Whale Oil Lamps©

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whale oil lamp

I’ve spent time in north Georgia in a cabin with no electricity when the outdoor temperature hovered at between 5 and 10 degrees, and as large as I could build up the fire in the fireplace, water froze in the bucket 3 feet away necessitating breaking up the ice on top to get to the water.  I’ve spent time alone in such a cabin sitting just inside the back door with my back to the setting sun in order to see enough to read.  I’ve spent days at a time with a friend trekking through the woods with only a camp fire at night for light and warmth.  Alone in the dark with no cell phone, no electric lights inside or out, lighting becomes pretty important so I can appreciate the account I’m about to share.

Continuing from yesterday’s post on 18^th century lighting, I’d like to share the following quote from The History of the Town of Lyndeborough, New Hampshire, 1735-1905, vol. 1. 

“Much has been written about ambitious youth studying by the light of the open fire or by the aid of pitch pine splints, doubtless all true; but it is also doubtless true that those first settlers went to bed as a rule almost as soon as it was “dark under the table.”  They had few books, no newspapers, and the out-of-door life, with its vigorous muscular labor in clearing the land, would be likely to promote a drowsy feeling, come night.  But if they were inclined to sit up late, the light of the open fire or of a pitch pine torch was all they had at first.  There were rude lamps in existence at that day, but they had no means to provide the oil to burn in them.  But as they began to have herds of cattle and flocks of sheep, candles came into use, and the making of the year’s supply of ‘tallow dips’ was quite an event in the household economy.

Peeled willow sticks about eighteen inches long, and a little less than a half-inch in diameter were provided, and on these were looped six strands of candle wicking of the length of the required ‘dip’.  These were placed about a couple of inches apart on the stick.  Two small poles were then placed on some support, generally two chairs.  These poles were long enough to hold some dozens of candles and were laid far enough apart to allow the candles to hang between.  A large kettle of tallow was then melted, and when all was ready, these wicks were dipped in the hot tallow.  In withdrawing them of course they stuck together more or less, and then a finger was used to separate them, and the stick was placed on the poles to cool.  By the time the last stickful was dipped, the tallow on the first had hardened sufficiently to allow of its being dipped again, and so the process was continued, the candles growing in size, until they were large enough.  Usually enough were made at a time to last a year.

Later, candle-molds came into use.  These were tin molds of the size and shape of a candle, fastened together in groups of a dozen.  The wicking was drawn through them and secured by a knot at the bottom.  Melted tallow was poured into them and allowed to cool.  These candles, it was claimed, were not as good as ‘dips’, being more inclined to run.  Although there were ‘snuffers’ in every household, it was a common practice to snuff the candle with the fingers, and it was quite a trick to do it without burning the fingers or putting the candle out.  By holding the candle between the eyes and the book or paper, (and incidentally catching the falling grease in one’s lap) one could read quite comfortably by its use.

Whale oil lamps were used to some extent in the early days, but were smoky things and only those who were considered opulent could afford them.”©

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Emerging From Darkness, 18th Century Lighting©

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18th century lighting

Lighting mentioned prior to 1775 [in particular the period between 1700 and 1775] includes:  candles, torches, lamps, candles for burning in “lamps” or lanthorns, rush, splinters, etc.  In 1704, Psalmanazar noted people of Formosa (now Taiwan) using links and torches made of pine trees for lighting, and the country people kindled straw or any kind of wood which would flame up and give light. Splinters cut from fir trees were greatly used by the common people of England for lighting. 

Exodus 27:20 addresses the use of lamps for light and the early fuel used in them.  “You shall command the people of Israel that they bring to you pure beaten olive oil for the light that a lamp may regularly be set up to burn.”  Other lamp fuels included fish oil, castor oil, sesame oil, and whale oil. 

Pliny wrote of rush lights in the first century.

In 1765, Busching described lanthorns [lanterns] hung on lines tied across the streets were the method of lighting most cities, including Paris. 

