Jennifer, this is an ancient thread I know, but I'm wondering if in the
four years that have gone by since you posted this query, whether the
assembly of dogs mentioned has been published, and if so, where -- or may
I obtain a .pdf? Thanks -- Dr. Deb
> I have an assemblage of 16 dogs excavated from a small area within
> Edinburgh
> Castle in 1988.
> They were recognised as articulated skeletons during excavation, with
> several complete and articulated spines being noted and collected as
> individual small finds. The context can be dated to between 1610 and 1640
> (clay pipes). It was originally described as a clay-lined pit, but on
> complete excavation the description was changed to "slump".
>
> On analysis I have discovered that:
>
> - the dogs are of different sizes and different ages;
> - the fore-limbs are rather under-represented;
> - one animal has a severely distorted tibia, which would have affected
> its ability to walk;
> - one has a radius that has broken and healed;
> - some have signs of arthritic and other pathological alteration on the
> bones;
> - about 40 bones (out of nearly 700 examined) have butchery marks,
> some,
> but not all, typical of skinning marks.
>
>
> I am interpreting the above evidence as suggesting that this is not the
> disposal of a pack of working dogs; and that the animals have not been
> butchered for meat. I have read accounts of wide scale slaughter of
> animals
> (pets and farm animals) at times of outbreak of human diseases, such as
> plague, but then why would so many apparently be skinned / dismembered.
> (I am trying not to be distracted by the fact that this is, historically,
> a
> terribly exciting time for Edinburgh Castle - with sieges and changes in
> use
> of the Castle going on.)
>
> Does anyone have any knowledge of similar assemblages?
>
> Any advice on how to proceed with analysis of butchery marks? I am
> assuming
> that knife marks on the acetabulum and the femur head indicate
> dismembering
> of the carcass? Some femurs have a series of small, parallel knife marks
> on
> the mid-shaft. I am relatively inexperienced in analysing butchery marks.
>
> Any other thoughts or advice gratefully accepted!
>
> Thanks,
>
> Jennifer
>
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