No, this isn't what we think of today as mocha coffee. We are used to a chocolate coffee drink/flavor that makes up mocha coffee. But during the 19th century Mocha coffee was a type of coffee primarily grown in Yemen. In 1873 $2,216.00 was the income of trade between Egypt and the United States for mocha coffee. Below is a brief description of the bean from Reports of the United States Commissioners to the Universal Exposition of Paris ©1891 pg700
MOCHA COFFEE.
Mocha coffee is considered the best of all. Genuine Mocha is grown in Arabia where coffee culture has been carried on for more than four centuries, and for two centuries the Arabians furnished the coffee supply for the world. Now, however, a comparatively small amount of Arabian coffee enters into consumption, not more than 4,000 tons per year being exported, half of which goes to France. The Mocha seed has been planted in Brazil and other countries, but with change in place there seems to be a change in the character of the plant and berry. The Mocha berry is round, and when fresh roasted has a rich aroma. The large beans are preferred in Europe, while Americans prefer the small ones.
Showing posts with label 1891. Show all posts
Showing posts with label 1891. Show all posts
Friday, February 3, 2017
Friday, January 13, 2017
Telephone Timeline for 19th Century
March 10, 1876 Alexander Graham Bell yelled those now famous words "Come here Mr. Watson, I want to see you!" We all accept that to be the first monumental moment of the invention that would change our lives for ever. Below are a few other dates surrounding the history of the telephone during the 19th century.
1877 July The Bell Telephone Company was formed by Gardiner Hubbard. Watson oversaw the production of the first telephones in The Charles Williams Shop. Bell left for England opting out of the day to day operations of the company.
By the end of 1877 three thousand telephones were in service.
mid 1878 10,000 phones in service. Hubbard named Theodore Vail as the new general manager of the Bell Company.
1878 manuel switchboard was invented.
1879 Telephone subscribers begin to have designated telephone numbers
1880 Long distance service was established
1880's first "metallic" circuits were installed. Changing from one wire to two wire to reduce the extreme static noise from one wire.
1885 The American Telephone & Telegraph Company (AT&T) is formed.
1891 Almon Strowger invented an "automatic" telephone allowing him to dial a number without waiting for an operator. The first one Strowger switch goes into operation in 1892
1899 Bell company had 800,000 phones in service.
Rural independent territories had 600,000
1877 July The Bell Telephone Company was formed by Gardiner Hubbard. Watson oversaw the production of the first telephones in The Charles Williams Shop. Bell left for England opting out of the day to day operations of the company.
By the end of 1877 three thousand telephones were in service.
mid 1878 10,000 phones in service. Hubbard named Theodore Vail as the new general manager of the Bell Company.
1878 manuel switchboard was invented.
1879 Telephone subscribers begin to have designated telephone numbers
1880 Long distance service was established
1880's first "metallic" circuits were installed. Changing from one wire to two wire to reduce the extreme static noise from one wire.
1885 The American Telephone & Telegraph Company (AT&T) is formed.
1891 Almon Strowger invented an "automatic" telephone allowing him to dial a number without waiting for an operator. The first one Strowger switch goes into operation in 1892
1899 Bell company had 800,000 phones in service.
Rural independent territories had 600,000
Monday, November 14, 2016
Basketball
While NBA (Nathional Basketball Association) finals are in process I thought I'd point out that Basketball was invented in 1891 in Springfield, Mass. by a physical education instructor, James Naismith. He developed the indoor game while he was an instructor in Springfield College, at that time the college was also the training school for the Y.M.C.A.
Women's basketball started in 1892 at Smith College.
They used a soccer ball and a peach basket nailed to a ten foot pole and the first official game was played on Jan. 20, 1892. As you can well imagine the sport took off quickly. By the end of the century the YMCA started to discourage the game saying it distracted from their mission but other colleges, sports club, etc. picked up the sport.
Below in an excerpt from The cyclopedia for education Vol. 1 page 330 ©1919 by Paul Monroe
BASKETBALL. — The history of the origin and development of basketball is radically different from that of other games. Most of our popular games, like basketball, football, and cricket, were developed gradually over periods of scores or hundreds of years. Not so with basketball, which was invented in 1891 and in less than three years had become the national indoor game of America. The circumstances attending the invention of this game explain to some extent its remarkable success. Dr. Luther Halsey Gulick told his class in philosophy of physical training at the Springfield Y.M.C.A. Training School that a real need existed for an indoor game having the following characteristics: (1) Vigorous enough to develop general organic vigor. (2) Suitable for gymnasiums of different size and proportions. (3) One that should not necessitate elaborate and expensive equipment for the game or players. (4) Simple enough to be played by individuals not endowed with unusual size, strength, and skill. (5) It should be interesting. Dr. Gulick requested his students to submit games embodying these characteristics. Mr. (now Dr.) James Naismith submitted the game of basketball. The game was tried by the students in the Training School with very satisfactory results.
The main features of basketball as first worked out by Mr. Naismith have been retained, although many changes and additions in minor details have been introduced from time to time. In the beginning the game was played with 9 on a side; a little later the number was reduced to 7, and later to 5. The growth of interest in basketball has been phenomenal. For two or three years, the game was played almost exclusively in the gymnasiums of the Young Men's Christian Association; it was then taken up by the colleges, schools, and athletic clubs, and before 1900 was played in nearly every gymnasium in the country.
There are many good Indoor games in use in connection with the physical activities of our schools and colleges, but basketball is played more than all other indoor games together, and is by far the most popular. This great popularity is justified because basketball combines many important educational advantages. As an exercise it is one of the most valuable for developing organic vigor of heart and lungs, agility, bodily control, and endurance; as a game it affords admirable training in self-control, judgment, cooperation, obedience, and loyalty; as a means of recreation it is fascinating. Besides all these positive advantages of the game itself, basketball is a most valuable game because it is adapted to boys and girls of all ages; it is so simple that players enjoy it from the beginning; it may be played in a gymnasium of any size or shape, and is also a good outdoor game; and it requires less paraphernalia for the game and the players than any other game.
There are dangers in basketball when the game is not properly regulated. The game is so fascinating that players are tempted to play until overfatigued; students whose hearts are weak or who are untrained should be cautioned and supervised most carefully if allowed to play at all. Many cases of heart strain and impaired health have resulted from unregulated basketball. The game is so exciting that it easily degenerates into a rough and tumble fight for the ball, if not carefully regulated. Students should never be permitted to play basketball without an umpire to direct the game and enforce the rules.
College men play basketball with 5 players on a side, and the players are allowed to run all over the court. Many of the leading directors of physical education consider this game too violent for girls and women. In order to meet this objection, Dr. Dudley Allen Sargent modified the game by dividing the court into three equal parts and limiting the activity of each player to one third of the court. The modified game is usually played with 9 on a side though it may be played with 7 or even 5 on a side. The rules are the same as in the men's game, except that the players are required to remain in one section of the court, and the rules governing rough playing are more severe. The result of these modifications is a less strenuous game, much better adapted to girls and women than the regular game as played by men.
End of excerpt.
On a side note can you imagine living in 1919 and being told that because you were a woman you weren't able to play such a strenuous game?
Women's basketball started in 1892 at Smith College.
They used a soccer ball and a peach basket nailed to a ten foot pole and the first official game was played on Jan. 20, 1892. As you can well imagine the sport took off quickly. By the end of the century the YMCA started to discourage the game saying it distracted from their mission but other colleges, sports club, etc. picked up the sport.
Below in an excerpt from The cyclopedia for education Vol. 1 page 330 ©1919 by Paul Monroe
BASKETBALL. — The history of the origin and development of basketball is radically different from that of other games. Most of our popular games, like basketball, football, and cricket, were developed gradually over periods of scores or hundreds of years. Not so with basketball, which was invented in 1891 and in less than three years had become the national indoor game of America. The circumstances attending the invention of this game explain to some extent its remarkable success. Dr. Luther Halsey Gulick told his class in philosophy of physical training at the Springfield Y.M.C.A. Training School that a real need existed for an indoor game having the following characteristics: (1) Vigorous enough to develop general organic vigor. (2) Suitable for gymnasiums of different size and proportions. (3) One that should not necessitate elaborate and expensive equipment for the game or players. (4) Simple enough to be played by individuals not endowed with unusual size, strength, and skill. (5) It should be interesting. Dr. Gulick requested his students to submit games embodying these characteristics. Mr. (now Dr.) James Naismith submitted the game of basketball. The game was tried by the students in the Training School with very satisfactory results.
The main features of basketball as first worked out by Mr. Naismith have been retained, although many changes and additions in minor details have been introduced from time to time. In the beginning the game was played with 9 on a side; a little later the number was reduced to 7, and later to 5. The growth of interest in basketball has been phenomenal. For two or three years, the game was played almost exclusively in the gymnasiums of the Young Men's Christian Association; it was then taken up by the colleges, schools, and athletic clubs, and before 1900 was played in nearly every gymnasium in the country.
There are many good Indoor games in use in connection with the physical activities of our schools and colleges, but basketball is played more than all other indoor games together, and is by far the most popular. This great popularity is justified because basketball combines many important educational advantages. As an exercise it is one of the most valuable for developing organic vigor of heart and lungs, agility, bodily control, and endurance; as a game it affords admirable training in self-control, judgment, cooperation, obedience, and loyalty; as a means of recreation it is fascinating. Besides all these positive advantages of the game itself, basketball is a most valuable game because it is adapted to boys and girls of all ages; it is so simple that players enjoy it from the beginning; it may be played in a gymnasium of any size or shape, and is also a good outdoor game; and it requires less paraphernalia for the game and the players than any other game.
There are dangers in basketball when the game is not properly regulated. The game is so fascinating that players are tempted to play until overfatigued; students whose hearts are weak or who are untrained should be cautioned and supervised most carefully if allowed to play at all. Many cases of heart strain and impaired health have resulted from unregulated basketball. The game is so exciting that it easily degenerates into a rough and tumble fight for the ball, if not carefully regulated. Students should never be permitted to play basketball without an umpire to direct the game and enforce the rules.
College men play basketball with 5 players on a side, and the players are allowed to run all over the court. Many of the leading directors of physical education consider this game too violent for girls and women. In order to meet this objection, Dr. Dudley Allen Sargent modified the game by dividing the court into three equal parts and limiting the activity of each player to one third of the court. The modified game is usually played with 9 on a side though it may be played with 7 or even 5 on a side. The rules are the same as in the men's game, except that the players are required to remain in one section of the court, and the rules governing rough playing are more severe. The result of these modifications is a less strenuous game, much better adapted to girls and women than the regular game as played by men.
End of excerpt.
On a side note can you imagine living in 1919 and being told that because you were a woman you weren't able to play such a strenuous game?
Friday, November 4, 2016
Planting Tomatoes
Below is an excerpt from Gardening for Profit. ©1891 by Peter Henderson I'm supplying some general facts the author states then jumping down to the various types of tomatoes at the time. You can find this book at google books and if you're interested in the state of how the new "modern" seeds produced compared to the old you might want to read the entire excerpt.
TOMATO.—(Lycopersieum esculentum.)
