The American Turtle, George Washington and Me

Robert Skead author photoRelevant History welcomes back the father-son team Robert J. Skead, with Robert A. Skead, authors of YA historical fiction. Their ancestor Lamberton Clark fought in the Revolutionary War as a member of the Connecticut Militia and the Continental Army, and their popular children’s books include the American Revolutionary War Adventure series: Patriots, Recoats & Spies and Submarines, Secrets, and a Daring Rescue (Zondervan). To learn more about their books, visit their web site and follow them on Facebook and Twitter.

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I never knew the first submarine invented for warfare was created during the American Revolution. It wasn’t in any of my history books when I was a child. Had I known about it, my interest in the subject, which was already high (I was in sixth grade in 1976 during the Bicentennial), would have peaked even higher.

I stumbled on the American Turtle submarine while searching for possible hooks for the second book in our American Revolutionary War Adventure series crafted with my father. Our goal with the books is to inspire kids and adults to do great things and educate our readers about some “little known” facts or events during this important period in our nation’s history. The first book in our series—Patriots, Redcoats & Spies—used the Culper Spy Ring as a hook. When I saw the image of the American Turtle on my computer screen, my eyes widened, and I had that “Aha!” moment. When I tell kids about it during my author visits, they too are fascinated. How can you not be—a submarine during the American Revolution! Who knew?!

Turtle submarine beneath shipMy PowerPoint presentation used for my author visits shows an image of the Turtle. One child said it looked like a giant acorn, which is true, but the American Acorn doesn’t sound so cool. Others described it as two giant clam shells stuck together, but the American Clam doesn’t work either. When the sub is in the water it looks like a turtle, hence the American Turtle, maybe not a very threatening name, except when you think of its inventor, David Bushnell, saying that his Turtle snaps on command.

The turtle that more than snaps
The American Turtle was invented to secretly submerge under a British warship and attach a bomb to its hull, and then escape while the fuse burned and the clocked ticked down until BOOM! David Bushnell, a Yale graduate, started inventing the Turtle in 1775 because he first invented underwater explosives (waterproof gunpowder), and he needed a way to deliver it to blow up a ship. Previously when men of war wanted to destroy a ship, they used fire bombs made with oil or other flammable materials, all delivered above the water level. The Governor of Connecticut, the state in which Bushnell lived, who was a Patriot and knew of the invention, recommended it to General George Washington, who, even though he was a little skeptical, invested funds for its continued creation.

The Turtle could hold one man as pilot and operated via pumps and hand-cranked propellers. Tar inside the grooves of the wooden structure made it waterproof. It could submerge for about 20-30 minutes. Glass built into its structure provided some light, but once submerged there would be darkness. That problem was solved, to my surprise, by fungus that would glow in the dark, and that was placed around instrumentation like gauges. Yes, the ingenuity of David Bushnell is so impressive! The fungus would not work in cold weather, so the Turtle didn’t operate in winter.

The Turtle was used several times in New York Harbor but failed to achieve the purpose for which it was created. Patriot Ezra Lee piloted its first mission. The target: The HMS Eagle, Howe’s flagship, stationed off Manhattan.

Lee’s personal account (found in the back of Submarines, Secrets and a Daring Rescue) details how he couldn’t get the bomb to attach to the hull because he hit metal. He tried to connect with another part of the hull, but was not able to stay underneath (imagine all the currents). He had to give up. He reported that the British did spot him and rowed out to investigate. He then released a charge (a floating bomb), which they saw and avoided in retreat. When it exploded, it did so “with tremendous violence, throwing large columns of water and pieces of wood that composed it high into the air.”

The Turtle was exhausting to operate, as you might imagine. Lee tried again a month later, but he was spotted, so he abandoned the mission. The British sunk it later as it sat on its holding device in Fort Lee.

Not so secret, after all
Despite the Continental Army’s best attempts to keep the Turtle’s existence a secret, the British did learn about it, and they didn’t take its threat too seriously. It seems a Loyalist tavern keeper and postmaster had intercepted Bushnell’s mail and learned of it, and a coded message was then sent to British attention. The message contained some inaccuracies, stating it was ready to be used when in fact it was still being developed in the Connecticut River.

Washington says!
George Washington wrote to Thomas Jefferson that the Turtle was an “effort of genius.” He described David Bushnell as “a man of great mechanical powers—fertile in invention and a master in execution.”

Our adventure
Entering  the TurtleIn Submarines, Secrets and a Daring Rescue, fifteen-year-old twins, Ambrose and John Clark, once again find themselves in the thick of things in service of the newly forming United States of America. Their new mission: help transport much-needed gunpowder to the patriots. When they end up in an even more dangerous situation—manning one of the first submarines—it seems the worst is behind them. Until they have to attempt a prison break to rescue one of their older brothers. Follow these brave young patriots as they continue to follow in their father’s footsteps and take even bigger leaps of faith.

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Submarines, Secrets, and a Daring Rescue book cover imageA big thanks to Robert Skead. He’ll give away autographed paperback copies of Submarines, Secrets, and a Daring Rescue to two people who contribute 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 is the U.S. only.

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The Winner of In the Shadow of the Storm

Warren Bull has won a copy of In the Shadow of the Storm by Anna Belfrage. Congrats to Warren Bull!

