Napoleon’s Followers in America

Shannon Selin author photoRelevant History welcomes Shannon Selin, author of Napoleon in America, alternate history which imagines what might have happened if Napoleon had escaped from St. Helena and wound up in the United States in 1821. Shannon lives in Vancouver, Canada, where she is working on the next novel in her Napoleon series. To learn more about Napoleonic and 19th century history, visit her web site and blog, and follow her on Facebook, Twitter, and Tumblr.

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In writing Napoleon in America, I had to figure out what Napoleon Bonaparte might have done if he had escaped to the United States in 1821. My first task was to find out who was around at the time who might have been able to help him. To my surprise, I discovered there were many Bonapartists in America.

Joseph Bonaparte
Napoleon’s older brother Joseph escaped to the US in 1815, after Napoleon’s final abdication from the French throne. Trying to remain incognito, he called himself the Count of Survilliers. Joseph had amassed a fortune in Europe, where he had been King of Spain, among other things. He transferred much of it to America. He rented a house in Philadelphia and bought land in upstate New York and in Bordentown, NJ, where he built an estate called Point Breeze. It was the most impressive home in the country after the White House. According to a 19th-century account:

It had its grand hall and staircase; its great dining-rooms, art gallery and library; its pillars and marble mantels, covered with sculpture of marvelous workmanship; its statues, busts and paintings of rare merit; its heavy chandeliers, and its hangings and tapestry, fringed with gold and silver. With the large and finely carved folding-doors of the entrance, and the liveried servants and attendants, it had the air of the residence of a distinguished foreigner, unused to the simplicity of our countrymen. A fine lawn stretched on the front, and a large garden of rare flowers and plants, interspersed with fountains and chiseled animals in the rear.

Point BreezeJoseph remained in the United States on and off until 1839. He welcomed artists and sightseers to Point Breeze, and generously lent from his collection for art exhibitions. He has been called “one of the most significant catalysts in disseminating European culture and artistic knowledge to early nineteenth century Americans.” Though Point Breeze was demolished in the 1850s, paintings, furnishings and other items that belonged to Joseph can be found in museums and private collections across the country.

The Texas Invaders
Champ d'AsileJoseph’s home became a gathering place for other Napoleonic exiles, including officers who were avoiding death sentences in France. In 1818, two of these men—Generals Charles Lallemand and Antoine Rigaud—led some 150 Bonapartists, including four women and four children, into the wilds of Texas, which was then part of Spanish-ruled Mexico. They built a military fort called the Champ d’Asile (Field of Asylum) on the banks of the Trinity River, near the present site of Moss Bluff, TX. Within months the colony collapsed under the pressures of infighting, lack of food, Indian attacks and news of Spanish troops on the way from San Antonio to eject them. The settlers retreated to Galveston, where pirate Jean Laffite helped them return to New Orleans. A survivor recounted “how many tears our story caused to flow, we who looked as if we had returned from another world.”

Though the Champ d’Asile was short-lived, it spurred the United States and Spain to agree on the disputed border between their territories. The Transcontinental Treaty of 1819, also known as the Adams-Onís Treaty, transferred Florida to the United States, established the Sabine River as the boundary between Louisiana and Texas, and defined the Mexican border all the way to the west coast.

The Army Man
Simon BernardNot all of Napoleon’s officers engaged in unsavory pursuits. General Simon Bernard, a French military engineer, was issued a special commission in the US Army. James Monroe (then Secretary of State) wrote to General Andrew Jackson in 1816: “It required much delicacy in the arrangement, to take advantage of [Bernard’s] knowledge and experience in a manner acceptable to himself, without wounding the feelings of the officers of our own corps…I…find him a modest unassuming man, who preferred our country…to any in Europe, in some of which he was offered employment, and in any of which he may probably have found it.”

Bernard is best known for designing Fort Monroe in Virginia, the largest stone fort in America. He also designed Forts Adams, Hamilton, Macon and Morgan. He returned to France in 1831, after the Bourbons were overthrown, and later served as France’s Minister of War. When Bernard died in Paris in 1839, President Martin Van Buren directed all US Army officers to wear mourning dress for thirty days.

