19th Century Historical Tidbits

Mountain Dew Pudding

2012-02-03T07:32:00.000-05:00

Yes, you see that correctly. I stumbled upon this recipe in Snap Shots at Cookery ©1899, a church cookbook. I'm not certain why it was called Mountain Dew Pudding but that is how the submitter of the recipe labelled it. I've found a variety of recipes dating back to the 1880's but no reason for why they called it that. Enjoy the recipe.

MOUNTAIN DEW PUDDING.
Three square crackers rolled fine, one third of a coffee cupful of sugar, one pint of milk, yolks of two eggs. Bake thirty minutes. Beat the whites of the eggs to a stiff froth, and add one half a cupful of sugar and a little salt. Flavor with lemon. Pour over the pudding, and set into the oven to brown.
Mrs. William Thurstone

Laurel Leaves or Bay Leaves

2012-02-02T06:49:00.000-05:00

Below are a couple of descriptions of Laurel leaves and Bay leaves, not to be confused with the Cherry-Laurel leaves used in medicine in the 19th century.

Laurel Leaves, the leaves of the tree Laurus nobilis. They are also known as Bay leaves and are used in cookery for the purposes of flavoring; the better qualities of figs always com packed with a few bay leaves placed at the top of each box to repel an insect which is very destructive to the fruit. The leaves are of a dark, shining green color, wavy on the margin and pleasantly aromatic.
Source: What The Grocers Sell Us. ©1880

Bay leaves are often mentioned in the receipts for cookery. As there is soma confusion with respect to the name, it is necessary to put this matter in a clear light. The name of Bay has been applied to two trees very different. The proper laurel trea (Laurus nobilis, Linn.), the classical laurel, is commonly called the bay-tree, or sweet bay-tree; but its leaves, though slightly aromatic, are harmless, and are seldom, if ever, employed in cookery. A species of the genus Prunus (Prunus laurus-cerasus. Linn.), a kind of cherry-tree, has leaves much resembling those of the laurel, whence the name lauro-cerasus, or cherry laurel; this is also sometimes called bay, and is the sort employed for its flavour. The cherry laurel is an evergreen tree, cultivated in gardens; its leaves are large, thick, oblong, glossy, pointed at both ends, and slightly indented. These latter leaves have a bitter styptic taste, accompanied with a flavour resembling that of bitter almonds, or other kernels of the drupaceous fruits. This kernel like flavour being agreeable, has occasioned them to be employed for culinary purposes, especially in custards, puddings, blanc mange, &c, and then, as the proportion of the sapid matter of the leaf is usually diluted in a large proportion of milk, bad effects have seldom or never ensued from its use. But as the Prussic acid developed by the action of water on laurel leaves is known to be a violent poison, it is necessary that the public should be cautioned with respect to its properties, lest too much should be used on some occasions; since in the process of making laurel water by distillation it is sufficiently powerful to occasion death, and persons have been poisoned bv drinking laurel water by mistake.
Source: The American Family Encyclopedia of Useful Knowledge ©1856

Dandelion in the use of Medicine

2012-02-01T07:14:00.000-05:00

Below you'll find an excerpt for the use of Dandelion to help with the relief of liver ailments.

Dandelion—Is a useful tonic in chronic diseases of the liver, and in other affections accompanied with derangement of the biliary organs, as in some forms of dyspepsia and cutaneous disease. Many, too, consider it to be diuretic and aperient, but those effects are not produced unless it be given in very large doses. It is best employed in the form of Decoction, prepared as follows—
Dandelion Herb and Root, fresh 7 ounces
Water 2 pints
Boil together down to a pint, and strain. Dose, from two to four table spoonsful. Dandelion is thought well of by several foreign writers of eminence, and is by them generally recommended in the form of liquid extract, or, as it is sometimes termed, Mellago Taraxaci.
Source: A Family Medicine Directory ©1855

Grist Mill

2012-01-31T06:59:00.000-05:00

The first Grist Mill I ever saw was in Eastham, MA. At the time the mill was grinding corn and my husband and I purchased the some of the freshly ground corn. Ever since then I've been intrigued with them. The stones, the sounds, the water, the waterwheel, etc. are all aspects of the various textures that make up a Grist Mill. Here's a pic of the Eastham, Grist Mill.

Below are tidbits about grist mills from 19th Century sources.

A grist mill is a public mill for public purposes and land may be condemned for its erection in accordance with the Act. 3

A GRIST-MILL FOR GRINDING VERY SMALL PARCELS.

Fig. 16, Plate VII., is a representation of a grist-mill, so constructed that the grist being put into the hopper, it will be ground and bolted and returned into the bags again.
The grain is emptied into the hopper at A, and as it is ground it runs into the elevator at B, and is elevated and let run into the bolting hopper down a broad spout at C, and, as bolted, it falls into the bags at d. The chest is made to come to a point like a funnel, and a division made to separate the fine and coarse, if wanted, and a bag put under each part; on the top of this division is set a regulating board on a joint, as x, by which the fine and coarse can be regulated at pleasure.

If the bran require to be ground over, (as it often does,) it is made to fall into a box over the hopper, aud bydrawing the little gate b, it may be let into the hopper as soon as the grain is all ground, and as it is bolted the second time, it is let run into the bag by shutting the gate b, and drawing the gate c.

If the grain be put into the hopper F, then as it is ground it falls into the drill, which draws it into the elevator at B, and it ascends as before.

'To keep the different grists separate;—when the miller sees the first grist fall into the elevator, he shuts the gate B or d, and gives time for it all to get into the bolting reel; he then stops the knocking of the shoe by pulling the shoe line, which hangs over the pulleys p p, from the shoe to near his hand, making it fast to a peg; he then draws the gate B or d, and lets the second grist into the elevator, to fall into the shoe or bolting hopper, giving time for the first grist to be all in the bags, and the bags of the second grist to be put in their places; he then unhitches the line from the peg, and lets the shoe knock again; and begins to bolt the second grist.

If he does not choose to let the meal run immediately into the bags, he may have a box made with feet, to stand in the place of the bags, for the meal to fall in, out of which it may be taken and put into the bags, as fast as it is bolted, and mixed as desired; and as soon as the first parcel is bolted, the little gates at the mouth of the bags may be shut, while the meal is filled out of the box, and the second grist may be bolting.

The advantages of this improvement on a grist-mill are,
1. It saves the labour of hoisting, spreading, and cooling the meal, and of carrying up the bran to be ground over, sweeping the chest, and filling up the bags.

2. It does all with great despatch, and little waste, without having to stop the stones or bolting-reel, to keep the grist separate, and the bolting is finished almost as soon as the grinding; therefore, the owner will be the less time detained.

The chests and spout should be made steep, to prevent the meal from lodging in them; so that the miller, by striking the bottom of the chest, will shake out all the meal.

The elevator, and drill should be so made as to clean out at one revolution. The drill might have a brush or two, instead of rakes, which would sweep the case clean at a revolution; and the shoe of the bolting hopper should be short and steep, so that it will clean out rapidly.

The same machinery may be used for merchant-work, by having a crane-spout at C, or a small gate, to turn the meal into the hopper-boy that tends the merchant bolt.

A mill, thus constructed, might grind grists in the daytime, and merchant-work at night.

A drill is preferable to a conveyer for grist-mills, because it may be cleaned out much sooner and better. The lower pulley of the elevator is twice as large in diameter as the pulleys of the drill; the lower pulley of the elevator, and one pulley of the drill; are on the same shaft, close together; the elevator moves the drill, and the pulley of the drill being smallest, gives room for the meal to fall into the buckets of the elevator.
Source: The Young Mill-Wright and Miller's Guide ©1848

Highways Legal Definitions

2012-01-30T06:38:00.000-05:00

Below is an excerpt from a book on highway laws for the state of New York. I find the definitions and the terms interesting for use in a novel.

WHAT ARE HIGHWAYS?
A highway, at common law, is a right of passage for the public in general, without distinction. The term "highway" extends to all public ways, and includes carriageways, horseways, footways, streets, turnpike and plank roads, railroads,' ferries, canals and navigable rivers. These different kinds of highways are distinguished from each other only by the mode of their use, the material of which they are composed, or by the manner in which the costs of construction and maintenance are defrayed.

Public piers or landing places are highways {Rodway v. Briggs, 37 N. Y. R. 256; People v. Lambier, 5 Denio, 9; Fowler v. Moft, 19 Barb. 204); so also are public squares, parks, etc.
In the statute law of this state the word "road" is used synonymously with "highway." {Bracer. iV. Y. Central R. R. Co., 271ST. Y. R. 269.)

The size of the way is not material; a public footway or bridleway is a highway for foot passengers or horse passengers [Rex v. County of Salop, 13 East, 95), and a public carriageway is not restrained because all carriages cannot pass and repass. {Rex v. Lyon, 3 Dow. & R. 497.)

There was formerly a way termed driftway, over which cattle were driven; but this is now included in the term "highway," since it is well settled that a public highway is open to cattle being driven from one place to another. {Basilar dv. Dyson, 1 Taunt. 285.)

In this state the public have no highway along the margins of the navigable rivers and lakes, unless such a right has been acquired by express grant or by prescription. {Ledyardv. Ten Eyek, 36 Barb. 10'2.)

And, although a navigable river is a highway, yet, if an individual, having authority from the legislature, erect a wharf on the bank, such wharf is strictly private property, although it extend into the river and diminish the breadth of the stream, and the public cannot claim free access to it. (Wetmore v. Atlantic White Lead Co., 37 Barb. 70.) However, if a highway terminate in a navigable river, and the owner of the fee on the bank builds a bulk-head in the river in front of his land and the street, and fills in the intervening space, the highway is not thereby cut off from the river, but continues over such bulkhead to the water. {People v. Lambier, 5 Denio, 9.)

Jersey Wagon

2012-01-27T07:23:00.007-05:00

I have spent the past year plus working on 19th Century Carriages & Wagons, A Writer's Resource. The book is being released today. One of the frustrations I've had compiling the information was not being able to find images of some of the common wagons used. The Jersey Wagon was one of them. Last night while working on tidbits for my blog I came across a drawing of a Jersey Wagon, as well as another comment that was not so flattering about the vehicle.

Quote:
Of all wheeled vehicles, the greatest atrocity was the Jersey-wagon. It seemed to have been designed by the Shakers in protest of every semblance of comfort. Its back and sides were as free from graceful curves as a ready-made coffin. It had springs, but they were cumbrous contrivances of unyielding wood, so constructed as to make riding a weariness to the flesh. The horses were urged to a jog-trot by the driver with repeated blows of a whip, which was generally so worn out as to be destitute of a lash. The more robust passengers, on arriving at their destination, were able to climb out of the wagon, but feebler ones and the invalids had to be lifted out.

If you pre-ordered a copy of 19th Century Carriages & Wagons, A Writer's Resource, you received a coupon number with your order. Email me and I'll send you an updated file with instructions in how to add the files to the book.

19th Century Carriages & Wagons

2012-01-27T01:42:00.000-05:00

Rejoice with me, it is Jan. 27th and that means 19th Century Carriages & Wagons is now available to purchase. Here's the link to order and on the bottom of the page is a link to sample pages.

http://www.lynncoleman.com/carriages.html

Railroad Tidbits

2012-01-26T07:31:00.000-05:00

Below the author tries to answer the question of why the American railroad grew faster than in other countries. It helps the historical author get a better feel for what people were thinking at the end of the 19th century regarding the history of the railroads in America.

HISTORY OF RAILROADS IN THE UNITED STATES.
IN no country in the world has the growth of railroads been so rapid as in the United States. With a population less than one-fifth as large as that of Europe this country has a larger number of miles of railroad than that continent. While European countries generally opposed the introduction of the new system of transportation, our people extended to it a hearty welcome. This difference of sentiment can easily be accounted for. At the time of the invention of railroads Europe had a system of turnpikes and canals which, at least for the time being, answered every purpose. It became necessary for the railroads to enter into competition with these well-established agencies of transportation, which had the test of time, popular prejudice and governmental sanction in their favor. Moreover, the railroad as a new and unknown quantity caused a feeling of uneasiness in all conservative circles. It seemed to make war against time-honored principles of statecraft and society, and threatened to bring about a revolution the outcome of which no one could foresee.

The condition of things was entirely different in the United States. There were but few good roads and still fewer turnpikes and canals. A vast territory in the interior awaited cultivation. Excepting the coast and a few cities situated on the large navigable rivers, the East and the West and the North and the South were practically without commercial relations, and were only held together by a community of political traditions and the artificial cement of a common constitution. Even had the country had a system of turnpikes and canals, the Mississippi River would still have been a forty days', and the extreme Northwest a three months' journey distant from New York. It seems extremely doubtful whether the different sections of so large a realm, having so little community of commercial interests, could long be kept together under a republican system of government. The settlement of the central portion of the country and the development of its resources seemed to be the task of future centuries. The railroad under these circumstances made its appearance at a most opportune time for America, and the American people were not slow to make the best of the opportunities presented to them.

In the United States, as in England, the railroad was preceded by the tram-road. The first tram-road in this country was opened in 1826. It connected the granite quarries of Quincy with the Neponset River, and was operated by horse-power. The second road of this kind was the Mauch Chunk tramway, in Pennsylvania, opened in 1826, for the transportation of coal. The trains were drawn up an inclined plane by stationary engines and were moved down by their own weight. During the same year the Delaware and Hudson Canal Company opened the Carbondale and Homesdale tramway, connecting their mines with the Delaware and Hudson Canal. It appears that an English locomotive was imported for use on this line in 1828, but that it did not answer its purpose.

During the same year was commenced the construction of the first line of importance in this country, the Baltimore and Ohio. The line was opened for traffic in 1830, having then an extent of fourteen miles. In 1831 it was extended sixty-one miles, and the year following sixty seven miles. For a year the road was operated by horsepower, but in 1831 the company purchased for its road an American locomotive.

The first road upon which a locomotive engine of American manufacture was used was the South Carolina Railroad, which was commenced in 1830. The engine was manufactured at West Point and was placed upon the road in December of the same year. The line had then an extent of ten miles. In 1832 it had increased to sixtytwo miles, and in 1833 to 136 miles. The construction of the Mohawk and Hudson was commenced in August, 1830, and the road was opened in September of the following year. Its first locomotive engine was also imported from England, but, being found too heavy, was soon replaced by an American engine of half its weight. In 1831 two other New York roads were commenced, the Saratoga and the New York and Harlem. A small portion of the latter was opened during the same year, and the former in July, 1832. The Camden and Amboy Railroad in New Jersey was likewise commenced in 1831, but its completion was not reached till 1834. The New Castle and French town Railroad was completed in 1832, the Philadelphia and Trenton in 1833, and the New Jersey in 1834. In 1835 th3 Washington branch of the Baltimore and Ohio was opened, and the entire line had at the end of that year attained an extent of 115 miles. During the same year three Massachusetts roads, connecting Boston with Providence, Worcester and Lowell respectively, were opened. In 1836 the New York Central route was opened to Utica. In 1837 the Richmond, Fredericksburg and Potomac Railroad was completed from Richmond to Fredericksburg. In 1838 the Richmond and Petersburg and the Philadelphia, Wilmington and Baltimore railroads were opened. The Wilmington and Weldon Railroad was completed in 1840, and the Petersburg and Roanoke three years later. There was now a continuous line of railway from the Potomac to Wilmington, North Carolina. In 1842 the whole line of the Boston and Albany road was completed, which thus became the first important through route in America.

The construction of railroads in the United States was from the first carried on without a system. Railroads in an early day were purely local affairs. Each locality operated its own road in its own interest and without any supervision from the State which had granted its charter. Acts of incorporation or charters were granted as a matter of course. Railroads were looked upon as the natural feeders of canals, and their future importance was foreseen by very few men. The early roads were a heavy burden on the capital of the country. A number of small roads were built that proved unprofitable and had to be abandoned. After the financial panic of 1837 there was, except in New England, a very perceptible stagnation in railroad enterprise, which lasted until the discovery of gold in California, in 1848. The average number of miles of road constructed per annum during the ten years preceding 1848 was 380, while it was nearly 1,800 per annum during the seven years following.

It may be said that with the discovery of gold in the West ends the first or formative period of railroad construction. From the first opening of the Baltimore and Ohio to the beginning of the year 1848, a period of eighteen years, there were constructed in the United States 5,205 miles of railroad, or an average of 289 miles per annum. The discovery of gold on the Pacific gave a new impetus to railroad construction throughout the country. Railroads now ceased to be local works and became interstate or national thoroughfares. Extensive new lines were built and through routes were formed by the coalition of local roads. It was during this period that railroad companies first became conscious of the importance of their mission and that they commenced to compete with river and canal carriers. In 1848 a through route was completed between Cincinnati and Lake Erie. A more direct line, the Cleveland, Columbus and Cincinnati road, was opened in 1851. During the same year the Erie Railroad reached Lake Erie and connected the lake with the Hudson, and a year later Chicago received railroad connection with the East by the completion of the Michigan Central and Michigan Southern. In 1854 the Chicago and Rock Island reached the Mississippi River, and in 1855 the Chicago and Galena was opened. One year later the Illinois Central reached the Mississippi at Cairo, and the Chicago, Burlington and Quincy Railroad was opened to Quincy. The Ohio and Mississippi, between Cincinnati and St. Louis, was completed at about the same time. The Pittsburgh, Fort Wayne and Chicago, an extension of the Pennsylvania road, was completed to Chicago in 1858. At the beginning of 1859 the Hannibal and St. Joseph Railroad reached the Missouri River, and eight years later the Cedar Rapids and Missouri was completed to the Missouri at Council Bluffs.

Cranberry

2012-01-25T07:14:00.000-05:00

Below you'll find a paragraph from an article written in the 1849 issue of The New England Farmer. The reason I'm sharing this tidbit is because of the various methods mentioned in preserving cranberries.

We have been in the habit of leaving a considerable portion of the fruit of the cranberry on the vines during the winter. We find it keeps well, and ean bo taken fresh from the vines, when wanted. The cranberries I send you were taken from my bed yesterday, and you will pereeive a plumpness artd freshness not to be found in those dried in garrets, or drowned in water, in cellars. Those persons, who have had much experience in the cultivation of native plants, found growing in swampy or very wet land, will have noticed that some of them will bear a removal, and more readily accommodate themselves to a comparatively dry soil, than others. And I am inclined to think the cranberry is disposed, when removed to our gardens, and a suitable reception is prepared for it, to accommodate itself to its new loeation. But in order to completely naturalize it, and render it at home, we should produce plants from seeds taken from specimens under cultivation. I ean see no obstacle in the way of complete success, in the cultivation of the cranberry, provided the same eare and skill is bestowed upon it, that is rendered to other fruit.

Olive and Olive Oil

2012-01-24T07:02:00.000-05:00

Olive, (OleaEuropa), is supposed to have come originally from Asia. It grows well in Syria, and is now naturalized in the south of France, Italy and Spain. The culture of the olive is one of the principle commercial resources of the countries of southern Europe and the Northern States of Africa. The olive has been cultivated from the earliest times, and is of common mention in the Scriptures. The olive tree is from fifteen to twenty feet or more in height, having the growth of a bushy tree, and is very long lived, some specimens being considered a thousand years old. The flowers are small and white, and the fruit is an oval drupe or plum, of a greenish, whitish or violet color, with a stone in the center, the flesh on the exterior containing the oil. There are many varieties of the olive in cultivation; the long leaved is that which is generally grown in the south of France and Italy, and the broad leaved is that which is mostly grown in Spain. The long leaved variety produces the finest oil, that of the latter being of a strong, rank flavor. The oil is obtained by pressure; when the fruit begins to ripen, it becomes of a wine color and is fit for making the oil. The fruit is gathered, carried to a mill and bruised, the stones being set at such a distance that they do not crush the stone of the olive. The flesh covering the nut and containing the oil in its cells being thus prepared, is put into bags made of rushes, and moderately pressed; and thus is obtained in considerable quantity a greenish, semi-transparent oil of superior excellence which is known as Virgin's oil.
The pulp after the first pressure is moistened with water, and again pressed; this oil though inferior to the first, is still used for table oil. The pulp is again broken in pieces, soaked in water, left to ferment in large cisterns and again pressed. The oil thus obtained is of inferior quality, and is used in making soap and for manufacturing purposes. Olive oil may be said to form the butter and cream of Spain and Italy. It is very nutritious and is extensively used as an article of food. The fruit is prepared as a pickle, by repeatedly steeping them in water to which quick lime has been added, or any alkaline substance, to shorten the operation. They are afterward soaked in pure water, and then taken out and boiled in salt and water, with or without an aromatic. They are preserved by being kept in strong brine, and excluded from the air; they are also preserved in oil. For the year ending June 30, 1875, there were imported into the United States, 173,688 gallons of olive oil, valued at $ 127,240.
Salad Oil or Sweet oil is the name applied to olive oil after being purified by settling, filtering, washing, and by various chemical means. Of this salad oil, there were imported for the same year, 176,119 gallons valued at $ 335,918. Much of the table oil imported from France is adulterated with lard oil obtained from the United States, and reshipped as oil of Lucca or Provence. It is also largely adulterated by the oil from the common peanut, which is grown in Northern Africa for that particular purpose.
Source: What the Grocer Sells Us ©1880

Blisters

2012-01-23T07:11:00.002-05:00

Below you'll find information on how they treated blisters in 1855.

Blistebs—Are employed in the practice of medicine principally with the intention of relieving the diseased condition of some internal organ, by producing a new irritation, or determination to the surface of the body, or, as it is usually termed, by counter irritation. Independently of this effect, Blisters act also as general stimulants to the system, and as such are frequently employed with much benefit in spasmodic affections arising from debility. This stimulant effect of Blisters should be borne in mind, and consequently their application should be avoided in the very acute stages of inflammatory diseases, until the general excitement is subdued by antiphlogistic means. The method of applying the Blister Plaster, and dressing the Blister which it forms, is extremely simple; but, nevertheless, many persons are entirely ignorant respecting it. A Blister should never be applied to any part of the skin which is excoriated or otherwise broken. The part to be blistered should be well cleaned with a little soap and water, and rubbed with a rough towel; and the Blister should have a margin of adhesive plaster to retain it in its place. In ordinary cases, the Blister Plaster is usually left on until the blister rises; but if the person be of an irritable habit, it may be taken off five or six hours after its application; it is also desirable to guard against strangury, and the irritant effects of absorption, by interposing a piece of gauze, or silver paper moistened with oil, between the skin and the Blistering Plaster: this is preferable to drinking largely of mucilaginous and other fluids, which often defeats the beneficial effects anticipated from a Blister. In general the excitement caused by the first action of a Blister Plaster disposes to sleep, and, unless an immediate effect be desired, or unless directions are given to apply a Blister at some particular time, they are usually applied at bedttime. Many persons have a dread of large Blisters, but when the full effect of Blistering is required, a large Blister is to be preferred to a small one, for the irritation from the former is not greater than from the latter, and the benefit is more decided. Large Blisters, however, depress more than small ones, consequently, where simple counter irritation is required in weak habits, small Blisters are to be preferred. When a Blister has been raised, the vesicle should be snipped with a pair of sharp scissors, at the most depending part, and the fluid evacuated. If the intention be to heal the blistered surface, the cuticle should not be removed, but be made smooth, and a piece of soft lint, spread with spermaceti ointment, applied over it. "Where (says Dr. Paris,) the local inflammation runs higher than we desire, no application will prove more soothing than a common bread and water poultice; and in those cases in which the blistered surface refuses to heal kindly, spermaceti ointment, mixed with finely levigated chalk, will often astonish by the rapidity of its healing influence." If the object be to form a perpetual Blister, the cuticle should be removed, either by cutting it round the edge with a pair of scissors, or by applying a hot poultice, which carries the cuticle away with it when it is taken off. In dressing the denuded part, in order to make the perpetual Blister, the lint upon which the irritating ointment (Savine) is spread, should be cut smaller than the blistered surface, and always afterwards kept of the same size. For the manner of dressing a perpetual Blister see Savine Ointment.
Source: A Family Medicine Directory ©1855

Kent County Michigan Carriage & Wagon Manufactoring

2012-01-20T07:00:00.001-05:00

Below is an unedited text of information from the History of Kent County Michigan ©1881. This is one of the types of sources I used when researching my 19th Century Carriages & Wagons A Writer's Resource book. I'm putting it in unedited so you can glean from the information what you might be able to use as a writer if you were setting a story during this time frame or within this area. Enjoy!

CARRIAGES AND WAGONS.
Arthur Wood's Carriage Factory was established in 1867. In May, 1878, he patented the "Wood Buggy." The factory employs 14 men.

The Harrison Wagon Works in Walker township, adjoining the city on the north, were established in 1852, at Schoolcraft, Mich., by William Harrison. There he remained only a few years, then removed to Kalamazoo, where he was engaged in business about seven years. In 1856 he came to Grand Rapids, and first started in business on South Front street, near Bridge street. He erected a large sfone building 40 x 80, three-stories high, with a foundation four feet thick. This was the largest building of the bind then in Michigan. There he manufactured the "Harrison Wagon," and also some carriages, employing only about 10 men. He remained there, engaged in tlrs business, until the spring of 1880, purchased his present ground containing 30 acres, where, the factory is located, together with eight acres within the city limits, acquired in November, 1878. He commenced erecting buildings in August, 1879. The main buildings are of brick, veneered, 250 x 40, two-stories high, and one 450 x 40, two-stories high. Another building, 200x48, is used in the manufacture and storage •of the Wagons. In addition to these is a brick office; three frame buildings 185x16, one-story high, used for storage and wareroo ms. One hundred and fifty men are employed in the business. Manufacture only the Harrison: use about 1,000,000 feet per year. About 3,000 wagons were manufactured in 1881, which found a ready market throughout the States. Mr. Harrison thinks his wagon "is the lightest-running wagon made." Diplomas have been taken at different county, district and State fairs, including the San Joaquin Valley Agricultural Fair, of California.

