Farm Land for sale 1874

Here's an ad from American Agriculturalist ©1874 encouraging farmers to go out and settle the west. The price was $10 per acre. You didn't have to pay for the first four years. You can pay the note off early. All enticing the farmer to come and settle Nebraska.

Clip Boards of the 19th Century called Letter-Clips

A question a while back on a historical writer's loop was searching for when clipboards were in use during the 19th century. Thanks to Carla for her links to the email loop with the answers that gave me further direction in answering this question.
Here are Carla's references:
1880
An Attorney General's report 1880 lists the item.
1887
The Writer Vol. 1-2 referencing a letter-clip with a description of the board.

I found some earlier references:
1842
Below is an image of a letter clip in 1842 from The Practical Mechanice & Engineer's Magazine Vol. 1 Page 32.

The same image is in another magazine a year earlier 1841.

1865
Referenced in the Household documents of an estate.
1871
Referenced in a Patent book as similar to a letter-clip.
1874
A Practical Dictionary with a description of the item.
1883
The New Letter-Clip

Lipman's Great German Bitters

We've all read and heard about the tonics and various cure all medicines sold years ago. Below is the logo of Lippman's Great German Bitters, the second image is the list of what it cures or strengthens in the individual taking the medication or in this instance the bitters. These images come from the Charleston daily newspaper.

Here is a link to a label a little older than the above ad that was produced in Savannah, Ga in 1874

There were a few bottle images that came up on an image search.

James Bogardus Cast-iron Building

To give you an idea of who this man was and what he accomplished I'm sharing his obit with you.

JAMES BOGARDUS's
1874. April 13. James Bogardus, an eminent American inventor, died, aged seventy-four years. He was bora in Catskill, N. Y., March 14, 1800. He began his career at the age of fourteen, in working upon watches. Several inventions marked his efforts in this direction, and obtained favorable notice at exhibitions. The " ring-spinner," in spinning cotton, was his first great invention, mi. Telegraph made in 1S28. A machine from Great usecj in making bank note plates, the first dry gas states. meter, the first rotary fluid meter, a celebrated medallion engraving machine, an engine turning machine, a glass pressing machine, besides other important changes in other machines, were the subject of his inventions. The manufacture of wrought iron beams was suggested by him, and the first complete iron building in the world was erected by him. He was skilled in scientific lines, and some of his Suggestions have been of great value in those directions. His life was full of practical results.

Here's a link with a picture and some history on cast-iron buildings. James built the first one in 1847. Many of the buildings used facades and other used the cast-iron for support beams.

Here is a link to the building built in 1848. Cast-iron Building

In 1856 he wrote a book titled "Cast iron buildings: their construction and advantages." Unfortunately this book is not available for a free download. But much has been written on James Bogardus.

And here is a link to the World Catalogue with the search for the book. Perhaps a location near you has a copy.

Candle Making

Candles and candle making was actually different in various areas of the country. In other words, what were the natural resources in the area to make candles with. I read in the slave narratives hosted at the library of congress, that when they ran out of candles they would burn pine knots. In New England, where I grew up, I loved bayberries and wondered how they got the waxy covering off those tiny berries to make candles with them. Paraffin wax was introduced in 1850 changing the second half of the century and the last quarter with the introduction of the light bulb.

This excerpt gives you the names of several types of candles then goes on to explain in detail all six types. (which I've given you a link for)
CANDLES AND CANDLE - MAKING MATERIALS. Source: A manual of domestic economy: Suited to families by John Henry Walsh ©1874
249. Candles, As burnt in the present day, may be grouped into four classes, namely,
1st, those made from bees-wax, known as wax-candles;
2nd, neutral fat, as spermaceti, tallow, and stearine candles;
3rd, fat acid, known as stearic-acid candles;
4th, composite candles, being a mixture of stearic acid and neutral fat;
5th, the various candles obtained from natural petroleum, and its artificial imitation paraffin;
6th, the new material for candles known as Ozokerit, and only sold by the Messrs. Field, as a patent compound. The substances from which these are made are wax, spermaceti, tallow, palm-oil, cocoa-nut oil, petroleum, and paraffin.

If you would like to read in full detail about the process for each of these candle making types here's a link to the source.

Apples & Preserving

In 1874 Haydn's dictionary of dates was printed. It is filled with all kinds of interesting tidbits. Below is what it had to say about apples.


APPLES. The Romans knew of 22 varieties of apples, according to Pliny. Ray reckons 78 kinds in his day, in England (1688). In the U. S. 200 varieties exist Apple-trees of finest quality last 80 years. Some reach the age of 200 years. Throughout the U. S. the following appear to be the favorites: For summer apples, the Early Harrett, Sveet Bough and Red Astrackim ; for autumn, the Fall Pippin, Porter andGravenslein; for winter, the Baldvin and 'Rhode Island Greening. The demand for the fruit is greatly in advance of the supply, and in London the American apple commands fabulous prices. In 1860, the yield of orchard fruit amounted to $19,000,000, the greater part of which was derived from the apple product. In 1865, the orchards in the State of New York yielded 16,275,505 bushels of apples.


In 1872 the publication "A Dictionary of Every day wants:" came out and gives two methods of storing apples for later use.

APPLES, To Dry.—The most general method adopted in drying apples is, after they are pared, to cut them in slices, and spread them on cloths, tables, or boards, and dry them out-doors. In clear and dry weather this is, perhaps, the most expeditious and best way; but in cloudy and stormy weather this way is attended with much inconvenience, and sometimes loss, in consequence of the apples rotting before they dry. To some extent they may be dried in this way in the house, though this is attended with much inconvenience. The best method that I have ever ased to dry apples is to use frames. These combine the most advantages with the least inconvenience o( any way, and can be used with equal advantage either in drying in the house or out in
the sun. In pleasant weather the frames can be set out-doors against the side of the building, or any other support, and nights, or cloudy and stormy days, they can be brought into the house, and set against the side of the room near the stove or fire-place. Frames are made in the following manner: Two strips of board, 7 feet long, 2 or 2 1/2 inches wide—two strips 3 feet long, 1 1/2 inches wide, the whole 3/4 of an inch thick—nail the short strips across the ends of the long ones, and it makes a frame 7 by 3 feet, which is a convenient sire for all purposes. On one of the long strips nails are driven 3 inches apart, extending from the top to the bottom. After the apples are pared, they are quartered and cored, and with a needle and twine, or stout thread strung into lengths long enough to reach twice across the frame; the ends of the twine are then tied together, and the strings hung on the nails across the frame. The apples will soon dry so that the strings can be doubled on the nails, and fresh ones put on or the whole of them removed, and others put in their place. As fast as the apples become sufficiently dry they can be taken from the strings, and the same strings used to dry more on. If large apples are used to dry, they can be cut in smaller pieces. Pears and quinces, and other fruits that can be strung, may be dried in this way.