Other Bonapartists of Note
General Henri Lallemand (brother of Charles) settled in Philadelphia and wrote a two-volume Treatise on Artillery, which the US Army adopted as its standard manual. General Charles Lefebvre-Desnouettes joined the Society for the Cultivation of the Vine and Olive, which successfully petitioned Congress to grant the French emigrants land on the Tombigbee River in Alabama. His property at Demopolis included a log cabin, in the centre of which stood a bronze bust of Napoleon, surrounded by swords, pistols and flag-draped walls.

Pierre-François Réal, who served in key police positions throughout Napoleon’s reign, settled at Cape Vincent, NY. He built an octagon-shaped dwelling, known as the “cup and saucer house,” and devoted one of the rooms to Napoleonic memorabilia. A number of exiled Bonapartists wound up in the area. In honour of its French heritage, Cape Vincent hosts an annual French Festival, complete with a Napoleon-led parade.

Other Napoleonic soldiers had to scrape a living in occupations to which they were unaccustomed, such as farming, teaching and shopkeeping. Many did not thrive. Captain Louis Lauret wrote: “I have become a man of the woods, wandering in the forests of Georgia….I am on my way to Florida, where I plan to camp out this winter.” This allowed Lauret to “avoid the sight of the world, which fills me with horror.” Though they tended to return to France as soon as it was safe to do so, the Bonapartists had a lasting impact on American place names, culture, and mutual Franco-American sympathy among their descendants.

Read more about the characters mentioned above, and other Bonapartists who went to America, on my blog.

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Napoleon in America cover imageA big thanks to Shannon Selin. She’ll give away an ebook copy of Napoleon in America to someone who contributes a comment on my blog this week. I’ll choose the winner from among those who comment by Friday at 6 p.m. ET. A winner within the US or Canada may choose between an ebook or a paperback copy.

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“The Martian” and the Hero’s Journey

On Saturday 7 November, I’ll teach my most popular workshop combo—“Plotting with the Hero’s Journey” and “Creating Archetypal Characters Instead of Stereotypes”—at the headquarters library in Fayetteville, NC. These two workshops are my condensation of material from several sources, including Christopher Vogler’s The Writer’s Journey.

The MartianIn the plotting workshop, I map out the twelve stages of the Hero’s Journey in “Star Wars,” “Romancing the Stone,” and “Blazing Saddles” and give a lot of information about each stage. After we’ve covered that material and the seven main archetypes, I think I’ll get the class to map out the Hero’s Journey for protagonist Mark Watney in “The Martian.” The stages of the Hero’s Journey in this gem of a movie are distinct and super easy to pick out. It’s as if the writers wrote the screenplay with Joseph Campbell watching over their shoulders and nodding with approval.

Here are the stages. And if you’re one of my students this Saturday, you’re now ahead of the class. There’s a spoiler alert if you haven’t yet seen the movie.

Stage 1: The ordinary world
In the not-too-distant future, botanist Mark Watney is at work on the surface of Mars with his fellow scientists. The small group’s mission is to live on the planet for about sixty days in a structure called “the Hab,” studying Mars and collecting samples. The team members work together well and have an easy rapport with each other. It’s clear that each person is well suited for the multi-year mission.

Stage 2: The call to adventure
A sudden and violent dust storm heralding the hostile nature of Mars separates Mark from his fellow scientists, destroying equipment. The team thinks that Mark has been killed. Remaining on the surface in the storm to look for his body would imperil their lives. Grieving Mark, they abort their mission and blast off. However Mark is alive, although injured. He staggers back to the Hab and performs surgery on himself. Then he realizes he’s been stranded on Mars.

Stage 3: Refusal of the call
Hoping that he can survive until the next manned mission arrives, Mark tallies up how much food and water he has available. Unfortunately he has a fraction of what he needs. Mars doesn’t give second chances. Mark concludes that he’s out of options and will die on Mars.

