Notable Washington Belles in 1897

Posted on September 8, 2012 by Susanna

I was looking for photographs of fashions in the 1890s when I came across this little article about popular ladies in Washington society.  I have to own a shameful secret: I was one of four girls not asked to be a debutante in my graduating class. I know, I know, you are horrified and will never visit my blog again.

Anyway, here is the article from Godey’s. I have removed most of the names.  Below the article, I have pasted some fashion photos.

WASHINGTON FAVORITES

MISS MARTHA H– is called the handsomest girl in Washington, and to her personal beauty she adds an attractiveness of manner, which two possessions make her a veritable belle, so that wherever she appears she is always surrounded by a court of admirers. She is the only daughter of Commodore —, the distinguished Chief Constructor of the United States Navy, and her mother holds the office of a leading vice – president of the National Society of the Daughters of the American Revolution. Miss H– is tall and graceful, entirely unconscious and simple in manner. She is gray – eyed and has brown hair and a brilliant color. With all her simplicity she has much strength of character and savoir faire. Athletic sports she delights in, and is equally good at all of them. She also possesses a talent for mimicry, being droll and entertaining to a degree. She is skilful with her hands and has an especial taste for embroidery.

The daughters of ex-Vice President and Mrs. Adlai E. Stevenson have always been favorites in the capital city, where their personal loveliness, intelligence, and sweet dispositions have been thoroughly appreciated. Since the marriage a few months ago of the older sister, Julia, to Rev. Martin D. Hardin, Miss Letitia has assumed the position of her mother’s right hand, an able assistant. She was one of last season’s debutantes. Mrs. Hardin is a brunette, Miss Stevenson a perfect blonde, both having noticeably beautiful skins. The former possesses a literary bent, writing with case and force. Letitia’s is a wonderfully symmetrical character, and on all occasions she portrays a keen insight into the surrounding conditions, as well as marked discretion and a sense of justice and duty.

Mrs. Stevenson’s nieces, Mrs. Charles S. B– and Mrs. Carl V– both made their entrance into society at Washington, and married soon afterward. They are pretty and accomplished and winning in manner. Mrs. B–, whose marriage to a young officer in the United States Engineer Corps was celebrated in the fine residence of her mother near Scott Circle, is a practised horsewoman; she also has a penchant for the wheel, and handles the foil with skill. But music is her real bent, and nothing is ever allowed to interfere with her piano lessons and daily practice. Mrs. V– was a “bud” last season, a bride this, the fortunate man being a Harvard graduate, and though only twenty – four years old, he has already made his mark in the field of oratory and social and religious reform. He was president of three college organizations during his Harvard course and is an honorary member of the Oxford Union, Oxford College England. Mrs. V– is brilliantly educated, her studies finishing in Paris after which is travelled with her family to the Continent.

One of the acknowledged belles of the Washington is Miss Miriam B–, daughter of M—B–, her mother ranking as a prominent member of the Daughters of the American Revoution and also as one of the capital’s social leaders. Blessed with youth heirloom in her father’s family. She is an active young lady in club circles, and is the President of the Buff and Blue Chapter of the Children of the American Revolution.

Miss Harriette K-, daughter of the noted author and traveler, D—K–, has spent most of her winters of her young life in Washington where is greatly admired. She is a fair-haired girl with handsome beauty, a sunny nature and quick wit, Miss B–’s career in the fashionable world has been attended with continual success. She is a slender blonde, graceful in carriage and is always gowned to perfection. Descended from a long line of distinguished ancestors, she claims among them the famous Samual Bruche, whose house still stands in the centre of Washington, and is pointed out as one of the city’s landmarks. In her house hangs the “missing copy” of the Declaration of  Independence, an dark eyes, and is a fine conversationalist. She is an adept at the art of whistling, and is great demand at social functions because of this accomplishment. Her fancy is inclined toward good works, and she devotes much time and energy to charity. Having travelled throughout Europe, she is broadened in her views of life. Her older sister was lately married to Lieutenant K–, of the United States Army and her mother is a Vice-president of the Daughters  of the American Revolution, in which she has always been one of the most influential members.

Miss Clemence C– spends a great deal of time in Washington, where her pretty face and winning ways have gained for her much attention. She is a fair Virginian with brown eyes and a soft pink-and-white skin. She is the owner of a fine and cultivated voice, and has a taste for art, in which line she shows much talent. As a dancer she excels, which fact adds to her popularity in social circles. Part of her life in New York City, where her father, the late Reve. William H. C–, was connected with Trinity parish.

The two daughters of Senator M–, of Mississippi, do not give themselves up entirely to the gay doings of the capital, as both are interested in other pursuits as well. Lillian recently became the wife of  B R–, a rising lawyer and a nephew of Judge Culberson, member of Congress from Texas. She has already given evidence of an artistic tendency. Miss Mabel C. M– is musical, making a study of the violin.

A much-sought young matron is Mrs. Hallie Davis Elkins, wife of Senator Stephen B. Elkins, whose charming personality always makes her a central figure in every coterie. Exceedingly domestic in her inclinations, she is also fond of entertaining, and her functions are noticeably agreeable. The luxurious home of Senator and Mrs. Elkins is one of the show houses of Washington, being spacious and admirably located, artistic, also, and picturesque in all its appointments.

 Here are some fashion photos from Cassell’s Family Magazine in 1894

And a word from our sponsors…

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Domestic Offices in English Homes circa 1865 – Butler’s Pantry, Housekeeper’s Room, Servants’ Hall, Wash House and more.

Posted on September 6, 2012 by Susanna

Today I am excerpting again from Robert Kerr’s The Gentleman’s House: Or, How to Plan English Residences, from the Parsonage to the Palace; with Tables of Accomodation and Cost, and a Series of Selected Plans published in 1864/65.  In the last post from this book, I grabbed every usable house layout I could find in the text (many of the images weren’t scanned properly) Now, I’m going to post pictures from my family’s trip to Erddig Hall. Unfortunately, the trip took place so long ago that I no longer remember what images are what. So I will leave it for you to guess. Aren’t I sweet?

From The Gentleman’s House: 

The Butler’s-Pantry

The ancient Buttery or Butlery was the place of the Butler or Bottler, the dispenser of drink. The place of the Server or Sewer was the Sewery, the depository of napery, plate, and the like. The modern butler is both butler and chief sewer; and his Pantry, so called, accommodates both the service of wine and the service and stowage of plate,—chiefly the latter nowadays when drinking is in decadence and wealth increasing daily.

A position ought to be chosen for the Butler’s-Pantry which shall answer several purposes. It must be as near as possible to the Dining-room for convenience of service. It ought to be removed from general traffic (and especially from the Back door), for the safety of the plate. The communication with the Wine and Beer Cellars must be ready. When there is a Housekeeper’s-room, the butler (if there be no Steward) ought to be within easy reach of it, although apart; if there be a Steward, the butler must have ready access to his office; in both cases the transaction of hourly business being in question. With the Kitchen the butler may be said to have no intercourse whatever.

A proper Butler’s-Pantry will be of fair size, say from 12 or 14 feet square up to twice that size. A fireplace is essential. The fittings consist of a small dresser containing a pair of lead sinks with folding covers (for hot and cold water respectively, that is to say, for washing and rinsing), a washbasin (for dressing), large closets for glass, &c., a moveable table, perhaps a napkin-press, drawers for table-linen, shelving, and hat-pegs, and a closet for plate with sliding trays lined with baize. When the plate is of much value, it is usual to attach to the Pantry a fire-proof Plate-Safe with brick enclosure and iron door. Hot and cold water is to be laid on to the sinks; and if necessary the Plate-Safe may be warmed to expel damp.

A separate room for cleaning the plate, called the Plate Scullery, is useful where there is much of such work to do. It will open of course from the Pantry alone, and will contain the usual pair of sinks and a dresser.

The Butler’s-Bedroom is best placed in immediate connection with the Pantry, whereby the plate is under guard at night. Frequently, however, a closet-bedstead is provided for a subordinate in the Pantry itself; but this is obviously a makeshift. It is not unusual to place the door of the PlateSafe within the Butler’s Bedroom. In fact, one of the most essential points in respect of the Butler’s-rooms is to provide against the theft of the articles under his charge; and this idea must govern every question of plan.

In a very large establishment the charge of the plate will devolve upon the under butler, and a separate Butler’s-room will have to be provided for the superior servant (who may be valet also), but still close at hand for business.

Serving or Sideboard-room

It is extremely important in a house of any pretension that an apartment should be provided in communication with the Dining-room for the service of dinner. This appendage will be of such a size as to accord with the style of living, from 10 to 20 feet square; and will be simply furnished with a plain dresser whereon to place the dishes. It will of course be situated in the direction towards the Kitchen (by way of the Butler’s-Pantry), and will form in fact a species of Anteroom to the Dining-room for the serving of dinner, wine, and dessert. In small houses, rather than dispense with it altogether, a Lobby attached to the general Corridor of the Offices will suffice; but to make use of the Family-Staircase, or any Vestibule attached to the Family-Thoroughfares, is always a mistake. There is no great objection, however, to the Serving-room being made available as a sort of Vestibule, connecting the Dining-room with perhaps an outer door to the grounds or the like; but such a thing requires skilful management. The service-door beside the sideboard (see Dining-room) will open into this room either directly or by means of a small intervening Lobby, but no Corridor ought to be allowed to intervene to break the connection. A fireplace is not actually necessary, although not objectionable. A hot-table may perhaps be fitted up as part of the dresser in some cases. A lead sink and washbasin will often be found useful.

There is sometimes a separate appendage called the Butler’s-Service-room, directly attached to the Butler’s Pantry and communicating with the Dining-room through the general Sideboard-room. The fittings will be a dresser as before, for plate, wine, and dessert. It is an equivalent arrangement to place the Butler’s-Pantry in intercommunication with the Serving-room.

