Women in Late Joseon Korea – Part One

I spent a great deal of time in 2018 through early 2020 laid up in bed, feeling lousy. Later, I learned I had been suffering from allergies that had grown more acute with age and my recent move. Stuck in bed, I was too fatigued to write or even read, but I could watch streaming videos on my iPad. As many of you know, I’m a romance writer, so I enjoy romantic stories. Sadly, the Hallmark channel wasn’t working for me and, somewhere along the way, I had burned out on the numerous remakes of Jane Eyre and Jane Austen. That was how I discovered the marvelous world of K-Dramas. The contemporary K-Dramas were quite accessible to me (although I’ve come to learn that I miss a lot of cultural subtleties.) However, the historical K-Dramas truly perplexed me because the traditions and cultural roles were so unfamiliar. Nonetheless, I was entranced.

Since my blog is mostly Georgian through Edwardian American and British history–because those are the settings of my writing–I thought I might add a little Korean history.  Unfortunately, I have a serious Korean language barrier issue. Luckily, I found Quaint Korea, by Louise Jordan Miln, published in the last years of the Joseon Dynasty, which lasted from 1392 to 1897.

Miln was an American actress who traveled with her husband’s theatrical company around the world. She penned several books and numerous articles on her experiences in Asia. After her husband’s death, she wrote romances set in China.  

I’ve excerpted sections from Quaint Korea concerning women’s roles in society.  There is so much information that I’m splitting it across multiple posts and weeks.

Of course, Miln only offers one Victorian woman’s observations of Joseon Korea (I’ve tried to edit out her opinions), and she may not be accurate. You are welcome to politely correct or add relevant information. Miln mostly documents poor and middle-class women, as well as Ki-saing (geisha.) But she didn’t write much information about court life, which many K-Dramas are set in.

I’ve included trailers for historical K-Dramas. Enjoy!

Socially and politically, in Korea, woman simply does not exist. She has not even a name. After marriage she is called by her husband’s name with the prefix of Mrs. Before marriage she has not even this pretence to a name.

***

Korean women are not uneducated, though they never go to schools; and books and materials for writing and painting are freely at their disposal.

***

Korean girls, long before they reach a marriageable age, live in the seclusion of the women’s quarters. After her betrothal a girl belongs not to her father but to her mother-in-law. Upon marriage she becomes the property of her husband, and is, in most cases, immediately taken to his dwelling. As in China, married sons live with their fathers. Sometimes three or four generations of one family occupy one home. But, unlike Chinese wives, each Korean wife has a room or rooms of her own. The only man who (in most families) ever enters them is her husband.

Korean girls are usually married between the ages of seventeen and twenty-two; and if married to a bachelor, he is almost invariably three or five, and often even eight, years their junior. But when a widower marries, or a man takes a second, or third, or fourth wife, he invariably selects a woman younger than himself.

***

In Söul, and in one other large city, children are commonly betrothed when the boy is seven or eight, but it is not so in the other parts of Korea. Korean widows must remain unmarried, or marry men who are the social inferiors of their dead husbands. And in Korea, as in China, a widow who re-marries is disgraced, and becomes more or less of a social outcast.

***

A Korean man cannot house his concubines or second-class wives under the roof that shelters his true or first wife, without her permission. Strangely enough, the first wife very rarely objects to living in rather close companionship with the other women of her husband’s household. Perhaps the longing for human companionship is stronger than jealousy in woman’s breast. And perhaps it is because the companionship of men is forbidden her, that a Korean wife comes to not only tolerate, but to enjoy the companionship of the women who share with her, her husband’s affection, attention, and support.

Korean women have not always lived in the strict seclusion in which they live now. Some of the older historians, Chinese and others, describe the appearance of the women and their manners without any hint that seeing them and knowing of them was anything unusual.

***

In every Korean house of any pretension the women’s apartments are in the most secluded part of the building. They open on to a garden, and never on to a street. The compound is walled, and no two families ever live upon the same compound.

***

The wives and daughters of well-to-do Koreans spend a great deal of time in their gardens, sharing naturally enough the intense love of their menkind for nature, and probably finding their peculiar lives more endurable among the trees and the birds and the lotus ponds, than they do in their queer little rooms, through the paper windows of which they cannot look unless they poke a hole with their fingers first—rooms in which there is little space and less furniture.

After the curfew rings it is illegal for a Korean man to leave his own house, unless under circumstances which I have stated in a previous chapter; then it becomes legal for Korean women to slip out and take the air and gossip freely.

***

As for Korean gentlewomen, they are skilled in Korean music, in Chinese and Korean literature. They are unsurpassed mistresses of the needle, more than able with the brush, and thoroughly acquainted with every detail of the complicated Korean etiquette. They are deft in the nice ceremonies of the toilet. They know the histories of Korea, of China, and perhaps of Japan. They are familiar with their own folklore, and can repeat it glibly and picturesquely. They are nurses and mothers and wives by nature, and wives, mothers, nurses, and accoucheuses [midwives] by training. Above all, they are taught (and they learn) to be amiable.

