Below is a resource list of Medical books folks had available to them during the 19th century. This is not a complete list but something to start from.
1827 The Medical Companion
1831 A Treatise on Family Medicine
1845 A Family Medicine Directory
1860 Homoeopathic Family Medicine
1865 Household Medicine Surgery Sick Room
1871 The Family Medical Guide
1883 The Indian Household Medicine Guide
Showing posts with label 1845. Show all posts
Showing posts with label 1845. Show all posts
Thursday, July 6, 2017
Friday, June 23, 2017
Hepatitis Treatments
Below is a brief outline over the 19th century for the treatment of Hepatitis. As I was preparing this list I couldn't help but thank the Lord that I was born in this time period than back in that one. If your characters develop this disease, I sure do pity them.
In the American Journal of Medical Sciences Vol. 8 ©1830 the treatment for hepatitis was the use of leeches and bleeding.
I found a reference in the Medical Examiner ©1839 that mentions the use of the "blue pill" but also the use of the leeches.
Leeches and Bleeding is still standard course of treatment in 1845 cited in the Half-yearly abstract of the medical sciences. It also states a light diet is in order.
In 1871 Beeton's Medical Dictionary it states that blood letting is not recommended now except in severe cases. It mentions the most common treatment is to try to an support the system during the course of the disease. It also mentions the possibility of using Mercury.
In 1885 A Revised and Enlarged Edition of Clark's new system of electrical medication we find the use of electricity as the practice of apply the current to 'as much as the patient can bear' for 20 minutes once or twice a day.
In 1899 The Practitioner's manual, by Charles Allen acknowledges that the treatment is symptomatic, in other words it only treats the symptoms not the cause of the disease.
In the American Journal of Medical Sciences Vol. 8 ©1830 the treatment for hepatitis was the use of leeches and bleeding.
I found a reference in the Medical Examiner ©1839 that mentions the use of the "blue pill" but also the use of the leeches.
Leeches and Bleeding is still standard course of treatment in 1845 cited in the Half-yearly abstract of the medical sciences. It also states a light diet is in order.
In 1871 Beeton's Medical Dictionary it states that blood letting is not recommended now except in severe cases. It mentions the most common treatment is to try to an support the system during the course of the disease. It also mentions the possibility of using Mercury.
In 1885 A Revised and Enlarged Edition of Clark's new system of electrical medication we find the use of electricity as the practice of apply the current to 'as much as the patient can bear' for 20 minutes once or twice a day.
In 1899 The Practitioner's manual, by Charles Allen acknowledges that the treatment is symptomatic, in other words it only treats the symptoms not the cause of the disease.
Thursday, May 25, 2017
Burns
A question was raised about the treatment of burns in 1850. I found a source from 1845, A Family Medicine Directory, that had several references about treating burns and scalds. One passage I found particularly interesting was about the use of Laudanum for the treatment of the burns. Here is the excerpt:
Laudanum...In burns, a piece of lint, soaked in Laudanum, and kept applied to the pained parts, and repeatedly moistened with the Laudanum, allays the pain, and affords great comfort to the sufferer. Beyond these simple maladies, Laudanum should never be applied without medical advice. When Laudanum has been taken as a poison, immediately excite vomiting, by giving ten grains of Sulphate of copper, dissolved in a wine glassful of pure water.
Laudanum...In burns, a piece of lint, soaked in Laudanum, and kept applied to the pained parts, and repeatedly moistened with the Laudanum, allays the pain, and affords great comfort to the sufferer. Beyond these simple maladies, Laudanum should never be applied without medical advice. When Laudanum has been taken as a poison, immediately excite vomiting, by giving ten grains of Sulphate of copper, dissolved in a wine glassful of pure water.
Monday, May 1, 2017
Fashion History
I stumbled on this little gem of fashion history and thought I'd share it with all of you. The Chronicles of Fashion from Elizabeth to the early part of the 19th century ©1845 I believe this little book gives great insight into the development of the Victoria era and why fashion played such an important part during that period.
Wednesday, April 12, 2017
Planting Corn
For most of our characters in the 19th century they enjoyed and needed to plant their own food. Corn was a staple in most homes and farms. Below are some brief tidbits about when to plant corn.
In a 1828 source it is recommended to plant corn on Long Island, NY from the 10th-20th of May.
In 1845 an individual began planting corn in April. Unfortunately it doesn't say where.
An 1854 also says from 10-25th of May.
In a 1895 source it recommends to plant corn when the white oak leaves are as big as a squirrel's foot or a mouse's ear. For New England and Middle states.
Of the various sources I read, most prepared the field by laying down the manurer a month before.
In a 1828 source it is recommended to plant corn on Long Island, NY from the 10th-20th of May.
In 1845 an individual began planting corn in April. Unfortunately it doesn't say where.
An 1854 also says from 10-25th of May.
In a 1895 source it recommends to plant corn when the white oak leaves are as big as a squirrel's foot or a mouse's ear. For New England and Middle states.
Of the various sources I read, most prepared the field by laying down the manurer a month before.
Tuesday, December 13, 2016
Carrot Pie
I stumbled on this recipe in The New England Economical Housekeeper ©1845.
Carrot Pie
A very good pie may be made of carrots in the same way that you make pumpkin pies.
Yes, that's all they had for the recipe. So, I decided to hunt down a few more.
Carrot Pie. from The American Housewife and Kitchen Directory ©1869
Scrape the skin off from the carrots, boil them soft, and strain them through a sieve. To a pint of the strained pulp put three pints of milk, six beaten eggs, two table-spoonsfu of melted butter, the juice of half a lemon, and the grated rind of a whole one. Sweeten it to your taste, and bake it in deep pie plates without an upper crust.
The New England Cook Book's recipe is similar but slightly different. Original publication 1836
Scrape three good sized carrots, boil them till very tender. Then rub them through a sieve, and mix them with a quart of milk, four beaten eggs, a piece of butter of the size of half an egg, a table spoonful of lemon juice, and the grated peel of half of a one. Sweeten it to your taste. Bake it in deep pie plates with an under crust and rim.
I could find recipes from other sources but they were all similar to the ones above.
Carrot Pie
A very good pie may be made of carrots in the same way that you make pumpkin pies.
Yes, that's all they had for the recipe. So, I decided to hunt down a few more.
Carrot Pie. from The American Housewife and Kitchen Directory ©1869
Scrape the skin off from the carrots, boil them soft, and strain them through a sieve. To a pint of the strained pulp put three pints of milk, six beaten eggs, two table-spoonsfu of melted butter, the juice of half a lemon, and the grated rind of a whole one. Sweeten it to your taste, and bake it in deep pie plates without an upper crust.
The New England Cook Book's recipe is similar but slightly different. Original publication 1836
Scrape three good sized carrots, boil them till very tender. Then rub them through a sieve, and mix them with a quart of milk, four beaten eggs, a piece of butter of the size of half an egg, a table spoonful of lemon juice, and the grated peel of half of a one. Sweeten it to your taste. Bake it in deep pie plates with an under crust and rim.
I could find recipes from other sources but they were all similar to the ones above.
Treatment of Corns
This tidbit comes from "The New England Economical Housekeeper and Family Receipt Book ©1845
* Soak the feet in warm soap-suds, till the outer surface of the corn is quite soft; then wipe dry, and apply caustic all over the corn; it will soon be dry; let them remain for several days till you can remove the black skin without difficulty; then apply more caustic, and so continue till there is no corn left.
Use a salve made of equal parts of roasted onions and soft soap; apply it hot. Or apply a sponge wet with a solution of pearlash.
* Wild turnip scraped and bound upon the corn, after the corn has been cut and made tender, will cure it in a short time.
Take a small piece of flannel which has not been washed, wrap or sew it round the corn and toe. One thickness will be sufficient. Wet the flannel where the corn is, night and morning, with fine sweet oil. Renew the flannel weekly, and at the same time pare the corn, which will very soon disappear.
* Soak the feet in warm soap-suds, till the outer surface of the corn is quite soft; then wipe dry, and apply caustic all over the corn; it will soon be dry; let them remain for several days till you can remove the black skin without difficulty; then apply more caustic, and so continue till there is no corn left.
Use a salve made of equal parts of roasted onions and soft soap; apply it hot. Or apply a sponge wet with a solution of pearlash.
* Wild turnip scraped and bound upon the corn, after the corn has been cut and made tender, will cure it in a short time.
Take a small piece of flannel which has not been washed, wrap or sew it round the corn and toe. One thickness will be sufficient. Wet the flannel where the corn is, night and morning, with fine sweet oil. Renew the flannel weekly, and at the same time pare the corn, which will very soon disappear.
Saturday, December 3, 2016
Chocolate
This is one of the earliest records I've found so far, regarding chocolate for common household use. Chocolate came into it's own during the 19th century. The excerpt below comes from an 1845 publication titled "A CYCLOPAEDIA of PRACTICAL RECEIPTS, AND COLLATERAL INFORMATION. ©1845 Monday's post will be an even older publication regarding chocolate.
CHOCOLATE. Syn. Chocolada. Chocolat (Fr.) The roasted cacao nut made into a paste by triturating it in a heated mortar, with sugar and aromatics, and cast in tin moulds, in which it concretes into cakes on cooUng. The term is derived from two Indian words, choco, sound, and atte, water; because of the noise madeinitspreparation. (Dr.Alston.)
Qual. Chocolate is nutritive and wholesome, if taken in moderation, but is sometimes apt to disagree with weak stomachs, especially those that are easily affected by oily substances or vegetable food. The quantity of aromatics mixed with the richer varieties improve the flavour, but render them more stimulant and prone to produce nervous symptoms and complaints of the head.
Prep. The nuts are first roasted (on the small scale this may be done in a frying-pan), and after being cleared from the husks, reduced to coarse powder; they are then beaten in an iron mortar, the bottom of which is heated, until they are reduced to a paste, which is effected by the action of the heat on the oil or butter they contain. This paste or semifluid mass is then poured out into moulds, and left until cold, when it forms cake chocolate, or chocolate paste; or it may be reduced to coarse powder, by grinding, when it is known under the name of chocolate powder.
Remarks. Chocolate,prepared as above, without the addition of aromatics, is known in the trade as plain chocolate. The Spaniards flavour it with vanilla, cloves, and cinnamon, and frequently scent it with musk and ambergris. In general they add too large a quantity of tl* last four articles. The Parisians, on thl contrary, use but little flavouring, and that principally vanilla. They employ the best caracca nuts, and add a considerable quautity of refined sugar.
The mass of the common chocolate sold in England is prepared from the cake left after the expression of the oil, and this is frequently mixed with the roasted seeds of ground peas and maize or potato flour, to which a sufficient quantity of inferior brown sugar, or treacle and mutton suet is added to make it adhere together. In this way is made the article commonly marked in the shops at Sd. 9rf. and lOrf. the pound. I know a person who lately bought a large quantity at 5rf., whereas good nuts in their unprepared state cost at wholesale more than double the money.
To excel in the manufacture of chocolate requires some little experience. The roasting of the nuts must be done with gTeat care, and the process stopped as soon as the aroma is well developed. They should then be turned out, cooled, and fanned from the husks. On the large scale chocolate is made in mills, worked by steam power, and the machinery employed in the grinding, admirably fulfils its duty.
The South American beans are esteemed the best for making chocolate. Like wine, it improves by age if kept in a dry but not too warm a place.
CHOCOLATE CREAM. Prep. Chocolate scraped fine 1 oz.; thick cream 1 quart; sugar (best) 6 oz.; heat it nearly to boiling, then remove it from the fire and mill it well. When cold add the whites of 8 or 10 eggs; whisk rapidly, and take up the froth on a sieve; serve the cream in glasses, and pile up the froth on the top of them.
CHOCOLATE DROPS. Reduce 1 oz. of chocolate to fine powder by scraping, and add it to 1 lb. of finely powdered sugar ; moisten the paste with clear water, and heat it over the fire until it runs smooth, and will not spread too much when dropped out; then drop it regularly on a smooth plate. Avoid heating it a second time. (See Confectionary Drops.)
CHOCOLATE FOR ICING. Syn. Sorbet Ad Chocolat. Prep. Rub 2 oz. of chocolate to a paste with 2 tablespoonfuls of hot milk, then add cream for icing 1 quart. Ice as wanted for use. (See Icing And Ice Creams.)
CHOCOLATE FOR THE TABLE. Prep. Put the milk and water on to boil; then scrape the chocolate fine, from one to two squares to a pint to suit the stomach: when the milk and water boils, take it off the fire, throw in the chocolate, mill it well, and serve it up with the froth, which process will not take five minutes. The sugar may either be put in with the scraped chocolate or added afterwards.
It should never be made before it is wanted; because heating again injures the flavour, destroys the froth, and separates the body of the chocolate; the oil of the nut being observed, after a few minutes' boiling, or even standing long by the fire, to rise to the top, which is the only cause why chocolate can offend the most delicate stomach.
