tag:blogger.com,1999:blog-47598543500668618812024-03-17T22:59:36.197-04:00Researching Food History PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.comBlogger674125tag:blogger.com,1999:blog-4759854350066861881.post-41995611805741982522024-03-16T21:22:00.000-04:002024-03-16T21:22:15.290-04:00Derricke's 1581 Ireland - dining and cooking<a href="https://1.bp.blogspot.com/-_YaQeQG2LVA/XxxGEvZ6lCI/AAAAAAAAJWo/M-79raKz98kTeHPzqozOKXuFb4JpBI2hgCLcBGAsYHQ/s1600/Skin%2BDerricke%2BImage%2Bof%2BIrelande%2B1581%2B2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="418" data-original-width="503" height="165" src="https://1.bp.blogspot.com/-_YaQeQG2LVA/XxxGEvZ6lCI/AAAAAAAAJWo/M-79raKz98kTeHPzqozOKXuFb4JpBI2hgCLcBGAsYHQ/s200/Skin%2BDerricke%2BImage%2Bof%2BIrelande%2B1581%2B2.jpg" width="200" /></a><span style="font-size: 12.0pt;">John Derricke wrote in his <i>The Image of Irelande</i> about English victories over the Irish... and describing an image of cooking and a feast. Not having a pot, the beef was cooked in it's skin. </span>
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Following the images and poem, are a few upcoming zoom talks.
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<span style="font-size: 12.0pt;">"This plate, which is the most curious of
the set, represents the chief of the Mac Sweynes seated at dinner. In his
letter to the "Good and gentle Reader" (p. 11), Derricke refers to
this plate, and states that it shews the habits of a people, "out of the
Northe, whose vsages I behelde after the fashion there sette doune." He
further states that they were sprung from "Macke Swine, a barbarous
ofspring come from that nation, which mai bee perceiued by their hoggishe
fashion." Without this plate Derricke's letter is not fully intelligible.
An account of the feast is also given at pp. 52-54 of the poem. The want of
tables is noticed at p. 107. [Ed.]</span></div>
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<span style="font-size: 12.0pt;">A Now when into their fenced holdes the
knaues are entred in.</span></div>
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<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;">
</span>To smite and knocke ths cattell downe, the hangmen doe beginne. </span></div>
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</span>One plucketh off the Oxes cote, which he euen now did weare, </span></div>
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</span><b>Another lacking pannes, to boyle the flesh his hide prepare.</b></span></div>
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<span style="font-size: 12.0pt;">C These theeues attend vpon the fire for
seruing vp the feast,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdGlBalgrcSMZdxRNlhgwqeu2n4Z0p_LgRZkYcrtWJ8I_deysSM5bo0QtCZOVI0PDn2oO4tBNM119GQFIsRhO2hz-cWR1ozLBXn8D85Hh2w0A4I7xRGwEu4S2lYf8tq0OolJbjshHpeXV/s1600/Skin+Derricke+Image+of+Irelande+1581+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="418" data-original-width="503" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdGlBalgrcSMZdxRNlhgwqeu2n4Z0p_LgRZkYcrtWJ8I_deysSM5bo0QtCZOVI0PDn2oO4tBNM119GQFIsRhO2hz-cWR1ozLBXn8D85Hh2w0A4I7xRGwEu4S2lYf8tq0OolJbjshHpeXV/s200/Skin+Derricke+Image+of+Irelande+1581+2.jpg" width="200" /></a></div>
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<span style="font-size: 12.0pt;">B And fryer smelfeast sneaking in, doth
preace amongst the best. </span></div>
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<span style="font-size: 12.0pt;"> Who play'th in Romish toyes the Ape, by
counterfetting Paull ; </span></div>
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<span style="font-size: 12.0pt;"> For which they doe award him then, the
highest room of all. </span></div>
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<span style="font-size: 12.0pt;"> Who being set, because the cheere is
deemed little worth. </span></div>
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<span style="font-size: 12.0pt;"> Except the same be intermixt and lac'de
with Irish myrth.</span></div>
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<span style="font-size: 12.0pt;">D Both Barde and Harper is preparde,
which by their cunning art, </span></div>
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<span style="font-size: 12.0pt;"> Doe strike and cheare vp all the gestes
with comfort at the hart.</span></div>
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Derricke, John. <span style="mso-spacerun: yes;"> </span><i>The Image of Irelande</i>… 1581 AD edited by John Small.<span style="mso-spacerun: yes;"> </span>Edinburgh: 1883.<br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b><br />
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Mar 18 Mon 6:30 <b>Persian Culinary Manuscripts: From Legends to Cuneiform Tablets to Cookbooks</b>. Nader Mehravari. Culinary Historians of New York. <a href=" https://www.culinaryhistoriansny.org/ ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.culinaryhistoriansny.org/library/our-presentations ">HERE</a> <br />
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Mar 19 Tue 8 <b>Julia Child</b>. Dr. Leslie Goddard. Carol Stream Public Library <a href=" https://carolstream.librarycalendar.com/event/leslie-goddard-julia-child-online-36183 ">HERE</a> <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=miO0tQ1E8S8 ">HERE</a> <br>
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Mar 20 Wed 1 <b>Nature, Porcelain and the Enlightenment</b> - George Edwards' <i>A Natural History of Uncommon Birds</i> (1743-1751) on Worcester and Chelsea porcelain. Paul Crane. Museum of Royal Worcester <a href="https://museum-of-royal-worcester.arttickets.org.uk/museum-of-royal-worcester/2024-03-20-paul-crane-nature-porcelain-and-the-enlightenment-george-edwards-uncommon-birds-on-worces ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.museumofroyalworcester.org/discover-learn/museum-from-home/online-talk-recordings/ ">HERE</a> <br />
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Mar 20 Wed 7:30 <b>Made in Taiwan: Recipes and Stories from the Island Nation</b>. Clarissa Wei, author. Museum of Chinese in America <a href=" https://www.eventbrite.com/e/made-in-taiwan-recipes-and-stories-from-the-island-nation-tickets-853150906327?aff=ebdssbdestsearch">HERE</a> <br />
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Mar 21 Thu 4 <b>A Culinary Journey Through Turkish History</b>. FILIZ T.: Archaeologist with PhD in Art History and licensed tour guide. World Virtual Tours <a href=" https://www.eventbrite.com/e/a-culinary-journey-through-turkish-history-tickets-834420673697?aff=ebdssbdestsearch&keep_tld=1">HERE</a> <br />
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Mar 21 Thu 6:30 <b>The Art of Taste: Reviving the Lost Foods of the US</b>. David Shields. Historic Foodways Society of the Delaware Valley HFSDV <a href=" https://www.historicfoodways.org/upcoming-programs.html">HERE</a> <br />
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Mar 21 Thu 8-9:30 <b>A History of Activism through Cookbooks</b>. Sarah Lohman. Brooklyn Brainery. $10 <a href=" https://brooklynbrainery.com/courses/a-history-of-activism-through-cookbooks-online">HERE</a> <br>
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Mar 24 Sun 9-10:30? <span style="color: #ff00fe;">AM</span> <b>Food and Identity in Muslim Spain</b> (Al-Andalus) medieval Arabic cooking. Prof Daniel Newman translated The Exile’s Cookbook: Medieval Gastronomic Treasures from al-Andalus and North Africa. MACFEST - Muslim Arts and Culture Festival. <a href=" https://www.eventbrite.ca/e/food-and-identity-in-muslim-spain-al-andalus-with-prof-daniel-newman-tickets-721139877787?aff=ebdssbdestsearch&keep_tld=1">HERE</a> <br />
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Mar 24 Sun 4 <b>Popcorn as a Food, a Crop, and a Business</b>. Dr. Charlie Sing owner Amaizin’ Pop LLC. Culinary Historians of Ann Arbor. <a href=" https://culinaryhistoriansannarbor.org/ ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/user/AADLdotORG/videos">HERE</a> <br />
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Mar 24 Sun 8-10 <b>Dining Together, Cooking Apart: The Missing Culinary History of Apartment Hotels</b>. James Edward Malin. Bay Area Culinary Historians. <a href=" https://www.eventbrite.com/e/bach-march-2024-james-edward-malin-dining-together-cooking-apart-tickets-850202176597?aff=oddtdtcreator&fbclid=IwAR1LYdAaPMeNRYK71zCT34r1_c8hjM_mQbjkrQCpIPFTDDyCC-FN57O6eCo ">HERE</a> <br>
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Mar 28 Thur 8-9:15 <b>Endangered Eating: Behind the Scenes</b>. Sarah Lohman. Brooklyn Brainery. $10 <a href=" https://brooklynbrainery.com/courses/endangered-eating-behind-the-scenes-online ">HERE</a> <br />
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Mar 31 Sun 9-10:30 <b>Food and the Fine Arts of Healing</b>. “development of remedies and medicinal recipes in the context of the Islamic kitchen…” Shadab Zeest Hashmi, Yvonne Maffei.
MACFEST - Muslim Arts and Culture Festival. <a href=" https://www.eventbrite.co.uk/e/food-and-the-fine-arts-of-healing-tickets-721144541737?aff=ebdsoporgprofile">HERE</a> <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2024 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-79930191030136759582024-03-04T21:13:00.001-05:002024-03-05T06:41:53.641-05:00Ladyfingers<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmKxIQjhu9UXa2CgLb91juX-SWNIKikL2wpq_INNJdHZDDFrTzSB7lcTkcti0174HSp7bXov96ZzNuK3XxSjPfgLD3LHLTVUXoRO-TUGsUehYsrSd79_1CZmbbtn5mDxYXG2T09WkKgZ8SHVD1oXrmU7EMzsvPOEvowVAHkTy2haibYpsZUmQT2RW3HqO/s300/Parloa-1881-lady-fingers%20z.gif" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="300" data-original-width="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmKxIQjhu9UXa2CgLb91juX-SWNIKikL2wpq_INNJdHZDDFrTzSB7lcTkcti0174HSp7bXov96ZzNuK3XxSjPfgLD3LHLTVUXoRO-TUGsUehYsrSd79_1CZmbbtn5mDxYXG2T09WkKgZ8SHVD1oXrmU7EMzsvPOEvowVAHkTy2haibYpsZUmQT2RW3HqO/s200/Parloa-1881-lady-fingers%20z.gif"/></a></div>
By 1850, some sponge biscuits (cookies) were named Ladyfingers. “Fingers, or Naples Biscuits” combined the two names in a recipe by Francatelli in 1846. Their shape was described by Philadelphian Eliza Leslie in 1857 as “double ovals joined in the centre.” Later, Harland (see below) said they were long narrow cakes that were nice when dipped in chocolate icing or caramel. Leslie, and others, sprinkled sugar on the top before baking.<a name='more'></a><br />
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Lady Fingers 1857 Leslie<br >
Are mixed in the same manner, and of the same ingredients as the foregoing receipt for the best sponge cake. When the mixture is finished, form the cakes by shaping the batter with a tea-spoon, upon sheets of soft white paper slightly damped, <b>forming them like double ovals joined in the centre</b>. Sift powdered sugar over them, and bake them in a quick oven till slightly browned. When cool, take them off the papers. They are sometimes iced.<br >
Leslie, Eliza. <i>Miss Leslie's New Cookery Book</i>. Phila: 1857<br />
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Lady's Fingers 1871 Harland<br >
Are mixed like drop sponge-cakes, but disposed upon the paper in long, narrow cakes. They are very nice dipped in chocolate icing, or caramel.<br >
Harland, Marion. <i>Common Sense in the Household</i>. 1871<br />
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Illustrations: Pan from Parloa, 1881; Chef making eclairs, Vine, 1907<br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b><br />
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Mar 5 Tue 5 <b>Farm, Factory, and Mine: Worcester Coal and the Role of Extractive Industries in Early 19th-Century New England</b>. Katheryn Viens. Massachusetts Historical Society <a href=" https://www.masshist.org/events/farm-factory-mine">HERE</a>. postponed from Feb 13 <br />
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Cooking with coal past talk. <b>The Domestic Revolution: How Coal Changed Everything</b>. Ruth Goodman. HFSDV July 23, 2022. <span style="color: red;"> TAPE </span> <a href="https://youtu.be/pN2fLAUByQk ">HERE</a> <br>
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Mar 5 Tue 8-9:30 <b>Astoria, Queens: Melting Pot of NYC Cuisine, Community, & Culture</b>. Susan Mills Birnbaum. New York Adventure Club $12 <a href=" https://www.nyadventureclub.com/event/astoria-queens-melting-pot-of-nyc-cuisine-community-culture-webinar-registration-825386833237/ ">HERE</a> <br>
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Mar 9 Sat 10:30 <b>Sorrel and Eggs</b>. History in the Kitchen. Gunston Hall VA <a href=" https://www.eventbrite.com/e/history-in-the-kitchen-sorrel-and-eggs-tickets-671588006807?aff=ebdsoporgprofile ">HERE</a> <br />
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Mar 10 Sun 2 <b>Latinísimo: Home Recipes from the Twenty-One Countries of Latin America</b>. Sandra Gutierrez. Culinary Historians of Washington CHoW <a href=" https://chowdc.org/event/latinisimo-home-recipes-from-the-twenty-one-countries-of-latin-america/ ">HERE</a> <br>
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Mar 11 Mon 5:30-7 <b>Inside the Victorian American Kitchen: Hub of Cooking Innovation</b>. Becky Libourel Diamond. New York Adventure Club $12 <a href=" https://www.nyadventureclub.com/event/inside-the-victorian-american-kitchen-hub-of-cooking-innovation-webinar-registration-827144239687/ ">HERE</a> <br>
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Mar 14 Thu 4 <b>When Two Worlds Met: Foodways - Beyond the Three Sisters</b>. Gail White Usher, Conversation Club. Stanley-Whitman House CT <a href=" https://www.eventbrite.com/e/when-two-worlds-met-foodways-beyond-the-three-sisters-tickets-617852412197?aff=ebdsoporgprofile">HERE</a> <br />
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<br />
<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2024 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-80904420273647155172024-02-11T11:07:00.005-05:002024-02-12T07:01:47.894-05:0038 foot chocolate monument<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26ri4XGZOf-3XnKd911dYEAnv_qUlsbYNGNVkCO0eRd1AluRvT17xEf4OUKDJa4kO8x8lYvHpAc1cnz8vZUt_bD8RTvR9yq8y5erFhv70kLtyJfz6RE3CqaEcwOSja54rRjuFQBMMuXXc3EAnyPfyjagMZgBohAnYiHEKD53_IR_FhIYkEXGppsUpD4Lp/s275/statue1-b.gif" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="275" data-original-width="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26ri4XGZOf-3XnKd911dYEAnv_qUlsbYNGNVkCO0eRd1AluRvT17xEf4OUKDJa4kO8x8lYvHpAc1cnz8vZUt_bD8RTvR9yq8y5erFhv70kLtyJfz6RE3CqaEcwOSja54rRjuFQBMMuXXc3EAnyPfyjagMZgBohAnYiHEKD53_IR_FhIYkEXGppsUpD4Lp/s200/statue1-b.gif"/></a></div>
During the World's Fair of 1893 in Chicago, the Stollwerck chocolate company of Germany created the Statue of Germania out of a 2,200 pound block of chocolate and the entire structure was made of 30,000 pounds of chocolate. <br >
The small card is 2" wide by 3 3/4"
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Information on back, click to enlarge -<br >
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Soooo what is your Valentine going to be? Hard to top this chocolate.<br />
Years ago I picked up this card... as a chocoholic I couldn't resist.<br />
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<b>Stollwerck</b> is still in business since 1839. Website <a href=" https://www.stollwerck.com/en ">HERE</a> <br />
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<b>Chocolate blog posts</b> <a href=" http://researchingfoodhistory.blogspot.com/search/label/Chocolate ">HERE</a> <br />
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Esther Allen Howland author of <i>The New England Economical Housekeeper</i>, wrote about CPR, and was the mother of the "<b>Mother of the American Valentine</b>." blog post <a href=" http://researchingfoodhistory.blogspot.com/2015/06/esther-allen-howland-new-england.html ">HERE</a> <br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b><br />
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Feb 12 Mon 2:30 <b>Forty Farms - Behind the Scenes</b> with Amy Bateman. Photograph “From Lake District hill farms to the Solway marshes, from commons sheep grazers to dairy ice cream makers, from sixth generation farming families to eager newcomers, each aspect of Cumbrian farming…” Frodsham & District Photographic Society. £5. <a href=" https://www.eventbrite.com/e/forty-farms-behind-the-scenes-with-amy-bateman-tickets-705988971017?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br>
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Feb 13 Tue 12 <b>Form and Function: American-Made Red Earthenware at the DAR Museum.</b> Carrie Blough. DAR Museum. <a href=" https://www.dar.org/museum/education/calendar-events/tuesday-talk-form-and-function-american-made-red-earthenware-dar ">HERE</a> <br>
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Feb 13 Tue 5 <b>Farm, Factory, and Mine: Worcester Coal and the Role of Extractive Industries in Early 19th-Century New England</b>. Katheryn Viens. Massachusetts Historical Society <a href=" https://www.masshist.org/events/farm-factory-mine">HERE</a> <br />
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Cooking with coal past talk. <b>The Domestic Revolution: How Coal Changed Everything</b>. Ruth Goodman. HFSDV July 23, 2022. <span style="color: red;"> TAPE </span> <a href="https://youtu.be/pN2fLAUByQk ">HERE</a> <br>
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Feb 13 Tue 6:30 <b>America’s vanishing foods</b>. Sarah Lohman Culinary Historians of New York. $10 <a href=" https://www.culinaryhistoriansny.org/chny-event/save-the-date-sara-lohman-in-conversation-with-linda-pelaccio-on-endangered-foods/ ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.culinaryhistoriansny.org/library/our-presentations ">HERE</a> <br/>
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Feb 13 Tue 8 <b>Chicago's Sweet Candy History</b>. "Baby Ruth, Milk Duds, Juicy Fruit, Cracker Jack, Milky Way, Tootsie Roll, Lemonheads ... much of its history, the city churned out an astonishing one third of all candy produced in the United States. Leslie Goddard. Winnetka-Northfield Library <a href=" https://www.wnpld.org/event/chicagos-sweet-candy-history-leslie-goddard-813 ">HERE</a> <br>
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Feb 14 Wed 6:30 <b>Bespoke Pottery for Restaurants</b>. David T. Kim. International Museum of Dinnerware Design. Info and past tapes <a href=" http://dinnerwaremuseum.org/main/index.php/events/ ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/@AADL/videos ">HERE</a> Ann Arbor District Library <br />
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Feb 15 Thu 12:30 <b>The Fata Morgana of Arab Itriyya: Historical Linguistic and Dialectological Perspectives on the Diffusion of Pasta.</b> " focus on the key early pasta term Ar. itriyya/Gr. itria/SouthIt. tri(lli) and demonstrate that here too proponents of the Arab theory rely on faulty linguistic and historical analyses." Anthony F. Buccini. IHR Institute of Historical Research. <a href=" https://www.history.ac.uk/events/fata-morgana-arab-itriyya-historical-linguistic-and-dialectological-perspectives-diffusion">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/@foodhistoryseminar-ihr20/videos">HERE</a> <br>
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Feb 15 Th 7 <b>A History of Activism through Cookbooks</b>. Sarah Lohman. Chelmsford Public Library. <a href=" https://chelmsfordlibrary.libcal.com/event/11393076 ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/user/chelmsfordlibrary/videos">HERE</a> <br>
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Feb 16 Fri 12:30 <b>A Gateway to Empire: Dutch Merchant Bankers and the Danish West Indies, 1760s-1800s.</b> Pernille Røge. IHR Institute of Historical Research. <a href=" https://www.history.ac.uk/events/a-gateway-empire-dutch-merchant-bankers-and-danish-west-indies-1760s-1800s ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/channel/UCj1pc01YhR-XOu7imYR7qDw/videos">HERE</a> <br>
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Feb 18 Sun 4 <b>A Tale of Two Breads: The Eucharistic and the Everyday Loaf in Early Medieval Europe</b>. Paolo Squatriti. CHAA Culinary Historians of Ann Arbor <a href=" https://culinaryhistoriansannarbor.org/ ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/user/AADLdotORG/videos">HERE</a> <br />
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Feb 20 Tue 12 <b>Ancient Roots - Of Cabbages and Kings - Roman Kitchen Gardens</b>. Gillian Hovell. The Gardens Trust. £8 <a href=" https://www.eventbrite.co.uk/e/ancient-roots-of-cabbages-and-kings-roman-kitchen-gardens-tickets-770443095037 ">HERE</a> <br>
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Feb 20 Tue 1 <b>The First Migrants: How Black Homesteaders’ Quest for Land and Freedom</b> Heralded America’s Great Migration. 1877-1920. Richard Edwards, Jacob K. Friefeld. National Archives Museum <a href=" https://www.archives.gov/calendar/event/the-first-migrants-how-black-homesteaders-quest-for-land-and-freedom-heralded-america-s-great ">HERE</a> <br>
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Feb 21 Wed 1 An artist's exploration of the <b>historic technique of tissue transfer-printing on ceramics</b>. “It enabled the mass re-production of elaborate and fashionable artist engravings on porcelain items…” Dr. Lisa Sheppy. Museum of Royal Worcester <a href="https://museum-of-royal-worcester.arttickets.org.uk/museum-of-royal-worcester/2024-02-21-dr-lisa-sheppy-an-artists-exploration-of-the-historic-technique-of-tissue-transfer-printi ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.museumofroyalworcester.org/discover-learn/museum-from-home/online-talk-recordings/ ">HERE</a> <br />
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Feb 27 Mon 12:30 <b>Dutch Diet Diversity: Comparing Seventeenth-Century Dutch Provincial Assemblies</b> (Diets) in East Asia, North America, and the Dutch Republic. IHR Institute of Historical Research. <a href=" https://www.history.ac.uk/events/dutch-diet-diversity-comparing-seventeenth-century-dutch-provincial-assemblies-diets-east ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/channel/UCj1pc01YhR-XOu7imYR7qDw/videos ">HERE</a> <br>
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Feb 28 Wed 8 <b>Chocolate</b> with Adam Centamore. Culinary Historians of Chicago. <a href=" https://culinaryhistorians.org/ ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w/videos ">HERE</a> <br />
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Feb 29 Thu 12:30 <b>Food, medicine and science</b>. Marianela Spicoli, Eileen Morgan. IHR Institute of Historical Research. <a href=" https://www.history.ac.uk/events/food-medicine-and-science ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/@foodhistoryseminar-ihr20/videos">HERE</a> <br>
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2024 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-52330745439375829792024-01-30T17:11:00.012-05:002024-01-31T08:02:23.578-05:00Stone sinks<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_S_Lh4kLqwU0WClKT7u4PMpKUiicjwHeshCsi6OZxNBBrKGBt4ugWoQ93c8rqhpD21tQPZ7pOrMWmdim7ur7SgBLV0erLgtRAX9DIeBSZyPSyjvdtOXwtkIKpQa2ZQc0EItiajKO_hhAnlPZI3LyBjuVidmNJUKgSoPAkMZ4_W9x86chfwv9DKsR96wBQ/s250/sink-Ephratab.gif" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="250" data-original-width="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_S_Lh4kLqwU0WClKT7u4PMpKUiicjwHeshCsi6OZxNBBrKGBt4ugWoQ93c8rqhpD21tQPZ7pOrMWmdim7ur7SgBLV0erLgtRAX9DIeBSZyPSyjvdtOXwtkIKpQa2ZQc0EItiajKO_hhAnlPZI3LyBjuVidmNJUKgSoPAkMZ4_W9x86chfwv9DKsR96wBQ/s200/sink-Ephratab.gif"/></a></div>There are many styles of stone sinks. This 1740s one by the window is in the Ephrata Cloisters kitchen, Pennsylvania. The second set of images is a stone sink in The Woodlands, c1780s in Philadelphia. Several 1800s descriptions are below. My favorite stone sink in a window will be in a future post. <br />
Food history talks are listed at the end.
