Folks in Florida have been harvesting cabbages for a month now. I recently sent my husband to the farmer's market to pick up a head of cabbage to make stuffed cabbage. He mis-understood and brought home 4 huge heads of cabbage, needless to say we've been cooking cabbage in all sorts of ways.
Below are some 19th Century Recipes for various cabbage dishes.
CABBAGE.
Boiled Cabbage.— Carefully clean a nice head of cabbage, divide into halves, and with a sharp knife slice very thin, cutting from the center of the head outward. Put into boiling water, cover closely, and cook rapidly until tender; then turn into a colander and drain, pressing gently with the back of a plate. Return to the kettle, add salt to taste, and sufficient sweet cream to moisten well; heat through if at all cooled ; dish, and serve at once. If preferred, the cream may be omitted, and the cabbage served with tomato sauce or lemon juice as a dressing.
Cabbage and Tomatoes.— Boil finely chopped cabbage in as little water as possible. When tender, add half the quantity of hot stewed tomatoes, boil together for a few minutes, being careful to avoid burning; season with salt if desired, and serve. If preferred, a little sweet cream may be added just before servingCabbage Celery.— A firm, crisp head of cabbage cut in slices half an inch or an inch thick, and then again into pieces four or five inches long and two or three inches wide, makes quite an appetizing substitute for celery.
Cabbage Hash.— Chop fine, equal parts of cold boiled potatoes and boiled cabbage, and season with salt. To each quart of the mixture add one half or three fourths of a cup of thin cream; mix well and boil till well heated.
Chopped Cabbage, or Cabbage Salad.— Take one pint of finely chopped raw cabbage; pour over it a dressing made of three tablespoonfuls of lemon juice, two tablespoonfuls of sugar, and a half cup of whipped cream, thoroughly beaten together in the order named; or serve with sugar and diluted lemon juice. Strained tomatoes with a tablespoonful of lemon juice to the pint also makes a nice dressing.
Mashed Cabbage.— Out a fine head of cabbage into quarters, and cook until tender. A half hour before it is done, drop in three good-sized potatoes. When done, take all up in a colander together, press out the water, and mash very fine. Season with cream, and salt if desired.
Stewed Cabbage.— Chop nice cabbage quite fine, and put it into boiling water, letting it boil twenty minutes. Turn into a colander and drain thoroughly; return to the kettle, cover with milk, and boil till perfectly tender; season with salt and cream to taste. The beaten yolk of an egg, stirred in with the cream, is considered an improvement by some.
Source: Every-day Dishes and Every-day work ©1897
Stuffed cabbage.
Choose a large white, close cabbage, take off all the hard green outside leaves, and blanch it; cut out the heart and press between two plates to squeeze out all water. Make a stuffing with finely-minced sausage-meat, four yolks of egg and marrow, mix well together and spread a teaspoonful between each leaf, tie up the cabbage to its original shape—be careful not to cut the leaves with the string—simmer over a slow fire in stock, season with a bouquet of herbs, onions, a saveloy, carrots, a pinch of grated nutmeg, salt, and black pepper, cover the whole with slices of bacon ; shake the stew-pan occasionally so that the cabbage may not stick to the bottom and get burnt. Dish up the cabbage after cutting off the string. Pass the sauce through a tammy, clear of all grease, stir in a little thin browning, and pour over the cabbage.
Source 366 menus and 1200 recipes ©1882
CABBAGE
Mrs. E. F. Spence. One cabbage; boiling salted water; 1/8 teaspoon soda. The cabbage should be fine and of medium size. Wash, quarter, and put it in a kettle of boiling salted water to which the soda has been added. Boil twenty minutes. Serve hot.
LADIES CABBAGE
C. S.
Cabbage; 4 tablespoons cream; I tablespoon butter; 1 egg; pepper; salt.
Select medium sized heads that feel firm and heavy. Shave the cabbage very fine, and let it lie in cold salted water one hour. Drain and place in plenty of boiling water. Cook rapidly for ten minutes, then drain; add butter, pepper, salt and cream. Simmer until it is nearly dry. Just before serving, beat the egg to a cream; stir quickly into the cabbage; boil up once and serve.
HOT CABBAGE SLAW
Mrs. H. L. Parlee.
One cabbage; I teacup milk; 1/2 teacup vinegar; butter the size of a walnut, pepper; salt.
Slice the cabbage fine; put it in a sauce pan with the milk, butter, salt and pepper. When it boils, add the vinegar; cover closely and cook slowly until done. Less vinegar may be used or none at all. If cream is used instead of milk, less butter is required.
STUFFED CABBAGE
Mrs. M. J. Danison.
One head cabbage; some cooked veal or chicken; 1 egg, (yolk); salt; pepper.
Choose a large fresh cabbage and cut out the heart; fill with the veal, or chicken chopped very fine, highly seasoned, and rolled into balls with yolk of egg. Then tie the cabbage firmly together, (some tie a cloth around it, ) and boil in a covered kettle two hours.
Source: How We Cook in Los Angeles ©1894
Tuesday, March 8, 2016
Monday, March 7, 2016
Ice Houses for Railroads
Below is the opening paragraphs from a chapter of "Buildings and Structures of American Railroads." I'm always fascinated by how 19th Century folks stored ice. As a writer I'm also curious as to the reasoning behind how and why things were done in the past. So, enjoy this little tidbit.
ICE-HOUSES.
Railroads have to supply ice for drinking purposes at depots, offices, shops, and in passenger-cars, and for preserving perishable freight while it is in transit in refrigerator cars or stored in freight-houses. The consumption of ice on railroads has reached such propor tions that it has been found advantageous to build special ice houses, so as to allow the railroad company to have control of its ice supply, and to be independent of local ice companies.
These houses are stocked by the railroad company during the winter season, either from convenient sources under their own control, and with their own men, or the work is let out by contract. Ice-houses should be so located as to admit of a track being run alongside of them, in order to reduce the cost of handling the ice to a minimum. Two systems have been adopted by railroads for obtaining their ice supply. One is to locate large storage-houses at lakes, ponds, or rivers, in other words, adjacent to the sources of the supply, and to ship ice daily or at intervals from these large storage-houses to smaller houses along the line, from where it is dealt out in such quantities as required. In the other system, the ice, when harvested, is immediately loaded on cars and transferred, while the weather is cold, and hence with small wastage, to large storage-houses at important stations along the line, where considerable quantities of ice are used, as at junction or terminal stations, or where passengertrains change engines and cars are iced, or at division yards where refrigerator-cars require icing before continuing on to their destination.
Ice-coolers of passenger-trains are usually iced at stations where engines are changed, the work being done by car-inspectors or station hands. For this purpose ice is generally carried in baskets from the ice-house to the station building before the arrival of trains. Where the ice-house is some distance from the station building, ice is brought in hampers or on trucks, once or several times a day, to a spare room or enclosure at the station building, and there washed, cut to size, and held ready for use. Refrigerator-cars are iced in the same way while en route, if necessary. Where feasible, however, they arc run on to a special siding, as near the ice-house as possible, with a trestling or elevated platform alongside the siding at about the height of the top of the cars connecting with the ice-house to facilitate the handling of the ice from the house to the cars.
Relative to the quantity of ice used for various purposes, it is impossible to give data that will hold in all parts of the country. The following information can be taken as a fair average obtained from actual observation on one of the leading Eastern trunk lines. There are, generally, one or two coolers in every passenger-car or Pullman coach, each cooler holding from 30 to 40 lbs. of ice. This amount will last about 16 hours in summer and about 24 hours in winter, although, if the cars are kept well heated in winter, the ice will melt about as fast as it does in summer. Thus, with the knowledge of the number of regular trains running on a road, the approximate amount of ice required for the passenger service can be ascertained. Provision should be made, however, for irregular and summer excursion trains, which latter require fully twice as much ice as regular trains. The quantity of ice needed for station and office use is determined by the number of coolers. Small stations, on the road referred to above, receive 30 lbs. of ice daily in summer, while large stations receive from 75 to 125 lbs. The amount of ice required at shops varies according to the number of men employed. Probably from 200 lbs. to 1000 lbs. daily during the summer months will answer, the latter amount being ample for the largest shop system. The data at hand relative to the ice capacity of refrigerator-cars varies considerably. According to the kind of car used and the service expected of it, one charge will take from 1000 to 4100 lbs., which charge will last from 2$ or 3 days to a week. Ice melts faster in cars that are in motion than when they are standing.
ICE-HOUSES.
