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Monthly Archives: April 2021

Join me!

Who doesn’t love a twisted inheritance plot? They’re fun, high stakes, high angst, great external plots, and just plain delightful. But they’re also legal quagmires and can be hard to get right if you don’t want to spend your free time parsing obscure legal books and case law (and it’s seriously no fun when reviews point out that your plot isn’t just implausible, it’s legally impossible!). Lucky for you, this is literally what I do for a living at the day job (read, explain, and implement obscure rules, regulations, and laws).

I gave an in-person workshop on this topic several years ago (and boy was it hard to cram it all into a 45 min talk), and now I’m going to be offering it as an online workshop through the Beau Monde. This is the absolute best format for this kind of workshop. We’re going to take a whole month to luxuriate in the topic. We’re going to go deep into case law. We’re going to talk about real cases. And I’ll be able to answer all your questions and give you the legal citations from the Peerage Law Handbook to back up your wacky inheritance plot. We’ll make sure that if you’re ever challenged about your plot being unrealistic or fantastical, you can point to a real case and legal precedent.

What will we cover?

Well, everything I can think of to talk about and show you real examples of from the Peerage Law Handbook.

  • The creation of a peerage (and why that matters)
  • What the heck is in fee simple
  • Procedures on claims
  • How (and when!) to dispute a claim
  • What does it mean when the “blood has been enobled”
  • Who can dispute a claim
  • Why women can inherit some titles, but not others
  • What are co-heirs
  • How two brothers can both inherit a title
  • How/why does a title go into abeyance, and how does it come out
  • Can the King really take back your title and lands
  • Why are there two Earls of Mar
  • Does it matter if the peerage is English, Scottish, Irish
  • When can titles be broken apart and inherited by different people
  • Can an illegitimate child inherit a title
  • And so much more!

Registration is open now. Class begins May 1st. Join me! I promise it will worth your time and money. You don’t have to be an author, either. I’m happy to have readers who want to know more about the topic join us, too.

(This rabbit hole sprouted a few tunnels and wound up as a multi-part series! I hope this topic interests you as much as it did me.) We’ll start with Floris first, before we explore everything else.

If you don’t already know, Floris was the premiere London supplier for perfumery in the Regency, and it is still operating at 89 Jermyn Street in its original elegant St. James location, still family owned and heading into the 9th generation of management! Sadly, I missed a chance for a virtual tour via Instagram just over two weeks ago led by the current family “nose.” How far we have come from Regency times!

https://en.wikipedia.org/w/index.php?curid=27045701

The shop was founded in 1730 by an enterprising immigrant barber from the Spanish-owned island of Minorca, Juan Famenias Floris. Originally employed in a London hotel, he soon seized the opportunity to open his own barber shop in the midst of the men’s clubs district where business was sure to thrive.

He met Elizabeth Hodgkiss in London and after they married they lived above the shop, soon expanding the business to sell perfume and hair combs imported from Minorca, as well as shaving brushes, hatpins, toothbrushes, fine-tooth combs and razor straps all made on the premises, plus scented mouthwashes, hair products and shaving products. Floris recreated scents from his homeland for clients using a refreshing alcohol base, offering among others jasmine, orange blossom, and ‘Lavender’, the one that made him most famous (still available today).

He and Elizabeth had seven children. When the sons were old enough, they studied the perfumery arts in France. Son Robert traveled through France, Spain and Italy to source and send back exotic ingredients the perfumes required. The firm’s website shows one of Robert Floris’s “crossed” letters (written in two directions to save paper) from this pre-Regency era.

Combs, a simple item we take for granted today, were difficult to make in pre-industrial times, hand crafted from ivory or tortoiseshell. (for a look at some Regency combs, see this 2018 post of mine) The fine quality of combs provided by Floris actually earned them their first Royal Warrant (of 17) in 1820 as ‘Smooth Pointed Comb-makers’ to George IV, not long after his ascension to the throne. The much-photographed shop front on the ground floor dates from that time, proudly exhibiting the original coat of arms that came with that first warrant.

