Broad or Windsor Beans

In 1863 Isabella Mary Beeton published "The Book of Household Management." And in her vegetable section of the recipes, I stumbled across a bean I'd never heard of, the Broad or Windsor Bean. So naturally I had to research what this bean was. Today it is more commonly called the Fava Bean. Victory Seeds has a simple overview of the history of the Fava Beans.

In Ms. Beeton's book her recipe is:

BOILED BROAD OR WINDSOR BEANS.
1092. Ingredients.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; beans.
Mode.—This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, nnd serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed. 
Time.—Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer.
Average cost, unshelled, 6d. per peck.
Sufficient.—Allow one peck for 6 or 7 persons.
Seasonable in July and August.
Nutritive Properties of the Bean.—The produce of beans in meal is, like that of peas, more in proportion to the grain than in any of the cereal grasses. A bushel of beans is supposed to yield fourteen pounds more of flour than a bushel of oats; and a bushel of peas eighteen pounds more, or, according to some, twenty pounds. A thousand parts of bean flour were found by Sir H. Davy to yield 570 parts of nutritive matter, of which 420 were mucilage or starch, 103 gluten, and 41 extract, or matter rendered insoluble during the process.

In "The Art of Preserving all kinds of animal and vegetable substances for Several Years" by M. Appert ©1811

Windsor Beans. - (Petiles Jives de marais.)
Neither the feverole (the small dried bean) nor the julienne, which re~ sembles it, are fit to be preserved. I make use of the genuine Windsor, or broad bean, which is of the thickness and breadth of the thumb, when ripe. I gather it very small, about the size of the the end of the little finger, in order to preserve it with its skin. As the skin becomes brown when in contact with the air, I take the precaution of putting the beans in bottles as soon as shelled. When the bottles are full, the beans having been shaken down gently on the stool, and in that way the vacancies in the bottle having been filled up ; I add to each bottle a little bunch of savory ; I cork them quickly in order to give them one hour's boiling in the water-bath. When this vegetable has been quickly gathered, prepared and preserved, it has a white, greenish colour: on the contrary, when the operation has been tardy, it becomes brown and hard.

Peeled Windsor Beans.
(Feves de marais devotees.)
In order to preserve Windsor beans Stripped of their skins, I gather them larger, about half an inch long at the utmost. I take off the skin, bottle them with a small bunch of savory, &c. and I put them in the waterbath, which is made to boil an hour and half.

In the American Gardener's Calendar; adapted to the climates and season of the by Bernard M'Mahon © 1806 you'll find this:

Planting the large Windsor Beans, and other varieties of the same species.
As early in this month as possible, plant a full crop of Windsor beans, and also of any of the other varieties which you esteem ; the Mazagan and Lisbon are the earliest, the white-blossom bean is very delicious, and boils much greener than any other kind ; but the green Genoa, bears the heat of our climates better than either of the others, and therefore is the most suitable for late crops. The long-podded bean is very good, and bears well; but the Windsor, Sandwich, Toker, and broad Spanish kinds, on account of their great size and sweetness, are more esteemed for blanching than any other. The dwarf-cluster bean is a great bearer, never grows above a foot or fourteen inches high, and may be planted in rows either in beds or borders, the rows to be about two feet asunder ; and as this kind branches out considerably from the root, the beans must be planted in single rows, and six inches distant from one another.
I have again to remark, that it is from the early planted of those kinds, that much produce may be expected ; for when overtaken by the summer heat, whilst in blossom, these drop off prematurery; consequently, the crops are poor and scanty.
Continue planting these kinds once every ten days, till the end of this month or beginning of next; and as the early crops advance, draw some earth up to their stems, as directed for peas.
When beans are desired at as early a period as possible, you may force some of the early Mazagan kind, in any of your forcing departments, observing, when the plants are in full blossom, to nip off their tops, which will cause their fruit to set and ripen sooner, than if left to take their natural course.

Or you may, about the beginning of the month, plant a quantity of them close together in a hot-bed, to be defended with a frame and glasses, or with mats, &c. and when thus forwarded for two or three weeks, plant them into the open ground; observing to give them plenty of air whilst in the hot-bed, and when they have one or two inches growth therein, to plant them into some warm border, in rows two feet and a half, or a yard asunder.
For further particulars, and the method of planting all the kinds, see February, page 127.

