Happy New Year

Below is an excerpt from "Rural Hours" by Susan Fenimore Cooper ©1850. It is her account of New Years day.

January, Monday, 1st.—New Year's. Light, half-cloudy day; very mild. The lake quite silvery with reflections of the snow; much lighter gray than the clouds. Excellent sleighing.

The usual visiting going on in the village; all gallant spirits are in motion, from very young gentlemen of five or six, to their grandpapas, wishing "Happy New Year" to the ladies.

In this part of the world we have a double share of holiday presents, generous people giving at New Year's, as well as Christmas. The village children run from house to house wishing "Happy New Year," and expecting a cookie, or a copper, for the compliment. This afternoon we saw them running in and out of the shops also; among them were a few grown women on the same errand. These holiday applicants at the shops often receive some trifle, a handful of raisins, or nuts ; a ribbon, or a remnant of cheap calico, for a sun-bonnet. Some of them are in the habit of giving a delicate hint as to the object they wish for, especially the older girls and women: " Happy New Year—and we'll take it out in tea"—"or sugar"—"or ribbon," as the case may be.

End of the Year

In Susan Fenimore Cooper's Rural Hours ©1850 she writes her reflective of the winter months. Susan is the daughter of James Fenimore Cooper and one of the first women writer's of nature writing.

Saturday, 3Oth.—Still, half-cloudy day. Snow eighteen inches deep ; a fall of several inches during the night. The air is always delightfully pure after a fresh fall of snow, and to-day this sort of wintry perfume is very marked. Long drive, which we enjoyed extremely. We have put on our winter livery in earnest, and shall probably keep it, with a break here and there, perhaps, until the spring equinox. It is, indeed, a vast change from grass to snow ; things wear a widely different aspect from what they do in summer. All color seems bleached out of the earth, and what was a few weeks since a glowing landscape, has now become a still bas-relief. The hills stand unveiled; the beautiful leaves are gone, and the eye seeks in vain for a trace of the brilliant drapery of autumn—even its discolored shreds lie buried beneath the snow. The fields are all alike: meadow, and corn-field, and hop-ground, lie shrouded and deserted; neither laborers nor cattle are seen a-field during three months of our year. Gray lines of wooden fences, old stumps, and scattered leafless trees are all that break the broad, white waste, which a while since bore the harvests of summer.

There is, however, something very fine and imposing in a broad expanse of snow : hill and dale, farm and forest, trees and dwellings, the neglected waste, and the crowded streets of the town, are all alike under its influence ; over all it throws its beautiful vesture of purer white than man can bleach ; for thousands and thousands of miles, wherever the summer sunshine has fallen, there lies the snow.

The evergreens on the hills show more white than verdure today, their limbs are heavily laden with snow, especially those near the summits of the hills. Saw a couple of crows in a leafless elm ; they looked blacker than ever.

The lake is fine this afternoon, entirely free from ice. When we first went out it was a deep, mottled, lead-color: but the sky cleared, and toward sunset the waters became burnished over, changing to a warm golden gray, and looking beautifully in their setting of snow and evergreens.

Measurements for Cooking

When I was gathering yesterday's post, I stumbled on these measurements in Debbie Coleman's 1855 Cookbook. Gill is a new term for me, apparently 1 gill = 1/2 cup.

A teacup is estimated to contain about 4 fluid ounces or 1 gill.
A wineglass is estimated to contain about 2 fluid ounces or 1/2 gill.
A tablespoon is estimated to contain about 1/2 a fluid ounce.
A teaspoon is estimated to contain about a fluid drachm.
A gill is equal to 2 wineglasses.

The wine, brandy and rose water in cakes must be put in before the eggs, and in puddings after the eggs.

16 ozs. = 1 lb. 

2 pts. = 1 qt. 

4 pecks = 1 bushel

8 ozs. = 1/2 lb. 

4 qts. = 1 gal. 

3 bushel . . . . . .

4 gills = 1 pt.

Clear Gravy Soup

If you're wondering what to do with your left over ham-bone from Christmas dinner, here's a possible suggestion. This comes from Debbie Coleman's Cookbook© 1855

CLEAR GRAVY SOUP

Cut 1/2 lb. ham into three slices and lay them at the bottom of a large stew pan with two or three lbs. of juicy beef and as much veal. Break the bones and lay them in the meat. Take two turnips and the outer skins of two large onions. Cut in pieces two carrots and 2 heads of celery. Add 3 cloves and a large blade of mace. Cover the stew pan closely and set it over a quick fire. When the meat begins to stick to the bottom of the pan, turn it and when there is a nice brown gravy, cover the meat with water. When it comes nearly to a boil, pour in 1/2 pint of cold water, take off the scum and then pour in % pint more and continue doing so until no scum rises. Set it on the side of the fire to boil gently for 4 hours, strain it through a cloth into a stew pan and leave until cold. Then remove the fat entirely. When you pour it off do not disturb the settlings nor squeeze the meat. The broth should be a clear amber color and perfectly clear. If not quite clear beat the whites of two eggs and let the soup boil briskly while you stir them in. Place it by the fire to settle, and in ten minutes run it through a cloth and it is ready for use. If the broth be well skimmed, it will be clear without clarifying. Mrs. Fox

Calash or Bashful Bonnet

Currently I'm working on a resource book for historical fiction writers, the subject is carriages and wagons of the 19th century. One of the wagons I discovered was a calash carriage. Which brings me to the subject of today's post: The Calash Bonnet. At first my thought was the carriage was named after the bonnet, it turns out the Bonnet and the carriage arrived around the same time in history so no one is certain.

