A Painting with Words

Like dancing, serves should flow and be pleasing to the eyes. Please also refer to A Matter of Speaking in conjunction with this class.

General Rules and Points to Remember

The secret to a perfect serve lies within each individual; we are all unique and each slave's serve should reflect that individuality and uniqueness.

The qualities possessed by you and your slave belly make the basic frame of a serve unique and perfect. Do not ever copy another person's serve or style. Watch them serve, learn from them, let them inspire you, but absolutely do not cheat them — or yourself — by passing off another person's hard work as your own. Not only tacky, but totally untolerable.

Each and every serve should be free form. Never pre-write serves and store them in files only to copy and paste them while actually serving. Serves that are pre-written detract from the slave and disrespect the one who is being served.

In the world of online Gor, there is for some time, a battle among many regarding a slave using third-person speech versus first-person. In one word? Onlinism. It is a misconception that plagues Gor based on such usage from the chat rooms of BDSM. In this class, I will be using third-person and first-person only as a means to differentiate between performing an action such as speaking, versus describing an action such as fetching a drink. For brevity, I will use feminine pronouns, but the reference so these pronouns will also refer to the male slaves — except in obvious situations which will be pointed out.

For brevity, I will be using "Master" only, although there may be instances I will point out something specific regarding a free woman.

Although you may be required to prepare an entire meal, a serve of beverage alone is much more common. The basic framework of such a serve has nine (9) steps:

  • Approaching the Master; kneeling position/posture
  • Acknowledging the request of the Master
  • Going to the serving area
  • Selecting the eating/drinking vessel
  • Inspection and cleaning of the eating/drinking vessel
  • Selecting and/or preparation of the food or drink
  • Returning to the Master
  • Approaching the Master; kneeling position/posture
  • Offering of the food or drink

Below you will find greater detail as we review each step individually, followed by an example. Please remember, these examples are me, my style and do not copy them.

Nine Steps to a Perfect Serve


1. Approaching the Master; Kneeling Position/Posture.

In this step, the slave approaches the Master, and kneels, assuming the correct position. NOTE: The kneeling before a free woman can alter based upon a specific directive by the girl's owner, or by rules of the home. There are those that don't seek to make a free woman comfortable and require female slaves to kneel in pleasure slave position. Too, there are many free woman who are not offended. Be discretionary until you know the rules and preferences. The slave shall be descriptive in the way he or she moves, kneels and positions him or her self. Never should a slave to "holler" out an offer of service.

~she approaches silently, folding herself to the floor to kneel, her knees sliding over the cool marble floor, parting her thighs widely as her rounded ass nestles to the cushioned heels of her feet … her back is straightly held, her long trendrils, hued with soft gold, tumbled down her back in riotous fashion, framing her lush curves, her hands rest upon the soft plains of thighs, turning each wrist to reveal the arc of her palms lifted to him … her chin is tilted high, displaying the band that encircles her slender throat, cerulean pools swept low, beneath thick veils of lashes … she speaks softly, her voice musical, carried by heated breaths~ "May I be of service?"

2. Acknowledging the request of the Master.

This is where a slave always responds with: "yes, Master" or "yes, Mistress" as well as clarifying the request if needed (i.e., preference between a mug or goblet), and then rises up and respectfully walks away from the Master's presence. Pay attention to the details the Master may — or may not — specify in his or her request. It's always a good idea, to learn the personality and preferences of each of the Masters of the home.

"Yes, Master" ~the girl replied with a gentle nod of her head, rising gracefully, backing away a step or two, her head down, the girl then turned and walked off to find her way to the kitchen … ~

3. Going to the serving area.

This is where the slave walks from the Master's presence to the kitchen and cold room. Form a mental image and gain a feel for your surroundings, thusly being creative with your movement. It is important to be as descriptive as possible, since your opening post sets the tone of your serve and as such, will be the draw and keep the Master's attention to your efforts. Be descriptive of your movement and your body by drawing a mental picture for the Master.

