This is one of my family's favorite meals. I put chicken, a broth-gravy, potatoes, carrots, peas an various spices cover with biscuits or pie crust. However, as I searched recipe books from the 19th century there were no vegetables added to the dish. Personally, we love our veggies.
Below are various recipes:
Veal and Chicken Potpie. Joint the chickens, if made of them, and boil them till half done ; take them out; put them, dry, into a pot, making alternate layers of crust and fowl, seasoned with pepper and salt; then, pour in the liquor in which the fowls were boiled, upon the upper layer of crust, which covers the fowls. If a brown crust is desired : with a heated bake pan lid, keep the pot covered. Add, from the teakettle, boiling water, as that in the pot wastes. Raised piecrust , *- * is preferable to that made for fruit pies, though, if but, little
shortened, that is good. For raised crust, mix a teaspoonful of salt, and a teacup of melted butter, with three pints of flour, and then pour in half a teacup of yeast, adding cold water to make it stiff enough to roll out; placing it where warm, it will require from se'ven to eight hours to rise, unless you use brewer's yeast. Roll it out, when risen, and cut it into small cakes.
Potato pie crust is good. Peel and mash fine eight boiled potatoes ; mix with them half a pint of milk, a teaspoonful of salt, a hen's egg size piece of butter, and flour enough for rolling out. Put with the meat, the cakes after rolled out and cut.
By working into unbaked wheat dough, a little melted lukewarm butter, nice crust may be made. Before putting it with the meat, let it lay ten or fifteen minutes, after it is cut and rolled into cakes.
Source: The Improved Housewife ©1847
Chicken Pot Pie.—Cut a chicken in pieces; if it is not a young chicken parboil it in water enough to cover it, with half a pound of salt pork cut in slices, or a tea-spoonful of salt in it. Skim it carefully. Make a paste with half a pound of sweet lard rubbed into one pound of flour and a tea-spoonful of salt; add enough water to work it to a smooth paste ; roll the crust about half an inch thick, and line with it the sides of n stew-pan nearly to the bottom. Lay the chicken in the crust, and add a piece of butter the size of an egg rolled in flour; put in the water the chicken was parboiled in, and if necessary add more hot water till the stew-pan is nearly full. Cut part of the paste in small diamonds, and put them in the pie. Put on the top crust, first laying skewers across the top of the stew pan. Cut a slit in the centre. Put on the lid of the stew-pan, and let it boil slowly three-quarters of an hour, or more, if necessary. When the crust is well done the dish can be served.
Source: Mrs. Hale's New Cook Book ©1857
A CHICKEN POT-PIE.
Mrs. F. D. J.
Cut in small pieces one chicken, not too young; wash and put into a stone or earthen basin with sufficient water to cover, set this on the stove and let it cook until quite tender; then add to this broth (which will have cooked away a little,) half a pint of sweet milk, (perhaps not quite so much,) and one-half a can of fine oysters; season with pepper and salt, and mace if liked; put in bits of butter, and two tablespoons of flour. Now make a nice soda biscuit crust; roll out about an inch-thick and cover the meat; cut a hole in the middle of the crust, and put in the oven. When the crust is baked a rich brown set the dish on the stove, where the meat will gently simmer in the gravy, and steam the crust, (with a tin cover over,) for about ten minutes. Serve in the dish in which it is cooked, with a knitted cover.
Source: The Home Cook Book ©1876
Chicken Pot-pie.—Clean, singe, and joint a pair of chickens. Pare and slice eight white potatoes; wash the slices and put with the pieces of chicken into a stewpan lined with pie-crust; season with salt and pepper, dredge with flour, and cover with water. Cover with-paste, making a hole in the centre; cover the kettle, and either hang it over the fire or set it in the oven. If in the oven, turn occasionally to brown evenly. Two hours' cooking is sufficient. When done, cut the upper crust into moderate-sized pieces and place them on a large dish; with a perforated ladle take up the potato and chicken, put it upon the crust; cut the lower crust and put on the top. Serve the gravy hot in a gravy tureen.
Source: Our New Cook Book ©1883
Showing posts with label 1847. Show all posts
Showing posts with label 1847. Show all posts
Wednesday, July 12, 2017
Tuesday, June 20, 2017
James Bogardus Cast-iron Building
To give you an idea of who this man was and what he accomplished I'm sharing his obit with you.
JAMES BOGARDUS's
1874. April 13. James Bogardus, an eminent American inventor, died, aged seventy-four years. He was bora in Catskill, N. Y., March 14, 1800. He began his career at the age of fourteen, in working upon watches. Several inventions marked his efforts in this direction, and obtained favorable notice at exhibitions. The " ring-spinner," in spinning cotton, was his first great invention, mi. Telegraph made in 1S28. A machine from Great usecj in making bank note plates, the first dry gas states. meter, the first rotary fluid meter, a celebrated medallion engraving machine, an engine turning machine, a glass pressing machine, besides other important changes in other machines, were the subject of his inventions. The manufacture of wrought iron beams was suggested by him, and the first complete iron building in the world was erected by him. He was skilled in scientific lines, and some of his Suggestions have been of great value in those directions. His life was full of practical results.
Here's a link with a picture and some history on cast-iron buildings. James built the first one in 1847. Many of the buildings used facades and other used the cast-iron for support beams.
Here is a link to the building built in 1848. Cast-iron Building
In 1856 he wrote a book titled "Cast iron buildings: their construction and advantages." Unfortunately this book is not available for a free download. But much has been written on James Bogardus.
And here is a link to the World Catalogue with the search for the book. Perhaps a location near you has a copy.
JAMES BOGARDUS's
1874. April 13. James Bogardus, an eminent American inventor, died, aged seventy-four years. He was bora in Catskill, N. Y., March 14, 1800. He began his career at the age of fourteen, in working upon watches. Several inventions marked his efforts in this direction, and obtained favorable notice at exhibitions. The " ring-spinner," in spinning cotton, was his first great invention, mi. Telegraph made in 1S28. A machine from Great usecj in making bank note plates, the first dry gas states. meter, the first rotary fluid meter, a celebrated medallion engraving machine, an engine turning machine, a glass pressing machine, besides other important changes in other machines, were the subject of his inventions. The manufacture of wrought iron beams was suggested by him, and the first complete iron building in the world was erected by him. He was skilled in scientific lines, and some of his Suggestions have been of great value in those directions. His life was full of practical results.
Here's a link with a picture and some history on cast-iron buildings. James built the first one in 1847. Many of the buildings used facades and other used the cast-iron for support beams.
Here is a link to the building built in 1848. Cast-iron Building
In 1856 he wrote a book titled "Cast iron buildings: their construction and advantages." Unfortunately this book is not available for a free download. But much has been written on James Bogardus.
And here is a link to the World Catalogue with the search for the book. Perhaps a location near you has a copy.
Tuesday, January 31, 2017
Milk Toast, Milk Biscuits & Yeast
Today I'm including an old recipe for Milk Toast and Milk Biscuits from Mrs. Hale's New Cook Book ©1857
Milk Toast.—Boil a pint of rich milk; then take it off the fire and stir into it a quarter of a pound of fresh butter, with a small tablespoonful of flour, and a teaspoonful of salt. Let it come again to a boil. Have ready two deep plates with 6 slices of toasted bread in each. Pour the milk over them hot, and keep them covered till they go to table. Milk toast is generally eaten at breakfast.
Milk Biscuit—Take three-quarters of a pound of flour, and put in a wine-glassful of yeast, half a pint of milk, and a little salt. Roll the dough into small balls, and set them to rise. When risen sufficiently, bake them in a quick oven.
I have to wonder from the above recipe what the size of their wine-glasses were. It seems like a lot of yeast. Today, I use one or two teaspoons for an entire love of whole-wheat bread. Mrs. Cornelius in The Young Housekeeper's friend ©1846 says 1 teaspoonful of saleratus (baking soda) for butter-milk biscuits. However in The Improved Housewife ©1847 it says a half pint of yeast.
