19th Century Carriages & Wagons A Writer's Guide

Hi all,

The sample of my new book is up on my webpage. Here's the link http://www.lynncoleman.com/carriage/cover.htm The cover, table of contents, Individual Carriages & Wagons Index and the Boston Chaise are all there. The final picture of the Boston Chaise isn't loading yet but hopefully I'll have that figured out soon.

Hope You're having a great week

Hi all,

I'm busy putting the finishing touches of my 19th Century Carriages & Wagons book. It will be available for shipping by mid January. Currently it is being shipped to the copy editors then I'll make the final corrections. I've managed to bring the file for the book down so it can fit on a CD. I've ordered the labels, mailers, etc. I'm excited to see this project come together. I hope to have a sample page available on my website later today.

So, while I'm taking a week off from the blog I am keeping busy. I hope you have a great New Year. My husband put together a great prayer sheet for the members of our church to spend some time in praying in the new year. This is not to take away from the family traditions and New Year's Eve celebrations people enjoy but to add to it. In all that has been going on in 2011, I'm looking forward to praying in a better 2012.

In His grip,
Lynn

End of the year

Hi all,

Since this is the last week of the year and it comes on the end of a very full month, I've decided to take the week off. Posts will begin again on Jan. 2nd 2012. Have a wonderful week and a Happy New Year.

In His grip,
Lynn

Merry Christmas

I hope you have a wonderful day, or had a wonderful day, as we celebrate Christmas, the day we recognize as Jesus's birth.

Here is the Christmas Card we sent out to our friends and family this year.

A Christmas Sleigh-Ride

Below is an interesting tale of a Christmas story. In part, I find it interesting because of how it ends. I'm one of those who likes to have tying up all the loose ends done by the end of a book. I don't mind if there is a sequel but I still need a satisfying ending. My husband on the other hand, enjoys endings that don't really end. Like in the movie Master & Commander. He loves that ending, I don't. In any event, I think all of you might enjoy this little tale.

A Christmas Sleigh-ride.
It was nearly twelve o'clock before the festivities of Christmas Eve came to an end. But at last the candles on the Christmas-tree burned out. The children were put to bed, and I started to walk home. It was a cold star-lighted night, and the ground was well covered with snow.

When I reached the outskirts of the town, I took to the middle of the road, for there the snow was beaten down more compactly than on the sidewalks.

I had not walked far before I heard behind me the jingle of sleigh-bells. Although it approached slowly, the sleigh soon overtook me, and as I stepped aside to let it pass, the driver pulled up.

"Will you ride?" said he. "It is a cold and cheerless night to walk."

"Do you care for company?" I said, a little surprised, when I recognized him, although the invitation was given in a very cordial tone.

"I shall be very glad, indeed, of it," said he.

So I stepped in and sat down by him, drawing part of his great fur robe over my knees.

"You are driving slowly to-night," said I, when we had gone a little way.

"Yes," he answered. "There is no need to hurry. I used to drive about like mad, but, year by year, my work grows less, and my trips shorter, and now I have time enough, and to spare, to do all that is left me to do."

"And why is it," I asked, after a pause, "that the demands upon you so steadily diminish, and your coming is looked for with less interest as Ihe years roll on?"

"You have noticed that, have you?" said he.

"Oh, yes!" said I. "I could not help noticing it."

"Of course not," he said. "Every body knows it. It is not a thing that can be easily concealed. But there are a great many reasons for it. The world is changing."

"That's true," said I, a little warmly. "But I don't see why the world need lose its belief in you."

"The general spread of intelligence," said he," is a great thing—for some people.

There was no denying this statement, so I said nothing.

"See what a load I have," he said directly, motioning with his head to the back part of the sleigh. "And I shall carry the greater part of it home with me. I can't get rid of it to-night, I'm sure."

"What are you carrying now?" I asked, with considerable curiosity.

"If you'll take the lines, I'll show you," he said. "But perhaps you are not used to driving reindeer?"

"No, I am not used to it, but I'll try," and so saying, I took the lines from his hands. I found no difficulty at all in managing the reindeer. They jogged along as gently as old farm-horses. Vixen gave a few signs of impatience when he perceived the change in drivers, but a word from his master quieted him instantly.

The old gentleman pulled a bag from behind the seat, and taking it on his lap proceeded to show me some of the contents.

"They seem to be old-fashioned toys," I remarked.

"Yes," he said with a sigh, "these new-fangled affairs are of no service to me. You couldn't get a paddle-wheel steamer, with a real engine, into a oommon stocking. You'd ruin the vessel or the stocking. And there's scarcely a girl in the land who wears a stocking large enough to hold a doll's trunk, furnished with silk-dresses, bonnets, and all the necessary underclothes. No, I have to confine myself to such things as bear a proper proportion to the feet and legs of children. There is one thing," said he, turning upon me his still jolly old countenance, "that has had more influence than any thing else in causing the general indifference with which I am now regarded."

"And what's that?" I asked.

"Furnace-heat," he said. "What sensible person, old or young, could expect a fellow with a bag on his back, to come down a flue and through an iron register? It would be absurd to try to make even a child believe that any thing of the sort is possible."

And then he put away his bag and took the lines again, with a look of resignation.

"It's all wrong," said I, "all wrong! The old way was the best."

"No doubt of it," said he, "but what can you eipect? Every thing old is changing, changing, changing."

"How about old furniture?" I asked. "That seems popular enough."

"That's changing, too," he answered. "Coming down out of the garret into the parlor. As to people, in general, I scarcely know what to make of them. There will soon be no such thing as Christmas. Hereabouts it's losing ground every year, and New Year's Day is taking its place. The jolly old Christmas festivities are almost forgotten, and the young men are satisfied to trot around on New Year's Day and nibble cake and drink wine at a hundred different places, while the women sit and smile at a hundred different men—some friends and some strangers—till the day's done. What's all that to the grand old times we used to have? But, as I said before, what can you expect? There are men now, who go so far as to assert that matter contains within itself the promise and potency of every form of life! Would you expect the children of such persons to hang up their stockings?"

