Telegram

The first electric telegram was sent by Samuel F. B. Morse on May 24, 1844. Note that this isn't the only telegraph system, others came prior to the Morse telegram. It was 1838 when Morse first successfully tested his device. Alfred Vail, Morse's assistant, developed the Morse code.

In 1843 Congress funded Morse's experimental telegraph line from Washington to Baltimore. On May 24th 1844 sending the message "What hath God wrought" from Numbers 23:23

If you'd like to read more on telegraph history Click Here This web page has several links to various articles.

Planting in April

The excerpt below comes from the first Farmer's Almanac in a combined package of year 1841-1844. And since many are now thinking of gardening I thought it might be interesting to look at what is on a Farmer's schedule for the month of April.

Farmer’s Calendar – April

Spring corn sowing should be now finished; let all remaining turnips be cleared from the land. The practice of keeping back turnips for late feed being at the expense of the succeeding corn crop, should be avoided; all plants which are suffered to run towards seed are, in that stage, great exhausters of the soil. The substitutes are rye, winter barley, and the mixed grasses. Lucern is well sown this month; it delights in a rich deep soil; contains sulphate of lime; gypsum, therefore, on most soils, makes it grow luxuriantly. Livestock prefer gypsumed lucern to any other. It is best sown in drills; by this means it may be easily kept clean by the hoe, and if the farmer takes the precaution to previously trench or subsoil the ground, it may be made to produce four or five good crops per annum or inferior dry land; the value of this grass in many parts of the country is unknown. If the farmer has procured any sprat or five-fingers, or any other oily fish, or animal manures, in the previous months, and mixed them with the earth, he may now be getting out the compost for his Swede turnips. In moist seasons all such oily manures produce very large crops. Cut and lay hedges, and roll and bush harrow grass land. All this work should be finished early in the month, to avoid the bleeding of the wood. Stone, pick, and clean meadows. Cubic petre and saltpeter may be advantageously employed this and the succeeding month, as a top-dressing for wheat, oats, barley (from say the 10th of April to the middle of May), and grass. Hand how your wheat, beans, and peas; it not only destroys weeds, but it facilitates the access of the gases and aquesous vapour of the atmosphere to the roots of the crop. Keep also the horse-hoe at work. Early fat lambs may now be selling off. If properly kept, good Down lambs, at thirteen weeks, will weigh five stone; but beware of any shortness of their keep, for they will never recover a check of this kind. Sell off the porkers; after warm weather commences, the sale of them is no longer certain. Sow carrots and parsnips, and subsoil the land on which you grow them. It does best when sown in fine powder (1 ½ cwt. per acre). on a moist morning. It increases both the produce of grain and of straw. It restores the colour of sickly-looking corn.
And the article goes on with stats from various farmers and the different soils and nutrients.

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.

1844 Fashions

These prints came from an 1844 American Publication, Peterson's Magazine.

Below is a list of all the Historic Fashion Wednesdays:

1830
1830 Fashions

1832
1832 Fashion Descriptions
Calico Fabric & Printing Note this is the same link as in 1852

1834
1834 Fashions

1835
1835 Fashions

1837
1837 French Fashions

1840
1840 Ladies Fashions
1840 Ladies Fashions Part 2

1843
1843 Fashions

1844
1844 Fashions

1845
1845 Fashions

1850
1850 Ladies Fashions

1851
1851 Fashions

1852
Calico Fabric & Printing Note this is the same link as in 1832

1855
1855 Fashions

1856
1856 Fashions

1857
1857 Fashions
1857 Fashions
1857 Fashions Cont.
1857 Fashions

1858
1858 Bonnets

1859
1859 Handbags & Purses
1859 Fashions
1859 On Proper Dress & Ornaments

1860
1860 Fashions Part 1
1860 Fashions Part 2

1861
1861 Fashions

1862
1862 Fashion Accessories
1862 Fashions

1863
1863 Fashions

1864
1864 Fashions
1864 Bonnets

1865
1865 Fashions
1865 Fashions Part 2

1866
1866 Part 1
1866 Part 2
1866 Women's Fashions
1866 Men's Fashions

1867
1867 Fashions Part 1
1867 Fashions Part 2
1867 Fashions
1867 Fashions

1868
1868 Fashions Part 1
1868 Fashions Part 2
1868 Fashions Part 3
1868 Fashions Part 4
1868 Fashions Part 5
1868 Fashions Part 6

