Celestial Phenomena from 1830 to 1836
To stimulate recent subscribers to the Literary Gazette to commence with the year the study of astronomy, a brief sketch is subjoined of the aost remarkable phenomena that will occur mm 1830 to 1836, inclusive. Some of these are connected with questions and predictions to the solution and fulfilment of which philosophers are looking forward with considerable interest; more particularly to the return of the three comets, whose periods are supposed to be kaown with some degree of certainty; namely, lbs cnmets of Encke, Biela, and Halley.
1830—Four visible occultations of Aldebarsn, one of which will be attended with singular circumstances connected with terrestrial position—to one part of the British Isles it will prove only an appulse of the star, and to another part an occultation. A total eclipse of the moon, the duration of which will be almost the longest possible, as the centre of the moon will pass very near the centre of the earth's shadow: about the middle of the eclipse the saoon will be in conjunction with a star in Aquarius, which conjunction will, in some places be an occultation. An occultation of Venus by the moon.
1831 An eclipse of the moon. Mars will pass over a star in Taurus. An occultation of Japiter by the moon. Mercury eclipsed by the san. An occultation of Saturn by the moon.
1832—This year will be remarkably replete with interesting phenomena. The comet of Eacke will return in the spring, and the comet «f Biela in the autumn of the year. A transit rf Mercury across the sun's disc. An eclipse rf the sun. An occultation of Saturn by the 2UOB. Three of the satellites of Jupiter sizxltaneou&ly eclipsed.
1833 An eclipse of the sun.
1834 and 1835—The comet of Halley will ae expected; it last passed its perihelion on the -3th of March, 1759: it is calculated to reach iie same point again 16th of March, 1835. A Sanaa t of Mercury across the sun's disc.
1836 A considerable solar eclipse.
end of quote
Note they didn't put in the 1833 Leonoids meteor storm. Coined "The Night It Rained Fire."
Showing posts with label 1831. Show all posts
Showing posts with label 1831. Show all posts
Wednesday, November 30, 2016
Monday, November 28, 2016
Trail of Tears
One of the worse times in our American history, imho, was the Trail of Tears, the forcible relocation of many Native Americans. Five tribes the Cherokee, Chickasaw, Muscogee-Creek, and Seminole all living in the deep south were relocated to the Indian Territory, what is now known and most of Oklahoma and some of Kansas.
The trail was not a one time event, each tribe was relocated at different intervals. The act was called "The Indian Removal Act of 1830" Wikipedia has a good article referring to the act voted on and signed by President Andrew Jackson.
Choctaw from Alabama, Mississippi and Louisiana were marched out in 1831
1832 was the removal of the Seminole tribe from Florida.
The Creek were removed in 1834 also from Alabama & Georgia
The Chickasaw in 1837 Mississippi River area.
Cherokee in 1838 from North Carolina, Georgia because gold had been found on their lands.
The trail took the lives of many as exposure, disease and starvation hit them as they were en route. 46,000 were taken before the Cherokee, I couldn't find figures on how many Cherokee were taken but at least 4,000 died on the trail. I've found figures from 17,000 to 24,000
The trail was not a one time event, each tribe was relocated at different intervals. The act was called "The Indian Removal Act of 1830" Wikipedia has a good article referring to the act voted on and signed by President Andrew Jackson.
Choctaw from Alabama, Mississippi and Louisiana were marched out in 1831
1832 was the removal of the Seminole tribe from Florida.
The Creek were removed in 1834 also from Alabama & Georgia
The Chickasaw in 1837 Mississippi River area.
Cherokee in 1838 from North Carolina, Georgia because gold had been found on their lands.
The trail took the lives of many as exposure, disease and starvation hit them as they were en route. 46,000 were taken before the Cherokee, I couldn't find figures on how many Cherokee were taken but at least 4,000 died on the trail. I've found figures from 17,000 to 24,000
Thursday, August 18, 2016
Dueling In Missouri 1831
This is a true case:
Quoted from "A History of Northeast Missouri" by Walter Williams © 1913
Page 265
At the February term 1831, the grand jury of Boone County indicted Dr. Nash for sending a letter, challenging Gilpin S. Tuttle to fight a duel. The wording of the letter was very adroit, but the intention of the writer was clear. The indictment was signed by R. W. Wells, attorney general, certified by Mason Moss, foremen of the grand jury, and the trial occured before Judge David Todd, in Columbia. It resulted in the conviction of Nash and his being fined one hundred dollars, the only man ever convicted of that offense in this county. The letter is as follows:
Sir:
I have always been fond of the chase, and of gunning. I have experienced great satisfaction in the chase, in the countries of West Florida and New Mexico, and in the states of Virginia, Kentucky, Indiana, Illinois, Louisiana, North Carolina, S. Carolina, Missouri and Tennessee,—in the extreme eastern part of the latter, I took my first chase when quite a boy. Now, Sir, the object of this communication is to let you know that there is not anything could be more greatful to my feelings than to take a short hunt with you, in some place not exposed to Indians depredations, and , as my first chase was in the East of Tennessee, I propose to take this (perhaps my ]&st) chase in the extream West of that state, say in the Mississippi bottom opposite New Madrid. I propose the hunting camp to be located some where near the Mississippi river (nigh to where the eye of Leonard flashed on Major Berry) and then and there the preliminary arrangements will be made for the hunt, by * * * say our camp keepers—and they will, no doubt, give you liberty to execute your threat of 12th of June last, on me—and if you stick close to the chase, I insure that we will have something of better colar, if not so strong scented, as that with which you plastered my letter 10th of last June.