CHOCOLATE, FRENCH. Prep. Finest cacao nuts 3 lbs.; best refined sugar 1 lb.; beans of vanilla 2 in number; grind together as before described.
CHOCOLATE MILK. Prep. Dissolve 1 oz. of chocolate in 1 pint of new milk.
CHOCOLATE POWDER. Cake chocolate scraped or ground. Usually sold in tin canisters.
CHOCOLATE, SPANISH. Prep. I. Caracca nuts 11 lbs.; sugar (white) 3 lbs.; vanilla I oz.; cinnamon (cassia) } oz.; cloves 1 dr.; as above.
II. Caracca nuts 10 lbs.; sweet almonds 1 lb.; sugar 3 lbs.; vanilla 3 oz.; as above.
III. Caracca nuts 8 lbs.; island cacao 2 lbs.; white sugar 10 lbs.; aromatics as above.
IV. Island cacao 7 lbs.; farina to absorb the oil; inferior.
CHOCOLATE, VANILLA. St/n. ChoColat A La Vanilla. Caracca nuts 7 lbs.; Mexican vanilla 1 oz.; cinnamon J oz.; cloves 3 in number; as before.
II. Best chocolate paste 21 lbs.; vanilla 4 oz.; cinnamon 2 oz.; cloves .J drachm; musk 10 grs.; as before.
CHOCOLATE. Syn. Chocolada. Chocolat (Fr.) The roasted cacao nut made into a paste by triturating it in a heated mortar, with sugar and aromatics, and cast in tin moulds, in which it concretes into cakes on cooUng. The term is derived from two Indian words, choco, sound, and atte, water; because of the noise madeinitspreparation. (Dr.Alston.)
Qual. Chocolate is nutritive and wholesome, if taken in moderation, but is sometimes apt to disagree with weak stomachs, especially those that are easily affected by oily substances or vegetable food. The quantity of aromatics mixed with the richer varieties improve the flavour, but render them more stimulant and prone to produce nervous symptoms and complaints of the head.
Prep. The nuts are first roasted (on the small scale this may be done in a frying-pan), and after being cleared from the husks, reduced to coarse powder; they are then beaten in an iron mortar, the bottom of which is heated, until they are reduced to a paste, which is effected by the action of the heat on the oil or butter they contain. This paste or semifluid mass is then poured out into moulds, and left until cold, when it forms cake chocolate, or chocolate paste; or it may be reduced to coarse powder, by grinding, when it is known under the name of chocolate powder.
Remarks. Chocolate,prepared as above, without the addition of aromatics, is known in the trade as plain chocolate. The Spaniards flavour it with vanilla, cloves, and cinnamon, and frequently scent it with musk and ambergris. In general they add too large a quantity of tl* last four articles. The Parisians, on thl contrary, use but little flavouring, and that principally vanilla. They employ the best caracca nuts, and add a considerable quautity of refined sugar.
The mass of the common chocolate sold in England is prepared from the cake left after the expression of the oil, and this is frequently mixed with the roasted seeds of ground peas and maize or potato flour, to which a sufficient quantity of inferior brown sugar, or treacle and mutton suet is added to make it adhere together. In this way is made the article commonly marked in the shops at Sd. 9rf. and lOrf. the pound. I know a person who lately bought a large quantity at 5rf., whereas good nuts in their unprepared state cost at wholesale more than double the money.
To excel in the manufacture of chocolate requires some little experience. The roasting of the nuts must be done with gTeat care, and the process stopped as soon as the aroma is well developed. They should then be turned out, cooled, and fanned from the husks. On the large scale chocolate is made in mills, worked by steam power, and the machinery employed in the grinding, admirably fulfils its duty.
The South American beans are esteemed the best for making chocolate. Like wine, it improves by age if kept in a dry but not too warm a place.
CHOCOLATE CREAM. Prep. Chocolate scraped fine 1 oz.; thick cream 1 quart; sugar (best) 6 oz.; heat it nearly to boiling, then remove it from the fire and mill it well. When cold add the whites of 8 or 10 eggs; whisk rapidly, and take up the froth on a sieve; serve the cream in glasses, and pile up the froth on the top of them.
CHOCOLATE DROPS. Reduce 1 oz. of chocolate to fine powder by scraping, and add it to 1 lb. of finely powdered sugar ; moisten the paste with clear water, and heat it over the fire until it runs smooth, and will not spread too much when dropped out; then drop it regularly on a smooth plate. Avoid heating it a second time. (See Confectionary Drops.)
CHOCOLATE FOR ICING. Syn. Sorbet Ad Chocolat. Prep. Rub 2 oz. of chocolate to a paste with 2 tablespoonfuls of hot milk, then add cream for icing 1 quart. Ice as wanted for use. (See Icing And Ice Creams.)
CHOCOLATE FOR THE TABLE. Prep. Put the milk and water on to boil; then scrape the chocolate fine, from one to two squares to a pint to suit the stomach: when the milk and water boils, take it off the fire, throw in the chocolate, mill it well, and serve it up with the froth, which process will not take five minutes. The sugar may either be put in with the scraped chocolate or added afterwards.
It should never be made before it is wanted; because heating again injures the flavour, destroys the froth, and separates the body of the chocolate; the oil of the nut being observed, after a few minutes' boiling, or even standing long by the fire, to rise to the top, which is the only cause why chocolate can offend the most delicate stomach.
CHOCOLATE, FRENCH. Prep. Finest cacao nuts 3 lbs.; best refined sugar 1 lb.; beans of vanilla 2 in number; grind together as before described.
CHOCOLATE MILK. Prep. Dissolve 1 oz. of chocolate in 1 pint of new milk.
CHOCOLATE POWDER. Cake chocolate scraped or ground. Usually sold in tin canisters.
CHOCOLATE, SPANISH. Prep. I. Caracca nuts 11 lbs.; sugar (white) 3 lbs.; vanilla I oz.; cinnamon (cassia) } oz.; cloves 1 dr.; as above.
II. Caracca nuts 10 lbs.; sweet almonds 1 lb.; sugar 3 lbs.; vanilla 3 oz.; as above.
III. Caracca nuts 8 lbs.; island cacao 2 lbs.; white sugar 10 lbs.; aromatics as above.
IV. Island cacao 7 lbs.; farina to absorb the oil; inferior.
CHOCOLATE, VANILLA. St/n. ChoColat A La Vanilla. Caracca nuts 7 lbs.; Mexican vanilla 1 oz.; cinnamon J oz.; cloves 3 in number; as before.
II. Best chocolate paste 21 lbs.; vanilla 4 oz.; cinnamon 2 oz.; cloves .J drachm; musk 10 grs.; as before.
Tuesday, November 22, 2016
Mexican Tariff
Below comes from The Merchant's Magazine ©1850 publishing the entire notice from the Oct 4, 1845 General Congress session.
THE NEW MEXICAN TARIFF.
Official notice is hereby given, by the undersigned, of the following alterations made by the General Congress during its present session, in the Mexican tariff of 4th October, 1845:—
Article 1.—The ports open to foreign commerce, and to scaleage and coasting, are Vera Cruz, Tampico, Matamoras, Campeche, Sisal, and Tebasco, in the Gulf of Mexico; and Acapulcu, San Bias, Huratalco, Manzanillo, and Mazatlan, in the Pacific.
Article 2.—The ports open to the coasting trade are Guaymas, and Altata, in the Golf of California; Isla del Carmen, Goazacoalcos, Alvarado, Tecoluta, Santecomapan, Soto la Marina, Tuxpan, in the Gulf of Mexico; Bacalar, on the eastern coast of Yucatan; Tonala, on the Pacific; Santa Maria, in the Gulf of Tehuantepec; and La Par, in 'the Gulf of California.
Article 3.—Frontier custom-houses arc established en la Frontera del Norte, Matamoros, Camargo, Presidio del Norte, and en la Frontera lei Sur, Comitan, and Tuatla Chico.
Article 4.—In addition to the smaller vessels in the revenue service, as per the deewe of 13th July, 1840, the government may establish in the Gulf of Mexico a steamer and six revenue cutters, and on the Pacific coast, a steamer and seven revenue cutters, the expenses of repairs, wages, and provisioning of which, shall be included in those of administration. The government will issue orders in regard to the service of these vessels, and to their cruising, as also to the officers of the custom-houses to which they may be attached.
Article 5.—The government will form, and submit to Congress for approval, an estimate of cost of building custom-house, stores and offices, in those places where there •re none.
Aeticle 6.—The custom-houses for the coasting trade belong to the general government, and will be under the control of the nearest maritime custom-house.
Article 7.—The importation of side and fire arms is permitted on payment of an import duty of $4 per quintal, gross weight. The government will take such measures as to prevent their introduction being injurious to public order and tranquillity.
Article 8.—The 18th article of the tariff is abolished, and the goods therein specified shall pay an ad valorem duty of 40 per cent on the value of the invoice, except the following articles, which shall continue to pay the duties designated in said article, viz:—
Aceite de trementina o agua-ras. Albayalde seccoo en aceita. Agua de almendra amarga, de colonia, de espliego, o de la banda, de laurel cereso de la reyna, y cualesquiera otras aguas, compuestas. destiladas, o esprituosas. Almireces. Alinizcle en grauo. Almizcle en zunon. Alquitran y brea, pez de todas clasos, trementina. Alumbre. Amarillo cromo. Amarillo de Napoles. Arsenite de cobro o verde de Scheie y el verde de Schweinfart o verde de Almania. Asfalto o chiele prieto. Azul de cobalto. Azul de esmalto. Azul de Ultramar. Barnices de Alcohol y resina. Bennellon. Betun de Judea o asfalto. Blanco de Espana y de plomo. Bol de armenia. Caparrosa azul o sulfato de cobre, blanca o sulfato de Zinc, verde o sulfato de fierro. Carbon animal o negro animal Cardemillo o verde gris. Carmin. Cola de boca. Cola fuerte. Cola de pescado en buche. Colores de todas clases no especificados. Crisols en barro refractario. Crisoles de plombagina y de porcelana y bizcocho. Esmeril. Esponjas nas y corrientes. Estractos de Campeche para tintes. Fosforos. Gomalaca. Jaldre. Licores compuestos, como ratafias,
Article 9.—The import duties established by the tariff of October 4th, 1845, remain reduced to 60 per cent in conformity with the decree of 3d May, 1848.
Article 10.—The reduction made in the import duties does not affect the inferior or consumption duties, nor those of averia of 1 per cent, nor those of averia of 2 per cent, specified in the decrees of 31st March, 1838, and 28th February, 1843, these shall continue to be collected as heretofore.
Article 11.—The export duties on the precious metals shall be as follows:—
Oro acunado o labrado, 2 per cent
Plata acunada, 3| per cent.
Plata labrada quintada, 44; per cent.
Copello o pura, labrada en munecos con certification de haber pagado los derechos de quinto, 44; per cent
Article 12.—The circulation duty on money is reduced to 2 per cent, and will be collected on entry of money in the ports.
Article 13.—The government cannot issue orders on the maritime custom-houses for the payment of duties effected, or to be effected. Whenever the General Treasury, or the General Direction of Maritime Custom-houses, receive orders of this kind, to communicate to the respective custom-houses, or any other orders that they may consider illegal, or injurious to the Public Treasury, they will notify the government and Collectors of said custom-houses; in case of receiving them directly, shall also be under the same obligation. If, notwithstanding the observations they make, the government should insist, they shall comply, and he or they who shall have made the observations shall send to the Contaduria Mayor the order certified by the respective Contador, that they may be freed from responsibility ; the Contaduria Mayor taking note of it for the ' ends to which it may give rise, will pass it, with a note corresponding, to the Chamber of Deputies, or, in recess of Congress, to the Consejo de Gobierno; the Contadores Mayores, in case of omission, incurring the penalty of suspension of office for two years, besides other penalties vhich the laws impose on them.
Article 14.—The penalty of confiscation of vessels, imposed on captains by article 84, is substituted by a fine equal to double the value of the goods omitted—all the remainder of said article continues in full force. The penalties imposed by article 35 will be substituted by a fine of from 8200 to $1,600.
Article 15.—The government will cause to be published within thirty days, counted from 24th November, 1849, the date of this law, the regulations of the maritime frontier and coasting custom-houses, simplifying the system of accounts and of despatch, without altering the basis of this law, nor of the actual tariff. The government, during the said period, will also organize and regulate the coast guard service.
Article 16.—The regulations which the government will issue, in conformity with this law, cannot be altered nor modified without the express authority of the general Congress.
Article 17.—The frontier custom-houses established by this law will be characterized as provisional; meantime, those to be so hereafter, are not designated, the employees of them observing the 4th part of article 1 of the decree of 13th May, 1840.
