Showing posts with label 1883. Show all posts
Showing posts with label 1883. Show all posts
Tuesday, September 5, 2017
Horse Timers
For those of you who race horses this is probably nothing new but for me...well it caused me to pause and think...hmm, the perfect gift for the character who needs nothing. Or perhaps, it is a helpful gift for someone raising race horses. In either case it is an unusual tidbit. This comes from an ad in "The Rider & Driver" magazine ©1883.
Wednesday, August 2, 2017
Sesame Oil
The Egyptians uses Sesame long before others. During the 19th century I haven't found many food recipes that involved sesame seed oil. Below are a few excerpts with some information on sesame oil and it's uses during the 19th century. Also note that sesame seeds were primarily grown in India and the Middle East. It would be extremely rare for someone in America to have sesame seeds in America.
Sesame oil, almond oil, earth-nut oil, and rape oil arc better fitted for the preparation of machine oils, and the last named, being the cheapest, is more used than all the others. Source: Journal of the Society of Chemical Industry Vol. 2 pg 481 ©1883
Was often mixed with Olive oil. Various sources
SESAME OIL: ITS SUITABILITY FOR PHARMACEUTICAL PURPOSES.
By Thomas Haben, Pharmaceutical Chemist.
The literature relating to sesame oil is very meagre, and in "Pharmacographia" alone do we find anything like a satisfactory description of the article and its uses. The learned authors of that work state that the oil "might be employed without disadvantage for all the purposes for which olive oil is used," and it is with the view of indicating the reliability or otherwiso of this opinion, that I have, acting on the suggestion contained in the "Blue List," undertaken the preparation of this report.
Sesame oil differs little in its physical characters from either olive or almond oils. It has not the tinge of green which all but the finest specimens of the former possess, and is of a rather more decided shade of yellow than the latter, but generally speaking the difference in colour is not very marked. The odour of a fine specimen of sesame oil is very slight, while the tasto is at first sweetish and bland with a peculiar after-flavour. Olive oil becomes grainy through the deposit of a crystalline fatty body at 5° C, but the olein does not solidify till about -5° C. Sesame oil congeals at-5° C, and almond oil is liquid till -20° C. is reached. The difference in the congealing points is doubtless due to the percentage of olein, of which almond oil " consists almost wholly" (" Pharmacographia "); sesame oil contains 76 per cent, {ibid.), and olive oil 72 per cent. (Braconnot). According to the best authorities, however, the percentage of olein varies according to circumstances; and, in like manner, different samples of the same oil differ in density, as is evident from the fact that hardly two authors agree in giving the same specific gravity for any one oil.
Source: Year-Book of Pharmacy comprising Abstracts of Papers pg 540 ©1883
Three varieties of sesame seed are cultivated in India—the white-seeded (Suffed-iil), the red or parti-coloured (Kala-til), and the black variety (Tillee); it is the latter which affords the greater proportion of the Gingelly oil of commerce. At the commencement of 1861, white seed was worth in the London markets 65s.; black and brown, 58s. and 60s. per quarter.
A second sort of sesame oil, sometimes called "rape," is obtained from the red-seeded variety.
Black sesame is sown in March, and ripens in May. Red sesame is not sown till June.
Sesamum seed has of late been exported largely to France, where it is said to be employed for mixing with olive oil. Source:House of Commons Papers Vol. 35 pg59 ©1877
Below is a clip from the Omaha Daily Bee, Feb 12, 1886. In the article the dairymen were trying to fight the increase of oleo margarine.
Sesame oil, almond oil, earth-nut oil, and rape oil arc better fitted for the preparation of machine oils, and the last named, being the cheapest, is more used than all the others. Source: Journal of the Society of Chemical Industry Vol. 2 pg 481 ©1883
Was often mixed with Olive oil. Various sources
SESAME OIL: ITS SUITABILITY FOR PHARMACEUTICAL PURPOSES.
By Thomas Haben, Pharmaceutical Chemist.
The literature relating to sesame oil is very meagre, and in "Pharmacographia" alone do we find anything like a satisfactory description of the article and its uses. The learned authors of that work state that the oil "might be employed without disadvantage for all the purposes for which olive oil is used," and it is with the view of indicating the reliability or otherwiso of this opinion, that I have, acting on the suggestion contained in the "Blue List," undertaken the preparation of this report.
Sesame oil differs little in its physical characters from either olive or almond oils. It has not the tinge of green which all but the finest specimens of the former possess, and is of a rather more decided shade of yellow than the latter, but generally speaking the difference in colour is not very marked. The odour of a fine specimen of sesame oil is very slight, while the tasto is at first sweetish and bland with a peculiar after-flavour. Olive oil becomes grainy through the deposit of a crystalline fatty body at 5° C, but the olein does not solidify till about -5° C. Sesame oil congeals at-5° C, and almond oil is liquid till -20° C. is reached. The difference in the congealing points is doubtless due to the percentage of olein, of which almond oil " consists almost wholly" (" Pharmacographia "); sesame oil contains 76 per cent, {ibid.), and olive oil 72 per cent. (Braconnot). According to the best authorities, however, the percentage of olein varies according to circumstances; and, in like manner, different samples of the same oil differ in density, as is evident from the fact that hardly two authors agree in giving the same specific gravity for any one oil.
Source: Year-Book of Pharmacy comprising Abstracts of Papers pg 540 ©1883
Three varieties of sesame seed are cultivated in India—the white-seeded (Suffed-iil), the red or parti-coloured (Kala-til), and the black variety (Tillee); it is the latter which affords the greater proportion of the Gingelly oil of commerce. At the commencement of 1861, white seed was worth in the London markets 65s.; black and brown, 58s. and 60s. per quarter.
A second sort of sesame oil, sometimes called "rape," is obtained from the red-seeded variety.
Black sesame is sown in March, and ripens in May. Red sesame is not sown till June.
Sesamum seed has of late been exported largely to France, where it is said to be employed for mixing with olive oil. Source:House of Commons Papers Vol. 35 pg59 ©1877
Below is a clip from the Omaha Daily Bee, Feb 12, 1886. In the article the dairymen were trying to fight the increase of oleo margarine.
Tuesday, July 25, 2017
Rattle Root - Black Cohash
This is an herb still used today the material below comes from "The Indian Household Medicine Guide" ©1883
Macrotys Racemosa. Black Cohosh. Rattle Root. Rattle Root is one of the finest remedies known in the Indian and Eclectic practice. Its medical powers and actions on the human system are simply wonderful. I have used it in over two thousand cases in which it was indicated, and it gave myself and the patient's satisfaction. It grows in most parts of the United States. It has a long stalk that grows into several branches, and each branch has a long plume-like cluster of little round pods, which are full of seeds. When the stalk is shaken the seeds will rattle, producing a sound like that of a rattlesnake, from which it takes the name of rattle root. The root is the medicinal part, and is best gathered during the months of July, August, and September. The main body of the root should be cut into several pieces carefully, as you will find it full of dirt, and then dried, watching that it does not mold before it dries out.
Medical properties and uses.—Without this plant or root the Indian squaw-doctor or midwife would feel that she had lost her king of female remedies. It is called by the Indians, squaw root. It is a very active remedy, in its proper administration, on the serous and mucous tissues, and for many cases of rheumatism, especially that of a muscular character. It acts on the nerves, and quiets nervous excitability. The Indian squaw doctors have their patients take this remedy two or three months before confinement, and it has that marked effect on them that they are never troubled with false rheumatic pains, hemorrhages, or lengthy labors. An Indian squaw, when following her tribe, if confined, will stop by the wayside for that day and wait upon herself, and the next day will proceed and overtake her tribe, while but few of our civilized women can get out of bed under the ninth or fourteenth day, and even after that they have to use strict care for a month or six weeks, and even longer. I know of no remedy that is better to overcome suppressed menstruation, or in words that are understood by all, the checked monthly flow, when it is caused by cold or nervous weakness. It is one of our very best remedies in a great many womb troubles, Girls, at the age of twelve, thirteen, or fourteen years, the time they usually enter womanhood, or the time when their monthlies become established, have often serious trouble with irregularity of flows; some flowing to a great extent, some not enough. In such cases as these this remedy is almost a certain relief, and cures if properly given. I prepare my tincture in this manner: Take the fine crushed root and fill a pint or quart bottle half full, and add whisky or diluted alcohol until full; keep it well corked, and shake once or twice every day for fourteen days. In female troubles I give from five to ten drops of the tincture in a teaspoonful of water four times a day. The largest dose should never exceed thirty drops; the smallest is one. In the treatment of rheumatism it is always better to combine the tincture of Prickly Ash with it in equal portions.
Macrotys Racemosa. Black Cohosh. Rattle Root. Rattle Root is one of the finest remedies known in the Indian and Eclectic practice. Its medical powers and actions on the human system are simply wonderful. I have used it in over two thousand cases in which it was indicated, and it gave myself and the patient's satisfaction. It grows in most parts of the United States. It has a long stalk that grows into several branches, and each branch has a long plume-like cluster of little round pods, which are full of seeds. When the stalk is shaken the seeds will rattle, producing a sound like that of a rattlesnake, from which it takes the name of rattle root. The root is the medicinal part, and is best gathered during the months of July, August, and September. The main body of the root should be cut into several pieces carefully, as you will find it full of dirt, and then dried, watching that it does not mold before it dries out.
Medical properties and uses.—Without this plant or root the Indian squaw-doctor or midwife would feel that she had lost her king of female remedies. It is called by the Indians, squaw root. It is a very active remedy, in its proper administration, on the serous and mucous tissues, and for many cases of rheumatism, especially that of a muscular character. It acts on the nerves, and quiets nervous excitability. The Indian squaw doctors have their patients take this remedy two or three months before confinement, and it has that marked effect on them that they are never troubled with false rheumatic pains, hemorrhages, or lengthy labors. An Indian squaw, when following her tribe, if confined, will stop by the wayside for that day and wait upon herself, and the next day will proceed and overtake her tribe, while but few of our civilized women can get out of bed under the ninth or fourteenth day, and even after that they have to use strict care for a month or six weeks, and even longer. I know of no remedy that is better to overcome suppressed menstruation, or in words that are understood by all, the checked monthly flow, when it is caused by cold or nervous weakness. It is one of our very best remedies in a great many womb troubles, Girls, at the age of twelve, thirteen, or fourteen years, the time they usually enter womanhood, or the time when their monthlies become established, have often serious trouble with irregularity of flows; some flowing to a great extent, some not enough. In such cases as these this remedy is almost a certain relief, and cures if properly given. I prepare my tincture in this manner: Take the fine crushed root and fill a pint or quart bottle half full, and add whisky or diluted alcohol until full; keep it well corked, and shake once or twice every day for fourteen days. In female troubles I give from five to ten drops of the tincture in a teaspoonful of water four times a day. The largest dose should never exceed thirty drops; the smallest is one. In the treatment of rheumatism it is always better to combine the tincture of Prickly Ash with it in equal portions.
Wednesday, July 19, 2017
Poplar Indian Medicine Herbal
I've only known of poplar as a type of hard wood that my dad used to make our hutch with. But apparently the bark was used for medicinal purposes. This comes from "The Indian Household Medicine Guide." ©1883
Populus Tremuloides.
Poplar.
This is a very valuable remedy, and should be used more than it is, and would be if everybody knew of its valuable properties. It is a plant common to this country, and is best gathered in the fall of the year, and is within the reach of everybody.
Medical properties and uses.—There are two kinds of barks, white and yellow; one is as good as the other. It is a very valuable remedy in all stomach troubles. It is a fine tonic, and should be used in cases of general debility with feeble digestion. It is good for convalescents when the appetite is deficient. My brother, some few years ago had a severe spell of continued fever. After the fever broke his convalescence was very slow; he had no appetite, and was swarthy, weak, and melancholy; the smell of victuals was that of disgust rather than a pleasure. Our family physician, and a good one, gave him tonics, but without the desired effect. I chanced to be at home at the time, and my mother being alarmed about his condition, asked me if I could recommend anything in our line of practice that would be good for him, give him an appetite and build him up. I recommended equal parts of the inner barks of poplar and dogwood and sarsaparilla root, cut up fine and put in a quart bottle until it was half full, then add whisky till full, and take a large tablespoonful, or a common swallow, before each meal. She did so, he took it, and in four weeks gained fifteen pounds. It immediately increased his appetite, strengthened his nerves, and restored his complexion to its natural color. He now lives twenty miles east of Cincinnati, Clermont county, Ohio. I will give you an Indian formula still better than the above:
Populus Tremuloides.
Poplar.
This is a very valuable remedy, and should be used more than it is, and would be if everybody knew of its valuable properties. It is a plant common to this country, and is best gathered in the fall of the year, and is within the reach of everybody.
