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A Map of the Rhine, 1832

I have the unfortunate habit of getting rather obsessed with minor points of  research – like travel. When I wrote my second novel, Castle of the Wolf, I spent at least a week if not more (probably more given that I have a fat folder full of notes and research material) reading up on travels on the Rhine. I pushed the date of the story back several years in order to make it feasible that my heroine would take one of the early steamships for traveling to the south of Germany. Indeed, I even unearthed timetables for the steamers that transported people up and down the Rhine.

And all of this for not even half a chapter. Wheee!

(On the left you can see a part of a map of the Rhine that was included in the third edition of Baedeker’s guide book Die Rheinreise from 1839. You can view the whole map here.)

In the late eighteenth and early nineteenth centuries, the ease with which people were able to travel was, of course, largely dependent on their income. Indeed, most people would have never traveled far from home: just as far as their feet could carry them. Hiking tours were apparently quite popular among students, and in the 1790s it was one such tour – a trip of the two friends Ludwig Tieck and Wilhelm Heinrich Wackenroder through southern Germany – that brought about the birth of German Romanticism.

In Britain meanwhile, the eastablishment of a network of turnpike roads in the 18th century improved travel considerably. Turnpike roads opened up the countryside and made the country estates of the aristocracy and the gentry more accessible. Various new forms of passenger transport came into being, with the fastest form of transport being the mail coach (they didn’t have to stop at toll gates, and horses were changed frequently), followed by stage coaches, which could carry up to 18 people. Moreover, several inns specialized in the renting of post coaches and horses to wealthier travelers. Yet the cost for carriages, horses, and toll fees made traveling still expensive.

Thus, perceptions of distances could vary widely as the following conversation between Lizzie and Mr. Darcy from Austen’s Pride and Prejudice shows (from Chapter 32; they’re at the Collinses’):

“It must be very agreeable to [Mrs. Collins] to be settled within so easy a distance of her own family and friends.”

“An easy distance do you call it? It is nearly fifty miles.”

“And what is fifty miles of good road? Little more than half a day’s journey. Yes, I call it a very easy distance.”

“I should never have considered the distance as one of the advantages of the match,” cried Elizabeth. “I should never have said Mrs. Collins was settled near her family.”

“It is a proof of your own attachment to Hertfordshire. Any thing beyond the very neighbourhood of Longbourn, I suppose, would appear far.”

As he spoke there was a sort of smile, which Elizabeth fancied she understood; he must be supposing her to be thinking of Jane and Netherfield, and she blushed as she answered,

“I do not mean to say that a woman may not be settled too near her family. The far and the near must be relative, and depend on many varying circumstances. Where there is fortune to make the expence of travelling unimportant, distance becomes no evil. But that is not the case here. Mr. and Mrs. Collins have a comfortable income, but not such a one as will allow of frequent journeys — and I am persuaded my friend would not call herself near her family under less than half the present distance.”

(Hmmm…. It might be time for another re-read of Pride & Prejudice.)

When I dug into travel in Roman times this weekend, I was quite surprised to find a number of parallels to Georgian and Regency England: not only do several of the major roads in Britain (and in other parts of Europe) still follow old Roman routes even today, but along the Roman roads you could also find a network of inns and way stations. Ideally, every 6 to 12 Roman miles you would have had a way station, where you could change horses, and every 25 Roman miles an inn where you could spend the night. 25 Roman miles, approximately 37 km or 23 modern miles, was probably meant to be the distance somebody walking on foot could cover in a day.

Many of these stations were meant to be used by traveling officials or by merchants transporting goods like fabrics or building material. They could change horses for free and could also spend the night at the inns for free. The costs had to be covered by the local towns and communities, which led to many tensions between the provinces and Rome.

But what perhaps surprised me most was the fact that maps were already available in Roman times: they listed all the towns along the chosen route and also gave the distances between towns. Here is a snippet from one such map, the Tabula Peutingeriana from 250 (from a facsimile from 1887/88; the whole map can be found here):

a part of the Tabula Peutingeriana

This week in 1797, the French invaded Britain.

No kidding. We tend to think of 1066 as the last invasion, but a far less auspicious attempt took place in February, 1797, at a town called Fishguard in Wales. And it’s a great, bizarre story that has trappings of Gilbert & Sullivan and a heroine of a certain age.

The idea was that members of the French Légion Noire would storm Bristol, release the citizens from the king’s tyranny, and, march inland conquering all. But it didn’t work out that way. They were blown off course, and the Légion Noire was not so much a crack regiment as a regiment of crackheads, “the worst soldiers ever,” according to one of the commenters on this video. Most of them had been culled from prisons.

The first thing the gallant invaders did was to get drunk; a Portugese ship had grounded recently on the coast with a cargo of wine. Then, after some looting, they began to mutiny. And the good people of Fishguard, not very keen on the invaders gobbling up their wine and trashing their church, did not flock to the tricouleur.

