The Philadelphia Bible Society was established in 1808. This society still exists today. Their purpose was/is scripture distribution. In their 1809 report they stated they purchased 300 English Bible, 300 English New Testaments and 300 German New Testaments and their stock was quickly exhausted. So the managers ordered 1000 English Bibles, 200 German New Testaments.
This information tells me a couple things. One, the need was great in the city of Philadelphia. Two, that German immigrants made up a significant amount of the overall community.
Later on they also directed cheaper New Testaments be made in German and ordered another 300 copies. Then they ordered 100 French, 100 Welch and 50 Gaelic Bibles and 50 English New Testaments in large type. At the time of this report they were expecting this shipment soon.
At this point they distributed to the area of Philadelphia but saw the need to help missionary work as well. So they sent some to Muskingum to be distributed among the Indians and poor white inhabitants.
Their second report notes that 1514 English Bibles, 387 English New Testament Bibles 54 German Bibles, 196 German New Testaments, 45 French New Testaments, 1 Welsh Bible and 1 Gaelic Bible had been distributed. And again they cited bibles given to missionaries or other clergymen in different states to distribute.
They also mentioned in their report their purpose was not to "preoccupy a field which could be better cultivated by other labourers." and reported a list of other societies who also distributed scriptures:
The Massachusetts Bible Society, The Young Men's Bible Society of Ncw-York. The New-Jersey Bible Society, The New-York Bible Society, The New-Hampshire Bible Society, The Connecticut Bible Society.
In 1812 they printed 1250 copies of the bible, they hired Philadelphia printer William Fry. This became the first stereotyped Bible printed in America. Tomorrow's post will be about stereotype printing.
Showing posts with label 1808. Show all posts
Showing posts with label 1808. Show all posts
Friday, December 9, 2016
Thursday, November 17, 2016
Coal Burns 1808
So would have read the headlines in 1808 when on Feb. 11, 1808 Jesse Fell in Wilkes-Barre, PA discovers that Anthracite coal burns. In an open air grate his 'discovery' led to the widespread use of coal as a fuel. The Industrial revolution began in part by this discovery.
On Feb. 11, 1858, fifty years after the discovery, a group of folks met at the Old Tavern in Wilkes-Barre to celebrate the anniversary of the successful burning of anthracite coal. This ceremony suggested the founding of a historical society.
Some background information reveals Jesse Fell didn't just happen on this knowledge. He'd actually been experimenting with coal for home heating for many years. He owned a nail factory and had used anthracite there but it produced brittle nails so he discontinued it's use in the factory and began experiments for home heating. This was during the 1780's. The key to his success with the coal was the open grate allowing the coal to have minimum draft and a steady flow of air.
It is said that the historical society has this original grate today.
On Feb. 11, 1858, fifty years after the discovery, a group of folks met at the Old Tavern in Wilkes-Barre to celebrate the anniversary of the successful burning of anthracite coal. This ceremony suggested the founding of a historical society.
Some background information reveals Jesse Fell didn't just happen on this knowledge. He'd actually been experimenting with coal for home heating for many years. He owned a nail factory and had used anthracite there but it produced brittle nails so he discontinued it's use in the factory and began experiments for home heating. This was during the 1780's. The key to his success with the coal was the open grate allowing the coal to have minimum draft and a steady flow of air.
It is said that the historical society has this original grate today.
Monday, August 15, 2016
Glassmaking
In the 19th century American glass makers started to change the face of the industry.
In 1808 a factory was set up in PA
In 1818 the New England Glass Company was formed.
A few years later, a glassmaker named Deaming Jarvis (Originally worked for New England Glass), founded the Sandwich Glass Company, developed a new way of making glass. In the mid 1820's he began using a lever-operated press. Jarvis didn't invent the press but he did receive several patents for improvements in pressing techniques and mold designs. One of the first items that he and his company began making was the cup plate. It seems there was a custom in the early 19th century to drink tea from a saucer. The cup plate became the coaster for the tea cup.
Other areas that developed glass factories were in NY, NJ and Vermont. When Jarvis set up the Sandwich Glass Company on Cape Cod, he purchased 20,000 additional acres of woodland. The wood was necessary to turn the sand to molten glass.