"No," I said. "I don't think I would."

"Of course not," said he, with considerable asperity for so jovial an old fellow; "it would be entirely out of keeping. Go 'long, there! Get up, Vixen! Why, I tell you, sir, there are not half-adozen houses in that town behind us that I could get into. If you do manage to squeeze down a chimney, you're pretty sure to land in a kitchen fire, or in a cellar furnace! I hate furnaces! They're the invention of the Devil, sir, and pure air and pure Christianity are dying out with the open fire-places. Go 'long, you Blixen! I expect the next thing will be that the children will leave off their stockings altogether."

I saw that he was getting excited, and I did not wish to say anything that would further irritate him, so I simply remarked that he seemed to be driving faster.

"Yes," said he, whipping his reindeer into a smart gallop, "I'm going to a fine old farm-house that stands down yonder in the valley. There the people know how to live. There are great open fire-places with grand old wood-fires in them—shining brass andirons, big back-logs and a merry crackling blaze. Hi there, Vixen! There the children have been playing wild rollicking games all this evening, and there they have hung their stockings by the big fire-place in the kitchen! Go 'long there, hi! hi!"

The old man was now in a glow of delight. He cracked his whip and shouted to his reindeer. The gallant creatures seemed to catch his enthusiasm, and they dashed over the snow at the top of their speed.

"Isn't this—rather—rapid?" said I, as I clung fast to the side of the sleigh.

"Oh, yes!" he shouted, "this is the right sort of driving. This is the way people go when they want to get there. Hi! hi! Away with you, you rascals! There's the house, right before us!"

"Are you going to drive—on top?" said I, almost breathless from the rapidity of the ride.

"Certainly!" he cried. "But you needn't be afraid. I just take that shed first, then up to the roof of the kitchen, and then, clip! and away to the top of the house!"

At this he rose, and stood up in the sleigh, cracking his whip and shouting to his steeds at the top of his voice.

The reindeer dashed forward like mad—they reached the shed, they bounded up. the runners struck the eaves with a bang, and out I shot into a snow-bank— F. R. S.
Source: Scribners Monthly Vol. 9 ©1874

Sleigh rides

The excerpt below gives a great illustration of sleigh rides as well as the conclusion of the poem 'Twas the Night before Christmas.

There is generally snow on the ground at this time. If nature is amiable there is sure to be, and a Christmas sleigh-ride is one of those American delights that defy rivalry. There is no withstanding the merry chime of the bells, and a fleet passage over the snow-skirted roads. Town and country look as if they had arose in the morning in robes of unsullied white. Every house-top is spangled with the bright element; soft flakes are coquetting in the atmosphere; and a pure mantle has been spread on all sides, that fairly invites one to disport upon its gleaming surface.

We abide quietly within our pleasant home on either the eve or night of Christmas. How the sleighs glide by in rapid glee! the music of the bells and the songs of the excursionists falling on our ear in very tunefulness. We strive in vain tc content ourself. We glance at the cheerful fire, and hearken to the genial voices around us. We philosophize and struggle against the tokens of merriment without; but the restraint is torture. We, too, must join the revellers, and have a sleighride. Girls, get on your furs; wrap yourself up warmly in the old bear-skin; hunt up the light guitar! The sleigh is at the door, the moon is beaming, the bells tinkle, and away we go!

There is no such jollity on earth as a sleigh-ride. River excursions on the bluest of streams, pic-nics in the floweriest of dells, harvest-homes among the brownest of fields, days in the field or by the brook with trout, pickerel, and all the angler's heart could hope for, are all very well; but they seem monotonous and weary when compared with a dashing, old-fashioned, sleighing bout. If human kind ever made up its universal mind to be agreeable, certainly it has now. Thousands of sleighs of all patterns, like full-breasted swans, antelopes, Poonah bears, and cows of Juggernaut, filled with the gayest of lads and lasses, are skimming through the feathery avenues. A myriad bells on the fleetest horses, ring changes that could only denote an excess of merriment. The very air is palpitating with the music-throb wildly sounding far and near. The stars twinkling in a sky unclouded, shed a subdued light on a scene more vivid and joyous than our poor pen could hope to illustrate.

An old Flemish legend was transplanted many years ago on the shores of America, that took root and flourished with wonderful luxuriance, considering it was not indigenous to the country. Probably it was taken over to New-York by one of the primitive Knickerbockers, or it might have clung to some of the drowsy burgomasters who had forsaken the pictorial tiles of dear old Amsterdam about the time Peter de Laar—or II Samboccia, as the Italians called him—got into disgrace in Rome. However this may be, certain it is that Santa Klaus, or St. Nicholas, the kind patron-saint of the juveniles, makes his annual appearance on Christmas-eve, for the purpose of dispensing gifts to all good children. This festive elf is supposed to be a queer little creature, that descends the chimney viewlessly in the deep hours of the night, laden with gifts and presents, which he bestows with no sparing hand, reserving to himself a supernatural discrimination, that he seems to exercise with every satisfaction. Before going to bed, the children hang their newest stockings near the chimney, or pin them to the curtains of the bed. Midnight finds a world of hosiery waiting for favours, and the only wonder is that a single Santa Klaus can get around among them all. The story goes that he never misses one, providing it belongs to a deserving youngster, and morning is sure to bring no reproach that the Christmas wizard has not nobly performed his wondrous duties. We need scarcely enlighten the reader as to who the real Santa Klaus is. Every indulging parent contributes to the pleasing deception, though the juveniles are strong in their faith of their generous holiday patron. The following favourite lines graphically describe a visit of St. Nicholas, and being in great vogue with the young people of America, are fondly reproduced from year to year:

"'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse.
The stockings were hung by the chimney with care,
In hopes that St. Nicholas would soou be there.
The children were nestled all snug in their beds,
While visions of sugar-plums danced through their heads.
And mamma in her kerchief, and I in my cap,
Had just settled our brains for a long winter's nap
When out on the lawn there arose such a clatter,
I sprang from my bed to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters and threw up the sash.
The moon, on the breast of the new-fallen snow,
Gave the lustre of noon-day to objects below:
When, what to my wondering eyes should appear,
But a miniature sleigh and eight tiny reindeer,
With a little old driver, so lively and quick,
I knew in a moment it must be St. Nick.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and called them by name—
'Now, Dasher! now, Dancer! now, Prancer! now, Vixen I
On, Comet! on, Cupid! on, Donder and Blixen!
To the top of the porch! to the top of the wall!
Now, dash away, dash away, dash away, all!'
As the leaves that before the wild hurricane fly,
When they meet with an obstacle mount to the sky,
So up to the house-tops the coursers they flew,
With the sleigh full of toys, and St. Nicholas, too,

And then in a twinkling, I heard on the roof
The prancing and pawing of each little hoof;
As I drew in my head, and turning around,
Down the chimney St. Nicholas came with a bound.
He was dressed all in fur, from his head to his foot,
And his clothes were all tarnished with ashes and soot.
A bundle of toys he had flung on his back,
And he looked like a pedlar just opening his pack.
His eyes, how they twinkled! his dimples how merry!
His cheeks were like roses—his nose like a cherry;
His droll little mouth was drawn up like a bow,
And the beard on his chin was as white as the snow;
The stump of a pipe he held tight in his teeth,
And the smoke it encircled his head like a wreath.
He had a broad face, and a little round belly,
That shook, when he laughed, like a bowl full of jelly;
He was chubby and plump—a right jolly old elf;
And I laughed when I saw him, in spite of myself.
A wink of his eye, and a twist of his head,
Soon gave me to know I had nothing to dread.
He spoke not a word, but went straight to his work,
And filled all the stockings—then turned with a jerk,
And laying his finger aside of his nose,
And giving a nod, up the chimney he rose.
He sprang to his sleigh, to his team gave a whistle—
Away they all flew, like the down off a thistle;
But I heard him exclaim, as he drove out of sight,
'Happy Christmas To All, And To All A Good-night !'"
Source: Dashes of American Humor ©1853

Eggnog

Some folks don't love this holiday drink but my family has enjoyed it for generations. However, we drink the non-alcoholic kind, which isn't the case with some of these recipes.

CHRISTMAS EGG NOG.
Take the yolks of eight eggs and six table-spoonsful of pulverized sugar, and beat them to the consistency of cream; to this add half a nutmeg, grated, and beat well together, then mix one third of a pint o/ good Jamaica rum, and a wine glass of brandy or Madeira wine; have ready the whites of the eggs beaten to a stiff froth, and beat them into the above mixture; when this is done, stir in three pints of good rich milk. No heat is used.
Source: Jennie Jones American Cookery Book ©1866

Eggnog.—Scald half a pint of milk ; when cold add one egg well beaten, two teaspoonfuls of sugar, and a tablespoonful of choice brandy. Shake or beat the mixture with a fork. This formula is only intended for invalids, and is not the recipe used in cafes.
Source: Cookery for Invalids ©1887

And while this is not a 19th Century recipe it is a recipe my husband's family has used for several years.
6 large eggs
1 qt light cream
1 c sugar 10x
1 t vanilla or rum
½ t salt
nutmeg
Beat eggs until foamy add salt then sugar, gradually, until light yellow and thick. Beat in vanilla.
While beating, pour in cream. Add nutmeg to taste.

Budget Christmas Tales

IN keeping with my recommendations for Christmas books this month on Tuesdays. I'm recommending this one, Budget Christmas Tales, the authors are Charles Dickens, Margaret E. Sangster, Mrs. W. H. Corning, Irving Bacheller, Julia Schayer, Hezekiah Butterworth, Cornelia Redmond, Harriet Beecher Stowe, Mrs. Molesworth, Ella Wheeler Wilcox, C.H. Mead, H.W. Collingwood, Juliana Horatia Ewing, and several Annonymous. You can search to find when each of these stories were published for the first time. But it's a great collection.

Budget Christmas Tales©1895

Christmas Spending

The first line of this article caught my attention. Ten dollars is what folks estimated would be spent on Christmas gifts in the year 1897. The article goes on to inform today's reader what toys and where they came from. Very helpful information for the historical fiction writer.

