Here are some headlines and tidbits from Medford Mail Tribune, July 5th edition, about a heat wave that hit the east in 1811.
120 Deaths in Windy City
in this article it mentions 750 people were sleeping in the city parks. They weren't homeless they were trying to combat the heat.
Temp was recorded at 100 degrees.
64 Perish in the past 3 Days in New York
in this article it also mentions crops drying up in the middle west
Iowa Fruit and Vegetables destroyed
Omaha, Neb temps reached 105, deaths reported but no number given.
The source was 1911 Medford Mail Tribune, July 5th.
Showing posts with label 1811. Show all posts
Showing posts with label 1811. Show all posts
Wednesday, July 5, 2017
Friday, December 16, 2016
Broad or Windsor Beans
In 1863 Isabella Mary Beeton published "The Book of Household Management." And in her vegetable section of the recipes, I stumbled across a bean I'd never heard of, the Broad or Windsor Bean. So naturally I had to research what this bean was. Today it is more commonly called the Fava Bean. Victory Seeds has a simple overview of the history of the Fava Beans.
In Ms. Beeton's book her recipe is:
BOILED BROAD OR WINDSOR BEANS.
1092. Ingredients.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; beans.
Mode.—This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, nnd serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed.
Time.—Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer.
Average cost, unshelled, 6d. per peck.
Sufficient.—Allow one peck for 6 or 7 persons.
Seasonable in July and August.
Nutritive Properties of the Bean.—The produce of beans in meal is, like that of peas, more in proportion to the grain than in any of the cereal grasses. A bushel of beans is supposed to yield fourteen pounds more of flour than a bushel of oats; and a bushel of peas eighteen pounds more, or, according to some, twenty pounds. A thousand parts of bean flour were found by Sir H. Davy to yield 570 parts of nutritive matter, of which 420 were mucilage or starch, 103 gluten, and 41 extract, or matter rendered insoluble during the process.
In "The Art of Preserving all kinds of animal and vegetable substances for Several Years" by M. Appert ©1811
Windsor Beans. - (Petiles Jives de marais.)
Neither the feverole (the small dried bean) nor the julienne, which re~ sembles it, are fit to be preserved. I make use of the genuine Windsor, or broad bean, which is of the thickness and breadth of the thumb, when ripe. I gather it very small, about the size of the the end of the little finger, in order to preserve it with its skin. As the skin becomes brown when in contact with the air, I take the precaution of putting the beans in bottles as soon as shelled. When the bottles are full, the beans having been shaken down gently on the stool, and in that way the vacancies in the bottle having been filled up ; I add to each bottle a little bunch of savory ; I cork them quickly in order to give them one hour's boiling in the water-bath. When this vegetable has been quickly gathered, prepared and preserved, it has a white, greenish colour: on the contrary, when the operation has been tardy, it becomes brown and hard.
Peeled Windsor Beans.
(Feves de marais devotees.)
In order to preserve Windsor beans Stripped of their skins, I gather them larger, about half an inch long at the utmost. I take off the skin, bottle them with a small bunch of savory, &c. and I put them in the waterbath, which is made to boil an hour and half.
In the American Gardener's Calendar; adapted to the climates and season of the by Bernard M'Mahon © 1806 you'll find this:
Planting the large Windsor Beans, and other varieties of the same species.
As early in this month as possible, plant a full crop of Windsor beans, and also of any of the other varieties which you esteem ; the Mazagan and Lisbon are the earliest, the white-blossom bean is very delicious, and boils much greener than any other kind ; but the green Genoa, bears the heat of our climates better than either of the others, and therefore is the most suitable for late crops. The long-podded bean is very good, and bears well; but the Windsor, Sandwich, Toker, and broad Spanish kinds, on account of their great size and sweetness, are more esteemed for blanching than any other. The dwarf-cluster bean is a great bearer, never grows above a foot or fourteen inches high, and may be planted in rows either in beds or borders, the rows to be about two feet asunder ; and as this kind branches out considerably from the root, the beans must be planted in single rows, and six inches distant from one another.