Abticlb 18.—The tariff of 4th October, 1845, remains in force, with the additions and explanation that has been made to it in all that may not be altered by this present aw. Jose Ramon Pacheco, vice-presidente de la Camara de diputados. Crispiniano del Castillo, vice-presidente del senado. Felix Veistegui, diputado secretario. Juan Rodriguez de San Miguel, senador secretario. Por tanto mando se imprima, publique, arcule, y se le de el debido cumplimiento. Palacio del gobierno federal en Mexico, a 24 de Noviembre, de 1849. Jose Joaquin de Herrera. Francisco Florriaga.
WM. GEO. STEWART.
New York, January 4th, 1850. Vice-Consul of Mexico.
THE NEW MEXICAN TARIFF.
Official notice is hereby given, by the undersigned, of the following alterations made by the General Congress during its present session, in the Mexican tariff of 4th October, 1845:—
Article 1.—The ports open to foreign commerce, and to scaleage and coasting, are Vera Cruz, Tampico, Matamoras, Campeche, Sisal, and Tebasco, in the Gulf of Mexico; and Acapulcu, San Bias, Huratalco, Manzanillo, and Mazatlan, in the Pacific.
Article 2.—The ports open to the coasting trade are Guaymas, and Altata, in the Golf of California; Isla del Carmen, Goazacoalcos, Alvarado, Tecoluta, Santecomapan, Soto la Marina, Tuxpan, in the Gulf of Mexico; Bacalar, on the eastern coast of Yucatan; Tonala, on the Pacific; Santa Maria, in the Gulf of Tehuantepec; and La Par, in 'the Gulf of California.
Article 3.—Frontier custom-houses arc established en la Frontera del Norte, Matamoros, Camargo, Presidio del Norte, and en la Frontera lei Sur, Comitan, and Tuatla Chico.
Article 4.—In addition to the smaller vessels in the revenue service, as per the deewe of 13th July, 1840, the government may establish in the Gulf of Mexico a steamer and six revenue cutters, and on the Pacific coast, a steamer and seven revenue cutters, the expenses of repairs, wages, and provisioning of which, shall be included in those of administration. The government will issue orders in regard to the service of these vessels, and to their cruising, as also to the officers of the custom-houses to which they may be attached.
Article 5.—The government will form, and submit to Congress for approval, an estimate of cost of building custom-house, stores and offices, in those places where there •re none.
Aeticle 6.—The custom-houses for the coasting trade belong to the general government, and will be under the control of the nearest maritime custom-house.
Article 7.—The importation of side and fire arms is permitted on payment of an import duty of $4 per quintal, gross weight. The government will take such measures as to prevent their introduction being injurious to public order and tranquillity.
Article 8.—The 18th article of the tariff is abolished, and the goods therein specified shall pay an ad valorem duty of 40 per cent on the value of the invoice, except the following articles, which shall continue to pay the duties designated in said article, viz:—
Aceite de trementina o agua-ras. Albayalde seccoo en aceita. Agua de almendra amarga, de colonia, de espliego, o de la banda, de laurel cereso de la reyna, y cualesquiera otras aguas, compuestas. destiladas, o esprituosas. Almireces. Alinizcle en grauo. Almizcle en zunon. Alquitran y brea, pez de todas clasos, trementina. Alumbre. Amarillo cromo. Amarillo de Napoles. Arsenite de cobro o verde de Scheie y el verde de Schweinfart o verde de Almania. Asfalto o chiele prieto. Azul de cobalto. Azul de esmalto. Azul de Ultramar. Barnices de Alcohol y resina. Bennellon. Betun de Judea o asfalto. Blanco de Espana y de plomo. Bol de armenia. Caparrosa azul o sulfato de cobre, blanca o sulfato de Zinc, verde o sulfato de fierro. Carbon animal o negro animal Cardemillo o verde gris. Carmin. Cola de boca. Cola fuerte. Cola de pescado en buche. Colores de todas clases no especificados. Crisols en barro refractario. Crisoles de plombagina y de porcelana y bizcocho. Esmeril. Esponjas nas y corrientes. Estractos de Campeche para tintes. Fosforos. Gomalaca. Jaldre. Licores compuestos, como ratafias,
Article 9.—The import duties established by the tariff of October 4th, 1845, remain reduced to 60 per cent in conformity with the decree of 3d May, 1848.
Article 10.—The reduction made in the import duties does not affect the inferior or consumption duties, nor those of averia of 1 per cent, nor those of averia of 2 per cent, specified in the decrees of 31st March, 1838, and 28th February, 1843, these shall continue to be collected as heretofore.
Article 11.—The export duties on the precious metals shall be as follows:—
Oro acunado o labrado, 2 per cent
Plata acunada, 3| per cent.
Plata labrada quintada, 44; per cent.
Copello o pura, labrada en munecos con certification de haber pagado los derechos de quinto, 44; per cent
Article 12.—The circulation duty on money is reduced to 2 per cent, and will be collected on entry of money in the ports.
Article 13.—The government cannot issue orders on the maritime custom-houses for the payment of duties effected, or to be effected. Whenever the General Treasury, or the General Direction of Maritime Custom-houses, receive orders of this kind, to communicate to the respective custom-houses, or any other orders that they may consider illegal, or injurious to the Public Treasury, they will notify the government and Collectors of said custom-houses; in case of receiving them directly, shall also be under the same obligation. If, notwithstanding the observations they make, the government should insist, they shall comply, and he or they who shall have made the observations shall send to the Contaduria Mayor the order certified by the respective Contador, that they may be freed from responsibility ; the Contaduria Mayor taking note of it for the ' ends to which it may give rise, will pass it, with a note corresponding, to the Chamber of Deputies, or, in recess of Congress, to the Consejo de Gobierno; the Contadores Mayores, in case of omission, incurring the penalty of suspension of office for two years, besides other penalties vhich the laws impose on them.
Article 14.—The penalty of confiscation of vessels, imposed on captains by article 84, is substituted by a fine equal to double the value of the goods omitted—all the remainder of said article continues in full force. The penalties imposed by article 35 will be substituted by a fine of from 8200 to $1,600.
Article 15.—The government will cause to be published within thirty days, counted from 24th November, 1849, the date of this law, the regulations of the maritime frontier and coasting custom-houses, simplifying the system of accounts and of despatch, without altering the basis of this law, nor of the actual tariff. The government, during the said period, will also organize and regulate the coast guard service.
Article 16.—The regulations which the government will issue, in conformity with this law, cannot be altered nor modified without the express authority of the general Congress.
Article 17.—The frontier custom-houses established by this law will be characterized as provisional; meantime, those to be so hereafter, are not designated, the employees of them observing the 4th part of article 1 of the decree of 13th May, 1840.
Abticlb 18.—The tariff of 4th October, 1845, remains in force, with the additions and explanation that has been made to it in all that may not be altered by this present aw. Jose Ramon Pacheco, vice-presidente de la Camara de diputados. Crispiniano del Castillo, vice-presidente del senado. Felix Veistegui, diputado secretario. Juan Rodriguez de San Miguel, senador secretario. Por tanto mando se imprima, publique, arcule, y se le de el debido cumplimiento. Palacio del gobierno federal en Mexico, a 24 de Noviembre, de 1849. Jose Joaquin de Herrera. Francisco Florriaga.
WM. GEO. STEWART.
New York, January 4th, 1850. Vice-Consul of Mexico.
Monday, November 7, 2016
Clipper Ships England
Below are the opening paragraphs to an article written in "The English Illustrated Magazine" ©1893
CLIPPER SHIPS.
By HERBERT RUSSELL.
With Illustrations drawn by H. R. MILLAR.
THERE was a period, between the years 1840 and 1850, when it lookedvery much indeed as though we were going to yield our long enjoyed sovereignty of the seas to the Americans. The Baltimore clippers bade fair to outrival the ships of this country, and the Stripes and Stars were fast growing familiar colours in lands which heretofore had been accustomed to behold nothing but British bunting. Our Yankee neighbours were introducing a new form of building into their yards, and the ships which they despatched from Boston to China in 1845 were quite unlike anything that had ever gone to sea before: low hulled ; bold of beam ; lines sharp as a yacht's ; loftily sparred, and of heavy tonnage as the average burthen then went. To these vessels they gave the term of clippers. As this article deals exclusively with clipper ships, it may not be out of place to say a few words concerning the difference between this class of craft and the frigate-built ships of our own country which preceded them. Terms change their signification, and in its original meaning a frigate-built vessel was merely a ship whose decks were arranged similarly to those of a man-of-war of that rating. But latterly the definition was applied to vessels
built very full in their lines, and bluff about the bows, and run, and bilge. The old Blackwall Liners were all frigate-built ships, and although they could never come up to the clippers of their day in point of sailing qualities, they were very much more weatherly and drier in a gale of wind. The word clipper, on the other hand, to a very great extent explains itself. Young, in his dictionary of marine terms, tells us that it is " a term applied to a sharp built vessel, whereof the stern and stern-post, especially the former, have a great rake, the planking of the bow or forehoods (the timber ends) being carried forward to step in a rabbet in the cutwater. This kind of bow is termed a clipper-bow, and a vessel so built a clipper, or a clipper-built vessel. The fine lines of this vessel, in conjunction with the large quantity of canvas carried upon her, whether rigged as a ship, barque, or schooner, are united to command speed in sailing." This, then, was the type of craft which the Baltimore builders were turning out in great perfection. Their experiments—for experiments they then were—resulted in the attainment of high speed. The Mincing Lane merchants, ever eager to get the first consignments of the season's teas, were not long before they began to cast their eyes towards vessels which were delivering their freights weeks ahead of our own ships. Free trade had begun, and the result was that very soon the Thames and the Mersey were crowded with the graceful craft of the Chesapeake. Our own shipping was about this time suffering from the long
depression which followed the repeal of the Navigation Laws, and owners in this country viewed with a good deal of apprehension the steady ascendency which the Yankees were gaining over them. It was in the year 1850, however, that Mr. Richard Green, the founder of the famous Blackwall Line before alluded to, came to
triumph of the Challenge gave just the impetus which was needed to set the ship-wrights' yards ringing again to the blows
of the hammer. To the memory of Mr. Green will always belong the honour of upholding our maritime supremacy during
a very critical period. He it was who set the example, and then there were plenty ready to follow suit.
The well-known firm of Jardine, Materson and Skinner, gave an order to Messrs. Hall of Aberdeen, to construct a vessel which
should combine all the American notions of fine lines and heavy rig, with our own qualities of superior strength. As a result
the first of the famous Aberdeen clippers was launched. She was named the Stornoway, and when she sailed upon her first voyage, the patriotic determination to maintain as far as he could the prestige of our Merchant Service. At a great dinner given by one of the London Guilds, he first announced his intention in characteristic language. "We have heard," said he, "a great deal this night about the dismal prospects of British shipping ; and we have heard too from other quarters a great deal about the British Lion and the American Eagle, and the way in which the two are going to lie down together. Now I don't know anything about all that, but this I do know : that we, the British shipowners, have at last sat down to play at a fair and open game with the Americans, and by Jove ! we will trump them."
You can find the rest of the article at Google Books, here's a link.
CLIPPER SHIPS.
By HERBERT RUSSELL.
With Illustrations drawn by H. R. MILLAR.
THERE was a period, between the years 1840 and 1850, when it lookedvery much indeed as though we were going to yield our long enjoyed sovereignty of the seas to the Americans. The Baltimore clippers bade fair to outrival the ships of this country, and the Stripes and Stars were fast growing familiar colours in lands which heretofore had been accustomed to behold nothing but British bunting. Our Yankee neighbours were introducing a new form of building into their yards, and the ships which they despatched from Boston to China in 1845 were quite unlike anything that had ever gone to sea before: low hulled ; bold of beam ; lines sharp as a yacht's ; loftily sparred, and of heavy tonnage as the average burthen then went. To these vessels they gave the term of clippers. As this article deals exclusively with clipper ships, it may not be out of place to say a few words concerning the difference between this class of craft and the frigate-built ships of our own country which preceded them. Terms change their signification, and in its original meaning a frigate-built vessel was merely a ship whose decks were arranged similarly to those of a man-of-war of that rating. But latterly the definition was applied to vessels
built very full in their lines, and bluff about the bows, and run, and bilge. The old Blackwall Liners were all frigate-built ships, and although they could never come up to the clippers of their day in point of sailing qualities, they were very much more weatherly and drier in a gale of wind. The word clipper, on the other hand, to a very great extent explains itself. Young, in his dictionary of marine terms, tells us that it is " a term applied to a sharp built vessel, whereof the stern and stern-post, especially the former, have a great rake, the planking of the bow or forehoods (the timber ends) being carried forward to step in a rabbet in the cutwater. This kind of bow is termed a clipper-bow, and a vessel so built a clipper, or a clipper-built vessel. The fine lines of this vessel, in conjunction with the large quantity of canvas carried upon her, whether rigged as a ship, barque, or schooner, are united to command speed in sailing." This, then, was the type of craft which the Baltimore builders were turning out in great perfection. Their experiments—for experiments they then were—resulted in the attainment of high speed. The Mincing Lane merchants, ever eager to get the first consignments of the season's teas, were not long before they began to cast their eyes towards vessels which were delivering their freights weeks ahead of our own ships. Free trade had begun, and the result was that very soon the Thames and the Mersey were crowded with the graceful craft of the Chesapeake. Our own shipping was about this time suffering from the long
depression which followed the repeal of the Navigation Laws, and owners in this country viewed with a good deal of apprehension the steady ascendency which the Yankees were gaining over them. It was in the year 1850, however, that Mr. Richard Green, the founder of the famous Blackwall Line before alluded to, came to
triumph of the Challenge gave just the impetus which was needed to set the ship-wrights' yards ringing again to the blows
of the hammer. To the memory of Mr. Green will always belong the honour of upholding our maritime supremacy during
a very critical period. He it was who set the example, and then there were plenty ready to follow suit.