To Capt. Gilpin S. Tuttle, Yours &c.,
Nashville, Mo. I. P. Nash.
P. S. Sir—I most seriously invite you to this hunt—you may object to the season, but 'tis the best time to save meat and skins, and the climate is more mild at New Madrid than here. I have frequently observed that men by being camp- mates (each doing his duty) would become great friends, and agreeable associates. Therefore this measure is absolutely necessary three days after this is delivered, I shall call at Nashville for an answer for this invintation, believing most confidently that you will perfectly understand this prelude at the first glance. There is an embargo (and something worse) on those who execute certain instruments of writing in Missouri, which criminal words I have, and will avoid. But there is no law (that I know of) which prohibits hunting parties.
Yours,
I. P. Nash.
There's more on this colorful character of Missouri's past, if you're interested do some further research.
Quoted from "A History of Northeast Missouri" by Walter Williams © 1913
Page 265
At the February term 1831, the grand jury of Boone County indicted Dr. Nash for sending a letter, challenging Gilpin S. Tuttle to fight a duel. The wording of the letter was very adroit, but the intention of the writer was clear. The indictment was signed by R. W. Wells, attorney general, certified by Mason Moss, foremen of the grand jury, and the trial occured before Judge David Todd, in Columbia. It resulted in the conviction of Nash and his being fined one hundred dollars, the only man ever convicted of that offense in this county. The letter is as follows:
Sir:
I have always been fond of the chase, and of gunning. I have experienced great satisfaction in the chase, in the countries of West Florida and New Mexico, and in the states of Virginia, Kentucky, Indiana, Illinois, Louisiana, North Carolina, S. Carolina, Missouri and Tennessee,—in the extreme eastern part of the latter, I took my first chase when quite a boy. Now, Sir, the object of this communication is to let you know that there is not anything could be more greatful to my feelings than to take a short hunt with you, in some place not exposed to Indians depredations, and , as my first chase was in the East of Tennessee, I propose to take this (perhaps my ]&st) chase in the extream West of that state, say in the Mississippi bottom opposite New Madrid. I propose the hunting camp to be located some where near the Mississippi river (nigh to where the eye of Leonard flashed on Major Berry) and then and there the preliminary arrangements will be made for the hunt, by * * * say our camp keepers—and they will, no doubt, give you liberty to execute your threat of 12th of June last, on me—and if you stick close to the chase, I insure that we will have something of better colar, if not so strong scented, as that with which you plastered my letter 10th of last June.
To Capt. Gilpin S. Tuttle, Yours &c.,
Nashville, Mo. I. P. Nash.
P. S. Sir—I most seriously invite you to this hunt—you may object to the season, but 'tis the best time to save meat and skins, and the climate is more mild at New Madrid than here. I have frequently observed that men by being camp- mates (each doing his duty) would become great friends, and agreeable associates. Therefore this measure is absolutely necessary three days after this is delivered, I shall call at Nashville for an answer for this invintation, believing most confidently that you will perfectly understand this prelude at the first glance. There is an embargo (and something worse) on those who execute certain instruments of writing in Missouri, which criminal words I have, and will avoid. But there is no law (that I know of) which prohibits hunting parties.
Yours,
I. P. Nash.
There's more on this colorful character of Missouri's past, if you're interested do some further research.
Friday, October 2, 2015
The Dark Knight by Henry G. Bell
This isn't the kind of a poem I would normally read or post but as I skim through some of the references in Google books about the Dark Knight this 1830 poem (It could have been published before that date but that is the earliest I found it.) seems to have influenced a far amount of writings during the 19th Century. This 1830 poem was printed in "The Edinburgh Literary Journal." The following year, Bell published a book of poems "Summer and Winter Hours." in which he included this poem.
THE DARK KNIGHT A BALLAD.
By Henry G. Bell
There came a dark knight from a far countrie,
And no one ever saw his face, for he
Wore his black vizor down continuallie.
He came to a gay bridal, where the bride
Stood, in rich robes, her destined lord beside,
Who gazed upon her with a joyful pride.
And there was music in the sunny sky,
And mirthful voices made a glad reply,—
And there was music in the young bride's eye.
Yet ever and anon her look would fall
On the dark knight who stood apart from all,—
Dark as his shadow, moveless on the wall.
