And last but not least I thought this menu was quite unique as a Vegetarian Menu for Thanksgiving meal. This comes from Guide for Nut Cookery ©1899
THANKSGIVING DINNER.
The Thanksgiving dinner has been a great puzzler to the vegetarian housewife. "How can we ever celebrate Thanksgiving without a turkey ?" has been a question which it has been hard to solve. I propose that we do have a turkey for Thanksgiving,— not the corpse of a bird whose life was sacrificed to satisfy our perverted appetites, but something which, although it looks like a real turkey, with neck, wings, legs, and even the drum-stick bones protruding, is only one made of nuts and grains. Then let us have the pumpkin pie, chicken croquettes, and fish all stuffed and baked, the salads, and lettuce,— in fact, all that Thanksgiving calls for; but we will use only wholesome material. We will substitute nut foods for the different meats, lemon-juice will take the place of vinegar, and nuts the place of animal fats. With painstaking, we shall have a better dinner than our sisters who have their platters ladened with the remains of a barn-yard fowl, and with cakes and pies filled with animal fats and spices. Besides this, we shall have a clearer mind, as well as a clear conscience; while those who eat meat are taking poisons into the system which benumb the brain, cloud the conscience, and render man unfit to meet the vesper hour and hold communion with his God.
THANKSGIVING DINNER MENU.
SOUP.
Canned-corn soup, canned-pea soup, or vegetable oyster soup, seasoned with raw peanut cream.
FISH.
A stuffed baked trout.
ENTREE.
Mock chicken croquettes. Serve with it mock salmon salad.
Stewed salsify (vegetable oyster) with cream.
THANKSGIVING TURKEY. With the turkey send a sauce-boat of gravy, sweet potatoes, curled celery or lettuce, and cranberry sauce.
BREADS.
Nut crisps, nice buns, and cream rolls.
PIE.
Pumpkin pie with cocoanut cream crust.
FRUITS.
Fresh fruit, red-cheeked apples, oranges, and any other fruits desired.
NUTS.
Salted almonds, salted pine-nuts, and roasted chestnuts.
BEVERAGE.
Butternut coffee with peanut cream.
RECIPES
MOCK FISH STUFFED AND BAKED.
Take 6 cups of water; i A cups of white corn grits or white corn-meal; I teaspoonful of salt.
When the water boils, add the salt and stir in the grits, continuing to stir until it boils; let it boil gently for a few minutes, and then place in a steam-cooker, and steam for three or four hours. Make a stuffing of 2 tablespoonfuls of zwieola, I tablespoonful gluten No 3, 2 tablespoonfuls pecan meal, and 1 tablespoonful peanut butter, 1 tablespoonful almond butter, 1 hard-boiled egg, \ teaspoonful sage, 1 teaspoonful grated onion, \ teaspoonful salt; add just a little water until the mixture makes a stiff batter. Mix thoroughly. When the corn grits are done, oil a bake tin and put some of the cooked grits on it, spreading them in the form of a fish, making it as long as can be easily served on the platter you intend to serve it on. Then put some of the dressing the whole length of the fish. Make a little trough in the dressing, and put in the yolks of two eggs, chopped and seasoned with celery salt, then cover the egg with the dressing paste, and cover that with the cooked grits. Form more perfectly into the shape of a fish, and spread with a diluted nut butter, using the slices of the white of egg for the gills and mouth, and filberts for the eyes. Press in a row of blanched Jordan almonds down the center of the back to represent the dorsal fins, also use the almonds to make the tail. Lard it across the back (see cut) by sticking in pine-nuts. Bake in a moderate oven for half an hour; if it browns too fast on top, cover with a brown paper, until ten minutes before taking from the oven. Garnish with parsley and curled celery, bank the sides with potato balls made by cutting them from raw potatoes with a scoop made for the purpose, or make balls of mashed potatoes. Roll them in pine-nut butter and bake in the oven until nicely browned. To make the curled celery, take some nice crisp celery, split it into four parts from both ends, leaving about one inch in the center to hold it. Place it into ice-cold water for twenty minutes and it will be curled nicely. If the water is not very cold, leave it in longer.
MOCK CHICKEN CROQUETTES.
Take 1J pounds or ij pints of nutmeato chopped quite fine; add nearly as much mashed potato, 4 tablespoonfuls of zwieola which has been soaked for fifteen minutes in \ cup of warm water, and 4 tablespoonfuls of gluten, 2 teaspoonfuls of sage, 2 teaspoonfuls of onion grated, salt to suit the aste, 4 hard-boiled eggs put through a sieve, and 1 raw egg. Mix the sifted eggs with the zwieola, and work till smooth; then add the other ingredients, and mix all very thoroughly. Take a large tablespoonful, and work in the hands quickly, handling with care, and form into cylindershaped croquettes, making the ends as square across as pos
[graphic][merged small]
sible ; then roll them in a beaten egg and then in gluten, or what is better, fine cracker-crumbs; crisps or rolls that are perfectly dry and ground fine are also nice, and give them more of a meaty flavor. Bake on well-oiled tins for an hour or more. The above amount will make twenty good-sized croquettes. In serving, they can be arranged as in the accompanying cut, which represents them garnished with sprigs of parsley, or if a smaller quantity is desired, they may be made into funnel shapes by molding in an ice-cream mold or a small funnel with the hole stopped up with a piece of raw turnip or potato. Then when baked, they are nice served on a plate covered with curly lettuce leaves; serve a lettuce leaf with each croquette, placing the croquette upon the leaf.
MOCK SALMON.
Take 2 cups of nut butter, 1 cup of tomato juice without the pulp, 1 teaspoonful of salt, 1 cup of water, 1 tablespoonful of corn-starch. Mix thoroughly; cook in cans.
MOCK TURKEY.
Take 3 cups of sifted lentils, 1 cup of walnut butter, 1 pound of zwieback moistened with water, 3 heaping teaspoonfuls of powdered sage, 1 cup of gluten, and 2 teaspoonfuls of salt. Add 2 eggs. Form into loaf or turkey. The walnuts should be the black walnuts, as they give it more of a turkey flavor. The whole-wheat zwieback is best, but the white will do. Beat the eggs well, and mix all the ingredients together, adding enough water to the zwieback to moisten it before adding the other ingredients. If formed into a turkey, it should be real stiff, but it does not require to be so stiff when cooked in a loaf.
If you would like to search for the rest of the recipes here's a link Guide to Nut Cookery
Saturday, November 29, 2014
Friday, November 28, 2014
Christmas Decorations
For some of you today is the day you take down your fall decorations and begin putting up your Christmas decorations. Since I am traveling and won't be home for a few more days, I'll be starting a few days later. Anyway, here is some information about decorating for Christmas from Floral Decorations for the Dwelling House ©1876 It's a fairly lengthy text but you'll have the entire weekend to go over it.
CHRISTMAS DECORATIONS.
ONE could hardly believe it was Christmas in the absence of Holly, Ivy, and Mistletoe, which have so long at that season occupied prominent places in our households. The custom of decorating with evergreens is far from being a modern one. The Romans, 2,000 years ago, did the same thing; indeed,, it is more than probable that the origin of adorning our homes with Ivy, Holly, and Bay, must be sought for in the Roman Saturnalia, held every year towards the end of December. Formerly, the decorations of rooms consisted of a few branches of evergreens stuck here and there as might be convenient; but now they are of a much more complicated character, and require time and skill in their manufacture. Where decorations of any extent are annually employed, the week before Christmas is a busy time with the ladies of the household, as the making of the decorations principally falls to their share. To make effective and pretty designs requires good taste, practice, skill, and a general knowledge of the materials to be employed. A few hints on this subject, therefore, may prove acceptable, as I have assisted in making many decorations at Christmas-time, and so can speak from experience. First come under our notice the shrubs to be selected. Though' Holly, Ivy, and Mistletoe are principally used, many other materials may be enumerated that are admirably adapted to intersperse with those mentioned above, and thereby tend to relieve the sameness which would occur were Holly and other ordinary Christmas evergreens only employed. Amongst others I may mention the following:— Mediterranean Arbutus, Aucuba, Bay, Euonymus, Gold and Silver Hollies, Ivies of different colors, Laurels, Laurustinus, Portugal Laurel, Spruce and Silver Firs, Yew, etc., also branchlets of Arbor-vitae, Cypress, Deodar, Juniper, Thuja, or any other ornamental shrubs obtainable. Having said so much for evergreens, let me refer to the foundations on which they are to be worked. These consist of the following, for, according to the style of decoration, so the foundation must be selected :—For garlands, wire or strong cord should be used—the latter is, however, preferable, as it is not so liable to twist as wire; and, for what are called upright wreaths or panels, fine iron rods are the best. For ornamental devices perforated zinc should be used; for letters, strong brown paper; for narrow headings, where single leaves only are employed, tape wire; for crosses, picture-frames, texts, etc., flat laths, such as are used in the construction of ceilings by plasterers, or Hazel rods; and for wreaths, strong wire; for small garlands fine twine is serviceable. In addition to the above, several balls of hemp twine (fine and coarse), large needles and strong linen thread (dark green or black), a pair of scissors, penknife, and reels of bindingwire, must also be at hand; and, though last on the list, one of the most important articles to be supplied with is
a strong pair of kid gloves to guarantee the hands from the scratches and cuts which they are certain to receive if unprotected from the prickly leaves of Holly or from the binding wire. Although I recommend strong kid gloves, I do not mean them to be thick or in any way clumsy, as, if that were the case, it would be impossible to do any of the fine work—such as letters in single leaves— neatly. Having thus alluded to the different materials required, let me now direct attention to the manner in which particular designs are manufactured.
Garlands.
CHRISTMAS DECORATIONS.
ONE could hardly believe it was Christmas in the absence of Holly, Ivy, and Mistletoe, which have so long at that season occupied prominent places in our households. The custom of decorating with evergreens is far from being a modern one. The Romans, 2,000 years ago, did the same thing; indeed,, it is more than probable that the origin of adorning our homes with Ivy, Holly, and Bay, must be sought for in the Roman Saturnalia, held every year towards the end of December. Formerly, the decorations of rooms consisted of a few branches of evergreens stuck here and there as might be convenient; but now they are of a much more complicated character, and require time and skill in their manufacture. Where decorations of any extent are annually employed, the week before Christmas is a busy time with the ladies of the household, as the making of the decorations principally falls to their share. To make effective and pretty designs requires good taste, practice, skill, and a general knowledge of the materials to be employed. A few hints on this subject, therefore, may prove acceptable, as I have assisted in making many decorations at Christmas-time, and so can speak from experience. First come under our notice the shrubs to be selected. Though' Holly, Ivy, and Mistletoe are principally used, many other materials may be enumerated that are admirably adapted to intersperse with those mentioned above, and thereby tend to relieve the sameness which would occur were Holly and other ordinary Christmas evergreens only employed. Amongst others I may mention the following:— Mediterranean Arbutus, Aucuba, Bay, Euonymus, Gold and Silver Hollies, Ivies of different colors, Laurels, Laurustinus, Portugal Laurel, Spruce and Silver Firs, Yew, etc., also branchlets of Arbor-vitae, Cypress, Deodar, Juniper, Thuja, or any other ornamental shrubs obtainable. Having said so much for evergreens, let me refer to the foundations on which they are to be worked. These consist of the following, for, according to the style of decoration, so the foundation must be selected :—For garlands, wire or strong cord should be used—the latter is, however, preferable, as it is not so liable to twist as wire; and, for what are called upright wreaths or panels, fine iron rods are the best. For ornamental devices perforated zinc should be used; for letters, strong brown paper; for narrow headings, where single leaves only are employed, tape wire; for crosses, picture-frames, texts, etc., flat laths, such as are used in the construction of ceilings by plasterers, or Hazel rods; and for wreaths, strong wire; for small garlands fine twine is serviceable. In addition to the above, several balls of hemp twine (fine and coarse), large needles and strong linen thread (dark green or black), a pair of scissors, penknife, and reels of bindingwire, must also be at hand; and, though last on the list, one of the most important articles to be supplied with is
a strong pair of kid gloves to guarantee the hands from the scratches and cuts which they are certain to receive if unprotected from the prickly leaves of Holly or from the binding wire. Although I recommend strong kid gloves, I do not mean them to be thick or in any way clumsy, as, if that were the case, it would be impossible to do any of the fine work—such as letters in single leaves— neatly. Having thus alluded to the different materials required, let me now direct attention to the manner in which particular designs are manufactured.
Garlands.
Thursday, November 27, 2014
Thanksgiving Poem
Happy Thanksgiving everyone!
THANKSGIVING POEM,-1876.
[Read at Thanksgiving Service in Waverly Church.]
All hail, thou grand Festival! glad are the hands
That crown thee with blossoms, and joyous the bands
Round thy tables of plenty, thine altars of praise,
Where the millions have gathered, their anthems to raise.
Thanksgiving for blessings a century old;
Ah, well may our hearts in their fulness unfold
As we wait on the threshold of an era sublime,
The pride of the nations, the marvel of time.
We join the glad anthems that tremble and ring
From ocean to ocean in praise of our King,
And then a new altar of gratitude rear
For blessings peculiar, vouchsafed to us here.
No temple more sacred than ours, to-day,
Nor feet ever readier to tread the glad way
To the Holy of Holies, to gratefully raise
Our prayers of thanksgiving, our peans of praise.
One year with its mercies; recount them to-day,
These love-laden mercies that garland our way,
The year that began with foreboding and fears,
Whose bow in the clouds was prayer shining through tears.