So I searched further and found this information in Mrs. Hale's cookbook about Yeast:
Yeast.—It is impossible to have good light bread, unless you have lively, sweet yeast. When common family beer is well brewed and kept in a clean cask, the settlings are the best of yeast. If you do not keep beer, then make common yeast by the following method :—
Take 2 quarts of water, 1 handful of hops, 2 of wheat bran: boil these together 20 minutes ; strain off the water, and while it is boiling hot, stir in either wheat or rye flour, till it becomes a thick batter; let it stand till it is about blood-warm; then add a half pint of good smart yeast and a large spoonful of molasses, if you have it, and stir the whole well. Set it in a cool place in summer, and a warm one in winter. When it becomes perfectly light, it is fit for use. If not needed immediately, it should, when it becomes cold, be put in a clean jug or bottle; do not fill the vessel, and the cork must be left loose till the next morning, when the yeast will have done working. Then cork it tightly, and set in a cool place in the cellar. It will keep 10 or 12 days.
Obs.—Never keep yeast in a tin vessel. If you find the old yeast sour, and have not time to prepare new, put in saleratus, a tea-spoonful to a pint of yeast, when ready to use it. If it foams up lively, it will raise the bread ; if it does not, never use it.
To Preserve Yeast.—Lay the yeast with a brush on a board or tub, and as it dries, lay on more, and continue to do so till it cracks and falls off; put it into clean bottles, and cork it well. This is excellent for taking to sea, where sugar-beer with little trouble might be made in any quantity, and always fr«sh.
To Assist Yeast.—When there is a scarcity of yeast, use the following method: Work into half a pint of water a spoonful of flour, until it becomes smooth, and boil it; put it into a jug, and stir it till it cools. When milk-warm, put in a spoonful of yeast, and a spoonful of moist sugar; stir them well, and put in a warm place, and if well made, there will be as much in a short time as will raise 3 pecks of flour; the bread made of this yeast requires to be laid 5 hours before it is baked.
To Extract Bitter from Yeast.—Beat it up with the white of an egg; add a double quantity of water; beat all well together : cover it; let it stand all night, and pour off the water, when it will be sweet; 1 egg is sufficient for a quart of yeast.
Milk Yeast.—Take 1 pint of new milk; 1 tea-spoonful of fine salt, and a large spoon of flour—stir these well together: get the mixture by the fire, and keep it just lukewarm ; it will be fit for use in an hour. Twice the quantity of common yeast is necessary ; it will not keep long. Bread made of this yeast dries very soon; but in the summer it is sometimes convenient to make this kind when yeast is needed suddenly.
Hard Yeast.—Boil 3 ounces of hops in 6 quarts of water, till only 2 quarts remain. Strain it, and stir in while it is boiling hot, wheat or rye meal till it is thick as batter. When It is about milk-warm, add half a pint of good yeast, and let it stand till it is very light, generally about 3 hours; then work in sifted Indian meal till it is a stiff dough. Roll it out on a board; cut it into oblong cakes about 3 inches by 2, and half an inch thick. Lay these cakes on a smooth board, over which a little flour has been dusted; prick them with a fork, and place the board in a dry clean room, where the sun and air may be freely admitted. Turn them every day. They will dry in a fortnight, unless the weather be damp. When the cakes are perfectly dry, put them in a coarse cotton bag ; hang it up in a cool, dry place. If rightly prepared these cakes will keep a year.
Two cakes will make yeast enough for a peck of flour. Break them into a pint of lukewarm water, and stir in a table-spoonful of flour, the evening before you bake. Set the mixture where it ceo be kept moderately warm. In the morning it will be fit for use.
Milk Toast.—Boil a pint of rich milk; then take it off the fire and stir into it a quarter of a pound of fresh butter, with a small tablespoonful of flour, and a teaspoonful of salt. Let it come again to a boil. Have ready two deep plates with 6 slices of toasted bread in each. Pour the milk over them hot, and keep them covered till they go to table. Milk toast is generally eaten at breakfast.
Milk Biscuit—Take three-quarters of a pound of flour, and put in a wine-glassful of yeast, half a pint of milk, and a little salt. Roll the dough into small balls, and set them to rise. When risen sufficiently, bake them in a quick oven.
I have to wonder from the above recipe what the size of their wine-glasses were. It seems like a lot of yeast. Today, I use one or two teaspoons for an entire love of whole-wheat bread. Mrs. Cornelius in The Young Housekeeper's friend ©1846 says 1 teaspoonful of saleratus (baking soda) for butter-milk biscuits. However in The Improved Housewife ©1847 it says a half pint of yeast.
So I searched further and found this information in Mrs. Hale's cookbook about Yeast:
Yeast.—It is impossible to have good light bread, unless you have lively, sweet yeast. When common family beer is well brewed and kept in a clean cask, the settlings are the best of yeast. If you do not keep beer, then make common yeast by the following method :—
Take 2 quarts of water, 1 handful of hops, 2 of wheat bran: boil these together 20 minutes ; strain off the water, and while it is boiling hot, stir in either wheat or rye flour, till it becomes a thick batter; let it stand till it is about blood-warm; then add a half pint of good smart yeast and a large spoonful of molasses, if you have it, and stir the whole well. Set it in a cool place in summer, and a warm one in winter. When it becomes perfectly light, it is fit for use. If not needed immediately, it should, when it becomes cold, be put in a clean jug or bottle; do not fill the vessel, and the cork must be left loose till the next morning, when the yeast will have done working. Then cork it tightly, and set in a cool place in the cellar. It will keep 10 or 12 days.
Obs.—Never keep yeast in a tin vessel. If you find the old yeast sour, and have not time to prepare new, put in saleratus, a tea-spoonful to a pint of yeast, when ready to use it. If it foams up lively, it will raise the bread ; if it does not, never use it.
To Preserve Yeast.—Lay the yeast with a brush on a board or tub, and as it dries, lay on more, and continue to do so till it cracks and falls off; put it into clean bottles, and cork it well. This is excellent for taking to sea, where sugar-beer with little trouble might be made in any quantity, and always fr«sh.
To Assist Yeast.—When there is a scarcity of yeast, use the following method: Work into half a pint of water a spoonful of flour, until it becomes smooth, and boil it; put it into a jug, and stir it till it cools. When milk-warm, put in a spoonful of yeast, and a spoonful of moist sugar; stir them well, and put in a warm place, and if well made, there will be as much in a short time as will raise 3 pecks of flour; the bread made of this yeast requires to be laid 5 hours before it is baked.
To Extract Bitter from Yeast.—Beat it up with the white of an egg; add a double quantity of water; beat all well together : cover it; let it stand all night, and pour off the water, when it will be sweet; 1 egg is sufficient for a quart of yeast.
Milk Yeast.—Take 1 pint of new milk; 1 tea-spoonful of fine salt, and a large spoon of flour—stir these well together: get the mixture by the fire, and keep it just lukewarm ; it will be fit for use in an hour. Twice the quantity of common yeast is necessary ; it will not keep long. Bread made of this yeast dries very soon; but in the summer it is sometimes convenient to make this kind when yeast is needed suddenly.
Hard Yeast.—Boil 3 ounces of hops in 6 quarts of water, till only 2 quarts remain. Strain it, and stir in while it is boiling hot, wheat or rye meal till it is thick as batter. When It is about milk-warm, add half a pint of good yeast, and let it stand till it is very light, generally about 3 hours; then work in sifted Indian meal till it is a stiff dough. Roll it out on a board; cut it into oblong cakes about 3 inches by 2, and half an inch thick. Lay these cakes on a smooth board, over which a little flour has been dusted; prick them with a fork, and place the board in a dry clean room, where the sun and air may be freely admitted. Turn them every day. They will dry in a fortnight, unless the weather be damp. When the cakes are perfectly dry, put them in a coarse cotton bag ; hang it up in a cool, dry place. If rightly prepared these cakes will keep a year.
Two cakes will make yeast enough for a peck of flour. Break them into a pint of lukewarm water, and stir in a table-spoonful of flour, the evening before you bake. Set the mixture where it ceo be kept moderately warm. In the morning it will be fit for use.