I have again to remark, that it is from the early planted of those kinds, that much produce may be expected ; for when overtaken by the summer heat, whilst in blossom, these drop off prematurery; consequently, the crops are poor and scanty.
Continue planting these kinds once every ten days, till the end of this month or beginning of next; and as the early crops advance, draw some earth up to their stems, as directed for peas.
When beans are desired at as early a period as possible, you may force some of the early Mazagan kind, in any of your forcing departments, observing, when the plants are in full blossom, to nip off their tops, which will cause their fruit to set and ripen sooner, than if left to take their natural course.
Or you may, about the beginning of the month, plant a quantity of them close together in a hot-bed, to be defended with a frame and glasses, or with mats, &c. and when thus forwarded for two or three weeks, plant them into the open ground; observing to give them plenty of air whilst in the hot-bed, and when they have one or two inches growth therein, to plant them into some warm border, in rows two feet and a half, or a yard asunder.
For further particulars, and the method of planting all the kinds, see February, page 127.
Which means the Windsor Bean was a part of the American diet for most of the 19th century. It even continued into the 20th til present day. Below is an excerpt from The Report of Agricultural Experiment Station of the University of California ©1898 I found mention of the Windsor beans.
Mrs. Wenonah Stevens Abbott, Oak, Shasta County— Windsor Beans nearly all germinated. Heavy rains during blooming period probably lessened the amount of bearing, but those which we tried proved very good.
In Ms. Beeton's book her recipe is:
BOILED BROAD OR WINDSOR BEANS.
1092. Ingredients.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; beans.
Mode.—This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, nnd serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed.
Time.—Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer.
Average cost, unshelled, 6d. per peck.
Sufficient.—Allow one peck for 6 or 7 persons.
Seasonable in July and August.
Nutritive Properties of the Bean.—The produce of beans in meal is, like that of peas, more in proportion to the grain than in any of the cereal grasses. A bushel of beans is supposed to yield fourteen pounds more of flour than a bushel of oats; and a bushel of peas eighteen pounds more, or, according to some, twenty pounds. A thousand parts of bean flour were found by Sir H. Davy to yield 570 parts of nutritive matter, of which 420 were mucilage or starch, 103 gluten, and 41 extract, or matter rendered insoluble during the process.
In "The Art of Preserving all kinds of animal and vegetable substances for Several Years" by M. Appert ©1811
Windsor Beans. - (Petiles Jives de marais.)
Neither the feverole (the small dried bean) nor the julienne, which re~ sembles it, are fit to be preserved. I make use of the genuine Windsor, or broad bean, which is of the thickness and breadth of the thumb, when ripe. I gather it very small, about the size of the the end of the little finger, in order to preserve it with its skin. As the skin becomes brown when in contact with the air, I take the precaution of putting the beans in bottles as soon as shelled. When the bottles are full, the beans having been shaken down gently on the stool, and in that way the vacancies in the bottle having been filled up ; I add to each bottle a little bunch of savory ; I cork them quickly in order to give them one hour's boiling in the water-bath. When this vegetable has been quickly gathered, prepared and preserved, it has a white, greenish colour: on the contrary, when the operation has been tardy, it becomes brown and hard.
Peeled Windsor Beans.
(Feves de marais devotees.)
In order to preserve Windsor beans Stripped of their skins, I gather them larger, about half an inch long at the utmost. I take off the skin, bottle them with a small bunch of savory, &c. and I put them in the waterbath, which is made to boil an hour and half.
In the American Gardener's Calendar; adapted to the climates and season of the by Bernard M'Mahon © 1806 you'll find this:
Planting the large Windsor Beans, and other varieties of the same species.
