Archives

Ackermann’s Repository: The Death of Queen Charlotte

Queen Charlotte’s Death Notice

Ackermann’s Repository

December 1818

More about Queen Charlotte on Wikipedia: https://en.wikipedia.org/wiki/Charlotte_of_Mecklenburg-Strelitz

Mourning for Queen Charlotte

The mourning for our late venerated and beloved Queen is equally deep and general: no wonder indeed that the whole English nation should be eager to pay a tribute of respect to the memory made in the robe form, of a three-quarter height, are very general for morning: they are trimmed all round with a broad border of plain muslin or long lawn, with weepers to correspond; and are worn with lawn or muslin handkerchiefs, and large mourning ruffs, which in general are rounded at the ends, and do not quite meet in front of the throat.

Black bombazine is universally worn for dinner dress, and is also adopted for social evening parties. There is a good deal of variety in the form as well as the trimmings of dinner gowns. Frocks are very general; some are cut quite low and square round the bosom, with very short sleeves, which are formed of full puffings of black crape placed between bands of bombazine. The bust is trimmed with black crape, variously disposed; but ruches, though so long worn, appear to us most prevalent. The bottoms of the skirts are always very full trimmed with black crape; some have a broad band of crape formed into bias flutings, which are placed across; others are trimmed with black crape leaves, of which there are two or three rows placed one above another. Corkscrew rolls of crape, which are very narrow, and always four or five in number, are also a favourite trimming; and we have observed several gowns trimmed extremely high with black crape tucks.

The bodies of other dresses are made partially high round the back of the neck; the back is plain, and buttons up behind with small jet buttons; the front has a little fullness at each side of the shoulder-strap; the middle of the bust is plain, and sloped gradually on each side; the waist is very short, and the bust is trimmed round with a single row of crape disposed in wolves’ teeth. Plain long sleeve, ornamented at the hand to correspond with the bust, and finished at the bottom of the skirt with a similar but broader trimming.

We recommend this dress, at least the manner in which the body part is made, to those of our fair subscribers who are of the middle age; it is at once delicate and becoming. We understand that several matronly ladies of distinction have given orders for dresses made in this style, and we shall be glad to see it generally adopted.

Black crape over black sarsnet is universally adopted for full dress. The most elegant style is that given in our print. We have, however, noticed another, which we consider as very tasteful and worthy of attention: it is a frock; the body, formed of a fullness of crape, is made to fit the shape of the bust by jet beads, which form a kind of stomacher; the back is full; the shape is formed on each side by jet beads, and it is fastened behind with small jet buttons. A short full sleeve, the fullness looped in various places by little jet ornaments. The bottom of the skirt was trimmed with a deep flounce of black crape, which was looped in the drapery style with jet ornaments, and headed by a row of small crape roses.

We understand that it is expected; dresses both of bombazine and black crape, trimmed with white crape, will be worn, particularly by young ladies. We consider this very likely, because it is still very deep mourning, though less gloomy than all black: we have not yet, however, seen any of them.

Several trimmings, composed of black crape and intermixed with scarlet, are we understand in preparation for some very dashing élégantes. This mixture of black and scarlet has of late years have been tolerated even in the deepest mourning; in our opinion it is far from appropriate: we remember upon a late ever-to-be-lamented occasion it was seldom seen, and we believe it is now likely to be confined chiefly to those ladies whom the French would style merveilleuses.

Head-dresses, both for full- and half-dress, are mostly made in white crape. Toques and turban-hats are generally adopted in the former, and caps in the latter; they are always of a round shape, and the cauls low: some have narrow borders; others have no border, but have the head-piece formed in the toque style, that is to say, disposed in very full folds: these last are always ornamented with flowers.

Toques are usually made without any other ornament than the crape tastefully disposed in front. Turban-hats are either ornamented with flowers, or if black, with jet beads. Head-dresses are at present either entirely white or entirely black; and the former, as we have just observed, are most prevalent.

Very young ladies wear jet combs, sprigs, and tiaras, in full-dress; but for dishabille, belles of all ages wear simple undress caps, which are in general muslin, long lawn not being much used.

It is almost superfluous to mention, that all ornaments for the hair &c. at present are composed of jet.

Gloves and shoes are always of black chamois leather.

Evening Dress

A black crape dress over a black sarsnet slip: the body is cut very low and square round the bust, and is tight to the shape; it is trimmed round the bosom and the back with a rouleau of crape intermixed with jet beads: this trimming does not go round the shoulders. The bottom of the waist is finished by rounded tabs. Long sleeve, made very loose, and finished at the band by a rouleau to correspond with the bosom; the fullness of the sleeve is disposed on the shoulder in puffs, which are interspersed with jet beads, some of which also confine it across the arm: this forms a new and elegant style of half-sleeve. The bottom of the skirt is cut in broad scallops, the edges of which are ornamented with narrow black fancy trimming, and an embroidery of crape roses, with branches of crape leaves disposed between each; a second row of this trimming is laid on at a little distance from the first. The front hair is much parted on the forehead, and disposed in light loose ringlets, which fall over each ear. The hind hair is braided, and brought round the crown of the head. Head-dress, a long veil placed at the back of the head, and an elegant jet ornament, consisting of a rose and aigrette, which is also placed far back. Chamois leather gloves and shoes. Ear-rings, necklace, and cross, jet. 