Railroads have to supply ice for drinking purposes at depots, offices, shops, and in passenger-cars, and for preserving perishable freight while it is in transit in refrigerator cars or stored in freight-houses. The consumption of ice on railroads has reached such propor tions that it has been found advantageous to build special ice houses, so as to allow the railroad company to have control of its ice supply, and to be independent of local ice companies.
These houses are stocked by the railroad company during the winter season, either from convenient sources under their own control, and with their own men, or the work is let out by contract. Ice-houses should be so located as to admit of a track being run alongside of them, in order to reduce the cost of handling the ice to a minimum. Two systems have been adopted by railroads for obtaining their ice supply. One is to locate large storage-houses at lakes, ponds, or rivers, in other words, adjacent to the sources of the supply, and to ship ice daily or at intervals from these large storage-houses to smaller houses along the line, from where it is dealt out in such quantities as required. In the other system, the ice, when harvested, is immediately loaded on cars and transferred, while the weather is cold, and hence with small wastage, to large storage-houses at important stations along the line, where considerable quantities of ice are used, as at junction or terminal stations, or where passengertrains change engines and cars are iced, or at division yards where refrigerator-cars require icing before continuing on to their destination.
Ice-coolers of passenger-trains are usually iced at stations where engines are changed, the work being done by car-inspectors or station hands. For this purpose ice is generally carried in baskets from the ice-house to the station building before the arrival of trains. Where the ice-house is some distance from the station building, ice is brought in hampers or on trucks, once or several times a day, to a spare room or enclosure at the station building, and there washed, cut to size, and held ready for use. Refrigerator-cars are iced in the same way while en route, if necessary. Where feasible, however, they arc run on to a special siding, as near the ice-house as possible, with a trestling or elevated platform alongside the siding at about the height of the top of the cars connecting with the ice-house to facilitate the handling of the ice from the house to the cars.
Relative to the quantity of ice used for various purposes, it is impossible to give data that will hold in all parts of the country. The following information can be taken as a fair average obtained from actual observation on one of the leading Eastern trunk lines. There are, generally, one or two coolers in every passenger-car or Pullman coach, each cooler holding from 30 to 40 lbs. of ice. This amount will last about 16 hours in summer and about 24 hours in winter, although, if the cars are kept well heated in winter, the ice will melt about as fast as it does in summer. Thus, with the knowledge of the number of regular trains running on a road, the approximate amount of ice required for the passenger service can be ascertained. Provision should be made, however, for irregular and summer excursion trains, which latter require fully twice as much ice as regular trains. The quantity of ice needed for station and office use is determined by the number of coolers. Small stations, on the road referred to above, receive 30 lbs. of ice daily in summer, while large stations receive from 75 to 125 lbs. The amount of ice required at shops varies according to the number of men employed. Probably from 200 lbs. to 1000 lbs. daily during the summer months will answer, the latter amount being ample for the largest shop system. The data at hand relative to the ice capacity of refrigerator-cars varies considerably. According to the kind of car used and the service expected of it, one charge will take from 1000 to 4100 lbs., which charge will last from 2$ or 3 days to a week. Ice melts faster in cars that are in motion than when they are standing.
Friday, March 4, 2016
Spring Planting or Fall Planting
Having grown up in the North, springtime is planting time for me. However, since I've been living in Florida for over 20 years, I've learned that planting season tends to be more common in the fall and late winter. You might be wondering why I've posted this tidbit however I'll share a couple of my reasons:
Is your character a farmer?
Is your character having bad fortune? And if so, could planting at the wrong time give him or her problems?
Is a secondary character an older individual who loves to share their knowledge with younger folks?
The opportunities to use some of these tidbits are endless and adds just a touch of color to your historical novel that you might have missed. Anyway, Enjoy!
Here's a little tidbit from Collier's Cyclopedia of Commercial and Social Information ©1882:
In northern locations spring planting is preferable Southward, fall is preferred No certain line of division can be fixed ; but we should say that, as a rule, all south of the latitude of Phila delphia, Columbus in Ohio, and Quincy in Illinois, may most safely plant in the fall, while north of those points it is better to plant in the spring.
Note: This is in reference to fruit tree planting.
If spring planting is preferred, begin as soon as the frost is out deep enough and the ground in good working condition. One year with another, the entire month of May can be devoted to planting forest trees in Minnesota or Dakota. The advantages of fall planting are chiefly in the fact that the ground becomes firmly packed among the roots of the young tree to the exclusion of the air, and that it is in better position to appropriate the moisture resulting from the winter snows and early spring rains, getting thereby such a "send-off " as to enable the young tree to successfully go through a dry spell that would be very damaging, if not fatal, to spring planting. Such dry spells do occasionally prevail all over tbe Northwest about planting time, and hang on unmercifully. On the other hand, an open winter with frequent or occasional thawing and freezing, occasionally proves fatal to fall planting, the action of frost heaving the fall-planted seedling or cutting nearly or quite out of the ground. Where well rooted young trees are used we overcome this trouble to a great extent by deep planting. While spring planting escapes this danger, it is in bad shape to withstand a protracted drowth, and right there is where fall planting has the inside track. But should your spring planting be followed up by occasional timely showers, the newly planted trees grow right along with great vigor. The tree planter must take his chances. I have for many years planted largely both spring and fall, and my experience does not yet justify me in bringing in a verdict either way. In fact I consider it one of the least important of the many conundrums of forestry.
Source: The Minnesota Horticulturist: Annual Report ©1883
NOW is the time at the north to prepare for planting trees next spring, for all planting north of the latitude of this city is most safely done at that time of the year. Furthensouth the long autumn enables trees planted when the leaves are ripe to push out new roots and establish themselves before the ground freezes. Where cold weather follows close after the early frosts a tree planted in the autumn has no opportunity to develop new roots and, therefore, loses not only the benefit it would have obtained in a more temperate climate in an early and vigorous spring growth, but is forced to go through the winter without the aid of roots in actual working condition. Trees planted in cold countries at this season of the year do not necessarily die, but they are more apt to suffer than those planted in the spring; they are often blown over unless carefully staked. and they are frequently upheaved by the frost or thrown out of the ground entirely. For all operations, however, connected with the planting and care of trees, except the mere setting in the ground, the autumn is the best time. At this season planting plans should be made and stock selected, and the ground should be made ready to receive the trees as soon as the frost leaves it in the spring. Spring in this latitude is so short and the rush of spring work is so pressing that it is impossible to properly prepare ground for planting unless _tt is done during the previous summer or autumn. This 18 the time, therefore, when northern planters should decide what trees they want to use next spring and where they will plant them ; it is the time to select and order nursery stock, and here it may be said that better results are always obtained by personal inspection and selection by the purchaser than by leaving it to the seller to fill his orders. If the planter has facilities for protecting plants through the winter in a cold cellar or pit, it is better to obtain them now than in the spring, when nurserymen are crowded with orders‘and too busy to devote proper time and attention to digging and packing their trees. The ground being prepared, the exact position of each plant determined on and the plants on hand, the mere operation of setting them in the ground takes but a short'time.
Source: Garden and Forest ©1897
Is your character a farmer?
Is your character having bad fortune? And if so, could planting at the wrong time give him or her problems?
Is a secondary character an older individual who loves to share their knowledge with younger folks?
The opportunities to use some of these tidbits are endless and adds just a touch of color to your historical novel that you might have missed. Anyway, Enjoy!
Here's a little tidbit from Collier's Cyclopedia of Commercial and Social Information ©1882:
In northern locations spring planting is preferable Southward, fall is preferred No certain line of division can be fixed ; but we should say that, as a rule, all south of the latitude of Phila delphia, Columbus in Ohio, and Quincy in Illinois, may most safely plant in the fall, while north of those points it is better to plant in the spring.
Note: This is in reference to fruit tree planting.
If spring planting is preferred, begin as soon as the frost is out deep enough and the ground in good working condition. One year with another, the entire month of May can be devoted to planting forest trees in Minnesota or Dakota. The advantages of fall planting are chiefly in the fact that the ground becomes firmly packed among the roots of the young tree to the exclusion of the air, and that it is in better position to appropriate the moisture resulting from the winter snows and early spring rains, getting thereby such a "send-off " as to enable the young tree to successfully go through a dry spell that would be very damaging, if not fatal, to spring planting. Such dry spells do occasionally prevail all over tbe Northwest about planting time, and hang on unmercifully. On the other hand, an open winter with frequent or occasional thawing and freezing, occasionally proves fatal to fall planting, the action of frost heaving the fall-planted seedling or cutting nearly or quite out of the ground. Where well rooted young trees are used we overcome this trouble to a great extent by deep planting. While spring planting escapes this danger, it is in bad shape to withstand a protracted drowth, and right there is where fall planting has the inside track. But should your spring planting be followed up by occasional timely showers, the newly planted trees grow right along with great vigor. The tree planter must take his chances. I have for many years planted largely both spring and fall, and my experience does not yet justify me in bringing in a verdict either way. In fact I consider it one of the least important of the many conundrums of forestry.