If the Offices should be situated in the Basement, the communication there from to the Sideboard-room (still to be attached to the Dining-room), must be specially contrived. For the passage of the servants there will be a Dinner-Stair, so situated as to be convenient for both Kitchen and Butler’sPantry. For the dishes there may be a lift. The position of the lift then becomes matter for careful adjustment. The size of a proper double lift is about 5 by 3 feet; and it must be absolutely vertical throughout.

Housekeeper’s Room

This is primarily the Business-room and Parlour of the housekeeper. The fittings, besides the ordinary furniture of a plain Sitting-room, will consist of spacious presses, from 18 to 24 inches deep, filled with drawers and shelving, for the accommodation of preserves, pickles, fancy groceries of all kinds, cakes, china, glass, linen, and so forth. It may be worthwhile to note that sugar is kept in drawers or canisters; tea in canisters; spiceries and light groceries in small drawers; cakes and biscuits in canisters; glass and china in drawers or on shelves; and linen in drawers; at least this arrangement is one that may be called the standard, although on the other hand certain of these articles will obviously be transferred to the Store-room if there be a complete one.

The chief considerations with regard to the position of the room are such as refer to convenience of supervision on the part of the housekeeper. For this purpose she ought to be near the Kitchen-Offices, and also near the Servants’-Hall in most instances. ”It is, moreover, desirable that there may be sufficiently ready communication with the ordinary apartment of the lady of the house, whether Drawing-room or Boudoir. In many good houses below a certain standard the housekeeper is cook also: in such circumstances the Housekeeper’s-room and the Kitchen ought to be especially kept within easy reach of each other, although of course not connected.”

The upper servants take breakfast and tea, and perhaps pass the evening, with the housekeeper in this room, and it must be situated conveniently therefore for this purpose. The same persons dine here also if there be no Steward’s room.

In a large house where a special separation is effected between the men and women servants the housekeeper’s position is to be such as to overlook the women’s department, leaving that of the men to the butler or steward.

For the corresponding room in a small house see Storeroom.

Still-Room

This room in the best cases is provided for the use of the housekeeper and her special assistant the Still-room maid, in making preserves, cakes, and biscuits, preparing tea and coffee, and so on. In establishments of less magnitude it still relieves the Kitchen of all but luncheon and dinner cooking; and occasionally, as when the family are not at home, serves for Kitchen altogether. The pastry-work may also be done in it, and various odds and ends, to the further relief of the Kitchen. Sometimes it is connected with the Housekeeper’s-room by a door of intercommunication; but ”this is not always convenient. It is also common to have a door between the Stillroom and the Store-room, so that the stores may be unpacked in the former apartment as matter of convenience; but this also is not always desirable. The Housekeeper’s-room, Stillroom, and Store-room, however, in any case will be well placed in conjunction.

The Still-room will be fitted up with a small range and boiler, a confectioner’s (iron) oven perhaps, sometimes a small hot-plate in connection, a covered lead sink (or a pair) with water supply, dresser, table, closets, and shelving.

Sometimes the Still-room is used as a Women-servants’ Hall, but not in very superior houses. In other instances an Outer-Kitchen (see Kitchen) is made to serve as a substitute for the Still-room, and then the purposes of a Women-servants’ Hall are more readily answered. In the latter case also the men-servants will be accommodated at tea in this apartment rather than in their own Hall.

Store-Room, etc.

This apartment accommodates groceries and other similar stores under charge of the housekeeper. It must be dry, cool, and well ventilated, or it will become offensive. It ought also to be warmed in winter. Its precise size will be according to the scale of the establishment, and in position it must always adjoin the Housekeeper’s-room or Still-room. The fittings will be a dresser with drawers, and closets underneath, broad shelving in two or three rows on the walls generally, and pin-rails in several quarters for different descriptions of goods to be hung up; brass hooks also on part of the shelving. One side of the floor may be left unoccupied for goods in boxes.

In a small establishment, where the stores are not large, the Store-room is sometimes made to serve certain of the purposes of a Housekeeper’s-room for the mistress. In such a case there will be required a better dresser, with a covered sink and water supply—larger space, indeed,—and a fireplace if possible. It may then serve also for the china, glass, and napery, and, if there be no Butler’s-Pantry, for the plate. It is, however, generally best to preserve a Store-room for its proper purposes; and in the case just described, if the room be divided into two, the inner part for the stores under lock and key, and the outer for the purposes of Housekeeping room and China-closet,—the arrangement will probably in most families be found superior. In cases of this kind the Store-room, which must necessarily be near the Kitchen, ought also to be conveniently placed for the lady’s access.

A small Closet here and there may be very usefully appropriated as a supplementary Store-closet for the miscellaneous purposes of the housekeeper. Such Closets may be in almost any quarter of the house, but more especially, of course, within what may be called the particular domain of the housekeeper rather than without its bounds. They must open from Corridors, of course, not from rooms. The fittings will be simply shelves; and in every case ventilation, and if possible light, should be secured. ”

China-Closet And Scullery

The China-closet is a small apartment near the Housekeeper’sroom, or otherwise conveniently situated if the lady be her own housekeeper, for stowing china and stoneware, &c., not in everyday use. It requires a table and dresser, and shelving around the walls. This Closet ought not to be dark, as it sometimes is. It may contain locked cupboards, if desired.

In superior cases there is sometimes attached to the Housekeeper’s-room a small special Scullery for china. Its fittings will be the usual dresser and a sink or washer. In the case of a China-closet of sufficient size this accommodation may be included in itself.

In a small house the China-closet, Butler’s-Pantry, and Housekeeper’s-room are combined, as alluded to in the last chapter.

The House-Steward’s office

This apartment belongs only to first-class establishments. It is a Business-room, which will also be the Sitting-room of the Steward; and it has his Bedroom generally in immediate connection, and a Strong-room or Safe for papers. There is nothing with regard to it which requires special notice, except that it ought to be near the Gentleman’s-room for the master’s convenience; besides that the access to it from without by the Business-room-Entrance should be easy for the convenience of the tradesmen. It may also be observed that it must be placed conveniently within reach of the housekeeper and butler. It ought also to be so situated as to command the entire department of the men-servants, for whose government the steward is responsible.

Steward’s-Room, Or Second-Table Room.

This in a superior house is the Dining-room of the upper servants, and incidentally a sort of common Business-room for them during the day and common Sitting-room in the evening. The house-steward claims the chief interest in the apartment, in his character of chief of the men-servants; but those who enjoy the right of dining here with him are the valet, the butler, the head cook, the housekeeper, the head lady’s-maid, and the head nurse, with strangers’ servants of equal rank, and some others occasionally or by invitation, not including however any persons of the lower grade, which is thus very clearly marked. It is accordingly the Upper-servants’ Hall.

The position of this room on plan is therefore not difficult to be understood. It ought obviously to be placed in most ready communication with the Kitchen for service, and at the same time so as to be convenient generally as regards its incidental uses. The furniture embraces dining-table and sideboard, a bookcase probably, and one or two closets or presses, and the like. A small Scullery is sometimes attached for washing and putting away dishes, &c.

Another purpose of the Steward’s-room is to receive visitors of the rank of the upper servants, and superior tradespeople and others coming on business; for whom it serves as a Waiting-room, and when occasion requires as a Refreshment room. It must therefore be so situated as to be readily accessible from the Back-Entrance; and the nearer it is also to the Steward’s-office and Gentleman’s Business-room the better.

Gun-Room.

This term is used to indicate an apartment which is indispensable in a Country-house of any pretensions, as the depository of sporting implements. A room from twelve to fifteen feet square, or sometimes larger, is fitted up round the walls with presses or glass cases and occasional drawers, according to the species and extent of the sporting to be provided for, in which to place the guns, fishing-rods, pouches, bags, baskets, flasks, canisters, nets, and all other appliances in proper order, upon pretty much the same general principles which may be ‘discerned in the arrangement of the same articles in the shops of their manufacturers. A table and two or three chairs will complete the furnishing of the room.

The Gun-room ought to be situated either in connexion with the Entrance-Hall, or, in a large house, near a secondary Entrance, as may be most convenient; not, of course, at a Garden-Porch, but perhaps at the Entrance pertaining to the Business-room, or the Luggage-Entrance. The apartment ought to have a good window; and a fireplace is important. It is also essential that precautions should be taken otherwise to secure dryness. The cases must be so made (as described for Library bookcases) as to have a free circulation of air all around and at the back, and the wood used must be thoroughly seasoned.

In small establishments we sometimes find the substitute for the Gun-room to be a suitable locked closet in the Servants’ Hall or even in the Butler’s-Pantry. In cases of the other extreme, the Gun-room will be in a separate building comprising the keeper’s dwelling also. There are likewise some instances where a family of the highest rank and of great ancestral dignity will still be found to keep up an Armoury, in a room or series of rooms designated accordingly, accommodating a stock of various arms for the defence of the peace if occasion should require, as well as a collection of warlike relics.

Servant’s Hall

In a small house the Kitchen serves for the Servants’-Hall; but in a larger establishment the provision of a separate apartment becomes necessary, and in a first-class Mansion there must be two such apartments,—one for the men-servants and one for the women, the upper-servants being accommodated separately besides in the Steward’s-room and Housekeeper’s-room.