The calash bonnet was usually made of fine line or silk and resembled the top of the calash carriage. (A Calash Carriage had a collapsible hood similar to today's convertibles) Whalebone ran through the shirrings (ribs of the bonnet) and the base of the bonnet was drawn around the neckline, often tied by a ribbon. The bonnet was popular through the end of the 18th century to the mid of the 19th century. Occassionally one could be spotted as is mentioned in "Two centuries of costume in America" ©1903 by Alice Morse Earle. You can see a picture of the bonnet at Link Or you can read the excerpt below.

There were many country devices for covering the heaol; slat sunbonnets were universal. One is given in this chapter; also another of green silk. Shaker bonnets were small pokes made of straw-board. A quaintly ugly bonnet was the calash.

This is said to have been invented by the Duchess of Bedford in the year 1765, though it is claimed that similar head-coverings may be seen on English effigies of the sixteenth century. It is found in English woodcuts of the year 1770, and I believe was worn before 1765. It was also called the "bashful bonnet." The calash was usually made of thin green or brown silk shirred on strong lengths of rattan orwhalebone placed two or three inches apart, which were drawn in at the neck by a cape. These lengths when bent into hoop shape bv the cape had a diameter sometimes of twenty inches. The calash was extensible over the face like the top or hood of an oldfashioned chaise or calash, from which latter it doubtless received its name. It could be drawn out over the face by narrow ribbons, or bridles, which were fastened to the top edge. It could also be pushed flatly to the back of the head. Thus,

Green Silk Sunbonnet.

standing well up and touching only at the neck, the calash formed a good covering for the highdressed and powdered heads of the date when it was worn, —from 1765 throughout the century,—and for the great lace caps worn in the beginning and even the middle of the nineteenth century. These were

frequently a foot and a half in diameter. Madam Dorothy Lynde Dix wears one which would have, as said Anna Green Winslow, "the capacity of a peck measure."

Calashes were worn by old-fashioned ladies until fifty years ago; chiefly for an informal call or a stroll down the garden border. Last summer 1 saw an old lady standing in a calash by the roadside, near Lexington, Massachusetts, waiting for a friend to alight from one of the electric cars which have penetrated into every New England township. Before these cars, and the automobiles, will soon vanish all we have had left of the quaintness and reserve of the olden time.

Boxing Day

The English have a custom for the day after Christmas, it's called Boxing Day. I haven't found this practiced in the United States but I have heard mention of it in Canada. Below is a brief description that sums up neatly what I've read from various sources about Boxing Day.

This comes from Fact, Fancy, and Fable: A New Handbook for ready reference on subjects commonly omitted from Cyclopaedias ©1892

Christmas Box. A small gratuity given to English servants, etc., on Boxing Day (the day afterChristmas Day). In the early days of Christianity boxes were placed in churches for promiscuous charities, and opened on Christmas Day. The contents were distributed next day by the priests, and called the "dole of the Christmas box," or the "box money." It was customary for heads of houses to give small sums of money to their subordinates " to put into the box " before mass on ChristmasDay. Somewhat later, apprentices carried a box round to their masters' customers for small gratuities.

Trapper's Journal Christmas 1840

Below is an excerpt from a Journal of a trapper: or, Nine Years in the Rocky Mountains, 1834-1843 By Osborne Russell, ©1921 printed by his nephew, Lem A. York many years after they were written.

Christmas December 25th—It was agreed on by the party to prepare a Christmas dinner, but I shall first endeavor to describe the party and then the dinner. I have already said the man who was the proprietor of the lodge in which I staid was a Frenchman with a Flathead wife and one child. The inmates of the next lodge were a halfbreed Iowa, a Nez Perce wife and two children, his wife's brother and another halfbreed; next lodge was a halfbreed Cree, his wife (a Nez Perce) two children and a Snake Indian. The inmates of the third lodge was a halfbreed Snake, his wife (a Nez Perce) and two children. The remainder were fifteen ledges of Snake Indians. Three of the party spoke English but very broken, therefore that language was made but little use of, as I was familiar with the Canadian French and Indian tongue.

About ten o'clock we sat down to dinner in the lodge where I staid, which was the most spacious, being about thirty-six feet in circumference at the base, with a fire built in the center. Around this sat on clean epishemores all who claimed kin to the white man (or to use their own expression, all who were gens d'esprit), with their legs crossed in true Turkish style, and now for the dinner.

