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Author Archives: Myretta

About Myretta

Myretta is a founder and current manager of The Republic of Pemberley, a major Jane Austen destination on the web. She is also a writer of Historical Romance. You can find her at her website, www.myrettarobens.com and on Twitter @Myretta.

Drinking is in reality an occupation which employs a considerable portion of the time of many people; and to conduct it in the most rational and agreeable manner is one of the great arts of living. — James Boswell Journals 1775

God-Save-The-King-In-A-Bumper-gilrayAs I just returned from the New Jersey Romance Writers annual conference (at which I had the delightful company of Megan, Elena, Gail, and Diane), I thought I’d write about drinking during the Regency.  Now, don’t get me wrong, the conference was not a drunken route, but I did have the pleasure of being introduced to (but unfortunately unable to partake of) a variety of mixed drinks that were new to me and sounded totally delightful.  As the weekend drew to a close, I started to think about what our counterparts would be imbibing during – say – a weekend in the country.

Peter H. Brown curated the “Come Drink the Bowl Dry” exhibit at Fairfax House in York in 1996 and wrote a brief but excellent companion book of the same name.  This post will rely heavily on his research.

Although mead (fermented from honey) and ale (from barley) had been available long before our period and spirits were certainly available, the English country house from the late 18th century onward seemed to run on wine.  The wine inventory at Fairfax House in the latter part of the 18th century included port, claret, malmsey madeira, burgundy, and sherry, to name a few.  During a normal day, the household seemed to consume one  bottle of port and three of sherry, apparently not an irregular amount.

punchbowlFairfax House cellar also included beers and ales.  Compared to wine and beers, fermented fruit (cider and perry) were considered exotic and were less likely to be found in the cellar of a grand house.  Distilled spirits (gin, brandy, arrack, rum) became popular in the 17th century and thence the popularity of the punch bowl.  Here are three recipes for you:

  • One teaspoon of Coxwell’s acid salt of lemons; a quarter of a pound of sugar ,a quarto of boiling water ,half a pint of rum and a quarter of a pint of brandy; add a little lemon peel, if agreeable or a drop or to of essence of lemon. (Note: the boiling water was to enable the butler to dissolve the sugar: it all had to be dissolved before it could be served. — The Footman’s Directory and Butler’s Rememberancer – Thomas Cosnett(1823)
  • Three bottles of champagne ;two of Madeira, one of hock ,one of Curacao, one quart of brandy one pint of rum and two bottles of selzter-water, flavoured with four pounds of bloom raisins, Seville oranges, white sugar candy ,and diluted with iced green tea. —“Consuming Passions” by J Green,1984
  • In twenty parts of French brandy put in the peels of 30 lemons and 30 oranges pared so thin that the least of the white is left. Infuse twelve hours. Have ready 30 quarts of cold water that has boiled; put to it fifteen pounds of double refined sugar; and when well mixed, pour upon it the brandy and peels adding the juice of the oranges and of 24 lemons; mix well ,then strain through a very fine hair sieve into a clean barrel that has held spirits and put two quarts of new milk. Stir and then bung it to close; let it stand for 6 weeks in a warm cellar; bottle the liquor for use .this liquor will keep many years and improves with age. — Mrs. Rundell, 1816

Mrs. Rundell was apparently expecting a thirsty crowd.  Perhaps she was organizing a weekend for romance writers.

ICESToday I’m going to share another one of my favorite web site.  Historic Food belongs to Ivan Day, a highly regarded food historian.  Mr. Day, however, is much more than a historian.  He is much in demand to present and recreate historic recipes.  He prepares historically accurate banquets for historic locations, such as these  at Harewood House in Leeds and Fairfax House in York. Take a look at his Events section.  He’s done quite a bit of television in the UK (as if you needed another reason to wish you were there) and has written a couple of books.  His work has been exhibited in many museums, including the Paul Getty Research Institute, Philadelphia Museum of Art, the Museum of London, Fairfax House, the Bowes Museum and the Rothschild Collection.

kitchen4natHe also gives historic cooking courses at his 17th century farmhouse in Cumbria in his period kitchen.  Another reason I’d like to be England.

Go explore his web site.  But if you don’t have time, I leave you with a recipe for muscadine Ices.

muscadine-ice

Take one ounce of elder flower, which you put in a sabotiere, pour upon it about half a pint of boiling water, cover your sabotiere with its lid, thus let it draw about half an hour, make then a composition precisely, as it were to make a plain lemon ice, and as directed in that article; to tha tcomposition add your infusion of elder flower, pass the whole through a sieve, and put it in the sabotiere to congeal as we have explained.
From Borella The Court and Country Confectioner (London: 1770)

Being in a bit of a chaotic situation at home (construction), I’m going to let Thomas Wilson, dance master at The King’s Theatre in London.  I believe Thomas  fancied himself as dance master of England.  He opened a dancing academy which he advertised as “Dancing taught in the most elegant style, quite in private.” and published several books on dancing.