~ … as she struts her way to the kitchen, slender arms slowly raise, fingers sliding beneath the nape of her neck, lifting her long golden tresses high, displaying the lush curves of her body, the flesh of her ass rippling with each silken step, her hips swaying with taunting thrusts … with a wicked gleam in her eyes, she flicks her wrists, sending her silken strands falling wildly about her lithe li'l form, the long tendrils clinging once more to her delicate flesh, caressing the sweet curves of her delightful body … she disappears into the hallway, walking down the corridor with hurried steps to reach the door to the kitchen, disappearing within~

4. Selecting the eating / drinking vessel.

Upon approaching the shelves, comment on the type of eating or drinking vessel you select (i.e., goblet, bowl, etc.), plus any other description of what the vessel may look like; then fetch it from the shelves. This is another wonderful opportunity to express yourself and your personality, as well as show off your form — be it subtle or blatant, however your training level and personality allows.

~she glides her way over the floor of the kitchen, weaving among the girls that are working within … a smile offered to the master of the kitchen, she walks to the shelves that line the wall, eyes of cerulean lifting, stretching her sinuous form to grasp a goblet, etched with designs of warriors in battle … ~

5. Inspection and cleaning of the eating/drinking vessel.

You'll still see girls rubbing the plate or mug or goblet on their flesh to test for flaws. This is absolutely unacceptable! Slave flesh should never unnecessarily touch a serving vessel in any way. Serving vessels would be regularly inspected by the kitchen master and would beat the slave who placed a cracked or dangerous plate or drinking vessel on the shelves. Drinking vessels are commonly placed upside down on racks to prevent dust and dirt to collect on them. However, the eating or drinking vessel should be inspected visually for signs of flaws that may have been missed or dirt, and then wiping them free of dust or polishing them to shine should be performed, if only to show special care in your serve.

~ … drawing the goblet to her, her eyes scan the surface of it, making sure nothing is amiss … she finds no flaws to mar the goblet and then takes a clean cloth, and polishes the goblet until it shines brightly, seeing the reflection of her staring back upon its belly … ~

6. Selecting and/or preparation of the food or drink.

This is one of the most intricate steps to a serve. There are various methods of preparing many of the drinks (i.e., milk and sugar for coffee) as well as often times, a Master may require a specific meal to be cooked. Pay attention to the details a Master may — or may not — specify in their request. It's always a good idea, to learn the personality and preferences of each of the Masters of the home.

~she then holds tight the goblet by its stem, and turns once more, her journey next taking her to the racks of bottles, wines and pagas fill the racks … fingers slender dance over each bottle, selecting the one of good vintage, curling fingers around its neck to draw it to her … she sets the goblet upon the counter nearby, and with an easy tug, eases the cork free of the bottle's mouth … she tips the bottle to allow the drink to breathe, then rests the lip of the bottle to the edge of the goblet, tipping the bottle a bit to pour the drink with a steady hand … ~

7. Returning to the Master.

Returning to the Master is another opportunity to strut your stuff and focus the attention on yourself as well as the one you are serving. Again, be very descriptive in how you walk and move, how you carry the vessel or tray, etc.

~ she then pushes the cork back inside the mouth of the bottle, returning it to the rack … once again her fingers curl around the goblet's stem, holding it tightly, lifting it to hold near her flesh … she backs away and turns, walking toward the kitchen's egress and stepping once again into the hall … the girl smiles at the slaves she passes on her journey back to her Master, emerging through the doorway as she steps into the main hall … the soft pads of her feet silent upon the marble floor as she glides gracefully, her legs stretching and folding, sinuous and feline-sleek she was, a smile curved on her plush lips, cerulean eyes sparkling brightly, the soft curls of her hair framing her petite curvaceous body, the lights of the room casting down upon strands of living gold ~

8. Approaching the Master; kneeling position/posture.

In this step, the slave again approaches the Master, and kneels, assuming the correct position. The slave should be descriptive in the way he or she moves, kneels and positions him or her self, as well as the description of holding the vessel(s). A slave is openly seductive, sensual and submissive to the Master she is serving, be it man or woman.

~with her chin held proudly high, she approaches again silently, folding herself once more to the floor to kneel, her knees sliding apart so that she is again fully exposing to him the delicate treasures that he owns, her rounded ass nestling within the cradle of her heels … she postures herself perfectly for him, her back is straightly held while long strands of honeyed-gold cascade down her back, pooling at her feet … the goblet carefully held now as fingers move to clutch it by its belly, leaving the stem free to be grasped by his hand, the goblet resting against the soft flesh of her own belly, quivering beneath, her heart hammering wildly, fingers of her other hand stroking the belly of the goblet teasingly, as if it were his shaft … ~

9. Offering of the food or drink.

In this step, the vessel is offered up to the Master. An overdone dramatical onlinism on Gor, the "slave blessing" should be avoided; it's tacky. However, if such is your choice to do so, beware: some Masters may not tolerate it. Symbolism of subservience and devotion should and can be made, such as placing a kiss to the side of the vessel. This, too, depends on the Master you are serving.