Baily wrote that candlesticks had a spike onto which the candle was placed and pressed down until about the thirteenth or fourteenth century when a socket was devised into which the candle could be thrust. 

“A lamp, which is the most common instrument of light amongst the poorer sort of people in three parts of the known world, is made of several materials, and conveys light by different means.  It may be made either of metal, or glass, or earth baked.  [The oil lamps Rick Bowman makes are perfect].  Which being furnished with a cotton wick coarsely twisted and charged with either olive-oil, train-oil, fat of beasts, or any double rectified spirits, will, by touching the cotton with fire, afford a spacious light for any manner of business….  If you want to increase the illumination upon any piece of work, without making the wick over large, take a Florence flask, or a glass-globe full of water, and place it close before the flame, and it will, by causing the rays of the light to concur, increase the brightness of the lamp upon the desired object.”

The piece went on to say candle light was more fashionable in England, and in all places of polite entertainment.

Richard Bradley shared insight into candle making in 1727, reminding his readers a great many candles were used on ships.  He noted that candle-making was best done in colder months so the candles would harden properly, and if it be necessary to make them in warmer weather they were best made at night when the temperature was cooler.  He also acknowledged that using a candle mould required cool enough weather for the candles to harden sufficiently that they could be removed without the wicks slipping out of the wax which remained adhered to the mould. 

Types of candles:  tallow, wax, candles made from the candle berry-tree (Virginian myrtle, America), and spermaceti.

Color of candles:  green, yellow[ish], and white. 

Tallow:  “To be good, must be half sheeps, and half bullocks tallow, for hogs tallow makes the candle gutter, and always gives an offensive smell with a thick black smoke”.

Wicks:  Several threads of cotton spun and twisted together, “the wick ought to be pure, sufficiently dry, and properly twisted, otherwise the candle will emit an unconstant vibratory flame, which is both prejudicial to the eyes, and insufficient for the distinct illumination of objects.”

To make candles from the candle-berry tree the berries were boiled and the wax they contain rises and is drawn off to make green candles. 

Methods by which candles were made by the chandler included:  dipping, by hand (rolling), by ladle, drawing, or moulding, “the former [dipping] are the common candles, the others [moulded] are the invention of the sieur le Brege, at Paris”.  Candles made by hand were rolled onto a surface with the hands to shape them.  Those made by the ladle had the wax poured over the wicks rather than dipping the wicks into the tallow or wax.  (1749)

Candles made for home use were primarily made in the mould or by dipping.  Candle moulds were made of brass, lead, pewter, or block tin, the latter considered the best. 

There were stiff penalties for those who made and sold candles without the proper authority, and they were regulated according to weight, size, etc.  The following instructions are from a chandler, or one who made candles to sell. 

“As to the method of making candles, in general; after the tallow has been weighed and mixed in the due proportions, it is cut into very small pieces, that it may melt the sooner; for the tallow in lumps, as it comes from the butchers would be in danger of burning or turning black, if it were left too long over the fire.  Being perfectly melted and skimmed, they pour a certain quantity of water into it, proportionable to the quantity of tallow.  This serves to precipitate, to the bottom of the vessel, the impurities of the tallow, which may have escaped the skimmer.  No water, however, must be thrown into the tallow designed for the three first dips, because the wick, being still quite dry, would imbibe the water, which makes the candles crackle in burning and it renders them of bad use.  The tallow thus melted is poured into a tub, through a coarse sieve of horse-hair, to purify it still more, and may be used after having stood three hours.  It will continue fit for use twenty-four hours in summer, and fifteen in winter. 

The wicks are made of spun cotton, which the tallow-chandlers buy in skains, and which they wind up into bottoms or clues.  Whence they are cut out, with an instrument contrived on purpose, into pieces of the length of the candle required; then put on the stick or broches, or else placed din the moulds, as the candles are intended to be either dipped or moulded.  Wax candles made of a cotton or flaxen wick, slightly twisted, and covered with white or yellow wax.  Of these, there are several kinds; some of a conical figure, used to illumine churches, and in processions, funeral ceremonies, &c.  Others are a cylindrical form, used on ordinary occasions.  The first are either made with a ladle or the hand.