Although the beautiful Spanish mahogany cabinets inside the shop are Victorian (purchased from the Great Exhibition in 1851), the flavor of what the shop must have been like earlier is still preserved, down to the iron boot-scraper outside the door. (There is also now a small museum room at the back.) Many famous (and infamous) personalities from British history have been connected with the shop. According to Floris, Admiral Lord Nelson kept a room on the third floor for Lady Emma Hamilton and would write orders to be placed for her while he was oversees. As you might imagine, Beau Brummell would discuss his current fragrances at length with Mr Floris. Wikipedia says “Mary Shelley, whilst abroad, sent friends instructions to purchase her favourite combs and toothbrushes from Floris.”

https://commons.wikimedia.org/w/index.php?curid=37074064

Perfumes from Floris were a luxury item for the wealthy or for very special gifts. The well-heeled patrons could purchase perfume by bringing their own bottles to be filled with their fragrance of choice. (We’ll take a look at those bottles in a later installment.) A wealthy aristocrat in Regency London could commission the parfumers at Floris to create a custom scent especially for them. How decadent do you want to get? Naturally, having something that no one else had or could have was an essential mark of status. The formulas were recorded in the company’s special ledgers and archived so they could continue to be made on demand for each customer.

Interestingly, Floris in recent years has revived this “bespoke” service from their past. London Perfect has a 2017 interview with Edward Bodenham, the latest descendant to be put in charge of perfumery at Floris, where he talks about the process.  The company has also revisited its extensive formula archives to issue its recent “Ledger Series” of eight scents, which includes two available in the Regency era, Stephanotis (1786), and Red Rose (1807). Some of the products still on sale date back to the mid 18th century, such as White Rose, Limes, Lilly of the Valley and No. 89.

But having a unique scent was not an exclusive luxury reserved for only the wealthiest in society. Many a young Regency miss (or her brother) from a reasonably prosperous family might have worn a scent of her own, or at least of her family’s, devising, created in the still-room at home. We’ll take a look at this aspect of the topic in part 2 of this series in two weeks.

Meanwhile, do you ever use perfume? Have a favorite scent? Have you ever had a chance to visit Floris in London? Please let me know in the comments! Oh, and P.S.! My last post (March 5) was only “out front” for two days because of a scheduling mix-up, but it included the reveal that I’m offering a free Regency short story now to anyone who signs up for my newsletter. Here’s the link for that if you’re interested: Gail’s newsletter

The heroine in my current work-in-progress, an earl’s daughter, is an athletic, active, outdoors-y sort of young woman but she does have one bit of domestic expertise. After her bookish sister has lectured on the medicinal properties of some spring flowers, Honoria tells the hero, “I do have some skills in the still-room, but I will confess I am more likely to make an essence of violets to flavor biscuits or sugar drops, and to turn the cowslips into wine before I would use them as medicines.” (Yes, her sweet tooth has a role in the story. <g>)

17th century still room

Making wines and distilling flavor essences as well as making medicines were all tasks performed in a large home’s still-room (alternatively “stillroom”, and “still room”). As mentioned in Part 1 of this series, well-to-do Regency people who didn’t wish to purchase expensive perfumes from merchants like Floris might make their own scents in their estate still-rooms as well.

Exactly what was a stillroom?

I love this description from Wikipedia: “a working room, part science lab, part infirmary, and part kitchen.” It was always a separate room, really a small “auxiliary kitchen” that provided space for making herbal remedies and other health products, creating essential oils, brewing and distilling beer and wines, making jams and preserving food by fermentation and pickling, among other functions, all out of the way of the business taking place in the main kitchen. It would usually be equipped with its own fireplace/stove, work table, still, shelves and storage cupboards or dresser and racks for hanging dried herbs, etc. Finished products might be moved to a storage room or stored in the stillroom if space allowed.