APPLES, Preserving. —l. By selecting the best of fruit, and carefully enveloping each specimen separately in paper so that the air cannot pass through, the time of keeping in a sound and eatable condition can be greatly prolonged. After covering each apple with paper, select a light wooden box and cover it on the inside, or outside, with paper either before, or after putting in the fruit, as the case may be. Those persons who are desirous of preserving a small quantity of apples will be amply repaid for their trouble by trying the above experiment. The fruit should not be disturbed after packing until the box is opened at the time the fruit is to be eaten.—2. A layer of dry sawdust was sprinkled at the bottom of the box, and then a layer of apples placed in it so that they did not touch each other. Upon these were placed a little layer of sawdust, and so on until the box was filled. The boxes, after being packed in this way, were placed on the wall in the cellar, up from the ground, where they kept, perfectly retaining their freshness and flavor, until brought out.—3. Apples for keeping should be laid out on a dry floor (or three weeks. They then may be packed away in layers, with dry straw between them. Each apple should be rubbed with a dry cloth as it is
Put away. They should be kept in a cool place, ut should be sufficiently covered with straw to protect them from frost. They should be plucked on a dry day. They also keep if packed in dry sand.—4. An excellent method for preserving apples through the winter is to put them in barrels or boxes, surrounding each apple with some dry mould or gypsum (plaster of Paris)— not the calcined used for casts, models, etc.— and kept in a dry, cool outhouse.



Another method I've come across but can't find the source right now, was using the husks of the corn, wrapping the apples in the husks and put them away in a similar method as above.

The Bronx 1874

The Bronx is as familiar to us today as New York City. However, it wasn't until 1874 that the Bronx was annexed into it's own county. Below you'll find a brief history of the Bronx and the last paragraph points out the dates significant to the 19th century. The excerpt comes from Historical guide to the city of New York ©1909 pg.179


HISTORICAL SKETCH OF THE BRONX.
The Borough of the Bronx derives its name from the first white settler, Jonas Bronck, who settled near theBronx Kills in 1639 and called his home Emmaus. An adjacent river became known as Bronck's (shortened later to Bronx) River and in recent times the same name was applied to the whole borough. Many Indians of the Moh1can nation, Suwanoy tribe and Weckquaeskeeks local tribe, branches of the Algonquin race, made this borough their home, dwelling on the shores of the Hudson, the Sound and the Bronx River. They left various Indian names behind them, such as Acquehaunck, Mannepies, Quinnahoung Kekeshick, Laap-hawach-king, Mosholu. Many of the old titledeeds date back to early purchases from Indian sachems.
The earliest Dutch settlement was probably in 1654 at Westchester. The English soon followed, some of the first titles being granted by Governor Nicolls.
Many Revolutionary scenes were enacted in this borough and a full quota of its citizens went forth to serve and die in defence of their rights. The dreaded Neutral Ground extended from the Harlem to the northern limits of the present borough. Pelham saw the " Battle of Pelham Neck," while Westchester may well boast of its Battle of Westchester Creek (see Section V). Other sections could tell of individual engagements with the King's forces.
The early and middle parts of the Nineteenth Century brought great changes. Extensive farm lands were made to bring forth the fruits of the earth; then came the successful business men, who located here their country , estates and elegant mansions, many examples of which are yet to be found, in spite of the advance of the city.
The year 1874 brought annexation to the city of New York of 13,000 acres of the western part of the Bronx,followed in 1895 by the remaining 20,000 acres. And now these 33,000 acres of hill and plain are fast merging 1nto that wonderful city that is proud to style itself " America's Metropolis."

Most Northern Point Reached by Arctic Explorers

From Houghtalings Handbook of Useful Information ©1887

The following table shows the furthest points of north latitude reached by Arctic explorers, up to and including the Greely expedition:
Year..........Explorer.........................................No. Latitude
1607 .........Hudson..........................................80d 23m 00s
1773 .........Phipps (Lord Musgrove) .................80d 48m 00s
1806 .........Scoresby ........................................81d 12m 42s
1827 .........Parry .............................................82d 45m 30s
1874 .........Meyer (on land) .............................82d 09m 00s
1875 .........Markham (Nare's expedition) ..........83d 20m 26s
1876 .........Payer .............................................83d 07m 00s
1884 .........Lockwood (Greely's party) ..............83d 24m 00s

The distance from the farthest point of polar discovery to the pole itself is 6 deg. 46 min., or, in round numbers, 460 miles. It is thirty miles less than from Chicago to Omaha, by the lines of the Chicago, Milwaukee and St. Paul railway, over which the traveler rides in twenty hours. But this polar radius, though only 460 miles in extent, is covered by ice gorges and precipices of incredible difficulty; and frost is so severe that no instrument of human invention can measure its intensity, and it blisters the skin like extreme heat.

The greatest progress that has ever been made across these wilderness of storm, of fury and desolation, was at the rate of five or six miles in a day, the explorers often necessarily resting as many days as they had before travelled miles in a single day, debarred by the obstacles that they encountered.

Barbed Wire

For all of you who write or just plain old love those cowboy stories, barbed wire goes hand in hand. Below you'll find an excerpt from the 1910 Encyclopedia Britannica on the history and subject of barbed wire. Henry Rose exhitits barbed wire at the Illinois County Fair on in May of 1873. Joseph Gidden "the inventor"(not really but he's given the title by some sources) invented the machine to mass produce barbed.

BARBED WIRE, a protective variety of fencing, consisting usually of several strands of wire twisted together with sharp spikes or points clinched or fastened into the strands.

In the United States, barbed wire for fencing was originally suggested to meet conditions existing in the western states, by reason of the large cattle-raising industry in sections where timber was scarce. Prior to its introduction, a No. 9 round or oval iron wire was popular on the frontier of the United States and in South America, as a fencing material. Large amounts were used annually for this purpose, but iron lacked strength, and single wire strand was not fully satisfactory on account of stretching in warm and contracting in cold weather, and of thus being broken. Cattle would rub against a smooth fence, and this constant pressure loosened the posts and broke the wire. To overcome this defect, ingenious people—the most successful being farmers—set themselves to find a way by which wire could be used and at the same time be free from destruction by the animals it was intended to confine. This investigation resulted in the invention of barbed wire. Soon after, automatic machinery was invented for rapidly and cheaply placing the barb upon the smooth wire, so that the cost of barbed wire is much less than the cost of smooth wire when it was in general use. So immediately did barbed wire find favour with the farmers of the United States, and, in fact, all over the world, that the manufacture of wire was revolutionized.