***

Among the poor all the household work is done by women, but among the rich the women have no domestic duties except those of nursing and sewing. All the garments of a Korean family are made by the women of the family. The purchase of a ready-made garment, or to hire it made, would be considered a disgrace to the family, and a deeper disgrace to its women.

Shhh. This image is from 1904.

***

I have spoken of the well-to-do Korean as having a plurality of wives. This is not so. And that such a misstatement has been made by writers of eminence, and ordinarily of great exactness, is no excuse for me. A Korean can have but one wife, one true and absolute wife, but … he may have as many concubines as he can afford, and their position, though not so high of rank, is as honourable, and as respectable as that of his wife.

***

As I have said, they are not on a social equality with the wife, but they are, to the best of my belief, on a moral equality with her, both in the eyes of law and in the eyes of morality itself.

***

A Korean’s concubines are almost as absolutely the handmaidens of his wife as of himself. They must serve her and do her bidding, and can only escape from this in the rare instance when one rises in the man’s eyes to higher favour than the wife.

The children of a concubine do not as a rule rank with the children of a wife, but they are neither despised nor shamed. They are born to a slightly lower rank, it is true, but that signifies little, for in Korea every man must carve out his own niche in the social rock, and they, the children of the handmaidens, have as fair a start in life, and as clean a name, as the children of the wife.

***

All must yield unquestioning obedience to the husband, and, in his absence, all the concubines must yield and do yield as implicit obedience to the wife. She in return is very apt to make them her playfellows and her bosom friends.

***

Though a Korean woman nominally counts for nothing in the ruling of her own household, and, as far as the workings of the State go, does not exist, she is invariably treated with the manner of respect; she is always addressed in what is called “honorific language;” to her the phraseology is used which is used to superiors, people of age, or of literary eminence. A Korean nobleman will step aside to let a Korean peasant woman pass him on the street. The rooms of a Korean woman are as sacred to her as a shrine is to its image. Indeed, the rooms of his wife or of his mother are the sanctuary of any Korean man who breaks the law. Unless for treason or for one other crime, he cannot be forced to leave those rooms, and so long as he remains under the protection of his wife, and his wife’s apartments, he is secure from the officers of the law, and from the penalties of his own misdemeanors.

***

There are very few crimes for which a Korean woman can be punished. Her husband is answerable for her conduct, and must suffer in her stead if she breaks any ordinary law.

Queen Min

***

Korea has had many remarkable women who have left their as yet indelible stamp upon the customs and the laws of their country, and upon the thought of their countrymen. Korea has had at least three great queens.

The present King of Korea owes his kingship, in large part at least, to his great-grandmother, Dowager Queen Cho, who adopted him, and in 1864 was largely instrumental in securing for him the throne to which the royal consul had elected him.

***

And until the breaking out of the Chino-Japanese war, the most powerful person in Korea was, and for twenty years had been, a woman, the king’s wife. Queen Min, for even she has no name, and is known only by the name of the race from which she has sprung, comes of one of the two great intellectual families of Korea; and the great family of Min has produced no cleverer woman or man than the wife of Li-Hsi.

***

A Korean once told me (he was a kinsman of Queen Min, a traveller, a linguist, and a man of—cosmopolitanly speaking—most considerable attainments) that his wife was more widely and more thoroughly versed in Chinese literature, modern and classic, than he. And Chinese literature is indisputably the greatest literature that Asia has ever produced.

The Queen of Korea is, with the possible exception of the Dowager Empress of China, as well educated as any royal lady in Asia.

***

The Queen is pale and delicate-looking. She has a remarkable forehead, low but strong, and a mouth charming in its colouring, in its outlines, in its femininity, in the pearls it discloses, and sweet with the music that slips through it when she speaks. She dresses plainly as a rule, and in dark but rich materials. In this she resembles the high-born matrons of Japan. And in cut her garments are more Japanese than those of other Korean women: she wears her hair parted in the middle, and drawn softly into a simple knot or coil of braid. She wears diamonds most often; not many, but of much price. They are her favourite gems. In this one particular she is almost alone among the women of the East; for pearls are the beloved jewels of almost every woman and girl-child that is born in the Orient.

Queen Min has been as assiduous as she has been powerful in advancing the interests of her family—the family of her birth I mean, for her marriage—unlike the marriages of other Korean women—has no whit divorced her from the people of her blood. All the desirable offices in Korea were held for years by her kinsmen.

Queen Min has not only been the power behind the Korean throne, but she has been, even more than the King, the all-seeing eye of Korea. Her spies have been everywhere, seen everything, reported everything.

