In 1893, the architect Luca Beltrami saved Castello Sforzesco from destruction by fully restoring it to its former glory.

Castello Sforzesco dates from the 15th century when Francesco Sforza started rebuilding the castle in 1450 a top of an older castle which was built by Galeazzo II during the later half of the 1300’s.

In 1499, the dukedom of Milan was being disputed by the king of France, the German emperor and members of the Sforza family. These disputes lead to the castle becoming involved in countless attempts by the foreign powers to gain control of the city of Milan.

Between 1515 and 1534, the French under Francesco I of Angouleme held control of the castle and the dukedom of Milan. It was back in the hands of the Sforza family for only a short period of time when in November of 1534, Francesco Sforza left the dukedom and castle to the emperor Charles V of Spain.

In 1549, the Spanish started a massive rebuilding program which saw Castello Sforzesco turned into a fortified citadel. By the early 1700’s the Spanish were ousted and a new era of ownership was about to begin.

The Austrian’s remained occupiers of the castle and the dukedom of Milan until 1859, when the province of Lombardia was unified with the Kingdom of Sardinia. During this transition the castle was attacked and looted by the local citizens who stripped the castle of all its furniture, arms and provisions.

In 1893, the architect Luca Beltrami saved the castle from destruction by fully restoring it to its former glory. The restoration work lasted until 1903 and now houses a museum.

• 1 cup almond milk • 1/2 cup currants • 1/2 cup dates, pitted and quartered • 2 cup white bread crumbs • 1 tsp cinnamon • 1 tsp sugar, or to taste • 1/4 tsp black pepper • 1/8 tsp each cloves, mace, saffron and salt • 1 tsp powdered ginger

Method :

1. In a saucepan, over medium heat, combine almond milk, currants, dates, sugar, salt, and all spices except ginger. Bring to a boil, reduce heat, and simmer, stirring frequently, for about five minutes. 2. Stir in bread crumbs and simmer, stirring frequently, for another five minutes, until the mixture is very thick and stiff.

3. Dish the mixture into a lightly oiled mould or bowl, allow to cool, and turn out onto a plate for serving. Sprinkle powdered ginger on it before serving.

Serves six to eight people.

Serve forth and Enjoy!

Doctors were very scarce and often only available to the wealthy or those staying at court. If you were living in a village or the wrong part of a city your chances of being treated were none. More than not you would resort to prayer, meditation and pilgrimages.

If you were lucky enough to be treated it was mainly with herbs and some times earthworms. Other ingredients used included urine and animal excrement.

Like today, medieval practitioner’s extolled the virtues of a healthy diet, exercise, prevention and good living conditions.

If you were seen by a doctor back then you would most probably have had your urine examined. The doctor would look at its colour and from that determine what treatment was required. He may have also taken you pulse or a blood sample as well.

Surgery was performed as a last result and included bloodletting and was often undertaken without any form of anaesthetic. The pain must have been excruciating.

To help kill the pain and hopefully put his patient to sleep a concoction of opium, henbane, hemlock juice (which could kill you by its self), briony and boar gall wrapped in lettuce was given to help sedate and numb the pain. If the worsening hygiene conditions didn’t kill you the shock of seeing your leg or other boldly limbs amputated surly would have.

It was not all doom and gloom in those days as some surgery was very successful. If you were suffering form breast cancer, haemorrhoids, gangrene or cataracts you had a very good chance of being cured and living to a ripe old age of about 40.

• If a friend or neighbour cannot collect your mail, make arrangements for it to be held at the Post Office.

• Purchase automatic light timers for lights and a radio. Plug a cheap radio into a timer so you can have some noise in the house during part of the day.

• Check your insurance for expiration dates and coverage for your automobile, home and the valuables that you’ll take with you, as well as those you’ll leave at home.

• Put your valuables and jewellery in a safety deposit box. If you don’t have, or can’t get access to a safety deposit box, you still want to hinder a hurried burglar by hiding valuable items in your house.

• Notify the local police and security System Company to immediately consider any alarms as real. Leave with them the names of anyone responsible to watch over your house.

• Move houseplants away from direct sunlight, water thoroughly and wrap pots with plastic. Most plants can then live without further watering for two weeks.

• Empty the refrigerator of items that might spoil.

• Cancel or hold your newspaper delivery.

• You might want to turn your refrigerator to its lowest setting.

• Turn water heater down to the lowest setting.

• Be sure to leave the house warm enough in the winter. You may want to reduce your bills, but you may need to keep the house from getting too cold to protect your water pipes.

• Leave shades or drapes as you normally do.

• Lock all doors and windows including basement & garage.

• Unplug electronic items, such as, your computer to protect them if you have a storm while you’re gone. Remember to unhook your phone line from the modem.

I hope you have enjoyed reading issue 4 and if you have an suggestions or comments about any part of the newsletter then please feel free to contact me.

As always, if you have a story,photos or questions you wish to ask or share with our readers then please email me and I will be happy to include them in our next edition.

All submissions should reach me by no later than the 20th of July