This second part of a more comprehensive essay completes the description of equipment for manufacture of the spezieria at the Saint Peter, run by the Turconi family in Verona during the first half of the XV Century: mortars, alembics, a press for extracting honey, various storage devices (boxes, vials, vessels, jars, flasks etc) and others. An overview of the goods being stored in the spezieria in 1483 is also given. They are classified in different types: wax and soap, sugar and honey, simplicia (of vegetal, animal and mineral origin) and raw materials, aque and oils, composita (medicines, sweets and other food compositions). A few examples are also described along with their cost and amount as given by the inventory of the apothecary written in 1438. Finally, an “Auxiliary Material” section lists the complete range of goods being stored in the spezieria, detailing their amount, value and unit cost.

I Turconi e la spezieria all’insegna di San Pietro a Verona nella prima metà del Quattrocento (Seconda parte)

BISMARA, Claudio
2016-01-01

Abstract

This second part of a more comprehensive essay completes the description of equipment for manufacture of the spezieria at the Saint Peter, run by the Turconi family in Verona during the first half of the XV Century: mortars, alembics, a press for extracting honey, various storage devices (boxes, vials, vessels, jars, flasks etc) and others. An overview of the goods being stored in the spezieria in 1483 is also given. They are classified in different types: wax and soap, sugar and honey, simplicia (of vegetal, animal and mineral origin) and raw materials, aque and oils, composita (medicines, sweets and other food compositions). A few examples are also described along with their cost and amount as given by the inventory of the apothecary written in 1438. Finally, an “Auxiliary Material” section lists the complete range of goods being stored in the spezieria, detailing their amount, value and unit cost.
Verona
XV secolo
Turconi, famiglia
Speziali
Spezie
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/957835
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