1862 Adjustable Handcuffs

In 1862 W. V. Adams invented an adjustable handcuff. Prior to this date all handcuffs were a one size fits all item. Adams invented a ratchet mechanism allowing them to be adjustable. He received his patent on June 14, 1862.

Here is the report of the file patent:
No. 1,650.—George W. Reeo, assignor to W. V. Adams, New York, N. Y.—Handcuff.— Patent dated June 14, 1862; reissued April 5, 1864.
Claim.—First, a handcuff or shackle composed of the two sections A and B hinged together and constructed substantially as described, and provided with the lock C, or its equivalent
Second, in combination with the shackle as above described the clevis, or staple, substantially as set forth.

Another report:
No. 35,576.—W. V. Adams, of New York, N. Y.—Improvement in Shackles or Handcuffs.— Pateut dated Juno 17, 186'i.—This device consists of two curved sections pivoted together at their upper ends and provided with a locking apparatus, so arranged as to render the shackle adjustable in size. Upon the pivot that secures the two sections together is a hasp, through the eye of which passes the link of tho connecting chain.
Claim.—The combination of the hasp E with the sections A and B, for the purpose of allowing to each one of a pair of shackles a motion independent of tho other when in use, as described.

Here's a picture of a pair of Adams Handcuffs that went on sale on the internet a while back.

Thanksgiving 1864

In 1864 a gentleman from New York proposed an idea. To feed the troops serving in the war. The idea grew and the committee received $57,000 in money. Poultry and provisions valued at $150,000. The idea spread to other states in the end the 1864 Thanksgiving dinner cost the people around a quarter of a million dollars. The troops prized the attention more than the gift and the support went a long way to encourage the troops spirits.

Below is the initial proposal for the troops.

The Soldiers' Thanksgiving Dinner of November, 1864—a repast which, if not dainty enough for Lucullus, was of dimensions that would have satisfied Gargantua—came about in this wise. The country was in tbe throes of the impending presidential election: never, perhaps, was it more indifferent to turkey and cranberry sauce, nor less anxious about what it should eat and what it should drink. Still, an idea too big, too generous to be kept in one brain, had occurred to an individual in New York, to whom ideas of the sort were no strangers, and, at the risk of confiding it to an unwilling ear, he made it public by addressing certain editors in the following lines:
Gentlemen:—President Lincoln having ordered a general Thanksgiving on the last Thursday of November, it being on the 24th, I have thought it only proper that something should be done for the army and navy on that occasion, not only to aid them in keeping the day properly, but to show them they are remembered at home. My proposition is to supply the armv and navy in Virginia with poultry and pies, or puddings, all cooked, ready for use. This seems to he a big undertaking, but I do not see any difficulty in carrying it out.
My idea is this: there will be about fifty thousand turkeys—say of eight pounds each, and fifty thousand pies, or their equivalents, required to feed the soldiers and sailors on that day; let, then, every one who can afford it and is willing to send and prepare such articles do so, and make up a barrel or box of them well packed; have them ready for shipment in this city from the IStb to the 20th of November; they can be sent (freight free) to the army and navy of the Potomac so as to be distributed the day before Thanksgiving.
It would be a grand sight to see that army of brave men, loyal to the flag, feeding on the good things of the land they have fought for, whilst the miserable traitors, if they still hold out, are crouched behind their defences hungry and starving.

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.

Nails from Scientific American

Below is an article on cut nails, in other words the nail industry in America. The initial invention was built in 1790 the patent was granted 1795 to Jacob Perkins but changes as well as a valuable industry was created in the United States.

Take from Scientific American Volume 10 ©1864

CUT NAILS.
Wilkinsons and Others.
Among tbe appliances which have multiplied a thousand fold the power of man in molding the substances of nature into forms adapted to the gratification of his wants, there are few that rank higher in importance than the humble little instrument which is named at the head of this article. In numbers, nails far surpass any other thing which is employed in any of the arts, and the part that they play in the construction of our dwellings, ships, furniture and other fabrics is so great that, if they were annihilated, the whole order and movement of life would be changed.