She—the most powerful Korean in Korea—is content to be nameless; a sovereign with almost unlimited power, but without a nominal individuality; and to be called merely by the family name of her forefathers, and to be designated only as the daughter of her fathers, the wife of her husband, and the mother of her son.

It strikes an Occidental as even more strange that a woman so supremely powerful with her husband and king should be so graciously tolerant of the women of his harem. She not only tolerates them, she seems to like them, to take pride in them, and she is on the friendliest terms with Li-Hsi’s eldest son, who is also the son of a concubine. True her own son is the crown prince, but it is probable that his elder brother and not he will be Korea’s next king, if the present dynasty be destined to have another king. Li Hsia—Queen Min’s son—is not the imbecile he has been reported, but he has not the greatest mental strength, and less strength of body.

Susanna’s Note: Quaint Korea was published in 1895, the same year Queen Min was assassinated.

 Royal palaces: Changdeokgung and Changgyeonggung

Victorian Home Necessities

I’ve been organizing, provisioning, cooking, and trying to stay positive.  I need a break! I’m posting information concerning essential Victorian room furnishings and other domestic advice from this fabulous work:

emember that to govern a family well, you must first govern yourself.

If you wash Monday, bake Tuesday, iron Wednesday, clean Thursday, mend Friday, and bake Saturday. Of course you will be somewhat governed by the peculiar situation of the family; but it will be found to be a good plan to have a regular routine for each day. If you keep but one servant, it will be found more convenient to wash Tuesday, putting the clothes in soak Monday. There can then be a nice cold dinner prepared for washing day, and the same can be arranged for ironing day.

Henrik Olrik – Portrait of Caroline Charlotte Suhr

HINTS TO YOUNG HOUSEKEEPERS, IN SELECTING HOUSE AND FURNITURE.

In selecting a house choose one not only within your means, but with reference to the number of persons in your family.

A large, empty house is only a burden, especially when good servants are scarce, and means limited. If possible, obtain one with a good hall, the principal rooms opening from it: rooms interfering with others are a great annoyance to housekeepers, as it is impossible to keep a room tidy when used as a thoroughfare by members of the family without frequent use of broom and duster, which is a constant wear on carpet and patience. The dining-room ought either to open out of the kitchen, or be separated by a hall; each should have a closet opening from them; and the kitchen have a passage to the cellar, and an outside door. The parlor is the most pleasant facing north, and should be independent of the other part of the house. The nursery is most convenient on the principal floor. Small bedrooms are preferable with closets to large ones without. Spring and rain water should be near the kitchen. Furniture appears well in small, that would hardly be called respectable in large, rooms.

Furnish your house with uniformity; nothing looks more vulgar than a splendidly furnished parlor, while the remainder of the house is hardly decent.

Decide how much you can afford to spend on furniture ; commence in the kitchen, and go through the house, making a list of all necessary articles, with their prices. If, after this is done, you find the sum appropriated not expended, select the superfluities, being careful not to crowd the parlors.

NECESSARY KITCHEN FURNITURE.- Range, or stove, for cooking; pot and kettle with covers; two small kettles with oval bottoms; tin boiler with steamer; tea kettle and steeper; coffee pot and mill; dripping pan and spider ; gridiron and meat fork; preserving kettle and saucepan ; griddle and pancake turner; iron ladle and spoons; knives, with forks strong and large ; butcher and bread knife; dippers, quart and pint, colander and large skimmer; waffle irons with rings; butter ladle and potato pounder; bread board and rolling pins; sieve, cake pans, and grater; mixing and baking pans, for bread; milk pans and strainer; milk pail and small skimmer; pie plates and pudding bakers; pepper shaker and wooden salt dish; flour dredge and cooky or biscuit cutter; bowls of common ware and dishes; jars for soda, cream of tartar, and spices; canisters, or bottles, for tea and coffee; tin box for bread, and one for cake; jugs for molasses and vinegar; spring and rain water, cleaning, and swill pail; iron ash pail and firebox ; shovel, tongs, and match safe ; kitchen table and chairs; candlesticks and snuffers; broom, dust pan, and scrubbing brush ; bottle cleaner and stove brush ; boxes with handles for sugar, etc. ; wash-boiler, and wash-tubs; clothes line, washboard, and clothes pins ; flat irons, ironing blanket and sheet; skirt and bosom board; clothes basket; knife and spoon basket; market and chip basket; dish pans and towels.

With these necessary articles, the writer closes the list, although there are many conveniences not enumerated, which are pleasant to use.

Dining-Room.—Table and chairs according to family ; tea and dining set, full or not, as desired; knives and forks for dinner and tea; tea and table spoons; mats and waiter; carpet or oil-cloth on the floor; two high lamps, or candlesticks; small side table; tablecloths and napkins; tea and coffee pot with stands; covers for meats, of wire; castor, butter knife, and carver; fly broom, pitchers, and goblets.