Wednesday, December 7, 2016
Stove Patents 1847
Many of us wonder what kinds of stoves our 19th century forefathers had. Below is a very limited list from "List of Patents of Inventions and designs, issued by the United States" © 1847 There are over ten pages in the publication and below is two of the pages.
Stove Cooking, combining an elevated oven with.... Lathrop S. Bacon, Le Roy, NY, Jan 23 1846
Stove, cooking, construction...Philip Wilcox, Springfield, MA Sept. 13, 1838
Stove, cooking, correcting bad smell...Eliphalet Nott, Schenectady, NY Jan 7, 1835
Stove, cooking, cylindrical, sheet iron &c...Emma Steinhauer, Philadelphia, PA, Feb. 3, 1831
Stove, cooking, or digestive furnace...Henry L. Bidwell, Berlin, CT, Mar 8 1833
Stove, cooking, domestic.... Jos. R. Page, Philadelphia, PA, Mar 24, 1827
Stove, cooking, double furnace.. .Josiah Richards, Claremont, NH, Aug. 5, 1829
Stove, cook, double oven......R. D. Granger, Albany, NY, Mar 7 1846
Stoves, cooking, with double fireplaces...Reuben Jackson, Zanesville, Oh, Mar 19, 1840
Stoves,cooking, draught arranging...John L. Lathrop, Provincetown, MA, Dec 31, 1839
Stoves, conking, draught, &c., in...Horace Strickland, Bradford, Vt, June 27, 1840
Stove, cooking, drum...Andrew Sherwood, NY, April 25, 1841
Stoves, cookmg, with elevated ovens.... John P. Williston, and Willard A. Arnold, Northampton, MA, Nov. 16, 1839
Stoves, cooking, with elevated ovens...Lester Tilden Barre, VT., July 18, 1840
Stoves, cooking, elevated ovens with...Moses Bartholomew, Vershire, VT. July 2, 1842
Stoves, cooking, family...Joseph Tully, Frederick County, VA, May 17, 1814
Stoves, cooking, and fire-place...Edward Potter...Providence, RI, May 8, 1832
Stoves, cooking, and fire-place... Joshua Douglass, South Durham, Me., Nov. 14, 1835
Stoves, cooking, and fire-place, double...Thomas McCarty, Elmira, NY, Jan. 23, 1833
Stoves, cooking, and fire-place, and oven...John Rice, Hartland, VT, Dec. 6, 1817
Stoves, cooking, flat.....Joel Raithbone, Albany, NY, Mar 6, 1835
Stoves, cooking, and Franklin...James Wilson, NY, Mar 13, 1824
Stoves, cooking, and Franklin...Thomas Wentworth, Oswego, NY, May 18, 1825
Stoves, cooking, and Franklin...George Richards, Providence RI, Sept. 9, 1829
Stoves, cooking, and Franklin...Isaac McNavy, Stafford, CT, Mar. 24, 1835
Stoves, cooking, and Franklin, reflecting...Samuel W. Phelps, Cincinnati, OH, July 16, 1834
Stoves, cooking, Franklin...Abner R. Ring, Parma, N. Y, Dec. 12, 1839
Stoves, cooking, Franklin , Joel Houghton I Ogden, N Y, May 12, 1840
Stoves, cooking, Franklin Reuben Houghton, Clarkson, N. Y, Aug. 25, 1840
Stove, cooking, and galley...Benjamin Spratley, Portsmouth, Va, Sept. 25, 1837
Stove, cooking, and galley...James Baron, Philadelphia, Pa, Oct. 6, 1837
Stove, cooking, heat ...Jonathan G.Hathaway, Painesvilte, OH., Dec 7, 1837
Stove, cooking, heat to...Stephen J. Gold and Job S. Gold, NY city, June 20, 1838
Stove, cooking, heating...William B. Kimball, Petersborough.N.H. July 19, 1837
Stove, cooking, heating...Rufus S. Payne, W.Springfield, MA, July 31, 1837
Stove, cooking, heating...Philip Wilcox, Springfield, Ma, Sept 12, 1837
Stove, cooking, heating buildings...Washington Auld and James Cox, Philadelphia, PA, May 30, 1837
Stoves, cooking and heating...Alexander F. Bean, Woodstock, VT., July 8, 1841
Stoves, cooking, heating, and illuminating...Andrew Walker Jr., Unity, NH, June 27, 1842
Stoves, cooking and heating...Laommi Bailey, Boston, MA., Mar 26, 1844
Stoves, cooking, improvement in...Conrad Samuel, and George J, Somerset, PA, Dec. 3 1846,
Stove, cooking, kitchen...Andrew Sherwood, NY, April 25, 1811
Stove, cooking, kitchen...John Spencer, Albany, NY, Feb. 2, 1812
wove, conkmg, kitchen, portable...James Truman, Philadelphia, PA, Dec. 3, 1811
Stove, cooking, and oven...John R. Smith, New Haven, CT, Mar. 10, 1838
Stove, cooking, and parlor...Nicholas Smith, New Hampton, NH, Oct. 27, 1836
Stove, cooking, plain, plate or box...Eliphalet Nott, Schenectady, NY, Apr. 22, 1835
Stove, cooking, portable...Stephen J. Gold, Cornwall, CT, Aug. 29, 1832
Stove, cooking, portable...Thomas Whitson and Gustavus E. Haynes, Roxbury, MA, Nov. 19, 1834
Stove, cooking, portable...John Igget, Albany, NH Jan 16, 1835
Stove, cooking, premium, railway, Peregrine Williamson, Philadelphia, PA, Feb 16, 1829
Stove, cooking, preventing waste of heat...Eliphalet Nott, Schenectady, NY, Jan. 9, 1834
Stove, cooking, railway...Isaac B. Bucklin, West Troy, NY., July 9, 1838
Stove, cooking, railway...Anson Atwood, Troy, NY, April 10, 1839
Stove, cooking, railway... R.P. Butrick, Lockport, NY, Sept. 18, 1841
Stove, cooking, railway...Chollar Jones & Low, assignees of Chollar & Parmelee, West Troy, NY, July 11, 1844
The list continues and there is more to explore. I'd like to repost this list at another date, when I've had a chance to compile the information in a more useable format.