In the old plan of making nails by hand, the end of the nail rod was heated, hammered down on an anvil into the required form, pointed, cut off and headed. In the neighborhood of Manchester alone, 60,000 persons were employed in this occupation, and great numbers in all other parts of the civilized world. By the present plan of cutting the nails, one steam engine drives several machines, and each machine makes a hundred nails per minute; the workman having nothing to do but to lay on the plates, and to put the finished nails into the kegs.

The saving of labor is also very great to those who use the nails. With the wrought nail it was necessary to bore a hole in most kinds of wood before the nail was driven; but the cut nail is so formed that it can be driven into the solid wood without danger ol splitting. Probably five or ten cut nails are driven in the same time as one wrought nail. The cut nail, too, from two of its sides being parallel, and from the roughness of its edge, retains its hold more firmly in the wood.

The machinery for making cut nails Is wholly of American invention, and is the result of a series of efforts by several different Inventors. About the time of the close of the Revolutionary war, two brothers of the name of Wilkinson, who had Iron-works in Cumberland, R. I., cut a lot of nails from some old barrel hoops—" Spanish hoops," as they were called; and these are supposed to have been the first cut nails ever made. The first patent for a nail-cutting machine was granted on the 23rd of March, 1791, to Josiah G. Person, of New York, and from that time to 1817,more than 100 patents were Issued. In 1810, Albert Gallatin, Secretary of the Treasury, made an elaborate report on this subject, and he estimated that a million of dollars had then been expended in bringing nailmaking machinery to perfection. The machines arc now models of simplicity and effectiveness, and they release a vast number of hands to be employed in the production of wealth in other forms.

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.

Ice Box Refrigeration

Below are some interesting facts regarding refrigeration using an icebox. Often times today we think of those in the 19th century of not having refrigeration. And in terms of what we have today, that's somewhat true. However, below I've listed a few facts to help us rethink what our ancestors might have been using in the 19th century.

A lawsuit: Alaska Refrigerator Co. v. Wisconsin Refrigerator Co. et al. (Circuit Court, AT. D. Illinois. July 13,1891.)
Dealt with a patent violation: Here's the facts. The original patent No. 8,463, reissued October 22, 1878 and originally issued July 24th, 1877.

In another lawsuit it states "The original letters patent were granted to Azel S. Lyman, as inventor, Mar. 25, 1856 and were extended for seven years from Mar. 25, 1879 and were reissued to Lyman, Dec. 26, 1871 ...

This notes that the ice box was patented as early as 1856.

According to Ellen Plante in her book "The American Kitchen." She states that iceboxes were available in 1860 but not widely used until 1880.

In 1864 we have reference to the Refrigerator (icebox) in "The American Home cook Book: with several hundred excellent recipes by American Lady ©1864.

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

Dinner Dresses thru the 19th Century

Today's tidbit are a few dinner dresses down through the 19th Century. First I'm sharing some tidbits from "The College of Life Or Practical Self" a description regarding dressing for Dinner.

How Ladies Should Dress.
Dressing for dinner only presents points of difficulty to the ladies; the rule to be followed by gentlemen is simple enough.

Several considerations serve to embarrass the gentler sex. For a “great” dinner, a lady dresses in a style which would be extravagant and out of keeping with a “small” dinner; yet the invitation is in both cases couched in the same terms. Moreover, a dinner is often the prelude to an evening party, or a visit to the opera, or some other form of amusement; and the style of dress must be suited to these contingencies also. One or two general rules may be laid down.

Full dinner dress means a low dress; the hair arranged with flowers or other ornaments; and a display of jewelry, according to taste. For a grand dinner, a lady dresses as elaborately as for a ball; but there is a great distinction between a ball dress and a dinner dress. Let no misguided young belle who is invited to a great house rush to the conclusion that it will be right for her to appear in a dress that she has worn in a ballroom. The style of thing required is wholly different. In the ball-room everything should be light, floating, diaphanous, ethereal, and calculated to produce a good general effect.