Ah! the shadows were dark that were over us then,
And we looked lor the "lining of silver," in vain;
Our faltering faith scarce could pilot us through;
Our courage was waning, our numbers were few.
Then came to our rescue, (Heaven sent her this way,)
Our sister, God honored, we bless her to-day,
Her hands held the sickle for the reapers to come,
And we shouted together the glad "harvest home."
Unstop the glad organ, send strain after strain,
'Till these old walls shall echo and echo again
With an anthem more glorious, a thousand times o'er
Than ever has rung through its portals before.
For Heaven has bent till the sun of its love
Has tinged these dull walls like the glory above,
And the wing of the seraph has rustled, I ween,
The darkness of sin and God's sunlight, between.
The young man and maiden, and life in its prime,
And the child in the freshness of life's sweet spring-time,
And the husband and wife, blest bethrothal ta share,
Have knelt at the altar for pardon and prayer.
There are voices to-day in thanksgiving and song
That were silent and tuneless in years that are gone,
And the shout of the angels has sounded again
As they wrote on the fair book of life each new name.
But a shepherd was asked, lest the lambs lose their way,
And the flock should be scattered, and wander astray,
And now to the prayer " Lord, by whonq wilt thou send?"
We greeted our brother as pastor and friend.
So we gather to-day in this home ot our God,
With a greeting for loved ones anear and abroad,
And as here, with our greetings and gladness we come,
We would we might welcome each wanderer home.
How I love the old custom, grown dearer with time.
The genuine thanksgiving of "Auld Lang Syne,"
When the family, wide scattered, back thronging would come
To meet the warm kiss and the s,weet welcome home.
When the old-fashioned table with dainties was spread,
And father sat down in his place at the head
With his family around him, once children at home,
With a plate in reserve for the wandering one.
And the mother's eye glistened as they drew round the board,
And the father's voice choked in the blessing implored,
With a prayer for the "wanderer" echoed by all.
As they hoped for his coming and longed for his call.
Such the olden " thanksgiving" remembered and blest,
That points to a grander re-union at last,
When the children shall come from the West and the East
To song and rejoicing, to welcome and feast.
O! to hear the "Come in" from the royal pearl-gate
Where the Father for each of his children shall wait,
While the bright hills of glory shall echo and ring,
As they welcome the long coming wanderer in.
All Hail! then, Thanksgiving, like mile-posts that stand
Each, in turn drawing nearer some city at hand,
So ye are the waymarks that yearly ascend
Toward a glorious thanksgiving that never shall end.
Source: For Friendship's Sake ©1882
THANKSGIVING POEM,-1876.
[Read at Thanksgiving Service in Waverly Church.]
All hail, thou grand Festival! glad are the hands
That crown thee with blossoms, and joyous the bands
Round thy tables of plenty, thine altars of praise,
Where the millions have gathered, their anthems to raise.
Thanksgiving for blessings a century old;
Ah, well may our hearts in their fulness unfold
As we wait on the threshold of an era sublime,
The pride of the nations, the marvel of time.
We join the glad anthems that tremble and ring
From ocean to ocean in praise of our King,
And then a new altar of gratitude rear
For blessings peculiar, vouchsafed to us here.
No temple more sacred than ours, to-day,
Nor feet ever readier to tread the glad way
To the Holy of Holies, to gratefully raise
Our prayers of thanksgiving, our peans of praise.
One year with its mercies; recount them to-day,
These love-laden mercies that garland our way,
The year that began with foreboding and fears,
Whose bow in the clouds was prayer shining through tears.
Ah! the shadows were dark that were over us then,
And we looked lor the "lining of silver," in vain;
Our faltering faith scarce could pilot us through;
Our courage was waning, our numbers were few.
Then came to our rescue, (Heaven sent her this way,)
Our sister, God honored, we bless her to-day,
Her hands held the sickle for the reapers to come,
And we shouted together the glad "harvest home."
Unstop the glad organ, send strain after strain,
'Till these old walls shall echo and echo again
With an anthem more glorious, a thousand times o'er
Than ever has rung through its portals before.
For Heaven has bent till the sun of its love
Has tinged these dull walls like the glory above,
And the wing of the seraph has rustled, I ween,
The darkness of sin and God's sunlight, between.
The young man and maiden, and life in its prime,
And the child in the freshness of life's sweet spring-time,
And the husband and wife, blest bethrothal ta share,
Have knelt at the altar for pardon and prayer.
There are voices to-day in thanksgiving and song
That were silent and tuneless in years that are gone,
And the shout of the angels has sounded again
As they wrote on the fair book of life each new name.
But a shepherd was asked, lest the lambs lose their way,
And the flock should be scattered, and wander astray,
And now to the prayer " Lord, by whonq wilt thou send?"
We greeted our brother as pastor and friend.
So we gather to-day in this home ot our God,
With a greeting for loved ones anear and abroad,
And as here, with our greetings and gladness we come,
We would we might welcome each wanderer home.
How I love the old custom, grown dearer with time.
The genuine thanksgiving of "Auld Lang Syne,"
When the family, wide scattered, back thronging would come
To meet the warm kiss and the s,weet welcome home.
When the old-fashioned table with dainties was spread,
And father sat down in his place at the head
With his family around him, once children at home,
With a plate in reserve for the wandering one.
And the mother's eye glistened as they drew round the board,
And the father's voice choked in the blessing implored,
With a prayer for the "wanderer" echoed by all.
As they hoped for his coming and longed for his call.
Such the olden " thanksgiving" remembered and blest,
That points to a grander re-union at last,
When the children shall come from the West and the East
To song and rejoicing, to welcome and feast.
O! to hear the "Come in" from the royal pearl-gate
Where the Father for each of his children shall wait,
While the bright hills of glory shall echo and ring,
As they welcome the long coming wanderer in.
All Hail! then, Thanksgiving, like mile-posts that stand
Each, in turn drawing nearer some city at hand,
So ye are the waymarks that yearly ascend
Toward a glorious thanksgiving that never shall end.
Source: For Friendship's Sake ©1882
Wednesday, November 26, 2014
1882 Coat Fashions
Okay so it's cold in Florida this morning (last Wednesday when I was putting together this blog post) so I thought winter fashions might be in order. There are eleven coat choices below. What's your character going to wear?
Tuesday, November 25, 2014
Wedding Rings
Fortunately, I still have my wedding ring, my husband is on his 4th. He lost the first one, the first week we were married. He was sick and very thin, so much so, that his ring slid off his finger while moving our items from the house we rented (which had a fire while we were on our honeymoon) into our new temporary place. Suffice it to say, our first week of marriage was truly unique. That was 40 plus years ago and thankfully we continue to have a strong marriage. All of that is to introduce the topic of purchasing wedding rings. I found this post interesting and insightful, perhaps some of you will glean something from it for your characters.
Buying Wedding Rings.
A SHY YOUNG man went into a Broadway jeweler's store, so says a local reporter, and looked at gentlemen's rings, fingering them and asking questions about them, and yet appearing to take only a forced interest in them. The jeweler's clerk whispered
to a bystander, "By-and-by he will come around to the wedding or engagement rings. That is what he has come after." Sure enough the young man presently pointed to a tray of flat gold band rings. "What are they for?" he inquired. The clerk said that they were merely fancy rings, worn by ladies and gentlemen, and that some folks bought them for wedding rings. The shy young man tried two or three on his little finger, and, finding one that would not quite go over his knuckle, said, "Give me this one. How much is it?"
"It's five dollars," said the clerk, " but if you want a wedding ring I would advise you not to buy it. Every now and then we sell them to people who insist upon having them, but as soon as they find out the fashion they come back and have them melted up and rolled up into this old-fashioned round form. The only wedding ring is the round ring, plain and simple."
"Gimme a round one, then; same size as this."
He got one and went away. The clerk laughed, and said he could tell when a young man wanted a wedding or engagement ring every time; though sometimes they ask to be shown clocks, bracelets, or anything rather than what they come for. Very many come right to the point, though they stammer and falter about it quite painfully. Others again ask frankly and boldly to see what they want. "There never has been a change in the fashion of wedding rings," said the clerk; "the plain round gold ring has always been the only correct thing. Men sometimes choose other kinds, but women never make that mistake."
"Do women choose their own wedding rings?"
"Oh, very often. Frequently they come in alone, fit a ring to the right finger and leave it for the prospective bridegroom to pay for. Sometimes they pay for it and take it away, and of course the young man reimburses them. Quite often, too, the brides come in with their mothers. Very serious and grave the mothers are, and show neither timidity nor sentiment. They ask for wedding rings, they look them over, buy one, and go away. Irish and German girls often bring their lovers as well as their mothers. There is not a funnier sight in the world than to see a clumsy fellow hanging behind and looking unutterably foolish while his sweetheart and her mother discuss the purchase. They pay no attention to him until they come to the final selection. Then they tell him how much is to be paid, and he pays it and they all go out. Irishmen are apt to be close buyers. They will scarcely ever buy anything without knocking something off the price, but no Irishman ever haggles over a wedding or engagement ring. It does not matter if the wedding ring he chooses comes as high as nine dollars. He pays the price without a murmur."
"Many foreigners, particularly Germans, exchange wedding rings. The bride pays for the groom's ring and vice versa. At the altar they exchange rings. They come in together to buy them."
"What is the fashion in engagement rings?"
"Oh, there is no fashion in them particularly. Any pretty ring set with small stones does for the purpose. Turquoises and pearls are popular just now, and so are pearls by themselves. Diamonds are the rage with people who can afford them, and from that the precious stones range downward in price to amethysts. Engagement rings cost from $15 to $150; wedding rings from $5 to $15. Very many persons have initials, dates or mottoes engraved in their wedding rings. 'Mizpah,' or ' Thine forever ' are favorites, but the commonest custom is to have merely the initials and date—' J. S. to S. J., Nov. 11, 1883,'—cut in the inner surface of the ring. Nothing is engraved in engagement rings. The manner of wearing them has changed, however. They used to be worn on the index finger of the left hand, you know, but the ladies think that a little too much of an advertisement nowadays, and they wear them on the third finger of the right hand. That finger of the left hand is still the one on which wedding rings are worn."
Source: The Jeweler's Circular and Horological Review ©1884
Buying Wedding Rings.
A SHY YOUNG man went into a Broadway jeweler's store, so says a local reporter, and looked at gentlemen's rings, fingering them and asking questions about them, and yet appearing to take only a forced interest in them. The jeweler's clerk whispered
to a bystander, "By-and-by he will come around to the wedding or engagement rings. That is what he has come after." Sure enough the young man presently pointed to a tray of flat gold band rings. "What are they for?" he inquired. The clerk said that they were merely fancy rings, worn by ladies and gentlemen, and that some folks bought them for wedding rings. The shy young man tried two or three on his little finger, and, finding one that would not quite go over his knuckle, said, "Give me this one. How much is it?"
"It's five dollars," said the clerk, " but if you want a wedding ring I would advise you not to buy it. Every now and then we sell them to people who insist upon having them, but as soon as they find out the fashion they come back and have them melted up and rolled up into this old-fashioned round form. The only wedding ring is the round ring, plain and simple."
"Gimme a round one, then; same size as this."
He got one and went away. The clerk laughed, and said he could tell when a young man wanted a wedding or engagement ring every time; though sometimes they ask to be shown clocks, bracelets, or anything rather than what they come for. Very many come right to the point, though they stammer and falter about it quite painfully. Others again ask frankly and boldly to see what they want. "There never has been a change in the fashion of wedding rings," said the clerk; "the plain round gold ring has always been the only correct thing. Men sometimes choose other kinds, but women never make that mistake."
"Do women choose their own wedding rings?"
"Oh, very often. Frequently they come in alone, fit a ring to the right finger and leave it for the prospective bridegroom to pay for. Sometimes they pay for it and take it away, and of course the young man reimburses them. Quite often, too, the brides come in with their mothers. Very serious and grave the mothers are, and show neither timidity nor sentiment. They ask for wedding rings, they look them over, buy one, and go away. Irish and German girls often bring their lovers as well as their mothers. There is not a funnier sight in the world than to see a clumsy fellow hanging behind and looking unutterably foolish while his sweetheart and her mother discuss the purchase. They pay no attention to him until they come to the final selection. Then they tell him how much is to be paid, and he pays it and they all go out. Irishmen are apt to be close buyers. They will scarcely ever buy anything without knocking something off the price, but no Irishman ever haggles over a wedding or engagement ring. It does not matter if the wedding ring he chooses comes as high as nine dollars. He pays the price without a murmur."
"Many foreigners, particularly Germans, exchange wedding rings. The bride pays for the groom's ring and vice versa. At the altar they exchange rings. They come in together to buy them."
"What is the fashion in engagement rings?"
"Oh, there is no fashion in them particularly. Any pretty ring set with small stones does for the purpose. Turquoises and pearls are popular just now, and so are pearls by themselves. Diamonds are the rage with people who can afford them, and from that the precious stones range downward in price to amethysts. Engagement rings cost from $15 to $150; wedding rings from $5 to $15. Very many persons have initials, dates or mottoes engraved in their wedding rings. 'Mizpah,' or ' Thine forever ' are favorites, but the commonest custom is to have merely the initials and date—' J. S. to S. J., Nov. 11, 1883,'—cut in the inner surface of the ring. Nothing is engraved in engagement rings. The manner of wearing them has changed, however. They used to be worn on the index finger of the left hand, you know, but the ladies think that a little too much of an advertisement nowadays, and they wear them on the third finger of the right hand. That finger of the left hand is still the one on which wedding rings are worn."
