This comes from the Ladies' Home Journal ©1893
THE LINEN WEDDING
MAY be celebrated twenty years from the "day of days " in a woman's life. It must be confessed that, although it furnishes an excellent opportunity for pretty presents in embroidered doilies and all manner of other napery, it is less suggestive to a hostess as a "theme" for an entertainment. A dinner, to which only intimate friends and the families of bride and groom are invited, seems more appropriate than any more ambitious observance of the day.
The invitations may be written on squares of linen in indelible ink and inclosed in envelopes of the same material. The elaborate folding of napkins is no longer in vogue, but the fashion might be revived on such an occasion when linen is to be made the prominent feature. Any pretty drawnwork or embroidered linen may be appropriately introduced. Napkins folded to represent a succession of scallop-shells or fans may surround and conceal the dish holding the flowers in the centre of the table. No flowers are so suitable for the occasion as the pretty blue blossoms of the flax plant, but they are hardly vivid enough by themselves to be effective, as the table is so severely white. Bright poppies and yellow-hearted daisies mingled among the blue flax make a charming centrepiece. Small squares of fine linen with fringed edges may be embroidered with the guests' names in blue or red (Kensington stitch) in bold English writing, and will answer very well for name-cards when made to adhere to squares of Bristol-board bymeans of a little flour paste.
Nothing makes a better surface for watercolor painting than linen, and imagination may run riot if the hostess be an artist. Upon every dish a round, fringed doily should be placed.
A really dainty flower-holder may be made by placing a slender thin glass tumbler in the centre of a round piece of fine linen, edged with lace an inch or two wide. This should be drawn up and plaited around the edge of the tumbler and tied with narrow ribbon in many loops. The lace stands out like a ruffle, making a border around the flowers.
Showing posts with label 1893. Show all posts
Showing posts with label 1893. Show all posts
Monday, September 18, 2017
Friday, September 8, 2017
Crystal Wedding (Anniversary today)
This comes from the Ladies' Home Journal ©1893
THE CRYSTAL WEDDING
THE fifteenth anniversary may be effectively celebrated by an '' afternoon tea" out-of-doors, if the "happy pair" be the fortunate possessors of a lawn and shade trees. A few little tables in sheltered nooks—and a larger one for the more important dishes—are suggestive of pleasure at first sight. In the centre of the large table I would place a cut-glass dish, holding a mass of red roses.
As one is confined to glass dishes for everything at a crystal wedding its lack of color is better supplemented by red flowers than those of other shades.
A glass dish or vase filled with roses, geraniums or carnations might ornament each of the little tables, for the lavish month of June is so prodigal of blossoms.
It is the custom in Russia to serve tea in very thin glasses, in preference to cups, and as it is taken with lemon, instead of cream, it is much more dainty in appearance. The Austrians also prefer glasses to cups for their coffee, and the habit once formed 110 cup seems thin enough. Any excuse to use glass is admissible. The lemonade and ices are, of-course, served in tumblers and glass saucers. Instead of sugar for the tea and coffee the crystals of white rock candy may be used, and are no mean substitute. A profusion of cut glass on the large table makes, of course, an attractive decoration in itself, but the pressed glass now imitates it very nearly and is wonderfully cheap.
Should a dinner be preferred every possible device for using glass should be taken advantage of.
A large piece of looking-glass bordered with red roses, or other flowers if desired, may be placed on the table, a glass bowl of flowers in the centre. If one be not fortunate enough to have inherited old fashioned glass candlesticks with long pendent prisms, ordinary glass ones are cheap and easily procured. The shades may have a fringe of cut-glass beads around them, that, catching the light, has a pretty, prismatic effect.
For name-cards small, round, beveled mirrors, three inches in diameter, may be easily inscribed with the names of the guests in any colored ink preferred. Wreaths of tiny blossoms painted along the edges would, of course, greatly enhance their beauty. Should these prove too expensive a simple white card, around the edges of which crystal beads are thickly sewed, forming a sort of a frame, may not be an unacceptable substitute.
THE CRYSTAL WEDDING
THE fifteenth anniversary may be effectively celebrated by an '' afternoon tea" out-of-doors, if the "happy pair" be the fortunate possessors of a lawn and shade trees. A few little tables in sheltered nooks—and a larger one for the more important dishes—are suggestive of pleasure at first sight. In the centre of the large table I would place a cut-glass dish, holding a mass of red roses.
As one is confined to glass dishes for everything at a crystal wedding its lack of color is better supplemented by red flowers than those of other shades.
A glass dish or vase filled with roses, geraniums or carnations might ornament each of the little tables, for the lavish month of June is so prodigal of blossoms.
It is the custom in Russia to serve tea in very thin glasses, in preference to cups, and as it is taken with lemon, instead of cream, it is much more dainty in appearance. The Austrians also prefer glasses to cups for their coffee, and the habit once formed 110 cup seems thin enough. Any excuse to use glass is admissible. The lemonade and ices are, of-course, served in tumblers and glass saucers. Instead of sugar for the tea and coffee the crystals of white rock candy may be used, and are no mean substitute. A profusion of cut glass on the large table makes, of course, an attractive decoration in itself, but the pressed glass now imitates it very nearly and is wonderfully cheap.
Should a dinner be preferred every possible device for using glass should be taken advantage of.
A large piece of looking-glass bordered with red roses, or other flowers if desired, may be placed on the table, a glass bowl of flowers in the centre. If one be not fortunate enough to have inherited old fashioned glass candlesticks with long pendent prisms, ordinary glass ones are cheap and easily procured. The shades may have a fringe of cut-glass beads around them, that, catching the light, has a pretty, prismatic effect.
For name-cards small, round, beveled mirrors, three inches in diameter, may be easily inscribed with the names of the guests in any colored ink preferred. Wreaths of tiny blossoms painted along the edges would, of course, greatly enhance their beauty. Should these prove too expensive a simple white card, around the edges of which crystal beads are thickly sewed, forming a sort of a frame, may not be an unacceptable substitute.
Monday, September 4, 2017
Tin Weddings
This comes from Ladies' Home Journal ©1893
THE TIN WEDDING
COMES with the tenth anniversary. If a dinner be given, the table may be made beautiful with pink roses and syringa placed in a bright new tin dish, in the centre. Four dishes, holding the pink and white bonbons, cakes, etc., may be set in the midst of tin rings (used for baking cakes in circular shape), the edges of the plates resting on those of the tins. These rings filled with roses and syringa will make pretty wreaths around each prominent dish. If a more elaborate decoration be desired any tinsmith can make a flowerholder in the form of the initial of the groom's name and that of the bride's maiden name—one to be placed at each end of the table.
The little round stands of twisted tin wire, made for the teapot, turned upside down and lined with pink laced papers, make dainty receptacles for salted almonds or small bonbons. If, as is now fashionable, small "individual " dishes are supplied for the almonds new heart-shaped "patty pans " will answer the purpose.
Cards of heavy Bristol-board, very lightly covered with mucilage, may be entirely enveloped in tin foil, and so smoothly that the artifice will not be suspected. The guests' names may be scratched upon the surface. A small tin funnel at each lady's place will make a pretty bouquet-holder.
Another post: In this one you'll find some suggested gifts for the 10th anniversary as well.
A Tin Wedding Day (5°» S. vi. 307) is the tenth anniversary of the happy day. "Cards" are sent out, made of tin, on which is printed a suitable inscription, and, by the way, for the benefit of all printers, I will say this should be done with a rubber stereotype, because type-metal will indent the tin. The inscription gives the year of the marriage and the current year, and, leaving out of view the material, is much like any "at home" card. Each guest is expected to bring a present which must be partly or wholly of tin, and may be a tin drinking cup worth twopence, or a costly piece of lace in an old tin mustard box. Dealers in tin ware prepare articles, assimilated in shape to wearing apparel, laundry utensils, or furniture, utterly useless, of course, and only intended to cause merriment. Fancy a broad brimmed hat or a flat iron made of tin, or a writing desk made of the same material. At a tin wedding I recently attended, a guest brought a tin pail, filled with lemonade, and a silver ladle to serve the beverage. Another brought a fog horn, such as the fishing schooners use on the high seas, in thick weather, to give warning of their presence, and avoid collision with other vessels. Its note is an exceedingly low c, so low that, after one solo on it, the hearer would be glad to see it so low in the sea that none would ever see it again. The tin wedding is an excellent occasion for the renewal of the kitchen tins, while it affords much merriment by the ludicrous offerings which are sometimes made. Like many other good things, it may be "run into the ground," or, as Dr. Johnson would say, become so vulgar and trite as to deserve the reprehension of all. John E. Norcross. Brooklyn, U.S.
Source: Notes & Queries ©1876
Below is a poem written by Alice Holmes ©1868
A Tin Wedding.
We hail your Tin wedding with eager delight,
And join the glad circle that greets you to-night;
And call back the moments we saw you with pride,
At Hymen's fair altar, made bridegroom and bride.
The pure cup of pleasure, unmingled with tears,
Hath flown for you sweetly these ten sunny years.
And strewn with bright roses your pathwhy hath been,
While joy crowned your labors again and again.
And smiling with plenty your garners are stored,
And bright is the future your prospects afford,
When buds ye are training in beauty shall bloom,
And love's sweetest halo the light of your home.
And while your new nuptials we now must begin,
We bring you in friendship some presents of Tin ;
And when their bright lustre by time is defaced,
With silver untarnished we'll have them replaced ;
And keep your Third wedding with high merry glee,
And hope that the Fourth one all golden may be.
And when for another the time rolls around,
With diamonds most brilliant, oh! may ye be crowned ;
And bright wreaths of honor around you be twined,
And friendship unfading your hearts ever bind.
With fast fleeting years may your pleasures increase,
And life's ripened harvest be gathered in peace.
