Quarries were a large part of the industry during the 19th Century, as cities were being made, quarried rock was needed. Paul and I lived in Tuckahoe, NY for several years. Most of Tuckahoe had been a quarry that supplied many of the NYC buildings with their marble. Can you image your characters working in or using a quarry?
Below you'll find a brief description about a quarry then some tidbits about quarries.
QUARRY, an excavation in the ground from whence are extracted marble, stone, or chalk, for the purposes chiefly of sculpture and architecture. The name appears to have been applied to such excavations from the circumstance that the materials obtained from them are there quadrated or formed into rectangular blocks.
This information gives one a brief look into the variety of quarries as well as some info on the various stones.
MAP
Explanatory Notes
The map which accompanies this report on building stone is on a scale of fifteen miles to an inch. In the absence of colors, exhibiting the geological formations and their limits, it is impossible to show the quarries of the various geological horizons, as the Potsdam sandstones, Trenton limestones, Lower Helderberg limestones, etc. The number of quarries in some of the quarry districts is so great, and they are so close,, that they cannot be indicated by appropriate signs on a map of this scale. Hence, in some cases, the localities alone are given. Thus West Hurley and Phoenicia, in Ulster county, stand for groups of openings in the blue-stone territory of the Hudson river; Reservation, near Syracuse, for the Onondaga gray limestone quarries; Medina, for the quarries in that vicinity, etc. The quarry localities are distinguished by red lines drawn under their names.
Many small and comparatively unimportant quarries, which are worked occasionally for private use or at long intervals only, are not given on the map — nor referred to in the report. Stone for building can be quarried at so many points that a geological map, with the rock outcrops shown by appropriate colors and signs, is necessary to exhibit the natural resources of the State in stone for constructive work.
The map shows the geographical distribution of the important groups of quarries, and their location with reference to the cities and markets of the State, and the lines of canals and railroads and natural waterways, whereby they are reached.
It may be noted here that the development of openings has been along these lines of communication, and near the cities, as for example, along the Hudson-Champlain and Mohawk valleys, and the Erie canal.
Source: Bulletin of the New York State Museum, Issues 7-10 ©1889
Another tidbit gives some information on what the purpose of the stones were for.
Red and Grey Conglomerate.
This rock is found in almost every part of the sandstone region, and many quarries of it have been opened for the purpose of supplying fire-stone for the hearths of iron furnaces. This stone is shipped to various parts of the country for this purpose, and no stone is known superior to it for durability.
Isaac Van Houten’s quarry is one and one-fourth of a mile north of the New city. This quarry is the first that was worked for obtaining furnace hearths, and was opened about fifty years ago. It has not been worked during the last thirty years, until 1838. Mr. Joseph Bird has reopened it, and pays Mr. Van Houten ten dollars rent for every set of furnace hearths he quarries.‘ The quarry is two and a half miles from the landing; and a set of stones for afurnace hearth delivered there, is worth one hundred dollars. One stratum only is quarried for this purpose, and that is three feet thick. Another stratum above might be used, but it is stated to be too tender. This, and most of the quarries of sandstone, were examined by Prof. Cassels. The stone is very porous, and filled with rounded quartz pebbles. It is tender when first quarried, but becomes harder by exposure to the weather. The furnace men prefer that the stones should “season ” one year before they are put into the furnace.
Another quarry, owned by Mr. Cornelius Depew, is about half a mile north of Van Houten’s. Here the stone is grey at the surface, but red two feet below, so that the blocks contain both colors. The stone is stronger, finer grained, and not so tender as Van Houten’s, but in other respects similar. One stratum only is worked at this quarry. The grandson of Mr. Depew works this quarry, and pays fifteen dollars rent per set of blocks for a hearth. The hearths in the Greenwood, Woodbury, and Coldspring furnaces, in 1838, were from this quarry.
Blauvelt’s quarry, three miles northwest of the New city, was worked in 1838 by Isaac Springstein. It is opened near the summit of the hill. The face exposed is about twenty feet high. The uppermost layer is five feet thick. The stone is soft and friable, and is used for furnace hearths, glass works, and for jambs. The proprietor receives thirteen dollars and twenty cents per set.
Another quarry has been opened three miles north of the New city, by Richard Coe. It is the coarse grey sandstone, and near the junction of the trap and sandstone.
Another quarry, one-fourth of a mile west of Coe's quarry, has been opened by Levi Smith. This stone is also the grey sandstone, from near its junction with the trap rock. A locality was observed on the shore two or two and a half miles below Haverstraw, where the conglomerate looks like a good fire-stone. The stratum is four or five feet thick.