~ … she lifts her slender arms slowly, both hands now cup its belly, holding it steady as it travels higher, her arms brushing the soft mounds of her breasts causing them to dance before his eyes, a whispered moan, feeling her nipples grow even more taut … pursed lips soft and plump press to the goblet's belly, a kiss offered to him, he who is her all, then continues the path of her arms, extending them outward, proferring the goblet … sapphire pools lift but a moment to gaze upon him, sweeping low once more, her voice sultry, she speaks then~ "my Beloved Master, Your wine"

Serving by the Books

Contrary to belief, slaves did not taste food or drink before serving; it was often the case of a slave kissing the vessel before offering the drink, however, a slave's lips were never to touch where that of a free's lips touched, where a free drank or ate. In fact, to drink or eat before a master was to sign the slave's death warrant. Generally the slave was commanded to bring a second vessel of the drink to test the drink; in this way her lips did not touch the vessel of the master.

IMPORTANT NOTE:
NEVER has a slave in the books tested the vessel against her body (especially genitalia!) to check for any imperfections. THIS IS A BDSM CONCEPT.

"Black wine," said she, "from the Mountains of Thentis."
       I had heard of black wine, but had never had any. It is drunk in Thentis, but I had never heard of it being much drunk in any of the other cities. "Bring two bowls." I said.
       "Two?" asked the girl.
       "The slave," I said, indicating Elizabeth, "will taste it first."
       "Of course, Master," said the girl. The girl nodded and, rising gracefully, backing away a step or two, head down, turned and went to the kitchen. — Assassin of Gor, page 106.

There were, of course, exceptions to this, but in these exceptions, the slave was specifically commanded to taste the drink to ensure there were no poisons or that the drink was suitable. In one such instance, the drink was poisoned; the slave sent by the Kurii to kill Tarl Cabot aka Bosk of Port Kar, who was, at that time, an agent of the Priest Kings.

"You will be placed in the house of Bosk, a merchant of Port Kar," he said. "You will be placed in the kitchen of that house, and you will be used to serve his table."
       "I can't," I wept. "I cannot kill!"
       "Then Rask of Treve dies," said the small man. Haakon of Skjern laughed. The small man held up a tiny packet. "This," he said, "is the poison, a powder prepared from the venom of the ost." I shuddered. Death by ost venom is among the most hideous of deaths. I wondered how it was that they could so hate this man, he called Bosk of Port Kar. "You will comply?" asked the small man. I nodded my head. — Captive of Gor, page 357.
       "Wine, El-in-or!" cried Publius, master of the kitchen of Bosk of Port Kar. "Take wine to the table!" Numbly, shaking, I took the vessel of wine. I went to the door of the kitchen, and went through the hallway, and stopped before the back entrance to the hall. It had not been as hard as I had feared to be entered into the house. … — Captive of Gor, pages 357-358.
       "Hurry with the wine!" cried Publius, from the kitchen, looking after me. Then he disappeared in the kitchen.
       I took the packet of poison from my rep-cloth kitchen tunic, and dissolved it in the wine. I had been told there was enough there to bring a hundred men to an excruciating death. I swirled the wine, and discarded the packet. It was ready.
       "Wine!' I heard from the hall. I hurried forward, running toward the table. I would serve none but Bosk, he first and he alone. I did not wish more blood on my head. I stopped halfway to the table. The feasters were watching me. Rask of Treve must live! I had recalled how Haakon of Skjern had laughed over his captive. I asked myself, would he, Haakon, such a mortal enemy, release Rask of Treve, even if I keep my bargain. I feared he would not, and yet what choice had I. I must trust them. I had no choice. I did not wish to poison anyone. I knew nothing of such work. I had not been a good person, but I was not a murderess. Yet I must kill. I remembered, briefly, irrelevantly, that my mother had once poisoned my small dog, which had ruined one of her slippers. I had loved that tiny animal, which had played with me, and had given me the affection, the love, which my parents had denied me, or had been too busy to bestow. It had died in the basement, in the darkness behind the furnace, where it had fled, howling and whimpering, biting at me when I, a hysterical, weeping child, had tried to touch it and hold it. Tears sprang to my eyes.
       "Elinor," said Bosk, at the head of the table. "I want wine. He was one of the few men, or women, on Gor who spoke my name as it had been spoken on Earth. I slowly approached him. "Wine!" called Thurnock. I did not go to the peasant. "Wine!" cried Tab, the captain. I did not go to him. I went to Bosk, of Port Kar. I would pour the wine. Then I would be seized, and, doubtless by nightfall, tortured and impaled. He held forth the goblet. The eyes of Telima were upon me. I could not look her in the eyes. I poured the wine.
       "I am of Treve," Rask of Treve had told me, in the warehouse, where he stood bound to the wall. "Do not stain my honor." I hated then men, and their wars, and their cruelties, and their frivolous honors. It was we, their women, who suffered in their madness. No, Rask of Treve would not purchase his life for the price I had agreed to pay, but the decision was not his, but mine, mine and I loved him, and could not let him die! "Do not stain my honor,' he had said.
       Bosk of Port Kar lifted the cup to his lips. I put forth my hand. "Do not drink it, Master," I said. "It is poisoned." I put my head down in my hands. There were shouts, of fury, of anger, at the table, goblets spilled and men and women leaped to their feet. — Captive of Gor, pages 359-361.