The words were spoken, and the bridal o'er,
And now the mirth grew louder than before;
Why stands the dark knight silent at the door?
The hour grows late, and one by one depart
The guests, with bounding step and merry heart,—
Methought I saw that new-wed ladie start.
N'one in her father's hall are left but she
And her young bridegroom, who, as none may see,
Hath twined his arm around her lovinglie.
Yes,—there is still a third—the vizor'd knight,—
Mark you the glancing of his corslet bright,
Mark you his eye that glares with such strange light?
He moves on slowly through the lofty room,
And as he moves there falls a deeper gloom,—
That heavy tread, why sounds it of the tomb?
And through the castle there was stillness deep,
A drearier stillness than the calm of sleep,—
Closer, in silent awe, the lovers creep.
—A shriek was heard at midnight, such as broke
On every ear, like the first pealing stroke
Of the alarm bell, and the sleepers woke!
In the old hall where fitful moonlight shone,
There lay the bridegroom and the bride alone,
Pale, dead, and cold as monumental stone,—
A vizor'd helm was near, but the dark knight was gone.
THE DARK KNIGHT A BALLAD.
By Henry G. Bell
There came a dark knight from a far countrie,
And no one ever saw his face, for he
Wore his black vizor down continuallie.
He came to a gay bridal, where the bride
Stood, in rich robes, her destined lord beside,
Who gazed upon her with a joyful pride.
And there was music in the sunny sky,
And mirthful voices made a glad reply,—
And there was music in the young bride's eye.
Yet ever and anon her look would fall
On the dark knight who stood apart from all,—
Dark as his shadow, moveless on the wall.
The words were spoken, and the bridal o'er,
And now the mirth grew louder than before;
Why stands the dark knight silent at the door?
The hour grows late, and one by one depart
The guests, with bounding step and merry heart,—
Methought I saw that new-wed ladie start.
N'one in her father's hall are left but she
And her young bridegroom, who, as none may see,
Hath twined his arm around her lovinglie.
Yes,—there is still a third—the vizor'd knight,—
Mark you the glancing of his corslet bright,
Mark you his eye that glares with such strange light?
He moves on slowly through the lofty room,
And as he moves there falls a deeper gloom,—
That heavy tread, why sounds it of the tomb?
And through the castle there was stillness deep,
A drearier stillness than the calm of sleep,—
Closer, in silent awe, the lovers creep.
—A shriek was heard at midnight, such as broke
On every ear, like the first pealing stroke
Of the alarm bell, and the sleepers woke!
In the old hall where fitful moonlight shone,
There lay the bridegroom and the bride alone,
Pale, dead, and cold as monumental stone,—
A vizor'd helm was near, but the dark knight was gone.
Thursday, June 11, 2015
Tidbits on Fruit
These tidbits are from 1831. I found them interesting and some will make it into one of my next historical novels.
Apples
are a wholesome vegetable aliment, and in many cases medicinal, particularly in diseases of the breast and complaints arising from phlegm. But, in general, they agree best wiih the stomach when eaten either roasted or boiled. The more aromatic kinds of applea are the fittest for eating raw.
Pears
resemble much in their effects the sweet kind of apples, but have more of a laxative quality, and a greater tendency to flatulence.
Cherries
are in general a wholesome fruit, when they agree with the stomach, and they are beneficial in many diseases, especially those of the putrid kind.
Plums
are nourishing, and have besides an attenuating, as well as a laxative, quality, but are apt to produce flatulence. If eaten fresh, and before they are ripe, especially in large quantities, they occasion colics, and other complaints of the bowels.
Peaches
are not of a very nourishing quality, but they abound in juice, and are serviceable in bilious complaints.
Apricots
are more pulpy than peaches, but are apt to ferment, and produce acidities in weak stomachs. Where they do not disagree they are cooling, and lend likewise to correct a disposition to putrescency.
Gooseberries
and currant; when ripe, arc similar in their qualities to cherries, and when used in a green state, they are agreeably cooling.
Strawberries
are an agreeable, cooling aliment, aud are accounted good in cases of gravel.
Source: Mackenzie's Five Thousand Receipts ©1831
Apples
are a wholesome vegetable aliment, and in many cases medicinal, particularly in diseases of the breast and complaints arising from phlegm. But, in general, they agree best wiih the stomach when eaten either roasted or boiled. The more aromatic kinds of applea are the fittest for eating raw.
Pears
resemble much in their effects the sweet kind of apples, but have more of a laxative quality, and a greater tendency to flatulence.
Cherries
are in general a wholesome fruit, when they agree with the stomach, and they are beneficial in many diseases, especially those of the putrid kind.
Plums
are nourishing, and have besides an attenuating, as well as a laxative, quality, but are apt to produce flatulence. If eaten fresh, and before they are ripe, especially in large quantities, they occasion colics, and other complaints of the bowels.
Peaches
are not of a very nourishing quality, but they abound in juice, and are serviceable in bilious complaints.