Towards the later part of the century, and the development of natural gas the industry was changing. Michael Owns (Owens Bottling) developed solutions that change the hand blowing industry to a manufacturing industry.
In 1808 a factory was set up in PA
In 1818 the New England Glass Company was formed.
A few years later, a glassmaker named Deaming Jarvis (Originally worked for New England Glass), founded the Sandwich Glass Company, developed a new way of making glass. In the mid 1820's he began using a lever-operated press. Jarvis didn't invent the press but he did receive several patents for improvements in pressing techniques and mold designs. One of the first items that he and his company began making was the cup plate. It seems there was a custom in the early 19th century to drink tea from a saucer. The cup plate became the coaster for the tea cup.
Other areas that developed glass factories were in NY, NJ and Vermont. When Jarvis set up the Sandwich Glass Company on Cape Cod, he purchased 20,000 additional acres of woodland. The wood was necessary to turn the sand to molten glass.
Towards the later part of the century, and the development of natural gas the industry was changing. Michael Owns (Owens Bottling) developed solutions that change the hand blowing industry to a manufacturing industry.
Tuesday, March 11, 2014
Irish Stew
Below are several examples of Irish Stew. The novel I'm working on now has a bloke who's Irish and well, there's a moment when he's wanting his mother's Irish stew but then he takes another forkful of the spicy cuban beef.
I've also added a poem and a comedic chorus from the 19th century referring to this common meal.
Anyway here are the various recipes.
Cutlets a la Irish Stew.
Get the best end of a neck of mutton, take off the under bone, and cut it into chops; season them with pepper, salt, a little mushroom powder, and beaten mace. Put them into a stewpan, add a large onion sliced, some parsley and thyme tied in a bunch, and a pint or veal broth. Simmer the chops till three parts done, then add some whole potatoes peeled, and let them stew till done. Serve it up in a deep dish.
N. B. Let the parsley and thyme be taken out when the stew is to be served up.
Source: Art of Cooking Made Easy and Refined ©1808
IrishStew.—There are two possible reasons for the name of this dish. The first is Hibernian—it is unknown in Ireland; the second is that the stuff of which Irishmen are made is redundant in it—potatoes. The Irish are not cooks. They are the most agreeable of companions at table, but they have done nothing to furnish the table except in the way of Usquebagh—water of life—which, however, it must be admitted is an immense achievement, worthy of the magicians, and proving beyond a doubt that in the olden time Ireland was the abode of giants.
Irish stew is a white ragout of mutton with potatoes for the chief garnish. Most ragouts are brown—it being always easier to heighten the flavour of a sauce by browning it than by trusting to mere decoction. What is called the haricot of mutton, for example, is browned. The beautiful simplicity of the Irish stew would be lost if it were allowed in any way to brown. The potatoes are so important in it that they are always double the weight of the meat, and the only other vegetable that they go with is the onion—which may be much or little according to taste. In the true Irish stew, too, both potatoes and onions are exceedingly well done, so that they are half reduced to a mash.
Take the neck of mutton and divide it into cutlets, well trimmed of the fat. No objection to some of the breast divided into squares. Season the pieces plentifully with pepper and slightly with salt. Place the meat in a deep stewpan with six or eight onions : cover it with water, and let it simmer for half an hour. As Irish stew must not be greasy, the liquor is then poured off, and poured back again after the grease has been removed. In the meantime potatoes have been got ready, parboiled and peeled. They should amount after peeling to twice the weight of the meat. They are added to the stew with a pint of broth or else a like quantity of water; and the whole is left to simmer for an hour and a half. See in serving it that it has salt enough and a decided flavour of the pepper pot.
In Scotland they produce exactly such a stew, cover it over with a crust, and call it Shepherd's pie. In Devonshire and Cornwall they make this pie, put apples into it instead of potatoes, and announce it as Devonshire, Cornish, or Squab pie. The Shepherd's pie of Scotland is evidently too farinaceous—potatoes within and paste without. The housewives of Devonshire and Cornwall are much more artistic in keeping to one kind of farina—the paste, and putting inside the pie only apples and onions. As the combination of apples and onions in the way of garniture has been long dedicated in England to pork, the Devonians and Cornishmen have also decided that their pie shall do honour to pork as often as to mutton—perhaps oftener.