The history of barbed wire fencing is of recent date. In the United States—the real home of this industry—patents were taken out by Lucien B. Smith, Kent, Ohio, in 1867; by William B. Hunt, of Scott, N.Y., at almost the same time; and by Michael Kelly, of New York, a year later. The practical beginning of the industry, however, was in the patents issued to Joseph F. Glidden, De Kalb, 111., 1874, on barbed fence wire, and during the same year, to Joseph F. Glidden and Phineas W. Vaughan, for a machine to manufacture the same. These inventions were the foundation of the system of patents under which barbed wire has been protected and sold. The development of the barbed wire industry would hardly have been possible without steel. Iron wire, used for fencing prior to the introduction of steel, was not suitable, seeing that iron does not possess sufficient tensile strength and lacks homogeneity, qualities which Bessemer and open-hearth steels possess in a high degree.

The advantages of galvanized barbed wire fencing are that it is almost imperishable; is no burden on the posts; does not oppose the wind with enough surface to rack the posts, thus allowing water to settle around them and rot them; is economical, not only in the comparative cheapness of its first cost but also in the amount of land covered by it; and is effective as a barrier against all kinds of stock and a protection against dogs and wild beasts. Cattle, once discovering what it is, will not press against it, nor even go near it, and thus it becomes an effective means of dividing the farmer's ranch into such fields as he may desire. It is quickly and cheaply constructed, and has the advantage of freedom from harbouring weeds. It affords no impediment to the view. A man can see across his farm, and ascertain what is going on in every portion within the scope of vision, as plainly as if there were no fences. It does not contribute to the formation of snow drifts as do other kinds of efficient fence. This makes it a favourite form of fencing for railroads and along highways. Finally, barbed wire composed of two wires twisted together, once firmly put in place, will retain its taut condition through many seasons without repair. The fact of the wire being twisted allows it to adapt itself to all the varying temperatures.

The introduction of barbed wire met with some opposition in America on supposed humanitarian grounds, but ample and extended tests, both of the economy and the humanity of the new material, silenced this objection. Now no American farmer, especially in the west, ever thinks of putting any other kind of fencing on his farm, unless it may be the new types of meshed wire field fencing which have been coming so generally into use since 1899. Generally speaking, the use of barbed wire fencing in other countries has not been as extensive as in the western United States. While it has been used on a comparatively large scale in Argentina and Australia, both these countries use a much larger quantity of plain wire fence, and in Argentina there is an important consumption of high-carbon oval fence wire of great strength, which apparently forms the only kind of fence that meets the conditions in a satisfactory manner.

It is interesting to note the largely increased demand for meshed wire field fencing in the more thickly settled portions of the United States, and along the lines of railway. Beginning with 1899, there has been an annual increase in this demand, owing to the scarcity and high cost of labour, and the discontinuing of the building of rail fences. _ Meshed wire is considered by many a better enclosure for small animals, like sheep and hogs, than the barbed wire fence. Barbed wire has been popular with railroads, but of late meshed wire fencing has been substituted with advantage, the fabric being made of wires of larger diameter than formerly, to insure greater stability. The popularity of barbed wire is best shown by the following statistics:—

Barbed wire is usually shipped to customers on wooden spools, each holding approximately 100 lb or 80 to 100 rods. A hole is provided through the centre of the spool for inserting a bar, on which the reel can revolve for unwinding the wire as it is put up. After the wire is stretched in place, it is attached to the wooden posts by means of galvanized steel wire staples, ordinarily made from No. 9 wire. They are cut with a sharp, long, diagonal point and can be easily driven into the posts. On account of the rapid decay and destruction of wooden posts, steel posts have become popular, as also have reinforced concrete posts, which add materially to the durability of the fence. It is essential that barbed wire should be stretched with great care. For this purpose a suitable barbed wire stretcher is necessary.

Barbed wire fencing is now manufactured in various patterns. The general process may be outlined briefly as follows:—The wire is made of soft Bessemer or Siemens-Martin steel, and is drawn in the wire mill in the usual way. Galvanizing is done by a continuous process. The coil of wire to be galvanized is placed on a reel. The first end of the wire is led longitudinally through an annealing medium—either red-hot lead or heated fire-brick tubes—of sufficient length to soften the wire. From the annealing furnace, the wire is fed longitudinally through a bath of muriatic acid, which removes the scale, and from the acid, after a thorough washing in water, the wire passes through a bath of spelter, heated slightly above the melting point. After coming from the spelter and being cooled by water, the wire is wound on suitable take-up blocks into finished coils. From 30 to 60 wires are passing simultaneously in parallel lines through this continuous galvanizing apparatus, thus insuring a large output. The galvanizing gives the wirt a bright finish and serves to protect it from the corrosive action of the atmosphere. There is a considerable demand for painted fencing, in the manufacture of which the galvanizing is dispensed with, and the spools of finished barbed wire, as they come from the barbing machine, are submerged in paint and dried. The barbing and twisting together of the two longitudinal strand wires is done by automatic machinery. A brief description of the manufacture of 2 and 4 point Glidden wire is as follows:—Two coils of wire on reels are placed behind the machine, designed to form the main or strand wires of the fence. One of the main wires passes through the machine longitudinally. One or two coils of wire are placed on reels at either side of the machine for making 2 or 4 point wire respectively. These wires are fed into the machine at right angles to the strand wire. At each movement of the feeding mechanism, when fabricating 2 point wire, one cross wire is fed forward. A diagonal cut forms a sharp point on the first end. The wire is again fed forward and instantly wrapped firmly around one strand wire and cut off so as to leave a sharp point on the incoming wire as before, while the bit of pointed wire cut off remains as a double-pointed steel barb attached firmly to the strand wire. This wire armed with barbs at regular intervals passes on through a guide, where it is met by a second strand wire—a plain wire without barbs. The duplex strand wires are attached to a take-up reel, which is caused to revolve and take up the finished barbed wire simultaneously and in unison with the barbing machine. In this way the strand wires are loosely twisted into a 2-ply strand, armed with barbs projecting at right angles in every direction.

When once started, the operation of barbed wire making is continuous and rapid. The advantage of two strands is the automatic adjustment to changes of temperature. When heat expands the strands, the twist simply loosens without causing a sag, and when cold contracts them, the twist tightens, all without materially altering the relative lengths of the combined wires. A barbed wire machine produces from 2000 to 3000 lb of wire per day of ten hours.

In some American states, the use of barbed wire is regulated by law, but as a rule these laws apply to placing barbed wire on highways. Others prohibit the use of barbed wire fencing to indicate the property line between different owners, unless both agree to its use. In some states the use of barbed wire is prohibited unless it has a top rail of lumber.

Barbed wire is also employed in connexion with " obstacles " in field fortifications, especially in what are known as " high wire entanglements." Pointed stakes or " pickets," 4 ft. high, are planted in rows and secured by ordinary wire to holdfasts or pegs in the ground. Each picket is connected to all around it, top and bottom, by lengths of barbed wire.