This vegetable is one of the most important of all garden products; hundred of acres are now planted with it in the vicinity of all large cities, and the facility with which it is managed, places it readily under the control of the least experienced. It is now grown here almost entirely by those who grow Peas, Potatoes, Melons, and other crops of the " farm gardens," as our market gardens proper are too highly enriched and much too limited in extent to render the cultivation of the Tomato profitable. To produce early crops, the seed must be sown in hot-beds or forcing-pits, about ten weeks before the plants may be safely put in the open ground. Thus, in this district, we sow in the hot-bed about the first week in March; in April the plants are fit to be set out, at a distance of four or five inches apart, in another hot-bed. They are grown there (proper attention being given to the hot-beds, as directed under that head) until the middle of May, when it is safe to place them in the open ground. They are planted, for early crops, on light sandy soil, at a distance of three feet apart, in hills, in which a good shovelful of rotted manure has been mixed. On heavy soils, which are not suited for an early crop, they should be planted four feet apart. Some attach great importance to topping the leading shoot of the Tomato, so that it will branch, arguing that by this means we get an earlier and heavier crop; all our experience shows that little benefit is derived from the practice. Like all vegetables grown on so large a scale, and in such varying soil and climate, the Tomato sells in our markets at prices varying widely, from $6 down to 25 cents per bushel, the average price for those raised in the district, being about 75 cents per bushel. The quantity raised per acre is about 400 bushels. This may seem at first glance to be quite a profitable crop for a farmer \, but every acre necessitates the use of at least 100 sashes, for, on the second transplanting, only about fifty plants'can be grown to a sash, and about 5,000 plants are required for an acre. On one occasion, having a very suitable soil, I grew about four acres of Tomatoes for three years, which realized me from $1,500 to $2,000 annually in receipts; but I discovered that the operation was a losing-one, as, to raise 20,000 plants for my four acres, I had to make use of 400 sashes, in which, .n rather less time and with far less labor than it took to grow the Tomato plants, Lettuce could have been grown that would have sold for at least $2 per sash. Thus I lost annually, in preparing for the Tomato plants, half the receipts of the crop even before they were planted out. But there are many parts of the country where Lettuce, thus forwarded, could not be sold, while Tomatoes could, which would materially change the aspect of the operation. In the southern sections of the country, convenient to shipping, Tomatoes are largely grown for the northern markets, and sold there at prices highly remunerative to the grower. In many instances, in the Southern States, the cultivation of Tomatoes for market is carelessly done, the seed being sown in the open ground and the plants transplanted, as we do Cabbages. No doubt, by starting in January or February with the hot-beds, or even cold frames, and planting one in March or April, they could be had at least two weeks earlier than they are now sent to us. In some localities thousands of acres of Tomatoes are now grown by farmers, under contract for canning purposes, often as low as 30 cents per bushel, and, on suitable land, even this low price will pay better than most farm crops, as there is usually no necessity for having the crop early for canning.
There are always some one or more varieties, said to be earlier than others, sent out every spring, but it must be confessed that the varieties that we cultivated twenty years ago are not a day behind in earliness those issued as "vastly superior" in 1886. To test them thoroughly, I planted twenty-five plants each of the four most popular sorts, under circumstances exactly similar in all respects; there was no difference whatever in earliness, and but little perceptible difference in productiveness.
The following, at this date, are the leading kinds :
Mikado.—(See figure 96.) This is the second season that we have grown this variety, and I predict that it will be certain to become a standard sort. It is one of the earliest of the large Tomatoes ; in color purplish-red ; fruit produced in immense clusters, single fruits often weighing one pound and a half each. The Mikado is entirely distinct in foliage from any other Tomato, which allows it to always be distinguished.
Acme.—Very early and handsome, fruit of medium fize, perfectly smooth and regular, very solid, and a good keeper. Color distinct, being crimson with a pinkish tinge. In some markets the color would be a detriment; in others, again, it would be considered no disadvantage.
Paragon.—The description of the Acme will answer for this, except that in the Paragon the color is of a
bright, glossy crimson, and entirely free from the pinkish tinge that characterizes the Acme.
Perfection.—(See figure 97.) Color blood red. It is as early as the Canada Victor (one of the first to ripen), almost round in shape, perfectly smooth, and very solid. Of the best quality and enormously productive.
Canada Victor.—One of the earliest, of medium size, bright red, and very symmetrical in shape.
Trophy.—No Tomato ever introduced created the furore that this did when it was first brought out. It is unsurpassed in size, flavor, and productiveness, but is now superseded by others in eavliness and smoothness.
General Grant.—The fruit of this is large and of good quality, and ripens evenly and thoroughly.
Hathaway's Excelsior.—An early variety, of medium size, smooth, very solid, and of excellent quality.
Red and Yellow Plum Tomato.—Beautiful varieties, never exceeding two inches in length by one inch in diameter. Mainly used for pickling and preserving.
TOMATO.—(Lycopersieum esculentum.)
This vegetable is one of the most important of all garden products; hundred of acres are now planted with it in the vicinity of all large cities, and the facility with which it is managed, places it readily under the control of the least experienced. It is now grown here almost entirely by those who grow Peas, Potatoes, Melons, and other crops of the " farm gardens," as our market gardens proper are too highly enriched and much too limited in extent to render the cultivation of the Tomato profitable. To produce early crops, the seed must be sown in hot-beds or forcing-pits, about ten weeks before the plants may be safely put in the open ground. Thus, in this district, we sow in the hot-bed about the first week in March; in April the plants are fit to be set out, at a distance of four or five inches apart, in another hot-bed. They are grown there (proper attention being given to the hot-beds, as directed under that head) until the middle of May, when it is safe to place them in the open ground. They are planted, for early crops, on light sandy soil, at a distance of three feet apart, in hills, in which a good shovelful of rotted manure has been mixed. On heavy soils, which are not suited for an early crop, they should be planted four feet apart. Some attach great importance to topping the leading shoot of the Tomato, so that it will branch, arguing that by this means we get an earlier and heavier crop; all our experience shows that little benefit is derived from the practice. Like all vegetables grown on so large a scale, and in such varying soil and climate, the Tomato sells in our markets at prices varying widely, from $6 down to 25 cents per bushel, the average price for those raised in the district, being about 75 cents per bushel. The quantity raised per acre is about 400 bushels. This may seem at first glance to be quite a profitable crop for a farmer \, but every acre necessitates the use of at least 100 sashes, for, on the second transplanting, only about fifty plants'can be grown to a sash, and about 5,000 plants are required for an acre. On one occasion, having a very suitable soil, I grew about four acres of Tomatoes for three years, which realized me from $1,500 to $2,000 annually in receipts; but I discovered that the operation was a losing-one, as, to raise 20,000 plants for my four acres, I had to make use of 400 sashes, in which, .n rather less time and with far less labor than it took to grow the Tomato plants, Lettuce could have been grown that would have sold for at least $2 per sash. Thus I lost annually, in preparing for the Tomato plants, half the receipts of the crop even before they were planted out. But there are many parts of the country where Lettuce, thus forwarded, could not be sold, while Tomatoes could, which would materially change the aspect of the operation. In the southern sections of the country, convenient to shipping, Tomatoes are largely grown for the northern markets, and sold there at prices highly remunerative to the grower. In many instances, in the Southern States, the cultivation of Tomatoes for market is carelessly done, the seed being sown in the open ground and the plants transplanted, as we do Cabbages. No doubt, by starting in January or February with the hot-beds, or even cold frames, and planting one in March or April, they could be had at least two weeks earlier than they are now sent to us. In some localities thousands of acres of Tomatoes are now grown by farmers, under contract for canning purposes, often as low as 30 cents per bushel, and, on suitable land, even this low price will pay better than most farm crops, as there is usually no necessity for having the crop early for canning.
There are always some one or more varieties, said to be earlier than others, sent out every spring, but it must be confessed that the varieties that we cultivated twenty years ago are not a day behind in earliness those issued as "vastly superior" in 1886. To test them thoroughly, I planted twenty-five plants each of the four most popular sorts, under circumstances exactly similar in all respects; there was no difference whatever in earliness, and but little perceptible difference in productiveness.
The following, at this date, are the leading kinds :
Mikado.—(See figure 96.) This is the second season that we have grown this variety, and I predict that it will be certain to become a standard sort. It is one of the earliest of the large Tomatoes ; in color purplish-red ; fruit produced in immense clusters, single fruits often weighing one pound and a half each. The Mikado is entirely distinct in foliage from any other Tomato, which allows it to always be distinguished.
Acme.—Very early and handsome, fruit of medium fize, perfectly smooth and regular, very solid, and a good keeper. Color distinct, being crimson with a pinkish tinge. In some markets the color would be a detriment; in others, again, it would be considered no disadvantage.
Paragon.—The description of the Acme will answer for this, except that in the Paragon the color is of a
bright, glossy crimson, and entirely free from the pinkish tinge that characterizes the Acme.
Perfection.—(See figure 97.) Color blood red. It is as early as the Canada Victor (one of the first to ripen), almost round in shape, perfectly smooth, and very solid. Of the best quality and enormously productive.
Canada Victor.—One of the earliest, of medium size, bright red, and very symmetrical in shape.
Trophy.—No Tomato ever introduced created the furore that this did when it was first brought out. It is unsurpassed in size, flavor, and productiveness, but is now superseded by others in eavliness and smoothness.
General Grant.—The fruit of this is large and of good quality, and ripens evenly and thoroughly.
Hathaway's Excelsior.—An early variety, of medium size, smooth, very solid, and of excellent quality.
Red and Yellow Plum Tomato.—Beautiful varieties, never exceeding two inches in length by one inch in diameter. Mainly used for pickling and preserving.
Thursday, October 6, 2016
Basketball
The game of basketball was invented in the 19th century. James Naismith a physical ed instructor developed the game in 1891 while at the Springfield, MA. YMCA.
Originally the game was played with a soccer ball and it was pitched into peach baskets. The bottoms of the baskets were still attached. The first game was held Mar. 11, 1892. Springfield, Mass. is the home for the basketball hall of fame.
Originally the game was played with a soccer ball and it was pitched into peach baskets. The bottoms of the baskets were still attached. The first game was held Mar. 11, 1892. Springfield, Mass. is the home for the basketball hall of fame.
Wednesday, October 5, 2016
Ice Box Refrigeration
Below are some interesting facts regarding refrigeration using an icebox. Often times today we think of those in the 19th century of not having refrigeration. And in terms of what we have today, that's somewhat true. However, below I've listed a few facts to help us rethink what our ancestors might have been using in the 19th century.
A lawsuit: Alaska Refrigerator Co. v. Wisconsin Refrigerator Co. et al. (Circuit Court, AT. D. Illinois. July 13,1891.)
Dealt with a patent violation: Here's the facts. The original patent No. 8,463, reissued October 22, 1878 and originally issued July 24th, 1877.
In another lawsuit it states "The original letters patent were granted to Azel S. Lyman, as inventor, Mar. 25, 1856 and were extended for seven years from Mar. 25, 1879 and were reissued to Lyman, Dec. 26, 1871 ...
This notes that the ice box was patented as early as 1856.
According to Ellen Plante in her book "The American Kitchen." She states that iceboxes were available in 1860 but not widely used until 1880.
In 1864 we have reference to the Refrigerator (icebox) in "The American Home cook Book: with several hundred excellent recipes by American Lady ©1864.
A lawsuit: Alaska Refrigerator Co. v. Wisconsin Refrigerator Co. et al. (Circuit Court, AT. D. Illinois. July 13,1891.)
Dealt with a patent violation: Here's the facts. The original patent No. 8,463, reissued October 22, 1878 and originally issued July 24th, 1877.
In another lawsuit it states "The original letters patent were granted to Azel S. Lyman, as inventor, Mar. 25, 1856 and were extended for seven years from Mar. 25, 1879 and were reissued to Lyman, Dec. 26, 1871 ...
This notes that the ice box was patented as early as 1856.
According to Ellen Plante in her book "The American Kitchen." She states that iceboxes were available in 1860 but not widely used until 1880.
In 1864 we have reference to the Refrigerator (icebox) in "The American Home cook Book: with several hundred excellent recipes by American Lady ©1864.
Friday, April 1, 2016
Paper Dolls
There were several books sold for Christmas and other occasions of paper dolls. This is not an exhausted list but it will help get you started. Note the various "kinds" of paper dolls.
Here is a list with descriptions:
THE BROWNIE PAPER DOLLS.
By Florence E. Cory.
©1891
Nine designs ofBrownies in characteristic costumes, front and bach, in many colors, and so made that they can be cut out as paper dolls.
I. In book form, with bright covers In colors, i vol., oblong 4to, cloth back 75 cents.
II. With the designs as loose sheets, in a box with bright covers in colon, 75 cents.
A Year of Paper Dolls,"
by Miss E. S. Tucker,
1894
is a beautiful and unique novelty for children, similar in general idea to the popular " Brownie Dolls," which have had such a great success. It has twelve designs of children in dresses appropriate to the different months of the year, front and back, in many colors, and so made that they can be cut out as paper dolls. One of these sets of dolls will furnish amusement to a child for months. One entirely new feature is that with these dolls comes a sheet of calendar dates. The dates of each month can be cutout and pasted on the doll representing that month, the twelve figures making a calendar that will last through the year. This new and interesting feature makes the dolls a source of instruc
tion as well as pleasure to children. (75c.)
The Dolls of A11 Nations.
1895
Figures of girls of different nations, in box. . .50
Lady Dolly and her Fancy Dresses.
