Etiquette & Manners is something often discussed on some of my of the writer loops I belong to as they pertain to the 19th century. Through Google books I've found a great source of books regarding such topics. Below is a list ordered by the year they were published. I've gathered this resource list over the past two years from Google Books. Hope it helps you in your search for proper behavior in the time period of your setting.
1832 Domestic Manners of the Americans
1835 Pencil Sketches
1837 The Young Lady's Friend
1839 Miss Leslie's Behavior Book
1842 Elegant Extracts
1843 Etiquette or, A Guide to The Usages of Society with a Glance at Bad Habits
1854 Etiquette Social Ethics and the Curtiousy of Society
1854 The Behavior Book
1860 The Gentlemen's Book of Etiquette and Manners
1860 The Hand Book of Etiquette
1866 Marine's Sensible Letter Writer
1868 Manners or Happy Homes
1870 Good Manners a Manual of Ediquette
1872 The Ladie's Book of Etiquette and Manual of Politeness
1873 The Gentlemen's Book of Etiquette and Manual of Politeness
1884 Don't: A Manual of Mistakes and Improprieties More or Less
1888 Manners
1889 American Etiquette and Rules of Politeness
1889 Perfect Etiquette or How to Behave in social...
1892 Etiquette An Answer to the Riddle, When? Where? How?
1896 Social Etiquette or Manners and Customs of Polite Society
1897 Manners for Men
1897 Practical Letter Writing
1899 Twenty Letters in Letter Writing and Business
Showing posts with label 1892. Show all posts
Showing posts with label 1892. Show all posts
Tuesday, April 11, 2017
Tuesday, March 14, 2017
Chimney Sweeps Health
Today we still have chimney sweeps and it is wise to clean your chimneys once a year. In the 19th century the need for workers in this field was high.
In The Hygiene, diseases and mortality book ©1892 published in London, we find this excerpt about the health issues chimney sweeps deal with.
Chimney Sweeps are a class by themselves so far as concerns the active cause of disease existing among them. In the chapter on the ' conditions of labour,' we have cited sweeps as a class of labourers who suffer physically and morally by the social position allotted them. They are to a certain degree Helots of society, placed under circumstances inimical to their social well-being and their health; and, from this cause, apart from the peculiar incidents of their occupation, we might expect them to occupy an unfavourable position in tables of comparative mortality, and such we find to be the case. Thus Dr. Ogle says their death-rates between the ages of twenty-five and forty-five, and also between fortyfive and sixty-five, arc excessively high, and their 'total mortality, as shown by their comparative mortality figure (1519), is 50 per cent. higher than the average' (op. cit. p. 56).
As to causes of death, the Table K indicates no marked difference between those prevailing among coal-heavers and sweeps. Those of the circulatory system are somewhat rare, and those of the digestive organs decidedly so. Phthisis and respiratory maladies stand much on a par in the two trades; the latter in a slightly lower ratio. But, in the matter of alcoholism, sweeps show a greatly higher percentage than coal-heavers; that is, as 206 to 13 per cent.
Moreover, sweeps are often troubled with skin (eczematous) eruptions, and their eyes suffer with the acrid soot, making them blear-eyed. It seems demonstrable, moreover, that the soot finds its way into the subcutaneous tissue, where it produces small patches, not removable by washing. From these the black particles can, it seems, make their way along the lymphatic spaces to more distant localities. (See remarks by Mr. W. G. Spencer, British Medical Journal, November 15, 1890.)
But the disease, par eminence, attaching to their calling is epithelial cancer. Dr. Ogle discovered, from his statistics, that' of 242 deaths of chimney sweeps, no less than forty-nine were due to some or other form of malignant disease. This gives 202 deaths from this cause to 1000 deaths from all causes; whereas the proportion of deaths from malignant disease to deaths from all causes, among all males from twenty-five to sixty-five years of age in England and Wales, is only thirty-six in 1000; so that, even if the total mortality of sweeps were simply equal to that of all males, their mortality from malignant disease would be more than five times as much as the average. But the mortality of chimney sweeps ... is 50 per cent. higher than the average, so that the liability of chimney sweeps to malignant disease is about eight times as great as the average liability for all males. These figures scarcely support the belief expressed by some authorities that improvements in the art and habits of sweeps have caused this disease to be comparatively infrequent among them.' Of the forty-nine cases of deaths by cancer returned, the scrotum and adjacent parts weje the seat of the lesion in twenty-three; in thirteen the organ affected was not stated; but in seven of them the malady was in internal organs, and the rest in the face, hip, orbit, palate, or neck.
The consoling belief that sweeps' cancer is becoming a scarce phenomenon, since the application of the special Acts of Parliament controlling their work, is also somewhat rudely shaken by Mr. Butlin, of St. Bartholomew's Hospital, who, in his work on Cancer, affirms that numerous instances are to be met with.
In The Hygiene, diseases and mortality book ©1892 published in London, we find this excerpt about the health issues chimney sweeps deal with.
Chimney Sweeps are a class by themselves so far as concerns the active cause of disease existing among them. In the chapter on the ' conditions of labour,' we have cited sweeps as a class of labourers who suffer physically and morally by the social position allotted them. They are to a certain degree Helots of society, placed under circumstances inimical to their social well-being and their health; and, from this cause, apart from the peculiar incidents of their occupation, we might expect them to occupy an unfavourable position in tables of comparative mortality, and such we find to be the case. Thus Dr. Ogle says their death-rates between the ages of twenty-five and forty-five, and also between fortyfive and sixty-five, arc excessively high, and their 'total mortality, as shown by their comparative mortality figure (1519), is 50 per cent. higher than the average' (op. cit. p. 56).
As to causes of death, the Table K indicates no marked difference between those prevailing among coal-heavers and sweeps. Those of the circulatory system are somewhat rare, and those of the digestive organs decidedly so. Phthisis and respiratory maladies stand much on a par in the two trades; the latter in a slightly lower ratio. But, in the matter of alcoholism, sweeps show a greatly higher percentage than coal-heavers; that is, as 206 to 13 per cent.
Moreover, sweeps are often troubled with skin (eczematous) eruptions, and their eyes suffer with the acrid soot, making them blear-eyed. It seems demonstrable, moreover, that the soot finds its way into the subcutaneous tissue, where it produces small patches, not removable by washing. From these the black particles can, it seems, make their way along the lymphatic spaces to more distant localities. (See remarks by Mr. W. G. Spencer, British Medical Journal, November 15, 1890.)
But the disease, par eminence, attaching to their calling is epithelial cancer. Dr. Ogle discovered, from his statistics, that' of 242 deaths of chimney sweeps, no less than forty-nine were due to some or other form of malignant disease. This gives 202 deaths from this cause to 1000 deaths from all causes; whereas the proportion of deaths from malignant disease to deaths from all causes, among all males from twenty-five to sixty-five years of age in England and Wales, is only thirty-six in 1000; so that, even if the total mortality of sweeps were simply equal to that of all males, their mortality from malignant disease would be more than five times as much as the average. But the mortality of chimney sweeps ... is 50 per cent. higher than the average, so that the liability of chimney sweeps to malignant disease is about eight times as great as the average liability for all males. These figures scarcely support the belief expressed by some authorities that improvements in the art and habits of sweeps have caused this disease to be comparatively infrequent among them.' Of the forty-nine cases of deaths by cancer returned, the scrotum and adjacent parts weje the seat of the lesion in twenty-three; in thirteen the organ affected was not stated; but in seven of them the malady was in internal organs, and the rest in the face, hip, orbit, palate, or neck.
The consoling belief that sweeps' cancer is becoming a scarce phenomenon, since the application of the special Acts of Parliament controlling their work, is also somewhat rudely shaken by Mr. Butlin, of St. Bartholomew's Hospital, who, in his work on Cancer, affirms that numerous instances are to be met with.
Tuesday, February 7, 2017
Heat Wave of 1892
With the mention of the blizzard of 1888, I thought it only fitting to bring a little heat to the subject. So, today we have an excerpt of a heat wave that hit North America as well as other parts of the world in 1892. The source for this excerpt is "In the High Heavens" ©1894
THE "HEAT WAVE" OF 1892.
DURING the course of the summer of 1892 the papers frequently described in sufficiently striking paragraphs the abnormally high' temperature which was experienced in many parts of the globe. The first tidings of this nature reached us from America. Thus we read that on the 29th of July the thermometer in the streets of New York had risen to as much as 101° and 102° in the shade. At the meteorological station in that city, where, no doubt, every precaution was adopted to insure accuracy in the record, we find that a temperature of 99° was indicated. The next day—July 30—the ascent of the mercury still continued, and we hear that an observation in the Fifth Avenue showed as much as 107° in the shade. This, however, seems to have been the culmination of what had been somewhat absurdly designated " the great heat-wave." On July 31 the warmth had begun perceptibly to decline, though it was still terribly oppressive.
The descriptions received from various parts of the North American continent show that the heat was almost, if not quite, as great in many other places as it was in New York. From north and south, from east and west, we heard of abnormally high thermometers; we were told that in many localities the work in factories had to be discontinued, as the hands could not stand the heat. In some towns business seems to have been temporarily suspended, and the traffic in the streets ceased during the hottest part of the day. It was also reported from many places that heavy losses were experienced by the death of sheep and cattle. Nor was the great heat-wave without-a tragic aspect. We read of a large number of cases of sunstroke occurring in various parts of America, many of which terminated fatally.
THE "HEAT WAVE" OF 1892.
DURING the course of the summer of 1892 the papers frequently described in sufficiently striking paragraphs the abnormally high' temperature which was experienced in many parts of the globe. The first tidings of this nature reached us from America. Thus we read that on the 29th of July the thermometer in the streets of New York had risen to as much as 101° and 102° in the shade. At the meteorological station in that city, where, no doubt, every precaution was adopted to insure accuracy in the record, we find that a temperature of 99° was indicated. The next day—July 30—the ascent of the mercury still continued, and we hear that an observation in the Fifth Avenue showed as much as 107° in the shade. This, however, seems to have been the culmination of what had been somewhat absurdly designated " the great heat-wave." On July 31 the warmth had begun perceptibly to decline, though it was still terribly oppressive.
The descriptions received from various parts of the North American continent show that the heat was almost, if not quite, as great in many other places as it was in New York. From north and south, from east and west, we heard of abnormally high thermometers; we were told that in many localities the work in factories had to be discontinued, as the hands could not stand the heat. In some towns business seems to have been temporarily suspended, and the traffic in the streets ceased during the hottest part of the day. It was also reported from many places that heavy losses were experienced by the death of sheep and cattle. Nor was the great heat-wave without-a tragic aspect. We read of a large number of cases of sunstroke occurring in various parts of America, many of which terminated fatally.
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
Oil Discovery
Here is a brief outline sketch of the oil history in the 19th century.
1846 Kerosene as fuel was introduced by Canadian Abraham Gesner
1853 a Russian sea captain noted the oil along the shoreline of Cook Inlet, Alaska.
1854 the North American Gas Light Company was formed.
1859 NW Pennsylvania an important well is drilled for the soul purpose of finding oil.
1862 first commercial oil well in Canon City, Colorado.
1865 first oil pipeline was constructed.
1865 California's first productive well was drilled.
1866 First well in Texas drilled by Lyne T. Barret. wasn't exploited until 1888 when a crew of drillers from the PA came to lend a hand.
1872 Robert Augustus patents Vaseline from the unwanted goop of the PA wells.
1892 First well strike in Southern California was drilled by Edward L. Doheny indowntown LA
1896 some marginally successful wells were drilled in Corsicana, Texas.
1897 500 wells in LA, California
1897 oil discovered in Oklahoma
1898 Oil drilling begins in Alaska
1846 Kerosene as fuel was introduced by Canadian Abraham Gesner
1853 a Russian sea captain noted the oil along the shoreline of Cook Inlet, Alaska.
1854 the North American Gas Light Company was formed.
1859 NW Pennsylvania an important well is drilled for the soul purpose of finding oil.
1862 first commercial oil well in Canon City, Colorado.
1865 first oil pipeline was constructed.
1865 California's first productive well was drilled.
1866 First well in Texas drilled by Lyne T. Barret. wasn't exploited until 1888 when a crew of drillers from the PA came to lend a hand.