Source: The Minnesota Horticulturist: Annual Report ©1883
NOW is the time at the north to prepare for planting trees next spring, for all planting north of the latitude of this city is most safely done at that time of the year. Furthensouth the long autumn enables trees planted when the leaves are ripe to push out new roots and establish themselves before the ground freezes. Where cold weather follows close after the early frosts a tree planted in the autumn has no opportunity to develop new roots and, therefore, loses not only the benefit it would have obtained in a more temperate climate in an early and vigorous spring growth, but is forced to go through the winter without the aid of roots in actual working condition. Trees planted in cold countries at this season of the year do not necessarily die, but they are more apt to suffer than those planted in the spring; they are often blown over unless carefully staked. and they are frequently upheaved by the frost or thrown out of the ground entirely. For all operations, however, connected with the planting and care of trees, except the mere setting in the ground, the autumn is the best time. At this season planting plans should be made and stock selected, and the ground should be made ready to receive the trees as soon as the frost leaves it in the spring. Spring in this latitude is so short and the rush of spring work is so pressing that it is impossible to properly prepare ground for planting unless _tt is done during the previous summer or autumn. This 18 the time, therefore, when northern planters should decide what trees they want to use next spring and where they will plant them ; it is the time to select and order nursery stock, and here it may be said that better results are always obtained by personal inspection and selection by the purchaser than by leaving it to the seller to fill his orders. If the planter has facilities for protecting plants through the winter in a cold cellar or pit, it is better to obtain them now than in the spring, when nurserymen are crowded with orders‘and too busy to devote proper time and attention to digging and packing their trees. The ground being prepared, the exact position of each plant determined on and the plants on hand, the mere operation of setting them in the ground takes but a short'time.
Source: Garden and Forest ©1897
Thursday, March 3, 2016
Fishes of the Perch Family
Fish was and still is a staple for many folks. When people were heading west to find fresh fish in a stream or a lake, was a welcomed food item. Today most of us purchase our fish in the grocery store and many come from fish farms. Back in the 19th Century that wasn't always the case. So, with that in mind, here are some tidbits on the Perch family of fish. Here's a link to Wikipedia with a bit about the 200 different fish that are a part of this family.
"Preopercle, toothed; opercle, spined; suborbitary bones, delicately toothed; tongue free. The dorsal fins are very powerful, the spines strong and sharp. The scaling moderately large, and with the posterior edge toothed. Swimming bladder very large. Number of vertebrae in the common species, forty-two."
Source: Fishes of the Perch Family ©1861
The Gradulated Perch shown below is Native to North America and "inhabits the rivers which flow from the Blue Mountains towards the Atlantic Ocean, and, with two others from the same country, is so similar to that of Europe, as to have been confounded with it, and to have assisted in the idea that the latter was also found in the New World. It indeed approaches very closely by the bands on the sides, and the red colour of the lower fins; and the distinctions pointed out by Cuvier are the stronger teeth upon the vomer, the more delicate indentations of the preopercle, and the more irregular form of the cranium."
Source: Fishes of the Perch Family ©1861
Below are some lists of various fish with as much or more than you need information about the various fish. The description is helpful if you're trying to write about a fish your characters caught and you've never caught one yourself. Enjoy!
Yellow Perch; American Perch; Ringed Perch.
Back dark olivaceous; sides golden yellow; belly pale; sides with 6 or 8 broad dark bars, which extend from the back to below the axis of the body; lower fins largely red or orange; upper fins olivaceous; usually no distinct black spot on anterior or posterior part of spinous dorsal. Back highest at origin of spinous dorsal, which is more or less behind insertion of pectoral; profile convex from dorsal to occiput, thence concave anteriorly, the snout projecting. Mouth somewhat oblique, maxillary reaching opposite middle of orbit. Cheeks closely scaled throughout, the scales imbricated; opercular striae and rugosities on top of head well marked. Pseudobranchia3 quite small. Gill-rakers stout, shortish. Head 3£ in length; depth 3£. D. XIII-I, 14; A. II, 7; scales 555-17. Fresh waters of the Eastern United States; chiefly northward and eastward; abundant.
Source: Synopsis of the Fishes of North America ©1883
FYI: I read where some types of bass are a part of the perch family but it seems that in America the type we have here (I could be wrong) are of the Sunfish family and the Sea bass family. So, I'd be careful if my character was fishing for bass and not refer to it as being of the perch family.
"Preopercle, toothed; opercle, spined; suborbitary bones, delicately toothed; tongue free. The dorsal fins are very powerful, the spines strong and sharp. The scaling moderately large, and with the posterior edge toothed. Swimming bladder very large. Number of vertebrae in the common species, forty-two."
Source: Fishes of the Perch Family ©1861
The Gradulated Perch shown below is Native to North America and "inhabits the rivers which flow from the Blue Mountains towards the Atlantic Ocean, and, with two others from the same country, is so similar to that of Europe, as to have been confounded with it, and to have assisted in the idea that the latter was also found in the New World. It indeed approaches very closely by the bands on the sides, and the red colour of the lower fins; and the distinctions pointed out by Cuvier are the stronger teeth upon the vomer, the more delicate indentations of the preopercle, and the more irregular form of the cranium."
Source: Fishes of the Perch Family ©1861
Below are some lists of various fish with as much or more than you need information about the various fish. The description is helpful if you're trying to write about a fish your characters caught and you've never caught one yourself. Enjoy!
Yellow Perch; American Perch; Ringed Perch.
Back dark olivaceous; sides golden yellow; belly pale; sides with 6 or 8 broad dark bars, which extend from the back to below the axis of the body; lower fins largely red or orange; upper fins olivaceous; usually no distinct black spot on anterior or posterior part of spinous dorsal. Back highest at origin of spinous dorsal, which is more or less behind insertion of pectoral; profile convex from dorsal to occiput, thence concave anteriorly, the snout projecting. Mouth somewhat oblique, maxillary reaching opposite middle of orbit. Cheeks closely scaled throughout, the scales imbricated; opercular striae and rugosities on top of head well marked. Pseudobranchia3 quite small. Gill-rakers stout, shortish. Head 3£ in length; depth 3£. D. XIII-I, 14; A. II, 7; scales 555-17. Fresh waters of the Eastern United States; chiefly northward and eastward; abundant.
Source: Synopsis of the Fishes of North America ©1883
FYI: I read where some types of bass are a part of the perch family but it seems that in America the type we have here (I could be wrong) are of the Sunfish family and the Sea bass family. So, I'd be careful if my character was fishing for bass and not refer to it as being of the perch family.
Wednesday, March 2, 2016
Tuesday, March 1, 2016
Honey (But not really)
Below are some recipes for making "honey" and I'm not writing about getting honey from bees. Who would have thought they came up with fake honey back in the 19th Century but they did.
Artificial Cuba Honey —Good brown sugar 10 lbs.; water 1 qt. old bee bread honey, in the comb 2 lbs; cream of tartar 1 tea-spoon; gum arabic 1 oz. oil of peppermint 3 drops; oil of rose 2 drops. Mix and boil 2 or 3 minutes and have ready 1 qt.more of water in which an egg is put well beat up; pour it in, and as it begins to boil, skim well, remove from the fire, and when a little cool, add 2 lbs. of nice bees' honey, and strain.
This is really a nice article, looking and tasting like honey. It has been shipped in large quantities under the name of "Cuba Honey." It will keep any length of time as nice and fresh as when first made, if sealed up. Some persons use a table-spoon of slippery elm bark in this amount, but it will ferment in warm weather, and rise to the «op, requiring to be skimmed off. If it is to be used only ibr eatiDg purposes, the cream-of-tartar and gum arabic may be left out, also the old bee-bread honey, substituting for it another pound of nice honey.
2. Domestic Honey.—Coffee sugar 10 lbs.; water 3 lbs.; cream of tartar 2 ozs.; strong vinegar 2 table-spoons: the white of 1 egg well beaten; bees honey 1/2 lb.; Lubin's extract of honeysuckle 10 drops.
First put the sugar and water into a suitable kettle and place upon the fire; and when luke-warm stir in the cream of tartar, and vinegar; then continue to add the egg; and when the sugar is nearly melted put in the honey and stir until it comes to a boil, take it off, let it stand a few minutes, then strain, adding the extract of honeysuckle last, let stand over night, and it is ready for use. This resembles candied honey, and is a nice thing.