THE TIN WEDDING
COMES with the tenth anniversary. If a dinner be given, the table may be made beautiful with pink roses and syringa placed in a bright new tin dish, in the centre. Four dishes, holding the pink and white bonbons, cakes, etc., may be set in the midst of tin rings (used for baking cakes in circular shape), the edges of the plates resting on those of the tins. These rings filled with roses and syringa will make pretty wreaths around each prominent dish. If a more elaborate decoration be desired any tinsmith can make a flowerholder in the form of the initial of the groom's name and that of the bride's maiden name—one to be placed at each end of the table.
The little round stands of twisted tin wire, made for the teapot, turned upside down and lined with pink laced papers, make dainty receptacles for salted almonds or small bonbons. If, as is now fashionable, small "individual " dishes are supplied for the almonds new heart-shaped "patty pans " will answer the purpose.
Cards of heavy Bristol-board, very lightly covered with mucilage, may be entirely enveloped in tin foil, and so smoothly that the artifice will not be suspected. The guests' names may be scratched upon the surface. A small tin funnel at each lady's place will make a pretty bouquet-holder.
Another post: In this one you'll find some suggested gifts for the 10th anniversary as well.
A Tin Wedding Day (5°» S. vi. 307) is the tenth anniversary of the happy day. "Cards" are sent out, made of tin, on which is printed a suitable inscription, and, by the way, for the benefit of all printers, I will say this should be done with a rubber stereotype, because type-metal will indent the tin. The inscription gives the year of the marriage and the current year, and, leaving out of view the material, is much like any "at home" card. Each guest is expected to bring a present which must be partly or wholly of tin, and may be a tin drinking cup worth twopence, or a costly piece of lace in an old tin mustard box. Dealers in tin ware prepare articles, assimilated in shape to wearing apparel, laundry utensils, or furniture, utterly useless, of course, and only intended to cause merriment. Fancy a broad brimmed hat or a flat iron made of tin, or a writing desk made of the same material. At a tin wedding I recently attended, a guest brought a tin pail, filled with lemonade, and a silver ladle to serve the beverage. Another brought a fog horn, such as the fishing schooners use on the high seas, in thick weather, to give warning of their presence, and avoid collision with other vessels. Its note is an exceedingly low c, so low that, after one solo on it, the hearer would be glad to see it so low in the sea that none would ever see it again. The tin wedding is an excellent occasion for the renewal of the kitchen tins, while it affords much merriment by the ludicrous offerings which are sometimes made. Like many other good things, it may be "run into the ground," or, as Dr. Johnson would say, become so vulgar and trite as to deserve the reprehension of all. John E. Norcross. Brooklyn, U.S.
Source: Notes & Queries ©1876
Below is a poem written by Alice Holmes ©1868
A Tin Wedding.
We hail your Tin wedding with eager delight,
And join the glad circle that greets you to-night;
And call back the moments we saw you with pride,
At Hymen's fair altar, made bridegroom and bride.
The pure cup of pleasure, unmingled with tears,
Hath flown for you sweetly these ten sunny years.
And strewn with bright roses your pathwhy hath been,
While joy crowned your labors again and again.
And smiling with plenty your garners are stored,
And bright is the future your prospects afford,
When buds ye are training in beauty shall bloom,
And love's sweetest halo the light of your home.
And while your new nuptials we now must begin,
We bring you in friendship some presents of Tin ;
And when their bright lustre by time is defaced,
With silver untarnished we'll have them replaced ;
And keep your Third wedding with high merry glee,
And hope that the Fourth one all golden may be.
And when for another the time rolls around,
With diamonds most brilliant, oh! may ye be crowned ;
And bright wreaths of honor around you be twined,
And friendship unfading your hearts ever bind.
With fast fleeting years may your pleasures increase,
And life's ripened harvest be gathered in peace.
Tuesday, August 29, 2017
Wooden Weddings
This was a new one for me, I hope you enjoy it too. It comes from Ladies' Home Journal ©1893
THE WOODEN WEDDING ""THE first milestone—after five years of * married life—when the young wife speaks of herself as "an old married woman," is called the " wooden wedding."
A cozy little dinner, to which those who were the bridesmaids and groomsmen are bidden, with a few intimate friends, is usually the favorite form of entertainment. Note-paper may be had, resembling birchbark, which is suitable for the invitations.
The dining-room may be made to look as "woodsy" as possible with roping of evergreen and verdure of any sort. The introduction of "Christmas trees" into the room adds much to the sylvan effect. They are to be had almost for the asking in summer.
A box made of twigs holding ferns makes an appropriate centrepiece for the table, and the cheapest wooden dishes lined with ferns will hold the bonbons and cakes quite acceptably. At each lady's place a little toy bucket or pail—the staves alternately of dark and light wood—will make a very pretty receptacle for the flowers. Wild flowers of all colors, those growing in the woods, are appropriate and plentiful in June. The city florists are always in communication with persons who can supply them when they are ordered. The little pails have the additional advantage that they may hold a little water, for wild flowers wither so quickly. The wire handles should be bound with ribbon and tied with bows.
The name-cards of real birch-bark should have at the top the date of the marriage and the present date, and under these the guests' names all written in dark green ink. On the reverse side of the one given to the bride her husband might write the summing up of all wifely duties, quoted from the famous game of '' oats, peas and beans ":
"Now, you're married, you must obey,
You must be true to all you say;
You must be loving, kind and good—
And help your husband chop the wood."
While the groom may be reminded of his responsibilities in the same vein, changing the first line—
"Now, you're married, this happy day,"
and the last—
"And keep your wife in kindling wood."
The candle shades may be bought very cheaply of plain white crimped paper, decorated with bits of evergreen. The colors of the flowers should be repeated in the bonbons and cakes, the green background of ferns harmonizing all shades.
The bride should wear her wedding dress. The more old-fashioned it be the more interesting.
Source: The Ladies' Home Journal ©1893
THE WOODEN WEDDING ""THE first milestone—after five years of * married life—when the young wife speaks of herself as "an old married woman," is called the " wooden wedding."
A cozy little dinner, to which those who were the bridesmaids and groomsmen are bidden, with a few intimate friends, is usually the favorite form of entertainment. Note-paper may be had, resembling birchbark, which is suitable for the invitations.
The dining-room may be made to look as "woodsy" as possible with roping of evergreen and verdure of any sort. The introduction of "Christmas trees" into the room adds much to the sylvan effect. They are to be had almost for the asking in summer.
A box made of twigs holding ferns makes an appropriate centrepiece for the table, and the cheapest wooden dishes lined with ferns will hold the bonbons and cakes quite acceptably. At each lady's place a little toy bucket or pail—the staves alternately of dark and light wood—will make a very pretty receptacle for the flowers. Wild flowers of all colors, those growing in the woods, are appropriate and plentiful in June. The city florists are always in communication with persons who can supply them when they are ordered. The little pails have the additional advantage that they may hold a little water, for wild flowers wither so quickly. The wire handles should be bound with ribbon and tied with bows.
The name-cards of real birch-bark should have at the top the date of the marriage and the present date, and under these the guests' names all written in dark green ink. On the reverse side of the one given to the bride her husband might write the summing up of all wifely duties, quoted from the famous game of '' oats, peas and beans ":
"Now, you're married, you must obey,
You must be true to all you say;
You must be loving, kind and good—
And help your husband chop the wood."
While the groom may be reminded of his responsibilities in the same vein, changing the first line—
"Now, you're married, this happy day,"
and the last—
"And keep your wife in kindling wood."
The candle shades may be bought very cheaply of plain white crimped paper, decorated with bits of evergreen. The colors of the flowers should be repeated in the bonbons and cakes, the green background of ferns harmonizing all shades.
The bride should wear her wedding dress. The more old-fashioned it be the more interesting.
Source: The Ladies' Home Journal ©1893
Monday, August 28, 2017
How to Keep Cool
For today's tidbit I'm sharing some of the various ways I've come across during the later part of the 19th century, to keep cool.
Another New York bookseller, who has been interviewed on the subject of keeping a store cool in summer, claims that it can be done if proper measures of precaution are taken.
"For example,*' he says, "I have a transom over my door that I leave open every night; also the top of the back window. This gives a draft of cool air during the night, and I find it cool in the morning. I also follow the trail of the sun, and in the hot days in summer see that it never gets into my store."
"All the cleaning that is done in my place of business is done between six and seven in the morning. This gets the store in trim for the day's work. In order to keep out flies the store should always be darkened and, above all, the atmosphere pure. Flies and other insects will only come when the air is bad. Care should always be taken to place everything out of the way that will attract them. If possible, do not permit any eating or cooking in your store during the hot months. If you do, then place all your stock under covers, for flies and other insects will play havoc with it."
There are electric fans and other machine devices to cool stores, but for the small city and town bookseller the above is simple and low in price.
Source: The Bookseller and Newsman ©1896
How to Keep Cool in Summer.—In summer we should eat less meat and less food than in winter. Usually our appetite is not so good in summer as it is in winter, and naturally, therefore, we take less food, and we should wear light clothing. Everything we do during the warm parts of the summer days we should do slowly and should not hurry. We should not walk much in the sun without being shaded.
How the Body is Kept Cool in Summer.—It would seem difficult to prevent the body from being overheated in summer when the air around us is so warm; and you might wonder, too, why it is that the blood of a locomotive engineer, or of a cook, who is in front of a hot fire all day long, is no warmer than that of persons who can keep cool. There are two ways in which the bodily heat is prevented from rising above 98 degrees when persons must be near furnaces and fires or are otherwise exposed to the heat.
Both methods depend upon the fact that whenever moisture or water leaves any surface it makes that surface cold; that is, it takes some of the heat of that surface with it. In India, the drinking-water is cooled by placing it in porous clay
In this way our blood does not get any warmer in summer than in winter. For in summer more moisture leaves the body than in winter. Moisture leaves the body in two ways: By the lungs and by the skin. We breathe more rapidly in summer than in winter, especially if it is very warm, and in this way, more moisture is given off to the air from the blood passing through the lungs. Then again, the expired air contains more moisture in summer.
Perspiration.—The moisture which passes off by the skin is called perspiration. This is taking place constantly through the pores, but in summer so much passes off that it collects in drops and is then called visible or sensible perspiration.