Stage 4: Meeting the mentor
But Mark is a scientist. Using his knowledge (inner mentor), he figures out how to generate water from hydrazine rocket fuel—after one failed attempt that almost kills him. Specifically though, Mark’s a botanist, and one of his fellow scientists left some potatoes behind. Can Mark create a greenhouse on Mars and cultivate a potato crop to help him stretch his food supply until the next mission arrives?

Stage 5: Crossing the first threshold
Mark takes a leap of faith. He creates the greenhouse and plants potatoes. The potatoes grow, he harvests his first crop, then he plants another crop. Success makes him optimistic. Not only does he accept the challenge of surviving on Mars until the next mission arrives, but he’s idealistic that he can tame Mars until then.

Stage 6: Tests, allies, enemies
So far, Mark is staying one step ahead of the physical demands of surviving on Mars. However humans aren’t meant to live alone. The stash of disco music and “Happy Days” episodes left behind by one of Mark’s teammates doesn’t substitute for companionship. He needs human contact. From a map, he figures out where the old Pathfinder probe is buried. Can he use it to contact Earth? Since his rover won’t travel that far, he modifies the fuel source to take him there. He brings Pathfinder back to the Hab. Through much MacGyvering, he establishes contact with Earth and NASA.

Stage 7: Approach to the innermost cave
An explosion wipes out Mark’s potato crop, reinforcing the fact that he’s only been buying time on the hostile world. NASA has one rocket built. Rather than using it to launch the next manned mission to Mars, the agency decides to use the rocket to send Mark supplies directly. NASA’s scientists then set Mark up on a food-rationing plan that will get him through until the rocket arrives.

Stage 8: Supreme ordeal
The rocket that was to bring Mark supplies blows up right after it blasts off. Mark comes face-to-face with the death of his idealism. Despite his best efforts and those of the geniuses in NASA, he cannot tame Mars. Mars doesn’t compromise. The planet is going to claim him. He’ll starve to death before he can get help from Earth.

Stage 9: Reward/seizing the sword
The Chinese, who have been monitoring the situation, are willing to let NASA use their rocket to send supplies to Mark. NASA officials say no and order Mark’s original team, now approaching Earth, to land. But Mark’s teammates, who are overjoyed to learn that he’s alive, decide to disobey NASA’s direct orders. Working on the sly with the Chinese, they slingshot their craft around Earth, pick up the supplies from the Chinese rocket, and head back to Mars. This heartens Mark.

Stage 10: The road back
The team doesn’t have the fuel to land on Mars and blast off again. Mark will have to meet them in space as they fly by. Then they’ll slingshot around Mars to head back to Earth. In the rover, Mark undertakes an arduous journey across Mars to a crater where there’s a spaceship parked for a future mission. He has to lighten the ship considerably to be able to blast off with what fuel is in it. That means removing the nosecone and the piloting and life support systems. But at that point, Mark is way over Mars. Dying in space is preferable to dying on Mars.

Stage 11: Ultimate test/resurrection
Mark’s teammates are able to remotely take over blasting off his ship from the surface. Mark loses consciousness from the G forces. When he comes to, he finds out that his ship’s orbit is too low for him to meet with his teammates’ ship. But he can see them. So he climbs out the hole where the nosecone would have been and punctures his glove, using the jet of escaping air to propel him toward his teammates. They catch him, bring him inside their ship, and head home.

Stage 12: Return with the elixir
Back on Earth, Mark is now singularly qualified to teach survival training to astronauts. He tells a class of students that yes, he thought he was going to die. And without any idealism, he reminds them: “This is space. It does not compromise.”

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I’m Featured in Southern Writers Magazine

Suzanne Adair feature in Southern Writers Magazine Nov-Dec 2015Many thanks to Southern Writers Magazine, where I’m featured for the November-December 2015 issue. The article provides information on the historical background of the Michael Stoddard series, details development of characters like Nick Spry, and goes into the importance of my reenacting experience. Interested? Purchase a copy. Follow Southern Writers Magazine on Facebook and Twitter to learn more about your favorite Southern authors.