Source: The Jeweler's Circular and Horological Review ©1884
Monday, November 24, 2014
Queen Anne Design Sideboards
Below are five images of Queen Anne Designed Sideboards which most of us would call hutches today. The fourth image also includes some table, chairs and smaller cabinet. Don't forget to click on the image to see a larger version of each. You'll want to in order to get the full details of these images.
Saturday, November 22, 2014
Thanksgiving Menus Part 3
This tidbit was originally published in Table Talk ©1899 and while it doesn't give the recipes for the menu it's an interesting piece comparing the old with the new. Which I imagine was on everyone's minds in 1899 as they were ending the century and beginning the next a few weeks later.
THE feasting and good cheer now so general on Thanksgiving day would have shocked the sturdy old Puritan with whom the observance of the day originated. As first kept, the festival was essentially religious, and few frivolities would have been tolerated that were not allowable on the Sabbath.
When we remember the stern, uncompromising religion of those early New England Sabbaths, we can form a very fair opinion of the difference between their Thanksgiving day and our own.
Yet the real spirit of the day—to give thanks—was more in evidence than it is in our own time. It is questionable, amid the stir and feasting and pleasant excitement incidental to this festival as now kept, if we do not forget, or remember only dimly, the reason for all this jollity and good cheer.
The character of the day has changed so gradually that it is only by looking backward we can realize what it meant in its beginning.
Truly, when on February 22, 1631, the good ship hove in sight, laden with provisions for the brave, starving Massachusetts colony, every soul must have thrilled with the rapture of praise and Thanksgiving. Our need is never so desperate as was theirs, and were we to strive our utmost we could not enumerate all the mercies for which we should offer thanks. Dangers are often averted we do not even dream of, and blessings are showered upon us daily, which we except merely as our just dues.
The truest gratitude is but shown, not alone in feasting our dear ones, but in doing all we can to make those less fortunate realize that Thanksgiving is for them as well. Even if our feast is necessarily less elaborate, let us share it with those who might otherwise go without.
Thanksgiving is the day of the year for family re-union, and as such should be respected. No one should call on that day, formally or informally, unless by special invitation. If there are many children in the gathering, one should plan to make their day so enjoyable it will long be remembered. Special arrangements should be made for their comfort and diversion, and this not alone for their benefit, but incidentally for their elders as well.
If a large hall or room can be given over to the little ones' use, not only will their enjoyment be heightened, but it will be a rest and relief to their parents as well. A prettily laid table, made bright with rich colored chrysanthemums, should be prepared for them, and everything possible should be put within reach, to make the task of waiting on them less wearisome. The
carving for them should all be done at a side table, or even in the kitchen. If one or two children of a larger growth wish to preside at the table so much the better. Provide an abundance of nuts, apples, oranges and wholesome confectionery.
The house, and particularly the diningroom, should be suitably decorated for Thanksgiving. Autumn leaves, chrysanthemums, asters, palms, ferns, and other growing plants, may all be effectively utilized for their purpose. Dried grasses and grains also make handsome decorations. Certainly, if the festival is to be celebrated, an air of festivity should pervade the home. Open fires give an appearance of comfort and good cheer nothing else can so well impart. Let them glow in ruddy splendor wherever possible on Thanksgiving Day.
As much of the cooking should be done in advance as circumstances will permit. Mince meat and plum pudding are better for being made at least a week or two before they are used. Never try a new recipe for either of these thanksgiving dishes, without first testing it in smaller proportions.
If the dinner is to be served before evening, a prettier effect is secured by shutting out the daylight, and illuminating with the soft mellow light of candles.
When old people are to be present make the festival savor of their own early days as much as possible, without conflicting with those who prefer more modern ideas. Years ago it was the custom to load the table with all sorts of dainties, but the European fashion of serving a dinner in courses is infinitely more pleasing and always to be preferred. With the Thanksgiving dinner, however, it is well to strike a happy medium between the old and the newer forms. The vegetables may all be placed on the table with the turkey and chicken pie, and cranberry sauce or jelly, pickles, catsup, celery and apple sauce, may all be served with the roast turkey, in deference to the dear old-fashioned guests who may be there. By all means include Thanksgiving pudding, pumpkin pie, and a rich old-fashioned loaf cake in the menu.
Serve a sherbet between the turkey and chicken pie to restore freshness to the palate, and let the salad course and dessert be served as usual. Coffee may be passed at the table, but is generally preferred in the parlor. The Thanksgiving dinner is usually served with more regard to old fashioned comfort than to strict ceremony, but this of course applies only to the family gathering, where children and parents and grandparents, with aunts uncles and cousins, are assembled together, and not to the ordinary formal dinner.
—Mary Foster Snider.
THE feasting and good cheer now so general on Thanksgiving day would have shocked the sturdy old Puritan with whom the observance of the day originated. As first kept, the festival was essentially religious, and few frivolities would have been tolerated that were not allowable on the Sabbath.
When we remember the stern, uncompromising religion of those early New England Sabbaths, we can form a very fair opinion of the difference between their Thanksgiving day and our own.
Yet the real spirit of the day—to give thanks—was more in evidence than it is in our own time. It is questionable, amid the stir and feasting and pleasant excitement incidental to this festival as now kept, if we do not forget, or remember only dimly, the reason for all this jollity and good cheer.
The character of the day has changed so gradually that it is only by looking backward we can realize what it meant in its beginning.
Truly, when on February 22, 1631, the good ship hove in sight, laden with provisions for the brave, starving Massachusetts colony, every soul must have thrilled with the rapture of praise and Thanksgiving. Our need is never so desperate as was theirs, and were we to strive our utmost we could not enumerate all the mercies for which we should offer thanks. Dangers are often averted we do not even dream of, and blessings are showered upon us daily, which we except merely as our just dues.
The truest gratitude is but shown, not alone in feasting our dear ones, but in doing all we can to make those less fortunate realize that Thanksgiving is for them as well. Even if our feast is necessarily less elaborate, let us share it with those who might otherwise go without.
Thanksgiving is the day of the year for family re-union, and as such should be respected. No one should call on that day, formally or informally, unless by special invitation. If there are many children in the gathering, one should plan to make their day so enjoyable it will long be remembered. Special arrangements should be made for their comfort and diversion, and this not alone for their benefit, but incidentally for their elders as well.
If a large hall or room can be given over to the little ones' use, not only will their enjoyment be heightened, but it will be a rest and relief to their parents as well. A prettily laid table, made bright with rich colored chrysanthemums, should be prepared for them, and everything possible should be put within reach, to make the task of waiting on them less wearisome. The
carving for them should all be done at a side table, or even in the kitchen. If one or two children of a larger growth wish to preside at the table so much the better. Provide an abundance of nuts, apples, oranges and wholesome confectionery.
The house, and particularly the diningroom, should be suitably decorated for Thanksgiving. Autumn leaves, chrysanthemums, asters, palms, ferns, and other growing plants, may all be effectively utilized for their purpose. Dried grasses and grains also make handsome decorations. Certainly, if the festival is to be celebrated, an air of festivity should pervade the home. Open fires give an appearance of comfort and good cheer nothing else can so well impart. Let them glow in ruddy splendor wherever possible on Thanksgiving Day.
As much of the cooking should be done in advance as circumstances will permit. Mince meat and plum pudding are better for being made at least a week or two before they are used. Never try a new recipe for either of these thanksgiving dishes, without first testing it in smaller proportions.
If the dinner is to be served before evening, a prettier effect is secured by shutting out the daylight, and illuminating with the soft mellow light of candles.
When old people are to be present make the festival savor of their own early days as much as possible, without conflicting with those who prefer more modern ideas. Years ago it was the custom to load the table with all sorts of dainties, but the European fashion of serving a dinner in courses is infinitely more pleasing and always to be preferred. With the Thanksgiving dinner, however, it is well to strike a happy medium between the old and the newer forms. The vegetables may all be placed on the table with the turkey and chicken pie, and cranberry sauce or jelly, pickles, catsup, celery and apple sauce, may all be served with the roast turkey, in deference to the dear old-fashioned guests who may be there. By all means include Thanksgiving pudding, pumpkin pie, and a rich old-fashioned loaf cake in the menu.
Serve a sherbet between the turkey and chicken pie to restore freshness to the palate, and let the salad course and dessert be served as usual. Coffee may be passed at the table, but is generally preferred in the parlor. The Thanksgiving dinner is usually served with more regard to old fashioned comfort than to strict ceremony, but this of course applies only to the family gathering, where children and parents and grandparents, with aunts uncles and cousins, are assembled together, and not to the ordinary formal dinner.
—Mary Foster Snider.
Friday, November 21, 2014
Woodworkers Advertisements
From time to time I like to give out some employment options. AS an author this is important not to relay on the jobs and occupations that other authors have used. Below is an advertisement from The Cabinet Maker ©1880 with a list of those seeking employees, note the various jobs required just for wood working.
Thursday, November 20, 2014
Thanksgiving Tidbits
Okay so a week from now, you'll be sitting down with your family and friends and enjoying the Thanksgiving meal. This year, my husband and I will be doing something a little bit different. (I'll write next week and let you know.) However, for today's post I've gathered some tidbits that your historical characters might be able to take advantage of especially with an eye for decorating for the holiday:
A Thanksgiving Exercise.
Arranged by GEORGR FRANCIS PARSONS, Boston.
A table decorated with branches of pine, spruce or other evergreens, on which are arranged vegetables, baskets of fruit, a few ears of corn, nuts, and perhaps clusters of red berries will add to the attractiveness of the room. As a centerpiece for the table let :i pumpkin be placed against the green branches, and around it the vegetables may be grouped. These the pupils will eujoy bringing, and at the close of the session, the fruit and vegetables may be sent by the children to the poor.
On the blackboard may be drawn a few suggestive decorations, a spray of autumn leaves, clusters of grapes, some wheatstalks, branches of nut trees, as well as groups of fruit and of vegetables.
Thanksgiving is a day set apart by government for acknowledging the mercies and the bounties we have received from God.
While we are joyous In meeting around our well-tilled tables, let us not think our day well-spent until we have given from our store to bring cheer to some less fortunate neighbor.
Source: Popular Education ©1897
THE feasting and good cheer now so general on Thanksgiving day would have shocked the sturdy old Puritan with whom the observance of the day originated. As first kept, the festival was essentially religious, and few frivolities would have been tolerated that were not allowable on the Sabbath.
When we remember the stern, uncompromising religion of those early New England Sabbaths, we can form a very fair opinion of the difference between their Thanksgiving day and our own.
Yet the real spirit of the day—to give thanks—was more in evidence than it is in our own time. It is questionable, amid the stir and feasting and pleasant excitement incidental to this festival as now kept, if we do not forget, or remember only dimly, the reason for all this jollity and good cheer.
The character of the day has changed so gradually that it is only by looking backward we can realize what it meant in its beginning.
Truly, when on February 22, 1631, the good ship hove in sight, laden with provisions for the brave, starving Massachusetts colony, every soul must have thrilled with the rapture of praise and Thanksgiving. Our need is never so desperate as was theirs, and were we to strive our utmost we could not enumerate all the mercies for which we should offer thanks. Dangers are often averted we do not even dream of, and blessings are showered upon us daily, which we except merely as our just dues.
The truest gratitude is but shown, not alone in feasting our dear ones, but in doing all we can to make those less fortunate realize that Thanksgiving is for them as well. Even if our feast is necessarily less elaborate, let us share it with those who might otherwise go without.
Thanksgiving is the day of the year for family re-union, and as such should be respected. No one should call on that day, formally or informally, unless by special invitation. If there are many children in the gathering, one should plan to make their day so enjoyable it will long be remembered. Special arrangements should be made for their comfort and diversion, and this not alone for their benefit, but incidentally for their elders as well.
If a large hall or room can be given over to the little ones' use, not only will their enjoyment be heightened, but it will be a rest and relief to their parents as well. A prettily laid table, made bright with rich colored chrysanthemums, should be prepared for them, and everything possible should be put within reach, to make the task of waiting on them less wearisome. The
carving for them should all be done at a side table, or even in the kitchen. If one or two children of a larger growth wish to preside at the table so much the better. Provide an abundance of nuts, apples, oranges and wholesome confectionery.
The house, and particularly the diningroom, should be suitably decorated for Thanksgiving. Autumn leaves, chrysanthemums, asters, palms, ferns, and other growing plants, may all be effectively utilized for their purpose. Dried grasses and grains also make handsome decorations. Certainly, if the festival is to be celebrated, an air of festivity should pervade the home. Open fires give an appearance of comfort and good cheer nothing else can so well impart. Let them glow in ruddy splendor wherever possible on Thanksgiving Day.
As much of the cooking should be done in advance as circumstances will permit. Mince meat and plum pudding are better for being made at least a week or two before they are used. Never try a new recipe for either of these thanksgiving dishes, without first testing it in smaller proportions.
If the dinner is to be served before evening, a prettier effect is secured by shutting out the daylight, and illuminating with the soft mellow light of candles.
When old people are to be present make the festival savor of their own early days as much as possible, without conflicting with those who prefer more modern ideas. Years ago it was the custom to load the table with all sorts of dainties, but the European fashion of serving a dinner in courses is infinitely more pleasing and always to be preferred. With the Thanksgiving dinner, however, it is well to strike a happy medium between the old and the newer forms. The vegetables may all be placed on the table with the turkey and chicken pie, and cranberry sauce or jelly, pickles, catsup, celery and apple sauce, may all be served with the roast turkey, in deference to the dear old-fashioned guests who may be there. By all means include Thanksgiving pudding, pumpkin pie, and a rich old-fashioned loaf cake in the menu.