The first dish that came on was a large tin pan eighteen inches in diameter, rounding full of stewed elk meat. The next dish was similar to the first, heaped up with boiled deer meat (or as the whites would call it, venison, a term not used in the mountains). The third and fourth dishes were equal in size to the first, containing a boiled flour pudding, prepared with dried fruit, accompanied by four quarts of sauce made of the juice of sour berries and sugar. Then came the cakes, followed by about six gallons of strong coffee ready sweetened, with tin cups and pans to drink out of, large chips or pieces of bark supplying the places of plates. On being ready, the butcher knives were drawn and the eating commenced at the word given by the landlady. As all dinners are accompanied by conversation, this was not deficient in that respect. The principal topic which was discussed was the political affairs of the Rocky Mountains, the state of governments among the different tribes, the personal characters of the most distinguished warrior chiefs, etc. One remarked that the Snake chief, Pahda-hewakunda, was becoming very unpopular and it was the opinion of the Snakes in general that Mohwoom-hah, his brother, would be at the head of affairs before twelve months, as his village already amounted to more than three hundred lodges, and, moreover, he was supported by the bravest men in the nation, among whom were Ink-a-tosh-a-pop, Fibe-bo-un-to-watsee and Who-sha-kik, who were the pillars of the nation and at whose names the Blackfeet quaked with fear. In like manner were the characters of the principal chiefs of the Bannock, Nez Perce, Flathead and Crow nations and the policy of their respective nations commented upon by the descendants of Shem and Japhet with as much affected dignity as if they could have read their own names when written, or distinguish the letter B from bull's foot.

Dinner being over, the tobacco pipes were filled and lighted, while the squaws and children cleared away the remains of the feast to one side of the lodge, where they held a sociable tete-a-tete over the fragments. After the pipes were extinguished all agreed to have a frolic shooting at a mark, which occupied the remainder of the day.

Christmas from the Biblical Account

       And it came to pass in those days, that there went out a decree from Caesar Augustus, that all the world should be taxed. (And this taxing was first made when Cyrenius was governor of Syria.) And all went to be taxed, every one into his own city. And Joseph also went up from Galilee, out of the city of Nazareth, into Judaea, unto the city of David, which is called Bethlehem; (because he was of the house and lineage of David:) To be taxed with Mary his espoused wife, being great with child. And so it was, that, while they were there, the days were accomplished that she should be delivered. And she brought forth her firstborn son, and wrapped him in swaddling clothes, and laid him in a manger; because there was no room for them in the inn. 

     And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid. And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. And it came to pass, as the angels were gone away from them into heaven, the shepherds said one to another, Let us now go even unto Bethlehem, and see this thing which is come to pass, which the Lord hath made known unto us. And they came with haste, and found Mary, and Joseph, and the babe lying in a manger. And when they had seen it, they made known abroad the saying which was told them concerning this child.  And all they that heard it wondered at those things which were told them by the shepherds. But Mary kept all these things, and pondered them in her heart. 

And the shepherds returned, glorifying and praising God for all the things that they had heard and seen, as it was told unto them. (Luke 2: 1-20 KJV)

Christmas Dinner Ornaments

I came across this article from Good Housekeeping © 1888 while searching for various Christmas Decorations during the 19th century.

CHRISTMAS DINNER ORNAMENTS

One Hundred Years Ago.

FROM an old cook-book that has descended to the third generation I have extracted the following directions ; they will gratify curiosity, if nothing more :

A Dish of Snow.

Put twelve large apples in cold water, set them over a slow fire and when they are soft rub them through a hair sieve ; put the pulp in a basin. Beat the whites of twelve eggs to a strong froth and sift upon them a half pound of white sugar double refined. Beat the apple pulp to a froth, then stir all together till like a stiff snow. Pile as high as you can on a china dish, set round it an imitation of Chinese rails made of green paste, and put a sprig of myrtle in the center.

Moonshine.

Take shapes for half a moon and six or seven stars, wet them with cold water, then fill with flummery; let them stand till | they are cold, then turn into a deep china dish and pour lemon cream round them made thus : To a pint of water add the juice of three lemons and the grated yellow rind of one, the well-beaten whites of five eggs and four ounces of white sugar. Set over a slow fire and stir till white and thick. If allowed to boil it will curdle. Strain through a hair sieve, and let stand till cold. Beat the yolks of five eggs and mix with the whites, set them over the fiie, stirring constantly until ready to cool; then pour into a basin to cool. When cool, pour among the moon and stars. Garnish with flowers. It is a proper dish for a second course for dinner or supper.

Flummery for Moon and Stars.

Beat an ounce of bitter, blanched almonds in a marble mortar with a little rose-water, and when beat put them in half a pint of calf's-foot jelly. Set over the nre and sweeten to the taste. When it has boiled strain through a piece of gauze, and keep stirring till it grows cool. Add then a pint of cream and stir all till thick and cold. Wet your molds in cold water then fill with flummery. Let them stand six hours before turning out.

Solomon's Temple In Flummery.

Divide a quart of flummery into three parts. Color one third with cochineal steeped in brandy. Dissolve one ounce of chocolate in strong coffee and mix with another part of the flummery. Wet the temple mould and fill the top with red flummery for the steps, fill the four points with white and the remainder with chocolate. Let it remain till next day, shake loose gently, stick a flower stalk down from the top of every point. Lay round it rock candy sweetmeats. This is proper for a corner dish for a large table.

Floating Island of Apples.