To make wax-candles with the ladle.  The wicks being prepared, a dozen of them are tied by the neck, at equal distances round an iron circle, suspended directly over a large bason of copper tinned, and full of melted wax:  a large ladle full of this wax is poured gently on the tops of the wicks one after another, and this operation continued till the candle arrive at its destined bigness, with this precaution, that the three first ladles be poured on at the top of the wick; the fourth at the height of ¼; the fifth at ½; and the sixth at ¼; in order to give the candle its pyramidal form.  Then the candles are taken down, kept warm, and rolled and smoothed upon a walnut-tree table, with a long square instrument of box, smooth at the bottom…Wax-candles drawn, are so called, because actually drawn in the manner of wire, by means of two large rollers of wood, turned by a handle, which turning backwards and forwards several times, pass the wick through melted wax contained in a brass bason…”.

I found absolutely no mention of a lighting device made from copper tubing as is being offered by some traders to imitate a candle. If anyone has documentation feel free to send it to me.

In closing, I leave you with an old superstition relayed by Daniel Defoe that when a candle burned with a blue flame it meant the Devil was in the room!

The following paintings and photographs show various lighting devices in use during the early to mid-1700’s.  Some are from the Metropolitan Museum of Art collection.  Several are for grease or oil lamps, there are some for rush, candles, and tapers. 

 

 

 

Crusie lamp, similar device above is a betty lamp

Pricket sticks

Sources:  Croker, Temple H.  The Complete Dictionary of Arts and Sciences.  Vol. 3.  1776.  London.

Chemical News and Journal of Industrial Science.  Vol. 28.  Nov. 28, 1873

The Statutes at Large From the Magna Charta.  1724.

Defoe, Daniel.  The History of the Devil.  1728.

A New and Complete Dictionary of the Arts and Sciences.  1763.

The Universal Magazine.  Vol. 4.  May 1749.

Bradley, Richard.  Husbandry and Trade Improv’d. 1727.  London.

Baily, James Thomas Herbert.  The Connoisseur.  Vol. 10.  Sept. 1904.

The Geography and History of England:  Done in the Manner of Gordon’s and Salmons.  1765.  London.

Busching, Anton Friedrich.  A New System of Geography.  1762.  London. 

Psalmanazar, George.  An Historical and Geographical Description of Formosa.  1704.  London.

Whieldon Ware for the 18th Century Table©

We’ve been studying teapots since seeing several shards and intact examples on our tour of 18^th century historic sites through Pennsylvania and Ohio last year, and eventually hope to find a few examples to add to our collection. 

Perhaps the best known maker of pineapple ware and cauliflower ware was Thomas Whieldon (1719-1795).  His early pieces were so good and so enduring that later reproductions came to be called generically whieldon ware.  He was well respected and had risen to the rank of master potter by 1740.  He produced coffee pots, tea pots, pitchers, bowls, plates, tea caddies, cow creamers, figurines, etc., all bearing his trademark glazing style.

Through a connection to Whieldon others learned the craft and contributed their own styles.  Josiah Spode began his career as an employee of Whieldon and Josiah Wedgwood was a partner of Whieldon. 

In 1740, Mr. Thomas Whieldon’s manufactory at Little Fenton, consisted of a small range of low buildings, all thatched. His early productions, were knife hafts, for the Sheffield Cutlers; and Snuff Boxes, for the Birmingham Hardwaremen, to finish with hoops, hinges, and springs; which himself usually carried in a basket to the tradesmen; and being much like agate, they were greatly in request…. He also made black glazed tea and coffee pots, Tortoiseshell and melon table plates, (with ornamented edge, and six scallops, as in the specimens kept by Andrew Boon, of the Honeywall, Stoke;) and other useful articles…..  Shaw, Simeon.  History of the Staffordshire Potteries.  1829.