1872 Robert Augustus patents Vaseline from the unwanted goop of the PA wells.
1892 First well strike in Southern California was drilled by Edward L. Doheny indowntown LA
1896 some marginally successful wells were drilled in Corsicana, Texas.
1897 500 wells in LA, California
1897 oil discovered in Oklahoma
1898 Oil drilling begins in Alaska
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?
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, September 28, 2016
Pineapples & Coffee
Personally, I love this fruit. But did you know that it originated from Brazil and Paraquay? Or did you know that Hawaii didn't have pineapples until 1813? That is the year the plant was introduced to the Islands of Hawaii. Many today would think it was a native fruit of Hawaii and it surprised me to find out that it wasn't. Hawaii kept this fruit to itself however, until 1892 when it was exported as a canned product.
James Dole did set up a plantation there that changed the growth rate of the fruit's exportation, unfortunately that wasn't until 1900-1901(I've found conflicting dates of when Dole actually started his plantation). Alfred W. Eame's (one of the California Homesteaders) arrives in Hawaii in 1898 and starts to experiment with the cultivation of the pineapple. His company eventually became Del Monte.
Don Francisco de Paula y Marin, Spanish advisor to King Kamehameha I, is the man noted for bringing the pineapple and coffee to Hawaii in 1813.
Unlike the Pineapple, Coffee became a commercial product in the 1830's.
James Dole did set up a plantation there that changed the growth rate of the fruit's exportation, unfortunately that wasn't until 1900-1901(I've found conflicting dates of when Dole actually started his plantation). Alfred W. Eame's (one of the California Homesteaders) arrives in Hawaii in 1898 and starts to experiment with the cultivation of the pineapple. His company eventually became Del Monte.
Don Francisco de Paula y Marin, Spanish advisor to King Kamehameha I, is the man noted for bringing the pineapple and coffee to Hawaii in 1813.
Unlike the Pineapple, Coffee became a commercial product in the 1830's.
Tuesday, September 13, 2016
Ice Harvesting Tools
Below is a list of tools that were used over the years to harvest ice. This list comes from the book The Ice Crop ©1892
Clearing off Scraper (Snow Scoop Scrapers)
Ice Auger
Measure
Tapping Axe
Field Planer
Marker with swing guide
Field Plow
Swing Guide Plows
Hand Plow
Plow Rope
Line Marker
Cast Steel Saw
Two-Prong Fork Bar
Three-Prong Fork Bar
Four-Prong Fork Bar
Calking Bar
Breaking Bar
Ice Hooks
Elevator Feeding Fork
Chain Scoop Net
Sieve Shovel
Ring Handle Splitting Chisel
Channel Hook Chisel
Needle Bar
Toothed Trimmer Bars, Iron Handle
Toothed Trimmer Bars, D Handle
Jack Grapple
Handle Grapple
Channel Grapple
Wooden Skid
Packing Chisel
Tongs:
Wagon & Loading Tongs
Hoisting Tongs
Drag Tongs
Edging Tongs
Here's a link to Ice Harvesting Tools with a great chart of images of these tools.
Clearing off Scraper (Snow Scoop Scrapers)
Ice Auger
Measure
Tapping Axe
Field Planer
Marker with swing guide
Field Plow
Swing Guide Plows
Hand Plow
Plow Rope
Line Marker
Cast Steel Saw
Two-Prong Fork Bar
Three-Prong Fork Bar
Four-Prong Fork Bar
Calking Bar
Breaking Bar
Ice Hooks
Elevator Feeding Fork
Chain Scoop Net
Sieve Shovel
Ring Handle Splitting Chisel
Channel Hook Chisel
Needle Bar
Toothed Trimmer Bars, Iron Handle
Toothed Trimmer Bars, D Handle
Jack Grapple
Handle Grapple
Channel Grapple
Wooden Skid
Packing Chisel
Tongs:
Wagon & Loading Tongs
Hoisting Tongs
Drag Tongs
Edging Tongs
Here's a link to Ice Harvesting Tools with a great chart of images of these tools.
Harvesting Ice
Below are some excerpts from The Ice Crop ©1892 This industry developed throughout the 19th century and today is still a viable industry in the U.S. Tomorrow, I'll post some information on the tools they used.
Chapter I.
An Historical, Sketch.
The Origin of the Ice Business in the United States—Its Wonderful Development Commercially and in the Manifold Uses of Ice—A Pen Picture of a Modern Ice Harvest.
Prior to 1805, there was no regularly conducted traffic in ice, in this country. In the winter of 1805-6, a supply was secured at Boston, Mass., and the following summer a cargo was despatched to the West Indies, where yellow fever was then raging.
Domestic And Export Trade were both of very slow growth, and, in 1825, the ice consumed in the United States and exported to foreign ports was probably less than fifty thousand tons. During the thirty years following, the consumption of ice increased more rapidly, and the enterprise of the shippers carried the fame of Boston ice all around the world. Cargoes were consigned to London, to the East Indies, and the West Indies, Rio de Janerio, Calcutta, China, Japan, and Australia.
****
Cutting And Storing Ice.
The Science of Ice Formation—Preparing the Ice Field for the Harvest—Getting Rid of Snow—Sudden Thaws and How to Remedy Their Damage—Tools and Implements Used— Thickness of Ice—Care of Ice Tools—Filling the Ice House —Closing it up and Caring for It—Shipping Ice from the Field.
With the advent of a sharp freeze, attention is directed to the ice field, from which a harvest is hoped for at no distant day. The purification of the water has been given attention before this time, together with all preliminaries relating to the plant in its various and complex features. The weather now determines the lot of the ice dealer. As the cold breezes whistle over the water, stirring it into ripples, and breaking its surface into waves, a wonderful change is rapidly transforming its liquid pearls into flinty diamonds. Gradually the heat in the water is radiated into the air. As fast as the surface water is cooled, it is condensed, and sinks to the bottom, its place being taken by the warmer and lighter water from beneath. Gradually the entire mass reaches the point of maximum density, at 39i° F. Below this temperature, until it reaches 31° F., water expands as it is cooled. Now the surface water no longer sinks as it grows colder, being rendered lighter by expansion than the water beneath. Upon reaching 82°, convection, or freezing, takes place, and the surface assumes the solid form.
Cake Of The Ice Field.—From this time until the crop is stored in the ice house, the ice dealer devotes his energies to the care of the ice field. Special situations develop special duties and requirements, which the alert dealer studies with care. If the ice is on a running stream, the possible pollution of its higher levels will be carefully guarded against, and also all rubbish removed from the surface of the field. Sticks and stones bedded in the ice hinder the work and damage the keen edges of the cutting tools. Motion in the water is necessary to promote the growth of the ice, and, when the ice is sufficiently heavy, traveling over the surface, or other jarring, is beneficial. It has been found that where a roadway has been opened across an ice field, and the travel over it considerable, the ice was thicker along the roadway than at other places on the field.
On inclosed lakes or mill ponds, a gentle current induced in the water promotes the growth of the ice materially. The air is expelled from the water during freezing, if opportunity is found for it to dd so. Unless this is done, the ice is cloudy. Agitation of the water assists the escape of the air ; hence it is that ice from running streams is usually clearer and more brilliant than pond or lake ice. An outlet afforded to the landlocked ponds and lakes is often beneficial during ice-making weather. Too rapid a current, however, will retard growth, and a gentle motion diffused over the entire field produces the best results.
****
Packing Ice In The House.—The method employed in arranging the ice cakes varies in different parts of the country ( The important thing to keep in mind is the amount of good, merchantable ice possible to be gotten out of the house, as it is shipped away during the warm season. This does not depend upon how much can be crowded in, but upon the packing and arranging of the cakes. Two things are to be observed in this, prevention of waste by melting, and ease in loosening or detaching the cakes, as they are taken out. The following method may be taken as an example, and varied as good cause is found for so doing.
If the ice is thin, place the two first courses on edge, and pack as closely together as practicable. The succeeding courses place in flat, or in the same position they occupy on the water. Arrange the cakes one directly above the other, and leave a space of two inches on all four sides or edges. In every five or six courses, joints are broken. The last four or five courses on top are placed, each one, to break joints, and closely placed at edges. The reasons for this arrangement are, that the ice on the floor of the house wastes rapidly, and, by placing the cakes on edge, the minimum loss is obtained, and the succeeding cakes, placed one above the other, and free on the edges, having only the top and bottom surfaces in contact, the minimum breakage and labor, in loosening cakes, is obtained; also, by breaking the joints every few courses, the circulation of air currents, which is very destructive to the ice, is shut off, and, finally, the top courses close in the mass thoroughly, and prevent the top covering from sifting down into the body of the ice.
The chapters on loss of ice by wastage in the house, and the construction of ice houses, will present more fully some of the considerations bearing upon the methods of stowing the ice.
In some localities the ice cakes are all placed upon edge. Among the advantages claimed for this method are, ease in loosening and taking out the cakes, and the closer packing secures more ice, where storage room is limited. There is a risk of damage to the ice house, by the pressure of the ice against the side walls, when packed in this manner. The edges, being uneven, tend to throw the ice out of plumb, or to give the whole mass an inclination in one direction. In stowing, care is required to keep the spaces between the cakes free from chips or broken ice.
No more trimming than is necessary should be done in the house, and the crowding of cakes together on the runs, and in sliding them to their places, should be avoided. Broken cakes should not be allowed to come into the house, and, if cakes are broken in placing, they should be thrown out of the house.
Experience and practice, in the handling of runs and managing the progress of the stowing of the ice cakes, attest the value of system in this department. To do the necessary work with as much despatch as possible requires close attention to details, and watchfulness, that the labor and efforts of the men are properly directed and distributed.
Chapter I.
An Historical, Sketch.
The Origin of the Ice Business in the United States—Its Wonderful Development Commercially and in the Manifold Uses of Ice—A Pen Picture of a Modern Ice Harvest.
Prior to 1805, there was no regularly conducted traffic in ice, in this country. In the winter of 1805-6, a supply was secured at Boston, Mass., and the following summer a cargo was despatched to the West Indies, where yellow fever was then raging.
Domestic And Export Trade were both of very slow growth, and, in 1825, the ice consumed in the United States and exported to foreign ports was probably less than fifty thousand tons. During the thirty years following, the consumption of ice increased more rapidly, and the enterprise of the shippers carried the fame of Boston ice all around the world. Cargoes were consigned to London, to the East Indies, and the West Indies, Rio de Janerio, Calcutta, China, Japan, and Australia.
****
Cutting And Storing Ice.
The Science of Ice Formation—Preparing the Ice Field for the Harvest—Getting Rid of Snow—Sudden Thaws and How to Remedy Their Damage—Tools and Implements Used— Thickness of Ice—Care of Ice Tools—Filling the Ice House —Closing it up and Caring for It—Shipping Ice from the Field.
With the advent of a sharp freeze, attention is directed to the ice field, from which a harvest is hoped for at no distant day. The purification of the water has been given attention before this time, together with all preliminaries relating to the plant in its various and complex features. The weather now determines the lot of the ice dealer. As the cold breezes whistle over the water, stirring it into ripples, and breaking its surface into waves, a wonderful change is rapidly transforming its liquid pearls into flinty diamonds. Gradually the heat in the water is radiated into the air. As fast as the surface water is cooled, it is condensed, and sinks to the bottom, its place being taken by the warmer and lighter water from beneath. Gradually the entire mass reaches the point of maximum density, at 39i° F. Below this temperature, until it reaches 31° F., water expands as it is cooled. Now the surface water no longer sinks as it grows colder, being rendered lighter by expansion than the water beneath. Upon reaching 82°, convection, or freezing, takes place, and the surface assumes the solid form.
Cake Of The Ice Field.—From this time until the crop is stored in the ice house, the ice dealer devotes his energies to the care of the ice field. Special situations develop special duties and requirements, which the alert dealer studies with care. If the ice is on a running stream, the possible pollution of its higher levels will be carefully guarded against, and also all rubbish removed from the surface of the field. Sticks and stones bedded in the ice hinder the work and damage the keen edges of the cutting tools. Motion in the water is necessary to promote the growth of the ice, and, when the ice is sufficiently heavy, traveling over the surface, or other jarring, is beneficial. It has been found that where a roadway has been opened across an ice field, and the travel over it considerable, the ice was thicker along the roadway than at other places on the field.