In England, where the use of barbed wire has also become common, the Barbed Wire Act 1893 enacted that, where there is on any land adjoining a highway within the county or district of a local authority, a fence which is made with barbed wire (i.e. any wire with spikes or jagged projections), or in which barbed wire has been placed, and where such barbed wire may probably be injurious to persons or animals lawfully using the highway, the local authority may require the occupier of the land to abate the nuisance by serving notice in writing upon him. If the occupier fails to do so within the specified time, the local authority may apply to a court of summary jurisdiction, and such court, if satisfied that the barbed wire is a nuisance, may by summary order direct the occupier to abate it, and on his failure to comply with the order within a reasonable time, the local authority may execute it and recover in a summary manner from the occupier the expenses incurred.

Language of Flowers Part 3

To continue with this topic I'm including a couple of links. These links and books greatly expand the list I've given you the past two days from Houghtaling's Handbook. Below are five books representing the tip of the iceberg in Google books relating to this topic.

In 1832 Louise Cortambert wrote "The Language of Flowers" Google books full copy of the text

In 1848 Frederic Shoberl wrote "The LANGUAGE OF FLOWERS WITH ILLUSTRATIVE POETRY; TO WHICH ARE NOW ADDED THE CALENDAR OF FLOWERS AND THE DIAL OF FLOWERS. EIGHTH AMERICAN, FROM THE TENTH LONDON EDITION. REVISED BY THE EDITOR OF " FORGET ME NOT. ..." Google books has a complete copy of this book online. This book gives more than a list of what a flower means but also gives some of the background information as to why the flower means thus and so.

In 1863 Henrietta Dumont published a book "The Language of Flowers: The floral offering: a token of affection and esteem; comprising the Language and Poetry of Flowers." Google books has a full copy of this text.

In 1874 Miss Ildrewe composed "The Language of Flowers" and in her book she also expands with the use of flowers in poetry. Google books link The author also breaks down the flowers in order of seasons.

In 1884 Kate Greenaway illustrated and Edmund Evans printed in color "Language of Flowers" It's a quite expansive list encompassing 60 pages then breaks from the listing to poetry. Again you can find a complete copy of this book at Google Books This book is no longer free.

Web sites with lists:
Victorian Bazaar

Language of Flowers

Enjoy!

Literary World, Boston, 1874

Below is a small list from the Literary World Boston, July 1, 1874. If you're interested in what folks were reading in the 19th century you might want to check this publication out. Here's a link to the The Literary World Vol. 5 June 1874 - May 1875 I'm including the link because this publication is difficult to read in some spots.

HARPER & BROTHERS'
SUMMER BOOK-LIST.
OLD WELLS DUG OUT: Being a Third Series of Sermons. By T. Dkwitt Talhaoe. Phonographlcally reported and revised. 12mo. pp. 432. $2.00.
MY MISCELLANIES. By Wilkik Collins, with a Portrait (Harper's illustrated Library Edition.) 12mo. pp.446. $1.50.
UNDER THE TREES. By Samuel Irin.sus Prims. Crown 8vo. Cloth, $2 00.
SCHWEIN'KURTH'S HEART OF AFRICA. The Heart of Africa ; or, Three Years'TravclB and Adventures In the Unexplored Regions of the Ce tre of Africa. From 1868 to 1871- By Dr. Gcorg Schwcinfurth. Translated by Ellen E. rrewer. With an introduction by Wlnwood Keade. Illustrated by about 130 wood-cuts from drawings made by the author, and with two maps. 2 vols. 8vo. Cloth, $8.00.
MOTLEY'S LIKE AND DEATH OF JOHN OF BARN H VELD, Advocate of Holland. With a View of the Priuuiry Causes and Movements oi "The Thirty Years* War." By John Lothrop Motley, D.C.L.. author of " The Rise of the Dutch Republic," r' History of the United Netherlands," etc. With Illustrations. In two volumes. 8vo. Cloth, $7.00. (Uniform with Motley's " Dutch Repuhlic" and " Un;ted Netherlands.")
HARPER'S HAND-BOOK FOR TRAVELLERS IN EUROPE AND THE EAST. Being a Guide through Great Britain and Ireland, France, Belgium. Holland, Germany, Italy, Eirypt, Syria, Turkey, Greece, Switzerland, Tyrol, Denmark, N«
vay, Sweden, Russia, and Spalu. With over one hundred maps and plans of Cities. By W. Pembroke Fetridge, autliorof "Harper's Phrase-Book," and " History of the Rise and Fallot the Paris Commune." In tnree volumes. 12mo. Full Leather, Pocket-Book Form, $3.00 per vol., the volumes sold separately; or the three volumes in one, similar binding, ?7.00.
EVANGELICAL ALLIANCE CONFERENCE, 1873. History, Essays, Orations, and Other Documents of the Sixth General Conference of the Evangelical Alliance, held In New York, October 2-12, 1873. Edited by Rev. Philip SonArF, o.n., and Rev. S. Irrn.bcs Prime, D.d. With Portraits of Rev. Messrs. Pronler, Carrasco, and Cook, recently deceased. 8vo. Cloth, nearly 800 pages, $6.00; Sheep, $7.00 ; Ha.f Calf, $8.50.

Scarlet Fever

From the The family medical guide: ©1871 a description and treatment for the disease.

SCARLET FEVER, OR SCARLATINA.
This is another very infectious fever, causing an eruption on the skin, and ulcers in the throat.
Some wish to limit the term scarlatina to the severe forms of the disease, but as this and scarlet fever are generally considered synonymous, we shall take them as being so.

This disease, like measles, occurs generally only once during life, but there are exceptions to this rule, and it is noticed that second attacks are mild.

The poison of scarlatina is exceedingly virulent, and it is impossible to say at what stage it may cease to be contagious. An instance occurred in the circle of my own acquaintance, in which the trunk of a medical student who died in Edinburgh, which contained part of his dress that had never been worn by him during his fever, communicated scarlatina to a family in Ireland, although the clothes were freely exposed to the open air before they were worn, and might be supposed to have been purified by the sea voyage.

A high temperature, I believe, is the only certain means of destroying the contagion that lurks in apparel of any kind, especially of the woollen fabric. It should be steamed in an oven heated to 220° Fahr. for two hours, and this does not singe or injure the material.

Scarlatina appears in three forms: the first, or mildest, affecting the skin with slight rash, and merely a blush on the fauces, or throat; the second, more severe, affecting the skin, and with slight ulcers in the throat; and the third, called malignant, in which the throat is deeply ulcerated.

The most suddenly fatal cases under my care were those in which the disease commenced with inflammation of the membranes of the brain, and violent delirium, in which the dose of the poison seemed to be so great that the constitution was overpowered, and could not rally.

The first symptoms of the disease are a sensation of chilliness, amounting in some cases to a rigor or shivering, accompanied with nausea, irritability of temper, and depression of spirits.

The eruption on the forehead and face appears earlier than in measles—about the second day ; and it is distinguished from measles by being less florid in colour.