Ice-water in Summer.—There is no objection to ice-water in summer if you do not drink too much, and if you take but a little at a time. Some people get into the habit of drinking ice-water constantly. This is very unhealthy and will make them suffer. But if it be remembered to drink it slowly and only a little at a time, it will not usually do any harm.
Source: May's Anatomy, Physiology and ©1899
ABOUT YOUR HAIR
YOU will never look cool in summer unless you learn to arrange your hair properly—that is to say, to bid good-by to the heavy bang which is on your forehead, and which will, after a few hours, look frowzy and become uncurled. Draw part of this back and pin it down with small lace hairpins, and have the very shortest fringe possible, if, indeed, you wear one at all. If your forehead is low and broad you can say farewell to the bang, and parting your hair in the centre draw it back in the neatest way possible. Instead of the soft, full loops that retained their position during the winter, braid your back hair and pin it closely to your head. This done one's coiffure will be neat all the day long, and if you have a well-shaped head it will bring out its outlines to perfection. I do not want any girl to think that I wish her to lose her good looks, and if she doesn't look well with her hair parted then let her elect to wear it rolled off her forehead, or if she has a very high forehead then she must have a short fringe or bang, with the ends just turned to soften her face. Do not wear fancy pins or ribbons during the day. In the evening, though, it is quite proper for you to put among your locks anything that you may choose. By-the-by, it must be remembered that I am talking now to the busy girl who wants to look her best in the summer time, and who yet has not the half hours in which to rest, and who cannot wear dainty house dresses, as does the girl who has no occupation in the outside world.
Source: Ladies' Home Journal ©1893
Another New York bookseller, who has been interviewed on the subject of keeping a store cool in summer, claims that it can be done if proper measures of precaution are taken.
"For example,*' he says, "I have a transom over my door that I leave open every night; also the top of the back window. This gives a draft of cool air during the night, and I find it cool in the morning. I also follow the trail of the sun, and in the hot days in summer see that it never gets into my store."
"All the cleaning that is done in my place of business is done between six and seven in the morning. This gets the store in trim for the day's work. In order to keep out flies the store should always be darkened and, above all, the atmosphere pure. Flies and other insects will only come when the air is bad. Care should always be taken to place everything out of the way that will attract them. If possible, do not permit any eating or cooking in your store during the hot months. If you do, then place all your stock under covers, for flies and other insects will play havoc with it."
There are electric fans and other machine devices to cool stores, but for the small city and town bookseller the above is simple and low in price.
Source: The Bookseller and Newsman ©1896
How to Keep Cool in Summer.—In summer we should eat less meat and less food than in winter. Usually our appetite is not so good in summer as it is in winter, and naturally, therefore, we take less food, and we should wear light clothing. Everything we do during the warm parts of the summer days we should do slowly and should not hurry. We should not walk much in the sun without being shaded.
How the Body is Kept Cool in Summer.—It would seem difficult to prevent the body from being overheated in summer when the air around us is so warm; and you might wonder, too, why it is that the blood of a locomotive engineer, or of a cook, who is in front of a hot fire all day long, is no warmer than that of persons who can keep cool. There are two ways in which the bodily heat is prevented from rising above 98 degrees when persons must be near furnaces and fires or are otherwise exposed to the heat.
Both methods depend upon the fact that whenever moisture or water leaves any surface it makes that surface cold; that is, it takes some of the heat of that surface with it. In India, the drinking-water is cooled by placing it in porous clay
In this way our blood does not get any warmer in summer than in winter. For in summer more moisture leaves the body than in winter. Moisture leaves the body in two ways: By the lungs and by the skin. We breathe more rapidly in summer than in winter, especially if it is very warm, and in this way, more moisture is given off to the air from the blood passing through the lungs. Then again, the expired air contains more moisture in summer.
Perspiration.—The moisture which passes off by the skin is called perspiration. This is taking place constantly through the pores, but in summer so much passes off that it collects in drops and is then called visible or sensible perspiration.
Ice-water in Summer.—There is no objection to ice-water in summer if you do not drink too much, and if you take but a little at a time. Some people get into the habit of drinking ice-water constantly. This is very unhealthy and will make them suffer. But if it be remembered to drink it slowly and only a little at a time, it will not usually do any harm.
Source: May's Anatomy, Physiology and ©1899
ABOUT YOUR HAIR
YOU will never look cool in summer unless you learn to arrange your hair properly—that is to say, to bid good-by to the heavy bang which is on your forehead, and which will, after a few hours, look frowzy and become uncurled. Draw part of this back and pin it down with small lace hairpins, and have the very shortest fringe possible, if, indeed, you wear one at all. If your forehead is low and broad you can say farewell to the bang, and parting your hair in the centre draw it back in the neatest way possible. Instead of the soft, full loops that retained their position during the winter, braid your back hair and pin it closely to your head. This done one's coiffure will be neat all the day long, and if you have a well-shaped head it will bring out its outlines to perfection. I do not want any girl to think that I wish her to lose her good looks, and if she doesn't look well with her hair parted then let her elect to wear it rolled off her forehead, or if she has a very high forehead then she must have a short fringe or bang, with the ends just turned to soften her face. Do not wear fancy pins or ribbons during the day. In the evening, though, it is quite proper for you to put among your locks anything that you may choose. By-the-by, it must be remembered that I am talking now to the busy girl who wants to look her best in the summer time, and who yet has not the half hours in which to rest, and who cannot wear dainty house dresses, as does the girl who has no occupation in the outside world.
Source: Ladies' Home Journal ©1893
Friday, June 30, 2017
Clothing
I was searching for various clothing to be worn while swimming in the 19th century, particularly the 1870's and stumbled on this great little excerpt from John Spicer on Clothes. This recitation is in the book Delsarte Recitation Book ©1893 I'm sharing this hoping you too get a smile on your face when reading it. Not to mention it gives fodder to some possible character's insight of the time period.
IT is very good fun to take off your clothes and go in swimming. Clothes are the things that you wear. They have arms and legs to them, and ever so many buttonholes and buttons, and have pockets. Pockets are the best part of your clothes. We have two kinds of clothes, best ones and old ones. We hang up the best ones and wear the old ones. When you wear your best ones every day you most always get something on them. Once I hitched the picket of a picket-fence into the leg of some best clothes and pitched over head first, and the picket went through, and then I had to take that pair for every-day ones. Gudgeon grease that you get off of wheels will not come off very well. I do not mean it will not come off the wheels very well, but off your clothes. Ink spots stay on, but you can get paint off, if you can get anything to take it off with. Mud brushes off when it gets dry, and your mother doesn't say anything when vou get mud on your every-day ones, but she does on your best ones.
One time when I was a little fellow, when I was going to a party with two little fellows about as big as I was, and we had on our best clothes, we climbed up a tree to see if some birds' eggs had hatched out, and a dry twig on a branch tore a hole on one side of one of my trousers' legs, and I did not want to go back home because that pair was all the best pair of trousers I had. A big fellow—he was not very big, but he was bigger than we little fellows—he told me to go to the party and keep my hand down over the hole, and I did, and somebody that was at the party asked me if my arm was lame, and I said, "No, ma'am;" but when the ice-cream came round, I forgot and took away my hand to take the saucer in it, and that same one looked at it, and laughed some, and she said: "Oh, now I see what the matter was with your arm!" and I laughed a little when she did, and she told me not to think any more about the hole then, but to have a good time and to think about the hole afterward, and I did. She told me a funny story about a hole that was torn. I will tell it: "Once there was a very small boy named Gussie, and he tore his clothes most every day, and his mother had mended them after he had gone to bed and he did not see her do it, and he thought the holes grew up of themselves in the night. And one day when his little cousin Susie tore her dress her mother told her not to tear, and cried, Gussie told her not to cry, for that hole would grow up again in the night, just as holes did in his clothes. And when Susie went to bed she put her dress over a chair to have the holes grow up, and first thing in the morning she went in her night-gown to look, and her mother found her standing there crying, and when her mother asked her what she was crying for, she said, 'Because that hole did not grow together in the night. I thought it would grow up in the night.'"
Once I had some mittens put away in some winter clothes. Mittens are clothes to wear on your hands, and hats are clothes to wear on your head. Once my aunt told me a hat riddle. I will say it: "Two poor little brothers they had but one hat, And both wore the same one, can you guess how was that?
IT is very good fun to take off your clothes and go in swimming. Clothes are the things that you wear. They have arms and legs to them, and ever so many buttonholes and buttons, and have pockets. Pockets are the best part of your clothes. We have two kinds of clothes, best ones and old ones. We hang up the best ones and wear the old ones. When you wear your best ones every day you most always get something on them. Once I hitched the picket of a picket-fence into the leg of some best clothes and pitched over head first, and the picket went through, and then I had to take that pair for every-day ones. Gudgeon grease that you get off of wheels will not come off very well. I do not mean it will not come off the wheels very well, but off your clothes. Ink spots stay on, but you can get paint off, if you can get anything to take it off with. Mud brushes off when it gets dry, and your mother doesn't say anything when vou get mud on your every-day ones, but she does on your best ones.
One time when I was a little fellow, when I was going to a party with two little fellows about as big as I was, and we had on our best clothes, we climbed up a tree to see if some birds' eggs had hatched out, and a dry twig on a branch tore a hole on one side of one of my trousers' legs, and I did not want to go back home because that pair was all the best pair of trousers I had. A big fellow—he was not very big, but he was bigger than we little fellows—he told me to go to the party and keep my hand down over the hole, and I did, and somebody that was at the party asked me if my arm was lame, and I said, "No, ma'am;" but when the ice-cream came round, I forgot and took away my hand to take the saucer in it, and that same one looked at it, and laughed some, and she said: "Oh, now I see what the matter was with your arm!" and I laughed a little when she did, and she told me not to think any more about the hole then, but to have a good time and to think about the hole afterward, and I did. She told me a funny story about a hole that was torn. I will tell it: "Once there was a very small boy named Gussie, and he tore his clothes most every day, and his mother had mended them after he had gone to bed and he did not see her do it, and he thought the holes grew up of themselves in the night. And one day when his little cousin Susie tore her dress her mother told her not to tear, and cried, Gussie told her not to cry, for that hole would grow up again in the night, just as holes did in his clothes. And when Susie went to bed she put her dress over a chair to have the holes grow up, and first thing in the morning she went in her night-gown to look, and her mother found her standing there crying, and when her mother asked her what she was crying for, she said, 'Because that hole did not grow together in the night. I thought it would grow up in the night.'"