HOW AND WHERE THEY ARE MADE.
Each of the twelve million families of the United States is estimated to spend ten dollars,for Christmas. This is a total of $120,000,000, or a sum sufficient, in dollar bills, to extend four times as far as from New York to San Francisco. This money is expended in Christmas trees and their decorations, in evergreen wreaths, in toys, dolls and games, in books, ornaments and curios from almost every country in the world. Wherever machinery can be used this country leads in the manufacture of these knicknacks. Where hand labor is necessary, the United States cannot compete with other lands. Thus the United States makes mechanical toys, Christmas tree candles, confectionery, Chinese lanterns, miniature furniture, and other wares, which are produced by machinery. It imports from Germany its dolls' bodies and little figures, from France its fancy boxes and dolls' heads.
The prettiest, as well as the most expensive, dolls come from Paris. The Germans are very skilful in making good imitations, at less cost, and they reproduce nearly all the French models. There are a few English dolls, but even here the German copies and undersells the original. In this way he has driven both the French and the English out of the American market. China and Japan make dolls as strong and handsome as the European, but very much cheaper. As a result, the Eastern goods are found now in every part of the Union, and their sales are so large as to interfere with those of German manufactured goods. In rubber dolls, America excels, as also in rubber rattles, dolls' rubber boots, doll house mats, rubber animals and rubber balls, labor-saving machinery,, doing all the work more cheaply than is done by European methods. Nearly all the specimens found in the stores are strong, durable, and well adapted to hard usage.
Dolls' houses were formerly imported, or made to order by carpenters. They are now turned out in large numbers by machinery in America, and are made so cheaply that they have almost put an end to other sources of supply. Thin boards are arranged in piles, and a steam saw cuts them into as many fragments as there are pieces to be used. A few tacks will then put the house together. It is painted, papered, and furnished according to schedule. A man and a few girls can make more houses this way than can twenty carpenters by hand.
Dolls' dresses are made of all materials. The finer kinds are cut from remnants of goods in milliners' work shops or dry goods stores. Dolls' parasols, boots, fans, and jewelrycome from France, Germany, and Japan. Some of them, especially fine silk parasols and carved fans, are very expensive. The Japanese make wonderful little fans and jewelry out of tortoise shell. The Chinese do similar work with ivory and white wood. Large quantities of small artificial flowers in either cloth or paper are made in the French quarter of New York. Here, also, are fashioned many of the bonnets and dresses worn by many of the so-called French dolls.
Boys' toys are American. Boxes of tools, locomotives, balls, bats, drums, sleighs, bicycles, toy boats, bows and arrows, skates, hoops and tops are usually home-made. The factories of these articles are situated in New York and suburbs, and in the neighboring state of Connecticut. Boxes of soldiers and magnetic figures are of German origin. Tennis and cricket sets are either American or English. Fine wooden toys and carved figures are generally from Germany, Switzerland, or Austria, although much excellent work is done in the larger cities of the United States. The industry was started by the Swiss, who developed it into a very profitable business. In this country its growth was very slow at first, but since the introduction of technical schools it has been rapid. Most of the cheap musical toys are from Germany; but of late American manufacturers have begun to surpass their foreign competitors. The toy piano is now superior to anything imported, as are also the metallophones and xylphones, banjos, autoharps, and tamborines.
Toy furniture is all American, while toy crockery is nearly all European. Toy weapons are chiefly foreign. Toy boxes, glove boxes, jewel boxes, and cigar cases come from everywhere. Toy statues and statuettes come from Italy, Spain, Mexico, Japan, and China. The figures of Santa Claus are from North Germany, as are also those of funny old men and women, animals, and groups. Toy ducks and chickens, fighting cocks and geese, frogs and toads, spiders and butterflies are from Yokohama or Kobe. They are pretty and ingenious, and at the same time extremely low priced. The fish horn, trumpet, fife, putty blower, and bean thrower are all American.
Source: The School Journal ©1897

Christmas Cake

Today we celebrate Christmas as a time with family and remembering why Jesus was born, his purpose and love for mankind. When I was growing up, our family meal for Christmas was similar to the Thanksgiving feast. When Paul and I married we followed in the same traditions, then added a birthday cake for Jesus. We'd sing happy birthday to Jesus with the children. So, to find Christmas Cakes as a part of the 19th Century Christmas meals, it sparked my curiosity. Below you will find several recipes for various Christmas Cakes. All seem to be very rich in butter and eggs.

Christmas Cake.
Ingredients.—1 lb. flour, 1/2 lb. currants, 1/2 lb butter, 1/2 lb. sugar, 2 oz. lemon peel, 2 teaspoonfuls baking powder, 3 eggs, 1/2 pint of milk.
Method.—Mix the baking powder thoroughly in the flour, then rub in the butter, add the sugar, currants, and lemon peel, beat the eggs and mix them with the milk, and after mixing them all thoroughly together bake in a papered tin in a moderate oven.
Source: Tasty Dishes ©1880

hristmas Cake.—Wash one pound and a quarter of butter in water, beat it to a cream; beat ten eggs, yelks and whites separately, half an hour each; have ready a pound and a quarter of flour well dried and kept hot, also three-quarters of a pound of sugar, half an ounce of pounded mixed spice, a pound and a half of currants washed, picked, and dried, a quarter of a pound of almonds, blanched and sliced, and four ounces of candied peel, also sliced. Mix all these, and keep them by the fire. Strain the eggs, and mix them with the butter; add to them a teacupful of sweet wine, and a wineglassful of brandy. Then add the dry ingredients by degrees, and a quarter of a pound of chopped raisins. Beat all together for a full hour. Butter a piece of white paper, and line the moulds with it, and fill them about three parts full. Bake in a quick oven two hours.
Source: Our New Cookbook ©1883

Christmas Cake.—Beat one pound of butter into a cream, and mix with it three eggs well beaten, two pounds of flour, one pound of currants stoned and dried, one pound of sugar, five small tea-spoonfuls of baking powder, and a quarter of a pint of milk. Put the mixture into a buttered dish, and bake it in a moderate oven. This is a very good cake if intended to be used soon, but it soon gets dry, and should not be kept in a damp place. Time to bake, about two hours. Sufficient for a good-sized cake. Probable cost, 2s. 8d.

Christmas Cake (another way).—Take five pounds of flour, mix with it a dessertspoonful of salt, rub in three-quarters of a pound of butter, and one pound of lard. Put in an ounce and a half of German yeast or half a pint of good fresh brewers' yeast, and knead aa for common bread. If there is any difficulty about the yeast, baking powder may be used, allowing a heaped tea-spoonful of ordinary baking powder for every pound of material. If yeast is used, let the dough rise before adding the other ingredients. Mix in three pounds of currants, one pound and a half of moist sugar, a whole nutmeg, a quarter of a pound of candied lemon-peel finely minced, a tablespoonful of brandy, and four eggs well beaten. Butter tho tins, and line them well with buttered paper. Bake in a moderate oven. Time to bake, about two hours. Probable coat. Is. 4d. per cake. Sufficient for four cakes.
Source: Cassell's Dictionary of Cookery ©1883

Christmas Pudding

Below is a copy of a recipe for Christmas Pudding. As I was researching this post I discovered that there were several ways that Christmas Pudding was made. It was used a lot in stories from the 19th century and seems to have been a staple for many folks. As explained by Charles Dickens in this piece below.

