I thought I'd continue with a little more information from The Book of Household Management by Isabella Beeton ©1861
TO PRESERVE AND TO CHOOSE SALT BUTTER. 1633. In large families, where salt butter is purchased a tub at a time, the first thing to be done is to turn the whole of the butter out, and, with a clean knife, to scrape the outside; the tub should then be wiped with a clean cloth, and sprinkled all round with salt, the butter replaced, and the lid kept on to exclude the air. It is necessary to take these precautions, as sometimes a want of proper cleanliness in the dairymaid causes the outside of the butter to become rancid, and if the scraping be neglected, the whole mass would soon become spoiled. To choose salt butter, plunge a knife into it, and if, wh«a drawn out, the blade smells rancid or unpleasant, the butter is bad. The layers in tubs will vary greatly, the butter being made at differes! times; so, to try if the whole tub be good, the cask should be unhooped, and the butter tried between the staves.
It is not necessary to state that butter is extracted from cream, or from unskimmed milk, by the churn. Of course it partakes of the qualities of the milk, and winter butter is said not to be so good c spring butter.
A word of caution is necessary about rancid butter. Nobody eats it on bread, but it is sometimes used in cooking, in forms in what the acidity can be more or less disguised. So much the worse; it is almost poisonous, disguise it as you may. Never, under any exigency whatever, be tempted into allowing butter with even a soupcon of "turning" to enter into the composition of any dish that appears on your table. And, in general, the more you can do without the employment of butter that has been subjected to the influence of heat the better. The woman of modern times is not a "leech;" but she might often keep the "leech" from the door, if she would give herself the trouble to invent innocent sauces.
Showing posts with label 1861. Show all posts
Showing posts with label 1861. Show all posts
Friday, December 2, 2016
Butter Molds
This is taken from the book of Household Management by Isabella Beeton ©1861
Butter-moulds, or wooden stamps for moulding fresh butter, are much used, and are made in a variety of forms and shapes. In using them, let them be kept scrupulously clean, and before the butter is pressed in, the interior should be well wetted with cold water; the butter must then be pressed in, the mould opened, and the perfect shape taken out. The butter may be then dished, and garnished with a wreath of parsley, if for a cheese course; if for breakfast, put it into an ornamental butter-dish, with a little water at the bottom, should the weather be very warm.
Here's a link to another blog Flipside Which shows a butter mold from the 19th century as well as a neat family history as it relates to that mold. Enjoy!
Butter-moulds, or wooden stamps for moulding fresh butter, are much used, and are made in a variety of forms and shapes. In using them, let them be kept scrupulously clean, and before the butter is pressed in, the interior should be well wetted with cold water; the butter must then be pressed in, the mould opened, and the perfect shape taken out. The butter may be then dished, and garnished with a wreath of parsley, if for a cheese course; if for breakfast, put it into an ornamental butter-dish, with a little water at the bottom, should the weather be very warm.
Here's a link to another blog Flipside Which shows a butter mold from the 19th century as well as a neat family history as it relates to that mold. Enjoy!
Tuesday, November 29, 2016
19th Century Photography
Wikipedia has a great overview of the history of the camera. There are a few dates that should be noted for those of us who write historical fiction.
In 1839 the first commercially produced camera, a Daguerreotype Giroux was sold.
1840 an American Chamfered daguerreian was made
Daguerrotypes are shown at the Great Exhibit in London in 1851 by 1853 New York Daily Tribune estimates that in the US 3 million daguerrotypes are being produced yearly.
The first studio that took portrait shots opened in 1853 in Paris.
In 1854 a boom of portrait studios worldwide over the next decade.
1859 a panoramic camera was invented.
1861-1865 Civil War is photographed by Mathew Brady and staff creating 7000 negatives.
Color Photography is introduced to the world in 1868
Eastman sets up Dry Plate Company in 1880
In 1887 a detective camera was patented by Eastman.
1888 First Kodak camera containing 20 foot roll of paper.
1889 first Kodak camera containing film
1900 Brownie camera introduced.
And behind every camera there is a photographer. I stumbled on this page and thought it might be helpful as well. It is a list of 19th century photographers, along with the dates they were in operation and where. Wikipedia has a great overview of the history of the camera. There are a few dates that should be noted for those of us who write historical fiction.
In 1839 the first commercially produced camera, a Daguerreotype Giroux was sold.
1840 an American Chamfered daguerreian was made
Daguerrotypes are shown at the Great Exhibit in London in 1851 by 1853 New York Daily Tribune estimates that in the US 3 million daguerrotypes are being produced yearly.