The well-known firm of Jardine, Materson and Skinner, gave an order to Messrs. Hall of Aberdeen, to construct a vessel which
should combine all the American notions of fine lines and heavy rig, with our own qualities of superior strength. As a result
the first of the famous Aberdeen clippers was launched. She was named the Stornoway, and when she sailed upon her first voyage, the patriotic determination to maintain as far as he could the prestige of our Merchant Service. At a great dinner given by one of the London Guilds, he first announced his intention in characteristic language. "We have heard," said he, "a great deal this night about the dismal prospects of British shipping ; and we have heard too from other quarters a great deal about the British Lion and the American Eagle, and the way in which the two are going to lie down together. Now I don't know anything about all that, but this I do know : that we, the British shipowners, have at last sat down to play at a fair and open game with the Americans, and by Jove ! we will trump them."
You can find the rest of the article at Google Books, here's a link.
Thursday, October 6, 2016
Christmas Cookies
It's that time of year again. And I've been trying to figure out what Christmas cookies I'm going to make this year. This made me wonder what kinds of cookie recipes were available in the 19th century. Note the oldest recipe I found of a "Christmas Cookie" was 1845. Another tidbit is that in a fictional story I found cookie spelled cookey. Another fictional story ©1866 mentioned the character looking up from her Christmas Cookies. I found a reference to an article written in 1994 saying that Christmas cookies made there way to America with the Dutch in the 1600's. This may be the case, I just haven't found any reference to that authentic that information.
Below you will find some recipes of various Christmas cookies.
Another source: The New England economical housekeeper, and family receipt book By Esther Allen Howland ©1845
Christmas Cookies, No. 3.
* Take one pound and a half of flour, three quarters of a pound of sugar, half a pound of butter, half a cup of milk, and two spoonfuls of caraway seeds; melt the butter before you put it in. It is rather difficult to knead, but it can be done. Roll it out and cut it in hearts and diamonds, and bake it on buttered tins.
Another source: Mrs. Owens' cook book and useful household hints: ©1884
CHRISTMAS COOKIES.
Mrs. W. F. Van Bergen, Oak Park, Illinois.
Four eggs and I pound sugar stirred together for one hour. Add \ teaspoon pulverized hartshorn; then enough flour to make a stiff dough. Roll out and cut. Keep in a warm room all night. Then bake in a slow oven. Sprinkle the pans with anise seed before putting cookies in. Make as stiff as you can roll out. There is no butter used in them.
Another set of recipes comes from: The new practical housekeeping: A compilation of new, choice and carefully tested recipes. ©1890
North German Christmas Cookies.—Six pounds flour, two each of'sugar, butter, and molasses, one teaspoon saleratus dissolved in rose water, arrack, or spirits, a few cloves and cinnamon pounded together, one pound raisins pounded in a mortar, half pound citron chopped fine. Warm molasses, sugar and butter slightly, and gradually stir in the flour; knead well and roll out, and cut in various ' c«,k shapes. One-half the dough may be flavored with anise or cardamon, omitting the raisins. This recipe will make a large quantity, and they are pretty to hang upon the tree during Christmas week, and to pass in baskets to holiday callers. This is the bona fide Christmas cookie.
Another Source: The Home-maker: an illustrated monthly magazine ..., Volume 3 ©1890
These cookies should be mixed two or three weeks before Christmas.
Boil five pounds molasses, one pound butter, and one-half pound lard together (the molasses is weighed,instead of measured, because, in winter, a measure is not exact). Boil 10 minutes.
When cold, dissolve five cents' worth of cooking potash in a little warm water, and add to the syrup. Add flour to make a very stiff dough. Add
1 Ib. of citron, chopped fine.
1 Ib. blanched almonds, ditto.
1 Ib. sugared or dried lemon peel.
3 teaspoonfuls cinnamon.
3 teaspoonfuls cloves.
3 teaspoonfuls cardamun seed.
Another source: The Ann Arbor cookbook © 1899
CHRISTMAS COOKIES.
One gal. molasses, y2 pt. sour milk or cream, 2 cups lard, 2 lbs. brown sugar, 5 tablespoons Wyandotte soda, 3 tablespoons of cinnamon, 2 grated nutmegs; add citron, nuts, lemon and orange peel. Stir in flour until no more can be added, and let it stand over night. Mrs. Schlotterbeck.
CHRISTMAS FRUIT COOKIES.
(Lebkuchen)
One qt. sour cream, 1 qt. molasses, 2 lbs. brown sugar, 1 lb. each of orange, lemon and citron (sliced quite fine), cinnamon, cloves, nutmeg to suit taste, a handful of salt, 3 teaspoons of Wyandotte soda dissolved in cream, 1 pt. hickory nut meats and 2 lbs. seeded raisins. Mix thoroughly, add flour to make a stiff dough; let stand over night. Miss I. J. Braun.
Below you will find some recipes of various Christmas cookies.
Another source: The New England economical housekeeper, and family receipt book By Esther Allen Howland ©1845
Christmas Cookies, No. 3.
* Take one pound and a half of flour, three quarters of a pound of sugar, half a pound of butter, half a cup of milk, and two spoonfuls of caraway seeds; melt the butter before you put it in. It is rather difficult to knead, but it can be done. Roll it out and cut it in hearts and diamonds, and bake it on buttered tins.
Another source: Mrs. Owens' cook book and useful household hints: ©1884
CHRISTMAS COOKIES.
Mrs. W. F. Van Bergen, Oak Park, Illinois.
Four eggs and I pound sugar stirred together for one hour. Add \ teaspoon pulverized hartshorn; then enough flour to make a stiff dough. Roll out and cut. Keep in a warm room all night. Then bake in a slow oven. Sprinkle the pans with anise seed before putting cookies in. Make as stiff as you can roll out. There is no butter used in them.
Another set of recipes comes from: The new practical housekeeping: A compilation of new, choice and carefully tested recipes. ©1890
North German Christmas Cookies.—Six pounds flour, two each of'sugar, butter, and molasses, one teaspoon saleratus dissolved in rose water, arrack, or spirits, a few cloves and cinnamon pounded together, one pound raisins pounded in a mortar, half pound citron chopped fine. Warm molasses, sugar and butter slightly, and gradually stir in the flour; knead well and roll out, and cut in various ' c«,k shapes. One-half the dough may be flavored with anise or cardamon, omitting the raisins. This recipe will make a large quantity, and they are pretty to hang upon the tree during Christmas week, and to pass in baskets to holiday callers. This is the bona fide Christmas cookie.
Another Source: The Home-maker: an illustrated monthly magazine ..., Volume 3 ©1890
These cookies should be mixed two or three weeks before Christmas.
Boil five pounds molasses, one pound butter, and one-half pound lard together (the molasses is weighed,instead of measured, because, in winter, a measure is not exact). Boil 10 minutes.
When cold, dissolve five cents' worth of cooking potash in a little warm water, and add to the syrup. Add flour to make a very stiff dough. Add
1 Ib. of citron, chopped fine.
1 Ib. blanched almonds, ditto.
1 Ib. sugared or dried lemon peel.
3 teaspoonfuls cinnamon.
3 teaspoonfuls cloves.
3 teaspoonfuls cardamun seed.
Another source: The Ann Arbor cookbook © 1899
CHRISTMAS COOKIES.
One gal. molasses, y2 pt. sour milk or cream, 2 cups lard, 2 lbs. brown sugar, 5 tablespoons Wyandotte soda, 3 tablespoons of cinnamon, 2 grated nutmegs; add citron, nuts, lemon and orange peel. Stir in flour until no more can be added, and let it stand over night. Mrs. Schlotterbeck.
CHRISTMAS FRUIT COOKIES.
(Lebkuchen)
One qt. sour cream, 1 qt. molasses, 2 lbs. brown sugar, 1 lb. each of orange, lemon and citron (sliced quite fine), cinnamon, cloves, nutmeg to suit taste, a handful of salt, 3 teaspoons of Wyandotte soda dissolved in cream, 1 pt. hickory nut meats and 2 lbs. seeded raisins. Mix thoroughly, add flour to make a stiff dough; let stand over night. Miss I. J. Braun.
Wednesday, October 5, 2016
Thanksgiving Cranberries Part 1
How does this relate to the 19th century? Note that it is a native fruit of North America. Also, note where the cranberry is grown. In my opinion it makes for a unique setting and occupation. Also there is a paragraph below that relates to the growth of this industry in the 19th century. But the primary reason for including this excerpt about the cranberry for Thanksgiving is because it was a part of the early Thanksgiving celebrations in Plymouth, MA.
Here is an excerpt from: From the Cyclopedia Of American Horticulture ©1906
CRANBERRY. A name applied to trailing species of the genus Vaccinium (JSricAcece). Of the true Cranberries there are two species in North America,—the small ( Vaccinium Oxycoccus), and the large ( V. macrocarpon). These are native to swamps, where they trail their slender stems and little oval evergreen leaves over the sphagnum and boggy turf. The red, firm berries ripen late in fall, and often persist on the vines until spring, when well protected with snow. Each berry is borne on a slender pedicel; and the curve of this pedicel in the European species is said to have suggested the name Craneberry, which is now shortened to Cranberry. See Vaccinium.
The large Cranberry, Vaccinium macrocarpon, is now cultivated on hundreds of acres in the United States; and this Cranberry culture is one of the most special and interesting of all pomological pursuits. This Cranberry grows only in North America; and North America is the only country which has a domestic or cultivated Cranberry. Because Cranberry-growing is such an unusual type of horticulture, it is thought advisable to devote considerable space to it in this Cyclopedia.
Cranberries may be grown on land both low and high; but it is the general experience that low, boggy lands are the only ones which give permanently good results. In the winter, the natural Cranberry bogs are usually flooded, and in summer they are free of standing water. The flowers are often caught by the late frosts of spring, and the fruit may be injured by the early frosts of fall. Bogs are often ruined by fire in times of drought. Insects and fungi often play havoc with the crop.
The ideal bog for Cranberry culture is the one in which the natural environments of the plant are most nearly imitated, and in which the grower can have the greatest control over the difficulties mentioned above. It should have the following qualifications : (1) Capability of being drained of all surface water, so that frea water does not stand higher than one foot below the surface in the growing season. (2) Soil which retains moisture through the summer, for Cranberries suffer greatly in drought. (3) Sufficient water supply to enable it to be flooded. (4) A fairly level or even surface, so that the flooding will be of approximately uniform depth over the entire area. (5) Not over-liable to frosts. Bogs which contain moss or sphagnum and which have a peaty or mucky soil are usually chosen. If heath-like shrubs grow naturally in the bog, the indications are all the better. The presence of the Cassandra or Leatherleaf is regarded as a good augury. Black ash, red maple, swamp huckleberry, and white cedar swamps are often very satisfactory. Old mill-ponds often give good results.
Before the Cranberries are planted, the bog must be cleaned of trees, bushes, moss and roots. This may be done by "turfing," which is the digging out of the flood in spring or fall, to kill insects or to protect from frosts. The objects of flooding are as follows: (1) to protect the plants from heaving in winter ; (2) to avoid late spring and early fall frosts ; (3) to drown insects; (4) to protect from drought; (5) to guard against Hre. Unless serious contingencies arise, the bog is flooded only in winter. A flooded bog looks like a lake (Fig. 568). Good results are obtained now and then in "dry"or upland bogs, which cannot be flooded; but such bogs or meadows rarely give uniform results, and they are less advised than formerly.