As early in this month as possible, plant a full crop of Windsor beans, and also of any of the other varieties which you esteem ; the Mazagan and Lisbon are the earliest, the white-blossom bean is very delicious, and boils much greener than any other kind ; but the green Genoa, bears the heat of our climates better than either of the others, and therefore is the most suitable for late crops. The long-podded bean is very good, and bears well; but the Windsor, Sandwich, Toker, and broad Spanish kinds, on account of their great size and sweetness, are more esteemed for blanching than any other. The dwarf-cluster bean is a great bearer, never grows above a foot or fourteen inches high, and may be planted in rows either in beds or borders, the rows to be about two feet asunder ; and as this kind branches out considerably from the root, the beans must be planted in single rows, and six inches distant from one another.
I have again to remark, that it is from the early planted of those kinds, that much produce may be expected ; for when overtaken by the summer heat, whilst in blossom, these drop off prematurery; consequently, the crops are poor and scanty.
Continue planting these kinds once every ten days, till the end of this month or beginning of next; and as the early crops advance, draw some earth up to their stems, as directed for peas.
When beans are desired at as early a period as possible, you may force some of the early Mazagan kind, in any of your forcing departments, observing, when the plants are in full blossom, to nip off their tops, which will cause their fruit to set and ripen sooner, than if left to take their natural course.
Or you may, about the beginning of the month, plant a quantity of them close together in a hot-bed, to be defended with a frame and glasses, or with mats, &c. and when thus forwarded for two or three weeks, plant them into the open ground; observing to give them plenty of air whilst in the hot-bed, and when they have one or two inches growth therein, to plant them into some warm border, in rows two feet and a half, or a yard asunder.
For further particulars, and the method of planting all the kinds, see February, page 127.
Which means the Windsor Bean was a part of the American diet for most of the 19th century. It even continued into the 20th til present day. Below is an excerpt from The Report of Agricultural Experiment Station of the University of California ©1898 I found mention of the Windsor beans.
Mrs. Wenonah Stevens Abbott, Oak, Shasta County— Windsor Beans nearly all germinated. Heavy rains during blooming period probably lessened the amount of bearing, but those which we tried proved very good.
Thursday, September 1, 2016
Comet of 1811
You can read more about this at Wikipedia
But to sum it up, it was discovered March 25, 1811 it's brightness continued on until Jan. 1812
Events like this had huge impacts on people/culture. Tolstoy included it in his novel, War & Peace, Napoleon used it as inspiration for invading Russia. Wine produced that year was often labeled Comet Wine.
Other comets have made their way into folklore and literature, ex Hailey's Comet often reflected upon by Mark Twain.
There's several artist renditions of the Comet of 1811 but the one I liked the most is in Robert Merry's Museum. Here's a link 1811 Comet
But to sum it up, it was discovered March 25, 1811 it's brightness continued on until Jan. 1812
Events like this had huge impacts on people/culture. Tolstoy included it in his novel, War & Peace, Napoleon used it as inspiration for invading Russia. Wine produced that year was often labeled Comet Wine.
Other comets have made their way into folklore and literature, ex Hailey's Comet often reflected upon by Mark Twain.
There's several artist renditions of the Comet of 1811 but the one I liked the most is in Robert Merry's Museum. Here's a link 1811 Comet
Monday, August 29, 2016
Battle of Tippecanoe
In 1811, the Indians of the Northwest, incited by Tecum- seh and the Prophet, who were encouraged by the British, gave such marked evidences of hostility that General Harrison marched to the Wabash, where, shortly after, he was joined by Colonel J. H. Daviess and a number of volunteers from Lexington. On the 7th of November, the memorable battle of Tippecanoe took place, and Colonel Daviess was numbered among the slain.
Earthquake in Lexington, KY
"On the morning of December 16, 1811, the citizens of Lexington were startled and alarmed by several successive shocks of an earthquake,* accompanied by a sound like that of distant thunder. Fortunately no other damage was done than the breaking of window glass and the disturbance of a few bricks from chimneys."
Taken from "The History of Lexington, KY." ©1872
Taken from "The History of Lexington, KY." ©1872
Monday, August 22, 2016
Soap
Soap making was largely a household chore until the 19th century. Here's a brief history on the development of soap.