Harry T. Ledyard's Carriage Works were founded in 1880. The annual product is about 150 vehicles, the manufacture of which gives employment to six men.

Henry Fiebig's Wagon and Buggy Factory was established in 1858 by Henry Fiebig in company with Robert Rasch. The firm? was Rasch & Fiebig. For four years this company continued in business when the partnership was dissolved. Soon afterward Mr. Fiebig started into business, and remained there for six years, when the building was burned. In 1865 he formed a partnership with Julius Rathman, which continued until 1877. Since that timehe has conducted the manufacture of wagons and carriages and a feneral repair-shop; put up a brick building in connection with . Rath man, and employs about seven men.

Julius Rathman's Wagon and Carriage Factory was established in 1865, when he, in company with Henry Fiebig, commenced the manufacture of wagons and buggies; remained in business together 12 years, and in 1877 dissolved partnership. The shops were erected in 1872, and form a brick building, 47 by 80 feet, threestories high. The cost of building is estimated at $14,.000. The works employ two blacksmiths and six wood-workers. Wagons, carriages, platform-buggies, and general wood-work, painting and blacksmithing form the business of the concern.

Pancakes or Fritters Anyone

2012-01-19T11:31:00.000-05:00

I was thinking about the average breakfast today and realized as easy as it is for us to have a slice of toast and a cup of coffee did not apply to our 19th Century Ancestors. In fact the toaster wasn't invented until the beginning of the 20th century. However, they did have a grate they could put over an open fire and toast their bread with. After muddling through these thoughts I decided to look up some old recipes for making pancakes. The recipe below comes from Mrs. Charles Roundell's Practical Cookery Book ©1898. Besides Pancakes she also includes Fritters, my husband's absolute favorite is apple fritters. I might just try my hand at making them...but it is so easy to go to the grocery store and buy them.

PANCAKES AND FRITTERS.
I have already explained Frying in a separate chapter, but I must repeat that in Pancakes and Fritters the preparation of the batter (too often carelessly slurred over) is of great importance. The batter for Pancakes should be made two hours before they are wanted, and only enough for one should be used at a time; this quantity will be about half a teacupful. Do not wash the pan after making Pancakes, but wipe it like an omelette-pan.

Batter for Pancakes.—Take half a pound of flour, four eggs, a pint of milk, and a pinch of salt. Make a hole in the middle of the flour, break the eggs one by one into a teacup, and drop each into the hole. Pour in a little milk, and stir the flour in gradually, adding milk by degrees, and rubbing away all lumps. When you have used half the milk beat the batter well with a wooden spoon till it is full of air bubbles, add the rest of the milk, and let the batter rest for two hours. Then butter a small frying-pan well, heat the pan till the butter smokes, but be careful that it does not burn, drop in just enough batter for one Pancake, let it spread itself over the pan, run a knife under it, and turn it over, roll the Pancake up, set it on a hot dish before the fire. Butter the pan again, and make another Pancake. When all are made, lay the Pancakes on a napkin, three in a row, and three across them, dust over with sugar, and hand quarters of lemon. Clarified suet burns less easily than butter; if it is used melt a small piece in the pan before putting each Pancake.

Ingleby Manor French Pancakes.—(Family Recipe.)— Put in a basin four tablespoonfuls of flour, a pinch of salt, a tablespoonful of sugar, the peel of a lemon, and four eggs (keeping out two whites). Mix the whole in a pint of milk. Fry the Pancakes, lay them on the dish they will be served in, and spread a little apricot jam on each Pancake as you make it. Do not roll them up, but keep them flat. When you have a dish, beat the whites of the eggs to a strong froth, adding a little sugar, put it on the top of the Pancakes, brown them in the oven, and serve quite hot.

Chocolate Pancakes.—Two ounces of fine flour and two tablespoonfuls of milk, the whites of two eggs and the yolks of four, beaten separately. Add a tablespoonful of sugar, and a pinch of salt. Beat the batter well for half an hour, with two tablespoonfuls of cream. With the batter fry some very thin small pancakes, browning them only on one side. Lay them on a plate with the unfried side uppermost, grate over each a layer of chocolate thick enough to cover the surface entirely. Roll up the pancakes, dust them with sugar, and lay them on a buttered tin. Set the tin on a trivet, push it into a moderate oven, and bake for twenty minutes.

Fritters.—The best batter for Fritters of all kinds is Wyvern's; of course any flavouring can be added to it. The batter must be made two hours before it is wanted, and kept in the kitchen covered with a cloth, not in a cold larder. Put three ounces of fine flour into a basin, make a hole in the middle, and drop into it the yolks only of two eggs which have been previously broken into a teacup. Add two tablespoonfuls of salad oil, and a saltspoonful of salt. Mix well together, and then stir in by degrees just enough lukewarm water to bring the batter to the consistency of thick cream, coating the spoon when lifted from it with a smooth film the eighth of an inch thick. When the batter is to be used stir into it the white of one of the eggs beaten to a stiff froth.

Lemon Fritters.—When the batter is being made flavour it with the "zest" of a lemon. Put plenty of clarified suet into a saute-pan, so as to be at least an inch deep when melted. Heat the suet till a piece of bread put into it fizzes very freely, then drop the batter in, a dessertspoonful at a time. The fritters will swell out and crisp. Let them get a rich golden brown, drain them on a perforated slice, and dry them one by one on the wire drainer. When dry dish the fritters piled up on a hot napkin, sprinkle them with lemon-juice, and dust sugar over. Hand quarters of lemon and castor sugar.

French Roll Fritters.—Rasp the outer film of crust from a French roll, and slice the roll into eight or ten rounds threeeighths of an inch thick. Lay these on a flat dish, and baste them with half a gill of slightly-sweetened cream, mixed with the yolks of two eggs. Let them rest in this ten minutes, basting them all the time, then lift them up one by one, let them drip for a minute, and afterwards roll them in finely-rasped ratafia powder, dry, and plunge them into boiling suet as usual. When a golden colour, drain, dry, and serve dusted over with castor sugar. Apricot syrup sauce may be handed. Bice Fritters may be made in the same way. Boil four ounces of rice properly, drain, empty it into a bowl, stir in two whole eggs, and two extra yolks that have been beaten up in a gill of warm milk. Set this in hot water over the fire till thickened, add two tablespoonfuls of crushed ratafias, or powdered praline, and the "zest" of an orange, and sweeten with an ounce and a half of sugar. When thoroughly blended turn the mixture out on a slab, and with two wooden spoons pat it into a fiat cake three-eighths of an inch thick, and leave it to get firm. Then cut it with a cutter, flour each fritter, egg, and roll in either finely-powdered ratafias or powdered praline (see page 488) and fry.

Fruit Fritters.—Fruit Fritters should always be marinaded in a tablespoonful of fruit juice, or a dessertspoonful of suitable spirit, for at least an hour before they are cooked. Mix the marinade with the batter, and wipe the pieces of fruit dry before you dip them into the batter. Preserved fruit in slices or halves answers perfectly for fritters. The slices of fruit must not be too thick; if unripe, or hard, parboil the fruit in thin syrup for a few minutes.

Orange Fritters.—Peel two oranges, removing all the white part, and cut them into rounds across, five slices from each orange. Set them in a breakfast cup with either a tablespoonful of juice from another orange or a tablespoonful of brandy, and a little powdered sugar, and let them remain an hour. Then make a batter of a quarter of a pound of flour, a pinch of salt, one ounce of butter and a tablespoonful of the liquid from the orange, add a teaspoonful of the orange rind very finely scraped, and a tablespoonful of powdered sugar. Beat up the yolks of two eggs and the white of one to a froth, beating the yolks and the white separately. Now put the yolks into the batter and beat it for a quarter of an hour. Add the white froth, and beat for another quarter of an hour. Coat the slices of orange with the batter, and fry in butter to a light brown. Sprinkle a little fine white sugar over them, and serve on a napkin.

Apple Fritters.—Peel apples which are good baking apples, becoming soft and clear when made into tarts. Cut them into thickish slices, take out the pips, and let them soak for two hours in water with half a lemon squeezed into it. Put a quarter of a pound of flour into a basin, melt one ounce of butter in two tablespoonfuls of the water the apples were soaked in, but be careful not to make it hotter than is required just to melt the butter. Add either a dessertspoonful of brandy or the same of lemon-juice, working the flour to a paste, and adding the brandy, apple-water, and butter by degrees. Enead all well together. Beat up the white of an egg to a froth, and beat the batter all together. Dip the slices of apple in the batter, and fry them in butter. Cover them with powdered white sugar, and serve very hot.

German Fritters.—Beat up the yolks of three eggs, and beat the whites separately to a stiff froth. Add an ounce and a half of white sugar, grate in a little lemon-peel, dust in a pinch of salt, and mix all with half a pint of milk. Butter a flat dish well, and bake the custard in it for half an hour. Leave it all night to get quite cold. Turn out the custard on a large flat dish; it will be about an inch and a half thick. Cut it into rounds two inches across. Have the yolks of two eggs beaten up in a soupplate, and plenty of well dried and sifted bread or sponge-cake crumbs in another plate. Lay each round of custard as you cut it on the egg, and spread the egg over the top and sides with a knife. Now lay the rounds one by one in the crumbs and cover them thickly. Fry in butter, which must be boiling when the fritters are put in. It requires great care to prevent breaking the fritters. Lay them on a paper before the fire to dry, and serve with a little powdered sugar sprinkled over them. The custard may be flavoured with kirsch, or vanilla. Or dried cherries may be sliced, or almonds pounded, and added to the custard before it is baked.

Chocolate Fritters.—Scrape two ounces of unsweetened chocolate, and pound an ounce and a half of sugar. Boil them for a few minutes in half a pint of new milk. Set it to cool. Then mix a little of the milk with half an ounce of ground rice, and add the beaten yolks of three eggs. Let all just simmer. Then put it into a dish to get cold. Cut it out in rounds, egg and breadcrumb like the German fritters, and fry in butter.

Plum Puddingf Fritters.—Cut small oblongs half an inch thick of cold Plum Pudding, and marinade them with lemon-juice, a little sugar, and a few drops of brandy. Make the Fritter batter, and flavour it with a dessertspoonful of brandy, and the squeeze of a lemon. Dip in the pieces of pudding, and fry them one by one. Serve Oronoco Sauce

Ammonia

2012-01-18T07:08:00.000-05:00

Below you'll find an excerpt from an 1855 source on the use of Ammonia in medicine.
Ammonia.—Ammonia is employed in medicine as a powerful stimulant and antacid. It may be given in doses of from five to ten grains of the carbonate, in two table spoonsful of camph.r mixture. This is an effective nervous stimulant in certain paralytic affections, and in those cases of indistinct vision, and noise in the ears, to which nervous persons are subject, and which sometimes appear connected with debilitated digestive powers. Faintness and giddiness are also immediately relieved by a dose of Ammonia, from fifteen to thirty drops of Liquor of Ammonia in various degrees of dilution. In heartburn and acidity in the stomach and prims via;, Carbonate of Ammonia is useful, not merely as a stimulant, but as neutralising the irritating acid matter; in such cases it may more conveniently be given in infusion of calumba. As a nasal stimulant, slrotig Liquid Ammonia has long been used for the relief of headache, faintness, and vertigo. As an external stimulant, combinations of Ammonia with oily substances are usually to be preferred. (See Hartshorn.) Ammonia is sometimes spoken of as an antidote for certain poisons, and more especially where persons have been bitten by venomous snakes. Eau de Luce (the compound Tincture Ammonia), which is strong Liquid Ammonia, flavoured with the oils of amber and lavender, and rendered milky by mastic, is among the remedies most esteemed in many parts of India. 'In very mild cases so powerful a stimulant is no doubt of real efficacy. Even the sting of the scorpion, and the bite of the viper are said to be thus successfully treated; but here, the symptoms are so various in different individuals, and so seldom fatal, that no specific virtue can be assigned to Ammonia upon such evidence.
Source: A Family Medicine Directory ©1855

Oatmeal

2012-01-17T07:01:00.000-05:00

Oat Meal, the ground grain of the common oats, Avena sativa. The grain of oats was formerly largely consumed in the north of England, Wales and Scotland, but is now giving way largely to wheat. The oat is peculiarly adapted for human food and is said to conduce to healthy and vigorous constitution. The husk of the oat is peculiarly hard and is indigestible and must be broken or the gastric juice cannot act upon the kernel. It is also furnished with long, sharp spike, which are apt to accumulate and irritate the intestines. Hence it is desirable that the husk should be removed entire, when it is used as an article of food for man. Only the best quality of oats should be used to form meal. The meal is generally ground in two forms in somewhat large grains as in Scotch oat meal and in fine powder. There is also a meal intermediate between these and it is known as medium. Oat meal is generally used as a porridge although it may be made into cakes. It requires much boiling to break its starch cells, the coarse kinds requiring the most boiling. Oat meal, from being the main food of the lower classes in England and Scotland, has now become a luxury on account of its increase of price. Although a very nutritious food, its use in the United States is * comparatively limited, but is undoubtedly destined to increase. Groats are the whole kernel of the oat when freed from its husk; it is boiled in milk or water for the preparation of gruel, and requires a long time to thoroughly cook it.
Source: What the Grocer Sells Us ©1880

1877 Arizona

2012-01-16T14:40:00.000-05:00

I was working my way through an 1877 Arizona Newspaper today and I thought I'd share a few tidbits. Some of the most common items advertised were clothing, flour, horses, goods, cigars, liquors, and livery services. I did find two advertisements for lodging and I've clipped the copy and added them below.

Note the above ad gives prices for the housing. However, I'm speculating that it was for a single night.

I added this one to show that there were more than one place to stay in Prescott, Arizona in 1877.

Besides the various merchants with advertising there were also several lawyers listed. The column was labeled "Business Cards." There were some letters shared from folks who received news from other areas as well.

News of interest that they posted on the front page includes: A man hung for murder, A former run-away slave now holding a position with the attorney general's office, and talk about the need for telegram between Yuma and Fort Mojave, and tearing down the one from Yuma to San Diego. Those reporting on the paper did not want to see the line between Yuma and San Diego torn down but agreed with the need for one to Fort Mojave.

Hope you enjoyed these little tidbits from 1877 Arizona.

Opals

2012-01-13T07:19:00.000-05:00

I've known that opals tended to be found in Hungry, South Australia and Russia during the 19th Century but I came across this tidbit and thought of it's uniqueness.

OPALS.
Milky opals that gleam and shine, lake sullen fires in a pallid mist. A large collection of these both cut and uncut. Most of them were collected by the geologist of the San Domingo Expedition, Prof. Gabb. They arefull of fire and are the true precious opal. Price from 25 cents to $2.00. Also the variety of opal called geyserite, or Pealite, from the Yellowstone National Park. Price 25 cents to $2.00. At the Centennial Exposition, even the diamonds did not attract as much attention as the opals.
Source: The Naturalists' Leisure hour and monthly bulletin ©1840

Gas Stove late 1800's

2012-01-12T07:00:00.004-05:00

I'm attaching a link to a you tube video demonstrating a late 1800's gas fed stove. He shows how it works as well as films and describes the various parts. Very helpful to understanding how one of these old stoves worked.

You Tube Video

Gold in 1848

2012-01-11T07:00:00.000-05:00

Most people think of the California Gold Rush when gold is mentioned in the 19th Century. However the first mines were in North Carolina then Georgia. The list below is taken from Niles Weekly Register Vol. 75 ©1845

Gold In New Jersey.—Gold ore is said to have been discovered on the farm of Mr. David Melick, near Rahway, N. J. Mr. M. found it about two feet below the surface, while digging a hole in a springy piece of ground, at the foot of a hill, near his residence.

Gold In Maryland—The Alexandria Gazette, in rcferei.ee to the discovery of gold on the farm or Samuel Ellicott, in Montgomery county, Md., says:
"The discoverer, Mr. Duley, has lately, we learn, made further important developments, going to show that the ore exists in large masses, of which we haie seen specimens. We are informed the owner has consented to dispose of his farm, in order that^the mine may be worked."

Gold In Virginia.—We understand that the gold-digging at Stockton & Heiss's location is still very successful. The amount raised in January, with fifteen or twenty hands, was about $26 000, and the amount thus far in this month is proportionally as much. A deposit of 800 ounces has just been made at the Mint. The new machinery was not in operation when the above results were obtained. The success of this company is quite equal to the average gains in the famous valley ol the Sacramento.

Nutmeg

2012-01-10T06:58:00.000-05:00

Nutmeg, the kernel of the seed of Myrista, a small tree, a native of the East Indian Islands, but also cultivated in India and Central America. The tree attains the height of thirty feet with a straight stem and a branching head. The flowers are male and female situated on different trees, small and of a yellow color. The fruit is round or oval, about the size of a small peach, with a smooth surface, green at first, but becoming yellow when ripe. The external covering, which may be called a husk, is thick and fleshy; becoming dry at maturity this husk splits open in two halves, and discloses the nut covered with its aril, or mace, which is of a beautiful blood red color. Beneath the mace is a brown, shining shell containing the kernel or nutmeg. There are two varieties of the nutmeg, the royal nutmeg which produces the long nuts and has the aril or mace much larger than the nut; and the queen nutmeg which yields the more valuable round nuts and has its mace extending only half way down the nut. A plantation of nutmeg trees is raised from seed and it is not till the eighth or ninth year that the tree produces flowers. The sexes being on different trees, after the plants are two years old they are all headed down, and grafted with scions taken from the female tree, reserving only male stock for fecundation.

The natives of the East gather the fruit by hand, take off and reject the outer shell or husk; the mace is then carefully taken off and exposed to the sun's rays for one day, when the beautiful red color changes to a light brown; it is then removed from the direct rays of the sun and allowed to remain for eight days more, when it is moistened with sea water to prevent it from drying too much, or losing its oil. It is then put in bags and firmly pressed. The nuts which are still covered with their wood shell are exposed to the sun for three days, and afterward dried before a fire till they rattle when shaken; they are then beaten with small sticks in order to remove their shell which flies off" in pieces; the nuts are then distributed in parcels; the fruit which contain the largest and most beautiful are intended for exportation; the second are those reserved for the use of the inhabitants; and the third contains the smallest which are damaged or unripe; these latter are burnt. Oil is obtained from the nutmeg by pressure, which has the consistence of tallow and preserves the flavor of the nutmegs. The nutmegs after having been thus selected, are pickled in lime water made from calcined shell fish and mixed with water until of a semifluid consistency. Into this mixture they plunge the nutmegs contained in small baskets, two or three times, till they are completely covered over with the liquor. They are then laid in heaps and allowed to sweat, after which they are packed in barrels or bales for exportation. The best nutmegs are those from Penang, which are about an inch in length, shaped like a damson plum, pale brown in color, furrowed on the exterior and gray inside, with veins of red running through them. Penang mace is also highly valued, and is usually of a pale cinnamon color when dry.
Source: What Grocers Sells Us ©1880

The Boat that Guy Built

2012-01-09T06:54:00.000-05:00

Hi all,

This tidbit is a bit unusual for this blog but something I found fascinating with regard to the industrial era of the 19th Century. The Boat that Guy Built is a six week series done by the BBC but can be seen on You Tube. In each episode Guy explores different aspects of inventions and industry during the 19th Century as well as using these pieces to rebuild a canal boat. Below is a link to the first episode. Every episode is on You Tube expect for the first half of the 5th, perhaps you will find it.
http://www.youtube.com/watch?v=zgSo6nxuH7U

I hope you enjoy as much as I did it is very informative information.

Enjoy,
Lynn

Mustard

2012-01-06T06:56:00.001-05:00

Mustard. Two kinds of mustard are found in commerce, black and white, so named from the color of the seed. Sinapis nigra is the black mustard, and S. alba the white mustard, both natives of Europe but now cultivated and naturalized in this country. The seeds of the black mustard are small, globular, of a deep brown without and yellow within. The white is somewhat larger, and light externally. It is from the ground seed of these two mustards that flour of mustard so much used as a condiment is obtained. The original Durham mustard was made from S. arvensis the common wild charlock of England, which grew very plentifully near the city of Durham and hence its name. Mustard seed is ground by being crushed between rollers, powdered and sifted. As commonly prepared mustard is largely adulterated. Rape seed, turnip seed too old to vegetate, and wild radish are often ground with it. After being ground it is adulterated with wheat flour and turmeric; as mustard contains no starch grains, the presence of wheat flour may easily be found by the use of the microscope. Turmeric may be known by its being colored brown by a weak solution of ammonia. Mustard is largely used as a condiment and also in medicine; swallowed in any quantity with water it acts as a prompt emetic and is useful in cases of poisoning; mixed with water it is applied to the skin in the form of a plaster.
From the seed an oil is extracted by expression and is called oil of mustard; which is a fixed oil with little smell and not unpleasant taste. After the fixed oil is extracted from the seed, there is obtained from the residue a volatile oil which is of an exceedingly pungent odor and having sulphur among its constituents; sulphur is also present in flour of mustard and is the element that causes silver to turn black, when the mustard is mixed with water or vinegar.
Source: What Grocers Sell Us ©1880

Below are more recipes than you'll ever want to read but skim through them to get an idea of how they developed the mustard. The French Mustard and Ordinary Mustard seem to be the most practical recipes for purposes as a historical writer. imho

Mustard.—Mustard of commerce is the seed, whole or ground, of several species of the genus Brassica, cruciferous plants which grow wild and are cultivated under very various conditions. The two common varieties arc the black or brown mustard, which has a verv small seed, and furnishes the most aroma, and the white, which is two or three times as large, often used in the whole condition in pickles and ground, either by itself or oftener in mixture with the brown seed, for the purpose of obtaining the desirable qualities of both.
The most rational manner of preparing mustard for table use has been introduced into the English factories. The seed is freed from the husk, ground to flour, and the fat oil, which can be used as an illuminating oil, pressed out. Generally speaking, the preparation of mustard consists in several times grinding in a mill a mixture of white and brown mustard with an addition of wine-must, either fresh or strongly boiled down, or of wine vinegar until it forms a moderately fine or very fine pasty mass, and adding different substances as a seasoning. In the Diisseldorf mustard the seasoning consists of cinnamon, cloves, and sugar, in the Frankfort mustard of cloves, allspice, and sugar, in the English mustard of wheat flour, common salt, and pepper, and in the French mustard of tarragon, ginger, cinnamon, thyme, marjoram, onions, garlic, cloves, etc. An addition of flour is almost generally made, as it modifies the sharpness of the mustard and holds the mass better together. The quantity of the constituents vary; the usual proportions being from 20 to 30 per cent. of white, and 5 to 10 per cent. of brown ground mustard, 1 to 2 per cent. of common salt, 1/4 to 1/2 per cent. of pulverized spices, and 40 to 50 per cent. of must or vinegar. According to the English method the use of mustard-seed freed from oil is only recommended. In the following a few special receipts are given :—
Gumpoldskirchner must-mustard.—Evaporate 30 quarts of freshly pressed wine-must to one-half its volume over a moderate fire, dissolve in it 5 lbs. of sugar, and strain the whole over 2 or 3 roots of horseradish cut in thin slices. Then add in the form of fine powder, cardamoms 0.35 oz., nutmeg 0.35 oz., cloves 0.63 oz., cinnamon 1 oz., ginger 1 oz., mustard-seed, ground and freed from oil, brown 6 lbs. and white 11 lbs. Grind the whole several times in a mill and strain.
Moutard des Jesuites.—Make a paste of 12 sardines and 280 pa1wrs, and stir it into 53 ozs. of boiling vinegar, and mix with it ground mustard-seed freed from oil, brown 5J ozs. and white 14* ozs.
French mustard.—Ground mustard 2 lbs., and i oz. each of fresh parsley and tarragon, both cut up fine are thoroughly mixed together; further 1 clove of garlic, also cut up verv fine, and 12 salted anchovies. Grind the mixture verv fine, add the required must, and 1 oz. of pulverized common salt, and for further grinding dilute with water. To evaporate the water after grinding the mustard, heat an iron red hot and cool it off in the mixture, and then add wine vinegar of the best qualitv.
Ordinary mustard.—I. Stir gradually 1 pint of good white wine into 8 ozs. of ground mustard-seed, add a pinch of pulverized cloves, and let the whole boil over a moderate fire. Then add a small lump of white sugar, and let the mixture boil up once more.
II. Pour J pint of boiling wine vinegar over 8 ozs. of ground mustard-seed in an earthen pot, stir the mixture thoroughly, then add some cold vinegar, and let the pot stand over night in a warm place. The next morning add i lb. of sugar, f drachm of pulverized cinnamon, h drachm of pulverized cloves, 1 ^ drachm of pepper, some cardamom and nutmeg, half the rind of a lemon and the necessary quantitv of vinegar. The mustard is now ready, and is kept in pots tied up with bladder.
III. Pound in a mortar the flesh of a salt herring, and 2 ozs. of capers to a paste, and mix this with 2 ozs. of pulverized white sugar and 13 ozs. of ground mustard seed; then pour If pint of hoiling wine vinegar over it, stir, and let the whole stand near a fire for several hours. Finallv add f pint of boiling vinegar, stir thoroughlv and pour the mustard into glass bottles.
Frankfort mustard—Mix 1 lb. of white mustard-seed, ground, a like quantity of brown mustard-seed, 8 ozs. of pulverized sugar, 1 oz. of pulverized cloves, 2 ozs. of allspice, and compound the mixture with white-wine or wine-vinegar.
Wine mustard.—Ground mustard-seed, white, 23 ozs., brown 12 ozs., common salt 2 j ozs., wine-vinegar 8J ozs., a like quantity of white-wine, and water 1f! ozs.
Aromatic or hygienic mustard.—Ground mustard-seed, white 23 ozs., brown 12 ozs., wine-vinegar 17| ozs. Extract allspice 0.35 oz., cassia, white pepper, and ginger of each 0.17 oz., with alcohol 11 oz., and water 8J ozs., add 3 1 ozs. of common salt and a like quantity of sugar, filter the whole and add it to the mustard.
Ditsneldorf mustard.— Ground mustard-seed freed from oil, brown 3 ozs., white 8-J ozs., boiling water 26J ozs., wine-vinegar 18 ozs., cinnammon 0.17 oz., cloves 0.1 oz., sugar 11 ozs., white-wine 18 ozs.
Sour Diisseldorf mustard.—Fill 2 casks with vinegar, steep in one of the casks 2 lbs. of origan leaves, and in the other an ordinary bucket full of onions cut up, and let them digest for 2 days. Then bruise 44 lbs. of white mustard-seed and 66 lbs. of brown; put this in a vat and add 1 lb. of pulverized cloves, 1 1/2 lb. of pulverized coriander-seeds, and 4J gallons of each of the prepared vinegars. Stir the whole thoroughly and grind it twice in a mill. To every gallon of this add and mix thoroughly with it 1 lb, of salt dissolved in 1 quart of the onion vinegar.
Sweet Kremser must-mustard.—Ground mustard-seed, brown 10 lbs., white 5 lbs., is intimately mixed with 3 lbs. of freshly pressed must, and boiled down to the desired consistency.
Sour Kremser must-mustard.—Boil to a stiff paste 15 lbs. of brown mustard ground, and 5 lbs. of white mustard ground, together with 4 lbs. of must, and after cooling stir in 4 lbs. of vinegar.
Source:A Practical Treatise on the Manufacture of Vinegar...©1889

Kentucky Wagon Roads

2012-01-05T06:44:00.003-05:00

I've run across this tidbit in several locations while working on 19th Century Carriages & Wagons, A Writer's Resource that Kentucky was known for it's Wagon Roads. In fact, some have gone so far as to say they are the best roads in the country.