Apricots
are more pulpy than peaches, but are apt to ferment, and produce acidities in weak stomachs. Where they do not disagree they are cooling, and lend likewise to correct a disposition to putrescency.
Gooseberries
and currant; when ripe, arc similar in their qualities to cherries, and when used in a green state, they are agreeably cooling.
Strawberries
are an agreeable, cooling aliment, aud are accounted good in cases of gravel.
Source: Mackenzie's Five Thousand Receipts ©1831
Tuesday, May 12, 2015
Cider
I know it is the wrong time of year for making Apple Cider however this tidbit is quite helpful, since we write our books at any time of the year. Perhaps it is harvesting time for your character. Or perhaps they make a mistake while bottling the cider. Hmm, what could happen? LOL only the fruitful mind of the writer knows. Enjoy!
CIDER.
In making cider see that the mill, the press, and all the materials be sweet an clean and the straw free from must. The fruit should be ripe, but not rotten, and when the apples are ground, if the juice is left in pumice 24 hours, the cider will be richer, softer and higher colored. If the fruit be all of one kind it is generally thought that the cider will be better; as the fermentation will be more regular. The juice of the fruit, as it comes from the press should be placed in open headed casks or vats: in this situation, it is likely to undergo a proper fermentation, and the person attending may, with great correctness, ascertain when the first fermentation ceases; this is of great importance, and must be particularly attended to. The fermentation is attended with a hissing noise, bubbles rising to the surface and there forming a soft spongy crust over the liquor. When this crust begins to crack, and a white froth appears x in the cracks level with the surface of the head, the fermentation is about stopping. At this time the liquor is in the fine genuine clear state, and mW be drawn off immediately into clean casks; and this is the time to fumigate it with sulphur. To do this, take a strip of canvass or rag, about two inches broad and twelve inches long, dip this into melted sulphur, and when a few pails of worked cider are put into the cask, set this match on fire and hold it in the cask till it is consumed, then bung the cask and shake it that the liquor may incorporate with, and retain the fumes; after this, fill the cask and bung it Bp. This cider should be racked off again the latter part of February, or first of March; and if not as clear as you wish it, put in isinglass, to fine; and stir it well; then put the cask in a cool place where it will not be disturbed, for the finery to settle. Cider, prepared in this manner will keep sweet for years.
Mr. Deane observes "I have found it answer well to do nothing to cider till March, or the beginning of April, except giving a cask a small vent hole, and keeping it open till the first fermentation is over; then draw it off into good casks; and then fine it with skim milk, eggs broke up with the shells, or molasses. A quart of molasses will give a fine flavour to a barrel of cider, as well as carry all the lees to the bottom. But lest it should incline the liquor to prick I put in at the same time a quart of rum or brandy; and it seldom fails of keeping well to the end of summer. Cellars in which cider is kept should have neither doors nor windows kept open in the summer, and the casks should stand steady and not be shaken to disturb the sediment.
The casks which contains new cider should be filled perfectly full to permit the froth or pummice to discharge itself at the bung. The pressure of the pummice should be slow that the liquor may run the clearer. Some say that if the cider be racked off in a week after it is made, ceasing the moment it becomes muddy; in ten days a second time, and in fifteen days a third time, it will need no other process for fining or purifying it. In every instance the casks should be clean, and perfectly filled, and when filled for the last time should be bunged up close, and placed in a deep, dry cellar, never to be moved _.till drawn off for use. *
The later the apples hang on the trees, the more spirit the cider will contain. In bottling cider it is recommended to raise the proof of the cider by putting in about two tea spoonfuls of French brandy to each bottle, which will check fermentation, and prevent the bursting of the bottled.
Source Family Receipts ©1831
CIDER.
In making cider see that the mill, the press, and all the materials be sweet an clean and the straw free from must. The fruit should be ripe, but not rotten, and when the apples are ground, if the juice is left in pumice 24 hours, the cider will be richer, softer and higher colored. If the fruit be all of one kind it is generally thought that the cider will be better; as the fermentation will be more regular. The juice of the fruit, as it comes from the press should be placed in open headed casks or vats: in this situation, it is likely to undergo a proper fermentation, and the person attending may, with great correctness, ascertain when the first fermentation ceases; this is of great importance, and must be particularly attended to. The fermentation is attended with a hissing noise, bubbles rising to the surface and there forming a soft spongy crust over the liquor. When this crust begins to crack, and a white froth appears x in the cracks level with the surface of the head, the fermentation is about stopping. At this time the liquor is in the fine genuine clear state, and mW be drawn off immediately into clean casks; and this is the time to fumigate it with sulphur. To do this, take a strip of canvass or rag, about two inches broad and twelve inches long, dip this into melted sulphur, and when a few pails of worked cider are put into the cask, set this match on fire and hold it in the cask till it is consumed, then bung the cask and shake it that the liquor may incorporate with, and retain the fumes; after this, fill the cask and bung it Bp. This cider should be racked off again the latter part of February, or first of March; and if not as clear as you wish it, put in isinglass, to fine; and stir it well; then put the cask in a cool place where it will not be disturbed, for the finery to settle. Cider, prepared in this manner will keep sweet for years.