1811 Michel Eugene Chevreul, a French chemist discovered the chemical nature and relationship of fats, glycerine and fatty acids. His studies produced the basic studies for fat and soap chemistry.
1850's A Belgian chemist, Ernest Solvay, advanced the technology with an ammonia process, which used common table salt, or sodium chloride to make soda ash. Solvay's process reduced the cost of alkali and improved the quality of the soda ash.
By 1850 the soap making industry was on of the fastest growing in America. This changed the item from a luxury to an everyday necessity. Which led to the development of milder soaps for bathing.
1857 Cotton seed oil is now being used to produce soap, in Southern areas.
During the Civil War soap became scarce. Southern women became creative and discovered a salt substitute (which was used to harden the soap) prickly pear.
In Field & Fireside dated March 8, 1862 a receipt for soap was listed.
"Take one gallon of strong lye, add a half pound of shucks, cut up fine. Let the shucks boil in the lye until they are reduced to shreds. Then fish the shreds out, and put half a pound of crackling grease in, or six ounces of lard, and boil until it is sufficiently thick to make a good soap.
By 1869 Harriet Beecher Stowe wrote, "Formerly, in New England, soap and candles were made in each separate family; now, comparatively few take this toil upon themselves. We buy soap of the soap-boiler, and candles of the candle-factor."
1811 Michel Eugene Chevreul, a French chemist discovered the chemical nature and relationship of fats, glycerine and fatty acids. His studies produced the basic studies for fat and soap chemistry.
1850's A Belgian chemist, Ernest Solvay, advanced the technology with an ammonia process, which used common table salt, or sodium chloride to make soda ash. Solvay's process reduced the cost of alkali and improved the quality of the soda ash.
By 1850 the soap making industry was on of the fastest growing in America. This changed the item from a luxury to an everyday necessity. Which led to the development of milder soaps for bathing.
1857 Cotton seed oil is now being used to produce soap, in Southern areas.
During the Civil War soap became scarce. Southern women became creative and discovered a salt substitute (which was used to harden the soap) prickly pear.
In Field & Fireside dated March 8, 1862 a receipt for soap was listed.
"Take one gallon of strong lye, add a half pound of shucks, cut up fine. Let the shucks boil in the lye until they are reduced to shreds. Then fish the shreds out, and put half a pound of crackling grease in, or six ounces of lard, and boil until it is sufficiently thick to make a good soap.
By 1869 Harriet Beecher Stowe wrote, "Formerly, in New England, soap and candles were made in each separate family; now, comparatively few take this toil upon themselves. We buy soap of the soap-boiler, and candles of the candle-factor."
Thursday, July 17, 2014
Filing Systems
Below are a couple of examples of various filing systems for different types of businesses. If your historical characters work in an office or a newspaper this information might be helpful.
HOW lNQUlRlES ARE FILED.
Mr. Haskins, in charge of the mail-order department of Wm. Wrigley, Jr., 8.: Co., Chicago, outlines this firm’s methods as follows :
“The inquiries are entered upon blue cards, containin the name, address and source; then we are able at any time to determine by this system what mediums are producing the best results, and can spend our money most advantageously. In replying to an original inquiry, we send one of our catalogues, together with an accompanying letter. All orders are entered subsequently upon this card, so that after the receipt of a letter the card system becomes the sole source of information and the letters are gradually discarded. We make it an object to have each of our customers send us the names of neighbors and friends, and names obtained from other sources than those coming from direct advertising are entered upon white cards. We arrange our cards alphabetically under States, towns and names within each town.
“ In regard to this card system, we wish to Sat that we think it is one of the. greatest things ever gotten up. We are annually saving hundreds of dollars by discarding from our lists duplicate names which are automatically detected by the card system, and which would result in the loss of catalogues, postage and time if an other method were emplo ed. We can handle one hundred thousan dollars’ worth of business with the card system with as much ease, accuracy and attention to details as we can one hundred dollars’ worth. and think we get three times the result from the same effort and same amount of correspondence and advertising that we could without the system.”