Which means the Windsor Bean was a part of the American diet for most of the 19th century. It even continued into the 20th til present day. Below is an excerpt from  The Report of Agricultural Experiment Station of the University of California ©1898 I found mention of the Windsor beans.
Mrs. Wenonah Stevens Abbott, Oak, Shasta County— Windsor Beans nearly all germinated. Heavy rains during blooming period probably lessened the amount of bearing, but those which we tried proved very good.

Thanksgiving Proclamation

As I mentioned in an earlier post, Abraham Lincoln made a proclamation in 1863 declaring Thanksgiving to be a National holiday. After the Civil War some of the Southerners considered it a northern holiday, but in time all did.

Below is the proclamation made by Abraham Lincoln on Oct. 3, 1863. What is rather interesting is I found this copy of the proclamation went out as an invitations to American's living in London, England at the time. You can view the entire document at Google Books American Thanksgiving Dinner at St. James Hall, London, Thursday November 26, 1863.

Included in this document is the menu, the program, and the remarks of the event.

Below is simply the copy of the President Lincoln's Proclamation:

A PROCLAMATION BY THE PRESIDENT OF THE UNITED STATES OF AMERICA.
THE year that is drawing toward its close has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature that they cannot fail to penetrate and soften the heart which is habitually insensible to the ever''watchful providence of Almighty God.
In the midst of a civil war of unequalled magnitude and severity, which has sometimes seemed to invite and provoke the aggressions of foreign States, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere, except in the theatre of military conflict, while that theatre has been greatly contracted by the advancing armies and navies of the Union.
The needful diversions of wealth and strength from the fields of peaceful industry to the national defence have not arrested the plough, the shuttle, or the Bhip. The axe has enlarged the borders of our settlements, and the mines, as well of iron and coal, as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege aud the battle-field, and the country rejoicing in the consciousness of augmented strength and vigour is permitted to expect continuance of years with large increase of freedom.

No human counsel hath devised, nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy.
It has seemed to me fit and proper that they should be solemnly, reverently, and gratefully acknowledged as with one heart and voice by the whole American people ; I do, therefore, invite my fellow-citizens in every part of the United States, and also those who are at sea, and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next as a Day of Thanksgiving and Prayer to our beneficient Father who dwelleth in the heavens. And I recommend to them that, while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners, or sufferers, in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty hand to heal the wounds of the nation, and to restore it, as soon as may be consistent with the Divine purposes, to the full enjoyment of peace, harmony, tranquillity and union.
In testimony whereof, I have hereunto set my hand, and caused the Seal of the United States to be affixed.
Done at the City of "Washington, this third day of October, in the year of our Lord one thousand eight hundred and sixtythree, and of the independence of the United States the eightyeighth.
ABRAHAM LINCOLN.
By the President, William H. Seward,
Secretary of State.

Ice Skating

During the 19th century Ice Skating developed not only as a past time but also as a sport. Speed skating competitions were held as early as 1863 in Norwegian clubs. Figure skating as we're accustomed to it was introduced by Jackson Haines in the mid 1860's he's said to be the "father of modern figure skating."

The actual skates were blades that were strapped on to a person's boot or shoe.

The Encyclopaedia Britannica Juvenile Non fiction ©1890 copied below will help you get a better picture of how the 19th century viewed skating.

SKATING, as at present practised, may be defined as a mode of progression (usually rapid) upon smooth ice, by the aid of steel blades attached to the soles of the feet It probably originated in the far north of Europe, in Scandinavia and Germany, where it is still in common use. In Russia it has never been a national pastime, as no smooth ice is formed in the rapidly running rivers. Even in St Petersburg it is mainly engaged in by English and Germans. The earliest skates appear to have been certain bones of large animals, but wood was also used from an early period.