Source: Geology of New-York: Comprising the geology of the first geological district ©1843
Tidbit about Quarry Workers
DISTRIBUTION OF QUARRY WORKERS, BY STATES, ACCORDING
TO LENGTH OF SHIFT
Most quarries in the United States operate 10 hours a day, as may be seen from the figures presented in Table 40. More than onethird of the plants and more than one-third of the pit workers are included in the 10-hour group. Next in numerical importance are the 8-hour plants and men, although the numbers fall considerably short of the 10-hour class. Only slightly less than the 8-hour group are the number of 9-hour quarries and the number of men employed at those quarries.
Among the States having the largest number of quarry employees the records show that the 8-hour men were the predominant group in California, Colorado, Maine, Massachusetts, Minnesota, New Hampshire, Utah, Washington, and West Virginia; the 9-hour day prevailed in Connecticut, Missouri, and Vermont; while the 10hour men were the largest class in Alabama, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Michigan, New Jersey, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, Tennessee, Texas, Virginia, and Wisconsin.
Source: Bulletin, Issues 335-343 ©1831
Tuesday, January 7, 2014
Monday, January 6, 2014
Typewriter Ribbons
Something we don't think about much these days are typewriter ribbons. While my husband was in college and seminary, I changed many a typewriter ribbons as I typed out his papers for school. Today we run out of ink or toner depending on the type of printer we have for our computers.
Below is an article on typewriter ribbons.
TYPEWRITER RIBBONS.
Perhaps no part of the typewriting machine's equipment has given greater perplexity to the promoters than the ribbon. To obtain one that would not clog the type or smirch the paper, and from which the ink would not evaporate when exposed to the air, was a difficulty with which operators had to contend, and which inventors tried hard to remedy. It is only within the last few years that ribbons have been made which appear to satisfy the general demand. While ribbons have been required since the time of the modern typewriter's introduction, it is in the last ten years that the business of making them has reached its greatest proportions. Four years ago, it was said that this kind of ribbon-making was engaged in by at least forty manufacturers in the United States, and their output was estimated to be not less than 600,000 ribbons annually. To-day, says the New York Sun, the annual production is probably more than twice as large as it was then, and makers declare that they are kept very busy filling their orders. The thousands of American typewriters in use abroad are practically all supplied with American ribbons, and their exportation constitutes an important branch of the business by itself.
Ribbons are made in almost every conceivable colour and variety, and with copying and non-copying ink. Their length and width depend upon the requirements of the machine for which they are intended. The average length is eight yards, although a few are made as long as eighteen yards. Some ribbons write in one colour, and show an entirely different colour when the writing is copied in a press. A ribbon which writes black may copy blue or green, making the record much more clear on certain kinds of paper than it would be if made in black. The head of the ribbon department of a large typewriter house on Broadway recently gave some facts concerning the extent of this business, and the skill and care required for its prosecution.
In New York, according to the manager referred to, there are probably five hundred places where typewriter ribbons are sold, while in all the cities of the Union there are many thousands. Some of the dealers handle eight or ten different styles, and the amount of their monthly receipts is often very large. The different makes of ribbons in the market number from fifty to seventy-five, and most of them are manufactured in the Eastern States. The number of ribbons used in a year ranges from 1,000,000 to 1,500,000. There is good reason to suppose that there are between 300,000 and 350,000 ribbon-using typewriters in operation in the world, but, of course, some of the machines are not employed actively. Probably onethird of the ribbons made are exported.
Only those connected with the business can understand ■how much care and expert ness are necessary in turning out ribbons which will give good satisfaction. It is an easy matter to succeed in making a good ribbon now and then, or perhaps several dozen good ones; but every single ribbon must be perfect, otherwise complaints will be made, and the manufacturer will suffer in consequence. The effect produced by one poor ribbon might mean the loss of several customers who might be misled as to that particular brand.
One of the chief aims of the manufacturers is to produce a ribbon that shall leave a permanent impression on the paper. Ink which has lampblack as a base is always
Sermanent; it cannot be extracted by acids, and will not ide by exposure to light. The ribbons in most common use are the black copying purple, and purple copying, and a record made by any one of them may be regarded as absolutely lasting. Many of the best ribbons have selvedged edges, which prevents their ravelling and curling when in use. They are nearly uniform in thickness, though some ribbons are made of very thin texture, for use when a large number of copies is desired.—Textile Mercury.
Source: Pitman's Journal of Commercial Education, Volume 58 ©1899
Below is an article on typewriter ribbons.
TYPEWRITER RIBBONS.
Perhaps no part of the typewriting machine's equipment has given greater perplexity to the promoters than the ribbon. To obtain one that would not clog the type or smirch the paper, and from which the ink would not evaporate when exposed to the air, was a difficulty with which operators had to contend, and which inventors tried hard to remedy. It is only within the last few years that ribbons have been made which appear to satisfy the general demand. While ribbons have been required since the time of the modern typewriter's introduction, it is in the last ten years that the business of making them has reached its greatest proportions. Four years ago, it was said that this kind of ribbon-making was engaged in by at least forty manufacturers in the United States, and their output was estimated to be not less than 600,000 ribbons annually. To-day, says the New York Sun, the annual production is probably more than twice as large as it was then, and makers declare that they are kept very busy filling their orders. The thousands of American typewriters in use abroad are practically all supplied with American ribbons, and their exportation constitutes an important branch of the business by itself.