There are three centers of Cranberry growing in North America,— Cape Cod peninsula, New Jersey, Wisconsin. Each has methods peculiar to itself. It was in the Cape Cod region that Cranberry culture began. The first attempts were made early in this century. William Kenrick, writing in 1832 in this "Orchardist," says that "Capt. Henry Hall, of Barnstable, has cultivated the Cranberry twenty years;" "Mr. P. A. Hayden, of Lincoln, Mass., is stated to have gathered from his farm in 1830, 400 bushels of Cranberries, which brought him in Boston market $600." In the second and subsequent editions, Kenricks makes the figure $400. It is not said whether Mr. Hayden's berries were wild or cultivated. At the present day, with all the increase in production, swamp growth, or by "drowning," which is deeply flooding the place for a year. The method of preparing the surface for receiving the plants varies in different regions. Open ditches are run through the place in sufficient number to carry off the surface water. They are usually made 2 to 4 feet deep. If some water stands in them during the summer, better results are expected. These ditches usually feed into one main or central ditch; and this main ditch is preferably the one which, when dammed at its lower end, floods the bog by backing up the water. Growers prefer, if possible, to divert a living brook through the bog, or to straighten and deepen one which may exist there ; but in the absence of a brook, a reservoir may be constructed above the bog. Sufficient water supply should be had to cover the entire area from December until April or early May, to a depth of at least one foot. The lower places will have a deeper covering, but 4 or 5 feet in places usually does no harm in the winter. It 569. Cranberry hand-picker, also may be necessary to prices are higher than those received by Mr. Hayden.
In the third (1841) and subsequent editions, it is said that "an acre of Cranberries in full bearing will produce over 200 bushels ; and the fruit generally sells, in the markets of Boston, for $1.50 per bushel, and much higher than in former years." It was as late as 1850, however, that Cranberry culture gained much prominence. It was in 1856 that the first treatise appeared : B. Eastwood's "Complete Manual for the Cultivation of the Cranberry." About 1845, Cranberry culture began to establish itself in New Jersey.
In the Cape Cod region, the bogs are "turfed." The surface covering is cut into small squares and hauled off. The object is to obtain a uniform surface in order that all plants may have equal opportunity. The bog is then "sanded." Rather coarse, clean sand is spread over the entire area to the depth of about 4 inches. In this covering, the vines are planted. The sand keeps down weeds and thereby lessens subsequent labor; it affords a moisture-holding mulch for the muck; it renders the plantation easier to be worked in wet weather, and it prevents the too vigorous growth of the vine. Every four of five years a fresh sanding, to the depth of an inch or less, is given. This keeps the vines short and close. Formerly, whole roots or " sods " of Cranberry were used for planting, but now cuttings are employed. These cuttings are 6- or 8-inch pieces of rigorous runners, with the leaves on. They are thrust obliquely through the sand, only an inch or two of the top remaining uncovered. They are set about 14 inches apart each way. In three or four years a full crop is obtained. The bogs are kept clean by means of hand weeding. At Cape Cod, it is estimated that the sum of $300 to $500 per acre is required to flt and plant a bog. A good yield from a bog in full bearing is 50 barrels to the acre ; but 200 barrels have been grown.
In New Jersey, the general tendency is to omit the sanding. The bogs are not cleared so carefully. The plants are often set directly in the earth bottom, after the heavy turf is removed. The bogs—or meadows, as they are usually called—are not kept so scrupulously clean. It is thought that a reasonable quantity of grass prevents scalding of the berries. If the vines become too by the form of the berry, —the bell-shaped (Pig. 570), the bugle-shaped (Pig. 571), and the cherry-shaped (Fig. 572). There are many named varieties in each of these classes, differing in size, color, firmness, keeping qualities, productiveness. These varieties have been selected from plants which have appeared naturally in the bogs. Some of them have been discovered in wild bogs. The demands of the market, as respects varieties, are constantly changing. In Massachusetts, the following varieties are now popular: Early Black, Howe, Matthews, McFarliu.
The Cranberry is now a staple article of food in North America. "Turkey and Cranberry sauce" may be said to be the national dish. The berries are used in great variety of dishes. An effort has been made to open an European market, and an agent was sent abroad in 1891 for that purpose by the American Cranberry Trade Company. The export trade has now assumed some importance, and is growing. The approximate Cranberry crops for a series of years are shown below, in bushels:
deep, they are mown or burned in order to secure a fresh growth from the roots.
The gathering of the crop is done preferably by hand-picking, particularly in plantations which" are well cared for. In some eases the berries are raked off with a steel garden rake, but many of them are lost and bruised, and the vines may be injured. It is said by some that the tearing out of the old and large vines in the raking tends to renew the plants, and this is undoubtedly true; but there are better ways of keeping the vines young and short, as by sanding or mowing. In the East, raking is now rarely employed, unless the crop is very poor or prices very low; or unless hard frost is expected, in which case the berries may be raked, the bog flooded, and the berries caught at the flume. Sometimes the bog is flooded when hard frost is threatened and the water is allowed to remain all winter, and the berries are harvested in the spring; but such early flooding may injure the vines. The price paid for the picking of Cranberries is usually about 40 to 50 cts. a bushel. Three to four bushels is considered to be an average day's picking. There are various devices to facilitate the picking. On Cape Cod a popular implement is the Lumber1: picker (Fig. 5C9). The machine is tjirust into the vines, and the operater closes the lid by bearing down with his thumb; drawing it backward pulls off the berries. Usually the pickers are"lined-off " (Fig.568) by cords stretched across the bog, thus limiting each one to a particular area, which he is required to pick clean. The berries are cleaned by running them through a separator, by passing them over a screen, by floating off the litter by dowsing them in water, and by other means. Dowsing usually reduces the market value. They are then marketed in barrels or crates.
Of varieties there are three general types, determined:
The Low-bush Cranberry, or Wolfberry (V. VitisIdaa), is much used in Nova Scotia and other parts, and is gathered and shipped in large quantities to Boston; but it is not cultivated. This berry is also common in Europe, where it is much prized. The quantities of this fruit imported into the U. S. from various sources is considerable. For example, between July 24 and Dec. 31, 1897, the following imports were received (as compiled by Rider):
The Cranberry is subject to the attacks of various insects, for most of which the best remedy is flooding, although the fruit-worm is probably best destroyed by spraying with arsenites. There are also fungous troubles. For information on all these difficulties, the bulletins of the New Jersey Experiment Station are the best literature.
The best literature on the Cranberry is comprised in the Proceedings of the American Cranberry Growers' Association, with headquarters at Trenton, N. J. This society holds an "annual meeting" in January, and an "annual convention" in August. Beginning with 1880, it has published regular reports of each of these gatherings. The standard books are White's "Cranberry Culture," largely from the New Jersey standpoint, and Webb's "Cape Cod Cranberries."
Notes By A Wisconsin Grower.— Cranberries are raised mainly in the states of Massachusetts, New Jersey, Wisconsin, Michigan and Minnesota. The eastern marshes are mostly "made," while in Wisconsin there are thousands of acres of natural marsh as yet entirely uncultivated, as well as much that is cultivated.
The natural soil for the Cranberry is peat. Sand is also good, but, when used alone, must have a new coat of it spread over the ground every few years, as it becomes exhausted and the vines become woody and cease to bear. The ideal soil seems to be a foundation of peat, with from 2 to 4 inches of sand spread over it. It is very desirable that the surface should be level, so that it can all be kept equally moist. The leveling is usually done by "scalping," i. e., taking off the sod and carrying it away. This also removes the moss and other foul vegetation, and gives the vines a chance to take full possession of the ground. If scalping is considered too expensive, the moss may be killed by flooding in winter and drawing the water off in spring ; but it takes two or three years for it to rot sun *, ittly to allow vines to do well. Plowing is sometimes resorted to where it can be done, or the sods turned upside down by some other means.
The best sites for Cranberry raising are those which afford a perfect water supply. There should be a reservoir of water on the upper side of the marsh (and if it is on the north or northwest so much the better, as it will then be more sure protection from frost), which can be emptied on to the marsh at short notice; and there must also be good drainage, to carry it away from the marsh quickly when desired. A level piece of marsh which has vines already growing on it looks very tempting to the uninitiated, but, if it has not a good water supply, it is better to leave it in the natural state and take the crops which grow in favorable seasons, than to spend money improving it.
A good sand marsh may be made near any stream in a sandy region by selecting a spot where water can be drawn from the stream, but there should also be a reservoir to hold water in, as that which comes directly from a running stream is sometimes too cold for Cranberries.
If dams are built from the sods thrown from the ditches, it is desirable, at least for the reservoir dam?, to cover them with sand. This should be put mostly on the top and upper side, and should slope from the top of the dam to the center of the ditch. This prevents muskrats from doing very much damage, and the dam is not so apt to be washed out by high water as when built in a perpendicular wall. The cheapest way to move sand to build dams or for spreading on the marsh is to haul it on sleighs in the winter. A platform is built on rockers, so that the load may be dumped at one side of the sleigh ; and two loads in a place on a good peat dam will make a heavy reservoir dam. The pit from which sand is taken should be well protected with snow or sawdust to prevent its freezing badly. One of the best ways of making waste-gates is to place three joists lengthwise of the dam a little below the bottom of the ditch, and a platform built upon them, and the whole settled down as firmly as possible; then the dam is built right onto the platform for 3 or 4 feet on each side, and then the sideboards put in place, and cleats nailed up and down into which to slip the sluice boards. It is a good plan to have an outside ditch, which will carry surplus water around the marsh instead of across it, in wet seasons.
Here is an excerpt from: From the Cyclopedia Of American Horticulture ©1906
CRANBERRY. A name applied to trailing species of the genus Vaccinium (JSricAcece). Of the true Cranberries there are two species in North America,—the small ( Vaccinium Oxycoccus), and the large ( V. macrocarpon). These are native to swamps, where they trail their slender stems and little oval evergreen leaves over the sphagnum and boggy turf. The red, firm berries ripen late in fall, and often persist on the vines until spring, when well protected with snow. Each berry is borne on a slender pedicel; and the curve of this pedicel in the European species is said to have suggested the name Craneberry, which is now shortened to Cranberry. See Vaccinium.
The large Cranberry, Vaccinium macrocarpon, is now cultivated on hundreds of acres in the United States; and this Cranberry culture is one of the most special and interesting of all pomological pursuits. This Cranberry grows only in North America; and North America is the only country which has a domestic or cultivated Cranberry. Because Cranberry-growing is such an unusual type of horticulture, it is thought advisable to devote considerable space to it in this Cyclopedia.
Cranberries may be grown on land both low and high; but it is the general experience that low, boggy lands are the only ones which give permanently good results. In the winter, the natural Cranberry bogs are usually flooded, and in summer they are free of standing water. The flowers are often caught by the late frosts of spring, and the fruit may be injured by the early frosts of fall. Bogs are often ruined by fire in times of drought. Insects and fungi often play havoc with the crop.
The ideal bog for Cranberry culture is the one in which the natural environments of the plant are most nearly imitated, and in which the grower can have the greatest control over the difficulties mentioned above. It should have the following qualifications : (1) Capability of being drained of all surface water, so that frea water does not stand higher than one foot below the surface in the growing season. (2) Soil which retains moisture through the summer, for Cranberries suffer greatly in drought. (3) Sufficient water supply to enable it to be flooded. (4) A fairly level or even surface, so that the flooding will be of approximately uniform depth over the entire area. (5) Not over-liable to frosts. Bogs which contain moss or sphagnum and which have a peaty or mucky soil are usually chosen. If heath-like shrubs grow naturally in the bog, the indications are all the better. The presence of the Cassandra or Leatherleaf is regarded as a good augury. Black ash, red maple, swamp huckleberry, and white cedar swamps are often very satisfactory. Old mill-ponds often give good results.
Before the Cranberries are planted, the bog must be cleaned of trees, bushes, moss and roots. This may be done by "turfing," which is the digging out of the flood in spring or fall, to kill insects or to protect from frosts. The objects of flooding are as follows: (1) to protect the plants from heaving in winter ; (2) to avoid late spring and early fall frosts ; (3) to drown insects; (4) to protect from drought; (5) to guard against Hre. Unless serious contingencies arise, the bog is flooded only in winter. A flooded bog looks like a lake (Fig. 568). Good results are obtained now and then in "dry"or upland bogs, which cannot be flooded; but such bogs or meadows rarely give uniform results, and they are less advised than formerly.