The name is a shortened form of “distillery room.” According to author Sharon Lathan (whose wonderful article (The Georgian Kitchen) includes a section on the still-room), The History of Hengrave claims “The earliest recorded “still-room” was at Hengrave Hall, Suffolk, in 1603….” Merriam-Webster’s dictionary dates the word (not hyphenated) to 1710. But distillery rooms are ancient. They were not only features in medieval castles (sometimes as a separate structure), but even date back as far as the Romans and Greeks, who had dedicated rooms for creating herbal medicines and distilling essentials oils from plants including roses, lavender, and rosemary.

Definitions of the still-room as “a room connected with the kitchen where liqueurs, preserves, and cakes are kept and beverages (such as tea) are prepared” (Merriam-Webster) are referencing the modern role the stillroom took on when its former functions gradually became obsolete. Some 21st century hotels and restaurants still have a “stillroom” used for these later purposes, and lists of equipment and definitions can be confusing because of this fact. But the most basic purpose of the stillroom is intact –it removes these functions and procedures from the busy main kitchen and gives them their own space.

Late period still-room at Tatton Hall (photo: wikimedia commons)

What changed? The commercial availability of items that were at one time made in the still-rooms of estates—medicines, perfumes, cosmetics, cleansers, alcoholic beverages, even the essential oils used in all these things and as flavorings for food. As physicians and apothecaries (even barber shops, as we saw in Part 1) became more numerous and widespread, the need for these items to be made at home diminished, and in many cases, including perfumes, the quality of the commercial products (at least then) was better than could be achieved at home because of the greater access to ingredients. By the mid-19th century (1860’s) references relegate the still-room to the province of the housekeeper or stillroom maid, but also note that “our grandmothers” used to be the ones who presided there –in other words, the lady of the house in the Regency part of the century and earlier.

For centuries, the lady of the manor was responsible for handing down the precious knowledge from previous generations and teaching her daughters the skills to produce the life-saving substances the household and all its dependents (staff, servants, tenants…) needed. Treating illnesses and preserving food were skills that also enhanced a young woman’s value as a marriage partner. Work in the still-room required the ability to read the receipts, keep records and follow precise procedures, so an educated woman was still required even after the responsibility devolved to servants. In the later 19th century, the position of stillroom maid was a possible precursor to one day becoming a housekeeper, a very respected position.

Starting the process…

Let us now picture our young Regency miss in the still-room at her parents’ country estate, with a basket full of flowers she has gathered from the garden or the fields. Perhaps she has a family receipt for a particular scent that her mother and grandmother also enjoy, or perhaps she plans to experiment with such a receipt to try to create a new scent that will be her own.

(Courtesy of Wikimedia Commons, public domain)

What will she need?

To begin, she’ll need an “essential oil” that captures a fragrance for the basis of her scent design. More than one if she plans to create a mix. Common flowers, herbs, spices and fruits are her most likely available sources—she wouldn’t have access to the exotic ingredients the commercial perfumers would have, like these:

48 aromatic oils from India shown at the Great Exhibition of 1851

She’ll need to know which of these ingredients are easier or harder to work with to produce the oils. In our period, there were four ways to extract those: 1) distillation, 2) expression, 3) maceration, and 4) absorption. So, she’ll also need to know which of these methods works best for the substances she’s planning to use.

In Part 3 (May 10), we’ll look at Recipes and Family Skills –how scents were made (including why Lily-of-the-Valley would not be one your heroine could make at home!).

Lily-of-the-Valley

Meanwhile, what stillroom skills have you practiced? Have you ever canned your own produce, made beer or wine, created a tincture, or even distilled an essential oil? There is a movement to go back to home-made perfumes and remedies today, because of all the chemicals now used in commercial products. (Some commercial businesses are also catering to this trend.) I would love to hear about what you’ve done!

P.S. Sharon Lathan’s article (The Georgian Kitchen, linked above and here) has some great photos I’m not sharing here because of copyright concerns. Well worth a look, however! She also includes a great list of items that a stillroom might produce. Since my focus in this series is specifically on scents, I resisted sharing that here. (rabbit hole side tunnel!!)

I also found these on another source that was slanted much later than Regency, but still pre-dates refrigeration and was based on records from various estates: “some products of the Stillroom could be Cherries in Brandy, Strawberries in Madeira, dried Apricots, and pickling anything from onions to cabbage. Spicey chutneys influenced by contact with the Indian sub-continent and Piccallili. In those days there was also the need to pickle eggs, as hens naturally go ‘off lay’ during winter.”