On inclosed lakes or mill ponds, a gentle current induced in the water promotes the growth of the ice materially. The air is expelled from the water during freezing, if opportunity is found for it to dd so. Unless this is done, the ice is cloudy. Agitation of the water assists the escape of the air ; hence it is that ice from running streams is usually clearer and more brilliant than pond or lake ice. An outlet afforded to the landlocked ponds and lakes is often beneficial during ice-making weather. Too rapid a current, however, will retard growth, and a gentle motion diffused over the entire field produces the best results.
****
Packing Ice In The House.—The method employed in arranging the ice cakes varies in different parts of the country ( The important thing to keep in mind is the amount of good, merchantable ice possible to be gotten out of the house, as it is shipped away during the warm season. This does not depend upon how much can be crowded in, but upon the packing and arranging of the cakes. Two things are to be observed in this, prevention of waste by melting, and ease in loosening or detaching the cakes, as they are taken out. The following method may be taken as an example, and varied as good cause is found for so doing.
If the ice is thin, place the two first courses on edge, and pack as closely together as practicable. The succeeding courses place in flat, or in the same position they occupy on the water. Arrange the cakes one directly above the other, and leave a space of two inches on all four sides or edges. In every five or six courses, joints are broken. The last four or five courses on top are placed, each one, to break joints, and closely placed at edges. The reasons for this arrangement are, that the ice on the floor of the house wastes rapidly, and, by placing the cakes on edge, the minimum loss is obtained, and the succeeding cakes, placed one above the other, and free on the edges, having only the top and bottom surfaces in contact, the minimum breakage and labor, in loosening cakes, is obtained; also, by breaking the joints every few courses, the circulation of air currents, which is very destructive to the ice, is shut off, and, finally, the top courses close in the mass thoroughly, and prevent the top covering from sifting down into the body of the ice.
The chapters on loss of ice by wastage in the house, and the construction of ice houses, will present more fully some of the considerations bearing upon the methods of stowing the ice.
In some localities the ice cakes are all placed upon edge. Among the advantages claimed for this method are, ease in loosening and taking out the cakes, and the closer packing secures more ice, where storage room is limited. There is a risk of damage to the ice house, by the pressure of the ice against the side walls, when packed in this manner. The edges, being uneven, tend to throw the ice out of plumb, or to give the whole mass an inclination in one direction. In stowing, care is required to keep the spaces between the cakes free from chips or broken ice.
No more trimming than is necessary should be done in the house, and the crowding of cakes together on the runs, and in sliding them to their places, should be avoided. Broken cakes should not be allowed to come into the house, and, if cakes are broken in placing, they should be thrown out of the house.
Experience and practice, in the handling of runs and managing the progress of the stowing of the ice cakes, attest the value of system in this department. To do the necessary work with as much despatch as possible requires close attention to details, and watchfulness, that the labor and efforts of the men are properly directed and distributed.
Friday, March 25, 2016
Easter Menus & Entertainment from the 19th Century
Here are a couple of samples from Easter Dinners and Entertaining from a couple sources. Have a Blessed Easter.
EASTER DINNER.
Cream Tomato Soup
Paris Eggs Brown Bread
Roast Tenderloin of Beef Succotash
Asparagus White Turnips Tomatoes
Cabbage Salad
Ambrosia Nuts Raisins Cake
The most characteristic Easter rite, and the one most widely diffused, is the use of patch (i. e. Easter) Eggs They are usually stained of various colors and people mutually make presents of them; sometimes they are kept as amulets, sometimes eaten; games are also played by striking them against one another. There can be little doubt that the use of eggs at this season was originally symbolical of the revivification of nature—the springing
Source: Mrs. Owen's New Cook-Book ©1897
ENTERTAINING AT EASTER.
"There is a tender hue that tips the first young leaves of spring,
A trembling beauty in their notes when young birds learn to sing
A purer look when first on earth the gushing brook appears,
A liquid depth in infant eyes that fades with summer years."
IN the early days of ecumenical councils it was a mooted point when Easter should be celebrated. The Christian Jews kept the feast on the same day as their Passover, the fourteenth of Nisan, the month corresponding to our March or April; but the Gentile church observed the first Sunday following this, because Christ rose from the dead on that day. It was not until the fourth century that the Council of Nice decided upon the first Sunday after the full moon which follows the twenty-first of March. The contest was waged long and heavily, but the Western churches were victorious; a vote settled it.
Perhaps this victory decided the later and more splendid religious ceremonials of Easter, which are much more observed in Rome and in all Catholic countries than those of Christmas. Constantine gratified his love of display by causing Easter to be celebrated with unusual pomp and parade. Vigils and night watches were instituted, people remaining all night in the churches in Rome, and carrying high wax tapers through the streets in processions.
People in the North, glad of an escape from four months of darkness, watch to see the sun dawn on an Easter morning. They have a superstitious feeling about this observance, which came originally from Egypt, and is akin to the legend that the statue of Memnon sings when the first ray of the sun touches it.
It is the queen of feasts in all Catholic churches, the world over. In early days, the fasting of Lent was restricted to one day, the Friday of Passion Week, Good Friday; then it extended to forty hours, then to forty days, — showing how much fashion, even in churchly affairs, has to do with these matters. One witty author says that, "people who do not believe in anything will observe Lent, for it is the fashion."
Certainly, the little dinners of Lent, in fashionable society, are amongst the most agreeable of all entertainments. The crime cTecrevisse, the oyster and clam soups, the newly arrived shad, the codfish a la royale and other tempting dainties are very good, and the dinner being small, and at eight o'clock, there is before it a long twilight for the drive in the Park.
A pope of Rome once offered a prize to the man who would invent one thousand ways of cooking eggs, for eggs can always be eaten in Lent, and let us hope that he found them. The greatest coxcomb of all cooks, Louis Ude, who was prone to demand a carriage and five thousand a year, was famous for his little Lenten menus, and could cook fish and eggs marvellously. The amusements of Lent have left one joke in New York. Roller skates were once a very fashionable amusement for Lenten afternoons, though now gone out, and a club had rented Irving Hall for their playground and chosen Festina lente, " Make haste slowly," for their motto. It was a very witty motto, but some wise Malaprop remarked, " What a very happy selection, ' Festivals of Lent!'"
However, Lent once passed, with its sewing circles and small whist-parties, then conies the brilliant Easter, with its splendid dinners, its weddings, its christenings and caudle parties, its ladies' lunches, its Meadow Brook hunt, its asparagus parties, and the chickens of gayety which are hatched out of Easter eggs. It is a great day for the confectioner. In Paris, that city full of gold and misery, the splendour and luxury of the Easter egg bonbonniere is fabulous. A few years since a Paris house furnished an Easter egg for a Spanish infanta, which cost eight hundred pounds sterling.
Easter dinners can be made delightful. They are simple, less heavy, hot, and stuffy, than those of midwinter. That enemy of the feminine complexion, the furnace, is put out. It no longer sends up its direful sirocco behind one's back. Spring lamb and mint sauce, asparagus and fresh dandelion salad, replace the heavy joint and the canned vegetables. A foreigner said of us that we have everything canned, even the canvas-back duck and the American opera. Everything should be fresh. The ice-cream man devises allegorical allusions in his forms, and there are white dinners for young brides, and roseate dinners for debutantes.
For a gorgeous ladies' lunch, behold a menu. This is for Easter Monday : —
Little Neck clams.
Chablis. Beef tea or consommi in cups.
CStelettes de cervelles & la cardinal. Cucumbers.
Little ducks with fresh mushrooms.
Champagne. Artichokes.
Claret.
Sweetbread d la Richelieu.
Asparagus, Hollandaise sauce.
Roman punch.
Pdtl de foie gras.
Roast snipe.
Tomato salad, lettuce.
Ice creams, in form of nightingales' nests
Strawberries, sugared fruit, nougat cakes.
Coffee.
Of course, a season of such rejoicing, when "Christians stand praying, each in an exalted attitude, with outstretched hands and uplifted faces, expressing joy and gladness," is thought to be very propitious for marriage. There is generally a wedding every day, excepting Friday, during Easter week. A favourite spring travelling-dress for an Easter bride is fawn coloured cashmere, with a little round hat and bunch of primroses.
For a number of choir boys to sing an epithalamium, walking up the aisle before the bride, is a new and very beautiful Easter fashion.
A favourite entertainment for Easter is a christening. Christening parties are becoming very important functions in the art of entertaining. Many Roman Catholics are so anxious for the salvation of the little new soul, that they have their children baptized as soon as possible, but others put off this important ceremony until mamma can go to church, when little master is five weeks old. Then friends are invited to the ceremony very much in this fashion: —
Mr. and Mrs. Hamilton request the pleasure of your company at the baptism of their infant daughter at the Cathedral, Monday, March 30, at 12 o'clock. At home, after the ceremony, 14 W. Ellicott Square.
Source: The Art of Entertaining ©1892
EASTER DINNER.
Cream Tomato Soup
Paris Eggs Brown Bread
Roast Tenderloin of Beef Succotash
Asparagus White Turnips Tomatoes
Cabbage Salad
Ambrosia Nuts Raisins Cake
The most characteristic Easter rite, and the one most widely diffused, is the use of patch (i. e. Easter) Eggs They are usually stained of various colors and people mutually make presents of them; sometimes they are kept as amulets, sometimes eaten; games are also played by striking them against one another. There can be little doubt that the use of eggs at this season was originally symbolical of the revivification of nature—the springing
Source: Mrs. Owen's New Cook-Book ©1897
ENTERTAINING AT EASTER.
"There is a tender hue that tips the first young leaves of spring,
A trembling beauty in their notes when young birds learn to sing
A purer look when first on earth the gushing brook appears,
A liquid depth in infant eyes that fades with summer years."
IN the early days of ecumenical councils it was a mooted point when Easter should be celebrated. The Christian Jews kept the feast on the same day as their Passover, the fourteenth of Nisan, the month corresponding to our March or April; but the Gentile church observed the first Sunday following this, because Christ rose from the dead on that day. It was not until the fourth century that the Council of Nice decided upon the first Sunday after the full moon which follows the twenty-first of March. The contest was waged long and heavily, but the Western churches were victorious; a vote settled it.
Perhaps this victory decided the later and more splendid religious ceremonials of Easter, which are much more observed in Rome and in all Catholic countries than those of Christmas. Constantine gratified his love of display by causing Easter to be celebrated with unusual pomp and parade. Vigils and night watches were instituted, people remaining all night in the churches in Rome, and carrying high wax tapers through the streets in processions.
People in the North, glad of an escape from four months of darkness, watch to see the sun dawn on an Easter morning. They have a superstitious feeling about this observance, which came originally from Egypt, and is akin to the legend that the statue of Memnon sings when the first ray of the sun touches it.
It is the queen of feasts in all Catholic churches, the world over. In early days, the fasting of Lent was restricted to one day, the Friday of Passion Week, Good Friday; then it extended to forty hours, then to forty days, — showing how much fashion, even in churchly affairs, has to do with these matters. One witty author says that, "people who do not believe in anything will observe Lent, for it is the fashion."
Certainly, the little dinners of Lent, in fashionable society, are amongst the most agreeable of all entertainments. The crime cTecrevisse, the oyster and clam soups, the newly arrived shad, the codfish a la royale and other tempting dainties are very good, and the dinner being small, and at eight o'clock, there is before it a long twilight for the drive in the Park.
A pope of Rome once offered a prize to the man who would invent one thousand ways of cooking eggs, for eggs can always be eaten in Lent, and let us hope that he found them. The greatest coxcomb of all cooks, Louis Ude, who was prone to demand a carriage and five thousand a year, was famous for his little Lenten menus, and could cook fish and eggs marvellously. The amusements of Lent have left one joke in New York. Roller skates were once a very fashionable amusement for Lenten afternoons, though now gone out, and a club had rented Irving Hall for their playground and chosen Festina lente, " Make haste slowly," for their motto. It was a very witty motto, but some wise Malaprop remarked, " What a very happy selection, ' Festivals of Lent!'"
