from the Ancient World to the Renaissance $30 to print
http://www.informaworld.com/smpp/content~db=all~content=a924335554

Research article reviews, medicine in the Middle Ages and Renaissance

Article review- “Medieval Woman’s Guides to Food During Pregnancy: Origins, Texts, and Traditions”. Technically before my time of focus, but provides a good foundation of where many of the scientific medical theories in the Renaissance came from. I highly recommend it for anyone interested in food and medical history. …http://journaldev.cbmh.ca/index.php/cbmh/article/viewFile/292/291

Article review-Theory, Everyday Practice and Three Fifteenth Century Physicians. Comparisons of the history and practical styles of three Physicians(Michele Savonarola, Jacques Depars, and Antonio Guaineri), as relates to theories on the plague, the use of Astrology, Magic and Alchemy , and the study of another common disease, Pleurasy. This isn’t focused on childbirth and while one of the physicans is often mentioned in my more core studies (Michele Savanarola) it provides more back ground information as to general medical practices at the time than more direct information on my specific topic. It does mention childbirth in passing a couple of times, but it’s value is more in a better understanding of Savanarola’s background and medical education. A good read. http://www.jstor.org/stable/pdfplus/301784.pdfUpdated to add one more article review: 
Article review- the Fate of Popular Terms for Female Anatomy in the Age of Print. Ooh, this is a naughty one! Mostly based on French medical texts dating back to medieval, some of which were published abroad, this covers the sometimes scandalous evolution of the terms used in medical professions to describe female genitalia. A revolution in anatomy based on new information garnered from the study of dissection of human cadavers created a need for completely remapping and charting our understanding of the human body. One of the ways this was address was to catalog all the terms used by French midwives, some of which were rather…descriptive.
http://www.jstor.org/stable/pdfplus/286711.pdf?acceptTC=true

Research article reviews, medicine in the Middle Ages and Renaissance

Article review- “Medieval Woman’s Guides to Food During Pregnancy: Origins, Texts, and Traditions”. Technically before my time of focus, but provides a good foundation of where many of the scientific medical theories in the Renaissance came from. I highly recommend it for anyone interested in food and medical history. …http://journaldev.cbmh.ca/index.php/cbmh/article/viewFile/292/291

Article review-Theory, Everyday Practice and Three Fifteenth Century Physicians. Comparisons of the history and practical styles of three Physicians(Michele Savonarola, Jacques Depars, and Antonio Guaineri), as relates to theories on the plague, the use of Astrology, Magic and Alchemy , and the study of another common disease, Pleurasy. This isn’t focused on childbirth and while one of the physicans is often mentioned in my more core studies (Michele Savanarola) it provides more back ground information as to general medical practices at the time than more direct information on my specific topic. It does mention childbirth in passing a couple of times, but it’s value is more in a better understanding of Savanarola’s background and medical education. A good read. http://www.jstor.org/stable/pdfplus/301784.pdfUpdated to add one more article review: 
Article review- the Fate of Popular Terms for Female Anatomy in the Age of Print. Ooh, this is a naughty one! Mostly based on French medical texts dating back to medieval, some of which were published abroad, this covers the sometimes scandalous evolution of the terms used in medical professions to describe female genitalia. A revolution in anatomy based on new information garnered from the study of dissection of human cadavers created a need for completely remapping and charting our understanding of the human body. One of the ways this was address was to catalog all the terms used by French midwives, some of which were rather…descriptive.
http://www.jstor.org/stable/pdfplus/286711.pdf?acceptTC=true

Recipes and thanks from Culinary Guild May 2012

Thank you to everyone who came last night! It was great fun and I think we got some great work done. I’ve included the recipes from last night, including the chicken ambrosino that we tested, but didn’t cook that night.

 

Lady Zoya, we were thinking of you last night, missing you and wishing you the best!