Hall.—Oil-cloth, lamp, and hat-stand.

Almost all prices being fixed to these articles according to their beauty and value, the purchasers must be governed by their means and taste.

Family Bed-Room.—Bedstead, with furniture and crockery; bureau, washstand, washbowl, and pitcher; slop jar, soap dish, foot bath, and two pint mugs; rocker, and other chairs; footstool, stove, and window shades; looking-glass, and small table; carpet, broom, and dust brush.

Parlor.—Carpet, table, chairs, sofa, lamp, footstools, shades.

Library.—Book-case, with all conveniences for writing ; table, chairs, and oil-cloth or carpet.

Spare Chamber.—Bedstead and furniture; washstand and furniture; Foot bath, slop jar, teeth mugs, and towel rack; dressing bureau, or table with glass; small stand, stove, chairs, windowshades, and carpet.

Bed-room.—Carpet, bedstead and furniture; washstand, bowl, and pitcher; looking-glass, small table, and chairs; window-shades.

Servants’ Rooms.—Bedsteads, chairs, small stand, looking-glass.

Josephus Laurentius Dyckmans  – Grandmother’s Birthday

Every member of the family should have a bag for soiled clothes; where there are closets in the bed-rooms it is well to fasten them on the inside of the closet doors; take one yard and a quarter of dark drilling, fold it so as to make a bag a half-yard deep, with the quarter projecting beyond, bind it all around with strong colored tape, make loops in the corners to hang up by, and put them on the door with carpet tacks. good method is to have a bag for each variety of patch, cotton, woollen, silk, etc., and sew a square patch on each bag, to show what they contain ; for instance, on the calico patch bag sew a square of print, on the silk, a silk patch, etc.; we find this the most convenient method of designating them, as we often have help who cannot read sufficient English to bring a bag with the contents written or printed on it.

A bag made in the form of the old-fashioned needle-books, with pockets just deep enough to hold shoes, and one in the same form for combs and brushes, will be found convenient. A paper bag should hang in the kitchen, containing refuse paper for covering cake, etc., when baking. One with bits of woollen and cotton for holders and iron wipers; and one to contain the bits of twine which come around bundles.

We ourselves would not know how to keep house without these bags. Every spring they are assorted, and all superfluous patches put with carpet or paper rags, which keeps them in good order the year round, and saves much needless trouble in hunting patches, buttons, etc., from among quantities of rubbish.

John Everett Millais  –  Peace Concluded

The Emperor’s Prized Dogs

This painting of Xiang Fei, the Fragrant Concubine, led me on a fascinating artistic hunt. Why did the portrait strike me? I couldn’t put my finger on it at first, but upon later study,  I realized my fascination with the painting was because it blended Western and Eastern styles.

Giuseppe Castiglione or Lang Shining painted the portrait in the 18th century. Castiglione, born in 1688 in Milan, trained as an artist in Europe before joining the Jesuits at 19. He was sent to China to serve under the Qing Dynasty emperor.

Emperor Qianlong by Giuseppe Castiglione
Emperor Qianlong’s Pleasure during Snowy Weather by Giuseppe Castiglione

In China, Castiglione adopted the name Lang Shining and fused his Western artistic training with Eastern techniques. He served under three Qing Dynasty emperors, ultimately becoming a court painter. He died in China in 1766.

He painted several series for the emperors, including my favorite, the Emperor’s prized dogs!

Victorian Life Hacks

y family and I have been enjoying the Victorian Farm and Victorian Pharmacy BBC series on YouTube. We enjoy watching faux Victorians toil while munching on our microwaved popcorn from the comfort of our sofa. I’ve had the companion books to both series lying about for a year or two, but I hadn’t had a chance to peruse them because, up until recently, my life had been rather chaotic because of long, tiring commutes.

Yesterday as I was flipping through the pages of the companion book to Victorian Farm, the reference to The Family Save-All book jumped out at me. I looked up the book on Google books and found a delightful volume published in 1861 about how to use what we would call “leftovers” so that they possess “all the warmth and nicety of appearance of the original Cookery”, and how to cook with “secondary parts of animals” such as liver, tripe, feet and head, and hints for the “practical matters” of household. The author writes, “Perhaps there are none but the houses of the wealthier classes in which joints and other eatables are not, as a general rule, sent to the table twice or even thrice.” The book comprises thousands of hints, and, in small print at the bottom of the pages, are humorous anecdotes from Victorian life. The author, Robert Kemp Philp, wrote several books about practical daily life matters in Victorian times.