However, Lent once passed, with its sewing circles and small whist-parties, then conies the brilliant Easter, with its splendid dinners, its weddings, its christenings and caudle parties, its ladies' lunches, its Meadow Brook hunt, its asparagus parties, and the chickens of gayety which are hatched out of Easter eggs. It is a great day for the confectioner. In Paris, that city full of gold and misery, the splendour and luxury of the Easter egg bonbonniere is fabulous. A few years since a Paris house furnished an Easter egg for a Spanish infanta, which cost eight hundred pounds sterling.
Easter dinners can be made delightful. They are simple, less heavy, hot, and stuffy, than those of midwinter. That enemy of the feminine complexion, the furnace, is put out. It no longer sends up its direful sirocco behind one's back. Spring lamb and mint sauce, asparagus and fresh dandelion salad, replace the heavy joint and the canned vegetables. A foreigner said of us that we have everything canned, even the canvas-back duck and the American opera. Everything should be fresh. The ice-cream man devises allegorical allusions in his forms, and there are white dinners for young brides, and roseate dinners for debutantes.
For a gorgeous ladies' lunch, behold a menu. This is for Easter Monday : —
Little Neck clams.
Chablis. Beef tea or consommi in cups.
CStelettes de cervelles & la cardinal. Cucumbers.
Little ducks with fresh mushrooms.
Champagne. Artichokes.
Claret.
Sweetbread d la Richelieu.
Asparagus, Hollandaise sauce.
Roman punch.
Pdtl de foie gras.
Roast snipe.
Tomato salad, lettuce.
Ice creams, in form of nightingales' nests
Strawberries, sugared fruit, nougat cakes.
Coffee.
Of course, a season of such rejoicing, when "Christians stand praying, each in an exalted attitude, with outstretched hands and uplifted faces, expressing joy and gladness," is thought to be very propitious for marriage. There is generally a wedding every day, excepting Friday, during Easter week. A favourite spring travelling-dress for an Easter bride is fawn coloured cashmere, with a little round hat and bunch of primroses.
For a number of choir boys to sing an epithalamium, walking up the aisle before the bride, is a new and very beautiful Easter fashion.
A favourite entertainment for Easter is a christening. Christening parties are becoming very important functions in the art of entertaining. Many Roman Catholics are so anxious for the salvation of the little new soul, that they have their children baptized as soon as possible, but others put off this important ceremony until mamma can go to church, when little master is five weeks old. Then friends are invited to the ceremony very much in this fashion: —
Mr. and Mrs. Hamilton request the pleasure of your company at the baptism of their infant daughter at the Cathedral, Monday, March 30, at 12 o'clock. At home, after the ceremony, 14 W. Ellicott Square.
Source: The Art of Entertaining ©1892
Tuesday, March 15, 2016
Fruit for Drying
I first came across the figures in the second tidbit and was surprised by the amount and variety of fruit drying that was going on in California during the late 19th Century. I expected to see the grapes but not the other fruits. Below is an excerpt about drying the fruit, the second tidbit is about the amount produced in the state of California. Enjoy!
Drying fruit has several advantages over canning or bottling. It is cheaper ; it may be adopted on an extensive scale ; the fruit may be kept with less care ; and being several times lighter than when fresh, may be sent long distances, or to foreign countries, at a moderate cost. When fruit-growers shall learn that dried fruit from the highest flavored sorts is as much better than that from the poor unsaleable varieties so often used for this purpose, as the best fresh fruit of the one sort exceeds the other, purchasers will also be willing to pay a much higher price for the best article. When, superadded to this, the fruit is dried rapidly so as to retain a clear, light color, and a perfect flavor, instead of the dark, half fermented fruit resulting from slow drying in bad weather, there will be no difficulty in finding a ready sale for all that may be offered in market. When abundant seasons occur, the surplus should be saved by drying, and may be kept another year.
In some parts of the Western States, houses are erefited for drying fruit, and are warmed by fire heat, by means of a furnace with a fine extending around the building, similar to that formerly used for green-houses. This flue is covered with sheet iron. An ample ventilator is placed at the top for the free escape of the large volumes of watery vapor which rise from the drying fruit. Trays or hurdles, about two feet wide, six feet long, and three inches deep, with small strips or laths forming the bottom, are placed in three tiers, one above the other, with a foot or more of space between them. Long strips of scantling, laid horizontally, extending the whole length of the house, and six or eight feet outside, form a sort of railway track on which a frame with rollers runs in and out through a wide door, for running in the fresh fruit and bringing out the dried. A house, ten by fourteen feet, and eight feet high, has been found sufficient for about two barrels of fruit at a time, and about twenty-four hours complete the drying process.
Fig. 170 represents a small, portable, fruit-drying house, capable of being carried to the orchard, and used on the ground. It consists of a small building from two and a half to four feet square, or of any other convenient dimensions, the lower part covered with sheet iron to prevent danger from fire, and containing a small stove, extending through the house, from the rear of which passes the stove-pipe on the outside, the upper portion of which is seen in the figure. The fuel would be more completely economized by bringing the pipe back again, and passing it up on the same side as the door of the stove, reversing the place of the doors for introducing the shelves.
Source: The American Fruit Culturist ©1868
FRUIT FOR DRYING.
Fruit drying is now one of our recognized industries. That judgment, experience, and money are required in this branch of the fruit business in California goes without saying. The dried fruit markets of the United States furnish the greatest and most available outlet for the vast output of dried fruit, which is increasing in volume year by year.
The markets of the South Pacific Islands and Australia have been partially developed and are taking fair quantities of dried fruit this season. Our dried fruits are also being gradually introduced into the various large cities of Europe, several trial shipments, consisting of carloads of choice apricots and peaches, having been distributed in the Old World at good prices. A very large, profitable trade will certainly result from the proper introduction of California dried fruits into England. The output of dried fruit in this State from the crop of 1890 was 48,700,000 pounds, or 2,435 carloads, classified as follows:
Apples 1,000,000 pounds.
Apricots... 8,500,000 pounds.
Peaches 12,250,000 pounds.
Pears.. 600,000 pounds.
Plums 1,000,000 pounds.
Prunes 14,000,000 pounds.
Grapes... 10,500,000 pounds.
Nectarines 600,000 pounds.
Figs 350,000 pounds.
On a basis of six and one half pounds (which is a liberal allowance) of fresh fruit to one of dried, exclusive of prunes and grapes, which require three and four pounds, respectively, we find that the quantity of fresh fruit used amounted to 241,300,000 pounds, or 12,065 carloads. If that quantity of fruit had been shipped East in the fresh state, the transportation charges, say nothing of other expenses, would have amounted to $5,127,625, as against $730,500, the cost of shipping 2,435 carloads of dried fruit at $300 per car, or 14 cents per pound. This shows a saving to growers and shippers of $4,397,125 on one item—dried fruit.
Source: Biennial Report ©1892
Drying fruit has several advantages over canning or bottling. It is cheaper ; it may be adopted on an extensive scale ; the fruit may be kept with less care ; and being several times lighter than when fresh, may be sent long distances, or to foreign countries, at a moderate cost. When fruit-growers shall learn that dried fruit from the highest flavored sorts is as much better than that from the poor unsaleable varieties so often used for this purpose, as the best fresh fruit of the one sort exceeds the other, purchasers will also be willing to pay a much higher price for the best article. When, superadded to this, the fruit is dried rapidly so as to retain a clear, light color, and a perfect flavor, instead of the dark, half fermented fruit resulting from slow drying in bad weather, there will be no difficulty in finding a ready sale for all that may be offered in market. When abundant seasons occur, the surplus should be saved by drying, and may be kept another year.
In some parts of the Western States, houses are erefited for drying fruit, and are warmed by fire heat, by means of a furnace with a fine extending around the building, similar to that formerly used for green-houses. This flue is covered with sheet iron. An ample ventilator is placed at the top for the free escape of the large volumes of watery vapor which rise from the drying fruit. Trays or hurdles, about two feet wide, six feet long, and three inches deep, with small strips or laths forming the bottom, are placed in three tiers, one above the other, with a foot or more of space between them. Long strips of scantling, laid horizontally, extending the whole length of the house, and six or eight feet outside, form a sort of railway track on which a frame with rollers runs in and out through a wide door, for running in the fresh fruit and bringing out the dried. A house, ten by fourteen feet, and eight feet high, has been found sufficient for about two barrels of fruit at a time, and about twenty-four hours complete the drying process.
Source: The American Fruit Culturist ©1868
FRUIT FOR DRYING.
Fruit drying is now one of our recognized industries. That judgment, experience, and money are required in this branch of the fruit business in California goes without saying. The dried fruit markets of the United States furnish the greatest and most available outlet for the vast output of dried fruit, which is increasing in volume year by year.
The markets of the South Pacific Islands and Australia have been partially developed and are taking fair quantities of dried fruit this season. Our dried fruits are also being gradually introduced into the various large cities of Europe, several trial shipments, consisting of carloads of choice apricots and peaches, having been distributed in the Old World at good prices. A very large, profitable trade will certainly result from the proper introduction of California dried fruits into England. The output of dried fruit in this State from the crop of 1890 was 48,700,000 pounds, or 2,435 carloads, classified as follows:
Apples 1,000,000 pounds.
Apricots... 8,500,000 pounds.
Peaches 12,250,000 pounds.
Pears.. 600,000 pounds.
Plums 1,000,000 pounds.
Prunes 14,000,000 pounds.
Grapes... 10,500,000 pounds.
Nectarines 600,000 pounds.
Figs 350,000 pounds.
On a basis of six and one half pounds (which is a liberal allowance) of fresh fruit to one of dried, exclusive of prunes and grapes, which require three and four pounds, respectively, we find that the quantity of fresh fruit used amounted to 241,300,000 pounds, or 12,065 carloads. If that quantity of fruit had been shipped East in the fresh state, the transportation charges, say nothing of other expenses, would have amounted to $5,127,625, as against $730,500, the cost of shipping 2,435 carloads of dried fruit at $300 per car, or 14 cents per pound. This shows a saving to growers and shippers of $4,397,125 on one item—dried fruit.
Source: Biennial Report ©1892
Tuesday, January 19, 2016
Beets
I know a lot of folks aren't all that excited by this vegetable however they were a good and hearty vegetable that preserved well through the winter months. The information that follows comes from "Science in the Kitchen." ©1893
BEETS.
Description. — The beet is a native of the coasts of the Mediterranean, and is said to owe its botanical name, beta, to a fancied resemblance to the Greek letter B. Two varieties are in common use as food, the white and the red beet; while a sub-variety, the sugar beet, is largely cultivated in France, in connection with the beet-sugar industry in that country. The same industry has recently been introduced into this country. It is grown extensively in Germany and Russia, for the same pose, and is also used there in the manufacture of alcohol.
The beet root is characterized by its unusual amount of sugar. It is considered more nutritive than any other esculent tuber except the potato, but the time required for its digestion exceeds that of most vegetables, being three and three fourths hours.
Preparation and Cooking. — Beets, like other tubers, should be fresh, unshriveled, and healthy. Wash carefully, scrubbing with a soft brush to remove all particles of dirt; but avoid scraping, cutting, or breaking, lest the sweet juices escape. In handling for storage, be careful not to bruise or break the skins; and in purchasing from the market, select only such as are perfect.
Beets may be boiled, baked, or steamed. In boiling, if the skin is cut or broken, the juice will escape in the water, and the flavor will be injured; for this reason, beets should not be punctured with a fork to find if done. When tender, the thickest part will yield readily to pressure of the fingers. Beets should be boiled in just as little water as possible, and they will be much better if it has all evaporated by the time they are cooked.
Young beets will boil in one hour, while old beets require from three to five hours; if tough, wilted, and stringy, they cannot be boiled tender. Baked beets require from three to six hours.
RECIPES.
Baked Beets. — Beets are far better baked than boiled, though it takes a longer time to cook properly. French cooks bake them slowly six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt.
Baked Beets No. 2.— Wash young and tender beets, and place in an earthen baking dish with a very little water; as it evaporates, add more, which must be of boiling temperature. Set into a moderate oven, and according to size of the beets, bake slowly from two to three hours. When tender, remove the skins and dress with lemon juice or cream sauce.
Beets and Potatoes. — Boil newly matured potatoes and young beets separately till tender; then peel and slice. Put them in alternate layers in a vegetable dish, with salt to taste, and enough sweet cream nearly to cover. Brown in the oven, and serve at once.