1869
1869 Hair Combs
1869 Fashionable Hair and Headdresses
1869 Everyday Fashion

1870
1870 Winter Fashions for Men
1870 Ladies Fashions
1870 Riding Habit with Trousers for Women
1870 Gentlemen's Hats
1870 Corsets

1871
!871 Fashion Accessories
1871 Fashions
1871 Fashions Part 2
1871 Fashions
1871 Fashions

1872
1872 Fashions
1872 Women's Fashions
1872 Men's Fashions
1872 Fashions
1872 Men's Fashions

1873
1873 Fashion Accessories
1873 Men's Fashions

1874
1874 Fashions Part 1
1874 Fashions Part 2
1874 Men's Fashions

1875
1875 Hats
1875 Ladies Dresses
1875 Undergarments

1876
1876 Fashion Accessories
1876 Fashions

1877
1877 Ladies Hat & Bonnet Fashions
1877 Fashions
1877 Fashions

1878
1878 Ladies & Children's Fashions
1878 Fashions

1879
1879 Fashions

1880
1880 Fashion Accessories
1880 Fashions
1880 Fashions
1880 Fashions
1880 Fashions
1880 Ladies Fashions

1881
1881 Winter Fashions
1881 Fashion Accessories
1881 Fashion Overcoats
1881 Men's Fashions
1881 Hats
1881 Ladies Fashions
1881 Ladies Fashions
1881 Women's Coats

1882
1882 Winter Fashions
1882 Women's Fashions
1882 Men's & Women's Fashions
1882 Fashions
1882 Fashions
1882 Winter Fashions
1882 Coat Fashions

1883
1883 Fashions
1883 Fashions
1883 Fashions
1883 Fashions
1883 Fashions Cont.
1883 Fashions
1883 Fashions

1884
1884 Fashions
1884 French Fashions

1887
1887 Gentlemen's Hats

1889
1889 Fashions
1889 Fashions
1889 Fashions

1890
1890 Ladies Hats
1890 Fashions
1890 Fashions

1891 & 1896
1891 & 1896 Winter Fashions

1893
1893 Fashions

1894
Bustles & Dress Forms
1894 Too Tight Clothing

1896
1896 Spring Gown Womens Fashions
1896 Fashions

1898
1898 Fashions
1898 Fashions Commenting on the turn of the century

1899
1899 Fashions

Throughout the 19th Century
Opera Dresses
Dinner Dresses
Bridal Attire
Fashions of the 19th Century

The China Room

Below is a lengthy piece from Letters of Horace Walpole Earl of Oxford ©1844 in which he describes "The China Room" in a Villa on Strawberry Hill near Twickenham. Take note of the descriptions and the amount of china.

THE CHINA ROOM.
Painted glass in the windows, and crests of Shorter and Gestinthorpe; the. ceiling painted with convolvuluses on poles, by Miintz, frqm a ceiling in the little Borghese villa at Frescati: the sides, white Dutch tiles, with borders of blue and white.'
In the floor some very ancient tiles with arms, from the cathedral at Gloucester. The upper part of the chimney-piece is taken from a window of an ancient farm-house, formerly Bradfield-hall, belonging to Lord Grimston in Essex; the lower part from a chimney at Hurst Monceaux in Sussex: it is adorned with the arms of Talbot, Bridges, Sackville, and Walpole, the principal persons who have inhabited Strawberry-hill.
In a niche supported by two columns of oriental alabaster, over the chimney, is a fine ewer of fayence, designed by Julio Romano; and two green glass tumblers, with golden edges; and two round saltcellars of old blue and gold Venetian glass, with flowers.
Over the niche, four chocolate cups of fayence, by Pietro Cortona; and a bronze medallion of Pandulfo Malatesta.
On the. sides, George II. and Frederic Prince of Wales, in Battersea enamel.
In the chimney, a large jar of old blue and white china; and two tiles from Bysham-abbey.
On the shelves and floor is a collection of porcelaine, earthenware, glass, and enamel on copper, of various ages and countries, as follow:
Two dozen plates of Venetian glass ; each plate has a different view of Venice, drawn in red.. .
A japanned tray with a vase for cream, and eight chocolate-cups and saucers with landscapes in brown, of the same ware.
Two bowls of Worcester porcelaine, the pattern from old china.
Two mustard-pots and plates, of Seve china; given by Lord Hertford.
Five trays, in shapes of fans, of old Japan china.
An old blue and white.plate with a rib in the middle.
A coloured handle cup, saucer and square plate, a la Grecque, of Seve china.
Two old blue and white plates, artichoke pattern.
Thirteen ditto, with peacock feathers.
Sixteen coloured old Japan plates.
Four ditto, blue and white, with figures»
Three ditto, with figures. ,
Twelve ditto, of coloured Japan china. . 'Four ditto, with birds.
Four water-plates with figures, of new china.
Twelve plates of Chelsea china, with, small coloured birds.
Three dishes scolloped and ribbed, with coloured flowers. •
Two large coloured dishes of the fine old thick Japan china.
A large deep dish of Roman earth, with stories from Ovid's Metamorphosis.
An earthenware dish, with the heads of Charles II. and Queen Catherine in blue and white; a present from Mr. Ibbot.
An old blue and white dish, with landscapes.
Ditto, larger, with figures.
Two dishes of very old French earthenware, with the arms of France.
Two small dishes of fayence, with grotesques, and the arms of a bishop Contarini. Vol. ii.—38