In scarlet fever, also, the eyes are not weak, nor have we the hoarse cough as in measles, while the throat is always more or less affected, the tonsils being generally ulcerated at an early period.

Treatment.—In the treatment of this and every other fever, the first thing to be done is to put the patient to bed, for the reasons given in the article on measles. And as the cuticle exfoliates very largely in this fever, the patient should remain in bed until the cuticle is tolerably restored, which will be two weeks after the eruption disappears from the surface.
Those who are exposed to changes of temperature earlier than that are always subject to anasarca (dropsy of the cellular membrane), or else to fatal dropsy of the chest.

Most of the unfavourable recoveries in my practice were from cases so mild that parents could not be persuaded to confine their children to bed a sufficient length of time to allow the cuticle to grow again, or the poison of the fever to be perfectly eliminated from the constitution. And to the same cause, together with the use of solid animal food before the stomach is in a fit state to receive it, may be attributed the relapses and bad consequences resulting from fevers.

In mild attacks, having given half a grain of podophylline with ten grains of Epsom salts, to carry off the bile, the bowels should be regulated afterwards with two grains of aloes and ten of salts given in treacle, at night, when required. The patient should be confiued to bed in a well-aired room, with covering sufficient to retain warmth ; and get toast-, barley-, or rice-water, or rennet whey, with five grains of nitre, and half a teaspoonful of the acetate of ammonia, in such drink, every three hours, alternately, if the patient be below ten years; and ten grains of nitre, and one teaspoonful of the acetate of ammonia, every three hours, alternately, if above ten years of age.

In severe cases, when the throat is ulcerated, in addition to the nitre and ammonia, the carbonate of which is preferable, being given in two- to five-grain doses, sufficiently diluted, the ulcers in the throat should be brushed with a solution of nitrate of silver, ten grains to the ounce of water, applied by a large camel's-hair pencil night and morning; and if the salivary glands below the jaw become enlarged and painful, they should be covered with a plaster of iodideof-lead ointment (two drachms of the iodide to the ounce of rendered suet), spread on soft leather, and supported by a narrow ribbon or tape over the head.
Toast-, barley-, or rice-water, or rennet whey, is sufficient muris-hment for the first three or four days; but after that the patient requires to be supported with chicken broth, beef- or mutton-tea, given once or twice a day, the former drink being continued, together with the nitre and ammonia, which latter acts as an antidote to the poison of scarlatina.

When the throat is much affected the fever is always higher, and determination to the brain is apt to supervene. As soon as heat of head or delirium indicates this, the hair should at once be shaved off entirely. Any attempt to retain it is futile, as it must fall after the fever, and its presence imperils life.

After being shaved the head should be elevated a little, and kept constantly cool by rags wet with cold water often renewed, or by ice in a bladder or oiled silk. The feet should be carefully attended to, and kept warm by a footpan of hot water rolled in flannel; and care must be taken that the bladder and bowels be emptied at proper intervals—the bladder every six hours, and the bowels once in twenty-four hours. Sponging the patient frequently with tepid water is very serviceable.

In the malignant form, when the throat is deeply ulcerated, and of a livid hue, with little appearance of eruption on the skin, the solution of the nitrate of silver should be stronger (thirty grains to the ounce of water), to be applied by a camel's-hair brush to the throat, night and morning; and before applying the caustic the discharge on the ulcers and throat should be carefully cleaned off by a piece of sponge or soft rag.

In severe cases, when the brain suffers, some apply leeches, others take blood from the arm, and a few blister. From two to six leeches applied behind or below the ears, on each side, relieve the head symptoms, and are serviceable ; but the lancet and blisters I would dissuade, having never been convinced of their benefit.

The prostration of strength in this form of the disease is always alarming, and should be counteracted by nourishing drinks or fluid food, as beef-tea, mutton-tea, chicken well bruised and boiled in vacuo, in a bottle without water and well corked; and Liebig's essence of meat. One of these should be given every three hours; with five grains of the carbonate of ammonia for an adult, and two grains for a child.

Stimulants, as wine and brandy, are preferred by many; but they are fur inferior to the ammonia, which has a specific effect in counteracting the poison of this fever.

The amount of poison in the system seems, however, so great in many cases that it must prove fatal in despite of remedies; and none but the best constitutions can recover from the malignant form of this fever, which often destroys life on the third or fourth day.

The longer the patient holds out after that, our hopes of recovery increase; and after the ninth day we may calculate on convalescence.

The consequences of this fever are always to be dreaded, and too much care cannot be taken.

The inflammation often extends from the throat to the ear by the internal passage behind the tonsils, and causes inflammation of the drum of the ear, which is destroyed, and with it the power of hearing.

An ichorous discharge from the nostrils also irritates the upper lip, and the eyelids suffer from discharge from the eyes, while the lips and mucous membrane of the mouth are often excoriated. To improve these a saturated solution of borax (as much as water will dissolve) applied by a camel's-hair brush to the excoriated parts, and injected into the ear by a small syringe, is efficient.

Tonics in some form are always necessary for patients recovering from scarlatina. For children, the solution of the perchloride of iron (five drops in a wineglassful of sugar and water), after breakfast and dinner, generally suits well; and ten or twenty drops would be the dose for adults with whom quinine disagrees. But for the latter quinine is preferable unless it gives headache, which is seldom produced by half-grain doses, thrice a day after food.

The food should be light and easily digested, commencing with roast pullet or white fish; then the lean of good beef or mutton, with stale bread or a mealy potato ; care being taken not to overload the stomach, than which nothing is more certain to retard recovery.

As sopn as the cuticle is restored, and the patient has got new boots and gloves (for the old scarf-skin is frequently cast off like a slipper or old glove), if the weather be fine and the strength sufficient, to drive out in the open air is salutary; but an attempt to walk must not be made too hastily.

A shower bath, tepid at first and cooled down gradually, is the best means of preparing the patient for exposure to the open air and for change, which is very desirable ; the sea coast being preferable, if the season be suitable. But sea-bathing should not be commenced sooner than a month after the eruption disappears. Up to that period the shower bath or sponging, followed by friction, is much safer, and equally beneficial.

Some never recover perfectly after a severe attack of any fever; while others, formerly delicate, become stout, and seem to get a new constitution; their nervous irritability, which formerly made them too susceptible of both internal and external impressions, being reduced by the poison of the fever.

To prevent the spreading of this virulent fever is very important, and should be studiously attended to.
Because belladonna, when taken into the stomach, produces, by sympathy, a rash on the skin, Hahnemann, the homoeopathist, on his principle of like curing like, proclaimed belladonna a prophylactic for this fever, or a medicine which, if taken by persons exposed to the disease, would render them proof against its contagion.

