Author Archives: kittycalash

Flummery, and other flimsy excuses

22 Monday Jul 2013

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Flummery, in Oest India bowls.

We did not go to Salem. If you were there, you already know this. Mr S was only willing to go up on Saturday, but I wanted to go on Sunday. After looking at the schedule, we couldn’t figure out why the Young Mr would ever want to go. A bored teenager is a terrible thing to be around. So what did we do instead?

We cleaned, for one thing. We laid in provisions, which disappear at an alarming rate each week. We went to the weird antique place and found a brass kettle and a copper skillet. We went to the lumberyard, twice, and bought lumber, once. We did several loads of laundry. (By now, I know you are incredibly jealous of this glamorous lifestyle; I assure you, it gets better.) I cleaned the bathrooms and replaced the shower curtain.

Served!

What incredible banality! But this is what the kid wants: weekends where we are home, cooking and cleaning and being normal. At a certain point, if I cannot figure out what he’ll do at an event and assure him that he will be busy, he does not want to go. (Not that I blame him, for I like to be busy as well.) So a weekend of normal, when we have drilling next week and OSV the next, is probably worth having, for family peace.

Of course, I’d rather be busy in another century, so I cleaned the tub early and moved on to more engaging tasks, flummery, for one.

The guys weren’t sure about this at first, but it is fabulous. It would make an excellent “blood” pudding for a vicious pirate banquet. The recipe is ridiculously easy.

Blackberry Flummery
4 Cups Blackberries
2/3 cup sugar (up to ¾ cup if you prefer sweeter)
½ cup hot water
Juice from ½ lemon, strained of seeds
½ cup cold water or milk
2 T corn starch (AKA corn flour if you’re not in the US; the fine white stuff)

Excellent with cream.

Wash the blackberries and put into a large saucepan with sugar and hot water over medium high heat. Bring to a soft boil and cook until the fruit is soft and falling apart.
Remove from heat, and push through a fine sieve with a spoon. Discard seeds and cores.

In a small bowl, whisk cornstarch into milk or water.

Return fruit to pan and place over heat, bringing to a soft boil again. Stir in cornstarch mixture until completely blended and fruit begins to thicken.

Slowly stir in lemon juice, taking care to keep fruit from thinning or thickening too much.
When blended, remove from heat.

Pour into 3 to 8 individual ceramic or glass serving dishes; portions will depend on audience.
Chill for at least two hours. Serve with whipped cream or yogurt.

Almost gone!

I made three servings, because I thought that was right, but I think six would have been better, based on intensity rather than richness. Not to worry: we ate it all.

Cooking this up is easy, but the blackberry mixture does have a tendency to get everywhere and make you and your kitchen look like your hobby is home butchery. Don’t wear white, and keep your sponge handy.

…For the Approaching Summer

19 Friday Jul 2013

Posted by in Clothing, Research

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Summer is, of course, fully upon us and those of us on the eastern seaboard feel its oppressive and sticky heat. Ordinarily, my town isn’t terribly hot and cools off at night, but like everywhere else, this is not the case. Last weekend, I wore wool; technically a wool and cotton blend, but more problematically, burgundy in color. This is the price of gowns inspired by London watercolors.

Summer

This leads to constant questions: Aren’t you hot in those clothes? Aren’t you dying of the heat?

There is an underlying tone that suggests that perhaps the people of the 18th century didn’t know enough not to wear wool, or perhaps they only had winter clothes. I’ve heard “well, they didn’t know any better,” as if they never took their clothes off, and if only they had, 18th century men and women would have promptly abandoned their stays, gowns, waistcoats and breeches for tank tops, shorts, and wife beaters. Of course, history is not a Fiat commercial.

Well, what did “they” do?

Barbara Johnson's book, 1764.

Barbara Johnson’s book, 1764.

They took their trade to James Green and merchants like him who offered “Piece Goods of every kind … suitable for all Seasons, but more particularly for the approaching Summer.” (Boston Post Boy, August 8, 1763.)