Ribbons are made in almost every conceivable colour and variety, and with copying and non-copying ink. Their length and width depend upon the requirements of the machine for which they are intended. The average length is eight yards, although a few are made as long as eighteen yards. Some ribbons write in one colour, and show an entirely different colour when the writing is copied in a press. A ribbon which writes black may copy blue or green, making the record much more clear on certain kinds of paper than it would be if made in black. The head of the ribbon department of a large typewriter house on Broadway recently gave some facts concerning the extent of this business, and the skill and care required for its prosecution.
In New York, according to the manager referred to, there are probably five hundred places where typewriter ribbons are sold, while in all the cities of the Union there are many thousands. Some of the dealers handle eight or ten different styles, and the amount of their monthly receipts is often very large. The different makes of ribbons in the market number from fifty to seventy-five, and most of them are manufactured in the Eastern States. The number of ribbons used in a year ranges from 1,000,000 to 1,500,000. There is good reason to suppose that there are between 300,000 and 350,000 ribbon-using typewriters in operation in the world, but, of course, some of the machines are not employed actively. Probably onethird of the ribbons made are exported.
Only those connected with the business can understand ■how much care and expert ness are necessary in turning out ribbons which will give good satisfaction. It is an easy matter to succeed in making a good ribbon now and then, or perhaps several dozen good ones; but every single ribbon must be perfect, otherwise complaints will be made, and the manufacturer will suffer in consequence. The effect produced by one poor ribbon might mean the loss of several customers who might be misled as to that particular brand.
One of the chief aims of the manufacturers is to produce a ribbon that shall leave a permanent impression on the paper. Ink which has lampblack as a base is always
Sermanent; it cannot be extracted by acids, and will not ide by exposure to light. The ribbons in most common use are the black copying purple, and purple copying, and a record made by any one of them may be regarded as absolutely lasting. Many of the best ribbons have selvedged edges, which prevents their ravelling and curling when in use. They are nearly uniform in thickness, though some ribbons are made of very thin texture, for use when a large number of copies is desired.—Textile Mercury.
Source: Pitman's Journal of Commercial Education, Volume 58 ©1899
Friday, January 3, 2014
Bleaching Sponges
Today we simply go to the store and purchase artificial sponges and on occasion ocean grown real sponges. My parents lived in Key West, FL. for many years and my Mom would purchase many sponges from the sponge fisherman and she would work for days cleaning these sponges. Below are some possible procedures your characters might have used to bleach their sponges.
On Bleaching Sponge. By M. Vogel, of Munich.*
Although sponge, in its chemical nature, very much resembles silk and wool, yet it cannot be bleached in exactly the same manner as those substances. M. Vogel was convinced that the bleaching of it would be the more difficult, as the action of the vapour of burning sulphur upon it reduces it so considerably, or, as we may say, almost to nothing; whilst both silk and wool, as is well known, are bleached by this means in a most complete manner. The finer the sponges, the more easily they are bleached. The following method has succeeded extremely well for this purpose:—
The sponges must first be sufficiently steeped in cold water; for if they were to be put into either boiling or even warm water, it would produce a most destructive effect upon them; as they would shrink, their pores would be closed, they would become hard, and it would be impossible to bleach them afterwards.
But if the sponges are steeped in cold water, which should be changed every three or four hours, and if at each time it is changed they were submitted to so strong a pressure as to be entirely freed from the water, at the expiration of five or six days they would become sufficiently washed, and be prepared for the bleaching.
If, as it frequently happens, the sponges retain, in their interior, small calcareous stones, which it might be supposed could not be extracted without tearing them or beating them to pieces, yet it is easily effected by allowing them to steep for 24 hours in muriatic acid, diluted with 20 parts of water: this produces a slight effervescence, from the extrication of the carbonic acid gas; and the calcareous concretions disappear, being dissolved in the most complete manner.
Then, after having been very carefully washed, the sponges are thrown into a solution of sulphurous acid, of the specific gravity of 1,024; or which marks about 4" on the areometer of Beaume. The following is the best manner of preparing this acid:—Put into a glass retort, one pound of pulverized charcoal, and one pound of concentrated sulphuric acid; and, by means of a bent tube, convey the gas, which is extricated, into a vessel, where it may be combined with eight pints of water, according to the Bavarian measure.t
The immersion of the sponges in this acid is to be continued for eight days; but during this time they are to be repeatedly submitted to the action of a press; and, lastly, they are allowed to remain 24 hours in running water.
When the sponges have thus been washed in a sufficient quantity of running water, they may be sprinkled with rose or orange-flowerwater, for the purpose of communicating to them an agreeable odour; after which, they must be allowed to dry gradually in the open air.