Tweet: Check out #mystery author @Suzanne_Adair featured in Nov-Dec 2015 Southern Writers Magazine. http://bit.ly/1PgNS7y @SouthrnWritrMag

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Mini Book Tour for Deadly Occupation

Deadly Occupation cover imageA wayward wife, a weapons trafficker, and a woman with “second sight”—it’s a puzzle that would have daunted any investigator. But Michael Stoddard wasn’t just any investigator.

Late January 1781, in coastal North Carolina, patriots flee before the approach of the Eighty-Second Regiment, leaving behind defenseless civilians to surrender the town of Wilmington to the Crown. The regiment’s commander assigns Lieutenant Michael Stoddard the tasks of tracking down a missing woman and probing into the suspicious activities of an unusual church. But as soon as Michael starts sniffing around, he discovers that some of those not-so-defenseless civilians are desperately hiding a history of evil.

Deadly Occupation, book #1 of my “Michael Stoddard American Revolution Mysteries” series, is on a mini book tour through next week. I’ll update the following list as permalinks go live:

Monday 12 October, at the English Historical Fiction Authors blog, Debra Brown posted my essay on Major James Henry Craig, a hero for North Carolina’s loyalists during 1781.

Sunday 18 October, at the Writers and Other Animals blog, Sheila Boneham interviews me. The interview includes a story about how an editor at a mid-sized publishing house didn’t believe my historical research and rejected Deadly Occupation.

Thursday 22 October, at the A Covent Garden Gilfurt’s Guide to Life blog, I discuss William Herschel and astronomy in the eighteenth century.

Sunday 25 October, at the Make Mine Mystery blog, I discuss why I strive to write historical mysteries that are as accurate as possible, rather than settling for “Hollywood history.”

Purchase Deadly Occupation here:
Amazon Kindle US
Amazon Kindle UK
Nook
Apple
Kobo
Paperback

Release Day for Deadly Occupation!

Deadly Occupation cover imageToday is release day for Deadly Occupation, book #1 of my “Michael Stoddard American Revolution Mysteries” series. Here’s the book’s description:

A wayward wife, a weapons trafficker, and a woman with “second sight”—it’s a puzzle that would have daunted any investigator. But Michael Stoddard wasn’t just any investigator.

Late January 1781, in coastal North Carolina, patriots flee before the approach of the Eighty-Second Regiment, leaving behind defenseless civilians to surrender the town of Wilmington to the Crown. The regiment’s commander assigns Lieutenant Michael Stoddard the tasks of tracking down a missing woman and probing into the suspicious activities of an unusual church. But as soon as Michael starts sniffing around, he discovers that some of those not-so-defenseless civilians are desperately hiding a history of evil.

Purchase Deadly Occupation here:
Amazon Kindle US
Amazon Kindle UK
Nook
Apple
Kobo
Paperback

Over at the English Historical Fiction Authors blog, Debbie Brown has posted my essay on Major James Henry Craig, a hero for North Carolina’s loyalists during 1781.

Reviews on blogs:
Aobibliophile
Amber Foxx
Caroline Clemmons
Warren Bull

The Winner of The Serpent Sword

Charlie has won a copy of The Serpent Sword by Matthew Harffy. Congrats to Charlie!

Thanks to Matthew Harffy for the fascinating scoop on what Anglo-Saxons ate during the so-called “Dark Ages.” Thanks, also, to everyone who visited and commented on Relevant History this week. Watch for another Relevant History post, coming soon.

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Anglo-Saxon Eating, or The Dark Ages Diet

Matthew Harffy author photoRelevant History welcomes Matthew Harffy, who lived in Northumberland as a child. The area had a great impact on him. Decades later, a documentary about Northumbria’s Golden Age sowed the kernel of an idea for a series of novels. The first is the action-packed tale of vengeance and coming of age, The Serpent Sword. Matthew has worked in the IT industry and as an English teacher and translator in Spain. He has co-authored seven published academic articles, ranging in topic from the ecological impact of mining to the construction of a marble pipe organ. He lives in England with his wife and two daughters. To learn more about Matthew’s books, check out his web site, and follow him on Facebook and Twitter.