Mr. Deane observes "I have found it answer well to do nothing to cider till March, or the beginning of April, except giving a cask a small vent hole, and keeping it open till the first fermentation is over; then draw it off into good casks; and then fine it with skim milk, eggs broke up with the shells, or molasses. A quart of molasses will give a fine flavour to a barrel of cider, as well as carry all the lees to the bottom. But lest it should incline the liquor to prick I put in at the same time a quart of rum or brandy; and it seldom fails of keeping well to the end of summer. Cellars in which cider is kept should have neither doors nor windows kept open in the summer, and the casks should stand steady and not be shaken to disturb the sediment.
The casks which contains new cider should be filled perfectly full to permit the froth or pummice to discharge itself at the bung. The pressure of the pummice should be slow that the liquor may run the clearer. Some say that if the cider be racked off in a week after it is made, ceasing the moment it becomes muddy; in ten days a second time, and in fifteen days a third time, it will need no other process for fining or purifying it. In every instance the casks should be clean, and perfectly filled, and when filled for the last time should be bunged up close, and placed in a deep, dry cellar, never to be moved _.till drawn off for use. *
The later the apples hang on the trees, the more spirit the cider will contain. In bottling cider it is recommended to raise the proof of the cider by putting in about two tea spoonfuls of French brandy to each bottle, which will check fermentation, and prevent the bursting of the bottled.
Source Family Receipts ©1831
Friday, September 26, 2014
American Ladies Magazine
During the early part of the 19th Century there was a magazine called "American Ladies Magazine." The first volume was actually titled "Ladies Magazine." Below is a list of links to Google Books for several volumes. The editor of this project is Sarah Josepha Hale, the author of Mary Had a little Lamb. By clicking the author's name you will be taken to the Wikipedia page about her. In 1837 the magazine was purchased by Godey and merged it with his Godey's Lady's Book.
Ladies Magazine Vol. 1 1828
Ladies Magazine Vol. 2 1829
Ladies Magazine Vol. 3 1830
Ladies Magazine Vol. 4 1831
Ladies Magazine Vol.5 1832
American Ladies Magazine Vol.6 1833. This link is not to Google Books and you can download a copy for your research pleasure.
American Ladies Magazine Vol. 7 1834
One more note, I've listed what is now available on Google books for free. However, other volumes are available for a substantial fee from Amazon, Barnes & Noble, etc. So if you're interested in these volumes I recommend that you download and keep your own personal copy of them.
Ladies Magazine Vol. 1 1828
Ladies Magazine Vol. 2 1829
Ladies Magazine Vol. 3 1830
Ladies Magazine Vol. 4 1831
Ladies Magazine Vol.5 1832
American Ladies Magazine Vol.6 1833. This link is not to Google Books and you can download a copy for your research pleasure.
American Ladies Magazine Vol. 7 1834
One more note, I've listed what is now available on Google books for free. However, other volumes are available for a substantial fee from Amazon, Barnes & Noble, etc. So if you're interested in these volumes I recommend that you download and keep your own personal copy of them.
Thursday, July 3, 2014
Pickled Beef
Preserving foods is an interest of mine for my historical characters. Today's tidbit is about pickling beef. Today's Corned beef is considered a pickling process but commonly called brining.
BEEF, PICKLED. Prep. Rub each piece of beef very lightly with salt; let them lie singly on a tray or board for 24 hours, then wipe them very dry. Pack them closely in a tub, taking care that it is perfectly sweet and clean. Have the pickle ready, made thus: Boil four gallons of soft water with ten pounds of coarse salt, four ounces of saltpetre, and two pounds of coarse brown sugar; let it boil 15 minutes, and skim it while boiling very clean. When perfectly cold pour it on the beef, laying a weight on the top to keep the meat under the pickle. This quantity is sufficient for 100 lbs. of beef if closely packed.
Source: A Cyclopaedia of Six thousand Practical Receipts ©1851
PICKLING BEEF—Rub a quarter of a pound of saltpetre and a little brown sugar on the beef; the following day season it with half a pound of bay salt, one ounce of black pepper, one ounce of allspice. Let the beef lie in pickle fourteen days, turning it every day, adding a little common salt three times per week ; then wash it, and put it into a glazed earthen pipkin, deep enough to cover it. Lay beef suet under it; add one pint of water, cover the top with paste and then paper, or with a plate instead of paste. Bake seven hours in an oven; pour off the liquor, but do not cut till cold. Will keep three months.