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<b>Historic Ephrata Cloister kitchen</b>, 1740s-50s <a href=" https://ephratacloister.org/ ">HERE</a> <br />
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1835<br />
<b>Eleven feet three inches of Yorkshire stone sink, six inches thick </b>.... Forty-six feet five inches of one and a quarter inch milled slate skirting, fixed with cramps, and set in cement ....... Ten feet two inches of lineal rounded<br />
Loudon, John Claudius. <i>An Encyclopædia of Cottage, Farm, and Villa Architecture</i>. London: 1835
<a href=" https://www.google.com/<i>books/edition/Journal_Of_The_Franklin_Institute/ubku9</i>okarm4C?hl=en&gbpv=1&dq=%22stone+sink%22&pg=PA130&printsec=frontcover">HERE</a> <br />
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1855 <br />
Sink. – To provide and fix <b>in the scullery a tooled stone sink, two feet by twenty inches, and six inches deep</b>, properly dished out, and having a hole cut to receive a brass bell trap. The sink to be let into the walls of the window breast and elbows, and its remaining portion supported on a half brick wall. (The sink may be of galvanized iron, or of glazed stoneware).
Plumber… To provide a <b>cistern</b>, three feet long by two feet wide, and two feet deep, of one and a half inch thick deal, dovetailed and strengthened at the angles, and lines with six lb. lead. The cistern to be fitted up in the cullery as shall be directed, and supported on proper bearers. To provide for the cistern, feet, of one half inch supply pipe and ball tap, and feet of one-inch waste pipe, carried to the drain. To lay, from the cistern to the sink in the kitchen window, one half inch supply pipe, with a brass bib cock, and a similar pipe and cock to the water-closet tank. <br />
Morton, John Chalmers. <i>A Cyclopedia of Agriculture, Practical and Scientific</i>. Glasgow, London: 1855 v1. Page 564<br />
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1868 <br />
This court case described the <b>corner set up and piping of stone sink by Hiram Cobb</b>. When he died his son was given the property, and his daughter got the "household furniture." She sold the sink and it was removed. The Mass. Supreme Court declared the heavy stone sink was part of the house.<br />
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"A stone sink, weighing two hundred or two hundred and fifty pounds, set, by the owner of a dwelling-house, [twenty-five or thirty years ago c1840] closely against the walls, in a corner of one of the rooms, in a frame, under the spout of a wooden pump connected with a cistern of water below, (which pump soon afterwards was removed,) was used for washing dishes and other appropriate domes- tic work; the waste water being conducted from one end of it, by a lead pipe, through the side of the house, into a drain, until the pipe wore out, and being afterwards dipped out, or drawn off through a hole fitted with a stopple. Held, that it was not severed from the freehold by the removal of the pump and decay of the pipe, no change being made otherwise in its position or use; and passed to the heir as against the administrator, on the death of the owner of the freehold, intestate. TORT for the conversion of a stone sink."<br />
<i>Reports of cases argued and determined in the Supreme Judicial Court of the Commonwealth of Massachusetts</i> v.99. 1868. <a href="https://www.google.com/books/edition/Reports_of_Cases_Argued_and_Determined_i/waxLAAAAYAAJ?hl=en&gbpv=1&dq=%22stone+sink%22&pg=PA457&printsec=frontcover ">HERE</a> <br /><br />
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<b>The Woodlands</b>, built by William Hamilton (1745-1813) in 1780s Philadelphia, has a stone sink in the basement. HABS drawing and photo
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b><br />
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Feb 1 Thur 12:30 <b>In these places the ducklings are reared under the care of the good wife</b>: Women and the Aylesbury duck industry. Linda Henderson. IHR Institute of Historical Research. <a href=" https://www.history.ac.uk/events/these-places-ducklings-are-reared-under-care-good-wife-women-and-aylesbury-duck-industry ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/@foodhistoryseminar-ihr20/videos">HERE</a> <br />
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Feb 2 Fri 5:30 <b>Dining Out in the Gilded Age: Eating Clubs to Debutante Balls</b>. Becky Libourel Diamond. New York Adventure Club. Tape for week $12 <a href=" https://www.eventbrite.ca/e/dining-out-in-the-gilded-age-eating-clubs-to-debutante-balls-webinar-registration-785870207947?aff=ebdssbdestsearch&keep_tld=1">HERE</a> <br />
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Feb 3 Sat 12 <b>Pompeii Food Guide: Uncovering the Eating Habits of the Romans</b>. Sally Grainger. Historic Foodways Society of the Delaware Valley <a href="https://www.historicfoodways.org/upcoming-programs.html ">HERE</a> <br />
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Feb 3 Sat 5 <b>Fish Wars: Tribal Rights, Resistance, and Resiliency in the Pacific Northwest</b>. Kestrel A. Smith. The Westport Timberland Library <a href=" https://www.humanities.org/event/online-fish-wars-tribal-rights-resistance-and-resiliency-in-the-pacific-northwest/ ">HERE</a> <br />
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Feb 7 Wed 6 <b>Stone By Stone: New England's Stone Walls</b>. Robert Thorson. Dutchess Land Conservancy <a href=" https://www.eventbrite.ca/e/earth-matters-robert-thorson-stone-by-stone-new-englands-stone-walls-tickets-784613910327?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br />
<b>Farm fences, stone walls, hedgerows</b> taped talks, old films <a href=" http://researchingfoodhistory.blogspot.com/2021/10/farm-fences-stone-walls-hedgerows.html">HERE</a>. <br />
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Feb 8 Wed 8 <b>The Dane County Farmers’ Market Cookbook</b>: “History, Recipes and Stories,” Terese Allen. CHEW Culinary History Enthusiasts of Wisconsin <a href=" http://www.chewwisconsin.com/ ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" http://www.chewwisconsin.com/history/past-speakers-and-events/ ">HERE</a> <br />
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Feb 8 Thur 6-7:30 <b>TRASH TALK: A Lively Discussion of 17th Century Refuse, Recycling, and the Reshaping of Manahatta's Shoreline</b>. Robin Nagle, Michael T. Lucas. New Amsterdam History Center (NYC) $10 <a href="https://www.eventbrite.com/e/trash-talk-tickets-799064823397?aff=oddtdtcreator ">HERE</a> <br />
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Feb 10 Sat 10:30 <b>Fried Chicken</b>. History in the Kitchen. Gunston Hall VA <a href=" https://www.eventbrite.com/e/history-in-the-kitchen-fried-chicken-tickets-671587645727?aff=ebdsoporgprofile">HERE</a> <br />
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Feb 10 Sat 1 <b>Finding Your Inspiration Series: Women in Food</b>. Inspiring Girls USA <a href=" https://www.eventbrite.com/e/finding-your-inspiration-series-women-in-food-registration-711636743657?aff=ebdssbdestsearch ">HERE</a> <br>
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Feb 11 Sun 2 <b>Feasting with the Franks: The First French Medieval Food</b>. Jim Chevallier. CHOW Culinary Historians of Washington DC <a href=" https://chowdc.org">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/channel/UCa66vwgDIYB9CaenJehJzhQ/videos ">HERE</a> <br />
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<br />
<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2024 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-56934615063226645622024-01-16T22:07:00.005-05:002024-02-02T14:42:36.152-05:00Peter Cooper's gelatine<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6s3sEQVC__LABAD20BS88kyZqCYH0q_UHbFGGXVqeRLojYhu-3xQj0IIHEKYP2b9_siz2gePrErXzVVin7tIY3xiFpDvLSX4uFvv-WEP8aKsqoJbNtcwsAkJmp4qc1QeJf404Dqlg6UZyaCLizZ3_cUgV7HrtjlfAwOgRdc4a366pCVyXHmPaeUhvtq3/s318/jel%20cooper2.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="318" data-original-width="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6s3sEQVC__LABAD20BS88kyZqCYH0q_UHbFGGXVqeRLojYhu-3xQj0IIHEKYP2b9_siz2gePrErXzVVin7tIY3xiFpDvLSX4uFvv-WEP8aKsqoJbNtcwsAkJmp4qc1QeJf404Dqlg6UZyaCLizZ3_cUgV7HrtjlfAwOgRdc4a366pCVyXHmPaeUhvtq3/s200/jel%20cooper2.jpg"/></a></div>
Although Peter Cooper (1791-1883) of New York City may be more well known for designing 'Tom Thumb', the first American steam locomotive that lost a race with a horse in 1830 on the early B&O Railroad line from Baltimore to Ellicott Mills (now Ellicott City, MD). But there is more... Cooper Union, glue, iron and ... gelatin. <br />
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1844 Refined American Isinglass in: Leslie, Eliza. <i>Directions for Cookery</i>. Philadelphia.
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<b>Improvement in the Preparation of Portable Gelatine, US Patent</b> by Peter Cooper. June 20, 1845.
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Making a jelly "using Cooper's refined American isinglass or any other pure form of gelatine... it is then to be concentrated or condensed by the evaporation of the great part of the water to such consistency as will insure it to keep for any length of time in a state of perfect preservation; or, if preferred, the water may be entirely evaporated and the whole reduced to a solid form. ... The transparent jelly, having been reduced by either of the above methods to a proper consistence, may, while yet hot, be drawn into jars or molds or any convenient form, and will be ready for sale. To this concentrated or solidified jelly it is only necessary to add a sufficient quantity of hot water to produce at any time a jelly of any consistency that may be required." <br />
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<i>Purity & Honesty 25 Ways with Peter Cooper's Gelatine</i> booklet <a href="https://archive.org/details/peter-cooper-gelatine-recipes/page/n13/mode/2up ">HERE</a> <br />
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First image from Cooper Union school website <a href="https://cooper.edu/support/coopermade/jell-o ">HERE</a> <br />
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Posts about Tom Thumb and if the race took place, and more info in my Ellicott City blog <a href=" http://historichomeshowardcounty.blogspot.com/search?q=Cooper">HERE</a> <br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b> deleted <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2024 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-45005600112610243082023-12-30T22:23:00.003-05:002024-01-01T20:54:19.872-05:00New Year's Eve/Day in Germany 1840s-1860s <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmnuGYArrrt-2QAlu7GJZmRD5lwkjTLVjKVQlV2lpxLe_YMVwnpoYXjdJ0NDq4EYoXX5047Eai2hf6_6ekUS-ByM1CdrJe9whWAuoaKxh1PRvpkKQ-d_0479Ngw5y_Gp4oDt1o0gz1k0_2OKrNCebAJcmYFYMNtYG1Vk-MC9jt-OfFeS9u74qRd1m8btC/s628/New%20Year%20Germanyb.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="200" data-original-height="418" data-original-width="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmnuGYArrrt-2QAlu7GJZmRD5lwkjTLVjKVQlV2lpxLe_YMVwnpoYXjdJ0NDq4EYoXX5047Eai2hf6_6ekUS-ByM1CdrJe9whWAuoaKxh1PRvpkKQ-d_0479Ngw5y_Gp4oDt1o0gz1k0_2OKrNCebAJcmYFYMNtYG1Vk-MC9jt-OfFeS9u74qRd1m8btC/s200/New%20Year%20Germanyb.jpg"/></a></div>
Gifts were exchanged on New Year's, and foods included German gingerbread made with honey, aniseeds, almonds in the shape of hearts that could be as large as half a yard and a foot wide. Herrings, lentils, wassail-bowls, and Glee wine.
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Several countries with different New Year's activities are listed at end of post, and some upcoming virtual talks. More on German honey Medieval Gyngerbrede, <a href=" http://researchingfoodhistory.blogspot.com/2019/02/medieval-gyngerbrede.html">HERE</a>. Lebkuchen honey dough rested for months, <a href="http://researchingfoodhistory.blogspot.com/2019/11/lebkuchen-german-honey-gingerbread-for.html ">HERE</a>. Buckwheat Honey Gingerbread in France <a href=" http://researchingfoodhistory.blogspot.com/2018/10/buckwheat-honey-for-honey-gingerbread.html"> HERE</a> <br />
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1864 Mayhew<br >
Christmas, in Saxony, is regarded as a feast comparatively secondary to that of the New Year; for though there are three days' holidays connected with the Nativity, still the feast of Weihnachten, which signifies literally the holy or consecrated nights, from weihen, to dedicate to sacred purposes (Latin ven-eror) is by no means of the same joyous character as with us. [UK] <br >
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Whereas <b>New Year's Day in Germany, as in France, is regarded as one of the chief holidays of the twelvemonth</b>. … the <b>gifts</b> which with us are usual on "boxing-day," are in Germany invariably reserved for the first day of the New Year. So, again, instead of any feast being held on Christmas Eve, the orgie is reserved among the Germans for the last night of the old year, when everybody thinks himself called upon to <b>eat lentils and herrings</b>, and to sit up drinking wassail-bowls till midnight, so that the New Year may be duly welcomed in; while on the morrow, all who can in any way afford the expense, think themselves bound to make a "Partie," as it is called, or, in other words, to join in some excursion into the country.<br >
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1842 Howitt<br >
New-Year's Day is kept in Germany as a thorough holiday. There is service at the churches; business is at a stand; and like Christmas-day, it is far more observed than a Sunday. <b>New-year's eve is perhaps the most merry time of the German year</b>. In almost every house are <b>parties</b> met to conduct the old year out with dance and sport. About five o'clock in the evening, the church bells ring, and guns are fired off in all directions. …<br >
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<b>Glee-wine, a sort of negus, and punch, are brought in after supper, and just before twelve o'clock</b>. Every one is on the watch to win the New-Year from the others; that is, to announce the New-Year first. Accordingly, the instant the city bell is heard to commence tolling, "Prosst Neu Jahr!" [“prosst being no German word, but a contraction of the Latin prosit.”] starts from every one's lips; and happy is he who is acknowledged to have made the exclamation first, and to have won from all the others the New-Year. …<br >
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With the <b>punch and glee-wine</b> came in also one of those large ornamented and nice cakes for which the Germans are so famous, and <b>large cakes of gingerbread in the shape of hearts</b>, with almonds stuck in them. They make an indispensable part of the entertainment of New-year's eve; and accordingly, you see them reared in and before the bakers' windows, and on stalls, in thousands; some of them at least half-a-yard tall, and a foot wide. These gingerbread hearts are in much esteem also at Christmas; and, indeed, on many occasions. In almost all cases, the <b>German gingerbread, which is peculiar, being mixed with honey, and often flavoured with aniseeds</b>, and is in no respect to be compared to the delicious gingerbread of England, assumes the shape of hearts, and at fairs and wakes, as we have observed, after the national custom, is, being much gilt and coloured, made a medium of love and sentiment by the appendage of verses. On this Eve the servants of every house, by right of ancient and indefeasible custom, have their feast of punch and their great gingerbread hearts, each servant one.<br >
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After the New-year's wishes have been read, a game of very old standing on this occasion is introduced, a <b>game</b> known to most people in England acquainted with old fashions; that <b>of the flour, the water, and the keys</b>. Three plates are set on a round table in the middle of the room. In one is flour, in another water, in the third a bunch of keys. The young unmarried people are by turns blind- folded, and walking round the table, pitch upon one of the plates. These have, of course, been shifted while the person about to try his or her chance has been under the operation of blindfolding, so as to occupy quite different relative positions to what they did before; or are sometimes shifted and then replaced, so that the person naturally supposing that they have been changed, shall try to avoid the unlucky ones by aiming at a new point, and thus shall actually have a greater chance of passing the lucky one. The lucky one is that containing the keys. Whoever gets that, is to be married to the person of his or her choice; he who pushes his new-year's eve fingers into the flour is to marry a widow, or vice versa, and he who dips into the water shall not be married at all. This simple lottery occasions its share of merriment, and then goes on again the dancing. <br >
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1854 Balou <br >
New Year's day, in Germany, is <b>a domestic scene</b>, fraught with the elements of conviviality, but evincing the equally natural trait of social affection and friendship. How affectionate are the attitude and expression of father and daughter. How comfortable seems the gent seated at the table, with glass upraised, to pledge his vis-a-vis, who is startled by the merry, unceremonious blast of the watchman's horn. Then we see a youthful couple, who are evidently lovers, or soon might be; and, in a corner, two young men-who, undoubtedly, are not rivals, are hob-nobbing in the exuberance of good fellowship. On this day old Vater Rhein will not be forgotten; and national songs in praise of Vaterland and the Rhenish juice will be sung with enthusiasm by loyal hearts.<br >
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<b>SOURCES</b><br >
<i>Ballou's pictorial drawing-room companion</i>. v.6 Boston: Jan 7, 1854 image: "New Year Festival in Germany." <br >
Howitt, William. <i>The rural and domestic life of Germany: with characteristic sketches of its cities and scenery. Collected in a general tour, and during a residence in the country in the years 1840, 41 and 42</i>. London: 1842.<br >
Mayhew, Henry. <i>German life and manners as seen in Saxony at the present day</i>… London: 1864.<br >
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<b><span style="font-size: medium;"> PAST BLOG POSTS ON NEW YEARS </span></b> <a href="http://researchingfoodhistory.blogspot.com/search/label/New%20Years ">HERE</a> <br />
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New Amsterdam (NYC) <a href="http://researchingfoodhistory.blogspot.com/2019/11/new-years-day.html ">HERE</a> and
<a href="http://researchingfoodhistory.blogspot.com/2013/12/new-amsterdam-new-years.html ">HERE</a> <br />
England. Presents for landlords in the 16th century <a href=" http://researchingfoodhistory.blogspot.com/2019/12/presents-for-landlords-at-new-years.html">HERE</a> <br />
France. Bonbons <a href="http://researchingfoodhistory.blogspot.com/2018/01/bonbons-gifts-on-new-years-day-in-france.html">HERE</a> <br />
Scotland. Hogmanay <a href=" http://researchingfoodhistory.blogspot.com/2016/12/hogmanay-or-hog-ma-nay-scottish-new.html">HERE</a> <br />
Maryland. Egg nog. <a href="http://researchingfoodhistory.blogspot.com/2014/12/egg-nog-for-christmas-new-years-eve.html ">HERE</a> <br />
New York Cookies/ New Year Cookies <a href="http://researchingfoodhistory.blogspot.com/2010/01/new-years-cookies.html ">HERE</a> <br />
London. Men only parties <a href="http://researchingfoodhistory.blogspot.com/2015/12/new-years-eve-party-just-for-guys.html ">HERE</a> <br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b><br />
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Jan 3 Wed 8 <b>Does God Have a Recipe?</b> Christina Ward. author <i>Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat—An American History</i>. CHEW Culinary History Enthusiasts of Wisconsin. maybe hybrid <a href=" https://www.chewwisconsin.com/ ">HERE</a> <br />
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Jan 5 Fri 2 <b>Twelfth Night: Revelry, Fun and Food</b>. Paul Couchman - The Regency Cook. £15.50 <a href=" https://www.eventbrite.ca/e/twelfth-night-revelry-fun-and-food-a-twelfth-night-online-event-tickets-764008198087?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br />
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Jan 8 Mon 1 <b>Ice Age Journeys and the colonisers of 14,500 years ago in the East Midlands UK</b>. Daryl Garton. Creswell Crags. Donation <a href=" https://www.eventbrite.com/e/ice-age-journeys-and-the-colonisers-of-14500-years-ago-in-the-e-midlands-tickets-752789402367?aff=erelpanelorg&keep_tld=1 ">HERE</a> <br />
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Jan 8 Mon 2:30 <b>Thoresby, the End of the Mine. Coal.</b> “Thoresby Colliery, the last pit in Nottinghamshire, closed in July 2015 bringing to an end over 900 years of mining in the county.” Chris Upton. Frodsham & District Photographic Society. £5. <a href=" https://www.eventbrite.co.uk/e/thoresby-the-end-of-the-mine-with-chris-upton-tickets-705971528847?aff=ebdsoporgprofile ">HERE</a> <br>
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Jan 8 Mon 7 <b>Big House, Little House, Back House, Barn: The Connected Farm Buildings of New England</b>. Thomas Hubka. Stratham His. Society. NH <a href=" https://www.nhhumanities.org/programs/1932/big-house-little-house-back-house-barn-the-connected-farm-buildings-of-new-england ">HERE</a> <br />
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Jan 10 Wed 6:30 <b>Feeding Art Deco</b>. Teri J. Edelstein. International Museum of Dinnerware Design. Info and past talks <a href=" http://dinnerwaremuseum.org/main/index.php/events/ ">HERE</a>. <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/@AADL ">HERE</a> <br />
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Jan 11 Thu 12 <b>Pumpernickel & Readings in Bread History</b>. Historic Westphalian pumpernickel was black. Black as night. Black as coal. It no longer exists. Why? Plus, readings in bread history. William Rubel <a href=" https://www.eventbrite.ca/e/seminar-42-pumpernickel-readings-in-bread-history-tickets-769979478347?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br />
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Jan 11 Thu 1 <b>Control or Subversion? The contemporary experience of fountains in early modern Tuscan and Dutch gardens</b>. Davide Martino. History of Gardens and Landscapes Seminar. IHR <a href=" https://www.history.ac.uk/events/control-or-subversion-contemporary-experience-fountains-early-modern-tuscan-and-dutch ">HERE</a> <br />
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Jan 11 Thu 7 <b>The History of the Ice in Your Drink</b>. Dr. Robert Allison. Frederic Tudor (1783-1864) Boston’s ice king. Dr. John Gorrie (1803-55) ice maker and refrigeration. NC Museum of History <a href=" https://www.eventbrite.ca/e/history-and-highballs-the-history-of-the-ice-in-your-drink-virtual-tickets-780949760757?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br />
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Jan 13 Sat 10:30 <b> Donuts</b>. History in the Kitchen. Gunston Hall VA <a href=" https://www.eventbrite.ca/e/history-in-the-kitchen-donuts-tickets-671586171317?aff=ebdssbdestsearch&keep_tld=1">HERE</a> <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-59625083920083185212023-12-12T17:53:00.010-05:002024-01-03T10:09:31.163-05:00Baker's peels and huge hoop skirts - George Cruikshank sketch<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCmiXjZLR_tZflhk69i1O3wT1310h6Tp7X9GhMeuvSS2GIP6RFSEBNHBmvdMqGIfXITe5lhkiTTRK6Z8XrLB_SnCF8upKAOlDAn2un8odF4l6lCWw7Ykvc0ztBboAxdeV29T8s5OaIlpsjPlHlVlr_pFGG5Zz60KC4OXfHzud_tRmfG0bkxrJwzvkWOth/s300/Peel.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="200" data-original-height="149" data-original-width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCmiXjZLR_tZflhk69i1O3wT1310h6Tp7X9GhMeuvSS2GIP6RFSEBNHBmvdMqGIfXITe5lhkiTTRK6Z8XrLB_SnCF8upKAOlDAn2un8odF4l6lCWw7Ykvc0ztBboAxdeV29T8s5OaIlpsjPlHlVlr_pFGG5Zz60KC4OXfHzud_tRmfG0bkxrJwzvkWOth/s200/Peel.jpg"/></a></div>In 1850 the dresses had become so large that the gentlemen had to serve the wine or jelly on a baker's peel... according to satirist George Cruikshank.