The relative position for the Servants’-Hall is first near to the Kitchen, for convenience in serving meals; secondly between Kitchen and Butler’s-Pantry; and thirdly, if there be no separate room for the women, near the Housekeeper’s room for supervision. Fourthly, if there be a Women’s-room (sometimes called the Housemaids’-room), this will be near the Housekeeper’s-room on one side of the house, leaving the Servants’-Hall (still so called) near the Butler’s-Pantry or Steward’s-room on the other side for the men, quite apart; but as near as ever to the Kitchen, seeing that it is still the Dining-room of the lower servants as a whole; the Women’s room accommodating the maidservants as a sitting-room and workroom only. Fifthly, the Servants’-Hall ought to be near the Back-door, for readiness of access from without; as it is the Waiting-room for all persons of the rank of the under servants. It ought to have a comfortable fireside, and a prospect which shall be at least not disagreeable. The outlook, however, ought not to be towards the walks of the family; neither need it be towards the Approach. A small Scullery may be conveniently attached sometimes. One more consideration in the highest class of residences is reasonable access to the Beer-cellar; the usher (or the cellarer of old time) having it amongst his duties to receive strangers of his class and bring them refreshment.

The fittings are the centre table for meals, generally also a side table, or otherwise a dresser, one or more closets or dwarf closets, pin-rails for hats and cloaks, a jack-towel roller, perhaps a small bookcase, sometimes a closet subdivided into private lockers for certain of the servants.

In smaller houses the Servants’-Hall is often made to serve almost any incidental purpose; as for brushing clothes; or for ironing at times; or for dishing and serving dinner, with a hot-plate accordingly amongst its fittings; or for washing up, when a pair of butler’s sinks will be provided ; and so on. There are also a few instances where it is the Gun-room of the house, having a locked closet containing the sporting apparatus of the family under charge of the butler. There may sometimes be a Dressing-closet in connexion with the Servants’-Hall, fitted up with basins, pin-rails, towel-roller, &c., for the men. In smaller houses the Cleaning-room and the Butler’s-Pantry will serve this purpose.

There is one more apartment of the character of a Servants’ Hall which is required in an establishment of high standing, namely, a Ladies’-maids’-room ; and this is probably best situated on the Bedroom-Story, in connexion, of course with the Servants’ Corridor, at some convenient point for access for communication to the Main House. It will be an ordinary Sitting-room of its kind for the accommodation of the two ladies’-maids or more belonging to the family, together with those belonging to visitors. A good side-table ought to be provided for clear-starching.

Housemaid’s Closet

This is generally a small apartment, with proper light and ventilation, in which the housemaid keeps pails, dusters, candlesticks, a coalbox, &c., for the service of the Bedrooms. It ought to be provided in every house of even medium pretensions. It must contain a sink with water laid on, and proper waste to the drain. The water ought to be soft; if this can possibly be had. Hot water will also be laid on where there is a supply. Other fittings, if any, will be a small dresser with drawers, shelving, pin-rail, and perhaps a cupboard.

 

In a good Mansion there ought to be these Closets in several situations, for the convenience of the servants, and the prevention of their carrying pails about in all directions. It is to be observed, however, that the place selected for any such apartment ought to be not amongst the Bedrooms themselves, or on a chief Staircase or Corridor, but rather in a Servants’ Passage and at some point of junction with the Main House or at the end of a Corridor.

It is generally well to provide a Housemaid’s Closet also on the Ground-floor or Basement; this being not for the Bedroom work, but for that pertaining to the Principal Rooms. In large houses more especially this accommodation is desirable. A very small closet is sufficient, to hold brooms, cloths, stove-brushes, and the like. It ought of course to be situated amongst those offices which are on the women’s side, and not too far off from the chief Thoroughfares.

Cleaning—Rooms, Etc.

In a house of moderate size the brushing of clothes will be done in the Servants’-Hall; but it is desirable in a larger establishment to have a separate and special place for this purpose. It need only be said that it will be a small room adjoining the Butler’s-Pantry or Servants’-Hall, containing a large table and little else. If there be a fireplace all the better; in a large Country-house, indeed, the fireplace ought to be a good one, so that the wet garments, whether of the family or the servants, may be dried there, rather than in the Servants’-Hall or Kitchen. Sometimes where the Bedrooms are very numerous there may be an advantage in making in two or three places a spacious landing on the Back-Stairs to receive a brushing-table.

There are other small apartments of the same class, still on the men’s side of the house (where there is such a distinction), where knives and boots are cleaned, called the Knife-room and Shoe-room. They may be in the Kitchen-court rather than indoors, if so preferred.

In Country-houses where oil-lamps have to be used, it becomes necessary to provide, near the Kitchen, Servants’ Hall, or Butler’s-Pantry, according to the scale of the house, a small room for trimming these, and indeed for depositing them during the day. It must contain a table, shelves around the walls, and perhaps a locked cupboard (or an inner closet) to receive the oil-cans and some of the valuable lamps. Candlesticks properly pertain to the Housemaid’s Closet; but it is not uncommon to combine that apartment with the Lamproom, or to make the latter an inner closet to the former. All silver of this department goes to the Butler’s-Pantry for safety.

The Laundry offices

It is sometimes considered desirable to constitute this department a separate building at a distance,—at the Stables perhaps, or the Farm-yard; and this chiefly on account of the difficulty of attaching a Drying or Bleaching-ground to the House itself. On the other hand, if the lady of the house or the housekeeper desires to supervise the operations of the Laundry, the provision of a Hot-closet will enable the Drying-ground to be dispensed with; while, as regards bleaching, a portion of the linen may obviously be carried in baskets to a green at a distance with less labour than would be required to convey the whole to a Wash-house equally removed. It may be therefore laid d0wn as the best advice, that, for those establishments, chiefly on a smaller scale, in which the supervision of this department of the work is of importance, its Offices ought to be in connexion with the House, and that in cases where the amount of labour is larger, and the habits of the family less homely, distinct Laundry Offices at a distance may be very much preferable.

WASH-HOUSE AND LAUNDRY

A wash-house on the ordinary scale for a good Country house will be an apartment of about 20 or 25 feet by 15 or 20. It must be well lighted, and lofty. The escape of steam must be provided for by numerous air-flues or other openings at the ceiling, or a large louvred ventilator, as circumstances may dictate; and fresh air may be admitted, whether at the floor or ceiling, by regulated openings. In position it ought obviously to be well removed from the Family-rooms and also from the Lawn, as the smell of washing sometimes travels far. The apparatus comprises a largecopper or boiling-pan; a sort of dresser containing four, six, or more wash-trays, having hot and cold water laid on, and a waste from each, with grated washer, plug, and chain; separate boiler apparatus may be needed for the supply of hot water; a place may be required also for a wringing-machine, perhaps for a washing-machine or the like; and a good-sized table will be desirable in any convenient position. The wash-trays ought to be under the light; their dimensions are generally about 2% or 3 feet by 18 or 24 inches and 18 inches deep, the width at bottom being 6 inches less. The floor must be of stone, with a drain for cleansing; and there ought to be loose standing boards provided at the front of the trays.

 

The question of fuel must not be forgotten: either the Coal-cellar must be at hand or a special Store provided.

The Laundry to correspond will be in size rather larger than the Wash-house. It must be well lighted and ventilated; and the floor ought to be of wood. For apparatus there will be one or more ironing-tables under the light; an ironing stove (which is a close stove or hot-plate on which the irons are placed to heat); a spare table; and a mangle or its equivalent. An average ironing-table will be 6 or 8 feet by 3 or 4; or one of any greater length may be provided for more than one laundress at work. An old-fashioned mangle is about 8 feet by 4, and requires a space of 4 feet at each end for the box to pull out; newer inventions however take up very little room. The mangle may be put in that part of the room where the light happens to be deficient.

The Wash-house and Laundry; are generally placed together, with intercommunication. Sometimes the Laundry is placed over the Wash-house, with a small stair for access; but this is not always convenient. It is also frequently the case in small houses that the work of the Laundry is done in the Kitchen, and a Wash-house only provided in addition; whilst in the smallest class, for still greater economy of space, the Wash-house and the Scullery are often one. Under these latter arrangements it is well to allow a little additional size for the apartments in question.

In cases where the Laundry department is placed at a distance, there may often be required a small Wash-house within the House to be used by the ladies’-maids and others, and for ironing a table may be fixed in the same place, or in the Women’s-room. In larger houses, however, where the ladies’-maids have much clear-starching to do, they will expect to be accommodated rather in what they consider to be their own department; and so it is not uncommon to find some unoccupied Bedroom thus appropriated, or one of the Nursery rooms. The Housekeeper’s-room also is sometimes made to do duty in this way; or the Front or Outer-Kitchen if any; and the Servants’-Hall is occasionally turned to account, although in houses of superior class this cannot be done.

Drying-Room, Hot-Closet

An old-fashioned Drying-room is a loft or the like of large size, with or without windows in the walls, but almost invariably with a louvred ventilator or lantern at the ceiling. The linen is hung on horses, which are run up to the ceiling by weights or otherwise ; and by means of hot-water coils at the floor, or one or more stoves, the temperature is so kept up as to evaporate the moisture with great rapidity. Such an apartment ought to be near the Wash-house and Laundry, and may be very conveniently placed over either or both.

A recent improvement upon this is the Hot-closet, which is a walled chamber immediately attached to the Laundry, about 6 or 8 feet square for ordinary cases. It contains a number of horses or upright frames sliding side by side, which have to be drawn out to their full length to be loaded with the wet linen, and then pushed back into the closet; and there is a series of interposed coils of hot-water pipes within, by which the temperature is kept at the requisite point for rapid evaporation. The steam escapes by a proper flue; and air is chiefly admitted, or even wholly, by the crevices of the shutters or flanges attached to the horses to close up the front. The hot-water circulation generally requires a special furnace underneath or at one side; to which there ought of course to be attached a small receptacle for fuel.

