ICE is employed in various ways in illness as a remedy. The ice-bag is applied to the head in cases where there is severe pain, and to various parts of the body to reduce inflammation. If a proper bag is not at hand, a common bladder from the butcher may be used filled with ice broken up into small pieces, so as to lie on the part more comfortably; if a cork is placed in the centre it may be tied more securely. The ice-bag should be slung over the place so that the weight of the bag does not rest on the part, but just be in contact with it; a piece of folded flannel or lint should be placed under it so that the bag does not rest on the bare skin; it might cause gangrene without this precaution.
Ice is given to stop sickness, or in cases of haemorrhage from the lungs, a small piece is placed on the tongue frequently. Ice should be kept in large lumps if possible, and these ought to be wrapped in a flannel or blanket. When required to be kept by the bedside a piece of flannel is tied over a cup of basin, the ice resting in the centre, the water then runs, when melted, into a cup and prevents the ice from melting too quickly. A darning needle or bonnet pin is the best thing to break up the ice with, if a proper ice pick is not at hand.
IN CROUP place the child in a warm mustard bath. Give an emetic of one teaspoonful of vin ipecac in water, or if this is not at hand, an emetic of salt or mustard and water. After removing the child from the bath place in a warmed bed, and keep hot applications to the throat. If the spasm does not pass off put the child into a steam tent. See that the bowels are opened as soon as possible.
IN FAINTING FITS make the person lie down with the head lower than the rest of the body. Apply smelling salts to the nose, and throw cold water on the face. Allow plenty of fresh air, and see that the clothes are loosened.
A TOURNIQUET is made by a bandage or handkerchief tied over the pad, with a reef knot and a stick thrust in under the knot and twisted round until firm pressure is obtained. N.B. A tourniquet is only a temporary remedy, and must not be left on indefinitely.
IN CASES OF HAEMORRHAGE until you can get a doctor's assistance, (1) Make the person lie down and raise the bleeding part above the level of the body, and keep it at perfect rest. (2) Press the point of the thumb directly over the bleeding part until you can get help. (3) Wash the part with cold water. (4) Notice if the bleeding is from arteries or veins. The bleeding is from an artery when it is a bright red colour, and flows out in a rush; when from veins the blood is a darker purplish ed colour, and it flows out in an even stream. Place a pad on the bleeding point, and fix with a tourniquet if necessary.
Sunday, 21 October 2012
Tuesday, 16 October 2012
30 April 1898 - All About Water' by T.N.D. (The New Doctor?)
Water for domestic purposes is obtained from the following sources - rain, springs, wells, streams and rivers. In mountainous countries it is also obtained by melting snow.
Waters may be divided into hard and soft. If you have ever tried to wash with soap in sea-water you will have noticed that the soap will not lather, but as soon as it is dissolved it floats to the top as a greasy scum. It is a typically hard water. When washing in rainwater the soap lathers beautifully, therefore rain-water is a soft water. The degree of hardness of water is estimated by the amount of soap which is required to make a fine lather.
The hardness of water is of two kinds, temporary and permanent. Temporary hardness is removed by boiling and is due to the presence of bicarbonate of lime and magnesia. When water containing these ingredients is boiled, the soluble bicarbonates are changed into the insoluble carbonates, which deposit as the "fur" in kettles and boilers.
Waters may be divided into hard and soft. If you have ever tried to wash with soap in sea-water you will have noticed that the soap will not lather, but as soon as it is dissolved it floats to the top as a greasy scum. It is a typically hard water. When washing in rainwater the soap lathers beautifully, therefore rain-water is a soft water. The degree of hardness of water is estimated by the amount of soap which is required to make a fine lather.
The hardness of water is of two kinds, temporary and permanent. Temporary hardness is removed by boiling and is due to the presence of bicarbonate of lime and magnesia. When water containing these ingredients is boiled, the soluble bicarbonates are changed into the insoluble carbonates, which deposit as the "fur" in kettles and boilers.
Friday, 12 October 2012
21 May 1898 - Household Hints
DISCARDED tea cosies of a large size can be usefully employed to cover over hot water cans in bedrooms. The water can be kept hot for a long time if thus covered over.
CELLULOID balls and other toys, though very pretty to look at, should never be given to children, as they are highly inflammable and very dangerous.
NEVER slam an oven door if pastry or cakes are cooking in the oven - it will make them heavy.
DO not ever burn or throw away corks - they are valuable in many ways.
THE nicest way to eat an orange is to cut a slice off the top and scoop out all the juice with a tea-spoon; a spoonful of sugar can be put in the middle if the fruit is sour.
PINEAPPLE juice is said to be valuable in cases of diphtheria.
BOOTS and shoes should never be kept in a cupboard or box; they should be left where air can get freely to them, and whenever it is possible the insides should be aired.
SILK handkerchiefs are extremely nice to use, and a present of a few to an invalid would be very acceptable.
COCOA is always best made with milk, not water, and should be boiled, not merely made with boiling water.
NUTS and almonds are very nourishing food.
BEDROOM fires should be lit oftener than they are; it would save much illness and many colds, for it is when one goes to bed tired and weary after sitting in hot rooms that one is most apt to catch colds.
TOOTHBRUSHES should be occasionally placed in cold water with a little borax, sanitas or other disinfectant, and left to stand in it for a while.
CELLULOID balls and other toys, though very pretty to look at, should never be given to children, as they are highly inflammable and very dangerous.
NEVER slam an oven door if pastry or cakes are cooking in the oven - it will make them heavy.
DO not ever burn or throw away corks - they are valuable in many ways.
THE nicest way to eat an orange is to cut a slice off the top and scoop out all the juice with a tea-spoon; a spoonful of sugar can be put in the middle if the fruit is sour.
PINEAPPLE juice is said to be valuable in cases of diphtheria.
BOOTS and shoes should never be kept in a cupboard or box; they should be left where air can get freely to them, and whenever it is possible the insides should be aired.
SILK handkerchiefs are extremely nice to use, and a present of a few to an invalid would be very acceptable.
COCOA is always best made with milk, not water, and should be boiled, not merely made with boiling water.
NUTS and almonds are very nourishing food.