Medical properties and uses.—There are two kinds of barks, white and yellow; one is as good as the other. It is a very valuable remedy in all stomach troubles. It is a fine tonic, and should be used in cases of general debility with feeble digestion. It is good for convalescents when the appetite is deficient. My brother, some few years ago had a severe spell of continued fever. After the fever broke his convalescence was very slow; he had no appetite, and was swarthy, weak, and melancholy; the smell of victuals was that of disgust rather than a pleasure. Our family physician, and a good one, gave him tonics, but without the desired effect. I chanced to be at home at the time, and my mother being alarmed about his condition, asked me if I could recommend anything in our line of practice that would be good for him, give him an appetite and build him up. I recommended equal parts of the inner barks of poplar and dogwood and sarsaparilla root, cut up fine and put in a quart bottle until it was half full, then add whisky till full, and take a large tablespoonful, or a common swallow, before each meal. She did so, he took it, and in four weeks gained fifteen pounds. It immediately increased his appetite, strengthened his nerves, and restored his complexion to its natural color. He now lives twenty miles east of Cincinnati, Clermont county, Ohio. I will give you an Indian formula still better than the above:
Wednesday, July 12, 2017
Chicken Pot-Pie
This is one of my family's favorite meals. I put chicken, a broth-gravy, potatoes, carrots, peas an various spices cover with biscuits or pie crust. However, as I searched recipe books from the 19th century there were no vegetables added to the dish. Personally, we love our veggies.
Below are various recipes:
Veal and Chicken Potpie. Joint the chickens, if made of them, and boil them till half done ; take them out; put them, dry, into a pot, making alternate layers of crust and fowl, seasoned with pepper and salt; then, pour in the liquor in which the fowls were boiled, upon the upper layer of crust, which covers the fowls. If a brown crust is desired : with a heated bake pan lid, keep the pot covered. Add, from the teakettle, boiling water, as that in the pot wastes. Raised piecrust , *- * is preferable to that made for fruit pies, though, if but, little
shortened, that is good. For raised crust, mix a teaspoonful of salt, and a teacup of melted butter, with three pints of flour, and then pour in half a teacup of yeast, adding cold water to make it stiff enough to roll out; placing it where warm, it will require from se'ven to eight hours to rise, unless you use brewer's yeast. Roll it out, when risen, and cut it into small cakes.
Potato pie crust is good. Peel and mash fine eight boiled potatoes ; mix with them half a pint of milk, a teaspoonful of salt, a hen's egg size piece of butter, and flour enough for rolling out. Put with the meat, the cakes after rolled out and cut.
By working into unbaked wheat dough, a little melted lukewarm butter, nice crust may be made. Before putting it with the meat, let it lay ten or fifteen minutes, after it is cut and rolled into cakes.
Source: The Improved Housewife ©1847
Chicken Pot Pie.—Cut a chicken in pieces; if it is not a young chicken parboil it in water enough to cover it, with half a pound of salt pork cut in slices, or a tea-spoonful of salt in it. Skim it carefully. Make a paste with half a pound of sweet lard rubbed into one pound of flour and a tea-spoonful of salt; add enough water to work it to a smooth paste ; roll the crust about half an inch thick, and line with it the sides of n stew-pan nearly to the bottom. Lay the chicken in the crust, and add a piece of butter the size of an egg rolled in flour; put in the water the chicken was parboiled in, and if necessary add more hot water till the stew-pan is nearly full. Cut part of the paste in small diamonds, and put them in the pie. Put on the top crust, first laying skewers across the top of the stew pan. Cut a slit in the centre. Put on the lid of the stew-pan, and let it boil slowly three-quarters of an hour, or more, if necessary. When the crust is well done the dish can be served.
Source: Mrs. Hale's New Cook Book ©1857
A CHICKEN POT-PIE.
Mrs. F. D. J.
Cut in small pieces one chicken, not too young; wash and put into a stone or earthen basin with sufficient water to cover, set this on the stove and let it cook until quite tender; then add to this broth (which will have cooked away a little,) half a pint of sweet milk, (perhaps not quite so much,) and one-half a can of fine oysters; season with pepper and salt, and mace if liked; put in bits of butter, and two tablespoons of flour. Now make a nice soda biscuit crust; roll out about an inch-thick and cover the meat; cut a hole in the middle of the crust, and put in the oven. When the crust is baked a rich brown set the dish on the stove, where the meat will gently simmer in the gravy, and steam the crust, (with a tin cover over,) for about ten minutes. Serve in the dish in which it is cooked, with a knitted cover.
Source: The Home Cook Book ©1876
Chicken Pot-pie.—Clean, singe, and joint a pair of chickens. Pare and slice eight white potatoes; wash the slices and put with the pieces of chicken into a stewpan lined with pie-crust; season with salt and pepper, dredge with flour, and cover with water. Cover with-paste, making a hole in the centre; cover the kettle, and either hang it over the fire or set it in the oven. If in the oven, turn occasionally to brown evenly. Two hours' cooking is sufficient. When done, cut the upper crust into moderate-sized pieces and place them on a large dish; with a perforated ladle take up the potato and chicken, put it upon the crust; cut the lower crust and put on the top. Serve the gravy hot in a gravy tureen.
Source: Our New Cook Book ©1883
Below are various recipes:
Veal and Chicken Potpie. Joint the chickens, if made of them, and boil them till half done ; take them out; put them, dry, into a pot, making alternate layers of crust and fowl, seasoned with pepper and salt; then, pour in the liquor in which the fowls were boiled, upon the upper layer of crust, which covers the fowls. If a brown crust is desired : with a heated bake pan lid, keep the pot covered. Add, from the teakettle, boiling water, as that in the pot wastes. Raised piecrust , *- * is preferable to that made for fruit pies, though, if but, little
shortened, that is good. For raised crust, mix a teaspoonful of salt, and a teacup of melted butter, with three pints of flour, and then pour in half a teacup of yeast, adding cold water to make it stiff enough to roll out; placing it where warm, it will require from se'ven to eight hours to rise, unless you use brewer's yeast. Roll it out, when risen, and cut it into small cakes.
Potato pie crust is good. Peel and mash fine eight boiled potatoes ; mix with them half a pint of milk, a teaspoonful of salt, a hen's egg size piece of butter, and flour enough for rolling out. Put with the meat, the cakes after rolled out and cut.
By working into unbaked wheat dough, a little melted lukewarm butter, nice crust may be made. Before putting it with the meat, let it lay ten or fifteen minutes, after it is cut and rolled into cakes.
Source: The Improved Housewife ©1847
Chicken Pot Pie.—Cut a chicken in pieces; if it is not a young chicken parboil it in water enough to cover it, with half a pound of salt pork cut in slices, or a tea-spoonful of salt in it. Skim it carefully. Make a paste with half a pound of sweet lard rubbed into one pound of flour and a tea-spoonful of salt; add enough water to work it to a smooth paste ; roll the crust about half an inch thick, and line with it the sides of n stew-pan nearly to the bottom. Lay the chicken in the crust, and add a piece of butter the size of an egg rolled in flour; put in the water the chicken was parboiled in, and if necessary add more hot water till the stew-pan is nearly full. Cut part of the paste in small diamonds, and put them in the pie. Put on the top crust, first laying skewers across the top of the stew pan. Cut a slit in the centre. Put on the lid of the stew-pan, and let it boil slowly three-quarters of an hour, or more, if necessary. When the crust is well done the dish can be served.
Source: Mrs. Hale's New Cook Book ©1857
A CHICKEN POT-PIE.
Mrs. F. D. J.
Cut in small pieces one chicken, not too young; wash and put into a stone or earthen basin with sufficient water to cover, set this on the stove and let it cook until quite tender; then add to this broth (which will have cooked away a little,) half a pint of sweet milk, (perhaps not quite so much,) and one-half a can of fine oysters; season with pepper and salt, and mace if liked; put in bits of butter, and two tablespoons of flour. Now make a nice soda biscuit crust; roll out about an inch-thick and cover the meat; cut a hole in the middle of the crust, and put in the oven. When the crust is baked a rich brown set the dish on the stove, where the meat will gently simmer in the gravy, and steam the crust, (with a tin cover over,) for about ten minutes. Serve in the dish in which it is cooked, with a knitted cover.
Source: The Home Cook Book ©1876
Chicken Pot-pie.—Clean, singe, and joint a pair of chickens. Pare and slice eight white potatoes; wash the slices and put with the pieces of chicken into a stewpan lined with pie-crust; season with salt and pepper, dredge with flour, and cover with water. Cover with-paste, making a hole in the centre; cover the kettle, and either hang it over the fire or set it in the oven. If in the oven, turn occasionally to brown evenly. Two hours' cooking is sufficient. When done, cut the upper crust into moderate-sized pieces and place them on a large dish; with a perforated ladle take up the potato and chicken, put it upon the crust; cut the lower crust and put on the top. Serve the gravy hot in a gravy tureen.
Source: Our New Cook Book ©1883
Thursday, July 6, 2017
19th Century Medical Books
Below is a resource list of Medical books folks had available to them during the 19th century. This is not a complete list but something to start from.
1827 The Medical Companion
1831 A Treatise on Family Medicine
1845 A Family Medicine Directory
1860 Homoeopathic Family Medicine
1865 Household Medicine Surgery Sick Room
1871 The Family Medical Guide
1883 The Indian Household Medicine Guide
1827 The Medical Companion
1831 A Treatise on Family Medicine
1845 A Family Medicine Directory
1860 Homoeopathic Family Medicine
1865 Household Medicine Surgery Sick Room
1871 The Family Medical Guide
1883 The Indian Household Medicine Guide
Monday, May 22, 2017
Weights & Measures for Cooks
Continuing with yesterdays post on Measuring cups I found this description in Houghtalings Handbook of Useful Information ©1884
Weights and Measures for Cooks, eto.
1 pound of Wheat Flour is equal to 1 quart
1 pound and 2 ounces of Indian Meal make 1 quart
1 pound of Soft Butter is equal to 1 quart
1 pound and 2 ounces of Best Brown Sugar make 1 quart
1 pound and 1 ounce of Powdered White Sugar make 1 quart
1 pound ol Broken Loaf Sugar is equal to 1 quart
4 Large Tablespoonfuls make 1/2 gill
1 Common-sized Tumbler holds 1/2 pint
1 Common-sized Wine-glass is equal to 1/2 gill
1 Tea-cup holds 1 gill
1 Large Wine-glass holds 2 ounces
1 Tablespoonful is equal to. 1/2 ounce
A gill is (according to the Free Online Dictionary) a unit of liquid measure equal to 1/4 pint or 4 ounces. With regard to dry measure it is equal to 1/4 of a British Imperial pint. Which in today's measurements would be 1/2 cup.
Weights and Measures for Cooks, eto.
1 pound of Wheat Flour is equal to 1 quart
1 pound and 2 ounces of Indian Meal make 1 quart
1 pound of Soft Butter is equal to 1 quart
1 pound and 2 ounces of Best Brown Sugar make 1 quart
1 pound and 1 ounce of Powdered White Sugar make 1 quart
1 pound ol Broken Loaf Sugar is equal to 1 quart
4 Large Tablespoonfuls make 1/2 gill
1 Common-sized Tumbler holds 1/2 pint
1 Common-sized Wine-glass is equal to 1/2 gill
1 Tea-cup holds 1 gill
1 Large Wine-glass holds 2 ounces
1 Tablespoonful is equal to. 1/2 ounce
A gill is (according to the Free Online Dictionary) a unit of liquid measure equal to 1/4 pint or 4 ounces. With regard to dry measure it is equal to 1/4 of a British Imperial pint. Which in today's measurements would be 1/2 cup.
Monday, April 3, 2017
Parsley, Medical Use
I believe all of us are aware of this herb that is used in cooking but did you know that the roots could be used for medicine? In the Indian Household Medicine Guide ©1883, J.I. Lighthall wrote:
Petroselinum Sativum.
Parsley.
This is a garden plant, and the tops are used in cooking and flavoring different dishes, especially soups and dressing. The root is a splendid cooling diuretic, and should be given in all kidney troubles in low forms of fever. I have known it to succeed when more noted remedies failed. The only way I give it is in the form of a tea made from the green root, to be drank freely.
Household Medicine and sick-room © 1882 says:
Parsley.—The root and seeds of the garden parsley are unjustly neglected as domestic remedies. The dried roots taken in the form of a strong Infusion are useful diuretics in dropsies. The seeds, in doses of fifteen grains, simply bruised and swallowed, produce an effect somewhat similar to that of a glass of brandy-and-water. They cure intermittent*: in one experiment eighty-six cases of ague out of a hundred were so cured. Should be taken every four hours, in the intervals of the fits. The bruised leaves used as a poultice cure the bites or stings of insects. The seeds or leaves made into an ointment destroy vermin in the hair. A substance is separated from the seeds having the appearance of a fixed oil, and termed Apiol. It is a peculiar non-nitrogenous principle, powerfully antiperiodic, and is said to be almost equal to quinine The dose is five to seven drops every four hours. A saturated tincture of the seeds has proved a powerful remedy for intermittents.