 

 

Recipe options:

XXXIX. Manzare de pomo bono e perfetto.

Toy le pome, e mondale e taili in quarto e fale lesare; quando eno apresso cocte, yeta via l’ aqua, poy le mete in lo grasso de la carne che tu cossi, e fale a quello modo che tu fay le zuche; e mitige bone specie dolze e ove sbatute como pare a tí.

XXXIX A perfect and good dish of apples
Take apples, peel them, cut them into quarters and put them to boil; when they are nearly cooked pour out the water.  Then add into them the fat of whichever meat that you choose (or have on hand) and make them in the same way that you make gourds.  Add good sweet spices and beaten eggs as you wish.

Ingredients:

5lb of apples,

2 tbsp. Lardo/ clarified pork back fat

2 tsp. “sweet spices” mix from same manuscript

Two scrambled eggs (optional).  

Peel,  quarter & core apples, then boil. Once boiled, pour out the water and add fat (in this case 2 tbsp. pork back fat/ lardo), and spices. I also removed three apples worth and added two scrambled eggs. In the future I might try this again with mashing the apples and effectively making apple pancakes. I might also try adding homemade almond milk as is called for the in gourd recipe from the same manuscript.

For reference, here is a gourd dish from the same manuscript as this recipe tells you to “make them in the same way that you make gourds”.

CXXI.     Zuche.

A ffare bone zuche, toy le monete seche e fale lessare ben in olio non tropo; toy mandole monde e masenale e metelli entro le zuche e fay le bianche, o volo zalle e meti uva passa dentro.

CXXI.  Gourds.
To make good gourds, take the dried meat and let it boil well in oil not too much; take peeled almonds and grind (make almond milk) and put into the gourds and make it white, or if you want yellow and put in currants

 

CII. Torta de schalogne o de cepolle, etc.

Se tu voy fare torta de queste do cosse, toy quale tu voy e fay ben allessare. Pone prima l’ aqua fuora ben con stamegna e po’ le bati finalmente e toy lardo fino e batillo bene; toy l’ ova e caxo frescho e zafarano e bati insiema e fay la torta.

CII.  Tart of scallions or of onions, etc.
If you want to make a tart of these things, take that which you want and let it well boil.  Take first the water out and then squeeze out the water and finally chop/mash them and take fine lard and beat well; take eggs and fresh cheese and saffron and beat all together and make the tart.

Ingredients:

3 oz scallions

1 cup whole milk ricotta

½ cup parmesan reggiano                                                            

2tbps. Lardo/ clairified pork back fat

1 oz. fresh Italian parsley, 1/4 oz. fresh mint, 1/4 oz. fresh marjoram, 5 threads good saffron

1 pie crust

 

Preheat oven to 350. Peel & boil scallions, then chop by hand or in food processor. Add ricotta, herbs, lardo and parmesan last. Line pie tin with crust, then pour in filling and bake for 25-40 minutes (until filling is set), checking after 25. Once tart is done, let set for 10-15 minutes before cutting.  Good cold, but better hot. This was fantastic! I think I will dial back the mint a bit though, as the herbal flavor was lovely, but completely overwhelmed any shallot flavor. This was cheesey herbal goodness.

 

Possible re-testing options for Sergeantry trials:

XVII.   Caponi ouer polastri impliti.
Se tu voy fare doy caponi per XII persone, toy doy casi freschi e XII ovi, e toy doy onze de specie dolze fine, toy meza libra de lardo fresco e toy li caponi ben lavati e mondi e fali alessare. Quando sono ben cocti, spoiali tutti e trane fura le ossa e servali, e bati le polpe con alquante foglie de presemolo, e menta, e persa, e de le ditte specie, e de caxo che tu a’ ben pesto, e de le oui che tu a’ tanto che bastano e de queste cosse fa uno bono batuto fino, e morbido, e ben zallo, e ben possiente de specie; e togli trite queste osse e revestelli zascheuno per si segondo che li choga in parte de questo batuto, e fai zaschuno per si in raisella de porche e frize in lardo. E quando sono sofriti, polveriza de le specie ditte, e toy torli overo bianchi de oui e specie, e zafarano destemperato, e sugo de uva ranze o de agresta o del brodo de li caponi, e di queste cosse fane uno bono brodeto, e mitilo a bolire. Quando vole metige queste osse repiene in questo brodeto a bolire; quando è fatto dallo per scutelle e li caponi per tayeri. Questa vivanda vole essere ben zalla e agra de agresta; se tu voy fare per piú persone o per meno, toy le cosse a questa mesura  medesma.
XVII Capons or hens stuffed
If you want to make two capons for 12 persons.  Take two fresh cheeses and 12 eggs and take two ounces of sweet spices, half a pound of fresh lard and take the capons well washed and skinned and let them boil.  When they are well cooked, strip all (of the flesh off) and pull out the bones and reserve.  And beat the meat with some leaves of parsley, and mint and marjoram, and of the said spices, and the cheese that has been well mixed to a paste, and enough of the eggs (to bind the paste).  Of these things make a good batter, fine and soft and well yellow, and good presence of spices.  Take chopped (broken up) these bones and redress each one for it is according that it nails in part of this batter (reform the meat paste around the bones).  And put each in rashers of pork and fry in lard.  And when they are fried, powder with the said spices.  Take strained egg yolks and whites and spices and saffron, temper with juice of grapes crushed or with verjuice or with the capon broth, and of this stuff make a good sauce, and put it to boil.  Then you want to put these bones stuffed in this boiling broth, when it is done serve it in a bowl and the capons in platters.  This dish wants to be well yellow (giallo) and sour of verjuice.  If you want to make it for more persons or for less take the things of this measure by same proportion.

Because I didn’t know how many people I’d be having I chose to go with chicken legs for consistency and ease of serving as opposed to two whole chickens. This seemed to work fantastically. I also used two variations of meat to wrap it in as historically bacon often wasn’t nearly as fatty as what we’re used to today. We used bacon and Canadian bacon/ ham to test for flavor and workability differences.
Ingredients (what we actually used):
9 chicken legs

2 “fresh cheeses”=15 oz. Ricotta, 1 oz. queso fresca + 2 tbsp.  Parmesan Reggiano
1 oz. fresh Italian parsley, 1/4 oz. fresh mint, 1/4 oz. fresh marjoram,
1tsp sweet spices
1/2 pound bacon / 1/2 pound Canadian bacon or ham

2 eggs                  
14 oz. lard to fry in

Instructions as done: 
Skin and boil chicken (we reserved the skins to make broth). Once boiled shred chicken and mix with fresh cheeses, chopped herbs, sweet spices .Take the chicken, cheese and spice batter and wrap in bacon, pin closed with toothpicks if needed. Fry in lard until done (outside is sufficiently browned and the inside reaches at least 160 by meat thermometer), this took approximately 10 minutes per side on my stove at about medium temperature. Allow to drain a bit, then serve.

 

I think this may be my “WOW” make on site dish. It’s part illusion food as you  put the “meat” (i.e. cheese, cooked chicken, herbs, eggs, spices) back on the bone wrapped in pork then fried in lardo/ lard/ clairified bacon fat. I may partially pre-prep this and just cook a few in front of the judges.  

 

IV.          Ambrosino bono e perfecto et cetera.

Se tu voi fare ambrosino per XII persone, toy VI caponi magretti e ij libre de mandole, e una libra de uva passa, e 1 datali, e una libra de brognole, e 1 ½ de genzevro fino, e una ½ entra noce moschate e garof. E zafarano intrego, e meza libra de specie dolçe fine, e toy li caponi e smenbrali e fane septe peze de l’ uno, e mitili a sofrizer in lardo desfato e colado in una cita. E quando sono ben sofriti, la prima cossa che tu gli mitti sia lo zenzevro roto e le noce moschate taiate ben trite, e canella rota in bone peçe, e garofalli intrigi, e mandole intriege monde, e datali intrigi ben lavati, e meti dentro specie dolçe [in] gran quantità, e fay coxere un pocho; e quando è coto trai indrieto; quando è coto meti le prime mandole con le gusse non monde, e macenali e destempera con aceto pocho, e quando è cota la vivanda, cola li mandole e mettili sugo con specie e zafarano asay. Questa vivanda vuole essere agra e dolza e vermiglia e stretta, traila indietro e dala per scudelle e polveriza specie di sopra le scudelle.

