The Panic of 1837 caused financial hardships for many. By 1842 the country was beginning to rebound. For some unknown reason (to me at this time) Vermont however had many filings for bankruptcy. However, there are a few things I learned. In 1841 Congress enacted a 2nd Bankruptcy Law (formerly an 1803 bankruptcy repealed) in the wake of the panics of 1837 & 1839. In 1843 the second Bankruptcy law was repealed amid many complaints of corruption and expenses.
Ask yourself how did your characters fair during the Panics and the Bankruptcy Laws. If not your characters perhaps their parents or grandparents. Was there bitterness in the hearts of others who were unable to file for bankruptcy and lost their farms and homes? Was your character bitter? Was your character honorable? Or was your character less than honorable and did that have a cause and effect on someone else that profoundly changed your character's life.
These are some of the questions I look at when addressing issues surrounding the dates in which my characters were living. Perhaps these tidbits you will find helpful in learning more about your characters.
Showing posts with label 1837. Show all posts
Showing posts with label 1837. Show all posts
Tuesday, August 15, 2017
Friday, July 21, 2017
1837 Stoves
In the interest of what kinds of stoves existed and when in the 19th century I'm posting an advertisement that appeared in the Nov. 3, 1837 newspaper "Burlington Free Press" It has some hand drawings of the stove they are advertising.
For those who are having a hard time reading the advertisement it states:
The Subscriber would inform their friends and the Public that they have just received a general assortment of Stoves, of various kinds and most approved patterns, which they are determined in selling the very lowest prices; among which are the
Improved Rotary, Cooking, 2 sizes,
Best Premium, (Troy) do. 5 sizes,
Various kinds Box
Elegant parlor Stoves &c
also Stove pipe of various sizes and qualities, wholesale and Retail. Stove furniture constantly on hand or made to order on short notice. A small assortment of hollow ware suitable for Stoves. Persons wishing to purchase are invited to call and look at their assortment, as they have xxxx of Superior Castings,
STARR & BOSTWICK.
Burlington, October 20th,
Opposite the Jail Church St.
The Subscriber would inform their friends and the Public that they have just received a general assortment of Stoves, of various kinds and most approved patterns, which they are determined in selling the very lowest prices; among which are the
Improved Rotary, Cooking, 2 sizes,
Best Premium, (Troy) do. 5 sizes,
Various kinds Box
Elegant parlor Stoves &c
also Stove pipe of various sizes and qualities, wholesale and Retail. Stove furniture constantly on hand or made to order on short notice. A small assortment of hollow ware suitable for Stoves. Persons wishing to purchase are invited to call and look at their assortment, as they have xxxx of Superior Castings,
STARR & BOSTWICK.
Burlington, October 20th,
Opposite the Jail Church St.
Tuesday, December 6, 2016
Jelly Making in 1837 Part 2
CURRANT JELLY.
Set on the fire in a sugar-pan a pint of smooth clarified sugar; when it boils, put in a quart of picked red currants, in which let them boil for half an hour; be careful to skim them well, and at times add a little cold water to raise the scum; when boiled enough run the liquor through a sieve into a basin, in which you have squeezed three lemons, then put in some isinglass, and set youi jelly in a mould in ice as usual.
Or, For this purpose the ripest red currants should be taken, as the white are not so good for jelly; crush them, and press out all the juice into a glazed pan; cover it very closely, and set it in a cold place for six days; then with great care remove the thick skin which then covers the juice, and pour it into another vessel, throwing away what remains at the bottom; when the juice is perfectly clear, weigh it, and for each pound take half a pound of crushed sugar, put them on the fire together, and much scum will soon rise; this must all be taken off; let it remain on the fire for about an hour; then try it as follows: put a small quantity on a very cold plate, and if, when it cools, it becomes thick, and of proper consistence, take the pan from the fire; if that is not the case, let it remain until that is the case. Pour out the jelly whilst hot; it must be quite cold before you cover it with paper.
RED CURRANT JELLY.
Strip off the currants, put them in a jar, set the jar in a kettle of hot water, let it boil an hour: then throw the currants and juice into a fine lawn sieve, press out the juice, and to every pint of juice put a pound of double-refined sugar; put them in a preserving pan, set it over a charcoal fire, and keep stirring till it is a jelly, which you will know by taking a little out to cool; be careful to take off the the scum as it rises, and when it is jellied and very clear, pour it into glasses; when cold, cut round pieces of paper that will just cover the jelly, dipped in brandy; put white paper over the glasses, twisting round the top.
BLACK CURRANT JELLY.
Make it the same way as the red currant jelly, only with this difference, that you may use very coarse sugar.
GOOSEBERRY JAM.
Take what quantity you please of red, rough, ripe, gooseberries; take half their quantity of lump sugar; break them well, and boil them together for half an hour, or more, if necessary. Put it into pots, and cover with paper.
GRAPE JELLY.
Take out the stones, then mash the grapes with your hands, (they must be ripe) then squeeze them through a cloth to extract all the juice from them, and boil and finish the same as currant jelly. Use half a pound of sugar to each pound of fruit.
RASPBERRY JELLY.
Take two thirds of raspberries, and one third red currant; pick them, press the juice through a sieve into a pan, cover, and place in a cellar, or any other cool place for three days; at the end of that time raise the thick skin formed at the top, and pour the juice into another vessel; weigh it, and put it, with half the quantity of sugar, into a preserving pan, set it on the fire; a great deal of scum will rise at first, which must all be taken off; leave it on the fire for an hour; then pour a few drops on a cold plate, if it cools of the proper consistence for jellies, take it from the fire, and whilst hot pour it into pots. Let the jelly be quite cold before the pots are covered.
LIQUID JELLY.
Take six lemons, pare them very thin, squeeze out the juice, and put in the peel without the seeds; let it stand all night, then put in half a pound of loaf sugar, mixing it well with the juice; add one pint of boiling water, and one pint of sweet but good wine; mix all well together; then add one pint of boiling milk, boil it altogether once, then strain it through a jelly bag; it will sometimes run clear the second or third time, and sometimes requires to run through oftener.
Calf's Foot Jelly.
The day before you want the jelly, boil 2 feet in 2 1/2 quarts of water, till they are broken and the water half wasted, strain and put it by in a cool place. The next day remove all fat as well as sediment, put the jelly into a sauce pan with sugar, raisin wine, lemon juice, and peel to your taste. Let it simmer, and when the flavour is rich, add the whites of five eggs well beaten, and, also, their shells; let it boil gently for twenty minutes, but do not stir it; then pour in a tea-cupful of warm water, let it boil five minutes longer; take the saucepan off the fire; cover close, and let it stand by the side for half an hour. After this it ought to be so clear as to require only once running through the jelly bag, which must be first dipped in hot water.
Set on the fire in a sugar-pan a pint of smooth clarified sugar; when it boils, put in a quart of picked red currants, in which let them boil for half an hour; be careful to skim them well, and at times add a little cold water to raise the scum; when boiled enough run the liquor through a sieve into a basin, in which you have squeezed three lemons, then put in some isinglass, and set youi jelly in a mould in ice as usual.
Or, For this purpose the ripest red currants should be taken, as the white are not so good for jelly; crush them, and press out all the juice into a glazed pan; cover it very closely, and set it in a cold place for six days; then with great care remove the thick skin which then covers the juice, and pour it into another vessel, throwing away what remains at the bottom; when the juice is perfectly clear, weigh it, and for each pound take half a pound of crushed sugar, put them on the fire together, and much scum will soon rise; this must all be taken off; let it remain on the fire for about an hour; then try it as follows: put a small quantity on a very cold plate, and if, when it cools, it becomes thick, and of proper consistence, take the pan from the fire; if that is not the case, let it remain until that is the case. Pour out the jelly whilst hot; it must be quite cold before you cover it with paper.
