Self portrait, oil on canvas, circa 1799 Joseph Mallord William “J. M. W.” Turner, RA (baptised 14 May 1775 – 19 December 1851) was an English Romanticist landscape painter, water-colourist, and printmaker. Turner was considered a controversial figure in his day, but is now regarded as the artist who elevated landscape painting to an eminence rivalling history painting.Although renowned for his oil paintings, Turner is also one of the greatest masters of British watercolour landscape painting. He is commonly known as “the painter of light”and his work is regarded as a Romantic preface to Impressionism. Some of his works are cited as examples of abstract art prior to its recognition in the early 20th century. Joseph Mallord William Turner was baptised on 14 May 1775, but his date of birth is unknown. It is generally believed he was born between late April and early May. Turner himself claimed he was born on 23 April, but there is no proof. He was born in Maiden Lane, Covent Garden, in London, England. His father, William Turner (1745–21 September 1829), was a barber and wig maker, His mother, Mary Marshall, came from a family of butchers. A younger sister, Mary Ann, was born in September 1778 but died in August 1783. Eighteenth century Bethlem was most notably portrayed in a scene from William Hogarth’s A Rake’s Progress (1735), the story of a rich merchant’s son, Tom Rakewell whose immoral living causes him to end up in Bethlem. In 1785, due to his mother (more…)
The celebration now known as Halloween has its roots in the Celtic festival of Samhain, one of the four Druid “Bonfire” festivals. Celebrated on November 1, midway between the Autumn and Winter Solstices, some scholars believe that it marked the end of the old year and start of the new. Samhain (pronounced sów-en) was not a god to be worshipped, but rather a term meaning “The End of Summer”. It was at this time that the harvest was brought in, preparations for winter completed, debts were settled and the dead buried before the coming winter. In the highly superstitious Celtic culture, it was also believed that at this time when “a new year was being stitched to the old” the veil between the present world and the next was especially thin, allowing the spirits of the departed, both good and evil to roam.
Because of this belief, October 31 became a highly superstitious night. Some used the opportunity to entreat the dead for guidance in the coming year. Others carried on traditions involving the revelation of one’s sweetheart or good fortune for the coming year. Towards the close of the evening priests and townsfolk, dressed as spirits would parade through the village in order to lead the wandering ghosts back to their resting places. Far from being a burning Hell, the Celtic “underworld” was a place of light and feasting, much more akin to the Christian ideal of Heaven.
As it was also the close of the year, the bonfire, kindled by the priests served an extra purpose. Each villager would let their hearth fire die out that night to be lit afresh by embers from the bonfire, symbolizing a new year and hope for prosperity. During the night of spooks and ghosts, homes would be lit by rustic lanterns carved from turnips (known early on as neeps) beets and rutabagas. Pumpkins would be used later, as they were brought to Europe from the New World in the 17th century. These flickering lights were set out in hopes of welcoming home friendly souls and chasing away the evil spirits who wandered that night.
Most roses are edible. Roses are not the only flowers that can be used to add a delicious and exotic taste to all types of dishes. The flavor of roses, however, is distinct and immediately recognizable, and it looks as wonderful as it tastes.
If you are looking to make your Valentine bouquet last just a bit longer, try this recipe, from Hannah Glasse’s 1747 cookbook, The Art of Cookery made Plain and Easy. Below it, you’ll find an updated adaptation. Of course, if you prefer to try the jam without any effort, several companies do sell their own, ready made versions, as well.
Conserve of Roses, boiled
In order to conserve roses, take red roses, take off all the whites at the bottom, or elsewhere, take three times the weight of them in sugar, put to a pint of roses a pint of water, skim it well, shred your roses a little before you put them into water, cover them, and boil the leaves tender in the water, and when they are tender put in your sugar; keep them stirring, lest they burn when they are tender, and the syrup be consumed. Put them up, and so keep them for your use.
Continue reading Conserve of Roses, boiled
The soup, ladled from a large tureen, was nameless and savourless, but Miss Gateshead and Mr. Cranbrook, busily engaged in disclosing to one another their circumstances, family histories, tastes, dislikes, and aspirations, drank it without complaint…The mutton, which followed the soup was underdone and tough, and the side dish of Broccoli would have been improved by straining…
Night at the Inn, Pistols for Two (1960)
by Georgette Heyer
Georgette Heyer is acknowledged as one of the most respected Regency historians in the world of fiction authors. Her novels are as full of Regency customs and cant as they are daring sword fights, flights to Gretna Green and comic turns of phrase. Her collection of short stories, Pistols for Two, is no exception.
Amused by the description of the poor inn fare served in Night at the Inn, I was curious enough to search for a period recipe. I finally found one in one of my favorite Regency Era cookbooks, A New System of Domestic Cookery, by Eliza Kettelby Rundell (1806).
Despite my children’s protestations that Broccoli is not a “real” food at all, rather a product of scientific gene mutation and not intended by God for the table, the truth is that it is an ancient vegetable, perfected (some may say) by the Romans and eventually introduced to England in the mid-18th century by Peter Scheemakers; which is why I decided to “dress Broccoli.”