Appendices 240 Dear Nannie

Total Page:16

File Type:pdf, Size:1020Kb

Appendices 240 Dear Nannie Dear Nannie... yours devotedly, Charlie 239 Appendices 240 Dear Nannie... yours devotedly, Charlie Dear Nannie... yours devotedly, Charlie 241 1861 Housekeeping Expenses for the year 1861. C M Figgat 1861 To Amt forward 1861 To Amt forward Jany 3 To paid for Flour $15.00 Feby 14 By Amt forward $90.73 Mar 23 $110.11 May 4 $133.97 “ 1 Bus Meal $0.80 “ “ 1 Bus Meal $0.90 25 1/2 doz Fish $0.25 “ “ 1 Barrel Flour $7.00 “ 1/4 [Bus] Dried Peaches $0.63 Feb 22 Eggs $0.30 27 2 “[doz] Eggs $0.20 “ “ Milk $2.40 10 Pork @ __ 6 1/2 $37.75 27 Turkey $0.50 Apr 1 Milk $2.18 “ “ 5 __ Buff 10c $0.50 11 Beef @ 6 1/2 $10.25 28 22 __ Bacon 15__ $3.30 3 4 1/2 doz Eggs $0.45 6 “ Butter & Buff $3.00 14 2 c Starch $0.25 “ Milk $1.40 “ Basket & Butter $1.00 8 “ Eggs $0.30 “ Cutting up meat $1.00 Mar 1st Eggs $0.25 5 Buff a/c $2.50 15 2 lbs 2 oz Butter $0.35 19 Coal Oil $1.25 2 Celery seed $0.05 8 Chase & Whiting $0.15 “ Eggs $0.35 “ 1 Brick (Knife cleaner) $0.25 4th 2 lbs. Butter $0.40 10 Potatoes $0.50 16 Asparagus $0.08 “ 6 doz Eggs $0.75 5th 1 lb Spanish Brown $0.10 “ 39 __ Crushed Sugar 11 $4.45 18 1 Load Wood $1.75 25 3 Bus Potatoes $1.50 8 3 chickens $0.50 1/4 “ “ “ 85 Cabbage $3.00 11 2 “ $0.35 10 __ Brown [sugar] 10c $1.00 20 Butter & Crackers $0.50 30 16 __ Buckwheat $0.55 “ 1 Gal Oil $1.50 13 2 __ Butter $0.40 21 2 Loads Wood $5.00 “ 31 Milk for Janry $1.20 “ 2 lbs Butter $0.33 15 4 1/2 c [Butter] $0.75 24 2 Chickens $0.35 “ 4 loads wood $10.00 18 1 Bus Meal $0.80 16 Apples & Eggs $0.55 31 Butter & Chickens $1.33 “ “ Cutting Do $2.00 “ Paregoric & Magnesia $0.15 19 2 loads Wood $5.00 Milk $2.25 “ Feby 6 Sundries, bot J T Mc- $0.40 20 Butter & Eggs $0.70 22 4 __ Beef $0.35 Beef a/c $2.00 Crum 25 Butter & asparagus $0.55 June 6 Butter & Eggs $0.53 7 1 Load wood $2.50 23 Beeswax $0.10 30 2 1/2 Bus-Meal $1.88 “ Coal Oil $1.50 9 4 1/2 __ Butter $0.90 “ 3 loads wood $7.50 May 1 1 Gal Oil $1.50 10 Eggs $0.50 14 3 gal Vinegar $0.75 “ 1/2 Bus Apples $0.25 2 1/2 lb Macaroni $0.10 12 Oil & Butter $2.00 $90.73 $110.11 3 1 doz Eggs $0.10 18 “ [Oil] & “ [Butter} $2.25 $133.97 $167.91 242 Dear Nannie... yours devotedly, Charlie Dear Nannie... yours devotedly, Charlie 243 6 yds Cotton $12.00 3 “ [yds] Cambria $1.50 2 Bats Cotton Cash Acct 1865 Feb 9 Cash on hand $45.00 Farmers Bank of Fincastle In a/c with N G Figgat. 1863 1863 Feb 16 Chk on Bk Rockbridge 1378.11 Feb 27 Chk in for C M Figgat $20.00 ‘ “ 33.75 Mar 9 “ “ T G Godwin 211.50 Elharts ck on C States d 75.00 “ “ “ Self 5.00 Jun 20 To Amt forward $167.91 Sep 20 To Amt forward $194.50 1486.86 “ “ “ Ed S Churchman 20.00 “ Load wood $3.00 “ Bacon $5.00 1486.50 April 6 “ “ Self 10.00 Chickens $0.55 Oct 1 Beef a/c $2.77 0.36 “ “ “ Miss N Figgat 220.00 Beef $1.30 “ Milk $3.00 14 Milk $3.00 “ Sundries $0.25 June Chk C States 225.00 18 “ “ Confederate Bonds 1000.00 Butter $0.60 10 Potatoes 0.25 30 “ Mr Norgrove 50.00 1486.00 July 8 Chickens $0.90 15 Butter $1.00 Nov “ C States (Elhart) 175.00 [faint writing or blank] Aug 1 Milk $2.05 “ 8 Chickens $1.00 Feb “ “ “ 150.00 June Chk in for T G Godwin 