Raspberry Recipes

Here are some recipes for raspberries that might prove to be helpful in some of your stories or your kitchen.

Raspberry Vinegar.—In a china bowl or jar, free from metallic glaze, steep three full pints of fine fresh gathered raspberries in one quart of best vinegar. Let them remain steeping three days, then strain through a flannel jelly bag, damped with plain vinegar, to prevent waste of the flavoured vinegar. The bag should be suspended over a stone jar, and left at least twelve hours to drain; but it should not be pressed, as this would injure the brightness of the liquor. To each pint of vinegar and juice allow one pound of good loaf sugar, powdered; stir it with a silver spoon, set the jar in ft copper or kettle of water, which is to be kept boiling. Stir frequently till the sugar is perfectly dissolved and taken up by the liquor, by which time it will have nearly or quite arrived at boiling heat. The jar may then be covered, and the water round it kept boiling for an hour, then remove the skum. When cold, put the liquor in bottles most carefully cleaned and dried. Cork very close, cut down the cork, and entirely cover with sealing wax or bottle cement. It has been usual to put in each bottle a ^lass of the best brandy, by way of preserving the liquor; but if due attention be paid to the foregoing particulars, that addition is by no means necessary.
The following method is rather more simple, and answers nearly as well. Through a fine hair sieve, or linen strainer, too fine to suffer the seeds to pass through, press any quantity of ripe, freshgathered raspberries. To every pint of the juice allow one pound of loaf sugar, powdered. Boil them together, as for jelly, from three-quarters of an hour to an hour, after actual boilmg. Pour into a bowl, either foreign china or stone ware, and immediately mix with the liquid jelly an equal quantity of distilled vinegar. When cold bottle as above, and keep m a cool place.

A very good substitute for raspberry vinegar is often prepared by dissolving raspberry jam, straining the juice, and mixing withthe latter an equal quantity of distilled vinegar. The fruit from which the juice is strained serves very well for present use in tarts.

The fruit pulp that remains m the jelly bag or the strainer may be made into raspberry cakes, by beating with an equal weight of fine loaf sugar, powdered. The longer it is beaten the better. Spread out on flat dishes or Dutch tiles. The thickness should not exceed a quarter of an inch. Dry in the sun; for this purpose a large flagstone in a sunny aspect, with a garden glass over the sweetmeats, answers exceedmgly well. When the top becomes dry, cut out with the lid of a canister or a small wine glass. Turn them on dry dishes, and again put in the influence of the sun. When quite dry, keep them shut m glass jars, or in tin boxes, with layers of white paper between. Keep in a dry cool place.

If raspberry cakes are not wanted, the fruit pulp, mixed with a little sugar, either loaf or fine moist, serves very well for use in tarts.
Source: Four Hundred Household Recipes ©1868

Raspberry Sauce
Raspberry.—1. Raspberry juice 1 pint, simple syrup 2 pints, solution of citric acid 2 drams. 2. First make a syrup with 36 pounds of white sugar and 10 gallons of water, and put it into a plain barrel; dissolve 34 pound of tartaric acid in 1 quart of cold water and add to the syrup; take 3% pound of orris root and pour over it 34 gallon of boiling water; let it infuse until cold, then filter and put it into the barrel, stirring it well.