Serve a sherbet between the turkey and chicken pie to restore freshness to the palate, and let the salad course and dessert be served as usual. Coffee may be passed at the table, but is generally preferred in the parlor. The Thanksgiving dinner is usually served with more regard to old fashioned comfort than to strict ceremony, but this of course applies only to the family gathering, where children and parents and grandparents, with aunts uncles and cousins, are assembled together, and not to the ordinary formal dinner.
—Mary Foster Snider.
Source: Table Talk ©1899
Note.—Decorate the school room in the most appropriate way possible. Make free use of the national colors. Portraits of noted American statesmen, generals and authors on the walls, tastefully enwreathed with the colors red, white and blue, make a pretty effect and teach impressive lessons in patriotism. Decorations of pretty autumn leaves and flowers and grains are appropriate, and help greatly to beautify the room. Baskets and dishes of vegetables and fruit arranged on a flower stand in the front of the room or on the platform, heighten the interest of the exercises.
Source: Southwestern School Journal ©1898
Ladies and Gentlemen.—In proposing the toast to "Our National Thanksgiving Day," I have been requested to explain for the benefit of several of our English friends who delight us with their presence to-night, some of the emblems amongst our decorations. The pumpkin is one of the great national emblems of America, particularly of our American Thanksgiving Day. There is nothing more dear to our homes, especially in New England, than the pumpkin and the pumpkin pie. This colossal pumpkin was sent by the United Service Club of New York, in which State it was grown, to our esteemed Ambassador, in recognition of the great services he has rendered to his country, and his Excellency has placed it at our disposal to-night that we may enjoy it with him. But, unfortunately, he is not with us.
You will notice that I have introduced, as a part of my design on the cover of the little souvenir volume, un-husked ears of Indian corn treated somewhat after the manner of a flcur-de-lys. Corn is one of the Thanksgiving emblems which we took from the Indians. You who know Longfellow's beautiful lines in "Hiawatha" know that the Indians held their Thanksgiving feasts after the gathering of the corn. It was an emblem of peace and plenty.
The turkey is another emblem which denotes peace and thanksgiving, and by the suggestion of Colonel Taylor, our honorary treasurer, the turkey has been represented in his true light in one of the illustrations contained in the souvenir. This and the other original illustrations were executed by Miss Florence K. Upton, who graces this festival by her presence. The turkey for the moment takes the place of the American Eagle. The proud bird of liberty must get off the earth on Thanksgiving Day. I ought also to acknowledge the charming verses written specially for this occasion by Mrs. Bertha Upton, the talented mother of the talented young artist.
The origin of Thanksgiving Day is known to all Americans, and you have heard something of it to-night from our friend, Mr. B. F. Stevens, who aided me greatly in the preparation of the souvenir. Thanksgiving Day was first observed by our Pilgrim Fathers. Those brave New England pioneers, together with the early Virginian settlers and William Penn's followers laid the foundation of our nation. They faced terrible hardships whilst battling manfully against fierce nature in a savage wilderness, and they created the national spirit of the American—a spirit of self-reliance, enterprise and patriotism, which enabled them to meet emergencies as they arose—a spirit which is alive to-day in our people, and which I hope and believe will ever distinguish them. I have endeavored in this little volume to remind you of some of the things for which we ought to be thankful.
Source: Thanksgiving Day ©1896
A Thanksgiving Exercise.
Arranged by GEORGR FRANCIS PARSONS, Boston.
A table decorated with branches of pine, spruce or other evergreens, on which are arranged vegetables, baskets of fruit, a few ears of corn, nuts, and perhaps clusters of red berries will add to the attractiveness of the room. As a centerpiece for the table let :i pumpkin be placed against the green branches, and around it the vegetables may be grouped. These the pupils will eujoy bringing, and at the close of the session, the fruit and vegetables may be sent by the children to the poor.
On the blackboard may be drawn a few suggestive decorations, a spray of autumn leaves, clusters of grapes, some wheatstalks, branches of nut trees, as well as groups of fruit and of vegetables.
Thanksgiving is a day set apart by government for acknowledging the mercies and the bounties we have received from God.
While we are joyous In meeting around our well-tilled tables, let us not think our day well-spent until we have given from our store to bring cheer to some less fortunate neighbor.
Source: Popular Education ©1897
THE feasting and good cheer now so general on Thanksgiving day would have shocked the sturdy old Puritan with whom the observance of the day originated. As first kept, the festival was essentially religious, and few frivolities would have been tolerated that were not allowable on the Sabbath.
When we remember the stern, uncompromising religion of those early New England Sabbaths, we can form a very fair opinion of the difference between their Thanksgiving day and our own.
Yet the real spirit of the day—to give thanks—was more in evidence than it is in our own time. It is questionable, amid the stir and feasting and pleasant excitement incidental to this festival as now kept, if we do not forget, or remember only dimly, the reason for all this jollity and good cheer.
The character of the day has changed so gradually that it is only by looking backward we can realize what it meant in its beginning.
Truly, when on February 22, 1631, the good ship hove in sight, laden with provisions for the brave, starving Massachusetts colony, every soul must have thrilled with the rapture of praise and Thanksgiving. Our need is never so desperate as was theirs, and were we to strive our utmost we could not enumerate all the mercies for which we should offer thanks. Dangers are often averted we do not even dream of, and blessings are showered upon us daily, which we except merely as our just dues.
The truest gratitude is but shown, not alone in feasting our dear ones, but in doing all we can to make those less fortunate realize that Thanksgiving is for them as well. Even if our feast is necessarily less elaborate, let us share it with those who might otherwise go without.
Thanksgiving is the day of the year for family re-union, and as such should be respected. No one should call on that day, formally or informally, unless by special invitation. If there are many children in the gathering, one should plan to make their day so enjoyable it will long be remembered. Special arrangements should be made for their comfort and diversion, and this not alone for their benefit, but incidentally for their elders as well.
If a large hall or room can be given over to the little ones' use, not only will their enjoyment be heightened, but it will be a rest and relief to their parents as well. A prettily laid table, made bright with rich colored chrysanthemums, should be prepared for them, and everything possible should be put within reach, to make the task of waiting on them less wearisome. The
carving for them should all be done at a side table, or even in the kitchen. If one or two children of a larger growth wish to preside at the table so much the better. Provide an abundance of nuts, apples, oranges and wholesome confectionery.
The house, and particularly the diningroom, should be suitably decorated for Thanksgiving. Autumn leaves, chrysanthemums, asters, palms, ferns, and other growing plants, may all be effectively utilized for their purpose. Dried grasses and grains also make handsome decorations. Certainly, if the festival is to be celebrated, an air of festivity should pervade the home. Open fires give an appearance of comfort and good cheer nothing else can so well impart. Let them glow in ruddy splendor wherever possible on Thanksgiving Day.
As much of the cooking should be done in advance as circumstances will permit. Mince meat and plum pudding are better for being made at least a week or two before they are used. Never try a new recipe for either of these thanksgiving dishes, without first testing it in smaller proportions.
If the dinner is to be served before evening, a prettier effect is secured by shutting out the daylight, and illuminating with the soft mellow light of candles.
When old people are to be present make the festival savor of their own early days as much as possible, without conflicting with those who prefer more modern ideas. Years ago it was the custom to load the table with all sorts of dainties, but the European fashion of serving a dinner in courses is infinitely more pleasing and always to be preferred. With the Thanksgiving dinner, however, it is well to strike a happy medium between the old and the newer forms. The vegetables may all be placed on the table with the turkey and chicken pie, and cranberry sauce or jelly, pickles, catsup, celery and apple sauce, may all be served with the roast turkey, in deference to the dear old-fashioned guests who may be there. By all means include Thanksgiving pudding, pumpkin pie, and a rich old-fashioned loaf cake in the menu.
Serve a sherbet between the turkey and chicken pie to restore freshness to the palate, and let the salad course and dessert be served as usual. Coffee may be passed at the table, but is generally preferred in the parlor. The Thanksgiving dinner is usually served with more regard to old fashioned comfort than to strict ceremony, but this of course applies only to the family gathering, where children and parents and grandparents, with aunts uncles and cousins, are assembled together, and not to the ordinary formal dinner.
—Mary Foster Snider.
Source: Table Talk ©1899
Note.—Decorate the school room in the most appropriate way possible. Make free use of the national colors. Portraits of noted American statesmen, generals and authors on the walls, tastefully enwreathed with the colors red, white and blue, make a pretty effect and teach impressive lessons in patriotism. Decorations of pretty autumn leaves and flowers and grains are appropriate, and help greatly to beautify the room. Baskets and dishes of vegetables and fruit arranged on a flower stand in the front of the room or on the platform, heighten the interest of the exercises.
Source: Southwestern School Journal ©1898
Ladies and Gentlemen.—In proposing the toast to "Our National Thanksgiving Day," I have been requested to explain for the benefit of several of our English friends who delight us with their presence to-night, some of the emblems amongst our decorations. The pumpkin is one of the great national emblems of America, particularly of our American Thanksgiving Day. There is nothing more dear to our homes, especially in New England, than the pumpkin and the pumpkin pie. This colossal pumpkin was sent by the United Service Club of New York, in which State it was grown, to our esteemed Ambassador, in recognition of the great services he has rendered to his country, and his Excellency has placed it at our disposal to-night that we may enjoy it with him. But, unfortunately, he is not with us.
You will notice that I have introduced, as a part of my design on the cover of the little souvenir volume, un-husked ears of Indian corn treated somewhat after the manner of a flcur-de-lys. Corn is one of the Thanksgiving emblems which we took from the Indians. You who know Longfellow's beautiful lines in "Hiawatha" know that the Indians held their Thanksgiving feasts after the gathering of the corn. It was an emblem of peace and plenty.
The turkey is another emblem which denotes peace and thanksgiving, and by the suggestion of Colonel Taylor, our honorary treasurer, the turkey has been represented in his true light in one of the illustrations contained in the souvenir. This and the other original illustrations were executed by Miss Florence K. Upton, who graces this festival by her presence. The turkey for the moment takes the place of the American Eagle. The proud bird of liberty must get off the earth on Thanksgiving Day. I ought also to acknowledge the charming verses written specially for this occasion by Mrs. Bertha Upton, the talented mother of the talented young artist.
The origin of Thanksgiving Day is known to all Americans, and you have heard something of it to-night from our friend, Mr. B. F. Stevens, who aided me greatly in the preparation of the souvenir. Thanksgiving Day was first observed by our Pilgrim Fathers. Those brave New England pioneers, together with the early Virginian settlers and William Penn's followers laid the foundation of our nation. They faced terrible hardships whilst battling manfully against fierce nature in a savage wilderness, and they created the national spirit of the American—a spirit of self-reliance, enterprise and patriotism, which enabled them to meet emergencies as they arose—a spirit which is alive to-day in our people, and which I hope and believe will ever distinguish them. I have endeavored in this little volume to remind you of some of the things for which we ought to be thankful.
Source: Thanksgiving Day ©1896
Wednesday, November 19, 2014
1857 Fashions
These are images from 1857 publications, enjoy!
Children
Bonnets
Cap
Dresses
Cloaks
Work Basket
Children
Bonnets
Cap
Tuesday, November 18, 2014
Potato Chips
19th Century Potato Chip recipes and instructions are listed below:
Potato Chips.—In order to have Potato Chips in perfection great attention mnst be paid to five points. 1. The slices must be of exactly equal thickness, not one thick and the next thin. 2. They must be carefully drained from the water. 3. There must be plenty of fat to fry them in. 4. The fat must not be too hot, although it must be hot enough. 5. The chips must be perfectly drained from the fat. Clarified beef suet is much the best frying medium for Potatoes.
Wash and peel the Potatoes and slice them exactly onesixteenth of an inch thick. Put them for fifteen minutes into a basin of cold water. Drain off the water, and spread the Potatoes on a cloth to get quite dry. Wipe them, and lay ready a sheet of clean blotting-paper. Melt plenty of clarified beef suet in the frying-pan, for the Potato slices must be completely covered. Be most careful in testing the heat of the fat with a sippet of bread. If the fat fizzes freely and does not smoke drop in the Potato slices at once, and let them, so to speak, boil in it. Do not leave them, but keep turning and moving them about. The moment the Potatoes are a rich golden colour lift them out, and let them drain for a minute or two on the blotting-paper. When dry serve in a very hot dish (metal if possible), sprinkling them with a little salt.
Nothing is better than crisp golden Potato Chips, and few things are more distasteful than the dark, leathery appearance which Chips too often present when badly cooked.
Mrs. Roundell's Practical Cookery Book ©1898
Fillet Steaks with Potato Chips.
Trim the fillet as for roasting, cut it into slices half an inch thick, pepper and salt lightly, and allow them to stand for an hour or two. Put a little butter into the frying-pan, fry the fillets, first on one side, then on the other, dish them up nicely in the centre of a dish, and put round potato chips prepared as follows :—Peel fine kidney potatoes, cut them in very thin round slices of an equal size (that which is not used for the chips can be either fried or boiled for the family dinner), lay them in a cloth to dry, and fry in the wire basket in good fat. Dripping will answer, but the best frying fat is clarified pot skimmings ; next to this beef-suet melted down with an equal quantity of lard. Oil is the best of all for frying potatoes, but is expensive, and requires some care in the use. Put only enough chips to cover the bottom of your basket; when you take them out, throw them on paper before the fire to absorb any grease, and repeat the process until you have enough chips. They can, if preferred, be fried without the basket, and taken out of the fat with a skimmer.
Source: Little Dinners ©1876
FRIED POTATOES.
"Potato Chips or Fried Slices of Potato!"
INGREDIENTS.