Stove Cooking, combining an elevated oven with.... Lathrop S. Bacon, Le Roy, NY, Jan 23 1846
Stove, cooking, construction...Philip Wilcox, Springfield, MA Sept. 13, 1838
Stove, cooking, correcting bad smell...Eliphalet Nott, Schenectady, NY Jan 7, 1835
Stove, cooking, cylindrical, sheet iron &c...Emma Steinhauer, Philadelphia, PA, Feb. 3, 1831
Stove, cooking, or digestive furnace...Henry L. Bidwell, Berlin, CT, Mar 8 1833
Stove, cooking, domestic.... Jos. R. Page, Philadelphia, PA, Mar 24, 1827
Stove, cooking, double furnace.. .Josiah Richards, Claremont, NH, Aug. 5, 1829
Stove, cook, double oven......R. D. Granger, Albany, NY, Mar 7 1846
Stoves, cooking, with double fireplaces...Reuben Jackson, Zanesville, Oh, Mar 19, 1840
Stoves,cooking, draught arranging...John L. Lathrop, Provincetown, MA, Dec 31, 1839
Stoves, conking, draught, &c., in...Horace Strickland, Bradford, Vt, June 27, 1840
Stove, cooking, drum...Andrew Sherwood, NY, April 25, 1841
Stoves, cookmg, with elevated ovens.... John P. Williston, and Willard A. Arnold, Northampton, MA, Nov. 16, 1839
Stoves, cooking, with elevated ovens...Lester Tilden Barre, VT., July 18, 1840
Stoves, cooking, elevated ovens with...Moses Bartholomew, Vershire, VT. July 2, 1842
Stoves, cooking, family...Joseph Tully, Frederick County, VA, May 17, 1814
Stoves, cooking, and fire-place...Edward Potter...Providence, RI, May 8, 1832
Stoves, cooking, and fire-place... Joshua Douglass, South Durham, Me., Nov. 14, 1835
Stoves, cooking, and fire-place, double...Thomas McCarty, Elmira, NY, Jan. 23, 1833
Stoves, cooking, and fire-place, and oven...John Rice, Hartland, VT, Dec. 6, 1817
Stoves, cooking, flat.....Joel Raithbone, Albany, NY, Mar 6, 1835
Stoves, cooking, and Franklin...James Wilson, NY, Mar 13, 1824
Stoves, cooking, and Franklin...Thomas Wentworth, Oswego, NY, May 18, 1825
Stoves, cooking, and Franklin...George Richards, Providence RI, Sept. 9, 1829
Stoves, cooking, and Franklin...Isaac McNavy, Stafford, CT, Mar. 24, 1835
Stoves, cooking, and Franklin, reflecting...Samuel W. Phelps, Cincinnati, OH, July 16, 1834
Stoves, cooking, Franklin...Abner R. Ring, Parma, N. Y, Dec. 12, 1839
Stoves, cooking, Franklin , Joel Houghton I Ogden, N Y, May 12, 1840
Stoves, cooking, Franklin Reuben Houghton, Clarkson, N. Y, Aug. 25, 1840
Stove, cooking, and galley...Benjamin Spratley, Portsmouth, Va, Sept. 25, 1837
Stove, cooking, and galley...James Baron, Philadelphia, Pa, Oct. 6, 1837
Stove, cooking, heat ...Jonathan G.Hathaway, Painesvilte, OH., Dec 7, 1837
Stove, cooking, heat to...Stephen J. Gold and Job S. Gold, NY city, June 20, 1838
Stove, cooking, heating...William B. Kimball, Petersborough.N.H. July 19, 1837
Stove, cooking, heating...Rufus S. Payne, W.Springfield, MA, July 31, 1837
Stove, cooking, heating...Philip Wilcox, Springfield, Ma, Sept 12, 1837
Stove, cooking, heating buildings...Washington Auld and James Cox, Philadelphia, PA, May 30, 1837
Stoves, cooking and heating...Alexander F. Bean, Woodstock, VT., July 8, 1841
Stoves, cooking, heating, and illuminating...Andrew Walker Jr., Unity, NH, June 27, 1842
Stoves, cooking and heating...Laommi Bailey, Boston, MA., Mar 26, 1844
Stoves, cooking, improvement in...Conrad Samuel, and George J, Somerset, PA, Dec. 3 1846,
Stove, cooking, kitchen...Andrew Sherwood, NY, April 25, 1811
Stove, cooking, kitchen...John Spencer, Albany, NY, Feb. 2, 1812
wove, conkmg, kitchen, portable...James Truman, Philadelphia, PA, Dec. 3, 1811
Stove, cooking, and oven...John R. Smith, New Haven, CT, Mar. 10, 1838
Stove, cooking, and parlor...Nicholas Smith, New Hampton, NH, Oct. 27, 1836
Stove, cooking, plain, plate or box...Eliphalet Nott, Schenectady, NY, Apr. 22, 1835
Stove, cooking, portable...Stephen J. Gold, Cornwall, CT, Aug. 29, 1832
Stove, cooking, portable...Thomas Whitson and Gustavus E. Haynes, Roxbury, MA, Nov. 19, 1834
Stove, cooking, portable...John Igget, Albany, NH Jan 16, 1835
Stove, cooking, premium, railway, Peregrine Williamson, Philadelphia, PA, Feb 16, 1829
Stove, cooking, preventing waste of heat...Eliphalet Nott, Schenectady, NY, Jan. 9, 1834
Stove, cooking, railway...Isaac B. Bucklin, West Troy, NY., July 9, 1838
Stove, cooking, railway...Anson Atwood, Troy, NY, April 10, 1839
Stove, cooking, railway... R.P. Butrick, Lockport, NY, Sept. 18, 1841
Stove, cooking, railway...Chollar Jones & Low, assignees of Chollar & Parmelee, West Troy, NY, July 11, 1844
The list continues and there is more to explore. I'd like to repost this list at another date, when I've had a chance to compile the information in a more useable format.
Friday, November 25, 2016
Chinook Jargon Part 3
Continuing the list from "The Journal of Travels Over the Rocky Mountains" by Joel Palmer ©1847.
Klips - Upset
Ko-el - Cold
Kap-wah - Alike
Kon-a-maxi - Both
Kla-hum - Good-bye
Kla-hi-you - How do you do
Kaw-a-nassim - Always
Kla-ha-na - OUt
Klim-in-wit - A Falsehood
Krap-po - Toad
Klose - Good
Klas-ko - Them, those
Ka-so - Rum
Ko-pa - There
Kit-lo - Kettle
Klone-ass - I do not understand
Klop-sta - Who
Klouch-man - Female
Kee-kool - down
Lepo-lo - Pan
Le-por-shet - Fork
Lehash - Axe
Leg-win - Saw
Lima - The hand
Lita - Head
Le-pe-a - Feet
Lo-ma-las - Molasses
Lemon-to - Sheep
Lavest - Jacket, or Vest
La-ep - Rope
Lep-lash - Boards
Lep-wa - Peas
Las-well - Skillet
La-win - Oats
La-ram _ Oar, for boats
Le-wash - Snow
Lemonti - Mountain
La-sel - Saddle
Le-lo-im - Sharp
Le-poim - Apple
La-bush - Mouth
le-da - Teeth
Le-ku - Neck
Le-mora - Wild
La-shimney - Chimney
Lemitten - Mitten
La-ha-la - Feel
Le-le - A long time
In this book you'll find three more pages of Chinook Jargon, I've given you a sample of this valuable trade language at the time of the Westward Expansion into the Oregon area.
Klips - Upset
Ko-el - Cold
Kap-wah - Alike
Kon-a-maxi - Both
Kla-hum - Good-bye
Kla-hi-you - How do you do
Kaw-a-nassim - Always
Kla-ha-na - OUt
Klim-in-wit - A Falsehood
Krap-po - Toad
Klose - Good
Klas-ko - Them, those
Ka-so - Rum
Ko-pa - There
Kit-lo - Kettle
Klone-ass - I do not understand
Klop-sta - Who
Klouch-man - Female
Kee-kool - down
Lepo-lo - Pan
Le-por-shet - Fork
Lehash - Axe
Leg-win - Saw
Lima - The hand
Lita - Head
Le-pe-a - Feet
Lo-ma-las - Molasses
Lemon-to - Sheep
Lavest - Jacket, or Vest
La-ep - Rope
Lep-lash - Boards
Lep-wa - Peas
Las-well - Skillet
La-win - Oats
La-ram _ Oar, for boats
Le-wash - Snow
Lemonti - Mountain
La-sel - Saddle
Le-lo-im - Sharp
Le-poim - Apple
La-bush - Mouth
le-da - Teeth
Le-ku - Neck
Le-mora - Wild
La-shimney - Chimney
Lemitten - Mitten
La-ha-la - Feel
Le-le - A long time
In this book you'll find three more pages of Chinook Jargon, I've given you a sample of this valuable trade language at the time of the Westward Expansion into the Oregon area.
