1873 Men's Fashions

Below are some images from 1873 sources of various fashions for that year. As with all these images if you click them you will have a larger image.

1890 Guide Books & Other Outdoor Books

Well it's summer vacation time and I thought I'd share a list of Guide Books from The Atlantic Monthly 1800 along with their prices.

AMERICAN GUIDE-BOOKS.
By M. F. SWEETSER.
These books contain scores of maps; vivid descriptions of the
scenery, history, and poetry of each locality; lists of hotels at each
point, with their prices and locations; accounts of routes of travel.
The volumes are bound in red cloth and each contains from 400 to
500 pages. "Every whit as good as 'Baedeker.' " — The Inde-
pendent {New York).

New England.
Eleventh Edition. 500 pages. 16 Maps and Plans. Revised in 1888. Price, $1.50.
The Berkshire Hills, Stockbridge, Lenox, The Green Mountains, Lake Cham-
plain, The Lakes and Coasts of Maine, Moosehead, Mt. Desert, Nantucket and
the Islands, Cape Cod, The Connecticut Valley, Boston, etc.
"Of incalculable value to tourists." — Railway Age.
"It is a small compact volume, with maps and plans and tours; with history
condensed, and such illustrations as make it a constant help and pleasure to the
tourist. It is admirably put together, and is a vast labor-saving guide for one
who wishes to know what to see and what he is seeing." — Rev. Dr. Prime, in
New York Observer.

The White Mountains.
Ninth Edition. 12 Maps and Panoramas. 500 pages. Revised in 1888. Price $1.50.
North Conway, Fryeburg, Jackson, Mount Washington, Bethlehem, Jefferson,
Lancaster, Littleton, The Lake Country, Ossipee and Asquam, Franconia, Pem-
igewasset Valley, etc.
"Worthy of rank with the best books of its kind. It is complete and exhaustive,
its information is exact, and its maps are voluminous. It is not only a good thing
for a satchel, but deserves a place in the Library."— Outing.
"This guide-book is as perfect a thing of its kind as could well be produced. It
is simply indispensable to all who visit or sojourn among the White Mountains." —
The Congregationalist.

The Maritime Provinces.
Seventh edition. 8 Maps. Newly revised in 1888. Price, $1.50.
The Land of Evangeline, Nova Scotia, Labrador, Bras d'Or Lake, Cape Breton,
Newfoundland, Halifax, St. John, Quebec, New Brunswick, Prince Edward Island,
Grand Manan, Montreal, The Saguenay, etc.
"You should take a good guide-book (Sweetser's Maritime Provinces is by far
the best — containing everything about the various parts of the Provinces)." —
British American Citizen.
"By its intrinsic value, copiousness of information, and impartiality it is likely
to take the place of all other guides or hand-books of Canada which we know of."
— Quebec Chronicle.

%* For sale by all Booksellers. Sent by mail, post-paid, an receipt of price by the Publishers,
HOUGHTON, MIFFLIN AND COMPANY,
4 Park Street, Boston; 11 East Seventeenth Street, New York.
AND OTHER VOLUMES FOR
OUT-OF-DOORS.
/ wish to speak a word for Nature, for absolute freedom and wildness, as contrasted with a freedom and culture merely civil, — to regard man as an inhabitant, or a part and parcel of Nature rather than a member of society. . . . All good things are wild and free.— Thoreau.

WOODS AND LAKES OF MAINE.
A Trip from Moosehead Lake to New Brunswick in a Birch-bark Canoe. By Lucius L. Hueeard. With Indian Place-Names and their Meanings, Illustrations, and large Map. 8vo, $3.00.

THE SHAYBACKS IN CAMP.
Ten Summers under Canvas. By Samuel J. and Isabel C. Barrows. With Map of Lake Memphremagog. i6mo, $1.00.

TENTING ON STONY BEACH.
By Maria Louise Pool. A story of " camping out" on a New England Beach. i6mo, $1.oo.

IN THE WILDERNESS.
Adirondack Essays. By Charles Dudley Warner. i8mo, $1.00.