37.86 “ 8 __ Butter $1.33 31 3 ___ $0.50 1864 19 “ Sundries $0.50 “ Pumpkins $0.25 600.36 July 8 “ “ Self 40.00 9 1 load wood $3.00 “ Milk & Butter $4.00 Sept 5 “ I R Godwin 60.00 14 4 Chickens $0.50 Dec 3 doz Eggs ___ $0.50 “ “ C M Figgat 30.00 25 Butter $1.00 1 bottle Eso Lemon $0.12 Oct 13 “ T G Godwin 10.00 Sundries $0.50 2 doz Eggs .15 $0.30 Dec 23 “ Ed’ S Churchman 20.00 30 Chickens $1.00 2 Turkeys “ “ “ “ Self 30.00 “ Peaches $0.25 3 lbs Flour Jan 2 “ “ T G Godwin 30.00 Corn $0.10 1 bu Meal ‘64 Sept 1 Milk $2.25 1 pk Onions “ 21st “ “ “ “ “ 16.00 14 6 __ Butter $1.00 1 “ [pk] Dried Apples 27 “ “ Self 20.00 18 1 load Wood $3.10 Pork 293.86 “ Corn & Tomatoes $0.66 Oysters $194.50 244 Dear Nannie... yours devotedly, Charlie Dear Nannie... yours devotedly, Charlie 245 Newspaper Articles about Charlie’s Downfall, List and Samples Farmers Bank of Fincastle in a/c with N G Figgat Amt br’ot forward 600.36 Amt br’ot forward 293.86 Interest on C Bond 56.35 Chk given in Sept in for C 25.00 1. Washington Times, Feb. 16, 1895: Virginia Cashier Gone Wrong M F 2. Alexandria Gazette and Virginia Advertiser, Feb. 16, 1895: Virginia News… 656.71 Jany Chk “ 144.00 “ 3. Norfolk Virginian, Feb. 16, 1895: Defaulting Cashier Mar “ “ “ 35.00 4. Chicago Daily Tribune, Feb 16, 1895: Bank at Richmond, Va., Closed 18 Confed Bond 100.00 “ Chk in for Self 58.85 5. The Times (Richmond), Feb. 17, 1895: Shortage of Over $145,000 Farmers Bank of Fincastle [correct] 656.71 6. Charlotte Observer, Feb. 17, 1895: The Lexington Defalcation 1865 7. Chicago Daily Tribune, Feb. 17, 1895: Lexington Bank $140,000 Short Jany Interest on C Bond 40.00 In a/c with N G Figgat Feb Money deposited 180.00 1865 8. New York Herald, Feb. 17, 1895: Figgat’s Big Defalcation 9th 9. Chicago Daily Tribune, Feb. 18, 1895: Figgat Probably Took $150,000 220.00 Mar 14 Chk in for C. M. F. 50.00 50.00 10. San Francisco Chronicle, Feb. 18, 1895: A Heavy Defalcation Due April 1865 170.00 11. Washington Post, Feb. 19, 1895: Probing a Bank Steal 12. Alexandria Gazette, Feb. 19, 1895: The Lexington Bank Failure [disbound pages 2 of 4 sides] [disbound pages 3 of 4 sides] 13. Baltimore Sun, Feb. 19, 1895: [Summary of the News] 14. Baltimore Sun, Feb. 19, 1895: Sensational Developments in the Lexington Defalcation Paid for Onions 0.15 a/c with N G Figgat “ “ Peas 0.50 15. Charlotte Observer, Feb. 19, 1895: [A mass meeting…] “ “ Cakes 0.20 Deposited with Pa 47.50 16. The State (Columbia, SC), Feb. 19, 1895: Lexington’s Broken Bank “ “ Onions 0.10 17. Chicago Daily Tribune, Feb. 19, 1895: Figgat’s Assistant Arrested “ “ Strawberries 0.60 “ “ Box Ointment 0.10 May 25th 1867 18. Washington Post, Feb. 20, 1895: Figgat’s Steal Growing “ “ Onions 0.10 received from 19. Baltimore Sun, Feb. 20, 1895: The Figgatt Defalcation “ “ Sewing ? Mr. ____tzer for milk 0.70 20. Knoxville Journal, Feb. 20, 1895: Shortage Grows 0.25 0.25 21. New York Herald, Feb. 20, 1895: Figgat’s Heavy Defalcation 0.25 22. Santa Fe Daily New Mexican, Feb. 20, 1895: Thefts of a Cashier 0.25 0.25 23. Washington Post, Feb. 21, 1895: Figgat Has Fled the Country “ 17 0.25 24. Charlotte Observer, Feb. 21, 1895: Figgat Out of the Country “ 22 3.10 25. Atlanta Constitution, Feb. 21, 1895: The Shortage Increasing 26. Macon Daily Telegraph, Feb. 21, 1895: Figgat’s Plan of Forgery 246 Dear Nannie... yours devotedly, Charlie Dear Nannie... yours devotedly, Charlie 247 27. [Rockbridge] County News, Feb. 21, 1895. 