"See!" she exclaimed. "Christmas pudding! One way is of boiled rice, and sliced apples and raisins and chopped dates in layers till the nappy is full; another way is of pearl barley and the fruits with lemon; and both are to be baked! Then, with oysters, people are told to serve up cranberry sauce! And there is bird's-nest pudding, a Grahamflour batter, mixed with grated cocoa-nut, poured over eored apples with the cavities filled up with currants and dates; and there is Brother Jonathan, a kind of apple pie; and when we read crust coffee, it means toast-and-water; and invalids are fed with bran tea—just wheat bran and water!—and blackberry syrup, and elderberry syrup, and pine-apple syrup, and currant-water, and tamarind-water; and grapes are made into pies—and batter-pies! —and spoons are ordered to be levelful or roundingful; and stewed grapes' may be thickened with oatmeal and broken cinnamon; and steamed figs make a ' delicate and showy dish for dessert;' and we may steam squashes, or bake them; and we may bake bananas with their skins on, and make them into pies and puddings; and tomatoes are mixed with peaches; and pie-plant means rhubarb; and succotash is Indian corn and Lima beans, mixed with cream and sugar; and string beans should be whittled longitudinally—a way ' learned of an Englishwoman who had cooked for the gentry in her own country ;' and there is raisin pie, and pear sauce, and onion toast, and peas cake, and rusk pudding, and potato jelly, and manioca, as well as tapioca, and scalded millet, and cranberry dumpling. And we are to use the Dover Egg-Beater, because it is a perfect sprite of a machine, and whisks the white of four eggs into, a hanging froth in one minute. And if we make an omelet as Mrs. T. makes it, we are to slip onr turner into the egg, and shove it gently forward—Mrs. T. being very particular about this shoving."
Source: All The Year Round ©1878

I've also included some recipes for Christmas Pudding, see below.

Christmas Pudding.
Suet chopped fine twelve ounces; Malaga raisins, stoned, twelve ounces; currants washed, picked, and dried, sixteen ounces; bread crumbs six ounces; flour six ounces; eggs, six, well beaten; half a nutmeg grated, a small tea-spoonful of mixed spice, a teaspoonful of salt, half a pint of milk, moist sugar eight ounces, candied lemon and orange peel two ounces, citron one ounce. Mix all the dry ingredients together; beat the eggs well, and add the milk to them by degrees, and mix all together, stirring it well; butter a basin or mould; fill it quite full of the mixture; tie a clean linen cloth over the top, and boil eight hours. Serve with brandy sauce, or pour a wineglassful of brandy over the pudding, and set it alight.
Source: Puddings & Sweets, 365 Receipts ©1877

Christmas Pudding.
Ten crackers, one quart of milk, five eggs, one pint of sugar, one and a half cups of chopped suet, one cup of molasses, one cup of brandy, one spoonful of salt, one nutmeg, one tablespoonful of cinnamon, two teaspoonfuls of cloves, two of allspice, two of mace; two of currants, two of raisins, and a quarter of a pound of citron. Break the crackers up and soak in the milk over night. (Set in a cool place where it will not sour.) In the morning mix with it the sugar, molasses, suet, salt, spice, brandy, and fruit. Boil or steam five hours. Serve with a rich wine sauce.
Source: The Appledore Cookbook ©1872

And last but not least is this excerpt that gives a little history and various recipes for Christmas Pudding

Christmas Plum Pudding.—The plum pudding is a national dish, and is despised by foreign nations because they never can make it fit to eat. In almost every family there is a recipe for it, which has been handed down from mother to daughter through two or three generations, and which never has been and never will be equalled, much less surpassed, by any other. Three or four recipes are here given, every one of which has been proved and approved. Every ingredient composing these puddings should be fresh and good, as one bad article, and especially one bad egg, will spoil the whole. The puddingB are, we think, better when boiled in moulds, which should be well buttered before the mixture is put in, should be quite full, and should be covered with one or two folds of paper floured and buttered, and then with a floured pudding-cloth. When bread is used, which makes a pudding lighter than flour, a little room should be allowed for swelling. A pinch of salt should always be remembered, as it brings out the flavour of the other ingredients. After it is tied in the cloth the pudding should be put into boiling water, and kept boiling until it is taken off, when it should be plunged quickly into a basin of cold water; by this means it will be less likely to break when turned out of the mould. It is usual, before sending it to table, to make a little hole in the top and fill it with brandy, then light it, and serve it in a blaze. In olden time a sprig of arbutus, with a red berry on it, was stuck in the middle, and a twig of variegated holly, with berries, placed on each side. This was done to keep away witches. It is a good plan to mix much more than is needed, and to make several puddings instead cf one, boil all together, and warm one up when necessary. If well made, Christmas plum pudding will be good for twelve months. It should be boiled for eight or nine hours some days before it is wanted; and when it is to be used, plunged again into boiling water, and boiled for at least two hours.
Christmas Plum Pudding.
—Take one and a half pounds of bread-crumbs, half a pound of flour, two pounds of finely-shred beef •net, two pounds of stoned raisins, two pounds of currants, washed, picked, and dried, two pounds of sugar, a quarter of a pound of faudied lemon and citron-peel, thatis, two ounces of each, two small nutmegs grated, the juice of a lemon, and the rind finely chopped, a teaspoonful of salt, two ounces of sweet almonds, blanched and sliced, sixteen eggs, a glass of brandy, and as much milk as will wet it, but no more than that, as it makes the pudding heavy. It should be as stiff as paste. Mix all the dry ingredients thoroughly, then add the eggs and milk, and, last of all, the brandy. Boil it, and keep boiling for ten houra. Sufficient for a large family pudding (big enough for fourteen or sixteen persons) or four or five small ones. Probable cost, 6s. 6d.
Christmas Plum Pudding (another way).
—Shred finely half a pound of beef suet with a little flour to prevent it sticking, add a pinch of salt, a quarter of a pound of stoned raisins, a quarter of a pound of sultanas, half a pound of currants, half a pound of breadcrumbs, two ounces of flour, two table-spoonfuls of sugar, six sweet and six bitter almonds, blanched and shred finely, half a nutmeg grated, two ounces of candied lemon and citron, and the rind of half a lemon finely chopped. Mix thoroughly, then add four well-beaten eggs and a wine-glassful of brandy. Let these stand for five or six hours, then add a cupful of milk, and boil for three hours. Probable cost, Is. 8d., exclusive of the brandy. Sufficient for four or five persons.
Christmas Plum Pudding (for children).
— Shred finely three-quarters of a pound of beef suet, and add to it a pinch of salt, one pound and a half of breadcrumbs, half a pound of flour, three-quarters of a pound of muscatel raisins (these can be purchased loose, not in bunches; they are then almost as cheap as the ordinary puddingraisins, and the flavour is very superior), threequarters of a pound of currants, picked and dried, two ounces of candied lemon and citron together, and half a large nutmeg. Mix these thoroughly, then add four eggs and milk enough to" moisten it, but not too much, or the pudding will be heavy. Tie it in a puddingcloth well floured, and boil for five or six hours. Probable cost, 2s. Sufficient for eight or ten children.
Christmas Pudding, Economical and Good.
—Shred very finely a quarter of a pound of beef-suet, add a quarter of a pound of flour and a quarter of a pound of finelygrated bread-crumbs, six ounces of currants, picked and dried, six ounces of stoned raisins, two table-spoonfuls of brown sugar, a quarter of a pound of mashed carrot and the same of mashed potatoes, one ounce of chopped candied lemon and one ounce of fresh lemon-rind, salt to taste, and a table-spoonful of treacle. Mix these ingredients well together, tie loosely in a floured cloth, boil for four hours, and serve with brandy sauce. If possible, let this pudding be made a few hours before it is wanted. Probable cost, Is. Sufficient for half a dozen persons.
Christmas Pudding, Teetotaller's. Small.
—Take one pound of finely-grated bread-crumbs, pour over them a cupful of new milk, and let them soak until the milk is quite absorbed, then add a quarter of a pound of moist sugar, half a pound of finely-shred beef suet, half a pound of muscatel raisins, a quarter of a nutmeg grated, and half of the thin rind of a lemon chopped small. Mix all well together, then add four well-beaten eggs, and boil at least five hours. Serve with good melted butter, mixed with a little sugar, and, if liked, the juice of a lemon. Probable cost, Is. 4d. Sufficient for four or five persons.
Source: Cassell's Dictionary of Cookery ©1883