Beet Hash.—Chop quite finely an equal quantity of cold boiled or baked beets and boiled or baked potatoes. Put into a shallow saucepan, add salt and sufficient hot cream to moisten. Toss frequently, and cook until well heated throughout. Serve hot.
Beet Greens.— Take young, tender beets, clean thoroughly without separating the tops and roots. Examine the leaves carefully, and pick off inferior ones. Put into boiling water, and cook for nearly an hour. Drain, press out all water, and chop quite fine. Serve with a dressing of lemon juice or cream, as preferred.
Beet Salad, or Chopped Beets. — Cold boiled or baked beets, chopped quite fine, but not minced, make a nice salad when served with a dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one half cup of whipped cream, and salt if desired.
Beet Salad No. 2. — Chop equal parts of boiled beets and fresh young cabbage. Mix thoroughly, add salt to taste, a few tablespoonfuls of sugar, and cover with diluted lemon juice. Equal quantities of cold boiled beets and cold boiled potatoes, chopped fine, thoroughly mixed, and served with a dressing of lemon juice and whipped cream, make a palatable salad. Care should be taken in the preparation of these and the preceding salad, not to chop the vegetables so fine as to admit of their being eaten without mastication.
Boiled Beets. — Wash carefully, drop into boiling water, and cook until tender. When done, drop into cold water for a minute, when the skins can be easily rubbed off with the hand. Slice, and serve hot with lemon juice or-with a cream sauce.
Stewed Beets. — Bake beets according to recipe No. 2. Peel, cut in slices, turn into a saucepan, nearly cover with thin cream, simmer for ten or fifteen minutes, add salt if desired, and thicken the gravy with a little corn starch or flour.
BEETS.
Description. — The beet is a native of the coasts of the Mediterranean, and is said to owe its botanical name, beta, to a fancied resemblance to the Greek letter B. Two varieties are in common use as food, the white and the red beet; while a sub-variety, the sugar beet, is largely cultivated in France, in connection with the beet-sugar industry in that country. The same industry has recently been introduced into this country. It is grown extensively in Germany and Russia, for the same pose, and is also used there in the manufacture of alcohol.
The beet root is characterized by its unusual amount of sugar. It is considered more nutritive than any other esculent tuber except the potato, but the time required for its digestion exceeds that of most vegetables, being three and three fourths hours.
Preparation and Cooking. — Beets, like other tubers, should be fresh, unshriveled, and healthy. Wash carefully, scrubbing with a soft brush to remove all particles of dirt; but avoid scraping, cutting, or breaking, lest the sweet juices escape. In handling for storage, be careful not to bruise or break the skins; and in purchasing from the market, select only such as are perfect.
Beets may be boiled, baked, or steamed. In boiling, if the skin is cut or broken, the juice will escape in the water, and the flavor will be injured; for this reason, beets should not be punctured with a fork to find if done. When tender, the thickest part will yield readily to pressure of the fingers. Beets should be boiled in just as little water as possible, and they will be much better if it has all evaporated by the time they are cooked.
Young beets will boil in one hour, while old beets require from three to five hours; if tough, wilted, and stringy, they cannot be boiled tender. Baked beets require from three to six hours.
RECIPES.
Baked Beets. — Beets are far better baked than boiled, though it takes a longer time to cook properly. French cooks bake them slowly six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt.
Baked Beets No. 2.— Wash young and tender beets, and place in an earthen baking dish with a very little water; as it evaporates, add more, which must be of boiling temperature. Set into a moderate oven, and according to size of the beets, bake slowly from two to three hours. When tender, remove the skins and dress with lemon juice or cream sauce.
Beets and Potatoes. — Boil newly matured potatoes and young beets separately till tender; then peel and slice. Put them in alternate layers in a vegetable dish, with salt to taste, and enough sweet cream nearly to cover. Brown in the oven, and serve at once.
Beet Hash.—Chop quite finely an equal quantity of cold boiled or baked beets and boiled or baked potatoes. Put into a shallow saucepan, add salt and sufficient hot cream to moisten. Toss frequently, and cook until well heated throughout. Serve hot.
Beet Greens.— Take young, tender beets, clean thoroughly without separating the tops and roots. Examine the leaves carefully, and pick off inferior ones. Put into boiling water, and cook for nearly an hour. Drain, press out all water, and chop quite fine. Serve with a dressing of lemon juice or cream, as preferred.
Beet Salad, or Chopped Beets. — Cold boiled or baked beets, chopped quite fine, but not minced, make a nice salad when served with a dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one half cup of whipped cream, and salt if desired.
Beet Salad No. 2. — Chop equal parts of boiled beets and fresh young cabbage. Mix thoroughly, add salt to taste, a few tablespoonfuls of sugar, and cover with diluted lemon juice. Equal quantities of cold boiled beets and cold boiled potatoes, chopped fine, thoroughly mixed, and served with a dressing of lemon juice and whipped cream, make a palatable salad. Care should be taken in the preparation of these and the preceding salad, not to chop the vegetables so fine as to admit of their being eaten without mastication.
Boiled Beets. — Wash carefully, drop into boiling water, and cook until tender. When done, drop into cold water for a minute, when the skins can be easily rubbed off with the hand. Slice, and serve hot with lemon juice or-with a cream sauce.
Stewed Beets. — Bake beets according to recipe No. 2. Peel, cut in slices, turn into a saucepan, nearly cover with thin cream, simmer for ten or fifteen minutes, add salt if desired, and thicken the gravy with a little corn starch or flour.
Tuesday, September 8, 2015
Eat Your Veggies
Believe it or not vegetables and their importance in our diet has been something debated for many years. Below I'm taking excerpts from Letters to a Young Housekeeper about various vegetables.
Green peas need no accessories of parsley or mint, as French and German cookery prescribe. They are of such fine and delicate flavor that any kind of spice, be it exotic or herby, would merely deteriorate them.
Take a round platter, place in the middle of it a fine head of cauliflower boiled in salted water with the addition of a piece of butter the size of half an egg. Encircle it with composed a wreath of green peas, which in turn you sur0f vegetables round by a rim of boiled rice. Put outside of it
and meat. A circle of boiled carrots cut into wheels, and surround the whole either with lamb chops, or stewed sweetbreads.
Next to green peas come string beans when quite young, which, however, if maturer, are surpassed in their nutritive qualities by kohlrabi, — a vegetable introduced from Germany. Cook string beans thus: String them and how to cook them.
For nothing is more disagreeable than to eat beans not entirely freed of their strings. Wash them very well through several waters, rubbing them through your hands to get rid of parasites which are apt to cling to them, and are invisible to the naked eye. This done, you cut them slantwise into pieces an inch wide, and parboil them as stated before; then drain and put them into boiling mutton or beef broth enough to cover them. They need more or less boiling according to their kind or age; not less than one hour. Some need two hours, some even more; but I would say the latter are not fit to eat because too hard to digest. By slow boiling and evaporation the most of the liquid ought to disappear; the rest must be served with the beans. They need more fat than peas, not having any themselves. Serve them with beef, mutton, or pork.
Lima bean that it must have a large percentage of carbohydrates. Cook them in boiling water, slightly salted. Do not take any more water than will cook them, How to cook and when tender add a little hot milk, in which a Lima beans good-sized piece of butter has been melted. Add some salt. Leave them standing in a hot place for a short while to get saturated with the milk.
Spinach is a highly valuable vegetable because of its mineral matters, especially iron and lime. Therefore, you must be most careful not to waste its precious juices by throwing away the water it is cooked in, or pressing its leaves before chopping it fine. Some, indeed, prefer not to chop it at all, and they are no doubt right; but table fashion will have it chopped.
For a puree of spinach, pick the leaves over carefully, omitting the coarse and thick-ribbed ones; wash them several times, A puns throw them in plenty of boiling water, well salted;
of spinach. leave them in a few moments, then drain, and cool them off in cold water, from which drain them again. Now chop them very fine in a wooden bowl. Take a saucepan, put in a piece of butter, and when hot add to it your spinach. Stew very gently in its own juice, merely adding a little boiling water, if necessary, to prevent scorching. When done, which will be in about one-half hour, the spinach ought to have sufficient consistency to serve it heaped up in a dish, or to use it as a garnish around any kind of meat.
If spinach is served as a course by itself, a garnish of croutons, or quarters of hard boiled eggs, or both is in place. A puree Spinach as an of spinach is suitable for an entremets—a course entremets. between the roast and dessert—and as such is nice accompanied by either poached eggs, or pancakes1 rolled up.
A cupful of spinach puree left over will furnish you with material for a spinach pudding on the following day.
To boil cauliflower, put it upside down into cold water strongly salted; this destroys the insects apt to vegetate between the roses or flowerets. Leave the head in but a short time, then rinse it off, and put it into boiling water slightly salted, top r downward. See that it is fully covered with water, and boiling continuously. It will be done in twenty to thirty minutes. It gets tasteless if you cook it after it is tender, which you can test with a larding-needle thrust through the middle. Lift it out carefully, and place it on a platter, then pour over it a bechamel sauce for which you use some of the water it was boiled in. Or you may use the folA sauce for lowing sauce: For a small head of cauliflower cauliflower. \2k& half a pint of the water in which it was boiled (or the same amount of veal broth) ; add to it two ounces of butter, a teaspoonful of flour, a taste of nutmeg, and the yokes of two eggs beaten beforehand. Stir the whole over the fire until it just comes to a boil, and no longer. Continue to stir for several minutes after you have taken it off the fire, to avert all danger of curdling.
To cook cauliflower with cheese, take a dish and moisten it with a thick bechamel sauce; dust over it some grated Parmesan cheese; then arrange on it a layer of Cauliflower.
Cauliflower served with either pigeons, chickens, veal cutlets, or roast beef, is a good combination.
To prepare asparagus for boiling, shave off with a sharp knife the fine outside fibres, beginning below the sparagus. nead downward, and cut away the woody end below. Do it just before needed. Rinse in cold water, then tie the stalks together by the dozen, and put them in plenty of boiling water slightly salted. They ought to be done in twenty minutes. If left boiling too long, they will harden, and, moreover, lose their flavor together with their delicate mineral matters, which render asparagus so valuable. Remove the strings after they are placed on the dish they are to be served in. Have with them some melted butter, or a bechamel sauce made slightly acid, and thickened with the yoke of one or more eggs. A sauce Hollandaise1 agrees well with them. But whatever sauce you make, always use for it some of the water in which the asparagus was boiled, because it absorbs part of its flavor and wholesome properties.
To boil cabbage, cut the heads into quarters, taking out the stalks inside. Treat it like cauliflower in cleansing it.
Red cabbage is finer and more delicate than the white kind. In Germany it is cooked in the way which follows, when it is served with partridges in their proper season. It
Red cabbage is very good, also, with roasted pork, or boiled ham. Cut a large head, or two small ones, into quarters, and after removing the hard parts, shred fine with a sharp knife. Put it in a stew-pan, in which a tablespoonful of lard, or the same amount of pork-drippings, has been heated. Cover it up, and let it stew over a moderate fire, shaking it and tossing it from time to time, for half an hour. Then add half a cupful of beef broth, and an hour later a wineglassful of cidervinegar and twice as much claret. Add also a teaspoonful of salt and the same amount of granulated sugar, and continue stewing until quite tender. The longer you boil this dish of cabbage, the better it will be; only be sure and do not add the vinegar and wine too long before serving, since they lose by cooking. If you prefer not to use wine, you will have to double the quantity of vinegar, and increase that of sugar also.
Green peas need no accessories of parsley or mint, as French and German cookery prescribe. They are of such fine and delicate flavor that any kind of spice, be it exotic or herby, would merely deteriorate them.
Take a round platter, place in the middle of it a fine head of cauliflower boiled in salted water with the addition of a piece of butter the size of half an egg. Encircle it with composed a wreath of green peas, which in turn you sur0f vegetables round by a rim of boiled rice. Put outside of it
and meat. A circle of boiled carrots cut into wheels, and surround the whole either with lamb chops, or stewed sweetbreads.
Next to green peas come string beans when quite young, which, however, if maturer, are surpassed in their nutritive qualities by kohlrabi, — a vegetable introduced from Germany. Cook string beans thus: String them and how to cook them.