53. Washington Post, July 7, 1895: Irvine’s Explanation Clear 28. San Francisco Chronicle, Feb. 21, 1895: The Shortage Increasing 54. Charlotte Observer, July 7, 1895: The Lexington Bank Case 29. Highland Recorder (Monterey, Highland Co.), Feb. 22, 1895: Bank of Lexington Closed 55. Alexandria Gazette, Sept. 28, 1895: Virginia News 30. The State (Columbia, S. C.), Feb. 22, 1895: The Figgat Steal 56. Baltimore Sun, Nov. 9, 1895: Rockbridge Notes 31. Richmond Planet, Feb. 23, 1895: [Editorial] 57. Baltimore Sun, Jan. 7, 1898: At the close of business… 32. Peninsula Enterprise (Accomac), Feb. 23, 1895: Remarkable Defalcation of Cashier Figgatt of the 58. Lexington Gazette, March 1, 1899: Death Reveals the Secret Bank of Lexington 59. Virginian-Pilot, March 1, [1899]: A Mystery Cleared Up 33. Highland Recorder (Monterey, Highland Co.), March 1, 1895: [No new developments…] 60. Charlotte Observer, March 2, 1899: Death Reveals the Identity of a Bank Wrecker 34. Highland Recorder (Monterey, Highland Co.), March 1, 1895: Lexington’s Wrecked Bank 61. Macon Telegraph, March 2, 1899: Charles M. Figgat Dead 35. Peninsula Enterprise (Accomac), March 2, 1895, [Editorial] 62. Lexington Gazette, March 9, 1898: R. K. Godwin a Free Man 36. Baltimore Sun, March 8, 1895: Virginia Affairs: The Wholesale Looting of the Bank of Lexington 63. Baltimore Sun, March 9, 1898: Godwin Pardoned 37. Philadelphia Inquirer, March 8, 1895: [Grand jury found indictments…] 64.
Recommended publications
  • England‟S Domestic Chemists: Science and Consumerism
    ENGLAND‟S DOMESTIC CHEMISTS: SCIENCE AND CONSUMERISM IN EIGHTEENTH-CENTURY RECIPE COLLECTIONS A Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfillment of the Requirements for the Degree of Masters of Arts in the Department of History University of Saskatchewan Saskatoon By Katherine J. Allen © Copyright Katherine J. Allen, August, 2011. All rights reserved. Permission to Use In presenting this thesis in partial fulfillment of the requirements for a Postgraduate degree from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis/dissertation in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis/dissertation work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis/dissertation or parts thereof for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis/dissertation. Requests for permission to copy or to make other uses of materials in this thesis/dissertation in whole or part should be addressed to: Head of the Department of History University of Saskatchewan Saskatoon, Saskatchewan S7N 5A5 Canada OR Dean College of Graduate Studies and Research University of Saskatchewan 107 Administration Place Saskatoon, Saskatchewan S7N 5A2 Canada i Abstract This thesis examines the role of eighteenth-century recipe collections within a social milieu fixated on natural philosophy and experimental discovery.