RED CURRANT JELLY.
Strip off the currants, put them in a jar, set the jar in a kettle of hot water, let it boil an hour: then throw the currants and juice into a fine lawn sieve, press out the juice, and to every pint of juice put a pound of double-refined sugar; put them in a preserving pan, set it over a charcoal fire, and keep stirring till it is a jelly, which you will know by taking a little out to cool; be careful to take off the the scum as it rises, and when it is jellied and very clear, pour it into glasses; when cold, cut round pieces of paper that will just cover the jelly, dipped in brandy; put white paper over the glasses, twisting round the top.
BLACK CURRANT JELLY.
Make it the same way as the red currant jelly, only with this difference, that you may use very coarse sugar.
GOOSEBERRY JAM.
Take what quantity you please of red, rough, ripe, gooseberries; take half their quantity of lump sugar; break them well, and boil them together for half an hour, or more, if necessary. Put it into pots, and cover with paper.
GRAPE JELLY.
Take out the stones, then mash the grapes with your hands, (they must be ripe) then squeeze them through a cloth to extract all the juice from them, and boil and finish the same as currant jelly. Use half a pound of sugar to each pound of fruit.
RASPBERRY JELLY.
Take two thirds of raspberries, and one third red currant; pick them, press the juice through a sieve into a pan, cover, and place in a cellar, or any other cool place for three days; at the end of that time raise the thick skin formed at the top, and pour the juice into another vessel; weigh it, and put it, with half the quantity of sugar, into a preserving pan, set it on the fire; a great deal of scum will rise at first, which must all be taken off; leave it on the fire for an hour; then pour a few drops on a cold plate, if it cools of the proper consistence for jellies, take it from the fire, and whilst hot pour it into pots. Let the jelly be quite cold before the pots are covered.
LIQUID JELLY.
Take six lemons, pare them very thin, squeeze out the juice, and put in the peel without the seeds; let it stand all night, then put in half a pound of loaf sugar, mixing it well with the juice; add one pint of boiling water, and one pint of sweet but good wine; mix all well together; then add one pint of boiling milk, boil it altogether once, then strain it through a jelly bag; it will sometimes run clear the second or third time, and sometimes requires to run through oftener.
Calf's Foot Jelly.
The day before you want the jelly, boil 2 feet in 2 1/2 quarts of water, till they are broken and the water half wasted, strain and put it by in a cool place. The next day remove all fat as well as sediment, put the jelly into a sauce pan with sugar, raisin wine, lemon juice, and peel to your taste. Let it simmer, and when the flavour is rich, add the whites of five eggs well beaten, and, also, their shells; let it boil gently for twenty minutes, but do not stir it; then pour in a tea-cupful of warm water, let it boil five minutes longer; take the saucepan off the fire; cover close, and let it stand by the side for half an hour. After this it ought to be so clear as to require only once running through the jelly bag, which must be first dipped in hot water.
Jelly Making in 1837 Part 1
Below are some recipes from Francis Harriet Green's book "The housekeeper's book:" ©1837 pg. 152
JELLIES, JAMS, &c.
APPLE JELLY.
Take apples, codlings or nonsuch, pare and cut them in slices, put them into a deep stewpan, with as much water as will cover them, boil them gently till they will mash, and then strain them through a jelly-bag; to every pint of liquor add one pound of loaf sugar; boil it till it comes to the top for ten minutes, then pour it into a mould with or without sliced lemon peel. A quart only should be done at a time; the apples should be full grown but not too ripe. This jelly will keep, and make a pretty dish at any time.
RED CURRANT JELLY.
Strip the currants, put them in jars or pans, and bake them; strain off the juice through a sieve; having loaf sugar pounded and dried, in the proportion of one pound to one pint of juice, set the juice over the fire, and when boiling, throw in the sugar gradually, stirring the whole time; this must be done quickly, for by the time all the sugar is stirred in, the juice will be ready to jelly, and if left too long over the fire, the jelly will become candied. Pour into small-sized jars. By this method, the jelly will be perfectly clear without skimming, which saves waste and trouble.
RICE JELLY.
Half a pound of Carolina rice; three pints and a half of water. Put it on cold; boil it one hour. Beat it through a sieve; when cold it will be a firm jelly, which, when warmed up in milk is a nutritious and very agreeable food. Add one pint of milk to the pulp which remains in the sieve, boil it for a short time, stirring constantly to prevent buming; then strain as before, and if eaten at once it resembles thick milk; if allowed to get cold it becomes jelly as the former.
ARROW-ROOT BLANC MANGE.
Take two ounces of genuine arrow-root, and beat it up with a little cold milk to about the thickness of cream; then boil a pint and a half of milk and pour upon it, stirring it all the time; flavour and sweeten it to your taste; boil it ten minutes, stirring it all the time; pour it into the mould and leave it till next day.
ARROW-ROOT CUSTARDS.
Four eggs; one dessert spoonful of arrow-root; one pint of milk; sweetened and flavoured to your taste.
ARROW ROOT PUDDING.
Mix two table spoonfuls of arrow-root with a little milk; then pour it into a pint of boiling milk, stirring it; and when cold add four eggs, some sugar, brandy or ratifia; boil it in a basin, and put a buttered paper over the top.
ISINGLASS JELLY.
Two ounces of isinglass to a quart of water, boil till it is dissolved; strain it into a basin upon a slice of lemon-peel pared very thin, six cloves, and three or four lumps of sugar; let this stand by the fire for an hour; take out the lemon and cloves, and add four table-spoonfuls of brandy.
APPLE JELLY.
One pound of apples pared and cored; one pound of lump sugar put to a gill of water, so as to clarify the sugar; add some lemon peel; it must then boil until it is stiff; put it into a mould, when cold turn it out. If there is any difficulty in getting it out, the mould may be just put in warm water. This is a cheap and pretty looking jelly.
ITALIAN CREAM.
Mix a pint of thick cream with the juice of a large lemon, and a glass of white wine; put the peel of the lemon in whole, with a sufficient quantity of loaf sugar; beat them well together with a whisk; put a clear muslin over the mould, and pour the cream in; let it drain till the following day, then turn it out carefully. There are earthenware moulds on purpose with small holes to let out the whey.
BLANC MANGE.
To one ounce of picked isinglass, put a pint of water, boil it till the isinglass is melted, with a bit of cinnamon; put to it three quarters of a pint of cream, two ounces of sweet almonds, six bitter ones blanched and beaten, a bit of lemon-peel, sweeten it, stir it over the fire, let it boil, strain and let it cool, squeeze in the juice of a lemon, and put into moulds; garnish to your fancy.
DUTCH BLANC MANGE.
Put a pint of cleared calf's-footjelly into a stew-pan; mix with it the yolks of six eggs, set it over a fire, and whisk, till it begins to boil; then set the pan in cold water, and stir the mixture till nearly cold, to prevent it from curdling, and when it begins to thicken fill the moulds.
CALVES' FEET BLANC MANGE.
Pick all the the black spots from two boiled feet, slice them into a stew-pan, with a quarter of a pint of Mountain wine, and rather more water; let them stew gently; add the yolks of three eggs beaten and strained, with a quarter of a pint of cream and a little flour, a little lemon peel and. juice, sweeten with fine sugar, strain it into a dish. When nearly cold, stick on the top some jar raisins, scalded to plump, almonds blanched into slips, citron, lemon, and orange peel sliced. It may be put in a basin; when cold turn it out.
JELLIES, JAMS, &c.
APPLE JELLY.
Take apples, codlings or nonsuch, pare and cut them in slices, put them into a deep stewpan, with as much water as will cover them, boil them gently till they will mash, and then strain them through a jelly-bag; to every pint of liquor add one pound of loaf sugar; boil it till it comes to the top for ten minutes, then pour it into a mould with or without sliced lemon peel. A quart only should be done at a time; the apples should be full grown but not too ripe. This jelly will keep, and make a pretty dish at any time.