Oil Cloth Flooring

A while back I was in Franklin, Tenn. visiting an historical site. On the floor in this house they had Oil Cloth Flooring. It was painted and sealed with a clear varnish. This came back to mind while I was finishing some research for my 19th Century Carriages & Wagon book. So, today I thought I'd speak on the matter of Oil Cloth Flooring.

Floor-Cloth, Oil-Cloth, a heavy painted fabric for covering floors. This useful and ornamental fabric, which now forms an important branch of American manufacture, originated in Great Britain, about the year 1740, when a manufactory of it was established at Knightsbridge, near London, by Mr. Smith. It was originally made of narrow canvas sewn together like sailcloth, to which successive coats of paint were applied; but the seams proving inconvenient, a canvas was wove for the purpose, about four yards wide; it was then extended to seven yards in width, and afterwards to nine, which is the widest at present made. The manufactory at Knightsbridge, now carried on by Mr. Baber, is the largest establishment of the kind, — the common dimensions of the oil-cloths produced there being 20 yards by 8, and 90 yards by 7, giving, therefore, entire pieces of 160 and 210 square yards without seams.

Manuf. The canvas is first cut Into pieces of the required length and breadth, and the edges are fastened to the four sides of a large frame, which are then drawn apart by machinery, to stretch the canvas as tightly as possible, somewhat in the manner adopted in straining canvas for Berlin-wool work. The positiou of the frame is vertical, the height being equal to the width of the canvas; when this exceeds 6 or 8 feet, the upper part is reached by means of light scaffolds or stages, which the workmen can move from one end of the piece to the other throughout the entire length, whenever occasion may require it during the process of painting. The canvas is then in a proper condition for the reception of the site and paint, which is laid on to render it fit to undergo the final process of printing. It is first coated with strong size on both sides, and while this is still damp the canvas is rubbed all over with pumice-stone, to render it smooth and even. When the size is dry, the canvas receives two coats of paint on each side. The first coat is very thick, being more like mortar than paint; it is laid on in lumps and patches, and smoothed all over the web with a broad flat trowel, in a manner resembling that in which plaster is laid on a wall. When this is thoroughly dry, the surface is again rubbed with pumice-stone, and a second coat of thinner paint is laid on with a brush. The under fide of the canvas requires nothing more to be done to it after this, but the upper side receives two or three more coats of thin paint, being rubbed with pumice-stone after each coat has been laid on, in order to produce a smooth surface to receive the printed pattern. The canvas is now removed from the frame and wound round a roller, from which it is allowed to pass over a tint table, to receive the impression of the blocks. Formerly the patterns were stencilled, as the walla of rooms were before paper-hangings were introduced; that is to say, they were produced by putting coloring matter on the surface, through holes and lines punched in a sheet of tin or pasteboard, so as to form the design required; but now the printing is effected by blocks, a separate block being required for every color introduced into the pattern. Tbu blocks are about 15 inches square, and are made of deal, faced with wood of a fine close grain, with a handle at tho back; that part of the pattern which each block is required to imprint on the canvas U left on its surface in relief, the remaining part being cut away, as in a wood-engraving. The surface of the projecting portion of each block is further cut into small squares, technically called teeth, by narrow grooves crossing each other at right angles. This is done to effect an equal distribution of the paint, for if the surface of the projecting part of the blocks were left smooth and even, it would take up the coloring matter unevenly, and transfer It to tho fioor-cloth in irregular patches. The impression is effected by applying the surface of the block to a pad or cushion charged with the color required; after which it is transferred to the Hoor-cloth by means of the handle at the back, and pressed forcibly upon it. It is then removed, charged ngalu with color, and pressed on tho canvas close by the side of the first impression, points being placed at the corners of the blocks to insure the regularity of the joining of tho pattern. This process is repeated until the whole of the floor-cloth has been covered with that part of the pattern which is imprinted by, the first block that is used, after which the blocks intended to convey the remaining colors to its surface are used in a similar manner, until the pattern is complete. It must then be allowed to dry, care being taken to give the coloring matter sufficient time to harden thoroughly before the floor-cloth is taken into use. The borders along the sides of narrow pieces of floor-cloth intended for passages are produced in the same manner, by blocks of the necessary width, similarly prepared for the purpose. It should be stated that worn-out Brussels carpets afford a good foundation for floor-cloth, and may be converted into that material at any floor-cloth manufactory.
Source: The American Dictionary of Commerce ©1880