Source: Kettner's book of the table ©1877
Irish Stew.—Take from two to three pounds of chops from tho best end of a neck of mutton, and pare away nearly all tho fat, for an Irish Stew should not be greasy. If liked a portion of tho breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will unount after peeling to twice the weight of tho meat. Slice them, and slice also eight largo onions. Put a layer of mixed potatoes and onions at tho bottom of a stowpan. Placo tho meat on this and season it plentifully with pepper and slightly with salt. Pack tho ingredients closely, and cover the moat with artother layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer, cover tho stowpan tightly, and lot its contents simmer gently for three hours. Be careful not to remove the lid, as this will let out the flavour.
Irish Stew (another way).—Put some neat chops, cut from the neck of mutton, into a stewpan; they should be trimmed, and the bonea shortened a little. Braise them for half an hour, and season with pepper, salt, and a few chopped mushrooms. Butter a mould, and thickly line it with mashed potatoes; lay in the chops, and bake. When done, turn out on a hot dish, and pourr in some good gravy through an opening on the top. Time, about half an hour to bako. Two dozen potatoes will bo quite sufficient for this dish.
Source: Cassell's Dictionary of Cookery ©1883
A Poem
IRISH STEW.
an "Happy Land."
Irish stew, Irish stew I
Whatever else my dinner be, Once again, once again,
I'd have a dish of thee.
Mutton chops, and onion slice,
Let the water cover,
With potatoes, fresh and nice;
Boil, but not quite over,
Irish stew, Irish stew 1
Ne'er from thee, my taste will stray.
I could eat
Such a treat
Nearly every day.
La,la,la,
Source Humorous Poetry of the English Language ©1884
HURRAH FOR AN IRISH STEW.
An Original Parody, by J. Brace Wright.
Air.—Bonnets of Blue.
Hurrah for an Irish stew,
Hurrah for an Irish stew,
It's season'd so fine, and its flavour's divine,
Hurrah for an Irish stew.
It's good with pepper and salt,
It's good with potatoes a few, There's nought can equal, in this grubbing world, An elegant Irish stew.
Then hurrah (or an Irish stew,
Hurrah for an Irish stew,
It's season'd so fine, and its flavour's divine,
Hurrah for an Irish stew.
If you'd ask a young lover to dine,
And have him prove kind unto you,
To make love come out of his beautiful mouth,
You should stuff it with Irish stew.
Here's a health to John Bull and his beef,
Here's a health to Sandy and brew,
Here's a health to Paddy, good luck in brief,
Success to his Irish stew.
Then hurrah for an Irish stew,
Hurrah for an Irish stew,
It's season'd so fine, and its flavour's divine,
Och ! good luck to an Irish stew.
Source: Melodist and Mirthful Olio ©1828
I've also added a poem and a comedic chorus from the 19th century referring to this common meal.
Anyway here are the various recipes.
Cutlets a la Irish Stew.
Get the best end of a neck of mutton, take off the under bone, and cut it into chops; season them with pepper, salt, a little mushroom powder, and beaten mace. Put them into a stewpan, add a large onion sliced, some parsley and thyme tied in a bunch, and a pint or veal broth. Simmer the chops till three parts done, then add some whole potatoes peeled, and let them stew till done. Serve it up in a deep dish.
N. B. Let the parsley and thyme be taken out when the stew is to be served up.
Source: Art of Cooking Made Easy and Refined ©1808
IrishStew.—There are two possible reasons for the name of this dish. The first is Hibernian—it is unknown in Ireland; the second is that the stuff of which Irishmen are made is redundant in it—potatoes. The Irish are not cooks. They are the most agreeable of companions at table, but they have done nothing to furnish the table except in the way of Usquebagh—water of life—which, however, it must be admitted is an immense achievement, worthy of the magicians, and proving beyond a doubt that in the olden time Ireland was the abode of giants.
Irish stew is a white ragout of mutton with potatoes for the chief garnish. Most ragouts are brown—it being always easier to heighten the flavour of a sauce by browning it than by trusting to mere decoction. What is called the haricot of mutton, for example, is browned. The beautiful simplicity of the Irish stew would be lost if it were allowed in any way to brown. The potatoes are so important in it that they are always double the weight of the meat, and the only other vegetable that they go with is the onion—which may be much or little according to taste. In the true Irish stew, too, both potatoes and onions are exceedingly well done, so that they are half reduced to a mash.