Once I had some mittens put away in some winter clothes. Mittens are clothes to wear on your hands, and hats are clothes to wear on your head. Once my aunt told me a hat riddle. I will say it: "Two poor little brothers they had but one hat, And both wore the same one, can you guess how was that?
Tuesday, May 30, 2017
Dishwasher
Yes, you read that title correctly. The Dishwasher was invented in 1850 by Joel Houghton but it didn't work very well. In 1886 Mrs. Josephine Cochran made the first practical dishwasher. In the 1893 World's Fair Mrs. Josephine Cochran won the highest prize for "best Mechanical construction." Restaurants and hotels were the first purchasers. Her company eventually became a part of KitchenAid.
Tuesday, December 6, 2016
The Homestead Strike
I came across this information while searching for Homestead information and found it to be a twist in what one would normally think of in terms of Homesteads. Homestead, Pa is a mill town that in 1892 strike that changed and hurt a lot of people including Steel magnate Andrew Carnegie. You can read a summary of the strike here from PBS American Experience but you can also read a more detailed account Homestead: A complete history of the struggle of July, 1892 by Arthur Gordon Burgoyne ©1893.
Thursday, November 17, 2016
Refreshing Stale Bread Rolls and Flannel Rolls
Well, I'm sure that all of us have experienced our rolls or bread getting hard. I found this great little tidbit in "Cooking for Profit" by Jessup Whitehead ©1893 I've also included a recipe for "Flannel Rolls" or as the recipe calls them, German Puffs, Flannel Rolls, Muffins or Popovers. I've included the story, especially for those writing during this time event in Pacific Areas.
To Warm Over Rolls.
Take rolls left over from the previous meal, place in a pan and cover with a wet cloth, half a cotton flour sack or piece of old table cloth dipped in water will do. Set in the oven and by the time the cloth is dry the rolls will "be as good as if fresh baKed—for such as are not critical judges of fresh bread.
German Puffs, Flannel Rolls, Muffins or Popovers.
It makes a great difference whether any dish or product of skill is the present fashion or not. We have all heard of somebody's popovers and come across remarks in the farmers' papers about somebody else's popovers that wouldn't pop, without wanting any in ours particularly. So when I saw that Mary Jane, at Cedar Point Cottage, on Nipantuck Island had a stove-full of very fine ones ready for supper I admired them, and told her they were splendid and she ought to be proud that she could make them {as indeed shj was) without yet caring to get the receipt for my books; having so many good yeast-raised fancy breads already; and, besides, I had heard Mrs. Tingee condemn popovers on account of their using up her eggs too last and not being very good eating anyhow.
"But that isn't what we call 'em," said Mary Janes, "them's flannel rolls."
"They are popovers, Mary Jane," I persisted; "did you never hear of popovers, and popovers that wouldn't pop?"
"The baker at the Nipantuck House called 'em flannel rolls," said she, "and I guess he knew and he brought me the receipt before he went away." She h;avcd a little sigh and turned away as if there was nothing more to be said on that question.
Afterwards, upon the very voluminous breakfast and supper bills of fare of a very large summer hotel I found printed "Kaaterskill Flannel Rolls,"and in thinking over what they might be, naturally reverted to that stove-full of "flannel rolls on Nipantuck Island, and learning almost immediately that the Grand Pacific was serving them as "muffins," the Palmer House as "German puffs" and the Matteson as "flannel rolls," I began to feel like a collector of coins, who has heard of a date that is not in his collection, or like one of those Dutch tulip fanciers when they heard of a new color, and started out to catch up with the procession. I soon overtook my friend the steward of the Matteson who, for the good of the public handed me this:
take
2 eggs.
2 cups milk—a pint.
2 cups flour—10 ounces.
Salt, a small teaspoon.
Break the eggs into a bowl; beat them light and keep adding the milk to them gradually while your are beating. That takes about five minutes. Add the salt. When all the milk is in put in the flour, all at once, and beat it smooth, like cream. Butter the inside of six coffee cups, divide the batter into them and bake in a moderate oven about half an hour.
It is to be observed there is no powder nor raising of any kind in them and no butter, yet they rise high above the tops of the cups and are hollow inside when done. They are not perfect if made with skimmed milk. When they collapse in the cups and come out tough and heavy it is owing to the baking, the stove being not hot enough on the bottom, or, possibly not having been thoroughly beaten. I have made large batches and baked some for early breakfast and beaten the same batter again and baked it two hours later and found the last to be as good as the first.
Cost, 6 cents. But the cups are not the best for a number, holding too much. There are deep gem pans shaped like small tumblers that suit better to bake in. These are a pleasing kind of bread to make, their remarkable lightness making them always something of a marvel.
To Warm Over Rolls.
Take rolls left over from the previous meal, place in a pan and cover with a wet cloth, half a cotton flour sack or piece of old table cloth dipped in water will do. Set in the oven and by the time the cloth is dry the rolls will "be as good as if fresh baKed—for such as are not critical judges of fresh bread.
German Puffs, Flannel Rolls, Muffins or Popovers.
It makes a great difference whether any dish or product of skill is the present fashion or not. We have all heard of somebody's popovers and come across remarks in the farmers' papers about somebody else's popovers that wouldn't pop, without wanting any in ours particularly. So when I saw that Mary Jane, at Cedar Point Cottage, on Nipantuck Island had a stove-full of very fine ones ready for supper I admired them, and told her they were splendid and she ought to be proud that she could make them {as indeed shj was) without yet caring to get the receipt for my books; having so many good yeast-raised fancy breads already; and, besides, I had heard Mrs. Tingee condemn popovers on account of their using up her eggs too last and not being very good eating anyhow.
"But that isn't what we call 'em," said Mary Janes, "them's flannel rolls."
"They are popovers, Mary Jane," I persisted; "did you never hear of popovers, and popovers that wouldn't pop?"
"The baker at the Nipantuck House called 'em flannel rolls," said she, "and I guess he knew and he brought me the receipt before he went away." She h;avcd a little sigh and turned away as if there was nothing more to be said on that question.
Afterwards, upon the very voluminous breakfast and supper bills of fare of a very large summer hotel I found printed "Kaaterskill Flannel Rolls,"and in thinking over what they might be, naturally reverted to that stove-full of "flannel rolls on Nipantuck Island, and learning almost immediately that the Grand Pacific was serving them as "muffins," the Palmer House as "German puffs" and the Matteson as "flannel rolls," I began to feel like a collector of coins, who has heard of a date that is not in his collection, or like one of those Dutch tulip fanciers when they heard of a new color, and started out to catch up with the procession. I soon overtook my friend the steward of the Matteson who, for the good of the public handed me this:
take
2 eggs.
2 cups milk—a pint.
2 cups flour—10 ounces.
Salt, a small teaspoon.
Break the eggs into a bowl; beat them light and keep adding the milk to them gradually while your are beating. That takes about five minutes. Add the salt. When all the milk is in put in the flour, all at once, and beat it smooth, like cream. Butter the inside of six coffee cups, divide the batter into them and bake in a moderate oven about half an hour.
It is to be observed there is no powder nor raising of any kind in them and no butter, yet they rise high above the tops of the cups and are hollow inside when done. They are not perfect if made with skimmed milk. When they collapse in the cups and come out tough and heavy it is owing to the baking, the stove being not hot enough on the bottom, or, possibly not having been thoroughly beaten. I have made large batches and baked some for early breakfast and beaten the same batter again and baked it two hours later and found the last to be as good as the first.
Cost, 6 cents. But the cups are not the best for a number, holding too much. There are deep gem pans shaped like small tumblers that suit better to bake in. These are a pleasing kind of bread to make, their remarkable lightness making them always something of a marvel.
Thursday, November 3, 2016
Tomato Soup
This is another recipe from "Cooking For Profit" ©1893
Tomato Soup.
2 quarts soup stock.
1 cupful stewed tomatoes,
1 small cupful of minced vegetables.
6 cloves.
1 tablespoon minced parsley.
Salt and pepper to taste.
Little flour for thickening.
Tomatoes stewed down after seasoning with salt, pepper and butter, are a different article from the freshly prepared and impart a new richness to soup.
The soup stock may be the liquor in which a piece of beef or mutton is boiled for dinner, with the addition of other raw scraps and pieces, such as the bones and gristly ends of a beefsteak. An hour before dinner time take out the meat strain the stock through a fine strainer and into the soup pot. Cut piece of carrot, turnip and onion into small dice and throw in and let cook till done and add the cloves and cup of tomatoes, pepper and salt, thickening and the parsley at last.
It is generally considered a reproach to say the soup is thin. A proper inodium(I'm not sure what that word should be) should be observed. A spoonful of flour gives the smoothness and substance required without Destroying the clearness of the soup.
Cost of material—stock 4, tomatoes 6, vegetables and seasonings 2; 12c for 12 plates.
Tomato Soup.
2 quarts soup stock.
1 cupful stewed tomatoes,
1 small cupful of minced vegetables.
6 cloves.
1 tablespoon minced parsley.
Salt and pepper to taste.
Little flour for thickening.
Tomatoes stewed down after seasoning with salt, pepper and butter, are a different article from the freshly prepared and impart a new richness to soup.
The soup stock may be the liquor in which a piece of beef or mutton is boiled for dinner, with the addition of other raw scraps and pieces, such as the bones and gristly ends of a beefsteak. An hour before dinner time take out the meat strain the stock through a fine strainer and into the soup pot. Cut piece of carrot, turnip and onion into small dice and throw in and let cook till done and add the cloves and cup of tomatoes, pepper and salt, thickening and the parsley at last.