For hint one, he recommends making a pudding from cold roast beef.
MINCE about a pound of the cold Beef, add to it one teaspoonful of salt, the same of flour, and half that quantity of pepper ; mix well ; fill the paste with the prepared meat, and add a gill of water ; a little chopped onions and parsley may be added ; cover in the ordinary manner, shake well, and tie in a cloth. Boil for half an hour, or longer, if the paste is thick. Chopped gherkins, pickled walnuts, or mushrooms, may be added, or a little of the vinegar of any well-seasoned pickle.

For hint 538, he recommends saving coal by lighting fires with the following method:
BEFORE lighting the fire in the morning, thoroughly clean out the grate ; lay a piece of thick paper, cut to the form and size of the grate, at the bottom; pile up fresh coal, nearly as high as the level of the top bar; the pieces should be about the size of small potatoes or walnuts, but this is not absolutely necessary; the larger lumps should be laid in front, the smaller ones behind ; then put a liberal supply of paper, or shavings, and sticks, on the top, and cover the whole with yesterday’s cinders, adding a very little coal. Thus, it will be seen, the fire is to be lighted at the top. The results will be not only satisfactory, but astonishing… One fair trial of this system will satisfy everybody; and the servant will soon find that it will not only save her master an incredible quantity of coals, but that it will also save her a vast amount of trouble : the bell will be rung less frequently for the coal-scuttle, and the hearth will not require sweeping so often ; the fire, if properly made, will never require to be relighted during the day; there will be no soot-flakes on the furniture, and so little even in the chimney, that the services of the sweep will seldom be required.

Hint 555 is a suggestion for how to make a bed for an impoverished person.
BEECH leaves are recommended for this purpose, as they are very springy, and will not harbour vermin. They should be gathered on a dry day in the autumn, and be perfectly dried.

Hint 572 is a clever way to kill pesky flies.
TAKE some jars, mugs, or tumblers, fill them half-full with soapy water; cover them as jam-pots are covered, with a piece of paper, either tied down or tucked under the rim. Let this paper rubbed inside with wet sugar, treacle, honey, or jam-in fact anything sweet, and it must have a small hole cut in the centre, large enough for a fly to enter. The flies settle on the top, attracted by the smell of the bait; they then crawl through the hole, to feed upon the sweet beneath. Meanwhile the warmth of the weather causes the soapy water to ferment, and produces a gas which overpowers the flies, and they drop down into the vessel. Thousands may be destroyed this way, and the traps last a long time.

Hint 966 explains the tedious process of washing clothes with lime.
The method of Washing with Lime is as follows : Take half a pound of quicklime, half a pound of Soap, and half a pound of Soda. Shred the soap and dissolve it in half a gallon of boiling water ; pour half a gallon of boiling water over the soda ; and enough boiling water over the quicklime to cover it. The lime must be quite fresh. Prepare each of these in separate vessels. Put the dissolved lime and soda together, and boil them for twenty minutes. Then pour them into a jar to settle. Set aside the Flannels and Coloured things, as they must not be washed in this way. The night before washing, the collars and wristbands of shirts, the feet of steckings, &c., should be rubbed well with soap and set to soak. In the morning pour ten gallons of water into the copper,· and having strained the mixture of lime and soda well, taking great care not to disturb the settlings, put it, together with the soap, into the water, and make the whole boil before putting in the clothes. A plate should be placed at the bottom of the copper to prevent the clothes from burning. Boil each lot of clothes from half an hour to an hour. Wash the finer things first. Then rinse them well in cold blue water. When dry they will be beautifully white. The same water will do for three lots.

• Susanna’s Note: blue dye was a chemical brightener.