And what would be suitable? Cottons, fine linens, light silks, in light colors.

Barbara Johnson chose floral prints on white backgrounds in July and August of 1764, both could be “suitable for summer.”

And as you probably know, the answer to “Aren’t you hot?” depends on who you are, but is often, “Not really. Once my shift/shirt is soaked with sweat, I’m pretty comfortable.” This is true as long as your shift/shirt is made of linen; cotton and cotton/linen blends don’t wick as well as linen.

Washington’s Army En-scamp-ment

17 Wednesday Jul 2013

Posted by in Events, Living History, Reenacting

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It is known that the troops serving as the Army of Observation in the months after Lexington and Concord lacked discipline. General Washington found them sorely wanting when he took command of what became the Continental Army, superseding General Artemus Ward. You can read the measures Washington put in place here, from Artemus Ward’s orderly book in the collections of the Massachusetts Historical Society.

This lad became Washington’s Aide-de-camp, scampering out of trouble…barely….

When you have this kind of documentation, it makes recreating an event that much easier, and more fun. (We did note that sometimes striving for authenticity makes us behave very seriously; perhaps a little more fun is in order.)

Luckily for us, the Young Mr was assigned to be General Washington’s aide-de-camp. Aide-de-scamp would be more like it. He thoroughly enjoyed carrying the General’s equipment and accouterments, handling the items with obvious care and confusion–he was clearly impressed by what he was carrying, acted (rightly) as if he’d never seen things so fine, and then proceeded to place them carefully on the ground outside the general’s tent…respectful but not quite right, thus a little disappointing, but setting the proper tone.

After lunch, the sergeant standing guard caught the aide-de-camp stealing fruit from the general’s table. This made a fine show with the sergeant yelling at the aide-de-scamp and shaking him by the scruff of his jacket (the sergeant being shorter than the scamp). The scamp continued to eat the peach, but it was ripe, and part of it went flying off the pit, fortunately not into the sergeant’s face. All were pleased by this little scene, no one more than the scamp.

The Lexington Training Band was busted for card playing, and for drying their dirty laundry on the general’s tent. The scamp was accused of stealing stockings, and chased, in another very satisfying scene. Next weekend, he’ll have General Gage to reckon with. I expect to find him in irons.

Fun and Feasting in Cambridge

16 Tuesday Jul 2013

Posted by in Events, Food, Living History, Reenacting

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Well, we didn’t feast, it was too hot. But I helped make a feast. I didn’t document it with  photos because I didn’t think my companion would appreciate it. But here’s what we did.

General Washington was set to dine with the gentry, so a repast needed to be made. The captain’s wife volunteered to provide the meal and I served as scullery maid, a role I do find comfortable. (Anyone else identify with Daisy on Downton Abby? She’s the character I feel most like.)

The menu:

Salmagundi
Onion Pie
Bread & Cheese
Pickles
Fruit
Ratafia Cakes
Claret

We worked in the NPS staff kitchen in the carriage house behind Longfellow House: air conditioned, but the kitchen is in a former bathroom. Still, there was a sink and some counter space, so we were set.

A salmagundi is a kind of mixed salad, by which I do not mean tossed. It is perhaps most similar to a chopped, layered salad today. Colonial Williamsburg has an adaptation here, and that formed the basis of our creation.

We used one bag of pre-washed leaf lettuce, one roasted chicken (I did not have to rip it up! I got to chop eggs instead), two tins of anchovies, a medium ham, a lemon, etc. Although we had wooden bowls for prep work, we ran out of places to put the chopped ingredients, so ended up using the NPS staff containers from the dish drainer. With a glass full of egg yolk, a bulk food container of egg white, a black plastic dish of ham and a plastic water cup of anchovies arranged on the crowded sink, we achieved a workable if slightly bizarre mise en place.