1895
Figures of Mother Goose characters, in box...50
These dolls are on a different plan of any in the market, having easel backs to stand up and made very beautifully. Each doll has six costumes.
These next few are wholesale prices from 1894:
One Cent Dolls
New Paper Dolls, 4 kinds
Paper Soldiers, Infantry, 12 kinds
A Buffalo Bill, or the Wild West
Amusements for Children, 12 kinds Large Pictures of Animals to cut out. Cards 6 1/2 by 14 inches very handsomely printed in color.
New Paper Soldiers and Indians, These soldiers and Indians are represented in action, running, shooting, etc.
The sheets are 5 1/4X17 inches,
Five Cent Dolls
French Paper Dolls in Sheets
Paper Furniture, small, 4 kinds,
Jointed Dolls 8 kinds these are undressed dolls 6.5 inches tall.
Jointed Dolls 9 inches tall beautifully lithographed, having their arms and legs jointed so they can move in any position. They are intended to be dressed in tissue paper.
Ten Cent Dolls
My Dolly, 12 pages, with colored and monochrome illustrations, 3 3/8 x 8.5 inches, 6 kinds assorted.
Fifteen Cent Dolls
New Paper Dolls in Envelopes.
Size 7.5x11 inches
Here is a list with descriptions:
THE BROWNIE PAPER DOLLS.
By Florence E. Cory.
©1891
Nine designs ofBrownies in characteristic costumes, front and bach, in many colors, and so made that they can be cut out as paper dolls.
I. In book form, with bright covers In colors, i vol., oblong 4to, cloth back 75 cents.
II. With the designs as loose sheets, in a box with bright covers in colon, 75 cents.
A Year of Paper Dolls,"
by Miss E. S. Tucker,
1894
is a beautiful and unique novelty for children, similar in general idea to the popular " Brownie Dolls," which have had such a great success. It has twelve designs of children in dresses appropriate to the different months of the year, front and back, in many colors, and so made that they can be cut out as paper dolls. One of these sets of dolls will furnish amusement to a child for months. One entirely new feature is that with these dolls comes a sheet of calendar dates. The dates of each month can be cutout and pasted on the doll representing that month, the twelve figures making a calendar that will last through the year. This new and interesting feature makes the dolls a source of instruc
tion as well as pleasure to children. (75c.)
The Dolls of A11 Nations.
1895
Figures of girls of different nations, in box. . .50
Lady Dolly and her Fancy Dresses.
1895
Figures of Mother Goose characters, in box...50
These dolls are on a different plan of any in the market, having easel backs to stand up and made very beautifully. Each doll has six costumes.
These next few are wholesale prices from 1894:
One Cent Dolls
New Paper Dolls, 4 kinds
Paper Soldiers, Infantry, 12 kinds
A Buffalo Bill, or the Wild West
Amusements for Children, 12 kinds Large Pictures of Animals to cut out. Cards 6 1/2 by 14 inches very handsomely printed in color.
New Paper Soldiers and Indians, These soldiers and Indians are represented in action, running, shooting, etc.
The sheets are 5 1/4X17 inches,
Five Cent Dolls
French Paper Dolls in Sheets
Paper Furniture, small, 4 kinds,
Jointed Dolls 8 kinds these are undressed dolls 6.5 inches tall.
Jointed Dolls 9 inches tall beautifully lithographed, having their arms and legs jointed so they can move in any position. They are intended to be dressed in tissue paper.
Ten Cent Dolls
My Dolly, 12 pages, with colored and monochrome illustrations, 3 3/8 x 8.5 inches, 6 kinds assorted.
Fifteen Cent Dolls
New Paper Dolls in Envelopes.
Size 7.5x11 inches
Thursday, December 17, 2015
Christmas Parties & Etiquette
Christmas party etiquette often has different rules for different areas, social class, etc. Below are some excerpts for you to browse when considering a Christmas Party for your historical Characters.
If it is a Christmas party the tree is the source of interest, and often a make-believe Santa Claus adds to the merriment of the occasion. The refreshments should be simple but fanciful. Make the table bright as possible—snowballs, cornucopias, lady-fingers, assorted cakes, love-knots, sandwiches (fancy), crystalized fruits, tarts, sliced tongue, pressed veal, thin bread and butter, rolled and tied, ice cream in molds, and one large heavily-frosted cake. A host of flowers, and the table is complete. Lemonade for a drink, or perhaps hot chocolate.
The good breeding learned, the opportunities of impressing upon children the beauty of self-denial and politeness, and of teaching them to dispense, and to receive hospitalities, and to restrain that tendency toward favoring certain playmates, so strong in childhood, will more than repay for the trouble of preparing the feast. Never permit the party to extend to late hours, and never overdress the little folks. White is always suitable for girls, and jacket suits for boys under the age for long trousers.
Source: Social Life ©1896
THE ETIQUETTE OF CHRISTMAS PARTIES.—Etiquette is less rigid at Christmas than at any other season of the year. Christmas parties, being intended for the re-union of relations and intimate friends, it would be a gross mistake to uphold those rigid laws of fashion which govern other entertainments. The good things provided by the host and hostess should be more homely than upon other occasions ; and there should be a marked heartiness in their demeanour towards those whom they entertain. Those who assemble may be more free in their intercourse than upon ordinary occasions, the good wishes of the season being upon every tongue. Dress should be less displayed now, than at the fashionable parties that will commence about the middle of January. At a Christmas party everybody should cheerfully join in the most simple pastimes. Old Age and Youth should shake hands and unite in the general mirth. A Christmas should be an era in everybody's history, and it should be our especial pleasure to contribute by each word and act to the happiness of those around us.
Source: The Corner Cupboard ©1858
This is a fun and different pov about hosting and attending Christmas parties.
If you have any intention of giving a Christmas party, now is the time to do it. The man who attempts to give a Christmas party in June will simply get left. Never arrange to give a Christmas party until you've done all you can to get invited to somebody else's, and have failed. If your next door neighbour is giving a party, and, after borrowing your other shirt and your wife's curl-papers, omits to invite you, don't allow yourself to cherish a spirit of resentment towards him on that account. Simply write him a nice little letter, and tell him you're jolly glad he hasn't asked you as you'd scorn to mix with a frowsy lot of friends like his. >.( your gentle rebuke fails to elicit a cordial invitation to come in and be one of the family, do what you can to circulate untruthful reports about his wife's relations, and express doubts as to the bona fdes of his Christmas sausages. If this fails, your only course is to go round to his guests and invite them to your house instead, and tell them that your party will be infinitely superior to his party, because there'll be more beer.
If you are invited out at Christmas time there are a few nice little poinis of etiquette that you ought to paste in your hat. Always take a couple of the children with you, and, if possible, the baby. If your host has a daughter, she will be glad the baby has come because she'll have to nurse it while you are at dinner, and it will break the monotony for her. If the baby should sit down to tabli with you, and should all at once grow peculiarly restless, break out into a cold perspiration, and m ike several ineffectual attempts to relieve its feelings by the use of profane expressions, it will probably be found that in the hurry of the moment the dear creature has inadvertently got seated on the hot pudding plates.
When the dinner is served, be especially careful to point out how much inferior it is to the dinner you had at Thompson's last year, and on no account omit to call the attention of the guests to the fact that the spoons and forks have been borrowed from the gentleman on your right, and that's the only reason why he was invited. If your host is indebted to you for a trifling loan, this is just the time to call across the table and ask when it will be convenient for him to pay it back. If during the evening one of the guests should feel a little faint, be prepared to render all the assistance possible. In the case of a gentleman, observe with sincere regret that it was a pity they let him sit so close to the spirits, and make a few general remarks on the sin of intemperance. In the case of a lady, observe sympathetically that you forgive her for overdoing it a little, as it is the only square meal she has had this year; and say that you've heard it's a good thing to let down her back hair and tickle her feet with the coal-scuttle.
Christmas is a lovely institution, and it is your duty to get all the fun you can out of it, whether you spend the peaceful, happy time in your own home or in jail.
Source: Pick-me-up ©1891
If it is a Christmas party the tree is the source of interest, and often a make-believe Santa Claus adds to the merriment of the occasion. The refreshments should be simple but fanciful. Make the table bright as possible—snowballs, cornucopias, lady-fingers, assorted cakes, love-knots, sandwiches (fancy), crystalized fruits, tarts, sliced tongue, pressed veal, thin bread and butter, rolled and tied, ice cream in molds, and one large heavily-frosted cake. A host of flowers, and the table is complete. Lemonade for a drink, or perhaps hot chocolate.
The good breeding learned, the opportunities of impressing upon children the beauty of self-denial and politeness, and of teaching them to dispense, and to receive hospitalities, and to restrain that tendency toward favoring certain playmates, so strong in childhood, will more than repay for the trouble of preparing the feast. Never permit the party to extend to late hours, and never overdress the little folks. White is always suitable for girls, and jacket suits for boys under the age for long trousers.
Source: Social Life ©1896
THE ETIQUETTE OF CHRISTMAS PARTIES.—Etiquette is less rigid at Christmas than at any other season of the year. Christmas parties, being intended for the re-union of relations and intimate friends, it would be a gross mistake to uphold those rigid laws of fashion which govern other entertainments. The good things provided by the host and hostess should be more homely than upon other occasions ; and there should be a marked heartiness in their demeanour towards those whom they entertain. Those who assemble may be more free in their intercourse than upon ordinary occasions, the good wishes of the season being upon every tongue. Dress should be less displayed now, than at the fashionable parties that will commence about the middle of January. At a Christmas party everybody should cheerfully join in the most simple pastimes. Old Age and Youth should shake hands and unite in the general mirth. A Christmas should be an era in everybody's history, and it should be our especial pleasure to contribute by each word and act to the happiness of those around us.
Source: The Corner Cupboard ©1858
This is a fun and different pov about hosting and attending Christmas parties.
If you have any intention of giving a Christmas party, now is the time to do it. The man who attempts to give a Christmas party in June will simply get left. Never arrange to give a Christmas party until you've done all you can to get invited to somebody else's, and have failed. If your next door neighbour is giving a party, and, after borrowing your other shirt and your wife's curl-papers, omits to invite you, don't allow yourself to cherish a spirit of resentment towards him on that account. Simply write him a nice little letter, and tell him you're jolly glad he hasn't asked you as you'd scorn to mix with a frowsy lot of friends like his. >.( your gentle rebuke fails to elicit a cordial invitation to come in and be one of the family, do what you can to circulate untruthful reports about his wife's relations, and express doubts as to the bona fdes of his Christmas sausages. If this fails, your only course is to go round to his guests and invite them to your house instead, and tell them that your party will be infinitely superior to his party, because there'll be more beer.
If you are invited out at Christmas time there are a few nice little poinis of etiquette that you ought to paste in your hat. Always take a couple of the children with you, and, if possible, the baby. If your host has a daughter, she will be glad the baby has come because she'll have to nurse it while you are at dinner, and it will break the monotony for her. If the baby should sit down to tabli with you, and should all at once grow peculiarly restless, break out into a cold perspiration, and m ike several ineffectual attempts to relieve its feelings by the use of profane expressions, it will probably be found that in the hurry of the moment the dear creature has inadvertently got seated on the hot pudding plates.
When the dinner is served, be especially careful to point out how much inferior it is to the dinner you had at Thompson's last year, and on no account omit to call the attention of the guests to the fact that the spoons and forks have been borrowed from the gentleman on your right, and that's the only reason why he was invited. If your host is indebted to you for a trifling loan, this is just the time to call across the table and ask when it will be convenient for him to pay it back. If during the evening one of the guests should feel a little faint, be prepared to render all the assistance possible. In the case of a gentleman, observe with sincere regret that it was a pity they let him sit so close to the spirits, and make a few general remarks on the sin of intemperance. In the case of a lady, observe sympathetically that you forgive her for overdoing it a little, as it is the only square meal she has had this year; and say that you've heard it's a good thing to let down her back hair and tickle her feet with the coal-scuttle.
Christmas is a lovely institution, and it is your duty to get all the fun you can out of it, whether you spend the peaceful, happy time in your own home or in jail.
Source: Pick-me-up ©1891
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, October 27, 2015
Orange Recipes & a Storage Tidbit
In Florida fruit from the 'orange' families are beginning to ripen. My Chinese Honey tree in my front yard is so heavy with fruit we had to support some of the branches. It's a new tree and very thin and we've been enjoying the fruit as it ripens.