1 lb. of Potatoes
Salt
The use of 1lb. of clarified fat or lard for frying.
Time required, about eight minutes for either.
Now we will show you how to dress Potatoes.
For Potato Chips—
1. We wash the potatoes well in cold water, and scrub them clean with a scrubbing-brush.
2. We take a sharp knife, peel them, and carefully cut out the eyes and any black specks about them.
3. We must now peel the potatoes very thinly in ribbons, and twist them into fancy shapes.
4. We take a saucepan and put in it one pottnd and a half of clarified fat or lard.
5. We put the saucepan on the fire to heat the fat. We must test the heat of it with a piece of bread (see Lesson on "Frying").
6. We take a frying-basket and put the ribbons of potato in it.
7. When the fat is quite hot we put in the frying-basket with the potatoes for about six minutes.
8. We place a piece of whitey-brown paper on a plate.
9. When the chips are done, they should be quite crisp and of a pale brown colour. We turn them out on to the paper, to drain off the grease, and sprinkle over them a little salt.
10. We serve them on a hot dish.
For Fried Slices of Potato—
1. We take the potatoes, wash them clean, and peel them with a sharp knife.
2. We put the potatoes on a board, and cut them in slices, about one-eighth of an inch in thickness.
3. We take a saucepan and put in it one and a half pound of clarified dripping or lard.
4. We take a frying-basket and place in it the sliced potatoes.
5. We put the saucepan on the fire to warm the fat.
6. When the fat is warm, but not very hot, wc place in the frying-basket with the slices of potatoes, and let them boil in the fat, until they are quite tender.
N. B.—We should take out a piece of potato and press it between the thumb and finger, to feel that it is quite tender.
7. We must now take out the frying-basket with the potatoes and place it on a plate.
8. We leave the fat on the fire to heat.
9. When the fat is quite hot, we place in the fryingbasket with the potatoes for about two minutes.
10. We put a piece of whitey-brown paper on a plate.
11. When the potatoes are fried, they should be a pale brown; we turn them out on to the paper to drain off the grease. .
12. We should sprinkle a little salt over them.
13. For serving we arrange them on a hot dish.
Now it is finished.
Source: The Official Handbook for the National Training School of Cookery ©1877
Potato Chips.—In order to have Potato Chips in perfection great attention mnst be paid to five points. 1. The slices must be of exactly equal thickness, not one thick and the next thin. 2. They must be carefully drained from the water. 3. There must be plenty of fat to fry them in. 4. The fat must not be too hot, although it must be hot enough. 5. The chips must be perfectly drained from the fat. Clarified beef suet is much the best frying medium for Potatoes.
Wash and peel the Potatoes and slice them exactly onesixteenth of an inch thick. Put them for fifteen minutes into a basin of cold water. Drain off the water, and spread the Potatoes on a cloth to get quite dry. Wipe them, and lay ready a sheet of clean blotting-paper. Melt plenty of clarified beef suet in the frying-pan, for the Potato slices must be completely covered. Be most careful in testing the heat of the fat with a sippet of bread. If the fat fizzes freely and does not smoke drop in the Potato slices at once, and let them, so to speak, boil in it. Do not leave them, but keep turning and moving them about. The moment the Potatoes are a rich golden colour lift them out, and let them drain for a minute or two on the blotting-paper. When dry serve in a very hot dish (metal if possible), sprinkling them with a little salt.
Nothing is better than crisp golden Potato Chips, and few things are more distasteful than the dark, leathery appearance which Chips too often present when badly cooked.
Mrs. Roundell's Practical Cookery Book ©1898
Fillet Steaks with Potato Chips.
Trim the fillet as for roasting, cut it into slices half an inch thick, pepper and salt lightly, and allow them to stand for an hour or two. Put a little butter into the frying-pan, fry the fillets, first on one side, then on the other, dish them up nicely in the centre of a dish, and put round potato chips prepared as follows :—Peel fine kidney potatoes, cut them in very thin round slices of an equal size (that which is not used for the chips can be either fried or boiled for the family dinner), lay them in a cloth to dry, and fry in the wire basket in good fat. Dripping will answer, but the best frying fat is clarified pot skimmings ; next to this beef-suet melted down with an equal quantity of lard. Oil is the best of all for frying potatoes, but is expensive, and requires some care in the use. Put only enough chips to cover the bottom of your basket; when you take them out, throw them on paper before the fire to absorb any grease, and repeat the process until you have enough chips. They can, if preferred, be fried without the basket, and taken out of the fat with a skimmer.
Source: Little Dinners ©1876
FRIED POTATOES.
"Potato Chips or Fried Slices of Potato!"
INGREDIENTS.
1 lb. of Potatoes
Salt
The use of 1lb. of clarified fat or lard for frying.
Time required, about eight minutes for either.
Now we will show you how to dress Potatoes.
For Potato Chips—
1. We wash the potatoes well in cold water, and scrub them clean with a scrubbing-brush.
2. We take a sharp knife, peel them, and carefully cut out the eyes and any black specks about them.
3. We must now peel the potatoes very thinly in ribbons, and twist them into fancy shapes.
4. We take a saucepan and put in it one pottnd and a half of clarified fat or lard.
5. We put the saucepan on the fire to heat the fat. We must test the heat of it with a piece of bread (see Lesson on "Frying").
6. We take a frying-basket and put the ribbons of potato in it.
7. When the fat is quite hot we put in the frying-basket with the potatoes for about six minutes.
8. We place a piece of whitey-brown paper on a plate.
9. When the chips are done, they should be quite crisp and of a pale brown colour. We turn them out on to the paper, to drain off the grease, and sprinkle over them a little salt.
10. We serve them on a hot dish.
For Fried Slices of Potato—
1. We take the potatoes, wash them clean, and peel them with a sharp knife.
2. We put the potatoes on a board, and cut them in slices, about one-eighth of an inch in thickness.
3. We take a saucepan and put in it one and a half pound of clarified dripping or lard.
4. We take a frying-basket and place in it the sliced potatoes.
5. We put the saucepan on the fire to warm the fat.
6. When the fat is warm, but not very hot, wc place in the frying-basket with the slices of potatoes, and let them boil in the fat, until they are quite tender.
N. B.—We should take out a piece of potato and press it between the thumb and finger, to feel that it is quite tender.
7. We must now take out the frying-basket with the potatoes and place it on a plate.
8. We leave the fat on the fire to heat.
9. When the fat is quite hot, we place in the fryingbasket with the potatoes for about two minutes.
10. We put a piece of whitey-brown paper on a plate.
11. When the potatoes are fried, they should be a pale brown; we turn them out on to the paper to drain off the grease. .
12. We should sprinkle a little salt over them.
13. For serving we arrange them on a hot dish.
Now it is finished.
Source: The Official Handbook for the National Training School of Cookery ©1877
Monday, November 17, 2014
The Battle of Baby Chairs
This article comes from The Cabinet Maker and Art Furnisher under the section of new invention novelties. It was a legal battle over design and such, however, the illustrations give us as historical authors images of what these chairs actually looked like in 1880.
THE BATTLE OF THE BABY CHAIRS. Many entertaining chapters might be written founded upon the actions arising out of inventions. Perhaps, however, such a publication of inventors' woes would tend to stamp out the patent office, a catastrophe that could not be tolerated either by the Government officials or the lawyers. Those who fret themselves with the turmoil of invention or discovery generally suffer in the development of such restless talents, and as a rule, their histories are of the saddest nature. Often an invention may be widely used, and its real author remain wholly unknown. He ma}T have lacked the means to patent his secret, or unscrupulous companions may have pirated it, or he may never have been able to expend the sums requisite to bring it to perfection. Does not the very name "inventor " prepare us to listen to a tale of calamity'.'
Centuries ago men were cautious how they proclaimed themselves inventive geniuses. Faust narrowly escaped the stake as a wizard when he produced his first printed Bible, although he had prudently attempted to hide his secret and pass off the early specimens of his press as manuscripts. Roger Bacon purposely kept back some of his inventions for fear of evil consequences. It was only when protected by some powerful king or noble that many an ingenious man dared to publish his inventions to the world he hoped to benefit, for to be wiser than his era was generally accepted as an undoubted proof of witchcraft and punished accordingly. A German abbot of the fifteenth century who invented a form of secret writing something akin to modern shorthand nearly lost his life in consequence of some of his attempts at stenography falling into the hands of an ignorant prior, who concluded that the strange characters must be-invocations of evil spirits. Even when an inventor's life was no longer endangered by his success, difficulties and discouragements innumerable surrounded his path. Palissy, indeed, succeeded in discovering the secret of enamelling china, but after what years of fnilure and penury— the flooring of his rooms taken to feed his furnace, his wife's wedding-ring sacrificed to the melting-pot. Any heart less stout than that of the brave old Calvinist would never have persevered thus in so apparently hopeless a quest. Arkwright'B improvements in machinery were rewarded with riot and abuse by his fellow townsmen.
But we must forbear enlarging upon historical inventors, our business in the present instance being simply the narration of a trade story. It is one, however, which goes to support the foregoing melancholy category of inventors' difficulties.
So great an amount of interest has been excited in this particular baby chair case that we annex miniature illustrations in order to make the narrative more intelligible to our readers. Commencing at the very beginning of the matter, we may say, "once upon a time" some fatherly or motherly individual invented the ordinary child's high chair upon four legs, now commonly sent out of Wycombe at from i? -upwards. Next in the order of chair history comes the well known "Bergier" chair. Why it was thus dubbed does not transpire, but if called by any other name its form is just as familiar and popular. This type of convertible chair satisfied the trade for many years, indeed it was the only thing of tho kind obtainable until 187fi, when a startling American novelty was "The BEBomu.'1 brought into the market.
Messrs. Marris and Norton, the well-known Midland firm, of Bnll-st., Birmingham, were the enterprising cabinet-makers who introduced this American combination of high chair, low clair,
and carriage, into the market. Notwithstanding its sprawling character and high price (some 40s. to 50s. first) it sold well, and the idea of a child's chair and carriage in one and the same article was much appreciated. This ungainly-looking machine was called by several names, but is now best known as the "Scissors." The Tin -i;i. justice of this designation is easily understood, for the chair has a way of nipping the fingers of the operator. Messrs. Lawes and Co., of G5, City-road, London, were the first vendors of this "Scissors" chair in the Metropolis, but observing as they did its great disadvantages—i.e., in the large area occupied, incapability of turning round, &c.—they directed their attention to various improvements upon it. They made models of three Buch improvements in the autumn of 1877, and No. 1 of these inventions was patented November, 1877, under the title of "The National." It was a convertible chair designed upon the lines of the old Bergier, the upper legs being allowed to fall into the lower in a telescopic manner. When the chair was at low level the wheels were forced into position and it became a handy carriage. As this chair did not come into the action in question, it need not be described or illustrated here. It is, however, worthy of notice that this "National" chair was the first improvement upon the American " Scissors" in this country, so that Messrs. Lawes and Co. fairly claim to be the pioneers in such English nursery chairs. It so happened that a Mr. W. Keen, chair maker, of Chapel-street, Curtain-road, was requested to make the original model of this "National" chair. The working drawings of it were submitted to him, but after keeping them for some days he returned them, saying "they were not practicable." Mr. Keen, however, some few weeks afterwards produced a chair identical in most respects, with wheels applied to the lower stand. It differed from "The National" in that the telescopic action was avoided, the chair being dropped into the lower framing by allowing the table or platform of the stand to fall within itself. It differed moreover in another
important respect—viz., it was cheaper than "The National." The chair thus brought out by Mr. Keen was christened by him "The Climax," but it did not prove to be the climax of such inventions. In the specification of this chair, the inventor was careful to state that, his invention related to children's chairs usually made in two parts, —i.e., to Bergier chairs; and the whole of his improvement was confined to the Table or stand of such chairs.
He The Climax." not ftttempt to deal with the chair at all, but by making the platform of the little stand to fall, obtained a space which would receive any chair of suitable size.
The annexed illustration of the Climax stand will at once demonstrate the extent of Mr. Keen's invention. He issued a circular with his new chair which attributed certain defects to other inventions, and thus he declared war in a business sense against the firm in the City-road. Messrs. L. and Co. thereupon decided to bring out No. 2 of their already perfected inventions, and a child's nursery chair and phaeton made its appearance under the title of "The Eclipse :" forming as it does a useful tall chair when up, and a capital spring carriage with shafts or perambulator when down, it is a very popular article in the nursery. It was not contended that " The Eclipse" infringed, so we may dismiss it thus briefly.
"The Climax " was, however, soon after produced in a cheaper form, to meet this increasing competition, and so keen did the rivalry become that Messrs. Lawes determined to fire the last shot in their locker, viz., "The Champion."
We have thus arrived at the chair which gave rise to all the trouble, and from the illustration annexed our readers will be able to judge for themselves. This "Champion " merely consisted of an ordinary Wycombe child's chair, cut through the seat in order that the latter might fall within the four legs below. The price of this combined high chair and carriage being only 15s., it naturally sold well where a cheap and useful little chair of this class was required. For some time its career was unchecked, and the proprietor of "The Climax " did not lodge any complaint. Eventually, "the Champion." however, his attention was drawn to the supposed similarity of " The Climax " and " Champion."
THE "CHAMPION AS A CARRIAOE. time prior to Tbe Fighting was evidently the only way out of the difficulty, and the preliminary skirmish occurred when Mr. Keen succeeded in stopping the sale of "The Champion" for a time. Ere long a pitched battle took place in Vice-Chancellor Bacon's Court and a decision was secured in favour of the plaintiff. Rejoicing was only natural on the part of the Climai contingent, and Messrs. Lawes were threatened with heavy damages. Public opinion naturally followed the event, and the impression was that a great injustice had been dune to the chair maker of Chapel-street. There was, however, something very curious about the Vice-Chancellor's judgment. His great age, combined with the mechanical difficulties of the subject, led to an astounding technical misconception of the matter on his part.