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“...The supper room on the night of a ‘grand spread’ will be a curious place. There the gentlemen will stand, armed each with a long baker’s peel with which to hand the ladies their refreshments. The greatest nicety, however, will be required in presenting a trifle, a glass of wine, or a jelly by these means, lest the whole be deposited in the fair creature’s lap.” <br />
George Cruikshank’s “A Splendid Spread” in <i>Comic Almanac</i> 1850 <br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghlN7bN-eswIlKxqoQNa-O_VEEaBZYM8QBoxpW4SlH5Vo6vbgPHK0FhsixmjAIHFhgNXaMBEty2bel8T6ww7YUsvANRFgIzoLBjIppNmuqfkpGUIvDwCf8l6Q0ECpv_TFRWu2my5kRYIy9gL5RXpfvk5ZWMmuw-1RkGmQqZSZCPustokuScmN94663i0k/s415/Peel%20Cru%201850b.png" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="290" data-original-width="415" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghlN7bN-eswIlKxqoQNa-O_VEEaBZYM8QBoxpW4SlH5Vo6vbgPHK0FhsixmjAIHFhgNXaMBEty2bel8T6ww7YUsvANRFgIzoLBjIppNmuqfkpGUIvDwCf8l6Q0ECpv_TFRWu2my5kRYIy9gL5RXpfvk5ZWMmuw-1RkGmQqZSZCPustokuScmN94663i0k/s200/Peel%20Cru%201850b.png"/></a></div>
The large hoop skirts or cage crinoline caused a distance problem that the creative Cruikshank solved with humor. I love the peel and the work of Cruikshank, so I put it on my old blog in 2007. <br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b><br />
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Dec 11 Mon 7 <b>A History of the World in 10 Dinners: 2,000 Years, 100 Recipes</b>. Jay Reifel author. Culinary Historians of Chicago <a href=" https://culinaryhistorians.org ">HERE</a>. <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=jCVkqSDY0QQ ">HERE</a> <br />
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Dec 12 Tue 8 <b>All Roads Lead to the City: The Spice Roads of the Byzantine Empire</b>. Diane Kochilas. Spice month talk. National Hellenic Museum. <a href="https://www.eventbrite.com/e/all-roads-lead-to-the-city-the-spice-roads-of-the-byzantine-empire-tickets-758100548147?aff=ebdsoporgprofile ">HERE</a>. <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/@NatlHellenicMuseum/videos ">HERE</a>. Dec talk <b>Mastic: The Queen of Spices</b>. <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=HyAZuK2ehCA ">HERE</a> <br />
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Dec 13 Wed 1 <b>Anecdotes from the Archive including festive recollections of Christmas-time at Royal Worcester</b>. Julia Letts. Museum of Royal Worcester UK <a href=" https://museum-of-royal-worcester.arttickets.org.uk/museum-of-royal-worcester/2023-12-13-winter-online-talk-julia-letts-on-anecdotes-from-the-archive-including-festive-recollecti ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/@museumofroyalworcester9975/videos ">HERE</a> <br />
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Dec 14 Thu 8-8:45<span style="color: #ff00fe;">AM</span> <b>Revisualising Colonial Past in John Smith's Generall Historie of Virginia</b>. Dr Rachel Winchcombe. John Rylands Research Institute and Library UK <a href=" https://www.eventbrite.com/e/revisualising-colonial-past-in-john-smiths-generall-historie-of-virginia-tickets-729277337147?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br>
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Dec 14 Thu 12:30 <b>Recipes of Gendered Entanglements: Culinary Transformations in Princely Rampur.</b> “Rampur...1774 evolved as a cultural centre of north Indian Muslim culture. An important aspect of this cultural transformation was the curation of a ‘haute’ cuisine…” Tarana Husain Khan. Food History Seminar IHR <a href=" https://www.history.ac.uk/events/recipes-gendered-entanglements-culinary-transformations-princely-rampur ">HERE</a> <br />
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Dec 14 Thur 2:30-3:45 <b>The Welsh Community in Nanaimo, Vancouver Island, circa 1860-1914</b> “which attracted hundreds of Welsh colliers as it grew as a coal mining town.” Glamorgan Family History Society <a href=" https://www.eventbrite.com/e/the-welsh-community-in-nanaimo-vancouver-island-circa-1860-1914-tickets-707852675407?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br>
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Dec 14 Thu 5:30 <b>Uncovering America's Victorian Era Holiday Celebrations</b>. Becky Libourel Diamond. New York Adventure Club $10 tape one week <a href=" https://www.nyadventureclub.com/event/uncovering-americas-victorian-era-holiday-celebrations-webinar-registration-761391952827/ ">HERE</a> <br />
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Dec 18 Mon 1 <b>Rudolph the Red-Nosed Reindeer (and other deer) of the European Ice Age</b>. “their distributions, diet, and how they were used by humans.” Dr Angharad Jones. Creswell Crags. Donation <a href=" https://www.eventbrite.com/e/rudolph-the-red-nosed-reindeer-and-other-deer-of-the-european-ice-age-tickets-750674065337?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br />
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Dec 21 Thu 4 <b>Trade Lists</b>. When Two Worlds Met book series. Gail White Usher, Conversation Club. Stanley-Whitman House. CT <a href=" https://www.eventbrite.com/e/when-two-worlds-met-trade-lists-tickets-617846564707?aff=ebdsoporgprofile ">HERE</a> <br>
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Dec 24 Sun 11<span style="color: #ff00fe;">AM</span> <b>Jane Austen Mince Pie Bake-a-Long</b>. “A Christmas Mince Pie class held online on Christmas Eve. Bake-Along or watch and enjoy the food & history.” Paul Couchman - The Regency Cook £20 <a href=" https://www.eventbrite.co.uk/e/jane-austen-mince-pie-bake-a-long-tickets-750870703487?aff=ebdsoporgprofile">HERE</a> <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-25530977972884984622023-11-29T23:58:00.033-05:002024-02-11T11:23:36.986-05:00Frederick MD working hearths ... Museums by Candlelight <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KuilA0XOJK13oJycLasPebcPNNnynlGH6KnuzLsgtJvGhHJmZ8BcJrqqwo3uYUGQoWMFLdU4Hm14biKPqb1E0ugEU-T5ig-HDozF0g2TYqe0MnL40PRv4Hy1lKdPEjYpvtR9yXmm7tsEeIbBlnLwxVI9arVzqnSIUU4N0DLokG9vWxQJ8wuc61y3AnXI/s290/2002-junebn.gif" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="192" data-original-width="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KuilA0XOJK13oJycLasPebcPNNnynlGH6KnuzLsgtJvGhHJmZ8BcJrqqwo3uYUGQoWMFLdU4Hm14biKPqb1E0ugEU-T5ig-HDozF0g2TYqe0MnL40PRv4Hy1lKdPEjYpvtR9yXmm7tsEeIbBlnLwxVI9arVzqnSIUU4N0DLokG9vWxQJ8wuc61y3AnXI/s200/2002-junebn.gif" width="200" /></a></div>
On Saturday, December 9, there will be 26 sites open for free with music, activities, and crafts in Frederick and the County. Several homes have squirrel tail ovens (in small section in photo) and other interesting features. Always fun. If you are nearby, go visit.
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<b>Museums by Candlelight</b> has been held annually for over thirty years. Ten to fifteen years ago there were, remarkably, <i>six working hearths</i> with cooking demos; now there may be two. Through the years I've taken visiting and local hearth cook friends, regular friends and family to the museums. So you will enjoy the day. For more information and map of participating museums and sites for the 2023 Museums by Candlelight click <a href=" https://www.visitfrederick.org/events/annual-events/museums-by-candlelight/">HERE</a>.
Frederick County, Maryland is celebrating it's 275th anniversary this year. <br />
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This is also my tribute to some Maryland hearth cooks who are no longer with us.<br />
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<b><span style="font-size: medium;">Schifferstadt Architectural Museum</span> </b> 1758. 1110 Rosemont Ave. <br />
Built in 1758, this gem still contains many original German features including a squirrel tail oven, an original in situ five plate jamb stove (extremely rare), stone window sink, three hearths, barrel roof basement,and much more. First and second photos. <a href="https://www.fredericklandmarks.org/schifferstadt ">HERE</a>; HABS <a href=" https://apps.mht.maryland.gov/medusa/PDF/Frederick/F-3-47.pdf">HERE</a> <br />
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<b> Mary-Ann Bevard </b> (1941-2021) cooked at the marvelous Schifferstadt for years and in her 200 yr old stone house on their working farm in Detour, Md. Twice a year (Harvest Festival in Oct, Cookie Bake for Dec.) she went to Landis Valley Farm Museum, Lancaster, PA to cook with a group of hearth cooks. Article: "Hearth Cooking: An old-time cooking technique." <i>The Frederick News-Post</i>. Aug 9, 2006 <a href=" https://www.fredericknewspost.com/archives/hearth-cooking-an-old-time-cooking-technique/article_46656360-a425-5672-8890-c6ce20603968.html ">HERE</a>, obit <a href=" https://www.legacy.com/us/obituaries/carrollcountytimes/name/mary-ann-bevard-obituary?id=20082284 ">HERE</a> <br />
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Schifferstadt's basement hearth with candlemaking. Photo 2007
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<b><span style="font-size: medium;">Rose Hill Manor</span></b> 1792. 1611 N. Market St. <br />
In 1792 Gov. Thomas Johnson (1732-1819) built the house for his daughter, then spent his later years there with her family. Kitchen wing is on left with squirrel tail oven at the end. Many outbuildings remain including a large ice house. <a href=" https://recreater.com/404/Rose-Hill-Manor-Park-Museums">HERE</a>; HABS <a href=" https://apps.mht.maryland.gov/medusa/PDF/Frederick/F-3-126.pdf">HERE</a>.
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<b>Shirley Swaim</b> (1936-2017) was a volunteer for many years at Rose Hill Manor – as hearth cook, museum store manager and a member of the Rose Hill Museum Council. obit <a href=" https://www.legacy.com/us/obituaries/fredericknewspost/name/shirley-swaim-obituary?id=16538100 ">HERE</a>
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Rose Hill Manor Children's Museum. Scattered throughout the wonderful mansion full of antiques are many old games, large old doll house and much more to entice children.
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<b><span style="font-size: medium;">Hessian Barracks</span></b>. 1781. 242 S. Market Street. Closed <br />
Two L shaped Frederick Barracks were erected in 1781 to house German mercenary prisoners during the Revolutionary War. The hearth is clearly not original, but was working. The old buildings were closed 2010? and still not open, but can be seen on the outside on Maryland School for the Deaf campus, which used the barracks when the school was started in 1868 and one of the barracks was demolished in 1871 for new classrooms. HABS <a href=" https://apps.mht.maryland.gov/mihp/MIHPCard.aspx?MIHPNo=FHD-243">HERE</a> <br />
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<b>Sally Waltz</b> (1943-2014) of Waltz Farm, Chewsville/Smithsburg, MD (east of Hagerstown). After the barracks closed Sally did hearth cooking at Middletown Historical Society (see below). She took a class at Landis Valley Farm Museum by Tom Martin in the 1990s. <i>Washington Post</i> article, Nov 15, 2011, mid 1800s outbuilding of their working farm (been in the Waltz family for generations). "Thanksgiving in Maryland happens in — and around — the hearth." <a href=" https://www.washingtonpost.com/lifestyle/food/a-thanksgiving-feast-steeped-in-tradition/2011/11/15/gIQAt497ON_gallery.html ">HERE</a>. Second article "Traditions of Thanksgivings past." Hog butchering, sauerkraut and turkey. <i>Frederick News Post</i> Nov 22, 2007, updated Mar 11, 2016.<a href=" https://www.fredericknewspost.com/archive/traditions-of-thanksgivings-past/article_9df55a88-c81b-5a24-8ee4-6968e069cc95.html ">HERE</a> <br />
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<b><span style="font-size: medium;">Roger Brooke Taney House</span></b>. Private <br />
It was owned from 1815 to 1823 by the longest serving Chief Justice of the Supreme Court (but he didn't live there). In the long outbuilding are two hearths, an interesting squirrel tail oven and unusual smoke room. Twenty years ago a small group was preserving the house (I forget their name). At some point it was taken over by the Historical Society, now called Heritage Frederick, and recently sold for a private home. HABS <a href=" https://apps.mht.maryland.gov/medusa/PDF/Frederick/FHD-1008.pdf ">HERE</a> <br />
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Generally there was a demonstration in the back hearth. An article about Neal Brower demo <a href=" https://www.fredericknewspost.com/archive/heating-up-the-hearth/article_488613ff-9c48-5554-91d3-460ef78efdcc.html ">HERE</a>
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<b><span style="font-size: medium;">Steiner House</span></b>. 1807. 368 W. Patrick St. <br />
The old home and outkitchen is owned and maintained by the Frederick Woman's Civic Club as their headquarters. One year there was a real fire on the hearth. <a href="https://apps.mht.maryland.gov/medusa/PDF/Frederick/FHD-604.pdf ">HERE</a>
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<b>Frances A. (Delaplaine) Randall</b> (1924-2018). Her family owned the Frederick newspaper and some years ago, she wrote an article about participating in a hearth cooking class I taught once at Rose Hill. Although she was willing to do anything that day, it was still a surprise to see her doing a demo in her club's outbuilding during the next Museums by Candlelight. <i>The Frederick News-Post</i>. Obit <a href=" https://www.fredericknewspost.com/news/education/randall-family-matriarch-remembered-for-love-of-community-history/article_1bf9fa7e-345c-5103-9fc7-c5d61a98269a.html">HERE</a>, more <a href=" https://www.legacy.com/funeral-homes/obituaries/name/frances-randall-obituary?pid=189169653&v=batesville&view=guestbook&page=3">HERE</a>
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<b><span style="font-size: medium;">Middletown Valley Historical Society</span>.</b> Old Stone House and outkitchen. c1840. 305 W. Main St., Middletown. <br />
Info and photo <a href="https://mvhistoricalsociety.weebly.com/our-historic-house.html ">HERE</a>. <br />
<b>Sally Waltz</b> (1943-2014) hearth cooked in the outbuilding (after the Hessian Barracks closed) and the Washington County Rural Heritage Museum.
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<b><span style="font-size: medium;">Star-Spangled Banner Flag House</b></span>.</b> late 1700s. 844 E. Pratt St., Baltimore. <br />
Mary Pickersgill owned the house and made flags, the most famous was the extra large one that flew over Fort McHenry during the British bombardment in 1814, and inspired the <i>Star Spangled Banner</i>. HABS <a href="https://loc.gov/pictures/item/md0173/ ">HERE</a>
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<b>Mary Sue Pagan Latini</b> (1924-2017) <i>At the Hearth: Early American Recipes</i> 1997, 2002.<br /> After retiring from the Naval Academy in 1984, Sue voluntered at the 1840 House then the Flag House, learning to hearth cook at various museums including Landis. For many years we drove up from Maryland to cook the two weekends with hearth cooks of all ages- Harvest Days (Sue and I were at the upper outside oven) and Cookie Bake (all in the tavern baking cookies, pretzels). Obit <a href="https://www.legacy.com/us/obituaries/legacyremembers/mary-sue-latini-obituary?id=31267676%26utm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dobitsharebeta ">HERE</a>
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<b><span style="font-size: medium;">Landis Valley Museum</span>.</b> Lancaster PA <br />
A collection of buildings representing Pennsylvania Germans from 1740 through 1940. The tavern.
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<b>Tom Martin</b> (1950-2016) <i>The Landis Valley Cookbook</i> 1999, 2009. <br />
Tom was born and raised in Lancaster County where his Great Grandfather Jonas Martin was a Mennonite Bishop and his mother cooked traditional dishes. For over thirty years, Tom was in charge of the foodways department at the Landis Valley Farm Museum.
Past blog posts on Tom <a href=" http://researchingfoodhistory.blogspot.com/search?q=Tom+Martin ">HERE</a>; short bio and the cookbook <a href=" http://researchingfoodhistory.blogspot.com/2009/07/landis-valley-cookbook.html ">HERE</a>
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b> deleted <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-1588293397182427482023-11-10T13:27:00.004-05:002023-11-28T19:32:09.515-05:00WWI and WWII bakers and cookery schools<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Kep8z3RIjgfEHXmOSHKMRffd-TfruFW3mW9hGljsxA3nChC0tEEXc0QKapmIQzsnTGECnvrVmsPig8vexcEMcatZq1Txh24ZJ2Ci1nmMnBrRVW1RpOwGo7niROWP5a7J63BWGQKLJr-Yq68__xBYFdbpADSL_fkLTgj3321V0ypZtmKvschfClwXk0Yp/s748/WWI%20Wanted%20poster%201917%20LC%201.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="748" data-original-width="654" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Kep8z3RIjgfEHXmOSHKMRffd-TfruFW3mW9hGljsxA3nChC0tEEXc0QKapmIQzsnTGECnvrVmsPig8vexcEMcatZq1Txh24ZJ2Ci1nmMnBrRVW1RpOwGo7niROWP5a7J63BWGQKLJr-Yq68__xBYFdbpADSL_fkLTgj3321V0ypZtmKvschfClwXk0Yp/s200/WWI%20Wanted%20poster%201917%20LC%201.jpg"/></a></div> A World War I recruiting poster. Enlist as a group and serve with your "pals" in a Company of Bakers. For experienced or trainees up to 45 years old.<br />
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A World War II school in the desert in Egypt used ovens out of petrol tins and oil drums. Both images from Library of Congress.
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"Wanted! 500 bakers for the U.S. Army, (also 100 cooks). If you can bake bread Uncle Sam wants you – if you can’t bake bread Uncle Sam will teach you how in a Government School. A Bakery Company consists of 61 men so that you and your "pals" can join the same unit and bake and break bread together. Enlist for the war - Bakers pay $33 to $45 per month with clothing, food, quarters and medical attention. Ages 18 to 45."
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"If you can bake bread Uncle Sam wants you -- if you can't bake bread Uncle Sam will teach you how in a Government School."