Source: The Franklin Journal and American Mechanics' Magazine ©1828
BLEACHING SPONGES.
There arc several methods by which sponges may be bleached, and thus rendered attractive and salable. The two best are presented below. Any druggist of ordinary skill can bleach his sponges, and thus double t heir value.
1. First clean, wash, and squeeze out the sponges; then dip them into a two-per-cent solution of permanganate of potassium. Here they become quite brown (from separated manganic oxide). After ten minutes, they are taken out, washed in water, again well pressed, and then dipped into a two-per-cent solution of oxalic acid [we prefer diluted sulphuric (1 : 20) or diluted hydrochloric acid (1 : 15)], in which they become perfectly white. Success mainly depends on the soaking in the permanganate solution. If they are macerated too short a time, they do not become thoroughly white; if too long, they are apt to become rotten.
2. First clean the sponges by immersing them in diluted hydrochloric acid; then soak them in the bleaching liquid, composed of hyposulphite of sodium one part, water twelve parts, and hydrochloric acid two parts. After some time they are removed and well washed. To the last wash-water a little glycerine is added in order to preserve the sponges soft. The liquid is best pressed out by passing the sponges through a clothes-wringer.
3. Toilet sponges which have been in use often become peculiarly slimy, fatty, and almost useless, owing to some action of the soap. Mere washing in distilled water does not remove the difficulty. It may be overcome byusing fused chloride of calcium. The sponge is pressed as much as possible, placed on a plate, the powdered chloride- of calcium sprinkled upon it, and allowed to deliquesce upon the sponge. After about half an hour the sponge may be washed in water, and dried, when it will become white.
Though all the above processes furnish satisfactory results, yet the following combination and modification of two of the above processes will be found to work better still.
Soak the sponges, previously deprived of sand and dirt by beating and washing, in a one-per-cent solution of permanganate of potassium; then remove them, wash them thoroughly with water, and press out the water; next put them into a solution of one-half pound of hyposulphite of sodium in one gallon of water to which one ounce of oxalic acid has been added, and leave them in the solution for fifteen minutes; finally take them out, and wash them thoroughly.
By this treatment the sponges are rendered perfectly white. Many sponges contain a more or less dark-colored, brownish core. If treated only with permanganate and acid, the core is cither not bleached at all, or, if it has been somewhat bleached, the tint is apt to grow again darker. By the above modification, every portion of the sponge is rendered white, and remains so.
Source: The Popular Science News and Boston Journal of Chemistry ©1883
Sponge.—(1) Saturate in a quart of buttermilk for 24 hours, and rub between the hands. (2) Soak in dilute muriatic acid (1 acid to 1J water) for 12 hours, wash well with water, to remove lime, then immerse it in a solution of 2 lb. hyposulphite of soda in 12 lb. water, to which 2 lb. muriatic acid has been added a moment before. After it is sufficiently bleached, remove, wash again, and dry. (3) Soak for several days in cold water, renewing the water and squeezing the sponges occasionally. Then wash in warm water, and put into cold water acidulated with hydrochloric acid. Next dry, take out, and wash thoroughly in soft water; then immerse in an aqueous sulphurous acid (sp. gr. 1 • 034) for a week. Afterwards wash in plenty of water, squeeze, and allow to dry in the air. (4) Soak in dilute hydrochloric acid to remove the lime, then wash in water, and place for 10 minutes in a 2 per cent. solution of potassium permanganate. Their brown appearance on removal from this is due to deposition of manganous oxide, which may be removed by steeping for about 2 minutes in a 3 per cent. solution of oxalic acid, to which a little sulphuric acid has been added. As soon as the sponges appear white, they are washed out in water to remove the acid. Very dilute sulphuric acid may replace the oxalic acid. (5) First wash in tepid water, and then in a solution of hydrochloric acid (o «. per litre = 5 fl. dr. per 7 pints), which frees the pores from carbonate of lime; next immerse for 24 hours in a solution composed of 5 pints hydrochloric acid in 100 of water, with addition of 6 pints hyposulphite of soda.
Source: Workshop Receipts ©1883
On Bleaching Sponge. By M. Vogel, of Munich.*
Although sponge, in its chemical nature, very much resembles silk and wool, yet it cannot be bleached in exactly the same manner as those substances. M. Vogel was convinced that the bleaching of it would be the more difficult, as the action of the vapour of burning sulphur upon it reduces it so considerably, or, as we may say, almost to nothing; whilst both silk and wool, as is well known, are bleached by this means in a most complete manner. The finer the sponges, the more easily they are bleached. The following method has succeeded extremely well for this purpose:—
The sponges must first be sufficiently steeped in cold water; for if they were to be put into either boiling or even warm water, it would produce a most destructive effect upon them; as they would shrink, their pores would be closed, they would become hard, and it would be impossible to bleach them afterwards.