Christmas Customs from 1845

AS a writer who writes books set in the 19th century I find books that described the customs of the times and their understanding of the history from that time, a fascinating asset for my historical fiction. With that in mind I'm sharing a link to a book on Christmas Customs titled
The Book of Christmas by Thomas Kibble Hervey ©1845

Preserving Eggs

A French Method Of Preserving Eggs.
—Paint over the surface of the eggs with a thick mucilage of gum arabic in water. This may be easily prepared by putting some crushed gum arabic into a teacup, pouring boiling water over it, and allowing it to remain by the fire until dissolved. The commonest kind of gum arabic may be employed for this purpose. When the eggs thus coated are dry, they should be kept in a box surrounded by very dry powdered charcoal. When required for use, the gum may be removed by placing the egg in tepid water. Eggs intended to be thus preserved should be very fresh, kept at a regular and moderate temperature, and preserved from the contact of air and moisture.
Source: The National Encyclopedia of Business & Social Form ©1884

Expansion with Roads

Below is an excerpt from a History of Washington, Idaho and Montana concerning an event in Washington with regard to the reasons for and how some of the roads were built. It's a fun little piece that sends my imagination spinning.

Frequent reference has been made in the narrative of Washington history to the opening of roads to give the Puget Sound region land communication with other parts of the country, and open a way for the mails. In 1852 the only means of access from the Columbia River was by a cattle-trail, while immigrants and their luggage were conveyed in canoes up the Cowlitz River, after which they were compelled to take to the rude trail cut by the immigrants of 1845. Warbass & Townsend, storekeepers at Monticello, advertised in Dec. 1852 to forward passengers and freight, saying that the mailboat would leave for Cowlitz landing every Tuesday morning at 6 o'clock. They had some 'very large bateaux running on the river capable of accommodating 8 or 10 families and their plunder, including wagons, yokes, chains,' etc. A bateau managed by 8 or 9 expert Indians would reach Cowlitz landing in about three days, the distance from Fox's landing, or Rainier, on the Columbia being 34 miles. Olympia Columbian, May 14,1853. Five days were oftener required for the passage, and the charges were heavy. Subscriptions were taken in Dec. 1852 to raise money to construct a wagon-way up the east side of the Cowlitz to connect at the landing with this road. A petition was also circulated for signatures praying the Oregon legislature for an appropriation to aid the citizens of northern Oregon in surveying and completing a territorial road from the Columbia to the head of Puget Sound, a distance of eighty miles. This road was put under contract in 1853. A movement was at the same time set on foot to open a road over the Cascade Mountains toward Walla Walla. In the summer of 1852 R. H. Lansdale explo ed a route up the Snohomish River via the Snoqualimich fork to the grea; falls, and thence eastward to the base of the mountains, where it followed up the south fork of the 'Dewamps or Black River' to the summit of the mountains. The trail then turned directly toward tho head waters of the middle fork of the Yakima, and thence down the mountains towards the Columbia. This appears to have been the first survey of the Yakima pass by citizens of the U. S. A portion of this route was an old Indian trail which could then have been traversed by pack-trains without serious inconvenience. Lansdale, who resided on Whidbey Island, proposed to begin the construction of a road over this route in the following spring, which would have brought the immigration to the lower portion of the Sound. Ebcy, the member of the Oregon legislature from that region, failed, however, to obtain the approval of that body to establish a territorial road from Snohomish falls to Fort Walla Walla, the assembly preferring to memorialize congress fcr a military road. But he secured instead a road law for the counties on Puget Sound, which partly accomplished the object desired. This law provided for the accumulation of a road fund out of a tax of four mills on the dollar, which, with the assistance of subscriptions by persons interested, would be sufficient to construct a good wagon-road from the mouth of tho Cowlitz to Olympia, and of another across the Cascade Mountains. Before work could be begun in the spring, news was received that congress had appropriated $20,000 for a military road from Fort Steilacoom to Fort Walla Walla. Fearing government delay in furnishing the money for its construction, and wishing to have a road opened for the next immigration to come direct to Puget Sound, the people undertook the work themselves, and endeavored to bring the road to Fort Steilacoom, thus inviting congressional aid, and securing a terminus near Olympia. A survey was therefore made of the Nachess pass, and the road brought down the valley of White River to the junction of Green River, where it turned south across the Puyallup to Fort Steilacoom. The road company proceeded to its task, about fifty men enlisting for the work on the promise of some 150 subscribers to the fund that they should bo paid. Before its completion government surveyors were in the field under McClellan at the head of the western division of the Stevens exploring expedition. McClellan's instructions from the secretary of war, dated May 9, 1853, were to use every exertion to open a road over the Cascade Mountains in time for the fall emigration; but as McClellan did not arrive at Fort Vancouver until past the middle of June, nor leave it until July 27th, whence he proceeded northward, dividing his party, and examining both sides of the Cascade range, he could do nothing more than guarantee the payment of $1,300 earned by the men working on the last division of the road west of the mountains, promise to recommend the payment by congress of $.5,700 still due the citizens' company, and give his approval of the pass selected.
The road was so far completed that a small immigration passed over it with wagons and cattle, reaching their destination with less suffering than usual. Had it been more numerous, it would have been better for the next immigration. But congress never reimbursed the road-makers. In the following summer Richard Arnold exhausted the S20,000 appropriation without much improving the route, making but a single change to avoid the steep hill on tho Puyallup, where wagons had to be let down with ropes. This, like all the military roads on the coast, was a miserable affair, which soon fell into disuse, as the people were unable to complete it, and the Indian wars soon practically put a seal upon it.
Source: Washington, Idaho & Montana 1890

Comparison of prices from 1880 &1890

Below is a list of comparisons between the prices from 1880 and 1890 for farm equipment. The list was put together by the Maryland Agricultural. I love lists like this, notice most items were less in 1890. This tidbit has me wondering what was going on? Was the shipping better? Was the economy worse? In either case, enjoy!