RED CURRANT JELLY.
Strip the currants, put them in jars or pans, and bake them; strain off the juice through a sieve; having loaf sugar pounded and dried, in the proportion of one pound to one pint of juice, set the juice over the fire, and when boiling, throw in the sugar gradually, stirring the whole time; this must be done quickly, for by the time all the sugar is stirred in, the juice will be ready to jelly, and if left too long over the fire, the jelly will become candied. Pour into small-sized jars. By this method, the jelly will be perfectly clear without skimming, which saves waste and trouble.
RICE JELLY.
Half a pound of Carolina rice; three pints and a half of water. Put it on cold; boil it one hour. Beat it through a sieve; when cold it will be a firm jelly, which, when warmed up in milk is a nutritious and very agreeable food. Add one pint of milk to the pulp which remains in the sieve, boil it for a short time, stirring constantly to prevent buming; then strain as before, and if eaten at once it resembles thick milk; if allowed to get cold it becomes jelly as the former.
ARROW-ROOT BLANC MANGE.
Take two ounces of genuine arrow-root, and beat it up with a little cold milk to about the thickness of cream; then boil a pint and a half of milk and pour upon it, stirring it all the time; flavour and sweeten it to your taste; boil it ten minutes, stirring it all the time; pour it into the mould and leave it till next day.
ARROW-ROOT CUSTARDS.
Four eggs; one dessert spoonful of arrow-root; one pint of milk; sweetened and flavoured to your taste.
ARROW ROOT PUDDING.
Mix two table spoonfuls of arrow-root with a little milk; then pour it into a pint of boiling milk, stirring it; and when cold add four eggs, some sugar, brandy or ratifia; boil it in a basin, and put a buttered paper over the top.
ISINGLASS JELLY.
Two ounces of isinglass to a quart of water, boil till it is dissolved; strain it into a basin upon a slice of lemon-peel pared very thin, six cloves, and three or four lumps of sugar; let this stand by the fire for an hour; take out the lemon and cloves, and add four table-spoonfuls of brandy.
APPLE JELLY.
One pound of apples pared and cored; one pound of lump sugar put to a gill of water, so as to clarify the sugar; add some lemon peel; it must then boil until it is stiff; put it into a mould, when cold turn it out. If there is any difficulty in getting it out, the mould may be just put in warm water. This is a cheap and pretty looking jelly.
ITALIAN CREAM.
Mix a pint of thick cream with the juice of a large lemon, and a glass of white wine; put the peel of the lemon in whole, with a sufficient quantity of loaf sugar; beat them well together with a whisk; put a clear muslin over the mould, and pour the cream in; let it drain till the following day, then turn it out carefully. There are earthenware moulds on purpose with small holes to let out the whey.
BLANC MANGE.
To one ounce of picked isinglass, put a pint of water, boil it till the isinglass is melted, with a bit of cinnamon; put to it three quarters of a pint of cream, two ounces of sweet almonds, six bitter ones blanched and beaten, a bit of lemon-peel, sweeten it, stir it over the fire, let it boil, strain and let it cool, squeeze in the juice of a lemon, and put into moulds; garnish to your fancy.
DUTCH BLANC MANGE.
Put a pint of cleared calf's-footjelly into a stew-pan; mix with it the yolks of six eggs, set it over a fire, and whisk, till it begins to boil; then set the pan in cold water, and stir the mixture till nearly cold, to prevent it from curdling, and when it begins to thicken fill the moulds.
CALVES' FEET BLANC MANGE.
Pick all the the black spots from two boiled feet, slice them into a stew-pan, with a quarter of a pint of Mountain wine, and rather more water; let them stew gently; add the yolks of three eggs beaten and strained, with a quarter of a pint of cream and a little flour, a little lemon peel and. juice, sweeten with fine sugar, strain it into a dish. When nearly cold, stick on the top some jar raisins, scalded to plump, almonds blanched into slips, citron, lemon, and orange peel sliced. It may be put in a basin; when cold turn it out.
Wednesday, November 30, 2016
Stenographic Notes
I stumbled on this phrase while researching the railroads and while I thought I knew what the writer was saying, I wanted to double check. What I found was an interesting tidbit.
First the quote from the article I was reading:
My friends of the Railroad Gazette informed me that in such event they would have stenographic notes taken for a report that would appear in their paper.
Naturally I presumed shorthand. Which the writer was intending. Wikipedia shows there were several varieties of short hand in the 19th Century. Here's a link to view the Lord's Prayer in several of those forms.
A basic timeline of shorthand in the 19th century.
Pitman shorthand introduced in 1837
Graham shorthand introduced in 1854 (credited with perfecting Pitman's shorthand)
Munson shorthand introduced in 1867
Gregg Shorthand introduced in 1888
First the quote from the article I was reading:
My friends of the Railroad Gazette informed me that in such event they would have stenographic notes taken for a report that would appear in their paper.
Naturally I presumed shorthand. Which the writer was intending. Wikipedia shows there were several varieties of short hand in the 19th Century. Here's a link to view the Lord's Prayer in several of those forms.
A basic timeline of shorthand in the 19th century.
Pitman shorthand introduced in 1837
Graham shorthand introduced in 1854 (credited with perfecting Pitman's shorthand)
Munson shorthand introduced in 1867
Gregg Shorthand introduced in 1888
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
Saturday, November 5, 2016
Mary Had a Little Lamb
Well, we all know the nursery rhyme and most of us have taught it to our children. Did you know it was written May 24, 1830 by Sarah Josepha Hale. At the time she was a widow and had come to work as an editor for Ladies' Magazine in Boston. The title of the poem was originally Mary's Lamb.
Godey's purchased the Ladies Magazine in 1837 and she continued to work for Godey's Lady's Book and stayed in Boston while her youngest son finished college at Harvard.
She retired in 1877 at the age of 89. Another interesting tidbit, that same year, Alexander Graham Bell recorded the first phonograph speaking the first lines of Mary's Lamb.
She believed in higher education for women and helped form Vassar College. She published nearly 50 volumes of work in her lifetime.
Who would have thought a nursery rhyme would lead to such a prominent life in the 19th century?
Godey's purchased the Ladies Magazine in 1837 and she continued to work for Godey's Lady's Book and stayed in Boston while her youngest son finished college at Harvard.
She retired in 1877 at the age of 89. Another interesting tidbit, that same year, Alexander Graham Bell recorded the first phonograph speaking the first lines of Mary's Lamb.
She believed in higher education for women and helped form Vassar College. She published nearly 50 volumes of work in her lifetime.
Who would have thought a nursery rhyme would lead to such a prominent life in the 19th century?
Tuesday, November 1, 2016
Salt
Hi all,
I stumbled across some information regarding the history of Cape Cod that mentioned salt making and the amount of salt produced annually. In the report dated 1839 is stated "About two millions of dollars are invested in the manufacture of salt. There were manufactured in this county in the year ending April 1,1837, 669,064 bushels of salt, valued at $219,870. " (John Hayward's 1839 New England Gazetteer). This made me wonder just how they made salt from salt water, oh I know it means evaporating the water out of the ocean but I wondered just how they went about doing it.
So I found this brief description from the "Library of Cape Cod History and genealogy, Issue 78 page 30 ©1912 that I found very informative. I hope you do as well.