Whieldon’s goods were sold in Europe and America.  Colonial Williamsburg found pieces of Whieldon’s tortoise shell, pineapple, cauliflower, and agate pieces during an archaeological dig at the Mrs. Campbell’s Coffee House area. 

By the 19^th century, the Cauliflower and Pineapple wares were widely reproduced in England and America, along with other patterns including fruit, vegetables, leaves and berries.  The Shawnee teapot made to resemble yellow corn with green leaves is commonly found and much resembles Whieldon’s pineapple design from the 18^th century. 

The later 19^th century designs sometimes have background designs of basketry, intertwined leaves and flowers, etc.  Handles began to resemble twigs or branches, rose stems, etc. 

The Minton Co. began to produce wares patterned after the cauliflower and pineapple designs of Thomas Whieldon and exhibited such wares under the name Palissy ware at the Great Exhibition in 1851.  The Illustrated London News reported that within a few days of opening, the wares had all been sold.  The process of colouring by a transparent glaze rather than the colour being in the material itself seems to have made them more affordable for the masses. 

Designs for plates, jugs, coffee and tea pots of cabbage leaves, strawberries with leaves, flowers, ferns, etc. were made prior to 1841, and later 19^th century designs included shells, bamboo stalks, coral, seaweed, etc. 

Interestingly, it seems that coffeepots and teapots sometimes had lids of metal which would make it much easier to replace a lid were it to be broken, or if an otherwise intact pot is found on the market while retaining the period integrity of a useable piece.

The following are Whieldon pieces from the mid-18th century.  There are examples of pineapple ware, cauliflower ware, agate ware (swirled designs made from different color clays), cow creamers, plates, bowls, mugs, pitchers, teapots, coffeepots, etc. 

 

 

 

 

 

Brawn to Souce©

This is the third post on this subject and will give, in full, Nathan Bailey and John Worlidge’s instructions for making brawn and brawn to souse [Dictionary Rusticum.  1726.]   Gentle reader, you will notice that both receipts instruct in the rolling of the flesh as discussed in the previous articles.  You may scroll down to them for additional information.

BRAWN OF PIG:  the Pig must be no way spotted, yet pretty large and fat, and being scalded, draw and bone it whole, only the head is cut off, then cut it into 2 collars over thwart both the sides, and being washed soak them in Water and Salt 2 hours; then dry them with a clean Cloth, and season the inside with mingled Lemmon-Peel and Salt, and roul [roll] them up even at both ends, and putting them into a clean Cloth bind them about very light; and when the Water is boiling, put them in, adding a little salt, keeping the Pot clean scummed, and when they are sufficiently boiled, hoop them and keep them in an even frame, and being cold put them in a souced drink made of Whey and Salt, or Oatmeal boiled and strained, and then put them into such Vessel as may be conveniently stopped up from the Air.

BRAWN TO SOUCE.  Take fat Brawn, about 3 Years old, and boning the sides, cut the Head close to the Ears; and cut fine Collars of a side-Bone, and hinder-Legs, an Inch deeper in the belly than on the back, bind them up equally at both ends, soke them in fair Water and Salt a Night and a Day, put them into boiling Water, keeping the Pot continually scum’d; and after the first quick boiling, let them boil leisurely, putting in Water as it boils away, and so lessening the Fire by degrees, let them stand over it a whole Night; then being between hot and cold, take them off into moulds of deep hoops; bind them about with Packthread, and when they are cold, put them into Souce-drink made of Oatmeal ground or beaten, and bran boiled in fair Water; being cold, strain it through a Sieve, and putting Salt and Vinegar thereto, close up the Vessel light, and so keep it for use; But if you would have this Pickle to continue good, and the Brawn preserved through the whole Year, some Spirit of Wine, or choice Brandy must be put therein, a quart to every 3 Quarts or Gallon of Souce-drink.  © 2012

Brawn for Winter Use©

This piece follows yesterday’s post which briefly mentioned brawn and will expound on what brawn was and how it was made.

