A LIVING HISTORY BLOG.

18TH CENTURY LIVING HISTORY IN AUSTRALIA.
Showing posts with label France. Show all posts
Showing posts with label France. Show all posts

Thursday, 20 August 2020

Dueling in France. 17th Century.

Market vendors go about their business while two duelers fight, exhorted by their seconds, on the Pont Neuf in Paris. Detail from an anonymous 17th-century painting. Musée Carnavalet, Paris.

ON MAY 12, 1627, at about two o'clock in the afternoon, the Count of Bouteville and the Marquis of Beuvron met in a Paris square, for the express purpose of defending their honor. A skilled swordsman, the 27-year-old Bouteville was a veteran of many duels and had killed at least half of his opponents. One of his victims had been a relative of Beuvron, who spent months trying to arrange a duel with the count for vengeance.



Wednesday, 25 November 2015

Cheese As A Trail Food.

SPANISH SCHOOL, 17TH CENTURY
BREAD, PASTRIES, BASKETS, CHEESE AND COPPER POTS ON A SHELF WITH A PINK FLOWER


One of my favourite trail foods is bread & cheese. Both can be simply wrapped in linen cloth or the cheese can be placed between pieces of bread to stop the cheese oil from soaking into the cloth. Cheese can also be potted, but this entails covering the cheese in a ceramic pot with grease, & this process makes the cheese heavier to transport even though it will keep longer in hot weather.
Cheese in any temperature will grow surface mould. IF your cheese goes mouldy, it will still be safe to eat providing you make a cut at least one inch all round & below the mould.
http://www.news.com.au/lifestyle/food/csiro-identifies-foods-that-are-safe-to-eat-when-mould-is-cut-off/story-fneuz8zj-1226821756687
Potted meat or cheese in a ceramic jar. Still Life with Kitchen Items_Attributed to Martin Dichtl (1639-1710)

Food Preserving & Cheese Use.
Some do use to parboil their Fowl, after they have taken out the garbage, andthen do dip them in Barrowsgreace [lard], or clarified butter, till they have gotten a new garment over them, and then they lay them one by one in stone pots, filling the stone pots up to the brim with Barrowsgreace or clarified butter.  – Sir Hugh Plat, 1607.   

Take three pounds of Cheshire-Cheese, and put it into a mortar, with half a pound of the best fresh butter you can get, pound them together, and in the beating, add a gill of rich Canary wine, and half an ounce of Mace finely beat, then sifted fine like a fine powder.  When all is extremely well mixed, press it hard down into a Gallipot, cover it with clarified butter, and keep cool.  A slice of this exceeds all the cream-cheese that can be made.
The Art of Cookery, Made Plain and Easy by Hannah Glasse, 1747
"We pass'd Stilton, a town famous for cheese, which is call'd our English Parmesan, and is brought to table with the mites, or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese." A Tour thro' the Whole Island of Great Britain. Defoe 1724.
Provisions listed for the British ship Bellona 74 guns in 1760
listed as provisions for 650 men for four months.
Beef 5200 pieces    20800 lbs
Pork 9620 pieces    19240 lbs
Beer 236 butts        29736 US gallons
Water 339 butts 30 puncheons 60 hogsheads    49018 US gallons
Bread 650 bags      72800 lbs
Butter                      3900 lbs
Cheese                    14160 lbs
Oatmeal                 19008 lbs
Peas                        20800 lbs
Flour                      15590 lbs
Suet                        2600 lbs
Vinegar                   709 US gallons

Having turned out my horse in the sweet meadows adjoining, and finding some dry wood under shelter of the old cabin, I struck up a fire, dryed my clothes and comforted myself with a frugal repast of biscuit and dried beef, which was all the food my viaticum afforded me by this time, excepting a small piece of cheese which I had furnished myself with at Charleston and kept till this time.
John Bartram Mid 18th Century. http://docsouth.unc.edu/nc/bartram/bartram.html