BEDROOM fires should be lit oftener than they are; it would save much illness and many colds, for it is when one goes to bed tired and weary after sitting in hot rooms that one is most apt to catch colds.
TOOTHBRUSHES should be occasionally placed in cold water with a little borax, sanitas or other disinfectant, and left to stand in it for a while.
Thursday, 11 October 2012
1 January 1898 - Answers to Correspondents - Medical Advice
KINDERGARTEN:- The "round lump" in your neck is undoubtedly a swollen gland, but it is necessary to discover the cause of it before considering what is the right treatment. Inflamed glands in the neck may be secondary to bad teeth, sore gums, sore places inside the mouth, inflamed or enlarged tonsils, sore throat of various kinds, sores on the face or head, and, lastly, to tuberculosis. It is only in this last case that it is commonly necessary to operate, and it is not always necessary even in this case. Bad teeth, sore gums and enlarged tonsils are the commonest causes of swollen glands. Have you any one of these? If so you should treat the primary condition and the gland will subside. If you have been told by a competent surgeons that the gland must be cut out by all means consent to have it done at once. It will leave a small and insignificant scar, whereas if left to nature the gland may break down and discharge its contents, in which case a ragged very unsightly scar will be left.
QUEEN RUVANI:- You seem to be very much more annoyed at such a trifling ailment as blushing than there is any call for. At your age it is natural for all girls to blush. A great many girls of fourteen blush whenever they are spoken to, but they outgrow it in a few years and you will do likewise. It is nothing to worry yourself about. Not only do we allow very young girls to write to us, but we encourage them to do so if we can help them in any way.
STAMMERING:- (an answer to 'ANXIOUS ONE", 'A SICKLE" and others) - It is impossible for anyone to say what is the primary cause of stammering. We cannot even say for certain whether it is an affection of the voice box, or the lips or of the brain. Sometimes we can point to some obvious unhealthy condition of the vocal organs as the cause of stammering, for the symptom goes when the local condition has been cured. but in the vast majority of cases, no morbid condition is anywhere to be discovered. IN such cases what is the cause of stammering? WE do not know for certain, but in all probability it is due to a condition of the mind. Habit has a lot to say in the production of this exceedingly tiresome defect. The habit of speaking rapidly without thought,and of clipping words is a very important cause of this condition. The cure of stammering is often a most difficult affair, but occasionally a very trifling matter. If there is any obvious defect anywhere in the vocal organs that must be seen to first and probably the stammering will cease. But how are we to proceed when no local cause can be discovered? Always speak slowly and carefully and never slur or clip your syllables. AS a rule you will find that you only stammer over one or two sounds. These differ in almost every case. The commonest letters to stammer over are P, D, R, I, M, N and K. Every person who stammers must find out what letters she has difficulty with. Then she must educate herself. Reading aloud to one's self is the best way to do this. But read carefully, distinctly and attentively, and work till you have mastered the letters that gave you trouble.
QUEEN RUVANI:- You seem to be very much more annoyed at such a trifling ailment as blushing than there is any call for. At your age it is natural for all girls to blush. A great many girls of fourteen blush whenever they are spoken to, but they outgrow it in a few years and you will do likewise. It is nothing to worry yourself about. Not only do we allow very young girls to write to us, but we encourage them to do so if we can help them in any way.
STAMMERING:- (an answer to 'ANXIOUS ONE", 'A SICKLE" and others) - It is impossible for anyone to say what is the primary cause of stammering. We cannot even say for certain whether it is an affection of the voice box, or the lips or of the brain. Sometimes we can point to some obvious unhealthy condition of the vocal organs as the cause of stammering, for the symptom goes when the local condition has been cured. but in the vast majority of cases, no morbid condition is anywhere to be discovered. IN such cases what is the cause of stammering? WE do not know for certain, but in all probability it is due to a condition of the mind. Habit has a lot to say in the production of this exceedingly tiresome defect. The habit of speaking rapidly without thought,and of clipping words is a very important cause of this condition. The cure of stammering is often a most difficult affair, but occasionally a very trifling matter. If there is any obvious defect anywhere in the vocal organs that must be seen to first and probably the stammering will cease. But how are we to proceed when no local cause can be discovered? Always speak slowly and carefully and never slur or clip your syllables. AS a rule you will find that you only stammer over one or two sounds. These differ in almost every case. The commonest letters to stammer over are P, D, R, I, M, N and K. Every person who stammers must find out what letters she has difficulty with. Then she must educate herself. Reading aloud to one's self is the best way to do this. But read carefully, distinctly and attentively, and work till you have mastered the letters that gave you trouble.
Wednesday, 10 October 2012
2 October 1897 - 'An Afternoon Wedding' by Mary Pocock - Part Two
For part one, click the tag 'an afternoon wedding'.
With regard to the dishes the following list may be useful to choose from: Sandwiches, ham, tongue, potted meat of any kind, with a little mustard (green) and cress, hard-boiled egg, with or without cress, chicken and watercress, shrimps that have been pounded in a mortar with very little nepaul or cayenne pepper, anchovy paste, or potted anchovies, cucumber, mustard and cress, watercress, shred celery, guava or quince jelly, or jam of any kind.
While writing of sandwiches, I would like to remind those who have to provide, that their success depends on the sandwiches being nicely cut and evenly buttered, and most important of all, that the bread of which they are made should be suitable and quite fresh, the general complaint being that the sandwiches "are so dry".
I always use newly-baked tin sandwich-loaves, and after they are made lodge a small plate on top of each pile, then cover with a cloth until wanted. In the course of cutting, the bread loses its newness, but at the same time when put on table, the edges are never curled and hard, as with dry bread. A variety is made by having some of the tiny rolls made for sandwiches; they are an inch wide and about three inches long, they are cut open and what is wished is put on, each making one sandwich. They are convenient and look tempting; the outsides are glazed brown. It is well to have a few dishes of these on table as well as the cut sandwiches.
With regard to the dishes the following list may be useful to choose from: Sandwiches, ham, tongue, potted meat of any kind, with a little mustard (green) and cress, hard-boiled egg, with or without cress, chicken and watercress, shrimps that have been pounded in a mortar with very little nepaul or cayenne pepper, anchovy paste, or potted anchovies, cucumber, mustard and cress, watercress, shred celery, guava or quince jelly, or jam of any kind.