Chinook Jargon Part 2
This is the second part of three regarding the Chinook trade language used in the Pacific Northwest. The excerpt comes from "The Journal of Travels over the Rocky Mountains" by Joel Palmer ©1847
I-yak - quick, or hurry
Il-a-he - soil, dirt
Ichwet - Bear
Is-kum - Take
In-a-ti - Overdress
Ith-lu-k-ma - Gamble
I-wa - Beaver
Ips-wet - Hide
Ik-ta - What
Kah - Where
K-u-ten - Horse
Kaw-lo-ke-lo - Goose
Ka-luck - Swan
K-puet - Needle
Kot-suck - Middle
Kap-o - coat
Ka-nim - Canoe
Ka-ta - Why
Kap-su-alla - Theft, steal
K-liten - Lead
Kaw-haw - Crow
Klat-a-wah - Fowl
Kum-tux - Know, or understand
Ke-a-wale - Love
Ka-wah-we - All
Klow-e-wah - slow
K-wallen - the ear
K-wathen - Bell
K-macks - Dog
Klugh - Split, or ploush
Ko-pet - Done, finished
kop-po - Older broter
Kow - Is to tie
K-wat - Hit
Kop-shut - Broken
Ko - Arrived
Kim-to - Behind
Kollo - Fence
Kutt - Hard
Klimin - Fine
kle-il - Black
Ka-was - Afraid
Kom-suck - Beads
Ko-ko-well - Eel
Klaps - Find
Kow-ne-aw - How many
Kilaps - Turn over
I-yak - quick, or hurry
Il-a-he - soil, dirt
Ichwet - Bear
Is-kum - Take
In-a-ti - Overdress
Ith-lu-k-ma - Gamble
I-wa - Beaver
Ips-wet - Hide
Ik-ta - What
Kah - Where
K-u-ten - Horse
Kaw-lo-ke-lo - Goose
Ka-luck - Swan
K-puet - Needle
Kot-suck - Middle
Kap-o - coat
Ka-nim - Canoe
Ka-ta - Why
Kap-su-alla - Theft, steal
K-liten - Lead
Kaw-haw - Crow
Klat-a-wah - Fowl
Kum-tux - Know, or understand
Ke-a-wale - Love
Ka-wah-we - All
Klow-e-wah - slow
K-wallen - the ear
K-wathen - Bell
K-macks - Dog
Klugh - Split, or ploush
Ko-pet - Done, finished
kop-po - Older broter
Kow - Is to tie
K-wat - Hit
Kop-shut - Broken
Ko - Arrived
Kim-to - Behind
Kollo - Fence
Kutt - Hard
Klimin - Fine
kle-il - Black
Ka-was - Afraid
Kom-suck - Beads
Ko-ko-well - Eel
Klaps - Find
Kow-ne-aw - How many
Kilaps - Turn over
Chinook Jargon Part 1
The Chinook Jargon was a pidgin trade language that serviced those along the upper Pacific Northwest.The language started in Oregon moved into Washington and eventually spread into Canada and Alaska. It really wasn't the same as the Chinook people's tribal language. Below is a partial list of words written in 1847 in Journal of Travels over the Rocky Mountains by Joel Palmer.
This is a tongue spoken by a few in each of the tribes residing in the middle and lower divisions of Oregon. It is also used by the French, and nearly all the old settlers in the country.
Aach - Sister
Aha - Yes
Alka - Future, by and by
Alta - Present, now
Ala - I wonder
Ankote - Past time
Chawko - Come
Chee - New
Chinkamin - Iron, chain
Chuck - Water
Deob - Satan
Delie - Dry
Ekih - Brother-in-law
Ekik - Fish-hook
Elitah - Slave
Esick - Paddle
Esil - Corn
Geleech - Grease
Halo - None
Hankachim - Handkerchief
Hous - House
How - Let us
Hoel-hoel - Mouse
High-you - Quanity, many
High-you-k-wah - Ring
Hul-u-e-ma - Strange, different
Hu-e-hu - Swop, exchange
Hol - Drag, or pull
Ilips (Capitol i lower case l begin this word)- First
Ith-lu-el, or Ituel - Meat, flesh
This is a tongue spoken by a few in each of the tribes residing in the middle and lower divisions of Oregon. It is also used by the French, and nearly all the old settlers in the country.
Aach - Sister
Aha - Yes
Alka - Future, by and by
Alta - Present, now
Ala - I wonder
Ankote - Past time
Chawko - Come
Chee - New
Chinkamin - Iron, chain
Chuck - Water
Deob - Satan
Delie - Dry
Ekih - Brother-in-law
Ekik - Fish-hook
Elitah - Slave
Esick - Paddle
Esil - Corn
Geleech - Grease
Halo - None
Hankachim - Handkerchief
Hous - House
How - Let us
Hoel-hoel - Mouse
High-you - Quanity, many
High-you-k-wah - Ring
Hul-u-e-ma - Strange, different
Hu-e-hu - Swop, exchange
Hol - Drag, or pull
Ilips (Capitol i lower case l begin this word)- First
Ith-lu-el, or Ituel - Meat, flesh
Oregon Trail Outfits
The excerpt below is from "The Journal of Travels over the Rocky Mountains" by Joel Palmer ©1847 In this book he gives a good description on the type of wagon one should take on their trip.
FOR BURTHEN WAGONS, LIGHT FOUR HORSE OR HEAVY TWO horse wagons are the size commonly used. They should be made of the best material, well seasoned, and should in all cases have falling tongues. The tire should not be less than one and three fourth inches wide, but may be advantageously used three inches; two inches, however, is the most common width. In fastening on the tire, bolts should be used instead of nails; it should be at least 5/8 or 3/4 inches thick. Hub boxes for the hubs should be about four inches. The skeins should be well steeled. The Mormon fashioned wagon bed is the best. They are usually made straight, with side boards about 16 inches wide, and a projection outward of four inches on each side, and then another side board of ten or twelve inches; in this last, set the bows for covers, which should always be double. Boxes for carrying effects should be so constructed as to correspond in height with the offset in the wagon bed, as this gives a smooth surface to sleep upon.
Ox teams are more extensively used than any others. Oxen stand the trip much better, and are not so liable to be stolen by the Indians, and are much less trouble. Cattle are generally allowed to go at large, when not hitched to the wagons; whilst horses and mules must always be staked up at night. Oxen can procure food in many places where horses cannot, and in much less time. Cattle that have been raised in Illinois or Missouri, stand the trip better than those raised in Indiana or Ohio; as they have been accustomed to eating the prairie grass, upon which they must wholly rely while on the road. Great care should be taken in selecting cattlle; they should be from four to six years old, tight and heavy made.
For those who fit out but one wagon, it is not safe to start with less than four yoke of oxen, as they are liable to get lame, have sore necks, or to stray away. One team thus fitted up may start from Missouri with twenty-five hundred pounds and as each day's rations make the load that much lighter, before they reach any rough road, their loading is much reduced. Persons should recollect that every thing in the outfit should be as light as the required strength will permit; no useless trumpery should be taken. The loading should consist of provisions and apparel, a necessary supply of cooking fixtures, a few tools, &c. No great speculation can be made in buying cattle and driving them through to sell; but as the prices of oxen and cows are much higher in Oregon than in the States, nothing is lost in having a good supply of them, which will enable the emigrant to wagon through many articles that ae difficult to be obtained in Oregon. Each family should have a few cows, as the milk can be used the entire route, and they are often convenient to put to the wagon to relieve oxen. They should be so selected that portions of them would come in fresh upon the road. Sheep can also be advantageously driven. American horses and mares always command high prices, and with careful usage can be taken through; but if used to wagons or carriages, their loading should be light. Each family should be provided with a sheet-iron stove, with boiler; a platform can easily be constructed for carrying it at the hind end of the wagon; and as it is frequently quite windy, and there is often a acarcity of wood, the stove is very convenient. Each family should also be provided with a tent, and to it should be attached good strong cords to fasten it down.
FOR BURTHEN WAGONS, LIGHT FOUR HORSE OR HEAVY TWO horse wagons are the size commonly used. They should be made of the best material, well seasoned, and should in all cases have falling tongues. The tire should not be less than one and three fourth inches wide, but may be advantageously used three inches; two inches, however, is the most common width. In fastening on the tire, bolts should be used instead of nails; it should be at least 5/8 or 3/4 inches thick. Hub boxes for the hubs should be about four inches. The skeins should be well steeled. The Mormon fashioned wagon bed is the best. They are usually made straight, with side boards about 16 inches wide, and a projection outward of four inches on each side, and then another side board of ten or twelve inches; in this last, set the bows for covers, which should always be double. Boxes for carrying effects should be so constructed as to correspond in height with the offset in the wagon bed, as this gives a smooth surface to sleep upon.
Ox teams are more extensively used than any others. Oxen stand the trip much better, and are not so liable to be stolen by the Indians, and are much less trouble. Cattle are generally allowed to go at large, when not hitched to the wagons; whilst horses and mules must always be staked up at night. Oxen can procure food in many places where horses cannot, and in much less time. Cattle that have been raised in Illinois or Missouri, stand the trip better than those raised in Indiana or Ohio; as they have been accustomed to eating the prairie grass, upon which they must wholly rely while on the road. Great care should be taken in selecting cattlle; they should be from four to six years old, tight and heavy made.