In small establishments where there is no Hot-closet, the operation of drying indoors is sometimes provided for by constituting the Laundry a Drying-room of the kind first described; but this is not a good plan. There are also Drying-rooms which depend upon thorough draught only, without heat, an obviously simple plan at the least.

Soiled-Linen Closet

This is a necessary item in every house, of a size proportioned to the requirements.

It is probably best placed adjoining the Washhouse, or near it, but not in any position where pilfering is to be feared in case the door be left unlocked. In small houses a place on the Bedroom floor is frequently preferred on this account. Let such a closet be ventilated if not lighted. A very useful arrangement is to have it of good size, and lighted, and to fit it up with a number of bins for the classification of the articles. A bin or box should also be provided in the Wash-house itself for the work in hand.

Linen-Room, etc.

This is a small apartment placed near the Bedrooms, where the bed and table-linen of the establishment is kept in stock; personal linen being carried directly to the Bedrooms and Dressing-rooms, and the table-linen actually in use being placed in charge of the butler or other equivalent servant. Its fittings consist of a dresser under the light for folding, with drawers and presses according to the size of the establishment, containing sliding trays and shelves; and chests of drawers underneath.

A Linen-room ought to be so situated that the access of the servants shall be ready on all sides, but without its being too prominently placed. It ought to be very dry and well ventilated; if there be heating apparatus in the house, it may be heated thereby; if not, there may be a fireplace.

A Closet for spare bedding and upholstery is sometimes provided; requiring no description, except that it may be fitted up with either presses or broad shelves according to its size. It ought to be well ventilated.

Additional Images:

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Reasons You Should Join the 1839 British Navy – Part Two: Wages, Messing of the Officers and Crew of a Seventy-Four Gun Ship.

Posted on August 31, 2012 by Susanna

Last night I had insomnia from hell. With just three hours of sleep, I don’t have enough functioning brain cells to design or write, so I’ve decided to clean up more text from the 1839 London Saturday Journal articles on the British Navy. I think articles like these add greater context when you are watching Russell Crowe in Master and Commander for the twelfth time or passing yet another Saturday re-watching every episode of Hornblower.

The images and descriptions of flags come from An epitome, historical and statistical, descriptive of the Royal naval service of England, by E. Miles with the assistance of L. Miles.

If you haven’t already done so, you may want to read the first exciting installment of this series.

So, enjoy and learn from the following excerpt:

“Hearts of oak are our ships,
Jolly tars are our men.”

The total number of persons comprising the crew, or complement, (as it is called,) of a seventy-four gun ship, amount, in time of war, to 650: in peace, the company is one hundred less; the reduction being made in the number of seamen: the officers and petty officers in each class are the same in peace and war.

The following is the classification, with the rate of pay to each. We shall specify their particular duties hereafter.

The first or senior lieutenant, if he has held that rank seven years has 11l. 0s. 4d. per month. When a commander is on board, his pay is 23l. 0s. 4d. per month.

When the surgeon has served six years in that rank, he obtains an increase of pay of 1s. per day up to ten years; from ten to twenty years, he has 14s. per day; and after twenty years’ service, 18s. per day.

The naval instructor has, besides, a bounty of 30l. and 5l., per annum each of his pupils, which is deducted from their pay.

The captain maintains an establishment of his own: all the others included in the above enumeration, together with the officers of royal marines, are called “Wardroom Officers,” and they mess in the centre of a room so styled, on each side of which are their respective cabins for sleeping.

The carpenter is allowed 7s. per month additional for tools.

These are called the “Warrant Officers:” each has a separate cabin in the fore-part of the ship, in the neighbourhood of his storeroom, and each has a boy to attend upon him.

Sixteen mates and midshipmen, in whatever proportion the captain may desire, hut generally as follows:

These are called the “Gentlemen;” and they either mess together in the gun-room (the gun-room is situated under the ward-room, and the ward-room under the captain’s cabin, which is under the poop. These are tiers — or floors– of rooms lighted from the stern windows and side-ports)   or in two divisions, in berths (rooms) on each side of the orlop-deck, in that part called the “cockpit.”

The orlop desk is immediately beneath the lower tier of guns, and appropriated to the stowage of the cables, and also to various store-rooms. To that portion known as the cockpit the men wounded in battle are carried to the surgeon. In the midshipsman’s berth on the left-side of H.M.S Victory.  (called the larboard berth,) the heroic Nelson breathed his last at Trafalgar. The spot (as well as that on which he fell; denoted by a brass mark on the quarter-deck, is eagerly inquired after by the visitors to that ship is Portsmouth.

They above are called “First-class Petty Officers before the Mast.” They mess indiscriminately amongst the crew, with the exception of the first three, who have a screened birth on the lower deck.

The carpenter’s mates have 7s. per month for additional tools.

The above are called “Second-class Petty Officers”

To these (including 125 marines) are added as many sailors as will make up the number of the crew to 650. The sailors are rated able, ordinary, or landmen, according to their ability. The able seamen, denominated A.B.’s, have 34s. per month, and are qualified to perform every part of a seaman’s duty. The ordinaries are half seamen, who do not profess to steer, heave the lead, &c.; their pay is 26s. per month: and the landmen are persons who have only been a trip or two to sea, and not reared as mariners; their pay being 23s. per month. It is usual, however, for ships of this rate to carry considerably more boys than the number specified in the scale, particularly boys of the first class, from seventeen to twenty years of age; as they grow up, they are rated landmen, and afterwards ordinaries; but few attain to the rating of A.B. who have not been brought up to the sea from childhood.

There is no limitation as to the number of sailors in each class, so, of course, every commander endeavours to obtain as great a proportion of A.B.’s as possible; and upon his success in this respect depends the question of whether the ship is well or ill manned.

It is by no means necessary, however, that the whole of a ship’s crew shall be able seamen, because many of the duties can be performed very well by ordinaries, and even landmen. Boys are objectionable in ships of war, because the navy is not a good school to train them to seamanship; while they increase the number, and are equally expensive to maintain, (the only saving being in the difference of wages,) they add but little to the physical strength of the crew.

The party of marines consist of

If a brevet major, 17l. 10s. per month.

[First Lieutenant]  - After seven years, 10l. 10s. per month

Colour Serjeants, 2l. 14s. 1d. per month

[Corporals]  - After fourteen years’ service, 1l. 12s. 1d. per month; and (if enlisted prior to 14th January, 1823) from seven to fourteen years, 1l. 9s. 9d. per month.

[Privates ]- After fourteen years’ service, 1l. 4s. 1d. per month; and (if enlisted prior to 14th January, 1823) from seven to fourteen years, 1l. 1s. 9d. per month.

The officers, warrant officers, young gentlemen, some of the petty officers, and the marines, are got together within a few days after the pendant is hoisted; the seamen are entered as they present themselves on board, and also at the rendezvous on Tower-hill, in London, which is always open for the reception of seamen who volunteer for a particular ship or for general service (Men who enter general service are available for any ship or station whereon required.) Sometimes houses are also opened in the large seaports; but this is rarely necessary, except when an increase is made to the number of men employed; for the generality of seamen, when discharged from one ship, find their way to another, preferring the treatment and comforts of the naval service to the usage they encounter in merchant vessels.

When a volunteer presents himself, he is questioned by the commanding officer as to his qualifications in seamanship. If he has served his apprenticeship in the regular manner, he is at once presumed to be quite capable of an able seaman’s duty, and obtains the rating of A.B. Good men generally stipulate, however, for petty officers’ ratings; but these are reserved as long as possible, for the rigging of the ship affords sufficient test by which to determine who are the best entitled to them.

If a man has served in the navy before, he produces his certificate, of which the following is the form; and by this his character and capability are ascertained.

Sufficient space is left upon this certificate (which is of doubled parchment, and inclosed in a tin case) to enter the names of any other ships in which the man has served; and an inspection of the above will show that the items respecting Revenge have been taken from his oral testimony. In fact, at the period of his service in that ship, these forms (which were introduced not long since, by the late Vice-Admiral Sir Pulteney Malcolm,) did not exist.

The reverse of the certificate contains a very minute description of the man’s person; such as age, stature, complexion, colour of hair and eyes, marks, wounds or scars; also his place of birth and usual residence; and if he has been discharged or invalided on account of any complaint or physical defect, such cause is noted thereon.

When the officer has satisfied himself as to the man’s character and ability, he is handed over to the surgeon, by whom he is required to strip, in order that he might undergo a minute inspection as to his physical condition. If any defects, however trifling, appear, or If he is more than forty-five years of age, he is at once rejected; but if passed by the doctor, he is entered on the books, and the clerk takes charge of his certificate, which is returned to him, filled up with the date of his servitude and the character he has acquired—such as “good,” “very good,” “excellent,” &c., —attested by his captain, and when discharged.

Seamen, owing to their habitual carelessness, very often lose their certificates; in which case, on giving them new ones, it is usual to take down their statement as to the ships they have already served in. As a register is made from the ship’s books of every man’s service, and preserved in the archives of the proper department at Somerset House, his claim for pension does not suffer by the loss of his certificate.

As soon as a candidate is accepted, he is placed in the starboard or larboard watch, and some station in the ship assigned him. He is at liberty to choose his own messmates, end the messes are formed of parties of twelve in each. Having made his choice, he can only change his mess once a month. This regulation is necessary to prevent trouble and confusion in the distribution of provisions. It is desirable that one or more of the petty officers should belong to each mess, but the selection of messmates is seldom interfered with by the officers. The mess tables are placed between the guns on the lower deck; the marines occupying those next the gunroom. The seamen’s tables are from thence forward.