Brawn is an antiquated term by today’s standards, but one easily defined using early dictionaries and cookery books.  Samuel Pegge wrote in a compilation dating from about 1390, The Forme of Cury:  A Roll of Ancient English Cookery, that brawn referred to boar, but by the time his book was published, brawn also meant rolls of Brawn or Boar.  In earlier times he documented Brawn of Swyne as well as that of the Boar with notes on Brawn of Capons and hens.

I found sources for making sham, or mock, brawn which was made by removing the jowls from a cooked head and rolling them up as previously noted, but in a brief search I did not find receipts or instructions for pre-18^th century brawn that instructed the cook to use the bits of meat as would be typical in making souse or headcheese, which was a different dish altogether.

In 1675, Bailey defined sousee as, “a jelly made of hogs ears and feet, sliced and stewed in vinegar and sugar”.  Souse was the offal of a Swine, offal being “fragments of meat”.

In 1675, Nathan Bailey’s definition was, “the hardest or firmest part of a boar, hard flesh, sous’d meat or boar’s flesh”.  Later, Samuel Johnson made no mention of pickled flesh and defined brawn as, “the flesh of a boar”.  In 1795, William Butler wrote that brawn, “In the culinary art, signifies the fleshy or musculous parts of a hog, boned, rolled up, or collared, boiled, and lastly, pickled for winter use”.  Canterbury and Shrewsbury were known for the superior quality of the brawn they produced. – Arithmetical Questions on a New Plan.  1795.  London.   Johnson, Samuel.  A Dictonary of the English Language.  1768.  Dublin.

Hannah Glasse said one could choose brawn and know if it were old or young by the thickness of the rind, if thick it was old.  “If the rind and fat be very tender, it is not boar-brawn, but barrow or sow”.  A barrow was, “hog, a male Swine gelt [castrated]”.  – The Art of Cookery Made Plain and Easy.  1784.  London.

Instructions for making it were detailed enough by 1736 that anyone with a desire can duplicate it:

The Boars that were put up for Brawn, are now [December] fit to kill.  It is to be observ’d that what is used for Brawn, is the Flitches [sides of a hog, salted and cured] only, without the Legs, and they must have the Bones taken out, and then sprinkled with Salt, and lay’d in a Tray, or some other thing, to drain off the Blood; when this is done, salt it a little, and roll it up as hard as possible, so that the length of the Collar of Brawn be as much as one side of the Boar will bear, and to be, when it is rolled up, about nine or ten inches diameter.  When you have rolled up your Collar as close as you can, tye it with Linnen Tape, as tight as possible, and then prepare a Cauldron with a large Quantity of water to boil it:  In this boil your Brawn till it is tender enough for a Straw to pass into it, and then let it cool; and when it is quite cold, put it in the following Pickle.  Put to every Gallon of Water a handful or two of Salt, and as much Wheat-Bran; boil them well together, and then strain the Liquor as clear as you can from the Brawn, and let it stand till it is quite cold, at which time put your Brawn in it; but this Pickle must be renewed every three Weeks.  Some put half small Beer and half Water; but then the small Beer should be brewed with pale Malt:  but I think the first Pickle is the best.  Note, The same Boar’s Head being well cleaned, may be boiled and pickled like the Brawn, and is much esteem’d.  – Bradley, Richard.  The Country Housewife and Lady’s Director.  1736.

Instructions were even more detailed by 1763 advising that for brawn the boar should be old; because the older he was the more “horny” will the brawn be.  [Horny in this sense means a hard, tough, or callous area.]  It was advised that the collar be boiled in a copper, or large kettle, till it was so tender, you could run a straw through it before putting it into the pickle.  – A New and Complete Dictionary of Arts and Sciences.  Vol. I.  1763.

In short, the cook was to tightly roll pork, boil it until it was tender, and then put it into a solution that would help keep it from going bad.  Wine was used in the receipt from the Good Huswife’s Jewell, but vinegar would do well and probably be better as a preservative.