IV. (4) Ambrosino (ambrosia) good and perfect and such. {Spicy chicken with dried fruit}
If you want to make ambrosino for 12 persons take 6 lean capons and 2 pounds of almonds and a pound of currants, and 1 (pound of) dates and a pound of prunes/damson plums (brognole) and 1 ½ of ginger fine and one ½ whole nutmeg and cloves and whole saffron, and half pound of sweet spices, and take the capon and cut into portions and make seven pieces of each, and put it to fry in lard rendered and strained in a pan.  And when it is well fried, the first thing that you must put in is the zenzevro rubbed and the nutmeg chopped well small, and cinnamon broken in good pieces and cloves whole, and almonds whole peeled, and dates whole well washed, and put in sweet spices in large amounts and let cook a little; and when it is cooked take it back (remove off the flame), when it is cooked first put in the almonds with the shell not peeled (unskinned) and grind and distemper (mix) with little vinegar and when it is cooked the dish, strain the almonds and put sauce with spices and enough saffron.  This dish wants to be sharp and sweet and scarlet and sparing take it back (off the fire?) and put it in a bowl and powdered spices over the bowl.
*  Brognole is translated in Florio as any prune or damson plum, given the context it is most likely to indicate prunes.

 

My interpretation:

2 lb. chicken (boneless skinless breasts or thighs chopped into bite size bits make for easier serving). enought lard to sautee (my burner is a bit tilted so I wound up using about 3 tbsp- you can easily substitute olive oil, but it will change the flavor), 4 oz skinless almonds divided in 1/2 (with one half kept whole and the other ground for almond milk), 2 oz red wine vinegar, 2 oz currants, 2 oz dates (I cut into rounds), 2 oz prunes (I cut into 1/4), 1/4 oz fresh ginger, 1/12 whole nutmeg freshly grated, 1/6 oz cloves, 1/6 oz saffron, 1 stick true cinnamon broken into large peices.

Brown chicken pieces in lard or oil, until well but not over browned (this took about 15-20 minutes each side), grind almonds for almond milk, soak ground almonds in 3times the volume of red wine vinegar, drain fat then return chicken to pan, strain solids from almond milk and add to pan with chicken, spices and fruit to simmer down for sauce- until chicken is done by meat thermeter &/or juices run clear (takes approx. 10-20 minutes). Plate chicken then top with sauce, skinless almonds and a sprinkle of sweet spice mix*

*the spice mix used is from this same source: LXXIV Sweet spices, enough for many good and fine things, which I have documented here and will go back and provide a link to later.

 

Wardrobe x2 update & link for historical medical research

I’ve got the outer fabric for two “pockets” cut out, and the outer fabric for one. I just have to decide which project I’m going to use the remnant silk brocade for.

Here’s catching up with some of what I have so far. Unfortunately my camera charger seems to have been stolen when our house was broken into so I’ve been unable to take new pictures of my projects.

I’ve got 3 pairs of hose, 1 bias cut blue linen, 2 purchased creme colored knit and a lovely pair of garters that Gwen the Potter gave me several years ago that she made herself. The knit hose don’t need the garters to stay up, but I think they look better that way.