A seventeenth century soldier could expect 6d a day wages, and a typical daily ration in a garrison
might be: 450 g (1 lb) of meat-beef, mutton, pork or veal
 25 g (8oz) bread
 350 g (12oz) oatmeal
 125g (4oz) dried peas/beans
 70g (2oz) cheese
 2.5 pints beer of the weaker kind
 (Chalfield garrison, Wiltshire, 1645)
On the march in 1643 Parliamentarian Colonel Popham’s Regiment got:
 300g (10.5 oz) biscuit 135g (5oz) meat/cheese
 85g (3 oz) peas 0.5 pint beer
Braddock's Campaign of 1755 - Benjamin Franklin suggested that campaign parcels
be compiled for officers as follows. For each officer:
6 lbs Loaf Sugar, 6 lbs good Moscavado (brown sugar)
1 lb good Green Tea, 1 lb good Bohea ditto, 6 lbs ground Coffee
6 lbs chocolate
1-2 Cwt White Biscuit
1-2 lb Pepper,
1 Qt. best white wine Vinegar
1 Glouster (sic) Cheese
1 Kegg (sic) containing 20 lbs good Butter
2 Doz Old Madiera Wine
2 gal. Jamaica Spirits (rum)
1 bottle flour of Mustard
2 well-cured Hams
1-2 doz dried Tongues (beef)
7 lb Rice
6 lbs. Raisins
Estimation of the cost of emigration to New England were published in the 1600s. The following is a compilation from Higginson and from Josselyn first published about 1630.
Food
£
s
d
Meal, one hogshead
2
0
0
Malt, one hogshead
1
0
0
Two bushels of oatmeal

9
0
Beef one hundredweight

18
0
Pork pickled, 100 pound
1
5
0
Bacon, 74 pound
1
5
0
Peas, two bushels

8
0
Greats, one bushel

6
0
Butter, two dozen

8
0
Cheese, half a hundred

12
0
Vinegar, two gallons

1
0
Aquavitae, one gallon

2
8
Mustard seed, two quarts

1
0
Salt to save fish, half a hogshead

10
0
One gallon of oil

3
6
Salted meat, often dried as an extra measure of preservation, was another staple.  Slabs of beef and pork were stored in casks with brine or packed directly in the salt.  Butter and cheese were sometimes available early on in the journey but did not store well and were quickly eaten. Suet or fat cooked with flour was sometimes substituted for the meat and cheese ration.  Oatmeal and “pease,” dried peas served like lentils, were staples for the English sailors, while rice, beans, and chickpeas fuelled the Spanish.  As much as a gallon of beer was rationed to the sailors each day, often served mixed with water.  It was a popular beverage that could be stored for travel, repelling algae growth and bacteria due to its alcohol content. 
 
18th century Cheese making Print By Granger.

As for my part I shall be obliged soon to make a Virtue of Necessity for I have torn almost all my Cloaths to pieces by going into the Woods; and tho' we do not want for Taylors, We do, Woolen Drapers. Our Excursions, put me in Mind of your going a Steeple Hunting, We sometimes, put a Bit of Salt Beef, or Pork, Bisket, a Bottle of 0 be joyful, in a Snapsack throw it over our Backs, take a Hatchet, a Brace of Pistols, and a Musket, and away we go, scouring the Woods, sometimes East, West, N. S. if Night overtakes us, we light up a rousing Fire, Cut Boughs & make up a Wig-Wam, open our Wallets, and eat as hearty of our Fare as You, of your Dainties, then lie down on a Bed, which tho' not of Roses, yet staying out all Night, accordingly We laid down our Bread an Cheese Wallets, make up a Wig-wam of green Boughs, cut some dry Ferns for a Bed, lit two or three rousing Fires near our Hut, and set down to Dinner. We sung the Evening away, and about 9 O’Clock retired to Rest, taking it by turns to keep watch, and supply the Fires with Fuel.

George Bouchier Worgan - letter written to his brother Richard Worgan, 12 - 18 June 1788. Includes journal fragment kept by George on a voyage to New South Wales with the First Fleet on board HMS Sirius, 20 January 1788 - 11 July 1788.






Potted Meat & Cheese, Early Convenience Foods. A LINK.

POTTED FOOD IN JAR still-life-with-kitchen-items attributed-to-martin-dichtl-1639-1710.


Sunday, 17 August 2014

Mazamet Woolen Cloth.



Mazamet.
A place in France.
Mazamet in France is where it is said that fellmongering originated.
Sheepskin Fellmongering: The use of wool fleece from dead sheep where the fleece literally falls off the sheepskin or is pulled off.the skin after the skin has been removed from the dead sheep . Woolen cloth known as Mazamet was produced in Mazamet, France.