In most vessels of the class we are describing, the whole of those enumerated as the “Gentlemen” mess together in the gunroom. They usually elect the clerk, or one of the oldest of the mates, “caterer;” and, the ship’s allowance of provisions being ample, a small contribution in aid thereof enables them to support a very good table, little inferior indeed to that of the ward-room. The usual subscription is about 25s. per month, (In some ships the mess-subscription is more, and there is always as entrance, generally five pounds, which is returned to a member leaving to join another ship.) and this is applied to procure the necessary cooking utensils, crockery, glass, &C. &c., as well as vegetables, poultry, white sugar, condiments, and various other articles not included in the ship’s allowance. The midshipmen are not permitted to carry live stock to sea, and therefore must put up with salt meat, except in harbour; but in every other respect a provident caterer will manage, with the above subscription, to maintain a comfortable mess. The oldsters, such as the mates, second master, assistant surgeons, and some of the midshipmen, take their allowance of grog and wine, and also appropriate the youngsters’ share, assuring them it is not good for their health.

In harbour, it is also usual for these oldsters to drink their wine, which they are enabled to procure free of duty. They have a steady man appointed to act as steward; and he has a cook, and perhaps a marine, to assist him. The meals in the gun-room are served at the same time as the ship’s company generally; the hour of breakfast being eight o’clock, dinner at noon.

The ” Officers” mess in the ward-room, and maintain a greater profusion and variety on their mess-table, at sea particularly, owing to their being permitted to carry live stock—sheep, pigs, and poultry. The subscription is generally about 45s. per month, but this is independent of wine, which is supplied duty free. Members of the ward-room mess have the option of taking their wine or not; the allowance to those who do is half a bottle, and if they require an extra quantity, it is charged to such as remain at table at a regulated price.

One, sometimes two, gentlemen from the gun-room are invited daily to dinner in the ward-room, and the guest is always placed at the left hand of the president, and treated with marked attention. In harbour, to avoid the inconvenience of having strangers continually on board, one day in the week (generally Thursday) is set apart for the purpose; and on this day strangers from the shore or from other ships are invited, and better fare than ordinary provided. The purser or one of the marine officers is generally appointed caterer of the ward-room mess; and the usual dinner-hour at sea is two or half-past two o’clock, when the members are assembled hy the drum and fife to the tune of “The Roast Beef of Old England.” Naval messes cannot make a display equal to the messes of regiments; because not only are the officers subject to constant changes, but the ships are kept in commission and the members held together for comparatively short periods. For these reasons no great expense can he incurred for linen, glass, china, table ornaments, or plate; the profusion of which, accumulated for years in military messes, gives to the establishments an appearance not inferior to what the wealthiest of our nobility can display. In ships of war, every officer is expected to provide a couple of silver spoons and forks, and these form the whole of the mess plate; each member also furnishes a clean table-cloth in his turn, and this is the amount of the mess-table linen. It would be desirable that some other articles of plate, &c. should be furnished by the government, such being the case in foreign navies, the officers paying a trifle for the use of them; for a handsome display has a very great effect on foreigners, and in this respect our ships suffer in comparison with those of rival nations.

 

We have alluded to a subscription for wine, which is necessary, notwithstanding that each person on board is allowed a portion of wine, spirits, or beer, described in the scheme; but the ship’s allowance is never produced at the ward-room table: that, with other articles of provisions not drawn from the purser, being paid for at a regulated price, and the assets thrown into the mess-fund. In fact, any person on board is at liberty to leave whatever portion of his allowance he thinks proper undrawn, and receive payment in lien.

There is another matter in which naval messes suffer in comparison with the military. By long-established regulation, the officers of the navy and army are allowed their wine duty-free. When the article is purchased from a wine-merchant, he becomes entitled to the drawback, upon the production of an officer’s certificate: but this practice was found to he attended with inconvenience on shore, and some years back, his late Majesty, George the Fourth, assigned a certain sum per annum to each regimental mess, and to the engineers, artillery, and marines, in compensation for the duty, which from thenceforth was paid, as is usual with the public, in the purchase of their wine. This allowance is a liberal one; it considerably exceeds the duty of all wine consumed, and the excess makes a handsome item in addition to the mess-fund. Moreover, as many regiments are serving abroad, where no duties exist upon wine, the whole of the allowance is so appropriated. It is strange that this indulgence has not been extended to naval officers, more particularly as they labour under other disadvantages which do not apply to their military brethren; the captain particularly, who, by the customs of the service, maintains at his individual expense a table for the reception of several of his officers every day; whilst the colonel of a regiment has no such obligation, his mess expenses being little more than the youngest ensign’s.

 

In our next we shall describe the routine of the captain’s establishment.

 

 

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English Kitchens, Sculleries, Larders and Pastry Rooms circa 1865

Posted on August 26, 2012 by Susanna

I found a reference to The Gentleman’s House: Or, How to Plan English Residences, from the Parsonage to the Palace; with Tables of Accomodation and Cost, and a Series of Selected Plans  by Robert Kerr and published in 1865 when I was preparing an excerpt from Scribner’s Magazine on floor plans from old houses in NYC.  I located Kerr’s work on Google Books, did a quick scan of images and saw a layout of a scullery. Wait! Hold everything on NYC!  Let’s take a look at English kitchens instead.

Excerpted from The Gentleman’s House: 

THE KITCHEN OFFICES

The rise and progress of this important item of plan has been traced in general terms in our opening treatise; first coming into view as the occasional appendage of a noble Residence in early times, with its centre fire and roof above open to the sky, its “Cellar” attached, and little else; and attaining at last in our own day the character of a complicated laboratory, surrounded by numerous accessories specially contrived, in respect of disposition, arrangement, and fittings for the administration of the culinary art in all its professional details.

Dealing with it, however, as we see it in the present day, we may begin by pointing out that it demands a position which may be called primary on the plan; having proper relation, first, to the Larders and the Back-Entrance for supplies; secondly to the Scullery for cleansing; thirdly to the Dining-room (or its Sideboard-room) for service; fourthly to the Servants’-Hall and Steward’s-room if any; and fifthly to the Housekeeper’s-room and Still-room if any.

Its purpose is essentially cooking; and what it has invariably to accommodate is the cooking-apparatus on whatever scale may be suitable, one or more dressers, a centre table, and some minor matters, all of which will be described in turn.

Light in abundance is most important; and this with equal reference to the cooking-apparatus, the dressers, the centre table, and whatever else; in a word, it ought to be well lighted everywhere. For this reason a ceiling-light is preferred in Kitchens of magnitude; although at the same time wall-lights ought probably never to be altogether dispensed with. When there is no ceiling-light, perhaps it is in all cases most advisable to form a single window of large size, rather than several small ones, unless the room be very spacious indeed. Such side-light ought, lastly, to flank the range rather than to be in front of it, and this on the cook’s left side rather than the right, when working over the fire.

Coolness is exceedingly necessary, for two reasons; first that the unpleasantness of the fire heat may not be needlessly augmented, and secondly that the air may not be tainted. The Aspect of wall-windows ought therefore to be Northward or Eastward, never Southward or Westward. Any ceiling-light ought to be so placed as to avoid hot sunshine. To make a Kitchen especially lofty (two stories in one in important instances) becomes also a means to the same end. The roofing, it need scarcely be said, ought not to admit the heat of sunshine.

Dryness must not be neglected. If there be any damp in the floor or walls, the air will so far lose its freshness, and the cook will justly complain. It is to be borne in mind too that the heat within does not always dry such damp, but in some cases is supposed rather to promote its ingress.

Particular attention must be directed to ventilation; and this not altogether, or even chiefly, on account of temperature, but rather for the avoidance of that well-known nuisance the generation and transmission of kitchen-odours. It ought even to be made matter of special contrivance in particular cases that the vapours of cooking shall be hurried off as they arise, carried in a direction away from the Main House, and if possible discharged into the outer air at such a point and at such a height as to be altogether lost. This may be effected, for example, by having a considerable vacancy of roof above the ceiling, with a discharge there from by an air-shaft amongst the chimney-flues. Steam has also to be carried off, for which the same means will suffice. A canopy or hood over the cooking-apparatus a little above the height of a man will be sometimes useful, having an air-flue for outlet. The shaft in all cases will be useless, however, unless it be large.

The floor of a Kitchen of good size ought to be of stone. A central space of wood under and around the table is generally provided; but if the stone floor be perfectly dry this may be dispensed with ; otherwise a piece of matting or carpet under the table will suffice; or, as is not unusual, a standing-board, about 2 feet wide and ledged, laid loose around a table or along the front of a dresser. In small houses, however, when the Kitchen serves also as the Servants’-Hall, a wood floor for the whole is sometimes preferred.

In all cases where extensive operations are to be carried on, the wall-covering, or at least the lower part of it, ought to be not common plaster-work, but some material which shall resist damage and admit of frequent cleaning,—boarding, perhaps, or hard cement, or even stone, tiles, glazed bricks, or the like.

The doors of a Kitchen generally are these:—one for entrance from the Corridor, which is to be well removed from the fireplace; one to enter the Scullery, which is best close to the fireplace, for convenience of constant passage to and fro while cooking; and usually one to lead to the Larders. An outer door to the Kitchen-yard is probably never advisable, although appearing in some examples. In addition to these doors there may be a hatch, that is to say a lifting window or shutter, for the delivery of dinner.

Amongst the plans which constitute our illustrations the reader will find many varieties of the Kitchen and its appurtenances, which will amply illustrate almost all points of inquiry.