Bake eight or nine large apples ; when cold, pare and pulp through a sieve. Beat this up with fine sugar. Add the whites of five eggs beaten up with rose-water; mix gradually till light, then heap on rich, cold custard or jelly.

Floating Island of Chocolate.

Take the whites of two eggs, mix with two ounces of chocoi.ue and lay on thin custard or jelly.

A Floating Island.

Take a pretty deep glass dish, and set on one of china. Take a quart of thick cream, add a gill of sack and the yellow rind of one lemon. Mill the cream till it is a thick froth, then carefully pour from the froth all that is thin, then lay very lightly upon the cream a thin layer of French roll, then a layer of currant jelly, then French roll, then Hartshorn jelly, and again French roll. Mill the thin part, saved from the cream, stiff, heap on top and around the rim of the dish place fruit or sweetmeats, according to fancy. This looks very pretty in the middle of a table with candles round it and may be varied with all manner of jams and

jellies. A Hedge Hog.

Blanch two pounds of almonds with a little orange-water, beat them in a mortar. When made into a stiff paste add twelve eggs omitting the whites of five, also a pint of sweetened cream and a half-pound of butter set over a slow fire, and stir constantly till stiff enough to make into the form of a hedge hog. Insert for bristles the halves of blanched almonds. Set in a dish and sur

round with calf's-foot jelly made clear and good. This is a handsome center-piece for a supper table. A

Fish Pond.

Fill your large fish moulds and six small ones with flummery. Take a china bowl and put in half a pint of stiff, clear calf's-foot jelly; let stand till cold, then lay on two small fishes right side down. Put in half a pint more jelly; when cold, lay the four small fishes crossing each other so that when the bowl is turned upside down the heads and tails may be seen. Fill the bowl nearly full of jelly and lay on four large fish when it has cooled. Fill after this again with jelly and be careful to make it stiff and clear. Let stand till next day, turn out upon a silver salver and place in the middle of the table.

—Emilie Harris.

Let the Angels Ring the Bells Christmas

Below is a poem written for song. I have not found the sheet music for this piece and I haven't found much on the author Rev. J. E. Rankin, D. D. Dr. Rankin delivered a sermon on Lincoln entitled Moses and Joshua A Discourse on the Death of Abraham Lincoln preached on Apr. 19, 1865.  The first printing of this hymn that I've found was in 1884.

LET THE ANGELS RING THE BELLS.

LET the angels ring the bells,
Christmas bells!
They first brought the news from glory,
First proclaimed on earth the story :

Let the angels ring the bells,
Brimming o'er with mirth and gladness,
Tumbling, turning round in madness :

Christmas bells! Christmas bells!
Telling that, to shepherds told,
In their midnight hymns of old—
That sweet tale once sung by them;
Christ is born in Bethlehem!

       Let the angels ring the bells,

Christmas bells!
Let them ring, on tiptoe standing:
Let them pause, the bells high landing; 

Let the angels ring the bells,

With their deep peals and sonorous,
Blending in metallic chorus:

Christmas bells! Christmas bells!
Now to soft notes gently dwindling,
Then again to rapture kindling;
Ne'er before such joy to them :
Christ is born in Bethlehem!

       Let the children hear the bells,

Christmas bells!
With their romping shouts and laughter,
Each the other running after ;

Let the children hear the bells!
Do not dwell upon their foibles,
Let them be to them as joy-bells !

Christmas bells ! Christmas bells 1
As they catch them, and glad listen,
See the light in their eyes glisten;
Give them gifts of toy or gem:
Christ is born in Bethlehem!

       Let the aged hear the bells,

           Christmas bells! 

       Deaf and palsied, downward stooping, 

       Sad and lone, round fireside grouping,

    Let the aged hear the bells! 

   They right well discern their meaning, 

   Mem'ries of their childhood gleaming:

              Christmas bells! Christmas bells! 

      They have heard them yearly ringing, 

      Nearer their translation bringing: 

      Sadly sweet the tale to them: 

      Christ is born in Bethlehem !

      Let creation hear the bells,

Christmas bells! 

Cease her sighing and her moaning,
Cease her travail and her groaning:

Let creation hear the bells!
Christ has bought her man's redemption,
Christ has brought her sin's exemption:

Christmas bells! Christmas bells!
Let her join them in their ringing ;
Let her break forth into singing.
He her tide of woe shall stem:
Christ, once born in Bethlehem !

Rev. J. E. Rankin, D. D.

Christmas Bells

Below is a poem from an 1842 publication "The Christmas Bells: A tale of holy tide: and other poems." It was written by John Walker Brown. A little about John Walker Brown but here is what I've found he was the rector of St. George's Church in Astoria, NY. in 1840-1849. He started as the assistant to Rev. Dr. Lyell. John died in Malta in 1849 having gone there to seek restoration of his failing health. In 1939 He edited The Christian Offering, and churchman's annual in which he had a few entries. He wrote: Merchant's Daughter, Virginia, or the Lost and Found, Julia of Baie, in 1841, The Christmas Bells in 1842, Michael Agonistes in 1843, The Days of Nero in 1843, Christmas Home in 1845 and Geraldine, the Guardian Angel in 1846.