For nothing is more disagreeable than to eat beans not entirely freed of their strings. Wash them very well through several waters, rubbing them through your hands to get rid of parasites which are apt to cling to them, and are invisible to the naked eye. This done, you cut them slantwise into pieces an inch wide, and parboil them as stated before; then drain and put them into boiling mutton or beef broth enough to cover them. They need more or less boiling according to their kind or age; not less than one hour. Some need two hours, some even more; but I would say the latter are not fit to eat because too hard to digest. By slow boiling and evaporation the most of the liquid ought to disappear; the rest must be served with the beans. They need more fat than peas, not having any themselves. Serve them with beef, mutton, or pork.
Lima bean that it must have a large percentage of carbohydrates. Cook them in boiling water, slightly salted. Do not take any more water than will cook them, How to cook and when tender add a little hot milk, in which a Lima beans good-sized piece of butter has been melted. Add some salt. Leave them standing in a hot place for a short while to get saturated with the milk.
Spinach is a highly valuable vegetable because of its mineral matters, especially iron and lime. Therefore, you must be most careful not to waste its precious juices by throwing away the water it is cooked in, or pressing its leaves before chopping it fine. Some, indeed, prefer not to chop it at all, and they are no doubt right; but table fashion will have it chopped.
For a puree of spinach, pick the leaves over carefully, omitting the coarse and thick-ribbed ones; wash them several times, A puns throw them in plenty of boiling water, well salted;
of spinach. leave them in a few moments, then drain, and cool them off in cold water, from which drain them again. Now chop them very fine in a wooden bowl. Take a saucepan, put in a piece of butter, and when hot add to it your spinach. Stew very gently in its own juice, merely adding a little boiling water, if necessary, to prevent scorching. When done, which will be in about one-half hour, the spinach ought to have sufficient consistency to serve it heaped up in a dish, or to use it as a garnish around any kind of meat.
If spinach is served as a course by itself, a garnish of croutons, or quarters of hard boiled eggs, or both is in place. A puree Spinach as an of spinach is suitable for an entremets—a course entremets. between the roast and dessert—and as such is nice accompanied by either poached eggs, or pancakes1 rolled up.
A cupful of spinach puree left over will furnish you with material for a spinach pudding on the following day.
To boil cauliflower, put it upside down into cold water strongly salted; this destroys the insects apt to vegetate between the roses or flowerets. Leave the head in but a short time, then rinse it off, and put it into boiling water slightly salted, top r downward. See that it is fully covered with water, and boiling continuously. It will be done in twenty to thirty minutes. It gets tasteless if you cook it after it is tender, which you can test with a larding-needle thrust through the middle. Lift it out carefully, and place it on a platter, then pour over it a bechamel sauce for which you use some of the water it was boiled in. Or you may use the folA sauce for lowing sauce: For a small head of cauliflower cauliflower. \2k& half a pint of the water in which it was boiled (or the same amount of veal broth) ; add to it two ounces of butter, a teaspoonful of flour, a taste of nutmeg, and the yokes of two eggs beaten beforehand. Stir the whole over the fire until it just comes to a boil, and no longer. Continue to stir for several minutes after you have taken it off the fire, to avert all danger of curdling.
To cook cauliflower with cheese, take a dish and moisten it with a thick bechamel sauce; dust over it some grated Parmesan cheese; then arrange on it a layer of Cauliflower.
Cauliflower served with either pigeons, chickens, veal cutlets, or roast beef, is a good combination.
To prepare asparagus for boiling, shave off with a sharp knife the fine outside fibres, beginning below the sparagus. nead downward, and cut away the woody end below. Do it just before needed. Rinse in cold water, then tie the stalks together by the dozen, and put them in plenty of boiling water slightly salted. They ought to be done in twenty minutes. If left boiling too long, they will harden, and, moreover, lose their flavor together with their delicate mineral matters, which render asparagus so valuable. Remove the strings after they are placed on the dish they are to be served in. Have with them some melted butter, or a bechamel sauce made slightly acid, and thickened with the yoke of one or more eggs. A sauce Hollandaise1 agrees well with them. But whatever sauce you make, always use for it some of the water in which the asparagus was boiled, because it absorbs part of its flavor and wholesome properties.
To boil cabbage, cut the heads into quarters, taking out the stalks inside. Treat it like cauliflower in cleansing it.
Red cabbage is finer and more delicate than the white kind. In Germany it is cooked in the way which follows, when it is served with partridges in their proper season. It
Red cabbage is very good, also, with roasted pork, or boiled ham. Cut a large head, or two small ones, into quarters, and after removing the hard parts, shred fine with a sharp knife. Put it in a stew-pan, in which a tablespoonful of lard, or the same amount of pork-drippings, has been heated. Cover it up, and let it stew over a moderate fire, shaking it and tossing it from time to time, for half an hour. Then add half a cupful of beef broth, and an hour later a wineglassful of cidervinegar and twice as much claret. Add also a teaspoonful of salt and the same amount of granulated sugar, and continue stewing until quite tender. The longer you boil this dish of cabbage, the better it will be; only be sure and do not add the vinegar and wine too long before serving, since they lose by cooking. If you prefer not to use wine, you will have to double the quantity of vinegar, and increase that of sugar also.
Friday, August 7, 2015
1892 China Designs
Below are some examples of China designs done during the 19th Century. What you'll see is the outlines of the patterns for various plates and such.
Designs:
For Bone China Platter
Bread & Milk Set
Fish Plates
Plates
Tea Cups & Saucers
Designs:
For Bone China Platter
Bread & Milk Set
Fish Plates
Plates
Tea Cups & Saucers
Thursday, May 14, 2015
Clam Recipes
Clams were being canned during the 19th Century, which allowed people not living on coast access to them. Below are some recipes from the era.
Clam Fritters.
Two dozen clams chopped. Stir into them three well beaten eggs and three tablespoonsful of their own liquor; add flour enough to make a thin batter; fry in a spider in hot butter and lard. When brown on one side, turn the other side.
Margery Daw in the Kitchen.
Source: Riverside Recipe Book ©1890
Clam Cocktails
Select firm, small, round tomatoes, scald, peel them, chill on ice, remove the centers, drain and chill again. For six persons allow three dozen little neck clams. Mix together six tablespoons of lemon juice, six tablespoons of tomato catsup, one third of teaspoon of a teaspoonful of tabasco sauce and one and a half teaspoonfuls of salt. Into each tomato cup put half a dozen clams, add two tablespoons of dressing and serve each on a lettuce leaf.
Source: Table Talk ©1899
CLAMS A LA NEWBURG.
One pint raw clams, take out the soft part, remove the black end and chop the tough parts very fine.
Put one tablespoon of butter in a stew pan with one-half teaspoon salt and a salt spoon of paprika, add the clams and simmer ten minutes. Then add two tablespoons of sherry and the soft part. Beat yolks of two eggs, mix with half a cup of cream, and stir in quickly and remove as soon as the egg thickens.
SCALLOPED CLAMS.
Cook one-fourth cup of soft bread crumbs in half cup milk, and when thick add one tablespoon butter, one salt spoon of salt and pepper, one teaspoon chopped parsley, and one dozen large clams chopped fine. Sift in the
yolks of two hard boiled eggs, and then the whites, using a potato ricer. Fill large clean shells with the mixture, cover with buttered cracker crumbs and bake until brown.
CLAM FRITTERS.
Chop twelve large raw clams very fine, season them with salt and black pepper and stir in half a cup of flour, and two well beaten eggs. When well mixed add more flour if too thin, then drop by tablespoonfuls into hot lard, and when brown skim out, drain on paper and serve.
CLAM SALAD.
Procure clams in the shell, wash and scrub thoroughly and steam until shells open, using only half a cup of water or enough to keep them from
[blocks in formation]
"burning. When cool enough to handle, remove from the shell, strip off the dark membranes, cut off the black end, and separate the soft body from the tough strap. Chop that fine, then mix and set away to cool. Dress them with a French dressing made quite acid, and serve with lettuce.
CLAM AND POTATO SALAD.
Prepare as for the former recipe, but use only the tough part chopped fine. Use twice as much sliced potato, and the yolk of one hard boiled egg and one teaspoon of sliced onion for each cup of potato. Season highly with salt and black pepper, then pour on as much oil as the potato will absorb, and half as much vinegar as oil.
Or omit the egg and oil, and moisten with a boiled dressing.
CLAM BOUILLON.
Select clams in the shell, wash and scrub thoroughly and change the water until clean. Put them in a kettle with a pint of cold water for half a peck of clams. Cover tightly and let them cook until the shells open. Skim out the clams, pour off the liquor carefully into a pitcher, and let it stand until clear. Then pour off again from the sediment, and if too strong dilute it with water as desired, and to each quart of liquid, add the white and crumbled shell of one egg, and a little pepper.
Place over the fire and let it boil five minutes, constantly stirring until the egg has thickened. Draw it back and when it is clear, strain it carefully. Serve hot or cold, in cups with whipped cream and wafers.
Recipes for Clam Chowder, Fritters and Steamed Clams were given in the August, '95, number, page 238; Cream of Clams in May, '96; Clam Frappe, June, '97; Gam Juice and Puree in January, '98; Clam Fritters and Clam Soup in March, '98.
Source: Everyday Housekeeping ©1898
Clam soup is a common dish in America. Clam is a shell-fish, in shape like our oyster, and tins of clams can now be bought in England. For clam soup, take twenty-five chopped clams, to their liquor add two quarts of water, and boil slowly for an hour, and then add a quart of milk; mix five tablespoonfuls of flour, with a good-sized piece of butter, and stir gently into the broth, then beat up three eggs, and add them carefully, or the soup will curdle, for which reason the milk must be warmed separately before it is added to the broth; now strain out the clams to make it clear, and serve at once. Pepper, salt, and a little chopped parsley should be added before the milk is poured into the broth.
Source: The Girl's Own Indoor Book ©1892
Clam Fritters.
Two dozen clams chopped. Stir into them three well beaten eggs and three tablespoonsful of their own liquor; add flour enough to make a thin batter; fry in a spider in hot butter and lard. When brown on one side, turn the other side.
Margery Daw in the Kitchen.
Source: Riverside Recipe Book ©1890
Clam Cocktails
Select firm, small, round tomatoes, scald, peel them, chill on ice, remove the centers, drain and chill again. For six persons allow three dozen little neck clams. Mix together six tablespoons of lemon juice, six tablespoons of tomato catsup, one third of teaspoon of a teaspoonful of tabasco sauce and one and a half teaspoonfuls of salt. Into each tomato cup put half a dozen clams, add two tablespoons of dressing and serve each on a lettuce leaf.
Source: Table Talk ©1899
CLAMS A LA NEWBURG.
One pint raw clams, take out the soft part, remove the black end and chop the tough parts very fine.
Put one tablespoon of butter in a stew pan with one-half teaspoon salt and a salt spoon of paprika, add the clams and simmer ten minutes. Then add two tablespoons of sherry and the soft part. Beat yolks of two eggs, mix with half a cup of cream, and stir in quickly and remove as soon as the egg thickens.
SCALLOPED CLAMS.
Cook one-fourth cup of soft bread crumbs in half cup milk, and when thick add one tablespoon butter, one salt spoon of salt and pepper, one teaspoon chopped parsley, and one dozen large clams chopped fine. Sift in the
yolks of two hard boiled eggs, and then the whites, using a potato ricer. Fill large clean shells with the mixture, cover with buttered cracker crumbs and bake until brown.
CLAM FRITTERS.
Chop twelve large raw clams very fine, season them with salt and black pepper and stir in half a cup of flour, and two well beaten eggs. When well mixed add more flour if too thin, then drop by tablespoonfuls into hot lard, and when brown skim out, drain on paper and serve.
CLAM SALAD.
Procure clams in the shell, wash and scrub thoroughly and steam until shells open, using only half a cup of water or enough to keep them from
[blocks in formation]
"burning. When cool enough to handle, remove from the shell, strip off the dark membranes, cut off the black end, and separate the soft body from the tough strap. Chop that fine, then mix and set away to cool. Dress them with a French dressing made quite acid, and serve with lettuce.
CLAM AND POTATO SALAD.
Prepare as for the former recipe, but use only the tough part chopped fine. Use twice as much sliced potato, and the yolk of one hard boiled egg and one teaspoon of sliced onion for each cup of potato. Season highly with salt and black pepper, then pour on as much oil as the potato will absorb, and half as much vinegar as oil.