The Godey's Lady's Book Receipts and Household Hints ©1870
Here's an interesting tidbit regarding the marketing of pickled beef
5. In pickled beef. For this purpose alum salt is absolutely indispensable. Beef could not be pickled without it; and, therefore, to find a market, the beef cattle were driven off upon the hoof. Mr. B. pronounced it to be a losing business, a most disadvantageous traffic, to any country to drive away its beef cattle to be sold on the hoof. The immediate loss in that operation was nearly one-half the value of the beef, and the whole loss of the hide, tallow, and offal; the consequential loss was, in the purchase of leather and manufactures of leather, and the purchase of soap and candles, and also in the loss of leather, soap, and candles for exportation. Pickled beef in New Orleans was usually from eight to twelve dollars a barrel, which was from four to six cents a pound. The farmers of the West usually sell their cattle at from 1£ to 2j cents per pound; thus suffering a loss of nearly one-half] on the beef; the hide and tallow, which is worth as much as the beef sells for at such rates, being thrown into the bargain, and given away. The disastrous effect of this suicidal business was seen in every town in the West, where foreign hides from South America, foreign leather, boots, shoes, and saddlery, and foreign soap and candles, from Europe and the Atlantic States, were daily exhibited
for sale.
Source: Register of Debates in Congress ©1831
Below are a three ads displaying that is was a commercial item back in the 19th Century
BEEF, PICKLED. Prep. Rub each piece of beef very lightly with salt; let them lie singly on a tray or board for 24 hours, then wipe them very dry. Pack them closely in a tub, taking care that it is perfectly sweet and clean. Have the pickle ready, made thus: Boil four gallons of soft water with ten pounds of coarse salt, four ounces of saltpetre, and two pounds of coarse brown sugar; let it boil 15 minutes, and skim it while boiling very clean. When perfectly cold pour it on the beef, laying a weight on the top to keep the meat under the pickle. This quantity is sufficient for 100 lbs. of beef if closely packed.
Source: A Cyclopaedia of Six thousand Practical Receipts ©1851
PICKLING BEEF—Rub a quarter of a pound of saltpetre and a little brown sugar on the beef; the following day season it with half a pound of bay salt, one ounce of black pepper, one ounce of allspice. Let the beef lie in pickle fourteen days, turning it every day, adding a little common salt three times per week ; then wash it, and put it into a glazed earthen pipkin, deep enough to cover it. Lay beef suet under it; add one pint of water, cover the top with paste and then paper, or with a plate instead of paste. Bake seven hours in an oven; pour off the liquor, but do not cut till cold. Will keep three months.
The Godey's Lady's Book Receipts and Household Hints ©1870
Here's an interesting tidbit regarding the marketing of pickled beef
5. In pickled beef. For this purpose alum salt is absolutely indispensable. Beef could not be pickled without it; and, therefore, to find a market, the beef cattle were driven off upon the hoof. Mr. B. pronounced it to be a losing business, a most disadvantageous traffic, to any country to drive away its beef cattle to be sold on the hoof. The immediate loss in that operation was nearly one-half the value of the beef, and the whole loss of the hide, tallow, and offal; the consequential loss was, in the purchase of leather and manufactures of leather, and the purchase of soap and candles, and also in the loss of leather, soap, and candles for exportation. Pickled beef in New Orleans was usually from eight to twelve dollars a barrel, which was from four to six cents a pound. The farmers of the West usually sell their cattle at from 1£ to 2j cents per pound; thus suffering a loss of nearly one-half] on the beef; the hide and tallow, which is worth as much as the beef sells for at such rates, being thrown into the bargain, and given away. The disastrous effect of this suicidal business was seen in every town in the West, where foreign hides from South America, foreign leather, boots, shoes, and saddlery, and foreign soap and candles, from Europe and the Atlantic States, were daily exhibited
for sale.
Source: Register of Debates in Congress ©1831
Below are a three ads displaying that is was a commercial item back in the 19th Century
Tuesday, January 7, 2014
Quarries
Quarries were a large part of the industry during the 19th Century, as cities were being made, quarried rock was needed. Paul and I lived in Tuckahoe, NY for several years. Most of Tuckahoe had been a quarry that supplied many of the NYC buildings with their marble. Can you image your characters working in or using a quarry?
Below you'll find a brief description about a quarry then some tidbits about quarries.
QUARRY, an excavation in the ground from whence are extracted marble, stone, or chalk, for the purposes chiefly of sculpture and architecture. The name appears to have been applied to such excavations from the circumstance that the materials obtained from them are there quadrated or formed into rectangular blocks.
This information gives one a brief look into the variety of quarries as well as some info on the various stones.
MAP
Explanatory Notes
The map which accompanies this report on building stone is on a scale of fifteen miles to an inch. In the absence of colors, exhibiting the geological formations and their limits, it is impossible to show the quarries of the various geological horizons, as the Potsdam sandstones, Trenton limestones, Lower Helderberg limestones, etc. The number of quarries in some of the quarry districts is so great, and they are so close,, that they cannot be indicated by appropriate signs on a map of this scale. Hence, in some cases, the localities alone are given. Thus West Hurley and Phoenicia, in Ulster county, stand for groups of openings in the blue-stone territory of the Hudson river; Reservation, near Syracuse, for the Onondaga gray limestone quarries; Medina, for the quarries in that vicinity, etc. The quarry localities are distinguished by red lines drawn under their names.