A MOOSEHEAD JOURNAL.
By James Russell Lowell. 32mo, 75 cents. School Edition, 40 cents, net.

NANTUCKET SCRAPS.
Being the Experiences of an Off-Islander in Season and out of Season. By Jane G. Austin. i6mo, $1.50.

WALDEN; OR LIFE IN THE WOODS.
By Henry D. Thoreau. i2mo, gilt top, $1.50. Riverside Aldine Edition. 2 vols. i6mo, S2.00.

THE MAINE WOODS.
By Henry D. Thoreau. i2mo, gilt top, $1.50.

EXCURSIONS IN FIELD AND FOREST.
By Henry D. Thoreau. With Biographical Sketch by Ralph Waldo EmerSon. i2mo, gilt top, $1.50.

CAPE COD.
By Henry D. Thoreau. i2mo, gilt top, £1.50.

A WEEK ON THE CONCORD AND MERRIMACK RIVERS.
By Henry D. Thoreau. i2mo, gilt top, $1.50.
•»* For sale by all Booksellers. Sent by mail, post-paid, on receipt of price by the Publishers,
HOUGHTON, MIFFLIN & CO.
4 Park Street, Boston; II East lyth Street, New York.

1848 Americanisms for the Letter S Part 2

Continuing our Americanisms for the Letter S

SMALL POTATOES. An epithet applied to persons, and signifying mean, contemptible; as, ' He is very small potatoes.' Small potatoes are not tit for eating, and except for the feeding of hogs and cattle, are worthless; hence the expression as applied to men. It is sometimes put into lite more emphatic form of small potatoes and few in a hill; see Sam Slick in England for an explanation of the latter, ch. 6.

Give me an honest old soldier for the Presidency—whether a Whig or Democrat—and I will leave your small potato politicians and pettyfogging lawyers to those who are willing to submit the destiny of this great nation to such hands.—N. Y. Herald, Dec. 13, 1846.

The very incidents of the meeting, and the names of the speakers [noticed by the Washington Union], induce a strong suspicion that it was rathersmall potatoes.—N. Y. Cam. Ads., April 15, 1848.

SMART. Quick; active; intelligent. 'He is a smart business man.' The word appears to be not now used in this sense in England, although Johnson gives several meanings very nearly allied to it. The corresponding English term is clever.

SMART CHANCE. A good opportunity; a fair chance. A vulgar expression. O frti/FS

He has a smart chance of getting a better character.—S. Slick in England, ch. 9.

Says I," Friend Wolfe," for I seed there was a smart chance of a row, "play I won't."—S. Slick, M Ser. p. 117.

SMART CHANCE. A good deal; a large quantity; large company; a great number. A singular expression used in the Southern and Western States, but never heard in the Eastern.—Sherwood's Georgia.

I don't pretend to say, stranger, what sort of cattle you have in your country, but I reckon there's a right smart chance of self-conceit among you Yankees.—Letter from the South, N. Y. Journ. of Com.

There's a smart chance of cigars there in the bar, stranger, if you'll try some of them, said one of the hooshiers.—Hoffman, Winter in the West.

We had a " smart chance " of snow on Thursday; it fell during the day to the depth of two inches, which makes a considerable snow-storm in this part of the world.— Wilmington, N. C. Commercial, Dec. 10.

1857 Fashion Accessories

Below are images from 1857 publications of various Fashion Accessories.
Bonnets






Caps





Head Dress


Work Basket/Purse

1848 Americanisms for the Letter S Part 1

Continuing with our Americanisms for the letter S

SAFE. An iron box, frequently built into the wall, and used by merchants as a place of deposit for their books and papers. They are now generally made fire proof; and some of these are called ' salamander safes.'

TO SAG. To sink in the middle when supported at both ends; as a long pole.—Worcester. Provincial in England, but in common use with us. SAGAMORE. The title of a chief or ruler among some of the

American tribes of Indians; a sachem.—Worcester. SADYING. A simple and unaffected mode of dancing, practised by novices in the art.

It would do you good to see our boys and girls dancing. None of your Btradling, mincing, sadying; but a regular sifter, cut-the-buckle, chickenflutter set-to.— Crockett, Tour.