Then things really got pear-shaped for the French who didn’t realize that Lord Cawdor, commander of the local militia, was hopelessly outnumbered. Had they been better soldiers things might have gone very differently. There’s a legend that the French, who probably couldn’t focus too well, saw jemsome local women in the Welsh national costume of red cloaks and tall black hats, and thought they were English soldiers. A tapestry on display in Fishguard depicts the legendary Jemima Fawr, (Jemima the Great) who, armed with a pitchfork, captured twelve soldiers, locked them in the church, and went out for more. She was 47 years old.

Two days after landing the French surrendered. A peace treaty was signed in the Royal Oak Inn on February 25.

The-Royal-OakTo add to the farcical elements of the story, the French officers broke their parole and escaped in Lord Cawdor’s yacht. Definitely not cricket.

What I love about this story is that it has so many bizarre, incredible elements. What if the French had landed in Bristol, kept out of the pubs, and succeeded? (I used this in my book Jane and the Damned. If you’re going to have Jane Austen become a vampire you can do just about anything else you want). Or landed in Brighton–that was one of the hotspots for an invasion, which is why the regiment was sent there in P&P, not purely because it was a major party town.

Do you know any strange but true historical facts that are begging to have a story built around them?

 

Posted in History | Tagged | 2 Replies

Hi all! Huzzah, this is my first post as an official Risky! I am so happy to be here. 😀

The hero of my current WIP Listen to the Moon (readers of Sweet Disorder may remember him as Nick’s pun-hating valet Toogood) has recently taken a job as butler in a vicarage. Now, one of the tasks of a butler is to oversee the wine cellar. As The Complete Servant (published in 1825 by husband-and-wife butler/housekeeper duo Samuel and Sarah Adams) puts it:

The keys of the wine and ale cellars are specially kept by him, and the management of the wine, the keeping of the stock book, and also of ale in stock, or in brewing, are in his particular charge. This duty he generally performs in the morning before he is dressed to receive company, and he then brings out such wine as is wanted for the day’s use. It is his duty to fine* wine as it comes in the pipe**, and to superintend the bottling, sealing it himself, and disposing it in bins so as to know its age and character. While these duties and those of brewing are in hand, he leaves the parlour and waiting duties to the under butler and footman.

* Fining is the process of adding stuff to wine that attaches itself to unwanted particles in the wine; they can then be removed together or allowed to sink to the bottom of the keg or cask. It ensures your wine doesn’t look like this:

640px-Sediment_in_winePhoto Credit: Monica Yichoy via Wikimedia Commons.

** A pipe is a traditional English wine cask size, equal to about a hundred and twenty-five gallons, or half a tun.

I wanted to write a scene set in the wine cellar, but I know almost nothing about wine except that I like to drink it. So I checked out some of the helpful tips and recipes in The Complete Servant.

I loved the long list of equipment “To Fit up a Cellar of Wines and Spirits.” Then I tried reading some methods of fining wine.

To fine Port Wine

Take the whites and shells of eight fresh eggs, beat them in a wooden can or pail, with a whisk, till it becomes a thick froth; then add a little wine to it, and whisk it again[…]If the weather be warmish, add a pint of fresh-water sand to the finings. Stir it well about; after which put in the finings, stirring it for five minutes; put in the can of wine, leaving the bung out for a few hours, that the froth may fall: then bung it up, and in eight or ten days it will be fine and fit for bottling.

Ewwwww!

To improve White Wines

If the wine have an unpleasant taste, rack off one half; and to the remainder add a gallon of new milk, a handful of bay-salt, and as much rice; after which take a staff, beat them well together for half an hour, and fill up the cask, and when rolled well about, stillage it, and in a few days it will be much improved.

If the white wine is foul and has lost its colour, for a butt or pipe take a gallon of new milk, put it into the cask, and stir it well about with a staff; and when it has settled, put in three ounces of isinglass made into a jelly, with a quarter of a pound of loaf sugar scraped fine, and stir it well about. On the day following, bung it up, and in a few days it will be fine and have a good color.

Well. Now I was well and truly grossed out! Truly, the past is another country, I thought.

Shows what I know. While inorganic finings are also widely used these days, Wikipedia says: “The most common organic compounds used include egg whites, casein derived from milk, gelatin and isinglass obtained from the bladders of fish.”

Yes indeed. Even dried oxblood powder (a popular traditional fining for red wine) is not entirely a thing of the past. Yes, it had already mostly gone out of fashion when it was banned by the EEC in 1997 due to concerns about mad cow disease–but even after that some wineries were caught breaking the ban!

In theory, only trace amounts of finings remain in the final bottled wine. But although I could find no anecdotal evidence of folks allergic to milk having a reaction to drinking white wine, in 2007 the Scientific Panel on Dietetic Products, Nutrition and Allergies of the European Food Safety Agency published their finding “that milk and milk products used in winemaking may trigger allergic responses”! (A helpful blog post on the subject is here.)

I think the tip that horrified me the most, though, was this one:

To convert White Wine into Red

Pour four ounces of turnesole rags* into an earthen vessel, and pour upon them a pint of boiling water; cover the vessel close, and leave it to cool; strain off the liquor, which will be of a fine deep red inclining to purple. A small portion of this colours a large quantity of wine. This tincture may either be made in brandy, or mixed with it, or else made into a syrup, with sugar, for keeping.