3. Excellent Honey.—An article suitable for everyday use is made as follows:
Good common sugar 5 lbs.; water 1 qt.; gradually bring it to a boil, skimming well; when cool, add 1 lb. bees' honey and 4 drops of peppermint essence.
If you desire a better article, use white sugar and one half pint less water and one-half pound more honey. If it is desired to give it the ropy appearance of bees' honey, put into the water one-fourth ounce of alum.
4. Premium Honey.—Common sugar 4 lbs.; water 1 pt.; let them come to a boil, and skim; then add pulverized alum 1/4 oz.; remove from the fire and stir in cream of tartar 1/2 oz.; and water or extract of rose 1 table-spoon, and it is fit for use.
This took the premium at an Ohio State Fair. We use the recipes for common sugar and the one using Lubin's extract of honeysuckle, and desire nothing better.
Source: Dr. Chase's Recipes ©1866
Artificial Cuba Honey —Good brown sugar 10 lbs.; water 1 qt. old bee bread honey, in the comb 2 lbs; cream of tartar 1 tea-spoon; gum arabic 1 oz. oil of peppermint 3 drops; oil of rose 2 drops. Mix and boil 2 or 3 minutes and have ready 1 qt.more of water in which an egg is put well beat up; pour it in, and as it begins to boil, skim well, remove from the fire, and when a little cool, add 2 lbs. of nice bees' honey, and strain.
This is really a nice article, looking and tasting like honey. It has been shipped in large quantities under the name of "Cuba Honey." It will keep any length of time as nice and fresh as when first made, if sealed up. Some persons use a table-spoon of slippery elm bark in this amount, but it will ferment in warm weather, and rise to the «op, requiring to be skimmed off. If it is to be used only ibr eatiDg purposes, the cream-of-tartar and gum arabic may be left out, also the old bee-bread honey, substituting for it another pound of nice honey.
2. Domestic Honey.—Coffee sugar 10 lbs.; water 3 lbs.; cream of tartar 2 ozs.; strong vinegar 2 table-spoons: the white of 1 egg well beaten; bees honey 1/2 lb.; Lubin's extract of honeysuckle 10 drops.
First put the sugar and water into a suitable kettle and place upon the fire; and when luke-warm stir in the cream of tartar, and vinegar; then continue to add the egg; and when the sugar is nearly melted put in the honey and stir until it comes to a boil, take it off, let it stand a few minutes, then strain, adding the extract of honeysuckle last, let stand over night, and it is ready for use. This resembles candied honey, and is a nice thing.
3. Excellent Honey.—An article suitable for everyday use is made as follows:
Good common sugar 5 lbs.; water 1 qt.; gradually bring it to a boil, skimming well; when cool, add 1 lb. bees' honey and 4 drops of peppermint essence.
If you desire a better article, use white sugar and one half pint less water and one-half pound more honey. If it is desired to give it the ropy appearance of bees' honey, put into the water one-fourth ounce of alum.
4. Premium Honey.—Common sugar 4 lbs.; water 1 pt.; let them come to a boil, and skim; then add pulverized alum 1/4 oz.; remove from the fire and stir in cream of tartar 1/2 oz.; and water or extract of rose 1 table-spoon, and it is fit for use.
This took the premium at an Ohio State Fair. We use the recipes for common sugar and the one using Lubin's extract of honeysuckle, and desire nothing better.
Source: Dr. Chase's Recipes ©1866
Monday, February 29, 2016
Leap Year Calculations
Here's a tidbit from "The Young Ladies' and Gentlemen's Chronology ©1805
LEAP YEAR.
To find Leap Year.
Rule—Divide the given'year by 4, and if 0 remains, it is leap year; but if 1, 2, or 3 remain, it shows the number of'years after leap year.
Answer: 1803 was the 3d year after Leap year, or, more Properly, it was one year before leap year, because 1800, for the reason already assigned, was'a common year.
Ex. The year 1804 is it common or leap year?
Ans. There being no remainder it is leap year.
And below are some examples for the student to try and prove. I left them in just for the fun of it.
Q. Will the year 1822 be a common or leap year?
Q. Will the years 1864, 1879, 1900 be common or leap years?
LEAP YEAR.
To find Leap Year.
Rule—Divide the given'year by 4, and if 0 remains, it is leap year; but if 1, 2, or 3 remain, it shows the number of'years after leap year.
Answer: 1803 was the 3d year after Leap year, or, more Properly, it was one year before leap year, because 1800, for the reason already assigned, was'a common year.
Ex. The year 1804 is it common or leap year?
Ans. There being no remainder it is leap year.
And below are some examples for the student to try and prove. I left them in just for the fun of it.
Q. Will the year 1822 be a common or leap year?
Q. Will the years 1864, 1879, 1900 be common or leap years?
Sunday, February 28, 2016
Tidbits about Pearisburg, VA
Hi all,
Just a quick note that I'm on Heroes, Heroines, and History today with a post I titled "Tidbits about Pearisburg, VA." There are a half a dozen photos from the research trip I took last week. Come on over and visit. Here's the Link
In His grip,
Lynn
Just a quick note that I'm on Heroes, Heroines, and History today with a post I titled "Tidbits about Pearisburg, VA." There are a half a dozen photos from the research trip I took last week. Come on over and visit. Here's the Link
In His grip,
Lynn
Friday, February 26, 2016
The Wedding Dress
For those of us who've gotten married, the wedding dress can be hard to find just the right one. On the other hand, some of us just want to get married and the less fan-fare the better. It was no different for the ladies of the 19th Century as it is/was for us today. In fact an entire novel was written "The Wedding Dress" by Fanny Wheeler ©1876.
A drama was written titled "The Wedding Gown" and had two acts. ©1837
Below is an excerpt from "The Highland Inn" ©1839 about wedding dresses which I found quite fun:
When any thing occurs to annoy or to vex me, when my mind is irritated or my temper ruffled, in order to sooth the one and to daughter's wedding. Luckily for the proprieties of the thing, he fell into a grave the week before, 'sprained his ankle, and was obliged to have a deputy, both to give his daughter away, and to perform the responses. The bride looked more than usually beautiful, although there was a delicacy in her complexion which still augured ill health; and it was even then prophesied, by some of the croakers of the place, that she would not enjoy her prosperity long: but the more favourable observation was, that her ill health made her look the more like a lady, and fitter to be the parson's wife. My Aunt has still a picture of her in her wedding dress. By the bye, I think wedding dresses in general the most tawdry, ill-fitting things. I have a friend who wears hers regularly every year, and supposes that a dress made for her when she was thin and pretty can suit her when she has had a dozen children. But my mother's was a very simple attire. Her rich hair, untutored by the fashion of the time to travel upwards, when nature intended it to shade her fair forehead, was suffered to appear in unadorned ringlets under a white lace veil, the present of my great great Aunt Tabitton, who sent it to her from Northamptonshire. I forget the other details of her dress; nor will you expect me to give you a dissertation on her dress with the same precision as the Ladies' Magazine, or the Belle Assemblee. But this I know, that she not only looked so lovely, that the ladies, in allusion to a novel of Miss Burney's, called her Evelina, but also so elegant, that some of the genteelest people in Averford were proud to speak of her afterwards as their acquaintance. Indeed, it was remarkable that those who had not deemed her worth a glance, as they passed her, now began to speak of her as ' their friend Miss Middleton, their charming protegee, their sweet and interesting early acquaintance.'
"For my father, I am told that he was the handsomest bridegroom that had been seen in Averford for a century: but that is not saying much. However, he looked like what he was, the Honourable and Reverend Mr. Percival; and, I may say, conducted himself as such. My mother trembled as the solemn service proceeded; but the tears were all shed by her sister and her fond mother, the latter especially, who foresaw, in her child's elevation, estrangement from her humble home. Miss Courtenay was not present; for she was absent from her home, on a hasty excursion to the Lakes.