There are three centers of Cranberry growing in North America,— Cape Cod peninsula, New Jersey, Wisconsin. Each has methods peculiar to itself. It was in the Cape Cod region that Cranberry culture began. The first attempts were made early in this century. William Kenrick, writing in 1832 in this "Orchardist," says that "Capt. Henry Hall, of Barnstable, has cultivated the Cranberry twenty years;" "Mr. P. A. Hayden, of Lincoln, Mass., is stated to have gathered from his farm in 1830, 400 bushels of Cranberries, which brought him in Boston market $600." In the second and subsequent editions, Kenricks makes the figure $400. It is not said whether Mr. Hayden's berries were wild or cultivated. At the present day, with all the increase in production, swamp growth, or by "drowning," which is deeply flooding the place for a year. The method of preparing the surface for receiving the plants varies in different regions. Open ditches are run through the place in sufficient number to carry off the surface water. They are usually made 2 to 4 feet deep. If some water stands in them during the summer, better results are expected. These ditches usually feed into one main or central ditch; and this main ditch is preferably the one which, when dammed at its lower end, floods the bog by backing up the water. Growers prefer, if possible, to divert a living brook through the bog, or to straighten and deepen one which may exist there ; but in the absence of a brook, a reservoir may be constructed above the bog. Sufficient water supply should be had to cover the entire area from December until April or early May, to a depth of at least one foot. The lower places will have a deeper covering, but 4 or 5 feet in places usually does no harm in the winter. It 569. Cranberry hand-picker, also may be necessary to prices are higher than those received by Mr. Hayden.
In the third (1841) and subsequent editions, it is said that "an acre of Cranberries in full bearing will produce over 200 bushels ; and the fruit generally sells, in the markets of Boston, for $1.50 per bushel, and much higher than in former years." It was as late as 1850, however, that Cranberry culture gained much prominence. It was in 1856 that the first treatise appeared : B. Eastwood's "Complete Manual for the Cultivation of the Cranberry." About 1845, Cranberry culture began to establish itself in New Jersey.
In the Cape Cod region, the bogs are "turfed." The surface covering is cut into small squares and hauled off. The object is to obtain a uniform surface in order that all plants may have equal opportunity. The bog is then "sanded." Rather coarse, clean sand is spread over the entire area to the depth of about 4 inches. In this covering, the vines are planted. The sand keeps down weeds and thereby lessens subsequent labor; it affords a moisture-holding mulch for the muck; it renders the plantation easier to be worked in wet weather, and it prevents the too vigorous growth of the vine. Every four of five years a fresh sanding, to the depth of an inch or less, is given. This keeps the vines short and close. Formerly, whole roots or " sods " of Cranberry were used for planting, but now cuttings are employed. These cuttings are 6- or 8-inch pieces of rigorous runners, with the leaves on. They are thrust obliquely through the sand, only an inch or two of the top remaining uncovered. They are set about 14 inches apart each way. In three or four years a full crop is obtained. The bogs are kept clean by means of hand weeding. At Cape Cod, it is estimated that the sum of $300 to $500 per acre is required to flt and plant a bog. A good yield from a bog in full bearing is 50 barrels to the acre ; but 200 barrels have been grown.
In New Jersey, the general tendency is to omit the sanding. The bogs are not cleared so carefully. The plants are often set directly in the earth bottom, after the heavy turf is removed. The bogs—or meadows, as they are usually called—are not kept so scrupulously clean. It is thought that a reasonable quantity of grass prevents scalding of the berries. If the vines become too by the form of the berry, —the bell-shaped (Pig. 570), the bugle-shaped (Pig. 571), and the cherry-shaped (Fig. 572). There are many named varieties in each of these classes, differing in size, color, firmness, keeping qualities, productiveness. These varieties have been selected from plants which have appeared naturally in the bogs. Some of them have been discovered in wild bogs. The demands of the market, as respects varieties, are constantly changing. In Massachusetts, the following varieties are now popular: Early Black, Howe, Matthews, McFarliu.
The Cranberry is now a staple article of food in North America. "Turkey and Cranberry sauce" may be said to be the national dish. The berries are used in great variety of dishes. An effort has been made to open an European market, and an agent was sent abroad in 1891 for that purpose by the American Cranberry Trade Company. The export trade has now assumed some importance, and is growing. The approximate Cranberry crops for a series of years are shown below, in bushels:
deep, they are mown or burned in order to secure a fresh growth from the roots.
The gathering of the crop is done preferably by hand-picking, particularly in plantations which" are well cared for. In some eases the berries are raked off with a steel garden rake, but many of them are lost and bruised, and the vines may be injured. It is said by some that the tearing out of the old and large vines in the raking tends to renew the plants, and this is undoubtedly true; but there are better ways of keeping the vines young and short, as by sanding or mowing. In the East, raking is now rarely employed, unless the crop is very poor or prices very low; or unless hard frost is expected, in which case the berries may be raked, the bog flooded, and the berries caught at the flume. Sometimes the bog is flooded when hard frost is threatened and the water is allowed to remain all winter, and the berries are harvested in the spring; but such early flooding may injure the vines. The price paid for the picking of Cranberries is usually about 40 to 50 cts. a bushel. Three to four bushels is considered to be an average day's picking. There are various devices to facilitate the picking. On Cape Cod a popular implement is the Lumber1: picker (Fig. 5C9). The machine is tjirust into the vines, and the operater closes the lid by bearing down with his thumb; drawing it backward pulls off the berries. Usually the pickers are"lined-off " (Fig.568) by cords stretched across the bog, thus limiting each one to a particular area, which he is required to pick clean. The berries are cleaned by running them through a separator, by passing them over a screen, by floating off the litter by dowsing them in water, and by other means. Dowsing usually reduces the market value. They are then marketed in barrels or crates.
Of varieties there are three general types, determined:
The Low-bush Cranberry, or Wolfberry (V. VitisIdaa), is much used in Nova Scotia and other parts, and is gathered and shipped in large quantities to Boston; but it is not cultivated. This berry is also common in Europe, where it is much prized. The quantities of this fruit imported into the U. S. from various sources is considerable. For example, between July 24 and Dec. 31, 1897, the following imports were received (as compiled by Rider):
The Cranberry is subject to the attacks of various insects, for most of which the best remedy is flooding, although the fruit-worm is probably best destroyed by spraying with arsenites. There are also fungous troubles. For information on all these difficulties, the bulletins of the New Jersey Experiment Station are the best literature.
The best literature on the Cranberry is comprised in the Proceedings of the American Cranberry Growers' Association, with headquarters at Trenton, N. J. This society holds an "annual meeting" in January, and an "annual convention" in August. Beginning with 1880, it has published regular reports of each of these gatherings. The standard books are White's "Cranberry Culture," largely from the New Jersey standpoint, and Webb's "Cape Cod Cranberries."
Notes By A Wisconsin Grower.— Cranberries are raised mainly in the states of Massachusetts, New Jersey, Wisconsin, Michigan and Minnesota. The eastern marshes are mostly "made," while in Wisconsin there are thousands of acres of natural marsh as yet entirely uncultivated, as well as much that is cultivated.
The natural soil for the Cranberry is peat. Sand is also good, but, when used alone, must have a new coat of it spread over the ground every few years, as it becomes exhausted and the vines become woody and cease to bear. The ideal soil seems to be a foundation of peat, with from 2 to 4 inches of sand spread over it. It is very desirable that the surface should be level, so that it can all be kept equally moist. The leveling is usually done by "scalping," i. e., taking off the sod and carrying it away. This also removes the moss and other foul vegetation, and gives the vines a chance to take full possession of the ground. If scalping is considered too expensive, the moss may be killed by flooding in winter and drawing the water off in spring ; but it takes two or three years for it to rot sun *, ittly to allow vines to do well. Plowing is sometimes resorted to where it can be done, or the sods turned upside down by some other means.
The best sites for Cranberry raising are those which afford a perfect water supply. There should be a reservoir of water on the upper side of the marsh (and if it is on the north or northwest so much the better, as it will then be more sure protection from frost), which can be emptied on to the marsh at short notice; and there must also be good drainage, to carry it away from the marsh quickly when desired. A level piece of marsh which has vines already growing on it looks very tempting to the uninitiated, but, if it has not a good water supply, it is better to leave it in the natural state and take the crops which grow in favorable seasons, than to spend money improving it.
A good sand marsh may be made near any stream in a sandy region by selecting a spot where water can be drawn from the stream, but there should also be a reservoir to hold water in, as that which comes directly from a running stream is sometimes too cold for Cranberries.
If dams are built from the sods thrown from the ditches, it is desirable, at least for the reservoir dam?, to cover them with sand. This should be put mostly on the top and upper side, and should slope from the top of the dam to the center of the ditch. This prevents muskrats from doing very much damage, and the dam is not so apt to be washed out by high water as when built in a perpendicular wall. The cheapest way to move sand to build dams or for spreading on the marsh is to haul it on sleighs in the winter. A platform is built on rockers, so that the load may be dumped at one side of the sleigh ; and two loads in a place on a good peat dam will make a heavy reservoir dam. The pit from which sand is taken should be well protected with snow or sawdust to prevent its freezing badly. One of the best ways of making waste-gates is to place three joists lengthwise of the dam a little below the bottom of the ditch, and a platform built upon them, and the whole settled down as firmly as possible; then the dam is built right onto the platform for 3 or 4 feet on each side, and then the sideboards put in place, and cleats nailed up and down into which to slip the sluice boards. It is a good plan to have an outside ditch, which will carry surplus water around the marsh instead of across it, in wet seasons.
Sunday, September 4, 2016
Blessed Be the Tie that Binds
Blessed Be the Tie that Binds
1. Blessed be the tie that binds
Our hearts in Christian love;
The fellowship of kindred minds
Is like that to that above.
2. Before our Father's throne
We pour our ardent prayers;
Our fears, our hopes, our aims are one
Our comforts and our cares.
3. We share each other's woes,
Our mutual burdens bear;
And often for each other flows
The sympathizing tear.
4. When we asunder part,
It gives us inward pain;
But we shall still be joined in heart,
And hope to meet again.
5. This glorious hope revives
Our courage by the way;
While each in expectation lives,
And longs to see the day.
6. From sorrow, toil and pain,
And sin, we shall be free,
And perfect love and friendship reign
Through all eternity.
@1845 by John Fawcett
1. Blessed be the tie that binds
Our hearts in Christian love;
The fellowship of kindred minds
Is like that to that above.
2. Before our Father's throne
We pour our ardent prayers;
Our fears, our hopes, our aims are one
Our comforts and our cares.
3. We share each other's woes,
Our mutual burdens bear;
And often for each other flows
The sympathizing tear.
4. When we asunder part,
It gives us inward pain;
But we shall still be joined in heart,
And hope to meet again.
5. This glorious hope revives
Our courage by the way;
While each in expectation lives,
And longs to see the day.
6. From sorrow, toil and pain,
And sin, we shall be free,
And perfect love and friendship reign
Through all eternity.
@1845 by John Fawcett
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
Wednesday, March 30, 2016
Wednesday, December 17, 2014
Lord of Misrule
I'm not certain if I would like one someone with this name and charge in my home today but there are some fun aspects of this English tradition I thought I'd share with you today. This info comes from "The Christmas Book" ©1845
THE LORD OF MISRULE.
"We are come over the moor and the moss;
We dance an hobby horse;
A dragon you shall see,
And a wild worm for to flee.
Still we are all bravejovial boys,
And take delight in Christmas toys."—Ploughman's Play.
Eoreign writers have expressed great astonishment at the curious customs which formerly prevailed in England in connection with Christmas, but the "Lord of Misrule" or the "Abbot of Unreason," as he was called in Scotland, seems to have astonished them more than any other. They always speak of his existence as peculiar to England, but, as Strutt correctly observes, this frolicsome monarch was known upon the continent before any acquaintance was made with him in England. His office was that of a Master and Lord of the Christmas revels. He was appointed some weeks before the arrival of the feast in order that he might be able to make proper provision in the way of jokes and sports, and from the Christmas Eve down to Twelfth Day, he was the absolute master of all in the house where he was. It rested with him to command the carol singers, the mummers, the jugglers, and players; he provided them, and produced them in such order as he thought best. So that all the sport depended upon having a good "Lord of Misrule," for the fuller of mirth he was, the more sport was made for the Christmas party.
Holingshed when speaking of Yule, calls it the time "there is "alwayes one appointed to make sport at courte, called commonly "Lord of Misrule, whose office is not unknown to such as have been "brought up in noblemen's houses and among great housekeepers, "which use liberal feasting during the Christmas.'" Stow, who is more communicative upon the nature of his office, says, "At the feast of "Christmas, there was in the king's house, wheresoever he was lodged, "a Lord of Misrule, or Master of merry disports, and the like had ye in "the house of honour or good worship, were he spiritual or temporal. "Amongst the which the mayor of London, and either of the sheriffs, "had their several Lords of Misrule, ever contending, without quarrel "or offence, who should make the rarest pastimes todelight the beholders. "These lords beginning their rule on Alhollon eve, continued the same "till the morrow after the Eeast of the Purification; commonly called "Candlemas day. In all which space there were fine and subtle disguis"ings, masks, and mummeries, with playing at cards for counters, nails, "and points, in every house, more for■ pastime than for gain."* The time named by Stow during which the sports continued, is longer than that generally- allotted, but probably not longer than was the custom in instances with which he was acquainted.