After many trials of this remedy, and much attention to its effects when given by others, I am obliged to say that I place no confidence in it for this purpose. Indeed it seems equally consistent to imagine that diseased fish or bad mushrooms, which, when eaten, produce a rash on the skin, should be a preventive for this fever.

Free ventilation in the sick apartment, perfect attention to cleanliness, and care not to inhale the breath or vapour from the patient, are the surest means of escaping contagion.

The use of Condy's Disinfecting Fluid is also highly commendable, as it destroys unpleasant perfumes arising from perspiration or otherwise ; but it should not be allowed to supersede attention to cleanliness, which must include not only frequent changes of linen, but also the immediate removal of the patient's dejections and urine, which are always offensive, and, no doubt, calculated to spread the contagion.

Culture & Progress

I found this periodical while researching last Friday's post on Christmas cookies. I found it interesting and perhaps a bit humorous, especially the part about giving a check for $100,000.00. Now, that would be quite an anniversary present. With regard to how it relates to Christmas cookies, I was searching cookie cutters, mentioned in the last paragraph.

Below is an excerpt regarding Anniversaries and the gifts one would give for the wood and tin weddings. Scribners monthly, Volume 1 ©1874.

Hints for Anniversary Presents.

When those grateful anniversaries, popularly known as wooden and tin weddings, occur to our friends and acquaintances, there are many anxious debates over the selection of a suitable offering to mark the day. It is quite difficult enough to choose something for the original wedding, when everything under the stars, from a silver thimble to a check for a hundred thousand dollars is entirely appropriate ; but limit the propriety of the gift to a single substance, and mental distraction forthwith sets in. It is not so difficult as it used to be before the pretty Swiss can-ings came in vogue, for among these are found book-rests, card-receivers, cardboxes, handkerchief and glove-boxes, jewel-cases, letter-racks, napkin-rings, crumb-brushes and trays, bread-plates and knives, salad-bowls, knives and forks, fruit-dishes with carved stands, flower-dishes similarly made, screen-frames, picture and mirrorframes, easels, ink-stands, pen-racks, portfolios, brackets of all shapes, sizes, styles and prices, flower-vases, and dozens of other things so graceful and comparatively cheap, that there would seem to be no trouble in being suited. Then, for larger and more imposing presents, are the numberless pretty, odd chairs—for instance, the new old-fashioned, high-backed, wooden rocking-chairs, with slatsof willow for scat and back, and similar chairs that do not rock ; the folding chairs that belong to the steamer chair family, andare so comfortable for piazza lounging in summer ; the coquettish folding-chairs, painted the brightest of scarlet, and dubbed croquet chairs, though they are just as charming in-doors as out; and, to end the list, those graceful Vienna foldingchairs, made of rosewood and fine cane-work, which have four legs, but no front ones, and arc especially appropriate for parlor use. All these are rated at less than fifteen dollars, some as low as three or four; so that they are within reach of everybody. The penchant for having no full set of furniture, but many pieces of varied styles and kinds, is so great, that it is rare, except in old-fashioned houses, to find the former desideratum of a well arranged parlor—a sofa, four straight and two arm-chairs, all showing so close a relationship as to make it seem an inhumanity to separate them. Now-a-days, people furnish their houses by picking up here a table, there a chair, and somewhere else a lounge. A studied ease is the aim, and a pleasant chaos the result. Nests of tables are among the most acceptable of gifts to housekeepers. Whether of rosewood, or walnut, or Japanese lacquered work, there are always corners and odd spots into which they fit with charming facility.

It is not so easy to suggest presents for tin as for wooden weddings ; still, besides the practical pans, pails, cake-boxes, spice-boxes, kitchen-spoons, wirecovers, cookie-cutters and candlesticks, there are many things sufficiently allied to tin to render them legitimate for such occasions. Among these are wire flower-stands of many shapes and sizes, hanging baskets of wire lined with moss, and filled -with growing vines, crystal vases with twisted wire stands, fruit and rlower dishes similarly held, washstands, especially adapted to small country houses, drinking-cups, cutlery, piazza brackets of iron, and lawn and piazza seats, letter-scales, watch-stands, \Yardian cases with metal bases, table-trays, and many other things useful or ornamental, or combining both qualities.

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

Crab Soup

I love making hearty soups and it's been fun going through some of the old cookbooks and finding different recipes. Here's some Crab soups. A different variation on seafood soups.

Crab Soup.
Boil a quart of milk, and thicken it with a table-spoon of flour, rolled in butter, pepper and salt. Boil and pick 8 crabs, and when the milk comes to a boil put in the crabs. Just before serving, stir in a cup of cream. Let the soup boil for 20 minutes after adding the crabs.
Source: The Queen of the Kitchen ©1874

CRAB SOUP.
Open and cleanse of the deadmen's fingers and sand, 18 young fat crabs, (raw), cut them into 4 parts and extract the meat from the crabs and the fat from the top of the shells; scald and skin 12 fine, ripe tomatoes; squeeze the pulp from the seeds and juice; chop fine; pour boiling water over seed and juice, and after straining it off, use to make the soup, adding more water, if required; stew in soup pot, one large onion and one clove of garlic in one spoonful of butter and two of lard; then put in tomatoes; after stewing a few minutes, add the meat from the claws, then the crabs, and lastly, the fat from the top shells; sift over it grated bread or crackers; season with salt, pepper, (black or cayenne) parsley, sweet marjoram, thyme, half teaspoonful of lemon juice and the peel of a lemon; pour in water in which seeds were scalded, and boil moderately for one hour. Firm and flaky fish prepared in the same way, make delicious soup. I use twelve good sized crabs, and think more lemon juice an improvement.
Source: The Creole Cookery Book ©1885

CRAB SOUP.
Three pints of milk to one dozen crabs, 3 pound ofbutter, in about a tablespoonful of flour. Let the milk boil, put in the crabs, picked, then the butter and flour. Season with pepper and salt If the crabs are large and fat, it will take two quarts of milk.
Source: 265 Choice Recipes ©1883

Crab Soup.
Pour large crabs, carefully picked in as large flakes as possible. The fat from the backs laid aside to mix with the butter. One quart of new milk, a "grate" or two of nutmeg, mace, a tea-spoonful of butter, salt, black and cayenne pepper. Mix the fat from the backs with the butter, and stir in. Simmer twenty minutes.
Cream is always an improvement, stirred in just before serving.
Three quarts of milk make a large tureen.
Crab Soup.
Boil one quart of milk, a small part of an onion, and a little parsley cut fine; then add the picked meat of six crabs. Boil five minutes. Rub a table-spoonful of flour with the same of butter; soften with the hot milk, and add half a pint of cream, one egg beaten up, salt and cayenne pepper. Boil for one moment before serving.
White Crab Soup.
Six crabs to a gallon of water. Crack the legs and the fins and put them in the water, with the fat from the backs. Season to your taste. While the above is boiling—say about an hour and a half—pick a plateful of the crabs, and, after draining off the water from the legs "and fins, put it back in the pot with the prepared crabs, and let it boil a full half hour. Pour a half pint of milk in the tureen, and serve.
Seasoning: A slice of fresh middling, pepper, and, if you like it, a little onion, quarter of a pound of butter, a small table-spoonful of flour rubbed in the butter.
Source: Fifty Years in a Maryland Kitchen ©1881

Ice Boating

Here's a sport most of you probably haven't thought about to include in your historical novels. Ice Boating.