Self binder in 1880, $800, in 1890, $130;
mower, $90 in 1880, $40 in 1890;
corn planter, $70 in 1880, $40 in 1890;
plows, $21 in 1880, $15 in 1890;
pump, $15 in 1880, $6 in 1890;
wagon, $85 in 1880, $50 in 1890;
spring wagon, $140 in 1890. $75 in 1880;
nails, $5 in 1880, $3 in 1890;
cook stove, $35 in 1880, $24 in 1890;
walnut chairs, $15 in 1880, $9 in 1890;
milk pans, per do/.., $2.25 in 1880, $1 in $1890;
spring mattresses, $3 in 1880, $1.50 in 1890;
salt, $2.25 in 1880, $1 in 1890;
barbed wire, per pound, 10c. in 1880, 5c. in 1890;
granulated sugar, per pound, 124c. in 1880, 7|c. in 1890;
kerosene, 25c. in 1880, 18c. in 1890;
muslin, per yard, 8c. in 1880, 4c. in 1890;
calico, per yard, 7c. in 1880, 4c. in 1890;
gingham, per yard, 12|c. in 1880, 10c. in 1890;
ready-made clothing, 30 to 50 per cent, lower;
boots and shoes, 33 per cent.;
tea, 30 per cent;
crockery ware of all kinds not less than 25 per cent, lower.

Christmas Cards

As many of you I'm working on my Christmas Cards. Below is a link to a book titled Christmas Cards & Their Chief Designers. Last year I posted about the first Christmas Card I thought some of you might be interested in the history of the Christmas Card. The book was written in 1894.

Christmas Cards & Their Chief Designers

Christmas 1854 Dickens

One of my favorite things to do is reread Christmas stories during the month of December. Below is a link to a book written by Charles Dickens in 1856. It's a collection of 15 of Dickens Christmas stories. They are:
The Seven Poor Travelers,
The Holly-Tree,
The Wreck of the "Golden Mary,"
The Perils of certain English Prisoners,
Going into Society,
The Haunted House,
A Message from the Sea,
Tom Tiddler's Ground,
Somebody's Luggage,
Mrs. Lirripet's Lodgings,
Mrs. Lirriper's Legacy,
Doctor Marigold,
Two Ghost Stories,
Mugby Junction,
No Thoroughfare,

Christmas Stories by Charles Dickens

Preserving Cucumbers

German Method Of Keeping Cucumbers For Winter Use.
—Pare and slice (as for the table), sprinkle well with salt, in which leave the cucumbers twentyfour hours; strain the liquor well off, and pack in jars, a thick layer of cucumber and then salt alternately; tie close, and when wanted for use, take out the quantity required, which rinse in fresh water, and dress as usual with pepper, vinegar, and oil.
Source: The National Encyclopedia of Business & Social Form ©1884

The Hotel Champlain

For the past few days I've been in Champlain, NY visiting my daughter and her family. I've been researching the area as well as enjoying many of the views. Below is some information about "The Hotel Champlain" that opened in 1890 just south of Plattsburgh, NY. First is an advertisement that appeared in 1895. After the image is a write up about the hotel published in 1896. And finally on the bottom is a picture of lake Champlain, not in the same location as the Hotel Champlain but enough to see some of what the author of the piece was writing about. Enjoy!

THE HOTEL CHAMPLAIN.
Every one who made the trip through Lake Champlain last summer was attracted by the large and imposing structure that was rapidly rising on the western side of the Lake. For the past year or two workmen have been busily engaged in its erection, and today we find in the finished work one of the finest and most palatial summer hotels in the country. The Hotel Champlain was formally opened to the public on Wednesday, June 18, and we are informed that present engagements are sufficient to fill the house most of the season. It occupies a commanding position on a promontory extending some distance out into the Lake. It is located three miles south of Plattsburg, on the direct line of the Delaware & Hudson Railroad, and is therefore of easy access to the people of New York City.
The selection of the site for the Hotel Champlain was a singularly happy one. The wildness of the encircling forests is still unsubdued save where roadways, drives, and 'bridle-paths have been made through this superb natural park. All that art can do to supplement the lavish wealth of beauty that nature has bestowed upon the place has been done. A magnificent view meets the eye from either side of the house. To the west nearly a thousand square miles of hill and valley land, interspersed with gleaming lakes, are presented to the gaze, while in the distance the noble outlines of the great Adirondack Mountains lift the eye, and lead the mind to the hidden glories of that region. To the east are seen the silver waters of Lake Champlain, with its emerald islands and the purple mountains of the opposite shore, and all about one, on the smooth, broad plateau on which the hotel stands, the scene is as charming as one could wish. The interior arrangements of the Hotel Champlain are complete in every particular, and to say that it is under the management of Mr. O. D. Seavey who is also manager of the Ponce de Leon Hotel at St. Augustine, Fla., is a sufficient guarantee for the general excellence of table, service, etc.
The Hotel Champlain is reached from New York via boat or rail to Albany or Troy, thence via the "D. & H." Railroad to Bluff Point Station.

1881 Sales for Christmas

Below are images from an ad in the Dec. 1881 Daily Globe from St. Paul, Minn. I thought some of you might enjoy the costs of various items. Granted they are on sale but still something we can use as a point of reference for our characters in pricing items.