Prior to 1860 and particularly early in the 19th century, shipbuilding was carried on to some extent, small vessels being turned out of the works. In 1845 six vessels were built and in 1855 fifteen. The business of making salt by the evaporation of sea water was early established here Extensive shallow vats were built along the shores of the bays, equipped with movable roofs so that they could be covered on the approach of rain. The water was pumped into them by windmills. The last works that were operated were those of Jesse Nickerson on the neck where the hotel Chatham stood. These were closed about 1886. In 1802 there were six salt works in the town; in 1837, 80, producing annually 27,400 bushels, worth $8,220; in 1845, 54, producing 18,000 bushels; and in 1855, 14, producing 3,300 bushels. The industry ceased to pay and began to decline when duties on salt were lowered, when the State bounty was removed, when salt springs in New York and elsewhere in the country came to be developed, and when the price of pine lumber necessary in the construction of the works rose to a high level. General manufacturing was never carried on here to any extent.
I stumbled across some information regarding the history of Cape Cod that mentioned salt making and the amount of salt produced annually. In the report dated 1839 is stated "About two millions of dollars are invested in the manufacture of salt. There were manufactured in this county in the year ending April 1,1837, 669,064 bushels of salt, valued at $219,870. " (John Hayward's 1839 New England Gazetteer). This made me wonder just how they made salt from salt water, oh I know it means evaporating the water out of the ocean but I wondered just how they went about doing it.
So I found this brief description from the "Library of Cape Cod History and genealogy, Issue 78 page 30 ©1912 that I found very informative. I hope you do as well.
Prior to 1860 and particularly early in the 19th century, shipbuilding was carried on to some extent, small vessels being turned out of the works. In 1845 six vessels were built and in 1855 fifteen. The business of making salt by the evaporation of sea water was early established here Extensive shallow vats were built along the shores of the bays, equipped with movable roofs so that they could be covered on the approach of rain. The water was pumped into them by windmills. The last works that were operated were those of Jesse Nickerson on the neck where the hotel Chatham stood. These were closed about 1886. In 1802 there were six salt works in the town; in 1837, 80, producing annually 27,400 bushels, worth $8,220; in 1845, 54, producing 18,000 bushels; and in 1855, 14, producing 3,300 bushels. The industry ceased to pay and began to decline when duties on salt were lowered, when the State bounty was removed, when salt springs in New York and elsewhere in the country came to be developed, and when the price of pine lumber necessary in the construction of the works rose to a high level. General manufacturing was never carried on here to any extent.
Thursday, September 15, 2016
Mardi Gras
The first Mardi Gras was February 27, 1827 in New Orleans, Louisiana. Early French settlers practiced Mardi Gras in other areas before New Orleans but it by the end of the 17th century Spanish Governors put an end to the celebration. AFter Louisiana became a state the residents of New Orleans managed to have the ban on wearing masks and dancing/partying in the streets.
The original Mardi Gras was a group of students, who had returned from school in Paris, wore masks and costumes and danced through the streets on the last day of Carnival season. Also known as Fat Tuesday because it was the day before Ash Wednesday.
Ten years later in 1837 the first "organized' Mardi Gras parade was started. It was reported in 1839 that there was only one float but people marveled at the parade and it was considered a successful event.
In 1872 Grand Duke Alexis Romanoff from Russia attended the parade. It was through his presence and influence that the traditional colors of Mardi Gras were adopted. Purple as the symbol of Justice, green as the symbol of faith and gold as the symbol of power.
The original Mardi Gras was a group of students, who had returned from school in Paris, wore masks and costumes and danced through the streets on the last day of Carnival season. Also known as Fat Tuesday because it was the day before Ash Wednesday.
Ten years later in 1837 the first "organized' Mardi Gras parade was started. It was reported in 1839 that there was only one float but people marveled at the parade and it was considered a successful event.
In 1872 Grand Duke Alexis Romanoff from Russia attended the parade. It was through his presence and influence that the traditional colors of Mardi Gras were adopted. Purple as the symbol of Justice, green as the symbol of faith and gold as the symbol of power.
Monday, August 15, 2016
Statehood of States in the United States
When the 19th century began there were 16 states to the union by the end of the century there were 45.
In the columns below you'll see the number in which the state joined the union, the state and then the date.
17 Ohio Mar. 1, 1803
18 Louisiana Apr. 30, 1812
19 Indiana Dec. 11, 1816
20 Mississippi Dec. 10, 1817
21 Illinois Dec. 3, 1818
22 Alabama Dec. 14, 1819
23 Maine Mar. 15, 1820
24 Missouri Aug. 10, 1821
25 Arkansas Jun 15, 1836
26 Michigan Jan. 26, 1837
27 Florida Mar. 3, 1845
28 Texas Dec. 29, 1845
29 Iowa Dec. 28, 1846
30 Wisconsin May 29, 1848
31 California Sep. 9, 1850
32 Minnesota May 11, 1858
33 Oregon Feb. 14, 1859
34 Kansas Jan. 29, 1861
35 West Virginia Jun. 20, 1863
36 Nevada Oct. 31, 1864
37 Nebraska Mar. 1. 1867
38 Colorado Aug. 1, 1876
39 North Dakota Nov. 2, 1889
40 South Dakota Nov. 2, 1889
41 Montana Nov. 8, 1889
42 Washington Nov. 11, 1889
43 Idaho Jul. 3, 1890
44 Wyoming Jul. 10, 1890
45 Utah Jan. 4, 1896
In the columns below you'll see the number in which the state joined the union, the state and then the date.
17 Ohio Mar. 1, 1803
18 Louisiana Apr. 30, 1812
19 Indiana Dec. 11, 1816
20 Mississippi Dec. 10, 1817
21 Illinois Dec. 3, 1818
22 Alabama Dec. 14, 1819
23 Maine Mar. 15, 1820
24 Missouri Aug. 10, 1821
25 Arkansas Jun 15, 1836
26 Michigan Jan. 26, 1837
27 Florida Mar. 3, 1845
28 Texas Dec. 29, 1845
29 Iowa Dec. 28, 1846
30 Wisconsin May 29, 1848
31 California Sep. 9, 1850
32 Minnesota May 11, 1858
33 Oregon Feb. 14, 1859
34 Kansas Jan. 29, 1861
35 West Virginia Jun. 20, 1863
36 Nevada Oct. 31, 1864
37 Nebraska Mar. 1. 1867
38 Colorado Aug. 1, 1876
39 North Dakota Nov. 2, 1889
40 South Dakota Nov. 2, 1889
41 Montana Nov. 8, 1889
42 Washington Nov. 11, 1889
43 Idaho Jul. 3, 1890
44 Wyoming Jul. 10, 1890
45 Utah Jan. 4, 1896
Monday, August 8, 2016
Morse Code
Samuel Morse invented the telegraph in 1837.
In 1838 he developed morse code.
Here's an image of his original code.
Later this code was altered but only slightly to be International Morse.
May 1, 1844 the first telegraphed news item was sent. The nomination of Henry Clay for the Whig Party.
Western Union started in 1851
by 1854 the telegraph transmitter sound was added and the reader now could "hear" the telegraph which changed the system from a paper-based system to acoustic.
In 1838 he developed morse code.
Here's an image of his original code.

Later this code was altered but only slightly to be International Morse.
May 1, 1844 the first telegraphed news item was sent. The nomination of Henry Clay for the Whig Party.
Western Union started in 1851
by 1854 the telegraph transmitter sound was added and the reader now could "hear" the telegraph which changed the system from a paper-based system to acoustic.
Tuesday, April 5, 2016
Drying Beef
Today we can purchase Beef Jerky at just about any store but when 19th Century folks spoke about dried beef, it wasn't what we think of with regard to beef jerky. In fact, you can still find 'dried beef' in some stores today. Below are some recipes from various sources with regard to drying beef. However, "Jerky" as we know it today was referred to as "Jerked Beef or Jerked Meat."
Jerked Meat. — What most persons imagine to be the significance of jerked in the compound "jerked beef" it would be hard to say. The word is not derived from the verb to jerk, but from the Peruvian charki, as is shown by the following citation from Prescott's " Conquest of Peru": "Flesh cut into thin slices was distributed among the people, who converted it into charki, the dried meat of the country."