Illustrations abound in history, shewing how the games were carried on, and who were appointed to the office. In the reign of Edward VI., and in order probably to prevent him. from dwelling too much upon the recent execution of Somerset, the Christmas sports were conducted without regard to cost. A gentleman, named George Eerrars, who was a lawyer, a poet, and an historian, was appointed by the council to bear this office; "and he," says Holingshed, "being of "better calling than commonly his predecessors had been before, "received all his commissions and warrauntes by the name of master of "the kinge's pastimes; which gentleman so well supplied his office, both "of show of sundry sights, and devises of rare invention, and in act of "divers interludes, and matters of pastime, played by persons, as not only "satisfied the common sorte, but also were verie well liked and allowed "by the council, and others of skill in lyke pastimes; but best by the "young king himselfe, as appeared by his princely liberalitie in reward"ing that service." Eerrars was certainly well qualified for his task, and well supplied with the means of making sport. He complained to * "Stow's Survey," p. 37, ed. of 1842.
Sir Thomas Cawarden that the dresses provided for his assistants were not sufficient, and immediately an order was given for better provision. He provided clowns, jugglers, tumblers, men to dance the fool's dance, besides being assisted by the "Court fool '■' of the time— John Smyth. This man was newly supplied for the occasion, having a long fool's coat of yellow cloth of gold, fringed all over with white, red, and green velvet, containing 7| yards at £2 per yard, guarded with plain yellow cloth of gold, four yards at 33s. 4d. per yard; with a hood and a pair of buskins of the same figured gold containing 1\ yards at £5, and a girdle of yellow sarsenet containing one quarter 16d. The whole value of "the fools dress" being £26. 14s. 8d. Ferrars as the "Lord of Misrule" wore a robe of rich stuff made of silk and golden thread containing nine yards at 16s. a yard, guarded with embroidered cloth of gold, wrought in knots, fourteen yards at lis. 4d. a yard; having fur of red feathers, with a cape of camlet thrum. A coat of flat silver, fine with works, 5 yards at 50s. with an embroidered garb of leaves of gold and coloured silk, containing 15 yards at 20s. a yard. He wore a cap of maintenance, hose buskins, panticles of Bruges satin, a girdle of yellow sarsenet with various decorations, the cost of his dress being £52. 8s. 8d., which, considering the relative value of money, must be considered a very costly dress.
The titles assumed by the Lords of Misrule were occasionally very ridiculous. In 1607, there was a grand celebration of the Christmas festivity at St. John's College, Oxford, and the elected lord issued proclamations, in which he styled himself the most magnificent and renowned Thomas, by the favour of Fortune, Prince of Alba Fortunata, Lord of St. John's, High Eegent of the Hall, Duke of St. Giles's, Marquis of Magdalen's, Landgrave of the Grove, Count Palatine of the Cloysters, Chief Bailiff of Beaumont, High Ruler of Bbme (Rome is a piece of land, so called, near to the end of the walk called Non Ultra, on the North side of Oxon), Master of the Manor of Walton, Governor of Gloucester Green, sole Commander of all Titles, Tournaments, and Triumphs, Superintendent in all Solemnities whatever. A record of the sports and pastimes on this occasion has been preserved and printed* under the title of "A true and faithful relation of the rising and fall of "Thomas Tucker, &c," and contains a very full picture of what Christmas was in the old times.
The lawyers were very regular in their election of a Christmas lord. And they had the usual shows performed in their several Inns of Court. Their lord was up early in the morning hunting out his officers, and "pulling all the loiterers out of bed to make their early sport, but after "breakfast the fun was suspended until the evening, when it was opened "again day after day with great spirit until the holidays ended. The "Judges attended every evening, and the 'under barristers' were bound "to dance before their lordships. On one occasion, when this was "omitted, the whole bar was offended, and at Lincoln's Inn, the offenders "were by decimation put out of commons for example sake; and should * "Miscellanea Antiqua Anglicana," vol. i.
"the same omission be repeated, they were to be fined or disbarred; for "these dancings were thought necessary 'as much conducing to the "making of gentlemen more fit for their books at other times/ "*
At a Christmas celebrated in the Hall of the Middle Temple in the year 1635, the jurisdiction, privileges, and parade of this mock monarch are thus circumstantially described. "He was attended by his lord "keeper, lord treasurer, with eight white staves, a captain of his band '• of pensioners, and of his guardj and with two chaplains, who were so "seriously impressed with an idea of his regal dignity, that when they "preached before him on the preceding Sunday in the Temple Church, "on ascending the pulpit they saluted him with three low bows. He "dined both in the Hall and in his privy chamber, under a cloth of "estate. Tho poleaxes for his gentlemen pensioners were borrowed of "Lord Salisbury. Lord Holland, his temporary justice in eyre, supplied "him with venison, on demand; and the Lord Mayor and sheriffs of "London, with wine. On Twelfth Day, at going to church, he received "many petitions, which he gave to his master of requests: and, like "other kings, he had a favourite, whom with others, gentlemen of high "quality, he knighted at returning from church. His expenses, all from "his own purse, amounted to two thousand pounds." After he was deposed, the king knighted him at "Whitehall, f
But it occasionally happened that when My Lord went forth with his band of merry men, they got into trouble. An instance of this, which occurred in 1627, is recorded in one of Mede's letters to Sir Martin Stuteville. The letter is worth reprinting as an illustration of the manners of the age, and as relating to what was probably the last Lord of Misrule elected by the barristers. Mede writes, "On Saturday "the Templars chose one Mr. Palmer their Lord of Misrule, ,who, on "Twelfth-eve, rate in the night, sent out to gather up his rents at five "shillings a house in Ram-alley and Fleet street. At every door they "came they winded the Temple-horn, and if at the second blast or sum"mons they within opened not the door, then the Lord of Misrule cried "out, 'Give fire, gunner!' His gunner was a robustious Yulcan, and "the gun or petard itself was a huge overgrown smith's hammer. This "being complained of to my Lord Mayor, he said he would be with them "about eleven o'clock on Sunday night last; willing that all that ward "should attend him with their halberds, and that himself, besides those "that came out of his house, should bring the Watches along with him. "His lordship, thus attended, advanced as high as Ram-alley in martial "equipage: when forth came the Lord of Misrule, attended by his "gallants, out of the Temple-gate, with their swords, all armed in cuerpo. "A halberdier bade the Lord of Misrule come to my Lord Mayor. He "answered, No! let the Lord Mayor come to me! At length they "agreed to meet half way: and, as the interview of rival princes is never "without danger of some ill accident, so it happened in this: for first, "Mr. Palmer being quarrelled with for not pulling off his hat to my "Lord Mayor, and giving cross answers, the halberds began to fly about his ears, and he and his company to brandish their swords. At last 'being beaten to the ground, and the Lord of Misrule sore wounded, "they were fain to yield to the longer and more numerous weapon. My "Lord Mayor taking Mr. Palmer by the shoulder, led him to the "Compter, and thrust him in at the prison-gate with a kind of indigna"tion; and so, notwithstanding his hurts, he was forced to lie among the "common prisoners for two nights. On Tuesday the king's attorney "became a suitor to my Lord Mayor for their liberty; which his lord"ship granted, upon condition that they should repay the gathered rents, "and do reparations upon broken doors. Thus the game ended. Mr. "Attorney-General, being of the same house, fetched them in his own "coach, and carried them to the court, where the King himself reconciled "my Lord Mayor and them together with joining all hands; the gentle"men of the Temple being this shrovetide to present a Mask to their "majesties, over and besides the king's own great Mask, to be performed "at the Banqueting-house by an hundred actors."
The inhabitants of our cities and even villages had also their Lord of Misrule. He was elected by the common voice, and clothed at the cost of the voters. Having no particular place in which to exhibit, he chose a party of young fellows to go with him from house to house, where they sang and danced, and then moved off to others, until every large house had been visited. In this case, however, the Lord of Misrule and his party became the mummers of the season—the two ideas were confused, but as mumming was an important part of the sport, we shall consider it in the following section.
THE LORD OF MISRULE.
"We are come over the moor and the moss;
We dance an hobby horse;
A dragon you shall see,
And a wild worm for to flee.
Still we are all bravejovial boys,
And take delight in Christmas toys."—Ploughman's Play.
Eoreign writers have expressed great astonishment at the curious customs which formerly prevailed in England in connection with Christmas, but the "Lord of Misrule" or the "Abbot of Unreason," as he was called in Scotland, seems to have astonished them more than any other. They always speak of his existence as peculiar to England, but, as Strutt correctly observes, this frolicsome monarch was known upon the continent before any acquaintance was made with him in England. His office was that of a Master and Lord of the Christmas revels. He was appointed some weeks before the arrival of the feast in order that he might be able to make proper provision in the way of jokes and sports, and from the Christmas Eve down to Twelfth Day, he was the absolute master of all in the house where he was. It rested with him to command the carol singers, the mummers, the jugglers, and players; he provided them, and produced them in such order as he thought best. So that all the sport depended upon having a good "Lord of Misrule," for the fuller of mirth he was, the more sport was made for the Christmas party.
Holingshed when speaking of Yule, calls it the time "there is "alwayes one appointed to make sport at courte, called commonly "Lord of Misrule, whose office is not unknown to such as have been "brought up in noblemen's houses and among great housekeepers, "which use liberal feasting during the Christmas.'" Stow, who is more communicative upon the nature of his office, says, "At the feast of "Christmas, there was in the king's house, wheresoever he was lodged, "a Lord of Misrule, or Master of merry disports, and the like had ye in "the house of honour or good worship, were he spiritual or temporal. "Amongst the which the mayor of London, and either of the sheriffs, "had their several Lords of Misrule, ever contending, without quarrel "or offence, who should make the rarest pastimes todelight the beholders. "These lords beginning their rule on Alhollon eve, continued the same "till the morrow after the Eeast of the Purification; commonly called "Candlemas day. In all which space there were fine and subtle disguis"ings, masks, and mummeries, with playing at cards for counters, nails, "and points, in every house, more for■ pastime than for gain."* The time named by Stow during which the sports continued, is longer than that generally- allotted, but probably not longer than was the custom in instances with which he was acquainted.
Illustrations abound in history, shewing how the games were carried on, and who were appointed to the office. In the reign of Edward VI., and in order probably to prevent him. from dwelling too much upon the recent execution of Somerset, the Christmas sports were conducted without regard to cost. A gentleman, named George Eerrars, who was a lawyer, a poet, and an historian, was appointed by the council to bear this office; "and he," says Holingshed, "being of "better calling than commonly his predecessors had been before, "received all his commissions and warrauntes by the name of master of "the kinge's pastimes; which gentleman so well supplied his office, both "of show of sundry sights, and devises of rare invention, and in act of "divers interludes, and matters of pastime, played by persons, as not only "satisfied the common sorte, but also were verie well liked and allowed "by the council, and others of skill in lyke pastimes; but best by the "young king himselfe, as appeared by his princely liberalitie in reward"ing that service." Eerrars was certainly well qualified for his task, and well supplied with the means of making sport. He complained to * "Stow's Survey," p. 37, ed. of 1842.
Sir Thomas Cawarden that the dresses provided for his assistants were not sufficient, and immediately an order was given for better provision. He provided clowns, jugglers, tumblers, men to dance the fool's dance, besides being assisted by the "Court fool '■' of the time— John Smyth. This man was newly supplied for the occasion, having a long fool's coat of yellow cloth of gold, fringed all over with white, red, and green velvet, containing 7| yards at £2 per yard, guarded with plain yellow cloth of gold, four yards at 33s. 4d. per yard; with a hood and a pair of buskins of the same figured gold containing 1\ yards at £5, and a girdle of yellow sarsenet containing one quarter 16d. The whole value of "the fools dress" being £26. 14s. 8d. Ferrars as the "Lord of Misrule" wore a robe of rich stuff made of silk and golden thread containing nine yards at 16s. a yard, guarded with embroidered cloth of gold, wrought in knots, fourteen yards at lis. 4d. a yard; having fur of red feathers, with a cape of camlet thrum. A coat of flat silver, fine with works, 5 yards at 50s. with an embroidered garb of leaves of gold and coloured silk, containing 15 yards at 20s. a yard. He wore a cap of maintenance, hose buskins, panticles of Bruges satin, a girdle of yellow sarsenet with various decorations, the cost of his dress being £52. 8s. 8d., which, considering the relative value of money, must be considered a very costly dress.
The titles assumed by the Lords of Misrule were occasionally very ridiculous. In 1607, there was a grand celebration of the Christmas festivity at St. John's College, Oxford, and the elected lord issued proclamations, in which he styled himself the most magnificent and renowned Thomas, by the favour of Fortune, Prince of Alba Fortunata, Lord of St. John's, High Eegent of the Hall, Duke of St. Giles's, Marquis of Magdalen's, Landgrave of the Grove, Count Palatine of the Cloysters, Chief Bailiff of Beaumont, High Ruler of Bbme (Rome is a piece of land, so called, near to the end of the walk called Non Ultra, on the North side of Oxon), Master of the Manor of Walton, Governor of Gloucester Green, sole Commander of all Titles, Tournaments, and Triumphs, Superintendent in all Solemnities whatever. A record of the sports and pastimes on this occasion has been preserved and printed* under the title of "A true and faithful relation of the rising and fall of "Thomas Tucker, &c," and contains a very full picture of what Christmas was in the old times.