While writing of sandwiches, I would like to remind those who have to provide, that their success depends on the sandwiches being nicely cut and evenly buttered, and most important of all, that the bread of which they are made should be suitable and quite fresh, the general complaint being that the sandwiches "are so dry".
I always use newly-baked tin sandwich-loaves, and after they are made lodge a small plate on top of each pile, then cover with a cloth until wanted. In the course of cutting, the bread loses its newness, but at the same time when put on table, the edges are never curled and hard, as with dry bread. A variety is made by having some of the tiny rolls made for sandwiches; they are an inch wide and about three inches long, they are cut open and what is wished is put on, each making one sandwich. They are convenient and look tempting; the outsides are glazed brown. It is well to have a few dishes of these on table as well as the cut sandwiches.
Tuesday, 9 October 2012
2 October, 1897 - 'An Afternoon Wedding' by Mary Pocock - Part 1
Part one: general notes and a very detailed suggested table-setting for an average middle- to upper-middle-class wedding party at home. Part two with recipes to follow.
Since it has become the fashion to be married in the afternoon, a "breakfast" is seldom given. Twenty years ago the so-called wedding breakfast was the rule, though it then was really a luncheon, being generally served between one and half past one, and frequently commencing with clear soup. I remember about that time a wedding at the Grosvenor Hotel, at which, besides clear soup, two hot entrees were handed. I never saw tea or coffee at a wedding breakfast, but longer ago than that, both of these used to be on table at weddings. Breakfast was then usually at noon, sometimes even earlier. Of course, if the newly married pair were going any distance, it was necessary to leave much earlier in the day than it is now; express trains did not run fifty years ago at the present rate of speed. It was not possible to start for a long journey after afternoon tea with the expectation of ariving at one's destination in time for dinner! The quickness of locomotion I think has had a great deal to do with the change to the more comfortable and convenient arrangement of afternoon weddings, which were made possible by the alteration of the law which fomerly obliged people to be married before noon.
A wedding reception now is much the same in most respects as an ordinary afternoon party. The drawing-room is usually reserved for the display of presents, which are placed with the donors' cards (usually sent with gifts) on them. If there are many presents, they are placed on tables round the room, jewellery, and small articles of value, being put in glass cases. At wedding crushes in town it is necessary to have a detective in the house, for it is impossible that the bride's family should know all the bridegroom's friends, consequently strangers can go in with little risk of detection, and many thefts have been perpetrated in that way. It is only necessary for a well-dressed person to present himself at the door to gain admission to the house.
Since it has become the fashion to be married in the afternoon, a "breakfast" is seldom given. Twenty years ago the so-called wedding breakfast was the rule, though it then was really a luncheon, being generally served between one and half past one, and frequently commencing with clear soup. I remember about that time a wedding at the Grosvenor Hotel, at which, besides clear soup, two hot entrees were handed. I never saw tea or coffee at a wedding breakfast, but longer ago than that, both of these used to be on table at weddings. Breakfast was then usually at noon, sometimes even earlier. Of course, if the newly married pair were going any distance, it was necessary to leave much earlier in the day than it is now; express trains did not run fifty years ago at the present rate of speed. It was not possible to start for a long journey after afternoon tea with the expectation of ariving at one's destination in time for dinner! The quickness of locomotion I think has had a great deal to do with the change to the more comfortable and convenient arrangement of afternoon weddings, which were made possible by the alteration of the law which fomerly obliged people to be married before noon.
A wedding reception now is much the same in most respects as an ordinary afternoon party. The drawing-room is usually reserved for the display of presents, which are placed with the donors' cards (usually sent with gifts) on them. If there are many presents, they are placed on tables round the room, jewellery, and small articles of value, being put in glass cases. At wedding crushes in town it is necessary to have a detective in the house, for it is impossible that the bride's family should know all the bridegroom's friends, consequently strangers can go in with little risk of detection, and many thefts have been perpetrated in that way. It is only necessary for a well-dressed person to present himself at the door to gain admission to the house.
Friday, 5 October 2012
5 February 1898 - Useful Recipes
Cosmetics! And a recipe for toothpaste!
ORIENTAL FACE CREAM:- Six grains of powdered tragacanth, six drams of pure glycerine, nine ounces of triple rosewater. Mix well, and add two drams of simple tincture of benzoin. This makes a splendid white emulsion which leaves no greasy stain upon the skin.
HAIR RESTORER (IN POWDER):- Two drams of pure sugar of lead, three drams and a half of pure milk of sulphur, five grains of powdered cinnamon. Mix. To be added to twenty ounces of rosewater.
LAVENDER PERFUME FOR SMELLING SALTS:- Six drams of oil of lavender aug., five drops of oil of cloves aug., ten drops of oil of rose geranium, ten drops of attar of roses, one dram and a half of essence of ambergris, two drams of essence of bergamot, one dram and a half of essence of musk. Mix and shake well before dropping on the salts.
MACASSAR OIL.:- Ten ounces of oil of sweet almonds, three drams of oil of bergamot, two drams of oil of rose geranium, sufficient alkanet root to colour. Digest.
COCA TOOTH PASTE:- Four ounces of powdered precipitated chalk, three ounces of powdered orris root, one ounce of powdered white soap, half an ounce of powdered cuttlefish, two drams of powdered carmine, half an ounce of tincture of coca leaves, thirty drops of oil of ligu aloe, thirty drops of oil of peppermint, five drops of oil of castarilla, sufficient pure glycerine to make a paste.
BLOOM OF ROSES:- One dram of pure carmine, one dram and a half of strong solution of ammonia, three drams of pure glycerine, one dram and a half of white rose triple perfume. Sufficient triple rosewater to make up four ounces; rub up the carmine with the ammonia and glycerine, add an ounce of rosewater, and heat to drive of traces of ammonia. When cold add the white rose and make up four ounces with rosewater, and filter.
FRECKLE LOTION:- One dram of sulpho-carbolate of lime, two ounces of pure glycerine, one ounce of spirits of wine, one ounce and a half of orange flower water, three ounces and a half of triple rosewater. Mix well; to be applied morning and evening, and also after exposure.