S. C. The common abbreviation for South Carolina.

SALMAGUNDI. A Dutch dish common in New York. It is made of pickled or smoked shad, cut into thin slices or shreds, and sliced onions. The whole is then acidulated with vinegar. This dish is generally used at tea.

SALT-LICK. A saline spring, where animals resort for drink. See Lick.

SALT-WATER VEGETABLES. In New York, a cant term

for oysters and clams.

SAMP. (Indian, nasaump.) Roger Williams describes nasaump as "a kind of meale pottage unparched; from this the English call their samp, which is Indian corn, beaten and boiled, and eaten hot or cold with milke or butter, which are mercies beyond the natives' plaine water, and which is a dish exceedingly wholesome for the English bodies."—Key to the Indian Language, p. 33. For other dishes made of corn, see Hominy, Mush,Suppawn, Suckatash.

Blue corn is light of digestion, and the English make a kind of loblolly of it, to eat with milk, which they call sampe; they beat it in a mortar, and sifte the flower out of it.—Jossclyn's New England Rarities, 1672.

SANG. An abbreviation of ginseng. It is or was also used in Virginia as a verb ; to go a sanging, is to be engaged in gathering ginseng.

1892 Salaries for the Ohio & Mississippi Railway Company

Every so often authors wonder about the salaries their characters would be earning during the time period and setting the characters are living in. Below is an example of the salaries for the employees of the Ohio & Mississippi Railway Company published in 1892.

OHIO & MISSISSIPPI RAILWAY COMPANY.
PASSENGER TRAINMEN.
Between Cincinnati and St. Louis: On trains No. 1, 2, 3, 4, 7 and 8, one Conductor, $120 per month; one Flagman, $65. To be run by nine crews, with an additional Brakeman on trains No. 1, 2, 3, and 4, at $55 per month; total of six additional men.
Between Cincinnati and Vincennes: On trains No. 6, 9 and 10, one Conductor, $100 per month; one Flagman, $60. To be run with two crews.
Between St. Louis and Vincennes: On trains No. 13 and 14, one Conductor, $90 per month; one Flagman, $50. To be run with two crews.
Between Cincinnati and Louisville: On trains No. 15, 16, 17 and 18, one Conductor, 11 cents per mile; one Flagman, $55 per month. To be run with two crews.
Between Cincinnati and Louisville: On trains No. 19 and 20, one Conductor, H cents per mile; one Flagman, $60 per month. To be run with one crew.
Between North Vernon and Louisville: On trains No. 105 and 106, one Conductor, $90 per month; one Flagman, $50. To be run with one crew.
Pay-car trip, first day, Cincinnati to Louisville, Jeffersonville and to Seymour: One Conductor, $3.30 per day; one Flagman, $2.20. Seymour to Shops, Shops to Flora, and Flora to Cone, through freight rate.
Officers' specials: One Conductor, $3 per day, twelve hours; one Flagman, $2. Extra sections of passenger trains on passenger train schedules, Cincinnati and Shops, Shops and St. Louis, and Cincinnati and Louisville, one Conductor, $3 per trip; one Flagman $2. Trips run on a single freight division, one Conductor and one Flagman, through freight rates.
FREIGHT TRAINMEN.