So for today's post I thought I'd share some recipes and a storage tidbit about oranges. First the recipes:
ORANGE COMPOTE.
6 Jaffa or other good and juicy oranges, 1/4 lb. of loaf sugar.
Peel the oranges, divide them into quarters, carefully remove the outside white skin and the pips of each quarter. Put the sugar into a copper pan with about half a pint of water, and boil down to a syrup, remove the scum as it rises. Put in the oranges and boil till tender. Take up and cool, arrange the fruit neatly in a circle on a deep dish (glass or china), pour the syrup round it and serve.
ORANGE JELLY.
1 lemon, 1/2 pint of orange juice, the thin rind of 1 orange, 6 ozs. of loaf sugar, 2 to 21/2 ozs. of gelatine (French leaf), the whites and shells of 2 eggs, a dessertspoonful coriander seeds, a small piece of cinnamon, 1 1/2pint of ivater, 1 glass of sherry wine (if liked).
Peel half the lemon rind as thinly as possible, and put it in a well tinned stewpan, add to it the juice of the lemon, and the remainder of the above named ingredients. Stir constantly with a whisk over the fire until it boils, draw the pan to the side of the fire and keep it there for about ten minutes. Put a chair upside down on the side of a tsible top, place a .fine towel across it, fasten the four ends with string on to the four legs, place a basin underneath, pass some boiling water through it, then pour through it the jelly and let it run into a clean basin. Repeat this two or three times till quite clear. Pour the clarified jelly into moulds and let set in a cool place. To turn out, immerse the mould in tepid water, wipe the mould and immediately turn out into a dish. A few drops of cochineal can be added to the jelly if a pink or reddish tint is desired. Any kind of fruit, oranges, tangerines, apricots, peaches, cherries, &c., may be set in moulds with this jelly, allowing each layer of fruit and jelly to set before another is added.
Source: Practical Cookery Manual ©1898
ORANGE FRITTERs. Peel,and slice(or quarter)three oranges,and lay them in powdered or granulated sugar an hour or more before making the fritters; mix to a smooth batter four teaspoonfuls of flour, a saltspoonful of salt, the yolk of a raw egg, and about a gill of milk. When ready to use the batter, add to it one teaspoonful of oliye-oil, or melted butter, and the white of one egg beaten to a froth; dip the slices of orange into the batter, lift them out flat with a silver fork, and put them into smoking hot fat: fry light brown, lay them for a moment on a napkin or brown paper to a sorb all fat, sprinkle them with powdered sugar, and serve hot. A very delicate and delicious dessert. MRS. HAMILTON QUIN
Source 265 Choice Recipes ©1883
ORANGE BASKETS
Cut as many oranges as guests, leaving half the peel whole for the basket and a strip half a inch wide for the handle. Remove the pulp and juice and use the juice to make the orange jelly. Place the basket in a pan of broken ice to keep upright, fill them with the orange jelly; when ready to serve place a spoonful of whipped cream over the jelly in each basket; serve in a bed of orange leaves. To make the jelly: Six juicy oranges, one lemon, one pound of loaf sugar, half a box of Cox’s Gelatine; dissolve sugar in half a pint of water, pour half a pint of boiling water over gelatine, when dissolved strain it; put the sugar and water on the fire, when it boils add gelatine, juice of oranges and lemon with a little of the peel grated in, let all boil up and strain into the baskets to cool.
ORANGE MARMALADE - Mrs. Smith
Allow pound for pound. Pare half the oranges and cut the rind in pieces, boil in three waters, until tender, and then set aside. Grate the rind of the remaining oranges, take off and throw away the thick, white, inner skin; quarter all the oranges and remove the seeds; chop or cut into small pieces. Drain all thejuice that will conne, over the sugar; heat this, stirring until the sugar is dissolved, adding a little water, unless the oranges are very juicy, boil for five minutes, add the boiled shreds and boil for ten minutes; then add the chopped fruit and grated rind, and boil for twenty minutes. Seal in glass tumblers.
ORANGE MARMALADE - Miss. Allen
One dozen good oranges; cover with cold water and boil for fifteen minutes. Take out, pour off the water, cover again with cold water and boil until a broom straw will readily pierce them; this will take possibly two hours. When soft, remove from the water, cut open, and with a spoon scoop out the inside, taking care to remove every seed. With a sharp knife or scissors, cut into thin strips two-thirds of the skins. rejecting the rest. Add this to the last boiling water; weigh, and to one pound of the mixture add one and one-fourth pounds of sugar. Boil until thick, and put up like jelly.
ORANGE CAKE - Mrs. Marshall
Two cupfuls of sugar, one cupful of butter, one cupful of sweet milk, three cupfuls of flour, yolks of five eggs and whites of two, three teaspoonfuls of baking powder, grated peel and juice of an orange; bake in four layers. Filling—
Whites of three eggs, juice of an orange, fifteen tablespoonfuls of sugar. Beat together, spread between the layers and 1 on the outside of the cake. Pare and divide in small sections two oranges, and put on top of cake.
Source: Santa Rosa Recipes ©1891
Tidbit on Storing Oranges
I ran across this information years ago and posted it: Storing Oranges
So for today's post I thought I'd share some recipes and a storage tidbit about oranges. First the recipes:
ORANGE COMPOTE.
6 Jaffa or other good and juicy oranges, 1/4 lb. of loaf sugar.
Peel the oranges, divide them into quarters, carefully remove the outside white skin and the pips of each quarter. Put the sugar into a copper pan with about half a pint of water, and boil down to a syrup, remove the scum as it rises. Put in the oranges and boil till tender. Take up and cool, arrange the fruit neatly in a circle on a deep dish (glass or china), pour the syrup round it and serve.
ORANGE JELLY.
1 lemon, 1/2 pint of orange juice, the thin rind of 1 orange, 6 ozs. of loaf sugar, 2 to 21/2 ozs. of gelatine (French leaf), the whites and shells of 2 eggs, a dessertspoonful coriander seeds, a small piece of cinnamon, 1 1/2pint of ivater, 1 glass of sherry wine (if liked).
Peel half the lemon rind as thinly as possible, and put it in a well tinned stewpan, add to it the juice of the lemon, and the remainder of the above named ingredients. Stir constantly with a whisk over the fire until it boils, draw the pan to the side of the fire and keep it there for about ten minutes. Put a chair upside down on the side of a tsible top, place a .fine towel across it, fasten the four ends with string on to the four legs, place a basin underneath, pass some boiling water through it, then pour through it the jelly and let it run into a clean basin. Repeat this two or three times till quite clear. Pour the clarified jelly into moulds and let set in a cool place. To turn out, immerse the mould in tepid water, wipe the mould and immediately turn out into a dish. A few drops of cochineal can be added to the jelly if a pink or reddish tint is desired. Any kind of fruit, oranges, tangerines, apricots, peaches, cherries, &c., may be set in moulds with this jelly, allowing each layer of fruit and jelly to set before another is added.
Source: Practical Cookery Manual ©1898
ORANGE FRITTERs. Peel,and slice(or quarter)three oranges,and lay them in powdered or granulated sugar an hour or more before making the fritters; mix to a smooth batter four teaspoonfuls of flour, a saltspoonful of salt, the yolk of a raw egg, and about a gill of milk. When ready to use the batter, add to it one teaspoonful of oliye-oil, or melted butter, and the white of one egg beaten to a froth; dip the slices of orange into the batter, lift them out flat with a silver fork, and put them into smoking hot fat: fry light brown, lay them for a moment on a napkin or brown paper to a sorb all fat, sprinkle them with powdered sugar, and serve hot. A very delicate and delicious dessert. MRS. HAMILTON QUIN
Source 265 Choice Recipes ©1883
ORANGE BASKETS
Cut as many oranges as guests, leaving half the peel whole for the basket and a strip half a inch wide for the handle. Remove the pulp and juice and use the juice to make the orange jelly. Place the basket in a pan of broken ice to keep upright, fill them with the orange jelly; when ready to serve place a spoonful of whipped cream over the jelly in each basket; serve in a bed of orange leaves. To make the jelly: Six juicy oranges, one lemon, one pound of loaf sugar, half a box of Cox’s Gelatine; dissolve sugar in half a pint of water, pour half a pint of boiling water over gelatine, when dissolved strain it; put the sugar and water on the fire, when it boils add gelatine, juice of oranges and lemon with a little of the peel grated in, let all boil up and strain into the baskets to cool.
ORANGE MARMALADE - Mrs. Smith
Allow pound for pound. Pare half the oranges and cut the rind in pieces, boil in three waters, until tender, and then set aside. Grate the rind of the remaining oranges, take off and throw away the thick, white, inner skin; quarter all the oranges and remove the seeds; chop or cut into small pieces. Drain all thejuice that will conne, over the sugar; heat this, stirring until the sugar is dissolved, adding a little water, unless the oranges are very juicy, boil for five minutes, add the boiled shreds and boil for ten minutes; then add the chopped fruit and grated rind, and boil for twenty minutes. Seal in glass tumblers.
ORANGE MARMALADE - Miss. Allen
One dozen good oranges; cover with cold water and boil for fifteen minutes. Take out, pour off the water, cover again with cold water and boil until a broom straw will readily pierce them; this will take possibly two hours. When soft, remove from the water, cut open, and with a spoon scoop out the inside, taking care to remove every seed. With a sharp knife or scissors, cut into thin strips two-thirds of the skins. rejecting the rest. Add this to the last boiling water; weigh, and to one pound of the mixture add one and one-fourth pounds of sugar. Boil until thick, and put up like jelly.
ORANGE CAKE - Mrs. Marshall
Two cupfuls of sugar, one cupful of butter, one cupful of sweet milk, three cupfuls of flour, yolks of five eggs and whites of two, three teaspoonfuls of baking powder, grated peel and juice of an orange; bake in four layers. Filling—
Whites of three eggs, juice of an orange, fifteen tablespoonfuls of sugar. Beat together, spread between the layers and 1 on the outside of the cake. Pare and divide in small sections two oranges, and put on top of cake.
Source: Santa Rosa Recipes ©1891
Tidbit on Storing Oranges
I ran across this information years ago and posted it: Storing Oranges
Thursday, September 17, 2015
Every Day Occupations
I stumbled on to this book while researching various occupations during the 19th Century. Now, this is a school book from the 19th century but I love how this simple information can give the writer of historical fiction insight into the times of the past.
So today's tidbit is short. It is a link to a book I feel you as a writer of historical fiction might also enjoy. Or if you're just curious of days past, you also might enjoy this little book. For example did you know that the queen once wore stockings made from a cobweb?
Here's the link"
Every-day Occupations ©1891
So today's tidbit is short. It is a link to a book I feel you as a writer of historical fiction might also enjoy. Or if you're just curious of days past, you also might enjoy this little book. For example did you know that the queen once wore stockings made from a cobweb?
Here's the link"
Every-day Occupations ©1891
Tuesday, September 15, 2015
Chicken Salad
I know we're past labor day and summer salads will soon be a thing of the past until next summer but it's still warm and perhaps your characters are hosting a party and its the summer.
So today we're posting a few recipes for Chicken Salad.
Chicken Salad.
(For forty guests.) Four chickens, same quantity of celery.
SALAD DRESSING.
Twelve eggs, four tablespoons melted butter, four tablespoons oil, three tablespoons mustard, two teaspoons salt, two teacups vinegar, one pint cream. Beat yolks; add butter and oil slowly, then the mustard mixed smooth in a little hot water, then the beaten whites, then the vinegar and salt. Put on the stove in a custard kettle and cook until thick like custard. About an hour before serving mix the chicken and celery. Add cream to the dressing and pour over the chicken. Mrs. W. E. Burns.
Chicken Salad.
Shred fine two chickens and as much celery as chicken, chopped fine.
FOR DRESSING.
Two teaspoons mustard made in a paste with a little water, two teaspoons of sugar, one small teaspoon salt, three-fourths cup of vinegar, one-half cup of sweet cream, three eggs well beaten. Mix vinegar, sugar and salt with paste; add eggs; heat slowly with dish set in hot water and stir constantly till the thickness of cream. When done stir in a piece of butter size of an egg. Put cream in when you mix with chicken.
Mrs. H. Jay. Putman.
Chicken Salad.