It is generally considered a reproach to say the soup is thin. A proper inodium(I'm not sure what that word should be) should be observed. A spoonful of flour gives the smoothness and substance required without Destroying the clearness of the soup.
Cost of material—stock 4, tomatoes 6, vegetables and seasonings 2; 12c for 12 plates.
Tuesday, October 25, 2016
Green Corn Pudding
From the Cooking for Profit cookbook ©1893
1027—Green Corn Pudding.
Shaved cooked corn off the cob, or use canned corn pounded to a halfpaste. To a quart add one cup milk, i half a cup butter and four eggs and salt i and white pepper to season. Bake in a pudding pan; serve as a vegetable entree in flat dishes. This can be made much richer if wanted so, with more mUk and yolks of eggs and is a very popular dish.
1027—Green Corn Pudding.
Shaved cooked corn off the cob, or use canned corn pounded to a halfpaste. To a quart add one cup milk, i half a cup butter and four eggs and salt i and white pepper to season. Bake in a pudding pan; serve as a vegetable entree in flat dishes. This can be made much richer if wanted so, with more mUk and yolks of eggs and is a very popular dish.
Saturday, October 22, 2016
Cooking for Business Omelets Part 2
from Cooking for profit: ©1893 What I find fun about this cookbook is not only the recipes but also the comments about cost. Which is very helpful imho when working on our historical novels.
Omelets:
87—Plain Omelet.
Two eggs and one teaspoonful of railk. Add a pin«h of salt, beat in a bowl enough to thoroughly mix but not make il too light, as if the omelet rises like a souffle it will go down agaiu, so much the worse.
Pour into a small frying pan, or omelet pan, in which is one Tablespoonful of the clear part of melted butter, and fry like fried eggs But when partly set run a knife point around to loosen it and begin to shake the omelet over to the further side of the pan until the thin further edge forced upward falls bick into the omele'.. When (he under side has a good color, and the middle is nearly set, roll the brown side uppermost, with a knife to help, and elide the omelet on to a hot dish. Serve immediately while it is light and soft.
88—Omelet with Parsley.
Mix a tablespoouful of minced parsley with the omelet mixture while beating it op. Make as directed in the preceding article.
89—Omelet with Onions and Parsley.
Mince two tablespoonfuls of onion and fry it in a little lard in a frying-pan with a plate inverted upon it. In five minutes take up the minced onion without grease and add it to the omelet mixture made ready with parsley in it; stir up and fry as directed in plain omelet.
90—Omelet With Ham.
Have ready on the table some grated or minced lean ham in a dish. Four a plain omelet of two eggs into the fryingpan and strew over the surface about a tablespoonful of the grated ham.
91-Omelet with Cheese.
Make in the same manner aa ham •>melet, with grated cheese instead of ham.
92—Omelet with Tomatoes.
Stew tomatoes down nearly dry, season with butter, pepper and salt. Inclose a spoonful in the middle of an omelet according to the preceeding examples.
Cost of omelets. Omelets are kept off the bill of fare more on account of the time and attention required to cook them properly than because of their cost whkh is only from 1/2c to Ic more than the eggs alone would be. This is speaking of hotel and family orders where the added seasoning is but about a tablespoonful, and not of omelets with asparagus, points or other rarities. Eggs vary in price from G cents per dozen in country places to 6O cents in the cities at midwinter.
Omelets:
87—Plain Omelet.
Two eggs and one teaspoonful of railk. Add a pin«h of salt, beat in a bowl enough to thoroughly mix but not make il too light, as if the omelet rises like a souffle it will go down agaiu, so much the worse.
Pour into a small frying pan, or omelet pan, in which is one Tablespoonful of the clear part of melted butter, and fry like fried eggs But when partly set run a knife point around to loosen it and begin to shake the omelet over to the further side of the pan until the thin further edge forced upward falls bick into the omele'.. When (he under side has a good color, and the middle is nearly set, roll the brown side uppermost, with a knife to help, and elide the omelet on to a hot dish. Serve immediately while it is light and soft.
88—Omelet with Parsley.
Mix a tablespoouful of minced parsley with the omelet mixture while beating it op. Make as directed in the preceding article.
89—Omelet with Onions and Parsley.
Mince two tablespoonfuls of onion and fry it in a little lard in a frying-pan with a plate inverted upon it. In five minutes take up the minced onion without grease and add it to the omelet mixture made ready with parsley in it; stir up and fry as directed in plain omelet.
90—Omelet With Ham.
Have ready on the table some grated or minced lean ham in a dish. Four a plain omelet of two eggs into the fryingpan and strew over the surface about a tablespoonful of the grated ham.
91-Omelet with Cheese.
Make in the same manner aa ham •>melet, with grated cheese instead of ham.
92—Omelet with Tomatoes.
Stew tomatoes down nearly dry, season with butter, pepper and salt. Inclose a spoonful in the middle of an omelet according to the preceeding examples.
Cost of omelets. Omelets are kept off the bill of fare more on account of the time and attention required to cook them properly than because of their cost whkh is only from 1/2c to Ic more than the eggs alone would be. This is speaking of hotel and family orders where the added seasoning is but about a tablespoonful, and not of omelets with asparagus, points or other rarities. Eggs vary in price from G cents per dozen in country places to 6O cents in the cities at midwinter.
Cooking for Profit 1893
In this post the author Jessup White head gives an example of a meal and the cost of the various items.
Dinner.
August 18.
Soup—Consomme paysanne (7 qts 42 cents.)
Fried sunfish, a la Margate (string of 30 panfish, 5 Ib 40 cents."
Potatoes stuffed.
Sliced cucumbers, potato salad, olives (20 cents.)
Boiled leg of mutton, caper sauce (4 Ibs 55 cents.)
Roast beef (loin 4 Ibs 52 cents.)
Chicken pot pie (5 fowls 125, with trimmings, 140 cents.)
Small fillecs of beef a la Creole (2 Ibs and sauce, 30 cents.)
Virginia grated corn pudding (25 cents.)
Lima beans 7, mashed turnips 4, browned carrots 5, tomatoes 12, pctatoe^ 15 (46 cents.)
Steamed cabinet pudding (36 orders, 50 cents.)
Sweet potato pie (5 pies 43 cents.)
Vanilla ice cream (3'^ qts 75 cents.)
Cocoanut macaroons (same as No. 457; doubled, 26 cents.)
Apple, peaches, nuts, crackers, cheese (53 cents.)
Milk, cream 66, coffee, tea, sugar, bread, butter 53 (irg cents.)
Total, $8 13; 54 persons; 15 cents a plate.
Dinner.
August 18.
Soup—Consomme paysanne (7 qts 42 cents.)
Fried sunfish, a la Margate (string of 30 panfish, 5 Ib 40 cents."
Potatoes stuffed.
Sliced cucumbers, potato salad, olives (20 cents.)
Boiled leg of mutton, caper sauce (4 Ibs 55 cents.)
Roast beef (loin 4 Ibs 52 cents.)
Chicken pot pie (5 fowls 125, with trimmings, 140 cents.)
Small fillecs of beef a la Creole (2 Ibs and sauce, 30 cents.)
Virginia grated corn pudding (25 cents.)
Lima beans 7, mashed turnips 4, browned carrots 5, tomatoes 12, pctatoe^ 15 (46 cents.)
Steamed cabinet pudding (36 orders, 50 cents.)
Sweet potato pie (5 pies 43 cents.)
Vanilla ice cream (3'^ qts 75 cents.)
Cocoanut macaroons (same as No. 457; doubled, 26 cents.)
Apple, peaches, nuts, crackers, cheese (53 cents.)
Milk, cream 66, coffee, tea, sugar, bread, butter 53 (irg cents.)
Total, $8 13; 54 persons; 15 cents a plate.
Thursday, September 29, 2016
Building Cold Storage aka Ice Houses
A week or so back I had a few posts on Ice. I came across this article about building an Ice house in "Ice and Refrigeration, Vol. 4" ©1893 by Southern Ice Exchange and thought this might interest some of you.
The building fitted up for this purpose was a part of an unused factory. After examining various cold storage houses in New York, New Jersey and Connecticut, we decided upon a plan which is a modified form of some of the smaller refrigerators of Armour & Co., or of Swift & Co., and is as follows:
The room when torn out and ready for fitting up was about thirty feet square and nineteen feet high. The outside covering roof and upper floor was all that we left of the building. The walls upon the four sides of the room, both for the ice chamber and storage room, were made as follows: First, the building was sheathed up on all sides, then a 2-inch air space, carefully lined on both sides with suitable building paper; next a space of six inches was filled with dry sawdust, then another air space, finishing off the inside with clear matched spruce. This gave us a wall sixteen inches in thickness with four courses of sheathings besides the outer or old one, and four linings of paper.
The foundation for the floor was made of broken stone, upon which was laid a first or lower floor, then a lining of paper, next a foot of sawdust, in which were placed the sleepers; upon these was laid the second or upper floor of narrow yellow pine. This left us a clear room of twenty-seven feet square and nineteen feet high. Next we placed a suitable number of io-inch posts resting upon stone piers, then io-inch timbers upon which rested the joists, three inches thick, twelve inches deep and fifteen inches apart. All of this timber was of white oak.
Upon these joists was laid a floor of wood with an incline of four inches and covered with galvanized iron carefully soldered. At the lower side of the incline was a galvanized iron trough running the entire length of the room to catch and carry off the drip from the ice to a trapped pipe, which conveyed it outside of the building.
This floor is capable of sustaining a weight of several hundred tons.
Upon the east and west sides the floor joins the walls, but upon the north and south sides open spaces were left the entire length of the room, the one upon the north side being ten inches wide, and the one upon the south side being sixteen inches wide, giving a free circulation of air between the ice chamber and the storage room. A sheathing three feet high is made inside the wider opening, but none at the narrower one.
This gives the circulation as follows: The warmer air from below passes up the wide opening over the ice, and being cooled falls through the narrow opening to the room below and thus equalizes the temperature in the two rooms when any change of temperature occurs.