But if the sponges are steeped in cold water, which should be changed every three or four hours, and if at each time it is changed they were submitted to so strong a pressure as to be entirely freed from the water, at the expiration of five or six days they would become sufficiently washed, and be prepared for the bleaching.
If, as it frequently happens, the sponges retain, in their interior, small calcareous stones, which it might be supposed could not be extracted without tearing them or beating them to pieces, yet it is easily effected by allowing them to steep for 24 hours in muriatic acid, diluted with 20 parts of water: this produces a slight effervescence, from the extrication of the carbonic acid gas; and the calcareous concretions disappear, being dissolved in the most complete manner.
Then, after having been very carefully washed, the sponges are thrown into a solution of sulphurous acid, of the specific gravity of 1,024; or which marks about 4" on the areometer of Beaume. The following is the best manner of preparing this acid:—Put into a glass retort, one pound of pulverized charcoal, and one pound of concentrated sulphuric acid; and, by means of a bent tube, convey the gas, which is extricated, into a vessel, where it may be combined with eight pints of water, according to the Bavarian measure.t
The immersion of the sponges in this acid is to be continued for eight days; but during this time they are to be repeatedly submitted to the action of a press; and, lastly, they are allowed to remain 24 hours in running water.
When the sponges have thus been washed in a sufficient quantity of running water, they may be sprinkled with rose or orange-flowerwater, for the purpose of communicating to them an agreeable odour; after which, they must be allowed to dry gradually in the open air.
Source: The Franklin Journal and American Mechanics' Magazine ©1828
BLEACHING SPONGES.
There arc several methods by which sponges may be bleached, and thus rendered attractive and salable. The two best are presented below. Any druggist of ordinary skill can bleach his sponges, and thus double t heir value.
1. First clean, wash, and squeeze out the sponges; then dip them into a two-per-cent solution of permanganate of potassium. Here they become quite brown (from separated manganic oxide). After ten minutes, they are taken out, washed in water, again well pressed, and then dipped into a two-per-cent solution of oxalic acid [we prefer diluted sulphuric (1 : 20) or diluted hydrochloric acid (1 : 15)], in which they become perfectly white. Success mainly depends on the soaking in the permanganate solution. If they are macerated too short a time, they do not become thoroughly white; if too long, they are apt to become rotten.
2. First clean the sponges by immersing them in diluted hydrochloric acid; then soak them in the bleaching liquid, composed of hyposulphite of sodium one part, water twelve parts, and hydrochloric acid two parts. After some time they are removed and well washed. To the last wash-water a little glycerine is added in order to preserve the sponges soft. The liquid is best pressed out by passing the sponges through a clothes-wringer.
3. Toilet sponges which have been in use often become peculiarly slimy, fatty, and almost useless, owing to some action of the soap. Mere washing in distilled water does not remove the difficulty. It may be overcome byusing fused chloride of calcium. The sponge is pressed as much as possible, placed on a plate, the powdered chloride- of calcium sprinkled upon it, and allowed to deliquesce upon the sponge. After about half an hour the sponge may be washed in water, and dried, when it will become white.
Though all the above processes furnish satisfactory results, yet the following combination and modification of two of the above processes will be found to work better still.
Soak the sponges, previously deprived of sand and dirt by beating and washing, in a one-per-cent solution of permanganate of potassium; then remove them, wash them thoroughly with water, and press out the water; next put them into a solution of one-half pound of hyposulphite of sodium in one gallon of water to which one ounce of oxalic acid has been added, and leave them in the solution for fifteen minutes; finally take them out, and wash them thoroughly.
By this treatment the sponges are rendered perfectly white. Many sponges contain a more or less dark-colored, brownish core. If treated only with permanganate and acid, the core is cither not bleached at all, or, if it has been somewhat bleached, the tint is apt to grow again darker. By the above modification, every portion of the sponge is rendered white, and remains so.
Source: The Popular Science News and Boston Journal of Chemistry ©1883
Sponge.—(1) Saturate in a quart of buttermilk for 24 hours, and rub between the hands. (2) Soak in dilute muriatic acid (1 acid to 1J water) for 12 hours, wash well with water, to remove lime, then immerse it in a solution of 2 lb. hyposulphite of soda in 12 lb. water, to which 2 lb. muriatic acid has been added a moment before. After it is sufficiently bleached, remove, wash again, and dry. (3) Soak for several days in cold water, renewing the water and squeezing the sponges occasionally. Then wash in warm water, and put into cold water acidulated with hydrochloric acid. Next dry, take out, and wash thoroughly in soft water; then immerse in an aqueous sulphurous acid (sp. gr. 1 • 034) for a week. Afterwards wash in plenty of water, squeeze, and allow to dry in the air. (4) Soak in dilute hydrochloric acid to remove the lime, then wash in water, and place for 10 minutes in a 2 per cent. solution of potassium permanganate. Their brown appearance on removal from this is due to deposition of manganous oxide, which may be removed by steeping for about 2 minutes in a 3 per cent. solution of oxalic acid, to which a little sulphuric acid has been added. As soon as the sponges appear white, they are washed out in water to remove the acid. Very dilute sulphuric acid may replace the oxalic acid. (5) First wash in tepid water, and then in a solution of hydrochloric acid (o «. per litre = 5 fl. dr. per 7 pints), which frees the pores from carbonate of lime; next immerse for 24 hours in a solution composed of 5 pints hydrochloric acid in 100 of water, with addition of 6 pints hyposulphite of soda.