I’ve constructed 3 pairs of Drawers, (Brache or Calze in Italian) that are loosely based on these- without embellishment and following the shape and ratios of these, but based on my measurements: http://realmofvenus.renaissanceitaly.net/workbox/extdraw1.htm
I’m still working on hand finishing 2 pairs of these, and think I may give at least 1-2 of these button closure instead of lacing holes.
Here’s the inside, the hand finishing on the crotch gussets and the waist band. The acorn pincusion (made by the lovely fittzwm) is in the shot to get my figity camera to focus on the details better, otherwise it was just a flash of white.  

kathrynmice helped me measure, drape and pattern the drawers, as well as the working class Italian that is also in process. She even put together the bodice and made handsewn eyelets for it! I’ve got it back now to do the next step of contructing and carteridge pleating the skirt and I’ll try to get some shots of it soon. I still need to make an apron, shoes, 3 partlets and start working on the patrician class gowns. I’ve got my first fixed neckline camica to finish, and then two more to produce after that. I’ll try to remember take some construction pictures as we go along.

Awesome, great shots of how to accomplish the bottom of the open V front opening. This has been giving me fits, and this is such a beautiful and simple solution.
 http://www.sablegreyhound.com/GreenVelvetVgown.html

I’ve also still been working on my research into historical midwifery and prenatal care. I was looking for images of Renaissance Italian birthing chairs and came across this treasure trove:
http://www.sciencemuseum.org.uk/broughttolife/objects/search.aspx?theme=0&time&place=161&people=0&mode=filtersearch&perpage=80&page=2

More thoughts on family ties, childcare and children’s clothing in Renaissance Italy

My research into medical care & prenatal dietary recommendations in the renaissance has led me into some interesting side paths. In contrast to the often made asertation that pre-modern parents didn’t care about their children, weren’t bonded to them, or distanced themselves emotionally because of the staggeringly high death rates, I’ve found lots of little bits of information that indicate that they loved their children very  much, just as we do today. While the mindset as far as religion, schooling, expected life paths and age of responsibility are different than what we know today in the US, they still very much cared for their children, and planned for their future.

Excerpts from two letters really drove this home for me. The first is a quote from a letter written by a very well known Florentine author, Giovanni Boccaccio to his friend Petrarch in 1366.
“Your Elitta, my delight, greeted me with a smile although she did not know who I was. I was not only overcome with joy: I took her into my arms eagerly imagining that I was holding my own little girl. What can I say? If you think I exaggerate ask William of Ravenna or our Donato [degli Albizzi], for they both knew her. You child has the idential aspect of the child who was my Eletta, the same expression, the same light and laughter in her eyes, the same gestures and walk, the same fashion of carrying her little self, save that my Eletta was some what taller for her age at five and a half, when I saw her for the last time. She has the same way of talking, the same vocabulary. She has the same simple manner. In truth there is no difference between them except that your little one has golden hair while mine had locks of chestnut. Ah, how often, holding your child in my arms and listening to her prattle, the memory of my own lost little girl has brought to my eyes tears that I conceal from all.”  1. Giovanni Boccacchio, Opere latine minore, ed. Francesco Massera (Bari, 1928), ep. 14 in Thomas G. Bergin, Boccaccio (New York,m 1981, 50-51. 