Through Freight, Eastern Division: Storrs to Seymour, Conductor $2.90, Brakeman $1.93 per trip. Seymour and Shops, Conductor $2.70, Brakeman $1.80 per trip. Storrs and Louisville, Conductor $4.35, Brakeman $2.90 per trip. Seymour and Louisville, Conductor $2.40, Brakeman $1.60 per trip. Seymour to Cochran and return, Conductor $4.35, Brakeman $2.90 per round trip. Seymour to Milan and return, Conductor $2.90, Brakeman $1.93 per round trip. Vernon to Louisville and return, Conductor $3, Brakeman $2 per round trip. Freight trips not provided for as above to be paid 3 and 2 cents per mile (Conductors and Brakemen) with twenty miles additional for turn-around, a minimum of fifty miles being allowed (the turn-around to be added). Crews to consist of one Conductor and two Brakemen.
Local Freight, Eastern Division: Between Storrs and Seymour, Conductor $85 per month, Brakeman $60. Seymour and Shops, Conductor $85 per month, Brakeman $60. Louisville branch, round trip, Conductor, $85 per month, Brakeman $60. Crews to consist of one Conductor and two or three Brakemen, as business demands.
Through Freight, Western Division: Between Shops and Cone, Conductor $4.75 per trip, Brakeman $3.15. Shops and Flora, Conductor $2.25 per trip, Brakeman $1.50. Flora and Cone, Conductor $2.90 per trip, Brakeman $1.93. Shops to Vincennes and return, Conductor $2 per round trip, Brakeman $1.33. Cone to Breese, or intermediate station and return, Conductor $3 per round trip, Brakeman $2. Coal and construction trains, Conductor $85 per month, Brakeman $60. Freight trips not provided for as above to be paid 3 cents and 2 cents per mile, with allowance of twenty miles for turn-around, a minimum of fifty miles being allowed, turn-around to be added. Crews to consist of Conductor and two Brakemen, except coal train — three Brakemen when necessary.
Local Freight, Western Division: Between ShopB and Flora, Conductor $85 per month, Brakeman $60. Flora and Cone, Conductor $85 per month, Brakeman $60. Crews to consist of one Conductor and two or three Brakemen, as business demands.
Construction Trains, Eastern and Western Divisions: Conductors, if paid by the month, $85, Brakemen $60; Conductors, if paid by the day, $3, Brakemen $2. Twelve hour s constituting a day's work, and Sundays included in Conductors' and Brakemen's rate when paid by the month.
Special Work, Picking up Wrecks, Etc.: Conductors to receive 35 cents per hour, Brakemen 25 cents, from time train leaves until time train arrives at point where sent from. Construction trains to be allowed this rate when working between 7 p. M. and 7 A. M.
YARD SWITCHMEN.
Cochran: Yard Foreman $70 per month, Yard Brakeman $50. North Vernon: Day Yardmaster $70 per month, night $65: Yard Brakemen $50. Seymour: Day Yard Foreman $2.35 per day, night $2.35; Yard Brakemen $2. Shops: Yardmaster $85 per month, Yard Foremen $2.35 per day, Yard Brakemen $2. Vincennes and Flora: Yardmaster $75 per month, day and night Foremen $2.25 per day; day and night Brakemen $1.90. Sundays will be divided between all crews at Shops.
Source: Rates of Pay and Regulations Governing Employees in Train and Yard Service ©1892

