A few food history virtual food talks at the end.
To clean paper hangings 1831
“Cut into eight half quarters a stale quarter loaf; with one of these pieces, after having blown off all the dust from the paper to be cleaned by means of a good pair of bellows, begin at the top of the room, holding the crust in the hand, and wiping lightly downward with the crumb, about half a yard at each stroke, till the upper part of the hangings is completely cleaned all round; then go again round with the like sweeping stroke downward, always commencing each successive course a little higher than the upper stroke had extended till the bottom be finished.
This operation, if carefully performed, will frequently make very old paper look almost equal to new. Great caution must be used not by any means to rub the paper hard, nor to attempt cleaning it the cross or horizontal way. The dirty part of the bread too must be each time cut away, and the pieces renewed as soon as at all necessary.”
A New Collection of Genuine Receipts, for the Preparation and Execution of Curious Arts, and Interesting Experiments… Concord, NH: 1831
To Clean A Papered Wall. 1885
Cut into eight pieces a large loaf of bread two days old, blow dust off wall with a bellows, rub down with a piece of the bread, in half yard strokes, beginning at the top of the room, until upper part is cleaned, then go round again repeating until all has been gone over. Or, better, take about two quarts of wheat bran, tie it in a bundle of coarse flannel, and rub it over the paper. It will clean the paper nicely. If done carefully, so that every spot is touched, the paper will look almost like new. Dry corn meal may be used instead of bread, applying it with a cloth.
The Dixie Cook-book. Atlanta: 1885
To clean wallpaper 1903
“Wall-paper that has become darkened by smoke can be cleaned to some extent by putting a piece of canton or cotton flannel (nap side out) over a soft broom and wiping the wall with it. …
Perhaps the best method of cleaning papers is by the old "stale bread" process. Some do this by crumbling the bread and rubbing the crumbs on the paper, holding a paper in one hand to catch the crumbs as they fall; but a better plan is to rub with a loaf of bread. Choose a stale loaf that is not hard, cut off the end square and remove the crust, say half an inch, on each side. Then rub the paper with it, and as soon as it is soiled cut off a very thin slice and go on rubbing. If a very thin knife is used and care is taken to remove only a very thin slice each time, the loaf will last a long time.“
Jennings, Arthur Seymour. Wallpapers and Wall Coverings: A Practical Handbook… NY: 1903
IMAGE: Lancaster New Era. Mar 25, 1929. From Newspapers.com blog
BREAD past blog posts HERE
UPCOMING TALKS
May 1 Wed 11AM Koji and Indian Gastronomy. Prachet Sancheti Cultures.Group. HERE
May 1 Wed 6:30 New York’s Cocktail Parlors and the Women Who Hosted in Them. Nicola Nice. Culinary Historians of New York. $10 HERE TAPE may be HERE
May 1 Wed 8 Breathing Life into Your Community Cookbook Collection: A Culinary Yearbook. Catherine Lambrecht. CHEW Culinary History Enthusiasts of Wisconsin HERE TAPE may be HERE
May 3 Fri 12:30 A Gateway to Empire: Dutch Merchant Bankers and the Danish West Indies, 1760s-1800s. Pernille Røge. Low Countries History IHR The Institute of Historical Research HERE
May 5 Sun 2 Our Heirloom Grains and Vegetables. “heirloom grains and vegetables from the 19th century. What are the greatest of the horticultural creations that came to typify Low country and Tidewater cookery?” David Shields. CHOW Culinary Historians of Washington DC HERE
May 5 Sun 3-4:30 The Starving Empire: A History of Famine in France's Colonies. “food crises in Algeria, West and Equatorial Africa, and Vietnam into a broader story of imperial and transnational care…” author Yan Slobodkin. French Press HERE
May 8 Wed 12:30 Binding poor children by the Acre: The Origins and Economic Logic of Compulsory Apprenticeship Schemes in Southwest England c. 1670-1750. James Fisher. IHR The Institute of Historical Research HERE
May 8 Wed 6:30 East Coast Collector Talks About West Coast Pottery. John Moses. International Museum of Dinnerware Design HERE TAPE may be HERE or HERE
May 9 Thu 12:30 Embarrassment in Riches: The Development of Taste in Late Medieval London. Craig Bertolet. IHR The Institute of Historical Research [not sure, taste in broad sense] HERE
May 12 Sun 1 Indian Fermentation Cultures: Pickles, Koji, Breads. Cultures.Group. HERE
May 16 Thu 12:30 The Pan-Africanism of Jollof Rice in the 20th century. Dr. William Blakemore Lyon. IHR The Institute of Historical Research HERE
May 17 Fri 2 Food without Borders: High in the Himalayas. Nepal “exploring the essence of flavor-building, food preparation techniques and the uses of various spices and plants across cultures.” AARP not need membership HERE
May 18 Sat 2 Hot Brown Sandwich. [Ky Derby May 4] Cuisine of Different Cultures. Atlantic Institute HERE
May 18 Sat 9pm Southeast Asian Ferments and Cultures. Connie Chew. Cultures.Group. HERE
May 19 Sun 4 Detroit’s 1910 Kosher Meat Riot. Dr. Catherine Cangany. CHAA Culinary Historians of Ann Arbor HERE TAPE may be HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2024 Patricia Bixler Reber
Researching Food History HOME
I have no say over the choice of the following ads ("you might like" links), which vary, with this email service. STRONGLY DISAGREE with some of them.
No comments:
Post a Comment