Pickled eggs are not a favorite of mine, but cherries in brandy? Yes, please! Perfumes, soaps and medicines were only part of the magic being practiced in the still-room.

We are pulling through a very unique year in history, the year of COVID-19. Vaccines are here and many of us, myself included, have received them. But this year (plus) of isolation came with some benefits, putting Zoom front and center in our vocabulary.

I spent some time in the past year looking for entertainment on the internet, rewatching all the Austen movies I could access, finding Regency-related video on Youtube, and, of course, zooming with friends and family. In so doing, I came across two resources that have come to us through the gift of Zoom.

Jane Austen and Co.

According to their website, “Jane Austen & Co. is a free public book group devoted to reading texts written by historical female authors. Part of the Jane Austen Summer Program, our mission is to bring engaging and informative humanities programming to local libraries within the Triangle Region of North Carolina and beyond.”

Affiliated with the University of North Carolina, their programs were presented in person before this past year, but with the pandemic, the group went virtual. This meant interested attendees could come from all over the world.

In 2020, during what I consider the dark days of the pandemic, they presented a series of zoom lectures called Staying Home with Jane Austen, covering food, dress (the author of Dress in the Age of Jane Austen), family (with Sonali Dev), and servants (with the author of Longbourne).

In 2021 they’ve started a wonderful series called Race and the Regency. The first presentation was Lord Mansfield and the Slave Ship Zong, a talk by Danielle Christmas, an Assistant Professor at UNC. Second, Remixing Pride and Prejudice, a Conversation with Author Ibi Zoboi. Zoboi wrote Pride, a reimagining of Austen’s classic in the Afro-Latino neighborhoods of Brooklyn. Third was I Hope White Hands, Wedgewood, Abolition and the Female Consumer. This one was pretty fascinating, telling how Wedgewood produced wares with anti-slavery images and slogans that were very popular with their female customers.

There is more to come from the Race and the Regency series. On April 9, Professor Lyndon Dominique will be discussing Political Blackness in The Woman of Colour. The Woman of Colour is an 1808 novel about a biracial heiress who travels from Jamaica to England to marry according to her father’s will. On April 13, Damianne Scott, a professor at University of Cincinnati, will present Bridgerton’s Queen Charlotte is Playing to the Masses and It is About Time.

What is lovely about the Jane Austen and Co. events is that they are recorded and available after the presentation, so you can tune in to all of these. For free!

The Georgian Group

My UK friend, Louise Allen, who writes non-fiction books about the Regency as well as Regency Historicals, told me about The Georgian Group, specifically about a virtual presentation about Vauxhall Gardens. Oh, my gosh, this is a wonderful resource!

The Georgian Group’s website says “The Georgian Group is an English and Welsh conservation organisation created to campaign for the preservation of historic buildings and planned landscapes of the 18th and early 19th centuries.” They’ve been in existence since 1937 and are active in saving these historic places even today.

  • Their series of lectures is virtual this year, because of the pandemic, so it is possible to attend without having to travel to London (which would be nice, come to think of it). They are weekly. Take a look at some of the topics, just for April. April 6- Follies, An Architectural Journey. April 13- The English Landscape Revolution. April 19 –Permeability and the Picturesque: British Country Houses at the Turn of the Nineteenth Century.

Look here for the complete list. It is impressive.

There is a charge for each lecture or you can join the organization and attend for free.

Even if you are not able to pay for the lectures there is a lot of information on the website: an online archive of their journal; an introduction to Georgian Architecture; a bibliography.

I just learned that there is an American Friends of the Georgian Group. Their membership is a little steep and their events seem to all have been live, but there is some interesting content on that site as well.

The thing is, these enriching resources would not have been available if not for the pandemic. As awful and confining as it has been, some really nice things have happened–gifts from the pandemic!

What are some of the gifts from the pandemic that you’ve received? Any other good Regency resources? Let us know!

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