The first studio that took portrait shots opened in 1853 in Paris.
In 1854 a boom of portrait studios worldwide over the next decade.
1859 a panoramic camera was invented.
1861-1865 Civil War is photographed by Mathew Brady and staff creating 7000 negatives.
Color Photography is introduced to the world in 1868
Eastman sets up Dry Plate Company in 1880
In 1887 a detective camera was patented by Eastman.
1888 First Kodak camera containing 20 foot roll of paper.
1889 first Kodak camera containing film
1900 Brownie camera introduced.
And behind every camera there is a photographer. I stumbled on this page and thought it might be helpful as well. It is a list of 19th century photographers, along with the dates they were in operation and where.
In 1839 the first commercially produced camera, a Daguerreotype Giroux was sold.
1840 an American Chamfered daguerreian was made
Daguerrotypes are shown at the Great Exhibit in London in 1851 by 1853 New York Daily Tribune estimates that in the US 3 million daguerrotypes are being produced yearly.
The first studio that took portrait shots opened in 1853 in Paris.
In 1854 a boom of portrait studios worldwide over the next decade.
1859 a panoramic camera was invented.
1861-1865 Civil War is photographed by Mathew Brady and staff creating 7000 negatives.
Color Photography is introduced to the world in 1868
Eastman sets up Dry Plate Company in 1880
In 1887 a detective camera was patented by Eastman.
1888 First Kodak camera containing 20 foot roll of paper.
1889 first Kodak camera containing film
1900 Brownie camera introduced.
And behind every camera there is a photographer. I stumbled on this page and thought it might be helpful as well. It is a list of 19th century photographers, along with the dates they were in operation and where. Wikipedia has a great overview of the history of the camera. There are a few dates that should be noted for those of us who write historical fiction.
In 1839 the first commercially produced camera, a Daguerreotype Giroux was sold.
1840 an American Chamfered daguerreian was made
Daguerrotypes are shown at the Great Exhibit in London in 1851 by 1853 New York Daily Tribune estimates that in the US 3 million daguerrotypes are being produced yearly.
The first studio that took portrait shots opened in 1853 in Paris.
In 1854 a boom of portrait studios worldwide over the next decade.
1859 a panoramic camera was invented.
1861-1865 Civil War is photographed by Mathew Brady and staff creating 7000 negatives.
Color Photography is introduced to the world in 1868
Eastman sets up Dry Plate Company in 1880
In 1887 a detective camera was patented by Eastman.
1888 First Kodak camera containing 20 foot roll of paper.
1889 first Kodak camera containing film
1900 Brownie camera introduced.
And behind every camera there is a photographer. I stumbled on this page and thought it might be helpful as well. It is a list of 19th century photographers, along with the dates they were in operation and where.
Saturday, November 12, 2016
Tin Can Timeline
In 1810 a British inventor invents the tin can. It's very thick at this time.
1813 the first canning factory is opened.
(early seals were made with lead, which we now knows led to lead poisoning.)
1822 William Underwood founded a canning company in Boston. You've probably seen the Underwood logo when you've purchased Deviled Ham. It wasn't until 1836 (another date I found was 1839) that he shifted from glass to steel cans coated with tin.
1846 a machine to make tin cans is invented. It produces sixty tin cans per hour. Prior to that the production of tin cans was 6 per hour.
1858 first can opener invented by Ezra Warner
1860 Baltimore canner Isaac Soloman added calcium chloride to the boiling water to sterilization and reduced the time from 5 to 6 hours to 30 minutes.
1861-1864 US military uses tin can during the Civil War
1866 patent for the tin can with a key opener is invented.
1870 an easier to use can opener is invented by William Lyman
1897 research found by Underwood's grandson and biologist from MIT that spores were contained in the meats canned and would cause the "swells" in the cans. They found that heat at 250 degrees for 10 minutes killed the spores. The process wasn't patented but worked.
1813 the first canning factory is opened.
(early seals were made with lead, which we now knows led to lead poisoning.)
1822 William Underwood founded a canning company in Boston. You've probably seen the Underwood logo when you've purchased Deviled Ham. It wasn't until 1836 (another date I found was 1839) that he shifted from glass to steel cans coated with tin.
1846 a machine to make tin cans is invented. It produces sixty tin cans per hour. Prior to that the production of tin cans was 6 per hour.