Reasonable Redaction:

1 piece of boned pork such as shoulder or roast, or loin will work; Chicken stock; Dry white wine (The wine should be about half the total amount of the liquid); 3 bay leaves; ½ a nutmeg, chopped in coarse pieces; 1 teaspoon of thyme, 1 of rosemary, and one of marjoram, coarsely chopped, or substitute dried herbs; 1 ½ teaspoons salt; Pepper as you wish

Roll the pork and tie it with cooking twine.  Put the seasonings into a pot with the stock and half the wine.  Once the mixture is boiling, add the pork roll, simmer until the meat is tender.  Remove the meat to a plate, strain the stock.  Return the stock to the pot with the remaining wine.  Pour just enough of the liquid over the meat to cover it.  Allow it to cool and once cold, cover and refrigerate for several days or a week, turning daily.  To serve, dry it from the pickling liquid and slice it.  Serve it with coarse mustard, or make your own.

Traditional Christmas Fare©

 

If you’ve ever wondered how they got the logs onto the massive fireplaces in times past, this illustration is probably a pretty accurate representation.  As we ponder on dragging in that huge yule log on Christmas Eve, we’ll have another look at Christmas customs the past including traditional foods. 

“First acknowledging the Sacredness of the Holy Time of Christmas, I proceed to set forth the Rejoicings which are generally made at that great Festival.

You must understand, good People, that the manner of celebrating this great Course of Holydays is vastly different now to what it was in former Days:  There was once upon a time Hospitality in the Land; an English Gentleman at the opening of the great Day, had all his Tenants and Neighbours enter’d his Hall by Day-break, the Strong-Beer was broach’d, and the Black-Jacks went plentifully about with Toast, Sugar, Nutmeg, and good Cheshire Cheese; the Rooms were embower’d with Holly, Ivy, Cypress, Bays, Laurel, and Missleto, and a bouncing Christmas Log in the Chimney glowing like the Cheeks of a Country Milk-maid; then was the Pewter as bright as Clarinda, and every bit of brass as polished as the most refined Gentleman; the Servants were then running here and there, with merry Hearts and jolly Countenances, every one was busy welcoming of Guests, and look’d as smug as new-lick’d Puppies; the Lasses were as blithe and buxom as the Maids in good Queen Bess’s Days, when they eat Sir-Loins of Roast Beef for Breakfast; Peg would scuttle about to make a Toast for John, while Tom run harum scarum to draw a Jug of Ale for Margery:  Gaffer Spriggins was bid thrice welcome by the ‘Squire, and Gooddy Goose did not fail of a smacking Buss from his Worship, while his Son and Heir did the Honours of the House; In a word, the Spirit of Generosity ran thro’ the whole House.

In these Times all the Spits were sparkling, the Hackin must be boil’d by Day-break, or else two young Men took the Maiden by the Arms, and run her round the Market-place, ‘till she was ashamed of her Laziness.  And what was worse than this, she must not play with the young Fellows that Day, but stand Neuter, like a Girl doing penance in a Winding-sheet at a Church-door…the Tables were all spread from the first to the last, the Sir-Loyns of Beef, the Minc’d-Pies, the Plumb-Porridge, the Capons, Turkeys, Geese, and Plumb-Puddings, were all brought upon the board; and all those who had sharp Stomachs and sharp Knives eat heartily and were welcome, which gave rise to the Proverb, Merry in the Hall, when Beards wag all.

There were then Turnspits employed, who by the time Dinner was over, would look as black and as greasy as a Welch Porridge-pot, but the Jacks have since turned them all out of Doors.  The Geese which used to be fatted for the honest Neighbours, have been of late sent to London, and the Quills made into Pens to convey away the Landlord’s Estate; the Sheep are drove away to raise Money to answer the Loss of a Game at Dice or Cards, and their Skins made into Parchment for Deeds and Indentures; nay even the poor innocent Bee, who was used to pay its Tribute to the Lord once a Year at least in good Metheglin, for the Entertainment of the Guests and its Wax converted into beneficial Plaisters for sick Neighbours, is now used for the sealing of Deeds to his Disadvantage…

Then let all your Folks live briskly, and at such a Time of Rejoicing enjoy the Benefit of good Beef and Pudding, let the Strong Beer be unlocked, and let the Piper play, O’er the Hills, and far away.” 

