René I, Viscount of Rohan

What people wore

Keeping garments clean while working

When performing dirty work, peasant women tucked their long cotes into the waistbands of their aprons to keep the hems clean.

Daily life

Cooking over an open fire

Families cooked pottage or porridge all day in iron or brass kettles over a central fire on a stone hearth. To keep the smoke from filling the room, some homes used a conical hood or funnel to vent the fire toward the roof.

Work

Working hours and costs at the Mint

Workers at the Nancy Mint in the 16th century endured long shifts, working from 6 a.m. to 6 p.m. in winter and from 4 a.m. to 6 p.m. during the summer. They were also responsible for purchasing their own professional tools, such as hammers and anvils, at their own expense.

Music

Musicians and their earnings

Court musicians known as tabourins often played the flute and drum simultaneously, using one hand for each instrument. The Duke's favorite rebec player, Guillaume Baudet, earned enough to purchase a house in Nancy in 1514.

At the table

Daily Bread, Porridge, and Soup

Ordinary Lorrainers typically ate one to two pounds of bread daily, often supplementing it with soup, porridge made from grain cooked in lard, and cheese. Vegetables like legumes were dietary staples, while meat was primarily consumed as boiled soup meat.

Getting around

Travel by foot and pack animals

Ordinary travelers, including artisans and merchants, typically traveled on foot or used pack animals like horses, asses, and mules because carts frequently became stuck in mud on the roads.

What it cost

Cost of shoes

The cost of shoemaking, specifically a pair of shoes, ranged from 0.6 to 1.34 sols tournois during the 16th century.