I remember seeing pictures of old Kentucky roads while researching for my novel Raining Fire. It was set in 1833. The pictures were in a History of Knox County. I also traveled up to the Cumberland Gap area and some remnants of the original road to pass through the Gap with the help of a Park Ranger.

All of that is to say, roads were very important to the overall design and type of carriages and wagons used in an area. If you are using a fancy carriage in an area where the roads are bad, be prepared to give your characters some grief. Of course as writer's isn't that what we need to do?

Bob Sled Research

2012-01-04T07:16:00.000-05:00

Hi all,

I thought I'd do something a bit different today. Please note this post will be extremely long. I'm currently compiling information for a new book on sleighs & cutters. It will go with my 19th Century Carriages & Wagons book that is being released this month. However, the purpose of this post is to show some of the ways I gather my research. Below you'll find excerpts from various sources to help me define what a bob sled is. The first two are dictionary resources. Personally, I found they didn't give me enough information so I had to continue the research. (Next comment is after a couple of resources.) My further comments are in Bold.

Bob-sled, Bob-sleigh (bol/sled, bob'slaX n, A sled or sleigh made up of two short sleds or sleighs, the one before the other, and connected by a reach'or coupling. [United .States.]
Source: The Imperial Dictionary of English Language ©1882

bob-sled, s. A compound sled composed of two short sleds, one in front and another behind, connected togother longitudinally by a reach.
bob-sleigh, s. A sleigh made up of two short (bob) sleighs connected by a roach or coupling.
Source: American Encyclopedia Dictionary ©1897

The next excerpt keys me into further information. How is it that a bob sled was not powered by a horse but still carried 12 or 14 people? The source of this information is from a lawsuit. Don't neglect to look up and use such sources. They will help you see how things were used and abused.
Defendant city authorized the use of "small slsds, or sleds without horses," for sliding or riding on a street. While on such street, plaintiff was injured by a large bob-sled loaded with 12 or 14 persons.
Source: NY Supplement Vol. 9 ©1890

This source below gives me more texture, from the 19th century. It also shows me there is more to learn. What is a ripper? HOw is it that during that century they used those terms? These are important questions to ask yourself in order to understand your time period and setting.
About eight o'clock, when the schoolboys' "pig-stickers" had mostly disappeared from the slide, a new party arrived and took noisy possession. This consisted of young men and women, equipped with sleds of a substantial size, convenient for coasting in pairs. Soon the frosty quiet of the night was broken with feminine talk and laughter, the calling and shouting of men's voices, and now and then merry screams where some heavily laden sledge ran off the track and, gently lifting its starboard runner, dumped its freight pell-mell into the powdery snow by the roadside. The double ripper, the toboggan, and the bob-sled of a more modern era slept as yet "in the bosom of their causes;" but a plank fastened to two sleds, fore and aft, and steered by a helmsman with a quick eye and an adequate pair of boote, carried some dozen souls and made a sufficient ripper for the nonce.
Source: Scribner's Magazine ©1889

This tidbit from a report of the Royal Canadian Mounted Police helps me further to understand the difference between sleighs and that a bobsleigh is considered a heavy sleigh.
For the winter transport some sleighs of a lighter build than the heavy bobsleigh is required. There is a sleigh at the Post which is much lighter than the heavy bob-sleigh, but constructed after this same pattern. It is most serviceable, and could be used altogether in place of the heavy sleighs.
Source: Report of the Royal Canadian Mounted Police ©1889

The tidbit from the Americanisms source is wonderful, again for understanding how the terms were used during the time period.
Sleigh.—A sleigh used in the West for conveying large timber.its special characteristic being two pairs of bobs or short runners. A modified form is in popular use for sleighing parties. Instead of the seat-board being supported by straight wooden or iron standards, as is the case with the Western sled, the standard has a double ring joint, which works similarly to an eccentric. The object of the ring joint is to save the rider from a shock when the sled strikes any obstacle in the roadway. Instead of the rider being jarred or thrown, which is often the case with the old sled, the force of the shock is broken and confined altogether to the runners. Chair seats are also taking the place of boards on the large bob sleds. On each bob six or eight chairs are securely fastened to the long board, and the driver, as he may be called, has a seat immediately over the hindmost bob, where he guides the course of the coaster by means of a wheel which communicates with two iron rods connecting with the foremost bob. A headlight is placed in front to light the way for the driver, and also to warn all coasters coming up the hill to clear the track for the bob sled. So popular is sleighing as an amusement, that each village has its Bobbing Club, to membership in which, both sexes are admitted.
All the village Bobbing Clubs will participate in the carnival at Albany to-morrow and Thursday nights, when the ice-yacht contest will be held. The Bob race will be held in the evening. There are seventyeight entries for the Bobbing parade, which will follow the race.—Troy Daily Times, Jan. 31, 1888.
Source: Americanisms Old & New ©1889

And finally is a story from Harper's Young People. First, it includes a picture. I never imagined a group of people going down a hill in a sleigh like that. I always assumed they were used for the purpose of transportation during the winter months. I never saw them being used for play. Personally, it seems a bit dangerous but then again, perhaps not. I grew up in the north and went sledding as often as possible and when I was younger I might have considered that fun too. The second is the creativity of the youth who built the bobsleigh as well as the texture of the language of the time.

A RIPPER.
BY WILLIAM O. STODDAKD.
"TT'S nothing on earth but a pair of bobs. We've
J. rigged that kind of thing lots of times over on our hill. All you need is a couple of sleds and a plank."
"Yes, Rod, and when you've done it, they won't steer worth a cent."
"Yes, they do. Dig your heels in."
"Stop your sled just so much every time you dig. A rudder's just as bad. We've tried 'em."
"So've we, Court Hoffman. I guess there wasn't ever anything much started on your hill till after we'd showed you how, over on ours."
"You never showed anybody how to make a ripper like this."
'' Ripper? We'll see about that."
There they stood looking at Courtland Hoffman's new coasting machine. He was the undoubted leader of the West Hill coasters, as Rodney Sanderson was of the East Hill boys.
The new ripper was a beauty, and had cost some money. It was, as Rod said, a pair of bobs, with a plank on top to hold them together. There was room on it for half a dozen boys, and more if they packed, and it was handsomely finished. The one thing about it that no boy in Cuzco Centre really believed in, except Court Hoffman, was the steering gear.
This was a half-wheel, as wide as the sled, mounted on the front bob, on an axle that went down through the plank; and the idea that when you turned that wheel the front bob would turn too, and the ripper be steered by it, was too much for anything. Some of the oldest men in the village had shaken their heads at that sled, and Squire Sanderson himself had remarked to Deacon Rogers, "They didn't spile the boys with any sech nonsense in our day, Deacon."
Cuzco Centre had two hills, one on each side, and they were tremendous affairs. The older people believed they were put there so as to have a valley between them for the village to stand in, but the boys knew exactly what they were really for, especially in winter, and when the coasting was good.
The main street ran through the middle of the valley and the village; but it failed to make a fair division of things, for the river ran a crooked parallel with it a short distance eastward. It was the glory of the East Side boys that the river ran through their ground—fish, swimmingbole, ponds, skating, old bridge, and all—but it cut off the lower end of their long coast from the hill road. No sled in Cuzco had ever reached the bridge, however, so it was just as well; but the West Side boys told wonderful stories of the distances they had buzzed over on the half-mile level at the bottom of their hill. That was what Court Hoffman meant, too, when he said:
"You wouldn't have room for a ripper on your hill. If you want to see how one works, you'll have to come over and look on. Give you a ride, too, if you think you wouldn't be afraid. They go just like lightning."
Rod Sanderson did not say anything, but he looked up the road toward the East Hill, and the high, white, snowcovered ridge seemed to say:
"Look up here. There is as much of me as ever there was. You do your share, and we'll beat 'em."
Court Hoffman made two boys happy by letting them drag his ripper home for him, and Rod Sanderson walked off with an idea in his head.
"There '11 be a moon to-night. Never was better coasting. I'll just try it on."
Part of that idea was now lying over in his father's barn-yard, in the shape of an old weather-beaten, -wornout double-seated sleigh, with a goose-neck front. It had been a handsome affair in its day, but it had not had any
day to speak of since Rodney could remember. It was drifted under now, and it took a good hour to get it out, even with the help of Put Willoughby.
"Going to make a ripper of it ?" said Put, doubtfully. "The runners are all right, but the box is on it yet, and the seats."
"We'll put in buffalo robes and blankets, and fix it fine."
"How on earth '11 you steer? There isn't any boy in Cuzco with legs enough to heel it for a sleigh of that size."
"I'll show you. I'm going to rig a boom out astern for a rudder. Steer like a ship."
"You don't say!"
Put had a good deal to say, however, when he saw Rod cut a hole in the back of that sleigh box, and shove through it a long pole with a spike on the end.
"Steer? Of course it will. I could steer it myself. Only how on earth '11 we ever get it up to the top of the East Hill?"
There might have been some difficulty about that, if all the boys on that side of the main street had not taken the matter in hand. They were a public-spirited lot, and they were all jealous of Court Hoffman's town-made, newfangled, fancy-painted gimcrack. They knew it wouldn't work, and they said so, and they pulled and pushed at Rod's wonderful idea that evening until they got it up the hill. Then they all got in, or tried to, and the old ark looked more like a pyramid of boys than anything else.
It was a splendid moon-lit evening, and the West Hill boys were out, every soul of them, and the best friends Court Hoffman had were half afraid he wouldn't invite them to ride on his ripper the first time. Then they were more tkan half afraid he would, for they all knew Deacon Rogers had said there was no telling where that thing would go to if it once got well a-going.
The valley, and the village, and the river, and the East Hill would be in the way, to be sure, and that was something; but the hill road was as slippery as ice, and the new ripper looked more and more like a shark when Court Hoffman lifted it to show them how bright and smooth the runner irons wrere.
He showed them also how the wheel worked, and declared that he could steer that ripper all around a house. That was what made Jim Delany ask,
"Could ye stheer it round a wood-sleigh, wid three yoke of oxen, av ye met 'em in the sthrate yonder?"
"I'll show you. Now, boys, who's going with me? Hurrah! The more the merrier."
"I'm wid ye,"shouted Jim Delany. "It '11 be bad luck for any horned baste we run into."
One after another the larger boys followed Jim, and Court never stopped to count.
"Keep your feet on the foot-rests," he shouted. "Hold on hard. Hold steady as rocks. We'll be off in a minute. Ready, all? Go, then."
And go it was, with nearly a mile of sloping road before them, and beyond that the long glittering reach of the level.
There was time for a cheer or two, and they gave one, and nearly half of another; but that second cheer seemed to be cut in two by something.
Court Hoffman grasped his wheel tiller with all the strength he had in him, and looked straight ahead. He had ridden on that sort of machine before, and he knew what was coming the moment she got her speed on.
But the other boys?
Dan Varick's grip on Jim Delany would have brought a yell from him if he had dared to open his mouth. Jim was thinking, too, but he and all the rest were thinking the same thought.
"Fences? They're nothing but two black streaks at the side of the road. Oh dear! we'll go clean through the village. What if we should run into something!"
They held on like good fellows, and made that ripperload of boys as nearly as possible one solid mass, so that it was easier for Court Hoffman to steer. Even he, though, was beginning to have his doubts as to where they would bring up, and whether he could steer safely around the curve where the road from the West Hill crossed the main street, and met the road from the East that led over the bridge.
The speed was awful! No express train ever went faster, and a race-horse would have been passed as if he were standing still.
Danger in it? Of course there was, and the lives of all of them depended upon the nerve and pluck of Court Hoffman, and the skill he might show in getting around the curve. Yes, and on whether or not there should be a clear road, or a stray team or cow or human being to run against.
It was a terrible risk to run, and all the boys left on the hill were glad they had let somebody else try the first ride on the ripper.
Before the beginning of that swift, perilous dash, however, Rod Sanderson and the East Side boys had completed their preparations. Some of them had to get off and push to get the old sleigh started, and only one of these managed to get on again. Three more jumped off before the "whopper," as Rodney called her, had gone ten rods, and it may have been because they had doubts as to where she would fetch up.
"She just steers lovely," remarked Put Willoughby, as he noticed how Rod Sanderson was straining at the long handle of his rudder.
"She's beginning to go faster!"
''She's a-gaining!"
"Don't she go it!" .
'' Hurrah—ah—aw—aw!"
They all joined in that, but at just that moment the old sleigh shoved her goose-necks over the little roll at the edge of the first really steep slope of the East Hill road, and she seemed to give a great jump.
"Rod, where's your rudder?"
"Gone! I—"
There was no more to be said. It had been jerked from him, through the hole he had cut for it, the moment the bent spike caught in an icy place, and the old sleigh had things in her own hands from that moment.
She seemed to know it, and to be tickled half to death over the notion of doing her own running, without a span of horses in front of her. She was not a ripper, indeed, but she was a whopper, and she had weight enough on board to give her all the impetus she needed down that hill.
How she did plunge and slip! and how the loose snow and bits of ice did fly! Still, she had been over that road many a time, and seemed to know it like a book now; that is, the ruts were deep, and her runners kept in them as surely as the wheels of a street car keep in the grooves of the track. Faster and faster, with nobody to steer, and no earthly chance of stopping her! There never was such coasting, nor so many boys doing it on one big sled.
Rod Sanderson looked out ahead over his crouching load, and the wind cut by his face as if there had been a hurricane. A team on the bridge! What if it should come on into the road? What if the old sleigh should take a notion to go on over the bridge and into the village, or anywhere?
'' Oh dear! she's going faster!"
The short stretch of level road at the bottom of the East Hill was reached like a flash, and it was now going by like another flash—a little slower, to be sure, but with no sign of stopping.
The driver of the team on the bridge had halted his oxen, and the boys in the sleigh seemed all at once to feel the same impulse to dodge. They leaned toward the right, and it may be some of them meant to jump; but the pressure helped a clog of wood the runners touched at that
moment to turn the "whopper" out of the ruts of the road, and into the well-worn slide that led down the river-bank. It was her last plunge, and she was nearly out of breath when she took it, but it was well for those boys the ice was so thick. It bore them splendidly, sleigh and all, and away they went, until their ride used itself up, just half way over. Just as they were all drawing their breath for a grand hurrah, something black and long shot down from the western bank of the river, and out upon the very ice that belonged to them.
"Coming right for us!"
"Boys', boys' that's Court Hoffman's ripper!"
Court had done it. He had steered successfully around the curve, partly because some of his speed had gone when he reached it, and his remaining impetus had carried him on until he slipped into the gentle declivity toward the bridge and the river.
"I say," said Rod Sanderson, as the passengers of the ripper sprang to their feet, "how far did you have to haul that thing after you got down hill?"
"Ran all the way itself."
"Well, so did our whopper. Steered herself, too, and that's more'n yours can do."
"Well, yes, I should say so."
Court was looking and feeling a little thoughtful. The coasting on the West Hill was almost too good for his ripper, and he wanted to consider the matter before he tried it again.
As for the "whopper," there was no such thing as persuading'the East Hill boys to haul her up the road for another free ride that evening.
Source: Harper's Young People Vol.2 ©1881

I've shared all this for you to see a part of the process I go through while researching something I don't truly understand. If you search Google you'll find bobsleds for Olympic competitions. These sleds are not the same and the term was used differently from the 19th Century. However, the use of how the word is used now grew from how the word was used then. Anyway, I need to get back to my research and try and resolve in my mind how a bobsleigh looked. So, back to the research.

Coffee

2012-01-03T07:23:00.001-05:00

I found this recipe for making coffee interesting, in part because of the author's reasons for doing this and that. I hope you gain some interesting tidbits from this piece as well. I remember seeing eggshells in coffee grains when I was a young child but never heard of the use of an egg in coffee before I came across this recipe.

Coffee.
I am now preparing to make some coffee, and for this I have procured a mixture of one-third Mocha and two-thirds Java. I presume this is the most popular of any mixture and I think most people want their coffee mixed. The Mocha having a strong flavor and the Java a mild flavor they make a pleasant combination. Perhaps many of you would prefer the proportions reversed, if stronger coffee is desired, and some even like a little Rio put in for the bitter flavor. For those who are not much accustomed to drinking coffee I think the pure Java suits best. The use of prepared coffee Is not objectionable if yon have it ground only in small quantities and keep It in a tight can, either a tin can or a glass can with a screwed top. Still, coffee has a finer flavor if it is perfectly fresh, and so if it is convenient it is nicer to grind it every morning or every few mornings, perhaps.

In making this coffee I will beat an egg lightly. That does not mean beating it light, but only a little. I put into it two tablespoonfuls of cold water. This makes a medium rich coffee. It can be made richer with more egg and the water left out, but for ordinary family use, especially where eggs have to be bought and are high, it is better to dilute the egg somewhat, as it will go a great deal farther. With this egg and two tablespoonfuls of water I will mix as much ground coffee as it will moisten. The amount depends somewhat on the egg and the fineness of the coffee. Then for each cup of coffee use a tablespoonful of this mixture, not a tablespoonful of the dry coffee, but a tablespoonful of the mixture. This proportion, of course, is not arbitrary, but can be varied to suit individual taste. It Is much easier to make a quantity for a family than for only one person, because you can add a little extra water to several cups of coffee and not make the difference that the extra amount added to one cup would make. The coffee should be put Into a hot coffee pot, and it is always a good rule to scald the pot out before the coffee Is made; while it may have been washed ever so clean the last time it was used, it certainly is not hurt, and is probably benefited by the scalding. The flavor of the coffee is very materially affected by the cleanliness of the coffee pot. Put the boiling water in the hot coffee pot and let the coffee boll up three times, stirring It down between. This amounts to about the same thing as the ordinary rule of letting It boil five minutes, but it does not boll all of that time. After the boiling is done set It back on the stove where It will not boil but will keep hot fifteen or twenty minutes. It Is also a wise precaution to pour into the coffee Just before serving a half cup of cold water, pouring It In gradually. The cold water settles Immediately to the bottom and carries down all particles that may be floating on the top.

Coffee is quite frequently made by using merely the shell of the egg; the shell of one egg will clear one cup of coffee very nicely. Of course this is only one way of making coffee, and I suppose there are almost as many ways as there are persons to make it some people never allow the coffee to boil at all, but merely to steep. Others put it in cold water the night before and bring it to a boil in the morning, while others make it in a French coffee pot—one that has a sort of bag inside, where the coffee does not mix with the water—and use no egg whatever. In making this drip coffee with a French coffee pot the coffee should be pulverized very thoroughly, and I think that is only prepared in the larger cities.

This coffee prepared with the egg and water can be covered up and kept three or four days. Perhaps I might say a word or two about the kind of coffee pot There are a great many kinds, all of them claiming to have superior points, but a plain granitelined one is as good as any I know of. I rather dislike a tin coffee pot because it is harder to keep clean. It is not so objectionable, however, as a tin teapot; that is decidedly objectionable because the action of the tea will not only discolor, but will corrode the tin.
Source: A Handbook for Agriculture ©1895

Lanterns in Washington 1853

2012-01-02T06:38:00.001-05:00

Below is an excerpt from an 1853 Congressional Report. Notice they have gas lamps as well as tin lanterns.

The great inconvenience experienced at night from the want of sufficient light about the Executive mansion, has been obviated by the sub- . stitution of an ample number of gas-lights in place of the few oil-lamps hitherto used. Eight large ornamental lanterns are erected at the north and park gateways, on massive candelabra, and four on large brackets, supported by shields, on the columns of the portico, each lantern containing five burners; and on the east, south, and west sides of the house, lanterns with single burners have been erected.
Gas lamps have also been placed around the Executive buildings, and in front of the President's square.
Finding that the tin street-lanterns heretofore in use would not last more than four or five years. and that as they became weak they caused much expense in replacing broken glass, I have, where new ones were required, substituted strong brass lanterns, gilded. These should last twenty years with but small repairs.
Source: Congressional Edition ©1853

19th Century Carriages & Wagons A Writer's Guide

2011-12-30T01:24:00.002-05:00

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

2011-12-29T13:51:00.000-05:00

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

2011-12-26T07:22:00.000-05:00

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

2011-12-24T00:15:00.003-05:00

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

2011-12-23T06:56:00.000-05:00

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

2011-12-22T07:16:00.000-05:00

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

2011-12-21T07:01:00.000-05:00

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

2011-12-20T07:25:00.000-05:00

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

2011-12-19T07:36:00.001-05:00

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

2011-12-16T07:08:00.000-05:00

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

2011-12-15T10:41:00.000-05:00

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

2011-12-14T06:56:00.000-05:00

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

2011-12-13T07:20:00.001-05:00

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

2011-12-12T06:46:00.001-05:00

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

2011-12-09T06:41:00.003-05:00

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

2011-12-08T07:09:00.001-05:00

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

2011-12-07T07:22:00.000-05:00

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

2011-12-06T07:04:00.001-05:00

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

2011-12-05T06:43:00.000-05:00

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

2011-12-02T06:53:00.001-05:00

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

2011-12-01T07:09:00.000-05:00

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.

Electric Belts

2011-11-30T06:45:00.000-05:00

This article in the Sacramento, CA newspaper caught my eye.

Obviously this falls under the category extreme medical gadgets from the 19th Century. The ad made me search a little further. I found this link Dr. Sandens Electric Belt which includes a picture and some of the claims the belt made.

You can also find current uses for these electric belts today as they explore the potential uses to stimulate muscles.

Obviously my mind goes all over the place picturing my characters trying to wear, sell or explain the things. I hope it stirs your creative juices as well.

Christmas 1876 by Washington Irving

2011-11-29T06:50:00.003-05:00

Below is a large excerpt from the first entry in Washington Irving's Old Christmas Sketch Book. It was published in 1876. What I found most interesting is the perspective of Irving and it somewhat echoes the thoughts of my generation and my parents. I also enjoy some of the imagery that Irving presents here. Enjoy!

THERE is nothing in England that exercises a more delightful spell over my imagination than the lingerings of the holiday customs and rural games of former times. They recall the pictures my fancy used to draw in the May morning of life, when as yet I only knew the world through books, and believed it to be all that poets had painted it; and they bring with them the flavour of those honest days of yore, in which, perhaps with equal fallacy, I am apt to think the world was more homebred, social, and joyous than at present. I regret to say that they are daily growing more and more faint, being gradually worn away by time, but still more obliterated by modern fashion. They resemble those picturesque morsels of Gothic architecture which we see crumbling in various parts of the country, partly dilapidated by the waste of ages, and partly lost in the additions and alterations of latter days. Poetry, however, clings with cherishing fondness about the rural game and holiday revel, from which it has derived so many of its themes—as the ivy winds its rich foliage about the Gothic arch and mouldering tower, gratefully repaying their support by clasping together their tottering remains, and, as it were, embalming them in verdure.