    [Show full text]
  • A Dinner at the Governor's Palace, 10 September 1770
    W&M ScholarWorks Dissertations, Theses, and Masters Projects Theses, Dissertations, & Master Projects 1998 A Dinner at the Governor's Palace, 10 September 1770 Mollie C. Malone College of William & Mary - Arts & Sciences Follow this and additional works at: https://scholarworks.wm.edu/etd Part of the American Studies Commons Recommended Citation Malone, Mollie C., "A Dinner at the Governor's Palace, 10 September 1770" (1998). Dissertations, Theses, and Masters Projects. Paper 1539626149. https://dx.doi.org/doi:10.21220/s2-0rxz-9w15 This Thesis is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Dissertations, Theses, and Masters Projects by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. A DINNER AT THE GOVERNOR'S PALACE, 10 SEPTEMBER 1770 A Thesis Presented to The Faculty of the Department of American Studies The College of William and Mary in Virginia In Partial Fulfillment Of the Requirements for the Degree of Master of Arts by Mollie C. Malone 1998 APPROVAL SHEET This thesis is submitted in partial fulfillment of the requirements for the degree of Master of Arts 'JYIQMajl C ^STIclU ilx^ Mollie Malone Approved, December 1998 P* Ofifr* * Barbara (farson Grey/Gundakerirevn Patricia Gibbs Colonial Williamsburg Foundation TABLE OF CONTENTS Page ACKNOWLEDGEMENTS iv ABSTRACT V INTRODUCTION 2 HISTORIOGRAPHY 5 A DINNER AT THE GOVERNOR’S PALACE, 10 SEPTEMBER 1770 17 CONCLUSION 45 APPENDIX 47 BIBLIOGRAPHY 73 i i i ACKNOWLEDGMENTS I want to thank Professor Barbara Carson, under whose guidance this paper was completed, for her "no-nonsense" style and supportive advising throughout the project.
    [Show full text]
  • Fall Flavor Weekend Recipes 2017
    Fall Flavor Weekend Recipes 2017 These recipes are taken from original historical resources and contain spellings and references that will be unfamiliar to today’s cooks. These were retained for accuracy and are explained where possible. To Stew a Rump of Beef Having boiled it till it is a little more than half enough, take it up, and peel off the skin: take salt, pepper, beaten mace, grated nutmeg, a handful of parsley, a little thyme, winter-savory, sweet-mar- joram, all chopped fine and mixed, and stuff them in great holes in the fat and lean, the rest spread over it, with the yolks of two eggs; save the gravy that runs out, put to it a pint of claret, and put the meat in a deep pan, pour the liquor in, cover in close, and let it bake two hours, then put it into the dish, pour the liquor over it, and send it to the table. Hannah Glasse, The Art of Cookery Made Plain and Easy, 1796, p. 70 To Stew Pears Pare six pears, and either quarter them or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out. Lay them in a deep earthen pot, with a few cloves, a piece of lemon-peel, a gill [1/2 cup] of red wine, and a quarter of a pound of fine sugar. If the pears are very large, they will take half a pound of sugar, and half a pint of red wine; cover them close with brown paper, and bake them till they are enough.
    [Show full text]
  • Foods Jn Colonial North America.: 1742-1775
    FOODS JN COLONIAL NORTH AMERICA.: 1742-1775 By MARY E. BEARD DEWHITT,, 1 Bachelor of Arts Oklahoma State University Stillwater, Oklahoma Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements faI:...the Dagr~~o.L- MASTER OF.ARTS Jlily, 1971 FOOOO IN COWNIAL NORTH AMERICA; 1742-1775'',. I Thesis Approved: 803850 ;; PREFACE This thesis was an examination of the printed personal papers of individuals who resided in the North American colonies. It was necessary to leaf through thousands of pages of these materials to find the information about foods that is contained in this study. These findings were compared and examined to see what was the writers' collec­ tive opinion of the diet and the quality of foods in North America. I would like to express my appreciation to the people who were most helpful in the process of the research and writing of this study. Foremost is my mother, Mrs. Mary E. Beard, without whose example and constant support this study would have never been attempted. The unfailing patience of my thesis adviser, Dr. Theodore Agnew, and my committee member, Dr. Homer Knight, has been unmatched. I also would like to thank the librarians at Oklahoma State University and Emory University for their cooperation. Mrs. Creasia Stone typed the final copy. Finally, I express my appreciation to my husband, Ben~ without whose confidence and sacrificed vacations this thesis would never have been finished. ;;; TABLE OF CONTENTS Chapter Page I. INTRODUCTION • • • • • • • • • • • • • • • 1 II. CULTURAL INFLUENCES ON FOODS • • . 12 III. THE FOUR FOOD GROUPS IN THE COLONIES • • • • • • • • • • 30 IV.