In modern skating there are two totally distinct styles, which require different skates differently attached to tbe feet, and different extents and qualities of ice. The first, the "running " or "fen" style, simply consists in going straight ahead at the highest possible speed. Its home is on the fiords of Scandinavia, the fens of Lincolnshire, and the large rivers and lakes of North America. In Holland, Denmark, and North America it is the medium tor carrying a large winter market traffic. It first became common in England in 1662 after the return of the Stuarts. The wooden part or stock of a running skate s from 8 to 12 inches long, according to the length of the foot The blade is made of the best steel, with an average width of y6T inch. The heel is at right angles ;o the surface of the ice. The prow begins to rise off the ice at the fore end of the stock, at a gradually increasing angle, and projects 4 inches. The entire skate s attached to the foot by an iron screw in the heel of -he stock which enters the skater's boot heel and two ong straps which pass through slots in the stock and asten round the ankle and toes of the skater. The length of the heel strap varies from 22 to 32 inches, and that of he toe strap from 15 to 23 inches. Formerly the bottoms of the blades were fluted. A concavity is now effected by grinding; and, when in motion, the blade is rarely flat on the ice. The curve should be slight, and the depth no greater than will ensure a curve being made without touching the ice. The feet are placed at right angles to each other with the toes turned out1 and the body bent slightly forward. Each foot is then raised alternately and set down slightly on the inside edge. It immediately acquires a forward motion, which is increased by pushing with the other foot, that being at right angles and having no sliding motion. The feet must be kept perfectly level when raised and set down, and the skate carried in the Bame manner an inch above the ice when going forward. The forward stroke is made on the outer edge, and the pressure applied to the inner edge of the other foot. The arms are swung across the chest from side to side, and opposite to the direction of the striking leg in order to balance the weight The quickest method of stopping is to place the feet parallel, dig the heels into the ice, and arch the back. A longer but more graceful method is to turn the toes inwards, thus spreading the outside edges athwart the line of going. The feet should never be looked at, as the balance of the body is thereby disturbed. The eye should always be on a line with the horizon.
The fastest skating times recorded, from a standing start, and with no rear wind, have all been made in the United States, at Sew York, as follows:—
(This section is too blurred to copy correctly so I omitted it.)

The second style, termed "figure skating," is quite modern and purely English in its origin. This may be practised on any small pond, provided the ice is clear of snow and perfectly smooth. The more numerous opportunities thus afforded make it the more popular style in Great Britain, where the large streams seldom freeze. Figure skating consists in cutting arcs, circles, figures, letters, serpentines, and spirals,—either forwards or backwards, slowly or rapidly, on one or both feet, singly or in combination. The style can ultimatoly be analysed into four kinds of strokes, all made on the edges of the blade— the inside forward, the outside forward, the inside backward, and the outside backward. The variety of evolutions which can be developed from these four movements ii endless. The figure skate is made entirely of metal, is
strapless and fixed to the boots by clamps or like devices. Unlike the running skate, it can be instantly put on or taken off. Many kinds have been invented, but the " Acme," firs* produced in Canada, is generally acknowledged the best. The blade projects the merest trifle beyond the length of the foot and is rounded off in-an upward direction from the ice at both toe and heel. The bottom i.s J inch wide, and the best curve for grinding it is to that of a sovcnfoot radius, equal throughout and not increased fit cither end. In stopping, the end of one skate is placed at right angles to the other.
Summer skating has been occasionally provided in " glaciariums " by means of artificially produced ice.
The London Skating Club, founded in 1830, ii tho lending skating society of Great Britain. Comprising bnt 170 members, including 20 ladies, and practising on exclusively private water in Hegeut's Park, it countenances figure akating only and gives no oncourngoment whatever to the spread or teaching of a national pastime. The National Skating Association was formed in the year 1879, and, on December 8, held tho first raco for the running championship at Thorney, Cambridgeshire. The objecta of the association are as follows:—

To promote, ascertain, and reward speed In skutlnj*,—by the establishment and management of amatear and open akating championships of England; by stimulating and aupplemenling local action In holding of skating matches; by establishing an order of merit for speed skatcn. and awarding badges for tho Bftme; by assisting In providing facilities for skating by the shallow flooding of land In each locality where local branches exist; and by collecting through corresponding members Information of tho existence of loo on which skating Is practicable, and tho supplying of such Information to Its members; and to promote anil encourage figure skating, by tho establishment of standards at which figure skitters may aim, by bestowing bndges of merit on those who attain tlieso standards, and by promoting and aatUtlng In the formation of skating clubs. To provide rules and regulations for tho gamo of hockey on tho Ico, Also to promote the establishment of International skating contests In various countries. under the direction of an International council.