HOW THE BELLS RANG AT CHRISTMAS TIDE. 

I.

The bells—the bells—the Christmas bells,

How merrily they ring !
As if they felt the joy they tell

To every human thing.
The silvery tones, o'er vale and hill,

Are swelling soft and clear,
As, wave on wave, the tide of sound

Fills the bright atmosphere.

II.

The bells—the merry Christmas bells,

They're ringing in the morn !
They ring, when in the eastern sky

The golden light is born ;
They ring, as sunshine tips the hills,

And gilds the village spire—
When, through the sky, the sovereign sun

Rolls his full orb of fire.

III.

The Christmas bells—the Christmas bells,

How merrily they ring !
To weary hearts a pulse of joy,

A kindlier life they bring.
The poor man on his couch of straw,

The rich, on downy bed,
Hail the glad sounds, as voices sweet '

Of angels overhead.

IV.

The bells—the silvery Christmas bells,

O'er many a mile they sound!
And household tones are answering them

In thousand homes around.
Voices of childhood, blithe and shrill,

With youth's strong accents blend,
And manhood's deep and earnest tones

With woman's praise ascend.

V.

The bells—the solemn Christmas bells,

They're calling us to prayer ; And hark, the voice of worshippers

Floats on the morning air. Anthems of noblest praise there'll be,

And glorious hymns to-day, Te Deums loud—and Glorias :

Come, to the church—away.

You can read more about John Walker Brown in The American Episcopal Pulpit

First Commercial Christmas Card 1846

The first Christmas card was designed by John C. Horsley for Sir Henry Cole in 1843 by some sources and 1846 by other. John was an English painter who was born in 1817 and died in 1903. You can read more about John and his career at Wikipedia

Sir Henry Cole had Horsley design the card to sell.

For a little history about the first Christmas cards and their designers you might want to check out Christmas Cards & Their Chief Designers by Gleeson White ©1894

A Christmas Carol

Charles Dickens wrote "A Christmas Carol in Prose being A Ghost Story of Christmas" in 1843. You can read the entire text at the University of Virginia Library or any other the other online sources. In 1845 an edition was printed with illustrations by John Leech. You can find a copy of that volume at google books.

The story is one of redemption, which the birth of Christ is God's answer to the world's need for redemption and forgiveness. The story also helped with some of the changes in how Christmas was celebrated over the years. Bill Petro has a great overview in a post from last Christmas. Link

I think the last paragraph sums up Dickens intent in writing the story. He had no further intercourse with Spirits, but lived upon the Total Abstinence Principle, ever afterwards; and it was always said of him, that he knew how to keep Christmas well, if any man alive possessed the knowledge. May that be truly said of us, and all of us! And so, as Tiny Tim observed, God Bless Us, Every One!

Christmas Books

An Old Christmas: from the sketch book of Washington Iving ©1876. Below is a copy of the first paragraph of the preface of the book in which Irving explains why he's written this book. As one who is curious of her ancestors celebrations as well as those that my characters from the 19th century might have experience I encourage you to take a look at this book available at Google books and other online sources.

With So touching a reminder of the passing away of " ye goode old tymes" which our opposite page presents us with, and to which each succeeding year most surely adds its film of oblivion, little apology is needed to present one of the most graceful mementoes of " Old Christmas" that ever literary art gave birth to, in a guise that will do honour to the author of The Sketch Book. As its title imports, so the illustrations have been framed to carry out the idea of the Sketch book in their style and quality; and so mingled with the type, that both united may form one picture.

The designs have been entirely executed by Mr. R. Caldecott, and undertaken by him in so con amore a spirit, that the projector of this tribute to the memory of Washington Irving has little doubt of its appreciation not only on this side of his undying heritage, but also on that which claims in addition the honour of his nationality.

The idea of this attempt has been delayed in execution for many years, and mainly from the difficulty of finding an artist capable of identifying himself with such an Author: and whether this result has now been attained or no, must be left to the verdict of the lovers of the gifted writer in both hemispheres. The whole of the engravings have been arranged and executed by Mr. James D. Cooper.

November 1875.

Sears & Roebuck Piano & Parlor Lamp

In 1895 Sears & Roebuck opened for business. Montgomery Ward had opened their catalogue business before Sears & Roebuck. The catalogue shopping changed America, in much the same way online shopping is changing the world today. (imho) Below is a single item from their Spring 1896 catalogue. Note that this is not an electric lamp and the various ways you could order the lamp. I'm highlighting this because of the years I've seen similar lamps but all were electric. And I hope you'll find this as interesting to the decor of the 19th century as I do.

Electric Car/carriage

When you hear the term electric car you probably think of the new cars today. However, that isn't the true history. Many European inventors started working an electric carriage before it crossed the ocean to America.
Robert Anderson from Scotland is credited with the first electric carriage between 1832-1839, no one is quite certain of the exact year.

In Holland the first was built in 1835 by Christopher Becker who worked for Prof. Stratingh.

Thomas Davenport built his in America in 1835 it was a more successful electric vehicle - a small locomotive.

1842 Davidson built a more successful car in Scotland. Unfortunately they built non-rechargeable batteries.

Gaston Plante (France) Improved the storage in 1859 with a lead-acid rechargeable battery.