    [Show full text]
  • 1 Recipes for Domesticity: Cookery
    Recipes for Domesticity: Cookery, Household Management, and the Notion of Expertise Introduction The cookbook: its very name seems self-explanatory, yet this consistently practical genre is more challenging to delimit than the term suggests. In examining historical examples of cookbooks, one finds recipes for preparing specific dishes, but also encounters recipes for medicine and tonics, instructions on how to deliver babies, advice on how to remove stains from fabric and how best to black boots, warnings of moral failings among one’s servants, and tips on fireplace maintenance. Very early modern examples of cookbooks may not even register as “cookbooks” to the twenty- first century reader, as the books themselves, including the recipes, tend to be more discursive than we are accustomed to seeing. Indeed, this element of descriptiveness can make it difficult to define exactly what qualifies as a cookbook, as books describing or defining recipes might be part of a larger “how to” project, or be contained in works which discussed a variety of topics on the household, cooking being one of them. By the end of the seventeenth century, increasing literacy, the rise of the middle class, and interest in the “how to” genre saw a tremendous growth in the publishing of books on cooking, wine-making and brewing, and household management. Estimates for cookbook printing during the eighteenth century places the figure at over 300 cookbooks alone being published. When it is further considered that many of these titles were so popular that multiple editions were published, the number of cookbooks published during that century numbers well into the thousands.
    [Show full text]
  • From the Library of Christopher Hogwood
    from the library of christopher hogwood books & manuscripts on food & drink BERNARD QUARITCH LTD 40 SOUTH AUDLEY STREET, LONDON W1K 2PR +44 (0)20 7297 4888 [email protected] www.quaritch.com For enquiries about this catalogue, please contact: Mark James ([email protected]) or Anke Timmermann ([email protected]) important notice: Items marked with an * are subject to VAT within the EU Bankers: Barclays Bank PLC, 1 Churchill Place, London E14 5HP Sort code: 20-65-82 Swift code: BARCGB22 Sterling account IBAN: GB98 BARC 206582 10511722 Euro account IBAN: GB30 BARC 206582 45447011 US Dollar account IBAN: GB46 BARC 206582 63992444 VAT number: GB 840 1358 54 Mastercard, Visa and American Express accepted. Cheques should be made payable to: Bernard Quaritch Limited © Bernard Quaritch Ltd 2016 from the library of christopher hogwood books & manuscripts on food & drink introduction & biography the seventeenth century ………………………………….. items 8- the eighteenth century ………………………………...…. items 80- 74 the nineteenth century …………………………………… items 7 - modern cooking ……………………………………..……. items 7- 6 index & bibliography BERNARD QUARITCH LIMITED ∙ antiquarian booksellers since 847 ∙ list 2086/85 christopher hogwood cbe (8 78- 2087 Throughout his 50-year career, conductor, musicologist and keyboard player Christopher Hogwood applied his synthesis of scholarship and performance with enormous artistic and popular success. Spearheading the movement that became known as ‘historically-informed performance’, he promoted it to the mainstream through his work on 17th- and 18th-century repertoire with the Academy of Ancient Music, and went on to apply its principles to music of all periods with the world’s leading symphony orchestras and opera houses.