LIME JUICE AND GLYCERINE:- Two drams of white curd-soap, two ounces of distilled water, eight ounces of fresh lime-water, eight ounces of oil of sweet almonds, one dram of oil of bergamot, half a dram of oil of lemongrass, half an ounce of essence of lemon. Well mix the oil and the lime-water in a large bottle, dissolve the soap in the distilled water by aid of heat, add the solution to the emulsion, shake well, and lastly add the essential oils.
MOUTH WASH:- Half an ounce of salts of tartar, four ounces of honey aug. opt., thirty drops of peppermint, thirty drops of oil of wintergeen, two ounces of spirits of wine, ten ounces of triple rosewater, sufficient liquid cochineal to colour. Mix well. To be used morning and evening.
WHITE HELIOTROPE:- (A) One dram of heliotrope, one ounce of extract of jasmine, one ounce of extract of white rose, two ounces of extract of ambergris, sixteen ounces of spirit of wine. (B) Thirty drops of oil of bergamot, three ounces of extract of neroly, three drops of essential oil of almonds. Mix. Allow (A and B) to stand separately for a week, then mix them and filter.
ORIENTAL FACE CREAM:- Six grains of powdered tragacanth, six drams of pure glycerine, nine ounces of triple rosewater. Mix well, and add two drams of simple tincture of benzoin. This makes a splendid white emulsion which leaves no greasy stain upon the skin.
HAIR RESTORER (IN POWDER):- Two drams of pure sugar of lead, three drams and a half of pure milk of sulphur, five grains of powdered cinnamon. Mix. To be added to twenty ounces of rosewater.
LAVENDER PERFUME FOR SMELLING SALTS:- Six drams of oil of lavender aug., five drops of oil of cloves aug., ten drops of oil of rose geranium, ten drops of attar of roses, one dram and a half of essence of ambergris, two drams of essence of bergamot, one dram and a half of essence of musk. Mix and shake well before dropping on the salts.
MACASSAR OIL.:- Ten ounces of oil of sweet almonds, three drams of oil of bergamot, two drams of oil of rose geranium, sufficient alkanet root to colour. Digest.
COCA TOOTH PASTE:- Four ounces of powdered precipitated chalk, three ounces of powdered orris root, one ounce of powdered white soap, half an ounce of powdered cuttlefish, two drams of powdered carmine, half an ounce of tincture of coca leaves, thirty drops of oil of ligu aloe, thirty drops of oil of peppermint, five drops of oil of castarilla, sufficient pure glycerine to make a paste.
BLOOM OF ROSES:- One dram of pure carmine, one dram and a half of strong solution of ammonia, three drams of pure glycerine, one dram and a half of white rose triple perfume. Sufficient triple rosewater to make up four ounces; rub up the carmine with the ammonia and glycerine, add an ounce of rosewater, and heat to drive of traces of ammonia. When cold add the white rose and make up four ounces with rosewater, and filter.
FRECKLE LOTION:- One dram of sulpho-carbolate of lime, two ounces of pure glycerine, one ounce of spirits of wine, one ounce and a half of orange flower water, three ounces and a half of triple rosewater. Mix well; to be applied morning and evening, and also after exposure.
LIME JUICE AND GLYCERINE:- Two drams of white curd-soap, two ounces of distilled water, eight ounces of fresh lime-water, eight ounces of oil of sweet almonds, one dram of oil of bergamot, half a dram of oil of lemongrass, half an ounce of essence of lemon. Well mix the oil and the lime-water in a large bottle, dissolve the soap in the distilled water by aid of heat, add the solution to the emulsion, shake well, and lastly add the essential oils.
MOUTH WASH:- Half an ounce of salts of tartar, four ounces of honey aug. opt., thirty drops of peppermint, thirty drops of oil of wintergeen, two ounces of spirits of wine, ten ounces of triple rosewater, sufficient liquid cochineal to colour. Mix well. To be used morning and evening.
WHITE HELIOTROPE:- (A) One dram of heliotrope, one ounce of extract of jasmine, one ounce of extract of white rose, two ounces of extract of ambergris, sixteen ounces of spirit of wine. (B) Thirty drops of oil of bergamot, three ounces of extract of neroly, three drops of essential oil of almonds. Mix. Allow (A and B) to stand separately for a week, then mix them and filter.
Wednesday, 3 October 2012
29 January 1898 - Answers to Correspondents - Medical
MARJORIE:- Decidedly you suffer from dyspepsia, and a very troublesome form of that complaint. that you found "quinine and iron" made you worse we readily believe. We have given advice to many girls suffering the same way as yourself; and also we have published two articles dealing with the subject of "indigestion" and food. The first article was called "Indigestion" and appeared in the December part of THE GIRL'S OWN PAPER. The second, entitled "Food in Health and Sickness" appeared in the beginning of last year. The two papers will tell you almost everything you require. You should eat very little farinaceous food, and above all things avoid tea, coffee, potatoes, cheese and pastry.An alkaline stomachich taken before meals would relieve excessive acidity.
MEASLES:- You say that when you return home from a walk "a red rash comes out all over your face". We would like to have been told whether this occurs only during the winter or windy weather, or at all times of the year. You are quite right to wear a veil. You have used all the common applications, but we will suggest one which apparently you have not tried - "Lanoline", a fine white cream. Be careful about the soap you use.
STELLA:- As blisters in the feet are caused by illfitting boots, the first thing to do to get rid of them is to look to your footgear. To make the blisters heal if they have burst, wash your feet every morning and evening in warm water, and then thickly cover the raw places with powdered boracic acid. When you have raw places upon your feet, to whatever cause they may be due, wear white stockings and change them immediately they are soiled in the slightest degree.
MEASLES:- You say that when you return home from a walk "a red rash comes out all over your face". We would like to have been told whether this occurs only during the winter or windy weather, or at all times of the year. You are quite right to wear a veil. You have used all the common applications, but we will suggest one which apparently you have not tried - "Lanoline", a fine white cream. Be careful about the soap you use.