22 ells of mazamet and 4 ounces of Rennes thread in 4 capotes


The word "Fellmongery" applies to an industrial plant whose purpose is to remove the wool from sheepskins. The method is as follows:
§  1. Sheepskins are scraped free of fat on the flesh side.
§  2. Skins are soaked in water for a certain time. This time depends on weather and temperature.
§  3. Skins are hung on wooden racks between 12 and 24 hours.
§  4. After the skin follicles have started to open, the skins are removed from the racks and place on wooden racks. Today, the skins are classed or sorted by registered woolclassers, but originally the only sorting would have been the separation of white and coloured skins.
§  5. A wooden comb, shaped to the horse, is forced along the sheepskin, removing the wool in one or two passes.
§  6. The resultant wool, in it's wet state, is laid out to dry in netting.
§  7. Sheepskins, now clean of wool, are also dried on racks. The follicles will close up again and the skins are used for uppers of shoes in the boot trade.
§  8. The wool is referred to as "lave a dos" or part scoured (part washed).
§  9. Wool scourers now scour (or wash) the wool fully in preparation for spinning into yarn. This would have been done by hand, but now is carded, combed and spun mechanically.
The above system of fellmongery was in vogue in the late 18th century and possibly earlier. This process continued to be the wool removal method until the 1980's when chemical processes were used to separate the wool from the skins. (source: David Wischer 2006) 
http://www.council.robe.sa.gov.au/page.aspx?u=544

Mazamet
Sheepskin centre in southern France. Famous for its Mazamet Slats, which were sheepskins with the wool removed by sweating, which maximizes the value of the wool, but does not do a lot of good for the skins. http://www.mikeredwood.com/places
A Worker in a Fellmonger's Yard by W H Pyne, 1805



Monday, 21 January 2013

French Clothing in the New World. Final.


o    DOCUMENTATION:
o       1713-1745: 39 fabrics and 15 colours of waistcoats specified
o    1748-1758: 20 fabrics and 6 colours of waistcoats specified
o    1713-1758: 59 fabrics and 21 colours of waistcoats specified
o   
o    carpenters,[140] the lighthouse keeper,[141] the beachmaster.[142] There is even mention of "a fisherman's gilet". [143]
o    It was not strictly reserved to this section of the population, for one finds gilets, though rarely, among men such as engineers, [144] or the clerk of the Superior Council. [145] In exceptional cases, it would not be a simple filet of comfortable wool but at the same time an elegant piece of clothing, when for example, it was trimmed "with white satin cuffs". [146]
o    7. SHORT CAPE (MANTELET )
o    One finds in the effects of a merchant-broker "a lining for a mantelet of white wool". [147] The effects of a ship captain include a mantelet of "common Indian cloth lined with flannel".[148] This short cape was very popular among women but was rarely worn by men. Only in New France did men adopt the short cape[149] and, though mantelets were not common here, Louisbourg was not an exception in this case.
o    8. POLONAISE
o    Other than the fact that it was trimmed with frogging (brandebourgs) (See Table No. 3), we have no description of the polonaise, though vests of this type appear a dozen times in the documents. The specified fabrics are similar to those used for ordinary vests (See Table No. 5): plush,[150] wool (a coarse variety called pinchinat)[151] and calamanco (calemande)[152] and of "rough blue fabric" (grosse étoffe bleue)[153]
o    9. REDINGOTTE
o    The redingotte, which took its name from "riding coat", was a coat buttoned from collar to waist. It had a collar like that of the surtout and another circular one covering the pleats of the upper back like a short cape. From the number of references to it (about thirty), it was more popular at Louisbourg than the vest Ã  la polonaise. It was made with cloth (drap) (See Table No. 9) and was sometimes regarded as a vest, as when a soldier hid a stolen object "under his redingotte" that is "under his vest". [154] Thus it was not necessarily an outdoor coat.
o    It is doubtful that every redingotte was the elegant garment implied in the name. If it were so, it would be difficult to explain why one was owned by a fisherman (compagnon pêcheur) [155] or why another was worth less than 3 livres, [156] though that of the governor, made of "gray cloth trimmed with a collar of black velvet", [157] cost 101 livres. Between these extremes, prices averaged between 10 and 15 livres. Those who wore redingottes were generally the same people who wore suits.
o    10. OVERCOAT
o    It was also the same people who wore the overcoat (surtout), a type of "justaucorps which one wore over other clothes during winter". [158] However it had a collar and the front buttons stopped at the level of the pockets. There were only three buttons at the back opening. Though it was theoretically an outdoor coat, it could replace the justaucorps and in some cases, it could be part of a suit, since one reads, for example, of a surtout "with its vest and breeches". [159] The surtout was not unusual at Louisbourg but it was less common than the justaucorps from which it differed only slightly. Like the justaucorps, it was made of wool or cloth, but the colours we know about were less sombre than those used in the suit (See Table No. 10).
o   
o    TABLE N0. 9: FABRICS AND COLOURS OF REDINGOTTES
PERIOD
WOOL
OTHER
COLOUR
1713
to
1745
1 carisé