In the complete system of English country dancing, containing all the figures ever used in English country dancing, with a variety of new figures and new reels, the chapter  entitled The Etiquette of the Ballroom give details of how dances were chosen.

dancing-at-almacks

In his experience, they were chosen , or “called” by the ladies ( sometimes in consultation with their partners) attending a ball.

To render this chapter of more, some directions will be given for regulating the calls and a correct and graceful performance of all species of dancing as now generally introduced…

It is requisite here to observe, that in the following sketch, the minutiae of the duties of the conductor or of the Company comprising a ball have not been entered into, nor are any of the bye- belonging to any private or particular Assembly given, being confined only to the etiquette of such Balls where the persons composing the company take their places in accordance to their number. At Court and some other select balls and Assemblies places are taken according to precedence….

On entering into the ball room each Lady intending to dance must be presented by the with a ticket, on which is inscribed the number of her call (in some companies it is sometimes found convenient to give numbers to Gentlemen instead of the Lady: this seldom occurs in fashionable parties) according to which they afterwards take their places in the Dance. The first lady is entitled to Number 1, the second to number 2 and so on. These numbers should be placed in a conspicuous place and remain there till the Dancing is finished, to prevent any misunderstanding respecting situations in the Dance; for no one can claim a place without displaying their ticket…

After the Ball has opened (should there be an opening dance) it is the duty of the Master of Ceremonies to call up and place the company in couples according to their numbers , beginning with No.1 at the top, No. 2 next and so on in succession till all the numbers that were given out are called up; that is, to the highest number, which will be placed at the bottom of the set.

Any Lady or Gentleman altering their number or not producing it when called for must stand at the bottom of the Dance or Set they belong to.

No couple ought to refuse to stand up directly the Dance is called as it shews great disrespect to the Lady who calls it.

Should any lady lose her number on application to the Master of Ceremonies she should be furnished with another according to which she must take her place in the Dance.

 without partners should apply to the Master of Ceremonies whose place it is if possible to provide them

Any couple wishing to retire early should deliver their number to the Master of Ceremonies that he may know such a couple is absent when the numbers are called up

The couple about to call the Dance should inform the Master of Ceremonies of the Tune and Figure that he may give directions to the different Sets (if more than one) and direct the band accordingly; the tune should be played once over before the Dance commences.

The Master of Ceremonies can object to any call that affords a reasonable ground of complaint, such as length or difficulty of Figure; but the couple whose call is rejected, have the liberty of calling another Dance less objectionable, and more suitable to the ability of the company

Should any couple after calling a Dance find themselves incapable of performing it, they may call another; but if the same difficulty occurs in the second call the Master of the Ceremonies may transfer the call to the next couple and place the couple so failing at the bottom of the Set.

When a dance is finished the Master of the Ceremonies should give the signal to the leader of the band to leave off, to prevent any unnecessary noise or clapping of hands.

No person should leave the room or even sit down before the Dance is finished unless on some very particular occasion; and not then without first informing the Master of Ceremonies

No person should leave the room immediately after they have had their call, without the Dancing is conclude for the evening as it evinces great disrespect to the Company.

No Dance ought to be performed twice the same evening.

Such persons as may dislike any dance that is called instead of interrupting the performance or endeavouring by any means to have the same altered should retire to their seats.

No person is entitled to two calls the same evening (unless in their turn with the others) without the permission of the Master of Ceremonies.

After a dance is called no person is allowed to change or alter the Figure in any manner whatever.

Should any Lady after calling a dance, which is not objectionable to the Master of Ceremonies, find it too difficult for the company, she may be permitted to change it for one less difficult; but not to lead off again form the top without permission of the master of Ceremonies.

When the Ball commences the company should not leave their places or rest till after the second Dance. Should the Sets be short they may Dance three dances before they rest. During the remainder of the evening it is the business of the Master of Ceremonies t direct the company as to the proper time for retiring

So, now you know how to conduct yourself when next your find yourself at an assembly.  Have fun!

Marianne & Elinor

Marianne & Elinor

Well, who are you?  I’m of the belief that we’re all one of Jane Austen’s characters and, heaven knows, there are enough online quizzes to bear this out.  Only Sense & Sensibility, however, gives us two heroines from which to choose, and they couldn’t be more different.  I think that we all have a little bit of either Elinor or Marianne in us (or possibly both).  Literary criticism, in general, has signed the traits of sense and sensibility to Elinor and Marianne, respectively.

The cult of sensibility was a late 18th century social construct that was characterized by the exaggerated expression of emotion.  So Marianne. The Marianne whom we first meet in Sense & Sensibility is all sensibility.  After Willoughby leaves Allenham, Marianne indulges in every symptom of sentimentality associated with sensibility.

When breakfast was over, she walked out by herself, and wandered about the village of Allenham, indulging the recollection of past enjoyment and crying over the present reverse for the chief of the morning.