Many small and comparatively unimportant quarries, which are worked occasionally for private use or at long intervals only, are not given on the map — nor referred to in the report. Stone for building can be quarried at so many points that a geological map, with the rock outcrops shown by appropriate colors and signs, is necessary to exhibit the natural resources of the State in stone for constructive work.
The map shows the geographical distribution of the important groups of quarries, and their location with reference to the cities and markets of the State, and the lines of canals and railroads and natural waterways, whereby they are reached.
It may be noted here that the development of openings has been along these lines of communication, and near the cities, as for example, along the Hudson-Champlain and Mohawk valleys, and the Erie canal.
Source: Bulletin of the New York State Museum, Issues 7-10 ©1889
Another tidbit gives some information on what the purpose of the stones were for.
Red and Grey Conglomerate.
This rock is found in almost every part of the sandstone region, and many quarries of it have been opened for the purpose of supplying fire-stone for the hearths of iron furnaces. This stone is shipped to various parts of the country for this purpose, and no stone is known superior to it for durability.
Isaac Van Houten’s quarry is one and one-fourth of a mile north of the New city. This quarry is the first that was worked for obtaining furnace hearths, and was opened about fifty years ago. It has not been worked during the last thirty years, until 1838. Mr. Joseph Bird has reopened it, and pays Mr. Van Houten ten dollars rent for every set of furnace hearths he quarries.‘ The quarry is two and a half miles from the landing; and a set of stones for afurnace hearth delivered there, is worth one hundred dollars. One stratum only is quarried for this purpose, and that is three feet thick. Another stratum above might be used, but it is stated to be too tender. This, and most of the quarries of sandstone, were examined by Prof. Cassels. The stone is very porous, and filled with rounded quartz pebbles. It is tender when first quarried, but becomes harder by exposure to the weather. The furnace men prefer that the stones should “season ” one year before they are put into the furnace.
Another quarry, owned by Mr. Cornelius Depew, is about half a mile north of Van Houten’s. Here the stone is grey at the surface, but red two feet below, so that the blocks contain both colors. The stone is stronger, finer grained, and not so tender as Van Houten’s, but in other respects similar. One stratum only is worked at this quarry. The grandson of Mr. Depew works this quarry, and pays fifteen dollars rent per set of blocks for a hearth. The hearths in the Greenwood, Woodbury, and Coldspring furnaces, in 1838, were from this quarry.
Blauvelt’s quarry, three miles northwest of the New city, was worked in 1838 by Isaac Springstein. It is opened near the summit of the hill. The face exposed is about twenty feet high. The uppermost layer is five feet thick. The stone is soft and friable, and is used for furnace hearths, glass works, and for jambs. The proprietor receives thirteen dollars and twenty cents per set.
Another quarry has been opened three miles north of the New city, by Richard Coe. It is the coarse grey sandstone, and near the junction of the trap and sandstone.
Another quarry, one-fourth of a mile west of Coe's quarry, has been opened by Levi Smith. This stone is also the grey sandstone, from near its junction with the trap rock. A locality was observed on the shore two or two and a half miles below Haverstraw, where the conglomerate looks like a good fire-stone. The stratum is four or five feet thick.
Source: Geology of New-York: Comprising the geology of the first geological district ©1843
Tidbit about Quarry Workers
DISTRIBUTION OF QUARRY WORKERS, BY STATES, ACCORDING
TO LENGTH OF SHIFT
Most quarries in the United States operate 10 hours a day, as may be seen from the figures presented in Table 40. More than onethird of the plants and more than one-third of the pit workers are included in the 10-hour group. Next in numerical importance are the 8-hour plants and men, although the numbers fall considerably short of the 10-hour class. Only slightly less than the 8-hour group are the number of 9-hour quarries and the number of men employed at those quarries.
Among the States having the largest number of quarry employees the records show that the 8-hour men were the predominant group in California, Colorado, Maine, Massachusetts, Minnesota, New Hampshire, Utah, Washington, and West Virginia; the 9-hour day prevailed in Connecticut, Missouri, and Vermont; while the 10hour men were the largest class in Alabama, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Michigan, New Jersey, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, Tennessee, Texas, Virginia, and Wisconsin.
Source: Bulletin, Issues 335-343 ©1831
Below you'll find a brief description about a quarry then some tidbits about quarries.
QUARRY, an excavation in the ground from whence are extracted marble, stone, or chalk, for the purposes chiefly of sculpture and architecture. The name appears to have been applied to such excavations from the circumstance that the materials obtained from them are there quadrated or formed into rectangular blocks.
This information gives one a brief look into the variety of quarries as well as some info on the various stones.