1858 first can opener invented by Ezra Warner
1860 Baltimore canner Isaac Soloman added calcium chloride to the boiling water to sterilization and reduced the time from 5 to 6 hours to 30 minutes.
1861-1864 US military uses tin can during the Civil War
1866 patent for the tin can with a key opener is invented.
1870 an easier to use can opener is invented by William Lyman
1897 research found by Underwood's grandson and biologist from MIT that spores were contained in the meats canned and would cause the "swells" in the cans. They found that heat at 250 degrees for 10 minutes killed the spores. The process wasn't patented but worked.
Friday, September 30, 2016
Blue Laws
Quite a while back I encouraged people to take a look at Blue laws and how they might affect your historical articles or novels. In google books I found a history of blue laws from 1861 titled "The Blue Laws of Connecticut"
It appears that the blue laws of Connecticut seemed to be the standard. Rev. John Cotton of New Haven, Ct. in 1655 and Gov. Eaton at the time found the need to write these laws. They were printed in England and distributed in New Haven in 1656.
Wikipedia has an interesting article about the blue laws and lists several. Wikipedia link.
With regard to the 19th century Blue laws were still in effect. However, they mostly pertained to the buying and selling on the Sabbath/Sunday.
It appears that the blue laws of Connecticut seemed to be the standard. Rev. John Cotton of New Haven, Ct. in 1655 and Gov. Eaton at the time found the need to write these laws. They were printed in England and distributed in New Haven in 1656.
Wikipedia has an interesting article about the blue laws and lists several. Wikipedia link.
With regard to the 19th century Blue laws were still in effect. However, they mostly pertained to the buying and selling on the Sabbath/Sunday.
Friday, September 23, 2016
Gatling Gun
From what I can see, the Gatling Gun was created and patented in 1861 by Dr. Richard Gatling during the Civil war. It was the first machine gun since it was crank-perated and multi-barreled. In 1862 the gun used steel chambers and percussion caps. In 1866 or 67 (I've seen both dates) Gatling redesigned the gun and this version was purchased by the U.S. army. The Gatling gun was obsolete in 1911 after 45 years of service with the army.
Below is a copy of the patent Gatling presented in 1865
Dr. Gatlin describes the gun:
The gun consists of a series of barrels in combination with a grooved carrier and lock cylinder. All these several parts are rigidly secured upon a main shaft. There are as many grooves in the carrier, and as many holes in the lock cylinder, as there are barrels. Each barrel is furnished with one lock, so that a gun with ten barrels has ten locks. The locks work in the holes formed in the lock cylinder on a line with the axis of the barrels. The lock cylinder, which contains the lock, is surrounded by a casing, which is fastened to a frame, to which trimmers are attached. There is a partition in the casing, through which there is an opening, and into which the main shaft, which carries the lock cylinder, carrier, and barrels, is journaled. The main shaft is also at its front end journaled in the front part of the frame. In front of the partition in the casing is placed a cam, provided with spiral surfaces or inclined planes.
" This cam is rigidly fastened to the casing, and is used to impart a reciprocating motion to the locks when the gun is rotated. There is also in the front part of the casing a cocking ring which surrounds the lock cylinder, is attached to the casing, and has on its rear surface an inclined plane with an abrupt shoulder. This ring and its projection are used for cocking and firing the gun. This ring, the spiral cam, and the locks make up the loading and firing mechanism.
" On the rear end of the main shaft, in rear of the partition in the casing, is located a gear-wheel, which works to a Kinion on the crank-shaft. The rear of the casing is closed by the cascable plate. There is hinged to the frame in front of the breech-casing a curved plate, covering partially the grooved carrier, into which is formed a hopper or opening, through which the cartridges are fed to the gun from feed-cases. The frame which supports the gun is mounted upon the carriage used for the transportation of the gun.
" The operation of the gun is very simple. One man places a feed-case filled with cartridges into the hopper; another man turns the crank, which, by the agency of the gearing, revolves the main shaft, carrying with it the lock cylinder, carrier, barrels, and locks. As the gun is rotated, the cartridges, one by one, drop into the grooves of the carrier from the feedcases, and instantly the lock, by its impingement on the spiral cam surfaces, moves forward to load the cartridge, and when the butt-end of the lock gets on the highest projection of the cam, the charge is fired, through the agency of the cocking device, which at this point liberates the lock, spring, and hammer, and explodes the cartridge. As soon as the charge is fired, the lock, as the gun is revolved, is drawn back by the agency of the spiral surface in the cam acting on a lug of the lock, bringing with it the shell of the cartridge after it has been fired, which is dropped on the ground. Thus, it will be seen, when the gun is rotated, the locks in rapid succession move forward to load and fire, and return to extract the cartridge-shells. In other words, the whole operation of loading, closing the breech, discharging, and expelling the empty cartridge-shells is conducted while the barrels are kept in continuous revolving movement. It must be borne in mind that while the locks revolve with the barrels, they have also, in their line of travel, a spiral reciprocating movement ; that is, each lock revolves once and moves forward and back at each revolution of the gun.