We had now two rooms twenty-seven feet square, the upper or ice chamber being nine and one-half feet high and the lower or storage room seven feet, or high enough to admit three tiers of barrels on end. The ice chamber holds 180 tons of ice which is not sufficient to carry us through all seasons. The capacity of the lower room is 5,000 cubic feet or 650 pounds. There is one door in each apartment, but no window in either.
The cost of storing the ice is from fifteen to twenty cents per ton. There is no covering on the ice, but a foot of sawdust on the floor above.
With a full supply of ice we are able to keep the temperature at about 360, which is as low as natural ice will cool it without the use of salt, although there are records of 350 for a limited time, which is only two degrees above the melting point. We have never been able to discover any serious fault in the construction of the house except that the ice chamber would be better if twelve feet in height, holding 200 to 250 tons of ice, but under the circumstances that was impracticable.
More than 20,000 feet of lumber was used in fitting it up. The entire cost was $1,165. There was considerable excavation and wall building, which added considerable to the expense.
Thursday, September 15, 2016
Fireplaces & Life on the Frontier Part 3
This excerpt comes from Recollections of the Pioneers of Lee County, Ill. ©1893 What makes this excerpt a bit different than the two previous posts is the description of how they made their fireplace.
The fireplace warmed the room, and there the cooking wasdone; cooking utensils were very scarce, the bread was baked in iron kettles having iron covers, the kettle being placed in one side of the fireplace and completely covered with live coals and hot ashes, potatoes were also roasted in the ashes.
Gourds were used for baskets, basins, cups, dippers, soap dishes, etc. liollow trees cut in suitable lengths were used for well curbs, bee hives, and for storing the vegetables and grain. Large trees were hollowed out into troughs and placed under the eaves to catch the rain water, in sugar making to hold the sap; small troughs were used to knead the bread in, and some of the babies slept in cradles made of troughs. Father made butter bowl, ladle, rolling pin, brooms and other articles of wood, for use in the house. All this was done by hand, and with rude implements; he also mended his harness, and was cobbler for his own family, keeping their shoes in repair. Some families had no timepiece, they told the time during the day by the sun—had a noon mark in a door or window— at night by the position of the stars in the Great Dipper in the north. For want of looking glasses, when they wished to see how their hair was dressed, they looked in the well or watertrough. Some of the early settlers were very destitute—the children having but one dress apiece, made of unbleached muslin, colored with butternut bark—the mother washed and ironed their clothing while they were in bed.
Father's first house was one story and had but the one room, with fireplace in one end, door in the other, windows in opposite sides of the room. The windows were small, having but one sash each, containing six panes of glass. The fireplace was made of such rocks as they could pick up, filled in with mortar made of clay; the chimney was built from the ground up, on the outside of the house, and with sticks filled in and plastered over with mortar. The door was made of such boards as they could split from the trees, and was hung on wooden hinges, and had wooden latches—the hinges and latches were made with the pocket knife. The latch had at one end a string (I presume of buckskin) attached to it, the other end passed through a hole in the door over the latch—when they wished to secure their house at night they pulled in the latchstring.
Father had a compass and when he built his house he placed it with the points of the compass, then at noon ihe sun shone straight in the door or window. In that way they obtained the "noon mark." Mother had several marks in the first house, to mark the different hours.
They made their own brooms by taking straight young hickory trees, perhaps three inches through, peeling off the bark, then with their pocket knives they commenced on the end ol the stick they intended for the brush part, and peeled the stick in narrow strips or splints about one- sixteenth of an Inch thick, and fifteen to eighteeti inches long. The heart of the stick would not peel and that was cut off, leaving a stick about three Inches long in the center of these splints. The splints being dropped back over this stick, then they commenced on the handle end and stripped splints toward those already made, and long enough to cover them, when the stick was stripped small enough for the handle, the splints were all tied together around the stick left in the center of the splints first stripped, the remainder of the handle was then stripped to complete the handle.
They guarded their fire carefully, for they had no matches, and if their fire went out they had tojkindle with flint and steel, or go to a neighbor and borrow flre.
Mother was better fitted for pioneer life than some of the settlers. She knew all about spinning, weaving, knitting, coloring, making sugar, butter, candles and soap, and the use of a fireplace for cooking, all of which were new to some of them. She spun, colored, wove, cut and made our woolen clothing and blankets, also her own linen for house use and garments for the family, and spun her linen thread for sewing. She often spoke of the hardships of others, but very seldom of her own.
Fireplaces & Life on the Frontier Part 1
Fireplaces & Life on the Frontier Part 2
The fireplace warmed the room, and there the cooking wasdone; cooking utensils were very scarce, the bread was baked in iron kettles having iron covers, the kettle being placed in one side of the fireplace and completely covered with live coals and hot ashes, potatoes were also roasted in the ashes.
Gourds were used for baskets, basins, cups, dippers, soap dishes, etc. liollow trees cut in suitable lengths were used for well curbs, bee hives, and for storing the vegetables and grain. Large trees were hollowed out into troughs and placed under the eaves to catch the rain water, in sugar making to hold the sap; small troughs were used to knead the bread in, and some of the babies slept in cradles made of troughs. Father made butter bowl, ladle, rolling pin, brooms and other articles of wood, for use in the house. All this was done by hand, and with rude implements; he also mended his harness, and was cobbler for his own family, keeping their shoes in repair. Some families had no timepiece, they told the time during the day by the sun—had a noon mark in a door or window— at night by the position of the stars in the Great Dipper in the north. For want of looking glasses, when they wished to see how their hair was dressed, they looked in the well or watertrough. Some of the early settlers were very destitute—the children having but one dress apiece, made of unbleached muslin, colored with butternut bark—the mother washed and ironed their clothing while they were in bed.
Father's first house was one story and had but the one room, with fireplace in one end, door in the other, windows in opposite sides of the room. The windows were small, having but one sash each, containing six panes of glass. The fireplace was made of such rocks as they could pick up, filled in with mortar made of clay; the chimney was built from the ground up, on the outside of the house, and with sticks filled in and plastered over with mortar. The door was made of such boards as they could split from the trees, and was hung on wooden hinges, and had wooden latches—the hinges and latches were made with the pocket knife. The latch had at one end a string (I presume of buckskin) attached to it, the other end passed through a hole in the door over the latch—when they wished to secure their house at night they pulled in the latchstring.
Father had a compass and when he built his house he placed it with the points of the compass, then at noon ihe sun shone straight in the door or window. In that way they obtained the "noon mark." Mother had several marks in the first house, to mark the different hours.
They made their own brooms by taking straight young hickory trees, perhaps three inches through, peeling off the bark, then with their pocket knives they commenced on the end ol the stick they intended for the brush part, and peeled the stick in narrow strips or splints about one- sixteenth of an Inch thick, and fifteen to eighteeti inches long. The heart of the stick would not peel and that was cut off, leaving a stick about three Inches long in the center of these splints. The splints being dropped back over this stick, then they commenced on the handle end and stripped splints toward those already made, and long enough to cover them, when the stick was stripped small enough for the handle, the splints were all tied together around the stick left in the center of the splints first stripped, the remainder of the handle was then stripped to complete the handle.
They guarded their fire carefully, for they had no matches, and if their fire went out they had tojkindle with flint and steel, or go to a neighbor and borrow flre.
Mother was better fitted for pioneer life than some of the settlers. She knew all about spinning, weaving, knitting, coloring, making sugar, butter, candles and soap, and the use of a fireplace for cooking, all of which were new to some of them. She spun, colored, wove, cut and made our woolen clothing and blankets, also her own linen for house use and garments for the family, and spun her linen thread for sewing. She often spoke of the hardships of others, but very seldom of her own.
Fireplaces & Life on the Frontier Part 1
Fireplaces & Life on the Frontier Part 2
Saturday, August 27, 2016
Violet
From the Student's Reference Work Vol.2 by Charles Belden Beach ©1893
Violet, a class of well-known plante, found mainly in temperate regions. There are over 200 species, which are sometimes divided into stemless and leafy-stemmed violets. The common violet, found wild in the United States in pastures and woods, has heart-shaped leaves and flowers usually light or dark violet, though there are white and yellow varieties, the round-leaved violet, found in the northern woods with yellow flowers ; the sweet white violet, the larkspur violet, arrow-leaved violet, Canada violet, etc., are among the many varieties. The English violet is'prized for its fragrance, and is cultivated extensively for winter bouquets. The most showy and popular variety of the violet is the pansy, or tricolor, which has been introduced from Europe. Its irregular shaped flowers, with their beautiful coloring, in white and shades of purple and yellow, are among our commonest garden flowers. They are said to have been first raised about 1810 by Lady Mary Hennett from a common weed. They are called pansies from the French word " pensées " (thoughts), "heartsease," ''none-so- pretty," "love-in-idleness," "Johnny- jump-up," and "kiss me at the garden gate."
Violet, a class of well-known plante, found mainly in temperate regions. There are over 200 species, which are sometimes divided into stemless and leafy-stemmed violets. The common violet, found wild in the United States in pastures and woods, has heart-shaped leaves and flowers usually light or dark violet, though there are white and yellow varieties, the round-leaved violet, found in the northern woods with yellow flowers ; the sweet white violet, the larkspur violet, arrow-leaved violet, Canada violet, etc., are among the many varieties. The English violet is'prized for its fragrance, and is cultivated extensively for winter bouquets. The most showy and popular variety of the violet is the pansy, or tricolor, which has been introduced from Europe. Its irregular shaped flowers, with their beautiful coloring, in white and shades of purple and yellow, are among our commonest garden flowers. They are said to have been first raised about 1810 by Lady Mary Hennett from a common weed. They are called pansies from the French word " pensées " (thoughts), "heartsease," ''none-so- pretty," "love-in-idleness," "Johnny- jump-up," and "kiss me at the garden gate."