1881 Camille Faure (France) vastly improved the storage battery so that it could be used in automobiles.

1891 William Morrison of Iowa builds the first successful electric automobile in the U.S.

1893 Chicago exhibit had several builders showing their horseless carriage in an exhibit.

1897 first electric taxis hit the streets of NYC. The Pope Manufacturing Company of Connecticut becomes the first large-scale manufacturer of the electric car. Sears & Roebuck offer an electric carriage in their catalogue.

1899 Edison begins working on a long-lasting and more powerful battery for automobiles believing they are the wave of the future.

1900 there are 4,192 electric cars produced.

And we all know about Ford and the Model-T virtually ending the electric car but that is in the 20th century and this blog doesn't cover that era.

SnowShoes

Living in Florida we don't have any need for snowshoes. However, the temps this past week have been low enough that if there were rain we might just have snow. Which led me to this post this little tidbit about snowshows, enjoy. Below is an excerpt from "The Tribune Book of Open Air Sports" by Henry Hall ©1887

SNOWSHOES.

The snowshoe and toboggan might readily be called twins of the snow. The snowshoe is the only contrivance ever invented to facilitate walking on soft snow, and probably never will bo surpassed. It was formerly in universal use among the American Indians, and the Esquimaux and Laplanders still use the shoe to-day. Some of the tribes in Central Asia also employ it. Travellers have found the snowshoc all through the North of Europe and in Siberia and Tartary.

The American shoe is made of a piece of light ash, about half an inch thick, bent to a long oval, and fastened closely with cat-gut where the two ends meet. A strip of flat wood is fitted across the the frame about four inches from the large end, and other pieces about two feet from the ends, to give it spring and strength. The interior of this framework is woven with cat-gut, which allows the shoe to press on the snow without sinking. A hole about four inches square is left behind the centre of the front cross-bar for the partial protrusion of the toes in lifting the heel. The centre bears the weight of the body. The Indian shoe measures from two to six feet in length, and from thirteen to twenty inches in width ; but for club races it has been reduced to the regulation measurement of not less than ten inches in width, without limitation as to length. A short, broad shoe is preferable for the forest or long tramps on soft snow. The Indian's shoo was always broad, adapted for the chase. Some of the tribes turned up the shoe at the toe.

A member of the Montreal Snowshoe Club applied the shape of the poinied turned-up too of thei shoe used by the Sioux to that made tand used by the Iroquois; and this modification is now the shoe in general use. Moccasins are worn on the feet, and by means of an ingenious tie, also introdued by the Montreal Club, the snowshoes can be slipped on and off with greatest case.

To the accomplished snowshoer walking is a delightful pastime. He tramps over fields and buried fences unmindful of drifts or obstructions. In all Canadian cities there are numerous snowshoe clubs that take weekly tramps in costume. Baces and sports are also carried on on these shoes. In the Western parts of our own country the snowshoe is much used. It is said that the most expert runner, "Snowshoc Thompson,'' once made 1,600 feet in 22 seconds, and he is also said to have jumped into a snow-drift from a height of 180 feet.

Hop Yeast

Today we think mostly in terms of making beer. However, it wasn't the only use for this plant. Wikipedia will give you a good description of the plant and it's many uses.

Below is a recipe for Hop Yeast that comes from The Appledore Cook Book ©1872 by Maria Parloa.

Hop Yeast.

Pare and boil one dozen mealy potatoes (they will boil in thirty miuutes) ; as soon as you put the potatoes on to boil, put a handful of hops into another kettle with three quarts of cold water, cover and boil (watch it that it may not boil over). When the potatoes are boiled, drain and mash fine; then strain the hops through a fine sieve on the potatoes (be sure that the hops are boiling when they are strained on the potatoes), and stir well; then add one half a cup of sugar, one fourth of salt, and one pint of flour; mix this well and strain through a cullender; let it stand until it is milk-warm, then stir in one cup of go"od yeast, and set it to rise where it will be warm. It will rise in five hours if the yeast is good. You can tell when it is risen by the white foam, which will rise to the top. When risen, put it in a stone jug, and stop tight. It is a good plan to tie the cork down, as it sometimes flies out. Set in the ice chest or on the cellar bottom. Make one third this quantity in summer if your family be small.

• Hop Yeast, No. 2.

In the spring and the first of the summer, when potatoes are poor, it is better to make yeast without them. Boil one fourth of a cup of hops in one quart of water, and strain it upon half a pint of flour; stir this well, and add two spoonfuls of sugar and one of salt, then strain through a cullender, and let it become milk-warm, when add one cup of good yeast. You need just as much yeast for one third the quantity made without the potatoes, as you would for the whole made with potatoes. Rise and bottle the same as the preceding.

Character & Manners

One of the ways Character and Manners were taught in the 19th century was through the use of stories. The paragraphs below come from Pencil Sketches: or outlines of character and manners © 1835 by Eliza Leslie

JOHN W. ROBERTSON

A TALE OF A CENT.
Some there be that shadows kiss.—Shakespeare.