MAP
Explanatory Notes
The map which accompanies this report on building stone is on a scale of fifteen miles to an inch. In the absence of colors, exhibiting the geological formations and their limits, it is impossible to show the quarries of the various geological horizons, as the Potsdam sandstones, Trenton limestones, Lower Helderberg limestones, etc. The number of quarries in some of the quarry districts is so great, and they are so close,, that they cannot be indicated by appropriate signs on a map of this scale. Hence, in some cases, the localities alone are given. Thus West Hurley and Phoenicia, in Ulster county, stand for groups of openings in the blue-stone territory of the Hudson river; Reservation, near Syracuse, for the Onondaga gray limestone quarries; Medina, for the quarries in that vicinity, etc. The quarry localities are distinguished by red lines drawn under their names.
Many small and comparatively unimportant quarries, which are worked occasionally for private use or at long intervals only, are not given on the map — nor referred to in the report. Stone for building can be quarried at so many points that a geological map, with the rock outcrops shown by appropriate colors and signs, is necessary to exhibit the natural resources of the State in stone for constructive work.
The map shows the geographical distribution of the important groups of quarries, and their location with reference to the cities and markets of the State, and the lines of canals and railroads and natural waterways, whereby they are reached.
It may be noted here that the development of openings has been along these lines of communication, and near the cities, as for example, along the Hudson-Champlain and Mohawk valleys, and the Erie canal.
Source: Bulletin of the New York State Museum, Issues 7-10 ©1889
Another tidbit gives some information on what the purpose of the stones were for.
Red and Grey Conglomerate.
This rock is found in almost every part of the sandstone region, and many quarries of it have been opened for the purpose of supplying fire-stone for the hearths of iron furnaces. This stone is shipped to various parts of the country for this purpose, and no stone is known superior to it for durability.
Isaac Van Houten’s quarry is one and one-fourth of a mile north of the New city. This quarry is the first that was worked for obtaining furnace hearths, and was opened about fifty years ago. It has not been worked during the last thirty years, until 1838. Mr. Joseph Bird has reopened it, and pays Mr. Van Houten ten dollars rent for every set of furnace hearths he quarries.‘ The quarry is two and a half miles from the landing; and a set of stones for afurnace hearth delivered there, is worth one hundred dollars. One stratum only is quarried for this purpose, and that is three feet thick. Another stratum above might be used, but it is stated to be too tender. This, and most of the quarries of sandstone, were examined by Prof. Cassels. The stone is very porous, and filled with rounded quartz pebbles. It is tender when first quarried, but becomes harder by exposure to the weather. The furnace men prefer that the stones should “season ” one year before they are put into the furnace.
Another quarry, owned by Mr. Cornelius Depew, is about half a mile north of Van Houten’s. Here the stone is grey at the surface, but red two feet below, so that the blocks contain both colors. The stone is stronger, finer grained, and not so tender as Van Houten’s, but in other respects similar. One stratum only is worked at this quarry. The grandson of Mr. Depew works this quarry, and pays fifteen dollars rent per set of blocks for a hearth. The hearths in the Greenwood, Woodbury, and Coldspring furnaces, in 1838, were from this quarry.
Blauvelt’s quarry, three miles northwest of the New city, was worked in 1838 by Isaac Springstein. It is opened near the summit of the hill. The face exposed is about twenty feet high. The uppermost layer is five feet thick. The stone is soft and friable, and is used for furnace hearths, glass works, and for jambs. The proprietor receives thirteen dollars and twenty cents per set.
Another quarry has been opened three miles north of the New city, by Richard Coe. It is the coarse grey sandstone, and near the junction of the trap and sandstone.
Another quarry, one-fourth of a mile west of Coe's quarry, has been opened by Levi Smith. This stone is also the grey sandstone, from near its junction with the trap rock. A locality was observed on the shore two or two and a half miles below Haverstraw, where the conglomerate looks like a good fire-stone. The stratum is four or five feet thick.
Source: Geology of New-York: Comprising the geology of the first geological district ©1843
Tidbit about Quarry Workers
DISTRIBUTION OF QUARRY WORKERS, BY STATES, ACCORDING
TO LENGTH OF SHIFT
Most quarries in the United States operate 10 hours a day, as may be seen from the figures presented in Table 40. More than onethird of the plants and more than one-third of the pit workers are included in the 10-hour group. Next in numerical importance are the 8-hour plants and men, although the numbers fall considerably short of the 10-hour class. Only slightly less than the 8-hour group are the number of 9-hour quarries and the number of men employed at those quarries.
Among the States having the largest number of quarry employees the records show that the 8-hour men were the predominant group in California, Colorado, Maine, Massachusetts, Minnesota, New Hampshire, Utah, Washington, and West Virginia; the 9-hour day prevailed in Connecticut, Missouri, and Vermont; while the 10hour men were the largest class in Alabama, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Michigan, New Jersey, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, Tennessee, Texas, Virginia, and Wisconsin.
Source: Bulletin, Issues 335-343 ©1831
Subscribe to:
Posts (Atom)