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A cookery school in the Western Desert. World War II. 1941.<br />
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"Western Desert Cookery School where army cooks are taught improvisation and how to make full use of field rations. They are taught how to erect ovens out of petrol tins and oil drums. The students include, South Africans, Australians, and British troops, who have a nine days course." <br />
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On this Veteran's Day, or Remembrance Day in the UK, November 11, let us remember those who served. <br />
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<b>Rationing taped talks</b> <a href=" http://researchingfoodhistory.blogspot.com/2021/05/rations-and-rationing.html">HERE</a> <br>
<b>Bakers</b> past posts <a href="http://researchingfoodhistory.blogspot.com/search/label/Bakers ">HERE</a> <br />
<b>Military</b> past posts <a href="http://researchingfoodhistory.blogspot.com/search/label/Military ">HERE</a> <br />
<b>Ovens</b> past posts <a href=" http://researchingfoodhistory.blogspot.com/search/label/Ovens">HERE</a> <br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b> deleted <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-4661777429911099082023-10-29T21:41:00.009-04:002023-11-28T19:21:19.737-05:00Charleston SC iron top stew stove<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfvpZrexoNKrV1aPT928x9_CjuO2b5E2exbWTJoLAlU6YG7XztvnokWfdbu7IaU8dXFJsVGCtTzX-RxoNvvv39MgkHQ0uruQNg3ZACEMLm4vF0PfB2IdcXieqEjaVqzd2ibg6ARCgfoASgQKFi1Bvm4vtF9ck2voobzwKQl31eoGH8NRk54YLHkf5j-Hw/s270/Ch-ss-bn.gif" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="200" data-original-height="240" data-original-width="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfvpZrexoNKrV1aPT928x9_CjuO2b5E2exbWTJoLAlU6YG7XztvnokWfdbu7IaU8dXFJsVGCtTzX-RxoNvvv39MgkHQ0uruQNg3ZACEMLm4vF0PfB2IdcXieqEjaVqzd2ibg6ARCgfoASgQKFi1Bvm4vtF9ck2voobzwKQl31eoGH8NRk54YLHkf5j-Hw/s200/Ch-ss-bn.gif"/></a></div>
Aiken-Rhett House's original stew stove, left.
Gov. William Aiken added the stewstove with cast iron top to the kitchen in the outbuilding in 1858. I've seen cast iron tops on stew stoves, and each is wonderfully different. Charleston and tea are the focus of three upcoming talks.
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The first talk is this Wednesday evening by the always interesting David Shields. I literally just found the talks today, so had to change my planned post, but don't have time to go into great detail on the iron top stew stoves. <br>
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Nov 1 Wed 6 <b>An Invitation to Tea with Mrs. D.</b> “some peculiarities of Charleston tea culture, and changes from pre-Revolutionary to post-Revolutionary in tea rituals and consumption.” TEA TIME: Culture, Consumption and Controversy in Colonial America. David S. Shields. The Powder Magazine Museum. Charleston, SC $10 <a href=" https://www.eventbrite.com/e/tea-time-1-with-david-s-shields-tickets-723454370497?aff=erelpanelorg ">HERE</a> <br>
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Nv 8 Wed 6 <b>Hoisted Casks, Teetering Tables, and Broken Cups: A Material Culture of Tea in Revolutionary America</b>. Tea Time series. Part Two. Amy Smart Martin author of <i>Buying into the World of Goods: Early Consumers in Backcountry Virginia</i>. The Powder Magazine Museum. Charleston, SC $10 <a href=" https://www.eventbrite.com/e/hoisted-casks-teetering-tables-and-broken-cups-a-material-culture-of-tea-tickets-717174758007?aff=erelpanelorg">HERE</a> <br>
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Nov 15 Wed 6 <b>Charleston: The Tea Party That Wasn't?</b> TEA TIME: Culture, Consumption and Controversy in Colonial America: Part Three. Dr. James Fichter upcoming book <i>Tea: Consumption, Politics, and Revolution, 1773–1776</i>. The Powder Magazine Museum. Charleston, SC $10 <a href=" https://www.eventbrite.com/e/charleston-the-tea-party-that-wasnt-tickets-723393588697?aff=erelpanelorg ">HERE</a> <br>
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<b>Stew Stove blog posts </b> <a href=" http://researchingfoodhistory.blogspot.com/search/label/Stew%20stove ">HERE</a> <br>
<b>Working stew stoves in museums </b> <a href="http://researchingfoodhistory.blogspot.com/search/label/Stew%20stove ">HERE</a> <br>
<b>Tea taped talks </b> <a href=" http://researchingfoodhistory.blogspot.com/2021/01/prohibition-and-tea-talks.html ">HERE</a> <br>
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UPCOMING TALKS deleted<br>
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-39744816642972464512023-10-14T21:29:00.012-04:002023-11-28T19:22:26.993-05:00Sweet potato storage in 1843 Virginia<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPhsTTsX_B2ffelj-OYE4PBPWYuep7WmfJGMuLoFEayqjcfcR2I0Qs9gdYr6LOz-16Jq6NdXYIqoSnuj3_6qGibVZM6Vwu65SgIfKzd297r8ZQgG9GaIC7QYa0RXag-Jx6Rr4caiugIJ_d4yZDvnQ1P0og_51ggpCt48YyQ51BaRSLHC3RvtZ3revo3lg/s1280/Potatoe%20cellar%20CCC%20camp%20Wyoming.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="200" data-original-height="727" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPhsTTsX_B2ffelj-OYE4PBPWYuep7WmfJGMuLoFEayqjcfcR2I0Qs9gdYr6LOz-16Jq6NdXYIqoSnuj3_6qGibVZM6Vwu65SgIfKzd297r8ZQgG9GaIC7QYa0RXag-Jx6Rr4caiugIJ_d4yZDvnQ1P0og_51ggpCt48YyQ51BaRSLHC3RvtZ3revo3lg/s200/Potatoe%20cellar%20CCC%20camp%20Wyoming.jpg"/></a></div>Special sweet potato houses or cellars were constructed to be ventilated, heated or smoked to dry out the potatoes. On loft over fire. Cooked on coals. Upcoming zoom talks, CHAA's Gilded Age dining is today. <a name='more'></a><p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNxjbJm14nUmMlI948jTcZr_PDWyFdRERm0vafUBOqkNajQNnP8deSRWDfNZxsmVnnwVhA9Acb6FqF6NSdT0bpU_IlihtuROXx7QIcDYlWbEkiYm8L_zuadWX_r4MbYYFoN80STPFEJJhCX1EXdw58qnQ6U6LcCoH54Cl8vo-XJFSio0mThUsTHTcnF2J/s660/Potato%20house%20Hastings.webp" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="372" data-original-width="660" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNxjbJm14nUmMlI948jTcZr_PDWyFdRERm0vafUBOqkNajQNnP8deSRWDfNZxsmVnnwVhA9Acb6FqF6NSdT0bpU_IlihtuROXx7QIcDYlWbEkiYm8L_zuadWX_r4MbYYFoN80STPFEJJhCX1EXdw58qnQ6U6LcCoH54Cl8vo-XJFSio0mThUsTHTcnF2J/s200/Potato%20house%20Hastings.webp"/></a></div>
Hasting Potato House, Bethel, Delaware. <br />
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<i>Southern Planter</i>. 1843 <br />
SWEET POTATO. <br />
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Mr. Editor... I have been successful in keeping the sweet potato, and I know of several others, whose success has been greater than my own, by pursuing the same method. <br />
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The great danger is, from the confinement of the moisture which arises from the potato after it is dug. Indeed, <b>for some weeks after they are housed, the “sweating,” as it is called, is very great</b>; and is always more or less, as the season has been wet or dry before they were dug. This moisture must be allowed to escape; and if it does not go off spontaneously, artificial means must be used to expel it. <br />
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The best way is to have the <b>house or cellar kept open for some weeks until this evaporation ceases</b> — and gradually to diminish the ventilation until the potato has been well cured, or ceases to sweat. They will become moist frequently in the winter, spring and summer, in which case, <b>they must be smoked</b> — that is to say, a parcel of <b>coals must be put in a dutch oven</b>, or something of that kind, with some small pieces of wood (chips are used by us) <b>and this placed in the cellar or house where it should remain until the fire goes out</b>, shutting the door close. You will find the moisture is soon expelled, and the potatoes are dry. It would be best to have this done <b>every day or two</b>, as long as they last—certainly, every day when the weather is moist or cold. These two cardinal objects should never be lost sight of—to keep them dry, and moderately warm.— An excess of moisture, or cold will certainly destroy them: the smoke and fire will be found to be adequate to these ends—if attended to every day they need it. <br />
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My friend, Col. William R. Baskervill, of Mecklenburg, keeps them in large quantities, for family use, for years. I have <b>eaten potatoes at his house, I think, fully two years old</b>. I believe that he has had old ones on hand when the new crop was housed, for many years past.<br />
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This plan was introduced by an old man in Mecklenburg [County, Virginia], some <b>thirty or forty years ago</b>, [c1800] who never failed to keep his potatoes; and it has been slowly adopted in that neighborhood, until it has been established by the invariable success of the practice. <br />
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The <b>old fashioned potato cellar</b> is preferred, dug <b>under a house</b> which does not leak, and where fire is usually kept—but the plan will as well apply to any other place — <b>houses [Sweet Potato House] built expressly for that purpose</b>, no doubt, would succeed just as well; but fire and smoke must then be more abundantly and oftener applied. Where the bulk of the potatoes is large, it would be well to have small places in the bulk so arranged that the moisture could escape from them—for instance, if several hundred bushels were together, stakes should be driven down in a circular form, in two or three places in the thickest part of the bulk, so as to secure an open space or funnel for the moisture to escape; and in each of these funnels it would be well to introduce a sew and chips, when needed. <br />
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The sum total of the whole secret is, to keep them dry, and to keep them moderately warm ; and this being done, they can be preserved until they can be disposed of as the owner may desire.<br />
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E.B. Hicks. Lawrenceville, Brunswick [County, VA], June 5, 1843<br />
<i>Southern Planter</i>. Richmond July, 1843. V3, no. 7. p152-153 <br />
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<i>Farmers' Bulletin</i>. 1901<br />
Sweet Potato... In nearly all parts of the United States <b>it must be treated as an exotic, and
where the winters are long</b> and severe the question of storing the tubers
becomes very important. <br />
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<b>In sections where frosts never penetrate the ground</b>
more than a few inches, sweet potatoes are stored in <b>mounds on well-drained
land, and covered with leaves, straw, or cornstalks</b>, and, as cold weather
approaches, a blanket of earth is added. A temporary roof of boards is
sometimes placed over the mounds to shed the rain. In some places low huts are
built of logs and slabs and covered with earth. These methods are primitive and
unsatisfactory, and when losses are considered, they are expensive. They are
still commonly practiced south of the Potomac River, though some of the more
enterprising growers are adopting modifications of the methods now employed in<br />
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<b>Maryland, Delaware, New Jersey, the Eastern Shore of Virginia</b>, and other
sections where sweet potatoes are <b>stored in large quantities</b> for winter and
spring markets. <br />
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In the <b>southern Piedmont region</b> sweet potatoes are sometimes
stored in <b>caves, natural or artificial</b>, and with good results. These methods
have been in use at the South for generations without essential change.<br />
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It was an old custom at the <b>North</b>, where small patches of sweet potatoes were
cultivated for home use, to use them freely in the fall, and at the approach of
winter pack a choice remnant in boxes or barrels with chaff or sand, and give
them a <b>safe place in the kitchen loft close to the chimney</b>, for use only
on special occasions or as a contribution to the Christmas feast of a neighbor or friend.<br />
<i>Farmers' Bulletin</i>. United States Dept. of Agriculture. 1901<br />
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<b>Sweet potatoes cooked in coals</b>. RevWar image then on Confederate five dollar bill. Blog post<a href=" http://researchingfoodhistory.blogspot.com/2012/10/sweet-potato-dinner.html ">HERE</a> <br>
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<b>Irish potatoes stored on loft over fire in 1846 Ireland</b>, blog post <a href=" http://researchingfoodhistory.blogspot.com/2022/03/loft-over-hearth-in-1846-ireland.html ">HERE</a> <br>
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<b>Irish food, famine, and drinks taped talks</b> Peat fire <a href=" http://researchingfoodhistory.blogspot.com/2021/03/irish-food-famine-and-drinks-talks.html ">HERE</a> <br>
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<b>Delaware Potato Houses</b>. Hasting Potato House, Bethel. <a href=" https://www.delmarvanow.com/story/news/local/delaware/2016/01/21/potato-houses/79109608/ ">HERE</a> <br />
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<b>Chipman Potato House</b>, 1913. Laurel, Delaware <a href=" https://sah-archipedia.org/buildings/DE-01-WS24 ">HERE</a> <br>
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<b>Potato Houses</b> UK and US <a href=" https://thestonetrust.org/masterclass-potato-houses-part-2-2/ ">HERE</a> <br>
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<b><b>Root Cellars in America</b></b> by James Gage. Many pictures from his book <a href="http://www.stonestructures.org/html/root_cellars.html ">HERE</a> <br>
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First picture - potatoes at CCC camp in Wyoming. <a href=" https://en.wikipedia.org/wiki/File:CCC_Camp_BR-83_North_Platte_Project,_Veteran,_Wyoming,_%22Experimental_Plots%22,_vegetables_stored_in_root_cellar._-_NARA_-_293597.jpg ">HERE</a> <br>
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b> deleted <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-11207671000895815202023-09-30T21:57:00.004-04:002023-11-28T19:23:54.175-05:00Cider press - wood or stone<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0kxF1hy5iQFQxPrPH91r9RpIbG1rhNppTUEdcaEnLj6hlGTCHx3XW9GlAl38wT2EsmB_oZRyaAdIBJjcMANaq6GxPYPMtcrURTeMcgjiHv6aLRorLbhhQgLMQAs3sGDyW9cOqaENmoZ1/s1600/Apple-Cider-Mount--1840-MET.gif" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="337" data-original-width="700" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0kxF1hy5iQFQxPrPH91r9RpIbG1rhNppTUEdcaEnLj6hlGTCHx3XW9GlAl38wT2EsmB_oZRyaAdIBJjcMANaq6GxPYPMtcrURTeMcgjiHv6aLRorLbhhQgLMQAs3sGDyW9cOqaENmoZ1/s200/Apple-Cider-Mount--1840-MET.gif" width="200" /></a>
William Sidney Mount's 1840 painting of cider making in Setauket, Long Island, NY. Lancaster, Pa. cider presses 1778 and 1800.<br /> Upcoming virtual talks.
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Cider Making. William Sidney Mount. 1840. The Metropolitan Museum of Art. <a href=" https://www.metmuseum.org/art/collection/search/11619 ">HERE</a> <br/>
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<b>Apple mills in Lancaster Dec 16, 1778 </b> <br />
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"In the greatest part of our march the inhabitants were
making of cyder, for in <b>almost every farm there is a press</b>, though made in a
different manner; some make use of a <b>wheel made of thick oak plank, which turns
upon a wooden axis, by means of a horse drawing it</b>, and <b>some have stone wheels</b>, but they are mostly of the former."<br />
Anburey, Thomas. <u>Travel through the interior parts of America</u>.v2. London: 1789<br/>
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<b>Lewis Miller</b>. October 13th 1800. <br />
Drew a picture of David Miller's hand ground in the apple mill at "George Spangler’s farm one quarter of a mile from York" [PA]. The Historical Society of York.<br />
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<b>Apple cider press in 1840s Germany</b>. Blog post <a href=" http://researchingfoodhistory.blogspot.com/2017/10/apple-cider-press-in-1840s-germany.html ">HERE</a> <br/>
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<b>Cider making in Devonshire, 1850.</b> Blog post <a href=" http://researchingfoodhistory.blogspot.com/2019/12/cider-making-in-devonshire-1850.html ">HERE</a> <br/>
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Blog posts - Apples <a href=" http://researchingfoodhistory.blogspot.com/search/label/Apples">HERE</a> <br />
Blog posts - Mills <a href=" http://researchingfoodhistory.blogspot.com/search/label/Mills">HERE</a> <br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b> deleted <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br />
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br />
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-32883160227254107602023-09-08T20:58:00.009-04:002023-12-04T11:45:52.219-05:00Working stew stoves in museums<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxRr12jNqOkupe_EqH4b9iMqxNJtiOE9SEXFM2NCGRLKOXNKs3-fyHv-wfXOx9rzt0_dx76LxIU48nmrTXkyK5ODoydeNsClaTFRKD3A9vnCMe8xQHOaG1uyR_IMUghCxqMxiFc1aUcLWRVH0GHlL_HQ2dvnYT5e5qT08XJVcGcv_tXnywdMXGUTHrw/s156/Eng%20D%20Newcastle%20BritM%201746%20SSb.png" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="156" data-original-width="139" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxRr12jNqOkupe_EqH4b9iMqxNJtiOE9SEXFM2NCGRLKOXNKs3-fyHv-wfXOx9rzt0_dx76LxIU48nmrTXkyK5ODoydeNsClaTFRKD3A9vnCMe8xQHOaG1uyR_IMUghCxqMxiFc1aUcLWRVH0GHlL_HQ2dvnYT5e5qT08XJVcGcv_tXnywdMXGUTHrw/s200/Eng%20D%20Newcastle%20BritM%201746%20SSb.png" /></a></div>
Stew stoves (US), Stewing stoves (UK), Stew-hole stoves, Brick stove, Masonry stoves and Portagers are some of the modern terms. They are different shapes and height, and generally made from brick and clay. The following is a sampling of museums doing demos on their stew stoves.<span><a name='more'></a></span><br />
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Each old stew stove is delightfully different, but in general, a grate holds the charcoal, and allows the ash to fall through. The pot or pan must be raised off the surface to allow air flow and smoke to rise. <br />
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<b>Kew Palace kitchen</b>. Richmond UK. There was no cooking the day I went to check out the extremely rare octagonal cast iron wall oven (blog post <a href=" http://researchingfoodhistory.blogspot.com/2022/07/octagon-cast-iron-ovens.html">HERE</a>). Kew website <a href="https://www.hrp.org.uk/kew-palace/history-and-stories/the-royal-kitchens-at-kew/#gs.xud3by ">HERE</a>) <br />
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<b>Hampton Court.</b> Richmond upon Thames UK. Roasting and hearth or oven the day I was there. Kitchen on website <a href="https://www.hrp.org.uk/hampton-court-palace/whats-on/henry-viiis-kitchens/#gs.xubfe1 ">HERE</a> <br />
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<b>Governor’s Palace, </b>Williamsburg VA. Generally doing some cooking, don't remember if SS was in use in this picture. <a href=" https://www.colonialwilliamsburg.org/locations/governors-palace-kitchen/">HERE</a> <br />
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<b>Monticello.</b> Charlottesville, VA <i>Excavating Monticello's First Kitchen and South Wing</i>. Article, short tape 2017 <a href=" https://www.monticello.org/research-education/blog/excavating-monticello-s-first-kitchen-and-south-wing/">HERE</a>. Picture of SS from Monticello website <br />
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<b>Jefferson's Poplar Forest</b>. Lynchburg, VA. Extensive work has been done to bring this lovely octagon home back to Jefferson's original design. Stew stove added about 20 years ago (after my visit), and is used on occasion. Picture from <a href="https://www.poplarforest.org/masonry-stoves-thomas-jefferson/ ">HERE</a>
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<b>Hermann-Grima Historic House. </b> New Orleans LA <a href="https://hgghh.org/hermann-grima-house ">HERE</a> <br />
Before Hurricane Katrina of 2005, I spent the day with their hearth cooks, using their stew stove. When I find the pictures I will add one here.<br />
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<b>La Purísima Mission.</b> Lompac CA. Fire in the fireboxes. <a href="https://www.lapurisimamission.org/
">HERE</a> <br />
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<b>Tyron Palace</b>. New Bern, NC has a repo stew stove, but not sure if it is used for demonstrations. Picture and info <a href=" https://www.tryonpalace.org/the-palace-historic-homes/palace-grounds/kitchen-office">HERE</a> <br />
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Does anyone know of any <b>other locations</b> with working stew stoves? <br />
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Although I will go anywhere to check out and document original "flue-zies" (stew stoves, set kettles, steam kitchens, wall ovens - metal or brick, etc) in museums or private homes, I am not as inclined to see the reproductions, so I may be forgetting some working reproduction stew stoves for this post.<br>
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<b><span style="font-size: medium;">MORE INFO </span> </b><br />
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<b>Cooking at Monticello live with Leni Sorensen. Monticello</b>. Se 2020 <span style="color: red;"> TAPE </span> <a href="https://www.youtube.com/watch?v=1dX9Ze3LjC4 ">HERE</a> <br />
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<b>Jefferson's cheeks and grates for his Monticello stew-holes</b>. Blog post <a href=" http://researchingfoodhistory.blogspot.com/2016/06/jeffersons-cheeks-and-grates-for-his.html">HERE</a> <br />
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<b>Stew stoves (or stewing stoves) in two Hamptons</b> (Hampton Court UK and Hampton mansion in Maryland. blog post <a href=" http://researchingfoodhistory.blogspot.com/2018/03/stew-stoves-or-stewing-stoves-in-two.html">HERE</a> <br />
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<b>A Federal-era Kitchen: Hampton’s Stew Stove, Iron Oven, and Hearth</b> my article in <i>Food and Material Culture : proceedings of the Oxford Symposium on Food and Cookery</i> 2013 <a href="https://books.google.com/books?id=yj8QDgAAQBAJ&pg=PA248&dq=%22A+Federal+era+kitchen%22&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjz8tO3goznAhXtV98KHSXyCqkQ6AEwAHoECAAQAg#v=onepage&q=%22A%20Federal%20era%20kitchen%22&f=false ">HERE</a>. Hampton in Maryland <br />
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<b>Stew Stove blog posts</b> <a href=" http://researchingfoodhistory.blogspot.com/search/label/Stew%20stove">HERE</a> <br />
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Sketch is a detail from <i>The Duke of N[ewcast]le and his Cook</i>. Satire by George Bickham the Elder in 1746 at The British Museum. Thomas Pelham-Holles, Duke of Newcastle (1693–1768) was Prime Minister (1757-1762) and his cook was Pierre Clouet. William Verral mentions Clouet and his recipes many times in his 1759 cookbook. <a href="https://www.britishmuseum.org/collection/object/P_1849-1003-27 ">HERE</a> <br />
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Support museums by visiting to watch a demo or see an original stew stove.<br />
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b> deleted <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br />
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br />
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-7234248612944966862023-08-26T22:20:00.002-04:002023-10-02T21:11:01.799-04:00Culinary Historians of Boston<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHwHYLnxOP97Mr7bsGKhNu1tTLjgVbt5o9ARyB5TZhU4-rQAIp3vBn2GwTCDa7UxmJyypBCcJmOeG0varKD6rAmKl-jhmrHugjbCGI3tZ_7LTgX7XqKY6oWIZyd8fzVFjrDiFwRPbJJdbdKhN4RZeU9-labgZNAdJVhTgY66zoWXaK3g-jlL5Mh6XPWoS/s581/000%20Boston.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="200" data-original-height="533" data-original-width="581" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHwHYLnxOP97Mr7bsGKhNu1tTLjgVbt5o9ARyB5TZhU4-rQAIp3vBn2GwTCDa7UxmJyypBCcJmOeG0varKD6rAmKl-jhmrHugjbCGI3tZ_7LTgX7XqKY6oWIZyd8fzVFjrDiFwRPbJJdbdKhN4RZeU9-labgZNAdJVhTgY66zoWXaK3g-jlL5Mh6XPWoS/s200/000%20Boston.png"/></a></div>
In 1980, Barbara Ketcham Wheaton, Joyce Toomre and Ann Robert started what would become the Culinary Historians of Boston. The first in the US. But they "have decided to suspend activities as of the end of 2022."