Of all the old festivals, however, that of Christmas awakens the strongest and most heartfelt associations. There is a tone of solemn and sacred feeling that blends with our conviviality, and lifts the spirit to a state of hallowed and elevated enjoyment. The services of the church about this season are extremely tender and inspiring. They dwell on the beautiful story of the origin of our faith, and the pastoral scenes that accompanied its announcement. They gradually increase in fervour and pathos during the season of Advent, until they break forth in full jubilee on the morning that brought peace and good-will to men. I do not know a grander effect of music on the moral feelings than to hear the full choir and the pealing organ performing a Christmas anthem in a cathedral, and filling every part of the vast pile with triumphant harmony.

It is a beautiful arrangement, also, derived from days of yore, that this festival, which commemorates the announcement of the religion of peace and love, has been made the season for gathering together of family connections, and drawing closer again those bands of kindred hearts which the cares and pleasures and sorrows of the world are continually operating to cast loose; of calling back the children of a family who have launched forth in life, and wandered widely asunder, once more to assemble about the paternal hearth, that rallying-place of the affections, there to grow young and loving again among the endearing mementoes of childhood.

There is something in the very season of the year that gives a charm to the festivity of Christmas. At other times we derive a great portion of our pleasures from the mere beauties of nature. Our feelings sally forth and dissipate themselves over the sunny landscape, and we "live abroad and everywhere." The song of the bird, the murmur of the stream, the breathing fragrance of spring, the soft voluptuousness of summer, the golden pomp of autumn; earth with its mantle of refreshing green, and heaven with its deep delicious blue and its cloudy magnificence, all fill us with mute but exquisite delight, and we revel in the luxury of mere sensation. But in the depth of winter, when nature lies despoiled of every charm, and wrapped in her shroud of sheeted snow, we turn for our gratifications to moral sources. The dreariness and desolation of the landscape, the short gloomy days and darksome nights, while they circumscribe our wanderings, shut in our feelings also from rambling abroad, and make us more keenly disposed for the pleasures of the social circle. Our thoughts are more concentrated; our friendly sympathies more aroused. We feel more sensibly the charm of each other's society, and are brought more closely together by dependence on each other for enjoyment. Heart calleth unto heart; and we draw our pleasures from the deep wells of living kindness, which lie in the quiet recesses of our bosoms; and which, when resorted to, furnish forth the pure element of domestic felicity.

The pitchy gloom without makes the heart dilate on entering the room filled with the glow and warmth of the evening fire. The ruddy blaze diffuses an artificial summer and sunshine through the room, and lights up each countenance into a kindlier welcome. Where does the honest face of hospitality expand into a broader and more cordial smile—where is the shy glance of love more sweetly eloquent — than by the winter fireside? and as the hollow blast of wintry wind rushes through the hall, claps the distant door, whistles about the casement, and rumbles down the chimney, what can be more grateful than that feeling of sober and sheltered security with which we look round upon the comfortable chamber and the scene of domestic hilarity?

The article continues at google books here is the link.

Bee Sting Relief

2011-11-28T07:05:00.000-05:00

To Cure The Sting Of A Wasp Or Bee.
—It has been found by experience, that a good remedy for the sting of wasps and bees is to apply to the part affected common culinary salt, moistened with a little water. Even in a case where the patient had incautiously swallowed a wasp in a draught of beer, and been stung by it in the windpipe, the alarming symptoms that ensued were almost instantly relieved by swallowing repeated doses of water, saturated with salt. It is also a fact worth knowing, at the season of the year when wasps are troublesome with their stings, that no application will afford such instantaneous relief as a drop of liquor potassae (potash water); indeed, its effects are so unfailing, that it may be called a specific cure. It operates by neutralizing the injected poison. Families and persons who have the care of children, will do well to have always at hand a small quantity of this solution, which should be kept in a stoppered phial. It is not an expensive application; a quarter of an ounce will be quite sufficient to order at once, and a single drop placed on the wound—which should be first slightly opened—is all that is required. Sweet oil is also often recommended, if applied immediately. The sting, if possible, should be extracted with hair pincers or tweezers. The swellings which arise from nettle-stings, etc., may be immediately removed by gathering a sprig of the nearest aromatic plant at hand, such as thyme, mint, rosemary, or dock, and rubbing the wound with the juice of it.
Source: The National Encyclopedia of Business & Social Form ©1884

Reflections of Train Travel

2011-11-25T07:05:00.000-05:00

Below is an excerpt from Story of the Service of Company E. by Hosea Rood ©1893. I choose this passage not only because of the Thanksgiving type meal they mention but because of the description of their train travel. It is to the point and yet you can still see some of the sights the author mentions. Again it is a post regarding how people spoke and thought back then.

We rolled across the narrow neck of Lake Monona, watched the dome of the State House disappear in the snowstorm, and then sat down to collect our scattered thoughts and send them on before us to the new scenes awaiting us.

The day passed quickly enough away, but our train with its heavy load moved but slowly, and it was already dark when we reached Chicago. When the train stopped at the depot we left the cars, formed in line, and took our first march—through the streets to the depot of the C. B. & Q. road. As we marched along to the inspiring music of our excellent brass band, great crowds of people lined the streets and cheered us right lustily at every corner.

A little later we were aboard a train rolling out of Chicago en route for Quincy, Ill. When morning dawned we found ourselves in the midst of a sea of prairie stretching away as far as the eye could reach in every direction in white billows of snow-covered ridges and undulating valleys. It was, indeed, a beautiful sight, the morning being cold and clear.

But, for all the beauty of the landscape, we began to feel hungry, and we wondered when breakfast time would come. We soon came to the town of Galesburg, where the train stopped. The ladies of the place had heard by telegraph that a regiment of Wisconsin soldiers would pass through there in the morning; and—bless their hearts! they had arisen early and made several wash-boilers full of coffee, and when the train stopped, they besieged every door of the cars, dealing out the delicious beverage by the dipper-full, and saying in the meantime a thousand pleasant things to us. Bless those good people of Galesburg—Mother Bickerdyke's home.

All that day we rolled along across the Illinois prairies. Night came again and we went to sleep as well as we could. When we awoke next morning, our train was standing on a side track in Quincy.

It was found that we could not cross the Mississippi at Quincy, and so it was decided by our officers to procure teams to convey our baggage at once to the river bank opposite to Hannibal, Mo., and twenty-two miles distant, and that the men should march to the same place that day.

The regiment was soon on the way. The road was in very bad condition, being thickly coated with ice. One man in the regiment slipped and broke his leg before we had got fairly on the march. Moreover, the weather was intensely cold, and some of the men had their ears and hands frozen.
Nevertheless, the march was made in six hours. It was found that, before we could cross to Hannibal, a small steamer, frozen into the ice on the Missouri side of the river, must be cut loose, and then a channel cut in the ice for the vessel to move in while ferrying us across. Though a large force of men worked hard, it was not until the next afternoon that a crossing was effected.

In the meantime we were doing our very best to enjoy cold comfort. There was no possible shelter on the bank of the river, and the thermometer registered twenty degrees below zero! I do not need to say that all our rations containing the least bit of moisture were frozen.

Oh, that long, cold night! The cold chills go chasing one another up and down my back now, just at the bare thought of it! But I do not recall a single complaint. All tried to be cheerful, and the most of the night was enlivened by songs and jokes, in spite of the intense suffering from hunger and cold. Some of the boys were of a thrifty turn. They recollected having seen a bee-house two or three miles back toward Quincy, and just for the sake of setting their blood in circulation they took a run back to see how far it really was. Something tempted them to bring three or four of the hives to camp with them; also, somewhere on the road they must have come across a meat market, for they brought in a few turkeys they had bought! somewhere. A bit of fire, made by converting some old sheds into fuel, was the means of giving some of us a sort of Thanksgiving meal. Honey and Turkey! I think no feast was ever more thankfully received.

Happy Thanksgiving

2011-11-24T07:07:00.001-05:00

One of my favorite items in my house is a print of Freedom from Want done by Norman Rockwell. The print is special for a variety of reasons. Norman Rockwell is one of my favorite Illustrators/Artist (because I believe Illustrators are artist). Because it is one of the Four Freedom paintings that Norman Rockwell did. I saw the real painting while on an anniversary trip with my husband. And lastly but most importantly it was a gift from my son, Tim, who was a very gifted Artist.

Today's post has nothing to do with the 19th Century and everything to do with who I am and why I am here. I am a Christian with a confidence of a life after this life. I am an author trying to write the best stories I can that reflect life and my beliefs. I am also a mother and a grandmother. And I am unfortunately a parent who has lost a child to death but not to eternity.

The original Thanksgiving was an event that 13 of my ancestors participated in. They choose to celebrate their thankfulness to God by giving a feast. I pray that your Thanksgiving will be blessed to overflowing with the love and joy a family gives one another and you'll participate with a thankful heart. Cherish your loved ones and give them a special hug this year. And pray for my family as we have our first holiday without one of our cherished children.

Happy Thanksgiving,
In His grip,
Lynn

Olive Pie

2011-11-23T07:31:00.000-05:00

OK so this probably won't be on your Thanksgiving table this year but I found it interesting. The fact that it doesn't have any olives in it made me search further. The recipes below are not in the order of the years they were published in but in the order I discovered the information from.

Olive Pie
Time, one hour to one hour and a half, to bake.
Some slices of veal; eggs; bread-crumbs; peel of half a lemon; pepper and salt; nearly a pint of good gravy; one ounce and a half of butter; puff paste.
Cut a sufficient quantity of veal into thin slices, dip them in yolks of eggs, strew bread-crumbs thickly over them mixed with the peel of half a lemon grated, and a little pepper, salt, and nutmeg; roll them up as olives and put them into a pie-dish, pour in nearly a pint of good gravy, lay a little butter over thtm, and cover the top with a light puff paste, brush it over with the yolk of an egg, and bake it.
Source: Warne's Model Cookery and House-Keeping Book ©1879

This made me search further and I came across the recipe below that had a reference on an earlier page in the cookbook. I'm sharing both below.

Veal-Olive Pie. Make the olives as directed in page 65; put them round and round the dish, making the middle highest. Fill it up almost with water, and cover it. Add gravy, cream, flour, and mushroom powder, when baked.

Veal Olives.
Cut long thin slices, beat them, lay on them thin slices of fat bacon, and over these a layer of forcemeat, seasoned high with some shred shalot and Cayenne. Boll them tight, about the size of two fingers, but not more than two or three inches long; fasten them round with a small skewer, rub egg over them, and fry them of a light brown. Serve with brown gravy, in which boil some mushrooms, pickled or fresh. Garnish with balls fried.
Source: A New System of Domestic Cookery ©1807

Olive Pie, Beef.—Make a good forcemeat of equal parts of suet and finely grated bread-crumbs, with plenty of finely-minced parsley, a little pepper, salt, and grated nutmeg, and the well-beaten yolk of an egg. Cut thin slices four inches long and two wide fron the inside of a fillet of beef. Spread a layer of the forcemeat upon each slice, and roll it up securely. Place the rolls side by side in a deep pie-dish, and pile them high in the center. Pour half a pint of gravy over them, line the edges of the dish with good crust, place a cover of the same on the top, and bake in a moderato oven. If it is wished the forcemeat can be omitted, and a small piece of fat put inside the rolls instead; the meat will then require seasoning with pepper and salt. A table-spoonful of ketchup and a table-spoonful of wine will improve the gravy. Time, about an hour and a quarter to bake the pie. Probable cost, 3s. 6d. Sufficient for six persons.
Source: Cassell's Dictionary of Cookery ©1883
This source also had a Veal-Olive Pie recipe as well but not different enough from the ones already posted.

Washing Dishes throughout the 19th Century

2011-11-22T07:14:00.001-05:00

Below you will find four excerpts from different sources regarding how to wash dishes. The question came up on one of my writer loops about the soap used to wash dishes. These are a sampling of what I've found in Google Books.

A sink should be scalded out every day, and occasionally with hot ley. On nails, over the sink, should be hung three good dish-cloths, hemmed, and furnished with loops; one for dishes not greasy, one for greasy 27* D. F..
dishes, and one for washing pots and kettles. These should be put in the wash every week. The lady who insists upon this, will not be annoyed by having her dishes washed with dark, musty, and greasy, rags, as is too frequently the case.
Under the sink should be kept a slop-pail; and, on a shelf by it, a soap-dish and two water-pails. A large boiler, of warm soft water, should always be kept over the fire, well covered, and a hearth-broom and bellows be hung near the fire. A clock is a very important article in the kitchen, in order to secure regularity at meals.
On Washing Dishes.
No item of domestic labor is so frequently done in a negligent manner, by domestics, as this. A full supply of conveniences, will do much toward a remedy of this evil. A swab, made of strips of linen, tied to a stick, is useful to wash nice dishes, especially small, deep articles. Two or three towels, and three dish-cloths, should be used. Two large tin tubs, painted on the outside, should be provided ; one for washing, and one for rinsing; also, a large old waiter, on which to drain the dishes. A soap-dish, with hard soap, and a fork, with which to use it, a slop-pail, and two pails for water, should also be furnished. Then, if there be danger of neglect, the following rules for washing dishes, legibly written, may be hung up by the sink, and it will aid in promoting the desired care and neatness.
Rules for Washing Dishes.
1. Scrape the dishes, putting away any food which, may remain on them, and which it may be proper to save for future use. Put grease into the grease-pot, and whatever else may be on the plates, into the sloppail. Save tea-leaves, for sweeping. Set all the dishes, when scraped, in regular piles; the smallest at the top.
2. Put the nicest articles in the wash-dish, and wash them in hot suds, with the swab or nicest dish-cloth. Wipe all metal articles, as soon as they are washed. Put all the rest into the rinsing-dish, which should be filled with hot water. When they are taken out, lay them to drain on the Waiter. Then rinse the dishcloth, and hang it up, wipe the articles washed, and put them in their places.
3. Pour in more hot water, wash the greasy dishes with the dish-cloth made for them; rinse them, and set them to drain. Wipe them, and set them away. Wash the knives and forks, being careful that the handles are never put in water; wipe them, and then lay them in a knife-dish, to be scoured.
4. Take a fresh supply of clean suds, in which, wash the milk-pans, buckets, and tins. Then rinse and hang up this dish-cloth, and take the other; with which, wash the roaster, gridiron, pots, and kettles. Then wash and rinse the dish-cloth, and hang it up. Empty the slop-bucket and scald it. Dry metal teapots and tins before the fire. Then put the fireplace in order, and sweep and dust the kitchen.
Some persons keep a deep and narrow vessel, in which to wash knives with a swab, so that a careless domestic cannot lay them in the water while washing them. This article can be carried into the eating-room, to receive the knives and forks, when they are taken from the table.
Source: A Treatise on Domestic Economy ©1843

DISHES, Haw To Wash.—First make sure before breakfast or dinner that there is plenty of water in the boiler, and also in the teakettle. After the table is cleared, the tabiecloth brushed off and neatly folded away, and the dining-room disposed of, proceed with your dishes. First take a large dish-pan, put into it a piece of soap, and pour over the soap three or four dipperfuls of hot water from the boiler. Then add 2 or 3 dipperfuls of cold soft water. Then the dish-cloth. The water should now be so cool as not to turn the hands red when put into it. Take the dish-cloth and rub from the soap the melted surface, and put the remainder away. Wash a dish at a time and pass it to another pan. When all are done, or the pan is full, take the tea-kettle and pour over enough hot water to thoroughly rinse and heat them. Now take them from the water, one at a time, and place them bottom-side up upon a tray or pan to drain. If they have been properly washed, this hot rinsing water will run oft or evaporate in a minute, leaving the dishes nearly dry. However, they should now be wiped with a clean, dry towel, and put away. Dishes must be washed in soft water. Especially is this necessary where soap is used. And soap is really indispensable in washing dishes properly. The dishes should be scraped free from grease, crumbs, bones, etc., before commencing to wash them. A neat housekeeper will have the same dish-cloth in use until it is worn out, when it should be put into the ragbag. Never allow the dish-cloth to be used for any thing else but washing dishes.
Source: A Dictionary of Every-Day Wants ©1872

Milk instead of Soap for washing Dishes.—In washing dishes, fill a dish-pan half full of very hot water, and put to that quantity a half cup of milk. It softens the hardest water, gives the dishes a clear, bright look, and preserves the hands from the rough skin or " chapping" which comes from the use of soap. It cleans the greasiest dishes without leaving the water covered with a greasy scum. Iron pots, saucepans, and dishes of any kind in which food is cooked, should be filled in part with hot water and set on the range as soon as the food is removed, to be kept hot till ready to wash them. This sends most of the grease from the pan into the hot water. As soon as ready to wash these pots and kettles, pour out the hot, greasy water, and wash in very hot milk and water, as above directed.
Source: All around the house ©1881

Washing Dishes and Making Hard Soap.—Dishes should always be rinsed in clear, hot water after having been washed in soap-suds. Nothing is more unpleasant at the table than to notice a certain stickiness that the soap is likely to leave. It is necessary, also, from a sanitary point of view; the caustic alkali is corrosive and unwholesome, and the grease is often impure. It is a simple matter to make hard soap, which is not only agreeable to use, but which has the great merit of cleanliness. To seven pounds of tallow use three pounds of rosin, two pounds of potash, and six gallons of water; boil for three hours, or, better still, for five; turn from the kettle into a wash-tub; let it stand all night. In the morning cut into bars, and lay them on a table or board in the sun to harden for two or three days. This quantity will last a family of four persons a year, if used for ordinary household purposes.
Source: Household Hints ©1881

Removing Ink stains

2011-11-21T07:04:00.001-05:00

Removing Ink-stains.
—As furniture, books, papers, and other articles of value are liable to become disfigured by ink-stains, any information about the safest means of removing them is of value. Owing to the black color of writing ink depending upon the iron it contains, the usual method is to employ some dilute acid in which the iron is soluble, and this, dissolving out the iron, takes away the color of the stain. Almost any acid will answer for this purpose, but it is of course necessary to employ those only that are not likely to injure the articles to which we apply them. A solution of oxalic acid may be used for this purpose, and answers very well. It has, however, the great disadvantage of being very poisonous, and thus requiring caution in its use. Citric acid and tartaric acid, which are quite harmless, are therefore to be preferred, especially as they may be used on the most delicate fabrics without any danger of injuring them. They may also be employed to remove marks of ink from books, as they do not injure printing-ink, into the composition of which iron does not enter. Lemon-juice, which contains citric acid, may also be used for the same purpose, but it does not succeed so well as the pure acid.

Ink On Linen, Calico, Or White Muslin.
—Immediately lay the damaged part of the article in plenty of milk. Immerse it well. Let it lie. Then nib it well. Let it lie, and rub it alternately all day. Only very hard rubbing will get it out, but every vestige may be removed.
Source: The National Encyclopedia of Business & Social Form ©1884

Tea; Basic info & Steepers

2011-11-18T06:40:00.000-05:00

Tea for two anyone? Seriously, tea was a large part of the 19th Century and how to serve it as well as prepare it, were important for the average person. Below is some basic information from mid century. It also mentions Tea Infuser and Tea Steepers these items were used earlier in the century and through out the rest of the century as well.

Below is a picture from 1857 of a French Tea Steeper and Vegetable boiler.

The information below comes from Cookery, Rational, Practical and Economical ©1853
In the case of Tea, this end may be best attained if the following conditions are attended to: 1st, To hare the water boiling; 2d, To have the teapot hot and dry when the tea is put in; 3d, To allow the tea to stand for a few minutes in the pot in front of the fire or in the oven in order that it also may be thoroughly warmed and dried before pouring the boiling water over it; ith, To keep the teapot hot in front of the fire, or by covering it with a thick flannel cover during the process of infusion. It has been recommended for the same purpose to infuse the tea in a tin "infuser" which hooks on to the front of the grate, but there is some danger that in this way the tea would be boiled, in which case the volatile "aroma" would be instantly dissipated. By observing the above conditions, the heat of the water poured upon the tea is not wasted in heating the cold teapot, and from the tea being first perfecty dried, the hot water instantly rushes by capillary attraction into its minutest cells, and the process of extraction commences at the first instant of contact. When tea is made for a number of people, it is best to use two teapots; fresh tea being prepared in one while the other is in use. If only one teapot is used, it is better not to infuse the whole quantity of tea at once, filling up the pot with hot water as the first infusion is poured out, but rather to reserve some of it to be added from time to time along with the water. By this means the first and last cups may be served out equally good, instead of all the finer flavour being confined to the former, and the coarse, dark-coloured, bitter vegetable extract dispensed in the latter. The usual quantity of tea employed is a little more than one heaped tea-spoonful for every two cups required.

The information below comes from The Housekeeper's Encyclopedia of Useful Information ©1861
TEA.
DESCRIPTION OF PLANT, PREPARATION FOR MARKET, VARIETIES, STEEPING, ETC.
The plant which produces tea is grown in small plantations by natives, little above the class of peasants. It is a native of China and Japan, and belongs, in the Linnnoan system, to the class and order of Monadelphia Polyandria, and, in the system of Jussieu, to the natural order of Atirantiacea. It has since been made into a new order called Theasia, which includes camellia and some other plants.

It is an evergreen tree or shrub, resembling the myrtle in its leaves and general appearance; the flowers, which are not unlike our wild rose, though smaller, are white and fragrant. The capsules, which contain from one to three white seeds, are soft and green, containing oil, which is obtained by crushing, and used generally in China. The black and green were once thought to be two distinct species, but botanists have decided them to bo one, divided into several varieties, by cultivation, soil, etc., with only two of which we are familiar; the black with broad, and the green with narrow, leaves. The best black tea is grown in Tokien and Canton; the best green in the district of Hoey-chow-foo, in a soil of decomposed granite and feldspar, the same mineral from which the best porcelain cups are manufactured.
The finest black tea is manufactured from the youngest leaves, which are gathered at four different periods. The best black brought to this market is the Souchong; this tea is quite small, of a greenish color when steeped, and the flavor agreeable.
Congou is much more imported than the Souchong; the best kind is Campo Congou; it has an agreeable flavor, but the poorest much resembles Bohea, which is the worst of all black teas.
The Hysons are the best green teas brought to this market; when good, the flavor is superior, and the infusion a fine green. Pearl • guupowder stands first, Imperial guupowder next, then the varieties of Hyson, and, lastly, Hyson skin. These are the best; but, of course, there are many sub-varieties not enumerated. Green tea depends more on soil and culture, than stages of picking, and there is a difference in the manner of curing, but there is no copper used in drying either. The English have endeavored to manufacture teas from other leaves, some of which are poisonous, and use copper to give them the color of green tea; it is easy to detect copper, if any exists, in the tea by the following method: Steep the tea, and put some into water, impregnated with sulphureted hydrogen; if the tea contains copper, it will turn black; if not, no change will be seen, the infusion remaining green as before.
To Choose Tea.—Select tea as whole as possible, of agreeable odor, and that has not been exposed to the air; if bought by the chest, take out what is needed for present use, and close the chest as tightly as possible.

To Prepare Green Tea.—There is as much difference in the preparation of tea as coffee. The best teas can be ruined by steeping, so that an experienced tea-drinker would be puzzled to distinguish guupowder from Bohea. It is a poor plan to steep tea in the teapot; the pot is apt to receive injury by standing on the stove; if of metal, is likely to melt, or get bruised; if of earthenware, to bo seared, or cracked by the heat; the inside will become coated, and is soon discolored by the steam settling in the hinge of the lid, looking any thing but neatly on the table; the spout, too, if as small as is usual, will close, so that the liquid will hardly pass through; and this coating can only be removed by boiling the pot in strong lye, which injures the metal much. Have made a tin pint cup with a handle, and tight-fitting cover on a hinge, in which to steep the tea. This little tea-steeper must be scalded and dried every time it is used, or it will soon rust, and give the tea a bad flavor. Pour boiling water into the steeper before putting in the tea, that the water may not cool, when poured over it. Allow one teaspoonful for three cups, that is about one spoonful to a person; fill the steeper half full of water, boiling hot; let it stand on the hearth from five to fifteen minutes, where it will remain hot, not boiling. Pour into the teapot boiling water to stand while the tea is steeping; throw out this water, pour in the tea-grounds and all; add one and a half cups of boiling • water to every teaspoonful of tea. Have a water-pot filled with boiling water; fill each cup half full with the infusion, then add the boiling water until they are nearly filled. Sugar should be put in the cup before the tea, if relished, and cream after the water. Have the waterpot filled again, before replenishing the cups; pour into each cup a little hot water, and throw it, with the sediment from the previous filling, into the slop-bowl, which should always be on the tray, and fill the cups as at first; the same also with tho third. This will equalize the tea, not giving the whole strength of tho infusion in the first cup, and warm colored water for the other two. Tho tea-kettle should bo boiling, while the tea is being served to fill up the pot. Spring is the best water for tea; filtered rain next; lime water, if used, soon crusts over the kettle; it is well to rinse it every time it is used, and absolutely necessary to do this once every day. Some tea requires more steeping than others; the housekeeper can determine by the appearance of the infusion; in green tea, the liquid should be greenish; if steeped too long, it turns a dark color; if in fifteen minutes the tea becomes dark, steep less time; fifteen minutes will be sufficient time for tea requiring the longest steeping; some teas requiring only three minutes, most requiring five. The tea-kettle should but just boil; do not use water that has boiled a long time for tea.

