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!

     

Salamongundy

Salamongundy

Take two or three roman or cabbage lettice, and when you have washed them clean, swing the pretty dry in a cloth; the beginning at the open end, cut the cross-ways, as fine as a good big thread, and lay the lettices so cut, about an inch thick, all over the bottom of a dish; when you have thus garnished your dish, take a couple of cold roasted pullets, or chickens, and cut the flesh off the breasts and wings into slices, about three inches long, a quarter of an inch broad, and as thin as a shilling; lay them upon the lettice round the end to the middle of the dish, and the other towards the brim; then having boned and cut six anchovies, each into eight pieces, lay them all between each slice of the fowls, then cut the lean meat off the legs into dice and cut a lemon into small dice; then mince the yolk of four eggs, three or four anchovies, and a little parseley, and make a round heap of these in your dish, piling it up in the form of a sugar loaf, and garnish it with onions, as big as the yolks of eggs, boiled in a good deal of water very tender and white. Put the larges of the onions in the middle on the top of the salamongundy, and lay the rest all round the rim of the dish, as thick as you can lay them; then beat some sallat-oil up with vinegar, salt and pepper, and pour over it all. Garnish with grapes just scalded, or French beans blanched, or Station flowers, and serve it up for a first course.  Hannah Glasse

 

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