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Many foodies may know this already, but tonight I just read the announcement and wanted to acknowledge this pioneering group. <br>
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Website with 'Special Announcement' <a href=" http://www.culinaryhistoriansboston.com/ ">HERE</a> <br>
Past speakers <a href=" http://www.culinaryhistoriansboston.com/Active%20Pages/public_9dec16.htm ">HERE</a> <br>
Newsletters - Two 1997 issues <a href=" http://www.culinaryhistoriansboston.com/Active%20Pages/archive_17Feb16.htm ">HERE</a> <br>
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<b><span style="font-size: medium;"> UPCOMING TALKS</span></b> deleted <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-24702492483356575802023-08-16T22:00:00.014-04:002023-11-10T13:37:46.340-05:00Civil War mess kettles<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVeRkCfuzmEb5CFQ1MtAz3QT_zUV6ca-hVjaIMXhREnZ4_-_gGxfMGNPbu0z6gp3ryOMlzzkx9LFskfUrS-aOw2oC6QT8CD5QKAat_2nkVqWelAbgpz2db-x9nqaHTXZdIFv6i4rUYW0cX5h22bSOEsg-eHI6y7Ch6nStuMRTPkaY1M-H-ooL5bQW2XJr/s275/Hardtack%20coffee%20washing%20in%20mess%20kettles.png" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="275" data-original-width="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVeRkCfuzmEb5CFQ1MtAz3QT_zUV6ca-hVjaIMXhREnZ4_-_gGxfMGNPbu0z6gp3ryOMlzzkx9LFskfUrS-aOw2oC6QT8CD5QKAat_2nkVqWelAbgpz2db-x9nqaHTXZdIFv6i4rUYW0cX5h22bSOEsg-eHI6y7Ch6nStuMRTPkaY1M-H-ooL5bQW2XJr/s200/Hardtack%20coffee%20washing%20in%20mess%20kettles.png"/></a></div>
The versatile mess kettle - to cook, for coffee, to carry water, to wash clothes.<br />
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"Food and Agriculture during the Civil War" talk is this Friday, <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=TMPVgR9SBqs&t=5s ">HERE</a>. Just learned about it today so putting out a quick post.
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As described in the book <i>Hardtack and Coffee</i>: "Mess kettles;, let me explain here, are cylinders in shape, and made of heavy sheet iron. They are from thirteen to fifteen inches high, and vary in diameter from seven inches to a foot."<br />
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<b>Washing clothes in mess kettles</b> (first image)...<br />
"So, in regard to using our mess kettles to boil clothes in, it might be asked "Why not? Were they not used to boil our meat and potatoes in, to make our bean, pea, and meat soups in, to boil our tea and coffee in, to make our apple and peach sauce in? Why not use them as wash-boilers? Well, “gentle reader,” while it might at first interfere somewhat with your appetite to have your food cooked in the wash-boiler, you would soon get used to it; and so this complex use of the mess kettles soon ceased to affect the appetite, or to shock the sense of propriety of the average soldier as to the eternal fitness of things, for he was often compelled by circumstances to endure much greater improprieties." <br />
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Billings, John D. <i>Hardtack and Coffee: The Unwritten Story of Army Life</i>. Boston: 1888. <a href=" https://books.google.com/books?id=AMQOAAAAYAAJ&printsec=frontcover#v=onepage&q&f=false ">HERE</a> <br />
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Aug 18 Fri 6 <b>Food and Agriculture during the Civil War</b>. Dr. R. Douglas Hurt. Author of many Ag. books, out this year: <i>Agriculture in the Midwest, 1815–1900</i>. Watkins Museum of History. Kansas <a href=" https://www.eventbrite.com/e/food-and-agriculture-during-the-civil-war-tickets-695005779997?aff=ebdssbdestsearch">HERE</a> <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=TMPVgR9SBqs&t=5s ">HERE</a>.
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-81088063061843658412023-08-04T21:07:00.003-04:002023-10-02T21:16:27.148-04:00Scherbet - Turkish and Greek, 1838<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-zq9WlDiP2bw/WRCH1Y2ATHI/AAAAAAAAGRs/Brwxz6XkXFgA46rFyuBe3TQ7MNqpeoyRACLcB/s1600/Conf%2BTurkey%2Bsherbert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-zq9WlDiP2bw/WRCH1Y2ATHI/AAAAAAAAGRs/Brwxz6XkXFgA46rFyuBe3TQ7MNqpeoyRACLcB/s200/Conf%2BTurkey%2Bsherbert.jpg" width="142" /></a></div> Several types of Scherbet were described by Friedrich Unger, the German confectioner to King Otto of Greece, in his 1838 book. The Scherbet street vendor used snow to chill the water dripping onto the moving fan, then added the water to a glass with flavored syrup from the bottles.
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This post was written six years ago as a continuation of a post on the marvelous book and illustrations of Unger.
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Ordinary Scherbet seller - during the summer, snow was brought to Athens and Constantinople from mountains stored in caves, and put in the basket. Chilled water in the hanging container dripped onto the fan below sending it spinning and hitting a nearby glass with a "bell-like sound." The small white bottles contained flavors to add to the glass - grape or raisin syrup. Syrup poured into a glass, the chilled water added, then poured back and forth between glasses to mix. More info and excerpts from previous post <a href=" http://researchingfoodhistory.blogspot.com/2017/05/greek-and-turkish-confectionary.html ">HERE</a> <br />
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<i>Chapter 11 Scherbet<br />
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The religion of the Turk forbids the use of alcoholic drinks, so he tries to compensate in some other way by adding different ingredients to his water to stimulate his palat.<br />
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<b>Every drink is called scherbet</b>. In the narrow sense it means water flavoured with some added ingredient, but it also includes medicinal potions, yes even spirits, with which the Moslem...evades the word of the Koran, as he declares it to be a healthful remedy.<br />
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For this reason the <b>guild of the scherbet makers is divided into several groups</b>.<br />
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Here we are not dealing with the preparation of medicinal scherbet, and mention only those makers who belong to the confectioner's craft, and the differences in treatment of the scherbets themselves.<br />
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The <b>scherbetdschian, who exlusively deal with the preparation of scherbets, serve them in their shops</b>, and also the <b>sugar bakers (schkerdschian)</b> prepare a few, especially the finer types.<br />
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<b>Snow-cooled water mixed with the most inferior type of fruit shcerbet is sold in the streets from purpose-built tables</b>."</i><br />
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Saving snow in 18th century Naples for iced drinks and food. blog post <a href=" http://researchingfoodhistory.blogspot.com/2020/03/saving-snow-in-18th-century-naples-for.html">HERE</a><br/>
Greek and Turkish confectionary 1838, more on Friedrich Unger and King Otto, originally from Bavaria. post <a href=" http://researchingfoodhistory.blogspot.com/2017/05/greek-and-turkish-confectionary.html ">HERE</a> <br />
Ice harvesting in 19th and 20th century America. post <a href="http://researchingfoodhistory.blogspot.com/2021/02/ice-harvesting-in-19th-and-20th-century.html ">HERE</a> <br />
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<b>SOURCE</b><br />
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Translated book: <i>A King's Confectioner in the Orient: Friedrich Unger, court confectioner to King Otto I of Greece</i>. Friedrich Unger ; translated from the German by Merete Cakmak and Renate Ömerogullari; edited with a commentary by Priscilla Mary Işin. London: Kegan Paul, 2003. Interlibrary loan.<br >
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b> deleted<br />
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I haven't searched for this month's talks; these are from last month's searches.<br />
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List of past taped talks - <b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com/">Researching Food History HOME</a>
PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-3338141911315469212023-07-14T21:25:00.013-04:002024-01-26T21:28:57.586-05:00Fire in flour mills - Sanborn fire insurance maps, 6 fire dangers 1795 <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7o8QTaA-4N2S2XY-1XbSdXm7fnFo2uWlwA1AXsSwj2CrARYWvgKqMRGvW7lgt5IXj_jkEaRizjB5492AnNnNC9Jk9yBnnJWdllJiJECkgnznN8gKwq6mhNcjYqZ8TIpj17qfHB6cT7QP-86oj25tpp1HsZoMcNh_cZdp9rRB690IODdgEKiqLjxh1wij/s467/1899%20San%20b.png" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="467" data-original-width="252" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7o8QTaA-4N2S2XY-1XbSdXm7fnFo2uWlwA1AXsSwj2CrARYWvgKqMRGvW7lgt5IXj_jkEaRizjB5492AnNnNC9Jk9yBnnJWdllJiJECkgnznN8gKwq6mhNcjYqZ8TIpj17qfHB6cT7QP-86oj25tpp1HsZoMcNh_cZdp9rRB690IODdgEKiqLjxh1wij/s200/1899%20San%20b.png" /></a></div><p>
Fire was one threat to flour mills, flooding was another. The Sanborn maps of all buildings in a town (earliest 1868) contained information to help insurance agents... and firemen - building material (stone - blue, wood - yellow, brick - red), fire equipment in the complex, what was on each floor, fuel and more. This is an Ellicott City MD mill. Check to see if your local mill, home or other building is on a Sanborn map. <br />
Oliver Evans wrote about six flour mill fire hazards in 1795. <span></span></p><a name='more'></a><br />
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The photo is c1890, and the above map image is from 1899, with the following info about the mill - <br />
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<b>Patapsco Flouring Mills C. A. Gambrill Mfg Co.</b><br />
Capacity 1500 Barrels<br />
Night Watch man<br />
Clock<br />
18 Stations Hourly Rounds<br />
Power: Steam 1000 HP & Water 150 HP<br />
Heat: Steam<br />
Fuel: Coal Light: ElectricIEP Worthington Pump 7½” X7”X13”<br />
Water Casks and Pails Thro’out.<br />
60’ 1 ¼ “ Hose att’d in Eng. Room Turbine Water Wheels<br />
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<b>Mill “A”</b><br />
1st floor - Corn Meal Storage<br />
2nd - 4 Double Stand Rolls Corn Mill<br />
3rd - Dryer – 2 Purifiers 1 Reel<br />
4th - Sifter, Fan & Dust Collectors<br />
B Sack Rm <br />
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1887 Sanford map - mill complex between Patapsco River and mill race
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1910 mill complex - click to enlarge
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<b>Six dangers causing fires in mills 1795</b> by Oliver Evans: 1) moving parts, 2) wooden candlesticks, 3) candle in post or on cask, 4) heavy grain bent floor, 5) branding irons, 6) mill stone spindle overheat. More details <a href="http://historichomeshowardcounty.blogspot.com/2017/05/oliver-evans-peculiar-accidents-causing.html"> HERE </a><br />
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<b>Progression of the mill on the Patapsco River.</b> The Ellicott brothers founded Ellicott mills in 1774. After the 1868 flood the remaining part of the building was incorporated at the end of a larger structure, as shown above. Two fires and more floods in the 1900s resulted in the current larger structure which was in use until 2019. <br />
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1854 mill at Ellicott mills
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Flood of 1868, Ellicott City mill
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Current mill building (much longer and with silos, will get picture this winter)
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<b>SOURCES</b><br />
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-Library of Congress holds many Sanborn maps, five are on Ellicott City, Maryland (1887, 1894, 1899, 1904, 1910) <a href="https://www.loc.gov/maps/?q=+%22Ellicott+City%22&sb=date"> HERE </a> <br />
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-1854 image from Sachse map of Ellicott City at Library of Congress<br />
-1868 flood image from <i>Harper's Weekly </i> Aug 8, 1868 <br />
-Image c1890. Howard County Historical Society in <i>Ellicott Mill Original Historic Site HO-73</i> in HABS. I checked this after writing the blog, and thrilled to see the Sanborn maps included! <a href="https://mht.maryland.gov/secure/medusa/PDF/Howard/HO-73.pdf"> HERE </a> <br />
-<i>The Young Mill-wright and Miller's Guide</i> by Oliver Evans (1755-1819), Thomas Ellicott (1738-1799) Phila: 1795 <br />
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<b>TAPED TALK</b><br />
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<i>Sanborn Insurance Maps at Library of Congress</i>. Lisa Louis Cooke (geneologist), Julie Stoner (LC maps). 30 min. <a href="https://www.youtube.com/watch?v=vQwDyuNje_0"> HERE </a> <br />
Sanborn Insurance Maps at Library of Congress. Info page <a href="https://www.loc.gov/collections/sanborn-maps/about-this-collection/"> HERE </a> <br />
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<b>MORE INFO FROM BLOG POSTS</b><br />
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<b>Sanborn fire insurance maps of Ellicott City</b> - including a grist mill changed to an electric plant 1899. More details on Sanborn maps. <a href=" http://historichomeshowardcounty.blogspot.com/2023/07/sanborn-fire-insurance-maps-of-ellicott.html">HERE</a> <br />
<b>Mills</b> – Ellicotts in Maryland, Leas in Delaware and more, from Ellicott City blog <a href="http://historichomeshowardcounty.blogspot.com/search/label/Mills"> HERE </a><br />
<b>Mills</b> – from Researching Food history blog <a href="http://researchingfoodhistory.blogspot.com/search/label/Mills"> HERE </a><br />
<b>Ellicott family</b> - <a href=" http://historichomeshowardcounty.blogspot.com/search/label/Ellicott%20family"> HERE </a><br />
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Key to 1894 Sanborn map
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-5227876929221761092023-06-25T21:58:00.010-04:002023-07-21T14:58:42.684-04:00Candling, Egg testing<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRNPBGJ-bs9K87t3U8gUR4uIMFjsLOzYHqe2mgK50kXoNPmTC4zBVKz0zpWVjDJJWUl63akxTvluQKZ6wYNorW8mBKD0VpiOM_eAGPU7IUvlg0K3m2107eTQi5xPs4_iKarWkEW-ZHLr3MN_-cs00e6St2fQjNTnGZOsvZFrXKWqJcKkbSdNbvmEcXA/s176/Eggs%20Testing%20Eggs%20Interior%20of%20a%20Kitchen%20Hillestrom%20d1816b.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="200" data-original-height="173" data-original-width="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRNPBGJ-bs9K87t3U8gUR4uIMFjsLOzYHqe2mgK50kXoNPmTC4zBVKz0zpWVjDJJWUl63akxTvluQKZ6wYNorW8mBKD0VpiOM_eAGPU7IUvlg0K3m2107eTQi5xPs4_iKarWkEW-ZHLr3MN_-cs00e6St2fQjNTnGZOsvZFrXKWqJcKkbSdNbvmEcXA/s200/Eggs%20Testing%20Eggs%20Interior%20of%20a%20Kitchen%20Hillestrom%20d1816b.jpg"/></a></div>
Holding an egg up to the light was one way to determine if it was newly laid as described by Hieronymus Fabricius of Aquapendente (died 1619). Candling could also show if the egg was fertilized; or black spots ment the egg was bad. New eggs floated. Glass eggs and rounded egg baskets.
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"Aquapendente [<b>Hieronymus Fabricius of Aquapendente, 1533-1619</b>] relates several ways how to know whether eggs are new laid or not; he would have them <b>held to a candle</b>, and then see whether the humours contained therein are clear, thin and transparent; for if they be otherwise, it is a sign the eggs are old, because the effervescence has embroiled and confounded the insensible parts of these humours, and made them dark. Lastly, <b>hold an egg to the fire</b>, and if a little watry moisture slicks to it, it is new; if not, it is old; because a new laid egg is moister than the old, and its humours being thinner, work easier through the pores of the shell." [1763] <br >
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<b>Interior of a Kitchen</b>, Pehr Hillestrom (1732–1816) in Nationalmuseum at Stockholm, Sweden - <br >
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"<b>A new-laid egg will sink in water</b>, bad ones are more or less buoyant; but this is a tedious way of testing eggs. The best way is to form sort of tube with the left hand, holding with the right hand the egg, close and opposite to this <b>tube, in the light</b>. If the egg is good the meat will look clear, and partly transparent; if bad, it will look dark with black spots in it." [Sanderson, 1846]<br />
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"<b>Eggshells are porous or perforated right through by minute holes for the admission of air needed by the chick for breathing</b>. Hence in time a part of the liquid contents of the egg evapotates. The white and yolk shrink and the resulting emptied space is filled with air. This space is normally at the broad end. And this is the reason why, in storing eggs, the point should always be downward. <br >
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To test eggs take a candle or electric light or lamp in an otherwise dark room and fit it with a <b>candling chimney</b>, which may be ob- tained at any poultry store or may be readily made from a piece of card- board. This is merely a cylinder of cardboard large enough to surround the candle or the lamp chimney, and having a tube inserted at right angles somewhat smaller in diameter than an ordinary egg, and about the level of the flame. Through this the egg can be observed against the light. <br >
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To test eggs, hold each one up against the opening of this cylinder, broad end upward, and look through them at the light. If the contents do not fill the shell, the egg is not perfectly fresh, and the <b>larger the air space the older is the egg</b>. The <b>yolk should be perfectly clear and round</b> in outline. If, besides the air space, there is a dark haze or cloud in the egg, it has become spoiled. If the cloud contains <b>a black spot, the egg is bad</b>." [Morse, 1909]<br >
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<b>How to Candle Eggs</b>. M.E. Pennington, M.K. Jenkins. US Depart of Agriculture Bulletin No. 565. May 11, 1918. Info and many colored pictures of scanned eggs <a href="https://babel.hathitrust.org/cgi/pt?id=uiug.30112104113854&view=1up&seq=1 ">HERE</a> <br />
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<b>Building an Egg Candling Room</b>. Photos and sketches. <i>Ice and Refrigeration</i> May 1904 <a href=" https://babel.hathitrust.org/cgi/pt?id=uiug.30112008256502&view=1up&seq=279">HERE</a> <br />
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<b>Glass egg in rounded egg basket</b>. The glass egg was put under a hen to encourage it to lay eggs. The basket was shaped to hold the oval eggs. My grandmother was walking to the store swinging one of these baskets. She was surprised when her father followed behind picking up the eggs from the field, caught up with her and stopped her swinging. Forever.