"The gun is so novel in its construction and operation that it is almost impossible to describe it minutely without the aid of drawings. Its main features may be summed up thus : ist.—Each barrel in the gun is provided with its own independent lock or firing mechanism. 2nd.—All the locks revolve simultaneously with the barrels, carrier, and inner breech, when thel,Tin is in operation. The locks also have, as stated, a reciprocating motion when the gun is rotated. The gun cannot be fired when either the barrels or locks are at rest.
There is a beautiful mechanical principle developed in the gun, viz., that while the gun itself is under uniform constant rotary motion, the locks rotate with the barrels and breech, and at the same time have a longitudinal reciprocating motion, performing the consecutive operations of loading, cocking, and firing without any pause whatever in the several and continuous operations.
The small Gatling is supplied with another improvement called the "drum feed." This case is divided into sixteen sections, each of which contains twenty-five cartridges, and is placed on a vertical axis on the top of the gun. As fast as one section is discharged, it rotates, and brings another section over the feed aperture, until the whole 400 charges are expended.
Below is a copy of the patent Gatling presented in 1865
Dr. Gatlin describes the gun:
The gun consists of a series of barrels in combination with a grooved carrier and lock cylinder. All these several parts are rigidly secured upon a main shaft. There are as many grooves in the carrier, and as many holes in the lock cylinder, as there are barrels. Each barrel is furnished with one lock, so that a gun with ten barrels has ten locks. The locks work in the holes formed in the lock cylinder on a line with the axis of the barrels. The lock cylinder, which contains the lock, is surrounded by a casing, which is fastened to a frame, to which trimmers are attached. There is a partition in the casing, through which there is an opening, and into which the main shaft, which carries the lock cylinder, carrier, and barrels, is journaled. The main shaft is also at its front end journaled in the front part of the frame. In front of the partition in the casing is placed a cam, provided with spiral surfaces or inclined planes.
" This cam is rigidly fastened to the casing, and is used to impart a reciprocating motion to the locks when the gun is rotated. There is also in the front part of the casing a cocking ring which surrounds the lock cylinder, is attached to the casing, and has on its rear surface an inclined plane with an abrupt shoulder. This ring and its projection are used for cocking and firing the gun. This ring, the spiral cam, and the locks make up the loading and firing mechanism.
" On the rear end of the main shaft, in rear of the partition in the casing, is located a gear-wheel, which works to a Kinion on the crank-shaft. The rear of the casing is closed by the cascable plate. There is hinged to the frame in front of the breech-casing a curved plate, covering partially the grooved carrier, into which is formed a hopper or opening, through which the cartridges are fed to the gun from feed-cases. The frame which supports the gun is mounted upon the carriage used for the transportation of the gun.
" The operation of the gun is very simple. One man places a feed-case filled with cartridges into the hopper; another man turns the crank, which, by the agency of the gearing, revolves the main shaft, carrying with it the lock cylinder, carrier, barrels, and locks. As the gun is rotated, the cartridges, one by one, drop into the grooves of the carrier from the feedcases, and instantly the lock, by its impingement on the spiral cam surfaces, moves forward to load the cartridge, and when the butt-end of the lock gets on the highest projection of the cam, the charge is fired, through the agency of the cocking device, which at this point liberates the lock, spring, and hammer, and explodes the cartridge. As soon as the charge is fired, the lock, as the gun is revolved, is drawn back by the agency of the spiral surface in the cam acting on a lug of the lock, bringing with it the shell of the cartridge after it has been fired, which is dropped on the ground. Thus, it will be seen, when the gun is rotated, the locks in rapid succession move forward to load and fire, and return to extract the cartridge-shells. In other words, the whole operation of loading, closing the breech, discharging, and expelling the empty cartridge-shells is conducted while the barrels are kept in continuous revolving movement. It must be borne in mind that while the locks revolve with the barrels, they have also, in their line of travel, a spiral reciprocating movement ; that is, each lock revolves once and moves forward and back at each revolution of the gun.