Boil the fowls tender and remove all fat, gristle and skin, mince the meat in small pieces, but do not hash it. Take the same quantity of celery as chicken, cut into pieces of about one-quarter of an inch; mix thoroughly and set in a cool place. Use Eoyal Yacht Club Salad Dressing. Garnish the dish with fresh lettuce leaves, hard-boiled eggs or red beets cut in fancy shapes.
Source: Cook Book of Tried Recipes ©1897
Chicken Salad
Boil one chicken until tender, shred in fine pieces; cut white, tender stalks of celery very fine; about one cup of celery to one chicken. Mix chicken and celery together then stir well into them a mixture, in proportion of three tablespoonfuls of vinegar to one of oil,with pepper, salt, and a little mustard to taste. Put this aside for an hour or two or until just before serving, it will absorb the vinegar, etc. When about to serve mix the celery and chicken with a Mayonnaise sauce, leaving a portion of the sauce to mask the top. Reserve several fresh leaves of celery with which to garnish the dish. Stick a little bouquet of these tops into the center of the salad, then a row of them around it; sometimes slices or little cut diamonds of hard boiled eggs'are used for garnishing. Chicken salad is often made with lettuce instead of celery, the lettuce not being added until the last thing before serving. Salmon, shrimps and other salads are made in the same way, always using lettuce. Those desiring to, may add a little onion.
Source: Santa Rosa Recipes ©1891
CHICKEN SALAD
Mrs. Henderson's Cook Book.
One chicken; white celery stalks; 3 tablespoons vinegar; I tablespoon Howland's olive oil; salt, pepper, mustard.
Boil chicken till tender, when cold, separate the meat from the bones. Cut into small bits; do not mince it. Cut some white, tender stalks of celery into three-quarters inch lengths. Mix chicken and celery together; stir into them a mixture in the proportion of three tablespoons of vinegar to one of oil; pepper, salt, mustard to taste. Set this aside for an hour or two. When ready to serve mix the chicken and celery with a mayonnaise dressing, reserving a portion of the mayonnaise to mark the top. Garnish with fresh celery leaves, stick a bunch of these in the center of the salad and from the center to each of the four sides, sprinkle rows of capers.
Chicken salad is often made of lettuce instead of celery. Marinate the chicken alone a moment before serving, add the small, tender, sweet lettuce leaves, then pour mayonnaise dressing over the top. Garnish with the center heads of lettuce, capers, cold chopped red beets, or sliced hard-boiled eggs. Sometimes little slips of anchovy are added for a garnish. When on the table it should all be mixed together.
Many may profit by this recipe for chicken salad, for it is
astonishing how few understand making so common a a dish. It is often minced and mixed with hard-boiled eggs for a dressing.
CHICKEN SALAD
Mrs. E. A. Otis.
In mixing chicken salad allow one yolk of an egg to each chicken, and to four chickens one and a half pints of olive oil. Pick the chickens apart with fingers, removing carefully all fat and skin. Then take celery, pick likewise into small pieces and add it to the chicken until there is an equal quantity of each. If celery cannot be obtained, use lettuce prepared in the same manner.
For the dressing one level teaspoon of salt to each yolk of an egg; pepper to taste, one teaspoon of dry mustard, and juice of one lemon, more if the lemon is not very juicy. The oil should be added a few drops at a time, stirring constantly. While stirring, add an occasional drop of vinegar. To this mixture add the last thing one-half cup of rich cream, and when thoroughly mixed, pour over the salad just before it is served. The object of the lemon is to cut the oil, and make the dressing of a cream-like consistency.
Source: How We Cook in Los Angeles ©1894
(Gotta love that title for a cook book)
So today we're posting a few recipes for Chicken Salad.
Chicken Salad.
(For forty guests.) Four chickens, same quantity of celery.
SALAD DRESSING.
Twelve eggs, four tablespoons melted butter, four tablespoons oil, three tablespoons mustard, two teaspoons salt, two teacups vinegar, one pint cream. Beat yolks; add butter and oil slowly, then the mustard mixed smooth in a little hot water, then the beaten whites, then the vinegar and salt. Put on the stove in a custard kettle and cook until thick like custard. About an hour before serving mix the chicken and celery. Add cream to the dressing and pour over the chicken. Mrs. W. E. Burns.
Chicken Salad.
Shred fine two chickens and as much celery as chicken, chopped fine.
FOR DRESSING.
Two teaspoons mustard made in a paste with a little water, two teaspoons of sugar, one small teaspoon salt, three-fourths cup of vinegar, one-half cup of sweet cream, three eggs well beaten. Mix vinegar, sugar and salt with paste; add eggs; heat slowly with dish set in hot water and stir constantly till the thickness of cream. When done stir in a piece of butter size of an egg. Put cream in when you mix with chicken.
Mrs. H. Jay. Putman.
Chicken Salad.
Boil the fowls tender and remove all fat, gristle and skin, mince the meat in small pieces, but do not hash it. Take the same quantity of celery as chicken, cut into pieces of about one-quarter of an inch; mix thoroughly and set in a cool place. Use Eoyal Yacht Club Salad Dressing. Garnish the dish with fresh lettuce leaves, hard-boiled eggs or red beets cut in fancy shapes.
Source: Cook Book of Tried Recipes ©1897
Chicken Salad
Boil one chicken until tender, shred in fine pieces; cut white, tender stalks of celery very fine; about one cup of celery to one chicken. Mix chicken and celery together then stir well into them a mixture, in proportion of three tablespoonfuls of vinegar to one of oil,with pepper, salt, and a little mustard to taste. Put this aside for an hour or two or until just before serving, it will absorb the vinegar, etc. When about to serve mix the celery and chicken with a Mayonnaise sauce, leaving a portion of the sauce to mask the top. Reserve several fresh leaves of celery with which to garnish the dish. Stick a little bouquet of these tops into the center of the salad, then a row of them around it; sometimes slices or little cut diamonds of hard boiled eggs'are used for garnishing. Chicken salad is often made with lettuce instead of celery, the lettuce not being added until the last thing before serving. Salmon, shrimps and other salads are made in the same way, always using lettuce. Those desiring to, may add a little onion.
Source: Santa Rosa Recipes ©1891
CHICKEN SALAD
Mrs. Henderson's Cook Book.
One chicken; white celery stalks; 3 tablespoons vinegar; I tablespoon Howland's olive oil; salt, pepper, mustard.
Boil chicken till tender, when cold, separate the meat from the bones. Cut into small bits; do not mince it. Cut some white, tender stalks of celery into three-quarters inch lengths. Mix chicken and celery together; stir into them a mixture in the proportion of three tablespoons of vinegar to one of oil; pepper, salt, mustard to taste. Set this aside for an hour or two. When ready to serve mix the chicken and celery with a mayonnaise dressing, reserving a portion of the mayonnaise to mark the top. Garnish with fresh celery leaves, stick a bunch of these in the center of the salad and from the center to each of the four sides, sprinkle rows of capers.
Chicken salad is often made of lettuce instead of celery. Marinate the chicken alone a moment before serving, add the small, tender, sweet lettuce leaves, then pour mayonnaise dressing over the top. Garnish with the center heads of lettuce, capers, cold chopped red beets, or sliced hard-boiled eggs. Sometimes little slips of anchovy are added for a garnish. When on the table it should all be mixed together.
Many may profit by this recipe for chicken salad, for it is
astonishing how few understand making so common a a dish. It is often minced and mixed with hard-boiled eggs for a dressing.
CHICKEN SALAD
Mrs. E. A. Otis.
In mixing chicken salad allow one yolk of an egg to each chicken, and to four chickens one and a half pints of olive oil. Pick the chickens apart with fingers, removing carefully all fat and skin. Then take celery, pick likewise into small pieces and add it to the chicken until there is an equal quantity of each. If celery cannot be obtained, use lettuce prepared in the same manner.
For the dressing one level teaspoon of salt to each yolk of an egg; pepper to taste, one teaspoon of dry mustard, and juice of one lemon, more if the lemon is not very juicy. The oil should be added a few drops at a time, stirring constantly. While stirring, add an occasional drop of vinegar. To this mixture add the last thing one-half cup of rich cream, and when thoroughly mixed, pour over the salad just before it is served. The object of the lemon is to cut the oil, and make the dressing of a cream-like consistency.
Source: How We Cook in Los Angeles ©1894
(Gotta love that title for a cook book)
Friday, April 10, 2015
Moving the Hen House
I stumbled on this tidbit and could see all kinds of possibilities for my characters to run into trouble or have a bonding experience when moving chickens. When I was young my father and I raised chickens. We did not move our coup but when we had a season of no chickens the weeds grew over ten feet tall in the penned in area from all the manure. So when I stumbled over this I thought it was extremely practical. Enjoy!
Movable fowl-houses are used exclusively, with the exception of some large ones for hatching-rooms. By building small, light, and low, with strong sills made on purpose for runners, the houses may be moved every spring by an ordinary team, to the section tilled the previous summer. The distance traveled in transferring 100 fowl-houses, from one 6O-acre lot to_ another, is one-third of a mile for each building, and back with no load. The amount of labor is much less than would be involved in hauling the manure, mixed with dry earth, from the buildings. The moving is acoomplished systematically; the fowls belonging to a building being all moved in one flock in a large box made on purpose, in which they are quietly entrapped when attempting to leave their house in the morning by placing it adjoining, after which the box is darkened and drawn upon runners, on which it stands, to the new station. On arriving they are immediately allowed to escape into a spare house, shaped and colored like the one they left, placed before-hand, when they are ready to commence their day as usual, the whole operation of removal occupying only a few minutes.
Source: An Egg Farm ©1891
Referring to a "broody hen"
most hens will bear moving, nest and all, to a quiet place; but a great many will not like to be taken out of the chosen nest, and placed in another.
Source: Rural Life Described and Illustrated ©1868
Movable fowl-houses are used exclusively, with the exception of some large ones for hatching-rooms. By building small, light, and low, with strong sills made on purpose for runners, the houses may be moved every spring by an ordinary team, to the section tilled the previous summer. The distance traveled in transferring 100 fowl-houses, from one 6O-acre lot to_ another, is one-third of a mile for each building, and back with no load. The amount of labor is much less than would be involved in hauling the manure, mixed with dry earth, from the buildings. The moving is acoomplished systematically; the fowls belonging to a building being all moved in one flock in a large box made on purpose, in which they are quietly entrapped when attempting to leave their house in the morning by placing it adjoining, after which the box is darkened and drawn upon runners, on which it stands, to the new station. On arriving they are immediately allowed to escape into a spare house, shaped and colored like the one they left, placed before-hand, when they are ready to commence their day as usual, the whole operation of removal occupying only a few minutes.
Source: An Egg Farm ©1891
Referring to a "broody hen"
most hens will bear moving, nest and all, to a quiet place; but a great many will not like to be taken out of the chosen nest, and placed in another.
Source: Rural Life Described and Illustrated ©1868
Monday, December 8, 2014
19th Century Board Games Plus
Below are some images from an 1891 Youth's Companion displaying various games available at the time. Many you will already know, perhaps you have some in your game closets as well.
Basalinda (Looks to me like a very early version of battleship)
Bean Bag & Ring Toss
Fish Pond
Game of Halma
(apparently designed as a scientific game combining chess and checkers)
Jolly Marble Game
Parlor & Lawn Tennis
Royal Parchessi
Table Croquet
Tiddledy-winks, tennis, hop scotch.
Basalinda (Looks to me like a very early version of battleship)
Bean Bag & Ring Toss
Fish Pond
Game of Halma
(apparently designed as a scientific game combining chess and checkers)
Jolly Marble Game
Parlor & Lawn Tennis
Royal Parchessi
Table Croquet
Tiddledy-winks, tennis, hop scotch.
Friday, December 5, 2014
Electric Bell
Below is an image I found of the The Leclanché Electric Bell Outfit.
The cut illustrates the Leclanché Electric Bell Outfit complete. It consists of a large Leclanché Battry with Chemicals, fifty feet of insulated copper wire, a paper of Clamp Tacks for putting it up, one push button with porcelain knob, and an elegant nickel-plated Electric Bell mounted on a black-walnut base. It has a black-walnut cover. Any young man can easily put up this electric bell. For door-bells, for servants' call-bells, etc., there is nothing quite so handy and reliable as this outfit.
Some parties are doing quite a business by purchasing these outfits by the dozen, and putting them into houses at reasonable rates.