Petroselinum Sativum.
Parsley.
This is a garden plant, and the tops are used in cooking and flavoring different dishes, especially soups and dressing. The root is a splendid cooling diuretic, and should be given in all kidney troubles in low forms of fever. I have known it to succeed when more noted remedies failed. The only way I give it is in the form of a tea made from the green root, to be drank freely.
Household Medicine and sick-room © 1882 says:
Parsley.—The root and seeds of the garden parsley are unjustly neglected as domestic remedies. The dried roots taken in the form of a strong Infusion are useful diuretics in dropsies. The seeds, in doses of fifteen grains, simply bruised and swallowed, produce an effect somewhat similar to that of a glass of brandy-and-water. They cure intermittent*: in one experiment eighty-six cases of ague out of a hundred were so cured. Should be taken every four hours, in the intervals of the fits. The bruised leaves used as a poultice cure the bites or stings of insects. The seeds or leaves made into an ointment destroy vermin in the hair. A substance is separated from the seeds having the appearance of a fixed oil, and termed Apiol. It is a peculiar non-nitrogenous principle, powerfully antiperiodic, and is said to be almost equal to quinine The dose is five to seven drops every four hours. A saturated tincture of the seeds has proved a powerful remedy for intermittents.
Wednesday, December 14, 2016
Indian Medicine
The information below comes from the second printing of The Indian Household Medicine guide ©1883 by J. I. Lighthall
Hydrastis Canadensis.
Golden Seal. Orange Root. Yellow Root. These are the various names that are ascribed to this plant by botanists, by medical men, and by those who are familiar with the plant or herb. Itis generally known by the name of Yellow Root. The fruit it bears is similar to that of a raspberry. The root is the part that possesses the medicinal properties. It is used by the Indians in coloring their garments. It colors them a bright yellow. Yellow Root, when in combination with indigo, will color goods a fine green. This root is one of the Indian's favorite remedies; and medical men of the present age recognize it as one of the standard remedies for many pathological conditions or diseases of the human body. Too much cannot be said of this valuable agent, that has been veiled in darkness to the medical world so long. I consider it one of the kings of diseases of the mucous membrane. It is unsurpassed by any known remedy. Many medical powers and properties have been claimed^for this root, but at present its true therapeutical or medical properties are well understood. Medical properties and uses.—It is admitted by all to be a fine tonic. It acts very gently on the liver, and as an alterative on the mucous membrane. It is a fine remedy*in|the treatment of dyspepsia and many other affections requiring a tonic treatment. It is a diuretic. When taken, it can, in a few hours, be smelled in the urine. It is a good blood purifier. To snuff the powder in small quantities in a great many cases will cure catarrh. Many a bad case of chronic diarrhoea is said to have been cured by chewing the root as one would chew tobacco. It is splendid to take the powder and sprinkle in on an old cancer sore or ulcer. Take the powder and mix with water; this makes a fine gargle for a chronic sore throat, diptheria, or any ulceration of the mucous membrane. It should be gargled some five or six times a day. The fluid extract, diluted one-half with water, and injected four times, is a certain cure for gonorrhoea. It is unparalleled as an appetizer. The way it should be prepared so as to constitute a bitters for the stomach and general system, is to take the root and cut it up fine and put in a quart bottle till it is half full, add one pint of alcohol or good whisky, and as much water, let it stand fourteen days, shake well once every day, and at the end of the fourteenth day you have a pure tincture ready for use. The dose is a tablespoonful or a common swallow before each meal. Crushed sarsaparilla, gentian root, and anise seed, will prove a great addition to it, acting as a blood purifier, appetizer, tonic and alterative. If everybody, when first feeling bad, would commence taking this, they would seldom be obliged to suffer with fevers and bilious attacks. The Indian holds this as sacred to the welfare of his body as the farmer does paint for the protection and preservation of his house. A watery solution of the powder has been known to cure, by injections, many cases of whites and womb troubles. It is something that is worthy of a place in every doctor's office and citizen's house.
Hydrastis Canadensis.
Golden Seal. Orange Root. Yellow Root. These are the various names that are ascribed to this plant by botanists, by medical men, and by those who are familiar with the plant or herb. Itis generally known by the name of Yellow Root. The fruit it bears is similar to that of a raspberry. The root is the part that possesses the medicinal properties. It is used by the Indians in coloring their garments. It colors them a bright yellow. Yellow Root, when in combination with indigo, will color goods a fine green. This root is one of the Indian's favorite remedies; and medical men of the present age recognize it as one of the standard remedies for many pathological conditions or diseases of the human body. Too much cannot be said of this valuable agent, that has been veiled in darkness to the medical world so long. I consider it one of the kings of diseases of the mucous membrane. It is unsurpassed by any known remedy. Many medical powers and properties have been claimed^for this root, but at present its true therapeutical or medical properties are well understood. Medical properties and uses.—It is admitted by all to be a fine tonic. It acts very gently on the liver, and as an alterative on the mucous membrane. It is a fine remedy*in|the treatment of dyspepsia and many other affections requiring a tonic treatment. It is a diuretic. When taken, it can, in a few hours, be smelled in the urine. It is a good blood purifier. To snuff the powder in small quantities in a great many cases will cure catarrh. Many a bad case of chronic diarrhoea is said to have been cured by chewing the root as one would chew tobacco. It is splendid to take the powder and sprinkle in on an old cancer sore or ulcer. Take the powder and mix with water; this makes a fine gargle for a chronic sore throat, diptheria, or any ulceration of the mucous membrane. It should be gargled some five or six times a day. The fluid extract, diluted one-half with water, and injected four times, is a certain cure for gonorrhoea. It is unparalleled as an appetizer. The way it should be prepared so as to constitute a bitters for the stomach and general system, is to take the root and cut it up fine and put in a quart bottle till it is half full, add one pint of alcohol or good whisky, and as much water, let it stand fourteen days, shake well once every day, and at the end of the fourteenth day you have a pure tincture ready for use. The dose is a tablespoonful or a common swallow before each meal. Crushed sarsaparilla, gentian root, and anise seed, will prove a great addition to it, acting as a blood purifier, appetizer, tonic and alterative. If everybody, when first feeling bad, would commence taking this, they would seldom be obliged to suffer with fevers and bilious attacks. The Indian holds this as sacred to the welfare of his body as the farmer does paint for the protection and preservation of his house. A watery solution of the powder has been known to cure, by injections, many cases of whites and womb troubles. It is something that is worthy of a place in every doctor's office and citizen's house.
Monday, December 12, 2016
Winners of the League Base-Ball Championship
From Houghtaling's Handbook ©1887
Winners of the League Base-Ball Championship
The following were the winners of the championship of the National Base-Ball League for the years named below:
1886 - Chicago Club. . . Won 90 games, and lost 34 games
1885 - Chicago Club . . . Won 87 games and lost 25 games
1884 - Providence Club . . . Won 84 games and lost 28 games
1883 - Boston Club . . . Won 63 games and lost 35 games
1882 - Chicago Club . . . Won 55 games and lost 29 games
1881 - Chicago Club . . . Won 56 games and lost 28 games
1880 - Chicago Club . . . Won 67 games and lost 17 games
1879 - Providence Club . . . Won 59 games and lost 25 games
1878 - Boston Club . . . Won 41 games and lost 19 games
1877 - Boston Club . . . Won 31 games and lost 17 games
1876 - Chicago Club . . . Won 52 games and lost 14 games
(end quote)
1876 was the first year of the National League of Professional Baseball. It organized with 8 teams. The Boston Red Stockings (also called the Boston Red Caps), Chicago White Stockings, Cincinnati Red Legs (also called the Cincinnati Red Stockings), Hartford Dark Blues, Louisville Grays, Philadelphia Athletics, Brooklyn Mutuals (also called the New York Mutuals) & St. Louis Browns (also called the St. Louis Brown Stockings). There were 70 games for the season starting April 22nd and ending Oct. 21st.
For more information about this first year of professional baseball check out The Baseball Almanac
Winners of the League Base-Ball Championship
The following were the winners of the championship of the National Base-Ball League for the years named below:
1886 - Chicago Club. . . Won 90 games, and lost 34 games
1885 - Chicago Club . . . Won 87 games and lost 25 games
1884 - Providence Club . . . Won 84 games and lost 28 games
1883 - Boston Club . . . Won 63 games and lost 35 games
1882 - Chicago Club . . . Won 55 games and lost 29 games
1881 - Chicago Club . . . Won 56 games and lost 28 games
1880 - Chicago Club . . . Won 67 games and lost 17 games
1879 - Providence Club . . . Won 59 games and lost 25 games
1878 - Boston Club . . . Won 41 games and lost 19 games
1877 - Boston Club . . . Won 31 games and lost 17 games
1876 - Chicago Club . . . Won 52 games and lost 14 games
(end quote)
1876 was the first year of the National League of Professional Baseball. It organized with 8 teams. The Boston Red Stockings (also called the Boston Red Caps), Chicago White Stockings, Cincinnati Red Legs (also called the Cincinnati Red Stockings), Hartford Dark Blues, Louisville Grays, Philadelphia Athletics, Brooklyn Mutuals (also called the New York Mutuals) & St. Louis Browns (also called the St. Louis Brown Stockings). There were 70 games for the season starting April 22nd and ending Oct. 21st.
For more information about this first year of professional baseball check out The Baseball Almanac
Tuesday, November 15, 2016
Weather Concerning Herschel's Table
As with many things today there is great dispute about what works what doesn't, etc. The 19th century also had such differing opinions. Below you will find two quotes one that's not to excited about Herschel's table and another that agrees.
This comes from the Meteorological tables and climatology of Vermont ©1877 by Hiram Adolphus Cutting
There is another class of signs which some believe in, that are merely superstitions, having no foundation in fact. The Hindoos have their rain gods, the South Sea Islanders their wind conjurers, and the negroes of Africa their rain doctors ; and previously we had our weather Almanacs and our Herschel's weather tables, one just as good as the other. Not many }'ears ago that celebrated Herschel's weather table, which Herschel never saw, was considered almost infallible, and Thomas' Almanac quite so ; but all enlightened people, unless some whose age has outgrown science, discard them. For the last thirty years our storms have taken place without regard to moon's quarters. We have had 2,668 storms, divided as follows: at new moon, 660; first quarter, 664; full moon, 668; last quarter, 676. This shows very plainly that the moon has nothing to do with storms. If the generally received idea was true, what little difference there is goes directly against it. The truth is that the moon has so little, if any, influence upon the weather, that men have never found out which way it is ; and I can say, without fear of contradiction, that rain and wind doctors, and Hindoo gods, have just as much to do with the weather as this weather table, and no more.
English Mechanic and World of Science ©1883
THE REPUDIATED WEATHER TABLE.
[20549]—Let Us now examine Herschel's weather table, as improved by Dr. Adam Clarke. Sunday, January 30th, 1881, n
I find that Saturday and Sunday moons coincide with the worst parts of the weather according to the weather table, and the 20-day period agrees with both. The eastern edge of the storm path I»"es over the British Islands, so that storms occasionally miss us altogether. Full moon, 7th IMober, 1881, came when the moon was ascendant jour days past perigee. Full moon, 25th November, 1882, will come four days past perigee. New moon, October 23rd, 1881, came seven days past apogee. New moon, December 10th. 1882, will come seven days past apogee. Full moon, December 24th, 1832, comes seven days past perigee. We shall see how the conditions agree this time. W. M. Gardner.
This comes from the Meteorological tables and climatology of Vermont ©1877 by Hiram Adolphus Cutting
There is another class of signs which some believe in, that are merely superstitions, having no foundation in fact. The Hindoos have their rain gods, the South Sea Islanders their wind conjurers, and the negroes of Africa their rain doctors ; and previously we had our weather Almanacs and our Herschel's weather tables, one just as good as the other. Not many }'ears ago that celebrated Herschel's weather table, which Herschel never saw, was considered almost infallible, and Thomas' Almanac quite so ; but all enlightened people, unless some whose age has outgrown science, discard them. For the last thirty years our storms have taken place without regard to moon's quarters. We have had 2,668 storms, divided as follows: at new moon, 660; first quarter, 664; full moon, 668; last quarter, 676. This shows very plainly that the moon has nothing to do with storms. If the generally received idea was true, what little difference there is goes directly against it. The truth is that the moon has so little, if any, influence upon the weather, that men have never found out which way it is ; and I can say, without fear of contradiction, that rain and wind doctors, and Hindoo gods, have just as much to do with the weather as this weather table, and no more.