The lawyers were very regular in their election of a Christmas lord. And they had the usual shows performed in their several Inns of Court. Their lord was up early in the morning hunting out his officers, and "pulling all the loiterers out of bed to make their early sport, but after "breakfast the fun was suspended until the evening, when it was opened "again day after day with great spirit until the holidays ended. The "Judges attended every evening, and the 'under barristers' were bound "to dance before their lordships. On one occasion, when this was "omitted, the whole bar was offended, and at Lincoln's Inn, the offenders "were by decimation put out of commons for example sake; and should * "Miscellanea Antiqua Anglicana," vol. i.
"the same omission be repeated, they were to be fined or disbarred; for "these dancings were thought necessary 'as much conducing to the "making of gentlemen more fit for their books at other times/ "*
At a Christmas celebrated in the Hall of the Middle Temple in the year 1635, the jurisdiction, privileges, and parade of this mock monarch are thus circumstantially described. "He was attended by his lord "keeper, lord treasurer, with eight white staves, a captain of his band '• of pensioners, and of his guardj and with two chaplains, who were so "seriously impressed with an idea of his regal dignity, that when they "preached before him on the preceding Sunday in the Temple Church, "on ascending the pulpit they saluted him with three low bows. He "dined both in the Hall and in his privy chamber, under a cloth of "estate. Tho poleaxes for his gentlemen pensioners were borrowed of "Lord Salisbury. Lord Holland, his temporary justice in eyre, supplied "him with venison, on demand; and the Lord Mayor and sheriffs of "London, with wine. On Twelfth Day, at going to church, he received "many petitions, which he gave to his master of requests: and, like "other kings, he had a favourite, whom with others, gentlemen of high "quality, he knighted at returning from church. His expenses, all from "his own purse, amounted to two thousand pounds." After he was deposed, the king knighted him at "Whitehall, f
But it occasionally happened that when My Lord went forth with his band of merry men, they got into trouble. An instance of this, which occurred in 1627, is recorded in one of Mede's letters to Sir Martin Stuteville. The letter is worth reprinting as an illustration of the manners of the age, and as relating to what was probably the last Lord of Misrule elected by the barristers. Mede writes, "On Saturday "the Templars chose one Mr. Palmer their Lord of Misrule, ,who, on "Twelfth-eve, rate in the night, sent out to gather up his rents at five "shillings a house in Ram-alley and Fleet street. At every door they "came they winded the Temple-horn, and if at the second blast or sum"mons they within opened not the door, then the Lord of Misrule cried "out, 'Give fire, gunner!' His gunner was a robustious Yulcan, and "the gun or petard itself was a huge overgrown smith's hammer. This "being complained of to my Lord Mayor, he said he would be with them "about eleven o'clock on Sunday night last; willing that all that ward "should attend him with their halberds, and that himself, besides those "that came out of his house, should bring the Watches along with him. "His lordship, thus attended, advanced as high as Ram-alley in martial "equipage: when forth came the Lord of Misrule, attended by his "gallants, out of the Temple-gate, with their swords, all armed in cuerpo. "A halberdier bade the Lord of Misrule come to my Lord Mayor. He "answered, No! let the Lord Mayor come to me! At length they "agreed to meet half way: and, as the interview of rival princes is never "without danger of some ill accident, so it happened in this: for first, "Mr. Palmer being quarrelled with for not pulling off his hat to my "Lord Mayor, and giving cross answers, the halberds began to fly about his ears, and he and his company to brandish their swords. At last 'being beaten to the ground, and the Lord of Misrule sore wounded, "they were fain to yield to the longer and more numerous weapon. My "Lord Mayor taking Mr. Palmer by the shoulder, led him to the "Compter, and thrust him in at the prison-gate with a kind of indigna"tion; and so, notwithstanding his hurts, he was forced to lie among the "common prisoners for two nights. On Tuesday the king's attorney "became a suitor to my Lord Mayor for their liberty; which his lord"ship granted, upon condition that they should repay the gathered rents, "and do reparations upon broken doors. Thus the game ended. Mr. "Attorney-General, being of the same house, fetched them in his own "coach, and carried them to the court, where the King himself reconciled "my Lord Mayor and them together with joining all hands; the gentle"men of the Temple being this shrovetide to present a Mask to their "majesties, over and besides the king's own great Mask, to be performed "at the Banqueting-house by an hundred actors."
The inhabitants of our cities and even villages had also their Lord of Misrule. He was elected by the common voice, and clothed at the cost of the voters. Having no particular place in which to exhibit, he chose a party of young fellows to go with him from house to house, where they sang and danced, and then moved off to others, until every large house had been visited. In this case, however, the Lord of Misrule and his party became the mummers of the season—the two ideas were confused, but as mumming was an important part of the sport, we shall consider it in the following section.
Tuesday, May 13, 2014
New York Sheriff 1845
Below you'll find some excerpts from "The Duties and Liabilities of Sheriffs" ©1845. These tidbits might help you in deciding who your character might be in the role of a sheriff. Please note these are the duties as spelled out for New York, other states or territories might have other qualifications or job descriptions. The excerpts below will give you a place to start.
CHAPTER I.
The Sheriff.
We purpose in this chapter on the Sheriff to consider the nature of his office, the qualifications necessary for it, the mode of his election, and the general duties required of him.
In most, if not in all of the United States, the Sheriff is merely an executive officer, having, individually, no judicial authority. He presides over a jury in assessing damages upon judgments by default, but, as will be seen hereafter, he has no voice in the inquest.
Any free white male citizen of the state of New-York, who has never been convicted of any infamous crime, is eligible to the office of Sheriff. By the constitution and statutes (Const. Art. 4, § 8; 1 Rev. Stat., 2d edit., 103, § 53, 54,) of the state, the Sheriffs of the several counties are chosen by the electors in the respective counties, once in every three years, and as often as vacancies occur; and can hold no other office, and are ineligible to the same office, for the next three years after the termination of their office.
...
The Sheriff must be a resident of the county for which he is elected, and in which the duties of his office are required to be performed. (1 Rev. Stat., 2d edit., 93, § 17.)
...
"When any new Sheriff shall be elected or appointed in the place of any other, or upon the expiration of the term of any Sheriff's office, and shall have qualified and given the security required by law, the clerk of the county shall grant a certificate under his official seal that the person so appointed or elected has qualified and given such security. Upon the service of such certificate on the former Sheriff, his powers, except when otherwise expressly provided hy law shall cease. Within ten days after the service of such certificate upon such former Sheriff he shall deliver to his successor:
1 The jail, or jails if there be more than one, ef the county, with all their appurtenances, and the property of the county therein.
2. All the prisoners then confined in such jail.
3. All process, orders, rules, commitments, and all other papers or documents, authorizing, or relating to the confinement of such prisoners; and if any such process shall have been returned, a statement, in writing, of the contents thereof, and when returned.
4. All writs of capias ad respondendum and other mesne process, and all precepts and other documents for the summoning of a grand or petit jury then in his hands, or which shall not have been fully executed by him.
5. All executions, attachments, and final process, then in his hands, except such as the said former Sheriff shall have executed, or shall have begun to execute by the collection of money thereon, or by a levy on property, in pursuance thereof. At the time of such delivery the said former Sheriff shall execute an instrument reciting the property, process, documents, and prisoners delivered, specifying particularly the process or other authority by which each prisoner was committed, and is detained, and whether the same be returned or delivered to such new Sheriff; which instrument shall be delivered to such new Sheriff, who shall acknowledge in writing, upon a duplicate thereof, the receipt of the property, process, documents, and prisoners therein specified, and shall deliver such duplicate and acknowledgement to the said former Sheriff. Notwithstanding the election or appointment of a new Sheriff, the former Sheriff shall return in his own name all writs of capias ad respondendum, all other mesne process, all attachments, and all executions which he shall have fully executed, and shall proceed and complete the execution of all final process tod attachments which he shall have hegan to execute, hy a collection of money thereon, or by a levy on property in pursuance thereof. And when a Sheriff shall have arrested any person upon a capias ad respondendum, by virtue of which such person shall be confined either in jail, or on the liberties thereof, at the time of assigning and delivering such jail to the new Sheriff, if such capias be not then returned, the same shall be delivered to the new Sheriff, and shall be returned by him, at the return day thereof, with the proceedings of the former, and of the new Sheriff thereon. And if any former Sheriff shall neglect or refuse to deliver to his successor, the jail, process, documents and prisoners in his charge, as herein required, such successor may, notwithstanding, take possession of such jail, and take the custody of the prisoners therein confmed, and may compel the delivery of such process and documents in the manner prescribed (in 1 R. S., 2ded., 114,233,) for compelling delivery of papers by officers to their successors. (2RS., 2d ed., 356, § 70—76.)
...
Here's a link to the book for further research.
CHAPTER I.
The Sheriff.
We purpose in this chapter on the Sheriff to consider the nature of his office, the qualifications necessary for it, the mode of his election, and the general duties required of him.
In most, if not in all of the United States, the Sheriff is merely an executive officer, having, individually, no judicial authority. He presides over a jury in assessing damages upon judgments by default, but, as will be seen hereafter, he has no voice in the inquest.
Any free white male citizen of the state of New-York, who has never been convicted of any infamous crime, is eligible to the office of Sheriff. By the constitution and statutes (Const. Art. 4, § 8; 1 Rev. Stat., 2d edit., 103, § 53, 54,) of the state, the Sheriffs of the several counties are chosen by the electors in the respective counties, once in every three years, and as often as vacancies occur; and can hold no other office, and are ineligible to the same office, for the next three years after the termination of their office.
...
The Sheriff must be a resident of the county for which he is elected, and in which the duties of his office are required to be performed. (1 Rev. Stat., 2d edit., 93, § 17.)
...
"When any new Sheriff shall be elected or appointed in the place of any other, or upon the expiration of the term of any Sheriff's office, and shall have qualified and given the security required by law, the clerk of the county shall grant a certificate under his official seal that the person so appointed or elected has qualified and given such security. Upon the service of such certificate on the former Sheriff, his powers, except when otherwise expressly provided hy law shall cease. Within ten days after the service of such certificate upon such former Sheriff he shall deliver to his successor:
1 The jail, or jails if there be more than one, ef the county, with all their appurtenances, and the property of the county therein.
2. All the prisoners then confined in such jail.
3. All process, orders, rules, commitments, and all other papers or documents, authorizing, or relating to the confinement of such prisoners; and if any such process shall have been returned, a statement, in writing, of the contents thereof, and when returned.
4. All writs of capias ad respondendum and other mesne process, and all precepts and other documents for the summoning of a grand or petit jury then in his hands, or which shall not have been fully executed by him.
5. All executions, attachments, and final process, then in his hands, except such as the said former Sheriff shall have executed, or shall have begun to execute by the collection of money thereon, or by a levy on property, in pursuance thereof. At the time of such delivery the said former Sheriff shall execute an instrument reciting the property, process, documents, and prisoners delivered, specifying particularly the process or other authority by which each prisoner was committed, and is detained, and whether the same be returned or delivered to such new Sheriff; which instrument shall be delivered to such new Sheriff, who shall acknowledge in writing, upon a duplicate thereof, the receipt of the property, process, documents, and prisoners therein specified, and shall deliver such duplicate and acknowledgement to the said former Sheriff. Notwithstanding the election or appointment of a new Sheriff, the former Sheriff shall return in his own name all writs of capias ad respondendum, all other mesne process, all attachments, and all executions which he shall have fully executed, and shall proceed and complete the execution of all final process tod attachments which he shall have hegan to execute, hy a collection of money thereon, or by a levy on property in pursuance thereof. And when a Sheriff shall have arrested any person upon a capias ad respondendum, by virtue of which such person shall be confined either in jail, or on the liberties thereof, at the time of assigning and delivering such jail to the new Sheriff, if such capias be not then returned, the same shall be delivered to the new Sheriff, and shall be returned by him, at the return day thereof, with the proceedings of the former, and of the new Sheriff thereon. And if any former Sheriff shall neglect or refuse to deliver to his successor, the jail, process, documents and prisoners in his charge, as herein required, such successor may, notwithstanding, take possession of such jail, and take the custody of the prisoners therein confmed, and may compel the delivery of such process and documents in the manner prescribed (in 1 R. S., 2ded., 114,233,) for compelling delivery of papers by officers to their successors. (2RS., 2d ed., 356, § 70—76.)
...
Here's a link to the book for further research.
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