To Prbpare Black Tea.—Use a steeper as in green tea; black and green should never be steeped in the same vessel. Prepare both steeper and pot as described before, but black tea wants boiling from three to five minutes hard; three is usnally sufficient. Some prefer steeping black tea in the same manner as green. Black tea is much lighter than green; and, of course, more by measure should be allowed to each person. The best loaf-sugar only should be tolerated in tea, and cream is as much better than milk, for those who relish it, as in coffee. There are so many persons now who use but one variety, that it is well, when company are present, to steep both black and green, that all may make a choice. Serve the same as green, putting the cream in the cup before pouring in the tea. There is an article, now sold by grocers, called Breakfast Tea; it is a mixture of green and black; prepare as black tea, as this has the most prominence in its appearance and flavor. Throw out the cold tea, rinse and scald the pot after using. It ruins teapots to stand with cold tea.

1821 Tornado in New Hampshire

2011-11-17T07:13:00.002-05:00

Apparently September, 1821 was noted to be a very stormy month. On the 3rd of September a violent storm on the Atlantic coast erupted and many lives were lost as well as a great deal of property was destroyed.

On the 9th the famous "tornado" occurred in central New Hampshire. Below is a quote from "The Great Tornado of 1821 in New Hampshire."

The day before had been very warm and Sunday was very warm and sultry, although the sun shone brightly. The wind blew from about the southwest until about six o'clock when a very black cloud was seen to rise in the north and the northwest, and as it passed in a southeasterly direction the lightning was incessant. About half past six, the wind suddenly changing to north, a peculiar looking, brassy cloud was seen in the northwest. As it came nearer it was noted that a cylinder or inverted cone of vapor seemed to be suspended from it. It did not seem to have any very destructive force until reaching Cornish and Croydon. It passed from Croydon to Wendell or Sunapee, then into New London, Sutton, over Kearsarge Mountain into Warner, finally ending its course in the edge of Boscawen. It was felt and is said to have commenced near Lake Champlain. One observer, a woman in Warner, stated that its appearance was that of a trumpet, the small end downwards; also like a great elephant's trunk let down out of heaven and moving slowly along. She stated that its appearance and motion gave her a strong impression of life. When it had reached the easterly part of the town, she said the lower end appeared to be taken up from the earth and to bend around in a serpentine form until it passed behind a black cloud and disappeared. This view was from a distance of three miles. It was attended with but little rain in parts of its course, more in others. It lowered the water in a pond in Warner three feet. The width of its track was from six rods to half a mile, changing with the height of the cloud which rose and fell. It was the widest on the higher grounds. Its force was the greatest when it was most compact. In Croydon, besides other damage, the house of Deacon Cooper was shattered, his barn and its contents entirely swept away.

No other buildings were directly in its narrow path until it nearly reached Sunapee Lake. Here it came in contact with the buildings of John Harvey Huntoon of Wendell, now Sunapee. The house contained eight persons. The tornado, after a brief warning, was upon them, and the house and two barns were instantly thrown to the ground. One side of the house fell upon Mr. Huntoon and his wife, who were standing in the kitchen. The next moment it was blown away and dashed to pieces. Mrs. Huntoon was carried at least ten rods from the house. A child of eleven months was sleeping on a bed in one room; the dress it wore was soon after found in the lake one hundred and fifty rods from the house, but the child could not be found. The next Wednesday its mangled body was picked up on the shore of the lake where it had been carried by the waves. The bedstead on which the child was sleeping was found in the woods eighty rods from the house, northerly and clear out of the track of the tornado. The other seven persons were injured but none fatally. Every tree in a forty acre lot of woodland was leveled with the ground. A bureau was blown across the lake two miles and with the exception of the drawers was found half a mile beyond the water. A horse was dashed against a rock and killed. The feather bed upon which the child had been sleeping was carried to the town of Andover. A Mrs. Wheeler was living in another part of the house and when the cloud approached she took a child that was with her and fled to the cellar for protection, but was somewhat injured by falling bricks and timbers. Bricks were carried more than a hundred rods and pieces of the frame of the house, seven or eight inches square and twelve feet long, were carried eighty rods. Other pieces of furniture, casks and dead fowls were carried to a much greater distance and a large iron pot was found seven rods away. A pair of wheels was separated from the body of a cart, carried sixty rods and dashed to pieces, one of them having only two spokes left in it. The only furniture found in the house was a kitchen chair. From the buildings the land rises about one hundred feet in a distance of fifty rods and then descends on the other side of the hill to the lake. A horse was blown up this rise a distance of forty rods and was so much injured that he had to be killed. A doorpost made of beech, from Mr. Huntoon's barn, measuring eight by twelve inches and thirteen feet in length, was carried up the hill forty-four rods. A hemlock log, sixty feet long, three feet in diameter at the butt and nearly two feet at the top, was removed from its bed where it had been for years and carried by the wind six rods up the hill, passing on the way over two rocks, which were only six feet from the place where the log was taken, each being seventeen inches high. It then struck a rock and was broken into two parts. The rise of land in the six rods was ten and one half feet. Not only were orchards destroyed but some of the larger trees were torn up by the roots and carried from seventy to a hundred rods. After leaving Mr. Huntoon's farm the tornado proceeded a hundred rods further and blew down every tree in a tract of timber land of forty acres in area. A house and barn belonging to Isaac Eastman were much shattered but not entirely ruined.

Gowns, Bonnets, Cloaks, & Gloves

2011-11-16T07:26:00.000-05:00

Below is an article written for the 1887 Cosmopolitan Magazine that I thought some of you might enjoy.

GOWNS, BONNETS, CLOAKS, AND GLOVES.
By Mrs. Helen Hooker.
THE woman that has two good tailor gowns is equipped, as far as her dress is concerned, for all the ordinary occasions of life. She may, as the old phrase goes, wear them "to mill and to meeting." Even one she will find to be an investment that will pay her better than an investment in several silk gowns, though many of the wool costumes worn (with their jacket to match the dress, silk linings, and perfect finish) cost more than silk.

When two wool suits are purchased for autumn and winter wear, one is usually made for utility, and the other, of richer cloth, made dressy by combination with velvet or plush and trimmings of fur, or of plain cloth richly braided, is for visiting, receptions, and street costume for the afternoon and for church.

As was stated last month, cheviots, tweeds, and home-spuns, plain, striped, and checked, are used for the plainer gown. For the more dressy gown are used ladies' cloth of a heavy weight and lustrous, smooth-finished surface, fine, soft twilled cloth in diagonals, and camel's hair serges, and twills in whipcord and herring-bone weave. There are also handsome pattern dresses imported having the basque covered with braiding in narrow silk braid and the cloth for panels and drapery elaborately braided. For combination with soft wools there are also borders in half-widths of the dress goods, with a stripe of the diagonal weave alternating with a broad stripe
of fine, small beads woven into the dress goods; and borders that look as if trimmed with braid, but which in reality have the braid woven into the cloth, forming first a stripe made of narrow braid, row upon row, and then a stripe of the twilled cloth of the dress goods.

Plush striped and velvet striped wool may be bought by the yard to combine with plain material. These fancy fabrics and borders are used for side-bands, revers, collars, cuffs, for a foot border when the skirt is pleated, for panels, or petticoat; in short, in any pretty, original way that the fancy may suggest. There is no startlingly new wav to make gowns, though novel effects are gained by new colors and combinations of color, and by changing the trimming that has been on the right side to the left, or front, etc. If a petticoat striped with velvet or plush is desired for a dress, it is the most economical to buy plain or striped velvet and cutting it into bands of the desired width, bias or lengthwise, sew it to the plain wool either lengthwise or crosswise.

When cloth and velvet are used in the same dress, use the former for basque and drapery, and the latter in any of the ways spoken of above. If a velvet petticoat is decided on, it is not necessary to make it entirely of velvet. A foundation skirt of alpaca, silesia, or low-price silk may be used, and the velvet put on only where the skirt is not covered by the dr.tpery. From two to four yards of velvet are used for the skirt, revers, vest, etc. A breadth of double width cloth is required for the apron front, which may be caught up high on the right, or left side, or may be even all around with pleats across the hips to relieve the plainness. The back drapery should be long, full, and bouffant The basque worn with such gowns is Jersey-fitting, pointed in front, short on the hips, and has a postilion back. Vests, plastrons, and revers are used to trim them. Often the plastron is of Japanese crape or surah, while the revers are of velvet. The edge of the basque is stitched three or four times, and the buttons are small and flat and are made of metal, velvet, lasting, pearl, or silk crochet.

The small coat sleeve is finished with a narrow turned-back cuff, or is buttoned at the back with three or four buttons. Dress collars are very high, either standing or turnover. They fasten on the side and have a seam down the front to make them fit smoothly. Sometimes the front of the collar is made of the same material as the vest, to which it is fastened. New linen collars to be worn inside the dress collar are straight bands or have narrow, turnover points. Linen cuffs are very close, and worn so as to show but a line of white below the sleeve. The marquise jacket with velvet revers and deep collar will probably be one of the most popular shapes for the coat to be worn en suite, or with different dresses. The fronts of this coat are half loose and the back tight-fitting and considerably shorter than the front. The materials used may be either plain or fancy cloth; and the finish merely stitching, large buttons, and a hood lined with gay silk; or it may be trimmed with fancy velvet, fur, feathers, or Persian lamb's •wool.

The furs used for trimming cloth and velvet gowns and coats will be chinchilla, blue fox, lynx, and raccoon. Astrakhan will also be worn again. The richer, darker furs will be worn to trim long cloaks and visites. Feather trimmings, fine in color and quality, are imported in large quantities. Noticeable among trimmings are passementeries, galloons and narrow headings of great elegance and variety. They are shown in black jet, steel, garnet, green, dark blue, brown, and olive. They will be used for trimming visites or mantles and wool, silk, or satin dresses. The edgings and galloons will also be used to finish the brims of hats and bonnets. Rich sets of silk braid ornaments combined with beads in pyramid and flower shape have a panel for the skirt, a dog collar, and other pieces for the corsage. The cloakings for winter are pliable, soft, and warm. Some of them resemble braided cloth; others have surfaces rough or smooth, or of a diagonal weave; still others look as if a lace of heavy cord was laid over them.

For dressy wraps, plain velvet will be much used, trimmed with fur or with jet ornaments. Many of these little mantles have a vest front made of jet ornaments put on in a V-shape and the back trimmed in a V-shape to correspond. The fronts to such wraps are long and pointed and the back short and laid in two box pleats over the tournure. It must not be concluded that gowns of satin, silk, and velvet are not to be worn at all, for even if it be a woolen season, gowns of richer fabrics will still be worn for dinner, reception, and evening dresses. They may also be worn on the street under a long wrap. The silks most popular are repped or watered, combined with velvet or plush. Many rich gowns are also made of one material.

New ribbons are feather-edged, both plain and striped, in velvet, or plush, or gros grain. Velvet ribbons have the picot edge, are satin on the wrong side, and are often embroidered in pea-sized dots of a contrasting color. Moire' ribbons are also much used.

The hats for misses and young ladies to wear with cloth gowns are turbans or sailors of felt, or made of the same material as the dress. These hats are trimmed with tall loops of velvet, plush, or ribbon and wings, aigrettes and pompons. For more dressy wear, there are velvet turbans and small pokes of velvet, trimmed with ribbon loops and ostrich feathers. Among the novelties are fish-wife pokes made of the very tips of ostrich feathers and trimmed with a cluster of tips. Charming sailor hats have a soft crown of plush and the brim made of velvet, . either plain or overlaid with an open-work pattern in jet. The back of the rim is caught up against the hat with high, narrow ribbon bows, and a cluster of tips is fastened against the back of the crown, curling toward the front of the hat.

A pretty hat in dark green braided felt has a wide rim that turns up high on one side and curves over the face on the other. The hat is faced with myrtle green velvet, and around the high crown are laid full tips of old gold, scarlet, and dark green. This hat is to be worn with a gown of tweed having checks and threads the color of the plumes on the hat. Young married ladies will also wear turbans, fish-wife pokes, and small princess bonnets. Matrons and also young women will wear the small capote, with a long, narrow crown, shaped like a horse shoe. The brim of the bonnet is a little more flaring than last season, and is sometimes faced with a bright color. Felt, braided felt, plain velvet, and chenille are the materials for the bonnet to be worn with tailor dresses. The edges of the bonnets are finished with woolen beads or a galloon of irridescent beads. The trimming is still placed high in front and wired to keep it from falling over. Piece velvet cut bias, velvet ribbon, and gros grain are used for these bows, and in the midst is set a towering feather pompon, aigrette, or other bird ornament. Feather-edged or velvet ribbon from two to three inches wide is used for the strings.

Richer bonnets are of jet or of velvet embroidered in jet, or in tiny flowers in their natural colors. A handsome fish-wife poke seen at a recent opening was of black Lyons velvet embroidered with fine gold beads and trimmed with sprays of golden-rod and loops of black velvet ribbon lined with goldcolored satin. The bonnet is faced with gold-colored satin, covered with black Spanish lace.

The gloves most worn with tailor gowns have three broad rows of stitching on the back and are fastened with four gilt buttons much larger than those ordinarily worn. These gloves may be had in any color, with the stitching the same color as the glove, or of a contrasting color, as white or scarlet on black, brown on tan, etc. Undressed kids are still most worn for all dressy occasions.

1885 address

2011-11-15T07:24:00.000-05:00

One of the issues writers of Historical fiction deal with is the use of the language of the time period we're writing in. Below is an excerpt from an address given in 1885 at the Occasion of the Laying of the Corner-Stone of the University Chapel, March 30, 1885. Charlottesville, Va. I love the description given in the first paragraph. Granted this is a speech and the year is 1885 but the choice of words used and the imagery is wonderful. Enjoy!

"Before us and around us, is spread out God's own fair nature: vast fields with seed-time and harvest never more failing, now sweetly slumbering in green pastures, now gently waving their golden harvest. In the midst of them the blue lake, in which the azure sky kisses its own fair image. Behind them all rise in silent majesty the everlasting mountains, which God setteth forth as a pledge of His ever-enduring Mercy. Within-the pointed window, the flying buttress, the pointed steeple, all lead the eye upward, and with the eye the heart also is lifted up, aspiring to heaven.

And thus-the work fairly begun, the cost counted and provided for, goodly stones and hewn timber on hand, laborers busy and bustling, skillful, watchful supervision secured-we have assembled here to-day, our hearts overflowing with gratitude, to ay this corner-stone, devoutly trusting that, as we now humbly and reverently dedicate this house to God, He, in His great Mercy, will make the heart of every one of us here present, a temple of the Living God."

Steel Pens

2011-11-14T07:10:00.000-05:00

Below may be some useful information for your characters, especially if they are thrifty.

Steel Pens.
—Half the steel pens which are thrown away might be rendered as good as new by dipping in ink, and wiping two or three times, and then scraping inside and outside carefully with an old penknife or scissors, or by boiling in hot water and soda. They simply cease to write well from being clogged with the impurities in which some inks abound more than others. Some persons consider they re-nib steel pens by deftly throwing them as one would throw a javelin in a bare floor or deal table. They must be thrown so as to stick upright in the wood. Three or four throws are sufficient to mend a pen. If not satisfactory, wipe, and throw again.
Source: The National Encyclopedia of Business and Social Form ©1884

Thanksgiving Dinner 1887

2011-11-12T12:26:00.000-05:00

I don't know about you but I've been starting to think and plan our family thanksgiving. This year Paul and I will be able to have the dinner with my parents, our oldest son and his family and possibly one of my sisters and her family. It will be the first holiday since our youngest son's passing and while I'm looking forward to the time with family, I know it will be a difficult time as well.

Below you will find an entire article on Thanksgiving and recipes from The Cosmopolitan ©1887 Their dinner is quite different than the one my family shares but I find it quite fun to see what was prepared in years past.

THANKSGIVING is almost our only really national festival; all others we share with other lands, and although poets have not often celebrated it, nor novelists thrown round it the halo of romance that suffuses the English Christmas with an atmosphere of ideal jollity and mirth, it is the great home gathering of the year, and very dear to the hearts of Americans. And well it may be; for Thanksgiving is an outgrowth of our history, and as such we love and honor it.
But although no one has idealized the exploits of the American housewife, or invested the sacred bird of the season with the poetic aroma that exhales from the sage and onions of Bob Cratchett's immortal goose, none the less is she busy this month preparing goodies for her Thanksgiving table. On this day even the city people, who dine a la Russe as a rule, prefer the real old-time dinner of their childhood. They may introduce a few " modern improvements," but in the main it is the turkey and cranberry sauce and mince and pumpkin pies that are dear to memory, as associated with Thanksgiving.
BILL OF FARE.
I will give a bill of fare for a Thanksgiving dinner, which may be cut down to the simplest proportions by those that wish only to have the traditional bird, and "fixings," and pie:
Oysters on the Half-Shell, Celery, Olives, Salted Almonds,
White Mushroom Soup. Roast Turkey, Giblet Sauce, Cranberry Jelly,
Chicken Pie, Oyster Patties,
Cauliflower, Salad, Browned Potatoes,
Pumpkin Pie. Mince Pie,
Fruit, Crackers and Cheese, Coffee.
The larger part of this dinner may be prepared the day before. The soup will only need heating. The pies and patties can both be made the day before, so that the actual cooking on Thanksgiving day will be confined to the vegetables and turkey. The mince meat should be made at least a week before using.

WHITE MUSHROOM SOUP.
A knuckleof veal and a scant quart of water to each pound that it weighs, and, if the flavor is not objected to, a slice of boiled or scalded ham. (Be sure, if you use unboiled ham, to remove rind and trim away the dark edges.) If the knuckle weighs four pounds, use a medium-sized carrot, turnip, onion, two cloves, a bay leaf, two large sprigs of parsley (and two of thyme if you have it).
Put the four quarts of water to the veal, which should have been gashed well and the bone broken in several places before it is put into the pot. Let it come very slowly to the boiling point, and skim it carefully. When it boils, put in the vegetables, and just as it again boils, skim again, and then set the pot back. Watch it for a time, till you find out where it will just boil and no more. This point is indicated by a bubble rising in the center of the pot and breaking every few seconds. This is what is meant by slow boiling. And soup of any kind made in this way will have a finer flavor than if allowed to boil quickly and be quite clear. When this has boiled five hours, strain it through muslin.
While this stock is being made, put into a sauce-pan four table-spoonfuls of flour and four of butter. Stir them till they bubble. Let them cook together for a minute, stirring the while. Then pour into them quickly, and still stirring, two quarts of the hot veal stock. Let them boil together one minute. This is now like thick, smooth, white sauce. Stir into it two quarts of boiled new milk and, if you have it, a pint of sweet thick cream. Stir these together, but do not boil them. Next day make the soup boiling hot, skim it and put into it a can of French mushrooms with the liquor and two tea-spoonfuls of salt, and half a tea-spoonful of white pepper. Do not let it boil more than once, or it may curdle.
This will make nine pints of soup. If more is required, increase milk, butter, and flour, etc., in the proportion of one ounce of butter and one of flour to each quart of soup, and one quart of milk to each quart of stock.

ROAST TURKEY.
The stuffing for this may be prepared the day before and the bird made ready, but I do not recommend it to be stuffed until near the time for roasting it.
For the stuffing take eight ounces of bread crumbs (no crust), three ounces of butter chopped with it, a tea-spoonful of salt, one-quarter tea-spoonful of pepper, a small onion, boiled and chopped very fine, two table-spoonfuls of parsley, free from stalks, and chopped as fine as possible, and a suspicion of grated nutmeg. Mix all together with two eggs. Stuff the body and crop, but if you would have your stuffing ridh and not like a steamy pudding, do not fill the body full; leave plenty of room for swelling. Many prefer a little fat chopped pork in place of the butter, and if you like a crumbly dressing, you will not need the eggs.
When the bird is stuffed, sew up the slit, turn the skin of the neck over the back and fasten with a tiny skewer, then truss it, flour it all over, and bake it in a steady oven. A large turkey will take quite four hours; a medium-sized one three. Baste it frequently and turn it about so that all sides may be brown alike.
The giblets should be put on to stew slowly for four hours the day before they are needed, with a quart of water, half a teaspoonful of salt and a pinch of pepper. When the broth is reduced to little over a pint strain it, keeping the gizzard and liver. The former must be chopped fine and the
latter mashed. When the turkey is done, put it on a hot platter. Set the dripping pan on the fire, put the chopped giblets into it, with a dessert-spoonful of flour, and stir them all around the pan, letting the flour brown. Then pour into it the liquor from the giblets, and if more gravy is required, a little stock or water. Stir it till all the gravy clinging around the pan is removed, and then taste to ascertain if seasoned sufficiently.

CRANBERRY JELLY.
To each quart of cranberries put a gill only of water, cover close and stew for ten minutes over the fire. Then add a pint of sugar, stir well, and stew twelve minutes more, uncovered, stirring often. Rub them through a colander, and pour them into moulds. The next day they will turn out as jelly. At a large dinner, four small moulds are prettier than one large one, but this is a matter of taste.
Chicken Pie.
Make some light pastry in the following way: Put into a chopping bowl two pounds of flour, one pound and a half of firm butter, and a tea-spoonful of salt. Chop the butter and flour together in a cold room till the butter is about the size of white beans. Make a hole in the center of the flour and pour into it a small teacup of ice-water. Then with the ends of the fingers work the flour in, going round and round the bowl till it is a stiff paste. Then work quickly till it hangs together. Turn it out on a pastry board. If there are bits of butter not incorporated, never mind. Put them on the mass, which roll out. If your pastry board is not very large, cut the paste in halves. Roll the pastry out till it is an inch thick, fold in three, turn the rough edges toward you, and roll out again, fold and roll twice more, and set on the ice. This paste is almost equal to puff paste, with half the labor. It rises very much, if it has been made in a cold room. It is best made the day before the pies.
Two chickens weighing seven pounds make a large pie. Cut them into neat joints, put them into a pot with just enough boiling water to cover them. Watch them for a few minutes to find the place on the range where they will just simmer and no more. Then leave them to cook until tender—from an hour to an hour and a half. Take them up, cover them, and set them to cool. Put to the chicken liquor two inches of carrot cut up; a very small onion, a bay leaf, two sprigs of parsley, and a blade of mace, a good tea-spoonful of salt, and onequarter tea-spoonful of pepper. Let this all cook slowly till reduced to less than a quart.
Put a table-spoonful of butter and one of flour into a sauce-pan, stir them over the fire till they bubble, let them cook together one minute, and then pour quickly the strained liquor from the chickens into it, stirring all the time. When it boils, take it from the fire and set it in a cool place.
Mix together two tea-spoonfuls of salt, one-quarter tea-spoonful of white pepper. Put a layer of chicken in the bottom of a three-quart pie dish, sprinkle with pepper and salt, and then more chicken, seasoning till the dish is full. Arrange the meat so that it is dome-shaped.
Roll out one-third the pastry of foregoing recipe till it is half an inch thick. Wet the edge of the pie dish, lay the paste over the top of the pie, giving ample room. Press the pastry close to the lip of the dish, but not at the edges. Cut a hole in the center and trim away the paste from the edge, leaving it the full width of the lip or border, however, so that in rising it may not shrink away. Bake an hour in a moderate oven. If you wish a handsome pie, brush it over with a feather dipped in the white of an egg beaten with a table-spoonful of water before it is baked.
BROWNED POTATOES.
These are simply mashed potatoes made not too moist and pressed into a well-buttered bowl. Turn them out on a greased pan, brush them over with the yolk of an egg beaten with a table-spoonful of water, and set them into a hot oven to brown for ten minutes, keeping them turned to brown all over alike.
OYSTER PATTIES.
Line patty pans with thin pastry, pressing it well to the tin. Put a piece of bread or a ball of paper in each. Cover them with paste and brush them over with the white of an egg. Cut an inch square of thin pastry, place on the center of each, glaze this also with egg, and bake in a quick oven fifteen
to twenty minutes. Remove the bread or paper when half cold.
Scald as many oysters as you require, (allowing two for each patty, three if small) in their own liquor. Cut each in four and strain the liquor. Put two table-spoonfuls of butter and two of flour into a thick sauce-pan; stir them together over the fire till the flour smells cooked, and then pour half a pint of oyster liquor and half a pint of milk into the flour and butter. (If you have cream, use it instead of milk.) Stir till it is a thick, smooth sauce. Put the oysters into it and let them boil once. Beat the yolks of two eggs. Remove the oysters for one minute from the fire. Then stir the eggs into them till the sauce looks like thick custard.
Fill the patties with this oyster fricassee, taking care to make it hot by standing in boiling water before dinner on the day required, and to make the patty cases hot before you fill them.
MINCE MEAT.
Take one pound of lean boiled beef or tongue, one pound of finely-chopped beef kidney suet, one pound of currants, well picked and washed, one pound of raisins stoned, two pounds of pared and cored apples, one-half pound of citron cut small, one-half pound of candied lemon peel, cut small, one pound of brown sugar, one table-spoonful of salt, and two large oranges. Chop the beef and apples very fine, add the other ingredients (using one pound more apples if plainer pies are required), grate the orange peel and squeeze in the juice. Mix in a bowl a tea-spoonful of ground mace, four of cinnamon, two of grated nutmegs, a tea-spoonful of ground cloves, and one of ginger. Mix well. Put half into the mince meat, stir and taste, and then add gradually till it is spiced to suit your taste. Some like little spice; others much. When all is well mixed, pour in a pint of wine and half a pint of brandy.
No cider is required unless the wine and brandy are objected to. Then use a pint and half of cider. With the wine and brandy, this mince meat keeps a year and is better as time goes on.
Pumpkin Pies.
Take a quart of stewed or baked pumpkin salted and pressed through a sieve. Mix with it a tea-spoonful of mace, one of cinnamon, one nutmeg, two large cups of sugar, and then add two quarts of milk, nine eggs, yolks and whites beaten separately, a teaspoonful of salt, and a gill of brandy (optional). Line pie plates with thin pastry, fill with the above mixture, and bake in a moderate oven.