It was not uncommon for a slave to kiss the drinking vessel before offering the drink to the Master, and often it is expected for this to be done, as it is symbolic of subservience.

"Trembling, I extended the goblet to him. He did not take it. I shrank back, confused. I did not know what to do. I realized then that I had, in my confusion and distress, forgotten to place my lips upon the goblet in subservience. I quickly pressed my lips to the goblet, kissing it. Then, suddenly, as I was to hand it to him, I boldly, again, lifted the goblets side to my lips. Holding it in both hands, I kissed it again, lovingly, delicately, fully, lingeringly, my eyes closed. I had never kissed a boy on earth with the helplessness and passion that I bestowed upon the mere goblet of my Gorean captor. I opened my eyes. I proffered, tears in my eyes, the cup of Paga to my captor. I was as though, with the cup, I was giving myself to him." — Slave Girl of Gor, page 68.

Serving vessels are commonly placed upside down on racks to prevent dust and dirt to collect on them. Woe be it to the slave who dared serve a dirty vessel!!

"Temione had now filled her Paga vessel. She picked up a goblet from a rack near the vat. The shelving on the rack was of narrow wooden rods. The goblets are kept upside down on the rods. In this way, washed, they can drain and dry. This also affords them some protection from dust. I watched her carefully wipe the goblet. Woe to the slave who would dare to serve Paga or wine in a dirty goblet!" — Vagabonds of Gor, page 20.

Here are some examples of slaves serving a variety of drinks. There has been much debate on whether or not a slave girl should take back away from a free (and exactly how many steps when moving off). These quotes might shed some light, as well as a quote or two on slaves kissing the vessel and tasting — and exactly how to properly fill a goblet.

"Of course, Master," said the girl. The girl nodded and, rising gracefully, backing away a step or two, head down, turned and went to the kitchen. — Assassin of Gor, page 106.

"Bring wine," he said to Elizabeth, who, her mouth filled with meat; went and fetched a small skin of wine and a cup, which she filled for him. — Nomads of Gor, page 142.

"Give him Ka-la-na wine," prompted Elizabeth.
       Aphris got up and fetched not a skin, but a bottle, of wine, Ka-la-na wine, from the Ka-la-na orchards of great Ar itself. She also brought a black, red-trimmed wine crater from the isle of Cos. "May I serve you?" she asked.
       Kamchak's eyes glinted. "Yes," he said. She poured wine into the crater and replaced the bottle. Kamchak had watched her hands very carefully. She had had to break the seal on the bottle to open it. The crater had been upside down when she had picked it up… Then she knelt before him in the position of the Pleasure Slave and, head down, arms extended, offered him the crater. He took it and sniffed it and then took a wary sip. Then he threw back his head and drained the crater. "Hah!" said he when finished. — Nomads of Gor, pages 150-151.

"Serve me wine," I said. She did so, kneeling before me, head down, handing me the black, red-trimmed wine crater, that of the master… — Nomads of Gor, page 293.