For those who fit out but one wagon, it is not safe to start with less than four yoke of oxen, as they are liable to get lame, have sore necks, or to stray away. One team thus fitted up may start from Missouri with twenty-five hundred pounds and as each day's rations make the load that much lighter, before they reach any rough road, their loading is much reduced. Persons should recollect that every thing in the outfit should be as light as the required strength will permit; no useless trumpery should be taken. The loading should consist of provisions and apparel, a necessary supply of cooking fixtures, a few tools, &c. No great speculation can be made in buying cattle and driving them through to sell; but as the prices of oxen and cows are much higher in Oregon than in the States, nothing is lost in having a good supply of them, which will enable the emigrant to wagon through many articles that ae difficult to be obtained in Oregon. Each family should have a few cows, as the milk can be used the entire route, and they are often convenient to put to the wagon to relieve oxen. They should be so selected that portions of them would come in fresh upon the road. Sheep can also be advantageously driven. American horses and mares always command high prices, and with careful usage can be taken through; but if used to wagons or carriages, their loading should be light. Each family should be provided with a sheet-iron stove, with boiler; a platform can easily be constructed for carrying it at the hind end of the wagon; and as it is frequently quite windy, and there is often a acarcity of wood, the stove is very convenient. Each family should also be provided with a tent, and to it should be attached good strong cords to fasten it down.
Tuesday, November 8, 2016
A Delaware Indian Description from 1847
Continuing with the Oregon Trail by Parkman you'll find a description of an older Delaware Indian, his horse and his saddle. I hope you enjoy this vivid description.
Encamping near a spring, by the side of a hill, we resumed our journey in the morning, and early in the afternoon had arrived within a few miles of Fort Leavenworth. The road crossed a stream densely bordered with trees, and running in the bottom of a deep woody hollow. We were about to descend into it when a wild and confused procession appeared, passing through the water below, and coming up the steep ascent toward us. We stopped to let them pass. They were Delawares, just returned from a hunting expedition. Ah, both men and women, were mounted on horseback, and drove along with them a considerable number of packmules, laden with the furs they had taken, together with the buffalo-robes, kettles, and other articles of their travelling equipment, which, as well as their clothing and their weapons, had a worn and dingy aspect, as if they had seen hard service of late. At the rear of the party was an old man, who, as he came up, stopped his horse to speak to us. He rode a little tough, shaggy pony, with mane and tail well-knotted with burs, and a rusty Spanish bit in its mouth, to which, by way of reins, was attached a string of raw hide. His saddle, robbed probably from a Mexican, had no covering, being merely a tree of the Spanish form, with a piece of grizzly bear's skin laid over it, a pair of rude wooden stirrups attached, and in the absence of girth, a thong of hide passing around the horse's belly. The rider's dark features and keen snaky eyes were unequivocally Indian. He wore a buckskin frock, which, like his fringed leggings, was well polished and blackened by grease and long service; and an old handkerchief was tied around his head. Resting on the saddle before him lay his rifle, a weapon in the use of which the Delawares are skilful, though, from its weight, the distant prairie Indians are too lazy to carry it.
"Who's your chief?" he immediately inquired.
Henry Chatillon pointed to us. The old Delaware fixed his eyes intently upon us for a moment, and then sententiously remarked:
"No good! Too young!" With this flattering comment he left us, and rode after his people.
Encamping near a spring, by the side of a hill, we resumed our journey in the morning, and early in the afternoon had arrived within a few miles of Fort Leavenworth. The road crossed a stream densely bordered with trees, and running in the bottom of a deep woody hollow. We were about to descend into it when a wild and confused procession appeared, passing through the water below, and coming up the steep ascent toward us. We stopped to let them pass. They were Delawares, just returned from a hunting expedition. Ah, both men and women, were mounted on horseback, and drove along with them a considerable number of packmules, laden with the furs they had taken, together with the buffalo-robes, kettles, and other articles of their travelling equipment, which, as well as their clothing and their weapons, had a worn and dingy aspect, as if they had seen hard service of late. At the rear of the party was an old man, who, as he came up, stopped his horse to speak to us. He rode a little tough, shaggy pony, with mane and tail well-knotted with burs, and a rusty Spanish bit in its mouth, to which, by way of reins, was attached a string of raw hide. His saddle, robbed probably from a Mexican, had no covering, being merely a tree of the Spanish form, with a piece of grizzly bear's skin laid over it, a pair of rude wooden stirrups attached, and in the absence of girth, a thong of hide passing around the horse's belly. The rider's dark features and keen snaky eyes were unequivocally Indian. He wore a buckskin frock, which, like his fringed leggings, was well polished and blackened by grease and long service; and an old handkerchief was tied around his head. Resting on the saddle before him lay his rifle, a weapon in the use of which the Delawares are skilful, though, from its weight, the distant prairie Indians are too lazy to carry it.
"Who's your chief?" he immediately inquired.
Henry Chatillon pointed to us. The old Delaware fixed his eyes intently upon us for a moment, and then sententiously remarked:
"No good! Too young!" With this flattering comment he left us, and rode after his people.
Monday, November 7, 2016
Oregon Trail
There were all kinds of men and women who rode the Oregon trail. One of these men was a young man from Boston, determined to write American History in a time when that wasn't done. He was a pastor's son and a graduate of Harvard and he was even a horticulturist and taught the study of it at another University. In this excerpt you will find Parkman's description of their guide and hunter Henry Chatillon.
Excerpt from Francis Parkman's book The Oregon Trail originally published in 1847. This excerpt comes from a republished copy of the book ©1912
We were in all four men with eight animals; for besides the spare horses led by Shaw and myself, an additional mule was driven along with us as a reserve in case of accident.
After this summing up of our forces, it may not be amiss to glance at the characters of the two men who accompanied us.
Delorier was a Canadian, with all the characteristics of the true Jean Baptiste. Neither fatigue, exposure, nor hard labor could ever impair his cheerfulness and gayety, or his obsequious politeness to his bourgeois; and when night came he would sit down by the fire, smoke his pipe, and tell stories with the utmost contentment. In fact, the prairie was his congenial element. Henry Chatillon was of a different stamp. When we were at St. Louis, several of the gentlemen of the Fur Company had kindly offered to procure for us a hunter and guide suited for our purposes, and on coming one afternoon to the office, we found there a tall and exceedingly well-dressed man, with a face so open and frank that it attracted our notice at once. We were surprised at being told that it was he who wished to guide us to the mountains. He was born in a little French town near St. Louis, and from the age of fifteen years had been constantly in the neighborhood of the Rocky Mountains, employed for the most part by the company, to supply their forts with buffalo-meat. As a hunter, he had but one rival in the whole region, a man named Cimoneau, with whom, to the honor of both of them, he was on terms of the closest friendship. He had arrived at St. Louis the day before from the mountains, where he had remained for four years; and he now only asked to go and spend a day with his mother before setting out on another expedition. His age was about thirty; he was six feet high, and very powerfully and gracefully moulded. The prairies had been his school; he could neither read nor write, but he had a natural refinement and delicacy of mind, such as is very rarely found even in women. His manly face was a perfect mirror of uprightness, simplicity, and kindness of heart; he had, moreover, a keen perception of character, and a tact that would preserve him from flagrant error in any society. Henry had not the restless energy of an Anglo-American. He was content to take things as he found them; and his chief fault arose from an excess of easy generosity impelling him to give away too profusely ever to thrive in the world. Yet it was commonly remarked of him that whatever he might choose to do with what belonged to himself, the property of others was always safe in his hands. His bravery was as much celebrated in the mountains as his skill in hunting; but it is characteristic of him that in a country where the rifle is the chief arbiter between man and man, Henry was very seldom involved in quarrels. Once or twice, indeed, his quiet good nature had been mistaken and presumed upon, but the consequences of the error were so formidable that no one was ever known to repeat it. No better evidence of the intrepidity of his temper could be wished than the common report that he had killed more than thirty grizzly bears. He was a proof of what unaided nature will sometimes do. I have never in the city or in the wilderness, met a better man than my noble and true-hearted friend, Henry Chatillon.