"The gun is so novel in its construction and operation that it is almost impossible to describe it minutely without the aid of drawings. Its main features may be summed up thus : ist.—Each barrel in the gun is provided with its own independent lock or firing mechanism. 2nd.—All the locks revolve simultaneously with the barrels, carrier, and inner breech, when thel,Tin is in operation. The locks also have, as stated, a reciprocating motion when the gun is rotated. The gun cannot be fired when either the barrels or locks are at rest.
There is a beautiful mechanical principle developed in the gun, viz., that while the gun itself is under uniform constant rotary motion, the locks rotate with the barrels and breech, and at the same time have a longitudinal reciprocating motion, performing the consecutive operations of loading, cocking, and firing without any pause whatever in the several and continuous operations.
The small Gatling is supplied with another improvement called the "drum feed." This case is divided into sixteen sections, each of which contains twenty-five cartridges, and is placed on a vertical axis on the top of the gun. As fast as one section is discharged, it rotates, and brings another section over the feed aperture, until the whole 400 charges are expended.
Thursday, September 1, 2016
Pioneer Preachers
In keeping with the theme of Wagon Trains, I thought I'd post a link to a webpage about a pioneer preacher named Keathley Bailes. They traveled from Missiouri to Oregon for six months by oxen in 1861.
Keathley Bailes
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
Thursday, March 3, 2016
Fishes of the Perch Family
Fish was and still is a staple for many folks. When people were heading west to find fresh fish in a stream or a lake, was a welcomed food item. Today most of us purchase our fish in the grocery store and many come from fish farms. Back in the 19th Century that wasn't always the case. So, with that in mind, here are some tidbits on the Perch family of fish. Here's a link to Wikipedia with a bit about the 200 different fish that are a part of this family.
"Preopercle, toothed; opercle, spined; suborbitary bones, delicately toothed; tongue free. The dorsal fins are very powerful, the spines strong and sharp. The scaling moderately large, and with the posterior edge toothed. Swimming bladder very large. Number of vertebrae in the common species, forty-two."
Source: Fishes of the Perch Family ©1861
The Gradulated Perch shown below is Native to North America and "inhabits the rivers which flow from the Blue Mountains towards the Atlantic Ocean, and, with two others from the same country, is so similar to that of Europe, as to have been confounded with it, and to have assisted in the idea that the latter was also found in the New World. It indeed approaches very closely by the bands on the sides, and the red colour of the lower fins; and the distinctions pointed out by Cuvier are the stronger teeth upon the vomer, the more delicate indentations of the preopercle, and the more irregular form of the cranium."
Source: Fishes of the Perch Family ©1861
Below are some lists of various fish with as much or more than you need information about the various fish. The description is helpful if you're trying to write about a fish your characters caught and you've never caught one yourself. Enjoy!
Yellow Perch; American Perch; Ringed Perch.
Back dark olivaceous; sides golden yellow; belly pale; sides with 6 or 8 broad dark bars, which extend from the back to below the axis of the body; lower fins largely red or orange; upper fins olivaceous; usually no distinct black spot on anterior or posterior part of spinous dorsal. Back highest at origin of spinous dorsal, which is more or less behind insertion of pectoral; profile convex from dorsal to occiput, thence concave anteriorly, the snout projecting. Mouth somewhat oblique, maxillary reaching opposite middle of orbit. Cheeks closely scaled throughout, the scales imbricated; opercular striae and rugosities on top of head well marked. Pseudobranchia3 quite small. Gill-rakers stout, shortish. Head 3£ in length; depth 3£. D. XIII-I, 14; A. II, 7; scales 555-17. Fresh waters of the Eastern United States; chiefly northward and eastward; abundant.
Source: Synopsis of the Fishes of North America ©1883
FYI: I read where some types of bass are a part of the perch family but it seems that in America the type we have here (I could be wrong) are of the Sunfish family and the Sea bass family. So, I'd be careful if my character was fishing for bass and not refer to it as being of the perch family.
"Preopercle, toothed; opercle, spined; suborbitary bones, delicately toothed; tongue free. The dorsal fins are very powerful, the spines strong and sharp. The scaling moderately large, and with the posterior edge toothed. Swimming bladder very large. Number of vertebrae in the common species, forty-two."