A girl in a tunic of white silk, gracefully, carrying a large pitcher of diluted Ka-la-na wine, approached our table from the rear, and climbed the stairs, delicately, and as though timidly, head down. Then she leaned forward behind me, bending her knees slightly, her body graceful. Her voice in my ear was a whisper, an invitation. I looked at her. Her eyes met mine, beautiful, deep, gray. tier lips were slightly parted. "Wine, Master?" asked Virginia Kent. Virginia served me, bowed her head and backed gracefully down the stairs behind me, then turned and hurried away. "She is White Silk, of course," said Ho-Tu. I glanced at Virginia Kent, who was now moving about the tables, in the incredibly brief silken slave livery, the pitcher on her left shoulder, held there gracefully with her left hand. — Assassin of Gor, pages 186-187.

"Serve me wine," he said. I turned and, among the furnishings of the tent, found a bottle of Ka-la-na, of good vintage, from the vineyards of Ar, the loot of a caravan raid. I then took the wine, with a small copper bowl, and a black, red-trimmed wine crater, to the side of the fire. I poured some of the wine into the small copper bowl, and set it on the tripod over the tiny fire in the fire bowl… I poured the wine from the small copper bowl into the black, red-trimmed wine crater, placing the small bowl in a rack to one side of the fire. I swirled, slowly, the wine in the wine crater. I saw my reflection in the redness, the blondness of my hair, dark in the wine, and the collar, with its bells, about my throat… I, carrying the wine crater, rose to my feet and approached him. I then knelt before him, with a rustle of slave bells, in the position of the pleasure slave. I put my head down and, with both hands, extending my arms to him, held forth the wine crater. "I offer you wine, Master," I said. — Captive of Gor, page 311.

"Sheera knelt before me, her head down, resting back on her heels, her arms extended to me, proffering me, in the manner of the Gorean slave girl, the wine bowl." — Hunters of Gor, pages 95-96.

"… later I had moved among them, as they had summoned me, pouring them wine and Paga. I must take the goblet, fill it, kiss it delicately and proffer it to the male. — Slave Girl of Gor, page 53.

"Paga," said a man's voice. I turned toward him. I saw he sat with a second man. I knelt before them, head down, and poured the Paga into his cup. "Serve me the Paga," said the man. I put down the Paga flask which I carried that I might, unencumbered, assume the position of serving Paga, or wine, to a Gorean male. "First remove the silk," he said. I did so. He was a customer. I was his to command. Then I knelt naked before him, head down. "You may now serve the Paga," he said. "Yes, Master," I said. I reached to take the cup, in both hands. One kneels, one proffers the cup, head down, with both hands, to the male. — Slave Girl of Gor, pages 304-305.

I hurried to the counter and handed Busebius, who was beaming, the Paga vessel and strap. Again it had been emptied. He dipped the vessel into a great vat of Paga and returned it to me."Paga! Paga!" I heard. I did not even have time to slip the vessel on its strap over my shoulder. Holding its two handles with my hands, I fled back, with a jangle of slave bells, to the floor, to serve. — Slave Girl of Gor, page 298.

"Does Master desire aught?" asked a black girl, kneeling before me, a Paga slave of the establishment.
"Paga," I said to her. She rose to her feet and went to the vat behind the counter. — Explorers of Gor, page 132.

"She then went to one of the large, wooden, covered water buckets, roped to the deck, and in it submerged a water-skin. I heard the bubbling as the skin filled… I noted the blondish girl, the water bag now, wet and heavy, over her shoulder, going to the men of the Forkbeard, to offer them drink." — Marauders of Gor, page 63.

"He then said to me," she said, " "Pour wine into the goblet. Fill it precisely to the second ring." There were five rings on the outside of the goblet. I poured the Wine, as he had asked, and then placed the goblet on the coffee table. — Fighting Slave of Gor, page 18.

Fighting the Drudgery of Chores

Oh no!! That venomous word — CHORES!

Let's face it; Chores even slave girls were creatures of labor. However, it also depended on where the slave girl's owner lived which would set the standards of not only what sort of chores she'd do, but also how much of them she'd do. For example, a slave girl of the wagon peoples would have a more laborious day of ensuring dung was collected and the bosk tended to. On the other hand, a slave who lived in a city, might have easier chores, such as domestic work around the home or running errands in the city.

The one main thing that many do not remember in a lot of homes, is that chores wasn't a slave's PRIMARY purpose. Chores often took up perhaps one (1) to three (3) hours of a slave girl's day. The remainder of the day was spent relaxing, bathing, making herself pretty and being well rested when the evening fell. That was the time of day that the slave girl was truly in the hours of her true purpose — to be exquisitely beautiful and ready for the uses of men.