Raspberry Shrub.—Place red £ in a stone jar, cover them with good cider vinegar and let stand over night. In the morning strain, and to each pint of juice, add 1 pint of Sugar; boil for 5 minutes, skim and let cool; then bottle and cork tightly.
Source: Lee's Priceless Recipes ©1895

RASPBERRY WATER ICE.
One pottle of raspberries, the juice of two lemons, half a pint of water, one pint of clarified sugar. Colour; freeze. One quart.
Source: The Ice Book ©1844
Note: Pottle is equal to 1/2 gallon

BAKED RASPBERRY PUDDING.
Butter a dish, and lay in a thick layer of raspberry jam, beat two ounces of sweet, and ten bitter almonds, take a cup of bread crumbs, a cup of sugar, and a cup of milk, which mix with the almonds and four beaten eggs; lastly add a £lb. of butter, slightly melted ; pour all over the jam, and bake with this dish, placed inside a larger baking dish, half full of water.
Source: Bonnes Bouches A Collection of Recipes ©1882

Raisin Breads

Here's something a little different for your characters to have in your novels. We often think of them having bread, buttering their bread or even having toast, but seldom have I read or even wrote about raisin bread. What about you?

Below are some recipes for Raisin bread from the 19th Century.

Raisin Bread.
Pick, wash and seed the raisins, a full pint for an ordinary loaf; put them in a small, covered vessel, and set the latter into a larger one containing boiling water; cover this also, and place over the fire. Let the raisins steam half or three-quarters of an hour; the water that adheres from washing, is sufficient to steam them. Mix and knead the bread, as in either of the preceding recipes; when ready to mould work the raisins in evenly, and set it to rise in single loaf tins. Bake an hour, or till well done, and eat the next day.
Source: Health in the Household ©1883

A RAISIN LOAF—Take a loaf of bread in the dough, add I tablespoon butter, 1 teaspoon sugar, 1 large egg or 2 small ones, and 1 cup of stoned raisins. Mix well together, let rise an hour, and bake in a well heated oven.
Source: Mrs. Owens' New Cook Book ©1897

Raisin Bread Pudding.
Boil your bread pudding in a basin; put the stoned raisins in a circle at the top, and from it stripes down, when ready to serve up.
Source: The Lady's Own Cookery Book ©1844

Bread And Raisin Pudding.
1 quart milk.
Enough slices of baker's bread—stale—to fill your dish.
Butter to spread the bread.
4 eggs.
1/2 cup of sugar.
3/4 pound of raisins, seeded and each cut into three pieces.
Butter the bread, each slice of which should be an inch thick, and entirely free from crust. Make a raw custard of eggs, sugar and milk. Butter a pudding-dish and put a layer of sliced bread at the bottom, fitted closely together and cut to fit the dish. Pour a little custard upon this, strew the cut raisins evenly over it; and lay in more buttered bread. Proceed in this order until the dish is full. The uppermost layer should be bread well buttered and soaked in the custard. Cover the dish closely, set in a baking pan nearly full of hot water, and bake an hour. When done, uncover, and brown lightly.
Or,
You can spread with a meringue, just before taking from the oven.
Eat hot, with sauce.
Source: Breakfast, Luncheon and Tea ©1875

Cabins

In 19th Century literature you'll find several books, poems, etc. written with a cabin as a major focus. Below is a list with links to various resources. Something to keep in mind that during the 19th century a cabin was a single room structure.

The most common source would be Life at the South or more commonly known as Uncle Tom's Cabin ©1852

The Log Cabin ©1844

The Hunter's Cabin ©1862

Poor Paddy's Cabin ©1854

The Cabin in the Clearing & Other Pioneer Poems ©1868

The Cabin on the Prairie ©1869

The Mud Cabin ©1853 So this one is not fiction but uses the term with regard to the politics or how the author saw the politics of Britain at this time.


Of course a cabin can be more nautical in nature so we have The Cabin Boy's Story ©1854

Chronicles of Capstan Cabin ©1878

The Two Cabin Boys©1881

The Captain's Cabin ©1877