Source: Fishes of the Perch Family ©1861
The Gradulated Perch shown below is Native to North America and "inhabits the rivers which flow from the Blue Mountains towards the Atlantic Ocean, and, with two others from the same country, is so similar to that of Europe, as to have been confounded with it, and to have assisted in the idea that the latter was also found in the New World. It indeed approaches very closely by the bands on the sides, and the red colour of the lower fins; and the distinctions pointed out by Cuvier are the stronger teeth upon the vomer, the more delicate indentations of the preopercle, and the more irregular form of the cranium."
Source: Fishes of the Perch Family ©1861
Below are some lists of various fish with as much or more than you need information about the various fish. The description is helpful if you're trying to write about a fish your characters caught and you've never caught one yourself. Enjoy!
Yellow Perch; American Perch; Ringed Perch.
Back dark olivaceous; sides golden yellow; belly pale; sides with 6 or 8 broad dark bars, which extend from the back to below the axis of the body; lower fins largely red or orange; upper fins olivaceous; usually no distinct black spot on anterior or posterior part of spinous dorsal. Back highest at origin of spinous dorsal, which is more or less behind insertion of pectoral; profile convex from dorsal to occiput, thence concave anteriorly, the snout projecting. Mouth somewhat oblique, maxillary reaching opposite middle of orbit. Cheeks closely scaled throughout, the scales imbricated; opercular striae and rugosities on top of head well marked. Pseudobranchia3 quite small. Gill-rakers stout, shortish. Head 3£ in length; depth 3£. D. XIII-I, 14; A. II, 7; scales 555-17. Fresh waters of the Eastern United States; chiefly northward and eastward; abundant.
Source: Synopsis of the Fishes of North America ©1883
FYI: I read where some types of bass are a part of the perch family but it seems that in America the type we have here (I could be wrong) are of the Sunfish family and the Sea bass family. So, I'd be careful if my character was fishing for bass and not refer to it as being of the perch family.
Wednesday, March 2, 2016
Tuesday, November 3, 2015
Chicken Soup
I've come to use the term of Jewish Penicillin for Chicken Soup whenever I'm starting to come down with a cold. It's a great remedy and works really well. However, the term was not used during the 19th Century so be careful in your historical novel not to call Chicken Soup by that name. What is interesting is that Chicken broth was often used for the 'invalid' during that time period.
Below are some recipes for Chicken Soup.
Chicken Broth for the Invalid.—Procure a dry-picked Philadelphia roasting chicken; cut it in halves; put one half in the ice box; chop the other half into neat pieces; put it into a small saucepan; add one quart of cold water, a little salt and a leaf of celery; simmer gently for two hours; remove the oily particles thoroughly ; strain the broth into a bowl; when cooled a little, serve to the convalescent. Serve the meat with the broth.
Chicken Soup.—Take three young male chickens; cut them up; put them in a saucepan with three quarts of veal stock. (A sliced carrot, one turnip, and one head of celery may be put with them and removed before the soup is thickened.) Let them simmer for an hour. Remove all the white flesh; return the rest of the birds to the soup, and boil gently for two hours. Pour a little of the liquid over a quarter of a pound of bread crumbs, and when l8 CHICKEN SOUP, NO. 2.
they are well soaked put it in a mortar with the white flesh of the birds, and pound the whole to a smooth paste: add a pinch of ground mace, salt, and a little cayenne pepper; press the mixture through a sieve, and boil once more, adding a pint of boiling cream: thicken with a little flour mixed in cold milk; remove the bones, and serve.
Chicken Soup, No. 2.—Cut up one chicken, put into a stewpan two quarts of cold water, a teaspoonful of salt, and one pod of red pepper; when half done add two desert spoonfuls of well washed rice : when thoroughly cooked, remove the bird from the soup, tear a part of the breast into shreds (saving the remainder of the fowl for a salad), and add it to the soup with a wine-glass full of cream.
Clam Broth.—Procure three dozen littleneck clams in the shell; wash them well in cold water; put them in a saucepan, cover with a quart of hot water; boil fifteen minutes ; drain; remove the shells ; chop up the clams, and add them to the hot broth with a pat of butter; salt if necessary and add a little cayenne; boil ten minutes, pour into a soup tureen, add a slice of toast, and send to table. This is the mode adopted when we do not have a clam opener in the house.
