The Medieval Ages, is known for the growth of the power nobles in the society. But, these ages holds within such gruesome history, like, the ancient torture methods.
Those days “Justice” means TORTURE. The methods were brutal that it leads to the death of the accused. When it came to torturing other people, the creators were really imaginative. The worst part of these methods are that these devices not always used to protect the “law”, the brutality of nobles knew no bounds they used them on the innocent at times just for the sake of fun. Inflicting pain on others and watch them in sheer agony was sport for them.
15 horrifying ancient torture methods
1. Tongue Teaser.
It looks like an over sized pair of scissors, but, tt was used to effortlessly cut out the victim’s tongue. Their mouth would be forced opened with a device called a mouth opener, and then the teaser would be inserted. Once they got a grip on the tongue, the screw on it would be firmly tightened and the tongue was roughly torn out.
2. Breast Ripper or Iron Spider.
In the medieval times, adultery didn’t have an easy escape, especially for women. As per the name, this device was used to tear off the breasts of the woman who was accused of adultery(or at times self-abortion). The tool was popular in the Free State of Bavaria (Germany) until the nineteenth century. The ripper made of iron was heated red hot before it was used on the accused, it would then be placed on the exposed breasts the spikes were then penetrated deep inside the skin and pulled off with a jerk causing large chunks of flesh to come off, it caused huge loss of blood. The victim either died or was degraced for life.
In 1532, Henry VII of England, made boiling a legal form of capital punishment. It began to be used for the murderers who used poison after the Bishop of Rochester’s cook, Richard Rice mixed poison in the porridge resulting in the death of two people. A huge cauldron filled with tar, lead, oil was brought to boil, the accused was placed inside the cauldron so that he would be cooked slowly, or placed in head in the boiling liquid.