Selina Mansel was only sixteen when she took charge of her father's house and entered on the arduous task of doing as she pleased: provided always that she duly attended to his chief injunction, never to allow herself to incur a debt, however trifling, and to purchase nothing that she could not pay for on the spot. To the observance of this rule, which he had laid down for himself in early life, Mr. Mansel attributed all his success in business, and his ability to retire at the age of fifty with a handsome competence.

Since the death of his wife, Mr. Mansel's sister had presided over his family, and had taken much interest in instructing Selina in what she justly termed the most useful part of a woman's education, Such was Miss Eleanor Mansel's devotion to her brother and his daughter, that she had hesitated for twelve years about returning an intelligible answer to the love-letters which she received quarterly from Mr. Waitstill Wonderly, a gentleman whose dwelling-place was in the far, far east. Every two years this paragon of patience came in person: his home being at a distance of several hundred miles, and his habits by no means so itinerant as those of the generality of his countrymen.

On his sixth avatar, Miss Mansel consented to reward with her hand the constancy of her inamorato; as Selina had, within the last twelvemonth, made up two pieces of linen for her father, prepared the annual quantity of pickles and preserves, and superintended two house-cleanings, all herself—thus giving proof positive that she was fully competent to succeed her aunt Eleanor as mistress of the establishment.

Selina Mansel was a very good and a very pretty girl. Though living in a large and flourishing provincial town, which we shall denominate Somerford, she had been brought up in comparative retirement, and had scarcely yet begun to go into company, as it is called. Her understanding was naturally excellent; but she was timid, sensitive, easily disconcerted, and likely to appear to considerable disadvantage in any situation that was the least embarrassing.

You can read the rest of the story at Google books

Christmas & New Year's Dinners

In Miss Leslie's Lady's New Receipt-book ©1850 Eliza Leslie gives this list of Christmas & New Year's Dinners. Now in my family we have always had large holiday dinners but nothing compares to this list.

Boiled turkey with oyster sauce; two roast geese with apple sauce; roasted ham; chicken pie; stewed beets; cold-slaw; turnips; salsify; winter-squash--Plum pudding; mince pie; lemon custards; cranberry pie.

Roast turkey with cranberry sauce; boiled fowls with celery sauce; boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; beets--Mince pudding boiled; lemon pudding baked; pumpkin pudding.

Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; beets; cold-slaw; winter-squash; salsify; fried-celery--Plum pudding; mince pie; calve's-feet jelly; blanc-mange.

I'm not sure about you but several of the items above through me, below are some recipes for some of those items:

FRENCH OYSTER PIE.—Having buttered the inside of a deep dish, line it with puff-paste rolled out rather thick, and prepare another sheet of paste for the lid. Put a clean towel into the dish (folded so as to support the lid) and then put on the lid; set it into the oven, and bake the paste well. When done, remove the lid, and take out the folded towel. While the paste is baking, prepare the oysters. Having picked off carefully any bits of shell that may be found about them, lay them in a seive and drain off the liquor into a pan. Put the oysters into a skillet or stew-pan, with barely enough of the liquor to keep them from burning. Season them with whole pepper; blades of mace; some grated nutmeg ; and some grated lemon-peel, (the yellow rind only,) and a little finely minced celery. Then add a large portion of fresh butter, divided into bits, and very slightly dredged with flour. Let the oysters simmer over the fire, but do not allow them to come to a boil, as that will shrivel them. Next beat the yolks only, of three, four, or five eggs, (in proportion to the size of the pie,) and stir the beaten egg into the stew a few minutes before you take it from the fire. Keep it warm till the paste is baked. Then carefully remove the lid of the pie; and replace it, after you have filled the dish with the oysters and gravy.

The lid of the pie may be ornamented with a wreath of leaves cut out of paste, and put on before baking. In the centre, place a paste-knot or flower.

Oyster pies are generally eaten warm; but they are very good cold.

Veggie Garden Tips gives us a good description of what salsify is as well as how to grow and store it.

From "The French Cook" ©1829 by Louis Eustache Ude I found this recipe for Oyster Sauce.

625. Oyster Sauce. (See No. 99, page 41.)

If you should be in a hurry, mark in a stewpan, a good lump of butter, a spoonful or two of flour, moisten with the liquor of the oysters, and put the sauce on the fire, but do not let it boil. When it is thick, throw in the oysters, with a spoonful of essence of anchovies, a little cavice, a spoonful of thick cream, and serve up.

626. Oyster Sauce for Entries *.

After having stewed the oysters as above, make a white roux (No. 14), into which put a few small onions, mushrooms, a bunch of parsley and green onions. Moisten with

Roast Goose

Over the years we've seen the movies and televisions shows of older times and a Christmas Goose was often on the menu. Below is a recipe from Miss Leslie's New Cook Book © 1857 by Eliza Leslie  on how to prepare Roast Goose.

ROAST GOOSE.—A goose for roasting should be young, tender, and fat; so tender, that the skin can easily be torn by a pin; the bill and legs smooth and of a light yellow color, and the toes breaking when bent under. If the skin is thick and tough, and the bill and legs a dark reddish yellow, rough and hairy, do not buy the goose. It is old, and no cooking can make it eatable. A goose, from its profusion of feathers, looks like a large bird when walking about; but when plucked and prepared for the spit, it will be found very deceptive. It is much more hollow than a turkey; and, except the breast, there is but little eating on it. In large families it is usual to have a pair of roast geese, one not being sufficient. Geese are not good except for roasting, or in a pie.