Source: Fifty Soups ©1884
Brown Chicken Soup.—Cut up a nicely dressed chicken. Put it in the pot with water to cover it, which must be measured, and half as much more added to it before the soup is dished. Keep it covered tight, boiling slowly, and take off the fat as fast as it rises. When the chicken is tender, take it from the pot, and mince it very fine. Season it to the taste, and brown it with butter, in a spider, or dripping pan. When brown, put it back in the pot. Brown together butter and flour, and make rich gravy, by adding a pint of the soup; stir this in the soup, and season it with a little pepper, salt, and butter. Be careful the chopped chicken does not settle, and burn on the pot. It will be well to turn a small plate in the bottom of the kettle, to prevent this. Toast bread quite brown and dry, but don't burn it, and lay the toast in tho tureen, and serve it with the soup; stir the chicken through it, and pour it in the tureen.
White Chicken Soup.—Prepare the fowl, as in brown chicken soup, with the same quantity of water. When tender, remove it from the pot, and put into the soup a half teacup of washed pearl barley. Mince the meat fine, season it, and make it into balls with egg and flour, the size of marbles. Season the soup with salt, pepper, and butter. If the barley has not thickened the soup sufficiently, add a little flour stirred in water. Ten minutes before dishing, drop in the meat balls. The soup must be kept only boiling hot, or the balls will break in pieces. Toast bread lightly, or use cracker to crumb in the soup at the table. Celery and sour pickles give relish to chicken soups. Rabbits, squirrels, or birds, can be made into either white or brown soups.
Source: The Housekeeper's Encyclopedia ©1861
PLAIN CHICKEN SOUP.
The flesh of the fowl from which the stock is to be made, should, with the exception of the breast, be cut into small pieces, and the bones broken. The breast, with the skin as perfect as possible, should be placed in the pot whole, on top of the prepared material, and removed as soon as tender. To each quart of stock, when strained and skimmed, add an ounce of rice, and let simmer three-quarters of an hour, then add the breast of the chicken, cut in dice, a little minced parsley, and salt and pepper to taste. Plain chicken soup is much improved if about a pound of round steak be cut up and cooked with the fowl.
To this soup add a pint of sweet cream, thicken with flour, and flavor highly with celery, and the product will be a much admired white soup— cream of celery soup;—or if the celery and cream be omitted, the addition of half a teaspoonful of curry powder will transform it into a choice Mulligatawny soup.
Source: Soup & Soup Making ©1882
Below are some recipes for Chicken Soup.
Chicken Broth for the Invalid.—Procure a dry-picked Philadelphia roasting chicken; cut it in halves; put one half in the ice box; chop the other half into neat pieces; put it into a small saucepan; add one quart of cold water, a little salt and a leaf of celery; simmer gently for two hours; remove the oily particles thoroughly ; strain the broth into a bowl; when cooled a little, serve to the convalescent. Serve the meat with the broth.
Chicken Soup.—Take three young male chickens; cut them up; put them in a saucepan with three quarts of veal stock. (A sliced carrot, one turnip, and one head of celery may be put with them and removed before the soup is thickened.) Let them simmer for an hour. Remove all the white flesh; return the rest of the birds to the soup, and boil gently for two hours. Pour a little of the liquid over a quarter of a pound of bread crumbs, and when l8 CHICKEN SOUP, NO. 2.
they are well soaked put it in a mortar with the white flesh of the birds, and pound the whole to a smooth paste: add a pinch of ground mace, salt, and a little cayenne pepper; press the mixture through a sieve, and boil once more, adding a pint of boiling cream: thicken with a little flour mixed in cold milk; remove the bones, and serve.
Chicken Soup, No. 2.—Cut up one chicken, put into a stewpan two quarts of cold water, a teaspoonful of salt, and one pod of red pepper; when half done add two desert spoonfuls of well washed rice : when thoroughly cooked, remove the bird from the soup, tear a part of the breast into shreds (saving the remainder of the fowl for a salad), and add it to the soup with a wine-glass full of cream.
Clam Broth.—Procure three dozen littleneck clams in the shell; wash them well in cold water; put them in a saucepan, cover with a quart of hot water; boil fifteen minutes ; drain; remove the shells ; chop up the clams, and add them to the hot broth with a pat of butter; salt if necessary and add a little cayenne; boil ten minutes, pour into a soup tureen, add a slice of toast, and send to table. This is the mode adopted when we do not have a clam opener in the house.