In order to illustrate the story of these chairs, several specimens were produced in Court by counsel, notably an American invention known as " The Pearl," and declared to be prior to
Mr. Keen's patent. The judge stook "The for Messrs. Lawes' invention, and decided that was an infringement of " The Climnx." Thns the judgment delivered and rejoiced over was no decision at all, because the Vice-Chancellor failed to understand that "The Champion," and not "The Pearl," was the chair complained of. Sncha The Pearl." muddle seems an anomaly,
but it must be remembered that a judge, when once delivering his decision, cannot be put right, and the only remedy for the disappointed side is to take the case to a court above. Messrs. Lawes at once gave notice of appeal, and the case came on during the past month. By this time the matter had assumed colossal proportions. Thousands of pounds were involved, and eminent counsel had to be retained by both litigants. Mr. Keen was represented by Mr. S. Waddy, Q.C. (late M.P.i, Messrs. Lawes secured the services of Mr. Theodore Aston, Q.C, of-patent notoriety, and four of the most talented jndges on the Bench sat on the 7th and 8th ultimo in solemn conclave over these baby chairs.
Lords Justices Brett, Baggallay, and Lindley supported tbe Master of the Bolls upon the trying occasion. All the forces of the combatants were duly marshalled, and the sombre Gotiit chamber of the Appeal Court looked like a Wycombe showroom. There was something very curious in the sight—the four judges sitting in state, with chairs to the right of them, chairs to the left of them, labelled and numbered. If thii journal happened to be a popular illustrated periodical, the scene would have made a capital full-page illustration; but we must confine ourselves to the business aspect of the nutter. Limited space, moreover, prevents quoting at length Mr. Aston's masterly analysis of the chairs; but it was virtually the foregoing story told in legal language. Mr. Waddy, too, made an excellent show of fight on behalf of his client; but the judges were not to be drawn from a careful examination of the articles before them. They compared specification with specification, they set chair against chair, and most unanimously decided thit Messrs. Lawes and Co., in " The Champion," had not irifringed Mr. Keen's "Climax" in any way. They did not even all upon Mr. Aston to reply to Mr. Waddy's arguments. This fact, which took so long and expensive a process to arrive at legally, will be easily understood by the aid of a glance at "The Climai" specification. Mr. Keen was extremely careful therein to confine his invention to "the ordinary stand or table" of a Bergier chair. He did not touch the chair proper. An examination of " The Champion " will show that it has no " stand or table " about it; indeed, it belongs to another species than the Bergier chair. This point the judges made most clear, remarking that the man who improved " a stand" could not prevent another inventor from treating a chair, and producing a similar result. Lord Justice Baggallay informed Mr. Keen that if they widened his specification to embrace such chairs as " The Champion," his patent would probably be bad.
The judgment was therefore in favour of "The Champion," and the costs followed the event with the exception ot a nominal set off, disallowed in consequence of Messrs. Lawes' evidence being weak as to alleged want of novelty in "The Climax." That point, however, was merely a side issue. Thus ended one of the most important actions in chair-making annals, and the victors have the satisfaction of a unanimous judgment in their favonr. It is but just to Messrs. Lawes to remark that the attack was not made by them. It was not, as represented, a case ol a rich firm assailing a smaller tradesman, but vice versa. As patentees of " The National," the chair first containing a stand with wheels attached, they might have troubled M r. Keen over the fact, that a few weeks after their patenthe produced a stand with wheels a Hacked, but they preferred the course of ordinary business competition. It was courageous of Mr. Keen to attack so large alionse, but as we judge from the facts of the case now before us. he must have been strangely advised in so doing. Although special versions of " The Climax" were made up similar in appearance to " The Champion " expressly for the trial, although the top of a "Champion " was cut off to make what was left look like " an ordinary stand or table," it was 6f no avail; indeed the introduction of such manufactured specimens rather damaged than assisted Mr. Keen's case. It is unquestionably always better to let such a question rest entirely upon its bona fide merits, and it was surprising that the legal advisers for V The Climax" tolerated the introduction of such specially constructed specimens.
Messrs. Noon and Clark, of Bloomfield-street, were solicitors in this action for Mr. Keen; whilst Mr. H. T. Tiddeman, of 50, Finshwy-square, successfully protected the interests of Messrs. Lawes and Co.
THE BATTLE OF THE BABY CHAIRS. Many entertaining chapters might be written founded upon the actions arising out of inventions. Perhaps, however, such a publication of inventors' woes would tend to stamp out the patent office, a catastrophe that could not be tolerated either by the Government officials or the lawyers. Those who fret themselves with the turmoil of invention or discovery generally suffer in the development of such restless talents, and as a rule, their histories are of the saddest nature. Often an invention may be widely used, and its real author remain wholly unknown. He ma}T have lacked the means to patent his secret, or unscrupulous companions may have pirated it, or he may never have been able to expend the sums requisite to bring it to perfection. Does not the very name "inventor " prepare us to listen to a tale of calamity'.'
Centuries ago men were cautious how they proclaimed themselves inventive geniuses. Faust narrowly escaped the stake as a wizard when he produced his first printed Bible, although he had prudently attempted to hide his secret and pass off the early specimens of his press as manuscripts. Roger Bacon purposely kept back some of his inventions for fear of evil consequences. It was only when protected by some powerful king or noble that many an ingenious man dared to publish his inventions to the world he hoped to benefit, for to be wiser than his era was generally accepted as an undoubted proof of witchcraft and punished accordingly. A German abbot of the fifteenth century who invented a form of secret writing something akin to modern shorthand nearly lost his life in consequence of some of his attempts at stenography falling into the hands of an ignorant prior, who concluded that the strange characters must be-invocations of evil spirits. Even when an inventor's life was no longer endangered by his success, difficulties and discouragements innumerable surrounded his path. Palissy, indeed, succeeded in discovering the secret of enamelling china, but after what years of fnilure and penury— the flooring of his rooms taken to feed his furnace, his wife's wedding-ring sacrificed to the melting-pot. Any heart less stout than that of the brave old Calvinist would never have persevered thus in so apparently hopeless a quest. Arkwright'B improvements in machinery were rewarded with riot and abuse by his fellow townsmen.
But we must forbear enlarging upon historical inventors, our business in the present instance being simply the narration of a trade story. It is one, however, which goes to support the foregoing melancholy category of inventors' difficulties.
and carriage, into the market. Notwithstanding its sprawling character and high price (some 40s. to 50s. first) it sold well, and the idea of a child's chair and carriage in one and the same article was much appreciated. This ungainly-looking machine was called by several names, but is now best known as the "Scissors." The Tin -i;i. justice of this designation is easily understood, for the chair has a way of nipping the fingers of the operator. Messrs. Lawes and Co., of G5, City-road, London, were the first vendors of this "Scissors" chair in the Metropolis, but observing as they did its great disadvantages—i.e., in the large area occupied, incapability of turning round, &c.—they directed their attention to various improvements upon it. They made models of three Buch improvements in the autumn of 1877, and No. 1 of these inventions was patented November, 1877, under the title of "The National." It was a convertible chair designed upon the lines of the old Bergier, the upper legs being allowed to fall into the lower in a telescopic manner. When the chair was at low level the wheels were forced into position and it became a handy carriage. As this chair did not come into the action in question, it need not be described or illustrated here. It is, however, worthy of notice that this "National" chair was the first improvement upon the American " Scissors" in this country, so that Messrs. Lawes and Co. fairly claim to be the pioneers in such English nursery chairs. It so happened that a Mr. W. Keen, chair maker, of Chapel-street, Curtain-road, was requested to make the original model of this "National" chair. The working drawings of it were submitted to him, but after keeping them for some days he returned them, saying "they were not practicable." Mr. Keen, however, some few weeks afterwards produced a chair identical in most respects, with wheels applied to the lower stand. It differed from "The National" in that the telescopic action was avoided, the chair being dropped into the lower framing by allowing the table or platform of the stand to fall within itself. It differed moreover in another
important respect—viz., it was cheaper than "The National." The chair thus brought out by Mr. Keen was christened by him "The Climax," but it did not prove to be the climax of such inventions. In the specification of this chair, the inventor was careful to state that, his invention related to children's chairs usually made in two parts, —i.e., to Bergier chairs; and the whole of his improvement was confined to the Table or stand of such chairs.
"The Climax " was, however, soon after produced in a cheaper form, to meet this increasing competition, and so keen did the rivalry become that Messrs. Lawes determined to fire the last shot in their locker, viz., "The Champion."
THE "CHAMPION AS A CARRIAOE. time prior to Tbe Fighting was evidently the only way out of the difficulty, and the preliminary skirmish occurred when Mr. Keen succeeded in stopping the sale of "The Champion" for a time. Ere long a pitched battle took place in Vice-Chancellor Bacon's Court and a decision was secured in favour of the plaintiff. Rejoicing was only natural on the part of the Climai contingent, and Messrs. Lawes were threatened with heavy damages. Public opinion naturally followed the event, and the impression was that a great injustice had been dune to the chair maker of Chapel-street. There was, however, something very curious about the Vice-Chancellor's judgment. His great age, combined with the mechanical difficulties of the subject, led to an astounding technical misconception of the matter on his part.
Mr. Keen's patent. The judge stook "The for Messrs. Lawes' invention, and decided that was an infringement of " The Climnx." Thns the judgment delivered and rejoiced over was no decision at all, because the Vice-Chancellor failed to understand that "The Champion," and not "The Pearl," was the chair complained of. Sncha The Pearl." muddle seems an anomaly,
but it must be remembered that a judge, when once delivering his decision, cannot be put right, and the only remedy for the disappointed side is to take the case to a court above. Messrs. Lawes at once gave notice of appeal, and the case came on during the past month. By this time the matter had assumed colossal proportions. Thousands of pounds were involved, and eminent counsel had to be retained by both litigants. Mr. Keen was represented by Mr. S. Waddy, Q.C. (late M.P.i, Messrs. Lawes secured the services of Mr. Theodore Aston, Q.C, of-patent notoriety, and four of the most talented jndges on the Bench sat on the 7th and 8th ultimo in solemn conclave over these baby chairs.
Lords Justices Brett, Baggallay, and Lindley supported tbe Master of the Bolls upon the trying occasion. All the forces of the combatants were duly marshalled, and the sombre Gotiit chamber of the Appeal Court looked like a Wycombe showroom. There was something very curious in the sight—the four judges sitting in state, with chairs to the right of them, chairs to the left of them, labelled and numbered. If thii journal happened to be a popular illustrated periodical, the scene would have made a capital full-page illustration; but we must confine ourselves to the business aspect of the nutter. Limited space, moreover, prevents quoting at length Mr. Aston's masterly analysis of the chairs; but it was virtually the foregoing story told in legal language. Mr. Waddy, too, made an excellent show of fight on behalf of his client; but the judges were not to be drawn from a careful examination of the articles before them. They compared specification with specification, they set chair against chair, and most unanimously decided thit Messrs. Lawes and Co., in " The Champion," had not irifringed Mr. Keen's "Climax" in any way. They did not even all upon Mr. Aston to reply to Mr. Waddy's arguments. This fact, which took so long and expensive a process to arrive at legally, will be easily understood by the aid of a glance at "The Climai" specification. Mr. Keen was extremely careful therein to confine his invention to "the ordinary stand or table" of a Bergier chair. He did not touch the chair proper. An examination of " The Champion " will show that it has no " stand or table " about it; indeed, it belongs to another species than the Bergier chair. This point the judges made most clear, remarking that the man who improved " a stand" could not prevent another inventor from treating a chair, and producing a similar result. Lord Justice Baggallay informed Mr. Keen that if they widened his specification to embrace such chairs as " The Champion," his patent would probably be bad.
Messrs. Noon and Clark, of Bloomfield-street, were solicitors in this action for Mr. Keen; whilst Mr. H. T. Tiddeman, of 50, Finshwy-square, successfully protected the interests of Messrs. Lawes and Co.
Sunday, November 16, 2014
Different Turkey Stuffings
Below are some 19th Century recipes for Stuffing Turkeys. Personally, I like the bread stuffing with a little bits of stuff added in. I didn't find an oyster stuffing recipe and I know that was quite common back then, perhaps I'll come across one later.
ROAST TURKEY, A LA CHIPOLATA.
Draw and prepare a turkey for stuffing, fill it with well-seasoned veal stuffing and chestnuts, or, if preferred, pork sausage-meat may be substituted for the veal stuffing.
The chestnuts are prepared as follows:—Take about sixty chestnuts, and after splitting them across the outer skin, fry them with a little butter in a frying-pan until they shed their husks easily; when peeled, boil them in a little good consomme till done: half should then be reserved to be put in the sauce, and the remainder used as directed above.
The turkey being thus prepared, truss and cover it with thin layers of fat bacon as directed in the foregoing case, and having roasted it of a light colour, dish it up and garnish with alternate groups of the ingredients composing the chipolala ragout (No. 190), pour some of the sauce round the remove, and send to table.
Source: The Modern Cook ©1846
ROAST TURKEY, A L'ANGLAISE.