While I agree that a slave performing chores in a home is important, I don't agree with homes that put chores as the top priority of importance. Slaves should always be busy in their home, but there are so many other creative ways to roleplay than simply performing chores. While chores demonstrate a slave's dedication to her online home, they should only be considered "fillers" when those times a slave has no one to roleplay with or has run out of ideas of what to do in roleplay.

General Overview of Chores

Chores should be performed realistically. That means, no scrubbing 25 commissary wagons in 15 minutes flat. No scrubbing down an entire cylinder in 5 minutes. No doing something that physically is impossible, or a woman performing chores that would be performed by a male slave. Here are a variety of the more obvious chores a slave can perform.

  • Cleaning the home of her owner (be it villa, wagon, tent);
  • Helping with the preparation of various meals. Remember! The cooks/kitchen masters, et al are responsible for COOKING the meals. In wagon camps it is the task of the free women. Slaves may be called upon to help prepare the foods prior to cooking;
  • Kitchen duties such as cleaning dishes, counters, floors, and shelves;
  • In wagon camps et al, slaves would help prepare butchered meat. However, slaves themselves would not kill the animals. Again, those are things that are the responsiblitity of the free persons;
  • Clean-up of the butchering areas;
  • Collecting bosk dung or wood;
  • Milking bosk and verr;
  • Feeding and watering the animals;
  • Collecting vulo eggs;
  • Cleaning the animal pens;
  • Grooming of the non-carnivorous animals;
  • Fireside furs and hides and rugs should be cleaned daily; furs should never be beaten, although hides and rugs are beaten (please refer to fur and hide care below);
  • Cleaning other buildings in the home where allowed;
  • Cleaning the hearths and fire pits of ash; ash is good as a deodorant and cleanser;
  • Refueling the fires in the hearths and fire pits;
  • Refueling the oil lamps;
  • In a wagon camp, greasing wagon wheels;
  • Cleaning bathing areas;
  • Making candles;
  • Laundry;
  • Basket weaving;
  • Rug making;
  • Restocking supplies in kitchens;
  • Sanding pots and kettles;
  • Sifting and raking the sands of dance pits.

Detailed Explanation of How Chores are to be Performed

 

Care of Animals:

Caring for the animals of your home is important. Not only do they provide food and drink, but also valuable items such as their bone, hide, etc. In addition to feeding and watering, the pens are to be kept clean.

Sleen:
Cared for and fed only by the free persons who are their owners. Slaves are a sleens favorite snack.

Tarns:
Tarns are not cared for by a slave. Frees only will care for the tarns. Tarns love slaves for quick snacks.

Kailla:
Plains kaiila do not need to feed often; once a week is generally sufficient and their owner will send the beast to hunt, as the plains kaiila are meat eaters and hunters. The desert kaiila is omnivorous. A slave can make a tasty snack to either beast. The kaiila of the Barrens is an herbivore. Even still, caution would be the key around this highly-tempered beast.

Verr:
Daily watered and fed grains and fresh bales of grass (when available, winter none would be). Although domesticated, the verr is still a formidable beast in relation to a slave girl. Be wary of flaring tempers and nasty horns!

Bosk:
Daily watered and fed grains and fresh bales of grass (when available, winter none would be). Bosk are ill-tempered, aggressive very large beasts. Care must be taken when working among them.

Vulo:
These pigeon-sized chickens of Gor are probably one of a handful of truly safe beasts to be around.

Care of Kitchens:

There are always dishes to be done and the kitchen is to be kept clean. Goblets, bowls, platters, plates, tankards, etc., should be checked for flaws before being returned to the shelves. Any broken crockery is discarded. "Cool rooms" "chilleries" and the like are fashions of onlinisms, created for roleplay but not mentioned in the books. Ice houses are found on Gor, but are rare, and ice expensive. Likely homes in cities would have cellars to keep items fairly cool, but long time storage of things such as milk and other high-spoilage would not be plausible.

Greasing Wagon Wheels:

The Kassars are a nomadic migratory people. It is important that all the wagons have well-greased wheels and axles. Small barrels of grease may be found in the freight wagons. Also, under each wagon, there is a bucket of grease and a brush for greasing. The buckets can be refilled from the barrels of grease in the freight wagon.