The Cooking-apparatus in a good standard example will be as follows. The fireplace, for a roasting-range with boiler at the back (and perhaps oven), will be placed centrally in the side wall, from 5 to 7 or 8 feet wide, with a depth of from 27 to 36 inches. A roasting-screen in front will project about 3 1/2 feet. The standard size for the chimney-flue of the range is 14 by 14 inches; for a large range, and to include any other flue, 18 by 14. This accommodates the smoke-jack. There may also be minor flues, 14 by 9 inches, as required for other apparatus; if possible, every separate fire ought to have its own flue; that is to say, the practice of carrying these into the main flue is always to be disapproved. If it do not form part of the range, the oven will be placed next the range, separately, occupying about 31/2 or 4 feet by 21/2 on plan, with its fire-grate and flue. Stewing stoves, two, three, or four in number, will be from 3 to 5 feet by 2 1/2  feet on plan; with grates about 10 inches square for charcoal: they will stand in conjunction with the other cooking-apparatus, and in the best light, probably at one extremity of the series. The hot-plate, including the broiling-stove, will probably adjoin the range, or otherwise be close at hand, and will occupy on an average 6 feet by 30 inches. A hot-closet, wherein to place the viands to be kept warm and the plates and dishes to be warmed for use, may occupy almost any position in conjunction with the rest. It will be about 4 feet by 27 inches on plan, and will be heated probably from the range-boiler. A hot-table is a useful addition in good Kitchens, set in almost any position for keeping warm the dishes during the operation of service. It will occupy about 4 feet, less or more, by from 2 to 3 feet, and will be heated probably by steam from the range-boiler. A pair ofcoppers are occasionally placed in the Kitchen (when the Scullery is less perfect than the rule), for boiling vegetables, fish, joints, &c.: they occupy about 4 feet by 3 on plan. Otherwise, as preferable for ordinary cases, there will be a set of perhaps three steam-kettles placed on a dresser and heated from the range, and occupying about 4 feet by 2. A bain-marie is a supplementary article for purposes similar to those of the hot-plate; it is about 2 1/2 feet by 2 feet, and is heated by steam or water from the range-boiler. A hot-water cistern, if required, will be placed in some corner (either of Kitchen or Scullery) conveniently, as a reservoir of supply from the range. Lastly, a coal-box ought to be provided in connection, perhaps under the hot-plate or in some other such place. In the absence of other instructions, the architect is expected to provide accommodation for all these appliances in proper order; but if the proprietor or his cook should happen to be in any way fastidious about the matter, there are so many ingenious contrivances competing for public favour that the architect will do well not to interfere further than by promoting a timely selection, and taking care that there shall be no deficiency of smoke-flues and ventilation.

The further Fittings for a case the same as before will be these. The ordinary kitchen dresser is 10 or 12 feet long by 30 or 36 inches wide; and it has one tier of large drawers about 10 inches deep. It stands against the wall, and the space under the drawers is sometimes open and sometimes enclosed with doors; in either case accommodating the cooking utensils, which are placed on a bottom shelf or pot-board raised about 6 or 9 inches from the floor. The wall-space is covered to the height of about 7 feet by the dresser-back, consisting of a surface of boarding which supports several tiers of narrow shelves for the ordinary dinner stoneware, or for the copper articles, the edges being studded with small brass hooks for jugs, &c. In a large kitchen there will be one or more side-dressers to occupy the wall-space elsewhere, but probably without back or pot-board. A coffee-mill, a pepper-mill, and a spice-mill, may be fixed in convenient positions on the sides of the dresser-back, or close at hand. An ordinary kitchentable is from 8 to 10 feet long and about 4 feet wide or a little more, and is set in the midst of the floor, so as to be in ready communication with the whole of the cooking-apparatus, the hot-closet and hot-table, if any, the dressers, and the Scullery door, equally. It has one tier of drawers about 24 inches wide, and is open underneath. It may have a marble slab, or perhaps two, let into the top for the advantage of certain processes of preparation. A mortar is generally fixed in any vacant place near the dresser. A chopping-block also is sometimes accommodated similarly. Shelving for the copper things in any convenient place, if not on a dresser-back, will be required; and also smaller shelves and pins beside the cooking-apparatus at a convenient height for depositing forks, spoons, and other articles there in use. A spit-rack may occupy any spare corner. Pin-rails for metal dish-covers will be put near the dresser. A common cupboard is always convenient. Towel-rollers are required. A Fuel-closet ought also to be thought of, sufficiently near the Kitchen, for a considerable supply.

In the largest Kitchens there is generally nothing further contained except in the way of amplification of the apparatus and fittings above described. In some instances, however, where the operations of mere cooking are more extensive, those of preparing, dishing, and garnishing are excluded from the apartment, and with them the accommodation for utensils and dishes, and also tho common dresser, hot-table, hot-closet, &c, except in forms more peculiarly applicable to cooking alone. A Dishing-Kitchen, in contradistinction to the Cooking-Kitchen, is then provided. Its fittings are a range for supplementary purposes, dressers with backs, centre table, hot-plates, and hot-closets, probably a service-hatch, cupboards perhaps, and shelving, drawers, pin-rails, &C., as before. The dishing being thus disposed of, the preparing is to a large extent accommodated in the Scullery and Larders, amplified accordingly.

In small Kitchens, on the other hand, the complexity of the arrangements is much diminished. A range,containing oven and boiler, occupies the fireplace, and constitutes perhaps the entire cooking-apparatus; the smoke-jack is most probably dispensed with ; in the case of a close range (that is, one with doors and cover to enclose the fire at pleasure) there will probably be all that is required for hot-plate on the cover itself, and a substitute for hot-closet and hot-table in the open space of the fireplace above; the roasting-screen also will serve similar purposes to these; an adjoining hot-plate of small size may be added for a somewhat superior case, but nothing more; and the usual dresser and back, table, shelves and pintails, cupboard, coal-box, mortar, coffee-mill, and towel-roller, will make all complete.

In the smallest Kitchens, few if any of these items will be omitted, but the diminished scale of the whole meets the case. Let this, however, be a rule, that in no circumstances ought a Kitchen to include the fittings proper to a Scullery,—for instance, the usual sink and plate-rack. Neither ought there to be any compromise of the independence of the Larder,—as when, for example, a Cook’s Pantry for cold meats and pastry takes the form of a close closet in the kitchen corner.

The size of a Kitchen for a small house may be from 15 to 18 feet square: it should never be too small. For a Mansion it will increase to as much as 18 or 20 feet by 25 or 30; sometimes going even beyond these dimensions, although present custom leans rather towards a reduction of size and an increase of compactness. It should never be less than 10 feet high in the smallest house; 20 feet will not be too much in the largest.

The use of a Kitchen as a Servants’ Hall can only be admissible in small houses, where, for instance, there is no manservant, and where the cooking is on a modest scale, and the apparatus consequently less prominent; but the standard two maid-servants, or even three and a page, can very well make the Kitchen their Hall. Here, however, there must not be forgotten some little regard to Sitting-room conveniences; culinary smells must be got rid of; a boarded floor generally will be expected; and a little extra size will probably be required.

To place the Kitchen in proper relation to the Dining-room, so as to facilitate the process of serving dinner hot, is of the greatest importance in all cases; and it is in the best class of houses that the difficulties of this question are greatest, owing to the extension of distances on the plan, the augmented amount of obnoxious kitchen odours, the increased interference of other traffic, and of course the considerations pertaining to more delicate eatables and more fastidious eaters. The means of communication, or Dinner-route, ought to be primarily as direct, as straight, and as easy as can be contrived, and as free as possible from interfering traffic. At the same time it is even more essential still that the transmission of kitchen smells to the Family Apartments shall be guarded against; not merely by the unavailing interposition of a Passage-door, but by such expedients as an elongated and perhaps circuitous route, an interposed current of outer air, and so on,—expedients obviously depending for their success upon those very qualities which obstruct the service and cool the dishes. In respect of this we can only say that every case has its own peculiarities; and that there are few if any general rules to be relied upon. A delivery-hatch, or lifting sash or shutter (like the “buttery hatch” of the medieval time), opening from the Kitchen to a Corridor or Lobby, or Service-closet, or sometimes to the Servants’-Hall, with a dresser within and without, is a very convenient arrangement for delivering the dishes to the servants without their entering to encumber the Kitchen. When by this means the Kitchen door is rendered capable of being removed still farther from the Main House, for the avoidance of smells, so much the better. Another excellent measure for preventing smells, but at the expense of facilities of service, is to place the Kitchen door in an external position, communicating with the House only under a porch, pent-roof, or covered-way.

In some instances, the purpose of ventilation might be equally well served by forming in the Corridor a window to open sufficiently near the kitchen door, or two such windows opposite one another. The passage-way from the Kitchen to the Main House ought of course to be wide throughout, and thoroughly ventilated; and no Staircase ought to open out of it to carry the odours upwards.

When there is a Basement-Kitchen the difficulties of route are overcome by having a special Dinner-Stair (or by adapting the Men-servants’ Stair to the purpose), or by using a Lift; the transmission of smells, however, may possibly be increased by such means, and the plan of the external Kitchen door is still well worthy of consideration. Again, with a Basement-Kitchen we have to avoid the placing of its windows under those of any room where the smells will be unwelcome,— as also the placing of the kitchen itself under any room where its heat will be unwelcome; the hood over the cooking-apparatus is especially necessary.

As the position of the Kitchen governs the arrangement of its accessories,—Scullery, Larders, &C., —it need only be remarked here that all these must be kept in view in determining such position. The relations which they bear to the Kitchen will be treated of in dealing with them in their order. The relations of other Offices to the Kitchen will be taken up in the same way in the chapters on the Servants’-Hall, Housekeeper’s-room, Steward’s-room, Still-room, &C., and in the chapter on Thoroughfares and General Plan.

In some of the largest houses there is provided, as separate from the Cooking-Kitchen, an apartment under the name of Outer-Kitchen. There is no Still-room (which see) in such a case; this apartment being made to serve all its purposes, and others of like character, the making of the pastry for example. Here also the lady of the house may come to confer with the cook or to give directions in respect of the kitchen department. The fixtures and furniture will be very nearly such as are usual in the Housekeeper’s-room (which see), with a dresser and centre table, and perhaps rails for dish covers, the copper vessels being left in the Cooking-Kitchen.