English Mechanic and World of Science ©1883
THE REPUDIATED WEATHER TABLE.
[20549]—Let Us now examine Herschel's weather table, as improved by Dr. Adam Clarke. Sunday, January 30th, 1881, n
I find that Saturday and Sunday moons coincide with the worst parts of the weather according to the weather table, and the 20-day period agrees with both. The eastern edge of the storm path I»"es over the British Islands, so that storms occasionally miss us altogether. Full moon, 7th IMober, 1881, came when the moon was ascendant jour days past perigee. Full moon, 25th November, 1882, will come four days past perigee. New moon, October 23rd, 1881, came seven days past apogee. New moon, December 10th. 1882, will come seven days past apogee. Full moon, December 24th, 1832, comes seven days past perigee. We shall see how the conditions agree this time. W. M. Gardner.
Saturday, October 29, 2016
Montgomery Ward Catalogues
Mail order catalogues came into vogue in the late 19th century. In 1872 Montgomery Ward started the first mail order business. Aaron Montgomery Ward started out as a traveling salesman working in many rural areas. He believed that the rural customer wanted what the city customers had but they had no guarantee of quality. He decided he could take the orders and have them delivered to the nearest train station. His first catalog was a single sheet of paper with the price list of 163 items. By 1875 he had a money back guarantee and a growing catalog.
By 1883 he had 10,00 items in the catalog.
By 1896 Ward had serious competition from Sears & Roebuck.
And by the end of the century Wards sales were $8.7 million.
There's no question Aaron Montgomery Ward had a huge impact on the 19th century. Today, we historical fiction writers use his catalogs for pricing of items, fashion design, etc. All to help us understand what our characters from this time period were looking experiencing.
1875 Montgomery Ward Catalog Online
By 1883 he had 10,00 items in the catalog.
By 1896 Ward had serious competition from Sears & Roebuck.
And by the end of the century Wards sales were $8.7 million.
There's no question Aaron Montgomery Ward had a huge impact on the 19th century. Today, we historical fiction writers use his catalogs for pricing of items, fashion design, etc. All to help us understand what our characters from this time period were looking experiencing.
1875 Montgomery Ward Catalog Online
Monday, September 12, 2016
Enameled Cast Iron Tub
In 1883 the first cast iron clawfoot bath tub was introduced. The process of enameling the cast iron tub was developed to provide a smooth, easy to clean surface for the tub.
By 1890 production of enameled sinks were being advertised.
By 1896 a company named Lodge sold enameled covered cast iron pots. This same company today still produces many cast iron products.
The above dates are a historical marker of some of the events revolving around the process of enameling cast iron. The process actually dates back to 1850, with regard to commercial uses of enameling iron. Prior to that it was used in art and enameling porcelain dates hundreds of years before that.
By 1890 production of enameled sinks were being advertised.
By 1896 a company named Lodge sold enameled covered cast iron pots. This same company today still produces many cast iron products.
The above dates are a historical marker of some of the events revolving around the process of enameling cast iron. The process actually dates back to 1850, with regard to commercial uses of enameling iron. Prior to that it was used in art and enameling porcelain dates hundreds of years before that.
Thursday, September 8, 2016
The Marriage Guide for Young Men
After yesterday's post it sent me searching on the Internet for other stats on marriage and the "chances" for a woman to marry. I came across "The Marriage Guide for Young Men" ©1883 Below is an excerpt from chapter one.
1 Married life makes us stronger for our work.
We may boast of the strength of manhood, and speak disparagingly of women, but we cannot break down the witness of experience to the fact that the married man is stronger than the single— is stronger in the great battle of life, and does often succeed where the single man fails. The fact is, that, notwithstanding man's boasted strength, he does not manifest his true nobility and power until he blends his strength with the soft gentle nature of woman. It is said by some that the most effective missile used in battering down the walls of a fort, is a shot pointed with lead; that the effect of the lead is to prevent its glancing or being crushed by its own momentum. Be this as it may, experience shows that man can succeed better in battering down life's difficulties when his own harsh nature is softened by the life of delicate woman. Though one would think that his rough, impulsive nature is just the thing to crush through the asperities of life, yet without the influence of woman he is often crushed and dispirited by the force of his own efforts.
We sometimes hear it said that married life cripples a man, holds him back from achieving the highest success, by reason of the added burden of domestic cares. Well, we must admit that married life brings cares which are unknown to the bachelor. He must provide for his home. Then he must spend some time with his wife and children. In case of sickness he must leave his work often, and sometimes this becomes a serious burden. But in spite of all, the advantages far outweigh the disadvantages, and rank him far above the bachelor in the chances for success.
2 Married life gives to manhood its greatest nobility.
One can tell an old bachelor almost as far as he can see him. He is marked always by extreme selfishness. On the cars he spreads himself out over a whole seat, and sometimes two. On the omnibus he deliberately puffs his cigar without regard to the comfort of others. In the hotel he requires about half-a-dozen chairs for his accommodation. Everywhere he snarls and snaps at everybody who is not ready to wait submissively upon his will and pleasure. But we could not reasonably expect him to be otherwise; for he cares for nobody, and feels that nobody cares for him. His whole life tends to make him selfish.
Married life, on the other hand, tends to render one unselfish, — mindful of the interests of others, —by giving him something and somebody to claim his attention. The suffering, the needy, and the sorrowing, do not appeal to him in vain. His heart can be touched by the simple tale of woe. As a consequence, married men are the world's greatest benefactors.
But in another particular its influence is marked. You have seen how the stallion arches his neck and prances, when he meets one of the opposite sex. He tries to make his best display. It is so with man; it is not in a well-sexed, manly man not to put himself upon his best behavior in the presence of ladies. It has been noticed that those occupations which cut men off from the society of pure, noble women, are very corrupting. Sailors and miners are noted for their rudeness and immorality. Schools for boys are found to corrupt good manners, and render young men, in a measure, unfit for refined society. The cause is manifest: being away from the society of women, restraint is thrown off; word and deed degenerate into vulgarity and immorality, until at length the whole life is vitiated. The wise, perceiving this restraining influence of one sex upon the other, are establishing a system of co-education. This system brings the two sexes together, under proper restrictions, and thus, during the formative period of their lives, gives that refinement so essential to true manhood and womanhood. If this association of the sexes is so important in its influence upon young men and young women, how much more important is that relation which makes man the life-long companion of woman! We cannot overestimate its refining and ennobling influence; it is just what we all need. Do not, therefore, look upon marriage as a matter of indifference. It is simply a question as to whether you will be a noble man, or a mean, selfish bachelor. Look at the life of President Garfield. His domestic life, his love for his wife and children, no doubt, went far toward molding him into the noble man that he was. And one thing is certain: his passionate attachment to, and interest in them, went far toward elevating him to the proud position which he occupies in the affections of the American people. No! domestic love does not degrade nor belittle. So far is this from being true, that the world of humanity votes the highest place to the man who has a wife and children to love, and who loves them with all his heart.
3 Married life is happier than single life.
We sometimes hear people boast of the liberty of single life. Single men often say: " When my hat is on, my house is covered; I can come and go as I please. How different the man with a family! He must work for his family; he must stay at home and look after their interests; he must listen to the squalling of babies, and the scolding of his wife, while I am my own master, and have all my time to myself." Yes, but mere freedom does not bring happiness. As the ship needs ballasting, and never glides over the blue waters so beautifully as when freighted with a good cargo, so man needs care, and never glides over the waters of life's ocean so peacefully as when burdened with cares of a home, and a busy life. While single life is so free, it is very unsatisfactory. The single man feels that he cannot settle down to the work of life; he is dissatisfied and unhappy. The years drag slowly by. But, after he is married, he feels that he is fully entered upon life's work; he feels a dignity and self-importance which he never felt as a young man; he feels that he constitutes a part of society, that he has an object before him,—something to do, something to live for. We may say what we will,—a man is never so happy as when he feels that he is of some use to somebody. It is a satisfaction for him to feel that he has somebody looking to him for protection and support, and nothing so nerves his arm in the conflict with life's difficulties. He will fight then when he would otherwise yield, and will endure hardness with positive delight in their defence.
" To marry or not to marry," just think of it! To be the possessor of a happy home, the proud defender of a wife and children, or a poor, selfish, despised, unsatisfied old bachelor ! On the one hand, no one to love, no one to comfort you, no home, save in a hotel or boarding-house, — a place destitute of love, and a home only while you have money to pay for it. Look on that picture and then on this: A home of which you are the acknowledged head; a home with a loving wife always ready to welcome you, and babies to climb upon your knees, put their arms about your neck and call you "papa"; a home lined and furnished with love; a home to which you can go from the perplexities of life, with the assurance of encouragement. Contrast such a home with the cold formal one in a hotel, and say which you prefer. I know which you will choose. May heaven smile propitiously upon your undertaking, and guide you to the place whence you may lead some Rebekah to just such a home.
1 Married life makes us stronger for our work.
We may boast of the strength of manhood, and speak disparagingly of women, but we cannot break down the witness of experience to the fact that the married man is stronger than the single— is stronger in the great battle of life, and does often succeed where the single man fails. The fact is, that, notwithstanding man's boasted strength, he does not manifest his true nobility and power until he blends his strength with the soft gentle nature of woman. It is said by some that the most effective missile used in battering down the walls of a fort, is a shot pointed with lead; that the effect of the lead is to prevent its glancing or being crushed by its own momentum. Be this as it may, experience shows that man can succeed better in battering down life's difficulties when his own harsh nature is softened by the life of delicate woman. Though one would think that his rough, impulsive nature is just the thing to crush through the asperities of life, yet without the influence of woman he is often crushed and dispirited by the force of his own efforts.
We sometimes hear it said that married life cripples a man, holds him back from achieving the highest success, by reason of the added burden of domestic cares. Well, we must admit that married life brings cares which are unknown to the bachelor. He must provide for his home. Then he must spend some time with his wife and children. In case of sickness he must leave his work often, and sometimes this becomes a serious burden. But in spite of all, the advantages far outweigh the disadvantages, and rank him far above the bachelor in the chances for success.
2 Married life gives to manhood its greatest nobility.
One can tell an old bachelor almost as far as he can see him. He is marked always by extreme selfishness. On the cars he spreads himself out over a whole seat, and sometimes two. On the omnibus he deliberately puffs his cigar without regard to the comfort of others. In the hotel he requires about half-a-dozen chairs for his accommodation. Everywhere he snarls and snaps at everybody who is not ready to wait submissively upon his will and pleasure. But we could not reasonably expect him to be otherwise; for he cares for nobody, and feels that nobody cares for him. His whole life tends to make him selfish.
Married life, on the other hand, tends to render one unselfish, — mindful of the interests of others, —by giving him something and somebody to claim his attention. The suffering, the needy, and the sorrowing, do not appeal to him in vain. His heart can be touched by the simple tale of woe. As a consequence, married men are the world's greatest benefactors.
But in another particular its influence is marked. You have seen how the stallion arches his neck and prances, when he meets one of the opposite sex. He tries to make his best display. It is so with man; it is not in a well-sexed, manly man not to put himself upon his best behavior in the presence of ladies. It has been noticed that those occupations which cut men off from the society of pure, noble women, are very corrupting. Sailors and miners are noted for their rudeness and immorality. Schools for boys are found to corrupt good manners, and render young men, in a measure, unfit for refined society. The cause is manifest: being away from the society of women, restraint is thrown off; word and deed degenerate into vulgarity and immorality, until at length the whole life is vitiated. The wise, perceiving this restraining influence of one sex upon the other, are establishing a system of co-education. This system brings the two sexes together, under proper restrictions, and thus, during the formative period of their lives, gives that refinement so essential to true manhood and womanhood. If this association of the sexes is so important in its influence upon young men and young women, how much more important is that relation which makes man the life-long companion of woman! We cannot overestimate its refining and ennobling influence; it is just what we all need. Do not, therefore, look upon marriage as a matter of indifference. It is simply a question as to whether you will be a noble man, or a mean, selfish bachelor. Look at the life of President Garfield. His domestic life, his love for his wife and children, no doubt, went far toward molding him into the noble man that he was. And one thing is certain: his passionate attachment to, and interest in them, went far toward elevating him to the proud position which he occupies in the affections of the American people. No! domestic love does not degrade nor belittle. So far is this from being true, that the world of humanity votes the highest place to the man who has a wife and children to love, and who loves them with all his heart.
