Strange But True

Strange But True

  • Inexpressibles

    The name given to the tight trousers worn by some Regency gentlemen, such as the notorious Beau Brummell and his ‘dandy’ followers,  as they showed off their leg muscles.

  • What did Victoria do first

    after her coronation in 1837?  Have a parliamentary meeting?  Have tea with all the royal dignitaries?  No – she gave her dog, Dash, a bath.

     

  • Now that’s what we call a cake!

    Victoria and Albert’s wedding cake was a colossal 9 feet wide and weighed 300 pounds.

     

  • Victorian ladies’ knickers had no middle

    Once they got all those big dresses on, they couldn’t reach their knickers to pull them down, so they could stand over a potty to wee with these on instead.

     

  • Would you wee in your dining room?

    Victorian gentlemen did! Some dining rooms (like ours) had a special cupboard to house a chamber pot so all the gentlemen could go for a wee without leaving the table (once the ladies had left the room, of course!).

     

  • The last ducking stool to be used in England

    (in 1809) can still be seen not far from us in the Priory Church, Leominster, Herefordshire. It’s huge.

     

Handy Hints

Handy Hints

  • An insect trap

    Scoop out the inside of a turnip, scallop the edges, and place it downward in the earth. The insects will pass into it as a place of retreat through the holes, and the cucumbers, squashes, melons etc., may soon be clear of them.  1852

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • Anti-magnetic properties of the onion

    The magnetic power of a compass needle, will be entirely discharged or changed by being touched with the juice of an onion.

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • To clean gilt buckles, chains &c.

    Dip a soft brush in water, rub a little soap on it, and brush the article for a minute or two, then wash it clean, wipe it, and place it near the fire till dry, then brush it with burnt bread finely powdered. 1823

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • To remove grease from books

    Lay upon the spoon a little magnesium or powdered chalk, and under it the same; set on it a warm flat iron, and as soon as the grease is melted, it will be all absorbed, and leave the paper clean. 1852

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • Antidote against mice

    Gather wild mint, put it where you wish to keep them out, and they will not trouble you. 1852

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • Keeping your kettle clean

    To prevent teakettles coating with lime – put the shell of an oyster in the teakettle and the lime will adhere to it, instead of coating the sides. 1852

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

what shall the judge eat today

what shall the judge eat today

Creating a menu for a Victorian Dinner was a complicated issue. Thinking about what they ate brings up many questions about their way of life, their wealth, their location and their health. At The Judge’s Lodging we often work with young visitors on creating a menu for the Judge”s dinner and compare it with food given as charitable relief to the poor.

Here you will find a sample menu for a rich person, a poor soup and a list of what raw foodstuffs were available in each month, which will give you an indication of the huge variety of food they ate. When looking at the menu sample, remember that all of these dishes were presented at the table – it was then up to the diners to decide what they would like to have (they could have everything if the wished!) Why not have a go at creating your own menu for our judge?

Here are some questions to get you started:

If they did not live near the sea, how did most fish get to them? And how fresh was it ?
Is there anywhere else where fish could be found?
Why did they use a lot of sugar and spices in food of wealthy people?
How did they store fruit and vegetables over the winter?
Where did they, for example, get bananas? (Perhaps you could chart the journey of a banana from tree to a wealthy table)
What sorts of meat and fruit would be available to rich people and which to the poor?
What happened to all the uneaten food? (Did the servants have it all or were there ways to turn it into other dishes?)
How did they cook each dish? (Have a look at a picture of our kitchen to get some ideas)
How did they keep things hot? (We have warmers that stand in front of the fires to put dishes on)
How did they keep things cold?
Where did ice come from?

 

 

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