The Cook’s-Room (see this under the section of Servants’ DayRooms) becomes a necessary adjunct of the Kitchen when a mancook is kept: it is in fact his official retreat where alone he can reflect upon the mysteries of his art and consult his authorities.

Scullery

The Scullery is so intimately connected with the Kitchen that there must on no account be any intervening space between them, even it be the smallest Passage or Lobby. On the contrary, the door of intercommunication and the internal arrangements of both rooms ought to be so contrived that the passing of the servants to and fro between the cooking-apparatus, dressers, and table in the one, and the sinks, plate-racks, dresser, and copper or boilers in the other, may be in every possible way most convenient and ready. This door, therefore, in ordinary cases may be placed as near to the Kitchen fireplace as can be managed, leaving sufficient space for the operations of the cook to be carried on there without disturbance, but not being a single step out of the way of those operations.  The opening of the door ought to be outwards from the Kitchen into the Scullery.

Good light and ventilation, coolness, and dryness, as in the Kitchen, are still important here; because the Scullery is to be used, not merely for washing dishes and vessels, but for preparing vegetables, fish, game, and so forth, for the Kitchen.

It is often desirable that there should be some ready means of passing from the Scullery into the open air. Sometimes there will be an outer door in the room itself; but it is preferable in most cases to place this door rather in a Passage, so as to serve the kitchen and adjoining Offices also. The purpose of the door is to lead to the Coal-Cellar perhaps, the Wood-house, and the Ash-bin, as well as to bring into connection with the Scullery the Kitchen Court for various incidental matters of out-door cleansing. It is not desirable, however, that this should be constituted the Back Entrance of the house, except in very small examples. Moreover, in perhaps the majority of the best plans the principle of communication in question is altogether ignored; the Kitchen Entrance giving access to Kitchen and Larders, but the Scullery being a mere cleansing-room behind the kitchen.

No direct communication from the Scullery is proper to any Larder, Dairy, Pantry, or other such Store-room; because the air of a Scullery, what with steam, heat, and vapours, can never be what one would wish for these Offices. If there be a special Closet for the Kitchen utensils, this may open out of the Scullery very suitably; as also the Closet for fuel.

First amongst the Fixtures there may be a boiling-copper for kitchen cloths, and for supplying hot water for cleansing, if such be not otherwise provided. There may also be a pair of coppers for vegetables, &c, if not in the Kitchen; these to be conveniently near the Kitchen range. A second cooking-range on a small scale is usually provided in the Scullery in occasional aid of the Kitchen apparatus. Next may be mentioned the sinks or washers:let these be placed if possible directly under the light. Cold water must be laid on to each, and hot water also from the Kitchen boiler probably. Let the waste-pipe be so contrived that it shall be neither liable to become choked by the congelation of fat, nor capable of being opened by the servants in their eagerness to promote the passage of substances which are better kept back. A single stone sink, 18 inches wide and from 3 to 4 feet long, will suffice for a small house; a complete set of washers for a large establishment will comprehend two of slate and as many as four of wood, the size of each being about 3 or 3 ½ feet by 2 1/2, and 21 inches deep. Next among the fixtures we may refer to the dresser, to be placed in full light,—merely a strong plain table. Sometimes there will be more than one of such dressers, and these will have backs and shelving to accommodate the stoneware of the servants. There may also be a central table as in the Kitchen, but smaller. A plate-rack has also to be provided, placed above the sink or washers, to drain there into by means of a drip-board, slightly inclined and grooved; in large Sculleries there will be two of these. Beside a sink in any case there may be formed, as a rule, a small piece of dresser of this kind by way of continuation, whereon to place articles in hand.

In smaller houses the Scullery will sometimes be made a spacious place-of-all-work, washing especially included; in other cases it will be used as a Bakehouse; if so it must be made sufficiently large, and there must be provided in the latter case a proper position for a brick Oven. The dresser must also be increased in size for handling the bread.

The Scullery floor ought always to be of paving, with a draintrap placed in a suitable corner to carry off the water with which it requires to be frequently cleansed.

The drainage is important, for the vapours from a Scullery drain are notably unpleasant.

Cook’s Pantry Or Dry-larder (and Larder Generally)

The modern Cook’s Pantry or Dry Larder is a small apartment close to the Kitchen, in which are kept cold meats and whatever may accord therewith. In ordinary cases it serves for bread, pastry, milk, butter, and so on; but the rule is to exclude all uncooked meats, including poultry, game, and fish.

It is plain that this is a modification of the ancient Pantry, the name of Dry-Larder being a modern phrase which really confuses the idea. The old Larder accommodated larded or preserved meat raw, and the old Pantry was the bread-store: the modern Larder still takes the meat raw, but the Pantry is less identified with bread than with meat cooked; so we call the raw meat store a Wet-larder and the cooked meat store a Dry-larder. The more homely phraseology however still prevails to a very considerable extent, in respect of smaller houses, speaking of Larder and Pantry simply. In large establishments the Pantry is relieved by the pastry going to a Pastry-Larder, and sometimes the bread to a Bread-Store; whilst the milk and butter may be transferred to a Dairy. In like manner the Larder becomes relieved by a Game-Larder, and perhaps a Fish Larder. 

The primary considerations in a Larder of whatever kind are coolness of temperature, freshness of ventilation, and dryness. The aspect of windows must therefore favour the North and East; the transmission of heat through the roof must be prevented; floor and walls must be perfectly free from damp; a constant current of air must be promoted; and that air must not come from any tainted, damp, dusty, or heated source, from .ash-bin or drain-trap, window of Beer-cellar, Scullery, Washhouse, Laundry, Stable, or anything of the sort. There ought also to be no fireplace or hot smoke-flue in its walls.

A plan which is theoretically very good is to form a detached Larder on the North side of the house, so as to be entirely sheltered from sunshine South and West, with windows all around, a ventilator at the top, floor of stone if dry—otherwise of wood, and overhanging roof. But in most instances the requirements may be sufficiently met without going beyond the limits of the house, and without even departing from the ordinary arrangement of contiguous square apartments, provided the principles of proper situation, aspect, and construction be duly regarded as above laid down.

Another idea which is of considerable value is that of forming a series of outbuilt Larders, with a Covered-way along the front, leading directly from the Kitchen or Scullery.

When a Larder has roof light and ventilation, great difficulty will be experienced in consequence, a sufficient circulation of air becoming almost impossible. Much may be done no doubt by artificial ventilation; but it is far better to rely upon the simple plan of a thorough draught by wall windows. Mere coolness, it must be remembered, is not sufficient without freshness.

The windows of a Larder are to be filled with wire gauze instead of glass, to admit light and air and exclude flies and dust. Any ventilator will of course be similar. A Dry-Larder, however, ought to have glazed casement’s inside, to be shut in severe weather. There may also be on a centre table a safe of wire gauze, 3 or 4 feet square, or more, for additional security from insects; or covers of that material may be used for the separate dishes.

The Fittings of a Dry-Larder consist of a broad dresser (without drawers) round three sides, and shelves in two or perhaps three tiers above it. These may be of slate or marble to promote coolness; the dresser, 2 1/2 or 3 feet wide, and the shelves 18 inches or 2 feet. In a large example there will be also a small centre table of similar material, leaving sufficient space to pass round it.

A Refrigerator may be placed here, probably as a moveable box, in one angle of the apartment. It will occupy on plan about 4 feet by 2 1/2 feet, or less. There will be deposited in it such small dishes as have to be cooled in ice before being served. In superior cases it will be an enclosure of larger size and 6 feet, high.

For use in winter there may be in the Larder a hat-water circulation from the Kitchen boiler, that the temperature may be kept above the freezing point.

If the ground be not damp, let the floor be of stone, with a drain for carrying off the water of cleansing. Vermin of every kind must be carefully excluded.

The size of a Dry-Larder may be from 8, 10, or 12 feet by 6, up to 15 feet square.

Meat-larder

This, which is also called the Wet-larder, is the separate apartment provided for uncooked meats and other similar provisions. As respects size, arrangement, and general requirements, its principles have been laid down in the last chapter, while treating of the Larder generally. In small examples it is sometimes planned as an inner compartment accessible from the Kitchen through this Pantry; but such an arrangement, although convenient, is not advisable in superior cases.

In some better examples a Meat-Larder especially, for the sake of more complete ventilation, has been preferred in the detached form described in the last chapter; but in general this is not deemed necessary, an ordinary apartment within the walls being quite capable, if well placed, of being made in every way efficient.

In this Larder, if not in the kitchen, there will probably be fixed the balance for weighing. In Country-houses there may be a bacon-rack suspended from the ceiling; unless there be a separate Bacon-Store. More generally, bearers only will be required at the ceiling, with hooks sliding thereon for hanging joints, game, &c. Under this, if space admits, there will be a table.

A chopping-block is a proper fixture here; and there may possibly be a special place for salting-pans. A marble fish-slab may also be required. A small refrigerator or ice-box also may be placed here. A box-sink in a window-sill or dresser will likewise be convenient.

The dressers and shelving will be as described for the DryLarder; except that their being made of some such material as slate or marble becomes still more desirable.

Vegetables and fruit may sometimes be accommodated here; in a special compartment; although, generally speaking, the daily delivery of vegetables, whether by the gardener or the dealer, renders special accommodation unnecessary. Sometimes there may be two compartments to the Larder itself independently of this consideration,—an outer and an inner one,— the outer part accommodating what is most in request, and the inner being more particularly under lock and key.