The second excerpt is much longer and actually made me tear up a bit. It’s a quote from a letter this time from Petrarch to to his friend Donato Albanzani, in condolance on the loss of his son, and grief and rememberance of having lost his much beloved grandson. It also touches on the extremely widespread practice of baptismal sponsorship an co-parents which was part of the Florentine social network, and the belief that children were on loan from God and their death was His calling them to return to Him.
“My own dear boy was your spiritual son, since you sponsored him in baptism. Let me join my own cruel recent loss to yours, that we may both seek wholesome balm. Do not murmer that our wounds are not comparable, tha tyou have lost a son and I a grandson. I swear by Christ and our friendship that I loved him more than a son. What if I did not beget him? HIs parents were Francesco and Francesca [Petrarach’s illegitimate daugher], who as you know are both dearer to me than my own soul. Being born of two persons much dearer to me than myself, he was clearer than if he were my son. You gave an illustrious ancient name to your boy; we gave ours a humble family name, or rather you gave them both, since you christened my boy. Your Solon augured a great career, if only fate has been kind; our child recieved the name of both his parents and of myself. He was the fourth Francesco, the solance of our lives, our hope, the joy of our house. ” “But I admit I was profoundly shaken to see the sweet promise of his life reft away at it’s beginning. And if I were now what I was only a few years ago, I should have assailed all my friends, and you first of all, with my moans and groans. If is irrelevant to remark that my loss was that of a mere infant. For infants my be passionately lvoed; not to mention natural instinct, we are captured by their innocence and purity, whereas we may be repelled by their pretensions and disobedience in later year, and our love may mingle with disfavor….” “Now – to let you know all my weaknesses- I have ordered a marble tomb in Pavia for my little boy. It is inscribed with six elegiac verses. I should hardly do this for anyone else, and I shoudl be most unwilling that anyone should do the same for me. BUt suppressing my tears and lamentations, I was so overcome my my emotions that, having no other recourse, I did what I could. He is in heaven, beyond all earthly cares, and I could offer him nothing but this last vain kind of tribute. If it is useless to him, if is some solace to me. And so I wanted to consecrate something, not to evoke tears, as Virgil says, but to preserve his memory- not in me, who have no need of stones or of poems, but in chance passersby, that they may learn how dear he was to all, from the very beginning of his life. Though Cicero says in his either Philippic that we can pay the dead no other tribute than tombs and statues, we know that we can render them greater service by prayers to God for the salvation of their souls. Of such prayers my little boy has slight need; yet since int he sigh tof God not even the heavens are spotless and a baby not may not spend a single day on earth without sin, I pray to Got to have mercy on him. Now that he is torn from my embrace, my God take him lovingly in his arms. My love for that child so filled my breast that I cannot think that I ever loved anything on earth so much……2. Morris Bishop, trans. , Letters from Petrarch (Bloomington, 1966), 274-76.
Adoption and co-parenting was widely spread in Renaissance Florence, in the upper classes and even upper middle merchant class. These bonds were most often between those of different classes, and went beyond promises of helping to care for and raise the child in the possible event that they become orphaned, it also created an intricate interwoven web in both the social and business spheres. There is an interesting set of tables of the baptismal kinship of a coppersmith, which lists the gender of the child, and the father’s occupation (as an indicator of social and economic status), I’ll potentially get more into the impressions I got from this information later.

The other set of tables in The Renaissance Man and His Children by Louis Haas that I found fascinating on several levels lists clothing and expenses for the children in the Strozzi family. They are listed by child, date of expense, item, and price broken down into Lire, Soldi, and Denari. These lists contain lots of tidbits of information. How often did they replace shoes, were colors mentioned specifically? The most frequent entry is for cloth slippers with no mention of color or fabric, but occasionally they are specified to be white, or black, with one mention of “red cloth slippers (scharpettino) toddler sized (?)”. There are also mentions of shoes, “cloth slippers and wooden-soled sandals”, “cloth slippers and wooden clogs”, “black boots”, and just “wooden-soled sandals”. There are a lot of mentions of “hose” for both girls and boys starting at about a year old, lots of cloth purchases, often wool, or silk. Colors were not always mentioned, but when they were it was mostly black, sometimes red, and a couple of times white- although these may have been more an indicator of family colors rather than a broader indicator of color preference for children in Florence.   

Wet nursing does not seem to be any indicator that the family did not care for their children. In families where mothers often gave birth every year and there was a medical and social prejudice against pregnant women nursing seems to have contributed to upper class mothers nursing for perhaps the first couple of days before procuring a wet nurse, and working classes either leaving their children with a foundling home or with a woman of lower class to in turn nurse and care for her child. Wetnursing in Florence (and seemingly all across Europe) was big business, and like working mothers today, the working class women would have a hard choice to make in having someone else care for their child while they worked to bring money into their household.