Stuff a turkey with some well-seasoned veal stuffing, let it be trussed in the usual manner, and previously to putting it down to roast, cover it with thin layers of fat bacon, which should be secured on with buttered paper tied round the turkey, so as entirely to envelop it on the spit; then roast it, and when done, dish it up, garnish with stewed chestnuts, and small pork sausages, nicely fried; pour a rich poivrade sauce (No. 29) round it, glaze the turkey, and send to table.
Source: The Modern Cook ©1846
Roast Turkey.—The turkey should be young and plump. It should be roasted on the spit, or before the fire in a roaster, and frequently basted. The body and craw should be stuffed with bread stuffing, or with equal quantities of boiled chestnuts and ham, chopped fine, and duly seasoned with butter, pepper, and salt, or with a bread stuffing mixed with lightly fried and finely chopped sausages. It should be basted frequently. The gravy must be made in a saucepan, from the drippings in the roaster, carefully skimming the fat. Chop up the liver as finely as possible, and add it to the gravy. The time required for cooking must depend upon the size of the bird; serve on a hot dish, with a wreath of water-cresses round it. Cranberry sauce or jelly should always accompany roast turkey.
Source: The Unrivalled Cook ©1885
The stuffing for a Roast Turkey is either made of chestnuts, sausage-meat, or of a mixture of green herbs, breadcrumbs, and suet. Or the Turkey can be stuffed with mushrooms. The stuffing fills up the breast of the bird, and must be formed into a good plump shape in the trussing. A very large Turkey will take three hours to roast; for one weighing eight to ten pounds allow two hours, and for a small one an hour and half. Do not put sausages round the Turkey in the dish.
SourceL Mrs. Roundell's Practical Cookery Book ©1898
ROAST TURKEY, A LA CHIPOLATA.
Draw and prepare a turkey for stuffing, fill it with well-seasoned veal stuffing and chestnuts, or, if preferred, pork sausage-meat may be substituted for the veal stuffing.
The chestnuts are prepared as follows:—Take about sixty chestnuts, and after splitting them across the outer skin, fry them with a little butter in a frying-pan until they shed their husks easily; when peeled, boil them in a little good consomme till done: half should then be reserved to be put in the sauce, and the remainder used as directed above.
The turkey being thus prepared, truss and cover it with thin layers of fat bacon as directed in the foregoing case, and having roasted it of a light colour, dish it up and garnish with alternate groups of the ingredients composing the chipolala ragout (No. 190), pour some of the sauce round the remove, and send to table.
Source: The Modern Cook ©1846
ROAST TURKEY, A L'ANGLAISE.
Stuff a turkey with some well-seasoned veal stuffing, let it be trussed in the usual manner, and previously to putting it down to roast, cover it with thin layers of fat bacon, which should be secured on with buttered paper tied round the turkey, so as entirely to envelop it on the spit; then roast it, and when done, dish it up, garnish with stewed chestnuts, and small pork sausages, nicely fried; pour a rich poivrade sauce (No. 29) round it, glaze the turkey, and send to table.
Source: The Modern Cook ©1846
Roast Turkey.—The turkey should be young and plump. It should be roasted on the spit, or before the fire in a roaster, and frequently basted. The body and craw should be stuffed with bread stuffing, or with equal quantities of boiled chestnuts and ham, chopped fine, and duly seasoned with butter, pepper, and salt, or with a bread stuffing mixed with lightly fried and finely chopped sausages. It should be basted frequently. The gravy must be made in a saucepan, from the drippings in the roaster, carefully skimming the fat. Chop up the liver as finely as possible, and add it to the gravy. The time required for cooking must depend upon the size of the bird; serve on a hot dish, with a wreath of water-cresses round it. Cranberry sauce or jelly should always accompany roast turkey.
Source: The Unrivalled Cook ©1885
The stuffing for a Roast Turkey is either made of chestnuts, sausage-meat, or of a mixture of green herbs, breadcrumbs, and suet. Or the Turkey can be stuffed with mushrooms. The stuffing fills up the breast of the bird, and must be formed into a good plump shape in the trussing. A very large Turkey will take three hours to roast; for one weighing eight to ten pounds allow two hours, and for a small one an hour and half. Do not put sausages round the Turkey in the dish.
SourceL Mrs. Roundell's Practical Cookery Book ©1898
Saturday, November 15, 2014
Thanksgiving Menus Part 2
This article comes from Everyday Housekeeping ©1895 It's fairly long but enjoyable. This was not written by President Lincoln's wife, Mary.
THANKSGIVING—OUR AMERICAN FESTIVAL .
The Day Before—The Dinner—The Recipes.
BY MARY J. LINCOLN.
THIS is the month when many inquiries come in for a new menu for the Thanksgiving dinner. It seems strange that any one can question what to have at this time. However much one may desire to vary her bill of fare from week to week, or for those special occasions where the dinner or the guests, and not the day itself, are the distinctive features, on this occasion certain dishes have been so long and so intimately associated with the day, that they are naturally suggested, at least to those who have from childhood known all that the day means. And it would appear that the only question could be not what, but how much to have. This must be determined by the depths of one's purse and heart, the number to be entertained, and the amount of service needed and help obtainable.
It ought to be a pleasant change for those who are accustomed every day to the regulation elaborate dinner of many courses, to go back for this one day at least, to the informal yet bountiful feast of the olden time, with its hearty cheer, good-will, sociability and limitless hospitality. Those whose daily fare may be somewhat stinted should have on this day of gladness, if they can afford them, some of the luxuries of the table, or a little more elaborate serving than usual, and it would be well if those who always have an abundance would give less thought and money to their own dinner, and make the day a time of genuine thanksgiving to some of the countless lonely, homeless, friendless people who are all about us.
For this day means something more than feasting; it means friends and plenty of them, and if you haven't as many of your own kith and kin as used to gather round the hearth in the dear old home, then join hands with others 84
who may have even less than you have. As was said recently to the newcomers in one of our churches, "Don't consider yourself as the stranger, and wait to be spoken to or invited; but as the host or hostess, and seek out and greet the others with all the heartiness you can express."
THANKSGIVING—OUR AMERICAN FESTIVAL .
The Day Before—The Dinner—The Recipes.
BY MARY J. LINCOLN.
THIS is the month when many inquiries come in for a new menu for the Thanksgiving dinner. It seems strange that any one can question what to have at this time. However much one may desire to vary her bill of fare from week to week, or for those special occasions where the dinner or the guests, and not the day itself, are the distinctive features, on this occasion certain dishes have been so long and so intimately associated with the day, that they are naturally suggested, at least to those who have from childhood known all that the day means. And it would appear that the only question could be not what, but how much to have. This must be determined by the depths of one's purse and heart, the number to be entertained, and the amount of service needed and help obtainable.
It ought to be a pleasant change for those who are accustomed every day to the regulation elaborate dinner of many courses, to go back for this one day at least, to the informal yet bountiful feast of the olden time, with its hearty cheer, good-will, sociability and limitless hospitality. Those whose daily fare may be somewhat stinted should have on this day of gladness, if they can afford them, some of the luxuries of the table, or a little more elaborate serving than usual, and it would be well if those who always have an abundance would give less thought and money to their own dinner, and make the day a time of genuine thanksgiving to some of the countless lonely, homeless, friendless people who are all about us.
For this day means something more than feasting; it means friends and plenty of them, and if you haven't as many of your own kith and kin as used to gather round the hearth in the dear old home, then join hands with others 84
who may have even less than you have. As was said recently to the newcomers in one of our churches, "Don't consider yourself as the stranger, and wait to be spoken to or invited; but as the host or hostess, and seek out and greet the others with all the heartiness you can express."
Friday, November 14, 2014
Sanitation Inside and Out.
This excerpt comes from an Annual Report for Indiana State Board of Health ©1885. The case is being made that while good indoor plumbing was something people were demanding in their homes, there still seemed to be issues with exterior sanitation. I share this article for a couple of reasons. Some wonder if indoor plumbing was being used and when it was being used on a regular bases in homes, this will help inform people of the state of Indiana in 1885 still pretty much a prairie state at that time. The second reason, is this could give a writer a cause for their characters to fight for in their city. The possibilities are there, you just need to think about it and absorb how folks were thinking about sanitation at the time.
It costs something to keep a city clean; it costs something to leave it dirty. The death rate is not the full measure of the cost. _
There is the corresponding suffering; there is the illness of many, the weakened working force. If we were to consider this latter purely as a matter of business, and disregard all ‘questions of sentiment, such as the loss of relatives and friends, We could see clearly enough that the cost of clean streets would be much less than ‘the loss by unclean streets. The increased working force of strong, healthy people of those who work and earn money, the saving of time and energy now expended in the care of others, and the expenses which come 'to all in connection with the care of those who are ill and weak would much more than meet the increased tax required to bring about the highest character of out-door sanitation. In a city where the streets are not clean and the alleys and other surroundings not properly cared for, there is no possible means of escaping the foulness. Foul outdoor air soon becomes foul air on the inside of a’house; one can not shut it out.
[graphic]
On the other hand, if the plumbing work is not well done in a city where the streets are clean and the outdoor sanitation good, there is a chance of escape for all. Doors may be closed to cut off bad plumbing, windows opened for ventilation and altogether immunity may be secured from bad plumbing much more readily than from bad outdoor air. It is measurably true that one can escape from bad plumbing as it is positively true that one can never escape from bad outdoor sanitation. The magazines, the newspapers, and all public journals and periodicals have drummed the plumbing idea into people’s heads. Every one is on the lookout for bad plumbing. People are fully alive to its benefits. They .insist on it and get it. The greatest evil, however, has been neglected. While we have been purifying the inside of the house we have the unclean garbage barrel in the back-yard, possibly an open vault, a muddy, un-1 clean alley, a manure pile, a neglected chicken-house, and streets and'other surroundings which are rarely properly cleaned'and garnished. '
The work of the public periodicals, which have saturated people with the benefits of good plumbing and indoor sanital tion, is in every way commendable. However, it has not gone far enough. Part of the field only has been covered, and it. appears that that part of greatest importance has been neglected. The newspapers and periodicals will be the instrument to improved outdoor sanitation. One article in a newspaper about. clean streets, adequate sewer arrangements and other efforts to cleanliness will do more good and accomplish more than any large number of the articles in scientific or sanitary periodicals which are seen only by experts. There must be a public understanding of the evils of foul exterior surroundings before the expert has his work to do. The newspapers educate the people along the line of sanitary engineering. The sanitary periodie cals and the special scientific journals keep the engineers informed of the latest methods. '
There must be a public demand before‘ there can be special supply.
It costs something to keep a city clean; it costs something to leave it dirty. The death rate is not the full measure of the cost. _
There is the corresponding suffering; there is the illness of many, the weakened working force. If we were to consider this latter purely as a matter of business, and disregard all ‘questions of sentiment, such as the loss of relatives and friends, We could see clearly enough that the cost of clean streets would be much less than ‘the loss by unclean streets. The increased working force of strong, healthy people of those who work and earn money, the saving of time and energy now expended in the care of others, and the expenses which come 'to all in connection with the care of those who are ill and weak would much more than meet the increased tax required to bring about the highest character of out-door sanitation. In a city where the streets are not clean and the alleys and other surroundings not properly cared for, there is no possible means of escaping the foulness. Foul outdoor air soon becomes foul air on the inside of a’house; one can not shut it out.
[graphic]
On the other hand, if the plumbing work is not well done in a city where the streets are clean and the outdoor sanitation good, there is a chance of escape for all. Doors may be closed to cut off bad plumbing, windows opened for ventilation and altogether immunity may be secured from bad plumbing much more readily than from bad outdoor air. It is measurably true that one can escape from bad plumbing as it is positively true that one can never escape from bad outdoor sanitation. The magazines, the newspapers, and all public journals and periodicals have drummed the plumbing idea into people’s heads. Every one is on the lookout for bad plumbing. People are fully alive to its benefits. They .insist on it and get it. The greatest evil, however, has been neglected. While we have been purifying the inside of the house we have the unclean garbage barrel in the back-yard, possibly an open vault, a muddy, un-1 clean alley, a manure pile, a neglected chicken-house, and streets and'other surroundings which are rarely properly cleaned'and garnished. '
The work of the public periodicals, which have saturated people with the benefits of good plumbing and indoor sanital tion, is in every way commendable. However, it has not gone far enough. Part of the field only has been covered, and it. appears that that part of greatest importance has been neglected. The newspapers and periodicals will be the instrument to improved outdoor sanitation. One article in a newspaper about. clean streets, adequate sewer arrangements and other efforts to cleanliness will do more good and accomplish more than any large number of the articles in scientific or sanitary periodicals which are seen only by experts. There must be a public understanding of the evils of foul exterior surroundings before the expert has his work to do. The newspapers educate the people along the line of sanitary engineering. The sanitary periodie cals and the special scientific journals keep the engineers informed of the latest methods. '
There must be a public demand before‘ there can be special supply.
Thursday, November 13, 2014
Treasures Antique and Modern 1899
To own fine china was quite an honored item of social class and other fancy traits. Below is an article about such from Table Talk Magazine ©1899. I"m also including a link to "Blue & White China ©1892 with details and pictures of some of the china designs.
TREASURES—ANTIQUE AND MODERN.
“These plates, cups and bowls of ancient ware,
Alas! as frail as they are rare,
Do hear historic record!"