Or omit the egg and oil, and moisten with a boiled dressing.
CLAM BOUILLON.
Select clams in the shell, wash and scrub thoroughly and change the water until clean. Put them in a kettle with a pint of cold water for half a peck of clams. Cover tightly and let them cook until the shells open. Skim out the clams, pour off the liquor carefully into a pitcher, and let it stand until clear. Then pour off again from the sediment, and if too strong dilute it with water as desired, and to each quart of liquid, add the white and crumbled shell of one egg, and a little pepper.
Place over the fire and let it boil five minutes, constantly stirring until the egg has thickened. Draw it back and when it is clear, strain it carefully. Serve hot or cold, in cups with whipped cream and wafers.
Recipes for Clam Chowder, Fritters and Steamed Clams were given in the August, '95, number, page 238; Cream of Clams in May, '96; Clam Frappe, June, '97; Gam Juice and Puree in January, '98; Clam Fritters and Clam Soup in March, '98.
Source: Everyday Housekeeping ©1898
Clam soup is a common dish in America. Clam is a shell-fish, in shape like our oyster, and tins of clams can now be bought in England. For clam soup, take twenty-five chopped clams, to their liquor add two quarts of water, and boil slowly for an hour, and then add a quart of milk; mix five tablespoonfuls of flour, with a good-sized piece of butter, and stir gently into the broth, then beat up three eggs, and add them carefully, or the soup will curdle, for which reason the milk must be warmed separately before it is added to the broth; now strain out the clams to make it clear, and serve at once. Pepper, salt, and a little chopped parsley should be added before the milk is poured into the broth.
Source: The Girl's Own Indoor Book ©1892
Thursday, November 13, 2014
Treasures Antique and Modern 1899
To own fine china was quite an honored item of social class and other fancy traits. Below is an article about such from Table Talk Magazine ©1899. I"m also including a link to "Blue & White China ©1892 with details and pictures of some of the china designs.
TREASURES—ANTIQUE AND MODERN.
“These plates, cups and bowls of ancient ware,
Alas! as frail as they are rare,
Do hear historic record!"
The woman in the present day who does not delight, in the possession of rare china is indeed an anomaly. Many fine collections in this country have been made by purchase, while others have descended as heirlooms. Just now that of Mrs. O. L. Hurd, of Lakeville, Conn., is of great interest and pleasure to connoisseurs, much of it inherited, and other pieces selected with the utmost care as choice replicas of antique designs. Probably no other collection of its size is of greater historic interest than this, and although kept in a private dwelling, better or more artistically arranged to display it to advantage. Counting pieces that go together as one (as instance cup and saucer, dish and cover), it now numbers over three hundred articles, but if listed by the trade method would far exceed that. An entire room is devoted to it—truly a museum of ceramics to those permitted to behold its treasures. A wall-shelf extends around the four sides with deep grooves in which platters and plates may with safety stand erect. Between them are placed bowls, pitchers and tea-pots. An ancient side-board (in itself a curio), supports a beautiful display of pink and white ware, together with some choice pieces of old pewter now so eagerly sought and highly prized.
To describe some of the designs upon articles in this choice collection of Mrs. Hurd will best indicate its value. A large platter (genuine Jackson ware), presents as decoration in black and white, a view of Newburg on the Hudson, the border in flowers. Upon adark blue jug is the old Masonic Hall,_Baltimore, and on a bowl, also blue, the old State House, Hartford, Conn. A pink and white platter is decorated with a picture of the Battle Monument of Baltimore, and upon a dark blue Pittsfield plate the landing of General Lafayette. Views of Baker's Falls, Hudson river, the Erie canal, old Castle Garden, etc., etc., are included. Most of these were manufactured in early colonial days. Collectors behold with eyes of envy the specimens of Jackson’s, Adams, Mayer, Lowestoft, Staffordshire, Wedgewood and Clews. Knowing that the unique display is strictly a private possession, beyond price as far as sale is concerned.
With what lasting regret the present generation think of the china closets of long dead ancestors, and of the dishes used and ruthlessly broken in by- gone days, which now would be so cherished from association and pridein possession. Great-great-grandmothers did not appreciate the landscaped and flowered china of their corner cupboards as their pretty granddaughters would to-day, if posing as antiques in modern cabinets.
It is but a step from the old to the new,' and how lovely and costly are the pottery products of the present period ! As illustration a set of dinner-plates painted by Charles Le Brun in designs taken from Greek mythology. It almost suspends breath to be told that “the exquisite works of art are eleven hundred dollars each," but so it is, and yet they find enthusiastic buyers even at that figure.
Imagine a dozen tumblers—upon each a panorama of German mythology, and cost
TREASURES—ANTIQUE AND MODERN.
“These plates, cups and bowls of ancient ware,
Alas! as frail as they are rare,
Do hear historic record!"
The woman in the present day who does not delight, in the possession of rare china is indeed an anomaly. Many fine collections in this country have been made by purchase, while others have descended as heirlooms. Just now that of Mrs. O. L. Hurd, of Lakeville, Conn., is of great interest and pleasure to connoisseurs, much of it inherited, and other pieces selected with the utmost care as choice replicas of antique designs. Probably no other collection of its size is of greater historic interest than this, and although kept in a private dwelling, better or more artistically arranged to display it to advantage. Counting pieces that go together as one (as instance cup and saucer, dish and cover), it now numbers over three hundred articles, but if listed by the trade method would far exceed that. An entire room is devoted to it—truly a museum of ceramics to those permitted to behold its treasures. A wall-shelf extends around the four sides with deep grooves in which platters and plates may with safety stand erect. Between them are placed bowls, pitchers and tea-pots. An ancient side-board (in itself a curio), supports a beautiful display of pink and white ware, together with some choice pieces of old pewter now so eagerly sought and highly prized.
To describe some of the designs upon articles in this choice collection of Mrs. Hurd will best indicate its value. A large platter (genuine Jackson ware), presents as decoration in black and white, a view of Newburg on the Hudson, the border in flowers. Upon adark blue jug is the old Masonic Hall,_Baltimore, and on a bowl, also blue, the old State House, Hartford, Conn. A pink and white platter is decorated with a picture of the Battle Monument of Baltimore, and upon a dark blue Pittsfield plate the landing of General Lafayette. Views of Baker's Falls, Hudson river, the Erie canal, old Castle Garden, etc., etc., are included. Most of these were manufactured in early colonial days. Collectors behold with eyes of envy the specimens of Jackson’s, Adams, Mayer, Lowestoft, Staffordshire, Wedgewood and Clews. Knowing that the unique display is strictly a private possession, beyond price as far as sale is concerned.
With what lasting regret the present generation think of the china closets of long dead ancestors, and of the dishes used and ruthlessly broken in by- gone days, which now would be so cherished from association and pridein possession. Great-great-grandmothers did not appreciate the landscaped and flowered china of their corner cupboards as their pretty granddaughters would to-day, if posing as antiques in modern cabinets.
It is but a step from the old to the new,' and how lovely and costly are the pottery products of the present period ! As illustration a set of dinner-plates painted by Charles Le Brun in designs taken from Greek mythology. It almost suspends breath to be told that “the exquisite works of art are eleven hundred dollars each," but so it is, and yet they find enthusiastic buyers even at that figure.
Imagine a dozen tumblers—upon each a panorama of German mythology, and cost
Tuesday, March 25, 2014
Wagon Train & Prairie Resources
Over the years I've posted several blogs regarding wagon trains and traveling west. Below is a list along with a few other items of interest for those of you writing during the 19th Century Historical West.
Westward Ho!
Westward Ho! Part 2
Westward Ho! Part 3
Westward Ho! Part 4
Westward Ho! Part 5
Conestoga Wagon One of the most common used as the Prairie Schooners.
Oregon Trail Outfits
Prairie Traveler Water
Prairie Traveler Livestock
Prairie Traveler Boots
Tabacco Alternative
Prairie Traveler Food Sustenance
Prairie Traveler Medicine
First Major Wagon Train
Pioneer Preacher
Each of the Books listed below are available for free on Google Books:
The Prairie Farmer
Prairie Traveler ©1859
Story of the Wild West and Camp-fire Chats by Buffalo Bill ©1888
Illustrated Sketches of Death Valley and Other Borax Deserts ©1892
Boy Life on the Prairie ©1899
The Romance of Conguest ©1899
Westward Ho!
Westward Ho! Part 2
Westward Ho! Part 3
Westward Ho! Part 4
Westward Ho! Part 5
Conestoga Wagon One of the most common used as the Prairie Schooners.
Oregon Trail Outfits
Prairie Traveler Water
Prairie Traveler Livestock
Prairie Traveler Boots
Tabacco Alternative
Prairie Traveler Food Sustenance
Prairie Traveler Medicine
First Major Wagon Train
Pioneer Preacher
Each of the Books listed below are available for free on Google Books:
The Prairie Farmer
Prairie Traveler ©1859
Story of the Wild West and Camp-fire Chats by Buffalo Bill ©1888
Illustrated Sketches of Death Valley and Other Borax Deserts ©1892
Boy Life on the Prairie ©1899
The Romance of Conguest ©1899
Tuesday, February 18, 2014
Noodles
Below are a couple of recipes for noodles. Today I use my pasta maker to roll out the noodles but the recipes below involved a rolling pin.
NOODLES
Put one cupful of flour on a meat platter or other flat dish, make a hollow in the centre and drop in one-half of a teaspoonful of soft butter, one-quarter of a teaspoonful of salt and the yolks of four raw eggs. Mix the eggs with the fingers, drawing gradually intothem the dry flour until the whole is mixed to a firm stiff paste which will not stick to the hands. Knead for several minutes, then divide into six or eight pieces; roll each out until as thin as paper, spread out on a board and let rest for fifteen or twenty minutes so as to dry the surface. Cut each piece into strips about two inches wide, lay several of these strips in a pile and with a sharp knife cut them down in fine slices. Shake apart and spread on plates to dry. They may be boiled and served in the same manner as macaroni or spaghetti. If thoroughly dried they may be put away in a cool dry place and will keep for several weeks.
Source: Table Talk ©1899
Noodles
Beat up two eggs, add a bit of salt, a teaspoonful of butter and flour to make a very stiff dough, knead same as you would bread for ten minutes. Roll out as thin as possible, cut in squares and then into straws; or sprinkle with Hour and roll up tightly and with a sharp knife slice one-quarter inch slices from the end of the roll. Let them lie on the bread board nearly an hour to dry, then drop into the boiling soup. Stir with a fork to separate the noodles. The expert German noodle maker makes a batter of flour and egg and with a knife cuts it from the edge of a dish into the soup, which looks much better than the above way, and saves time.
Source: Second Edition of the Ellis Cook Book ©1898
NOODLE Soon-To one cup of sifted flour add two beaten eggs, mix thoroughly for five or eight minutes, and divide into four parts. Roll each part as thin as a knife blade and lay on a clean cloth near the stove to dry.
Do not allow them to become too dry, or they will be brittle and cannot be cut nicely. When dry enough so they will not stick together, take each piece separately, roll up into a roll, and cut into very narrow strips,— not more than one-sixteenth of an inch in width.
Shake these folded pieces out and allow them to dry still more. When quite dry, drop them into hot salted water and boil twenty minutes. Then add one quart of rich milk and one cup of cream. Heat thoroughly and serve. Salt may be added if desired. If you have rolled them thin, cut them fine,
and have not mixed them too stiff, they will be tender, and each noodle will be separate from the others; but if not carefully divided before putting into the water, they will adhere to each other.
Source: Good Health, Volume 27 ©1892
Noodle Soup.
Add noodles to beef or any other soup after straining; they will cock in fifteen or twenty minutes, and are prepared in the following manner: To one egg add as much sifted flour as it will absorb, with a little salt; roll out as thin as a wafer, dredge very lightly with flour, roll over and over into a large roll, slice from the ends, shake out the strips loosely and drop into the soup.