The evening passed off in the equal indulgence of feeling. She played over every favourite song that she had been used to play to Willoughby, every air in which their voices had been oftenest joined, and sat at the instrument gazing on every line of music that he had written out for her, till her heart was so heavy that no farther sadness could be gained; and this nourishment of grief was every day applied. She spent whole hours at the pianoforte alternately singing and crying; her voice often totally suspended by her tears. In books, too, as well as in music, she courted the misery which a contrast betwen the past and present was certain of giving. She read nothing but what they had been used to read together.

Such violence of affliction indeed could not be supported for ever; it sunk within a few days into a calmer melancholy; but these employments, to which she daily recurred, her solitary walks and silent meditations, still produced occasional effusions of sorrow as lively as ever.

Elinor, on the other hand, is all sense, the embodiment of early 18th century rationalism.  It is Elinor who takes charge when the Dashwoods must leave Norland and gets them moved and settled at Barton Cottage while Marianne mourns the loss of “dear, dear Norland.”  It is Elinor who worries about Marianne’s emotional attachment to Willoughby and who tries to talk sense into both Marianne and her mother.  It is Elinor who confronts Willoughby when he calls during Marianne’s illness.  And, although Elinor is also nursing a broken heart, she never wallows in melancholy, but gets on with what must be done.

The conversation that, perhaps, best exemplifies these two personalities occurs in Chapter 16:

“Dear, dear Norland,” said Elinor, “probably looks much as it always does at this time of year. The woods and walks thickly covered with dead leaves.”

“Oh!” cried Marianne, “with what transporting sensations have I formerly seen them fall! How have I delighted, as I walked, to see them driven in showers about me by the wind! What feelings have they, the season, the air altogether inspired! Now there is no one to regard them. They are seen only as a nuisance, swept hastily off, and driven as much as possible from the sight.”

“It is not every one,” said Elinor, “who has your passion for dead leaves.”

 


The wages of sensibility
So who are you?  The sensible Elinor or the sensitive (and wet) Marianne?

With Napoleon rampaging around Europe, the grand tour was a little more problematic during our period.  But country house visiting was quite the thing.

This wasn’t always to the taste of estate owners.  In 1783, Horace Walpole wrote to Sir Thomas Mann

“I am tormented all day and every day by people that come to see my house, and have no enjoyment of it in summer. It would be even in vain to say that the plague was here. I remember such a report in London when I was a child ,and my uncle Lord Townshend, then secretary of state, was forced to send guards to keep off the crowd from the house in which the plague was said to be–they would go and see the plague. had I been master of the house, I should have said… “You see the plague! you are the plague.”

Poor Horace was so inundated with visitors to his extraordinary house-Strawberry hill, Richmond, that after he had been disturbed at dinner by the arrival of three Germans Barons who wished to visit his house,  he eventually would only allow his housekeeper to admit people to his house if they could show her a signed ticket obtained from him in advance. Such was the demand for these visits that Walpole had tickets printed– he still signed them and inserted the date of the proposed visit — and  went so far as to print “a page of rules for admission to see my House”:

“…..Mr Walpole is very ready to oblige any curious persons with the sight of his house and his collection…it is but reasonable that such persons as send, should comply with the rules he has been obliged to lay down for showing it.

No ticket will serve but on the day for which it is given.If more than four persons come with a ticket,the housekeeper has positive order to admit none of them….

Every ticket will admit the company only between the hours of twelve and three before dinner,and only one company will be admitted on the same day.

They that have tickets are desired not to bring children…”

Chatsworth was the first house to adopt the habit of reserving “open days” for tourists and as early as 1760 it was open only on two public days each week.

Derbyshire was a very popular destination — with the Peak district, Matlock, spas at Buxton, and houses such as Chatsworth, Haddon Hall and Kedelston.

housekeeper

Mrs. Garnett – Kedleston Hall

Mrs Garnett, who was the housekeeper at Kedelston,  was famous for her guided tour. In her hand you can see a copy of Catalogue of Pictures, Statues, &c. at Kedleston, ready to put it into the hand of the next enquiring visitor.  Such guidebooks had been produced at Kedleston since 1769, with subsequent editions revised to take account of the expanding art collection. It was an important means of recording the identities of the sitters in portraits, which were of greater interest to 18th-century visitors than matters of attribution or iconography.  A consequence of not having such aids was recorded by Horace Walpole, who described how at Petworth the 6th Duke of Somerset refused to let his servants have new picture lists, “so that when he died, half the portraits were unknown by the family.”

Although it was by no means uncommon for house servants to act as guides, it was unusual for the housekeeper herself to be painted. That she was immortalized in this way perhaps indicates the respect and affection in which this long-serving and highly capable servant was held; indeed, she was given a gravestone describing her as “sincerely regretted.”

In 1777 she took Samuel Johnson and James Boswell around the house: “Our names were sent up, and a well-drest elderly housekeeper, a most distinct articulator, shewed us the house… We saw a good many fine pictures… There is a printed catalogue of them which the housekeeper put into my hand; I should like to view them at leisure.”

An excellent book on Country House visiting is Adrian Tinniswood’s The Polite Tourist.

Posted in Regency, Research | 8 Replies
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