Excerpt from Francis Parkman's book The Oregon Trail originally published in 1847. This excerpt comes from a republished copy of the book ©1912
We were in all four men with eight animals; for besides the spare horses led by Shaw and myself, an additional mule was driven along with us as a reserve in case of accident.
After this summing up of our forces, it may not be amiss to glance at the characters of the two men who accompanied us.
Delorier was a Canadian, with all the characteristics of the true Jean Baptiste. Neither fatigue, exposure, nor hard labor could ever impair his cheerfulness and gayety, or his obsequious politeness to his bourgeois; and when night came he would sit down by the fire, smoke his pipe, and tell stories with the utmost contentment. In fact, the prairie was his congenial element. Henry Chatillon was of a different stamp. When we were at St. Louis, several of the gentlemen of the Fur Company had kindly offered to procure for us a hunter and guide suited for our purposes, and on coming one afternoon to the office, we found there a tall and exceedingly well-dressed man, with a face so open and frank that it attracted our notice at once. We were surprised at being told that it was he who wished to guide us to the mountains. He was born in a little French town near St. Louis, and from the age of fifteen years had been constantly in the neighborhood of the Rocky Mountains, employed for the most part by the company, to supply their forts with buffalo-meat. As a hunter, he had but one rival in the whole region, a man named Cimoneau, with whom, to the honor of both of them, he was on terms of the closest friendship. He had arrived at St. Louis the day before from the mountains, where he had remained for four years; and he now only asked to go and spend a day with his mother before setting out on another expedition. His age was about thirty; he was six feet high, and very powerfully and gracefully moulded. The prairies had been his school; he could neither read nor write, but he had a natural refinement and delicacy of mind, such as is very rarely found even in women. His manly face was a perfect mirror of uprightness, simplicity, and kindness of heart; he had, moreover, a keen perception of character, and a tact that would preserve him from flagrant error in any society. Henry had not the restless energy of an Anglo-American. He was content to take things as he found them; and his chief fault arose from an excess of easy generosity impelling him to give away too profusely ever to thrive in the world. Yet it was commonly remarked of him that whatever he might choose to do with what belonged to himself, the property of others was always safe in his hands. His bravery was as much celebrated in the mountains as his skill in hunting; but it is characteristic of him that in a country where the rifle is the chief arbiter between man and man, Henry was very seldom involved in quarrels. Once or twice, indeed, his quiet good nature had been mistaken and presumed upon, but the consequences of the error were so formidable that no one was ever known to repeat it. No better evidence of the intrepidity of his temper could be wished than the common report that he had killed more than thirty grizzly bears. He was a proof of what unaided nature will sometimes do. I have never in the city or in the wilderness, met a better man than my noble and true-hearted friend, Henry Chatillon.
Saturday, October 22, 2016
Poetry
I've come to realize that a great deal of emphasis was put on poetry during the 19th century. My understanding is that poetry is very difficult to sell to publishers today but this didn't seem to be the case in the 19th century. Admittedly, I've never been a huge fan of poetry, in large part because I didn't understand it. However, my husband was raised hearing and reading it and when he reads a poem it does come to life for me.
All of that is to say that I find these two poems interesting. They were published in 1847 by Rev J.L. Merrick. The two poems below express his arrival to Charleston, SC and his departure.
APPROACHING CHARLESTON, S.C.
Hail, Charleston! there you stand as when
I saw you first from ocean ;
I view your spires and domes again,
With thrilling deep emotion.
An invalid, from northern climes,
How kindly you received me ;
My grateful heart recalls the times
Your friendly hand relieved me.
A cloud upon my prospects then
With angry brow was low'ring,
That very cloud, like vernal rain,
Rich blessings on me show'rmg,
Has overpassed, and now the bow,
On its dark bosom glowing,
Betokens good the way I go,
Eternal life-seed sowing.
LEAVING CHARLESTON.
Farewell, dear Charleston friends, farewell!
I may no more return,
Yet e'er for you this heart will swell,
This grateful bosom burn.
When orient suns shall light my way
Through distant Moslim lands,
For you I still will fervent pray
Mid flowers or barren sands.
We'll meet each other at the throne
Where grace and joy are given ;
And when our pilgrim course is done,
We'll meet to dwell in heaven.
All of that is to say that I find these two poems interesting. They were published in 1847 by Rev J.L. Merrick. The two poems below express his arrival to Charleston, SC and his departure.
APPROACHING CHARLESTON, S.C.
Hail, Charleston! there you stand as when
I saw you first from ocean ;
I view your spires and domes again,
With thrilling deep emotion.
An invalid, from northern climes,
How kindly you received me ;
My grateful heart recalls the times
Your friendly hand relieved me.
A cloud upon my prospects then
With angry brow was low'ring,
That very cloud, like vernal rain,
Rich blessings on me show'rmg,
Has overpassed, and now the bow,
On its dark bosom glowing,
Betokens good the way I go,
Eternal life-seed sowing.
LEAVING CHARLESTON.
Farewell, dear Charleston friends, farewell!
I may no more return,
Yet e'er for you this heart will swell,
This grateful bosom burn.
When orient suns shall light my way
Through distant Moslim lands,
For you I still will fervent pray
Mid flowers or barren sands.
We'll meet each other at the throne
Where grace and joy are given ;
And when our pilgrim course is done,
We'll meet to dwell in heaven.
Friday, October 21, 2016
Valentine's Day
The roots of this holiday extend further back than the 19th century. However, there are a few events that happened during this century that add to the texture of this holiday. And to many of the traditions we now use today.
The primary figure that we should recognize is Esther Howland who received her first Valentine card in 1847. Her family owned and operated one of the largest book and stationery stores in Worcester, MA. She decided she could make similar cards to market in the United States. Esther ordered her supplies from England and started selling her cards the next year. In 1850 she advertised these cards and hired staff to help her keep up with the orders. She retired in 1881 and sold her business to George C. Whitney Company.
Commercial cards took over the hand-made single card from folks around 1880.
St. Valentine's Eve was celebrated in the earlier part of the century for many years. Different countries would have different customs. One such custom was in England where the single men and maids would be gathered, each with a card they'd made. Here's a quote from "The Book of Days" by Robert Chambers ©1864
'On the eve of St Valentine's Day,' he says, 'the young folks in England and Scotland, by a very ancient custom, celebrate a little festival. An equal number of maids and bachelors- get together ; each writes their true or some feigned name upon separate billets, which they roll up, and draw by way of lots, the maids taking the men's billets, and the men the maids'; so that each of the young men lights upon a girl that he calls his valentine, and each of the girls upon a young man whom she calls hers. By this means each has two valentines ; but the man sticks faster to the valentine that has fallen to him than to the valentine to whom he is fallen. Fortune having thus divided the company into so many couples, the valentines give balls and treats to their mistresses, wear their billets several days upon their bosoms or sleeves, and this little sport often ends in love.'
I'm not aware of any of events, such as the one previously mentioned, today. However, our children today give Valentine's Cards to all of the classmates in school parties.
I can't find any direct information on when flowers and chocolates started to become a part of the tradition but I did find sources that mentioned small gifts being given.
If you'd like to see some of Esther Howland's cards here's a link for you.
The primary figure that we should recognize is Esther Howland who received her first Valentine card in 1847. Her family owned and operated one of the largest book and stationery stores in Worcester, MA. She decided she could make similar cards to market in the United States. Esther ordered her supplies from England and started selling her cards the next year. In 1850 she advertised these cards and hired staff to help her keep up with the orders. She retired in 1881 and sold her business to George C. Whitney Company.
Commercial cards took over the hand-made single card from folks around 1880.
St. Valentine's Eve was celebrated in the earlier part of the century for many years. Different countries would have different customs. One such custom was in England where the single men and maids would be gathered, each with a card they'd made. Here's a quote from "The Book of Days" by Robert Chambers ©1864
'On the eve of St Valentine's Day,' he says, 'the young folks in England and Scotland, by a very ancient custom, celebrate a little festival. An equal number of maids and bachelors- get together ; each writes their true or some feigned name upon separate billets, which they roll up, and draw by way of lots, the maids taking the men's billets, and the men the maids'; so that each of the young men lights upon a girl that he calls his valentine, and each of the girls upon a young man whom she calls hers. By this means each has two valentines ; but the man sticks faster to the valentine that has fallen to him than to the valentine to whom he is fallen. Fortune having thus divided the company into so many couples, the valentines give balls and treats to their mistresses, wear their billets several days upon their bosoms or sleeves, and this little sport often ends in love.'