* “A violet-blue or purple colouring matter, obtained from the plant Crozophora tinctoria, formerly much used for colouring jellies, confectionery, wines, etc., and later as a pigment[…]Coarse linen rags are steeped in the juice, and then dried and exposed in vats over an ammoniacal mixture; hence the designation turnsole in rags.” –The Oxford English Dictionary

In those countries which do not produce the tingeing grape which affords a blood-red juice, wherewith the wines of France are often stained, in defect of this, the juice of elderberries is used, and sometimes log-wood is used at Oporto.

Now that’s just cheating.

Posted in Food, Research | 11 Replies

As I think I’ve mentioned here on several occasions, this summer Mr Fraser, our daughter (who turns 11 in two months), and I will be going to Europe this summer, among other things to attend the bicentennial reenactment of the Battle of Waterloo.

We’re going to be there for nearly four weeks, so there will be far more to our trip than just Waterloo. While some of the trip has nothing to do with my Regency research interests–e.g. the five nights we’ll be spending in a cottage in the Dordogne River valley near Sarlat–we’re planning a week in Spain that’s turning into The Frasers’ Excellent Roman Ruins and Peninsular War Battlefield Road Trip Adventure.

I’m still researching the details, but at this point it looks like I’ll get to feed my Wellington obsession at the following sites:

Vitoria, where in June 1813 Wellington trounced Jourdan and the British army captured the French baggage train, laden with treasure Joseph Bonaparte and his courtiers had seized from Madrid–the incident that opens my 2013 novella, A Dream Defiant.

Salamanca, where Wellington, who is primarily regarded as a brilliant defensive general, proved himself pretty damn capable on the attack as well. As Maximilien Foy, one of the French generals there, put it:

“This battle is the most cleverly fought, the largest in scale, the most important in results, of any that the English have won in recent times. It brings up Lord Wellington’s reputation almost to the level of that of Marlborough. Up to this day we knew his prudence, his eye for choosing good positions, and the skill with which he used them. But at Salamanca he has shown himself a great and able master of manoeuvring. He kept his dispositions hidden nearly the whole day: he allowed us to develop our movement before he pronounced his own: he played a close game: he utilized the oblique order in the style of Frederick the Great.”

Badajoz, site of a bloody siege and storming followed by brutal and shameful pillaging in April 1812–and another battled that’s shown up in my writing, in my 2010 debut, The Sergeant’s Lady.

Talavera, the 1809 victory that first raised Wellington to the nobility as a viscount.

And last but very far from least, we’ll end up in Madrid, where we’ll visit the Prado and I’ll be able to see many of Goya’s works, including ones like the above illustrating the horror and brutality of war–something I try my best never to forget even as I write adventurous romances with soldier heroes.

I’m more thrilled than I can say that this trip I’ve been planning and dreaming of for a decade is now just a few short months away, and I can hardly wait to come back with pictures and stories to fill months of blog posts!

Three cheers for the Risky Regencies and how exciting that I can count myself one of them as of today. Thanks to the long time members for thinking of me and making this happen. Now I have an outlet for the research that never gets used, for research that is so great I need to share more than the mention it gets in a book, to discuss story concepts, release of new books, both ePublished and from legacy publishers, and the general commenting back and forth that makes this blog one of the best.

But first I want to tell you how and why I became a writer of Regency set romance. When I started writing I wanted to write books with happy endings and romance was the only place that welcomed an upbeat ending. (It was more than 25 years ago) I started with contemporaries when Harlequin and Silhouette were in competition, in what I think of as the golden days of romance.

After selling two books in quick succession (FATHER CHRISTMAS is now available as an ebook) I sold nothing, zip, zero for twelve years. I wrote and submitted proposals and the occasional complete manuscript and shook my head, or yelled, or cried at every rejection. Then one day a good friend of mine suggested that I write a regency. My answer was, “But regencies don’t make any money.” And her reply (with exasperation edging her voice,) “Mary, if you wanted to make money you would have written to the market for the last twelve years.”

Oh. Good point. For me it’s always been about sharing the story. Making money is a wonderful fringe benefit. So I finished the regency that I had started years before and sold it within three months. And eventually I made money writing series for Kensington, Bantam and Berkley.

Why has it been such a good fit? I was a history major in college. For me history is crammed full of stories waiting to be told.

Even more important: the Regency is, I think, the first period in history that 21st century people can truly relate to. The early nineteenth century is when the pendulum begins to swing from doing what is good for the community to what is good for the individual. In the late eighteenth and early nineteenth century men and women considered, for the first time, marrying for love rather than for what a marriage could add to the family in terms of wealth, land or social advancement.

Add to that the war with Napoleon and the beginnings of the Industrial Revolution and the period from 1800 to 1825 is a treasure trove of ideas and inspiration.

Why you love reading (or writing) regencies? What sort of stories do you enjoy the most?

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