Thanks to Anna Belfrage for describing a daring escape from the Tower of London. 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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Roger Mortimer—Prisoner Turned Conqueror

Anna Belfrage author photoRelevant History welcomes Anna Belfrage who, had she been allowed to choose, would have become a time traveler. Instead, she became a financial professional with two absorbing interests: history and writing. Anna has authored the acclaimed time-slip series “The Graham Saga,” winner of multiple awards, including the HNS Indie Award 2015. Her new series, “The King’s Greatest Enemy,” is set in the 1320s and features Adam de Guirande, his wife Kit, and their adventures during Roger Mortimer’s rise to power. The first book, In the Shadow of the Storm, was published 1 November 2015. To learn more, visit her web site and blog, and follow Anna on Facebook and Twitter.

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On the first of August 1323, a certain Roger Mortimer managed quite the escape from the Tower of London. He’d been kicking his heels behind locked doors since January of 1322—more than eighteen months in a confined space and with a death threat hanging over him. So how come Mortimer ended up in the Tower to begin with? Well, for that we must step a couple of years backwards in time.

Background
The Mortimers were a power to be reckoned with on the Welsh Marches. As a Marcher lord, Roger would have spoken Welsh, and his household would have included a number of Welsh retainers, but he would never have defined himself as part Welsh. No, Roger Mortimer was first and foremost an English baron—and it was as a loyal servant to the crown Roger Mortimer set out to make his mark.

Initially, he was quite successful. A capable man, ruthless when so necessary, Mortimer was entrusted with various complicated missions, including the pacification of Ireland. This he did so well even the Irish were sad to see him go, and once back in England he was chosen by Edward II as one of the men charged with brokering some sort of peace between the king and his troublesome (and very powerful) cousin, Thomas of Lancaster.

However, there was a big fly in the ointment: Edward II may have been an admirable man, but he was a weak ruler with a tendency towards favouritism. In his early years as a king, it was the handsome Gascon Piers Gaveston who captured the king’s heart and ear, a relationship that ended more than badly when Edward’s barons rose in rebellion and demanded that Gaveston be exiled. When the king brought Piers back, he was summarily killed by the barons.

One would have thought that seeing one favourite killed would have made Edward careful. Maybe it did, at least for some time, but in 1315–16 a new man wormed his way into the royal affections. To be correct, two men, seeing as Hugh Despenser father and son quickly became the king’s preferred and most trusted companions. Especially the son. Soon, Edward II was seemingly incapable of making any decisions without Hugh the younger.

This was bad news for Mortimer. Despenser hated Mortimer—it had been a Mortimer who’d chopped off the head of Despenser’s grandfather, albeit on a battlefield. In actual fact, the Despensers were bad news full stop. Avaricious and ambitious, they asked the king for ever more land, more power, and Edward II was more than happy to comply, even when what he was giving them belonged to someone else…

Predictably, the barons were less than happy. Thomas of Lancaster made warning noises. Mortimer followed suit, and in 1321 the barons once again rose against the king, forcing him to exile the Despensers. An unhappy and humiliated king licked his wounds and struck back with uncharacteristic ferocity. Faced with the king’s rage, the barons sneaked off, until at last it was only Mortimer—and the powerful Earl of Lancaster.

Lancaster was not about to leave his northern power base to come to Mortimer’s aid. Severely outnumbered, Mortimer had no option but to submit, which he did in January 1322. He was thrown into the Tower, his death considered imminent…

Escape
Fortunately for Mortimer, he had friends. After all, he wasn’t the only one sick to death of Despenser and their fickle king, and so Mortimer began to plan for an escape. It helped that the king chose to reprieve him, converting the death sentence to life imprisonment. Not that Mortimer held any higher hopes of surviving all that long—what was to stop someone from entering at night and killing him?

The longer Mortimer remained in royal custody, the higher the probability that Despenser would convince the king to change his mind and execute Mortimer. At the same time, Mortimer needed time to plan things in detail—he would only get one chance.

The day the 1st of August was chosen because it was the day of St Peter ad Vincula. Tradition had it that this was a day of partying for the Tower guards, and Mortimer managed to ensure the wine was drugged. Very drugged. Once the guards were fast asleep, the sub-lieutenant d’Alspaye released Mortimer from his room. With the help of the cook, they managed to sneak into the kitchen, clamber up the chimney and escape over the roofs. Long before anyone had noticed Mortimer had fled, he was galloping hell for leather towards an obscure port on the English south coast. From there, he went to France, there to plot his revenge.

Upon hearing of Mortimer’s escape, King Edward went frantic—as did Despenser. They turned England inside out in their determined pursuit of Mortimer’s allies. Men died and were imprisoned, as were wives and children. Ultimately, none of it would help. Mortimer was a beacon for all those who no longer trusted their king—or his favourite. And soon enough, Mortimer would be joined by none other than Queen Isabella, as determined as Mortimer to rid England of the plague of the Despensers, no matter what the cost might be to her husband.

In 1326, Mortimer and Isabella returned to England at the head of an invading army. Some months later, Despenser was dead and Edward was forced to abdicate in favour of his son. The Wheel of Fortune had turned, and Mortimer had come into his own—for now.

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In the Shadow of the Storm book cover imageA big thanks to Anna Belfrage. She’ll give away an autographed paperback copy of In the Shadow of the Storm 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. The giveaway is available worldwide.

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The Winner of Napoleon in America

Richard Abbott has won a copy of Napoleon in America by Shannon Selin. Congrats to Richard Abbott!

Thanks to Shannon Selin for a discussion of Napoleon’s fan club in America. 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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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 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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