The ad goes on to say you can use these for burglar alarms as well with an attachment.
The cut illustrates the Leclanché Electric Bell Outfit complete. It consists of a large Leclanché Battry with Chemicals, fifty feet of insulated copper wire, a paper of Clamp Tacks for putting it up, one push button with porcelain knob, and an elegant nickel-plated Electric Bell mounted on a black-walnut base. It has a black-walnut cover. Any young man can easily put up this electric bell. For door-bells, for servants' call-bells, etc., there is nothing quite so handy and reliable as this outfit.
Some parties are doing quite a business by purchasing these outfits by the dozen, and putting them into houses at reasonable rates.
The ad goes on to say you can use these for burglar alarms as well with an attachment.
Thursday, December 4, 2014
1891 Pocket Cutlery
Below are five knives from 1891 advertised in Youth's Companion. They were being offered as a gift with the price of a subscription to the magazine. I left most of that information out from their advertisements. However the magazine is available on Google books if you'd like further information. What I find interesting is that pocket knives haven't changed all that much. However, some of the tools within the knives have changed, like the hook for cleaning out horse hooves. Perhaps one of your characters might be in the need of purchasing a knife. Here are some choices.
This first image is of Farmer's English Knife this knife comprises nine distinct tools, --two Blades, a Lancet, Corkscrew, Reamer, Tweezers, Pick, Screw Driver, and a Hook for cleaning a horses's hoof. It is of special service to the farmer.
The next knife is Pearl Handle Boys knife. The Boy's Own Knife is a beauty, but it's more; it's made to cut and to kep its edge. No better-cutting Knife to be had at any price. German Silver Bolster, Rivet and Shield, and best of Pearl Handle
The next knife is a Lady's Pearl Handle Knife. The cut illustrates how our Lady's knife looks. We give the plan of this knife to our manufacturer, and this is the result. Fine English steel, faultless pearl and perfect finish are embodied in the knife. For a lady nothing would be better; for a gentleman, too, will find it a most useful vest-pocket companion. Large blade, nail blade and file, glove and boot-buttoner.
The fourth knife is a Four-Blade Pearl Knife, this is a find knife, --a Wostenholm pattern. It is made only to our order, and expressly for our subscribers. By controlling this special knife ourselves we are able to offer a rare premium at a low price. The cut will show you just how the knife looks, and its exact size. It is made from the best English steel, the pearl is the first quality and the hands is brass lined. The tips are German Silver.
The last knife is the Granger's Knife. The Blades of this fine knife are the best English steel and will cut like a razor. Stag-Handle, double German Silver Bolsters, Rivets and shields are brass lined.
This first image is of Farmer's English Knife this knife comprises nine distinct tools, --two Blades, a Lancet, Corkscrew, Reamer, Tweezers, Pick, Screw Driver, and a Hook for cleaning a horses's hoof. It is of special service to the farmer.
The next knife is Pearl Handle Boys knife. The Boy's Own Knife is a beauty, but it's more; it's made to cut and to kep its edge. No better-cutting Knife to be had at any price. German Silver Bolster, Rivet and Shield, and best of Pearl Handle
The next knife is a Lady's Pearl Handle Knife. The cut illustrates how our Lady's knife looks. We give the plan of this knife to our manufacturer, and this is the result. Fine English steel, faultless pearl and perfect finish are embodied in the knife. For a lady nothing would be better; for a gentleman, too, will find it a most useful vest-pocket companion. Large blade, nail blade and file, glove and boot-buttoner.
The fourth knife is a Four-Blade Pearl Knife, this is a find knife, --a Wostenholm pattern. It is made only to our order, and expressly for our subscribers. By controlling this special knife ourselves we are able to offer a rare premium at a low price. The cut will show you just how the knife looks, and its exact size. It is made from the best English steel, the pearl is the first quality and the hands is brass lined. The tips are German Silver.
The last knife is the Granger's Knife. The Blades of this fine knife are the best English steel and will cut like a razor. Stag-Handle, double German Silver Bolsters, Rivets and shields are brass lined.
Monday, November 10, 2014
American Slang starting with the letter K
These are always fun tidbits to see words that were considered slang and commonly used. It's fun to see how many are still used today and how some have entirely different meanings today. Enjoy!
Kanaka, a native of the Sandwich Islands.
Keel over, to capsize or upset .
Keep, food.
Keep it up, to prolong a spree.
Keeps, "to play for," said by boys in playing marbles where
the winner keeps the winnings. Applied also to anything
meant in earnest.
Kelter, money. Probably from the German gelt.
Ken (Gip.), a house. Boozing or Lushing-ken, a tavern or drinking-house. Probably from the Persian khan, a house or inn.
Ken (Scotch), to know.
Kenspeckle (Scotch), easily known because marked or branded.
Ketch, Jack> the English hangman. According to Macaulay a person of that name officiated as public executioner temp Charles II. See Jack Ketch, ante.
Kettle offish (Eng.), trouble of any kind. "Here's apretty
kettle of fish" is said of a muddle or mess.
Key of the street (Eng.), an imaginary instrument said to be possessed by one locked out of doors.
Keystone State (Am.), Pennsylvania.
Kibosh, nonsense, stuff, humbug, palaver.
To put the kibosh on one is to deceive him. Another meaning is to put a stop to anything.
Kick (Am.), to object or protest.
Kick, "I'll be there in a kick," I'll be there in a minute.
Kick (Eng.), sixpence. "Two and a kick" represents half a crown.
Kicked in, smitten, mashed. Kicked the bucket, dead.
kick over the traces, to be independent of control, or to spend money extravagantly.
Kicks, shoes.
Kickshaw (Eng.), a made dish. SeeIIHenry IV, v. i. Kicksies (Eng.), trousers.
Kick up, a noise or disturbance. "To kick up a row" or "kick up the dust."
Kid, a child.
Kid, to joke, chaff or hoax.
Kiddily, fashionably dressed.
Kid nap, from kid, a child, and had, to steal, both originally Gipsy words and now as combined meaning to abduct or carry away a person.
Kidney, "of that kidney," of that kind.
Kid on (Eng.), to induce a person to do anything.
Kidsman (Eng.), a trainer of young thieves.
Killock (Am.), a small anchor.
Kilter, "out of" (Am.), off the level, out of sorts.
Kimbo or A-Kimbo, holding the arms in a bent position from the body and resting the hands on the hips.
Kinuner or Cummer (Scotch), an acquaintance or gossipKinchin (Gip.), a child.
Kinchin cove (Gip.), one who robs children.
Kinchin lay (Gip.), robbing children on the streets. "Noah Claypole" in Oliver Twist was a proficient in this art.
Kindlings (Am.), broken wood used for lighting fires.
Kingpin (Am.), the tallest pin atskittles or ten-pins. Used by analogy to signify the chief or superior.
King's pictures or Queen's pictures (Eng.), coin.
Kink, a knot or twist.
Kinky, curly, like a negroes hair.
Kirk (Scotch), a church.
Kiss, at billiards, when two balls strike each other in the course of their movement on the table, the stroke not being intended by the player.
Kiss-curl or Bowcatcher, a small curl twisted on the forehead.
Kisser (P. R.), the mouth.
Kissing-crust (Eng.), the soft crust which marks where one
loaf has touched another in the oven. Kiss-me-quick, a short veil; a bonnet not now in fashion. Kit, baggage or personal belongings. Also a "kit" of tools.
Kite-flying, raising money on accommodation bills. See Flying Kites, ante.
Kittle (Scotch), fickle, uncertain.
Kitty, in the game of draw-poker, each player raking in a pot with two pairs or better, or winning a jack-pot, puts a "chip" into a hole in the table for the good of the house.
Knacker, an old and decrepit horse. Also the man who slaughters such.
Knap (Eng.), to steal. No doubt from Nab, (y. v.)
Knap, to receive or take.
Knee-high, of diminutive stature. "Knee-high to a grasshopper."
Knickerbocker (Am.), a descendant of one of the old Dutch families of New York.
Knife (Am.), to knife a person, is to do him harm, to stab him in character if not in person. Knife-board, the long seat on top of a London omnibus.
Knobstick (Eng.), a non-union workman. See Rat Knock-down, strong ale.
Knock-down (Am.), to embezzle.
Knocked-up (Eng.), tired, played out. Knocker, "up to the," swell, in the height of fashion. Knocked into a cocked hat,
knocked out of shape.
Knock off, to quit work.
Knock-out, in racing parlance, to drive a horse out of the betting list. A bankrupt is said to be "knocked-out."
Knock out (Am.), an arrangement by brokers at auction sales to refrain from competition. Anyone of the gang acquires the coveted lots and at a subsequent sale confined to the members of the knock-out each man has the right to bid for the articles he wants. The proceeds are then divided among the confederates.
Knock-out, a fight in which one of the combatants is rendered senseless or is so badly damaged as to be unable to respond to the call of time.
Knock under (Old), to submit.
Knowing, sharp, shrewd, fly, sometimes dishonest.
Knowledge-box (Eng.), the head.
Know-nothings, the so-called American party, which from i852 to i856 cut a considerable figure in politics. They composed a secret society and got their name from always professing to know nothing when questioned as to the objects of the order.
Knuckle-dusters, iron or brass instruments worn on the hands and used as a means of offence.
Knuckle under, to yield or submit.
Koniacker (Am.), a counterfeiter.
Kosher (Heb., right, from yashar to be right), pure, according to the Jewish ordinances. Thus "Kosher meat" is meat killed and prepared by Jews after the Jewish manner, and so fit to be eaten by Jews.
Kotoo or Kotow, to bow down to, to cringe or flatter. From the Chinese ceremony where those who approach the Emperor do so on their hands and knees.
Kudos (from the Greek), honor, praise, reputation.
Ku-Klux-Klan, a secret society in the Southern States, now extinct.
Kye (Scotch), cattle.Kick (Eng.), a pocket, purse, or pocket-book.
Source: American Slang Dictionary ©1891
Kanaka, a native of the Sandwich Islands.
Keel over, to capsize or upset .
Keep, food.
Keep it up, to prolong a spree.
Keeps, "to play for," said by boys in playing marbles where
the winner keeps the winnings. Applied also to anything
meant in earnest.
Kelter, money. Probably from the German gelt.
Ken (Gip.), a house. Boozing or Lushing-ken, a tavern or drinking-house. Probably from the Persian khan, a house or inn.
Ken (Scotch), to know.
Kenspeckle (Scotch), easily known because marked or branded.
Ketch, Jack> the English hangman. According to Macaulay a person of that name officiated as public executioner temp Charles II. See Jack Ketch, ante.
Kettle offish (Eng.), trouble of any kind. "Here's apretty
kettle of fish" is said of a muddle or mess.
Key of the street (Eng.), an imaginary instrument said to be possessed by one locked out of doors.
Keystone State (Am.), Pennsylvania.
Kibosh, nonsense, stuff, humbug, palaver.
To put the kibosh on one is to deceive him. Another meaning is to put a stop to anything.
Kick (Am.), to object or protest.
Kick, "I'll be there in a kick," I'll be there in a minute.
Kick (Eng.), sixpence. "Two and a kick" represents half a crown.
Kicked in, smitten, mashed. Kicked the bucket, dead.
kick over the traces, to be independent of control, or to spend money extravagantly.
Kicks, shoes.
Kickshaw (Eng.), a made dish. SeeIIHenry IV, v. i. Kicksies (Eng.), trousers.
Kick up, a noise or disturbance. "To kick up a row" or "kick up the dust."
Kid, a child.
Kid, to joke, chaff or hoax.
Kiddily, fashionably dressed.
Kid nap, from kid, a child, and had, to steal, both originally Gipsy words and now as combined meaning to abduct or carry away a person.
Kidney, "of that kidney," of that kind.
Kid on (Eng.), to induce a person to do anything.
Kidsman (Eng.), a trainer of young thieves.
Killock (Am.), a small anchor.
Kilter, "out of" (Am.), off the level, out of sorts.
Kimbo or A-Kimbo, holding the arms in a bent position from the body and resting the hands on the hips.
Kinuner or Cummer (Scotch), an acquaintance or gossipKinchin (Gip.), a child.
Kinchin cove (Gip.), one who robs children.
Kinchin lay (Gip.), robbing children on the streets. "Noah Claypole" in Oliver Twist was a proficient in this art.
Kindlings (Am.), broken wood used for lighting fires.