Mr. C. A. Bent, of Geo. P. Bent Piano Manufacturing Co., Chicago, has the following to say about methods and filing systems :
“ We use the card system and numeric expansive filing system for tabulating and rendering effective all information about prospective customers and inquirers. \Ve have rimarily a county file, in which are placed all etters relative to prospective sales arranged by counties, so if our traveling man is going through a certain district of the country, he can run through this file and regulate his visits and conduct by the matter which it contains. As soon as one of these prospectives becomes a customer, the letter receives a number, and becomes an integral part of our numeric system, finding its place in numeric order under the State in the larger series of cabinets. Regarding the adaptability of this filing system by numbers, we have found it most satisfactory— we can not speak in high enough terms of it. \Ve find it adequate for all demands, and we have a very heavy correspondence. The capacity of our system is about two hundred thousand letters. We use the card system, keeping all correspondence with our customers and accounts in our ledgers, by the same number, found in the card index.”
A large Chicago concern which deals with advertisers throws the following light on its methods and office system :
“ Our territory is systematically divided, and a portion assigned to each of our solicitors, who is made responsible for his field. The inquiries, as they are received, are tabulated in a card system operated numerically in connection with an expansive filing system. This method we have employed for about two years. At that time we discarded making copies of our correspondence in the old method,and adopted the idea of making carbon copies of our letters, which enables us to file the letter and answer in one compartment. \Ve consider that this manner of handling our corresprmdence is as great an improvement in this office as is the emplo ment of typewriting machines over the o (1 method of writing letters. The Correspond
ence in this cabinet and the tabulated record of inquiries in the card system work in harmony, and are arranged both by territory and under the date in which they should receive attention. Thus, an inquiry is first tabulated on the card system, then the correspondence is arranged in the expansive file, and subsequent letters are so placed that our solicitors are kept informed at all times of our operations with each customer, and are enabled by this excellent method to interview the advertiser at just the right time to secure the best results.”
Source: Marketing Communications ©1898
Record-Filing—The Vertical System
By a record-filing system is meant the indexing of papers or other records (not necessarily letters but frequently so) that do not have to be transcribed but may be filed away in the original form.
The vertical system is the one most generally used in filing correspondence.
As business letters come in various sizes, forms, and thicknesses of letter paper, with not a few postal cards scattered in, it is necessary to have a means of conveniently holding and handling them. For accomplishing this purpose the folder is employed. A folder is a sheet of heavy manila paper made with one fold and measuring when folded about 12" wide by 9J" high. A folder of this kind holds from 50 to 100 letters, depending on the thickness of the sheets, etc. The back sheet and front sheet of the folders are nearly equal in height, though the back sheet should project slightly above the front sheet for convenience in handling.
One of the best forms of folders now used is that termed "half cut" in lefts and rights. This tab is printed with the words "Name" and "Number," as a folder generally is devoted to a certain firm or individual, and this space provides for entering the name thereon. On the second line of the tab may be written the date of the oldest letter and the date of the latest when the folder has become filled.
When folders are placed in the vertical file-drawer they are just high enough to allow the extension on the guides to project above them. As with the card-system so with the vertical system, the folders must always be filed behind (not in front) the guides. There is no limit to the number of folders which may be filed behind a single guide. Separate folders may be assigned to different firms and individuals or to different towns if the filing is by location instead of alphabetically.
Source: Style-Book of Business English, designed for use in Business Courses ©1811
HOW lNQUlRlES ARE FILED.
Mr. Haskins, in charge of the mail-order department of Wm. Wrigley, Jr., 8.: Co., Chicago, outlines this firm’s methods as follows :
“The inquiries are entered upon blue cards, containin the name, address and source; then we are able at any time to determine by this system what mediums are producing the best results, and can spend our money most advantageously. In replying to an original inquiry, we send one of our catalogues, together with an accompanying letter. All orders are entered subsequently upon this card, so that after the receipt of a letter the card system becomes the sole source of information and the letters are gradually discarded. We make it an object to have each of our customers send us the names of neighbors and friends, and names obtained from other sources than those coming from direct advertising are entered upon white cards. We arrange our cards alphabetically under States, towns and names within each town.
