A stave-roun for to overwarm the cup-mere for the word-gates of a foe-wight.
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Casting Instructions for 'For to Make Horn-Blood Overwarm'
You will need the following items for this spell:
New-fallen branch-bairn (
Mouth-spear from the smith-stead (
Spice-mouth and kernel-tooth (
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You will need the following items for this spell:
New-fallen branch-bairn (
Mouth-spear from the smith-stead (
Spice-mouth and kernel-tooth (
Take the branch-bairn and carve upon it the eril-staves ice, birch, blister, ice, fee, and blister. Once done, mell this roun while making the branch-bairn into a meal in the spice-mouth:
Up, ale-pearls! Up, kettle-breath!
May your sire fall on the foeman's chest.
Drop a pinch of the product into your foeman's tongue-wash-bearer, and when he next brings it to his tooth-mantles, he will be burned.
Very prose-y, but not necessarily nonsense. It is just seems cryptic because it is either translated verbatim from some form of Olde English, or it is heavily styled as such using very, -very- old vernacular.
Barn refers to a child, or youth. So a branch-bairn would be the child of a branch- like a leaf, flower, or possibly bark or a cutting. Mouth-spear, spice-mouth, and kerneltooth are likely descriptive names for herbs. Like mint (sharp taste, like a spear on the tongue), spice-mouth (cayenne, cinnamon, pepper, something fiery-spicy) and... Corn, maybe? Because the ears are tooth-like.
My guess/interpretation; Carve runes on the wooden stick (bairn), use the stick to crush and mix (mell/mill and roun/stir). Then say the chant and place your intent into the mixture.
To use, add a pinch to the cup of your enemy (the bearer of what washes the mouth, ie holds water/ale). When they drink it, it will make them sick.
My interpretation has holes in it... I don't truly have an idea on the specific herbs as that seems to require some inside knowledge, which the original poster should have included as what is the sense of making a recipe public while keeping it a secret? Or at least include where it came from, because it feels very 15th to 16th century and a little context would go a long ways.
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