1857 Fashions

Continuing our Historical Fashion Wednesdays I'm sharing some 1857 images. Remember to click the image for a better view.
Children




Ladies Dresses




Cloaks

Scallops

Growing up on Martha's Vineyard I had many unique experiences. One of these was scalloping with my Dad. In our skiff we'd go out into Menemsha Pond and dredge for bay scallops. These dredges were metal chain type of netting on the bottom and a fish net on the top. They were pulled behind the boat and once the boat started to slow down the dredge was filled. Dad would haul them in and dump the contents on a culling board and I'd sort through picking out the scallops of the right size, tossing the others back in. Occasionally we'd get a flounder or some crabs. We'd have delicious fresh scallops for supper and Mom would freeze the rest for use later in the year. We did this for several years and I was spoiled growing up with fresh scallops, lobster and many other seafoods.

Below are some recipes and information that was known about scallops during the 19th century.

Scallops. — The scallop is a shell-fish somewhat larger than an oyster, and somewhat resembling it in shape. It is something like a crab in taste. It may bo served in two or three ways, and is generally highly esteemed where it is known. Tho scallop may enter appropriately into any fish pie, though it should be boiled previously. It is best when scalloped. Tho deep shells of the scallop should be carefully preserved after they are used, and will bo useful when it is wished to " scallop " tho remains of dressed fish of any kind.
Scallops, Scalloped.—Procure the scallops when alive and as fresh as possible. Open them, loosen them from the shell, trim awuy the beards and the black portion, leaving the yellow and white parts of the fish. Wash them in two or three waters, and drain them. Scour and rinse the deeper shells, dry them, and butter thickly. Mince the scallops, and mix with them a third of their bulk in grated bread-crumbs, a liberal allowance of pepper and salt, and a little chopped parsloy. A large table-spoonful of chopped parsley will be sufficient for a dozen scallops. Sprinkle a few bread-crumbs over the inside of tho shell, and shake off those that do nci. adhere. Put in the minced fish, cover tho surface with breadcrumbs, and lay little pieces of butter here and there on the top. Put the shells in a well-heated oven or in a Dutch oven before a clear fire, and let them remain until the contents are heated
throughout and brown on the surface. Serve the scallops very hot in the shells on a neatlyfolded napkin. A little vinegar should be sent to table with them, and four shells will be required for every dozen scallops. The shells should be carefully preserved, and may be used again and again for scalloped fish of any kind. Time to bake the scallops, half an hour. Probable cost, when plentiful, Is. per dozen. Sufficient, one dozen for four persons.
Scallops, Stewed.—Procure the scallops alive and quite fresh. Open the shell liko an oyster, trim away the beard and the black parts. Wash the scallops in two or three waters, then put them into a saucepan, pour over them as much water as will cover them, and boil them gently till tender. Tako them up, thicken the liquor with flour and butter, and season it with pepper, salt, and vinegar: serve the fish on a not dish with a little of the sauce poured over. Time to boil, one hour. Probable cost, when plentiful, Is. per dozen. Sufficient, a dozen for three or four persons.
Source: Cassell's Dictionary of Cookery ©1883

SCALLOP SALAD.
Rinse one pint of scallops in cold water, then cook in boiling water with one teaspoonful salt, and one tablespoonful lemon juice half an hour. Drain, plunge into cold water, and when chilled and firm dry them in a napkin. Cut them in very thin slices across the grain, and mix them with an equal quantity of thinly sliced cucumbers, add a sprinkling of thinly sliced onion or chives and dress them with salt, cayenne, oil and vinegar, and serve on a bed of shredded lettuce.
SCALLOP AND TOMATO SALAD.
Cut one pint of scallops into small dice, after cooking them as directed 'in the preceding recipe. Remove the top and soft part from six ripe tomatoes, fill the cavity with the scallop dice and put a tablespoonful of mayonnaise on each. Serve in cup-shaped lettuce leaves.
Source: Everyday Housekeeping ©1896

SCRAMBLED EGGS AND SCALLOPS.
Wash one pint of scallops. Drop them into salted boiling water and simmer for ten minutes, drain and rinse in cold wat«r, dry on a towel, then with a silver knife cut each scallop into halves, unless quite small Heat one tablespoon ful of butter in a frying-pan, season and add the prepared scallops; turn them through every few minutes until they begin to take on a golden color. Add six eggs beaten just enough to mix and stir to the consistence of a soft scramble, turn over squares of buttered toast, sprinkle with chopped parsley, and send to the table.
Source: Table Talk ©1899

Scallops.
Fried Scallops.—Pick over and wash quickly, drain between towels, season fine cracker crumbs with salt and pepper. Dip the scallops in crumbs, then in beaten egg and again in crumbs. Fry in smoking hot fat and serve at once. A more simple way, which I often use, is to roll them in Indian meal and fry in hot fat.
Scallops in Shells.—Drain a pint of them and toss them, with a tablespoonful of butter, into a saucepan, letting them brown lightly for about ten minutes. Then take them up and chop them fine. Melt a spoonful of butter in a saucepan, add a small onion minced fine and brown it lightly. Then add a heaping teaspoonful of flour and stir in slowly a cupful of the liquid drained from the scallops. Season with a teaspoonful of salt, a pinch of cayenne and a little white pepper. Mix with the chopped scallops 4 tablespoonfuls of bread-crumbs and the yolks of three eggs, and cook all together for three minutes. Then fill the shells, sprinkle fine bread-crumbs over the top, and dot with bits of butter, and set them in a hot oven to brown for ten minutes. Serve them on a platter with a garnish of green. One whole egg can be used in place of the yolks, but is not quite as nice.
Scallops in Batter.—Save the liquor that is in them, and put the scallops in a colander and pour boiling water on them to cook them through a little. Then take 1 pint of flour, 1 egg, a little salt and pepper and 1 teaspoonful of baking powder, and the liquor saved from the scallops and mix the batter. After it is all mixed dip the scallops in the batter and fry in hot lard. This recipe is for one pint of scallops.
Source: Breakfast, Dinner and Supper ©1897