3 Married life is happier than single life.
We sometimes hear people boast of the liberty of single life. Single men often say: " When my hat is on, my house is covered; I can come and go as I please. How different the man with a family! He must work for his family; he must stay at home and look after their interests; he must listen to the squalling of babies, and the scolding of his wife, while I am my own master, and have all my time to myself." Yes, but mere freedom does not bring happiness. As the ship needs ballasting, and never glides over the blue waters so beautifully as when freighted with a good cargo, so man needs care, and never glides over the waters of life's ocean so peacefully as when burdened with cares of a home, and a busy life. While single life is so free, it is very unsatisfactory. The single man feels that he cannot settle down to the work of life; he is dissatisfied and unhappy. The years drag slowly by. But, after he is married, he feels that he is fully entered upon life's work; he feels a dignity and self-importance which he never felt as a young man; he feels that he constitutes a part of society, that he has an object before him,—something to do, something to live for. We may say what we will,—a man is never so happy as when he feels that he is of some use to somebody. It is a satisfaction for him to feel that he has somebody looking to him for protection and support, and nothing so nerves his arm in the conflict with life's difficulties. He will fight then when he would otherwise yield, and will endure hardness with positive delight in their defence.
" To marry or not to marry," just think of it! To be the possessor of a happy home, the proud defender of a wife and children, or a poor, selfish, despised, unsatisfied old bachelor ! On the one hand, no one to love, no one to comfort you, no home, save in a hotel or boarding-house, — a place destitute of love, and a home only while you have money to pay for it. Look on that picture and then on this: A home of which you are the acknowledged head; a home with a loving wife always ready to welcome you, and babies to climb upon your knees, put their arms about your neck and call you "papa"; a home lined and furnished with love; a home to which you can go from the perplexities of life, with the assurance of encouragement. Contrast such a home with the cold formal one in a hotel, and say which you prefer. I know which you will choose. May heaven smile propitiously upon your undertaking, and guide you to the place whence you may lead some Rebekah to just such a home.
Tuesday, April 26, 2016
Waffles
Don't you just love when your traveling and the hotel has a breakfast bar with an waffle iron? Paul and I usually will have one when those moments occur. Today's post will center around the various recipes for making waffles. In a few days I'll share some information on waffle irons.
The first tidbit starts with a distinction between muffins and waffles then follows with several recipes. I skipped the Muffin Recipes for this tidbit and included the waffle recipes.
MUFFINS are baked in rings on a griddle, or in gem pans, over a quick fire. Waffles are baked in waffle irons, which inclose the batter and imprint both sides of the cake as it rises in the process of baking. Both muffins and waffles form a medium between bread and biscuits on the one side and griddle-cakes on the other. Muffinrings were formerly about four inches in diameter, but now, with better taste, they are used much smaller. The approved waffle-irons of to-day are circular, baking four waffles at once, and suspended on a pivot that permits them to be turned with a touch of the fork. Both muffins and waffles are suitable for tea, and with stewed chicken and such delicacies they are really delicious. They should always be served hot and with the best of butter. Waffles and catfish are a famous dish at some eating-houses.
...
Raised Waffles.—One quart of warm milk, one tablespoonful of butter, three eggs, one gill of yeast, one tablespoonful of salt, and flour to make a stiff batter. Set to rise, and bake in waffle-irons, which must be well heated before used.
Quick Waffles.—One quart flour, two teaspoonfuls Durkee's baking-powder, one teaspoonful salt; mix dry; then stir in one tablespoonful melted butter, two well-beaten eggs, and enough cold, sweet milk for a batter thin enough to pour; bake at once in waffle-irons.
Rice Waffles.—Mix a teacupful and a half of boiling rice with a pint of milk, rubbing it smooth over the fire. Take from the fire and adc! a pint of cold milk and a teaspoonful of salt. Stir in four well-beaten eggs with enough flour to make a thin batter, and bake as above. Waffles should always be served hot. Powdered sugar with a flavor of powdered cinnamon makes a pleasing dressing for them.
Source: The Latest and Best Cook Book ©1884
Mrs. S. W. S., of Montpelier, O., writes: "Will you kindly give me, through the medium of Table Talk, some good recipes for waffles?"
Answer.
WAFFLES.
Dissolve one tablespoonful of butter in one pint of warm milk, add to it two beaten eggs and one-half of a yeast cake, dissolved in a little warm water. Stir in one-half a teaspoonful of salt and sufficient flour to make a drop batter. Heat the waffle iron, brush both parts of it with melted butter or suet, pour in enough batter to three parts fill it; close and cook until the under side is brown, then turn and brown on the other side. Send to the table as fast as baked, and serve with them syrup, honey or powdered sugar and cinnamon.
Waffles (2).
Cream three-quarters of a cupful of butter with two cupfuls of sugar, add three wellbeaten eggs, scant half of a teaspoonful of salt, half the grated rind of a lemon, a slight grating of nutmeg, one and one-half cupfuls of milk and sufficient flour to make a drop batter. Stir in one teaspoonful of baking powder, and cook at once in a hot iron.
GERMAN WAFFLES.
Beat to a froth five eggs, add one pint of milk, one cupful of melted butter, one-half of a teaspoonful of salt, two tablespoon fuls of sugar, three cupfuls of flour and one yeast cake dissolved in a little lukewarm water. Let stand in a warm place until light—about three hours—and bake.
Source: Table Talk ©1897
Waffles.—Take a tea-cupful of fresh butter, put it into a large bowl, and beat it to croam. Add three cupfuls of sugar, a pinch of salt, half a nutmeg grated, a few drops of essence of lemon, three well-beaten eggs, half a teaspoonful of saleratus dissolved in a tea-spoonful of milk, and as much flour as will make a thick batter. Beat the mixture thoroughly. Heat the waffle-iron, rub it over with butter, and put into it one or two large spoonfuls of the mixture. Be careful to leave room for rising; •close it, and put it over hot coals. Let it remain for six or eight minutes, then turn it over, and leave it a few minutes longer: if on •opening it the cake iB nicely browned, and ■will leave the iron easily, it is done enough. Probable cost, Is. 6d. for this quantity.
Waffles (another way).—Dissolve half an ounce of butter in a pint of milk; beat two eggs in a bowl, and add to them gradually the "buttered milk and as much flour as will make a stiff batter. Stir in a wine-glassful of fresh yeast and a little salt. Let the batter rise till light. Heat the waffle-irons, and bake the waffles in the usual way. Butter them, and if liked serve with sugar and powdered cinnamon.
Waffles (another way).—Take a quart of milk, five eggs, a pound and a quarter of flour, half a pound of butter, and a spoonful of yeast. When the waffles are baked, sift pounded sugar and powdered cassia over them.
Waffles (a Danish recipe). — Take one pound of fresh butter, and beat it till it creams. Add the yolks of six eggs, a quarter of a pound of sugar, one pound of flour, a quart of warm milk, and lastly the whites of the eggs beaten to snow. Butter the waffle-iron each time before filling it, and heat it before using. When baked strew sifted sugar over the waffles. This quantity will make twenty-four waffles.
Waffles (a German recipe). — Mix one pound and a half of flour with the same quantity of clarified butter, add twelvo eggs one by one, then a little grated nutmeg, a few grains of salt, two handfuls of pounded almonds with a few bitter ones among them, four or five spoonfuls of yeast, nearly a pint of milk, and lastly the whites of the eggs beaten to snow. Mix and beat well together, then leave the mixture for two hours before proceeding further. Have ready the waffle-iron, heat it in the fire, and rub it over with butter; pour into it a ladleful of the batter, and bake of a fine yellow. The iron must be buttered each time before any batter is poured in. Strew pounded sugar and cinnamon over the waffles after they are done.
Waffles (another German recipe). — Mix together three-quarters of a pound of flour, seven eggs, a pint of milk, three good spoonfuls of yeast, a gill of brandy, and half a pound of butter beaten to cream. Beat the butter and •ggs first together, then add the flour, and, when smooth, the other ingredients; let this stand in a warm place for an hour to rise. Butter the waffle-iron before you pour in the
batter, and bake of a light yellow colour. Strew with pounded cinnamon and sugar before serving.
Waffles made with Yeast.—Boat three
fresh eggs to a light froth; mix with them a pint of lukewarm milk and a large table-spoonful of fresh yeast, and add half a nutmeg grated, a pinch of salt, an ounce of butter, and as much flour as will make a light batter. Put this in a warm place, and let it rise for two or three hours. Bake the cake in waffle-irons in the usual way {see Waffles).
Waffles made without Yeast or Soda.—Take a pint and a quarter of flour, and as much additional flour as will go into a wine-glass; mix with it half a tea-spoonful of salt. Dissolve two ounces of butter in a pint of hot milk, and let the milk cool. Beat the yolks of three eggs in a bowl, and add to them the milk and the flour alternately. Whisk the whites of the eggs separately to a firm froth, and stir them lightly into the batter. Bake the waffles immediately after the whites are put in, and do not beat the batter after the whites are added.
Waffles, Rice.—Boil half a pint of rice till soft; put it into a bowl, and add very gradually three-quarters of a pound of flour, half a tea-spoonful of salt, a pint and a quarter of milk, and the well-beaten yolks of two eggs. Beat the mixture thoroughly. Whisk the whites of the eggs to a stiff froth, add them to the batter, and beat it again. Take a small quantity of this mixture in a cup, and pour it backwards and forwards from a good height for a few minutes; then bake immediately.
Waffles, Rice (a German recipe).—Wash half a pound of rice in warm wator, drain it, and boil in milk till it swells and becomes a thick mass. Take the rice off tho fire then, and kcop stirring it, adding by degrees one pound of flour, five eggs beaten up, two spoonfuls of yeast, half a pound of melted butter, a little salt, and a cupful of warm milk. Set it in a warm place to rise, and bake quickly in the usual way.
Source: Cassel's Dictionary of Cookery ©1883
The first tidbit starts with a distinction between muffins and waffles then follows with several recipes. I skipped the Muffin Recipes for this tidbit and included the waffle recipes.
MUFFINS are baked in rings on a griddle, or in gem pans, over a quick fire. Waffles are baked in waffle irons, which inclose the batter and imprint both sides of the cake as it rises in the process of baking. Both muffins and waffles form a medium between bread and biscuits on the one side and griddle-cakes on the other. Muffinrings were formerly about four inches in diameter, but now, with better taste, they are used much smaller. The approved waffle-irons of to-day are circular, baking four waffles at once, and suspended on a pivot that permits them to be turned with a touch of the fork. Both muffins and waffles are suitable for tea, and with stewed chicken and such delicacies they are really delicious. They should always be served hot and with the best of butter. Waffles and catfish are a famous dish at some eating-houses.
...
Raised Waffles.—One quart of warm milk, one tablespoonful of butter, three eggs, one gill of yeast, one tablespoonful of salt, and flour to make a stiff batter. Set to rise, and bake in waffle-irons, which must be well heated before used.
Quick Waffles.—One quart flour, two teaspoonfuls Durkee's baking-powder, one teaspoonful salt; mix dry; then stir in one tablespoonful melted butter, two well-beaten eggs, and enough cold, sweet milk for a batter thin enough to pour; bake at once in waffle-irons.
Rice Waffles.—Mix a teacupful and a half of boiling rice with a pint of milk, rubbing it smooth over the fire. Take from the fire and adc! a pint of cold milk and a teaspoonful of salt. Stir in four well-beaten eggs with enough flour to make a thin batter, and bake as above. Waffles should always be served hot. Powdered sugar with a flavor of powdered cinnamon makes a pleasing dressing for them.
Source: The Latest and Best Cook Book ©1884
Mrs. S. W. S., of Montpelier, O., writes: "Will you kindly give me, through the medium of Table Talk, some good recipes for waffles?"
Answer.
WAFFLES.
Dissolve one tablespoonful of butter in one pint of warm milk, add to it two beaten eggs and one-half of a yeast cake, dissolved in a little warm water. Stir in one-half a teaspoonful of salt and sufficient flour to make a drop batter. Heat the waffle iron, brush both parts of it with melted butter or suet, pour in enough batter to three parts fill it; close and cook until the under side is brown, then turn and brown on the other side. Send to the table as fast as baked, and serve with them syrup, honey or powdered sugar and cinnamon.
Waffles (2).
Cream three-quarters of a cupful of butter with two cupfuls of sugar, add three wellbeaten eggs, scant half of a teaspoonful of salt, half the grated rind of a lemon, a slight grating of nutmeg, one and one-half cupfuls of milk and sufficient flour to make a drop batter. Stir in one teaspoonful of baking powder, and cook at once in a hot iron.
GERMAN WAFFLES.
Beat to a froth five eggs, add one pint of milk, one cupful of melted butter, one-half of a teaspoonful of salt, two tablespoon fuls of sugar, three cupfuls of flour and one yeast cake dissolved in a little lukewarm water. Let stand in a warm place until light—about three hours—and bake.