Thursday, August 25, 2016
Vinegar
From the Student's Reference Work Vol. 2 by Charles Belden Beach ©1893
Vinegar is a weak form of acetic acid, generally produced by fermentation of the juices of fruit, and varying in flavor according to the material from which it is made. In Great Britain vinegar is usually made from malt, which is fermented in casks, which are three-quarters full, with holes for the entrance of air. They are kept at a
certain temperature (about 70°), and the process may take weeks or months. The vinegar is then filtered and cleared. What is known as the German rapid process consists in pouring the malt or fermented wort in a shower on to shavings in a cask, and drawing off the liquid and pouring it in again, repeating the process until the vinegar has the right degree of acidity. Wine vinegar is largely made in France, and other wine producing countries from the poorer wines, and the lees or settlings of the wine vats. It is white or red, according to the color of the wines used. In the United States cider vinegar is considered the best, and the process is essentially the same as that used in making malt vinegar, warmth and exposure to the air being the two necessary conditions. Homemade vinegar is often produced by putting what is known as the vinegar plant or "mother "into a weak solution of sugar or molasses. The vinegar plant is found in old vinegar barrels and is a fungus growth similar to the yeast plant. The word vinegar means sour wine. See Fermentation.
Vinegar is a weak form of acetic acid, generally produced by fermentation of the juices of fruit, and varying in flavor according to the material from which it is made. In Great Britain vinegar is usually made from malt, which is fermented in casks, which are three-quarters full, with holes for the entrance of air. They are kept at a
certain temperature (about 70°), and the process may take weeks or months. The vinegar is then filtered and cleared. What is known as the German rapid process consists in pouring the malt or fermented wort in a shower on to shavings in a cask, and drawing off the liquid and pouring it in again, repeating the process until the vinegar has the right degree of acidity. Wine vinegar is largely made in France, and other wine producing countries from the poorer wines, and the lees or settlings of the wine vats. It is white or red, according to the color of the wines used. In the United States cider vinegar is considered the best, and the process is essentially the same as that used in making malt vinegar, warmth and exposure to the air being the two necessary conditions. Homemade vinegar is often produced by putting what is known as the vinegar plant or "mother "into a weak solution of sugar or molasses. The vinegar plant is found in old vinegar barrels and is a fungus growth similar to the yeast plant. The word vinegar means sour wine. See Fermentation.
Monday, August 22, 2016
Swine
From the Student's Reference Handbook by Charles Belden Beach © 1893
Swine are among the most important of food animals. For the wild boars from which swine are probably descended, see Boar. The word boar is now used of the male hog ; the female is termed sow—the young are called pigs, and when half-grown, shoats. A sow has two litters a year of from eight to twelve pigs each, or even more ; and it has been caculated that in ten generations the descendants of a single sow would number over 6,000,000. Pork is held to be unwholesome in warm countries, and the ancient Egyptians, as also the Jews and Mohammedans, did not use it. The wild hog is a clean animal, and the tame hog's bad habits are largely due to the way in which it is kept.
The Neapolitan hog is the finest of the Italian breeds; it is black, with a short snout, and upright ears. The Berkshire English swine are both black and white, and make fine bacon and hams. One of the most valuable of English breeds is the Essex, a black hog, which is easily fattened, and at 12 to 18 months furnishes from 250 to 400 pounds of dressed meat. Suffolk swine, though small, put on a large amount of fat for the food they eat. Chinese swine are easily fattened, but are chiefly used to cross with English breeds. Pork-
Eacking is one of the great branches of usiness in the United States. Its leading centers are Chicago, Cincinnati and Kansas City, in the order named. In 1890 the packing establishments put on the market 3,04'/,651,000 pounds of hog product, not counting hogs killed by farmers for their own use, or sold by them in towns and cities. This output was nearly three times that of 1873.
Swine are among the most important of food animals. For the wild boars from which swine are probably descended, see Boar. The word boar is now used of the male hog ; the female is termed sow—the young are called pigs, and when half-grown, shoats. A sow has two litters a year of from eight to twelve pigs each, or even more ; and it has been caculated that in ten generations the descendants of a single sow would number over 6,000,000. Pork is held to be unwholesome in warm countries, and the ancient Egyptians, as also the Jews and Mohammedans, did not use it. The wild hog is a clean animal, and the tame hog's bad habits are largely due to the way in which it is kept.
The Neapolitan hog is the finest of the Italian breeds; it is black, with a short snout, and upright ears. The Berkshire English swine are both black and white, and make fine bacon and hams. One of the most valuable of English breeds is the Essex, a black hog, which is easily fattened, and at 12 to 18 months furnishes from 250 to 400 pounds of dressed meat. Suffolk swine, though small, put on a large amount of fat for the food they eat. Chinese swine are easily fattened, but are chiefly used to cross with English breeds. Pork-
Eacking is one of the great branches of usiness in the United States. Its leading centers are Chicago, Cincinnati and Kansas City, in the order named. In 1890 the packing establishments put on the market 3,04'/,651,000 pounds of hog product, not counting hogs killed by farmers for their own use, or sold by them in towns and cities. This output was nearly three times that of 1873.
Friday, April 29, 2016
Castle Garden Opera House & more
Below is some information I found on Castle Garden Opera House. It's located in Battery Park, New York City, New York. The first image comes from The American Magazine ©1886. It ceased being an Opera House in 1855 and was the processing center for immigrants coming to America between 55-1890. Then it became an Aquarium from 1896 to 1841. Today's tidbit is about it's use as an Opera House and Immigration Center.
The garden had a fairly comfortable auditorium, where the summer heat was tempered by the sea breeze, but its stage was small, and the acoustic properties were poor; yet for several seasons it attracted fashionable audiences, and some of the best music ever heard in New-York was produced within its walls. In 1850, September 11, Jenny Lind made there her first memorable appearance before an American audience; there Parodi, Sontag, and Mario and Grisi sang, and there Jullien drew immense audiences to hear his famous orchestra. But its glory did not last long, for with the opening of the Academy of Music in Fourteenth street in 1854, music deserted it and moved with fashion northward.
Tour of the Harbor.—Emerging from either river into the harbor, the Battery and Governor's Island (see Military Affairs) are quickly left behind, and the massive commercial and office buildings at the lower end of the city group themselves into a magnificent mountain of stately architecture, supporting banners of sun-gilded steam and smoke, and bristling with gables, turrets and flagstaffs. Far above all tower the campanile of the Produce Exchange and Trinity's sacred spire. At the right, as you gaze stern-ward, the breadth of East River, the delicately arched line of the graceful suspension bridge and the looming heights of Brooklyn extend the picture grandly in that direction; while at the left are the broad level of the Hudson, and the tall elevators and green background of Jersey City, far enough away to take on an ideal beauty. The focal and foreground point of the splendid scene is the Battery—green with trees and lawns, marked by the quaint structure of Castle Garden, and fringed with white, where the gentle surf breaks against its curving sea-wall.
...
n 1847 Castle Garden began its career as a theatre, and here many of the greatest actors and singers of the last generation were seen and heard. The fort was remodeled inside, and shut in with a high roof. It was fitted up as luxuriously as any place of amusement in the country at that time. In August, 1847, the Havana Opera Company, the leading opera organization of the period, appeared there, and came again in 1850, many fine plays having been given in the interim. Then followed the wonderful introduction of Jenny Lind to the United States, under the management of P. T. Barnum, when seats were sold by auction for hundreds of dollars, and the town went wild over the Swedish diva.' In 1855 the dramatic manager's lease expired, and Castle Garden was leased to the State Board of Emigration to become an immigrant depot, and since then the name has become synonymous with its use. To this building all steerage passengers from Europe were brought in barges to make their landing; and every arrangement possible was made for their safety and welfare.while endeavoring to meet friends, preparing for a residence in the city or waiting to be forwarded to western destinations. Nearly ten millions of immigrants have passed through its halls and been placed upon the records. The United States has now taken the whole matter of immigration out of the hands of the State Board, has abandoned Castle Garden and is establishing a new depot on Ellis Island. What will be the future of the historic building is beyond conjecture at this writing.
The Battery park contains 21 acres, is shaded by large trees and provided with a broad walk along the sea-wall and with a great number of seats. There is no spot in the metropolis more cool and beautiful in warm weather than this, but for 35 years it has been almost entirely given up to the immigrants, lodging-house runners and other hangers-on at Castle Garden, whose presence has kept away all but the tenement-house population of the neighborhood, for no longer, as of yore, does any one of wealth or taste live near it. At its eastern end stands the Revenue Barge Office, a branch of the Custom House, surmounted by a tower 90 ft. high; and beyond that the group of ferries to Brooklyn known collectively as South Ferry. Anchored at the Battery is one of the free public baths which are provided at various suitable places along both river-banks.
Source: A Week In New York ©1893
This image is of when it was being used for Immigration.
On the water-front of the Battery is Castle Garden, a quaint-looking old building, which for years has been the chief gateway through which millions of self-exiled Europeans have made their entrance into the New World, and become acquainted with the metropolis of the Great Republic of the earth. Castle Garden is a circular brick structure, with a history of its own. It was originally erected under the title of Castle Clinton, as a fortress, in 1807 by the National Government, who gave it to the city in 1823; subsequently it was converted into a summer-garden and opera-house; hence its name Castle Garden. It has often been the scene of great civic "pomp and circumstance;" within its walls warriors and statesmen, now historic personages, were wont to be banqueted and have their glories fulminated; and within its gray interior the celebrated songsters of a past age discoursed sweet melody to the lovers of music. Here a great ball was held in 1824 in honor of the Marquis Lafayette; here, in 1832, President Andrew Jackson, and in 1843, President Tyler, were given popular receptions; and here, in later days, the grand voices of the late Jenny Lind, Sontag, Parodi, Mario, and of many another famous singer, were heard.