Kingpin (Am.), the tallest pin atskittles or ten-pins. Used by analogy to signify the chief or superior.
King's pictures or Queen's pictures (Eng.), coin.
Kink, a knot or twist.
Kinky, curly, like a negroes hair.
Kirk (Scotch), a church.
Kiss, at billiards, when two balls strike each other in the course of their movement on the table, the stroke not being intended by the player.
Kiss-curl or Bowcatcher, a small curl twisted on the forehead.
Kisser (P. R.), the mouth.
Kissing-crust (Eng.), the soft crust which marks where one
loaf has touched another in the oven. Kiss-me-quick, a short veil; a bonnet not now in fashion. Kit, baggage or personal belongings. Also a "kit" of tools.
Kite-flying, raising money on accommodation bills. See Flying Kites, ante.
Kittle (Scotch), fickle, uncertain.
Kitty, in the game of draw-poker, each player raking in a pot with two pairs or better, or winning a jack-pot, puts a "chip" into a hole in the table for the good of the house.
Knacker, an old and decrepit horse. Also the man who slaughters such.
Knap (Eng.), to steal. No doubt from Nab, (y. v.)
Knap, to receive or take.
Knee-high, of diminutive stature. "Knee-high to a grasshopper."
Knickerbocker (Am.), a descendant of one of the old Dutch families of New York.
Knife (Am.), to knife a person, is to do him harm, to stab him in character if not in person. Knife-board, the long seat on top of a London omnibus.
Knobstick (Eng.), a non-union workman. See Rat Knock-down, strong ale.
Knock-down (Am.), to embezzle.
Knocked-up (Eng.), tired, played out. Knocker, "up to the," swell, in the height of fashion. Knocked into a cocked hat,
knocked out of shape.
Knock off, to quit work.
Knock-out, in racing parlance, to drive a horse out of the betting list. A bankrupt is said to be "knocked-out."
Knock out (Am.), an arrangement by brokers at auction sales to refrain from competition. Anyone of the gang acquires the coveted lots and at a subsequent sale confined to the members of the knock-out each man has the right to bid for the articles he wants. The proceeds are then divided among the confederates.
Knock-out, a fight in which one of the combatants is rendered senseless or is so badly damaged as to be unable to respond to the call of time.
Knock under (Old), to submit.
Knowing, sharp, shrewd, fly, sometimes dishonest.
Knowledge-box (Eng.), the head.
Know-nothings, the so-called American party, which from i852 to i856 cut a considerable figure in politics. They composed a secret society and got their name from always professing to know nothing when questioned as to the objects of the order.
Knuckle-dusters, iron or brass instruments worn on the hands and used as a means of offence.
Knuckle under, to yield or submit.
Koniacker (Am.), a counterfeiter.
Kosher (Heb., right, from yashar to be right), pure, according to the Jewish ordinances. Thus "Kosher meat" is meat killed and prepared by Jews after the Jewish manner, and so fit to be eaten by Jews.
Kotoo or Kotow, to bow down to, to cringe or flatter. From the Chinese ceremony where those who approach the Emperor do so on their hands and knees.
Kudos (from the Greek), honor, praise, reputation.
Ku-Klux-Klan, a secret society in the Southern States, now extinct.
Kye (Scotch), cattle.Kick (Eng.), a pocket, purse, or pocket-book.
Source: American Slang Dictionary ©1891
Monday, October 27, 2014
Boston Trolley
Below is an order concerning the building of an electric trolley system in Boston. I found this in a Documents of the City of Boston ©1891. When I think of trolleys, the San Francisco trolley comes to mind, not because I've been to San Francisco but for the Rice-a-Roni commercials. The end of the Century electricity was coming into use in a big way and the trolleys were a great way to get around the city and they didn't need to have horses pulling the carriages about.
They were also called overhead trolleys because the electric line were wires/lines overhead of the trolleys.
Here's the blurb, note some of the names of the types of inspectors.
In Board Of Aldermen, Nov. 30, 1891.
Ordered, That consent and permission be hereby granted to the Lynn & Boston Railroad Company to establish, construct, maintain, and use the overhead single-trolley electric system of motive power, so called, in the operation of its cars in and over the following streets, ways, squares, and bridges of the city of Boston, viz.: on Chelsea bridge street and Chelsea street from the dividing line between Chelsea and Boston to a point on said Chelsea street near Vine street in the Charlestown district, where connection can be made with the electric system of the West End Street Railway Company, and to construct, lay, maintain, and use the poles, wires, and appliances, and electrical appliances and apparatus, and to make the underground and surface alterations of said bridge and Chelsea street necessary for that purpose.
Ordered, That in addition to the electric rights above given, consent and permission is further granted to said Lynn & Boston Railroad Company to establish and maintain the overhead single-trolley electric system of motive power in the operation of its cars in said city of Boston on all the tracks of the West End Street Railway Company whereon it, said Lynn & Boston Railroad Company, is now authorized to operate its cars by horse power, by using, with the consent of said West End Street Railway Company, the overhead single-trolley electric system of said last-named company heretofore authorized on and in certain streets, ways, squares, and bridges, viz.: on Chelbea street, City square, and by the following loop line to Scollay square and return, viz.: Warren avenue, Warren bridge, Beverly street, Charlestown street, Haymarket square, Sudbury street, Court street, Scollay square, Cornhill, New Washington street, Charlestown street, Causeway street, Charles-river bridge, and Charles-river avenue, to City square, with the further right, in case of fire, blockade, or other emergency requiring it, to use the tracks and said electric system of said West End Street Railway Company, with its consent, on any streets, squares, ways, and bridges between said Scollay square and City square, which said West End Street Railway Company may use between said points, and whereon such electric system is erected and in use at the time such emergency arises.
All work of construction under this order, and all kind and quality of material used, and the height of all poles erected, shall be satisfactory to the Superintendent of Streets. The poles shall lie cylindrical in shape, and painted before erected, and shall be removed when so directed by the Board of Aldermen, after sixty days' notice.
No poles shall be erected under this order until a plan showing the location of the same has first been tiled by said Lynn & Boston Railroad Company in the office of the Superintendent of Streets, and been approved by him.
Passed. Approved by the Mayor, Dec. 4, 1891.
A true copy.
This image is actually 1904 and comes from Stoughton History.com's web site. Where you can read a bit more about the Boston Trolley system.
They were also called overhead trolleys because the electric line were wires/lines overhead of the trolleys.
Here's the blurb, note some of the names of the types of inspectors.
In Board Of Aldermen, Nov. 30, 1891.
Ordered, That consent and permission be hereby granted to the Lynn & Boston Railroad Company to establish, construct, maintain, and use the overhead single-trolley electric system of motive power, so called, in the operation of its cars in and over the following streets, ways, squares, and bridges of the city of Boston, viz.: on Chelsea bridge street and Chelsea street from the dividing line between Chelsea and Boston to a point on said Chelsea street near Vine street in the Charlestown district, where connection can be made with the electric system of the West End Street Railway Company, and to construct, lay, maintain, and use the poles, wires, and appliances, and electrical appliances and apparatus, and to make the underground and surface alterations of said bridge and Chelsea street necessary for that purpose.
Ordered, That in addition to the electric rights above given, consent and permission is further granted to said Lynn & Boston Railroad Company to establish and maintain the overhead single-trolley electric system of motive power in the operation of its cars in said city of Boston on all the tracks of the West End Street Railway Company whereon it, said Lynn & Boston Railroad Company, is now authorized to operate its cars by horse power, by using, with the consent of said West End Street Railway Company, the overhead single-trolley electric system of said last-named company heretofore authorized on and in certain streets, ways, squares, and bridges, viz.: on Chelbea street, City square, and by the following loop line to Scollay square and return, viz.: Warren avenue, Warren bridge, Beverly street, Charlestown street, Haymarket square, Sudbury street, Court street, Scollay square, Cornhill, New Washington street, Charlestown street, Causeway street, Charles-river bridge, and Charles-river avenue, to City square, with the further right, in case of fire, blockade, or other emergency requiring it, to use the tracks and said electric system of said West End Street Railway Company, with its consent, on any streets, squares, ways, and bridges between said Scollay square and City square, which said West End Street Railway Company may use between said points, and whereon such electric system is erected and in use at the time such emergency arises.
All work of construction under this order, and all kind and quality of material used, and the height of all poles erected, shall be satisfactory to the Superintendent of Streets. The poles shall lie cylindrical in shape, and painted before erected, and shall be removed when so directed by the Board of Aldermen, after sixty days' notice.
No poles shall be erected under this order until a plan showing the location of the same has first been tiled by said Lynn & Boston Railroad Company in the office of the Superintendent of Streets, and been approved by him.
Passed. Approved by the Mayor, Dec. 4, 1891.
A true copy.
Monday, October 20, 2014
October Menus
There was a period in time when I would spend one day in the kitchen in prep for a months worth of meals. Today, I simply wing it from what's on sale, etc. Of course, today it's just the two of us and not a group of hungry growing children.
Below are the recommend menus for the month of October from Table Talk ©1891. I find these interesting to see what kind of food was planned and available during that month. Enjoy!
Below are the recommend menus for the month of October from Table Talk ©1891. I find these interesting to see what kind of food was planned and available during that month. Enjoy!
Friday, October 17, 2014
Pumpkin
Well the air is chilled this morning in Florida, temps dipped to 52. And since it is October my thoughts naturally drifted over to the pumpkin. There's some interesting information on the pumpkin from the 19th century. Here's a sample from Table Talk ©1891
THE PUMPKIN FAMILY.
BY MRS. E. H. BARRINGTON.
THE pumpkin and squash belong to the gourd family as do their cousins, the watermelons, canteloupes, cucumbers, etc., and they have been used for food both for man and beast from the earliest ages, forming in many countries the principal part of the fcod of the poorer classes. They cook them in a variety of ways, not only in pies and puddings, but sliced and fr ed like egg plant, made into soups, bread, etc. Some housekeepers use the water in which pumpkin has been stewed, to mix their bread, asserting that it not only improves the color and taste but that it keeps sweet and moist for a longer time. Gourds grow very rapidly, often as much as a foot in one day, reminding us of the story of Jonah for whose shelter the Lord prepared a gourd "which came up in a night and perished in a night," serving for him a double purpose, that of a protection and a lesson. The gourds having very wide leaves and being such rapid climbers are much used in the East to cover arbors, ard their fruit is for the most part edible/ but there is a wild gourd which is poisonous, it has, however, such a very bitter taste that it betrays itself even though so closely resembling a wholesome melon. It was probably this plant which was spoken of in 2 King. 4 : 39. The gourds produce their fruit in such a variety of shapes that it is no worder the natural ingenuity of man should adapt them to various uses, making of their hard shells drinking cups and many other household utensils. Some of them grow from one to three feet in length and from two to four inches in diameter. Of thee bottles are formed. Other fruit is a flattened globe, which, when cut in two, can be used as drinking cups, bowls or dishes, according to size. One kind is scalloped, rather irregularly sometimes; another kind is shaped very much like a hat, others again are oval; some are globular, so that there is an almost endless variety to make dishes of. But it is of the pumpkin itself I want to write. They are of various forms and dimensions from the size of an apple to one weighing two hundred pounds. They are called by various names, vegetable marrow, Hubbard, Kershaw Crookneck, etc. In some localities one kind is considered the best, while in other places the preference is
for another. This is the month for that particularly delectable dainty "pumpkin pie," so esteemed in New England, so often sneered at by those who live south cf Long Island Sound. Whether the pumpkins that grow elsewhere are inferior to those raised on ihe rocky soil of the land of the Pilgrims, or whether only those who have Yankee blood in their veins know how to make them, I cannot tell; but pumpkin pies as made in Yankee land are, to put it mildly, exceedingly good. There, they are baked in deep disnes, merely lined with the thinnest shell of pastry that only serves to hold together the generous pieces, three or more inches thick, that make glad the hearts of the Yankee boys and girls. Outside of New England the average depth of a pumpkin pie is half an inch, and so disguised with spices that one cannot imagine what it is made of, tre only recognizable thing is that we have far more crust than pie. Let us peep into a New England kitchen on Saturday morning, and watch how the huge yellow pumpkin is cut, pared and the seeds scraped out, how the great kettle is filled with the golden pieces, and how when they have stewed soft, they are squeezed in a cloth until the pulp is as dry as potato. It is then put through a colander, some salt and butter added, about an ounce of butter and half a saltspoonful of salt to each pint of the pumpkin; rich, creamy, sweet milk is poured in until th" mixture is like custard; eggs in the proportion of three or four to a pint; and ground spice, mace, cinnamon and nutmeg to taste; sugar enough to sweeten and it is ready for the crust. Earthenware dishes three or four inches deep have been lined with a good, plain crust rolled as thin as possible, and then brushed over with the beaten white of an egg (to keep the liquid from soaking into it). The mixture is poured in to the very top and then the dishes are thrust into the great brick oven, where the pork and beans are seething and browning, the pan of apples bursting their red coats, the brown bread and gingerbread trying to see which will get to the tops of their respective pans first. As we stand there watching we recall the days of our childhood, those bracing last days of the autumn when they were gathering in the pumpkins, the very last of the harvesting. We could see them piled in golden mounds in the barn cellar, our oldest brother selecting one which he hollowed out, and cutting out holes for eyes, nose and mouth would mount it on a pole, with a candle inside.