The woman in the present day who does not delight, in the possession of rare china is indeed an anomaly. Many fine collections in this country have been made by purchase, while others have descended as heirlooms. Just now that of Mrs. O. L. Hurd, of Lakeville, Conn., is of great interest and pleasure to connoisseurs, much of it inherited, and other pieces selected with the utmost care as choice replicas of antique designs. Probably no other collection of its size is of greater historic interest than this, and although kept in a private dwelling, better or more artistically arranged to display it to advantage. Counting pieces that go together as one (as instance cup and saucer, dish and cover), it now numbers over three hundred articles, but if listed by the trade method would far exceed that. An entire room is devoted to it—truly a museum of ceramics to those permitted to behold its treasures. A wall-shelf extends around the four sides with deep grooves in which platters and plates may with safety stand erect. Between them are placed bowls, pitchers and tea-pots. An ancient side-board (in itself a curio), supports a beautiful display of pink and white ware, together with some choice pieces of old pewter now so eagerly sought and highly prized.
To describe some of the designs upon articles in this choice collection of Mrs. Hurd will best indicate its value. A large platter (genuine Jackson ware), presents as decoration in black and white, a view of Newburg on the Hudson, the border in flowers. Upon adark blue jug is the old Masonic Hall,_Baltimore, and on a bowl, also blue, the old State House, Hartford, Conn. A pink and white platter is decorated with a picture of the Battle Monument of Baltimore, and upon a dark blue Pittsfield plate the landing of General Lafayette. Views of Baker's Falls, Hudson river, the Erie canal, old Castle Garden, etc., etc., are included. Most of these were manufactured in early colonial days. Collectors behold with eyes of envy the specimens of Jackson’s, Adams, Mayer, Lowestoft, Staffordshire, Wedgewood and Clews. Knowing that the unique display is strictly a private possession, beyond price as far as sale is concerned.
With what lasting regret the present generation think of the china closets of long dead ancestors, and of the dishes used and ruthlessly broken in by- gone days, which now would be so cherished from association and pridein possession. Great-great-grandmothers did not appreciate the landscaped and flowered china of their corner cupboards as their pretty granddaughters would to-day, if posing as antiques in modern cabinets.
It is but a step from the old to the new,' and how lovely and costly are the pottery products of the present period ! As illustration a set of dinner-plates painted by Charles Le Brun in designs taken from Greek mythology. It almost suspends breath to be told that “the exquisite works of art are eleven hundred dollars each," but so it is, and yet they find enthusiastic buyers even at that figure.
Imagine a dozen tumblers—upon each a panorama of German mythology, and cost
TREASURES—ANTIQUE AND MODERN.
“These plates, cups and bowls of ancient ware,
Alas! as frail as they are rare,
Do hear historic record!"
The woman in the present day who does not delight, in the possession of rare china is indeed an anomaly. Many fine collections in this country have been made by purchase, while others have descended as heirlooms. Just now that of Mrs. O. L. Hurd, of Lakeville, Conn., is of great interest and pleasure to connoisseurs, much of it inherited, and other pieces selected with the utmost care as choice replicas of antique designs. Probably no other collection of its size is of greater historic interest than this, and although kept in a private dwelling, better or more artistically arranged to display it to advantage. Counting pieces that go together as one (as instance cup and saucer, dish and cover), it now numbers over three hundred articles, but if listed by the trade method would far exceed that. An entire room is devoted to it—truly a museum of ceramics to those permitted to behold its treasures. A wall-shelf extends around the four sides with deep grooves in which platters and plates may with safety stand erect. Between them are placed bowls, pitchers and tea-pots. An ancient side-board (in itself a curio), supports a beautiful display of pink and white ware, together with some choice pieces of old pewter now so eagerly sought and highly prized.
To describe some of the designs upon articles in this choice collection of Mrs. Hurd will best indicate its value. A large platter (genuine Jackson ware), presents as decoration in black and white, a view of Newburg on the Hudson, the border in flowers. Upon adark blue jug is the old Masonic Hall,_Baltimore, and on a bowl, also blue, the old State House, Hartford, Conn. A pink and white platter is decorated with a picture of the Battle Monument of Baltimore, and upon a dark blue Pittsfield plate the landing of General Lafayette. Views of Baker's Falls, Hudson river, the Erie canal, old Castle Garden, etc., etc., are included. Most of these were manufactured in early colonial days. Collectors behold with eyes of envy the specimens of Jackson’s, Adams, Mayer, Lowestoft, Staffordshire, Wedgewood and Clews. Knowing that the unique display is strictly a private possession, beyond price as far as sale is concerned.
With what lasting regret the present generation think of the china closets of long dead ancestors, and of the dishes used and ruthlessly broken in by- gone days, which now would be so cherished from association and pridein possession. Great-great-grandmothers did not appreciate the landscaped and flowered china of their corner cupboards as their pretty granddaughters would to-day, if posing as antiques in modern cabinets.
It is but a step from the old to the new,' and how lovely and costly are the pottery products of the present period ! As illustration a set of dinner-plates painted by Charles Le Brun in designs taken from Greek mythology. It almost suspends breath to be told that “the exquisite works of art are eleven hundred dollars each," but so it is, and yet they find enthusiastic buyers even at that figure.
Imagine a dozen tumblers—upon each a panorama of German mythology, and cost
Wednesday, November 12, 2014
Straw Hats
Making a straw hat that ladies of society were proud to wear differs from what we normally think when we hear the word straw hat. For most of us we have the Huck Finn image as he makes his way down the Mississippi. But in point of fact, straw hats were quite the rage and were definitely of a fine art. First I'm sharing a tidbit on making Tuscan Straw Hats, then I'm sharing an 1870 image of a variety of straw hats and their descriptions.
Straw-hat Mak'ing. Tuscan straw is prepared
by pulling the wheat while. the ear is in a milky .
state. The wheat is sown very close, so that the straw is thin and short. The straw is spread out upon the ground for three or four days in fine hot weather to dry. it is then tied up in bundles and stacked. to complete the drying. After remaining in the mow for about a month, it is removed to a meadow and spread out, that the do w, sun, and air may bleach it. During this process it IS frequently turned. The first bleaching being complete, the root and lower joint are pulled off, the straw is then Strained, and afterward fumignted with sulphur to com plt‘lie the process.
Source: Knight's American Mechanical Dictionary ©1881
No. 54.—Summer Hats And Bonnets.
1. Round hat of English straw, trimmed with a double bow of velvet, lace scarf and long tinted feathers flowing behind.
2. Bonnet of Belgian straw, ornamented with tinted roses and border of black velvet; the roses are veiled over with black lace. Necklace of lace, with one lappet fastened at the side by a rose.
3. Elegant round hat of maroon straw, trimmed with three shades of velvet; tuft of mixed feathers and a long lace scarf falling over the chignon,
4. Zerlina hat of maroon straw and crepe de chine; two ends edged with lace are fastened behind and fall over the chignon; a spray of flowers is placed as a diadem.
5. Printanier bonnet of mixed yellow and white straw, edged with mauve velvet and ornamented with elder flowers; strings of mauve gauze.
6. Visiting bonnet of gauffered straw, tiimmed with maroon crepe de chine, a velvet ruche, and bunoh of yellow flowers with tinted foliage.
7. Lauzan hat of fine English straw, trimmed with black velvet and gold braid; a long black feather and curved aigretto at the side.
Straw-hat Mak'ing. Tuscan straw is prepared
by pulling the wheat while. the ear is in a milky .
state. The wheat is sown very close, so that the straw is thin and short. The straw is spread out upon the ground for three or four days in fine hot weather to dry. it is then tied up in bundles and stacked. to complete the drying. After remaining in the mow for about a month, it is removed to a meadow and spread out, that the do w, sun, and air may bleach it. During this process it IS frequently turned. The first bleaching being complete, the root and lower joint are pulled off, the straw is then Strained, and afterward fumignted with sulphur to com plt‘lie the process.
Source: Knight's American Mechanical Dictionary ©1881
1. Round hat of English straw, trimmed with a double bow of velvet, lace scarf and long tinted feathers flowing behind.
2. Bonnet of Belgian straw, ornamented with tinted roses and border of black velvet; the roses are veiled over with black lace. Necklace of lace, with one lappet fastened at the side by a rose.
3. Elegant round hat of maroon straw, trimmed with three shades of velvet; tuft of mixed feathers and a long lace scarf falling over the chignon,
4. Zerlina hat of maroon straw and crepe de chine; two ends edged with lace are fastened behind and fall over the chignon; a spray of flowers is placed as a diadem.
5. Printanier bonnet of mixed yellow and white straw, edged with mauve velvet and ornamented with elder flowers; strings of mauve gauze.
6. Visiting bonnet of gauffered straw, tiimmed with maroon crepe de chine, a velvet ruche, and bunoh of yellow flowers with tinted foliage.
7. Lauzan hat of fine English straw, trimmed with black velvet and gold braid; a long black feather and curved aigretto at the side.
Tuesday, November 11, 2014
Adorning Chairs
Below is an excerpt from Goodey's Magazine ©1878 about how to adorn or rather upholster chairs. I found it interesting in what they referred to in the barrel chair under the seat. See what you think.
HINTS ON HOME ADORNMENT
NUMBER EIGHT
In selecting furniture nowadays, strength and solidity in the articles are the first requisites. The Queen Anne and Saxon-Gothic styles are in favor; and almost anything quaint and antique is quite the thing. Very rich materials of raw silk, in Indian and Persian designs, are among the latest styles for furniture coverings. There is broad scope for originality in furnishing now, so that one could carry out some of the strangest fancies without producing muré ell'ect, or danger of making their home look odd, as every one else is striving for oddity too. One of the most superb parlors which I have ever seen had no two chairs of the some style—there was a wonderful variety among the furniture —yet a. harmony, elegum. and sense of comfort in the whole apartment whith I burn never seen equalled. I have seen admirable upholstery which was the work of amateurs; and many persons in out-0f-the-way places could Mlle or repair chairs, sofas, ctc., themselves, without having to wait until they could Send to some dill-int town to have the work done. If you wish to make a spring seat to a chair, for instance, you will find it is best, in the first place, to have a wooden foundation to the seat. Then procure iron wire Filling!- These are secured to the wood by pieces of '39a put through the lower coil, and tacked down firle to the wood. It is very important that the 'Prings should be secured properly, or they will get l'mc and slip sideways. When the springs are all m Place, take strong twine and pass it back and lofth eight times, knotting at the crossings to the "We and the twine (Fig. 1),
drawing the ends of the cords down, and securing them to the frame outside of the seat. Burlaps or heavy canvas should then be drawn tightly over the springs and closely tacked around the edges. Then strip of canvas should be stuffed –making a long, narrow roll–and put around the edge of the seat. This should be stitched with fine twine–four or six rows round–till it is brought at the top to a square edge. This is called stitched edge, is very elastic and will not break down. Next, hair is spread over the surface of the seat, and strong muslin drawn tightly over it; and lastly, the material for the outside covering is put on, and a gimp neatly tacked round the edge.
Everything depends on a good foundation,' if that is all right, then your chairs will wear well, even if stufled with tow. A good substitute for hair, in upholstery, is called sisal. It is made from mnnilln hemp, and when well-twisted and dyed resembles hair. The gray Southern moes is also a substitute When plush is used for furniture covering, it should be put on so that the nap will run down seats and backs, as it will wear better and not show dust.
Figures 2 and 3 represent :t barrel-chair, which is an ingenious and n comfortable “affair”
Figure 2 shows how the barrel should be sewed to make the back of the right shape. and how the seat is fitted in. If the chair is to be used in a chamher, the seat can he made so that it will lift up and form a convenient shoe-box beneath. A long narrow roll cushion (such as is used around the edge of chair seats) is put around the edge of the back of this chair, so as to produce the effect shown in Fig. 3
Fig. 4 represents a chair which is easily upholstered, as the material is put on smooth without "tuffing," and is quite stylish. The stripe is of velveteen, with the design in appliqué work.
HINTS ON HOME ADORNMENT
NUMBER EIGHT
In selecting furniture nowadays, strength and solidity in the articles are the first requisites. The Queen Anne and Saxon-Gothic styles are in favor; and almost anything quaint and antique is quite the thing. Very rich materials of raw silk, in Indian and Persian designs, are among the latest styles for furniture coverings. There is broad scope for originality in furnishing now, so that one could carry out some of the strangest fancies without producing muré ell'ect, or danger of making their home look odd, as every one else is striving for oddity too. One of the most superb parlors which I have ever seen had no two chairs of the some style—there was a wonderful variety among the furniture —yet a. harmony, elegum. and sense of comfort in the whole apartment whith I burn never seen equalled. I have seen admirable upholstery which was the work of amateurs; and many persons in out-0f-the-way places could Mlle or repair chairs, sofas, ctc., themselves, without having to wait until they could Send to some dill-int town to have the work done. If you wish to make a spring seat to a chair, for instance, you will find it is best, in the first place, to have a wooden foundation to the seat. Then procure iron wire Filling!- These are secured to the wood by pieces of '39a put through the lower coil, and tacked down firle to the wood. It is very important that the 'Prings should be secured properly, or they will get l'mc and slip sideways. When the springs are all m Place, take strong twine and pass it back and lofth eight times, knotting at the crossings to the "We and the twine (Fig. 1),
Everything depends on a good foundation,' if that is all right, then your chairs will wear well, even if stufled with tow. A good substitute for hair, in upholstery, is called sisal. It is made from mnnilln hemp, and when well-twisted and dyed resembles hair. The gray Southern moes is also a substitute When plush is used for furniture covering, it should be put on so that the nap will run down seats and backs, as it will wear better and not show dust.
Figure 2 shows how the barrel should be sewed to make the back of the right shape. and how the seat is fitted in. If the chair is to be used in a chamher, the seat can he made so that it will lift up and form a convenient shoe-box beneath. A long narrow roll cushion (such as is used around the edge of chair seats) is put around the edge of the back of this chair, so as to produce the effect shown in Fig. 3
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