STELLA:- As blisters in the feet are caused by illfitting boots, the first thing to do to get rid of them is to look to your footgear. To make the blisters heal if they have burst, wash your feet every morning and evening in warm water, and then thickly cover the raw places with powdered boracic acid. When you have raw places upon your feet, to whatever cause they may be due, wear white stockings and change them immediately they are soiled in the slightest degree.
Tuesday, 2 October 2012
30 April, 1898 - 'Frocks For Tomorrow' by The Lady Dressmaker
In which the Lady Dressmaker expresses her opinion that Englishwomen aren't likely to take to the new fashion of smoking and reminds us that decorating hats with dead bird parts is ugly and cruel. Includes pictures.
On all sides I hear that there is to be a great revival of those fashions of the "forties" in which flounces and pelerines and mantles all flourished together; and I have no doubt that those who go in for extremes will find plenty of them. It seems likely, however, that we shall all have a choice, and that plain skirts will flourish beside those covered with flounces.
The tightness of the upper part of the skirts is something wonderful to see, but round the feet they run to four or even five yards round. And, after all, they are not ungraceful, and the flounces even may be arranged to make us look slight and tall, for they are not as those of old, gathered on the skirt and so rendered bunchy and ugly; they are in general cut so that they are of the same width, and so can be put on with no fullness at all. The number of trimmed and tucked skirts is very great, and the trimmings follow no special rule, but run vertically, horizontally, or across, just at their own sweet will, or rather that of the dressmaker who put them on. One of the new styles of trimming is seen in the rouleaux, which are either gathered, or plain, over cord. Folds of material and tucks are generally worn, and braiding of all kinds. Some of the tucks are quite astonishing; they are so very tiny, and so beautifully done, especially where the new blouses are concerned. The folds of material vary in width from half an inch to three or four inches.
On all sides I hear that there is to be a great revival of those fashions of the "forties" in which flounces and pelerines and mantles all flourished together; and I have no doubt that those who go in for extremes will find plenty of them. It seems likely, however, that we shall all have a choice, and that plain skirts will flourish beside those covered with flounces.
The tightness of the upper part of the skirts is something wonderful to see, but round the feet they run to four or even five yards round. And, after all, they are not ungraceful, and the flounces even may be arranged to make us look slight and tall, for they are not as those of old, gathered on the skirt and so rendered bunchy and ugly; they are in general cut so that they are of the same width, and so can be put on with no fullness at all. The number of trimmed and tucked skirts is very great, and the trimmings follow no special rule, but run vertically, horizontally, or across, just at their own sweet will, or rather that of the dressmaker who put them on. One of the new styles of trimming is seen in the rouleaux, which are either gathered, or plain, over cord. Folds of material and tucks are generally worn, and braiding of all kinds. Some of the tucks are quite astonishing; they are so very tiny, and so beautifully done, especially where the new blouses are concerned. The folds of material vary in width from half an inch to three or four inches.
Saturday, 29 September 2012
11 December, 1897 - 'Some Economical Irish Dishes' - Potato Cakes, Honey Cake, Economical Christmas Cake, Buttermilk Bread
Potato Cakes:- For this, equal parts of cold boiled potatoes and white flour are wanted. Knead well together with a little milk, if necessary. Flour your pastry board well and roll out the mixture about half an inch thick. Cut into three-cornered scones and bake on a griddle. These must be eaten hot, but with plenty of butter. They are delicious!
Honey Cake:- This is another hot cake fit for supper or high tea.
Mix together half a breakfast-cupful of white sugar and one breakfast-cupful of rich sour cream (Dinah was always leaving driblets in jug and basin after afternoon tea or Helen's morning cup. It was not difficult for enough to get sour very frequently). Dredge into the mixture two breakfast-cupfuls of finely sifted flour, and about two tablespoonfuls of clear honey. This will flavour the cake nicely, and must be stirred in well, so as to be thoroughly mixed. Add half a teaspoonful of carbonate of soda (it is called bread soda in Ireland) and beat with the back of a wooden spoon until air bubbles appear.
Bake in a buttered tin for three-quarters of an hour and eat hot.
This may not sound a very economical recipe, but Helen drew her aunt's attention to the fact that neither eggs nor butter are used. As a matter of fact, a cake sufficient to allay the hunger of four or five persons can be made for eightpence, not an exorbitant outlay.
Honey Cake:- This is another hot cake fit for supper or high tea.
Mix together half a breakfast-cupful of white sugar and one breakfast-cupful of rich sour cream (Dinah was always leaving driblets in jug and basin after afternoon tea or Helen's morning cup. It was not difficult for enough to get sour very frequently). Dredge into the mixture two breakfast-cupfuls of finely sifted flour, and about two tablespoonfuls of clear honey. This will flavour the cake nicely, and must be stirred in well, so as to be thoroughly mixed. Add half a teaspoonful of carbonate of soda (it is called bread soda in Ireland) and beat with the back of a wooden spoon until air bubbles appear.
Bake in a buttered tin for three-quarters of an hour and eat hot.
This may not sound a very economical recipe, but Helen drew her aunt's attention to the fact that neither eggs nor butter are used. As a matter of fact, a cake sufficient to allay the hunger of four or five persons can be made for eightpence, not an exorbitant outlay.
Friday, 28 September 2012
11 December, 1897 - 'Some Economical Irish Dishes' - Part 1, Irish Stew, Colcannon and Bacon & Cabbage
"Helen, dear! will you give me some recipes for the things you have in Ireland? They would do nicely for the servants' hall!"
The speaker - a regal-looking dame in blue velvet and rosepoint - looked at her niece sweetly as she spoke. She seemed quite unconscious of the hidden meaning in her speech. But all down the glittering table in that old banqueting hall ran a ripple of laughter. Helen's aunt was always insinuating that the food in Irish homes was only fit for servants' halls!
Helen did not mind. Not she. But a cousin sitting near - a Major, he of the ______ Regiment, stationed in Cork, looked quite furious. He was engaged to a lovely blue-eyed Irish maiden - so perhaps his views on the subject were not impartial. He had his mother reduced almost to tears before he had done descanting on the generous dainty hospitality extended to many in the Emerald Isle. But all the same, Helen made out a list of economical Irish dishes, and left her aunt to use them when and where she would.