The last pages of the book contain many small, handy hints that I’ve excerpted below.
1057 Port Wine sediment, is excellent as a flavouring to coffee.
1058 Biscuits, broken, and biscuit dust are good for puddings.
1059 Chestnuts may be made into soups or puddings.
1060 Milk, morning, is richer than that of the evening.
1061 Leeks, green tops of, sliced thin, capital flavouring for soups.
1062 Wood ashes form a good lye for softening water.
1063 Bricks covered with baize, serve to keep open doors.
1064 Rye roasted, is the best substitute for coffee, with chicory.
1065 Turnip-peel, washed clean, and tied in a net, imparts good flavour to soups.
1066 Gold green tea, well sweetened, put into saucers, will destroy flies.
1067 Celery leaves and ends, are useful for flavouring soups, gravies, sauces, &c.
1068 Beans, roasted, form an agreeable substitute for coffee, with chicory.
1069 Walnuts, the outer green husks supply, with vinegar, a very good catchup.
1070 Cherry kernels, broken, steeped in brandy, make a nice flavouring for tarts.
1071 Mulberry juice in small quantity greatly improves the colour and flavour of cider.
1072 Wheat, roasted, forms an agreeable substitute for coffee, with chicory.
1073 Cloth of old clothes, may be made into door mats, pen-wipers, &c.
1074 Bay leaves, in their green state, allay the inflammation of bee-stings.
1075 Linen rags should be washed and preserved for various domestic uses.
1076 Apple pips impart a fine flavour to tarts and dumplings.
1077 Old shoes make excellent slippers, and being occasionally polished look very well.
1078 The Soot should be brushed from the backs of kettles daily, and the front parts be polished.
1079 Sage leaves in small quantity, make an excellent addition to tea.
1080 Lemon juice will allay the irritation caused by the bites of gnats and flies.
1081 Clothes lines should be well wiped before they are put away. Gutta percha lines are best.
1082 Ashes and soap-suds are a good manure for shrubs and young plants.
1083 Oyster shell, put into a teakettle, will prevent its becoming furred.
1084 The white of egg, beaten to a froth with a little butter, is a good substitute for cream in tea or coffee.
1085 Honey and castor oil mixed are excellent for the asthmatic. A tea-spoonful night and morning.
1086 Soap suds, and soapy water, supply a good manure for garden soils.
1087 Cold potatoes, mashed with peas, make an excellent and light peas pudding.
1088 Wooden spoons are generally best for articles that require beating or stirring in cookery.
1089 Milk when slightly acid, mixed with a little lukewarm water, is a cooling drink for invalids.
1090 Bran, dusted over joints of meat when hung, will keep them good for an extra time.
1091 As much carbonate of soda as will lie on a four-penny piece, added to tea, will increase its strength.
1092 Parsley eaten with vinegar will remove the unpleasant effects of eating onions.
1093 Fine coals are excellent for cleaning bottles. Put them in with a little hot or cold water, and shake well.
1094 Lemon Peel is useful for flavouring gravies, sauces, puddings, punch, grog, &c.
1095 Plum stones, broken, and steeped in brandy, afford an excellent flavouring for tarts.
1096 The juice of Bean Pods is an effective cure for warts.
1097 Eggs white of, useful for clearing coffee; and as a cement for broken china, with lime.
1098 A little cider added to apple tarts, greatly improves them.
1099 Fried cucumber, added to Soups, greatly improves them. They should be fried in slices.
1100 Gras meters may be prevented from freezing by keeping one burner lighted during the whole day.
1101 Scotch oatmeal, carefully dried, will keep cream cheese good and dry, if laid over it.
1102 The leaves and roots of the blackberry shrub make an excellent and refreshing tea. The berries are a corrective of dysentery.
1103 Stale bread, after being steeped in water, and re-baked for about an hour, will be nearly equal to new.
1104 Pea-shells and haulm are excellent food for horses, mixed with bruised oats, or bran. Good also for pigs.
1105 Butter which has been used for covering potted meats, may be used for basting, or in paste for meat pies.
1106 Bleeding from the nose may be stopped by putting bits of lint into the nostrils; and by raising the arms over the head.
1107 Egg shells, are useful for the stock-pot, to clarify the stock.
1108 In winter, get the work forward by daylight, which will prevent many accidents and inconveniences with candles, &c.
1109 In ironing, be careful first to rub the iron over something of little value; this will prevent the scorching and smearing of many articles.