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<b><span style="font-size: medium;">SOURCES</span></b><br />
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<i>A New and Complete Dictionary of Arts and Sciences</i>. London: 1763<br >
<i>How to Candle Eggs</i>. M.E. Pennington, M.K. Jenkins. US Department of Agriculture Bulletin No. 565. May 11, 1918.<br >
<i>Ice and Refrigeration</i> Illustrated. Chicago: May 1904<br >
<i>Lloyd's Modern Poultry Book Guide and Directory</i>. Chicago: 1894<br >
Morse, Sidney. <i>Household Discoveries: An Encyclopaedia of Practical Recipes</i>. NY: 1909<br />
<i>A New and Complete Dictionary of Arts and Sciences</i>. v2. London: 1763<br >
Sanderson, J. M. <i>The Complete Cook</i>. Phila: 1846<br >
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b> deleted<br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-70674171155589486772023-06-09T12:53:00.064-04:002023-08-17T08:22:56.206-04:00Silk bolting for flour mills 1790s<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIx5Du99mhj2AmK6IXXbFWiMWCGTy7hypox6PstyCLWAtcpcAqk51QTihCzMKLN0LxjowgRAehoL_JAf5IAYrdtbNx0o0OOeUg04_xYn1QLVmDvZFsKckE4QjfpcaGxkiu5Xqhef60RW_Bvf4obbKaIlmkp58bpM7mVtqcQqN09fmUHVG7pcp7MmCSA/s516/mill%20Evans%201795%20InArc%20bolt.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="318" data-original-width="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIx5Du99mhj2AmK6IXXbFWiMWCGTy7hypox6PstyCLWAtcpcAqk51QTihCzMKLN0LxjowgRAehoL_JAf5IAYrdtbNx0o0OOeUg04_xYn1QLVmDvZFsKckE4QjfpcaGxkiu5Xqhef60RW_Bvf4obbKaIlmkp58bpM7mVtqcQqN09fmUHVG7pcp7MmCSA/s200/mill%20Evans%201795%20InArc%20bolt.jpg" width="200" /></a></div>By 1794 a "manufactory for making bolting silk" was started in Wilmington, Delaware by Robert Dawson. He applied for a patent (got it), and petitioned the US House of Rep to not pay duty on imported raw silk (denied). <br />
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<b>Robert Dawson (Ireland c1753-1802)</b> advertised that he used silk from Georgia and made the bolting cloth locally. In March 1796 he imported "raw silk" from London on the ship William Penn, and proposed a bill to remove the duty on silk. In May his patent was approved and he put the patent letter and long ad in a Lancaster, PA paper, where he had a bottling operation. A year later, by May 1797, he moved his silk bolting operation to Lancaster. Silk worked well to seive the flour even in hot or damp weather conditions. “Bolting well in wet weather, never requiring any knockers...” Apr 20, 1799. <br />
Click to enlarge images. <br />
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The following advertisement about the Dawson manufactory appeared on the last page of <b>Oliver Evans's <i>The Young Mill-wright & Miller's Guide</i></b>, 1795: <br />
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"WHEREAS <b>Robert Dawson</b> hath established in <b>Wilmington a manufactory of bolting cloths</b>, and being desirous to have them recommended to the public, has submitted to our examination some of each kind, (they also having been tried by several millers at this place.) We who are subscribers are willing to certify that those we have had experience of, or have seen tried, <b>have answered well all the purposes of imported cloths; and as the silk, as well as manufacture, is of our own country</b>, it is our opinion that they ought to obtain a decided preference to those fabricated in any foreign country.<br />
(Signed)<br />
"SAMUEL CANBY,<br />
"TATNALL & LEA,<br />
"SHIPLEY & POOLE."<br />
Brandywine Mills,12th Mo. 9th, 1794."<br />
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The <b>Tatnall and Lea mills</b>, (right side of image, later named Brandywine Mills and the town was then called Brandywine Village) across from Wilmington, Delaware (left side of image) were owned by Joseph Tatnall and his son-in-law Thomas Lea, Sr who was the father-in-law of Maryland cookbook author Elizabeth Ellicott Lea. Past blog posts on those mills <a href=" http://historichomeshowardcounty.blogspot.com/search?q=Tatnall+and+Lea">HERE</a>.<br />
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<b>1796 Robert Dawson patent 114X</b>: <br />
"Bolting cloths. Improvement in bolting cloth." May 12, 1796. Written material and images burned in patent office fire. The patent appeared in Lancaster paper in July 1796 with long ad - info and references, a year before his official move. <br />
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<b>Petition for remission of duties on silk</b>. House of Representatives. March 17, 1796<br /> "A petition of Robert Dawson, of the borough of Wilmington, in the State of Delaware, was presented to the House and read, praying a remission of the duties on <b>a box of raw silk, imported by the petitioner, in the ship William Penn, from London, for the purpose of manufacturing bolting cloths</b>: also, that an <b>act may be passed exempting from duty the article of raw silk</b>, imported into the United States for the purpose of being manufactured.<br /> <i>Ordered</i>, That the said petition be referred to the Committee of Commerce and Manufactures." [Journal of the House of Rep] <br />
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<b>Committee of Commerce and Manufactures</b>. House of Rep, January 9, 1797<br /> "Robert Dawson states, that he is a manufacturer of bolting cloths, at Wilmington, in Delaware, in which article, <b>raw silk is a component part that he has succeeded to make bolting cloths of better quality than those imported</b>, and asks a repeal of the duties on raw silk, for his better encouragement.<br /> Your committee are of opinion that the superiority of the workmanship of this manufacture will sufficiently recommend his article, without the proposed repeal, which could only tend to embarrass the revenue system: where-fore they recommend to the House to adopt the following resolution.<br /> <i>Resolved</i>, that the prayer of the petitioner cannot be granted." [Documents, 1832] <br />
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<b>Bolting silk</b>, 1795 French Duke's observations:<br />
"The process of bolting separates the fine from the inferior sort of maize-flour, but the latter is reground and mixed with the other. One third of a barrel sells for three dollars.<br />
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I likewise <b>visited the manufactory for making bolting silk</b>. The labourers are Irishmen; as well as the proprietor. This manufactory employs at present only three work-men: the silks are made to suit the different qualities of flour.<br />
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Though this manufactory has only been established a year, it is a profitable concern, and when more extensively known it will be much more so, as these silks are <b>cheaper than those sent from Holland, and last longer</b>, as those millers who use them have experienced. In a country like America where there are so many mills, the advantages of these bolters must be very great; in fact, almost all the millers use them in preference to linen cloths for bolting, as well as <b>Thomas Lea</b>. They are so useful, that an act of parliament has been made in England, to permit the importation of them into that country. The silk is brought from Georgia: if the Americans would plant mulberry trees, and raise silk-worms, this species of manufacture would be a source of great riches to the country." [Rochefoucauld-Liancourt, 1800].<br />
<br />
Robert Dawson's ad on the last page, 4, of the <i>The Delaware and Eastern-Shore Advertiser</i> from before May until May 25, 1797. Click <a href=" https://udspace.udel.edu/server/api/core/bitstreams/b4b9f3e7-3536-4383-b3ba-166b72f39a5d/content">HERE</a> for best image to enlarge.
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<b>Move to Lancaster PA</b> <br />
Dawson announced his move to Lancaster in a May 9, 1797 letter on the front page of the Delaware Advertiser starting May 25, 1797 then for several months. <a href=" https://udspace.udel.edu/server/api/core/bitstreams/12b57114-cc0b-4fb8-b005-c69a5bf1a9c8/content">HERE</a> His ad for the bolting material was last printed in that same issue. At first he was on North Queen St. (1797) then to King St by 1799. <br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPblhCYJDPRqOnjDlh4WjBqQ2LuyKdZvF7gQ6tsItrvlrRfYjbM_8_4VB6DksOExzOB3XYIbVoRFxlpG0oODzEXFj3pUdzuYRMwTZBzLEGVfMoPpr5QG29NbRUFwtBEZ3SAjhUxSiznmyKh7gZpdZ28AaiPnfE_rWwQccod8NUN9VQ-SxgsWYqUmvgeg/s393/Silk%201797.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="393" data-original-width="231" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPblhCYJDPRqOnjDlh4WjBqQ2LuyKdZvF7gQ6tsItrvlrRfYjbM_8_4VB6DksOExzOB3XYIbVoRFxlpG0oODzEXFj3pUdzuYRMwTZBzLEGVfMoPpr5QG29NbRUFwtBEZ3SAjhUxSiznmyKh7gZpdZ28AaiPnfE_rWwQccod8NUN9VQ-SxgsWYqUmvgeg/s200/Silk%201797.jpg" /></a></div>
His ad in the <i>Lancaster Intelligencer</i>, July 1, 1797, about his new business, written in May <br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTTykH_byAQYb6ro_pTH5k1P7SeCpGiK04_yTQ7pRTCmFadluT9_MpV2uiQBfc-4VEtMCUlSzf2GIW-HWrk-VThWHg0xH0f6-t7ce9wTpwXMzIgZqHAHS1MknR5iPcHmx8YjzZVnZr2AUflsNitaLXdawAYhmQy8DQo9M2daUDtFRA31Ll7HXQI2CLQ/s1000/Silk-Dawson-LanIn--1797b.gif" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="200" data-original-height="1000" data-original-width="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTTykH_byAQYb6ro_pTH5k1P7SeCpGiK04_yTQ7pRTCmFadluT9_MpV2uiQBfc-4VEtMCUlSzf2GIW-HWrk-VThWHg0xH0f6-t7ce9wTpwXMzIgZqHAHS1MknR5iPcHmx8YjzZVnZr2AUflsNitaLXdawAYhmQy8DQo9M2daUDtFRA31Ll7HXQI2CLQ/s200/Silk-Dawson-LanIn--1797b.gif"/></a></div>
<b>Robert Dawson & Co. also had a "bottery"</b> on King St in 1796 (year before the move and still there 1800), and in 1799 “at his Bottling Cellar, Hare’s Best old Porter, Twels and Morris’s fine Ale, Amber & Cyder, all bottled and in good order.” At the end of a bolting silk ad 1800, stated he sold the bottled drinks at the Willow Grove Tavern, now a home at 441 E. Orange St. Lancaster. [Lanc Intel, 1799, 1800; Tavern]
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"Robert Dawson, who had come the year before from Wilmington, carried on the manufacture of his patent bolting cloth. He died in 1807 [actually 1802], and William Boys rented the establishment [starting in 1807]." [Ellis, 1883] <br />
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Dawson updated ad 1802-<br />
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Some of the <b>stores that sold his bolting silk</b>: Wilmington 1797: At his manufactory wholesale and retail; Gill’s on High st.; Nathaniel Lewis & Sons Phila.; Lancaster 1797: Manufactory next Mr Jacob Dickert (N QueenSt., Lancaster); Comb & Tilton, Wilmington; Wm. Poole, Brandywine; Nathaniel Lewis & Son Phila,--and no where else. Dawson 1802: his Manufactory, Lancaster wholesale and retail, cash only; William Poole, Brandywine, Delaware; Hugh Wyle, Washington, Washington county. Wm. Boys ad: William Kirkpatrick, Lancaster; Elisha Green, Middletown; James Given, Carlisle; Cobean and Hays, Gettysburg; Hugh Wilson, Washington. <br />
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<b>Dawson died on April 28, 1802</b>. His obit said he "was about 50 years of age, <b>a native of Ireland, of urbane manners, upright & honest</b>." [Lanc Intel, 1802] He was buried in the Saint James Episcopal Church Cemetery, Lancaster next to the first mayor John Passmore and his wives. His tombstone: In / memory of / Robert Dawson, / who died / April 28th, 1802, / in the 50th year of his age. [Inscriptions]<br />
<br />
It is unclear who managed the business for five years (1802 to 1807) or if it was vacant for some reason before William Boys took it on.<br />
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<b>William Boys</b> introductory ad [Lanc Intel, 1807]-
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Three years later, in 1810, William Boys stopped renting the manufactory and an ad appeared for a Public Vendue selling "a small quantity of <b>patent boulting-cloths, some looms, weaving and warping apparatus</b>.” [Lanc Intel, 1810] <br />
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<b>Bolting mill - How it worked</b><br />
Middletown, PA. near Lancaster, 1796.<br />
"The bolting mill is a <b>six-sided cylinder, about twelve feet in length and one foot in diameter, covered at about every two feet with white silk* of various finenesses</b>. It is inclined in an angle of 45 or 50 degrees, and turned round by a movement connected with the water wheel. It separates the flour into superfine, tail flour, midlings, sheep stuff, shorts, and bran; sometimes the tail stuff and middlings are dressed over again, and in some cases a bolting machine is appropriated to the middlings. In the year <b>1796 the prices</b> of the several articles at these mills were as follow: <br />
<br /> s. d. <br />
Superfine flour per sack 37 6 <br />
Tail flour do. 30 0 <br />
Middlings do. 22 6 <br />
Sheep stuff do. 4 6 <br />
Shorts do. 2 1 1/2 <br />
Bran do. 0 4 1/2 <br />
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32. A load of wheat of sixty bushels, at that time, was about twelve guineas; this cost fifteen shillings grinding; the waste in grinding is about twelve pounds per hundred weight, and sixty bushels will make twelve barrels of flour of 196 pounds each, i.e. somewhat more than three bushels to a hundred weight. The offal pays the expense of grinding and barrels. The flour is then <b>sent to the Philadelphia market [in 1796, the capital of the US]</b>, and costs for carriage, at six shillings per barrel, about three pounds twelve shillings. It there fetches about thirty shillings a barrel, or eighteen pounds for the load. <br /> *The brass wire bolting machines are not yet introduced into America." [Edlin, 1805] <br />
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"A manufacture for making bolting-cloth of Georgia silk was established at Wilmington, in Delaware, prior to 1796." [Report, 1853]. <br />
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To help announce three upcoming mill talks, I had planned to use the wonderful excerpt from Duc de la Rochefoucauld-Liancourt, and the sentence from 1853 (just above this paragraph) stating the manufactory was in Wilmington. This week I was looking in a few editions of Oliver Evans's book for images to use, and at the end of the 1795 edition was an ad with the owner's name! Led to finding more on Dawson in Google books, newspapers, etc. Have not yet found personal info on Dawson, so if I do, I will add later. <br />
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<b><span style="font-size: medium;"> <b> SOURCES</b> </span></b><br />
<br />
<i>Annals of the Congress of the United States</i> 1854<br />
<i>Delaware and Eastern-Shore Advertiser</i>. May 15 & 25, 1797 UDel <a href=" https://udspace.udel.edu/server/api/core/bitstreams/12b57114-cc0b-4fb8-b005-c69a5bf1a9c8/content">HERE</a> <br />
<i>Documents, Legislative and Executive, of the Congress of the United States</i>. Vol V. 1832<br />
Edlin, Abraham. <i>A Treatise on the Art of Bread-making</i>. London: 1805 <br />
Ellis, Franklin. <i>History of Lancaster County, Pennsylvania.</i> 1883 <br />
Evans, Oliver. <i>The Young Mill-wright & Miller's Guide</i>. In five parts… Phila: 1795. Internet Archive. (whole mill image) <a href="https://archive.org/details/youngmillwrightm00evan/page/n489/mode/2up ">HERE</a> <br />
Evans, Oliver. <i>The Young Mill-wright and Miller’s Guide</i>. Phila: 1826. (images) <br />
<i>Inscriptions on tombstones in the graveyard adjoining St. James’s Church, Lancaster</i> copied by William Frederic Worner; LancasterHistory online<br />
<i>Lancaster Intelligencer</i>: July 1, 1796 (Patent and long ad with references); July 1, 1797 (dated May 26, move to Lancaster); July 28, 1898 (Bottled Hare); Apr 20, 1799 (Bottery cellar); Mar 27 1802 (updated ad); May 1, 1802 (obit); May 27, 1808 (Boys); Mar 17 1810 (sell contents). newspapers.com<br />
<i>Report of the Commissioner of Agriculture for the Year: 1853</i>. United States. Department of Agriculture. 1854<br />
Rochefoucauld-Liancourt, François-Alexandre-Frédéric duc de La. <i>Travels Through the United States of North America… 1795, 1796, and 1797</i>. 2d ed. Volume 3. London: 1800.<br />
<i>The Taverns of Early Lancaster and the Later-Day Hotels</i>. H. Ray Woerner. LancasterHistory online.<br />
Brandywine Mills painting by Bass Otis c1840. U of Delaware Postcard archives. wiki art. <br />
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<b>Past blog posts</b> <br />
Brandywine Mills <a href=" http://historichomeshowardcounty.blogspot.com/search?q=Tatnall+and+Lea">HERE</a>.<br />
Mills taped talks <a href="http://researchingfoodhistory.blogspot.com/2020/08/tidal-mills-videos.html ">HERE</a> <br />
Mills <a href=" http://researchingfoodhistory.blogspot.com/search/label/Mills">HERE</a> <br />
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<b><span style="font-size: medium;"> UPCOMING MILL TALKS</span></b><br />
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Jun 12 Mon 3 <b>London Windmills and Watermills</b>. “from ones which have been restored to those that exist as street names only.” Rob Smith, Footprints of London. £10.00 <a href=" https://www.eventbrite.com/e/virtual-tour-london-windmills-and-watermills-tickets-618215829187?aff=ebdssbdestsearch&keep_tld=1">HERE</a> <br />
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Jun 17 Sat 6-11<span style="color: #ff00fe;">AM</span> <b>Mayen: Making Millstones for the Roman (and Medieval) world</b>. Dr. Birgitta Hoffmann. MANCENT, The Manchester ContinuingEducationNetwork. £20(tape)–£35 <a href=" https://www.eventbrite.com/e/mayen-making-millstones-for-the-roman-and-medieval-world-tickets-599681572727?aff=ebdssbonlinesearch&keep_tld=1">HERE</a>. Past related 4 hour talks: North Africa and the Grain Supply of the City of Rome (Mar 2023); Watermills - not just for flour. (Jan 2023) <br />
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Jul 26 Wed 7<span style="color: #ff00fe;">AM</span> <b>Windmills and the Danger of Wind Loss</b>. “Dutch planning law recognises and regulates wind loss resulting from new buildings close to a Windmill.” Steve Temple. SPAB The Society for the Protection of Ancient Buildings. UK £9 live & tape 10 days <a href="https://www.spab.org.uk/whats-on/lectures/windmills-and-danger-wind-loss ">HERE</a> <br />
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b> deleted<br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br />
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br />
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-36369187991016645122023-06-02T22:12:00.011-04:002023-06-26T14:39:28.261-04:00Rumford Baking Powder recipe slide, Count Rumford taped talks and Hot Milk Cake<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhpcfYswnev3fEWXCvv-7ycc9bABaIzk-Og2fAQD_ankBQ5kogv_0aSa3364k5VNce-hCmpV511ERgUgJB1vATWkcrPV0WPaEGiQNCPe6DOsqhQhe0RBZ5yioknsobHUOkYoGSdCwA7i2_5fj7HGAzqXm2gtSDZCoctUysEtkTikU1B_QoBhjajEk5w/s1280/Rumford%20HotMilkC%201926.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="1280" data-original-width="662" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhpcfYswnev3fEWXCvv-7ycc9bABaIzk-Og2fAQD_ankBQ5kogv_0aSa3364k5VNce-hCmpV511ERgUgJB1vATWkcrPV0WPaEGiQNCPe6DOsqhQhe0RBZ5yioknsobHUOkYoGSdCwA7i2_5fj7HGAzqXm2gtSDZCoctUysEtkTikU1B_QoBhjajEk5w/s200/Rumford%20HotMilkC%201926.jpg"/></a></div>
This recipe pull out card (recipe slide) of 1926, included 25 recipes for cakes and cookies, one being Hot Milk Cake, by Mrs. Lily H Wallace for Rumford Baking Powder. Two early Hot Milk Cake recipes are from church cookbooks c1900.<br >
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Click to enlarge and see how the ingredients are listed.<br >
Several taped talks on Count Rumford<br />
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<span><a name='more'></a></span><br />
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Hot Milk Cake: 1C sugar, 1/2C milk, 2 eggs, 1/8C butter, 1C flour, 1t baking powder, 1t flavoring, 1/3t salt. Beat eggs, add sugar and flavoring, dry ingredients sifted, then milk brought to boil with butter melted in it.