In 1855 it became the immigrant depot for the reception of incomers from Europe, and to here barges bring from the ocean steamships, as they arrive in the river, men, women, and children of all nations, in every variety of costume and of every tongue. Here the ethnologist may find for study groups of different types of mankind that he can nowhere else in the whole wide world meet with duplicates of. The last published records show that during the year ending December 31, 1886, 300,918 immigrants passed through Castle Garden. At one time the immigrants were the prey of sharpers, who, under pretence of taking a kindly and fatherly interest in them, fleeced them and left them destitute, for the public authorities to care and provide for. These scandals and abuses led to the appointment of a Board of Emigration Commissioners, to take charge of the immigrants when brought to Castle Garden. A register of all persons arriving here and of their intended destination was kept. Here they could be met by friends, have letters written, their money exchanged for American coin, be supplied with food at moderate prices, have their baggage weighed and checked, have medical attendance if sick, be forwarded by boat or rail to their destinations, or, if staying in the city, referred to boarding-house keepers, who are under the supervision of the Commissioners. Connected with the Garden is also a labor bureau.
Source: Illustrated New York ©1888
Here's a photo from 1906
Yesterday I posted a tidbit on another Opera House on Heroes, Heroines, and History. Check it out.
The garden had a fairly comfortable auditorium, where the summer heat was tempered by the sea breeze, but its stage was small, and the acoustic properties were poor; yet for several seasons it attracted fashionable audiences, and some of the best music ever heard in New-York was produced within its walls. In 1850, September 11, Jenny Lind made there her first memorable appearance before an American audience; there Parodi, Sontag, and Mario and Grisi sang, and there Jullien drew immense audiences to hear his famous orchestra. But its glory did not last long, for with the opening of the Academy of Music in Fourteenth street in 1854, music deserted it and moved with fashion northward.
Tour of the Harbor.—Emerging from either river into the harbor, the Battery and Governor's Island (see Military Affairs) are quickly left behind, and the massive commercial and office buildings at the lower end of the city group themselves into a magnificent mountain of stately architecture, supporting banners of sun-gilded steam and smoke, and bristling with gables, turrets and flagstaffs. Far above all tower the campanile of the Produce Exchange and Trinity's sacred spire. At the right, as you gaze stern-ward, the breadth of East River, the delicately arched line of the graceful suspension bridge and the looming heights of Brooklyn extend the picture grandly in that direction; while at the left are the broad level of the Hudson, and the tall elevators and green background of Jersey City, far enough away to take on an ideal beauty. The focal and foreground point of the splendid scene is the Battery—green with trees and lawns, marked by the quaint structure of Castle Garden, and fringed with white, where the gentle surf breaks against its curving sea-wall.
...
n 1847 Castle Garden began its career as a theatre, and here many of the greatest actors and singers of the last generation were seen and heard. The fort was remodeled inside, and shut in with a high roof. It was fitted up as luxuriously as any place of amusement in the country at that time. In August, 1847, the Havana Opera Company, the leading opera organization of the period, appeared there, and came again in 1850, many fine plays having been given in the interim. Then followed the wonderful introduction of Jenny Lind to the United States, under the management of P. T. Barnum, when seats were sold by auction for hundreds of dollars, and the town went wild over the Swedish diva.' In 1855 the dramatic manager's lease expired, and Castle Garden was leased to the State Board of Emigration to become an immigrant depot, and since then the name has become synonymous with its use. To this building all steerage passengers from Europe were brought in barges to make their landing; and every arrangement possible was made for their safety and welfare.while endeavoring to meet friends, preparing for a residence in the city or waiting to be forwarded to western destinations. Nearly ten millions of immigrants have passed through its halls and been placed upon the records. The United States has now taken the whole matter of immigration out of the hands of the State Board, has abandoned Castle Garden and is establishing a new depot on Ellis Island. What will be the future of the historic building is beyond conjecture at this writing.
The Battery park contains 21 acres, is shaded by large trees and provided with a broad walk along the sea-wall and with a great number of seats. There is no spot in the metropolis more cool and beautiful in warm weather than this, but for 35 years it has been almost entirely given up to the immigrants, lodging-house runners and other hangers-on at Castle Garden, whose presence has kept away all but the tenement-house population of the neighborhood, for no longer, as of yore, does any one of wealth or taste live near it. At its eastern end stands the Revenue Barge Office, a branch of the Custom House, surmounted by a tower 90 ft. high; and beyond that the group of ferries to Brooklyn known collectively as South Ferry. Anchored at the Battery is one of the free public baths which are provided at various suitable places along both river-banks.
Source: A Week In New York ©1893
This image is of when it was being used for Immigration.
On the water-front of the Battery is Castle Garden, a quaint-looking old building, which for years has been the chief gateway through which millions of self-exiled Europeans have made their entrance into the New World, and become acquainted with the metropolis of the Great Republic of the earth. Castle Garden is a circular brick structure, with a history of its own. It was originally erected under the title of Castle Clinton, as a fortress, in 1807 by the National Government, who gave it to the city in 1823; subsequently it was converted into a summer-garden and opera-house; hence its name Castle Garden. It has often been the scene of great civic "pomp and circumstance;" within its walls warriors and statesmen, now historic personages, were wont to be banqueted and have their glories fulminated; and within its gray interior the celebrated songsters of a past age discoursed sweet melody to the lovers of music. Here a great ball was held in 1824 in honor of the Marquis Lafayette; here, in 1832, President Andrew Jackson, and in 1843, President Tyler, were given popular receptions; and here, in later days, the grand voices of the late Jenny Lind, Sontag, Parodi, Mario, and of many another famous singer, were heard.
In 1855 it became the immigrant depot for the reception of incomers from Europe, and to here barges bring from the ocean steamships, as they arrive in the river, men, women, and children of all nations, in every variety of costume and of every tongue. Here the ethnologist may find for study groups of different types of mankind that he can nowhere else in the whole wide world meet with duplicates of. The last published records show that during the year ending December 31, 1886, 300,918 immigrants passed through Castle Garden. At one time the immigrants were the prey of sharpers, who, under pretence of taking a kindly and fatherly interest in them, fleeced them and left them destitute, for the public authorities to care and provide for. These scandals and abuses led to the appointment of a Board of Emigration Commissioners, to take charge of the immigrants when brought to Castle Garden. A register of all persons arriving here and of their intended destination was kept. Here they could be met by friends, have letters written, their money exchanged for American coin, be supplied with food at moderate prices, have their baggage weighed and checked, have medical attendance if sick, be forwarded by boat or rail to their destinations, or, if staying in the city, referred to boarding-house keepers, who are under the supervision of the Commissioners. Connected with the Garden is also a labor bureau.
Source: Illustrated New York ©1888
Here's a photo from 1906
Yesterday I posted a tidbit on another Opera House on Heroes, Heroines, and History. Check it out.
Thursday, April 21, 2016
Various Types of Hay
Naturally, where your story is set has a bearing on which kind of hay you would us but here's a short list of some of the types.
Clover hay has a higher feeding value ton for ton than meadow hay or corn-fodder. It is so much superior that I must be pardoned for illustrating it from Stewart's tables.
Source: The Breeder's Gazette ©1895
(I didn't include the table for this tidbit.)
Timothy hay is almost universally considered as the best of the long foods for horses. yet many hays from mixed grasses are used. and is some sections alfalfa hay. In recent years in some sections cut and shredded corn fodder has become very popular. and for many years corn blades have been preferred. in the South. by the keepers of race horses.
I prefer Orchard grass hay to timothy hay as it has more blades, timothy dies out in the course of a few years, while an Orchard grass sod will continue to get better each year for many years. One acre of Orchard grass will afford as much pasture as two of clover and timothy. I believe timothy to be an impoverisher of the land, while Orchard grass forms such an immense sod that for plowing under it is equal to a clover one.
Source Henderson's Handbook ©18 quote came from a man in VA.
Alfalfa hay is preferable to either clover or timothy for farm animals, and especially for swine, one acre being worth three of clover for hogs. It is also good for horses, and for oatile it is worth three times as much as red clover.
Source: Report of Kansas State Board of Agriculture ©1893
Oat Hay The results of the experiments indicate that the nutrients of oat hay are in the most digestible form when the heads are in milk. If cut in bloom there is a less yield of poorer composition and digestibility than when cut in milk. If the cutting is delayed till the oats are in the dough stage, the slightly larger yield is more than offset by the poor quality and lessened digestibility of the hay.
Source: Annual Report of Maine ©1898
Below is a list without descriptions of various hays:
Meadow Fescue Hay
Mountain Rye Grass Hay
Canary Reed Grass Hay
Salt Grass Hay
Lupine
White Lupine
Wild Oats Hay
Wheat Hay
Red Top Hay
Clover hay has a higher feeding value ton for ton than meadow hay or corn-fodder. It is so much superior that I must be pardoned for illustrating it from Stewart's tables.
Source: The Breeder's Gazette ©1895
(I didn't include the table for this tidbit.)
Timothy hay is almost universally considered as the best of the long foods for horses. yet many hays from mixed grasses are used. and is some sections alfalfa hay. In recent years in some sections cut and shredded corn fodder has become very popular. and for many years corn blades have been preferred. in the South. by the keepers of race horses.
I prefer Orchard grass hay to timothy hay as it has more blades, timothy dies out in the course of a few years, while an Orchard grass sod will continue to get better each year for many years. One acre of Orchard grass will afford as much pasture as two of clover and timothy. I believe timothy to be an impoverisher of the land, while Orchard grass forms such an immense sod that for plowing under it is equal to a clover one.
Source Henderson's Handbook ©18 quote came from a man in VA.
Alfalfa hay is preferable to either clover or timothy for farm animals, and especially for swine, one acre being worth three of clover for hogs. It is also good for horses, and for oatile it is worth three times as much as red clover.
Source: Report of Kansas State Board of Agriculture ©1893
Oat Hay The results of the experiments indicate that the nutrients of oat hay are in the most digestible form when the heads are in milk. If cut in bloom there is a less yield of poorer composition and digestibility than when cut in milk. If the cutting is delayed till the oats are in the dough stage, the slightly larger yield is more than offset by the poor quality and lessened digestibility of the hay.
Source: Annual Report of Maine ©1898
Below is a list without descriptions of various hays:
Meadow Fescue Hay
Mountain Rye Grass Hay
Canary Reed Grass Hay
Salt Grass Hay
Lupine
White Lupine
Wild Oats Hay
Wheat Hay
Red Top Hay
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