May we all be truly thankful for the joys in our lives and the love of Christ and may we strive to carry the merriment and good cheer of Christmas in our hearts all the year round.  Thehistoricfoodie©

Source: 

– Christmas Entertainments.  Originally published in 1740.  London.   ©

O You merry, merry Souls,
Christmas is a coming,
We shall have flowing Bowls,
Dancing, piping, drumming.

Delicate Minced Pies,
To feast every Virgin,
Capon and Goose likewise,
Brawn and a Dish of Sturgeon.

Then for your Christmas Box.
Sweet Plumb Cakes and Money,
Delicate Holland Smocks,
Kisses sweet as Honey.

Hey for the Christmas Ball,
Where we shall be jolly,
Jigging short and tall,
Kate, Dick, Ralph, and Molly.

Then to the Hop we’ll go,
Where we’ll jig and caper,
Maidens all-a-row,
Will shall pay the Scraper.

Hodge shall dance with Prue,
Keeping Time with Kisses
We’ll have a jovial Crew,
Of sweet smirking Misses.

– from:  Christmas Entertainments.  Originally published in 1740.  London.

Notes:  flowing bowls refers to a punch bowl.  Capon is a rooster that was castrated as a chick so as to render his flesh tender and flavorful.  Brawn is boar’s flesh.

Roasted Sparrow Anyone?©

Anyone who has done any research into historic foods knows that many birds have been eaten at one time or another, whether currently so or not.  In Aug. 1916, Popular Mechanics introduced a trap for the English sparrow which the U.S. Dept. of Agriculture called, “noisy, quarrelsome, filthy, and destructive”. 

The funnels built into the trap were large enough for the sparrow to go through and obtain whatever bait was inside, but not large enough for him to retreat through.  The author stated his family had caught 729 sparrows in 60 days, and the Dept. of Agriculture supported such destruction.  What, pray tell, did they do with the birds?

There is no reason why sparrows should not be utilized for food, as they have been in the Old World for centuries.  Their flesh is palatable, and though their bodies are small, their number fully compensates for their lack of size.  Birds that have been trapped have been kept in large out-door cages, sheltered from storms and cold winds, until they are wanted for the table.  It is unprofitable to keep them long, as the quantity of grain or other food they require daily amounts to more than half their own weight.  A variety of food is necessary to keep them in good condition.  Bread, oats, wheat, bran and corn-meal mush, lettuce, cabbage, and tender shoots of sprouting grain are some of the things they relish.  Some time ago ex-Governor Cox of Ohio gave a banquet to some of his friends, when the piece de resistance for the occasion was a sparrow-pie.  Until after the banquet the guests were under the impression they were eating a pie made of squabs or reed-birds.

English sparrows were introduced in the U.S. in 1851 and 52 to eat canker-worms that were destroying trees in New York, and quickly spread like kudzu, destroying tender buds on beneficial plants and killing song birds and their young.  It is ironic that the U.S. Dept. of Agriculture proposed the idea of eating the sparrows to reduce their numbers when the birds were brought here to reduce the number of pests in our cities by eating them.  ©

Food and Charity

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chili recipe

State employees are encouraged to give money annually for a combined campaign but everyone can choose the charity their contribution will go to.  This year our department held a chili-cookoff in which employees were asked to bring their best home-made chili and then everyone paid a dollar a bowl for chili for lunch.  A local radio DJ, Bubba from WBAM, was charged with the task of choosing the three best chilis.