I'm not aware of any of events, such as the one previously mentioned, today. However, our children today give Valentine's Cards to all of the classmates in school parties.
I can't find any direct information on when flowers and chocolates started to become a part of the tradition but I did find sources that mentioned small gifts being given.
If you'd like to see some of Esther Howland's cards here's a link for you.
Thursday, August 25, 2016
Ohio River Canals
Hi all,
I thought I'd pass on this interesting link of history regarding the Ohio River Canals. I've copied the opening paragraph from the web page to give you a taste of the author's page. Ohio's Historic Canals
Ohio's 1000-mile network of navigable canals, constructed between 1825 and 1847, provided a system of economical transportation where none had previously existed. The young state with its isolated frontier economy was transformed almost overnight. The canals opened many markets for its agriculture and industrial products, and attracted thousands of immigrants to the state. Today only a few of the deep excavations, the high earthen embankments and the massive structures of timber and cut stone are left to remind us of our debt to those who built Ohio's first transportation system.
I thought I'd pass on this interesting link of history regarding the Ohio River Canals. I've copied the opening paragraph from the web page to give you a taste of the author's page. Ohio's Historic Canals
Ohio's 1000-mile network of navigable canals, constructed between 1825 and 1847, provided a system of economical transportation where none had previously existed. The young state with its isolated frontier economy was transformed almost overnight. The canals opened many markets for its agriculture and industrial products, and attracted thousands of immigrants to the state. Today only a few of the deep excavations, the high earthen embankments and the massive structures of timber and cut stone are left to remind us of our debt to those who built Ohio's first transportation system.
Friday, January 9, 2015
Sulky A type of Carriage
Below is a page from my 19th Century Carriages & Wagons Resource Guide for Writers Book. If you're interested in purchasing the book click the title for a link.
SULKY
DESCRIPTION: A light two-wheeled carriage for a single person, drawn by one horse, used as a pleasure-carriage and for trials of speed between trotting-horses.
Defined by The Imperial Dictionary ©1883
Wooden wheels with iron rims built wide to travel over most roads in the earlier days. Built on elipticle springs. When racing became the primary use for the sulky then it had thinner wheels.
NUMBER OF PASSENGERS: 1
YEARS BUILT AND/OR IN SERVICE: This has been hard to tie down.
Online entomology dictionary has 1756
They aren't listed in the tax roles I found for 1800. But I did find them in the tax 1813 tax laws for PA.
The racing sulky industry reports they were first built in the mid-1800's.
What this means is they were probably in Europe before the United States and we know they were here before 1820 because they were taxed.
LOCATION & ORIGIN OF DESIGN: America
PRINCIPLE REGION(S) OF USE: Country and City
POWERED BY: 1 horse or colt.
Today they also use dogs for racing sulkies.
WHERE DRIVER & PASSENGERS SAT: On the single seat
COSTS: 1834 cost $70-$80
ADDITIONAL INFORMATION
An old saying:
A bachelor is a person who enjoys everything and pays for nothing; a married man is one that pays for everything and enjoys nothing. The one drives a sulky through life, and is not expected to take care of any one but himself: the other keeps a carriage, which is always too full to afford him a comfortable spot. Be cautious then how you exchange your sulky for a carriage.
Etiquette for Gentlemen ©1847
HOW TO HITCH A HORSE IN A SULKY
Lead him to and around it; let him look at it, touch it with his nose, and stand by it till he does not care for it; then pull the shafts a little to the left, and stand your horse in front of the off wheel. Let some one stand on the right side of the horse, and hold him by the bit, while you stand on the left side, facing the sulky. This will keep him straight. Run your left hand back, and let it rest on his hip, and lay hold of the shafts with your right, bringing them up very gently to the left hand, which still remains stationary. Do not let anything but your arm touch his back, and as soon as you have the shafts square over him, let the person on the opposite side take hold of one of them, and lower them very gently to the shaft-bearers. Be very slow and deliberate about hitching; the longer time you take the better, as a general thing. When you have the shafts placed, shake them slightly, so that he will feel them against each side. As soon as he will bear them without scaring, fasten your braces, etc, and start him along very slowly. Let one man lead the horse, to keep him gentle, while the other gradually works back with the lines till he can get behind and drive him. After you have driven him in this way a short distance, you can get into the sulky, and all will go right. It is very important to have your horse go gently when you first hitch him. After you have walked him awhile, there is not half so much danger of his scaling. Men do very wrong to jump up behind a horse to drive him as soon as they have him hitched. There are too many things for him to comprehend all at once. The shafts, the lines, the harness, and the rattling of the Bulky, all tend to scare him, and he must be made familiar with them by degrees. If your horse is very wild, I would advise you to put up one foot the first time you drive him.
The Modern art of taming Horses ©1858
SULKY
DESCRIPTION: A light two-wheeled carriage for a single person, drawn by one horse, used as a pleasure-carriage and for trials of speed between trotting-horses.
Defined by The Imperial Dictionary ©1883
Wooden wheels with iron rims built wide to travel over most roads in the earlier days. Built on elipticle springs. When racing became the primary use for the sulky then it had thinner wheels.
NUMBER OF PASSENGERS: 1
YEARS BUILT AND/OR IN SERVICE: This has been hard to tie down.
Online entomology dictionary has 1756
They aren't listed in the tax roles I found for 1800. But I did find them in the tax 1813 tax laws for PA.
The racing sulky industry reports they were first built in the mid-1800's.
What this means is they were probably in Europe before the United States and we know they were here before 1820 because they were taxed.
LOCATION & ORIGIN OF DESIGN: America
PRINCIPLE REGION(S) OF USE: Country and City
POWERED BY: 1 horse or colt.
Today they also use dogs for racing sulkies.
WHERE DRIVER & PASSENGERS SAT: On the single seat
COSTS: 1834 cost $70-$80
ADDITIONAL INFORMATION
An old saying:
A bachelor is a person who enjoys everything and pays for nothing; a married man is one that pays for everything and enjoys nothing. The one drives a sulky through life, and is not expected to take care of any one but himself: the other keeps a carriage, which is always too full to afford him a comfortable spot. Be cautious then how you exchange your sulky for a carriage.
Etiquette for Gentlemen ©1847
HOW TO HITCH A HORSE IN A SULKY
Lead him to and around it; let him look at it, touch it with his nose, and stand by it till he does not care for it; then pull the shafts a little to the left, and stand your horse in front of the off wheel. Let some one stand on the right side of the horse, and hold him by the bit, while you stand on the left side, facing the sulky. This will keep him straight. Run your left hand back, and let it rest on his hip, and lay hold of the shafts with your right, bringing them up very gently to the left hand, which still remains stationary. Do not let anything but your arm touch his back, and as soon as you have the shafts square over him, let the person on the opposite side take hold of one of them, and lower them very gently to the shaft-bearers. Be very slow and deliberate about hitching; the longer time you take the better, as a general thing. When you have the shafts placed, shake them slightly, so that he will feel them against each side. As soon as he will bear them without scaring, fasten your braces, etc, and start him along very slowly. Let one man lead the horse, to keep him gentle, while the other gradually works back with the lines till he can get behind and drive him. After you have driven him in this way a short distance, you can get into the sulky, and all will go right. It is very important to have your horse go gently when you first hitch him. After you have walked him awhile, there is not half so much danger of his scaling. Men do very wrong to jump up behind a horse to drive him as soon as they have him hitched. There are too many things for him to comprehend all at once. The shafts, the lines, the harness, and the rattling of the Bulky, all tend to scare him, and he must be made familiar with them by degrees. If your horse is very wild, I would advise you to put up one foot the first time you drive him.
The Modern art of taming Horses ©1858
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