By Rudy Caretti Tea or coffee? It’s one of the great British dilemmas… Despite our image as a nation of tea lovers, the numbers tell a different story. According to a report by Mintel Coffee UK, about 70 million cups of coffee were sold each day in Britain in 2008. Another report released in 2012 showed that almost every adult in the UK drinks instant coffee. This accounts for about 74% of the population that enjoys coffee. Today, one can find a café in every town with a wide range of different coffees to choose from. People enjoy their coffee while waiting for the train, at the numerous coffee houses, and in their homes. In Jane Austen’s day, tea-drinking was very much the preferred activity, though coffee certainly features in her novels. Miss Bates in Emma was in no doubt as to her preference: “No coffee, I thank you, for me — never take coffee. A little tea if you please, sir, by and bye…” But it is drunk with appreciation in Northanger Abbey, Sense and Sensibility, Mansfield Park and –on no fewer than six occasions – in Pride and Prejudice. Britain’s first coffee shop was established in Oxford in 1650. Its name was Angel and was owned by a Jewish entrepreneur called Jacob. Oxford’s community known for its experimental culture and scholarly interests; their coffee houses would later be termed as penny universities. Two years after the inception of Oxford’s coffee houses, London acquired its first coffee house in (more…)
One of the joys of April is the appearance of green and growing gardens after the chill of winter. In her quintessential guide to English cooking, The Art of Cookery Made Plain and Easy, Hannah Glasse offers a round of up all the dainties one might expect to harvest this month. She does not offer hopes that one has a garden or tips for growing the garden– these are already assumed– she merely states what might be found in the garden. Estates and even cottages relied on their gardens for fresh produce throughout the year and the lack of a garden was one annoyance of city living.
Martha Lloyd’s Whooping Cough Cure
With Whooping Cough (Pertussis) reaching epidemic levels in recent years, a push to promote vaccination against it has received renewed publicity. As part of the DTP and DTaP (Diphtheria, Tetanus and Pertussis) dose, we now have the ability to avoid these illnesses which were, in Jane Austen’s time, without prevention or cure. Though that’s not to say that there weren’t whooping cough “cures” which were recommended, as you’ll see below.
In some countries, this disease is called the 100 days’ cough or cough of 100 days. The incubation period is typically seven to ten days with a range of four to 21 days and rarely may be as long as 42 days, after which there are usually mild respiratory symptoms, mild coughing, sneezing, or runny nose. This is known as the catarrhal stage. After one to two weeks, the coughing classically develops into uncontrollable fits, each with five to ten forceful coughs, followed by a high-pitched “whoop” sound in younger children, or a gasping sound in older children, as the patient struggles to breathe in afterwards.
Fits can occur on their own or can be triggered by yawning, stretching, laughing, eating or yelling; they usually occur in
groups, with multiple episodes on an hourly basis throughout the day. This stage usually lasts two to eight weeks, or sometimes longer. A gradual transition then occurs to the convalescent stage, which usually lasts one to two weeks. This stage is marked by a decrease in paroxysms of coughing, both in frequency and severity, and a cessation of vomiting. A tendency to produce the “whooping” sound after coughing may remain for a considerable period after the disease itself has cleared up.
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While researching Cooking with Jane Austen and Friends, I found many recipes that called for lard or suet (the beef alternative). It was often not immediately clear whether or not the authors were talking about straight, diced lard (like the kind used for adding fat and flavor to drier cuts of meat, as in “larding your roast”) or rendered lard, however a trip the local living history museum helped put my questions to rest. A basic rule of thumb when looking at period recipes, if it goes into the food (larding your meat, dicing it for mincemeat, etc.) you are talking about lard straight off the meat, often with tiny bits of meat still attached. If you are using it for frying or in pie crust, basically anywhere you might substitute modern Crisco or solid shortening, use rendered lard.
According to Wikipedia, “Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.
It seems as though everywhere you go today, there are articles, advertisements and public service messages about using, growing or purchasing locally grown produce, dairy and even meat. On my suburban street alone, three families have set up hen houses, and free range chickens are becoming almost as common a sight as cats and dogs around town (of course, it wasn’t until my neighbor added a rooster to her brood that we really began to notice just how farm like our neighborhood had become!) With the local Tractor Supply offering adorable chicks and ducklings for sale each spring, the idea of starting your own brood seems simpler than ever. After all, what’s not to love? They eat kitchen and vegetable scraps, and in return provide unending fresh eggs and the occasional fryer.
I will admit, even I was swept away in the furor of home farming and could not resist the adorable ducklings for sale. Knowing that my sister in law intended on setting up a hen house that summer, I thought that the sweet little Mallard ducklings we found would be a fantastic present for her April birthday.
We only planned to get six.