Source: Table Talk ©1897
Waffles.—Take a tea-cupful of fresh butter, put it into a large bowl, and beat it to croam. Add three cupfuls of sugar, a pinch of salt, half a nutmeg grated, a few drops of essence of lemon, three well-beaten eggs, half a teaspoonful of saleratus dissolved in a tea-spoonful of milk, and as much flour as will make a thick batter. Beat the mixture thoroughly. Heat the waffle-iron, rub it over with butter, and put into it one or two large spoonfuls of the mixture. Be careful to leave room for rising; •close it, and put it over hot coals. Let it remain for six or eight minutes, then turn it over, and leave it a few minutes longer: if on •opening it the cake iB nicely browned, and ■will leave the iron easily, it is done enough. Probable cost, Is. 6d. for this quantity.
Waffles (another way).—Dissolve half an ounce of butter in a pint of milk; beat two eggs in a bowl, and add to them gradually the "buttered milk and as much flour as will make a stiff batter. Stir in a wine-glassful of fresh yeast and a little salt. Let the batter rise till light. Heat the waffle-irons, and bake the waffles in the usual way. Butter them, and if liked serve with sugar and powdered cinnamon.
Waffles (another way).—Take a quart of milk, five eggs, a pound and a quarter of flour, half a pound of butter, and a spoonful of yeast. When the waffles are baked, sift pounded sugar and powdered cassia over them.
Waffles (a Danish recipe). — Take one pound of fresh butter, and beat it till it creams. Add the yolks of six eggs, a quarter of a pound of sugar, one pound of flour, a quart of warm milk, and lastly the whites of the eggs beaten to snow. Butter the waffle-iron each time before filling it, and heat it before using. When baked strew sifted sugar over the waffles. This quantity will make twenty-four waffles.
Waffles (a German recipe). — Mix one pound and a half of flour with the same quantity of clarified butter, add twelvo eggs one by one, then a little grated nutmeg, a few grains of salt, two handfuls of pounded almonds with a few bitter ones among them, four or five spoonfuls of yeast, nearly a pint of milk, and lastly the whites of the eggs beaten to snow. Mix and beat well together, then leave the mixture for two hours before proceeding further. Have ready the waffle-iron, heat it in the fire, and rub it over with butter; pour into it a ladleful of the batter, and bake of a fine yellow. The iron must be buttered each time before any batter is poured in. Strew pounded sugar and cinnamon over the waffles after they are done.
Waffles (another German recipe). — Mix together three-quarters of a pound of flour, seven eggs, a pint of milk, three good spoonfuls of yeast, a gill of brandy, and half a pound of butter beaten to cream. Beat the butter and •ggs first together, then add the flour, and, when smooth, the other ingredients; let this stand in a warm place for an hour to rise. Butter the waffle-iron before you pour in the
batter, and bake of a light yellow colour. Strew with pounded cinnamon and sugar before serving.
Waffles made with Yeast.—Boat three
fresh eggs to a light froth; mix with them a pint of lukewarm milk and a large table-spoonful of fresh yeast, and add half a nutmeg grated, a pinch of salt, an ounce of butter, and as much flour as will make a light batter. Put this in a warm place, and let it rise for two or three hours. Bake the cake in waffle-irons in the usual way {see Waffles).
Waffles made without Yeast or Soda.—Take a pint and a quarter of flour, and as much additional flour as will go into a wine-glass; mix with it half a tea-spoonful of salt. Dissolve two ounces of butter in a pint of hot milk, and let the milk cool. Beat the yolks of three eggs in a bowl, and add to them the milk and the flour alternately. Whisk the whites of the eggs separately to a firm froth, and stir them lightly into the batter. Bake the waffles immediately after the whites are put in, and do not beat the batter after the whites are added.
Waffles, Rice.—Boil half a pint of rice till soft; put it into a bowl, and add very gradually three-quarters of a pound of flour, half a tea-spoonful of salt, a pint and a quarter of milk, and the well-beaten yolks of two eggs. Beat the mixture thoroughly. Whisk the whites of the eggs to a stiff froth, add them to the batter, and beat it again. Take a small quantity of this mixture in a cup, and pour it backwards and forwards from a good height for a few minutes; then bake immediately.
Waffles, Rice (a German recipe).—Wash half a pound of rice in warm wator, drain it, and boil in milk till it swells and becomes a thick mass. Take the rice off tho fire then, and kcop stirring it, adding by degrees one pound of flour, five eggs beaten up, two spoonfuls of yeast, half a pound of melted butter, a little salt, and a cupful of warm milk. Set it in a warm place to rise, and bake quickly in the usual way.
Source: Cassel's Dictionary of Cookery ©1883
Friday, March 4, 2016
Spring Planting or Fall Planting
Having grown up in the North, springtime is planting time for me. However, since I've been living in Florida for over 20 years, I've learned that planting season tends to be more common in the fall and late winter. You might be wondering why I've posted this tidbit however I'll share a couple of my reasons:
Is your character a farmer?
Is your character having bad fortune? And if so, could planting at the wrong time give him or her problems?
Is a secondary character an older individual who loves to share their knowledge with younger folks?
The opportunities to use some of these tidbits are endless and adds just a touch of color to your historical novel that you might have missed. Anyway, Enjoy!
Here's a little tidbit from Collier's Cyclopedia of Commercial and Social Information ©1882:
In northern locations spring planting is preferable Southward, fall is preferred No certain line of division can be fixed ; but we should say that, as a rule, all south of the latitude of Phila delphia, Columbus in Ohio, and Quincy in Illinois, may most safely plant in the fall, while north of those points it is better to plant in the spring.
Note: This is in reference to fruit tree planting.
If spring planting is preferred, begin as soon as the frost is out deep enough and the ground in good working condition. One year with another, the entire month of May can be devoted to planting forest trees in Minnesota or Dakota. The advantages of fall planting are chiefly in the fact that the ground becomes firmly packed among the roots of the young tree to the exclusion of the air, and that it is in better position to appropriate the moisture resulting from the winter snows and early spring rains, getting thereby such a "send-off " as to enable the young tree to successfully go through a dry spell that would be very damaging, if not fatal, to spring planting. Such dry spells do occasionally prevail all over tbe Northwest about planting time, and hang on unmercifully. On the other hand, an open winter with frequent or occasional thawing and freezing, occasionally proves fatal to fall planting, the action of frost heaving the fall-planted seedling or cutting nearly or quite out of the ground. Where well rooted young trees are used we overcome this trouble to a great extent by deep planting. While spring planting escapes this danger, it is in bad shape to withstand a protracted drowth, and right there is where fall planting has the inside track. But should your spring planting be followed up by occasional timely showers, the newly planted trees grow right along with great vigor. The tree planter must take his chances. I have for many years planted largely both spring and fall, and my experience does not yet justify me in bringing in a verdict either way. In fact I consider it one of the least important of the many conundrums of forestry.
Source: The Minnesota Horticulturist: Annual Report ©1883
NOW is the time at the north to prepare for planting trees next spring, for all planting north of the latitude of this city is most safely done at that time of the year. Furthensouth the long autumn enables trees planted when the leaves are ripe to push out new roots and establish themselves before the ground freezes. Where cold weather follows close after the early frosts a tree planted in the autumn has no opportunity to develop new roots and, therefore, loses not only the benefit it would have obtained in a more temperate climate in an early and vigorous spring growth, but is forced to go through the winter without the aid of roots in actual working condition. Trees planted in cold countries at this season of the year do not necessarily die, but they are more apt to suffer than those planted in the spring; they are often blown over unless carefully staked. and they are frequently upheaved by the frost or thrown out of the ground entirely. For all operations, however, connected with the planting and care of trees, except the mere setting in the ground, the autumn is the best time. At this season planting plans should be made and stock selected, and the ground should be made ready to receive the trees as soon as the frost leaves it in the spring. Spring in this latitude is so short and the rush of spring work is so pressing that it is impossible to properly prepare ground for planting unless _tt is done during the previous summer or autumn. This 18 the time, therefore, when northern planters should decide what trees they want to use next spring and where they will plant them ; it is the time to select and order nursery stock, and here it may be said that better results are always obtained by personal inspection and selection by the purchaser than by leaving it to the seller to fill his orders. If the planter has facilities for protecting plants through the winter in a cold cellar or pit, it is better to obtain them now than in the spring, when nurserymen are crowded with orders‘and too busy to devote proper time and attention to digging and packing their trees. The ground being prepared, the exact position of each plant determined on and the plants on hand, the mere operation of setting them in the ground takes but a short'time.
Source: Garden and Forest ©1897
Is your character a farmer?
Is your character having bad fortune? And if so, could planting at the wrong time give him or her problems?
Is a secondary character an older individual who loves to share their knowledge with younger folks?
The opportunities to use some of these tidbits are endless and adds just a touch of color to your historical novel that you might have missed. Anyway, Enjoy!
Here's a little tidbit from Collier's Cyclopedia of Commercial and Social Information ©1882:
In northern locations spring planting is preferable Southward, fall is preferred No certain line of division can be fixed ; but we should say that, as a rule, all south of the latitude of Phila delphia, Columbus in Ohio, and Quincy in Illinois, may most safely plant in the fall, while north of those points it is better to plant in the spring.
Note: This is in reference to fruit tree planting.
If spring planting is preferred, begin as soon as the frost is out deep enough and the ground in good working condition. One year with another, the entire month of May can be devoted to planting forest trees in Minnesota or Dakota. The advantages of fall planting are chiefly in the fact that the ground becomes firmly packed among the roots of the young tree to the exclusion of the air, and that it is in better position to appropriate the moisture resulting from the winter snows and early spring rains, getting thereby such a "send-off " as to enable the young tree to successfully go through a dry spell that would be very damaging, if not fatal, to spring planting. Such dry spells do occasionally prevail all over tbe Northwest about planting time, and hang on unmercifully. On the other hand, an open winter with frequent or occasional thawing and freezing, occasionally proves fatal to fall planting, the action of frost heaving the fall-planted seedling or cutting nearly or quite out of the ground. Where well rooted young trees are used we overcome this trouble to a great extent by deep planting. While spring planting escapes this danger, it is in bad shape to withstand a protracted drowth, and right there is where fall planting has the inside track. But should your spring planting be followed up by occasional timely showers, the newly planted trees grow right along with great vigor. The tree planter must take his chances. I have for many years planted largely both spring and fall, and my experience does not yet justify me in bringing in a verdict either way. In fact I consider it one of the least important of the many conundrums of forestry.
Source: The Minnesota Horticulturist: Annual Report ©1883
NOW is the time at the north to prepare for planting trees next spring, for all planting north of the latitude of this city is most safely done at that time of the year. Furthensouth the long autumn enables trees planted when the leaves are ripe to push out new roots and establish themselves before the ground freezes. Where cold weather follows close after the early frosts a tree planted in the autumn has no opportunity to develop new roots and, therefore, loses not only the benefit it would have obtained in a more temperate climate in an early and vigorous spring growth, but is forced to go through the winter without the aid of roots in actual working condition. Trees planted in cold countries at this season of the year do not necessarily die, but they are more apt to suffer than those planted in the spring; they are often blown over unless carefully staked. and they are frequently upheaved by the frost or thrown out of the ground entirely. For all operations, however, connected with the planting and care of trees, except the mere setting in the ground, the autumn is the best time. At this season planting plans should be made and stock selected, and the ground should be made ready to receive the trees as soon as the frost leaves it in the spring. Spring in this latitude is so short and the rush of spring work is so pressing that it is impossible to properly prepare ground for planting unless _tt is done during the previous summer or autumn. This 18 the time, therefore, when northern planters should decide what trees they want to use next spring and where they will plant them ; it is the time to select and order nursery stock, and here it may be said that better results are always obtained by personal inspection and selection by the purchaser than by leaving it to the seller to fill his orders. If the planter has facilities for protecting plants through the winter in a cold cellar or pit, it is better to obtain them now than in the spring, when nurserymen are crowded with orders‘and too busy to devote proper time and attention to digging and packing their trees. The ground being prepared, the exact position of each plant determined on and the plants on hand, the mere operation of setting them in the ground takes but a short'time.
Source: Garden and Forest ©1897
Thursday, March 3, 2016
Fishes of the Perch Family
Fish was and still is a staple for many folks. When people were heading west to find fresh fish in a stream or a lake, was a welcomed food item. Today most of us purchase our fish in the grocery store and many come from fish farms. Back in the 19th Century that wasn't always the case. So, with that in mind, here are some tidbits on the Perch family of fish. Here's a link to Wikipedia with a bit about the 200 different fish that are a part of this family.
"Preopercle, toothed; opercle, spined; suborbitary bones, delicately toothed; tongue free. The dorsal fins are very powerful, the spines strong and sharp. The scaling moderately large, and with the posterior edge toothed. Swimming bladder very large. Number of vertebrae in the common species, forty-two."