Source: Fifty Soups ©1884
Brown Chicken Soup.—Cut up a nicely dressed chicken. Put it in the pot with water to cover it, which must be measured, and half as much more added to it before the soup is dished. Keep it covered tight, boiling slowly, and take off the fat as fast as it rises. When the chicken is tender, take it from the pot, and mince it very fine. Season it to the taste, and brown it with butter, in a spider, or dripping pan. When brown, put it back in the pot. Brown together butter and flour, and make rich gravy, by adding a pint of the soup; stir this in the soup, and season it with a little pepper, salt, and butter. Be careful the chopped chicken does not settle, and burn on the pot. It will be well to turn a small plate in the bottom of the kettle, to prevent this. Toast bread quite brown and dry, but don't burn it, and lay the toast in tho tureen, and serve it with the soup; stir the chicken through it, and pour it in the tureen.
White Chicken Soup.—Prepare the fowl, as in brown chicken soup, with the same quantity of water. When tender, remove it from the pot, and put into the soup a half teacup of washed pearl barley. Mince the meat fine, season it, and make it into balls with egg and flour, the size of marbles. Season the soup with salt, pepper, and butter. If the barley has not thickened the soup sufficiently, add a little flour stirred in water. Ten minutes before dishing, drop in the meat balls. The soup must be kept only boiling hot, or the balls will break in pieces. Toast bread lightly, or use cracker to crumb in the soup at the table. Celery and sour pickles give relish to chicken soups. Rabbits, squirrels, or birds, can be made into either white or brown soups.
Source: The Housekeeper's Encyclopedia ©1861
PLAIN CHICKEN SOUP.
The flesh of the fowl from which the stock is to be made, should, with the exception of the breast, be cut into small pieces, and the bones broken. The breast, with the skin as perfect as possible, should be placed in the pot whole, on top of the prepared material, and removed as soon as tender. To each quart of stock, when strained and skimmed, add an ounce of rice, and let simmer three-quarters of an hour, then add the breast of the chicken, cut in dice, a little minced parsley, and salt and pepper to taste. Plain chicken soup is much improved if about a pound of round steak be cut up and cooked with the fowl.
To this soup add a pint of sweet cream, thicken with flour, and flavor highly with celery, and the product will be a much admired white soup— cream of celery soup;—or if the celery and cream be omitted, the addition of half a teaspoonful of curry powder will transform it into a choice Mulligatawny soup.
Source: Soup & Soup Making ©1882
Thursday, March 6, 2014
Van Camp's & Canned Foods
Today Van Camp's is producing canned beans. However, the company was started in 1861 by Gilbert Van Camp and it was his son, Frank who was credited with the canned beans & pork.
In this ad (which I forgot to note the year) you'll note they sold condensed soups and one canned served 8 for .10 cents. They also mentioned mac and cheese with tomato sauce.
Below is a tidbit regarding the Van Camp's and their history of canning and refrigeration.
In 1860 he removed to Indianapolis, where he became associated with Calvin Fletcher and Martin William, under the firm name of Fletcher, Williams & VanCamp, for the introduction of the cold storage process of preserving fruits, meats, etc. Mr. VanCamp, as manager of the firm’s business, erected a warehouse with walls three feet in thickness, with a filling of cut straw, the inner surface being lined with galvanized iron and the outside covfired with sheet iron. This was the first satisfactory and successful experiment in the nature of cold storage warehouse...
In 1882, with Gilbert C. VanCamp as president, a position which he has held continuously to the present time. His son Frank is treasurer and general manager. As suggestive of the magnitude of the business it may be stated this company used six million tin cans in its operations last year, shipping its products to every state and territory of the Union and to Great Britain and the Continent of Europe.
Source: Encyclopedia of Biography of Indiana, Volume 2 ©1899
In this ad (which I forgot to note the year) you'll note they sold condensed soups and one canned served 8 for .10 cents. They also mentioned mac and cheese with tomato sauce.
Below is a tidbit regarding the Van Camp's and their history of canning and refrigeration.
In 1860 he removed to Indianapolis, where he became associated with Calvin Fletcher and Martin William, under the firm name of Fletcher, Williams & VanCamp, for the introduction of the cold storage process of preserving fruits, meats, etc. Mr. VanCamp, as manager of the firm’s business, erected a warehouse with walls three feet in thickness, with a filling of cut straw, the inner surface being lined with galvanized iron and the outside covfired with sheet iron. This was the first satisfactory and successful experiment in the nature of cold storage warehouse...
In 1882, with Gilbert C. VanCamp as president, a position which he has held continuously to the present time. His son Frank is treasurer and general manager. As suggestive of the magnitude of the business it may be stated this company used six million tin cans in its operations last year, shipping its products to every state and territory of the Union and to Great Britain and the Continent of Europe.
Source: Encyclopedia of Biography of Indiana, Volume 2 ©1899
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