The speaker - a regal-looking dame in blue velvet and rosepoint - looked at her niece sweetly as she spoke. She seemed quite unconscious of the hidden meaning in her speech. But all down the glittering table in that old banqueting hall ran a ripple of laughter. Helen's aunt was always insinuating that the food in Irish homes was only fit for servants' halls!
Helen did not mind. Not she. But a cousin sitting near - a Major, he of the ______ Regiment, stationed in Cork, looked quite furious. He was engaged to a lovely blue-eyed Irish maiden - so perhaps his views on the subject were not impartial. He had his mother reduced almost to tears before he had done descanting on the generous dainty hospitality extended to many in the Emerald Isle. But all the same, Helen made out a list of economical Irish dishes, and left her aunt to use them when and where she would.
Tuesday, 17 April 2012
16 June, 1888 - Answers to Correspondents - Housekeeping
All that's morbidly curious in me wants to know if the potato thing actually works. Anyone got a piece of silk lying around that needs "renovation"?
CATKIN:- does not appear to have blanched the sweetbreads before frying them. They should be trimmed and skinned, then put into boiling water for five minutes, and lastly into cold water for an hour. Many old-fashioned people prefer to parboil them in milk and water before using; and then, when nearly cooked, to take them out, press between two plates, and when cold to lard them, if desired. But for an invalid they are best carefully egged and bead-crumbed, and lightly fried. A good authority on such matters, ie, Mary Hooper, considers that a pair of good large sweetbreads, at three shillings, are of better value than a London chicken at the same price.
OLD BLACK SILK:- may be renovated with potato water, which is good also for all colours and kinds of silk. Grate five or six potatoes into cold soft water, allowing one large potato to each quart. Five or six quarts will clean two dresses. Wash and pare the potatoes, leave the mixture undisturbed for two days, then pour off the clear liquid only, and dip the silk into it, without rubbing or creasing it. Hang each piece of silk on a clean horse to drip, and then lay them on a clean cloth and wipe with a clean towel. Lastly, iron, if needed, on the soiled side, with a cool iron.
A YOUNG HOUSEKEEPER:- Cakes are often made heavy by constantly opeining the oven-door while they are baking. Do you mean the "flead cakes" which are made by rendering down lard? WE do not think much of a recipe is needful, as the quantities depend on the amount you have of the lard residue. The flour is rubbed well with the hand, and sugar to taste is added. Then the paste is rolled out, cut into squares or rounds, and baked in the oven."
CATKIN:- does not appear to have blanched the sweetbreads before frying them. They should be trimmed and skinned, then put into boiling water for five minutes, and lastly into cold water for an hour. Many old-fashioned people prefer to parboil them in milk and water before using; and then, when nearly cooked, to take them out, press between two plates, and when cold to lard them, if desired. But for an invalid they are best carefully egged and bead-crumbed, and lightly fried. A good authority on such matters, ie, Mary Hooper, considers that a pair of good large sweetbreads, at three shillings, are of better value than a London chicken at the same price.
OLD BLACK SILK:- may be renovated with potato water, which is good also for all colours and kinds of silk. Grate five or six potatoes into cold soft water, allowing one large potato to each quart. Five or six quarts will clean two dresses. Wash and pare the potatoes, leave the mixture undisturbed for two days, then pour off the clear liquid only, and dip the silk into it, without rubbing or creasing it. Hang each piece of silk on a clean horse to drip, and then lay them on a clean cloth and wipe with a clean towel. Lastly, iron, if needed, on the soiled side, with a cool iron.
A YOUNG HOUSEKEEPER:- Cakes are often made heavy by constantly opeining the oven-door while they are baking. Do you mean the "flead cakes" which are made by rendering down lard? WE do not think much of a recipe is needful, as the quantities depend on the amount you have of the lard residue. The flour is rubbed well with the hand, and sugar to taste is added. Then the paste is rolled out, cut into squares or rounds, and baked in the oven."
Friday, 13 April 2012
24 March, 1888 - 'On Impulsiveness' by Lily Watson - 'The Impulsive Girl as fellow-traveller'
For previous parts of this article click the 'On Impulsiveness' tag below.
The Impulsive Girl as a fellow-traveller is at first slight alluring, but is to be avoided by all who value their peace of mind. A friend of mine was once going on a Swiss tour with two girls, A and B. A was a bight, ardent, impulsive creature; B was quiet, undemonstrative, and usually considered rather cold.
"My only regret," said my friend, "is that B is going with us. I am afraid she will act as a wet blanket. I don't think the most glorious prospect would rouse her to enthusiasm. While as for A, it is positively refreshing to see her delight. If she and I were only going alone together, it would be perfect."
"Do not be too sure," I replied oracularly.
"Well, of course we must make the best of B's society," replied my friend; and we parted.
Two months later, we met again.
Oh where could this be heading, Mrs Watson?
The Impulsive Girl as a fellow-traveller is at first slight alluring, but is to be avoided by all who value their peace of mind. A friend of mine was once going on a Swiss tour with two girls, A and B. A was a bight, ardent, impulsive creature; B was quiet, undemonstrative, and usually considered rather cold.
"My only regret," said my friend, "is that B is going with us. I am afraid she will act as a wet blanket. I don't think the most glorious prospect would rouse her to enthusiasm. While as for A, it is positively refreshing to see her delight. If she and I were only going alone together, it would be perfect."
"Do not be too sure," I replied oracularly.
"Well, of course we must make the best of B's society," replied my friend; and we parted.
Two months later, we met again.
Oh where could this be heading, Mrs Watson?
Tuesday, 10 April 2012
24 March, 1888 - 'On Impulsiveness' by Lily Watson - 'The Impulsive Girl in her Domestic Relations'
For previous sections of this article, please click the tag 'On Impulsiveness' below. And for a series of articles on "district visiting" (that's what we call it when we go into the inner city to bestow charity upon The Poors) click here.