A drama was written titled "The Wedding Gown" and had two acts. ©1837
Below is an excerpt from "The Highland Inn" ©1839 about wedding dresses which I found quite fun:
When any thing occurs to annoy or to vex me, when my mind is irritated or my temper ruffled, in order to sooth the one and to daughter's wedding. Luckily for the proprieties of the thing, he fell into a grave the week before, 'sprained his ankle, and was obliged to have a deputy, both to give his daughter away, and to perform the responses. The bride looked more than usually beautiful, although there was a delicacy in her complexion which still augured ill health; and it was even then prophesied, by some of the croakers of the place, that she would not enjoy her prosperity long: but the more favourable observation was, that her ill health made her look the more like a lady, and fitter to be the parson's wife. My Aunt has still a picture of her in her wedding dress. By the bye, I think wedding dresses in general the most tawdry, ill-fitting things. I have a friend who wears hers regularly every year, and supposes that a dress made for her when she was thin and pretty can suit her when she has had a dozen children. But my mother's was a very simple attire. Her rich hair, untutored by the fashion of the time to travel upwards, when nature intended it to shade her fair forehead, was suffered to appear in unadorned ringlets under a white lace veil, the present of my great great Aunt Tabitton, who sent it to her from Northamptonshire. I forget the other details of her dress; nor will you expect me to give you a dissertation on her dress with the same precision as the Ladies' Magazine, or the Belle Assemblee. But this I know, that she not only looked so lovely, that the ladies, in allusion to a novel of Miss Burney's, called her Evelina, but also so elegant, that some of the genteelest people in Averford were proud to speak of her afterwards as their acquaintance. Indeed, it was remarkable that those who had not deemed her worth a glance, as they passed her, now began to speak of her as ' their friend Miss Middleton, their charming protegee, their sweet and interesting early acquaintance.'
"For my father, I am told that he was the handsomest bridegroom that had been seen in Averford for a century: but that is not saying much. However, he looked like what he was, the Honourable and Reverend Mr. Percival; and, I may say, conducted himself as such. My mother trembled as the solemn service proceeded; but the tears were all shed by her sister and her fond mother, the latter especially, who foresaw, in her child's elevation, estrangement from her humble home. Miss Courtenay was not present; for she was absent from her home, on a hasty excursion to the Lakes.
Thursday, February 25, 2016
Kinds of Fish off Puget Sound and other Pacific Coast regions
Kinds of Fish.—The varieties of fish most valuable in the commerce and industry of the Atlantic are caught also in the waters of our coast. The cod, herring, mackerel, halibut, flounder, sardine, anchovy, and turbot are found in both oceans. The report of the fish commissioners of California, for I880, gives the number of species of fish then known in the waters at 280, 25 of which are fresh, and the remainder salt-water fish. Thirtyfour additional species, including I1 river fish, are found in Oregon and Washington. ' These are all indigenous species. As no thorough search has been made between Tomales Bay and the mouth of the Columbia, it is almost certain that other varieties will be discovered from year to year. Of the 21 flat-fishes on the coast, I9 are found on the shores or bays of California.
Our coast has different fish districts, well defined in geographical limits, and different in many of their occupants. One extends from Point Conception northward to Monterey ; the second, from Monterey to Puget Sound, and the third from that point onward toward the Arctic. The bay of Monterey is the middle ground, where fishes from north and south meet It has about I30 species, and San Francisco harbor has the same number. Santa Barbara has but 95 species, as the rock-cod and flounder do not go so far south. In Puget Sound there are 90 species, all of which belong to the northern varieties. In San Francisco Bay, and its tributary rivers, there are taken annually about 4,000 tons of fish.
The large-eyed flounder (Hippaglossoides fordani) is plentiful in our fishmarkets all the year round. Professor JORDAN estimates the catch of this fish by Chinamen, in the single harbor of Monterey, at 500 pounds per day. Of the chiridae, the painted sea-trout (C/zirus pic us) is common in our northem latitudes, and is found occasionally in the San Francisco market. The c/zz'ru.r guttatus, a species of sea-trout common in the'bays of San Francisco and Monterey, is plentiful in the markets the year round.
The cod-fish proper does not belong to the fauna of California. Dr. BEAN, who recently investigated the fish systems of the Alaskan waters, is of opinion that the cod-fish of Alaska is identical with the Gadus morr/ma, or true cod-fish. The entire quantity of fresh cod brought to San Francisco, packed in ice, does not exceed 300 tons, in the season of 3 months. The green cod, is noted as one of the most rapacious of fishes, coming in this characteristic into close competition with the shark. Lurking among the rocks, it lies in wait for rock-fish, and is often captured on the same hook with the fish at which it bites. It is valuable as a food fish and sometimes attains a weight of 50 or 60 pounds.
Red rock-cod sometimes weigh 25 pounds, and blue rock-fish 50 pounds. These are of extreme size. The barracuda season lasts from the beginning of March to _Iune. In shape and habit this fish strongly resembles the fresh-water pike, being long and slim and exceedingly voracious. It feeds on small fish, such as smelt and herring, and is found in schools among the kelp. It is caught with trawl-lines near Santa Cruz and 1\Ionterey. The barracuda of the Atlantic Ocean is considered unfit for food, while its Pacific relative is esteemed one of the most delicate of table fish. Large quantities are caught in San Diego Harbor. The hook is baited with a white or red rag, at which the fish bites greedily. It is abundant in summer at a distance of 3 or 4 miles from the heads of San Francisco Harbor, and thence southward. In other seasons the young are sometimes taken in seines. The largest size is about 12 pounds.
Of the 27 known species of rock-cod, all except 2 are to be found in the harbor of Monterey. The one most common in the Bay of San Francisco, the wharf rock-fish (Seba.rtic/it/zys auriculatus), the only kind found in shallow bays, sometimes attains a weight of 3 pounds. Those caught by hook and line, from wharf or shore, average about half a pound. The largest of all the species is the large, red rock-fish (Seéastzk/It/zy.r ruber), exceeding in some instances a weight of 12 pounds. Large quantities of the dark greenish rock-fish (Afro:/z're1z.r), taken by Chinamen at the Santa Barbara Islands, are salted, dried, and sent to China. It is the opinion of many fishermen that the Chinamen are rapidly reducing the Californian supply of food fish. Already white fishermen have to go outside the heads for fish which but a few years ago were plentiful in San Francisco Bay. The long flats near the Oakland and Alameda shores are often swept by Asiatic fishermen, who operate with both the seine and stationary net. Inside of Cape Scott, the north-west extremity of Vancouver Island, there is an extensive bank, where rock-cod are taken in immense quantity, and of the largest size. On the shore, near to this bank, a Chinese colony is engaged in the systematic prosecution of the business. In the vicinity of Burrard Inlet, a productive fishing-ground, immense quantities of smelt, an excellent and favorite table fish, are dried, packed, and shipped by Chinese fisherman to their fellow-Mongols in Victoria and in San Francisco. One redeeming feature in the presence of the yellow fishermen in our community is, that they eat up young shark, and esteem as a delicacy the fin of the larger species in a raw or cooked state, or in soup, when it can be spared from drying purposes.
The greater bulk of the fish sent from Tomales and Monterey bays to San Francisco are black bass, black rock-cod, and other species of the sco/;/>mzz'a’w. On account of their dark color they are very slow of sale, and sometimes can not find purchasers, even at a cent a pound. Rock-fish are omnivorous, with a preference for their smaller kindred. They spawn early in the spring. The pompino is found along the entire Pacific Coast. It is a small fish, juicy and fat, and readily brings 25 to 50 cents, selling occasionally as high as $1.50 per pound.
Of the carangida, the horse mackerel (T me/zuras saurus) is taken in large quantity off this coast, and salted for bait. The pilot-fish also belongs to this subdivision of the scombridaa, or old mackerel family. Of the true scombridae, the Spanish mackerel occurs from Monterey southward, and is occasionally found in the San Francisco markets. The largest specimen is I4 inches long. The bonito, or skip-jack, taken in great quantity ofl" Santa Barbara and San Diego, has a coarse, unwholesome meat when eaten fresh, but when salted and dried, it sells for twenty-five cents a pound. Its average weight is about I2 pounds. The albicore bites greedily at a white rag, and affords excellent sport in the bay of Monterey, being caught by trawllines.
Of the sciaenidx, the sea-bass, and the 2 species of so-called kingfish (Geizyonenzus lineatus and Scrip/zus politus), are highly esteemed as table fish. The 2 latter descriptions are seldom more than IO inches in length, of delicate flavor, and of course are different from the king-fish previously mentioned. The white sea-bass is abundant, and instances are not uncommon in our markets of fish weighing 50 or 60 pounds. The sucker bass is found on sandy shores south of Santa Barbara, and the roncador, of about 3 pounds weight, has the same range. Many varieties of the perch family are used only for bait, but the blue-fish, moon-fish, rockbass, johnny Verde, and kelp salmon, all of which belong to this family, rank high as pan-fish. The Jew-fish, or black sea-bass, is palatable, and reaches a weight of 500 pounds. All the species of perch range southward from the Islands of Santa Barbara. Mullet, common in the harbor of San Diego, does not exceed a length of I 5 inches. The flying-fish, frequently seen off the southern part of our coast from Santa Barbara to Central America, reaches a weight of ‘a pound and a half or more, and is excellent for the table. '
Of the apodes, or fishes without ventral fins, the conger eel is plentiful among the rocks near the tide mark of San Diego harbor. Though very pugnacious, it is sometimes taken by hand. Its extreme weight is about 20 pounds. Its skin is said to be poisonous, but the flesh resembles that of the fresh-water eel.
