Wrong place, wrong time: the theft of Gerdt Hemeling’s ship on Shetland, 1567
Bart Holterman, 28 September 2016
In the early months of 1568, Bremen merchant Gerdt Hemeling (the brother of the deceased Cordt Hemeling, about whose death we wrote in an earlier blogpost) complained to king Frederick II of Denmark about the theft of his ship in Shetland by a “Scottish man”. This man had promised to return his ship, or to compensate him for it, but was taken captive by Danish officials and was now in prison in the castle of Bergenhus in Bergen, Norway. Now Hemeling, a “poor and extremely desperate man”, appealed to the Danish king to compensate him for the loss of his ship and his goods, which had been thrown overboard when the ship was taken, and most of which he had to leave on the shores of Shetland.
Gerdt Hemeling had traded peacefully for years between Bremen and Shetland, staying on the islands every summer to trade commodities from mainland Europe for fish. In the summer of 1567, however, this happened to be just the wrong time and place. While he was loading his ship the Pellicaen with fish in the harbour of “Ness in Schweineburgkhaupt” (probably Dunrossness near Sumburgh head, the southern tip of Shetland Mainland), a ship appeared from Scotland with a few hundred men on board, who offered Hemeling to buy his ship or to rent it for two months. Hemeling claimed to have had no choice but to accept this offer. The men from Scotland threw all merchandise on the shore and left, never to be seen again.
Gerdt Hemeling’s case was in itself not unique. Piracy on German merchants on Shetland occured more often, especially in these years. In the previous year (1566) the Shetland merchants from Bremen filed an official complaint to the city council in which they stated that at least six of them had become the victims of robbery. Scottish pirates had attacked their ships and trading booths and stolen their merchandise, money, weapons, and sailing instruments, to a calculated total damage of 1008 thaler. Two of the pirates’ captains, James Edmistoun and John Blacader, were arrested and executed the next year by the Scottish authorities.
Gerdt Hemeling, however, found himself in a much more complicated situation. The “Scottish man” turned out to be none other than James Hepburn, 4th earl of Bothwell, an opportunistic nobleman who played a rather controversial role in high politics of his time. In 1567, when Hemeling accidentally met him, Bothwell was a man on the run. He was suspected of having murdered the second husband of Mary Stuart, Queen of Scots, of having kidnapped her (possibly with her own consent), and subsequently married her. Among the Scottish nobility, tensions with the catholic queen had risen in previous years, among others about religious matters, and Mary’s marriage to the protestant alleged murderer of her previous husband proved to be the limit. A coalition of nobles revolted, and faced Mary’s army in the battle of Carberry Hill. Mary eventually surrendered and was imprisoned, finally leading to her abdication, but Bothwell fled and tried to leave Scotland by ship to Shetland.
However, Bothwell was being followed by two Scottish lords who controlled the navy. In these chaotic circumstances, Bothwell lost one of his ships which struck an underwater rock, and desperately tried to acquire more ships for his fleet in Shetland. Luckily for him, every year there were a few German trading ships in Shetland, and thus he took Gerdt Hemeling’s ship and another one from Hamburg. However, he was not able to get rid of his persecutors, and a battle resulted in which the mast of one of the ships broke.
A storm subsequently forced Bothwell’s fleet to sail towards Norway, where he was first held for a pirate, taken captive, and locked up in Bergenhus castle by Erik Rosenkrantz, the governer of Bergenhus. When his true identity became known, Frederick II realised the potential of Bothwell in Danish captivity as a pawn when dealing with the English and Scottish crown, and had him transported to Denmark. Bothwell (who had been made duke of Orkney and Shetland by Queen Mary) promised to return these insular groups (which Christian I of Denmark and Norway had lost to Scotland in 1469 as a pawn for the dowry of his daughter to the Scottish king, which he had been unable to pay) to Denmark if the king helped him to free Mary. The Danish king never made use of this offer: Bothwell was locked up in Dragsholm castle, where he would eventually die in 1578.
And did Hemeling ever get his ship back? Frederick II was unwilling to help Hemeling directly, but stated to him twice that he could press charges against Bothwell in Denmark if he wanted to. There are no sources pertaining to a case of Hemeling against Bothwell, so it is likely that Hemeling realised that a lawsuit in Denmark in such a complicated situation would not be worth the trouble, and he must have accepted his loss.
Medieval Stockfish recipe: Stockfish with peas, apple, and raisins
Bart Holterman, 14 July 2016
On the 11th of June 2016, a “Gastronomic stockfish symposium” took place in the city of Bergen, Norway, during the International Hanseatic Days 2016. The symposium highlighted the important role of dried fish for the history of the city. After all, without the high demand for stockfish in pre-modern Europe the city would probably never have become the medieval and early modern trading hub for northern Europe. Until c. 1500 stockfish coming from northern Norway and Iceland was brought to Bergen, and from there traded with merchants from the European mainland and the British islands, in exchange for grain and other commodities. This led to the establishment of the Hanseatic Kontor, the remains of which still exist as the Tyskebrygge quarter in the city, dominated by merchants from Lübeck, who had a near monopoly on the stockfish trade for centuries.
Topics during the symposium were very diverse, illustrating the multi-faceted influence of stockfish on the economy and culinary culture of Norway and the rest of Europe, in the past and today. The papers presented ranged from the influence of climate change on cod stocks to the culinary stockfish traditions on the Iberian peninsula, in Upper Franconia, and in Northern Italy. In the latter case, there even exists a stockfish brotherhood which seeks to preserve the culinary stockfish tradition in Italy. All presentations (with pdf files and videos) can be found here. I presented the stockfish consumption in medieval Germany, combining Hans Christian Küchelmann’s archaeozoological research and my own, based on written sources such as cook books.
This provides the perfect opportunity to present another medieval stockfish recipe which we tested a while ago: stockfish with peas, apple and raisins. As the name suggests, the recipe is an example of the same typical medieval combination of hearty and sweet tastes which was also prevalent in the previous recipe of Spanish puff pastry, and which might seem peculiar to modern taste. It is derived from a fifteenth-century manuscript from Flanders which is being edited by Christianne Muusers on her wonderful website Coquinaria. She interpreted the recipe as a typical winter recipe, since all ingredients were available in dried form at the time. We took fresh or deep-frozen ingredients (except for the stockfish), which tasted just as well. For Muuser’s transcription and interpretation of the recipe, see this page.
Cooking time: ca. 1 hour (+ 1,5 day preparation)
Ingredients (2-3 persons):
- 100g stockfish (makes about 200g fish meat when soaked an cleaned)
- 200g peas
- 1 apple, in pieces
- 1 large onion, sliced
- 100g raisins
- mixture of cinnamon, cloves, and mace (or nutmeg)
- ginger powder
- Hammer the stockfish well for a while (if needed: some stockfish is sold pre-hammered). Soak the fish in water for 1-2 days, refresh the water a couple of times a day. When the fish is well soaked, remove the skin and bones. Take care to remove all the small bones!
- Fry the onion until golden. Add the apple and stockfish pieces and let it fry for a while, then sprinkle the spices over it.
- Add the peas and some water, stir and let it simmer with a closed lid on low fire, 20-30 minutes.
- Add the raisins during the last 10 minutes.
- Serve hot.