In preparing a goose for cooking, save the giblets for the gravy. After the goose has been drawn, singed well, washed and wiped, inside and out; trussed so as to look round and short; make a quantity of stuffing, (as its hollow body will require a great deal.) For this purpose, parboil two good sized onions, and a large bunch of green sage. Mince both the sage and onions, seasoning them with a small salt-spoon of salt, half as much black pepper, and still less cayenne. Add a hard-boiled egg finely minced (yolk and white;) the chopped egg giving a nice smoothness to the sage and onion. •If your gooseis large, take two chopped eggs.

To make the stuffing very mild, fif preferred so,) add a handful of finely grated bread-cruru Ds ; or two or three fine juicy chopped apples. Fill the body and craw with this stuffing, and secure it with a needle and thread from falling out. Set the goose before a clear, steady fire—having a little warm water in the dripping-pan to baste it till the gravy begins to fall. Keep it well basted all the time it is roasting. It must be thoroughly done all through. * Ro;ist it according to its size, from an hour and a half to two hours or more.

Boil the giblets in a sauce-pan by themselves, seasoned with a little salt and pepper, and having among them a bit of butter dredged with flour. When done, remove the neck, and retain the heart, liver, and gizzard, cut into pieces, and served in the gravy, which should be well skimmed. Also, skim carefully the fat off the gravy in the bottom of the dripping-pan. Put the two gravies together, and serve them up in a gravy tureen. To eat with the goose, have plenty of apple-sauce, made of fine juicy apples, stewed very dry, well sweetened, and flavored with the grated yellow rind and juice of a lemon; or with some rose-water and nutmeg stirred in after the sauce is taken from the fire. Rose-water evaporates in cooking, and should never boi i or be kept on the fire. A bain marie, or double kettle, is excellent for stewing fruit; putting the fruit inside, and the water outside.

Foi a family dinner a goose is very good stuffed with well-boiled potatos, mashed smooth, with plenty of fresh butter or gravy. Sweet potatos' make an excellent stuffing. So do boiled chestnuts, mashed with butter or gravy.

Soap Substitute Receipt from 1810

Substitute for Soap, easily prepared in small Quantities, by private Families in the Country.

Collect, before the time of seeding, thistles, nettles, fern, and such other weeds as usually infest the borders of high roads and hedges, and burn them in a large heap, gradually, till the whole are consumed, and carefully preserve the ashes in a dry place, ready to make the ley (lye) wanted for the purpose of making a substitute for soap.

The requisite materials and utensils should be prepared, which are but few in number. They consist, 1st, Of a small tub of white wood, nine inches in width, and as many in height. This tub should be perforated near the bottom; its use is for mixing the leys. (Were it made of oak it would colour the leys.) 2d, A small copper bason, with a round bottom, a foot in diameter, and seven or eight inches in depth; or where this cannot be procured, an iron pot, or earthen vessel, that can bear the fire, may be used. This vessel is intended for boiling the mixture. 3d, For this small manufacture are finally required a skimmer, a spatula of white wood, and two earthen pans.

The materials necessary are, 1, some good ashes; 2, lime; and 3, oil, tallow, or kitchen fat. Method of preparing the leys (lye).

Take three pounds of ashes and one pound of lime. First, moisten the lime with a small quantity of water, in order to slake it; and after it has completely crumbled down, mix with it the ashes, and put this mixture into the tub, having previously spread a piece of canvas at the bottom; carefully close the hole at the bottom of the tub ; after which pour upon the materials a quantity of water sufficient to soak it well through, and rise above it in the vessel, to the height of about three finger breadths. Then stir it well with a slick, and suffer it to stand for some hours; then open the hole, in order to let the ley run off, which is collected and kept by itself. This is the first ley (lye); then again put fresh water in the tub, stir the materials with a stick, let them stand for some hours, and then draw off the second ley (lye), which is also kept separate ; the third ley (lye) is obtained in the same manner, by pouring fresh water upon the remainder of the ashes, which will now have been sufficiently exhausted of its saline particles.

Take equal quantities of the first ley (lye), and of kitchen fat, tallow, or oil, and melt them together in your copper bason, over a gentle fire, till they are well incorporated, by constantly agitating them with your wooden spatula. When the ley (lye) and grease are well united, you may add more ley (lye) of the second quality, and digest them for some time with a gentle heat, till the mixture is completed, taking care to stir it well all the time; then pour it into your earthen pans to cool and preserve for use. A few trials will enable you to make it in a perfect manner; and a little of this composition will be found to answer all the purposes of soap for family use. The surplus ley of the stronger kinds may be preserved for future use, and the weaker ley will serve to put upon fresh ashes on a future occasion, or a little of any of these leys (lye) will form a useful steep, with a considerable quantity of warm water, for the dirty plain linen intended to be washed, but will be too strong for printed calicoes or dyed articles.