The sting-ray, or stingaree, which is common along the coast, is very destructive to oysters, crustacea, and fish. The Chinese occasionally use it, when dried, as a food fish. It sometimes attains a weight of 75 pounds. The sea vampire, or devil-fish, occurs on our coast, and is not rare in the Mexican waters. The largest known specimens measure 15 to 20 feet in width. The Raia binaculata is common in our local markets, and sells as a food fish chiefly to the French. The largest of the rays is the Raia Coaperi, which sometimes attains a length of 5 or 6 feet.
Salrnon Fam1ly.—In the report of W. G. MORRIS, on the resources of Alaska Territory, it is stated that the yield of salmon is almost beyond belief. Sixty thousand Indians and several thousand Aleuts and Eskimos depend mainly on dried salmon for their winter sustenance. During the running season in the vicinity of Klawock, the marine waters are actually blaek_ with them. They are caught with seines, and are of larger size than the Columbia River salmon. Those taken at Cook's inlet average 60 pounds, and not unfrequently run up to double that weight. Two of the largest fill a barrel. In Alaska, as in British Columbia, the fish can be obtained in vast quantity at the expense of native labor, and, after paying for salt or vinegar, barrels, and freight, return a good profit when shipped to Australian or European markets. The salmon being mainly a river fish, will be mentioned again in the next chapter. The salmon-trout is abundant in Puget Sound, where it is taken by seine-fishing up to a weight of 3 pounds. The surf-smelt, which also belongs to the salmonidze, is very plentiful in the same neighborhood.
The oolikon (the name is also spelled “oolahan,” and “eulachon"), or candlefish, a delicious table fish when taken in its best condition, is not ‘abundant south of latitude 49°. After being smoked and dried, it should be prepared for table by the steaming or broiling process, and is then equal to the finest qualities of salt fish. It is pickled and shipped to San Francisco, where it finds a ready sale. W’hen canned it is sold as Columbia River sardine, or as Spanish mackerel. Its size never exceeds 12 inches, and it is most abundant in the Columbia, Fraser, and Nass rivers. The fish is very juicy and fat, and contains an oil said to be superior to codliver oil for medicinal purposes. Among the Alaskan'natives it is used by the Indians as a substitute for candles, burning with a clear, bright flame when lighted and set up endwise. On the Nass River, where the oolikon is most abundant, 10,000 gallons of oil made from it annually are sold to the Indians for $1 a gallon.
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The Herring Family.-Among the herring family (C'lupez'da>), the sardine is taken in the bays of our coast during the greater part of the year. It is caught from the wharves of San Francisco and San Diego with line and hook, and resembles the fish of that name found in the waters of Europe, where, the young, preserved in oil, are esteemed as a table delicacy; though the canned fish usually sold here, under the name of sardine, is nearly always something else. No attempt has yet been made to utilize for canning purposes on our coast the true sardine, which abounds in the waters of California. The anchovy is almost equally plentiful here; but it is found chiefly in sheltered bays, and is difficult to catch. From 25 to 40 tons of anchovies are caught in the harbor of San Francisco alone, during the season, which lasts from June to August. These are sold to the trade at a cent a pound, and retail at about 3 cents, forming the bulk of what are here preserved in oil and passed off on the public as sardines, many of them under French labels. Some wholesale and retail grocers import directly from France, and sell no other kind, but this is rather the exception than the rule.
San Francisco obtains her supply of herrings mainly from the waters of her own bay. Their poor condition is caused by the fact that they only enter the harbor to spawn, and the later the season the worse they are. In the \vaters of Puget Sound they are caught in much better condition. Their season commences in California in October, and lasts 4 months. Great schools enter San Francisco Bay every winter, resorting sometimes to the mudflats and shallows, and not unfrequently keeping in deep water, beyond the reach of fishermen. As a rule they are caught at night. The shoal water of Richardson's Bay is a favorite herring-ground. At the beginning of the season the price is often as low as 50 cents, but towards the close often rises to $4 or $5 per cental. Their average weight is about a fifth of a pound. On the Alameda shore seals swarm, and make hearty meals by picking the fish out of the nets, the meshes of which are torn in a most exasperating manner during the process. A strip of shoal off Kershaw’s Island, opposite to Saucelito, is sometimes a good fishing-ground for herring. When the nets are cast, men have to be employed keeping off the seals, which often growl in huge disgust at their futile endeavors to get within swallowing reach of the captive fish. The best grounds for herring fishing in the Bay of San Francisco are in its northern and north-eastern portions. The herring move in shoals, and run against the tide. \/Vhen they meet the nets they experience no difficulty in running their heads through the meshes, but owing to the peculiar shape of the fish, they can get no further. Retreat is of course impossible. After a time, the net is slowly drawn in, and one haul is sometimes enough to load a boat. The herring are sold at the city markets for fresh consumption, or at the wharves to persons engaged in salting, drying, and smoking them. Soon after the close of the season, the herring fisher usually starts for the salmon fishing-grounds of the Sacramento, where he remains for 3 or 4 months.
The cost of a herring gill net is over $100, and 40 per cent. of the price is represented by the duty. A good one will last 3 summers with careful usage and timely repairs, and serves also for smelt fishing. Besides the stationary net, the equipment of a boat for the whole season includes a seine, or casting net, 60 fathoms long, with very small meshes, which will catch anything from a halibut 5 feet long to a shrimp or a tomcod; also a seabass or sturgeon net 300 fathoms long, and 20 feet deep, with a mesh 8 inches square. An entire bay fishing outfit costs from $500 to $1,000; the boat alone, if well built and rigged, being worth $350. Forty of these boats may be seen any afternoon at the Vallejo-st.reet wharf. Their rig consists of a short slanting mast, and a slender boom (always longer than the boat itself), from which is bent an immense spread of lateen sail. Occasionally the boats carry a jib somewhat bigger than a table napkin. Each boat is manned by two or three men. On arriving at the fishing-ground, the net is paid out from the stern of the boat. This operation, called “shooting the net,” lasts only a few. minutes. After several hours, the catch is hauled in, and a single haul is sometimes sufficient for one boat-load.
Source: Commerce and Industries of the Pacific Coast of North America ©1882
Wednesday, February 24, 2016
1882 Women's Fashions
Dresses
Walking Dress
House Dress
House & Walking Dress
Outdoor & House Dress
Traveling Bag
Walking Dress
House Dress
Tuesday, February 23, 2016
7 ways to detect Counterfeit Money
Here's some helpful information that you can make use of in your historical novels. Counterfeiting it happened back then just as it does today.
COUNTERFEIT MONEY.—Seven Rules For Detecting.
First—Examine the form and features of all human figures on the notes. If the forms are graceful and features distinct, examine the drapery—see if the folds lie natural; and the hair of the head should be observed, and see if the fine strands can be seen.
Second.—Examine the lettering, the title of the bank, or the round handwriting on the face of the note. On all genuine bills, the work is done with great skill and perfect- ness, and there has never been a counterfeit but was defect^ ive in the lettering.
Third.—The imprint, or engraver's name. By observing the great perfection of the different company names- in the evenness and shape of the fine letters, counterfeiters never get the imprint perfect. This rule alone, if strictly observed, will detect every counterfeit note in existence.
Fourth.—The shading in the back-ground of the vignette, or over or around the letters forming the name of the bank, on a good bill is even and perfect, on a counterfeit is irregular and imperfect.
Fifth.—Examine well the figures on the other parts of the note, containing the denomination, also the letters. Exturine well the die work around the figures which stand for the denomination, to see if it is of the same character as chat which forms the ornamental work surrounding it.
Sixth.—Never take a bill that is deficient in any of the above points, and if your impression is bad when you first see it, you had better be careful how you become convinced to change your mind—whether your opinion is not altered as you become confused in looking into the texture of the workmanship of the bill.
Seventh.—Examine the name of the State, name of the bank, and name of the town where it is located. If it has been altered from a broken bank, the defects can plainly be seen, as the alteration will show that it has been stamped on.
Source: Dr. Chase's Recipes ©1866
COUNTERFEIT MONEY.—Seven Rules For Detecting.