People who meet Miss Impulse only in congenial society are tempted to think she must make her home a very happy one. She is generally entertaining, for she says whatever first comes into her head; she is naive, bright and sparkling. They do not know that, even supposing her to be in the main a good girl, she is dreadfully trying to live with. Swayed by the feeling of the moment, she is either up in the clouds or down in the depths; chattering gaily on some absorbing topic, or dull and gloomy because she happens to feel dull and gloomy, and has never acquired the habit of considering anything beyond her momentary feeling. She is so very charming, when she is charming, that her friends feel it the more. When the Impulsive Girl comes down with a dismal face to breakfast, a chill falls upon the family circle.
People who meet Miss Impulse only in congenial society are tempted to think she must make her home a very happy one. She is generally entertaining, for she says whatever first comes into her head; she is naive, bright and sparkling. They do not know that, even supposing her to be in the main a good girl, she is dreadfully trying to live with. Swayed by the feeling of the moment, she is either up in the clouds or down in the depths; chattering gaily on some absorbing topic, or dull and gloomy because she happens to feel dull and gloomy, and has never acquired the habit of considering anything beyond her momentary feeling. She is so very charming, when she is charming, that her friends feel it the more. When the Impulsive Girl comes down with a dismal face to breakfast, a chill falls upon the family circle.
Friday, 6 April 2012
24 March, 1888 - 'On Impulsiveness' by Lily Watson - Introduction
This is the first "OH GIRLS THESE DAYS!!" article I believe I've posted here. Others are probably available at the old Tumblr and when the 'Read More' button failed to work were probably the bane of everybody's dashboards. Oh well, that's why I moved to Blogspot. Big blocks of text are more the done thing over here.
But yes. Mrs Watson on the unfortunate phenomenon of the impulsive girl. Impulsiveness is bad. No manic pixie dream girls or toxic frenemies here, thank you very much.
"Sensible and cold-hearted!" exclaims Molly Gibson's stepmother, the former Mrs Kirkpatrick, in Mrs Gaskell's delightful story of "Wives and Daughters". "Now, that's a kind of character which may be very valuable, but which revolts me. Give me warmth of heart, even with a little of that extravagance of feeling which misleads the judgment and conducts into romance. Poor Mr Kirkpatrick! That was just his character. I used to tell him that his love for me was quite romantic. I think I have told you about his walking five miles in the rain to get me a muffin once when I was ill?"
"Yes," said Molly. "It was very kind of him."
"So imprudent too! Just what one of your sensible, cold-hearted, commonplace people would never have thought of doing. With his cough and all."
"I hope he didn't suffer for it?" replied Molly.
"Yes, indeed he did. I odn't think he ever got over the cold he caught that day."
Men that share the amiable weakness of the late Mr Kirkpatrick, who would risk making his wife a widow to gratify her passing whim, are not very numerous! But Mrs Gibson does not stand alone in her impression that to act upon impulse rather than judgment, is a very charming and delightful thing. And girls especially, whose emotional nature is vehement, and whose reason, for one cause or another, is not fully disciplined, are apt to fall into the snare of regarding the feeling of the moment, and that alone, as a sufficient motive for action. They have a horror, and rightly, or cold calculationg motives, and therefore fly to the opposite extreme of not having any reasonable motives at all.
These impulsive girls have, generally speaking, many delightful qualities. They are frank, affectionate, and generous, and one is apt to contrast them with the cold, selfish and undemonstrative, very much to their own advantage. Then comes the deduction "It is better to be impulsive than to act on judgment." A moment's thought of course would show that this comparison is by no means fair. The impulsive girl with her good qualities should be placed side by side with one who is also frank, affectionate and generous, but who has a sufficient share of judgment to guide her behaviour. Then the infinite advantage would be seen to lie with the latter.
Just because this "impulsiveness" which is a real danger presents a charming aspect when vaugely and indefinitely considered, it is worth while to look at it closely and see if its various manifestations are really to be admired. Since illustration is much more interesting than abstract lecturing, we will picture the "impulsive girl" in two or three characters; and if some of my readers have not met her in real life I should be very much surprised.
After the cut: The Impulsive Girl as a Friend
But yes. Mrs Watson on the unfortunate phenomenon of the impulsive girl. Impulsiveness is bad. No manic pixie dream girls or toxic frenemies here, thank you very much.
"Sensible and cold-hearted!" exclaims Molly Gibson's stepmother, the former Mrs Kirkpatrick, in Mrs Gaskell's delightful story of "Wives and Daughters". "Now, that's a kind of character which may be very valuable, but which revolts me. Give me warmth of heart, even with a little of that extravagance of feeling which misleads the judgment and conducts into romance. Poor Mr Kirkpatrick! That was just his character. I used to tell him that his love for me was quite romantic. I think I have told you about his walking five miles in the rain to get me a muffin once when I was ill?"
"Yes," said Molly. "It was very kind of him."
"So imprudent too! Just what one of your sensible, cold-hearted, commonplace people would never have thought of doing. With his cough and all."
"I hope he didn't suffer for it?" replied Molly.
"Yes, indeed he did. I odn't think he ever got over the cold he caught that day."
Men that share the amiable weakness of the late Mr Kirkpatrick, who would risk making his wife a widow to gratify her passing whim, are not very numerous! But Mrs Gibson does not stand alone in her impression that to act upon impulse rather than judgment, is a very charming and delightful thing. And girls especially, whose emotional nature is vehement, and whose reason, for one cause or another, is not fully disciplined, are apt to fall into the snare of regarding the feeling of the moment, and that alone, as a sufficient motive for action. They have a horror, and rightly, or cold calculationg motives, and therefore fly to the opposite extreme of not having any reasonable motives at all.
These impulsive girls have, generally speaking, many delightful qualities. They are frank, affectionate, and generous, and one is apt to contrast them with the cold, selfish and undemonstrative, very much to their own advantage. Then comes the deduction "It is better to be impulsive than to act on judgment." A moment's thought of course would show that this comparison is by no means fair. The impulsive girl with her good qualities should be placed side by side with one who is also frank, affectionate and generous, but who has a sufficient share of judgment to guide her behaviour. Then the infinite advantage would be seen to lie with the latter.
Just because this "impulsiveness" which is a real danger presents a charming aspect when vaugely and indefinitely considered, it is worth while to look at it closely and see if its various manifestations are really to be admired. Since illustration is much more interesting than abstract lecturing, we will picture the "impulsive girl" in two or three characters; and if some of my readers have not met her in real life I should be very much surprised.