1110 When chamber towels wear thin in the middle, cut them in two, sew the selvages together, and hem the sides.
1111 One flannel petticoat will wear nearly as long as two, if turned hind part before, when the front begins to wear thin.
1112 For turning meats while broiling or frying, small tongs are better than a fork. The latter lets out the juice of the meat.
1113 Persons of weak sight, when threading a needle, should hold it over something white, by which the sight will be assisted.
1114 Lemon and orange seeds either steeped in spirits, or stewed in syrups, supply an excellent bitter tonic.
1115 Gutta Percha is useful for filling decayed teeth, stopping crevices in windows and floors, preventing windows from rattling, &c.
1116 Potatoes may be prevented from sprouting in the spring season, by momentarily dipping them into hot water.
1117 To loosen a glass stopper, pour round it a little sweet oil, close to the stopper, and let it stand in a warm place.
1118 Raspberries, green, impart an acidity to spirit more grateful than that of the lemon. A decoction in spirit may be kept for flavouring.
1119 Acorns, roasted, form a substitute for coffee, and produce a beverage scarcely less agreeable especially if with an addition of chicory.
1120 The presence of copper in liquids may be detected by a few drops of hartshorn, which produces, when copper is present, a blue colour.
1121 Cold melted butter may be warmed by putting the vessel containing it into boiling water, and allowing it to stand until warm.
1122 Cabbages, (red), for pickling, should be cut with a silver knife. This keeps them from turning black, as they do when touched with iron.
1123 Common radishes, when young, tied in bunches, boiled for twenty minutes, and served on buttered toast, are excellent.
1124 Eel skins, well cleansed, to clarify coffee, &c. Sole skins, well cleansed, to clarify coffee, &c, and making fish soups and gravies.
1125 Charcoal powder is good for polishing knives, without destroying the blades. It is also a good toothpowder, when finely pulverised.
1126 The earthy mould should never be washed from potatoes, carrots, or other roots, until immediately before they are to be cooked.
1127 Apple pips, and also the pips of pears, should be saved, and put into tarts, bruised. They impart a delicious flavour.
1128 Potatoe water, in which potatoes have been scraped, the water being allowed to settle, and afterwards strained, is good for sponging dirt out of silk.
1129 Sitting to sew by candle-light, before a table with a black cloth on it, is injurious to the eyes. When such work must be done, lay a black cloth before you.
1130 Straw matting may be cleaned with a large coarse cloth, dipped in salt and water, and then wiped dry. The salt prevents the straw from turning yellow,
1131 Cold boiled potatoes used as soap, will cleanse the hands, and keep the skin soft and healthy. Those not over-boiled are best.
1132 In mending sheets, shirts, or other articles, let the pieces put on be fully large, or when washed the thin parts will give way, and the work be all undone.
1133 Leaves, green, of any kind, worn inside the hat in the heat of summer, are said to be an effectual preventive of sun-stroke.
1134 Cakes, Puddings, &c, are always improved by making the currants, sugar, and flour hot, before using them.
1135 It is an error to give fowls egg shells, with the object of supplying them with lime. It frequently induces in fowls a habit of eating eggs.
1136 Buttermilk is excellent for cleaning sponges. Steep the sponge in the milk for some hours, then squeeze it out, and wash in cold water.
1137 Lamp shades of ground glass should be cleaned with soap or pearlash; these will not injure noi discolour them.
1138 When reading by candle-light, place the candle behind you, that the light may pass over your shoulder and fall upon the book from behind.
1139 Walnut pickle, after the walnuts are consumed, is useful for adding to gravies and sauces, especially for minced cold meats, and hashes.
1140 Coffee grounds are a disinfectant and deodorizer, being burnt upon a hot fire-shovel, and borne through any apartment.
1141 Cold boiled eggs may be warmed by putting them into cold water and warming them gradually, taking them out before the water boils.
1142 The best plan to collect dripping is, to put it while warm into water nearly cold. Any impurities it may contain will sink to the bottom.
1143 Hay, sprinkled with a little chloride of lime, and left for one hour in a closed room, will remove the smell of new paint.
1144 Tea leaves, used for keeping down the dust when sweeping carpets, are apt to stain light colours; in which case, use newly-mown damp grass instead.
1145 Moths deposit their eggs in May and June. This, therefore, is the time to dust furs, &c, and to place bits of camphor in drawers and boxes.
1146 Bran may be used for cleaning damask or chintz. It should be rubbed over them with a piece of flannel.
1147 A cut lemon kept on the washing-stand, and rubbed over the hands daily after washing, and not wiped off for some minutes, is the best remedy for chapped hands. Lemon juice, or Salts of Lemon, will clean Sponges perfectly.
1148 Elder flowers, prepared in precisely the same manner as 1153, furnish a very cooling ointment, for all kinds of local irritation, and especially for the skin when sun-burnt.
1149 Common washing soda dissolved in water, until the liquid will take up no more, is an effective remedy for warts. Moisten the warts with it, and let them dry, without wiping.


1150 Bran water, or water in which bran has been steeped, greatly improves bread, instead of plain water. The bran may afterwards be given to fowls, or pigs.
1151 After washings, look over linen, and stitch on buttons, hooks and eyes. For this purpose keep a box or bag well supplied with sundry threads, cottons, buttons, hooks and eyes, &c.
1152 It has been suggested that the sea; of eggs may be determined by the situation of the air-cell; but careful experiments have shown that no dependence can be put upon this criterion.
1153 The leaf of the common dock, bruised and rubbed over the part affected, will cure the stings caused by nettles. Leaves of sage, mint, or rosemary are also good for the same purpose.
1154 Pudding cloths should never be washed with soap. They should be rinsed in clean water, dried, and be put away in a drawer, where they will be free from dust.
1155 Add a tea-spoonful of Alum, and a tea-spoonful of Salt, to each three gallons of Vinegar for Pickling, and immerse in it whole pepper, ginger root, and mixed spices, and it will be greatly improved.
1156 It is a great economy in serving Dinners to provide a plentiful supply of good vegetables, thoroughly hot. For which purpose they should not be served up all at once, but a reserve “to follow” should be the plan.
1157 It is an error to wash weak children, in cold water, with the view of strengthening them. The temperature should be modified to their condition, and be lowered as they are found to improve.
1158 Onions, eschalots, scallions, chives, garlic, and rocambole are pretty much the same, and may be substituted one for the other in many instances, as a matter oi convenience or economy.
1159 For Soft Corns, dip a piece of linen rag in Turpentine, and wrap it round the toe on “which the corn is situated, night and morning. The relief will be immediate, and after a few days the corn will disappear.
1160 The Juice of an Onion will relieve the pain from a bee-sting; dusting the blue from a washerwoman’s “blue bag ” will have a similar effect. The venom must first be pressed out.