    [Show full text]
  • Holiday Nights Recipes 2016
    Holiday Nights Recipes 2016 Try these seasonal favorites, and you just might change the way you pick your menus year-round. Roast Turkey (Without Stuffing) Place turkey to roast in a rack within a dripping pan; spread with bits of butter, turn and baste frequently with butter, pepper, salt and water; a few minutes before it is done glaze with the white of an egg; dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed together, stir in the dripping-pan, let boil thoroughly and serve in a gravy-boat. Adapted from Buckeye Cookery and Practical Housekeeping, 1881, p. 249-250 Beef Bouilli This is one of the dishes just now referred to, which come between a soup and a simple boiled meat. It is, in fact, merely a whole stew. Take a nice round of fresh meat. Trim off almost all the fat, -all the gristle and hard, outside, scrappy bits,- and take out the bone. Wash it, and lay it in a deep stew- pan, or soup pot; cover it once and a half with cold water, and set it on the fire where it will come to a quick boil. Farmers’ Complete Encyclopedia, 1883, p. 575-576 Chicken Pie Cut up two young chickens, place in hot water enough to cover, boil until tender; line a four or five quart pan with a rich baking powder or soda biscuit dough quarter of an inch thick, put in part of chicken, season with salt, pepper and butter, lay in a few thin strips or squares of dough, add the rest of chicken and season as before; some add five or six fresh eggs or a few new potatoes in their season; season liquor in which the chickens were boiled with butter, salt and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick, with a hole in the center the size of a teacup.
    [Show full text]
  • Invention of the Modern Cookbook This Page Intentionally Left Blank Invention of the Modern Cookbook
    Invention of the Modern Cookbook This page intentionally left blank Invention of the Modern Cookbook Sandra Sherman Copyright 2010 by Sandra Sherman All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. Library of Congress Cataloging-in-Publication Data Sherman, Sandra. Invention of the modern cookbook / Sandra Sherman. p. cm. Includes bibliographical references and index. ISBN 978-1-59884-486-3 (hard copy : alk. paper) — ISBN 978-1-59884-487-0 (ebook) 1. Cookery. 2. Cookery, British—History. 3. Food habits—Great Britain—History. 4. Cookery, American—History. 5. Food habits—United States—History. I. Title. TX652.S525 2010 641.5973—dc22 2010005736 ISBN: 978-1-59884-486-3 E-ISBN: 978-1-59884-487-0 141312111012345 This book is also available on the World Wide Web as an eBook. Visit www.abc-clio.com for details. Greenwood Press An Imprint of ABC-CLIO, LLC ABC-CLIO, LLC 130 Cremona Drive, P.O. Box 1911 Santa Barbara, California 93116-1911 This book is printed on acid-free paper Manufactured in the United States of America The publisher has done its best to make sure the instructions and/or recipes in this book are consistent with their seventeenth- and eighteenth-century originals. How- ever, they are included mainly for illustrative purposes; users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people.
    [Show full text]
  • 12.3 Summer 2008
    The Female Spectator CHAWTON HOUSE LIBRARY VOL .12 No.3, SUMMER 2008 ISSN1746−8604 THE CHAWTON COOKERY COLLECTION By Elizabeth Kowaleski−Wallace, Boston College n the spring of 2008, Gordon Ramsay provoked quite a stir in closer perhaps to our modern day ‘master chefs’ – wrote for the media by insisting that British chefs should be forced by law ‘families of distinction’, especially those living on large to restrict themselves to foods that are seasonal and local. While estates, where the elaborate display of the family’s resources Ithe first comment places Ramsay squarely within a tradition was surely the point. In 1734, John Middleton, ‘cook to his of British cookery that has always emphasized foods in their Grace the late Duke of Bolton’, offered up his collection of 500 recipes –from ragout of woodcock to ‘farce tenches’ time, the second comment puts him slightly at odds with [stuffed fish]. His ‘grand sallet, the newest and best way’ history. A survey of the many cookery books in the Chawton must have been a dazzling sight, with its astonishing array of House Library evokes an eighteenth−century cuisine bearing spring greens, including violet buds, cowslip buds, the unmistakable stamp of strawberries, primroses, brooklime, international influence. During the water−cress, young lettuce, spinach, long eighteenth century, diners were alexander buds, plus its many clearly enjoying a range of imported condiments, including samphire, foods cooked in a variety of styles olives, capers, broom−buds, borrowed from abroad. No cucumbers, raisins, currants, almonds, knowledgeable person will be barberries, and pickles. All of this, and surprised that eighteenth−century more, was to be assembled and displayed on a wax castle, complete cooks had a ready stock of spices with tours representing the four at hand – including ginger, cloves, seasons.