“ In regard to this card system, we wish to Sat that we think it is one of the. greatest things ever gotten up. We are annually saving hundreds of dollars by discarding from our lists duplicate names which are automatically detected by the card system, and which would result in the loss of catalogues, postage and time if an other method were emplo ed. We can handle one hundred thousan dollars’ worth of business with the card system with as much ease, accuracy and attention to details as we can one hundred dollars’ worth. and think we get three times the result from the same effort and same amount of correspondence and advertising that we could without the system.”
Mr. C. A. Bent, of Geo. P. Bent Piano Manufacturing Co., Chicago, has the following to say about methods and filing systems :
“ We use the card system and numeric expansive filing system for tabulating and rendering effective all information about prospective customers and inquirers. \Ve have rimarily a county file, in which are placed all etters relative to prospective sales arranged by counties, so if our traveling man is going through a certain district of the country, he can run through this file and regulate his visits and conduct by the matter which it contains. As soon as one of these prospectives becomes a customer, the letter receives a number, and becomes an integral part of our numeric system, finding its place in numeric order under the State in the larger series of cabinets. Regarding the adaptability of this filing system by numbers, we have found it most satisfactory— we can not speak in high enough terms of it. \Ve find it adequate for all demands, and we have a very heavy correspondence. The capacity of our system is about two hundred thousand letters. We use the card system, keeping all correspondence with our customers and accounts in our ledgers, by the same number, found in the card index.”
A large Chicago concern which deals with advertisers throws the following light on its methods and office system :
“ Our territory is systematically divided, and a portion assigned to each of our solicitors, who is made responsible for his field. The inquiries, as they are received, are tabulated in a card system operated numerically in connection with an expansive filing system. This method we have employed for about two years. At that time we discarded making copies of our correspondence in the old method,and adopted the idea of making carbon copies of our letters, which enables us to file the letter and answer in one compartment. \Ve consider that this manner of handling our corresprmdence is as great an improvement in this office as is the emplo ment of typewriting machines over the o (1 method of writing letters. The Correspond
ence in this cabinet and the tabulated record of inquiries in the card system work in harmony, and are arranged both by territory and under the date in which they should receive attention. Thus, an inquiry is first tabulated on the card system, then the correspondence is arranged in the expansive file, and subsequent letters are so placed that our solicitors are kept informed at all times of our operations with each customer, and are enabled by this excellent method to interview the advertiser at just the right time to secure the best results.”
Source: Marketing Communications ©1898
Record-Filing—The Vertical System
By a record-filing system is meant the indexing of papers or other records (not necessarily letters but frequently so) that do not have to be transcribed but may be filed away in the original form.
The vertical system is the one most generally used in filing correspondence.
As business letters come in various sizes, forms, and thicknesses of letter paper, with not a few postal cards scattered in, it is necessary to have a means of conveniently holding and handling them. For accomplishing this purpose the folder is employed. A folder is a sheet of heavy manila paper made with one fold and measuring when folded about 12" wide by 9J" high. A folder of this kind holds from 50 to 100 letters, depending on the thickness of the sheets, etc. The back sheet and front sheet of the folders are nearly equal in height, though the back sheet should project slightly above the front sheet for convenience in handling.
One of the best forms of folders now used is that termed "half cut" in lefts and rights. This tab is printed with the words "Name" and "Number," as a folder generally is devoted to a certain firm or individual, and this space provides for entering the name thereon. On the second line of the tab may be written the date of the oldest letter and the date of the latest when the folder has become filled.
When folders are placed in the vertical file-drawer they are just high enough to allow the extension on the guides to project above them. As with the card-system so with the vertical system, the folders must always be filed behind (not in front) the guides. There is no limit to the number of folders which may be filed behind a single guide. Separate folders may be assigned to different firms and individuals or to different towns if the filing is by location instead of alphabetically.
Source: Style-Book of Business English, designed for use in Business Courses ©1811
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