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Bowl of chiliI sat down this evening with my family to eat one of our favourite meals—Chilli con Carne. Beef in a rich sauce of tomato, onions, kidney beans, peppers, cumin, chilli pepper powder, cinnamon, garlic, cocoa, salt, oregano and black pepper. All of this on a bed of basmati rice. It was delicious!

I got thinking about how many of the things I was eating and enjoying would not have been available to the characters in my book, The Serpent Sword. It is set in Britain in 633 A.D., and whilst much of the story is concerned with epic battles, warriors and kings, the fate of nations, and the search for justice in a dark and troubled time, everyone needs to eat!

Dark Ages grub
Food in what is commonly known as the “Dark Ages” was a far cry from our modern diet. Now we can easily obtain fruit, vegetables and spices imported from all over the world. But Europeans had not yet been to the New World (or if they had, they hadn’t returned with all of the wonders of later centuries, such as tomatoes, cocoa, potatoes and the many other delicacies that came from the Americas), and whilst there were some imports from mainland Europe, Asia and Africa, these things would have been extremely rare and expensive, and of course, only items that could remain fresh for a long time, such as spices, could be imported.

Grilled lamb chopsEveryday food would have been much simpler than what we are used to. Pottage would have been a staple—basically whatever was available cooked in a cauldron over the house’s central hearth. This would be accompanied by bread, baked in a clay oven or on a griddle. The vegetables used would be seasonal, so the pottage would change as the year went on. There would be times when there was some meat in the stew, such as when calves and lambs were killed in spring to leave cows and ewes with milk. At other times, there would be no meat. Hunting would be an extra source of food that would be very welcome.

In general, meat would have been consumed quite sparingly. Nobles would have eaten more meat than the poor. The richer one was, the more meat one could afford. Fish was eaten fresh or, if it was to be stored for longer periods, it could be smoked or salted. Butter and cheese were made from the milk of goats, sheep and cows. Milk wouldn’t keep for long with no refrigeration, even in the British climate, so converting it to cheese and butter made it last much longer.

There was no sugar for sweets or cakes. The only sweetener was honey. Honey cakes were popular but would have been eaten a lot less frequently than we tend to eat sweet things.

Vegetables and fruit
The staple grain crops were wheat, rye, oats and barley. Wheat and rye were used to make bread, and barley was used to brew ale. Oats were eaten as porridge and also fed to animals.

VegetablesCommonly eaten vegetables were carrots, but not the orange things we know. These would have been purple-red and much smaller. The inhabitants of the British Isles also ate parsnips and cabbages (though these too, were wild, smaller and tougher). Peas, beans, onions and leeks were common cultivated crops too. Foraged plants, such as wild garlic and burdock, would also have been added to the menu.

Although the food would not have been as rich and spicy as my chilli, there were some herbs that could be used to add flavour to dishes. These included coriander, dill and thyme. The wealthy could possibly obtain imported spices such as ginger, cinnamon, cloves, mace and pepper. However, it is unlikely many would have tasted such things. The import of these goods would become more widespread in later centuries as trade routes to the east were opened up.

Anglo-Saxons ate quite a lot of fruit. Apples, plums, cherries and sloes were all consumed. Of course, no oranges, lemons or bananas!

Drinks
Magenbitter and halbbitterThe most popular drink was ale. This would not have been the ale we drink (and I love!) today. Instead it would have been a less alcoholic drink, flavoured with gruit (basically, whatever flowers or herbs you had to hand). Brewed with barley, it would not have had hops, which are what give modern beers their crisp dryness.