For greater coolness the walls of this Larder (and indeed of others) may be lined, if thought fit, with glazed tiles; or any hard non-absorbent cement will answer the same purpose. The floor should certainly be paved.

Game And Fish Larders

The two chief Larders already described afford sufficient accommodation for moderate wants; but in some establishments these are not enough.

A Game Larder, in cases where game and poultry are largely used, becomes desirable for the same reason that the poulterer’s shop and the butcher’s are better two than one. The fixtures will consist of bearers and hooks overhead, in such number as may be required, and a slate or marble dresser at one end under a window or in the centre of the apartment. The general principles of the Meat-Larder, as already laid down, will of course still govern.

A Fish-larder is sometimes provided where the locality demands it, fitted up with a broad slate or marble table all round, and a few hooks above, with little else. In Town houses it is to be borne in mind that these Larders would be superfluous, because of the facilities of daily supply: indeed, the Larder accommodation as a whole becomes then of much less moment.

Pastry-room

A Pastry-larder, Pastry-room, or Pastry, is especially useful in any considerable establishment. It will open out of either the Kitchen or Still-room, or be conveniently at hand; so as to be used for making the pastry and storing it, the baking being done in the Kitchen oven, or in that of the Still-room preferably if there be one. A dresser about 27 inches wide, of marble, or with at least 3 feet long of marble in the middle, is to be fixed under the light; and shelves all around the walls. The dresser being used for making the pastry, it may be filled underneath with deep drawers,for flour, sugar, and other materials. Sometimes a flour-box is formed at the one corner of the dresser (if long enough), with a hinged cover; and similarly a sink at the other. Particular dryness is essential here, and less cold is desirable than in other Larders; the floor therefore may be of wood, and also the wall-covering. The thorough draught by means of gauze in the windows is not needed if ventilation of the ordinary kind be complete. The oven ought to be readily accessible; sometimes there kis one (an iron one being always preferred for pastry) provided in special connexion, either in the apartment itself or in the Still-room.

In many cases where there is no separate Pastry-room, its purposes are very well served by means of a pastry-dresser in the Still-room, with the Pantry for storing. On the other hand, in very superior houses there may sometimes be required an amplified Pastry-room called the Confectionery, where the pastrycook conducts his part of the work. The principles are the same as before.

Salting-room, Smoking-house, And Bacon-larder

In a large Country House it may be that the salting of meat is occasionally done on so considerable a scale as to be decidedly objectionable in a proper Larder. A Salting-room may then be provided, either on the Ground-floor or in the Basement of the House, or better still amongst the Outbuildings. It ought to be as regards coolness and ventilation all that has been described for a Larder. The Fittings are chiefly a strong dresser for cutting up the meat, and the requisite number of trays of stone placed along the walls for placing it in pickle, some of these of sufficient size for a side of bacon, and others for various smaller pieces. Otherwise, part of this accommodation may be afforded by a shelf only, whereon to set moveable trays of earthenware. It is usual to attach waste-pipes to the fixed trays to carry the brine to a vessel beneath, at such place as may be convenient within the room, to be kept there for further use. A supply of water is essential, and a stone floor with a drain.

If a Smoking-house be added, it may be from 8 to 10 feet square, with several iron bearers across overhead on which to hang the meat. The fireplace, probably outside the chamber, has to be constructed for burning wood, sawdust, or peat; the smoke is led into the chamber itself, and allowed to escape only by small regulated luffer-frames in the roof.

It may be necessary also to provide a special depository by way of a Bacon-larder, which will be fitted up with a rack or shelves for bacon, and bearers with hooks for hams. Otherwise the Salting-room may serve this purpose also.

These Offices, by the bye, are amongst those which it is well, if possible, to remove altogether from the house,—to the Farm Buildings for example.

Dairy and Dairy-scullery

Under this head we need only describe such special accommodation as is required for properly domestic purposes, and not any sort of Farming Dairy, or even that pleasant plaything, a Fancy Dairy. It will be a small apartment not far from the Kitchen, similar generally to a Larder, perfectly cool and well ventilated for summer, and supplied with glass inner windows for cold weather. Heating-pipes may perhaps also be introduced; the object being to keep the temperature equable at all seasons, from 50 to 55 degrees Fahrenheit. All vapours or odours of whatever kind ought to be most carefully excluded, except those of milk itself and fresh butter. The floor may be of stone or other like material, with drainage for copious cleansings; and there ought to be a cold-water tap for this purpose. The walls may be lined with tiles or non-absorbent plaster. The shelves, one tier all round, will be about 2 feet wide, of slate or stone, for portable milk-dishes. Otherwise there may be milk-trays formed as fixtures, with taps to draw off the contents; some are made occasionally with a hollow compartment around for containing water to keep them cool.

A Dairy-scullery may be placed adjoining, and will contain a copper or boiler, a dresser, and benches. The vessels are scalded here, and set up to dry; the operation of churning the butter is also here performed. The making of cheese need not be taken into account. If there be no Scullery of this kind, the cleansing ought to be done in the Kitchen-Scullery, and the churning in the Dairy.  It is always best, by the bye, that the Dairy itself should not have any door of intercommunication whatever,—even to its own Scullery, for instance, on account of the steam.

When the Dairy is on an extensive scale, it is much preferable to build it apart, either in connexion with the Farm Offices or as a little establishment by itself; the arrangements may be then considerably amplified, although the principles remain the same.

It has been already pointed out that the Cook’s Pantry is made to serve as Dairy in all ordinary cases.

 

Posted in Domestic History, Historical Architecture | 2 Comments

The Ladies Medicine Chest

Posted on August 9, 2012 by Susanna

The children are home from school, and everything is crazy in my household.  Because my blog has the lowest priority, the poor thing hasn’t been updated in weeks. So, I asked my friend Nancy Mayer if I could excerpt pages from her Regency Researcher website and she graciously agreed. 

What would Jane Austen’s family have had in their medicine chest? What would they do when traveling?

Savory & Moore of Bond Street, London, made many mahogany medicine chests for people of the ton, outfitting them with silver topped bottles. Some of the other contents might be a mortar and pestle for grinding various roots and seeds, a scale and weights for weighing ingredients, a piece of marble on which to mix a salve, a set of measures, a dosage spoon, and a plaster iron.

Susanna’s Note: See images of a physician’s medicine chest

Several medicines and medical procedures are mentioned in the novels of Georgette Heyer, and others, which are unfamiliar to modern day writers. Miss Heyer mentions only those medicines and medical practices that she could discover, from diarists, letter writers, and physicians of the day as actually having been used.

Most of these, except for bloodletting and the tincture of laudanum, were draughts, gruels, and medications that a woman could brew up herself in a still room. Though the richer ladies left more and more of such tasks to apothecaries and doctors, many still prided themselves on being able to provide such remedies from the domestic medicine chest. In many ways, the women who knew the old secrets of the still room were better able to protect their families than those who sought out the most popular and prestigious doctor of the day. Culpepper’s herbal compendium couldn’t have killed as many people as the doctors and their nostrums did.

Those unfortunate enough to need a remedy when away from home and their own supply, had to depend on others to provide it unless they had their medicine chest with them.

German portable medicine cabinet

A housewife could whip up a bottles of saline draughts, barley-water, lemonade, jars of calves’ foot or pork jelly, as well as blisters and plasters. The apothecary or doctor provided the laudanum, the mercury and the calomel.

For centuries the most popular pain-reliever was a tincture of opium in alcohol. Laudanum was prescribed for all classes of diseases and was regularly used for sleeping draughts.

Laudanum, according to Dr. Thomas Sydenham’s formula, consisted of: 2 oz strained opium, 1 oz saffron, 1 dram cinnamon and cloves dissolved in a pint of canary wine.

Original medicine chest (portable medicine cabinet, traveling cabinet) at Tranby House, Australia

Though the addictive quality of opium was known, it was the major ingredient in most of the medicines of the day, even that given to teething children. Both de Quincy and S.T. Coleridge were addicted to opium. Despite de Quincy’s well known confession and description of his addiction, opium continued to be used. Doctors and apothecaries did, however, start issuing warnings about not taking more than the prescribed dose.

Mercury, even then known to be poisonous, was used as an ingredient in calomel- a laxative mixture- and as a treatment for venereal diseases.

A saline draught, made from a distillation of the bark of the willow tree boiled in white wine, gave patients salicylate, a main ingredient of aspirin.

A saline draught, made from a distillation of the bark of the
willow tree boiled in white wine, gave patients salicylate, a
main ingredient of aspirin.

Bark (Peruvian or Jesuit’s ) which contained quinine was also used for fevers and in many other medicines.

Recipe for a Mouthwash

6 oz. tincture of Peruvian bark mixed with

1/2 oz. sal ammoniac. Shake well.

Rub on teeth and gums. Rinse mouth well. This will treat and
prevent tooth-ache.

The diet of a sick / injured person is likely to include servings of barley-water and/or barley gruel.

Barley Water

2 qts. water

1/4 lb. pearl barley

Boil together. Strain. Boil half the liquid away. Add 2 spoons
of white wine and sweeten to taste.

However, it is likely that the barley-water recommended by the doctor in Fredericka for Felix was made from a second receipt which does not include any wine.

Barley Water 2

Wash and cleanse 2 oz. of whole barley
in hot water, then boil in 5 pints water and 1/4 oz of cream
of tartar until barley opens. Strain and cool.

Barley Water 3 or Barley Gruel

Boil 1/4 lb. pearl barley with stick cinnamon in 2 quarts of
water until the water is reduced to half. Strain. Add 1 pint
red wine and sweeteners.

>>This post is continued at the Regency Researcher website 

Posted in Domestic History, Regency England - General History | 6 Comments