SALTED ALMONDS.
Blanch half a pound of almonds. Put to them a table-spoonful of melted butter and one of salt. Stir them till well mixed, then spread them over a baking pan and bake fifteen minutes or till crisp, stirring often. They must be bright yellow-brown when done. They are a fashionable appetizer and should be placed in ornamental dishes at the beginning of dinner, and are used by some in place of olives, which, however, should also be on the table, or some fine pickles may take their place.
Dishes of fruit can all be prepared the day before the dinner. Grapes and soft fruits are set in the ice box, to be served as cold as possible.

Veteran's Day

2011-11-11T10:52:00.000-05:00

In addition to my little tidbit on 11-11-11 I'd like to add a thank you to all our Vets who are serving or have served. In my family I have vets that date back to the Revolutionary War, the War of 1812, Civil War, WW1 and WW2. We are not a military family but we are a family who believes in freedom and has fought for this freedom.

So, to all of you Vets, I say thank you. I understand the sacrifice and am proud of your commitment to our freedom. God Bless America!

11-11-11

2011-11-11T06:53:00.000-05:00

Today is the eleventh day of the eleventh month, of the eleventh year for the 21st century. However on this day 200 years ago, I found one piece of news that most of our characters would not know about for months.

On Nov. 11, 1811 Cartagena, Colombia declares independence from Spain. In the 20th Century it was Armistice Day. I pray that we find today a peaceful day in history.

Ink from Elderberries

2011-11-10T06:52:00.000-05:00

To go with yesterday's post I thought a thrifty ink recipe might be in order.

To Prepare Black Ink From Elderberries.
—Put a quantity of elderberries into an earthenware pan, bruise them, and let them ferment for three days in a warm temperature. Squeeze out the juice by compressing them in a thick cloth, and filter it. Then add half an ounce of sulphate of iron (green copperas) to each six pints of juice, and mix with it half an ounce of common acetic acid. This ink writes very freely, and flows readily from the pen, nor does it become thick when exposed to the atmosphere, like ordinary writing ink. When this ink is first used, the writing appears of a violet color, but it gradually assumes a deep blue-black hue, owing to the absorption of oxygen from the atmosphere.
Source: The National Encyclopedia of Business & Social Form ©1884

Waterproofing

2011-11-09T07:00:00.001-05:00

Below you'll find ways to waterproof items. I find this can be quite helpful to add such a unique tidbit for our readers.

Method Of Making Cloth And Leather Waterproof.—The minute spaces between the fibres of the yarn, either of cloth, silk, or cotton goods, cause them to be pervious to water; therefore, these minute channels in cloth and the pores of leather must be closed up in order to make them waterproof.

Many have been the means adopted and invented for the purpose, and some are quite simple enough to be adopted at home.

In waterproofing factories the process is carried on in rather a different manner to the house process. Rock alum, whiting, and water are the ingredients for producing a solution of alumine, in which the fabric is soaked; it is then passed through a solution of warm yellow soap water, to fix the alum in the interstices of the cloth, and enable it to resist the action of water, and so rendei the fabric waterproof. Then the cloth is washed and pressed. The proportions of ingredients for this process are as follows: 15 lbs. of materials; 1 1/2 lb. of rock alum; 1 1/4lb. of common whiting; and 3 gallons of water. Soap solution, temperature 100° Fahr.: 3 lbs. of yellow soap, 30 gallons of water, to 50 lbs. weight of cloth.

Another method is by immersion in a preparation composed of 2 oz. of pulverized alum dissolved in 1 pint of distilled water; and 1 oz. of dry white-lead rubbed down in one pint of water. The two solutions are mixed and allowed to settle; the liquor constitutes the required agent.

Another method by immersion: 1 oz. of dry white-lead rubbed down in half a pint of water; 1 oz. of pounded alum dissolved in half a pint of water; mix; and add 2 fluid drachms of acetic acid, and allow to settle.

When the cloth has been immersed in the liquor resulting from either of the above solutions, it is passed through a solution of quicklime, and a third ume through a solution of Irish moss, which acts as a mucilage.

Waterproofing in the household may be easily managed thus: Boil hair an ounce of Russian isinglass in a pint of soft water till dissolved; dissolve an ounce of alum in a quart of water; dissolve a quarter of an ounce of white soap in a pint of water; strain these solutions separately through linen, and then mix them all together. Heat the liquid till it simmers, and apply it with a brush to the wrong side of the cloth on a flat table. When dry, brush the cloth lightly with water. This process renders the cloth impervious to water, but not to air, and is therefore a healthy manner of rendering articles waterproof.

To Render Leather Boots Waterproof.—Melt over a slow fire, one q jar of boiled linseed oil; one pound of mutton suet; three-quarters of a pounu of yellow beeswax; and half a pound of common resin; or smaller quantities, in these proportions. With this mixture saturate the leather of new boots and shoes, having previously made them rather warm.
Source: The National Encyclopedia for Business and Social Forms ©1884

Perserving Cherries

2011-11-08T06:52:00.000-05:00

One of my all time favorite fruits is cherry. I love them in just about anything I've ever been served. However there is no comparison to fresh cherries. Below are various recipes and techniques for preserving cherries.

TO PRESERVE CHERRIES.
Allow an equal quantity of cherries and pounded lump sugar. With a pin pick out the stones and stalks, put in the sugar in the preserving-pan, and put in the cherries as you stone them. When all done, set them on a slow clear fire, shaking them occasionally, and let them boil for fifteen minutes. Take the pan off the fire, cover it close, and let it stand till cold. Put them on the fire again, let them boil, and remove the scum carefully. In fifteen minutes they will be done. When you take them from the fire, le,t them stand ten minutes before you pot them up.
Source: Practice of Cookery & Pastry ©1854

To Preserve Cherries.—Boil them in thick syrup in a pan, and let them 'emain until next day. Then take them out, and put them in syrup which ha» oeen boiled down until it is ready to candy, and color them with some syrup of red currants. Cherries may also be preserved by another method. Take equal quantities of crushed loaf-sugar and ripe cherries, previously stoned. Place some of the sugar at the bottom of the preserving-pan, place the cherries on it, and sprinkle more sugar over them as you place them in it. Then jmt the pan on the fire, and for each pound of fruit add half a quarter of a pint of led curraRt juice, and more of the sugar. Boil them fast over a good fire, frequently shaking the pan, but not stirring it. Skim the contents, and when the syrup has become sufficiently thick, pour the preserved fruit into jelly-pots.

To Preserve Cherries In Bunches.—Select some cherries, and make them into benches. Then boil them in a syrup, made with an equal weight of sugar, and the smallest possible quantity of water to dissolve it. Take the vessel from the lire and skim it, and let the cherries become cold. Then place them in the syrup into a warm oven, and let them remain until next day. Afterwards take tlrnn out and dry them.

Cherry Compost.—Boil some sugar in the smallest possible quantity of water, a rid the cherries, and simmer them until they become soft, and have absorbedtil the syrup. Should there be more syrup than the fruit can absorb, boil it town, and pour it over the cherries.

Candied Cherries.—Select some fine cherries, and place them in strong syrup, boiled down until ready to candy. When covered with sugar, take thern out, and place them in a warm oven to dry.

Dried Cherries.—Remove the stones, and place the fruit in an oven very moderately heated. Let them remain in it until the oven is cold, and, if necessary, repeat the process.
Source: The National Encyclopedia of Business and social forms ©1884

TO DRY CHERRIES.
Take six pounds of cherries, stone them, and put them in a preserving-pan, with three pounds of white sugar and a pint of water; then set them on the fire till they are scalding hot; then take them off, and put them into a basin to cool. The next day boil them till they are tender, skimming clear; sprinkle half a pound of sugar over them, and let them stand in the syrup three days; drain them on a sieve, taking them out separately, and put them in a cool oven to dry, turning them occasionally till dry enough. Then put a sheet of white paper round a preserving-pan, put your cherries in with another sheet of paper over them, cover them, and put them on a cool fire till they warm; then take them off, and when cold, put them in boxes or jars to keep, with white paper between them.

ANOTHER METHOD.
To four pounds of cherries put one pound of sugar, dipping each lump in water to wet it, but not more water than will wet the sugar. When melted, and it boils, put in your cherries, having first stoned them; let them boil a few minutes, skim them clear, take them off, and let them stand in the syrup two days; then boil the syrup, and add about half a pound of sugar to it before you boil up the syrup, and pour it boiling hot over the cherries; let them stand four days in the syrup, and then drain them on sieves, and put them to dry in the sun, or in a cool oven. When dry, put them in boxes in layers, with white paper between them.

ANOTHER METHOD.
Stone four pounds of cherries, and lay them in a basin separately, sprinkling a pound of white sugar over each layer; let them stand till the following day, then put them into a preserving-pan, and place them on the fire; let them boil a quarter of an hour, and then put them into a basin with their syrup; let them stand in it three days, then take them out, and place them on hair sieves to drain, and place them in the sun to dry, or before a slow fire, or in a cool oven. It must be very cool: only sufficient heat to feel when you put your hand in. When dry, pack in boxes as before.

TO PRESERVE CHERRIES WITH STALKS AND LEAVES.
First dip the stalks and leaves into vinegar, boiling hot, then stick them in a sieve till dry; have ready some syrup, and scald the cherries, stalks and leaves in it; take them out and let them cool; boil the syrup to a candy height, then dip the cherries, stalks and leaves, in; let them be taken up separately in a spoon with holes in it; lay them on sieves, and dry them as before directed.
These cherries look very well in clear jellies, or mixed with other glace fruit in the piece montee you have as a centre piece. Any other fruit, such as currants, grapes, plums, can be done in the same manner.

TO PRESERVE CHERRIES.
Take two pounds of cherries, stone them; with a pound and a half of sugar, and half a pint of water make a good syrup; put in your cherries, let them boil gently till all the sugar is melted; then boil them fast and skim them; take them off two or three times, and shake them round; put them on again, and let them boil fast. When they are of a good colour, and the syrup will stand, they are done enough. Put them into pots or bottles, and when cold, paper them.
ANOTHER METHOD VERY GOOD.
Take an equal quantity of sugar and fruit before the cherries are stoned; make your syrup, and after stoning the cherries, put them in; let them boil slowly at first, till they are thoroughly heated, then boil as fast as you can; when clear, add some currant-juice: this improves the colour and flavour.
Source: French Confectionary adapted for English families ©1853

Ice Cream & Oysters

2011-11-07T07:05:00.000-05:00

Did that title surprise you as much as it did me? Below is an advertisement that made me wince then chuckle. Personally, I never would have seen the combination but then again I never had wild cravings when I was pregnant. The ad just have my creative juices flowing however, let me know how it affects you.

Mammoth Cheese

2011-11-04T07:28:00.000-04:00

In days long before Guinness World Book of records there was a record from 1801. Below are three sources that have different tidbits. The first source has the cheese weighing only 1200 lbs. Most say over 1400 lbs.

MAMMOTH CHEESE. In the Summer of 1801, following Mr. Jefferson's inauguration to the Presidency, a Cheese, which will be celebrated in historv, was forwarded him, as a present, from citizens of Cheshire (Ms.) Parson Leland and part of his Church, escorted the Cheese to Washington city—This great cheese weighed upwards of l200 lbs. and was pressed in a cider mill. Almost every dairy in the town contributed a curd to augment Its enormous bulk. The following Ubel, it is said, was pasted on the cheese:—" The greatss' cheese in America presented to the greatest man in America."
Source: Massachusetts Manual ©1814

From Harper's Book of Facts ©1895 we're told the cheese weighed 1400 lbs.
A mammoth cheese weighing 1400 pounds, 13 ft. in circumference, 18 in. thick, and made from the milk of 700 cows collected at a single milking, was sent to president Jefferson by the ladies of Cheshire, Mass., through the Rev. John Leland, in 1801; it bore the motto, " Rebellion to Tyrants is obedience to God."

In the History of Berkshire County ©1829, where this cheese was made we have recorded:
The famous mammoth cheese, presented to President Jefferson, Jan. 1, 1801, contributed not a little to bring this into notice. On a given day, the dairywomen sent their curds to one place. The quantity was too great to be pressed, even in a cider-mill; so that in addition to the intended present, three additional cheeses were'made, weighing 70 pounds each. The mammoth cheese weighed about 1450 lbs. Mr. Jefferson sent back apiece of this to the inhabitants to satisfy them of its excellence; and he also sent pieces of it, it is said, to the Governors of the several States.

Critics of Glove Etiquette

2011-11-03T07:27:00.000-04:00

Below is an excerpt bucking the status quo with regard to high fashion in the 19th century.

In The Idler ©1895 the author wrote:
Nothing is more ridiculous than the unwritten law which obliges a man, on entering a drawing-room, to have one glove on and to carry the other. The one he has to remove is the very one he would, in most instances, prefer to retain. The right hand has to be bared for the shake, which may or may not be agreeable to the sense of touch. And is there any good and sufficient reason why women should wear their gloves into the dining-room 1 Their purpose is served when greetings and hand-shakings are over in the drawingroom. Why not permit them to leave their gloves there? But custom obliges them to wear them up to the moment of seating themselves. It is very inconvenient to have to remove them at table. Several bracelets have to be transferred from the outside of the gloves to the arms beneath, and with the great length of the covering as at present worn, and the perverse character of the fashionable suede, a woman accounts herself fortunate if she succeeds in ungloving at table in time to have a mouthful or two of soup, and without violently knocking one of her neighbours in the process of pulling off a rather tight fit. This little blue flower first bloomed when gloves had one button, and ended at the wrist; and has apparently become an immortelle. Not even the red-tapeism that perpetuated Frederick the Great's sentry-go was more conservative or more senseless than fashion in etiquette.

Artic Expeditions

2011-11-02T06:58:00.001-04:00

While searching a bit further on the 1852 Winter I came across this list of expeditions to the Artic. I was personally surprised to find the list dated back to 1848. It lists Ships, Captains, and deaths as well as how many days in Melville Bay.

Arctic Expeditions (from the Times, December 29, 1874).—"The following is a list of ships, comprising Government and Private Expeditions, British and Foreign, which have been on exploring service within the Arctic Circle since the Franklin Expedition sailed. It will be seen that the crews of all these vessels have returned in safety to their respective countries, with only such loss of life as might well have occurred had the men stayed at home :—
1. 1848 to 1849—H.m.'b ship Enterprise, Sir J. C. Ross. One winter, 26 days in Melville Bay.
2. 1848 to 1849.—H.M.'s ship Investigator, Captain Bird. One winter, 25 days in Melville Bay. Seven deaths (one officer) on board the Enterprise and Investigator.
3. 1849 to 1850.—H.M.'s ship North Star, Mr. Saunders. One winter, 57 days in Melville Bay. Four deaths.
4. 1849.—H.M.'s ship Plover, Captains Moore and Maguirc. Three winters. Three deaths.
6. 1850.—H.M's ship Enterprise, Captain Collinson. Three winters. Three deaths.
6. 1850.—H.M.'s ship Investigator, Captain M'Clure. Four winters. Six deaths (one officer).
7. 1850.—H.M.'s ship Resolute, Captain Austin. One winter, 45 days in Melville Bay. One death (accident).
8. 1850.—H.M.'s ship Assistance, Captain Ommanney. One winter, 45 days in Melville Bay. No death.
9. 1850.—H.M.'s ship Pioneer, Lieutenant Osborn. One winter. No death.
10. 1850.—H.M.'s «hip Intrepid, Lieutenant Cator. One winter. No death.
11. 1850.—Brig Lady Franklin, Captain Penny. One winter. No death.
12. 1850.—Brig Sophia, Captain Stewart. One winter. No death.
13. 1850.—Schooner Prince Albert, Captain Forsyth. Summer Cruise.
14. I860.—Schooner Felix, Sir John Ross and Captain Phillips. One winter. No death.
15. 1850.—Advance (American), Lieutenant Griffith. One winter drifting.
16. 1850.—Rescue (American), Lieutenant Dehaven. One winter drifting.
17. 1851.—Schooner Prince Albert, Mr. Kennedy. One winter. No death.
18. 1852.—H.M.'s ship Assistance, Sir E. Belcher. Two winters, 38 days in Melville Bay. No death.
19. 1852.—H.M.'s ship Resolute, Captain Kellett. Two winters, 38 days in Melville Bay. Six deaths.
20. 1852.—H.M.'s ship Pioneer, Commander OBborn. Two winters. No deaths.
21. 1852.—H.M.'s ship Intrepid, Lieutenant M'Clintock. Two winters. No death.
22. 1852.—H.M.'s ship North Star, Mr. Pullen. Two winters. 38 days in Melville Bay. Three deaths.
23. 1852.—Steamer Isabel, Captain Inglefield. No detention in Melville Bay; summer cruise.
24. 1853.—H.M's ship Phoenix, Captain Inglefield. Nine days in Melville Bay; summer cruise.
25. 1854.—H.M.'s ship Phojnix, Captain Inglefield. Took the pack—30 days; summer cruise.
26. 1854.—H.M.'s ship Talbot, Captain Jenkins. Summer cruise.
27. 1853.—Advance (American brig). Dr. Kane. Two winters. Took the pack—10 days.
28. 1857.—Steamer Fox, Captain M'Clintock. Two winters; first winter in pack, second season through in nine days. Three died.
29. 1850.—Schooner United States, Dr. Hayes. One winter, two days in Melville Bay. One death (accident).
30. 1871.—Steamer Poluris, Captain Hall. Twowinters; no detention in Melville Bay. One death.
31. 1873.—Steamer Juniata, Lieutenant Merriman. No detention in Melville Bay ; summer cruise.
32. 1873.—Steamer Tigress, Captain Green. Summer cruise.

1851-1852 Winter

2011-11-01T09:56:00.000-04:00

In a Report of the New Jersey Geological survey I stumbled upon this tidbit. It is amazing where you will find tiny tidbits that can help your story.

1852.—Winter of 1851-2, cold; mean temperatures of the months, 3° to 8° below the average; East river crossed on the ice January 30th, and for three days following; Susquehanna at Havre de Grace frozen over for seven weeks; cold and snows as far south as New Orleans and Jacksonville, Fla.

Glove Etiquette for Ladies

2011-10-31T07:37:00.000-04:00

Old gloves with the tips of the fingers cut off should be worn when employed in any occupation likely to stain,the hands, roughen or redden them, and they should be well dried after washing them.
With regard to dress itself, the first things a lady ought to think about are her gloves and shoes; for soiled or ripped gloves, or shabby boots, will destroy the effect of the most elegant gown ever worn.
The gloves should in a degree match, or at least harmonize, with the dress; and if a young lady's allowance does not permit her to have a large stock of different colours, she will do well to select those soft neutral tints which will suit any dress: the delicate greys, and fawn or dove-colours for summer; the soft brown or invisible green for winter wear. ...
Never go out without gloves; put them on before you leave the house. You should no more be seen pulling on your gloves in the street than tying the strings of your bonnet. Your gloves should always be of kid: silk or cotton gloves are very vulgar. ...
When Dinning
When seated, take off your gloves and put them on your lap. Before you, on your plate, will be a table-napkin, with a dinner-roll in it; take the bread out and put it at the side of your plate. Put the table-napkin in your lap, on your gloves, and then listen gracefully, and with attention, to your companion, who will do his best to amuse you whilst the soupls being handed round. ...
The chief bridesmaid holds her gloves and bouquet. ...
Funeral black gloves...
Source: Etiquette for Ladies & Gentlemen ©1876

Washing Kid's gloves

2011-10-28T07:29:00.000-04:00

Okay, so gloves were a part of the 19th century culture. But how on earth did you keep them clean? especially for children. Below is an excerpt that deals with just this matter.

To Clean Kid Gloves.—Make a strong lather with curd soap and warm water, in which steep a small piece of new flannel. Place the glove on a flat, clean, and unyielding surface—such as the bottom of a dish, and having thoroughly soaped the flannel (when squeezed from the lather), rub the kid till all dirt be removed, cleaning and resoaping the flannel from time to time. Care must be taken to omit no part of the glove, by turning the fingers, &c. The gloves must be dried in the sun, or before a moderate fire, and will present the appearance of old parchment. When quite dry, they must be gradually "pulled out," and will look new.
Another.—First see that your hands are clean, then put on the gloves and wash them, as though you were washing your hands, in a basin of spirits of turpentine, until quite clean; then hang them up in a warm place, or where there is a good current of air, which will carry off all smell of the turpentine. This method was brought from Paris, and thousands of dollars have been made by it.
To Clean Colored Kid Gloves.—Have ready on a table a clean towel, folded three or four times, a saucer of new milk, and another saucer with a piece of brown soap. Take one glove at a time, and spread it smoothly on the folded towel. Then dip in the milk a piece of elean flannel, rub it on the soap till you get off a tolerable quantity, and then, with the wet flannel, commence rubbing the glove. Begin at the wrist, and rub lengthways towards the end of the fingers, holding the glove firmly in your right-hand. Continue this process until the glove is well cleaned all over with the milk and soap. When done, spread them out, and pin them on a line to dry gradually. When nearly dry, pull them out evenly, the crossway of the leather. When quite dry, stretch them on your hands. White kid gloves may also b< washed in this manner, provided they have never been cleaned with India-rubber.
To Clean White Or Colored Kid Gloves.—Put the glove on your hand, then take a small piece of flan nel, dip it in camphene, and well, but gently, rub it ovei .the glove, taking care not to make it too wet, when tht dirt is removed, dip tne flannel (or another piece if that is become too dirty) into pipe-clay and rub it over the glove; take it off, and hang it up in a room to dry, and in a day or two very little smell will remain; and if done carefully they will be almost as good as new. In colored ones, if yellow, use gamboge after the pipe-clay, and for other colors match it in dry paint.
To Clean White Kid Gloves.—Stretch the gloves on a clean board, and rub all the soiled or grease-spota with cream of tartar or magnesia. Let them rest an hour. Then have ready a mixture of alum and Fuller's earth (both powdered), and rub it all over the gloves with a brush (a clean tooth-brush or something similar), and let them rest for an hour or two. Then sweep it all off, and go over them with a flannel dipped in a mixture of bran and finely powdered whiting. Let them rest another hour; then brush off the powder, and you will find them clean.
To Clean Light Kid Gloves.—Put on one glove, and having made a strong lather with common brown soap, apply it with a shaving brush, wiping it off immediately with a clean towel, then blow into the glove, and leave it to dry.
An Excellent %paste For Gloves.—Liquor of ammonia half an ounce, chloride of potash ten ounces, curd soap one pound, water half a pint; dissolve the soap in the water, with a gentle heat, then as the mixture cools, stir in the other ingredients. Use it, by rubbing it over the gloves until the dirt is removed.
Source The Ladies' Book of Etiquette ©1872

Gloves for Men

2011-10-27T07:08:00.001-04:00

Many of you have heard about the need for women to wear gloves during the 19th century, especially if they are ladies from high society. In the American Country areas those rules of etiquette we not always practical but in social affair settings even in the country a lady would wear her gloves. So, I thought today's post would concentrate on the man and what the rules of etiquette were for them with regard to gloves. This is just a few examples, feel free to share any you might have.

THE GLOVE. It is not a universal custom in the United States to wear gloves as part of the ordinary dress of a gentleman, but it is in good taste. The use of the glove when worn should be subject to the following rules:...
In walking or afternoon dress, in church, or at places of public amusement, a gentleman should wear gloves of subdued shades. At a full dress social entertainment, where there is dancing or at a wedding, reception or dinner party, he should wear white gloves. At funerals he should wear black gloves. {See Salutations—The Glove.)...
SEATED AT THE TABLE Remove your gloves, open your napkin and spread it across your lap. With some it is customary to fasten the napkin across the chest. This practice is not in best style. (See Table Manners.)...
Ladies should not eat with their gloves on unless their hands are not fit to be seen....
At all evening receptions and dinner parties, full evening dress for ladies should be rigidly observed. Gentlemen should appear in black, full dress coat and pantaloons, white or black vest, and white necktie and gloves. (Far Dress and Toilettes see General Etiquette.)...
In morning calls a gentleman should leave his cane or umbrella in the hall, but carry his hat and gloves in his hand and overcoat over his arm. If necessary he can place his hat on the floor by his side, and not on the mantel-piece or table. In evening calls these articles should be left in the hall or where the servant indicates.
Source: Hand-book of official and social etiquette and public ceremonials at Washington ©1886

Another source taking a bit of a jab at our English cousins wrote:
An English writer, ridiculing the whims of Fashion, says:—
"To be in the fashion, an Englishman must wear six pairs of gloves in a day:
"In the morning, he must drive his hunting wagon in reindeer gloves.
"In hunting, he must wear gloves of chamois skin.
"To enter London in his tilbury, beaver skin gloves.
"Later in the day, to promenade in Hyde Park, colored kid gloves, dark.
"When he dines out, colored kid gloves, light.
"For the ball-room, white kid gloves."
Thus his yearly bill for gloves alone will amount to a most extravagant sum.
Source: The Gentlemen's book of Etiquette ©1884

An earlier source writes:
A dress costume is no more complete without gloves than without boots, and to touch the pure glove of a lady with uncovered fingers is—impertinent!
Source: The American gentleman's guide to politeness and fashion: ©1857

Another source:
Whether in town or country, always wear gloves. Those for town wear should be of a light, delicate tint, as such a glove has an air of elegance and finish. Gloves for the country may be stouter ; but the material must be kid and the fit perfection. A gentleman is known by his glove.
Source: Etiquette for Ladies & Gentlemen ©1876

Co-Operative Newspaper Advertising

2011-10-26T07:18:00.007-04:00

Below is an excerpt from the International Exhibition from 1876. The Newspaper Co-op actually began in 1864 shortly after the Civil War. I find this fascinating with regard to how folks learned about new products and the shrinkage of the world with different industries and inventions. I hope this sparks from thoughts for your proposals.