The drink that perhaps epitomises the images we have of this period, is mead. Beowulf and other heroic Old English poetry talk of the medubenc (mead bench) in the lord’s hall, where warriors would drink from great horns (literally the hollow horns of cattle). Mead was made from honey and often flavoured with herbs, or meduwyrt (mead plant).

Wine was imported and therefore rare and expensive. Cider (or apple-wine) was drunk, as were fruit juices.

The process for distilling spirits was not yet known, so there was no whisky, brandy or the like.

So food and drink were less varied than today and a far cry from our modern diet, high in fats, sugars and protein. Today we are spoiled, seldom eating something we do not like the flavour of. The amount of fibre and vegetables in the diet of the Dark Ages, coupled with the effort required to pull together enough to survive, would today be seen as the basis for a healthy lifestyle.

However, it was not all good news. In the worst times, when crops failed or when the winter stores were depleted, no amount of effort was enough to keep sufficient food on the table. Death from starvation was not uncommon in this period, and there is even evidence of cannibalism!

I’m happy to stick with my chilli con carne and all the trimmings, but there are many people today who extol the virtues of living in closer connection with the seasons, eating only locally-sourced produce. Perhaps we should call this modern trend to lower our carbon footprint “the Dark Ages Diet.”

References:
http://regia.org/research/life/food.htm

Images attributions:
“Bowl of chili” by Carstor – Own work. Licensed under CC BY-SA 2.5 via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Bowl_of_chili.jpg#/media/File:Bowl_of_chili.jpg

“Ecologically grown vegetables” by Elina Mark – Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Ecologically_grown_vegetables.jpg#/media/File:Ecologically_grown_vegetables.jpg

“Magenbitter und Halbbitter” by ChasseurBln – Own work. Licensed under CC BY 3.0 via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Magenbitter_und_Halbbitter.jpg#/media/File:Magenbitter_und_Halbbitter.jpg

“Grilled Lamb Loin Chops-01” by Naotake Murayama from Los Altos, CA, USA – Grilled Lamb Loin ChopsUploaded by Caspian blue. Licensed under CC BY 2.0 via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Grilled_Lamb_Loin_Chops-01.jpg#/media/File:Grilled_Lamb_Loin_Chops-01.jpg

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The Serpent Sword book cover imageA big thanks to Matthew Harffy. He’ll give away a signed paperback copy of The Serpent Sword to someone who contributes a comment on my blog this week. I’ll choose the winner from among those who comment by Friday at 6 p.m. ET. Delivery is available worldwide.

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The Winner of A Book of Cookery

Laura Frantz has won a copy of A Book of Cookery by Kimberly Walters. Congrats to Laura Frantz!

Thanks to Kimberly Walters for showing us some complexities of cooking in the 18th century. Thanks, also, to everyone who visited and commented on Relevant History this week. Watch for another Relevant History post, coming soon.

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A Book of Cookery by a Lady

Kimberly Walters author photoRelevant History welcomes Kimberly Walters, a living historian, author, and owner of K. Walters at the Sign of the Gray Horse, which offers historically-inspired jewelry. Kim is a proud horse mom first and foremost. She is a member of the National Society Daughters of the American Revolution, currently of the Fincastle Chapter of Louisville, Kentucky, as well as the Association of Living History, Farm, and Agricultural Museums. She also serves her country as a Federal employee. Sales from A Book of Cookery by a Lady help support her rescued Colonial Williamsburg horse. To learn more, check out her web site.

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Fire, frying pan, and potsWhen I started participating in living history events, a friend recommended that I look into hearth cooking to give me a purpose and something to do. I was skeptical, but I am not one to sit around and do nothing, no matter where I am. Wasn’t that hot and sweaty work? With five rescue horses, I’m not a lightweight, so I am used to working hard, but this was a different kind of work. Nevertheless, I was not prepared for what I was getting myself into! I did start my research with passion and immersed myself into the subject. What’s not better to like than food?