Source: The Mistakes we Make ©1898
And I stumbled on this tidbit as well:
"Jerked beef" has been an important article of import into Cuba, and it may become still more so in the future, as Texas, with its millions of cattle, has a climate peculiarly adapted to the preparation of this form of beef product.
Source: Industrial Cuba ©1899
Beef—To Pickke For Winter Or Present Use, And For Drying.—Cut your beef into sizable pieces, sprinkle a little salt upon the bottom of the barrel only, then pack your beef without salt amongst it, and when packed pour over it a brine made by dissolving G lbs. of salt for each 100 lbs. of beef in just sufficient cold water to handsomely cover it.
You will find that you can cut and fry as nice as fresh, for a long time; just right for boiling, also; and when it gets a little too salt for frying, you can freshen it nearly as nicely as pork, for frying purposes, or you can boil of it, then make a stew for breakfast, very nice indeed. By the other plan it soon becomes too salt for eating, and the juices are drawn off by the salt. In three weeks, perhaps a lithe less, such pieces as are designed for drying will be ready to hang up, by soaking over night to remove the salt from the outside. Do not be afraid of this way; for it is very nice for winter and drying purposes; but if any is left until warm weather, throw away this brine, put salt amongst what is left and cover with the first brine, and all is right l'oi long keeping.
Source: Dr. Chase's Recipes ©1866
HUNG BEEF. Take any piece of beef you please, some prefer the navel piece; salt it in precisely the same way as directed for ham above, and keep it in salt for about the same period. Dry it also in the same way. When it is wanted boil it till it is tender. Note.—That some direct blood to be washed over the beef during its drying to make it of a dark colour; but this is surely a useless piece of art. Hung beef will require long soaking and boiling to be eatable: we do not much admire it, more especially if, before being salted, the beef has been hung in a cellar, as some of the books direct, till it becomes “a little sappy.”—Sappy indeed must he be who desires or directs the preparation of such a dish!
Source: Two Thousand Five Hundred Recipes in Family Cookery ©1837
DRIED BEEF.
Buy the best of beef, or that part which will be the most lean and tender. The tender part of the round is a very good piece. For every twenty pounds of beef use one pint of salt, one teaspoonful of saltpetre, and a quarter of a pound of brown sugar. Mix them well together, and rub the beef well with one-third of the mixture for three successive days. Let it lie in the liquor it makes for six days, then hang up to dry.
A large crock or jar is a good vessel to prepare the meat in before drying it.
Source: White House Cook Book ©1889
Jerked Meat. — What most persons imagine to be the significance of jerked in the compound "jerked beef" it would be hard to say. The word is not derived from the verb to jerk, but from the Peruvian charki, as is shown by the following citation from Prescott's " Conquest of Peru": "Flesh cut into thin slices was distributed among the people, who converted it into charki, the dried meat of the country."
Source: The Mistakes we Make ©1898
And I stumbled on this tidbit as well:
"Jerked beef" has been an important article of import into Cuba, and it may become still more so in the future, as Texas, with its millions of cattle, has a climate peculiarly adapted to the preparation of this form of beef product.
Source: Industrial Cuba ©1899
Beef—To Pickke For Winter Or Present Use, And For Drying.—Cut your beef into sizable pieces, sprinkle a little salt upon the bottom of the barrel only, then pack your beef without salt amongst it, and when packed pour over it a brine made by dissolving G lbs. of salt for each 100 lbs. of beef in just sufficient cold water to handsomely cover it.
You will find that you can cut and fry as nice as fresh, for a long time; just right for boiling, also; and when it gets a little too salt for frying, you can freshen it nearly as nicely as pork, for frying purposes, or you can boil of it, then make a stew for breakfast, very nice indeed. By the other plan it soon becomes too salt for eating, and the juices are drawn off by the salt. In three weeks, perhaps a lithe less, such pieces as are designed for drying will be ready to hang up, by soaking over night to remove the salt from the outside. Do not be afraid of this way; for it is very nice for winter and drying purposes; but if any is left until warm weather, throw away this brine, put salt amongst what is left and cover with the first brine, and all is right l'oi long keeping.
Source: Dr. Chase's Recipes ©1866
HUNG BEEF. Take any piece of beef you please, some prefer the navel piece; salt it in precisely the same way as directed for ham above, and keep it in salt for about the same period. Dry it also in the same way. When it is wanted boil it till it is tender. Note.—That some direct blood to be washed over the beef during its drying to make it of a dark colour; but this is surely a useless piece of art. Hung beef will require long soaking and boiling to be eatable: we do not much admire it, more especially if, before being salted, the beef has been hung in a cellar, as some of the books direct, till it becomes “a little sappy.”—Sappy indeed must he be who desires or directs the preparation of such a dish!
Source: Two Thousand Five Hundred Recipes in Family Cookery ©1837
DRIED BEEF.
Buy the best of beef, or that part which will be the most lean and tender. The tender part of the round is a very good piece. For every twenty pounds of beef use one pint of salt, one teaspoonful of saltpetre, and a quarter of a pound of brown sugar. Mix them well together, and rub the beef well with one-third of the mixture for three successive days. Let it lie in the liquor it makes for six days, then hang up to dry.
A large crock or jar is a good vessel to prepare the meat in before drying it.
Source: White House Cook Book ©1889
Wednesday, March 23, 2016
Friday, February 26, 2016
The Wedding Dress
For those of us who've gotten married, the wedding dress can be hard to find just the right one. On the other hand, some of us just want to get married and the less fan-fare the better. It was no different for the ladies of the 19th Century as it is/was for us today. In fact an entire novel was written "The Wedding Dress" by Fanny Wheeler ©1876.
A drama was written titled "The Wedding Gown" and had two acts. ©1837
Below is an excerpt from "The Highland Inn" ©1839 about wedding dresses which I found quite fun:
When any thing occurs to annoy or to vex me, when my mind is irritated or my temper ruffled, in order to sooth the one and to daughter's wedding. Luckily for the proprieties of the thing, he fell into a grave the week before, 'sprained his ankle, and was obliged to have a deputy, both to give his daughter away, and to perform the responses. The bride looked more than usually beautiful, although there was a delicacy in her complexion which still augured ill health; and it was even then prophesied, by some of the croakers of the place, that she would not enjoy her prosperity long: but the more favourable observation was, that her ill health made her look the more like a lady, and fitter to be the parson's wife. My Aunt has still a picture of her in her wedding dress. By the bye, I think wedding dresses in general the most tawdry, ill-fitting things. I have a friend who wears hers regularly every year, and supposes that a dress made for her when she was thin and pretty can suit her when she has had a dozen children. But my mother's was a very simple attire. Her rich hair, untutored by the fashion of the time to travel upwards, when nature intended it to shade her fair forehead, was suffered to appear in unadorned ringlets under a white lace veil, the present of my great great Aunt Tabitton, who sent it to her from Northamptonshire. I forget the other details of her dress; nor will you expect me to give you a dissertation on her dress with the same precision as the Ladies' Magazine, or the Belle Assemblee. But this I know, that she not only looked so lovely, that the ladies, in allusion to a novel of Miss Burney's, called her Evelina, but also so elegant, that some of the genteelest people in Averford were proud to speak of her afterwards as their acquaintance. Indeed, it was remarkable that those who had not deemed her worth a glance, as they passed her, now began to speak of her as ' their friend Miss Middleton, their charming protegee, their sweet and interesting early acquaintance.'
