Gorean Drink Bible

Gorean Drink Bible

Preface

For the convenience of everyone, we are posting the much used Gorean Drink Bible, created by Desire Night and freely distributed to so many kajirae over the years in SL Gor. We have also posted an URL in the resources page you can refer back to.

Please Note--We use an adapted form in Arx Pagus.  Not all drinks are available for serving nor served as listed below.  Both Free and Slave alike should read the Arx Pagus article posted on Drinks.

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Title: Gorean drinks and how to serve them
Post by: Laja DeCuir on 22. December 2007, 17:37:13

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Hereby some Gorean Drinks copied from “the notes of Desire Night” with thanks for their permission!

GOREAN ALE (chilled)
stored: storage room
kept in: keg
vessel: tankard or horn
texture: deep gold, slightly bitter dry taste
prep/pour: in chilla
misc: brewed from sa-tarna and wild grains

GOREAN ALE (warmed)
stored: keg near the hearth
kept in: keg (warm by fire)
vessel: tankard or horn
texture: deep gold, slightly bitter dry taste
prep/pour: at servery
misc: brewed from sa-tarna and wild grains

BLACK WINE
Desire Night: the beans are grown in the Thentis mountain regions
(always warm, ask 1st or second slave serve, 1st is With cream and sugar, second is served black)
stored: large pot warming over fire in hearth in the servery
kept in: kettle w/ladle inside
vessel: mug
texture: made from coffee beans
prep/pour: for 1st slave: serving tray, small serving kettle, mug, bowls of white and
yellow sugars, 3 small spoons
For 2nd slave: serving tray and mug
For Both: Get a small serving kettle from a hook over the hearth, ladle the blackwine into the kettle and set on tray, bring tray to feet and pour into mug.

BAZI TEA (ceremonial serve NOT meant to be  sexual in nature)
stored: leaves are kept in a small wooden box on the counter
vessel: 3 tiny cups (past, present, and future)
prep:
1.  Go to hearth and check that there is plenty of hot water in the kettle
2.  Get the Tea set from the top shelf (1 teapot, 2 small sugar bowls, 3 small cups, 3 small silver spoons)
3. Pour some hot water from the kettle into the teapot and swirl it about to warm the teapot, dump water into waste bucket
4. Fill the teapot 2/3 full with hot water and bring back to counter
5. Get the wooden box of tealeaves and add 3 pinches of leaves to the hot water in the teapot,  put cover on teapot and let it steep
6. Wipe and check remaining pieces of tea set for flaws, testing the rim of each small cup
7. Fill the two small sugar bowls with sugars white and yellow
8. Get a clean repcloth from the basket under the counter and set it to the tray, placing the 3 small spoons upon it
9. Add the 2 bowls of sugar and 3 small cups to the tray
10. Pick up the teapot and swirl it around again to ensure a consistent potency then set the tray
11. Carefully carry the tray to Feet and set it to your side
Pour:
1. Take the 1st small cup and add one small spoonful of yellow sugar (this cup represents the past, the bitterness of Youth, mistakes made)
2. Pour some of the tea from the pot into the cup (do not stir or prove) hold the cup to your heart and say a small prayer for the Free’s past, then offer it Up
3. After they drink the small cup you take it again in your hands and set it upside down on the tray
4. Take the 2nd small cup and add one small spoonful of the white sugar (this cup represents the present, the sweetness and happiness of middle age)
5. Pour some of the tea into the cup (do not stir or prove) hold the cup to your heart and say a small prayer for the Free’s present, then offer it Up
6. After they drink the small cup you take it again in your hands and set it upside down on the tray
7. Take the 3rd cup and add one scoop of each sugar (this cup represents the future and the contentment and wisdom of old age)
8. Pour some of the tea into the cup (do not stir or prove) hold the cup to your heart and say a small prayer for the Free’s future, then offer it Up
9. After they drink the small cup you take it again in your hands and set it upside down on the tray
10. After all 3 cups have been finished you may offer to read the tealeaves in the bottom of each cup if you wish, or you may simply end the serve as usual.

KA-LA-NA (chilled)
stored: wine rack in the storage room
kept in: bottle with a waxed seal from the city of Ar
vessel: goblet
texture: red is more typical though if white is asked for serve white ( there is great debate over the existence of white kalana, it was never mentioned in the books  but it was never stated that it did not exist either, when in doubt serve red)
prep/poured: get bottle from storage room, bring to Feet, peel away the wax seal, pop the cork and pour

KA-LA-NA (room temp)
stored: wine rack in the servery
kept in: bottle with a waxed seal from the city of Ar
vessel: goblet
texture: red is more typical though if white is asked for serve white (there is great debate over the existence of white kalana, it was never mentioned in the books  but it was never stated that it did not exist either, when in doubt serve red)
prep/poured: get bottle from storage room, bring to Feet, peel away the wax seal, pop the cork and pour