Foods and Food Supplies:

How to Make Butter:
Here's a quick and easy guide on how to make butter.

Step 1: Collect the cream.
You must first get the cream. You do this by letting the raw whole milk sit for several hours. The cream will naturally float to the top. You can skim this off the top of the milk, with the aid of a "cream ladle" which was a large spoon shaped piece of tin with holes in it — the holes being about 1/16 inch in diameter. The milk will run out the holes but the cream will not.

The cream collected is is placed in a large urn, and then put into a cool place, such as a celler. Each morning, after milking the bosk, collect the cream from the previous day's milking to add to the cream already collected. It will take about a full Hand (week) to collect enough cream to make the butter.

Step 2: Souring the cream.
As you can imagine, the cream will be quite sour after a full Hand of gathering the cream, and the cellar which will not get any colder than 60 degrees F. In the winter, if it is too cold, the urn of cream gathered should be taken from the cellar to the kitchen to let stand overnight and allow to sour slightly. The butter will not separate easily from fresh cream if it hasn't soured.

Step 3: Get the cream temperature right.
The butter will not separate from the cream if it is too hot or too cold. Room temperature is best at 50-68 degrees F. It should not be even close to the melting point of butter. If your cream has been sitting out on the counter you can ignore this step.

Step 4: Churn your cream.
Put the cream in a butter churn. Do not fill it over half full. The churn used in the wagon camps is the vertical plunger churn; a 4 to 5 gallon stoneware jar with a large mouth, a wooden lid and dasher. The dasher looks something like a broom handle, on one end a cross with two slates. Wrap a cloth around the dasher just above the lid to keep it from splattering; churn the butter in a steady and methodical motion; raise it all the way up and push it all the way down in one second cycles. Gradually turn the plunger as you do this. Adding small amounts of warm water will make the butter come quicker.

Separating the butter from the "butter milk" is not a fast process. Depending on conditions it could take you from 1/2 Ahn to forever! When one hand gets tired, switch! A different feel is one of the indications that it is getting done. It got thicker, then shortly thereafter the butter separated out. You can also take a look inside and see what progress you are making.

Step 5: Separate the butter from the buttermilk.
You can use the cream ladle or the butter paddle. The butter paddle resembles a large wooden spoon about 3 inches in diameter, only almost flat. Carefully scoop the floating butter off the top of the buttermilk and place it in a bowl.

Step 6: Remove all the remaining buttermilk from the butter.
Using the butter paddle, work the butter back and fourth on the sides of the bowl. As the buttermilk comes to the surface pour it out of the bowl.

Step 7: Wash the butter.
Pour a small amount of very cold water into the bowl and work the butter like you did before. As the water becomes discolored, pour it out and pour in more cold water and continue to work it. Continue this process until the water remains clear.

Note: It is important to work all the buttermilk out of the butter as it will go rancid if you don't.

Step 8: Add salt.
Sprinkle in 1 teaspoon of salt per pound of butter and mix it in. Then taste it. If it is too salty, you can put in more cold water and work it through the butter as you did before. The salt will gradually migrate into the water.

Step 9: Put in molds.
Butter molds have false bottoms for pushing the molded butter out of the mold. Pack the butter into the mold, being sure to get rid of any air bubbles, then push it out of the mold and wrap in rep-cloths.

The buttermilk can be saved in jars to be stored in the cellar and used for cooking.

Making Cheese:
A slave might help in the preparation of cheese, depending on where you live. For example, the wagon peoples would not process their own cheese, because of the work involved, the necessity for being able to keep temperatures at a constant, and other factors. Here is a very basic method of making cheese, as well as the types of cheese which would be found on Gor.

The main ingredient used in the cheese making process is milk, be it of the bosk (which would be much like the mozzarella cheese of Earth which is made from buffalo milk), the verr (goat), and the desert kaiila (which will produce a saltier cheese) (this particular cheese would not be found in a wagon camp, only in the Tahari).

Curdling Process
Coagulating or curdling the milk until it turns into curds and whey is the first step taken when making cheese. The curdling process begins by warming the milk until it reaches a bacteria-free temperature. Once the milk has reached a consistent temperature, the starter culture is added and the milk begins to coagulate into one large curd.

Removing the Whey
As the milk forms into a huge curd, it is stirred and cut, allowing the whey to drain off. The milk is then reheated and pressed to remove as much whey as possible.