THE ORIGIN OF CO-OPERATIVE NEWSPAPER ADVERTISING.
Co-operative newspaper printing, as now practised, originated in Wisconsin twelve years ago. It is termed co-operative for the reason that one side of each of the newspapers is printed at a central office, and the paper sent in its half-printed state to the home office, where it is completed with editorials, local news, and other matter prepared by the editor or publisher. In December, 1846, the idea of co-operation, with advertisements, occurred to Mr. Aikens, while yet serving his time as an apprentice, in printing the message of President Polk on one side of a country newspaper of New England at Boston, and the other half being printed at the local office.
Mr. A. J. Aikens, a practical printer and business man, conceived the idea of reducing the cost of ready-printed paper, as it is now termed, to country publishers, by making an agreement with them to use a certain space in each of their papers for advertisements that he might procure. This plan of co-operation he put into practice twelve years ago, at the office of Cramer, Aikens & Cramer, Milwaukee. It at once became successful, leading to the establishment of co-operative newspaper printing-offices in Chicago, New York, St. Louis, Cincinnati, Memphis, St. Paul, and other places. There are now over two thousand newspapers printed upon the co-operative plan in the United States and Canadas, and the number is constantly increasing, it having more than doubled in the last five years. The enterprise is no longer an experiment, but an established success, and the system is one yielding manifold advantages to advertisers as well as to local publishers.
The American Newspaper Union
Is essentially national. The papers represented in it are located in all the States of the Union and in nearly five hundred county seats. They circulate over the whole area of the country from Maine to Colorado, distributing at least one hundred copies every year to each square mile of the settled portions of the United States.
Although, as a whole, the Union List is national, covering all sections, it is so made up of different members as to be susceptible of easy division into sections—East, Middle, West, South. The distribution of the papers is as follows:
New England 78
New York 101
New Jersey 27
Pennsylvania 65
Virginia 24
No. and So. Carolina . . 24
Ohio 12a
Indiana 81
Illinois 117
Michigan 86
Wisconsin 98
Tennessee , 29
Kentucky 29
Minnesota 79
Iowa 85
Nebraska 15
Missouri 17
Georgia 10
Alabama 32
Louisiana 11
Mississippi 29

AGGREGATE CIRCULATION.
The circulation oi*these papers is large and constantly increasing. It is larger than the circulation of any other lists or combinations of country papers in the United States—the last aggregate weekly circulation being seven hundred thousand seven hundred and thirty copies (700,730).

1829 The Lion Railroad Locomotive

2011-10-25T06:57:00.001-04:00

In 1876 Scientific America reported on an Exhibit. In the exhibit was a "relic" the 1829 Lion. Below is the excerpt from Scientific America. The International Carriage Exhibit was in Belmont, NY.

A RAILROAD RELIC—THE LOCOMOTIVE "LION."
Among the mechanical curiosities exhibited at Philadelphia are a walking beam, wheel centres, and a few other details, all that remain of the old locomotive " Lion," which ran for the first time upon the Delaware and Hudson Canal Company's railway on the 12th of June, 1829. This railway was the third built in America, the first having been constructed near Quincy, Mass. This was three miles in length, and was commenced in 1827. The gauge of this road was 5 ft., and the rails consisted of pine 12 in. deep, covered with oak planks, and protected by flat iron bars. The rails were laid upon granite sleepers, 7 ft. 6 in. long, and placed 8 ft. apart. The second railroad was commenced later in 1827, and extended from the Mauch Chunk coal mines to the Lehigh River, nine miles distant. This was a gravity worked line, the empty care having been hauled up by mules.

On the 4th of July, 1828, the works of the Delaware and Hudson Canal Company's railroad were commenced, and Mr. E. L. Miller, of Charlestown, and Mr Horatio Allen were sent to Europe to study what was being done at that time in England. During their stay, Mr. John B. Jervis, then chief engineer of the Delaware and Hudson Company, sent over orders to procure rails and three locomotives for the new work.
These instructions were duly carried out, and the "Lion" was the first of the three engines shipped to New York, where it arrived about the middle of May, 1829. The accompanying illustration shows the arrangement of the engine. It had four coupled wheels driven by two vertical cylinders, with 36 in. stroke, placed at the back, on each side of the boiler. The motion of the piston was transferred through two grasshopper beams to the connecting rods and crank pins in the wheels. The length of the boiler, which was cylindrical, was 16 ft. 6 in., including the furnace and smokebox. The machine was built by Messrs. Foster, Rastrick & Co., of Stourbridge. After some time the engine was abandoned on account of the imperfections in the road, and it was finally taken to pieces and the different parts utilized. The boiler was worked for many years afterwards.—Engineering.

Calash Bonnet & The Wagon Bonnet

2011-10-24T06:45:00.000-04:00

As I'm finishing up my !9th Century Carriages & Wagon book, I was working on the Calash Carriage. It is not certain whether the name of the carriage or the bonnet came first, they both seemed to come into being around the same time in the 18th century. I thought some of you might benefit from the knowledge of these hats and in particular the information that Watson wrote about in 1844. I used the 1904 source for this post simply because it was limited to the two items I wanted to bring up. It is interesting to note these hats were designed so as not to mess up the fancy hair styles the women were wearing in France.

"A 'calash bonnet,'" according to Watson, "was usually formed of green silk; it was worn abroad covering the head, but when in rooms it could fall back in folds like the springs of a calash or gigtop; to keep it over the head it was drawn up by a cord always held in the hand of the wearer." When the calash was at the height of popularity, however, it appeared in many varieties of material and colour. I have seen mention of a pink dimity calash and of a flowered Persian worn over high heads, without disturbing the erection, and blue and brown calashes may be seen in the Museums in Philadelphia.

"The wagon bonnet, always of black silk, was an article exclusively in use among the Friends. When on the head it was thought to look not unlike the top of the Jersey wagons, having a pendent piece of the silk hanging from the bonnet and covering the shoulders. The only straw worn was that called the 'straw bee-hive bonnet,' worn generally by old people." Interesting specimens of bonnets may be seen in the Museum of Memorial Hall, Philadelphia, ranging from the calash and the pumpkin hood to the wagon bonnet mentioned by Mr. Watson, but the exact date of the latter is hard to determine.
Source: Historic Dress in America 1607-1800 ©1904
Watson wrote in 1844 in Annuals of Philadelphia and Pennsylvania.

Illustration of a Calash Bonnet

Winter Calash Bonnet that was on sale at e-bay

Calash Bonnet

Oyster Plant continued

2011-10-21T17:13:00.002-04:00

Hi all,

I really became more curious about his plant so I've done a little more research.

Oyster Plant (Trugopogon porrifolius)
...in preparing it for cooking, each root as it is scraped is thrown into water to prevent discoloration.—Black oyster plant or black salsify is scononera Hupanica, a closely related plant, which has broader leaves and yellow flowers; the root, shaped like that • i it * of the preceding, is covered ■"njpiiv yJ$/J n'tfh. a blackish skin, but Vmhm £m Jtj/ internally is quite as white.
It is cultivated in tho same manner as the other, and is put to tho same uses; its flavor is preferred by many. —Spanish oyster plant is »colymus Hispanicua. closely related to the thistles. It has large prickly leaves, a foot or more long, with white blotches; its flowers, which are in thistle-like heads, are orange yellow. The roots are very white, 12 or 15 in. long, an inch or more in diameter at the crown, very brittle, and abound m a milky juice: they are used the same as the preceding, but usually have a hard centre, which must bo removed after the root is boiled.
Source: The American cyclopaedia ©1879

OYSTER-PLANT, AU GRATIN.
the seeds also. Fill the pods with this mixture, stand them upright in a pan; add a little water or gravy; cover the tops with a layer of bread-crumbs and add a layer of grated Parmesan cheese. Divide two ounces of butter in little balls, place them on top and bake to a delicate brown.
Oyster-Plant, au gratin.—Take six stalks of oyster-plant, scrape them and dip them in half vinegar and water as fast as scraped. Cut them in quarters lengthwise, then in inch strips; wash them and boil one hour in slightly salted water. Boil half a pint of milk, add a teaspoonful of dissolved flour to it; add the vegetable, and put in a small baking-tin; season with salt and pepper; strew over the dish a layer of bread-crumbs; add a little butter and bake to a delicate brown.
Source: The book of Entrees ©1886

Creamed Oyster Plant (Salsify).
Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut in inch slices, cook in boiling salted water until soft, drain, and add to White Sauce I. Oyster plant is in season from October to March.
Salsify Fritters.
Cook oyster plant as for Creamed Oyster Plant . Mash, season with butter, salt, and pepper. Shape in small flat cakes, roll in flour, and saute in butter.
Source: The Boston Cooking-School Cook Book ©1896

And last but not least is a contemporary source Veggie Gardening Tips

Salsify or Oyster Plant

2011-10-21T07:13:00.001-04:00

Okay this through me as I was searching an old cook book "Widdifield's New Cook book ©1856, so I looked it up and the root was used in cooking. Below is a recipe for Salsify Fritters.

SALSIFY FRITTERS.
Fourteen ounces of flour;
Three eggs;
One pint of milk;

Three roots of salsify grated without being cooked;
Salt sufficient to taste.
Beat the yolks very thick, add gradually the milk and flour, then the grated salsify and salt. Whisk the whites very stiff and stir them in last. Have ready a pan of hot butter and lard mixed; drop a spoonful of the batter into it, fry the fritter a light brown on both sides.
This is known by the name of oyster plant.

The Paletot-A Loose Outer jacket, cloak

2011-10-20T07:27:00.000-04:00

19th Century Clothing is of particular interest to writer's of historical fiction. Today's blog post is of a Harper's Magazine post of The Paletot, the first image. Here is what they said about this image. The Paletot, Figure 1, is of cloth, cut so as to be adjusted to the figure. The sleeves are easy. The ornament is a novel one, being formed of shells of silk and beads.

The second image is of the under-sleeve, their comment was simply that it was very pretty.

The third image is a Corsage a Basque

The comment is: gilet Louis XII; the waistcoat is open from the third button so as to show the frill.

The forth image is a Bolero vest of battiste, embroidered insertion alternating with narrow tucks: the revers is embroid-red: the sleeves are half-large; there is also an embroidered jockey and parement; the waistcoat is of silk simply trimmed with a little tuyante.

The fifth image is a corselet

The comment is Corselet and epaulets of silk; high flat body and tight sleeves of embroidered muslin.

The sixth image is a Breakfast collar

Comments are: Breakfast coller - The passamenterie of the paletot.

Figure 1 is styled the Adelaide. I was unable to determine why the outfit was giving this name but the same year England launched the Clipper Ship, "City of Adelaide." Adelaide was also a city in South Australia.

Preparing Roses for Winter

2011-10-19T07:28:00.000-04:00

AS the days are becoming cooler, I marvel at the roses on my rose bush, which got me thinking about the care of roses during the 19th century. Below is an excerpt from The Rose Garden ©1863

As winter approaches, it is necessary to provide some protection against frost. The plants of the tender kinds, being young, are extremely delicate, and liable to suffer from frost. If such have been sown in the "borders, an advantageous point is gained by sorting them out at the time of transplanting, and placing them in a sheltered spot, where they may be shielded from the cutting winds, and then hoop them over, covering, in severe weather, with a mat, or some frost-excluding material. I have, in this edition of the Rose Garden, advocated sowing in autumn, because calculated to induce an earlier growth, whereby are obtained plants stronger and better fitted to endure the cold of their first winter.

Arranging a Dry-Goods Store 1856

2011-10-18T07:29:00.000-04:00

Below is an excerpt from Worth & Wealth; a collection of maxims, morals and miscellanies ©1856. I thought it might be fun to hear from the merchants point of view back in that time on how to arrange a store for the purpose of making more sales. Enjoy!

We find the following interesting account of the mode of conducting business arrangements in a dry-goods store in Philadelphia, in the columns of a Southern Journal. Precision in such matters begets thrift and prosperity, and we hope the precepts of the annexed article may be universally carried out in business communities:—

The amount of sales made at this store, is about three hundred thousand dollars annually; each department in the store is alphabetically designated. The shelves and rows of goods in each department are numbered, and upon the tag attached to the goods, is marked the letter of the department, the number of the shelf and row on that shelf to which such piece of goods belongs. The cashier receives a certain sum extra per week, and he is responsible for all worthless money received. Books are kept, in w.hich the sales of each clerk are entered for the day, and the salary of the clerk cast, as a per centage on each day, week and year, and, at the foot of the page, the aggregate of the sales appears, and the per centage that it has cost to effect these sales, is easily calculated for each day, month or year. The counters are designated by an imaginary color, as the blue, green, brown, etc., counter. The yard-sticks and counter-brush belonging to it, are painted to correspond with the imaginary color of the counter; so, by a very simple arrangement, each of these necessaries is kept where it belongs; and should any be missing, the faulty clerks are easily known.

All wrapping paper coming into the store is immediately taken to a counter in the basement, where a lad attends with a pair of shears, whose duty it is to cut the paper into pieces to correspond with the size of the parcels sold at the different departments, to which he sees that it is transferred. All pieces too small for this, even to the smallest scraps, are by him put into a sack, and what is usually thrown away by our merchants, yields to this systematic man some twenty dollars per year. In one part of the establishment is a tool-closet, with a work-bench attached; the closet occupies but little space, yet in it we notice almost every useful tool, and this is arranged with the hand-saw to form the center, and the smaller tools radiating from it in sun form; behind each article is painted, with black paint, the shape of the tool belonging in that place.

It is, consequently, impossible that anything should be out of place except through design; and if any tool is missing, the wall will show the shadow without the substance. Such is the salutary influence exerted by order, that those who enter this employ habitually careless and reckless, are reformed entirely; and system, which before was irksome, has become to them a second nature. The proprietor's desk stands at the farther end of the store, raised on a platform facing the front, from which he can see all the operations in each section of the retail department. From this desk run tubes, connecting with each department of the store, from the garret to the cellar, so that if a person in any department, either porter, retail or wholesale clerk, wishes to communicate with the employer, he can do so without leaving his station. Pages are kept in each department to take the bill of parcels, together with the money paid; and return the bill receipted, and change, if any, to the customer. So that the salesman is never obliged to leave the counter; he is at all times ready either to introduce a new article, or watch that no goods are taken from his counter, excepting those accounted for.

His peculiar method of casting the per centage of a clerk's salary on his sales, enables him at all times, (coupling it with the clerk's general conduct, and the style of goods he is selling,) to form a just estimate of the relative value of the services of each, in proportion to his salary. By the alphabetic arrangement of departments, numbering of shelves, and form of the tools, any clerk, no matter if he has not been in the store more than an hour, can arrange every article in its proper place, and at any time, if inquired of respecting them, or referred to by any clerk, the proprietor is able to speak understandingly of the capabilities and business qualities of any of his employees. He has brought up some of the best merchants at present engaged in the trade, who do honor to the profession as well as their tutor.

Delaware & Chesapeake Canal

2011-10-17T07:15:00.001-04:00

On this day in 1829 the Delaware & Chesapeake Canal was open. Construction began in 1824 with the average pay for a man was .75 cents a day. These men worked with pick axe and shovels.

Mitchell's Compendium of the internal improvements of the United States ...©1835 had this to say about the canal.
Chesapeake and Delaware Canal.—This work, though less than 14 miles in length, was constructed at great expense—having cost about $161,000 per mile. This was owing to its size, the depth of its excavations, and the extent of its embankments: its dimensions permit the passage of coasting vessels. It presents one of the cases where canals are decidedly superior to rail-roads ; namely, for connecting, by a short line, an immense extent of navigable waters. Although the tolls chargeable on every ton, render the cost of transportation greater than on a rail-road of similar extent, and constructed for perhaps one-tenth of the cost of the canal, nevertheless, the expense, delay, and inconvenience, of transhipment, give a preference to a work which permits of a continuous voyage. This canal is partly in the State of Delaware and partly in Maryland, connecting Delaware River with Chesapeake Bay. Length, 13 5/8 miles; breadth at the surface, 66 feet; depth, 8 feet—being designed for sloop navigation. It leaves Delaware City, 45 miles below Philadelphia, passes across the peninsula, and communicates with Back Creek, a tributary of Elk River, which falls into Chesapeake Bay. It has two tide and two lift locks, 100 feet by 22 feet in the chamber. The summit-level is 12 feet above tide-water. Commenced in 1824; opened for navigation in 1829. Cost, $2,200,000.

Seasickness & How to Prevent it

2011-10-14T07:21:00.001-04:00

The Prevention and Cure of Sea-Sickness by means of the
Svinal Ice-Bay.

The inevitable conclusion from all the facts and arguments of the
preceding exposition is that the only scientific and really effective
remedy for sea-sickness must be one which has the power of
lessening the amount of blood in the whole nervous centres along
the back. This, as I have proved, can be effectually done by
lowering the temperature of the spinal region by the application
of ice. A formidable-looking remedy, I admit; but when it is
judged of by the aid of experience it ceases to terrify, and, on
the contrary, is found decidedly agreeable. Ice applied in bladders
or by any of the ordinary methods would undoubtedly occasion
great discomfort, would constrain the movements of the patient,
compelling him to remain for the most part in one position, and,
in fact, could not be so applied as to insure success. It is neces-
sary, first, that- the ice be kept in contact with each region of the
spine, the upper portion of the ice being prevented from falling
down as the melting proceeds; secondly, that the application do
not extend far on each side of the spinal cord, otherwise the
patient will become cold; thirdly, that, having regard to the
comfort of the patient, the mouth of the bag containing the ice
be so effectually closed as to prevent the water from escaping as
the ice melts; fourthly, that the mouth of the bag be as wide as
the bag itself, in order that the bag may be easily and rapidly
filled; and, fifthly, that, without any inconvenience to the patient,
facility should be afforded for giving escape to the air which ac-
cumulates in each compartment of the bag as the ice melts.

After long consideration and many experiments I have succeeded in perfecting a bag which fulfils all the above requirements. It is made of india-rubber, and consists of several compartments —generally three. These compartments are separated from each other either by intervening brass clamps applied externally, or by internal india-rubber septa of different lengths. . In all cases the mouth of the bag is closed by a clamp, one side of which is so thin as when turned next the back to cause no inconvenience to the wearer of the bag, while the action of the clamp itself helps to keep the bag in its requisite oval shape. Loops are affixed

the outer side of the bag, by which it may be sustained aud secured in its place.
When about to apply the bag having internal septa I put ice (broken into pieces about the size of a small walnut) in the opening on the side nearest the loops until the contents of the lowest cell reach up to the bottom of the second cell. I then put ice in the middle opening until it reaches up to the bottom of the third, or top, cell, and finally, having filled the top cell, close the bag with the clamp. // is of the vtmoit importance that the bag be filled only in this manner; otherwise there might in the middle third part of it be two, and in the upper third three, layers of india-rubber between the ice and the patient's back. I take care that each cell is not so filled as to cause it to become round, otherwise only a small portion of the bag will touch the back. A further precaution is necessary: ice contains a considerable amount of air, and there is a greater amount between the lumps of the ice put into the bag; this air, as the ice melts, accumulates at the top of the bag, and being a bad conductor of heat, prevents the still unmelted ice which it surrounds from exerting its intended influence; I therefore unscrew the clamp occasionally, and thus let the air escape, and, if the bag is to be worn for a considerable time, replace the air by a little fresh ice.
In order to keep the bag in its position most securely, and at the same time to allow the patient to remain upright or to walk about, I pass an elastic band through the upper loops of the bag and then round the head. The bag is thus held close to the back of the neck. In some cases I pass a long tape through the lower loop ,carry each half of this tape over the shoulders, cross one over the other in the front of the chest, carry them backwards round the waist in order to clasp the bag closely into the small of the back, and then, bringing them forward, tie them in front. The bag will thus be sustained chiefly by the shoulders instead of by the head. This method of securing the bag is, however, not essential: it may be sustained, in the case of men, by buttoning the waistcoat aud coat tightly over it; and, in the case of women, by tightening their dress over it in like manner. Of course, when stays arc worn, it is necessary^ to loosen theni sufficiently to allow the bag to pass down between them and the back. But I know no way of keeping the upper segment of the bag in close apposition with the back of the neck equal to that bv means of the elastic band used as described.*
* The bags, a3 described in the text, have been patented in England, on
Until ice shall be habitually kept on board passengervessels, persons liable to sickness must of course continue to suffer, unless they provide ice for themselves; to do so, except for short passages, would be difficult; but for passages of a few hours only, each passenger may easily supply himself with the requisite quantity of ice. Each bagful when applied to the back melts in about two hours, faster or slower, of course, according to the temperature of the weather. For the passage between Dover and Calais one bagful suffices ; one will also suffice between Folkstone and Boulogne, unless in cases of peculiar severity. Between Newhaven and Dieppe three bagfuls are required; between Dover and Ostend two. As the Channel steamers do not yet carry ice, passengers who intend to use it between Dover and Calais, or between Folkstone and Boulogne, will save themselves trouble by having a bag properly filled in London, and then packed in a mat or carpet-bag, or any other convenient vehicle, surrounded by an abundance of sawdust or several folds of a thick woollen rug or other woollen material. Shawls, flannel vests, or petticoats, and woollen coats, with which the traveller's carpet-bag may happen to be provided, will answer the purpose quite as well, and, if so used, the only addition to the luggage is the ice-bag with its contents. Thus packed a short time before the train starts from London, it may be conveyed to Dover or Folkstone ready for immediate use, the ice having melted very slightly meanwhile. For passages of several hours, unless two or three ice-bags are taken ou board, prepared and packed as above, it is necessary to take a supply of ice packed in plenty of sawdust by the ice-merchant, and au ice-breaker by which it may be reduced to fragments as wanted. From two to three pounds of ice for every two hours the passage lasts would be the quantity required by an adult.
In the great majority of cases the treatment of sea-sickness need consist in nothing more than keeping along the centre of the back an ice-bag, constructed, prepared, and sustained as described, and extending throughout the cervical, dorsal, and lumbar regions, or from the top of the neck to the lower part of
the Continent, and in the United States of America. They may he obtained of C. Macintosh and Co., the manufacturers, 83, Cannon-street West, London ; S. Maw and Son, 11, Aldersgate-street, London ; John G. Gould, 198, Oxfordstreet, London; Thomas Chapman, 56, Buchanan-street, Glasgow ; J. Mardon Wilson, jun., North-east Corner of Ninth and Sansom Streets, Philadelphia; and also, by order, of all surgical instrument makers and druggists.
the hollow of the back. So long as the liability to sickness continues, cold must be applied as directed. The results of the experiments made under my direction in the treatment of sea-sickness in this manner, induce me to believe that, as a general rule, the effect of this simple expedient will be the annihilation of all unpleasant symptoms: the sickness will stop; if diarrhoea is present, it will be subdued; if the patient is only threatened with it, the attack will be averted; if he has been exhausted by vomiting, he will be quickly soothed into a refreshing sleep j if there be headache, with coldness of the forehead, the pain will vanish; the cold clammy sweat will cease to be exuded; the cold skin will become warm again; the muscular system will regain its usual strength; the mind will recover its energy and pleasurable interest in surrounding objects; and the sickly pallid features will resume their expressive energy and healthy hue.
Persons differ, however, so greatly from each other in respect to their liability to sea-sickness, in respect to the parts of the nervous system most easily affected, and in respect to the facility with which the circulation may be influenced by cold applied along the back, that many cases of sea-sickness in persons otherwise accounted healthy will demand special study and special treatment. Moreover, in cases of constitutional or local diseases, or even of mere functional disorders, additional knowledge of the physiological action of cold, when applied to the back, on the various parts of the body, and additional care and precautions in prescribing it, will be essentially necessary.
Persons whose liability to sea-sickness is not extreme will, I believe, generally find that the malady may be wholly prevented by applying ice, as directed, as soon as they find themselves becoming ill. In such cases the degree of cold requisite for stopping the sickness will most frequently be obtained if the /^ * I bag be placed outside the shirt or chemise, and in some cases «. ^ / even outside the flannel vest, when such garment is worn. I have satisfied myself, however, that in all cases it is much the best to let the ice-bag come in direct contact with the skin. For <^j the reasons given in Section II., care must be taken that the cold
does not come in contact with the occiput or back part of the base of the head: indeed, I advise that the ice-bag be not brought -1 , higher up the spine than the middle of the back of the neck. When the ice-bag is lain upon it tends, even if at first properly placed, to slip upwards, and is thus liable to come in contact with the base of the head, without the patient becoming aware of the displacement. This tendency must be carefully guarded against. The part seemingly most sensitive, and that corresponding physiologically to the stomach and bowels, extends from the lower angles of the shoulder-blades to the lower part of the hollow of the back. It is, therefore, of paramount importance that the lower segments of the ice-bag extend completely over this region and be pressed in close contact with it. If there be headache, and if the forehead be at the same time cold, the upper part of the bag must also be kept in close contact with that part of the spine between the shoulders, and along the lower half of the back of the neck. If, however, in exceptional cases, while the head aches, the forehead should be hot and the face flushed, the cold thus applied, must either be lessened or wholly withdrawn. It will be found in some cases most desirable merely to modify its intensity by placing a pocket-handkerchief (a silk one is best), folded to the requisite degree of thickness, between the bag and the upper part of the spine. The handkerchief must extend along the cervical and the upper third of the dorsal vertebrae, or from the nape of the neck downwards to between the shoulders. Experience will teach those who use ice along the back, that it seems almost as if there were a wonderful intelligence in the nervous centres of the whole spinal region, which denotes by quickly expressive and unmistakeable feeling the exact parts where the application of ice is most desirable, and where it should be omitted. I recommend all who use it to attend to these intimations as trustworthy oracles.
Patients of preternatural sensibility in the spinal region, or who are unusually liable to sea-sickness, ought not only to apply the ice-bag direct to the skin, but also for a considerable time ■—say half an hour, or an hour even—before they go on board ship. When the patient is leaving an inland town for the coast with the intention of proceeding direct from the railway carriage on board the vessel, it will be best to apply ice while still in the railway carriage. In many such cases this preliminary application need be made to the lumbar and the lower part of the dorsal region only; but in all such, until the person goes on board, or rather till the movement of the vessel begins, I would urge that the feelings should be consulted, as to whether the ice should be extended along the upper part of the back or not. In these cases of preternatural sensibility, while the patient is on board the ship, should there be any motion and shoidd the tendency to sickness have not completely subsided, it will be necessary that the ice be kept to the back loithout the intermission of even a few minutes, so speedily does the excess of blood recur in the nervous centres while the motion of the ship continues. In order to insure the uninterrupted application of ice, such sensitive patients ought to be provided with two bags, so that one can be replenished with ice and ready for immediate application before the other is removed.
Medical advisers of persons with tender lungs will have to urge upon them the need of taking special precautions in using ice in the manner here indicated. For reasons which I shall shortly mention, they will often be able while on board a ship in motion to bear with impunity ice along the dorsal region, although, if on land, they might not be able to do so. Therefore, unless in very urgent cases, it would be well for them not to apply cold to the dorsal region until on board the ship in actual motion, and then, if they should experience any unpleasant sensation whatever in the chest, they shonld restrict the application of the ice to the cervical and lumbar regions only. It will be necessary also to proceed cautiously in applying cold to the lumbar region of pregnant women, and of women during the period of menstruation. I have had as yet no experience in the treatment of such cases of sea-sickness;* but as I have demonstrated that ice to the lumbar region will both induce and increase the menstrual flow, and as, from a priori considerations, I believe it probable that ice so applied in the case of pregnant women will facilitate abortion, it is expedient, until experience has afforded positive knowledge in this matter, to proceed with great' caution; to attend to the sensations of the patient sedulously; and, if the ice be applied to the lumbar region, to remove it immediately any unpleasant feelings are experienced. The same reason, however, which will allow persons with tender lungs to use ice with greater impunity on board ship than they could do on land, will also allow the two last classes of patients to do the same, and hence I anticipate that with the exercise of a due
amount of prudence, aided by adequate physiological knowledge,
* * Since I wrote this passage, which appeared in the first edition of this pamphlet, the lady whose experience of the value of the ice-bag in stopping seasickness is given as case XXXVI., has informed me that, in her case, the ice induced menstruation several days before her usual time.