Take the neck of mutton and divide it into cutlets, well trimmed of the fat. No objection to some of the breast divided into squares. Season the pieces plentifully with pepper and slightly with salt. Place the meat in a deep stewpan with six or eight onions : cover it with water, and let it simmer for half an hour. As Irish stew must not be greasy, the liquor is then poured off, and poured back again after the grease has been removed. In the meantime potatoes have been got ready, parboiled and peeled. They should amount after peeling to twice the weight of the meat. They are added to the stew with a pint of broth or else a like quantity of water; and the whole is left to simmer for an hour and a half. See in serving it that it has salt enough and a decided flavour of the pepper pot.
In Scotland they produce exactly such a stew, cover it over with a crust, and call it Shepherd's pie. In Devonshire and Cornwall they make this pie, put apples into it instead of potatoes, and announce it as Devonshire, Cornish, or Squab pie. The Shepherd's pie of Scotland is evidently too farinaceous—potatoes within and paste without. The housewives of Devonshire and Cornwall are much more artistic in keeping to one kind of farina—the paste, and putting inside the pie only apples and onions. As the combination of apples and onions in the way of garniture has been long dedicated in England to pork, the Devonians and Cornishmen have also decided that their pie shall do honour to pork as often as to mutton—perhaps oftener.
Source: Kettner's book of the table ©1877
Irish Stew.—Take from two to three pounds of chops from tho best end of a neck of mutton, and pare away nearly all tho fat, for an Irish Stew should not be greasy. If liked a portion of tho breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will unount after peeling to twice the weight of tho meat. Slice them, and slice also eight largo onions. Put a layer of mixed potatoes and onions at tho bottom of a stowpan. Placo tho meat on this and season it plentifully with pepper and slightly with salt. Pack tho ingredients closely, and cover the moat with artother layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer, cover tho stowpan tightly, and lot its contents simmer gently for three hours. Be careful not to remove the lid, as this will let out the flavour.
Irish Stew (another way).—Put some neat chops, cut from the neck of mutton, into a stewpan; they should be trimmed, and the bonea shortened a little. Braise them for half an hour, and season with pepper, salt, and a few chopped mushrooms. Butter a mould, and thickly line it with mashed potatoes; lay in the chops, and bake. When done, turn out on a hot dish, and pourr in some good gravy through an opening on the top. Time, about half an hour to bako. Two dozen potatoes will bo quite sufficient for this dish.
Source: Cassell's Dictionary of Cookery ©1883
A Poem
IRISH STEW.
an "Happy Land."
Irish stew, Irish stew I
Whatever else my dinner be, Once again, once again,
I'd have a dish of thee.
Mutton chops, and onion slice,
Let the water cover,
With potatoes, fresh and nice;
Boil, but not quite over,
Irish stew, Irish stew 1
Ne'er from thee, my taste will stray.
I could eat
Such a treat
Nearly every day.
La,la,la,
Source Humorous Poetry of the English Language ©1884
HURRAH FOR AN IRISH STEW.
An Original Parody, by J. Brace Wright.
Air.—Bonnets of Blue.
Hurrah for an Irish stew,
Hurrah for an Irish stew,
It's season'd so fine, and its flavour's divine,
Hurrah for an Irish stew.
It's good with pepper and salt,
It's good with potatoes a few, There's nought can equal, in this grubbing world, An elegant Irish stew.
Then hurrah (or an Irish stew,
Hurrah for an Irish stew,
It's season'd so fine, and its flavour's divine,
Hurrah for an Irish stew.
If you'd ask a young lover to dine,
And have him prove kind unto you,
To make love come out of his beautiful mouth,
You should stuff it with Irish stew.
Here's a health to John Bull and his beef,
Here's a health to Sandy and brew,
Here's a health to Paddy, good luck in brief,
Success to his Irish stew.
Then hurrah for an Irish stew,
Hurrah for an Irish stew,
It's season'd so fine, and its flavour's divine,
Och ! good luck to an Irish stew.
Source: Melodist and Mirthful Olio ©1828
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