First—Examine the form and features of all human figures on the notes. If the forms are graceful and features distinct, examine the drapery—see if the folds lie natural; and the hair of the head should be observed, and see if the fine strands can be seen.
Second.—Examine the lettering, the title of the bank, or the round handwriting on the face of the note. On all genuine bills, the work is done with great skill and perfect- ness, and there has never been a counterfeit but was defect^ ive in the lettering.
Third.—The imprint, or engraver's name. By observing the great perfection of the different company names- in the evenness and shape of the fine letters, counterfeiters never get the imprint perfect. This rule alone, if strictly observed, will detect every counterfeit note in existence.
Fourth.—The shading in the back-ground of the vignette, or over or around the letters forming the name of the bank, on a good bill is even and perfect, on a counterfeit is irregular and imperfect.
Fifth.—Examine well the figures on the other parts of the note, containing the denomination, also the letters. Exturine well the die work around the figures which stand for the denomination, to see if it is of the same character as chat which forms the ornamental work surrounding it.
Sixth.—Never take a bill that is deficient in any of the above points, and if your impression is bad when you first see it, you had better be careful how you become convinced to change your mind—whether your opinion is not altered as you become confused in looking into the texture of the workmanship of the bill.
Seventh.—Examine the name of the State, name of the bank, and name of the town where it is located. If it has been altered from a broken bank, the defects can plainly be seen, as the alteration will show that it has been stamped on.
Source: Dr. Chase's Recipes ©1866
Monday, February 22, 2016
Types of Sheets
This tidbit comes from "A House and Its Furnishings" ©1869 with regard to the types of sheets available at the time. What I love about this tidbit is how the author wrote it as a young woman was asking her mother advice for setting up her home. Enjoy!
"But, dear mamma, not very much linen will be required. I do not expect to have linen sheets. Calico will do very well."
"True, Lizzie; but there is calico-and-calico, now-a-days. Ten years ago that valuable material was differently manufactured. If a piece of calico be held against the light, in some you will see knots all over it. This is made with the short-length cotton, and is badly spun, will not wear well, and, when washed, will be rough. Calico should have a regular selvage, and be made with evenly-spun cotton; the threads should be round, and the weaving regular, and it should have very little dress in it.
"The same evidences of excellence are applicable to linen as to cotton textures, only the uneven threads in linen are more mischievous than in calico, inasmuch as the coarse thread will, with wash and wear, separate from the fine, and thus leave a space in the material unfilled. Never buy a piece of linen with uneven selvage; it is a sure indication of being irregularly woven.
"For health, cotton sheets are generally preferable to linen, though by many the latter is preferred. Persons subject to rheumatism should not wear, or sleep in linen; indeed, should sleep in blankets only. Persons so liable to be afflicted would find a slight attack yield to this remedy, and the painful disease most likely be warded off altogether by a continuance in thepractice—at least, I have known many cases of such cure. It is singular that those who have been once induced to try to sleep in blankets never forsake them; but it is very difficult to find one willing to adopt the plan."
"But, dear mamma, not very much linen will be required. I do not expect to have linen sheets. Calico will do very well."
"True, Lizzie; but there is calico-and-calico, now-a-days. Ten years ago that valuable material was differently manufactured. If a piece of calico be held against the light, in some you will see knots all over it. This is made with the short-length cotton, and is badly spun, will not wear well, and, when washed, will be rough. Calico should have a regular selvage, and be made with evenly-spun cotton; the threads should be round, and the weaving regular, and it should have very little dress in it.
"The same evidences of excellence are applicable to linen as to cotton textures, only the uneven threads in linen are more mischievous than in calico, inasmuch as the coarse thread will, with wash and wear, separate from the fine, and thus leave a space in the material unfilled. Never buy a piece of linen with uneven selvage; it is a sure indication of being irregularly woven.
"For health, cotton sheets are generally preferable to linen, though by many the latter is preferred. Persons subject to rheumatism should not wear, or sleep in linen; indeed, should sleep in blankets only. Persons so liable to be afflicted would find a slight attack yield to this remedy, and the painful disease most likely be warded off altogether by a continuance in thepractice—at least, I have known many cases of such cure. It is singular that those who have been once induced to try to sleep in blankets never forsake them; but it is very difficult to find one willing to adopt the plan."
Friday, February 19, 2016
Whaling
As I've mentioned before I grew up on Martha's Vineyard where the Whaling industry made a huge mark on the lives of those living on the Vineyard. Below is some basic information about the Whaling Industry. Perhaps your character has this in his or her past? Or perhaps they are in one of the many industries produced by the whaling industry. Have fun with the information and let your imaginations run wild.
The whale fishery is chiefly carried on by the people of Nantucket and New Bedford. The first people in America who undertook this business, were the inhabitants of Nantucket. This is a large island lying to the south of Cape Cod. It consists chiefly of sand, and affords hardly any soil that can be cultivated. The inhabitants who first settled upon this island, used, occasionally, to put off to sea in their boats, when they espied a whale near the shore, and attack him with their harpoons. The capture of so enormous a creature was a prize of great value to these people, and their success in these attempts induced them to make a regular business of it. Accordingly, they set up a very tall mast on the island, on the top of which a person stationed himself, to look out for whales. When he espied one, he gave a signal, and the whalemen, who were all prepared with their boats, put off in pursuit. This business was profitable for a time, but at length, the whales being thus constantly hunted, kept away from the coast; and the Nantucket people, finding their prey become scarce, were forced to build large vessels, and go farther out to sea, in quest of them. By degrees they extended their voyages to the utmost parts of the Atlantic ocean, and even into the south seas. In this manner they have become the most expert and enterprising whalemen in the world; and their island, which, by nature, was barren, inhospitable, and uninviting, has become a spot of great industry and wealth.
The whale ships are generally from three to four hundred tons, and carry large crews, and are well provided with boats, lines, and other apparatus for taking and cutting up the whales and extracting the oil. When a whale is espied, the whale boats are manned in pursuit. In every boat there is a very long and strong line, made fast to a harpoon. The harpoon is an iron spear, sharp and barbed, like an arrow; so that, when struck into the whale, it may keep its hold. The men are also armed with lances or spears, to kill the whale after he is struck with the harpoon.
A boat's crew consists of a harpooner, a boat-steerer, a linemanager, and other men to row and attend to the general management of affairs. When the boat approaches the whale, the harpooner strikes the harpoon with all his force into him; but if the boat should not get near enough for this purpose, he throws the harpoon at him; and such is the skill of these men, that the harpoon seldom misses, although thrown from a considerable distance. The whale, finding himself wounded, dives at once under water, pulling the line attached to the harpoon after him, with great velocity. The line lies coiled up in the bottom of the boat, and is allowed to run out as fast as the whale pulls it. The boat, meantime, is rowed swiftly after the whale, yet the line is drawn over the edge of the boat with such swiftness, that a person is employed in pouring water upon it, lest the friction should set the boat on fire. A hatchet is always at hand to cut the rope, in case of its getting entangled. A large whale will sometimes run out two or three miles of rope. All the boats are now seen rowing with all their might towards the spot where the whale is expected to rise; for these animals cannot remain long under water, but must rise occasionally to breathe.
When he appears, they strike him again with the harpoon and lances. Again he starts off with the boats in pursuit. After being greatly fatigued with the chase, and being severely wounded, he spouts up water mixed with blood; and the boats surround him and dispatch him with spears. As soon as killed, the whale is towed to the ship, and made fast by tackles, placed at the nose and tail. They then proceed to strip off the blubber.
The skin of the whale is black, and very thick; between this and the flesh is the blubber, or fat, from which the oil is extracted. The blubber is cut into long strips, which are hoisted into the ship, cut into smaller pieces, and thrown into the hold; from which it is afterwards taken, and the oil extracted by boiling it in large copper vessels. The oil is then put into casks and stowed away in the hold; thus the whaling ships sometimes come home completely laden with oil.
On the island of Nantucket, and also at New Bedford, are numerous spermaceti works. This valuable substance, which is so well known for its use in making candles, is found in the head of the spermaceti whale. The oil which this whale produces, is not so abundant as that afforded by some other whales, but in quality, is much superior. It burns with a bright flame, and does not occasion any disagreeable smell.
The spermaceti, in its crude state, is found in the head of the whale; and a single one contains several tons of it. The seamen call it the brains of the whale. It is contained in membranous cells, and is first taken out, and freed from the oil, by draining and pressing. Afterwards, it is more completely purified by steeping it in a ley of alkaline salt and quicklime, which dissolves the remainder of the oily matter into a soapy liquid. The brains then, being washed with water, appear of a silvery whiteness, and the large lumps are cut into shivers, with wooden knives, and spread out to dry. It is then melted and run into candles, or cast in round cakes, for other purposes.