Source: Workshop Receipts ©1883
Thursday, January 2, 2014
Breakfast Ideas and Recipes
Have you ever wondered what else you could feed your characters for Breakfast? Below are some different breakfast recipes.
Buckwheat Cakes wet with Milk.
One quart of flour, and in winter stir in lukewarm milk, till it is a thin batter, and beat it thoroughly, adding nearly an even tablespoonful of salt.
Add a small tea-cup of Indian meal, two tablespoon fuls of distillery yeast, or a good deal more if home-brewed; say half a tea-cup full. Set it where it will keep warm all night, and in the morning add a teaspoonful of saleratus, sifted over the top, and well stirred in. If sour, add more saleratus. This is the best kind of buck wheat cakes.
Griddle Cakes of Unboiled Wheat.
A quart of unboiled wheat, and a teaspoonful of salt Wet it up with water, or sweet milk, in which is dissolved a teaspoonful of saleratus. Add three spoonfuls of molasses. Some raise this with yeast, and leave out the saleratus. Sour milk and saleratus are not as good for unbolted as for fine flour.
These are better and more healthful cakes than buckwheat.
Best Rice Griddle Cakes.
A pint and a half of solid cold boiled rice, put the night before in a pint of water or milk to soak. One quart of milk, added the next morning. One quart of flour stirred into the rice and milk. Two eggs, well beaten.
Haifa teaspoonful of saleratus, dissolved in a little hot water.
One teaspoonful of salt. Bake on a griddle. Stale, or rusked bread in fine crumbs, are very nice made into griddle cakes by the above rule; or they can be mixed with the rice. The rice must be well salted when boiled.
A very delicate Omelet.
Six eggs, the whites beaten to a stiff froth, and the yolks well beaten.
A tea-cup full of warm milk, with a tablespoonful of butter melted in it.
A tablespoonful of flour, wet to a paste with a little of the milk and poured to the milk.
A teaspoonful of salt, and a little pepper.
Mix all except the whites; add those last; bake im ■ mediately, in a flat pan, or spider, on coals, and when the bottom is done, raise it up towards the fire, and bake the top, or cover with an iron sheet, and put coals on it. The remnants of ham, cut fine and added, improve this. Some like sweet herbs added, and some fine-cut onion.
Wheat Waffles.
One quart of flour, and a teaspoonful of salt.
One quart of milk, with a tablespoonful of melted butter in it, and mixed with the flour gradually, so as not to have lumps.
Three tablespoonfuls of distillery yeast. When ra' ed, two well-beaten eggs.
Bake in waffle irons well oiled with lard each time they are used. Lay one side on coals, and in about two minutes turn the other side to the coals.
Miss B.'s Waffles (without yeast).
One quart of flour, and a teaspoonful of salt.
One quart of sour milk, with two tablespoonfuls of butter melted in it.
Five well-beaten eggs. A teaspoonful or more of saleratus, enough to sweeten the milk. Baked in waffle irons.
Some like one tea-cup full of sugar added.
Rice Waffles.
a quart of milk.
A tea-cup of solid boiled rice, soaked three hours in half the milk. A pint and a half of wheat flour, or rice flour. Three well-beaten eggs. Bake in waffle irons. The rice must be salted enough when boiled.
Good Cakes for Tea, or Breakfast.
One pint of milk, and a salt spoonful cf salt. One teaspoonful of molasses, and a great spoonful of butter.
One egg well beaten, and two tablespoonfuls of dis tillery yeast, or twice as much home-brewed.
Stir the ingredients into flour enough to make a stiff batter.
Let it rise all night, or if for tea, about five hours. Add a salt spoonful of saleratus just before baking it, dissolved in warm water.
Bake in shallow pans, in a quick oven, half an hour.
Fried Rice for Breakfast.
Boil the rice quite soft the day before, so that it will adhere well. For breakfast, cut it in slices an inch thick, cook it on a griddle, with enough sweet lard to fry it brown. Cold mush is good in the same way.
It must be salted properly when boiling.
Fried Hominy.
When cold hominy is left of the previous day, it is very good wet up with an egg and a little flour, and fried.
Source: Mrs. Beacher's Domestic Receipt Book ©1871
Buckwheat Cakes wet with Milk.