"For my father, I am told that he was the handsomest bridegroom that had been seen in Averford for a century: but that is not saying much. However, he looked like what he was, the Honourable and Reverend Mr. Percival; and, I may say, conducted himself as such. My mother trembled as the solemn service proceeded; but the tears were all shed by her sister and her fond mother, the latter especially, who foresaw, in her child's elevation, estrangement from her humble home. Miss Courtenay was not present; for she was absent from her home, on a hasty excursion to the Lakes.
A drama was written titled "The Wedding Gown" and had two acts. ©1837
Below is an excerpt from "The Highland Inn" ©1839 about wedding dresses which I found quite fun:
When any thing occurs to annoy or to vex me, when my mind is irritated or my temper ruffled, in order to sooth the one and to daughter's wedding. Luckily for the proprieties of the thing, he fell into a grave the week before, 'sprained his ankle, and was obliged to have a deputy, both to give his daughter away, and to perform the responses. The bride looked more than usually beautiful, although there was a delicacy in her complexion which still augured ill health; and it was even then prophesied, by some of the croakers of the place, that she would not enjoy her prosperity long: but the more favourable observation was, that her ill health made her look the more like a lady, and fitter to be the parson's wife. My Aunt has still a picture of her in her wedding dress. By the bye, I think wedding dresses in general the most tawdry, ill-fitting things. I have a friend who wears hers regularly every year, and supposes that a dress made for her when she was thin and pretty can suit her when she has had a dozen children. But my mother's was a very simple attire. Her rich hair, untutored by the fashion of the time to travel upwards, when nature intended it to shade her fair forehead, was suffered to appear in unadorned ringlets under a white lace veil, the present of my great great Aunt Tabitton, who sent it to her from Northamptonshire. I forget the other details of her dress; nor will you expect me to give you a dissertation on her dress with the same precision as the Ladies' Magazine, or the Belle Assemblee. But this I know, that she not only looked so lovely, that the ladies, in allusion to a novel of Miss Burney's, called her Evelina, but also so elegant, that some of the genteelest people in Averford were proud to speak of her afterwards as their acquaintance. Indeed, it was remarkable that those who had not deemed her worth a glance, as they passed her, now began to speak of her as ' their friend Miss Middleton, their charming protegee, their sweet and interesting early acquaintance.'
"For my father, I am told that he was the handsomest bridegroom that had been seen in Averford for a century: but that is not saying much. However, he looked like what he was, the Honourable and Reverend Mr. Percival; and, I may say, conducted himself as such. My mother trembled as the solemn service proceeded; but the tears were all shed by her sister and her fond mother, the latter especially, who foresaw, in her child's elevation, estrangement from her humble home. Miss Courtenay was not present; for she was absent from her home, on a hasty excursion to the Lakes.
Friday, May 15, 2015
Pomatum
Pomatum is mostly a hairdressing which includes perfumed oil or an ointment. It is also used for skin and lips.
POMATUM. A greasy substance, made from suet, perfumed or medicated. The process of making pomatum is tedious, as the fat must be thoroughly cleansed, to prevent rancidity, which would soon overpower the perfume. The mode of proceeding is as follows:—Take any quantity of lteef or mutton suet, separate the membraneous parts, and cut the suet into small pieces, which are first to be washed in several waters; then pound the suet in a mortar, and drain off any moisture which may remain in it. When it has been reduced by long beating into a fine paste, melt it in a stewpan, and skim repeatedly, stirring well the whole time; when the scum has all risen, turn it out through a fine sieve, and let it get cold. Lay it by for use in a very cold situation.
Pomatum A Le Rose. Take some of the fat prepared as above, and put it into the water bath, (see Water Bath,) or if you have none, into a jar, which is to stand in a saucepan containing water, and melt it; then add an equal weight of freshly gathered rose leaves, (all flowers must be gathered very dry, and when the sun is not upon them,) and leave the whole to simmer for four hours; then strain through a sieve, and pass the leaves through a press, or wring them in a cloth, to get out all the grease. Put the pomatum into a cold place, and a few days afterwards" melt it again at a very slow heat, and pour it into pots. The same process is to be observed with all other flowers. A much more rapid way of making perfumed pomatums, is to melt the prepared suet, and just before it begins to get so cold as to set, and not before, otherwise the perfumes would be injured by heat, stir m a few drops of the essential oil, or essence, of any flowers, as otto of roses, oil of lavender, bergamot, &c.; but prepared in this way, there is not quite so delicate a perfume. If the pomatum is to be medicated by the addition of any drug, it is to be done in melting the grease, allowing it to remain sufficiently long in the water bath to extract all the virtues, then straining through a fine sieve, and allowing the pomatum to stand a few days before it is melted a second time. The colouring matter is to be introduced in the same way as the drugs, if it be in a solid state; but if in powder, it may be stirred in a few minutes before taking the melted fat from the fire. The quantity of
essence or essential oil to be used, may be ascertained by the smell; stir it in a little at a time, and continue until all the odour required is given to the mass.
Glove Pomatum. Melt two pounds of prepared suet, half beef and half mutton, and when it is beginning to melt, stir in half an ounce of oil of cloves, proceed as above stated, taking care in this, as in all cases where the pomatum is perfumed by essential oils or essences, that the second melting is performed by a very gentle heat.
Vanilla Pomatum. In this case, take two pounds of prepared fat, half of pork, (the fat from pork may be made by washing very fresh lard in several waters, and purifying it afterwards by heat and skimming, as for beef and mutton suet,) and the remainder of equal parts of beef and mutton; whilst the fat is hot, stir in one ounce of vanilla, in powder, and just as the fat is getting cool, an ounce of the essence of vanilla, which is made by infusing vanilla in spirits of wine, in such quantity as to give a high perfume. To give additional colour to this pomatum, some very finely powdered chocolate may be stirred in just before the fat is taken off and strained.
Pommade Au Bouquet. Mix equal quantities of rose, jessamine, and orange pomatum, (all made as recommended in the first receipt,) mix them well, and melt them in the water bath, stirring well. This pomatum may be put into pots at once, without a second melting, as the pomatums had already been prepared, and it is to remain in the water bath only a sufficient time to melt.
Pommade A La Marechaxe. Take a pound and a half of prepared fat, of beef and mutton in equal quantities, and proceed as in the first receipt; whilst it is warm, stir in one ounce of powdered cloves (sifted), two grains of amber, two grains of musk, and a quarter of a drachm of neroli. Do not strain or melt a second time, but put into pots at once.
Pommade Au Pot Pourri. The same quantity of prepared fat, of which onethird pork; proceed as above, and stir in half an ounce of bergamot, a quarter of an ounce of balsam of Peru, a drachm of neroli, and four grains of amber; have ready two ounces of each of jessamine, jonquille, and tuberose pomatum, previously melted, and stir up the whole together. Put into pots at once.
The above general instructions, pomatum making will dispense w
necessity of giving further receipts for perfumed pomatums for the hair. By changing the perfumes, and their quantities, any varieties may be made. Neither will it be necessary to say much about medicated pomatums, which, forthe greater part, are sold by druggists, in the forms of salves and ointments. In Paris, where the finest pomatums are made, [the above receipts have all been supplied by one of the first pomatum makers of the French capital,] all salves are also called Pommades; but as salves do not fall within the scope of this dictionary, only two or three celebrated receipts of medicated pomatums connected with the toilet will be added.
Pomatum To Restore The Growth Of The Hair. Melt half a pound of prepared beef fat, and half a pound of genuine bears' grease, with one ounce of virgin wax, and two ounces of olive oil. Keep them in the water bath for two hours, with a muslin bag, containing one ounce of bruised cloves, half an ounce of cinnamon, two bruised tonquin beans, and four grains of musk; let the bag in which the spices &c. are contained be large enough to allow them to swell. Strain, and put into pots. Colour may be given by putting a little carmine into the bag. This pomatum is in high repute on the Continent, under the name of the Sultana Pomatum. Dr. Bonnetti recommends that before using it the bald or thinly covered parts of the head should be washed several times with the following preparation :—Boil an ounce of cloves in a quart of water for an hour; strain and filter; put into this, when cold, one ounce of quick lime, and having shaken it up, let it settle, then decant carefully. This stimulant, which is perfectly safe, is said to have an extraordinary effect in restoring vitality; and if the hair be washed with it, it is made strong, and does not fall off.