Another product of this fishery is the whalebone, a substance well known for its elasticity and toughness, and in great use for making umbrella sticks, and for other purposes, when strength and flexibility are required. This substance is taken out of the head of the common whale, and is found attached to the jaws, occupying the place of the teeth in other animals.
Source: Scenes of American Wealth & Industry in Produce ©1833
The whale fishery is chiefly carried on by the people of Nantucket and New Bedford. The first people in America who undertook this business, were the inhabitants of Nantucket. This is a large island lying to the south of Cape Cod. It consists chiefly of sand, and affords hardly any soil that can be cultivated. The inhabitants who first settled upon this island, used, occasionally, to put off to sea in their boats, when they espied a whale near the shore, and attack him with their harpoons. The capture of so enormous a creature was a prize of great value to these people, and their success in these attempts induced them to make a regular business of it. Accordingly, they set up a very tall mast on the island, on the top of which a person stationed himself, to look out for whales. When he espied one, he gave a signal, and the whalemen, who were all prepared with their boats, put off in pursuit. This business was profitable for a time, but at length, the whales being thus constantly hunted, kept away from the coast; and the Nantucket people, finding their prey become scarce, were forced to build large vessels, and go farther out to sea, in quest of them. By degrees they extended their voyages to the utmost parts of the Atlantic ocean, and even into the south seas. In this manner they have become the most expert and enterprising whalemen in the world; and their island, which, by nature, was barren, inhospitable, and uninviting, has become a spot of great industry and wealth.
The whale ships are generally from three to four hundred tons, and carry large crews, and are well provided with boats, lines, and other apparatus for taking and cutting up the whales and extracting the oil. When a whale is espied, the whale boats are manned in pursuit. In every boat there is a very long and strong line, made fast to a harpoon. The harpoon is an iron spear, sharp and barbed, like an arrow; so that, when struck into the whale, it may keep its hold. The men are also armed with lances or spears, to kill the whale after he is struck with the harpoon.
A boat's crew consists of a harpooner, a boat-steerer, a linemanager, and other men to row and attend to the general management of affairs. When the boat approaches the whale, the harpooner strikes the harpoon with all his force into him; but if the boat should not get near enough for this purpose, he throws the harpoon at him; and such is the skill of these men, that the harpoon seldom misses, although thrown from a considerable distance. The whale, finding himself wounded, dives at once under water, pulling the line attached to the harpoon after him, with great velocity. The line lies coiled up in the bottom of the boat, and is allowed to run out as fast as the whale pulls it. The boat, meantime, is rowed swiftly after the whale, yet the line is drawn over the edge of the boat with such swiftness, that a person is employed in pouring water upon it, lest the friction should set the boat on fire. A hatchet is always at hand to cut the rope, in case of its getting entangled. A large whale will sometimes run out two or three miles of rope. All the boats are now seen rowing with all their might towards the spot where the whale is expected to rise; for these animals cannot remain long under water, but must rise occasionally to breathe.
When he appears, they strike him again with the harpoon and lances. Again he starts off with the boats in pursuit. After being greatly fatigued with the chase, and being severely wounded, he spouts up water mixed with blood; and the boats surround him and dispatch him with spears. As soon as killed, the whale is towed to the ship, and made fast by tackles, placed at the nose and tail. They then proceed to strip off the blubber.
The skin of the whale is black, and very thick; between this and the flesh is the blubber, or fat, from which the oil is extracted. The blubber is cut into long strips, which are hoisted into the ship, cut into smaller pieces, and thrown into the hold; from which it is afterwards taken, and the oil extracted by boiling it in large copper vessels. The oil is then put into casks and stowed away in the hold; thus the whaling ships sometimes come home completely laden with oil.
On the island of Nantucket, and also at New Bedford, are numerous spermaceti works. This valuable substance, which is so well known for its use in making candles, is found in the head of the spermaceti whale. The oil which this whale produces, is not so abundant as that afforded by some other whales, but in quality, is much superior. It burns with a bright flame, and does not occasion any disagreeable smell.
The spermaceti, in its crude state, is found in the head of the whale; and a single one contains several tons of it. The seamen call it the brains of the whale. It is contained in membranous cells, and is first taken out, and freed from the oil, by draining and pressing. Afterwards, it is more completely purified by steeping it in a ley of alkaline salt and quicklime, which dissolves the remainder of the oily matter into a soapy liquid. The brains then, being washed with water, appear of a silvery whiteness, and the large lumps are cut into shivers, with wooden knives, and spread out to dry. It is then melted and run into candles, or cast in round cakes, for other purposes.
Another product of this fishery is the whalebone, a substance well known for its elasticity and toughness, and in great use for making umbrella sticks, and for other purposes, when strength and flexibility are required. This substance is taken out of the head of the common whale, and is found attached to the jaws, occupying the place of the teeth in other animals.
Source: Scenes of American Wealth & Industry in Produce ©1833
Thursday, February 18, 2016
Fishing Dory
The first time I saw a dory I was amazed. Dad brought home this fishing dory that had a hole in the bottom and two bows. He explained that the outboard motor went inside the hole. Well, how can that be? Wouldn't a hole that big cause the boat to sink? And why two bows? The short answer is it didn't. However the 19th Century Dories were powered by men with oars. Below is an illustration of a fifteen foot dory as well as a description of it from a "Report on the Ship building industry of the United States." ©1884
These dories are often painted in works of art from this time period, as in Winslow Homer's The Fog Warning 1882.
A variety'of other boats are built along the New England coast for fishing, some to go with vessels, others for alongshore use, primarily intended for rowing, but often having also some sort of a small fore-and-aft sail, with a pole for a mast that can be unshipped and taken down readily. The shore boats are for lobstering and fishing with hand-lines, seining, etc. They are regularly framed keel boats, usually open, and are sometimes clinker built and sometimes sharp at both ends. The seine boats are always sharp at both ends; they are rather full on the floor amidships, are well modeled at the ends, and are given a good sheer. On the coast of Maine some of the shore boats have a little caddy forward, in which is placed a stove, to keep the men warm in winter, and also to prevent the lobsters from freezing until they can be brought to shore and sent to market. The general model of the open boat is a legacy from early times. It came into existence at a very early period, owing to the exigencies of the peculiar calling in which it is employed, which has compelled the shore fishermen to adopt a boat suited to flat beaches and having the properties of light draught, buoyancy, stability, and stowage capacity for fishing apparatus and fish. The object of building the boats with sharp ends is to e nable fishermen to launch and land through the surf with facility and to handle the boat in rough water with safety. The New England fishermen of to day have been accustomed to this general model from childhood, and they pin their faith to it with the utmost tenacity. It is the model which forms the basis of the admirable boats used in the United States life-saving service. The crews of the life stations have been largely recruited from the sea-coast fishermen, and the bureau at Washington gives them the model they know so well and can handle with such remarkable skill.
These dories are often painted in works of art from this time period, as in Winslow Homer's The Fog Warning 1882.
A variety'of other boats are built along the New England coast for fishing, some to go with vessels, others for alongshore use, primarily intended for rowing, but often having also some sort of a small fore-and-aft sail, with a pole for a mast that can be unshipped and taken down readily. The shore boats are for lobstering and fishing with hand-lines, seining, etc. They are regularly framed keel boats, usually open, and are sometimes clinker built and sometimes sharp at both ends. The seine boats are always sharp at both ends; they are rather full on the floor amidships, are well modeled at the ends, and are given a good sheer. On the coast of Maine some of the shore boats have a little caddy forward, in which is placed a stove, to keep the men warm in winter, and also to prevent the lobsters from freezing until they can be brought to shore and sent to market. The general model of the open boat is a legacy from early times. It came into existence at a very early period, owing to the exigencies of the peculiar calling in which it is employed, which has compelled the shore fishermen to adopt a boat suited to flat beaches and having the properties of light draught, buoyancy, stability, and stowage capacity for fishing apparatus and fish. The object of building the boats with sharp ends is to e nable fishermen to launch and land through the surf with facility and to handle the boat in rough water with safety. The New England fishermen of to day have been accustomed to this general model from childhood, and they pin their faith to it with the utmost tenacity. It is the model which forms the basis of the admirable boats used in the United States life-saving service. The crews of the life stations have been largely recruited from the sea-coast fishermen, and the bureau at Washington gives them the model they know so well and can handle with such remarkable skill.
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