One of our favourite activities to do here at Archaeodiscovery is mummify an orange. You can actually mummify a variety of fruits and vegetables - tomatoes, aubergines, cucumbers... but our favourite is the orange (because it smells so good!).
Here is what you'll need:
Method:
- Make a cross shaped slit in the top of the orange using the knife (Get help from an adult).
- Use a teaspoon to scoop out the inside of the orange into a bowl. Make sure you do this over the bowl – it can get messy!
- Once all the insides are removed, stuff the orange with kitchen roll to absorb any juices left over. Keep replacing with new kitchen roll until the inside of the orange is dry, then remove the kitchen roll.
- Sprinkle a spoonful of cinnamon into the orange.
- In a cup, mix together enough salt and bicarbonate of soda to fill the orange, then spoon this mixture into the orange.
- Make sure the slit is pushed together fully, and then start to wrap the bandage around the orange. Tie a knot or secure the bandages with a safety pin when the orange is completely covered.
- Leave your mummy in a warm dry place like a window sill, or an airing cupboard. Then check on it in a couple of weeks!
Did you know?
You can use all different spices in the mummification process - ground cinnamon, ground or whole cloves, peppercorns. Mmmm make sure you smell all the wonderful flavours before you add them to the bowl.
Egyptian Pharaoh – Ramses the Great (1303-1213 BC) had peppercorns stuffed in his nostrils when he was mummified! Archaeologists believe this was pack out his nose so it didn't shrivel up.