One quart of flour, and in winter stir in lukewarm milk, till it is a thin batter, and beat it thoroughly, adding nearly an even tablespoonful of salt.
Add a small tea-cup of Indian meal, two tablespoon fuls of distillery yeast, or a good deal more if home-brewed; say half a tea-cup full. Set it where it will keep warm all night, and in the morning add a teaspoonful of saleratus, sifted over the top, and well stirred in. If sour, add more saleratus. This is the best kind of buck wheat cakes.
Griddle Cakes of Unboiled Wheat.
A quart of unboiled wheat, and a teaspoonful of salt Wet it up with water, or sweet milk, in which is dissolved a teaspoonful of saleratus. Add three spoonfuls of molasses. Some raise this with yeast, and leave out the saleratus. Sour milk and saleratus are not as good for unbolted as for fine flour.
These are better and more healthful cakes than buckwheat.
Best Rice Griddle Cakes.
A pint and a half of solid cold boiled rice, put the night before in a pint of water or milk to soak. One quart of milk, added the next morning. One quart of flour stirred into the rice and milk. Two eggs, well beaten.
Haifa teaspoonful of saleratus, dissolved in a little hot water.
One teaspoonful of salt. Bake on a griddle. Stale, or rusked bread in fine crumbs, are very nice made into griddle cakes by the above rule; or they can be mixed with the rice. The rice must be well salted when boiled.
A very delicate Omelet.
Six eggs, the whites beaten to a stiff froth, and the yolks well beaten.
A tea-cup full of warm milk, with a tablespoonful of butter melted in it.
A tablespoonful of flour, wet to a paste with a little of the milk and poured to the milk.
A teaspoonful of salt, and a little pepper.
Mix all except the whites; add those last; bake im ■ mediately, in a flat pan, or spider, on coals, and when the bottom is done, raise it up towards the fire, and bake the top, or cover with an iron sheet, and put coals on it. The remnants of ham, cut fine and added, improve this. Some like sweet herbs added, and some fine-cut onion.
Wheat Waffles.
One quart of flour, and a teaspoonful of salt.
One quart of milk, with a tablespoonful of melted butter in it, and mixed with the flour gradually, so as not to have lumps.
Three tablespoonfuls of distillery yeast. When ra' ed, two well-beaten eggs.
Bake in waffle irons well oiled with lard each time they are used. Lay one side on coals, and in about two minutes turn the other side to the coals.
Miss B.'s Waffles (without yeast).
One quart of flour, and a teaspoonful of salt.
One quart of sour milk, with two tablespoonfuls of butter melted in it.
Five well-beaten eggs. A teaspoonful or more of saleratus, enough to sweeten the milk. Baked in waffle irons.
Some like one tea-cup full of sugar added.
Rice Waffles.
a quart of milk.
A tea-cup of solid boiled rice, soaked three hours in half the milk. A pint and a half of wheat flour, or rice flour. Three well-beaten eggs. Bake in waffle irons. The rice must be salted enough when boiled.
Good Cakes for Tea, or Breakfast.
One pint of milk, and a salt spoonful cf salt. One teaspoonful of molasses, and a great spoonful of butter.
One egg well beaten, and two tablespoonfuls of dis tillery yeast, or twice as much home-brewed.
Stir the ingredients into flour enough to make a stiff batter.
Let it rise all night, or if for tea, about five hours. Add a salt spoonful of saleratus just before baking it, dissolved in warm water.
Bake in shallow pans, in a quick oven, half an hour.
Fried Rice for Breakfast.
Boil the rice quite soft the day before, so that it will adhere well. For breakfast, cut it in slices an inch thick, cook it on a griddle, with enough sweet lard to fry it brown. Cold mush is good in the same way.
It must be salted properly when boiling.
Fried Hominy.
When cold hominy is left of the previous day, it is very good wet up with an egg and a little flour, and fried.
Source: Mrs. Beacher's Domestic Receipt Book ©1871
Wednesday, January 1, 2014
Happy New Year!
It is 11:57 PM when I began typing out this blog post and it seemed appropriate to share some tidbits about this day from the 19th Century. I did however pause for a moment and join the neighbors outside as they wished Happy New Year with fireworks and children shouting.
In France and England it still subsists, although eclipsed in the latter country by the still more popular practice of Christmas gifts. In many countries, the night of New Year's Eve. 14 St Sylvester's Eve," was celebrated with great festivity, winch was prolonged till after 12 o'clock, when the New Year was ushered in with congratulations, complimentary visits, and mutual wishes for a happy New Year. This is an ancient Scottish custom, which also prevails in many parts bf Germany, where the form of wish— "Prosstffor the Lat, prosi'O-Neu-jahr"—"May the New Year be happy "—sufficiently attests the antiquity of the custom. In many places the practice or tolling bells at midnight, and thus "ringing in the New Year " is still observed. Many religious communions are wont to celebrate it with a special service. In the Roman Catholic Church, the Te Deum is still sung at the close of the old year; and New-Year's Day is a holiday of strict obligation.