Source: Fishes of the Perch Family ©1861
The Gradulated Perch shown below is Native to North America and "inhabits the rivers which flow from the Blue Mountains towards the Atlantic Ocean, and, with two others from the same country, is so similar to that of Europe, as to have been confounded with it, and to have assisted in the idea that the latter was also found in the New World. It indeed approaches very closely by the bands on the sides, and the red colour of the lower fins; and the distinctions pointed out by Cuvier are the stronger teeth upon the vomer, the more delicate indentations of the preopercle, and the more irregular form of the cranium."
Source: Fishes of the Perch Family ©1861
Below are some lists of various fish with as much or more than you need information about the various fish. The description is helpful if you're trying to write about a fish your characters caught and you've never caught one yourself. Enjoy!
Yellow Perch; American Perch; Ringed Perch.
Back dark olivaceous; sides golden yellow; belly pale; sides with 6 or 8 broad dark bars, which extend from the back to below the axis of the body; lower fins largely red or orange; upper fins olivaceous; usually no distinct black spot on anterior or posterior part of spinous dorsal. Back highest at origin of spinous dorsal, which is more or less behind insertion of pectoral; profile convex from dorsal to occiput, thence concave anteriorly, the snout projecting. Mouth somewhat oblique, maxillary reaching opposite middle of orbit. Cheeks closely scaled throughout, the scales imbricated; opercular striae and rugosities on top of head well marked. Pseudobranchia3 quite small. Gill-rakers stout, shortish. Head 3£ in length; depth 3£. D. XIII-I, 14; A. II, 7; scales 555-17. Fresh waters of the Eastern United States; chiefly northward and eastward; abundant.
Source: Synopsis of the Fishes of North America ©1883
FYI: I read where some types of bass are a part of the perch family but it seems that in America the type we have here (I could be wrong) are of the Sunfish family and the Sea bass family. So, I'd be careful if my character was fishing for bass and not refer to it as being of the perch family.
"Preopercle, toothed; opercle, spined; suborbitary bones, delicately toothed; tongue free. The dorsal fins are very powerful, the spines strong and sharp. The scaling moderately large, and with the posterior edge toothed. Swimming bladder very large. Number of vertebrae in the common species, forty-two."
Source: Fishes of the Perch Family ©1861
The Gradulated Perch shown below is Native to North America and "inhabits the rivers which flow from the Blue Mountains towards the Atlantic Ocean, and, with two others from the same country, is so similar to that of Europe, as to have been confounded with it, and to have assisted in the idea that the latter was also found in the New World. It indeed approaches very closely by the bands on the sides, and the red colour of the lower fins; and the distinctions pointed out by Cuvier are the stronger teeth upon the vomer, the more delicate indentations of the preopercle, and the more irregular form of the cranium."
Source: Fishes of the Perch Family ©1861
Below are some lists of various fish with as much or more than you need information about the various fish. The description is helpful if you're trying to write about a fish your characters caught and you've never caught one yourself. Enjoy!
Yellow Perch; American Perch; Ringed Perch.
Back dark olivaceous; sides golden yellow; belly pale; sides with 6 or 8 broad dark bars, which extend from the back to below the axis of the body; lower fins largely red or orange; upper fins olivaceous; usually no distinct black spot on anterior or posterior part of spinous dorsal. Back highest at origin of spinous dorsal, which is more or less behind insertion of pectoral; profile convex from dorsal to occiput, thence concave anteriorly, the snout projecting. Mouth somewhat oblique, maxillary reaching opposite middle of orbit. Cheeks closely scaled throughout, the scales imbricated; opercular striae and rugosities on top of head well marked. Pseudobranchia3 quite small. Gill-rakers stout, shortish. Head 3£ in length; depth 3£. D. XIII-I, 14; A. II, 7; scales 555-17. Fresh waters of the Eastern United States; chiefly northward and eastward; abundant.
Source: Synopsis of the Fishes of North America ©1883
FYI: I read where some types of bass are a part of the perch family but it seems that in America the type we have here (I could be wrong) are of the Sunfish family and the Sea bass family. So, I'd be careful if my character was fishing for bass and not refer to it as being of the perch family.
Tuesday, December 1, 2015
Chestnuts
Chestnuts were far more popular during the 19th century than today. One of the reasons for this is the blight that hit the U.S. during the first half of the 20th Century. However, today we can find chestnuts in the stores during the holidays.
Below are some recipes that your historical characters might have used or eaten during the 19th Century.
Chestnut Stuffing. — Shell one quart of large chestnuts. Pour on boiling water, and remove the inner brown skin. Boil in salted water or stock till soft. Mash fine. Take half for the stuffing, and mix with it one cup of fine cracker crumbs; season with one teaspoonful of salt, one saltspoonful of pepper, and one teaspoonful of chopped parsley. Moisten with one third of a cup of melted butter. Professional cooks sometimes mix a little apple sauce, flavored with wine, lemon, and sugar, with a chestnut stuffing.
Chestnut Sauce. — Remove the fat from the drippingpan; add nearly a pint of hot water; thicken with flour which has been cooked in brown butter; add salt and pepper, and the remainder of the chestnuts.
Source: Mrs. Lincoln's Boston Cook Book ©1891
Italian Chestnut Soup.—(Old Recipe.)—Mince finely two small onions, one carrot, two leeks, and a quarter of a stick of celery. Fry all brown in butter, season with salt, and stew in a quart of stock for one hour. Take three or four dozen chestnuts according to size, peel off the first shell, put them in a chestnutpan, and stir them about till they are sufficiently cooked for the second shell to be removed. Stew them for half an hour in half the prepared liquor. Set apart the whole chestnuts to garnish the soup. Chop the remainder and strain through a sieve with the liquor they have been stewed in. Add the rest of the stock, simmer over a slow fire for six or seven minutes, place the whole chestnuts in the tureen and pour the soup over.
Italian Chestnut Stew.—Mince finely two small onions and a sprig of rosemary, and fry them brown in butter. Add two pounds of meat or chicken or turkey cut into small pieces, half a pint of red Italian wine vinegar (this is often considered more delicate than French vinegar), a pint and a half of stock with three ounces of tomato conserve dissolved in it, and a pinch of salt. Stew over a slow fire for forty minutes. Add three or four dozen chestnuts prepared as for the soup in the last recipe, stew all over a slow fire for an hour and a quarter, adding more stock if necessary. Dish with the meat in the centre, and the chestnuts arranged round it.
Source: Mrs. Roundell's Practical Cookery Book ©1898
Chestnut Croquettes.
Shell and blanch about one and one-half pints chestnuts; boil in one quart of water; add one root celery cut into pieces, one slice onion, one bay leaf; when tender, drain and mash while hot; add one teaspoon onion juice, one teaspoon salt, one tablespoon butter, a little cayenne; mix; form into cylinders; dip in egg and bread crumbs and fry in hot fat. Mrs. Barber.
Source: Cook Book of Tried Recipes ©1897
Chestnut Forcemeat, for Roast Fowl.—Roast and peel a dozen large chestnuts; boil them for about twenty minutes in some strong veal gravy, drain, and, when cold, put them into a mortar, blanch and mince them, with the liver of the fowl, a tea-Bpoonful of grated ham, a tea-spoonful of salt, half a teaspoonful of pepper, a tea-spoonful of chopped onions, a small pinch of grated lemon-rind, three grains of cayenne, two table-spoonfuls of breadcrumbs, a piece of butter the size of a walnut, and the yolks of two eggs. Pound the dry ingredients in a mortar, and moisten them with the butter and eggs. This forcemeat is excellent for a large fowl. Time to prepare, about twenty minutes. Probable cost of chestnuts, 2d. or 3d. per pint. This quantity will serve for one large fowl.
Chestnut Pudding.—Take some chestnuts, and make a little incision in the skin of each one, throw them into boiling water, and let them remain until tender. Remove the shells and skins, dry them in the oven, and afterwards pound them to powdor. Mix half a pound of this powder with six ounces of butter beaten to a cream, two table-spoonfuls of sifted sugar, two or three drops of tho essence of vanilla, a breakfast-cupful of milk, and six wellbeaten eggs. Stir these well together, then pour the mixture into a wcll-buttercd mould, place a piece of buttered writing paper over the top, and steam for an hour and a half, or, if preferred, bako in a good oven. Servo with wine sauce. Probable cost, Is. 3d. Sufficient for four or five persons.
Chestnut Sauce, Brown.—Prepare the chestnuts as in tho following recipe, but instead of adding cream or milk to the paste, mix them with a little good brown gravy, and season the sauce rather highly. Time to roast the chestnuts, according to the quality. Probable cost, 2d. or 3d. per pint. Sufficient for one roast fowl.
Chestnut Sauce, White.—Roast a dozen chestnuts until quite tender, then remove tho brown rind and the skin under it, and put them into a mortar with a tea-spoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of sifted sugar, and a piece of butter about the sizo of a walnut. Pound these together to a smooth paste, which must be put into a saucepan, and mixed with a breakfast-cupful of milk or cream; stir the liquid till it boils. This sauce is excellent for boiled fowls. Time to roast the chestnuts, varying with the quality. Probable cost, 2d. or 3d. per pint, if made with milk. Sufficient for one fowl.
Chestnut Soup.—Take off the outer rind from fifty chestnuts, and put them into a saucepan of cold water. Place them on the fire, and when the water is just upon the point of boiling, take them out and remove tho under skin. Stew them in sufficient stock to cover them until quite tender; put thorn in a mortar, and pound them to a paste, reserving a dozen to bo placed whole in the soup just before it is dished. Pound with the paste two tablespoonfuls of broad-crumbs, two tea-spoonfuls of salt, half a tea-spoonful of pepper, and half a nutmeg grated. Mix with it very gradually the stock in which the chestnuts were boiled, if its sweetness is not objected to, allowing a quart of the mixture and a pint of milk to every quart of stock. Boil all together onco more, with tho chestnuts which were reserved, and if the soup is too thick, add a little more stock. Before serving, place somo fried sippets in tho tureen. The stock may bo either made from meat or from vegetables alone. Time, two and a half hours. [Sufficient for eight or nino persons. Probable cost, exclusive of the stock, 1 Od. per quart.
Chestnuts, Compdte of.—Take thirty large chestnnts, peel on tho outer brown skin, ana put them into a saucepan of cold water. When tho water is just on the point of boiling, take them off, romovo the second skin, and be careful not to break tho chestnuts. Make a syrup with a breakfast-cupful of water and a quarter of a pound of sugar, adding a glass of shorry and tho rind of half an orange or a lemon cut very thin. Put the chestnuts into this, and let them simmer gentlv for twenty minutes. Strain tho syrup over the chestnuts, and serve hot. Sift a little sugar ovor them. Time, abont forty minutes. Probable cost, chestnuts.
3d. or 4d. per pint. The above quantity will make a moderate-sized dish.
Chestnuts, Pur6e of.—Take fifty large chostnuts—those are the best which have no division, and, when the skin is removed, are entire. Take off the outer brown skin, and boil the chestnuts until the inner skin will come off easily, when it also must be removedHaving done this, put the chestnuts into a saucepan with sufficient white stock to cover them, and boil them gently until they are quite soft, when thoy must be pressed, while hot, through a wire sieve. Tho pulp must then oo put into a stewpan, with a piece of butter about tho size of a walnut, a cupful of cream or new milk, half a cupful of the stock in which they were simmered, and a little salt, pepper, and sugar. Stir this over the fire until quite hot, when it may be placed in the middle of a dish of cutlets. Tunc, two hours. Probable cost of chestnuts, 3d. or 4d. per pint. Sufficient for four or five persons.
Chestnuts, Boasted for Dessert.— Cut a little piece of the outer shell off each chestnut; this is to prevent them bursting when hot. Boil them for about ten minutes; do not allow them to cool, but put them into a tin in the oven, or into a Dutch oven before the fire, and let them remain until they are quite soft. Fold them in a napkin, and servo quite hot. Salt should be eaten with thom. Time to bake, about ten minutes. Probable cost of chestnuts, 3d. or 4d. per pint. Sufficient, one pint for foui or five persons.
Chestnuts, Stewed (to be served as a vegetable).—Remove tho outer rind from sound chestnuts, then fry them in a little butter, when the inner skin may easily be freed from them. Put them into a saucepan with some good stock, and boil them until they are tender but unbroken. Tho chestnuts should be removed from tho gravy as soon as thoy arc cooked, and served in a tureen, with a little white sauce poured over them. Time to boil the chestnuts, ono hour and a half. Probable cost, 3d. or 4d. per pint. Sufficient, one quart for a turcenful.
Source: Cassel's Dictionary of Cookery 1883
Below are some recipes that your historical characters might have used or eaten during the 19th Century.