One of my favorite ways to eat scallops is to salt, pepper and broil them. Add a bit of lemon juice after they're broiled and serve. It is simple, fast and delicious. imho

1848 Americanisms for the Letter Q-R

Continuing with Americanisms for the letters Q - R

QUAHAUG. (Montauk Indian, quauhaug.) In New England, the popular name of a species of clams, having a round and very hard shell.

TO QUALIFY. To swear to discharge the duties of an office; and hence to make oath of any fact; as, 'I am ready to qualify to what I have asserted!'

QUEER FISH. An odd or eccentric person is often called a queer fish, an odd stick.

QUID, a corruption of cud; as, in vulgar language, a quid of tobacco. In Kent (England), a cow is said to chew her quid; so that cud and quid are the same.—Pegge's rfnonymia.

QUILLING. A piece of reed, on which weavers wind the thread which forms the woof of cloth, is called a quill; an old English word. In New England a certain process of winding thread is called quilling,

The child, Margaret, sits in the door of her house, on a low stool, with a small wheel, winding spools, in our vernacular quilling.—Margaret, p. 6.

R

RACE. A strong or rapid current of water, or the channel or passage for such current; as a mill-race.—Webster.

RADDLE. In New England, an instrument consisting of a wooden bar, with a row of upright pegs set in it, which is employed by domestic weavers to keep the warp of a proper width, and prevent it from becoming entangled, when it is wound upon the beam of a loom.—Webster.

1858 Fashion Accessories

Continuing with our Fashion Accessories Saturdays below are items from 1858
Bonnets







Handbags




Fan

1848 Americanisms for the Letter P

Continuing our Americanisms for the letter P

PAAS. (Dutch, Paasch.) This Dutch name is still commonly applied to the festival of Easter, in the State of New York.

PACKAGE. A general term, comprehending bales, boxes, &c. of merchandise.—Pickering. Dr. Johnson and the early lexicographers do not notice the word. Recent authors, however, Knowles and Reid, give it a place in their dictionaries.

PAINT. In some of the Southern States, a horse or other animal which is spotted, is called a paint.

PAINTER. In the country the popular name of the cougar or panther (felis concolor). Vanderdonck, in his " History of the New Netherlands," called it a lion; and Mr. Emmons, in his " Massachusetts Report," speaks of it as the Puma or American Lion.

"You don't know the way," said Obed; "snakes'll bite ye; there's painters in the woods, and wild cats and owls."—Margaret, p. 27.

PAIR OF STAIRS. An expression often used for a flight of

stairs. PALMETTO. (Genus, chamarops.) A species of American

dwarf palm; cabbage tree.— Worcester. PALMETTO STATE or CAPITAL. The State or capital of

South Carolina; so called from the arms of the State, which

contain a palmetto.

In the delightful temperature of to-day, with the rich foliage of the trees in green luxuriance, and the perfumes of a thousand beds of flowers burdening the air, the Palmetto Capital is exceedingly pleasant.—Letter from Charleston, N. Y. Tribune.

PAPPOOS. (Algonkin.) Among the native Indians of New England, a babe or young child.— Webster. It is also applied to Indian infants by the whites.

Strawberry Recipes

Strawberries are at the end of their season in Florida right now but they are still being harvested around the country. I was pleased to find a recipe for ice cream as early as 1844. Below are some recipes from the 19th Century that your characters might have used, along with some information on preserving them for use later in the year.