What’s astonishing is how much space all that food takes up. You think it’s not enough when it’s contained, but get it on a platter and wow! That’s a shockingly large amount of food. The captain and his wife will be enjoying that salmagundi all week, I fear.

The onion pie was pre-baked from the CW recipe as well. I favor Chesire Pie, and know it is a unit favorite (since four of us devoured one for breakfast at Monmouth…mmmm, pie….)

The pickles were amazing! Made from a 1747 Hannah Glasse recipe, pickled cucumber slices are pretty simple. You may, of course, wish to reduce the quantities:

“To pickle large cucumbers in ſlices. TAKE the large cucumbers before they are too ripe, ſlice them the thickneſs of crown pieces in a pewter-diſh ; to every dozen of cucumbers ſlice two large onions thin, and ſo on till you have filled your diſh, with a handful of ſalt between every row : then cover them with another pewter-diſh, and let them ſtand twenty-flour hours, then put them in a cullender, and let them drain very well ; put them in a jar, cover them over with white wine vinegar, and let them ſtand flour hours ; pour the vinegar from them into a copper ſauce-pan, and boil it with a little ſalt ; put to the cucumbers a little mace, a little whole pepper, a large race of ginger ſliced, and then pour the boiling vinegar on. Cover them cloſe, and when they are cold, tie them down. They will be fit to eat in two or three days.”

Read more at Celtnet: http://www.celtnet.org.uk/recipes/glasse-of-pickling-14.php
Copyright © celtnet

Ratafia cakes are funny little things. I only had one, when they came back from the table (I did mention Daisy, right?) but I might try them. They are not ideal for camp eating–in fact, they would be downright inappropriate–mostly because they are rather fragile and travel poorly.

The rest of us–the privates and sergeant and the Young Mr, who was playing Washington’s aide de camp as a young scamp–ate bread and cheese and fruit in the shade of a tree. It was too hot to eat much.

Alterations in Force

15 Monday Jul 2013

Posted by in Clothing, Living History, Making Things

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Horrid Green Frock Coat at Birth

Remember this coat? I’ve been attempting to solve this coat for a while. While the Zombie Coat had to be put aside after the tail pleat debacle (what was I thinking? Sewing while tired means hems only, or simple straight seams), I finished up the Horrid Green Frock Coat. It is somewhat less horrid now. Mr S wore it yesterday to be a member of the Jackson’s militia impression of the 10th MA at Longfellow House in Cambridge.

The sleeves were removed and the seam taken in to remove excess material. Perhaps I could have slimmed it a bit more, but it needed to sit the armscye.

The shoulder seam (where back and front join) was also taken in and snugged up twice. The side seams were taken in a great deal from the armscye down, but not enough. To fix the remaining bagginess at the small of the back above Mr S’s hips, I will have to take more out of the front panel, “and work it into the side pleats.” (Easy enough for the Master to say, harder for my brain to figure out.)

Somewhat better, but two more seams to snug.

This is the closest photo to the one above. You can see that the line of the front has been changed and slimmed, and a collar added for stability and style in addition to those cuffs. I also changed the shape of the pocket flaps, and moved them to change the look of the front panels. They don’t have to match the pocket slits, as long as they don’t reveal the slits (one bag is madder linen, I ran out of large pieces of green), so I moved them to change the look of the front.

The mariner’s cuffs were fun. If the Zombie behaves decently this week, I’ll give him mariner’s cuffs on his too-short-blue-wool-sleeves. Well, I’ll probably give him mariner’s cuffs anyway, just so he can get the coat on and off.

On Brattle Street, Cambridge, while it was still “cool.”

And, finally, a full-length view of the coat. It takes more than webbing and belts to reshape a silhouette. It’s taken 13 months from first making that coat to get it to this point. Thanks to an expert’s chalk marks in February, transforming it into something at least wearable was possible, though at first sight, those chalk marks were devastating and overwhelming. It took overalls to get me to face this coat, so thank goodness for the horribleness of overalls.