    [Show full text]
  • Meat Usage and Cuisine in Eighteenth-Century English Colonial America
    W&M ScholarWorks Dissertations, Theses, and Masters Projects Theses, Dissertations, & Master Projects Summer 2018 “God Sends Meat and the Devil Sends Cooks”: Meat Usage and Cuisine in Eighteenth-Century English Colonial America Dessa Elizabeth Lightfoot College of William and Mary - Arts & Sciences, [email protected] Follow this and additional works at: https://scholarworks.wm.edu/etd Part of the History of Art, Architecture, and Archaeology Commons Recommended Citation Lightfoot, Dessa Elizabeth, "“God Sends Meat and the Devil Sends Cooks”: Meat Usage and Cuisine in Eighteenth-Century English Colonial America" (2018). Dissertations, Theses, and Masters Projects. Paper 1530192810. http://dx.doi.org/10.21220/s2-hg7y-pb75 This Dissertation is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Dissertations, Theses, and Masters Projects by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. “God Sends Meat and the Devil Sends Cooks”: Meat Usage and Cuisine in Eighteenth-Century English Colonial America Dessa E. Lightfoot Williamsburg, VA, USA Bachelor of Art, Syracuse Univ., 2001 Master of Art, Univ. of New Mexico, 2004 A Dissertation Here presented to the Graduate Faculty of The College of William & Mary in Candidacy for the Degree of Doctor of Philosophy Department of Anthropology College of William & Mary May, 2018 © Copyright by Dessa E. Lightfoot 2018 ABSTRACT American cuisines did not develop in isolation, but instead were influenced by a constant flow of information, individuals, and material culture between the colonies and the rest of the Atlantic world.
    [Show full text]
  • American Cookery Books 1742-1860
    Am e rican C o o ke ry B o o ks 1 74 2 - 1 86 0 ’ By PVulu o L i ncoln R E V I S E D A N D E N L A R G E D B Y Eleanor L owenstein A merican A ntiqu arian Society,Worcester,Mussueh usetts Corner Book Shop,1 0 2 Fo urth A venue,New York P ublish ed 1 954 P R I N T E D I N T H E UN I TE D S TATE S O F A M E R I C A A C K N O W L E DG M E N T S My sincere tha nks are ofiered to th e A meri ca n A ntiquaria n tt t or Both Society for per mi i ng a nd encouraging me o d o this w k . th e S ociety a nd th e New Yor k P ublic L ibrary kindly allowed th e s c li ie c Worm u e o th e r a i t s Ri h ard S . ser aue h el ul s u es f i f . g pf gg tions and contributed ma ny new titles ; oth er additi onal titles were listed by th e Library of Congress ( b oth Bitting and P ennell col lections ) ,Dayton P u blic Library,Kansas State College,[ ames Mr h om s L cru ourle n . S s . G y,a d s T a . gg Finally,a nd most parti cularly,1 want to th a nk Walter Gold water,with ou t wh ose consta nt ad vi ce a nd unselfis h assista nce th e wor would never h a been com e d k ve pl te .
    [Show full text]
  • Benjamin Chew Townhouse
    The City Home of Benjamin Chew, Sr., and his Family A Case Study of the Textures of Life Nancy E. Richards, 1996 Cliveden of the National Trust, Inc. 6401 Germantown Avenue Philadelphia, PA 19144 215-848-1777 www.Cliveden.Org Cliveden of the National Trust, Inc. City home of Benjamin Chew Page 2 Acknowledgements This paper grows out of research funded by a grant from the Pew Charitable Trusts on "Cliveden," the Chew family country seat in Germantown. The advisory committee for the project-- Karin Calvert, Barbara Carson, Barbara Martin, Elizabeth McLean, Peter Parker, George Siekkinen, and Anthony F. C. Wallace--provided needed expertise in unfamiliar areas. Several colleagues were kind enough to answer the myriad of questions that develop during such a project. Mark Reinberger and Peter Copp provided invaluable assistance in placing the Chew town house in context with other Philadelphia houses of the period. I am indebted to a number of friends and colleagues, who read all or part of the manuscript in its various stages, for the perspectives they brought to the study. Whatever success this paper enjoys is due in no small measure to the critical review and insightful suggestions of my colleagues at Cliveden as well as their support and encouragement throughout the project. Any credit must be shared with them; any errors are my responsibility. Cliveden of the National Trust, Inc. City home of Benjamin Chew Page 3 Illustrations (not included in electronic version) Fig. 1. "AN EAST PROSPECT OF THE CITY OF PHILADELPHIA; taken by GEORGE HEAP from the JERSEY SHORE, under the Direction of NICHOLAS SCULL Surveyor General of the PROVINCE of PENNSYLVANIA," London, 1754.
    [Show full text]