In the United States and Canada large and shallow artificial ponds under cover, termed "rinks," are in winter frozen by filling them with water. Each uight the surface is covered with a layer of water, which gives a fresh sheet of ice by morning. The coven protect the rinks from snow, another great advantage.

As regards a substitute for ico and ice akating on wooden or asphalt floors, the only invention that has ever been found even partially successful is that of James !.. Plimpton of New York in 1869. The implements may bo described as skatea with two parallel wheels at tho toe and heel, so hung that tho whool axloa are moved out of parallel by the transverse rocking of tho skater's foot, the wheela setting squarely on tho surface whether the skater be upright or cantod. Tho fatigue caused by these "roller skates" is quadruple that of ordinary ice skating.

Thanksgiving

It was during the 19th century that Thanksgiving became a nationalized holiday. President Lincoln made a proclamation (Oct. 3, 1863) to that effect. Prior to 1863 states decided when or if they would celebrate thanksgiving. Setting the date as the last Thursday in Nov for all states to abide by.

Below is a link to the proclamation Lincoln wrote. Proclamation

This came up as I was researching the original thanksgiving with the Mayflower Pilgrims and thought some of you might enjoy this tidbit when writing your stories. You should research and see what some of the Southern states thought about Thanksgiving, very interesting.

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

Gold

Below is a picture taken from page 30 of Houghtaling's Handbook. It's the high and low of the value of gold for each month over a sixteen year period. Since many write historical novels during that time period I thought it might be of value to some of you.

Here's the link to an enlarged image of the page. Link

Another Perspective on the Old New England Thanksgiving

Please note that this excerpt was how Thanksgiving was celebrated during the first part of the 19th Century. Also note that Thanksgiving did not become a national holiday until Lincoln declared it in 1863.