 
2 drap
1 gros drap
1 Ã©toffe
2 blue
1 gray
1 "gray-brown"
TOTAL



1748
to
1758
1 carisé

 
2 drap
2 gros drap
1 Ã©toffe
2 red
1 gray brown
1 brown
TOTAL
1
5
-
GRAND TOTAL
2
9
-
o    DOCUMENTATION:
o    1713-1745: 5 fabrics and 4 colours of redingottes specified
o    1748-1758: 6 fabrics and 4 colours of redingottes specified
o    1713-1758: 11 fabrics and 8 colours of redingottes specified
o   
o    TABLE N0. 10: FABRICS AND COLOURS OF COATS (SURTOUTS)
PERIOD
WOOL
OTHER
COLOUR
1713
to
1745
1 plush
1 camlet
 
6 Ã©toffe
1 Ã©carlate
1 toile
2 red
1 white
 
TOTAL
2
8
-
1748
to
1758
3 camlet
2 frieze (ratine)
1 carisé
1 mazamet
1 plush
1 drap
1 poplin


 
3 blue
2 red
2 gray
1 white
 
TOTAL
8
2
-
GRAND TOTAL
10
10
-
o    DOCUMENTATION:
o    1713-1745: 10 fabrics and 3 colours of coats specified
o    1748-1758: 10 fabrics and 8 colours of coats specified
o    1713-1758: 20 fabrics and 11 colours of coats specified
o   
o    11. FROCKCOAT
o    The "frockcoat" (volant) is another style of coat known in Louisbourg, though it was more rare than the surtout which it resembled, being differentiated only by its unbuttoned sleeves and buttoned collar. We doubt whether these differences were of great importance in the usage of the time. Frequent mention is made of a frocked overcoat (surtout volant) [160] or an "overcoat or frockcoat of red camlet with a vest and breeches...4 livres". [161] This example suggests a resemblance to the justaucorps since it was combined with a vest and breeches, just as in a suit. The frockcoat was sometimes very luxurious. A ship captain had a frockcoat of "gray Brussels camlet trimmed with frogging of gold lace and new buttons of gold thread", which was worth 95 livres. [162] Another, valued at 16 livres, was certainly more sober. It was probably part of a uniform, since it was described as a "regulation white frock coat" (volant blanc d'ordonnance). [163] When camlet is not specified, the most common reference is to "cloth"(drap) without further detail.
o    E. WORK CLOTHES
o    1. DEVANTAUX
o    In 1756 the inventory of a merchant's gods included "sixteen goat's leather devantaux" [164] which were not listed among the same goods sold a few days later. [165] The sale included sixteen leather aprons (tabliers) which were not in the inventory. This suggests that a devantau was an apron. This deduction provides the only definition we have been able to find for this term, which would correspond to the leather aprons one sees in engraved illustrations of 18th century fishing scenes: men cleaning the fish after the boats returned wore a type of apron which covered their front (devant).
o    Devantaux were common at Louisbourg. [166] They belonged to the men (except captains) who also owned cloaks and fishermen's capots. Hence it was a fisherman's garment and the sixteen belonging to the merchant were undoubtedly for sale. These ones were of goat's leather. Others were of sheepskin [167] and the rest say simply "leather" or "skin" or do not specify the material, as if a devantauwere of leather by definition.
o    2. APRON
o    The simple apron (tablier) was no doubt used more frequently than the documents show. There were one hundred and thirty-two kitchen aprons, "both good and bad" worth less than one livre together, in the household of Governor Duquesnel. [168] His servants wore them for work.
A cooper accused of theft was said to have "put it all in his apron". [169] The cooper pretended that he was going to the pond where he soaked the barrel staves used in his work. This shows that he wore an apron in the course of his work.
o    There are no references to aprons apart from these. These are fairly important, then, to show that artisans and simple domestics at Louisbourg protected their clothes with an apron while they worked.
o    The Louisbourg Institute of / L' Institut de Louisbourg de Cape Breton University ~ © 1995-present ~ Louisbourg.info@pc.gc.ca 
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