Cucumber Pomatum. For the skin, said to have been used by the celebrated Ninon de l'Enclos. Melt two pounds of prepared lard, with three large cucumbers, peeled, and cut into small pieces; let these • remain in the water bath for three or four hours; then strain and press the cucumbers, adding what comes from them to the other fat; put by to cool, and three days afterwards reduce again to a liquid, by gradual heat; set by to cool, and repeat this once more; the third time, just before the fat cools, stir in some neroli, sufficient to give a fine perfume.
Pomatum For The Lips. Take of sweet oil of almonds, eight ounces; virgin wax, three ounces; orcanetteroot,bruised, two ounces; put them in the water bath for one hour, then strain through a fine sieve, and beat it up in a mortar with six drops of essence of rose. Put into pots.
Source: The Domestic Dictionary and Housekeeper's Manual ©1842
Three Good Ways Of Making Cheap PomaTum.—First: Half an ounce of white wax; half an ounce of spermaceti; eight ounces of olive oil; dissolve in a basin set in hot water before the fir*; add perfume just before pouring into bottles.
Second: A quarter of a pound of hog's lard, and three quarters of a tumbler full of olive oil; a dessert spoonful of eau de Cologne, and a little gum. \Varm the lard and oil, till the lard melts, and then stir in the other ingredients. Cool before using.
Third: Half a pint of olive oil; half an ounce of yellow beeswax; half an ounce of spermaceti, and some perfume. Cut the wax and sperm small, and melt in the oil. Then add the perfume.
Source: The Ladies' Home Magazine ©1859
To make Jessamine Butter, or Pomatum.
Hog's lard melted, and well washed in fair water, laid an inch thick in a dish, and strewed over with jessamine flowers, will imbibe the scent, and make a very fragrant pomatum.
Source: The New Family Receipt Book ©1837
In this, and all other similar cases, the pomatum must be cut up into very small pieces, after the domestic manner of "chopping suet," prior to its being infused in the alcohol. The action of the mixture is simply a change of place in the odoriferous matter, which leaves the fat body by the superior attraction, or affinity, as the chemists say, of the spirits of wine, in which it freely dissolves.
The major part of the extract can be poured or drawn off the pomatum without trouble, but it still retains a portion in the interstices, which requires time to drain away, and this must be assisted by placing the pomatum in a large funnel, supported by a bottle, in order to collect the remainder. Finally, all the pomatum, which is now called washed pomatum, is to be put into a tin, which tin must lie set into hot water, for the purpose of melting its contents ; when the pomatum thus becomes liquefied, any extract that is still in it rises to the surface, and can be skimmed off.
The washed pomatum is preserved for use in the manufacture of dressing for the hair, for which purpose it is exceedingly well adapted, on account of the purity of the grease from which it was originally prepared, but more particularly on account of a certain portion of odor which it still retains, and were it not used up in this way, it would be advisable to put for a second infusion in spirit, and thus a weaker extract could be made serviceable for lower priced articles.
Source: American Journal of Pharmacy ©1854
POMATUM. A greasy substance, made from suet, perfumed or medicated. The process of making pomatum is tedious, as the fat must be thoroughly cleansed, to prevent rancidity, which would soon overpower the perfume. The mode of proceeding is as follows:—Take any quantity of lteef or mutton suet, separate the membraneous parts, and cut the suet into small pieces, which are first to be washed in several waters; then pound the suet in a mortar, and drain off any moisture which may remain in it. When it has been reduced by long beating into a fine paste, melt it in a stewpan, and skim repeatedly, stirring well the whole time; when the scum has all risen, turn it out through a fine sieve, and let it get cold. Lay it by for use in a very cold situation.
Pomatum A Le Rose. Take some of the fat prepared as above, and put it into the water bath, (see Water Bath,) or if you have none, into a jar, which is to stand in a saucepan containing water, and melt it; then add an equal weight of freshly gathered rose leaves, (all flowers must be gathered very dry, and when the sun is not upon them,) and leave the whole to simmer for four hours; then strain through a sieve, and pass the leaves through a press, or wring them in a cloth, to get out all the grease. Put the pomatum into a cold place, and a few days afterwards" melt it again at a very slow heat, and pour it into pots. The same process is to be observed with all other flowers. A much more rapid way of making perfumed pomatums, is to melt the prepared suet, and just before it begins to get so cold as to set, and not before, otherwise the perfumes would be injured by heat, stir m a few drops of the essential oil, or essence, of any flowers, as otto of roses, oil of lavender, bergamot, &c.; but prepared in this way, there is not quite so delicate a perfume. If the pomatum is to be medicated by the addition of any drug, it is to be done in melting the grease, allowing it to remain sufficiently long in the water bath to extract all the virtues, then straining through a fine sieve, and allowing the pomatum to stand a few days before it is melted a second time. The colouring matter is to be introduced in the same way as the drugs, if it be in a solid state; but if in powder, it may be stirred in a few minutes before taking the melted fat from the fire. The quantity of
essence or essential oil to be used, may be ascertained by the smell; stir it in a little at a time, and continue until all the odour required is given to the mass.
Glove Pomatum. Melt two pounds of prepared suet, half beef and half mutton, and when it is beginning to melt, stir in half an ounce of oil of cloves, proceed as above stated, taking care in this, as in all cases where the pomatum is perfumed by essential oils or essences, that the second melting is performed by a very gentle heat.
Vanilla Pomatum. In this case, take two pounds of prepared fat, half of pork, (the fat from pork may be made by washing very fresh lard in several waters, and purifying it afterwards by heat and skimming, as for beef and mutton suet,) and the remainder of equal parts of beef and mutton; whilst the fat is hot, stir in one ounce of vanilla, in powder, and just as the fat is getting cool, an ounce of the essence of vanilla, which is made by infusing vanilla in spirits of wine, in such quantity as to give a high perfume. To give additional colour to this pomatum, some very finely powdered chocolate may be stirred in just before the fat is taken off and strained.
Pommade Au Bouquet. Mix equal quantities of rose, jessamine, and orange pomatum, (all made as recommended in the first receipt,) mix them well, and melt them in the water bath, stirring well. This pomatum may be put into pots at once, without a second melting, as the pomatums had already been prepared, and it is to remain in the water bath only a sufficient time to melt.
Pommade A La Marechaxe. Take a pound and a half of prepared fat, of beef and mutton in equal quantities, and proceed as in the first receipt; whilst it is warm, stir in one ounce of powdered cloves (sifted), two grains of amber, two grains of musk, and a quarter of a drachm of neroli. Do not strain or melt a second time, but put into pots at once.
Pommade Au Pot Pourri. The same quantity of prepared fat, of which onethird pork; proceed as above, and stir in half an ounce of bergamot, a quarter of an ounce of balsam of Peru, a drachm of neroli, and four grains of amber; have ready two ounces of each of jessamine, jonquille, and tuberose pomatum, previously melted, and stir up the whole together. Put into pots at once.
The above general instructions, pomatum making will dispense w
necessity of giving further receipts for perfumed pomatums for the hair. By changing the perfumes, and their quantities, any varieties may be made. Neither will it be necessary to say much about medicated pomatums, which, forthe greater part, are sold by druggists, in the forms of salves and ointments. In Paris, where the finest pomatums are made, [the above receipts have all been supplied by one of the first pomatum makers of the French capital,] all salves are also called Pommades; but as salves do not fall within the scope of this dictionary, only two or three celebrated receipts of medicated pomatums connected with the toilet will be added.
