The Tressour Crispinette C.1350 - 1405

The "Crispinette" (or "Caul") came into fashion in the second half of the 13th century (1250). It was originally known as the "Crispine," which was a network cap to confine the hair. These caps were shaped like bags or like hairnets (Which you can buy from "Boots the Chemist" today.) They were made of gold, silver or coloured silk.

By the 14th century, the "Crispine" became the "Crispinette" and where the hair in the previous century was worn in a net at the back of the head, at the nape, it was now worn over the ears either in two coiled plaits or coiled into two gold cauls held by a fillet (a narrow bar of metal in gold or silver or embroidery according to the position of the wearer) This was the "Crispinette."

Women of the 14th century attached great importance to the dressing of their hair and wanted to be in the height of fashion. Princess Isabella (Known as the "she wolf of France") brought this fashion to the English court when she married Prince Edward II, and because of her status it became fashionable to dress hair in this way.

All levels of society wore the "Crispinette". (A simpler form of Crispinette was worn by the middle and lower classes, where their hair took on the shape of "rams horns" plaited and coiled underneath their veils and head coverings.)

By the time of Edward III 1327-1377, it was still worn highly decorated with a full veil by women and had changed shape by having a taller sweeping fillet. This was known as the "Tressour Crispinette" and became the predecessor of the "Heart Shaped Hennin" from the early 15th century. In England the Tressour Crispinette can be referred to as 'Crepin, Cresine, and Tressure'. Tressour Crispinettes are also known as 'Tressours' or 'Tressures.' In Venice it was referred as 'Dressadori' and in Tuscany known as 'Intrezzatoi' or other terms are 'Tresson, tressoir, tressador, fresadura.' One Tressour Crispinette was worn with 175 pearls, with little blue and red Bosses or rosettes (like clusters of jewels about the fillet).