STRAWBERRY ICE CREAM.
Pick some strawberries (the scarlets are considered the best) into a basin or pan, add sugar in powder, with a quantity of strawberry jam equal to the fruit, the juice of a lemon or two according to palate, a small quantity of new milk, and a pint of fresh cream; mix and add a little colour, (the recipe for which is given in page 97;) freeze. One quart.
PLAIN ICE CREAM.
To one pint of cream, add the juice of one lemon, half a pound of sugar, a little nutmeg. Mix; freeze. If too rich, add a little new milk.
Source: The Ice Book ©1844

Strawberry Punch.—Inclose 1 quart of well-cleaned ripe strawberries in a piece of cheese cloth, press out all the juice into a bowl, add the juice of 2 lemons, 1 bottle Khine or white wine, 2 cupfuls sugar, 2 quarts cold water, a large piece of ice, and 1 pint of nice ripe strawberries, let it stand 15 minutes, then serve; if not sweet enough, add more sugar. In place of strawberries, 1 pint of strawberry sirup may be taken and less sugar.
Strawberryade.—Mix in a punch bowl 1 pint of strawberry sirup, 1 cupful lemon juice, 1 cupful sugar, 2 quarts cold water, a piece of ice, and 1 pint of fresh strawberries; if strawberries are not in season, cut 2 oranges into fine slices, and free them from all pits, cut each slice in half, and add them to the bowl.
Source: Chafing-Dish Recipes ©1896

Sweet Strawberry Shortcake
Three eggs, one cup full of sugar, two of flour, one tablespoonful of butter, a teaspoonful, heaped, of baking powder. Beat the butter and sugar together, and "add the eggs well beaten, Stir in the flour and baking. powder well sifted together. Bake in deep tin plates. This quantity will fill four plates. With three pints of strawberries mix. a cupful of sugar. Spread the fruit between the layers of cake. The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar.
Source: The Every-Day Cookbook ©1889


Preserving Strawberries For Winter Use.
To successfully preserve strawberries for winter use is a difficult problem with many housekeepers. There need be no trouble, however, if precaution be taken.
The fruit should be fresh, the glass jars air tight, and kept in a cool dark closet, or wrapped in brown paper, as light is injurious to canned fruit, and especially to strawberries. The berries should be selected carefully, and all imperfect ones rejected. They are in the best condition to can when not quite fully ripe, and should be put up as soon as possible after picking. More care is required in canning strawberries than in any other fruit.
The following recipe for canning strawberries is given in some of the best works on fruit canning, and is used successfully by many housekeepers:
"For every quart of fresh strawberries, take one coffee cup of white sugar, add a tablespoon or two of water, to melt the sugar, boil ten minutes, then add the berries. Boil ten minutes, stirring carefully so as not to break the fruit. Can boiling hot and seal quickly. This amount will just fill a pint jar."
Another recipe taken from an old English work proves to be very successful. It is as follows:
"Take an equal weight of fruit and sugar. Lay the former in a large dish, and sprinkle half the sugar over. Give a gentle shake to the dish, that the sugar touch the under side of the fruit. Allow to stand 10 or 12 hours, and then make a thin syrup with the remainder or the sugar, and allow one pint of red currant juice to every three pounds of strawberries. In this, simmer them until sufficiently jellied. Choose the larger scarlets; not dead ripe."
Many other recipes might be given for canning strawberries, or preserving them for winter use, some of which have given very good results. There is one method of preserving which I believe to be preferable to all others. It would properly be called ''Jellied Strawberries." The recipe is the result of many experiments by Mrs. Bruning, who not only gave me permission to make this public, but also sent a glass of fruit for examination. The recipe is as follows:
"Take equal quantities of well assorted, ripe, dry strawberries and granulated sugar. To one tumbler of sugar, add one gill of water. Put over the fire and cook until of the consistency of boiled icing, or until it taffies. Then add berries, and cook till the syrup leaves the spoon jellied."
Strawberries put up in this manner do not require air tight jars, but can be sealed as jelly, and will keep perfectly in a cool, dry place. The berries will retain their shape and natural flavor.
For jelly, strawberry juice is not a success; but when mixed with equal quantities of currant juice, makes an excellent jelly.
Source: Annual Report - Columbus Horticultural Society ©1886

1858 Fashions

It's fashion Wednesday again on 19th Century Historical Tidbits. Today I'm showing some 1858 fashion plates.