Molding and Shaping
Shen the whey removal process is finished, the warm curd is molded or shaped into a cheese by using a cheese wheel or similar mold. The warm curd is poured and pressed into the molding.

Salting Process
High amounts of salt are added to cheese during or before the process of molding. Salt plays an important role in the formation of the cheeses rind or outer coating. Heavily salted cheeses will develop thick outer coatings.

Ripening Step
Once the cheese has been molded and salted, it is allowed to ripen. Some cheeses take only two weeks to mature and others can take as long as 7 years. Temperatures must remain exact during this time. It is during this period when the rind of the cheese is formed.

Miscellaneous:

Furs:
Furs should always be kept clean. Contrary to popular misunderstandings, furs are NEVER to be beaten. Shake the furs gently, then rub pot ash into the furs. This will dry shampoo them, as well as provide deodorizing. Allow the ash to sit in the fur for a bit, then shake them clean, and brush them with a SOFT-BRISTLED brush.

Hides:
Hides should be beaten daily to clean them. Hides do not need to be brushed.

Refilling and Lighting Oil-Lamps/Lanterns:
These must be kept filled with tharlarion oil daily. The lamps are lit with fire-makers.

"I shall light the lantern," said Samos. He crouched down and extracted a tiny fire-maker from his pouch, a small device containing a tiny reservoir of tharlarion oil, with a tharlarion-oil-impregnated wick, to be ignited by a spark, this generated from the contact of a small, ratcheted steel wheel, spun by a looped thumb handle, with a flint splinter." — Savages of Gor, page 15.

Making Candles:
Tallow from the bosk and tarsk (scented perhaps with talender and flaminium oils) can be melted and formed into candles, the wicks made from rep. Candles are always something that can be used.

Chores as Reflected by the Books

"Once, it might be noted, she returned from searching for fuel with the dung sack, dragging behind her, only half full. "It is all I could find," she told Kamchak. He then, without ceremony, thrust her head first into the sack and tied it shut. He released her the next morning. Elizabeth Cardwell never again brought a half-filled dung sack to the wagon of Kamchak of the Tuchuk." — Nomads of Gor, page 65.

"There are bosk to be groomed," he informed her, "and their horns and hooves must be polished — there is fodder to be fetched and dung to be gathered-the wagon must be wiped and the axles greased — and there is water to be brought from the stream some four pasangs away and meat to hammer and cook for supper — hurry — hurry, Lazy Girl!" — Nomads of Gor, page 135

"Have the bosk been tended?" asked Kamchak.
"Yes," said Elizabeth firmly. — Nomads of Gor, page 138.

"When I returned to the wagon I saw the bosk had already been tended, though it was early in the day, and that there was a kettle on an outside fire boiling. I also noted that the dung sack was quite full... The pelt of the larl with Elizabeth wore had been freshly brushed. Both girls had apparently washed at the stream some four pasangs away, taking the opportunity to do so while fetching water." — Nomads of Gor, pages 147-148.

"I then finished the bottle. I flung it into a refuse hole, dug and periodically cleaned by male slaves." – Nomads of Gor, page 165.

 

 

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Special Note

Because of the differences in publishing the books, depending upon whether published in the U.S. or Europe, depending upon whether a first publishing or a Masquerade Books release, page numbers will often vary. All of my quotes are from original, first-printing U.S. publications (see The Books page for a listing of publishers and dates) with the exception of the following books:

  • Tarnsman of Gor (2nd Printing, Balantine)
  • Outlaw of Gor (11th Printing, Balantine)
  • Priest-Kings of Gor (2nd Printing, Balantine)
  • Assassin of Gor (10th Printing, Balantine)
  • Raiders of Gor (15th Printing, Balantine)
  • Captive of Gor (3rd Printing, Balantine)

Disclaimer

These pages are not written for any specific home, but rather as informational pages for those not able to get ahold of the books and read them yourself. Opinions and commentaries are strictly my own personal views, therefore, if you don't like what you are reading — then don't. The information in these pages is realistic to what is found within the books. Many sites have added information, assuming the existences of certain products and practices, such as willowbark and agrimony for healing, and travel to earth and back for the collection of goods. I've explored the books, the flora, the fauna, and the beasts, and have compiled from those mentioned, the probabilities of certain practices, and what vegetation mentioned in the books is suitable for healing purposes, as well as given practicalities to other sorts of roleplaying assumptions.