First and second course layoutAfter I studied period cookery books and actually cooked over a fire, I compiled appropriate recipes (also known as receipts in the time period). I was so enamored with how they did things in the kitchen and in dining, I couldn’t stop. My original concept was to find the most common things of the time period that would assist me with interpreting this part of history to the public without a bunch of notes tucked away in my pocket (or having to remember it). It was all really meant for me. That sounds kind of selfish but it is true! However, many of us that do research cherish the little bits of information that we find that are not well known and like to keep them close to us like the “Gollum” did of the “One Ring” of the The Hobbit by J.R.R. Tolkien. They are precious!

18th-century mealFive years later, I decided to publish my findings as A Book of Cookery by a Lady. I did so on what would have been my Mom’s birthday as a tribute to her. I was also enamored with an article written about Mrs. Elizabeth Thompson, George Washington’s housekeeper during the war years, by Ms. Nancy K. Loane. Mrs. Thompson’s service is not really well known, yet she deserves to be remembered for running the great general’s household and feeding his staff. I have compiled a history on her as a memorial of her service. It is a highlight of the book.

A lot of chapters are interesting from a historical viewpoint—but also very practical for today. This includes items in season, cooking terms, measurements, receipts, how to carve meats, setting a table for one to thirty dishes, and even how to choose your produce at the market.

Kitchen cleanliness and safety in the 18th century
One of the other areas that I think is highly important and underrepresented is cleanliness and safety in the 18th-century kitchen. What was really considered, done, and written down? I’m always asked if I am going to use bleach, soap, and sanitizer when cooking. No. I use 18th-century methods, and they work. General observations for cooks and what they needed to do to ensure they did not poison or make anyone sick were also noted in my book. This focused on utensils and equipment.

The types of metals that the equipment was made from and how they were cleaned was very important. If a cook wanted to poison someone, they could do so by using a certain type of pot that had verdigris on it and serving it right up! Cooks did not know that some of the metals were deadly that they used, but they at least knew that if they were not cleaned correctly, they could be deadly.

I caution the reader not to use an original pot or utensil to cook for demonstration or at home. We may not be able to identify the type of metal it is made from today. By focusing on M. Radcliffe, I highlighted this very issue. Radcliffe talks about lead and its hazards, which is somewhat unique, but by this time well known. Here is an excerpt from her book:

Lead is a metal easily corroded, especially by the warm steams of acids, such as vinegar, cider, lemon-juice, Rhenish wine, &c. and this solution, or salt of lead, is a slow and insidious, though certain poison. The glazing of all our common brown pottery ware is either lead or lead ore; if black, it is a lead ore, with a small proportion of manganese, which is a species of iron ore; if yellow, the glazing is lead ore, and appears yellowish by having some pipe or white clay under it. The colour of the common pottery ware is red, as the vessels are made of the same clay as common bricks. These vessels are so porous, that they are penetrated by all salts, acid or alkaline, and are unfit for retaining any saline substances. They are improper, though too often used, for preserving sour fruits or pickles. The glazing of such vessels is corroded by the vinegar: for, upon evaporating the liquor, a quantity of the salt of lead will be found at the bottom. A sure way of judging whether the vinegar or other acid have dissolved part of the glazing, is by their becoming vapid, or losing their sharpness, and acquiring a sweetish taste by standing in them for some time; in which case the contents must be thrown away as pernicious.

Source:
Radcliffe, M., A Modern System of Domestic Cookery: or, The Housekeeper’s Guide, Arranged on the Most Economical Plan for Private Families. Originally published in 1823, digitized on Google Books Aug 15, 2007.

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A Book of Cookery by a Lady book cover imageA big thanks to Kimberly Walters. She’ll give away a copy of A Book of Cookery by a Lady to someone who contributes a comment on my blog this week. I’ll choose the winner from among those who comment by Friday at 6 p.m. ET. Delivery is available within the U.S.

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Education of Girls and Women in Times Past

How were girls and women educated in Tudor and Regency England and Revolutionary America? I join Relevant History author guests Anna Castle and Libi Astaire on the Historical Fiction eBooks blog for this “back-to-school” report.

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