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HOT MILK CAKE. M. E. GILL. Mix together, two eggs well beaten, one cup sugar, one cup flour, one teaspoonful baking powder; one-half cup milk, butter size of an egg, scald together until butter is melted, then add to the others. Very nice. <br />
<i>The New Church Cook Book</i>. The Aglaia Club. Brockton MA: 1902<br >
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HOT MILK CAKE. 1 cup hot milk, 4 eggs, 2 t. butter, 2 ½ t. baking powder, 1 t. vanilla, 1/2 t salt, 1 t. lemon extract, 2 cups flour, 2 cups sugar.<br />
Mix butter with hot milk, add rest of ingredients and beat 3 minutes. Bake 30 minutes in slow oven.<br />
<i>The Cook's Treasure House… Ladies Aid Society of the Second Congregational Church</i>. Waterbury, CT: c1900<br >
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<b>Count Rumford (Benjamin Thompson, 1753-1814)</b> created many kitchen devices, such as the famed <b>Rumford Roaster</b> (this one is in Hamilton Hall, Salem) past blog posts <a href=" http://researchingfoodhistory.blogspot.com/search/label/Rumford%20Roaster">HERE</a> -
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Rumford kitchen with flues from the boilers (stew stove holes). note the fireplace on top with the slanted sides. <i>The Complete Works of Count Rumford.</i> Boston: 1874 v3 <br >
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More efficient, thus smaller fireplace for heat - Comforts of a Rumford Stove, charicature by James Gillray, 1800 <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApuq1zcZpAkBaD2TY0UdxHU8DqHQi_xoDNHwtLTkEOvXRYLp14M096u9HICAmMGIkYTO_WZFl0PTwzRPNpO9tZYDC-l-srTbFwIct7tX_durq1esMh17NNKrwt1jvQpLHRIwgXhbCRFvZzWRGCGEzIiF1FVnn2HGi7M2XBKXfq-sbgyiQe2OVK58rRA/s454/Rumford%20Stove.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="200" data-original-height="454" data-original-width="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApuq1zcZpAkBaD2TY0UdxHU8DqHQi_xoDNHwtLTkEOvXRYLp14M096u9HICAmMGIkYTO_WZFl0PTwzRPNpO9tZYDC-l-srTbFwIct7tX_durq1esMh17NNKrwt1jvQpLHRIwgXhbCRFvZzWRGCGEzIiF1FVnn2HGi7M2XBKXfq-sbgyiQe2OVK58rRA/s200/Rumford%20Stove.jpg"/></a></div>
A few smaller items not by Rumford, but by a Rumford company not created by Rumford. Eben Horsford (1818-1893, Rumford Chair at Harvard from 1847-1861) created what would become Rumford Baking Powder in 1859. <br >
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<b><span style="font-size: medium;"> COUNT RUMFORD TAPED TALKS</span></b><br />
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Benjamin Thompson (1753-1814) was born into a farming family from Woburn, Mass, about 12 miles north west of Boston. His home is now a museum. First talk includes a virtual tour. Painting by Gainsborough 1783. <br />
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<b>Count Rumford - The Life and Legacy of Benjamin Thompson</b>. Kathy Lucero. finish with tour of Rumford birthplace. Woburn Historical Society. Mar 2021 <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=7_BcS9apwWk">HERE</a> <br />
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<b>Count Rumford and his 18th Century Technology Innovations</b>. Dan Kleppner. Lexington Computer and Technology Group. Se 2020 <span style="color: red;"> TAPE </span> <a href="https://www.youtube.com/watch?v=Xnsh3_860TY ">HERE</a> <br />
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<b>Count Rumford aka Sir Benjamin Thompson</b>. "From Woburn Farmboy to Count of the Holy Roman Empire" personal life history. Howard Cohen. Lexington Computer and Technology Group. May 2022 <span style="color: red;"> TAPE </span> <a href="https://www.youtube.com/watch?v=LIZbO1QQvWo ">HERE</a> <br />
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<b>Historical Cooking at Hamilton Hall</b>. Beehive Oven (Radiation heat), Rumford Fireplace (Conduction), Rumford Roaster (Convection) Marshall. Hamilton Hall, Salem. Se 2020 15 min. <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=6zoINtdk9aY&t=620s ">HERE</a> <br />
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<b>Cooking At Hamilton Hall</b>. Dan Randall. Hamilton Hall, Salem. May 2020 6 min <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=mJ-GPsVY4D0">HERE</a> <br />
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<b>A very savoury and substantial repast Dining experiences at nineteenth century</b>. “technologies of large-scale soup production, the recipes for, and perceptions of, soup and explore the social relations that soup kitchens engendered in Georgian and Victorian England.” Philip Carstairs. IHR Institute of Historical Research. Nov 2018 <span style="color: red;"> TAPE </span> <a href=" ">HERE</a> <br >
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<b>More about Mme. Lavoisier than M. Lavoisier</b>. Marie-Anne Pierrette Paulze Lavoisier (1758-1836) Chemist and artist. Antoine-Laurent de Lavoisier (1743-1794 guillotined), chemist; m 1804-7 Count Rumford (1753-1814) 34:36 <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=qGiDrUzAiD0">HERE</a> <br >
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b> deleted<br />
<br >
<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-58591634093263066942023-05-26T21:03:00.004-04:002023-06-12T20:01:16.105-04:00Army bake oven with a barrel<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaH6YUUqlI8ZyWT96o6RaVV8SZmbePDF3wnPT6FGkc09k-auMNv1h8riZ1hnZ8BvJ15pKXSCMzCMUmO83j7YaviReNZ1OA563KuttH1j68NRA7Rq7XcSwfMqeF4ACP9wuxStJCRUsZ_cBJUxI5OqF4B4ZIZwUCGVLu7izxMK1pZjVntU_yAWiPBl56aw/s250/Oven-form-manual-96b.gif" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" width="200" data-original-height="157" data-original-width="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaH6YUUqlI8ZyWT96o6RaVV8SZmbePDF3wnPT6FGkc09k-auMNv1h8riZ1hnZ8BvJ15pKXSCMzCMUmO83j7YaviReNZ1OA563KuttH1j68NRA7Rq7XcSwfMqeF4ACP9wuxStJCRUsZ_cBJUxI5OqF4B4ZIZwUCGVLu7izxMK1pZjVntU_yAWiPBl56aw/s200/Oven-form-manual-96b.gif"/></a></div>
Memorial Day - To remember all who sacrificed their lives to preserve our democracy.<br >
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The <i>Manual for Army Cooks</i> 1896 image of an above ground dirt oven and an iron dutch oven. <br />
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The Manual contains images and information on several types of ovens, and cooking apparatus for soldiers. I bought the Army cook's book after years researching the Army bake ovens <i>in</i> the US Capitol, Washington DC during the Civil War. Blog posts <a href=" http://researchingfoodhistory.blogspot.com/2020/11/civil-war-bake-ovens-in-us-capitol.html">HERE</a> <br />
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<b>AN OVEN ABOVE GROUND</b><br />
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"To build such an oven (plate 12) a rounded heap of dry earth or about 5 feet long, 2 feet 6 inches wide, 1 inches high, should be raised. This is the mold on which the oven is to be formed. <b>Sand is more suitable for the mold than earth</b>, it being more readily removed. <b>Willow twigs bent over and closely wattled together, or a flour barrel laid flat</b> and covered completely with earth, will likewise suffice to give form to the mold.<br >
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Mix a stiff mud or mortar, and <b>plaster the mold over 5 or 6 inches thick, commencing at the base</b>. Allow one or two days for it to dry and harden, plastering up all cracks which may appear. When nearly dry, cut out the door at one end and the flue at the top of the other end. A <b>small mud chimney raised over the flue will greatly improve the draft</b>. <br >
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Carefully withdraw the loose earth or sand from the interior. <b>If a barrel has been used for the mold it may be burned out without damaging the oven.</b> Keep a small fire in the oven for at least half a day before attempting to bake. Dig a pit in front of the oven for the convenience of the baker. <b>Two men can build this oven in three hours, but it will generally not be fit for use for two days</b>. It will last several weeks, and prove very satisfactory.<br >
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This oven <b>may also be built dome-shaped, like the household ovens used by the Mexicans</b>. This kind of an arch would be stronger than the semicylindrical form, but with the same quantity of material used would <b>not have as great a baking capacity</b>. <br >
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The clay oven is <b>peculiarly adapted for use when camping on swampy ground.</b> Under such circumstances it may be constructed upon a platform of stones or logs covered with clay."<br >
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<b>DUTCH OVENS.</b> <br />
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"<b>Considerable fuel is consumed in baking in Dutch ovens</b> where a company is to be supplied--the capacity of each oven being small and several fires being usually required. <b>Fuel may be economized, however, by building the fire in a trench of sufficient length to receive all the ovens</b>. <br >
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Care should be taken that the ovens and lids are quite hot before the dough is placed for baking. During the preparations for the baking the <b>ovens and lids should be heated over the fire in the trench</b>. When a good mass of coals has been obtained, the dough should be placed in the heated ovens and the lids put on. The ovens should then be embedded in the coals and the lids covered with coals and hot ashes. <b>If there are not enough coals to cover the lids a small fire may be built over each</b>. <br />
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<b>Mess pans</b> may be used in a similar manner for baking bread, but great care will be necessary to prevent burning, owing to the thinness of the metal.<br>
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<b>DOUGH</b>. <br />
Dough may be <b>mixed in mess pans, on a piece of canvas, on a rubber blanket, or in the flour barrel or flour sack</b>. Dough should be set near the fire, and be allowed to rise well before baking. Very little fire is required at first. If time and fuel are to be considered, biscuits will prove more suitable than large loaves." <br />
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<i>Manual for army cooks prepared under the direction of the Commissary General of Subsistence</i>; published by authority of the Secretary of War for use in the Army of the United States 1896<br >
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<b>DUTCH OVEN</b> <br />The cut represents the old-fashioned Dutch oven, an iron kettle with a heavy tight-fitting iron lid. This is often used for outdoor cooking, and <b>during the war the soldiers were delighted to get possession of one of these ovens to bake their pork and beans in or their corn bread or "pone</b>." <br >
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<b>The oven was lowered into the ground level with the top and the lid covered with live coals</b>. There is no oven which bakes pork and beans and imparts the same delicious flavor, especially when the appetite has been sharpened by out-door work or sport and a moderate degree of fasting. <br />
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Dutch oven image and last paragraph from: Wilcox, Estelle Woods. <i>Buckeye cookery, and practical housekeeping</i>. Minneapolis, MN: 1877<br />
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b> deleted<br />
<br >
<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-82475263407289336132023-05-20T19:14:00.030-04:002023-08-26T09:14:28.607-04:00Steam kitchen in "Hannah Glasse"<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfx4E7oAMELh-nTLMPZ56Hnv7NZYvZHX-8L01qsGA2Zc98rHz7NcE1x8Rg1pJrkgVpHDzj1BSRGLirS-eba3vK3UISi9wzPGA0V9crDar3NFsQnh6thdnqj7ijLrRB4UQ11CeKEXD3XrJKzDmngKgdJtNNzIjzAmH0iti6Ut2r5jfGJlZw-kIrn2Od6g/s275/GlasseReynolds-1850z.gif" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="275" data-original-width="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfx4E7oAMELh-nTLMPZ56Hnv7NZYvZHX-8L01qsGA2Zc98rHz7NcE1x8Rg1pJrkgVpHDzj1BSRGLirS-eba3vK3UISi9wzPGA0V9crDar3NFsQnh6thdnqj7ijLrRB4UQ11CeKEXD3XrJKzDmngKgdJtNNzIjzAmH0iti6Ut2r5jfGJlZw-kIrn2Od6g/s200/GlasseReynolds-1850z.gif" width="200" /></a></div>
Ofcourse not in the original Glasse (1708-1770) cookbook, but years after her death, her name was used for an 1843 book, which was copied by M.A. Reynolds in her/his 1850 book <i>The Complete Art of Cookery</i>. The small book (a little over three by five inches, 256 pages) has delightful sketches. <span><a name='more'></a></span><br />
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<b>Steam Kitchen</b><br />
Years ago I bought the Reynolds book for the steam kitchen image. It was one of the images not used in my "Early Steam Kitchens" article in <i>Petit Propos Culinairs</i> so I will explain it now. A fire behind the grate heated the water in the boiler on the right side of the range. A pipe coming out the top of the boiler carried the steam to the two pots - the "steam kitchen" - on the right. Then it probably was piped out the bottom which could then be used as a warming oven. Metal (probably) doors for the warming oven. (The arrow tool in photoshop to point out the parts, is not working so I've included just the boiler and steam kitchen part of the range image.)<br />
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In the following example, the steam condensed into hot water could be taken out with the spigot or returned to the boiler to reheat into steam. <br />
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My past writings on steam kitchens
<br />
“Early Steam Kitchens” in <i>Petit Propos Culinaires</i> PPC101. London: 2014 p15-33<br />
Steam kitchens blog posts <a href=" http://researchingfoodhistory.blogspot.com/search/label/Steam%20Kitchen">HERE</a> <br />
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<b>"M. A. Reynolds" copied "Hannah Glasse"</b><br />
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<i>The Art of Cookery</i> was Glasse's original book in 1747. Over the years it went through a series of publishers, format, contents and pictures. Hannah Glasse was listed as the author of <i>The Complete Art of Cookery</i> in 1843 (1845 ed, photo from: Oldcookbooks.com). It included the same frontispiece and image of a range with steam kitchen which M.A. Reynolds would use. Reynolds copied some if not all (I haven't checked page by page) of the "Glasse" work of 1843.
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<b>So who was M. A. Reynolds?</b> If anyone knows... let me know! It was probably just a pseudonym. To add to the copied/pirated confusion... in 1848, M. <span style="color: #cc0000;"><b>E</b></span>. Reynolds was listed as author of <i>The Complete Art of Cookery</i>, published in London and Dublin. <br />
<br />
Reynolds, M. A. <i>The Complete Art of Cookery</i>. London: Newman & Co. 1850. "Domestic Cookery" is on the cover's spine. <br />
Glasse, Hannah. <i>The Complete Art of Cookery</i>. London: J. S. Pratt, 1843. <br />
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You may detect a theme - last week a book with amazing salt mine images (<a href="http://researchingfoodhistory.blogspot.com/2023/05/salt-mines.html ">HERE</a>) and upcoming books by Francatelli, Lea and others which will focus on an interesting or overlooked aspect on each book, as I get rid of my books.<br />
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<b>Dried herbs shown in frontispiece.</b> "MINT" written on second from right. Click to enlarge.
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"From the spars of the [bacon] rack, hung at one end, ropes of onions, and at the other a <b>row of paper bags, containing dried herbs, each neatly written upon, 'Mint</b>,' 'Balm,' 'Sage,' 'Camomile,' 'Senna', 'Hyssop,' 'Marigolds,' &c."<br />
<i>Christian Gleaner and Domestic Magazine</i>. London: 1825<br />
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"Having well dried them [herbs], <b>put them up in brown paper, sewing the paper up like a sack</b>, and press them not too hard together, and keep them in a dry place near the fire."<br />
Culpeper, Nicholas. <i>The English Physician</i>. London: 1809<br />
<br />
More at Bacon racks post <a href="http://researchingfoodhistory.blogspot.com/2020/09/bacon-racks-held-soap-paper-bags-of.html ">HERE</a> and Drying herbs and paper packets blog post <a href="http://researchingfoodhistory.blogspot.com/2020/08/drying-herbs.html ">HERE</a> <br />
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b> deleted<br />
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<br b="" /><span style="font-size: medium;"><b>CALENDAR OF VIRTUAL FOOD HISTORY TALKS</b></span> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br />
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br />
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-71161303638715955602023-05-13T15:30:00.037-04:002023-12-03T06:52:12.703-05:00Salt Mines<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBH0gPItgNCJp4E72YiJZKPwVbQz26IT9Y5CgmRt9h-gnMwM8MhqrgZyl0iaExsLAgultykyKrSr9tfDZW3rmrbdi3jGJhvmhWRpuauhrekoSQDGEg777ciMzx1t5PAhoCT8rJT4TmjQs76OPqgFjWI0vUoXwMt915lssVXdlMB3UMBHpHfbjVkF1Bg/s330/Salt-AuntMartha-1875b.gif" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="330" data-original-width="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBH0gPItgNCJp4E72YiJZKPwVbQz26IT9Y5CgmRt9h-gnMwM8MhqrgZyl0iaExsLAgultykyKrSr9tfDZW3rmrbdi3jGJhvmhWRpuauhrekoSQDGEg777ciMzx1t5PAhoCT8rJT4TmjQs76OPqgFjWI0vUoXwMt915lssVXdlMB3UMBHpHfbjVkF1Bg/s200/Salt-AuntMartha-1875b.gif"/></a></div>
Marvelous sketches of huge salt mines, the Salt Desert and a chapel of salt are in <i>Aunt Martha's Corner Cupboard: or, Stories about Tea, Coffee, Sugar, Rice, etc</i>, editions from 1895-1928. Other sources of salt which are pictured, range from salt licks to boiled down seawater. <br />
More pictures added from various editions, 11 total. Click images to enlarge. <span><a name='more'></a></span><br />
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<b>THE STORY OF THE SALT</b>.<br /> "HERE is something on the lower shelf of the corner cupboard, that is of more importance than many of its neighbours. You might contrive to live without either tea or coffee, as people were obliged to do in years gone by, when they drank stout ale for breakfast, and had dinner at twelve o'clock. But what would you do without salt? What would become of your nice relishing dishes, if salt did not season them? They would taste no better than white of egg. Nay, you would not have those rosy cheeks, nor be able to scamper about from morning till night as you do now. You would be pale and sickly; and I hardly think you could live, without the little harmless doses of salt you are always taking in some form or other.<br />
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<b>A SALT-LICK</b>. In a part of the world called North America, the cattle and the deer come a long way to get a taste of salt. The salt is in some well or spring that bubbles up among the grass; and the water leaves it behind like a crust on the stones that may chance to be lying about; and the grass all round tastes very much of salt. The place is called a "salt-lick," because the cattle keep licking at the stones. They are sure to find their way to the salt-lick, even though they live miles away. And they keep cropping the grass, and licking the salt, till they have had enough, and then they go home again. They make a path... <br />
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In some places the salt-licks are very far apart, and the cattle can hardly ever get to them. The cattle have plenty of food, and large rich pastures to browse in; but they long for a bit of salt, and there is none for them. <b>Once a fortnight their master lets them come home to the farm, and gives each of them a bit of salt. The cows and horses know the right day</b> as well as can be, and they set off at full gallop to the farm. The farmer is quite ready for them; and when they have had their salt they trot back again to the fields, as contented as possible. In Norway, when the farmer's wife goes out with her maidens to collect her cows and have them milked, she takes a <b>bowl of salt</b> in her hand. The moment the cows see it, they come running up from all parts of the field, as if asking for some. Their mistress gives each of them a large spoon-ful... <br />
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There is a desert in Africa where the ground under foot is not sand but salt. It is called the "<b>Salt Desert</b>;" and the salt sparkles in the sun with such a crystal whiteness that people who travel upon it are almost blinded. Because salt is so useful and so necessary, it is found in great abundance. The great wide sea could not keep sweet and fresh without salt.<br />
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<b>BAY SALT AND ROCK SALT</b>. People put the <b>sea-water in large shallow pans, and let the sun dry it up. The salt found at the bottom is called bay salt</b>," and is very bitter. And some-times it is mixed with other things, such as a relation called Epsom salts, that has a disagreeable taste, and is used as а medicine. But the salt makes its way from the sea by all kinds of secret paths under the ground, and then it is found in places called <b>mines, and is named "rock salt</b>." The mine is like a great deep cavern, and has tall pillars of salt to hold up the roof; and the roof, and the walls, and the pillars glitter as though they were covered with precious stones. When any person of consequence comes to visit the mine, the men who are at work make a great illumination. They stick torches here and there as thickly as they can, and then light them up, so that the place looks like a fairy palace.<br />
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<b>A DEEP MINE</b>. The mine I am speaking of is near the town of <b>Cracow in Poland</b>, and it is not very pleasant to be let down. The person is <b>let down in a hammock by means of a rope</b>; and he goes down, down, a very long way. When he stops, he is not at his journey's end; for he has to get out of his hammock, and go along a pathway that descends lower and lower, till it reaches the mine.
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The pathway is sometimes cut into steps, like a great wide staircase, and glitters with the light of the torches that the miners carry in their hands. And the road leads through a great chamber or room where a thousand people might dine. When the traveller reaches the mine he finds himself in a country under ground, such as perhaps he had no idea of before. <br />
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IN THE MINE. A SALT-MINE. There is neither sun nor sky. But there are cross-roads, with horses and carriages going along them. And there are <b>crowds of men, women, and children, who live always in the mine.</b> Some of the children have lived there all their lives, and have never seen the daylight. Most of the horses, when once taken down, do not come up again. There are numbers of <b>caverns, little and big, and some of them are made into stables</b>, and the horses are kept there.
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The <b>roofs of the caverns are supported on pillars of salt</b>, and roads branch from them in all directions. They reach so far, and wind about so much, that a man may easily get lost. If his torch happens to go out, he wanders about until his strength is quite gone; and if nobody finds him, he lies down and dies. <br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYoNc7TKnrU_QjWtiyoHbrq4WhMq1EdJhYRm1U1mqlityJxUdwsECVgGcsJ7Tnuw47bxicFs77w1Wx9g7IQQC1jNdYs36GXZF3-fhyFSrbRhoesCjYmpgdiwh18V88m4kcHfoTQSMf6D2EjIIz1-sbDVzki6OuHZFLbuGoxBpx_r0sWamWskL_4qsIw/s350/Salt-AuntMartha-1875-3b.gif" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="200" data-original-height="350" data-original-width="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYoNc7TKnrU_QjWtiyoHbrq4WhMq1EdJhYRm1U1mqlityJxUdwsECVgGcsJ7Tnuw47bxicFs77w1Wx9g7IQQC1jNdYs36GXZF3-fhyFSrbRhoesCjYmpgdiwh18V88m4kcHfoTQSMf6D2EjIIz1-sbDVzki6OuHZFLbuGoxBpx_r0sWamWskL_4qsIw/s200/Salt-AuntMartha-1875-3b.gif"/></a></div>
<b>THE CHAPEL OF ST. ANTONY</b>. I have read of a salt-mine [Wieliczka, since 13th cen. near Cracow] -also in Poland -in which there is a pretty chapel cut out of the salt, and called the "Chapel of St. Antony." [since 1698] The King of Poland used to be the owner of the mines; but Poland has no king now, and they belong to Austria.<br/>
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There are some grand salt-mines in our own country and perhaps I told you about these first. They are at a place called Nantwich, in Cheshire; and people are let down in a great tub. When they reach the bottom of the mine, there is the same glittering light from the torches. The torches are what the miners have to see by..." <br />
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<b><span style="font-size: medium;"> SOURCES </span></b><br />
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Kirby, Mary. <i>Aunt Martha's corner cupboard: or Stories about tea, coffee, sugar, rice, &c.</i> Phila: 1898. picture of 3 layers of salt mine and other pictures. my copy.<br />
Kirby, Mary. <i>Aunt Martha's corner cupboard: a story for little boys and girls</i>. London: 1875 image of first salt mine picture <br />
Kirby, Mary. <i>Aunt Martha's corner cupboard: or Stories about tea, coffee, sugar, rice, &c.</i> London: 1895 text<br />
Kirby, Mary. <i>Aunt Martha's corner cupboard: or Stories about tea, coffee, sugar, rice, &c.</i> Boston: 189- horse and wagon<br />
Kirby, Mary. <i>Aunt Martha's corner cupboard: or Stories about tea, coffee, sugar, rice, &c.</i> Chicago: 1928 salt lick<br />
Image of pans - "Making Salt at Saltville, Va" <i>The Great South</i> 1875<br />
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<b><span style="font-size: medium;"> BLOG POSTS </span></b><br />
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<b>Civil War salt works - 500 bushels a day - destroyed</b> <a href="http://researchingfoodhistory.blogspot.com/2014/08/civil-war-salt-works-500-bushels-day.html ">HERE</a> <br />
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<b>Salt in the hearth - in Niche or Salt-box</b> <a href="http://researchingfoodhistory.blogspot.com/2023/02/salt-in-hearth-in-niche-or-salt-box.html ">HERE</a> <br />
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<b>Future blog posts on salt </b> <a href=" http://researchingfoodhistory.blogspot.com/search/label/Salt">HERE</a> <br />
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<b><span style="font-size: medium;">TAPES & INFO </span> </b><br />
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<b>Salt making on the Solway</b>. Andrew Fielding and John Pickin. 17th cen - Solway Coast Area UK 2020 <span style="color: red;"> TAPE </span> <a href="https://www.youtube.com/watch?v=ILZiMclUJ4c ">HERE</a> start at 13-14 min.<br />
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<b>Royal Salt Mines in Wieliczka and Bochnia, Poland</b> info and short tape. <a href=" https://visitworldheritage.com/en/eu/royal-salt-mines-in-wieliczka-and-bochnia-poland/17a0828a-e10a-4ea5-a2b5-4664606c0b23 ">HERE</a> <br />
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<b>The Wieliczka Salt Mine</b> 26min <span style="color: red;"> TAPE </span> 2022 <a href=" https://www.google.com/search?q=salt+mine+krakow&client=firefox-b-1-d&tbm=vid&ei=W7VfZL7WFeicptQP2LGhQA&start=10&sa=N&ved=2ahUKEwj-76So1vL-AhVojokEHdhYCAgQ8tMDegQIEBAE&biw=865&bih=580&dpr=1.58 ">HERE</a> <br />
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b> deleted<br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com1tag:blogger.com,1999:blog-4759854350066861881.post-29574522888975397372023-05-07T14:13:00.006-04:002023-05-13T20:00:47.336-04:00Dutch milk-cellars 1869<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMs79NUI9fK77tBHRCAbPtgOMoKXv__7nmmqPPNsdnFCPQuv-m7i73gHJygwVyMJAK4I1FUEQmUbfeeJsCMWKp1U0x5VpwOz4oUC1pZJrShNLmrIrRBF0yWm5NJTAmET13tr_gDrH9bEZL7X9-rBQ7917L2iAnkEvKaJQ1MT6b2DRea1L2mXs8iIwezQ/s551/Dutch%20dairyrm%20Milch%20Cows1869.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="448" data-original-width="551" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMs79NUI9fK77tBHRCAbPtgOMoKXv__7nmmqPPNsdnFCPQuv-m7i73gHJygwVyMJAK4I1FUEQmUbfeeJsCMWKp1U0x5VpwOz4oUC1pZJrShNLmrIrRBF0yWm5NJTAmET13tr_gDrH9bEZL7X9-rBQ7917L2iAnkEvKaJQ1MT6b2DRea1L2mXs8iIwezQ/s200/Dutch%20dairyrm%20Milch%20Cows1869.jpg" width="200" /></a></div>
“… butter made in a cellar, was far preferable to that made in a spring-house.” More in my Milk Cellars in 1840s Del. and 1870s NC blog post <a href=" http://researchingfoodhistory.blogspot.com/2018/10/milk-cellars-in-1840s.html">HERE</a>.<br />
<i>Milk</i> exhibit and talks from Wellcome in London.