When it grew dark the candle was lighted, and with this delightfully terrible object in front of us we would march around the house and garden, then stand longingly at the gate watching other pumpkin lantern parades that were given the liberty of the village streets. And we would remember our firm and unshaken belief in Cinderella's coach which was made of a pumpkin. That such a thing could be done, we never doubted when we looked at some of the enormous pumpkins that taxed the powers of a strong man to lift, and our joy overflowed when Abner, our "hired man," fashioned one into a coach for us, mounting it on wheels made of large spools. In this coach our dolls rode in state, personating not only our beloved Cinderella, but various high and lofty dignitaries, even our much venerated General Washington and his wife, until our brothers coaxed the golden chariot from us for the base purposes of a farm wagon. No wonder the wits of early New England seized upon the pumpkin as a symbol of the country, adopting as its emblem "a chubby boy astride of a large pumpkin and blowing the hollow stalk of the vine for a trumpet."
Besides the Yankee recipe for pumpkin pies, there are others, one of them made from the raw pumpkin reads as follows:
PUMPKIN PIE.
Pare and grate raw pumpkin; to one pint of the grated pumpkin, add one quart of milk, two cups of sugar, half a teaspoonful of salt, half a teaspoonful of extract of cinnamon, a little ground mace and three well beaten eggs. Bake in a pan lined with puff paste.
I have never tried this recipe, but I should think it might be very good. Some recipes call for molasses and ginger in pumpkin pies, but to my taste it spoils the delicate flavor of the pie. I can recommend the following:
PUMPKIN PUDDING.
To a pint of stewed pumpkin that has been pressed through a colander, add a pint of rich cream heated, a quarter of a pound of butter, a quarter of a pound of granulated sugar. Beat eight eggs very light and stir them gradually into the mixture with a tea
spoonful of powdered mace and cinnamon mixed together, a grated nutmeg, a wineglass of rose water and (if you use liquor) a wineglass of brandy. Having beaten the mixture very hard, turn it into dish well buttered, and bake it three-quarters of an hour n a hot oven. To be eaten very cold. Those who prefer home-made yeast and have difficulty in keeping it should try it made of pumpkin, as it will keep longer than any other kind. For their benefit I give the following recipe:
PUMPKIN YEAST.
Pare and cut in small pieces a medium sized pumpkin; put them with a large handful of hops into a kettle, and just cover them with water. Boil them until the pumpkin is soft, press it through a colander into a stone jar and when it is just lukewarm, add half a pint of good, strong yeast, stir it well in. Leave the jar uncovered until the next day, then tie it up tightly, and keep it in a cool place. Use as you would any other yeast.
Pumpkin stewed and pressed through a colander, with a little butter and salt added, makes a very nice vegetable for winter use, and is especially good as an accompaniment to roast pork. It also makes one of the most delicious preserves, the recipe for which I gave last year, but it will bear repetition, and, as it is one of the few preserves that can be made in cold weather, it is doubly worth trying.
PUMPKIN CHIPS.
Take a fine, round pumpkin of a deep, rich color; pare, slice it, and take out the seeds. Cut it into slices as thin as you possibly can, about twice as long as they are broad, and as near the same size as possible. Allow to each pound of the chips, one pound of the best loaf sugar and a gill of lemon juice. Before squeezing the lemons, grate off the yellow rind and mix it with the sugar. Lay the chips in the preserving kettle, sprinkling the sugar between the layers, pour the lemon juice over the whole, cover the kettle and let it stand all night. Next day, put it over the fire, bring it to a boil and let it simmer slowly until the chips are tender" and transparent. Take them up with a perforated skimmer and spread them on large dishes to cool. When cold, put them in jars and pour the boiling syrup over them. Put them away when cold, as you do any other sweetmeat. These chips are as good as they are handsome.
THE PUMPKIN FAMILY.
BY MRS. E. H. BARRINGTON.
THE pumpkin and squash belong to the gourd family as do their cousins, the watermelons, canteloupes, cucumbers, etc., and they have been used for food both for man and beast from the earliest ages, forming in many countries the principal part of the fcod of the poorer classes. They cook them in a variety of ways, not only in pies and puddings, but sliced and fr ed like egg plant, made into soups, bread, etc. Some housekeepers use the water in which pumpkin has been stewed, to mix their bread, asserting that it not only improves the color and taste but that it keeps sweet and moist for a longer time. Gourds grow very rapidly, often as much as a foot in one day, reminding us of the story of Jonah for whose shelter the Lord prepared a gourd "which came up in a night and perished in a night," serving for him a double purpose, that of a protection and a lesson. The gourds having very wide leaves and being such rapid climbers are much used in the East to cover arbors, ard their fruit is for the most part edible/ but there is a wild gourd which is poisonous, it has, however, such a very bitter taste that it betrays itself even though so closely resembling a wholesome melon. It was probably this plant which was spoken of in 2 King. 4 : 39. The gourds produce their fruit in such a variety of shapes that it is no worder the natural ingenuity of man should adapt them to various uses, making of their hard shells drinking cups and many other household utensils. Some of them grow from one to three feet in length and from two to four inches in diameter. Of thee bottles are formed. Other fruit is a flattened globe, which, when cut in two, can be used as drinking cups, bowls or dishes, according to size. One kind is scalloped, rather irregularly sometimes; another kind is shaped very much like a hat, others again are oval; some are globular, so that there is an almost endless variety to make dishes of. But it is of the pumpkin itself I want to write. They are of various forms and dimensions from the size of an apple to one weighing two hundred pounds. They are called by various names, vegetable marrow, Hubbard, Kershaw Crookneck, etc. In some localities one kind is considered the best, while in other places the preference is
for another. This is the month for that particularly delectable dainty "pumpkin pie," so esteemed in New England, so often sneered at by those who live south cf Long Island Sound. Whether the pumpkins that grow elsewhere are inferior to those raised on ihe rocky soil of the land of the Pilgrims, or whether only those who have Yankee blood in their veins know how to make them, I cannot tell; but pumpkin pies as made in Yankee land are, to put it mildly, exceedingly good. There, they are baked in deep disnes, merely lined with the thinnest shell of pastry that only serves to hold together the generous pieces, three or more inches thick, that make glad the hearts of the Yankee boys and girls. Outside of New England the average depth of a pumpkin pie is half an inch, and so disguised with spices that one cannot imagine what it is made of, tre only recognizable thing is that we have far more crust than pie. Let us peep into a New England kitchen on Saturday morning, and watch how the huge yellow pumpkin is cut, pared and the seeds scraped out, how the great kettle is filled with the golden pieces, and how when they have stewed soft, they are squeezed in a cloth until the pulp is as dry as potato. It is then put through a colander, some salt and butter added, about an ounce of butter and half a saltspoonful of salt to each pint of the pumpkin; rich, creamy, sweet milk is poured in until th" mixture is like custard; eggs in the proportion of three or four to a pint; and ground spice, mace, cinnamon and nutmeg to taste; sugar enough to sweeten and it is ready for the crust. Earthenware dishes three or four inches deep have been lined with a good, plain crust rolled as thin as possible, and then brushed over with the beaten white of an egg (to keep the liquid from soaking into it). The mixture is poured in to the very top and then the dishes are thrust into the great brick oven, where the pork and beans are seething and browning, the pan of apples bursting their red coats, the brown bread and gingerbread trying to see which will get to the tops of their respective pans first. As we stand there watching we recall the days of our childhood, those bracing last days of the autumn when they were gathering in the pumpkins, the very last of the harvesting. We could see them piled in golden mounds in the barn cellar, our oldest brother selecting one which he hollowed out, and cutting out holes for eyes, nose and mouth would mount it on a pole, with a candle inside.
When it grew dark the candle was lighted, and with this delightfully terrible object in front of us we would march around the house and garden, then stand longingly at the gate watching other pumpkin lantern parades that were given the liberty of the village streets. And we would remember our firm and unshaken belief in Cinderella's coach which was made of a pumpkin. That such a thing could be done, we never doubted when we looked at some of the enormous pumpkins that taxed the powers of a strong man to lift, and our joy overflowed when Abner, our "hired man," fashioned one into a coach for us, mounting it on wheels made of large spools. In this coach our dolls rode in state, personating not only our beloved Cinderella, but various high and lofty dignitaries, even our much venerated General Washington and his wife, until our brothers coaxed the golden chariot from us for the base purposes of a farm wagon. No wonder the wits of early New England seized upon the pumpkin as a symbol of the country, adopting as its emblem "a chubby boy astride of a large pumpkin and blowing the hollow stalk of the vine for a trumpet."
Besides the Yankee recipe for pumpkin pies, there are others, one of them made from the raw pumpkin reads as follows:
PUMPKIN PIE.
Pare and grate raw pumpkin; to one pint of the grated pumpkin, add one quart of milk, two cups of sugar, half a teaspoonful of salt, half a teaspoonful of extract of cinnamon, a little ground mace and three well beaten eggs. Bake in a pan lined with puff paste.
I have never tried this recipe, but I should think it might be very good. Some recipes call for molasses and ginger in pumpkin pies, but to my taste it spoils the delicate flavor of the pie. I can recommend the following:
PUMPKIN PUDDING.
To a pint of stewed pumpkin that has been pressed through a colander, add a pint of rich cream heated, a quarter of a pound of butter, a quarter of a pound of granulated sugar. Beat eight eggs very light and stir them gradually into the mixture with a tea
spoonful of powdered mace and cinnamon mixed together, a grated nutmeg, a wineglass of rose water and (if you use liquor) a wineglass of brandy. Having beaten the mixture very hard, turn it into dish well buttered, and bake it three-quarters of an hour n a hot oven. To be eaten very cold. Those who prefer home-made yeast and have difficulty in keeping it should try it made of pumpkin, as it will keep longer than any other kind. For their benefit I give the following recipe:
PUMPKIN YEAST.
Pare and cut in small pieces a medium sized pumpkin; put them with a large handful of hops into a kettle, and just cover them with water. Boil them until the pumpkin is soft, press it through a colander into a stone jar and when it is just lukewarm, add half a pint of good, strong yeast, stir it well in. Leave the jar uncovered until the next day, then tie it up tightly, and keep it in a cool place. Use as you would any other yeast.
Pumpkin stewed and pressed through a colander, with a little butter and salt added, makes a very nice vegetable for winter use, and is especially good as an accompaniment to roast pork. It also makes one of the most delicious preserves, the recipe for which I gave last year, but it will bear repetition, and, as it is one of the few preserves that can be made in cold weather, it is doubly worth trying.
PUMPKIN CHIPS.
Take a fine, round pumpkin of a deep, rich color; pare, slice it, and take out the seeds. Cut it into slices as thin as you possibly can, about twice as long as they are broad, and as near the same size as possible. Allow to each pound of the chips, one pound of the best loaf sugar and a gill of lemon juice. Before squeezing the lemons, grate off the yellow rind and mix it with the sugar. Lay the chips in the preserving kettle, sprinkling the sugar between the layers, pour the lemon juice over the whole, cover the kettle and let it stand all night. Next day, put it over the fire, bring it to a boil and let it simmer slowly until the chips are tender" and transparent. Take them up with a perforated skimmer and spread them on large dishes to cool. When cold, put them in jars and pour the boiling syrup over them. Put them away when cold, as you do any other sweetmeat. These chips are as good as they are handsome.
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