Chestnut Stuffing. — Shell one quart of large chestnuts. Pour on boiling water, and remove the inner brown skin. Boil in salted water or stock till soft. Mash fine. Take half for the stuffing, and mix with it one cup of fine cracker crumbs; season with one teaspoonful of salt, one saltspoonful of pepper, and one teaspoonful of chopped parsley. Moisten with one third of a cup of melted butter. Professional cooks sometimes mix a little apple sauce, flavored with wine, lemon, and sugar, with a chestnut stuffing.
Chestnut Sauce. — Remove the fat from the drippingpan; add nearly a pint of hot water; thicken with flour which has been cooked in brown butter; add salt and pepper, and the remainder of the chestnuts.
Source: Mrs. Lincoln's Boston Cook Book ©1891
Italian Chestnut Soup.—(Old Recipe.)—Mince finely two small onions, one carrot, two leeks, and a quarter of a stick of celery. Fry all brown in butter, season with salt, and stew in a quart of stock for one hour. Take three or four dozen chestnuts according to size, peel off the first shell, put them in a chestnutpan, and stir them about till they are sufficiently cooked for the second shell to be removed. Stew them for half an hour in half the prepared liquor. Set apart the whole chestnuts to garnish the soup. Chop the remainder and strain through a sieve with the liquor they have been stewed in. Add the rest of the stock, simmer over a slow fire for six or seven minutes, place the whole chestnuts in the tureen and pour the soup over.
Italian Chestnut Stew.—Mince finely two small onions and a sprig of rosemary, and fry them brown in butter. Add two pounds of meat or chicken or turkey cut into small pieces, half a pint of red Italian wine vinegar (this is often considered more delicate than French vinegar), a pint and a half of stock with three ounces of tomato conserve dissolved in it, and a pinch of salt. Stew over a slow fire for forty minutes. Add three or four dozen chestnuts prepared as for the soup in the last recipe, stew all over a slow fire for an hour and a quarter, adding more stock if necessary. Dish with the meat in the centre, and the chestnuts arranged round it.
Source: Mrs. Roundell's Practical Cookery Book ©1898
Chestnut Croquettes.
Shell and blanch about one and one-half pints chestnuts; boil in one quart of water; add one root celery cut into pieces, one slice onion, one bay leaf; when tender, drain and mash while hot; add one teaspoon onion juice, one teaspoon salt, one tablespoon butter, a little cayenne; mix; form into cylinders; dip in egg and bread crumbs and fry in hot fat. Mrs. Barber.
Source: Cook Book of Tried Recipes ©1897
Chestnut Forcemeat, for Roast Fowl.—Roast and peel a dozen large chestnuts; boil them for about twenty minutes in some strong veal gravy, drain, and, when cold, put them into a mortar, blanch and mince them, with the liver of the fowl, a tea-Bpoonful of grated ham, a tea-spoonful of salt, half a teaspoonful of pepper, a tea-spoonful of chopped onions, a small pinch of grated lemon-rind, three grains of cayenne, two table-spoonfuls of breadcrumbs, a piece of butter the size of a walnut, and the yolks of two eggs. Pound the dry ingredients in a mortar, and moisten them with the butter and eggs. This forcemeat is excellent for a large fowl. Time to prepare, about twenty minutes. Probable cost of chestnuts, 2d. or 3d. per pint. This quantity will serve for one large fowl.
Chestnut Pudding.—Take some chestnuts, and make a little incision in the skin of each one, throw them into boiling water, and let them remain until tender. Remove the shells and skins, dry them in the oven, and afterwards pound them to powdor. Mix half a pound of this powder with six ounces of butter beaten to a cream, two table-spoonfuls of sifted sugar, two or three drops of tho essence of vanilla, a breakfast-cupful of milk, and six wellbeaten eggs. Stir these well together, then pour the mixture into a wcll-buttercd mould, place a piece of buttered writing paper over the top, and steam for an hour and a half, or, if preferred, bako in a good oven. Servo with wine sauce. Probable cost, Is. 3d. Sufficient for four or five persons.
Chestnut Sauce, Brown.—Prepare the chestnuts as in tho following recipe, but instead of adding cream or milk to the paste, mix them with a little good brown gravy, and season the sauce rather highly. Time to roast the chestnuts, according to the quality. Probable cost, 2d. or 3d. per pint. Sufficient for one roast fowl.
Chestnut Sauce, White.—Roast a dozen chestnuts until quite tender, then remove tho brown rind and the skin under it, and put them into a mortar with a tea-spoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of sifted sugar, and a piece of butter about the sizo of a walnut. Pound these together to a smooth paste, which must be put into a saucepan, and mixed with a breakfast-cupful of milk or cream; stir the liquid till it boils. This sauce is excellent for boiled fowls. Time to roast the chestnuts, varying with the quality. Probable cost, 2d. or 3d. per pint, if made with milk. Sufficient for one fowl.
Chestnut Soup.—Take off the outer rind from fifty chestnuts, and put them into a saucepan of cold water. Place them on the fire, and when the water is just upon the point of boiling, take them out and remove tho under skin. Stew them in sufficient stock to cover them until quite tender; put thorn in a mortar, and pound them to a paste, reserving a dozen to bo placed whole in the soup just before it is dished. Pound with the paste two tablespoonfuls of broad-crumbs, two tea-spoonfuls of salt, half a tea-spoonful of pepper, and half a nutmeg grated. Mix with it very gradually the stock in which the chestnuts were boiled, if its sweetness is not objected to, allowing a quart of the mixture and a pint of milk to every quart of stock. Boil all together onco more, with tho chestnuts which were reserved, and if the soup is too thick, add a little more stock. Before serving, place somo fried sippets in tho tureen. The stock may bo either made from meat or from vegetables alone. Time, two and a half hours. [Sufficient for eight or nino persons. Probable cost, exclusive of the stock, 1 Od. per quart.
Chestnuts, Compdte of.—Take thirty large chestnnts, peel on tho outer brown skin, ana put them into a saucepan of cold water. When tho water is just on the point of boiling, take them off, romovo the second skin, and be careful not to break tho chestnuts. Make a syrup with a breakfast-cupful of water and a quarter of a pound of sugar, adding a glass of shorry and tho rind of half an orange or a lemon cut very thin. Put the chestnuts into this, and let them simmer gentlv for twenty minutes. Strain tho syrup over the chestnuts, and serve hot. Sift a little sugar ovor them. Time, abont forty minutes. Probable cost, chestnuts.
3d. or 4d. per pint. The above quantity will make a moderate-sized dish.
Chestnuts, Pur6e of.—Take fifty large chostnuts—those are the best which have no division, and, when the skin is removed, are entire. Take off the outer brown skin, and boil the chestnuts until the inner skin will come off easily, when it also must be removedHaving done this, put the chestnuts into a saucepan with sufficient white stock to cover them, and boil them gently until they are quite soft, when thoy must be pressed, while hot, through a wire sieve. Tho pulp must then oo put into a stewpan, with a piece of butter about tho size of a walnut, a cupful of cream or new milk, half a cupful of the stock in which they were simmered, and a little salt, pepper, and sugar. Stir this over the fire until quite hot, when it may be placed in the middle of a dish of cutlets. Tunc, two hours. Probable cost of chestnuts, 3d. or 4d. per pint. Sufficient for four or five persons.
Chestnuts, Boasted for Dessert.— Cut a little piece of the outer shell off each chestnut; this is to prevent them bursting when hot. Boil them for about ten minutes; do not allow them to cool, but put them into a tin in the oven, or into a Dutch oven before the fire, and let them remain until they are quite soft. Fold them in a napkin, and servo quite hot. Salt should be eaten with thom. Time to bake, about ten minutes. Probable cost of chestnuts, 3d. or 4d. per pint. Sufficient, one pint for foui or five persons.
Chestnuts, Stewed (to be served as a vegetable).—Remove tho outer rind from sound chestnuts, then fry them in a little butter, when the inner skin may easily be freed from them. Put them into a saucepan with some good stock, and boil them until they are tender but unbroken. Tho chestnuts should be removed from tho gravy as soon as thoy arc cooked, and served in a tureen, with a little white sauce poured over them. Time to boil the chestnuts, ono hour and a half. Probable cost, 3d. or 4d. per pint. Sufficient, one quart for a turcenful.
Source: Cassel's Dictionary of Cookery 1883
Tuesday, November 10, 2015
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
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
Friday, September 11, 2015
Home Occupations
The title of this post today has a very different meaning than in the 19th century. Today we think of home businesses or the household chores that you hire someone else to do. During the 19th Century you'll find a different meaning. Here's an excerpt from a book by the same title as my post. Below it will be a list of some of these 'occupations.'
INTRODUCTORY.
"The human mind," says Cicero, "ever longs for occupation," and no one will be disposed to question the truth of his assertion. Its practical application is familiar to us all. "Give the child something to do if you want to keep him quiet," is nurse's dictum for the management of a troublesome youngster, and every mother knows how essential it is to provide occupation for boys and girls if there is to be peace in the house. And that which is true of the younger members of the household is true of us all. Occupation of some kind is a necessity.
"The Human heart is like a mill that goeth round and round;
If it hath nothing else to grind, it must itselt be ground."
And thus it comes to pass that, apart from the active business and enjoyments of life, there is a vast field for light occupation; and, while we agree with Shakespeare that "pleasure and action make the days seem short," we recognize how many hours there are in every day which, in ordinary lives, are not spent in the active pursuit either of business or amusement, and which must be filled up in some way. Our object in this little book, therefore, is to offer practical suggestions for making that way a pleasant one; one that shall be, at the same time, more satisfactory than the mere exciting chase of amusement, and less irksome than the monotonous pursuit of compulsory employment.
Reading
Leather-work
Possibilities with Tissue Paper
Modeling with Wax (Flowers)
" " " (Fruits & Vegetables)
Perserving Glasses, Flowers and Sea-Weeds
Spatter Work (Sprinkling a dye or ink over an item to make a negative image on the cloth, paper or item below)
Frame Making
Collecting
Making Scrap Books
Making use of Cardboard
Amateur Photography
The book concludes with this:
In the suggestions for home occupations which we have offered in this little book, we have carefully avoided all mention of those which come under the head of duty or of amusement, and also of almost all that partake of a sedentary character, as, for example, reading, sewing, or the cultivation of accomplishments. We have restricted ourselves in our mention of the art of painting to that of its application to the ornamentation of readily made articles, and our endeavor has been rather to suggest occupations out of which others might spring than to lay down any definite rules or plans for regular employment. Our field of observation has been necessarily narrowed by these limitations, but we trust that our directions for the occupations suitable for leisure hours may be found sufficiently thorough to assist those who embark upon them in carrying them out to a successful issue.
If you'd like to read further here's a link to the book. Home Occupations ©1883
INTRODUCTORY.
"The human mind," says Cicero, "ever longs for occupation," and no one will be disposed to question the truth of his assertion. Its practical application is familiar to us all. "Give the child something to do if you want to keep him quiet," is nurse's dictum for the management of a troublesome youngster, and every mother knows how essential it is to provide occupation for boys and girls if there is to be peace in the house. And that which is true of the younger members of the household is true of us all. Occupation of some kind is a necessity.
"The Human heart is like a mill that goeth round and round;
If it hath nothing else to grind, it must itselt be ground."
And thus it comes to pass that, apart from the active business and enjoyments of life, there is a vast field for light occupation; and, while we agree with Shakespeare that "pleasure and action make the days seem short," we recognize how many hours there are in every day which, in ordinary lives, are not spent in the active pursuit either of business or amusement, and which must be filled up in some way. Our object in this little book, therefore, is to offer practical suggestions for making that way a pleasant one; one that shall be, at the same time, more satisfactory than the mere exciting chase of amusement, and less irksome than the monotonous pursuit of compulsory employment.
Reading
Leather-work
Possibilities with Tissue Paper
Modeling with Wax (Flowers)
" " " (Fruits & Vegetables)
Perserving Glasses, Flowers and Sea-Weeds
Spatter Work (Sprinkling a dye or ink over an item to make a negative image on the cloth, paper or item below)
Frame Making
Collecting
Making Scrap Books
Making use of Cardboard
Amateur Photography
The book concludes with this:
In the suggestions for home occupations which we have offered in this little book, we have carefully avoided all mention of those which come under the head of duty or of amusement, and also of almost all that partake of a sedentary character, as, for example, reading, sewing, or the cultivation of accomplishments. We have restricted ourselves in our mention of the art of painting to that of its application to the ornamentation of readily made articles, and our endeavor has been rather to suggest occupations out of which others might spring than to lay down any definite rules or plans for regular employment. Our field of observation has been necessarily narrowed by these limitations, but we trust that our directions for the occupations suitable for leisure hours may be found sufficiently thorough to assist those who embark upon them in carrying them out to a successful issue.
If you'd like to read further here's a link to the book. Home Occupations ©1883
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