KA-LA-NA (warmed)
stored: hearth
kept in: kettle
vessel: clay bowl
texture: ruby red rich and delicate
prep/poure:
1. Get a bottle of Kalana from the wine rack remove wax seal and cork then pour into a kettle
2. Heat over the fire
3. Sprinkle nutmeg and cinnamon in the bowl
4. pour heated kalana into the bowl
5. set bowl to tray and bring to feet
KAL-DA (ask with or without garnish)
stored: hearth
kept in: copper kettle (heavy pot)
vessel: clay bowl Masters..footed bowl for Mistresses
prep/pour:
1. Get a bottle of cheap Kalana from the wine rack (no seal of Ar) and uncork it and pour into copper kettle
2. Get pitcher of citrus juice and a large to spit  from the storage room
3. add juice to the kettle and set to spit on the counter for now
4. Sprinkle nutmeg and cinnamon in the kettle then set kettle over the fire to heat
5. while the kalda is cooking slice the to spit and set to the side
6. Pour the kalda into the bowl and float a slice of to spit on the top, sprinkle with a bit more nutmeg and cinnamon

MEAD (chilled)
stored: storage room
kept in: Keg or Cask
vessel: Horn or Tankard
texture: fermented honey, water, and spice (similar to honey lager)
prep/poured: fill vessel in storage room, serve at Feet

MEAD (warmed)
stored: servery near hearth
kept in: cask or keg
vessel: Horn or Tankard
texture: dark, amber colored, fermented honey, water, and spice (similar to honey lager)
prep/pour: get from servery and pour at  feet

BOSK MILK
stored: storage room
kept in: pitcher
vessel: goblet
misc: available in powdered form

MERLOT WINE
stored: wine rack in servery
kept in: corked bottles
origin: made from merlot grape
texture: burgandy wine, less sweet than kalana
pour/serve: uncork bottle with teeth and pour at Master’s feet

SA PAGA (chilled)
(Brewed from Sa Tarna wheat, amber in color, similar to Whiskey)
stored: hanging in storage room
kept in:  dark verr skin bota
vessel: footed bowl or goblet for Mistress
pour/serve:uncork bottle with teeth and pour at Master’s feet

SA PAGA (warm)
(Brewed from Sa Tarna wheat, amber in color, similar to Whiskey)
stored: dark glass bottle on shelf in servery
kept in: dark glass bottle
vessel: footed bowl, goblet for Mistress
pour/serve:uncork bottle with teeth and pour at Master’s feet

SUL PAGA (chilled)
(Brewed from suls ( potatos), clear in color, similar to Moonshine/Vodka)
stored: hanging in storage room
kept in: white verr skin bota
vessel: footed bowl or goblet for Mistress
pour/serve:uncork bottle with teeth and pour at Master’s feet

SUL PAGA (warm)
( Brewed from suls ( potatos),clear in color, similar to Moonshine/Vodka)
stored: clear glass bottle on shelf in servery
kept in: clear glass bottle
vessel: footed bowl, goblet for Mistress
pour/serve:uncork bottle with teeth and pour at Master’s feet

TA-WINE (Chilled)
stored: wine rack in storage room
kept in: corked bottle
vessel: goblet
misc: deep purple in color
pour/serve uncork bottle with teeth and pour at Master’s feet

TA-WINE (warm)
stored: wine rack in servery
kept in: corked bottle
vessel: goblet
misc: deep purple in color
pour/serve uncork bottle with teeth and pour at Master’s feet

WATER (ask with or without ice)
stored: storage room
kept in: pitcher
vessel: goblet
prep/pour: if with ice, get ice from bowl of chipped ice on stool just inisde chilla door, pour water in storage room, serve at Master’s feet

JUICES
ramberry juice
larma juice
ta-grape juice
red fruit juice
tospit juice
mixed fruit juice
stored: cold room
kept in: pitchers
vessel: goblets
prep/pour: in chilla, bring to Master’s feet
kept in: bottle with a waxed seal from the city of Ar vessel: goblet
texture: red is more typical though if white is asked for serve white ( there is great debate over the existence of white kalana, it was never mentioned in the books but it was never stated that it did not exist either, when in doubt serve red)
prep/poured: get bottle from storage room,
bring to Feet, peel away the wax seal, pop the cork and pour
                                     
Note: Slaves must know the basics of serving because they will be expected to start serving the moment they become a slave here, no exceptions. You do NOT have to memorize this, however. Just use it as a cheat sheet for reference on what vessel to use and so forth.   
                   
NO SLAVE of Sand Sleen and/or of the Wastelands of Sand Sleen will be allowed to refuse service based on the “I don’t know how to do that yet” excuse….you will still be expected to serve and dance…just let the Master/Mistress know that you are just learning but will do your best.