Source: Chamber's New Handy Volume American Encyclopaedia.©1885
NEW YEAR'S DAY,
The celebration of New Year's Day is preserved in this country as a rural festival. Gifts are made to children, servants, and dependants, called New Year'sGifts. Mr. Bourne quotes what Stillingfleet says, "That among the Saxons of the northern nations, the feast of the new year was observed with more than ordinary jollity;" and, from Hospinian, says, " It was an ancient custom of the heathens, and afterwards practised by the Christians." Servants were exempt from their labour, and partook of the feast and rural sports with their masters: they were presented with tokeus of approbation and favour. On certain festivals the Romans gave pieces of money to travellers and strangers who were present at the sacrifice. On our day of festivity, mirth is excited by a rustic masquerading and playing tricks in disguise: the hide of the ox slain for the winter cheer, is often put on, and the person, thus attired, attempts to shew the character of the devil, by every horrible device in his power. All the winter sports seem to express a strong opinion of the ancients, that genii of very contrary natures prevailed on earth, that the one was constantly concomitant to light as the other was to darkness; and this image of the devil, which is frequently permitted to expel the inhabitants and take possession of the house, is typical of the power of the evil genius, in the season when the sun is longest absent from our hemisphere. This corresponds with the lamentation used by those who held the Elusinian mysteries, and mourned for Adonis. It is very difficult to make any probable determination to what people we owe these customs. In the Roman Saturnalia and Sigillaria, this kind of frolicking was practised. Among the observations made by Mr. Brand on Bourne's XIV Chap, he remarks, that there was an ancient custom for young women to go about with a wassail bowl, that is, "a bowl of spiced ale" on new year's eve, with some sort of verses that were sung by them in going from door to door, Wassail is derived from the Anglo Sax. Waep. Hael. that is, " Be in health,"
Source: The Universal Magazine of Knowledge and Pleasure ©1813
Below is a short story of New Year's Day.
New Year's Day: A Winter Tale ©1846
In France and England it still subsists, although eclipsed in the latter country by the still more popular practice of Christmas gifts. In many countries, the night of New Year's Eve. 14 St Sylvester's Eve," was celebrated with great festivity, winch was prolonged till after 12 o'clock, when the New Year was ushered in with congratulations, complimentary visits, and mutual wishes for a happy New Year. This is an ancient Scottish custom, which also prevails in many parts bf Germany, where the form of wish— "Prosstffor the Lat, prosi'O-Neu-jahr"—"May the New Year be happy "—sufficiently attests the antiquity of the custom. In many places the practice or tolling bells at midnight, and thus "ringing in the New Year " is still observed. Many religious communions are wont to celebrate it with a special service. In the Roman Catholic Church, the Te Deum is still sung at the close of the old year; and New-Year's Day is a holiday of strict obligation.
Source: Chamber's New Handy Volume American Encyclopaedia.©1885
NEW YEAR'S DAY,
The celebration of New Year's Day is preserved in this country as a rural festival. Gifts are made to children, servants, and dependants, called New Year'sGifts. Mr. Bourne quotes what Stillingfleet says, "That among the Saxons of the northern nations, the feast of the new year was observed with more than ordinary jollity;" and, from Hospinian, says, " It was an ancient custom of the heathens, and afterwards practised by the Christians." Servants were exempt from their labour, and partook of the feast and rural sports with their masters: they were presented with tokeus of approbation and favour. On certain festivals the Romans gave pieces of money to travellers and strangers who were present at the sacrifice. On our day of festivity, mirth is excited by a rustic masquerading and playing tricks in disguise: the hide of the ox slain for the winter cheer, is often put on, and the person, thus attired, attempts to shew the character of the devil, by every horrible device in his power. All the winter sports seem to express a strong opinion of the ancients, that genii of very contrary natures prevailed on earth, that the one was constantly concomitant to light as the other was to darkness; and this image of the devil, which is frequently permitted to expel the inhabitants and take possession of the house, is typical of the power of the evil genius, in the season when the sun is longest absent from our hemisphere. This corresponds with the lamentation used by those who held the Elusinian mysteries, and mourned for Adonis. It is very difficult to make any probable determination to what people we owe these customs. In the Roman Saturnalia and Sigillaria, this kind of frolicking was practised. Among the observations made by Mr. Brand on Bourne's XIV Chap, he remarks, that there was an ancient custom for young women to go about with a wassail bowl, that is, "a bowl of spiced ale" on new year's eve, with some sort of verses that were sung by them in going from door to door, Wassail is derived from the Anglo Sax. Waep. Hael. that is, " Be in health,"
Source: The Universal Magazine of Knowledge and Pleasure ©1813
Below is a short story of New Year's Day.
New Year's Day: A Winter Tale ©1846
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