all three classes of patients may, without injury, save themselves from sea-sickness by the remedy in question.
As an ancillary remedy which has often been found useful, I recommend the drinking of iced water, or better, the swallowing of small lumps of ice. Assuming the proximate cause of the malady to be what I have affirmed it to be, it will be seen at once that ice, brought in contact with the peripheral ends of the nerves of the stomach, will act on the same principle as it does when applied to the spinal region: it acts as a sedative, and so far, at least, as the stomach is concerned, lessens the number of irritating impressions which would otherwise be transmitted from that viscus to the spinal cord, the reflex action of which is thus I also lessened.
A far more important, and indeed in some rare cases an I indispensably necessary ancillary remedy is the assiduous appli- . cation of warmth to the feet, and even to the surface of the body | generally if it be very cold. In all cases it is desirable that patients especially prone to become cold be kept warm by an abundance of woollen clothing. I have said that as a general rule the application of the ice-bag will cause the full re-establishment of the peripheral circulation, the diminution of which produces the fall of temperature resulting in the distressing sensation of coldness experienced by persons who are sea-sick; but in some patients the contractile force expended on the arteries is unusually great, while the attraction of the textural elements for / blood is very feeble. In such cases the action of the ice must be aided by a resort to such measures as may be necessary for keeping the patient comfortably warm. The feet and head need most especial attention, for the circulation in them is likely to be most injuriously reduced. Sometimes the feet only are very cold; in that case they should be well wrapped up, and, if needful, a " foot-warmer" or hot bottle should be applied to them. Sometimes the head, particularly the forehead, becomes deadly cold; when this happens care should be taken that while the icebag is well applied along the lower part of the back of the neck and between the shoulders, the head is surrounded with a woollen cap or suitable wrapper of some kind, and speedy relief may often be given by the warm hand of a healthy person placed on the forehead of the sufferer.
Source: Seasickness and How to Prevent it 1868

Kisses & apparently they weren't made of chocolate in 1872

2011-10-13T07:13:00.001-04:00

Ok, while I was working on yesterday's post I stumbled upon this recipe that I just had to share.

Kisses.
Beat to a stiff froth the whites of two eggs, and beat into them, very gradually, two teacups of powdered sugar and two tablespoonfuls of corn starch. Flavor with lemon. Butter tin sheets with washed butter, and then cover with letter paper; drop on this the mixture in teaspoonfuls, and about two inches apart. Bake fifteen minutes in a warm oven, but be sure that it is not warm enough to brown them. After they are taken out let them stand until cold before removing them from the paper.

Boiled Turkey 1872

2011-10-12T07:15:00.000-04:00

I never thought of this because of all the years watching my mother and then myself cooking a turkey in an oven. Of course when deep-frying a turkey became the rage that added to how to cook a turkey. And over the years I've boiled the turkey bones to make great turkey soup. But to boil a turkey hole...well you get the idea.

Below you will find a recipe from The Appledore Cook Book 1872. It's interesting on a couple levels, not sure I'd like to make this but then again my characters could have fun with it.

Singe and wash the turkey, then rub into it a handful of salt; stuff it with a dressing made by directions given under "Dressing for Poultry." Sew up and put into boiling water, enough to cover it. For one weighing ten pounds allow two hours boiling, and fifteen minutes for every added pound. Serve with oyster or celery sauce, mashed potatoes, mashed turnips, boiled parsnips, plain boiled macaroni. Save the liquor for a soup. Sometimes a turkey will be very old and tough, in which case it will require a longer time to boil; but a little practice and observation will help every housekeeper to under stand when to allow more or less time for boiling. Truss the same as for roasting.

1873 Stain Glass

2011-10-11T06:54:00.000-04:00

Today's post comes from an 1873 source. The reason I've included this little tidbit is that I found it very enlightening for some of the thoughts and perspectives of people during that time frame. AS a writer of historical fiction, I find it very useful to glean information from such sources. I hope you have fun reading this excerpt below and gain a bit of understanding on why stainglass was as popular as it was during the 19th century.

A window must fulfil two purposes—it must keep out rain, wind, and cold, and must admit light; having fulfilled these ends, it may be beautiful.

If a window commands a lovely view let it, if possible, be formed of but few sheets (if not very large, of one sheet) of plate-glass; for the works of God are more worthy of contemplation, with their ever-changing beauty, than the works of man; but if the window commands only a mass of bricks and mortar inartistically arranged, let it, if possible, be formed of coloured glass having beauty of design manifested by the arrangement of its parts. A window should never appear as a picture with parts treated in light and shade. The foreshortening of the parts, and all perspective treatments, are best avoided, as far as possible. I do not say that the human figure, the lower animals, and plants must not be delineated upon window glass, for,' on the contrary, they may be so treated as not only to be beautiful, but also to be a consistent decoration of glass; but this I do say, that many stained windows are utterly spoiled through the window being treated as a picture, and not as a protection from the weather and as a source of light.
If pictorially treated subjects are employed upon window glass, they should be treated very simply, and drawn in bold outline without shading, and the parts should be separated from each other by varying their colours. Thus, the flesh of a figure may be formed of glass having a pink tone; the robe of the figure of glass which is green, purple, or any other colour; a flower may be formed of white glass, or of glass of any colour; the leaves of green glass; and the sky background of blue glass. All the parts will thus be distinguished from each other by colour, and the distinction of part from part will be further enhanced by the strong bkck outline which bounds the parts and furnishes the drawing of the picture.
Strong colours should rarely be used in windows, as they retard the admission of light. Light is essential to our well-being; our health of body depends in a large

measure upon the amount of light which falls upon the skin. Those wonderful chemical changes, in the absence of which there can be no life, in part, at least, depend upon the exposure of our bodies to light; let our windows, then, admit these life-giving rays. It must also be remembered that if light is not freely admitted to an apartment the colours of all the objects which it contains, and of its own decorations if it has any, are sacrificed, for in the absence of light there is no colour. It is not necessary, in order to the production of a beautiful window, that much strong colour be used; tints of creamy yellow, pale amber, light tints of tertiary blue, blue-grey, olive, russet, and other sombre or delicate hues, if enlivened with small portions of ruby or other full colours, produce the most charming effects, and by their use we have consistent windows.
Source Principles of Decorative Design

The Golden Wedding

2011-10-10T07:35:00.000-04:00

This concludes the Monday Weddings and yes it comes from the same Ladies' Home Journal ©1893

THE GOLDEN WEDDING
THE bride and groom now grown old may celebrate the event with less fatigue and excitement by giving a reception, rather than a dinner, when they have reached a half century of wedded lite.
It is to be hoped that the aged couple have many willing hearts and hands of children and grandchildren at their disposal, who will relieve them of any exertion or responsibility in making ready for their guests. If the purse be sufficiently well lined with the precious metal a golden wedding may be made like a scene from the Arabian Nights. Florists may deck the rooms with masses of yellow roses, the table may be laden with gold plate, or dishes of gilded silver, but for those who would rather spend their money in lifting other people's burdens, or save it for the loved ones who are to come after them, pretty effects may be obtained at little outlay of anything but time, patience and good will.
Portieres of corn-colored cheese-cloth bordered with chrysanthemums of yellow tissue paper, mingled with sprays of natural leaves, may be hung at the doorways and gracefully looped back. Any one with the usual complement of brain and fingers may make the flowers by the dozens in a short time, if one have a model. Over one doorway the date of the marriage and the present date, in figures a foot long, should be placed, Composed of yellow flowers. These may be tiny paper roses, artificial buttercups or immortelles. In another doorway a huge wedding ring of yellow flowers may hang by a wide satin ribbon. Fresh yellow flowers—if only buttercups and dandelions—should ornament the room in as great profusion as may be possible.
On the table a gilt-framed looking-glass may be placed, and if one end be carved while the other is plain, flowers may be heaped at either end to conceal the difference.
Buttercups are not to be despised, and it is better to choose any flower that may be had in abundance. A large dish of the golden blossoms should ornament the centre of the mirror. A yellow satin ribbon tied around the dish will conceal it. Brass candlesticks will be fairly good substitutes for gold ones. Candle shades of gilt lace paper may be had at fifteen cents apiece, or yellow crimped paper ones may be trimmed with artificial buttercups. Pretty bobeches are made by twisting the stems of half a dozen of these flowers together so that they appear to be growing around the base of the candle.
Gilt lace papers should line every dish whenever possible. Oranges, salads covered with mayonnaise dressing, golden spongecake, cakes with orange icing, yellow bonbons—anything of the color of the precious metal is appropriate for the table decorations.
It would be less fatiguing for the aj»ed couple if some daughter were to receive the guests until most of them were assembled, when they might enter the room together to the music of a wedding march on the piano.
The bride may no longer wear her wedding dress, but it might be upon exhibition, or perhaps some fresh, young granddaughter might, in wearing it, personate the bride of fifty years ago. With a coiffure like that in vogue at the time of the marriage, she would doubtless look quaint and pretty, and have no more hearty admirers than the aged groom and the gentle bride, to whose grandmotherly heart the sight will bring no tinge of jealousy.
On such an occasion the heart of every guest worthy to be present should echo "Tiny Tim's" famous toast, "God bless us, every one!"

Artificial Gems

2011-10-07T07:10:00.001-04:00

First I'd like to start this tidbit with a brief description between Imitation and Artificial Gems. The source is Gems and Precious Stones ©1896

Imitation Gems.
The art of making imitation precious stones lias reached a high state of perfection, and there is in the Technological Museum a remarkably good set of these "paste "gems. The manufacture has been carried on for a very great number of years, and no doubt often with great profit, as many of the supposed gems which used to embellish European churches are without doubt " paste." The imitation gems are usually made of a material called strass, composed principally of the very best glass, with a large percentage of lead to give lustre, and different metallic oxides to impart colour, as cobalt for the sapphire, chromium for the emerald, &c. Their detection is not difficult, as they are comparatively soft, all yielding to a file; have a high specific gravity, and are not dichroic like many real gems.
Artificial Gems.
A Distinction must be made between imitation and artificial gems; the latter are made by taking the same component parts as are contained in the Teal gem, and then by great heat or other methods, forming a stone having the same composition, hardness, and crystalline form as the real gem. Aa yet marketable stones of the most valuable gems have not been made, although minute diamonds, rubies, and sapphires have been artificially manufactured, and good sized spinels have also been made, which could not be distinguished from natural stones. The tendency of the higher chemistry to-day is towards synthesis rather than analysis, and the progress of the science will no doubt overcome the problem of the manufacture of the better class gems, of saleable size and quality. It is problematical whether the diamond will be made of sufficiently large size to be of value commercially, although from a scientific point of view the making artificially of the minute octahedron of crystallized carbon, is an accomplishment one may well he proud of, especially as it breaks down another barrier between the scientist and the secrets of the laboratory of Nature.

The reason I started with those definitions is because I personally didn't understand the differences myself. The reason for this historical tidbit is that Artificial Gems began in the 1800's. The earliest record I've found is 1836. However, that does not represent an exhaustive search on the topic. I feel it is safe to say by the 1850's the process was becoming refined enough that sales of artificial gems were very common in the market. Colored glass however came into use much earlier in the century.

American Words & Phrases

2011-10-06T06:56:00.000-04:00

Okay this blog post is a resource that I believe many of you will find very helpful. The book has a copyright date of 1848 and will be very useful for settings in the 19th century. The introduction is huge, divided in three parts but very insightful. Click on the title of the book, American Words & Phrases"> for a link to Google books.

Here is an example of the first three entries:

ABISSELFA. A, by itself, A. It will be recollected by many, that in the olden time, the first letter of the alphabet was denominated "abisselfa" when it formed a syllable by itself, as in the word able. The scholar, in spelling the word, wag taught to say, "a, by itself, a, (rapidly, abisselfa,) b, l, e, able." We derive this word and the use of it from England, where it is used in Suffolk County.—Moor's Glossary.
ABOVE-BOARD. In open sight; without artifice, or trick. "A figurative expression," says Johnson, "borrowed from gamesters, who, when they put their hands under the table, are exchanging their cards."
It is the part of an honest man to deal above-board, and without tricks.— L'Estrange.
ABOVE ONE'S BEND. Out of one's power; beyond reach. A common expression in the Western States.
1 shall not attempt to describe the curiosities at Peale's Museum; it is above my bend.—Crockett, Tour down East, p. 64.

Steve Jobs

2011-10-05T23:10:00.000-04:00

Hi all,

I'm posting tonight because of the loss of Steve Jobs. I've been a Mac computer person since 1986. Our first computer was a Mac Plus which didn't have a hard drive. In fact, we were cruising when we purchased a second disc drive. Today, we have 4 Macs in our home and an iPhone. Our grandchildren have three of our older Macs and our two oldest grandsons have iPads. Amazingly they purchased one before their grandmother.

I write this post on my MacBook Pro and know that my world was forever changed when that Mac Plus came into our home. My prayers go to Steve's family. My thanks go to Steve Jobs vision.

I realize this is a blog about tidbits from the 19th Century but Steve Jobs built upon some of the technologies that were founded during that century. So forgive me this moment of taking the time to thank a man who impacted my life even though he never knew me.

Lynn

Wangan

2011-10-05T07:37:00.000-04:00

The Penobsocts Native Americans of Maine used this term to describe a flat raft like boat that transported supplies on a river. They also referred the term to any type of luggage and supplies.

In the Century Dictionary & Cyclopedia ©1911 said that the boat was primarily used by lumberman in carrying provisions, tools, etc. in Maine. They also referred to the boat as a houseboat. Below is a picture:

Finding this term for a houseboat or a raft with a small shelter on it would be fun to add to a story. Having a character from the north see one of these traveling on a Southern river could cause some heads to turn, don't you think?

Jagger Wagon

2011-10-04T07:24:00.000-04:00

Jagger wagon, a buggy with bolsters like a farm wagon and a seat supported by two wooden springs running the full length of the body, the ends resting upon the ends of the corner posts. It takes its name from the original builder and was the first light wagon to use wooden springs of the side-bar type. Used chiefly by farmers in New Jersey.
Source: 1911 Century Dictionary & Cyclopedia

What that brief description didn't tell you was that the first Jagger wagon was built in 1854 and the builder was William Jaggero who lived in and produced wagons in NY, basically on Long Island. In 1859 the wagon weighted 200lbs and the price was $100 to $125.

Below is a picture of this wagon that comes from an 1859 source. You'll see by the image it is designed like an American Buggy but this wagon became so popular it was known as a Jagger Wagon.

This is some of the information you'll find in my 19th Century Carriages & Wagon book. If you're interested in pre-ordering a copy let me know. The cost for pre-order is $24.95 after Jan. when it will be released the price jumps up to $39.95.

The Silver Wedding

2011-10-03T07:34:00.000-04:00

This comes from the Ladies' Home Journal ©1893

IT is usually at about this period in life, the twenty-fifth anniversary, that the "family purse" is at its highest point of prosperity, which may be one reason why the twenty-fifth anniversary is more generally celebrated than any other, and almost always by a dinner.
No color harmonizes so well with silver as rose color, particularly by artificial light. 1 would suggest a profusion of pink roses as nearly as possible of uniform shade, and the decorations of the table of the same color.
When one has reached one's "silver wedding "day one has presumably reached that period of life when one is not indifferent to the advantages of the light being strained through rose-colored candleshades. It thus blends mercy with justice. Beautiful shades of filigree silver may be had, and lined with pink silk are exquisite. Fac-similes are now made in plated ware. Pretty shades are also made of artificial pink rose petals.
The bonbons should be pink, the little cups of crimped paper holding them silvered.
The name-cards, pink and silver-edged, should be stamped in silver with the interlaced letters of the names of the quondam bride and groom, and the guests' names written in silver ink. The invitations should also be engrave'd in silver, and as colored note-papers are now fashionable a delicate rose color will be found a pretty ground for silver lettering.

Savannah Continued

2011-09-30T07:17:00.000-04:00

Ok so you all are aware that I'm in Savannah with my husband, Paul. We were going to try and run with the dolphins this morning but Paul will be playing tennis with his cousin. So, we've decided to run with the dolphins tomorrow. Actually he'll run I'll be the one following by way of the camera lens.

Savannah is loaded with history as in any old city. But one of the most significant fact was that Sherman didn't burn Savannah, in his march to the sea offensive. I saw the house he made as his headquarters and took a snapshot of it. Unfortunately it isn't that good. You can find a better one on the internet here. Illustrated in 1865 or here illustrated in color
Or as you can see poorly illustrated in the photograph I took yesterday.

Savannah, GA

2011-09-29T07:16:00.002-04:00

Hi all,

Here are some architectural pics from Savannah. Enjoy, I am enjoying Savannah.

Sea-Voyage Gingerbread

2011-09-28T07:08:00.002-04:00

This recipe comes from Miss Leslie's Lady's New Receipt book ©1850. It could be used by your characters when sending off their spouse, father, brother or sequestered away in the folds of her shirt to prevent sea-sickness, or better yet to hide the morning sickness your character might be expecting. Or what about some busybody seeing your character eating such treats and gossiping that she is pregnant. The list can go on and on. Enjoy playing with the idea of this kind of a recipe for your characters.

SEA-VOYAGE GINGERBREAD.—Sift two pounds of flour into a pan, and cut up in it a pound and a quarter of fresh butter; rub the butter well into the flour, and then mix in a pint of West India molasses and a pound of the best brown sugar. Beat eight eggs till very light. Stir into the beaten egg two glasses or a jill of brandy. Add also to the egg a teacup-full of ground ginger, and a table-spoonful of powdered cinnamon, with a tea-spoonful of soda melted in a little warm water. Wet the flour, &c., with this mixture till it becomes a soft dough. Sprinkle a little flour on your paste-board, and with a broad knife spread portions of the mixture thickly and smoothly upon it. The thickness must be equal all through; therefore spread it carefully and evenly, as the dough will be too soft to roll out. Then with the edge of a tumbler dipped in flour, cut it out into round cakes. Have ready square pans, slightly buttered ; lay the cakes in them sufficiently far apart to prevent their running into each other when baked. Set the pans into a brisk oven, and bake the cakes well, seeing that they do not burn.
You may cut them out small with the lid of a cannister (or something similar) the usual size of gingerbread nuts.
These cakes will keep during a long voyage, and are frequently carried to sea. Many persons find highly spiced gingerbread a preventive to sea-sickness.

Almond Cream Pudding

2011-09-27T06:48:00.001-04:00

Okay this was a new recipe for me. Perhaps, some of you have heard of it and possibly have eaten it before and if that is so, let us know. On the other hand, this recipe is a lot of work and has items I've never heard about before (definitions of those are below the recipe) so many it isn't made any longer.

Below is a recipe from the Miss Ledlie's Lady's New Receipt Book ©1850

ALMOND CREAM.—Take a pound of shelled sweet almonds, and two ounces or more of shelled bitter almonds, or peach-kernels. Blanch them in scalding water, throwing them as you proceed into a bowl of cold water. Then pound them (one at a time) in a mortar, till each becomes a smooth paste; pouring in, as you proceed, a little rosewater to make the almonds white and light, and transferring the paste to a plate as you go on. Then when they are all done, mix the almonds with a quart of rich cream, and a quarter of a pound of powdered loaf-sugar. Add half a dozen blades of mace; put the mixture into a porcelain kettle, and boil it, slowly, stirring it frequently down to the bottom. Having given it one boil up, remove it from the fire, take out the mace, and when it has cooled a little, put the cream into glass cups, grating nutmeg over each. Serve it up quite cold. You may ornament each cup of this cream with white of egg, beaten to a stiff froth, and heaped on the top.

Definitions:
Loaf-Sugar it is sold in a solid block and is granulated. A tool such as a sugar nip was used to break off chunks of this sugar.

Blades of Mace: is the outer lacy looking shell of nutmeg. Ground mace which we all tend to be accustomed to today is made from this lacy scarlet-colored shell. Once the shell is dried fades to light brown.

The Linen Wedding

2011-09-26T07:33:00.000-04:00

This comes from the Ladies' Home Journal ©1893

THE LINEN WEDDING
MAY be celebrated twenty years from the "day of days " in a woman's life. It must be confessed that, although it furnishes an excellent opportunity for pretty presents in embroidered doilies and all manner of other napery, it is less suggestive to a hostess as a "theme" for an entertainment. A dinner, to which only intimate friends and the families of bride and groom are invited, seems more appropriate than any more ambitious observance of the day.
The invitations may be written on squares of linen in indelible ink and inclosed in envelopes of the same material. The elaborate folding of napkins is no longer in vogue, but the fashion might be revived on such an occasion when linen is to be made the prominent feature. Any pretty drawnwork or embroidered linen may be appropriately introduced. Napkins folded to represent a succession of scallop-shells or fans may surround and conceal the dish holding the flowers in the centre of the table. No flowers are so suitable for the occasion as the pretty blue blossoms of the flax plant, but they are hardly vivid enough by themselves to be effective, as the table is so severely white. Bright poppies and yellow-hearted daisies mingled among the blue flax make a charming centrepiece. Small squares of fine linen with fringed edges may be embroidered with the guests' names in blue or red (Kensington stitch) in bold English writing, and will answer very well for name-cards when made to adhere to squares of Bristol-board bymeans of a little flour paste.
Nothing makes a better surface for watercolor painting than linen, and imagination may run riot if the hostess be an artist. Upon every dish a round, fringed doily should be placed.
A really dainty flower-holder may be made by placing a slender thin glass tumbler in the centre of a round piece of fine linen, edged with lace an inch or two wide. This should be drawn up and plaited around the edge of the tumbler and tied with narrow ribbon in many loops. The lace stands out like a ruffle, making a border around the flowers.

19th Century Carriages & Wagons

2011-09-23T07:28:00.001-04:00

Hi all,

I'm still at the ACFW conference and loving it. However, I wanted to take a moment to mention my 19th Century Carriages & Wagons book. The release date is set for Jan. 2012. I'll be putting up some sample pages on my web site to show how the book is set up. This book is in an enhanced e-book format. And by Jan. I won't be able to put this in a kindle format or iBook format. I believe I can achieve the ibook format the following month but Kindle might not be able to carry all the functions that will be available for the author. It will be on a DVD for you to keep on the DVD or load on to your computer.

I've been showing the book around at ACFW and historical authors are all excited about it. I'm glad they love the research as much as I do.