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Friar Street, Hereford:
Saturday
June 7
- 'Small
finds' with Judy Stevenson of Herefordshire Museum Services |
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Judy began with a presentation showing the different type of
small finds which are found by archaeologists |
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The group learnt about finds ranging from
the Lower Palaeolithic (over 250,000 years ago) to clay
pipes and wig curlers |
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After coffee it was time to put this
knowledge to the test |
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Various artefact had been laid out for
identification |
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What, for instance, is this? |
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people scribbled their answers (there was
very little cheating) |
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then came the results |
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A prehistoric pick-axe |
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A Roman mortarium |
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Ross Heritage
Centre:
Saturday
May 17
- 'Small
finds' with Judy Stevenson of Herefordshire Museum Services
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Ross Heritage
Centre:
Saturday
May 10
- Flint
tool workshop with
Karl Lee, flint knapper
and expert on prehistoric technologies |
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Friar Street, Hereford:
April 19th - environmental material
with Liz Pearson |
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Liz Pearson of Worcestershire County
Council's
Historic Environment and Archaeology Service |
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Liz began with a presentation discussing
the types of material recovered from archaeological
excavations and the circumstances which cause their
preservation |
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Charred material is often found - the
charring prevents decay.
Another cause of preservation is waterlogging - plant
material is preserved in anaerobic conditions.
A third way in which plant material is preserved is
mineralization. This is usually in cesspits where calcium
phosphates present in urine and faeces preserve the
material. |
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Eight microscopes were used in what must
have been the largest group examination of archaeological
environmental material ever seen in Hereford |
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Dr Rebecca Roseff examining some of the
material from the LOWV
Gillow Farm
excavation |
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This particular sample of material
consisted of nothing but fragments of charcoal and tiny
snails |
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Other material was more varied with seeds
and insects of various species |
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Carbonised grain - burning is
ironically the best way of preserving things. |
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Neolithic crab apples. The apples we eat
today are not descended from these native apples but come
from the Mediterranean. |
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