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Dutch milk-cellar <br />
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The milk, when properly cooled, is brought to the milk-cellar, where it
is immediately poured out of the milk-kettles into vessels designed to receive
it. Wooden bowls or pans, or high earthen pots, are used for holding it. The
pans and pots are set on the table, and a small ladder, or hand-barrow, is
laid on them, on which is placed the strainer, when the milk is poured from
the kettles. <b>The wooden milk-pans are of several forms, generally made of ash
or of linden, and oval</b>. They are, on an average, <b>three and a half feet long,
and half a foot broad</b>, more or less; but their dimensions vary.<br />
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<b>The milk-cellar, or rather the milk-room</b>, image above, in the North and
South Dutch dairies, is placed on the <b>north side of the house</b>, next to the
kitchen, but a little lower than the latter, so that there are usually three
steps down. The longer side, facing towards the north, has one window, whilst
the gable end, with its two windows, faces towards the west. The windows are
generally kept shut, and are open only nights in summer. <br />
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<b>The cellar is either arched or covered with strongly-boarded rafters</b>, over which the so-called cellar-chamber is situated. The floor of this room is laid in lime or cement,
with red or blue burnt tiles, so that nothing can pass down through into the
milk-cellar. In the cellar itself are the above-mentioned shelves and platforms
for the milk-vessels along the walls, while outside, in front of the cellar,
<b>linden and juniper trees are planted, to prevent as much as possible the heat
of the sun from striking upon the walls</b>. Cleanliness, the fundamental principle
of Dutch dairy husbandry, is carried to its utmost extent in the cellar. <br />
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Flint, Charles L. <i>Milch Cows and Dairy Farming</i>. Boston: 1869<br />
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<b>Milk related blog posts</b> <a href=" http://researchingfoodhistory.blogspot.com/search/label/Milk ">HERE</a> and <b>Dairy</b> <a href=" http://researchingfoodhistory.blogspot.com/search/label/Dairy">HERE</a> <br />
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<b><span style="font-size: medium;">UPCOMING MILK TALKS</span> </b> just added to Calendar <br />
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May 13 Sat 10-11:30 <b>Just add Milk!</b> “how milk transformed tea, coffee and chocolate into three of the most widely-consumed products in the world…." <i>Milk</i> an exhibition <a href=" https://wellcomecollection.org/exhibitions/Y8VNbhEAAPJM-oki ">HERE</a> "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London <a href=" https://www.eventbrite.com/e/just-add-milk-online-tickets-532189652577?aff=ebdssbdestsearch&keep_tld=1">HERE</a> <br />
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May 23 Tue 10 <b>Milk Matters</b>. “how cows’ milk has been used over time, and how commonplace milk became as it changed from a rural to an urban commodity. … properties of different milks used in early modern domestic recipes, including almond, ass and human milk.” Deborah Valenze, Hillary M Nunn. <i>Milk</i> an exhibition <a href=" https://wellcomecollection.org/exhibitions/Y8VNbhEAAPJM-oki ">HERE</a> "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London <a href=" https://www.eventbrite.com/e/milk-matters-online-tickets-615464499887?aff=ebdssbdestsearch&keep_tld=1 ">HERE</a> <br />
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<b><span style="font-size: medium;"> TAPED TALKS</span></b><br />
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<b>Plymouth Women and the Birth of the American Dairy Business</b>. Earliest cows, dairy. Milk, Cheese, Butter. Archeology. David A. Furlow. Alden House Oc 29 2021 <a href=" https://us02web.zoom.us/webinar/register/WN_nCsTAit5RFevaaHCmVdyRQ?fbclid=IwAR2tCX3VR30n2h-zeWMGQS4u5VW9WpxBLmc1o7PjgkCllIHRoaWR34I4raI ">HERE</a> <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=EozeobzjaDE">HERE</a> <br/>
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<b>Dining at the Dairy Restaurant</b>. Ben Katchor illustrator and author. “also discuss dairy in Montreal and the family owners of Toronto’s United Bakers Dairy Restaurant” The Museum of Jewish Montreal. May 13, 2021 <a href=" https://www.eventbrite.com/e/dining-at-the-dairy-restaurant-a-discussion-with-illustrator-ben-katchor-tickets-152029096119?aff=ebdssbonlinesearch">HERE</a>. Tenement Museum. May 11, 2020 <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=hCb-jousQLk">HERE</a> <br />
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<b>The Dairy Restaurant</b> with Ben Katchor YIVO Institute for Jewish Research May 27 <span style="color: red;"> TAPE </span> <a href=" https://www.youtube.com/watch?v=XjGbdMQzpVw">HERE</a><br />
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b><br />
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May 9 Tue 6:30-8 <b>Okinawan Cooking</b>. Jess Toliver, Koshiki Smith, and Kimiko Molasky. Asian American and Pacific Islander Heritage Month Class. Mississippi Market Co-op <a href=" https://www.eventbrite.com/e/co-op-community-conversations-okinawan-cooking-tickets-558083913007?aff=ebdssbonlinesearch ">HERE</a> <br />
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May 10 Wed 1 <b>White Bread, Black Bread. The Spanish postwar in Granada</b>. “famine afflicting Spain between 1939–1942 and again in 1946… bread became a symbol of the different fates of those from the victorious side (Francoists; white bread) and the defeated side” (lines for black bread). Peter Anderson, Miguel Ángel del Arco Blanco, Gustavo Bernal. In English (& Spanish). Documentary English subtitles. Instituto Cervantes Manchester <a href="https://www.eventbrite.com/e/white-bread-black-bread-the-spanish-postwar-in-granada-tickets-524363725017?aff=ebdssbonlinesearch&keep_tld=1 ">HERE</a> <br />
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May 10 Wed 7 <b>Black Brewers and Distillers</b>. enslaved women and men, Black women moonshiners, and the incredibly creative mixologists of the 1800s… East Hampton Library <a href=" https://www.eventbrite.com/e/east-end-libraries-present-black-brewers-and-distillers-tickets-591759658067?aff=ebdssbonlinesearch">HERE</a> <br />
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May 11 12:30 <b>The question of Honey adulteration in nineteenth-century Britain and America</b>. Matthew Phillpott. IHR Institute of Historical Research. <a href=" https://www.history.ac.uk/events/question-honey-adulteration-nineteenth-century-britain-and-america ">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/channel/UCj1pc01YhR-XOu7imYR7qDw/videos ">HERE</a> <br/>
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May 11 Thu 2:30 <b>The cascading impacts of grazing: long-term research at Glen Finglas</b>. Robin Pakeman. The Woodland Trust <a href=" https://www.eventbrite.com/e/the-cascading-impacts-of-grazing-long-term-research-at-glen-finglas-tickets-580457914247?aff=ebdssbonlinesearch&keep_tld=1 ">HERE</a> <br />
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May 11 Thu 3 <b>A Desert Feast: Celebrating Tucson's Culinary Heritage</b>. author Carolyn Niethammer. State of Arizona Research Library <a href=" https://www.eventbrite.com/e/2023-arizona-author-series-carolyn-niethammer-a-desert-feast-celebratin-tickets-523130857477?aff=ebdssbonlinesearch">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/@stateofarizonaresearchlibr2662/videos ">HERE</a> <br />
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May 13 Sat 10-11:30 <b>Just add Milk!</b> “how milk transformed tea, coffee and chocolate into three of the most widely-consumed products in the world." <i>Milk</i> an exhibition <a href=" https://wellcomecollection.org/exhibitions/Y8VNbhEAAPJM-oki ">HERE</a> "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London <a href=" https://www.eventbrite.com/e/just-add-milk-online-tickets-532189652577?aff=ebdssbdestsearch&keep_tld=1">HERE</a> <br />
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May 13 Sat 6:30 <b>Colonial Chesapeake Horse Culture: Equestrian History & Artifacts of 17th- & 18th-Century MD</b>. Sara Rivers Cofield. Rodgers Tavern Museum MD <a href=" https://www.rodgerstavern.com/events-1/spring-lecture-series-colonial-chesapeake-horse-culture-equestrian-history-artifacts-of-17th-18th-century-md ">HERE</a> <br />
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br />
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br />
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PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.com0tag:blogger.com,1999:blog-4759854350066861881.post-18985040946862038312023-04-29T16:17:00.015-04:002023-06-01T10:22:12.652-04:00Coronation Banquets - Many images 1685, 1821 <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDiWUQ7LrO_B6cakP-DMC_uwlO51qPh3gQxhcZw3M_SWeWKhPSVORvReqwQ0GaoqAxbfff5pMMGXZ6QCwP5hTdt8SU86UtmhAyiH73MGQiJDxMYtjWCX3M6C9w2nq3dfEaw5vaIflp584VcfpPA9bFrtUaFlWoAQOB3qVkLbepI6fC1g5L7gHkGT9LIA/s500/Coro%20JamesII%20From%20san%20RoyalC.jpg" style="display: block; padding: 1em 0; text-align: center; clear: left; float: left;"><img alt="" border="0" height="200" data-original-height="500" data-original-width="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDiWUQ7LrO_B6cakP-DMC_uwlO51qPh3gQxhcZw3M_SWeWKhPSVORvReqwQ0GaoqAxbfff5pMMGXZ6QCwP5hTdt8SU86UtmhAyiH73MGQiJDxMYtjWCX3M6C9w2nq3dfEaw5vaIflp584VcfpPA9bFrtUaFlWoAQOB3qVkLbepI6fC1g5L7gHkGT9LIA/s200/Coro%20JamesII%20From%20san%20RoyalC.jpg"/></a></div>
From 1189 (Richard the Lionheart) to 1821 (George IV) large coronation banquets were held in Westminster Hall. The former Prince Regent was such a lavish spender that the elderly William IV in 1831 did not have a large banquet, and neither did Queen Victoria, seven years later. A c1610 banqueting recipe manuscript and a ledger on the 1821 banquet are online.
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The coronation of King Charles III will be at Westminster Abbey on May 6. <br >
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Click images to enlarge.<br >
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<b>Banqueting sweets</b> for a Prince of Wales from a recipe manuscript c1610 is a wonderful source. <a href="http://researchingfoodhistory.blogspot.com/2022/01/banqueting-sweets-for-prince-of-wales.html ">HERE</a> <br />
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<b>Coronation banquet, James II in 1685</b> by Francis Sandford, 1687 - <i>The history of the coronation of the most high, most mighty and most excellent monarch, James II</i>. Royal Collection images <a href="https://www.rct.uk/collection/1046687/the-history-of-the-coronation-of-the-most-high-most-mighty-and-most-excellent ">HERE</a>. National Archives UK Details <a href=" https://blog.nationalarchives.gov.uk/coronation-james-ii/ ">HERE</a>. online book <a href="https://archive.org/details/gri_33125008244184/page/n7/mode/2up ">HERE</a> <br />
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<b>The Banquet at the Coronation of George IV 1821</b> by George Jones in the Royal Collection Trust <a href=" https://www.rct.uk/collection/404463/the-banquet-at-the-coronation-of-george-iv">HERE</a><br/>
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<b>Marie-Antoine Carême</b> is said to have done the 1821 banquet in some sources. The famous French chef did work for the Prince Regent at Carlton House and Brighton Pavilion's modern kitchens in 1816 for about nine months. He and his employers at the time of the coronation, Lord Charles and Lady Stewart, did not make the trip from Europe to London in time. "I was happy not to have been there... From what I heard it was the saddest, shabbiest affair... which my former colleagues from Carlton House has utterly miscarried..." Quote is from Ian Kelly's <i>Cooking for Kings</i> book, but he didn't footnote it, so I can't give a period source. <br />
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The Royal Collection Trust has detailed <b>Georgian Menu books, one on the Coronation</b>. “The first part of the volume is dedicated to the banquet for the coronation of George IV. It includes <b>drawings showing the guests seating plan, the arrangement of food on the table with the lists of the dishes served; a final account of the provisions needed</b> for the banquet including those for the servants' dinner. The second part of the volume contains bills of fare for Dublin and Edinburgh during the visit of George IV following his coronation.” PDF 128p <a href="https://gpp.rct.uk/GetMultimedia.ashx?db=Catalog&type=default&fname=MRH_MRHF_MENUS_MAIN_MIXED_08.pdf">HERE</a> from the page <a href=" https://www.rct.uk/collection/georgian-papers-programme/georgian-menu-books ">HERE</a>. Sample pages - <br />
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<b>"Table on the Throne" (King's table)</b><br />
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<b>"Westminster Hall Table A"</b> (There were tables in other rooms listed in the book.)<br >
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<b>Number of covers for all tables</b>
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<b>George IV 1821 banquet</b>, painting held by the Parliamentary Art Collection, more images and info <a href="https://archives.blog.parliament.uk/2021/07/15/1821-coronation-banquet ">HERE</a> <br />
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First image, above, Coronation Banquet of James II and Mary of Modena, in Westminster Hall, 1685 by R Wilkinson c1793-1815 from Sandford in Royal Collection Trust <a href="https://www.rct.uk/collection/search#/44/collection/750457/coronation-banquet-of-james-ii-and-mary-of-modena-in-westminster-hall-1685 ">HERE</a> <br />
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<b>Coronations at the Abbey</b>. “Westminster Abbey has been Britain’s coronation church since 1066. King Charles III will be the 40th reigning monarch to be crowned in May 2023.” Page incorporating many links by Westminster Abbey <a href=" https://www.westminster-abbey.org/about-the-abbey/history/coronations-at-the-abbey/a-history-of-coronations ">HERE</a> <br />
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<b>UPCOMING TALKS ON CORONATION BANQUETS</b> <br />
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May 31 Wed 9<span style="color: #ff00fe;">AM</span> <b>The Coronation Banquets of Three Kings</b>… Richard III [1483], James II [1685] and George IV [1821] show the changing styles of Royal food over nearly 350 years. Dr Peter Ross. Guildhall Library <a href=" https://www.eventbrite.co.uk/e/online-the-coronation-banquets-of-three-kings-tickets-611163655947?aff=ebdsoporgprofile">HERE</a> <br />
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May 4 Thu 2-3:15 <b>Fit for a King - Ceremony and Feasting</b>. “food served at George IV's Coronation in 1821 and selecting dishes you can try for yourself at home. Recipes” in workbook. Paul Couchman - The Regency Cook. £17.50 tape <a href=" https://www.eventbrite.com/e/fit-for-a-king-ceremony-and-feasting-tickets-617133170927?aff=ebdssbonlinesearch&keep_tld=1">HERE</a> <br />
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<b><span style="font-size: medium;"> THIS WEEK'S TALKS</span></b><br />
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May 1 Mon 8 <b>Fieldwork: A Forager’s Memoir</b>. Iliana Regan. Chicago Foodways Roundtable <a href="https://culinaryhistorians.org ">HERE</a><br/>
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May 2 Tue 6:30 <b>Foods, Sights, & History of New York City</b>. Francine Segan. AARP not have to be member <a href=" https://aarp.cvent.com/c/calendar/69879073-b19c-4fb6-974e-e42b0b7710e2 ">HERE</a> <br />
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May 3 Wed 12 <b>The Sifter. The Ask. Searching for Foods in History</b>. Oxford Food Symposium. <a href=" https://www.oxfordsymposium.org.uk/event/sifter-the-ask-april-2023-getting-started-searching-for-foods-in-history-2/ ">HERE</a> <br />
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May 3 Wed 1 <b>The Jewish Deli: History of a New York Institution</b>. Kyle Einhorn. New York Adventure Club and New-York Historical Society $10 <a href= "https://www.nyadventureclub.com/event/the-jewish-deli-history-of-a-new-york-institution-webinar-registration-618185598767/ ">HERE</a> <br />
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May 3 Wed 8 <b>The Willy Street Co-op</b>. Amanda Ikens. Culinary History Enthusiasts of Wisconsin (CHEW) <a href=" https://www.chewwisconsin.com/ ">HERE</a> <br />
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May 4 12:30 <b>South American Food and Foodways</b>. Rafaela Costa Cruz Barbieri, Amalia Castro San Carlos. IHR Institute of Historical Research. <a href=" https://www.history.ac.uk/events/south-american-food-and-foodways-joint-session">HERE</a> <span style="color: red;"> TAPE </span> may be <a href=" https://www.youtube.com/channel/UCj1pc01YhR-XOu7imYR7qDw/videos ">HERE</a> <br/>
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May 4 Thu 2-3:15 <b>Fit for a King - Ceremony and Feasting</b>. “food served at George IV's Coronation in 1821 and selecting dishes you can try for yourself at home. Recipes” in workbook. Paul Couchman - The Regency Cook. £17.50 tape <a href=" https://www.eventbrite.com/e/fit-for-a-king-ceremony-and-feasting-tickets-617133170927?aff=ebdssbonlinesearch&keep_tld=1">HERE</a><br/>
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May 4 Thu 7 <b>Kentucky Derby: History and Traditions </b>since 1875. Dr. Leslie Goddard. Southold Free Library. <a href=" https://events.southoldlibrary.org/event/kentucky-derby ">HERE</a> <br />
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May 5 Thu 11pm <b>Australian Food Icons</b>: <i>Happy little Vegemite soldiers: rationing, Vegemite and national identity in WWII</i>, Hannah Viney. <i>Baking up an Australian icon: the Children’s Birthday Cake Book. 1980-</i>, Dr Lauren Samuelsson. Old Treasury Building <a href=" https://www.eventbrite.com/e/australian-food-icons-tickets-577753164267?aff=ebdssbonlinesearch&keep_tld=1">HERE</a> <br />
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May 6 Sat 10<span style="color: #ff00fe;">AM</span> <b>Afternoon Tea the English Way</b>. Heygo <a href="https://www.eventbrite.com/e/afternoon-tea-the-english-way-tickets-289397815657?aff=ebdssbonlinesearch&keep_tld=1 ">HERE</a> <br />
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May 7 Sun 2 <b>Flavors of the Maghreb: Authentic Recipes from the Land Where the Sun Sets</b> (North Africa and Southern Italy). Sheilah Kaufman, Paula Jacobson, and Alba Johnson. Culinary Historians of Washington DC CHoW. <a href=" https://chowdc.org ">HERE</a> <br />
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May 7 Sun 6-7:30 <b>Cook Across the Centuries: Recipes from Historical Cookbooks</b>. “Cook a meal of dishes from Jewish cookbooks discussed in Barbara Kirshenblatt-Gimblett: <i>People of the Cookbook</i>.” Jesse Yurow. New Lehrhaus. <a href=" https://www.newlehrhaus.org/program/jesse-yurow-cook-across-the-centuries-recipes-from-historical-cookbooks/?mc_cid=73d63b7450&mc_eid=44665741f5">HERE</a> <span style="color: red;">. TAPE </span> may be <a href="https://www.youtube.com/@newlehrhaus8214/videos ">HERE</a>. Jewish Food Society’s online archive <a href=" https://www.jewishfoodsociety.org/recipes">HERE</a>. <br/>
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<b><span style="font-size: medium;">CALENDAR OF VIRTUAL FOOD HISTORY TALKS</span> </b> <a href=" http://researchingfoodhistory.blogspot.com/2020/04/stay-at-home-online-learning-reading.html"> HERE </a><br >
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©2023 Patricia Bixler Reber <br />
<a href="http://researchingfoodhistory.blogspot.com"> Researching Food History HOME</a><br >
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