The ice-boat is found in almost all parts of the world in which ice exists for part of a year, being employed in some cases for commercial purposes; but the principal us.• to which this curious craft is put is for racing and pleasure-sailing. In its crude form, a framework or platform mounted on skates and rigged with one or two sails, it is found in Northern Europe, in Asia, in Canada, and in that portion of the United States north of Mason and Dixon's line; but in parts of the latter countries only has the modern ice-yacht reached its full development. In Canada, in the Eastern and Western States, and, above all, in the vicinity of New York, it has emerged from its primitive character into a structure that in its way is a perfect example of engineering skill, a combination of strength and lightness that it is hard to improve upon; and in these places, also, the pastime of ice-yachting has come to be recognized as one of the most fascinating of Winter sports.
For those who would see it at its best there is one place above all others to visit: the Hudson River, for a distance of sixty to one hundred miles above New York, where the sport is more firmly established and systematized, and where boats and appliances have reached a higher state of perfection than in any other part of the world. Here are found not only the leading clubs of the country and the fastest boats, but here, in the birthplace and nursery of the sport, where it has grown and flourished for thirty years, nurtured by the icy west winds, are the men who have brought the arts of building and sailing to their present perfection. Sailing of any kind is always a most uncertain sport, dependent entirely on the caprices of the wind ; but ordinary yachting is certainty itself compared with ice-yachting, in which not only the wind but other climatic influences conspire to test the patience and resignation of its devotees. Given a good breeze from any quarter the yachtman cares little for the rest, he can go somewhere and the water is always open to him ; but with ice-yachting it is entirely different. A cold snap may smooth out the chilly waves and make a glorious course of many miles for the ringing runners, but before a breeze comes a dozen accidents may happen. A fall of snow may bury the glassy track, a storm of rain may soften the ice until it is unsafe, and when at last a cold northwest blast makes all solid again, and gives wind for the waiting sails, the slushy surface may be too rough and uneven for the boats. Time and patience are necessary to its full enjoyment; the yachtman must be on the spot, ready, after days of disappointment, to seize a few hours of such great and exhilarating pleasure as shall more than make amends. The low temperature of the Hudson Valley, its comparatively light snowfall, and the occasional thaws and rains, fol-. lowed by cold weather, renewing the glassy surface, with the prevailing westerly winds that sweep across the river and give a good course for the boats, offer more favorable conditions than are found further south, where the ice lasts for a shorter time, or further north, where heavy snows and the absence of rain or thaws keep the ice buried. Besides this, along the entire east bank, for many miles above and below Poughkeepsie, the headquarters of the sport, are many large estates and handsome country places, whose owners have the leisure that is indispensable to a full enjoyment of ice-yacht sailing, and who have within the last thirty years done so much to develop the boats and the sport.
Here are found the leading ice-yacht clubs of the world, as well as the largest, fastest and finest-equipped yachts, whose records for speed stand second only on the list of human constructions to the rifle-bullet and the larger projectiles of modern ordnance. No other vehicles in the whole category possess the speed of the modern ice-yachts, except a few of the fastest express locomotives running under special conditions, and this speed it is which gives the great charm to this curious pastime. Great speed, of itself, is not the attraction of ordinary yachting. A rate of twelve or thirteen miles per hour is unusual in a sailing-yacht, the common limit of time for a race is seven hours for a course of forty miles, or an average of seven miles per hour, and even with steam this is very seldom doubled ; but with the ice-yachts all is vastly different. We come into a n'ew atmosphere, in which the chief charm lies in the attainment of a speed never dreamed of in vessels that float. Here are none of the charms of yachting as commtonly understood, no quiet drifting over Summer seas, no lazy runs under kites and spinnakers, no glorious roll and tumble over green waves, no nights at anchor in snug harbors, where rattling halyards and creaking cables only give emphasis to the brightness and cheer of comfortable cabins. The "yachting," save the name, is another thing when coupled with its hard, cold prefix. The accompaniments that make a life afloat so delightful, that place yachting at the head of all sports, are missing entirely, and in their place one new element only steps in.
Speed, great and unlimited, a velocity hitherto unknown ; to be shot through space at a rate that produces an entirely new sensation, thrilling, exhilarating, fascinating; setting the blood coursing and sharpening the senses to an unknown degree; this is ice-yachting. The paltry twenty knots of the steam-launch or the forty-mile jog of the locomotive, both contaminated by the connection with a bulky, noisy, smoky and greasy medium, are exchanged for a marvelous gliding through space on a frail and airy fabric scarcely more tangible than the carpet of the Arabian necromancers, and accompanied only by the sharp, melodious ring of metal on ice. Account for it as we may, there is always an attraction about rapid motion, whether behind a fast horse, running down a rapid river, or on a modern express train ; speed itself brings pleasure to all but the most timid, and this pleasure is only intensified by the danger which is always in a greater or less degree present. This rapid motion it is which in the ice-yacht compensates for •the absence of the more numerous and varied charms of yacht-sailing. And when the limit of seven hours for forty miles is cut down to one hour for a course of nearly the same distance a new and attractive element comes into play.
To form any idea of the shape and construction of an ice-yacht, it is first necessary to divest one's self of almost every idea associated ordinarily with the word "yacht."
True, the sails and rigging are substantially the same, and the tiller is a most essential feature in both all analogy ends. The favorite simile for a swan or duck, but if we would describe an ic< comparison with any natural object, we must the insinuating musquito, or humble daddy - longlegs, as the nearest resemblance in outline to the stiff and angular construction of straight timbers and wires. The graceful curves, the beautifully rounded outlines, the glossy sides and shining bottom of the sailing-yacht, possess nothing in common with this curious framework of timbers and iron rods, whose sole beauty is from a purely mechanical point of view, as a most scientific example of engineering skill; and the only object in the entire range of naval architecture that bears any resemblance to it is that awkward and homely nondescript, the modern catamaran. The essential parts of an ice-boat consist of a rigidly built framework supported on three or more skates of large size; one, and sometimes two, of these skates being movable at will for steering, a mast with one or more sails, and a platform for the crew or cargo. These features are combined in various ways, according to the locality and the use to which the boat is put. In some places, where sailing is possible only for a short time each year, a temporary boat is fitted up with a triangle of boards or plank, the apex being aft. Under each corner is a runner of plank, shod with iron, shaped like a large skate; the one under the after corner being fitted on a pivot and controlled by a tiller. On this rough framework a mast and sail—usually pressed into service from some sailingboat temporarily out of use—is fitted, and securely staid to the various angles of the frame, the mast being stepped in the centre of the transverse plank, forming the forward side of the structure. Such boats as this are common on the ponds and bays of the south shore of Long Island, and very good sport may be had with them, while their cost is purely nominal; and of this same shape were the first boats on the Hudson. In Holland and other parts of Northern Europe, ice-boats of crude and heavy build are sometimes used for commercial purposes, irrespective of speed; their principles of construction being similar.