I took second place with a medium heat chili.  The blazing hot version took first, and a version with butternut squash took third.  Other entries included white (chicken) chili.  The three of us with winning entries received a decorated wooden spoon to adorn our cubicles.  Enjoy, eat well, and remember Christ is the reason for Christmas. 

My 2nd place chili recipe (I say mine because I created it):

3 lb. ground beef, browned and well drained; 1 large can petite diced tomatoes; 1 large can chili beans; 2 cups beef broth/stock; 4 heaping tablespoons chili powder; salt to taste; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; half a jar of roasted red peppers, chopped; 1/2 a jar of dried tomatoes in olive oil, well drained and chopped; 1 stalk of celery and 1 peeled carrot – finely chopped in a food processor; 1 teaspoon garlic powder; 6 to 8 green onions sliced using some of the green part; and 2 large onions chopped.             [In a large pot combine the tomatoes, beef stock, peppers, beans, and spices, and bring to a simmer.  Saute the onions for about 3 to 5 minutes then add the other vegetables and saute another 3 to 5 minutes.  Add to the pot and return to a simmer.  Cover, and simmer about 2 hours until the flavors are fully developed.  Taste, and adjust seasonings if desired.]

 

Popularization of the Christmas Tree

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origins of Christmas trees

Vintage image of Santa wearing a suit made of fur

It is a popularly held belief that Prince Albert and Queen Victoria started the custom of having a decorated tree for Christmas, but they didn’t create the custom, they simply helped to popularize it outside Germany.  The custom of decorated trees was a popular one in Germany years prior to the famous illustration which showed the royal family gathered about their tree.

In Germany, Christmas Eve is for children the most joyous night in the year, as they then feast their eyes on the magnificence of the Christmas tree, and rejoice in the presents which have been provided for them on its branches by their parents and friends.  The tree is arranged by the senior members of the family, in the principal room of the house, and with the arrival of evening the children are assembled in an adjoining apartment.  At a given signal, the door of the great room is thrown open, and in rush the juveniles eager and happy.  There on a long table in the centre of the room stands the Christmas-tree, every branch glittering with little lighted tapers, while all sorts of gifts and ornaments are suspended from the branches, and possibly also numerous other presents are deposited separately on the table, all properly labeled with the names of the respective recipients.  The Christmas-tree seems to be a very ancient custom in Germany, and is probably a remnant of the splendid and fanciful pageants of the middle ages.  Within the last forty years and apparently since the marriage of Queen Victoria with Prince Albert, previous to which time it was almost unknown in this country, the custom has been introduced into England with the greatest success, and must be familiar to most of our readers.  Though thoroughly an innovation of our old Christmas customs, and partaking, indeed, somewhat of a prosaic character, rather at variance with the beautiful poetry of many of our Christmas usages, he would be a cynic indeed, who could derive no pleasure from contemplating the group of young and happy faces who cluster round the Christmas-tree…  – Chambers, Robert.  The Book of Days.  1832.

Chambers’ account went on to quote an Englishman who had spent Christmas with a German family and went into great detail about their Christmas traditions including the tree, and the extent to which family members went to in order to make gifts for each other without giving a hint as to their plans.  “…these presents were sent by all the parents to some one fellow, who in high-buskins, a white robe, a mask, and an enormous flax-wig, personates Knecht Rupert – i.e. the servant Rupert.  On Christmas-night, he goes round to every house, and says that Jesus Christ, his Master, sent him thither. ..”.

In the state of Pennsylvania, in North America, where many of the settlers are of German descent, Christmas Eve is observed with many of the ceremonies practiced in the Fatherland of the Old World.  The Christmas-tree branches forth in all its splendor, and before going to sleep, the children hang up their stockings at the foot of the bed, to be filled by a personage bearing the name of “Krish-kinkle”…If however, any one has been naughty, he finds a birch-rod instead of sweetmeats in the stocking.  This implement of correction is believed to have been placed there by another personage, called “Pelsnichol” or Nicholas with the fur, in allusion to the dress of skins which he is supposed to wear…