Source: The Dixie Cook-book ©1883
NOODLES
Put one cupful of flour on a meat platter or other flat dish, make a hollow in the centre and drop in one-half of a teaspoonful of soft butter, one-quarter of a teaspoonful of salt and the yolks of four raw eggs. Mix the eggs with the fingers, drawing gradually intothem the dry flour until the whole is mixed to a firm stiff paste which will not stick to the hands. Knead for several minutes, then divide into six or eight pieces; roll each out until as thin as paper, spread out on a board and let rest for fifteen or twenty minutes so as to dry the surface. Cut each piece into strips about two inches wide, lay several of these strips in a pile and with a sharp knife cut them down in fine slices. Shake apart and spread on plates to dry. They may be boiled and served in the same manner as macaroni or spaghetti. If thoroughly dried they may be put away in a cool dry place and will keep for several weeks.
Source: Table Talk ©1899
Noodles
Beat up two eggs, add a bit of salt, a teaspoonful of butter and flour to make a very stiff dough, knead same as you would bread for ten minutes. Roll out as thin as possible, cut in squares and then into straws; or sprinkle with Hour and roll up tightly and with a sharp knife slice one-quarter inch slices from the end of the roll. Let them lie on the bread board nearly an hour to dry, then drop into the boiling soup. Stir with a fork to separate the noodles. The expert German noodle maker makes a batter of flour and egg and with a knife cuts it from the edge of a dish into the soup, which looks much better than the above way, and saves time.
Source: Second Edition of the Ellis Cook Book ©1898
NOODLE Soon-To one cup of sifted flour add two beaten eggs, mix thoroughly for five or eight minutes, and divide into four parts. Roll each part as thin as a knife blade and lay on a clean cloth near the stove to dry.
Do not allow them to become too dry, or they will be brittle and cannot be cut nicely. When dry enough so they will not stick together, take each piece separately, roll up into a roll, and cut into very narrow strips,— not more than one-sixteenth of an inch in width.
Shake these folded pieces out and allow them to dry still more. When quite dry, drop them into hot salted water and boil twenty minutes. Then add one quart of rich milk and one cup of cream. Heat thoroughly and serve. Salt may be added if desired. If you have rolled them thin, cut them fine,
and have not mixed them too stiff, they will be tender, and each noodle will be separate from the others; but if not carefully divided before putting into the water, they will adhere to each other.
Source: Good Health, Volume 27 ©1892
Noodle Soup.
Add noodles to beef or any other soup after straining; they will cock in fifteen or twenty minutes, and are prepared in the following manner: To one egg add as much sifted flour as it will absorb, with a little salt; roll out as thin as a wafer, dredge very lightly with flour, roll over and over into a large roll, slice from the ends, shake out the strips loosely and drop into the soup.
Source: The Dixie Cook-book ©1883
Friday, February 7, 2014
Ice Harvesting, storage, etc.
Today I don't even have to open the fridge to get ice. In the 19th century lots of changes were made in the development of the ice industry. Ice played a vital part during the course of the 19th century and as purification and eventually refrigeration became more viable, the industry increased again and again. Below are some tidbits and an excerpts that will give you a glimpse into this industry.
An Outline of Ice History
Prior to 1805 no regular ice business in the U.S.A.
Winter 1805-1806 beginning of Ice business in Boston, the summer of 1806 sent ice to West Indies to help fight yellow fever. Sent by the Frederick Tudor
1825 only 50,000 tons of ice transported in and from U.S.
Next 30 years Ice consumption increased in U.S.
1855 Frederick Tudor started to be called the "Ice King"
Many New Uses for ice have exerted a marked influence on the demand during the succeeding years. During the war of the Rebellion, the Government was a large purchaser, on account of the hospital service. The brewers, who in earlier days, had suspended operations during the heat of the summer, now pursued their avocation continuously, with the aid of ice. Meat packers found in ice an agent for immensely augmenting their product, while the fisheries consumed many thousand tons.
The demand for ice creams and cooled drinks, together with the growing taste for luxuries, in our cities and towns, has stimulated the retailing of ice until, at this time, there is hardly a town or village, where ice privileges exist, that does not support a representative of the ice trade, and there are few large towns in the South which are not furnished with one or more artificial ice factories.
The Use Of Ice.—It is safe to say that, at this time, the users of ice, directly or indirectly, now include nearly the entire population of the United States.
Cutting And Storing Ice.
Care Of The Ice Field.—From this time until the crop is stored in the ice house, the ice dealer devotes his energies to the care of the ice field. Special situations develop special duties and requirements, which the alert dealer studies with care. If the ice is on a running stream, the possible pollution of its higher levels will be carefully guarded against, and also all rubbish removed from the surface of the field. Sticks and stones bedded in the ice hinder the work and damage the keen edges of the cutting tools. Motion in the water is necessary to promote the growth of the ice, and, when the ice is sufficiently heavy, traveling over the surface, or other jarring, is beneficial. It has been found that where a roadway has been opened across an ice field, and the travel over it considerable, the ice was thicker along the roadway than at other places on the field.
On inclosed lakes or mill ponds, a gentle current induced in the water promotes the growth of the ice materially. The air is expelled from the water during freezing, if opportunity is found for it to d<5 so. Unless this is done, the ice is cloudy. Agitation of the water assists the escape of the air; hence it is that ice from running streams is usually clearer and more brilliant than pond or lake ice. An outlet afforded to the landlocked ponds and lakes is often beneficial during ice-making weather. Too rapid a current, however, will retard growth, and a gentle motion diffused over the entire field produces the best results. The growth should be carefully noted under different conditions, attention being given to the atmospheric influences and other general effects, and the regulation of the motion, based on ascertained results at the locality where applied. As the ice thickens, its growth is slower at the same, or even a lower, temperature than that which at first made ice very rapidly. The earth at the bottom and sides of the ice field radiate heat into the water. The heat rays of the sun pass through the ice, if it is clear, into the water below, with very little effect upon the ice itself. The ice, being a poor conductor of heat, is, under these conditions, an obstacle to its own growth. It shuts in the water from contact with the cooler air, prevents agitation of its surface by passing breezes, and retards the escape of air and heat. On running streams, these conditions are much modified. In passing over shallows or rapids, where the current is swift, the water remains open and exposed to the air. At these points in its course it parts with its accumulated air and heat very rapidly, a thin vapor or mist being often perceptible in the air at such places, owing to the rapid radiation. The tumbling and turning of the water at rapid shoals materially assists the growth of ice at points below where the current grows gentle. Streams of this character, whose beds are free from accumulations of vegetable mold, or other sources which generate gases, produce clear and sparkling ice of greater thickness than is found on still ponds or lakes in the same vicinity, and exposed to the same temperature. The Usefulness Of Snow.—Snow, as it is well known, is a great impediment to the inroads of frost into anything enveloped by it. A covering of snow on an ice field is a great impediment to the escape of heat from the water, as well as protecting the ice from the direct action of the cold air, and greatly retards the growth of the ice. It is essential to remove this snow as early as practicable, as the ice harvester has always in view a possible thaw or rain, and endeavors to secure his crop at the earliest practicable moment. Snow, however, in the event of soft or warm weather, is an aid to the ice by protecting it from the direct heat of the sun, and the force of a rain is largely expended in melting the snow. The water and snow on the top of the ice freezes into snow ice as soon as the weather turns cold again. This snow ice is white, being very porous and filled with air, and detracts from the quality of the crop, its thickness depending on the depth of snow on the field, amount of water, and the temperature. At the top of this snow ice, where it merges into the snow, will be found a stiff, crusty layer, more or less firmly united to the ice below, which adds to the difficulty of removing the snow on top. An inch or two of snow ice will lessen the loss by breakage of cakes, in stowing, and the ice also comes out of the house in better shape, and will stand shipping better. It is not so brittle as clear ice, and is homogeneous in its structure, not being readily split in any direction. For further information check out: The Ice Crop
An Outline of Ice History
Prior to 1805 no regular ice business in the U.S.A.
Winter 1805-1806 beginning of Ice business in Boston, the summer of 1806 sent ice to West Indies to help fight yellow fever. Sent by the Frederick Tudor
1825 only 50,000 tons of ice transported in and from U.S.
Next 30 years Ice consumption increased in U.S.
1855 Frederick Tudor started to be called the "Ice King"
Many New Uses for ice have exerted a marked influence on the demand during the succeeding years. During the war of the Rebellion, the Government was a large purchaser, on account of the hospital service. The brewers, who in earlier days, had suspended operations during the heat of the summer, now pursued their avocation continuously, with the aid of ice. Meat packers found in ice an agent for immensely augmenting their product, while the fisheries consumed many thousand tons.
The demand for ice creams and cooled drinks, together with the growing taste for luxuries, in our cities and towns, has stimulated the retailing of ice until, at this time, there is hardly a town or village, where ice privileges exist, that does not support a representative of the ice trade, and there are few large towns in the South which are not furnished with one or more artificial ice factories.
The Use Of Ice.—It is safe to say that, at this time, the users of ice, directly or indirectly, now include nearly the entire population of the United States.
Cutting And Storing Ice.
Care Of The Ice Field.—From this time until the crop is stored in the ice house, the ice dealer devotes his energies to the care of the ice field. Special situations develop special duties and requirements, which the alert dealer studies with care. If the ice is on a running stream, the possible pollution of its higher levels will be carefully guarded against, and also all rubbish removed from the surface of the field. Sticks and stones bedded in the ice hinder the work and damage the keen edges of the cutting tools. Motion in the water is necessary to promote the growth of the ice, and, when the ice is sufficiently heavy, traveling over the surface, or other jarring, is beneficial. It has been found that where a roadway has been opened across an ice field, and the travel over it considerable, the ice was thicker along the roadway than at other places on the field.
On inclosed lakes or mill ponds, a gentle current induced in the water promotes the growth of the ice materially. The air is expelled from the water during freezing, if opportunity is found for it to d<5 so. Unless this is done, the ice is cloudy. Agitation of the water assists the escape of the air; hence it is that ice from running streams is usually clearer and more brilliant than pond or lake ice. An outlet afforded to the landlocked ponds and lakes is often beneficial during ice-making weather. Too rapid a current, however, will retard growth, and a gentle motion diffused over the entire field produces the best results. The growth should be carefully noted under different conditions, attention being given to the atmospheric influences and other general effects, and the regulation of the motion, based on ascertained results at the locality where applied. As the ice thickens, its growth is slower at the same, or even a lower, temperature than that which at first made ice very rapidly. The earth at the bottom and sides of the ice field radiate heat into the water. The heat rays of the sun pass through the ice, if it is clear, into the water below, with very little effect upon the ice itself. The ice, being a poor conductor of heat, is, under these conditions, an obstacle to its own growth. It shuts in the water from contact with the cooler air, prevents agitation of its surface by passing breezes, and retards the escape of air and heat. On running streams, these conditions are much modified. In passing over shallows or rapids, where the current is swift, the water remains open and exposed to the air. At these points in its course it parts with its accumulated air and heat very rapidly, a thin vapor or mist being often perceptible in the air at such places, owing to the rapid radiation. The tumbling and turning of the water at rapid shoals materially assists the growth of ice at points below where the current grows gentle. Streams of this character, whose beds are free from accumulations of vegetable mold, or other sources which generate gases, produce clear and sparkling ice of greater thickness than is found on still ponds or lakes in the same vicinity, and exposed to the same temperature. The Usefulness Of Snow.—Snow, as it is well known, is a great impediment to the inroads of frost into anything enveloped by it. A covering of snow on an ice field is a great impediment to the escape of heat from the water, as well as protecting the ice from the direct action of the cold air, and greatly retards the growth of the ice. It is essential to remove this snow as early as practicable, as the ice harvester has always in view a possible thaw or rain, and endeavors to secure his crop at the earliest practicable moment. Snow, however, in the event of soft or warm weather, is an aid to the ice by protecting it from the direct heat of the sun, and the force of a rain is largely expended in melting the snow. The water and snow on the top of the ice freezes into snow ice as soon as the weather turns cold again. This snow ice is white, being very porous and filled with air, and detracts from the quality of the crop, its thickness depending on the depth of snow on the field, amount of water, and the temperature. At the top of this snow ice, where it merges into the snow, will be found a stiff, crusty layer, more or less firmly united to the ice below, which adds to the difficulty of removing the snow on top. An inch or two of snow ice will lessen the loss by breakage of cakes, in stowing, and the ice also comes out of the house in better shape, and will stand shipping better. It is not so brittle as clear ice, and is homogeneous in its structure, not being readily split in any direction. For further information check out: The Ice Crop
Subscribe to:
Posts (Atom)