After the cut: The Impulsive Girl as a Friend
Wednesday, 4 April 2012
12 November, 1887 - Answers to Correspondents - Miscellaneous
YOUNG GIRL: - At your early age (fifteen years) the less you read in the way of novels the better. Better be satisfied with history and travels, in the brief space of time free for recreation in the way of reading. In any case, we can only say in such matters, consult your mother. If she sanction your reading any particular work of fiction, well and good. She will probably allow you to read those in prose and verse by Sir Walter Scott.
RATTLE-CAP:- You are an infant in the eye of the law until you attain twenty-one years of age. If in the upper class of society you ought to be in the schoolroom, and go to bed early at your age (sixteen). If in a lower class you are old enough to be apprenticed to some trade, or to enter domestic service under an older and more experienced servant.
"YOUNG LADY OF TWELVE":- YOu should ride out with your father, or brother if old enough, or else with some grown-up lady. But your mother is the right person to decide such matters for you. It is not for you to take a stranger's opinion and to regulate your conduct. The name Mozart is pronounced as spelt. Beethoven as Bet-o-ven, Chopin as Sho-pain, the French for bread; the last syllable being nasal in the French style. If you do not speak that language, we cannot explain by writing. Inquire for the duets you require at a music shop.
RATTLE-CAP:- You are an infant in the eye of the law until you attain twenty-one years of age. If in the upper class of society you ought to be in the schoolroom, and go to bed early at your age (sixteen). If in a lower class you are old enough to be apprenticed to some trade, or to enter domestic service under an older and more experienced servant.
"YOUNG LADY OF TWELVE":- YOu should ride out with your father, or brother if old enough, or else with some grown-up lady. But your mother is the right person to decide such matters for you. It is not for you to take a stranger's opinion and to regulate your conduct. The name Mozart is pronounced as spelt. Beethoven as Bet-o-ven, Chopin as Sho-pain, the French for bread; the last syllable being nasal in the French style. If you do not speak that language, we cannot explain by writing. Inquire for the duets you require at a music shop.
8 October, 1887 - Useful Hints - French Stewed Steak, or Other Meat - How To Boil Rice as in India
French Stewed Steak, or Other Meat
The peculiarity of this method is that the gravy is always prepared before putting in the meat and vegetables.
Place in the stewpan two ounces of butter, and when thoroughly melted add a tablespoonful of flour, enough to absorb the butter, leaving sufficient moisture to stir easily about till it becomes a rich brown colour; this will take fifteen minutes. If you wish for a paler gravy, for what is called a white ragout, the mixture must be taken off the fire while it is still pale, adding three turnips sliced, two onions sliced, the steak at the top. The turnis to be laid at the bottom of the stewpan, then the onions, lastly the steak. No water - this is important.
Stew them until tender - one hour and a half or more - then take out the steak, strain the gravy from the vegetables through a sieve, take off the fat; mix it in a basin with a teaspoonful of flour, add pepper and salt, mix it all well together, then add the gravy to the vegetables; give it one boil up and pour it over the steak, and put the steak in the stewpan till wanted. Be careful to shake the pan occasionally to prevent the steak burning; flavour it to your taste.
How to Boil Rice as in India
Two quarts of water, one pint of rice, one tablespoonful of salt.
When the water is boiling throw in a tablespoonful of salt, then the rice, after it has been well washed in cold water; let it boil twenty minutes; throw it into a colander and strain off the water. When the water is well drained off put the rice back into the same saucepan, dried by the fire, and let it stand near the fire for some minutes, till required to be dished up; thus the grains appear separately and not mashed into a pudding. Excellent with a little butter.
The peculiarity of this method is that the gravy is always prepared before putting in the meat and vegetables.
Place in the stewpan two ounces of butter, and when thoroughly melted add a tablespoonful of flour, enough to absorb the butter, leaving sufficient moisture to stir easily about till it becomes a rich brown colour; this will take fifteen minutes. If you wish for a paler gravy, for what is called a white ragout, the mixture must be taken off the fire while it is still pale, adding three turnips sliced, two onions sliced, the steak at the top. The turnis to be laid at the bottom of the stewpan, then the onions, lastly the steak. No water - this is important.
Stew them until tender - one hour and a half or more - then take out the steak, strain the gravy from the vegetables through a sieve, take off the fat; mix it in a basin with a teaspoonful of flour, add pepper and salt, mix it all well together, then add the gravy to the vegetables; give it one boil up and pour it over the steak, and put the steak in the stewpan till wanted. Be careful to shake the pan occasionally to prevent the steak burning; flavour it to your taste.
How to Boil Rice as in India
Two quarts of water, one pint of rice, one tablespoonful of salt.
When the water is boiling throw in a tablespoonful of salt, then the rice, after it has been well washed in cold water; let it boil twenty minutes; throw it into a colander and strain off the water. When the water is well drained off put the rice back into the same saucepan, dried by the fire, and let it stand near the fire for some minutes, till required to be dished up; thus the grains appear separately and not mashed into a pudding. Excellent with a little butter.
Wednesday, 11 January 2012
13 January, 1900 - 'The Face and Its Blemishes' by the New Doctor - Acne (Part Two: Treatment)
For Part One, click the appropriate tag below.
Since acne is a local disease dependent upon local affection, it is by local means that it should be treated. It is our belief that constitutional treatment of any kind and dieting and internal medication are alike without any effect upon true acne.
The proper treatment is acne is really very satisfactory if properly carried out for a sufficiently long period. The condition is one which lasts off and on for seven to ten years, and it is impossible to put a stop to it in a day or two. The treatment must be carried out for two or three weeks at first, and then for shorter periods at intervals, should the affection return.
Since acne is a local disease dependent upon local affection, it is by local means that it should be treated. It is our belief that constitutional treatment of any kind and dieting and internal medication are alike without any effect upon true acne.
The proper treatment is acne is really very satisfactory if properly carried out for a sufficiently long period. The condition is one which lasts off and on for seven to ten years, and it is impossible to put a stop to it in a day or two. The treatment must be carried out for two or three weeks at first, and then for shorter periods at intervals, should the affection return.
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