A dinner dress must be good in quality; it should be of silk of the latest make, with an ample train. By way of setting the dress olf, rich lace may be worn—Brussels, Mechlin, Honiton, Maltese or Cluny; but such light materials as blonde, tulle, areophane, tarlatane, etc., are quite out of place as trimmings.
Jewelry of almost any value may be worn at a great dinner—diamonds, pearls, emeralds, rubies, any kind ; but it is not in good taste to wear too much jewelry at any time.

As accessories, an opera-cloak, a fan, and a pair of perfectly white and perfectly fitting gloves must not be forgotten.

In dressing for an ordinary dinner—say a dinner of six or eight, or a dinner at a country house—the demi-toilette is sufficient. The dress should be made with a low body; is in good taste, and the shirt-studs may be choice, but should be in proportion to the means of the wearer.

It may be as well to remark that dinner~ parties are not supposed to be given on Sundays, and, therefore, when an invitation is accepted for that day—or when, on a visit, host and guests dine together—it is not necessary to dress; the ladies appearing in high dresses, or the demi-toilette at most; gentlemm in walking-dress.

1829

1832

1840

Unfortunately in my files I don't have an "Dinner Dress" between these two dates.

1864

1865

1871

1876

1880

1889

Surgery during the 19th Century

I'm sorry this post comes late today. I was out of town for the past two day helping my parents while my dad had to have a second procedure on his thumb. He nearly cut it off several months back with his table saw. Yesterday's surgery was to try and improve the flexibility of the thumb. In the end the surgeon was pleased with the op and is hopeful. We're continuing to pray that dad will regain full use of his thumb. My dad works with his hands, even though he is retired he is quite active.

All of that is to say why I picked this topic. I found a great resource and wanted to share it with all of you. It is Illustrated Manual of Operative Surgery and Surgical Anatomy ©1864

What I love about this book is the illustrations. There are illustrations of the tools used, some of which have not changed much, others you might find very crude but it is what they had to work with at the time. They also give a brief name and description of each of the tools. Unfortunately it is a poor scanned copy of the book but it is readable. It is a good tool to give a quite overview of what you might be looking for if your character is in need of surgery. Or what kind of surgery might have been performed on your characters during the Civil War.

If your story is set before the war you might be interested in A Dictionary of Practical Surgery ©1823

Another source for much later in the 19th Century is Pye's Surgical Handicraft ©1893

And for those characters who might be delivering a baby here's a link to Obstetric Surgery ©1895

Dances

In the historical genre I writer in the publishers have very specific things you can and can not do with regard to dancing. However, that is there lean for their readers and I'm okay with writing what they want and not writing what they don't want. However, not all of you who read my blog write for the same kind of publishers and I thought these links might be helpful with regards to Historical Dances from the 19th Century.


A Complete Practical Guide to the Art of Dancing ©1864

Brookes on Modern Dancing ©1867

Dancing ©1895 This book is nice because it isn't limited to just American Dancing.

Dancing: A Complete Guide to All Dances ©1899

The Dance of Society ©1875 This edition is interesting because it comments on dances no longer fashionable at the time.

These are some great resources available from Google books, enjoy.

Lamb

I'm not a huge fan of lamb but my characters seem to like it. At least the ones I'm currently working on do. This caused me to seek out some historical recipes for lamb. My story is set in 1871 and finding earlier recipes are a bit more difficult. However, taking into account where my character lives and what is readily available for her to make various rubs and sauces…well you get the idea. Below are some recipes for Lamb that perhaps your characters might want to make some day.

LAMB.
To Roast Lamb.—Lamb requires to be well roasted, as, if not sufficiently done, it will fail to acquire that delicate taste so peculiar to it. It is commonly dressed in quarters. Lamb should be well jointed or chopped by the butcher, as it is such a delicate sort of meat, that it becomes altogether disfigured, if the carver, is compelled to hack and pull it in pieces. In roasting, baste with its own dripping, and after pouring off all the fat, serve it up in a hot dish with the gravy that remains after the fat is poured off. In serving up a fore-quarter, the cook should divide the shoulder neatly from the ribs, and after squeezing the juice of half a.lemon on the ribs, cover the shoulder closely over again. It is usual to send up with lamb/mint-sauce in a tureen.