The excerpt comes from "The Guardian" ©1875
Thanksgiving reared its honest November head far above all others, at the one genuine, crowning festival of New England. We looked forward to it full half a year, with bright anticipations; and with fond remembrance we looked back upon it through the other half. The scattered children were all to come home that day. For months ahead, with wise house-keepers' prudence, the appropriate sacrifices were prepared. The whole year had been fruitful that there might be one lavish day, and that the only lavish day, on which there was no injunction of economy. There was no word about saving, but every exhortation to eat, and eat again in welcome. That lavish day was Thanksgiving. The harvests were all in, and were safe; and surely, it was right, before settling down to the narrow path of economy again, to offer up the bounteous firstfruits of the year.
Every man was his own caterer. The barnyard and the cellar were the markets. The geese were selected and put in training weeks and weeks before. The turkeys were appointed. The coops of chickens and ducks were set apart. The sucking pig, and the other delicacies were marked down. Nothing was too good for Thanksgiving.
The housewives conferred together. Bills of fare were made up as solemnly, almost, as protocols and treaties. It was the central day. Everything revolved around Thanksgiving. Everybody was caught and used in preparing for it. Did not our children's hands ache in grinding, and our arms ache in pounding spices? Did not we chop mince-meat until we began to wish that there were no mince-pies? Did not we pare and core? Was not the kitchen,
for weeks before, the scene of laborious preparations? And was not every interference met with the remark, " Get out of the way! If you cannot help, you must not hinder. Thanksgiving is coming, and cannot be put off!"
How glorious was that Sunday morning, when, after the sermon, with suitable state and solemnity, the great white sheet was unfolded, and the Governor's Proclamation was read from the pulpit. The great sermon being ended, then followed this little sermon. How we listened, without thinking much of the sentences! Afar ofT were smelled the dinners which were to be served up on that crowning day.
The day before was almost too much for us. It well-nigh exhausted our nervous sensibility. Half the night before was spent in preparations. The first half of Thanksgiving was a holy day, and the last half was a holiday. The morning might not be used except as Sunday, with no sleds, no guns, no skating, and no shouting. Cooking was the only secular employment permitted on Thanksgiving-day morning. All except servants and cooks were expected to go to church. The service generally was very much like the Sunday service; but sometimes it was a vent for all the little odds and ends of the year which it was not thought convenient to preach at the regular service on Sunday. Frequently Thanksgiving was a political safety-valve. It was a kind of ground on which the minister was allowed to express himself on public affairs. It was, however, an education; and the discussions kept alive, often, through the whole year, among the families of the people, great questions of State.
No sooner was meeting dismissed than instantly, like a flash, all was changed. Anything now was admissible; wild capers, running, tumbling, snow-balling, and what not? Everybody's face was turned homeward.
The impatient hour that elapsed between reaching home and the great event—how did we live through it? At length all came in. The wonderful table was stretched out. The long " blessing" was said. And the assault commenced. There was an endeavor on the part of every conscientious child to eat something of everything. Tne onslaught was made with great energy; but the reluctant surrender could not be long delayed, and with deep regrets at their want of capacity, the children One by one fell off; and the illusion of the year was ended.
I say, again, that no man will ever know the true flavor of a New England Thanksgiving of the olden time who has not known something of the frugality required by the honorable poverty of those times. Men were not brought up so easily that no effort was required on their part. Almost everything that a boy had he earned. In my own case, until after I was fifteen years old, I do not believe I ever at one time owned twenty-five cents in money. I do not remember ever to have received from my father the amount of more than six and a quarter cents, the old Spanish coin. Whatever I owned, of knife, or sled, or other plaything, I earned. Gifts were few—except the gifts of nature; and they who lived in those days lived with the understanding that they must think out, and plan out, and work out everything that they had. And though it was hard, it was not harder than the anvil is to the sword, or the grindstone is to its edge, that makes it a trusty instrument in the day of battle. No man can know the genuine flavor of the old New England Thanksgiving who has not known something of the untiring work and rigid seclusion which belonged to that day, and of the very narrow bounds within which amusements were confined.
Notwithstanding these drawbacks, the people were cheerful. They were earnest; they were solemn; they lived unsmiling men, too often, under a sense of fearful responsibility ; but there was, after all, in their suppressed natures, and especially in their home-life, a depth and fervor of enjoyment which is almost without exposition, and which is hardly known to those who live in the midst of the affluence and advantages of the present day.
Some may fancy the fire of prosperity to be designed rather for comfort than for trial; rather to refresh than to search us; but scarcely anything more clearly demonstrates the falseness or soundness of religion; it is to grace what fire is to gold.

Historical Fashions Review of Posts

Hi all,
Below is a list with links of Historical Fashions from the 19th Century. I'm putting them all together in one location to help make it easier for others to search.

1832
1832 Fashion Descriptions

1834
1834 Fashions

1835
1835 Fashions

1840
1840 Ladies Fashions
1840 Ladies Fashions Part 2

1850
1850 Ladies Fashions

1855
1855 Fashions

1856
1856 Fashions

1860
1860 Fashions Part 1
1860 Fashions Part 2

1862
1862 Fashion Accessories
1862 Fashions

1863
1863 Fashions

1864
1864 Fashions
1864 Bonnets

1865
1865 Fashions
1865 Fashions Part 2

1866
1866 Part 1
1866 Part 2

1867
1867 Fashions Part 1
1867 Fashions Part 2

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

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

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

1871
!871 Fashion Accessories
1871 Fashions
1871 Fashions Part 2

1872
1872 Fashions

1873
1873 Fashion Accessories

1874
1874 Fashions Part 1
1874 Fashions Part 2
1876
1876 Fashion Accessories
1876 Fashions

1877
1877 Ladies Hat & Bonnet Fashions

1878
1878 Ladies & Children's Fashions

1880
1880 Fashion Accessories
1880 Fashions

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

1882
1882 Winter Fashions

1887
1887 Gentlemen's Hats

1890
1890 Ladies Hats
1890 Fashions

1891 & 1896
1891 & 1896 Winter Fashions

1894
Bustles & Dress Forms

1896
1896 Spring Gown Womens Fashions