Nursing Your Regency Infant

Two blog posts in two days! Can you tell that I’m procrastinating? I found this little article “Management of Children” in the British journal The Housekeeper’s Magazine, and Family Economist published in 1826.

I’ve included pictures of feeding bottles and a breast pump found at the British Science Museum. Do browse their fascinating collection of Nursing and Hospital Furnishings.

The paintings are by French artist Marguerite Gerard.

Nothing is more absurd than dosing the infant with medicine of any kind immediately on its entrance into the world. It is of importance to know, that in this early stage of infancy, drugs are wholly unnecessary, and often very improper, the first milk of the mother, which the child should be placed at the breast to obtain as soon as she has recovered by rest from the immediate fatigue of her labour, or a little thin gruel, with a small quantity of soft sugar, being all that is necessary to promote those evacuations which nature herself, in general, most faithfully ejects; the early application of the infant to the breast will besides cause the milk to be much sooner supplied, and more certainly prevent puerperal fever and inflammations of the breast, than any other method which can be adopted.

The health of women while suckling their infants is, in general, better than at any other period of their lives. But should their functions, from any cause whatever, be disturbed, the quantity or quality of the milk, or both, will be often very materially affected. The quality of the food and drink taken by the mother will also very materially affect her child; so also will medicine. Thus if a nurse eat garlick, her milk will become impregnated with it, and disagreeable. If she indulge too freely in wine or porter, the infant will become sick; and if a nurse take jalap or any other opening medicine, the infant will be purged; and such as are affected with gripes or pains in the bowels, are often cured by giving the nurse a larger proportion of animal food. The milk of a suckling woman may also be altered by the affections of the mind, such as anger, fear, grief, or anxiety.  In mothers as well as nurses, a good temper and an even mind are grand requisites in promoting the health of the child. The food of nurses should not be different from their ordinary food; but they in general eat and drink considerably more, and with greater relish, than at other times, which of course should not be denied to them.

During the first month, the infant should, if possible, receive its nourishment from its mother’s breast, not only as being beneficial to the infant, but also, by its discharge, to the mother herself. If, however, from peculiar circumstances, the mother cannot suckle her own child, a young woman should be chosen to do so whose milk is nearly of the same age as that of the mother. But no trifling consideration ought to induce any mother to abandon her offspring to be suckled by another, provided she has health and strength to do it herself.

An infant should be early accustomed to feeding, as it will thereby suffer less inconvenience on being weaned. It should be fed two or three times a day, and, if not suckled during the night, which some medical writers think is not necessary, it may require feeding once or twice during that period. We cannot, however, avoid remarking, that suckling during the night, at least for the first two or three months, is preferable to feeding.

An infant in health, and which has been brought to feed regularly, may be safely, and is best weaned at seven or eight months: it should seldom, if ever, be suckled more than ten. The period of weaning, however, must be regulated by the strength of the mother, as well as that of the infant. It should never be taken from the breast, if possible, before the end of the fourth month.

Should an infant, from accidental or other circumstances, be deprived of its food from the breast of its mother or nurse, a substitute for it must be supplied, and the closer we can imitate nature the better.  For this purpose, a sucking bottle should be procured, the mouth of which should be as wide as that of an eight-ounce phial, which is to be stopped with sponge covered with gauze, and made in size and shape to resemble a nipple. The following preparation is most suitable, as it comes nearest to the mother’s milk, and may be sucked through the sponge: On a small quantity of a crumb of bread, pour some boiling water; after soaking for about ten minutes, press it, and throw away the water, the bread by this process being purified from alum or other saline substances which it might contain; then boil it in as much soft water as will dissolve the bread, and make a decoction of the consistence of barley-water; to a sufficient quantity of this decoction, about a fifth part of fresh cows’ milk is to be added, and sweetened with the best soft sugar. After each feeding, the bottle and sponge should be carefully rinsed with warm water. As the infant advances in growth, the proportion of milk is to be increased, and that of the sugar lessened, until the stomach is able to digest simple bread and milk, Indian arrow-root, &c. In this way very fine children have been reared.

Blue and white transfer printed boat shaped infant’s feeding bottle, Crellin 33, English, 1801-1891.

 

Glass infant’s feeding bottle, boat-shaped.

Breast pump, late 18th or early 19th century. Front view.