Pomatum To Restore The Growth Of The Hair. Melt half a pound of prepared beef fat, and half a pound of genuine bears' grease, with one ounce of virgin wax, and two ounces of olive oil. Keep them in the water bath for two hours, with a muslin bag, containing one ounce of bruised cloves, half an ounce of cinnamon, two bruised tonquin beans, and four grains of musk; let the bag in which the spices &c. are contained be large enough to allow them to swell. Strain, and put into pots. Colour may be given by putting a little carmine into the bag. This pomatum is in high repute on the Continent, under the name of the Sultana Pomatum. Dr. Bonnetti recommends that before using it the bald or thinly covered parts of the head should be washed several times with the following preparation :—Boil an ounce of cloves in a quart of water for an hour; strain and filter; put into this, when cold, one ounce of quick lime, and having shaken it up, let it settle, then decant carefully. This stimulant, which is perfectly safe, is said to have an extraordinary effect in restoring vitality; and if the hair be washed with it, it is made strong, and does not fall off.
Cucumber Pomatum. For the skin, said to have been used by the celebrated Ninon de l'Enclos. Melt two pounds of prepared lard, with three large cucumbers, peeled, and cut into small pieces; let these • remain in the water bath for three or four hours; then strain and press the cucumbers, adding what comes from them to the other fat; put by to cool, and three days afterwards reduce again to a liquid, by gradual heat; set by to cool, and repeat this once more; the third time, just before the fat cools, stir in some neroli, sufficient to give a fine perfume.
Pomatum For The Lips. Take of sweet oil of almonds, eight ounces; virgin wax, three ounces; orcanetteroot,bruised, two ounces; put them in the water bath for one hour, then strain through a fine sieve, and beat it up in a mortar with six drops of essence of rose. Put into pots.
Source: The Domestic Dictionary and Housekeeper's Manual ©1842
Three Good Ways Of Making Cheap PomaTum.—First: Half an ounce of white wax; half an ounce of spermaceti; eight ounces of olive oil; dissolve in a basin set in hot water before the fir*; add perfume just before pouring into bottles.
Second: A quarter of a pound of hog's lard, and three quarters of a tumbler full of olive oil; a dessert spoonful of eau de Cologne, and a little gum. \Varm the lard and oil, till the lard melts, and then stir in the other ingredients. Cool before using.
Third: Half a pint of olive oil; half an ounce of yellow beeswax; half an ounce of spermaceti, and some perfume. Cut the wax and sperm small, and melt in the oil. Then add the perfume.
Source: The Ladies' Home Magazine ©1859
To make Jessamine Butter, or Pomatum.
Hog's lard melted, and well washed in fair water, laid an inch thick in a dish, and strewed over with jessamine flowers, will imbibe the scent, and make a very fragrant pomatum.
Source: The New Family Receipt Book ©1837
In this, and all other similar cases, the pomatum must be cut up into very small pieces, after the domestic manner of "chopping suet," prior to its being infused in the alcohol. The action of the mixture is simply a change of place in the odoriferous matter, which leaves the fat body by the superior attraction, or affinity, as the chemists say, of the spirits of wine, in which it freely dissolves.
The major part of the extract can be poured or drawn off the pomatum without trouble, but it still retains a portion in the interstices, which requires time to drain away, and this must be assisted by placing the pomatum in a large funnel, supported by a bottle, in order to collect the remainder. Finally, all the pomatum, which is now called washed pomatum, is to be put into a tin, which tin must lie set into hot water, for the purpose of melting its contents ; when the pomatum thus becomes liquefied, any extract that is still in it rises to the surface, and can be skimmed off.
The washed pomatum is preserved for use in the manufacture of dressing for the hair, for which purpose it is exceedingly well adapted, on account of the purity of the grease from which it was originally prepared, but more particularly on account of a certain portion of odor which it still retains, and were it not used up in this way, it would be advisable to put for a second infusion in spirit, and thus a weaker extract could be made serviceable for lower priced articles.
Source: American Journal of Pharmacy ©1854
Tuesday, March 3, 2015
Jelly Making and Recipe Posts
Below are links to previously posted tidbits on Jelly making and recipes. As I was putting this list together I noticed I didn't have the common grape jelly so below you'll find a few additional recipes for grape jelly. Enjoy!
Jelly Making 1837 Part 1
Jelly Making 1837 Part 2
Different Preserves
Preserves
Preserving Cherries
Fig Recipes
GRAPE JELLY.
Take grapes before they are fully ripe and boil them gently with a very little water; then strain and proceed as with currant jelly. Wild grapes will not make as firm a jelly as cultivated ones.
Source: Dr. Clark's Recipe Book ©1895
GREEN GRAPE JELLY.
Grapes half-ripe are nicer for jelly than when fully ripe. Stem them; put them over the fire with a very little water, Ripe Grapa. JELLY. Peach.
just enough to keep them from burning. Let cook, and mash with a silver spoon until the juice is pretty well extracted. Then strain, and to every pint allow about | pound sugar. Boil 20 minutes. In the meantime have the sugar heating. Then pour over the hot sugar. Stir well, and fill your glasses.
RIPE GRAPE JELLY.
Mrs. H. M. Ball, Normal, 111.
Pick the grapes from the stems; wash; to 2 quarts grapes add about £ cup water. Cover closely in a preserving-kettle, and boil for 5 minutes; then pour into a jelly-bag, and squeeze out the juice. To each pint of juice add 1 pound crushed or granulated sugar. Boil 15 minutes. Skim well. Fill your glasses while the jelly is hot, and tie them over with paper which should be previously saturated with unbeaten white of egg.
Ripe Grape Jelly.
Mrs. E. K. Owens, Minerva, Ky.
Take grapes fully ripe. Remove the skins first. Then heat till scalding hot. Then strain, and to 2 measures of juice put 3 of sugar. Boil, and it will jelly in about 5 minutes. Let stand in glasses 3 days before tying up.
Source: Mrs. Owens Cook Book ©1884
Jelly Making 1837 Part 1
Jelly Making 1837 Part 2
Different Preserves
Preserves
Preserving Cherries
Fig Recipes
GRAPE JELLY.
Take grapes before they are fully ripe and boil them gently with a very little water; then strain and proceed as with currant jelly. Wild grapes will not make as firm a jelly as cultivated ones.
Source: Dr. Clark's Recipe Book ©1895
GREEN GRAPE JELLY.
Grapes half-ripe are nicer for jelly than when fully ripe. Stem them; put them over the fire with a very little water, Ripe Grapa. JELLY. Peach.
just enough to keep them from burning. Let cook, and mash with a silver spoon until the juice is pretty well extracted. Then strain, and to every pint allow about | pound sugar. Boil 20 minutes. In the meantime have the sugar heating. Then pour over the hot sugar. Stir well, and fill your glasses.
RIPE GRAPE JELLY.
Mrs. H. M. Ball, Normal, 111.
Pick the grapes from the stems; wash; to 2 quarts grapes add about £ cup water. Cover closely in a preserving-kettle, and boil for 5 minutes; then pour into a jelly-bag, and squeeze out the juice. To each pint of juice add 1 pound crushed or granulated sugar. Boil 15 minutes. Skim well. Fill your glasses while the jelly is hot, and tie them over with paper which should be previously saturated with unbeaten white of egg.
Ripe Grape Jelly.
Mrs. E. K. Owens, Minerva, Ky.
Take grapes fully ripe. Remove the skins first. Then heat till scalding hot. Then strain, and to 2 measures of juice put 3 of sugar. Boil, and it will jelly in about 5 minutes. Let stand in glasses 3 days before tying up.
Source: Mrs. Owens Cook Book ©1884
Subscribe to:
Posts (Atom)