The Article goes on and you can read it in full here. The American Magazine ©1874 pick up on page 386.

Pleasure Travel Hints

Here's a list of suggestions for pleasure travel in 1874.

HINTS TO PLEASURE TEAVELLEES.
1. Purchase through tickets previously to entering the cars.
2. Attend to checking your baggage rin person before taking your seat in the car.
3. Select a seat on the shady side of the car.
4. When you leave your seat, place a parcel, coat, or something belonging to you on it, which is an evidence of the seat being engaged.
5. Have the exact change to pay your fare on the cars, or you are subjected to be ejected from the cars—it has been decided by law that a conductor is not obliged to make change for a passenger.
6. Railroad Checks are good only for the train for which they are used; passengers cannot lay over for another train without making arrangements with the conductor.
7. Ladies without escort in travelling should be very particular with whom they become acquainted.
"If your lips would save from slips,
Five things observe with care:
Of whom you speak—to whom you speak,
And how—and when—and where."
8. If you see a lady unaccompanied, do not obtrude yourself upon her notice.
9. If she needs your services, tender them as though they were due to her, without unnecessary forwardness or undue empressment.
10. Such services do not entitle you to after recognition, unless by permission of the lady.
11. Ladies travelling with children should invariably have a basket of eatables, a tumbler or a goblet, for the children to drink from, and keep the children in their seats.
12. Keep your head and arms inside the car windows.
13. Never talk on politics in the cars —it is usually disagreeable to some of your fellow-travellers.
14. Never talk loudly while the train is in motion; it may not annoy any one, but it will injure your lungs.
15. A gentleman should not occupy more than one seat at a time.
16. Gentlemen should not spit tobacco juice in the cars where there are ladies; it soils their skirts and dresses.
17. Always show your ticket (without getting into a bad humor,) whenever the conductor asks for it. Observe this rule and it will pay.
18. Never smoke in a car where there are ladies. No gentlemen would be guilty of such an act.
19. Never use profane language in a railroad car.
20. If you cannot sleep yourself, don't prevent others from doing so, by whistling or loud talking.
21. Make a bargain with the hackman before getting into his carriage.
22. Look out for pickpockets.
23. Remember, that unless you pay for two seats you are entitled to but one, and every gentlemen and lady too, will respect the rights of others, and be mindful especially of the weak, the aged, and the infirm.
24. Provide yourself with sleeping berths before starting—you may then have a choice—the double lower birth is preferable.
25. Always be at the railroad station in good time to take the train. Better be an hour too early than a minute too late.
Note.—Many of the above rules are as applicable to Steamboat travelling as when travelling on Railroads. Often much comfort can be obtained by writing or sending a telegraph in order to secure state rooms, &c.

Travel on to the Great Lakes

Below is a lengthy excerpt from Sailing on the Great Lakes and Rivers of America ©1874. It was around this time that travel for pleasure and recreation began to take hold in America. For so many years and generations Americans worked hard, day and night. But as the industrial revolution began to take shape travel, vacations also began for the middle class and no longer something the upper class. What you might find historically helpful for your writing is the views of travel, the modes and the tidbits the author shares.

Tourists, in search of health or pleasure, who intend to visit the region of the Great Lakes of America, if starting from New York or any of the cities of the eastern or middle States, are advised to take the most direct route for Niagara Falls, where may be seen the magnitude of the accumulated waters of the "Inland Seas," as exhibited by viewing the American and Canadian, or Horse-Shoe Fall of this mighty Cataract. The Suspension Bridges, Rapids, and Islands, with other objects combined, form attractions that will profitably employ several days sojourn at this fashionable resort.
Here are several well-kept Hotels, both on the American and Canadian sides of the river, from whence delightful drives are afforded in almost every direction, while bringing into view new objects of interest, either on ascending on descending the banks of this majestic stream—this whole section of country, above and below the Falls, being historic ground. The battle-fields of Chippewa, Lundy's Lane, Queenstown, and old Fort George, opposite Fort Niagara, on the American side, all deserve a visit.
On leaving Niagara Falls the tourist can proceed westward, via the Great Western Railway of Canada, to Detroit, 230 miles, passing through an interesting section of Canada; or, proceed to Buffalo, by rail, 22 miles.
Grand Pleasure Excursion,
THROUGH LAKES HURON AND SUPERIOR.
Steamers of a large class leave Buffalo, during the season of navigation, every alternate day for Erie, Cleveland and Detroit, proceeding on their way to the Saut Ste. Marie and Duluth, Lake Superior, a distance of about 1,200 miles.
Passengers taking the Round Trip can stop, to suit their convenience, at any of the Lake ports, before arriving at Detroit. The City of Erie, 90 miles from Buffalo, is a place of growing importance, where terminates the Philadelphia and Erie Railroad, forming a direct and speedy communication with the cities of New York, Philadelphia and Baltimore. This is a favorite line of travel, crossing the Alleghany range and connecting with the Great Lakes. The City of Cleveland, 95 miles further, is fast becoming a great mart of trade, and a stoppingplace for pleasure travellers. The railroad lines, in connection with its shipping facilities, afford this port great commercial advantages—no city on the Lakes exceeding it in natural advantages as regards a healthy climate, lovely situation, beautiful avenues, and delightful drives. Steamers run from this place to Put-in-Bay, Kelley's Island, Sandusky and Toledo, as well as direct to Detroit, Mich., each affording pleasant summer excursions.
On leaving Detroit, if bound for Lake Superior, commences the Grand Excursion—passing through Lake St. Clair and St. Clair river, forming the boundary between the United States and Canada. The steamer usually stops at Sarnia, Can., or Port Huron, Mich, to land and receive passengers. Immediately, after leaving the latter port, Point Edward and Fort Gratiot are passed, and the steamer enters the broad waters of Lake Huron. Here is experienced during warm weather the most delightful change imaginable. The upward bound vessels usually keep near the Michigan shore, on the left, while on the right nothing but the broad waters are visible for some two hundred miles.

1874 Men's Fashions

These images come from 19th Century sources, enjoy!

1874 Fashions Part 2

Continuing with 1874 fashions we have these great images from 19th Century sources. Last week we highlighted the men's fashions. This week I'm concentrating on the Ladies. Note that each of the dresses had different size bustles.

And some Ladies hair combs