To Roast a Shoulder of Lamb (savoury).—Score the joint with cuts an inch deep, rub it over with butter first, then season it with pepper and salt, and sweet-herbs; rub over these the yolk of an egg, and roll it in bread-crumbs; roast it a light brown. When sufficiently cooked pour off the fat in the dripping-pan, and make a gravy of that which remains, seasoning with pepper and salt, tomato or mushroom-ketchup, the grated rind and juice of a lemon, thickened with a little flour. Put the lamb on a clean hot dish and pour the gravy over it.

To Boil a Leg of Lamb.—A leg of lamb Sb a delicate dish when nicely boiled. If whiteness is desirable, wrap it in a clean cloth; only the liquor will then be spoiled for broth. Boil one of five pounds gently for about an hour and a half. When you dish it, cut the loin into chops, fry them, and lay round it. Sauce, plain melted butter, or parsley and butter.

To Fry Lamb Chops —Lamb chops may be either simply fried in the same manner as mutton chops, or dressed with egg and crumbs of bread (but with no parsley), as in thecase of cutlets. Gravy made in the pan, as for fried steaks.

A very nice dish.—Take the best end of a neck of lamb, cut into steaks, and chop each bone so short as to make the steaks almost round. Egg, and strew with crumbs, herbs, and seasoning: fry them of the finest brown ; mash some potatoes with a little butter and cream, and put them into the middle of the dish raised high. Then place the edge of one steak on an other with the small bone upward around the potatoes.
Source: The American Home Cook Book ©1864

Boiled Leg Of Lamb.—Choose a ewe leg, as there is more fat on it; saw off the knuckle, trim off the flap, and the thick skin on the back of it; soak in warm water for three hours, then boil gently (time according to size). Serve with oyster sauce. (See Sauces.)
Roast Lamb.—Wash well, season with pepper and salt, put in the dripping-pan with a little water. Baste often with the dripping; skim the gravy well and thicken with flour.

Lamb Steaved In Butter.—Select a nice loin, wash well, and wipe very dry; skewer down the flap, and lay it in a close-shutting and thick stewpan, or saucepan, in which three ounces of good butter have been just dissolved, but not allowed to boil; let it simmer slowly over a very gentle fire for two hours and a quarter, and turn it when it is rather more than half done. Lift it out, skim, and pour the gravy over it; send to table with brown gravy, mint sauce, and a salad.

Saddle Of Lamb.—This is a dainty joint for a small party. Sprinkle a little salt over it, and set it in the dripping-pan, with a few small pieces of butter on the meat; baste it occasionally with tried-out lamb-fat; dredge a little flour over it a few minutes before taking from the oven. Serve with currant jelly and a few choice early vegetables. Mint sauce may be served with the joint, but in a very mild form. (See Sauces.)

Broiled Lamb Chops.—Trim oil most of the fat; broil over a brisk fire, turning frequently until the chops are nicely browned. Season with pepper and salt, and baste with hot butter. Serve on a buttered dish.

Breaded Lamb Chops.—Grate plenty of stale bread, season with salt and pepper, have ready some well-beaten egg, have a spider with hot lard ready, take the chops one by one, dip into the egg, then into the bread-crumbs; repeat it, as this will be found an improvement; then lay the chops separately into the boiling lard, fry brown, and then turn. To be eaten with currant jelly.

Lamb Steaks, Fried.—Dip each steak into well-beaten egg, cover with bread-crumbs or corn-meal, and fry in butter or new lard. Mashed potatoes and boiled rice are a necessary accompaniment. The gravy may be thickened with flour and butter, adding a little lemon juice; pour this hot upon the steaks, and place the rice in spoonfuls around the dish to garnish it.
Source: Mrs. Clarke's Cook Book ©1899

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

1864 Fashions

These images come from 1864 sources.

Crepe Butterfly for Head Dress

Winter Bonnet

Dresses

Walking Coat

Furred Cloak

Vestvale Cloak

Patti Cloak

Imperatrice Paletut

Children Winter

Girls Dresses