Walking Dress

A round dress of black bombazine; the body is made tight to the shape and up to the throat, but without a collar; long sleeves, with white crape weepers: the skirt is finished at the bottom with a broad black crape flounce, disposed in large plaits; over this is a very narrow flounce, which is also plaited to correspond; a little above this is a third flounce, which is quilled in the middle to correspond, and the whole is surmounted by a broad band of bias crape. The spencer worn with this dress is composed of black clothing; it is cut without a seam, and ornamented with a fullness of black crape, disposed in large plaits at the bottom of the waist: a high standing collar rounded in front, made to stand out from the neck, and edged with a light trimming of black crape: long loose sleeves, finished at the hands with black crape trimming, and surmounted by epaulettes draperied with black cord and ornamented with small tassels. Head-dress, a bonnet of black crape of a moderate size; the edge of the brim is finished with a row of large hollow plaits; the crown is trimmed to correspond. A white crape frill stands up round the throat. Gloves and shoes black chamois leather.

 

New Release: The Marriage Obligation

Admiral Cornelius Hardcastle met his future wife Léonie at the Siege of Toulon. Their daughter Cornelia is the heroine of The Marriage Obligation.

The fictional character of Admiral Hardcastle is based on Admiral Sir Benjamin Hallowell Carew, whose ship, the HMS Leviathan, took part in the evacuation of allied troops and royalist civilians being persuaded by the Republican army.

Siège_de_Toulon

The Siege of Toulon

The Siege of Toulon (29 August – 19 December 1793) was a military operation by Republican forces against a Royalist rebellion in the southern French city of Toulon.

After a series of insurrections against the Republicans within the French cities of Lyon, Avignon, Nîmes, and Marseille, Republicans managed to recapture Marseille and punish them with severe reprisals. Upon hearing this, Toulon, which was currently in the hands of Royalist forces, called for aid from the Anglo-Spanish fleet.  On 28 August, Admiral Sir Samuel Hood of the Royal Navy and Admiral Juan de Lángara of the Spanish Navy, committed a force of 13,000 British, Spanish, Neapolitan and Piedmontese troops to the French Royalists’ cause. This was a serious blow to the Republicans, since Toulon had a key naval arsenal and was the base for 26 ships (about a third of the French navy). On 1 October, Baron d’Imbert proclaimed the young Louis XVII to be king of France, and hoisted the French Royalist flag of the fleur de lys, delivering the town of Toulon to the British navy.

Les_coalises_evacuent_Toulon_en_decembre_1793

By 16 December, however, the Republicans (among them a young Bonaparte), managed to push past the Allied troops toward the waterfront. At that point, Lángara gave the order to destroy the French ships. While that was going on, Hood had ordered HMS Robust under Captain George Elphinstone and HMS Leviathan under Captain Benjamin Hallowell Carew to evacuate the allied troops from the waterfront. In addition to the soldiery, the British squadron and their boats took on board thousands of French Royalist refugees, who had flocked to the waterfront when it became clear that the city would fall to the Republicans. Robust, the last to leave, carried more than 3,000 civilians from the harbour and another 4,000 were recorded on board Princess Royal out in the roads. In total the British fleet rescued 14,877 Toulonnais from the city; witnesses on board the retreating ships reported scenes of panic on the waterfront as stampeding civilians were crushed or drowned in their haste to escape the advancing Republican soldiers, who fired indiscriminately into the fleeing populace.

Wikipedia

Author’s Note: I’ve advanced Cornelia’s age five years for the purpose of this story. An author’s prerogative!

About The Marriage Obligation

Cornelia Hardcastle has been determined never to marry since she was eighteen and discovered an ugly family secret. Now that she’s twenty-four, however, her parents want to see her settled so they can move to Canada for her father’s prestigious new government post. Not a chance!

The second son of a viscount, Preston Warrington is more than happy to leave the viscount business to his brother so he can travel the world in search of adventure. His recent stint as a spy for the British in the War with the French has come to an end, and he’s getting pressured to marry and settle down. Hell no!

How could the notorious Marriage Maker from Inverness all the way in Scotland possibly know that these two marriage-averse individuals are perfect for each other?

Excerpt

Note: At this point in the story, Cornelia has confessed her terrible secret to Preston, her husband-in-name-only.

He took her hand and led her back to the folly. “There, you got it out. That wasn’t so bad, was it?”

She tilted her head to look at him. “You’re not—shocked? Disgusted?”

He squeezed her hand and looked directly into her eyes. “Surprised, yes, certainly. Disgusted? I don’t quite understand your meaning, Cornelia.” His eyes widened. “Unless you are thinking—surely not—that I should be disgusted by you!”

She burst into tears. He pulled her trembling body into his arms and held her against him until her body quieted and the tears slowed, eventually turning into occasional hiccups. When she raised her head from his chest, he handed her his handkerchief. “Shall we sit down? When you are ready, you can tell me what it is that has you so distressed.”

Dabbing at her eyes, she nodded and allowed him to guide her back to the stone seat. 

“I must look a mess,” she said finally, in a shaky voice.

“You look beautiful,” he said, his hand making gentle circles on the surface of her back.

She made a face. “Liar. I’ve seen my face in this condition before. Red eyes, splotchy cheeks, shiny nose. Definitely not a good look for me.”

In response, he reached over and turned her face toward his before capturing her lips with his for a tender kiss. Her sweet response tempted him to deepen it into something more passionate, but he sensed she was not ready for that and reined in his desire.

“Do you still believe I was lying, my dear?” he said as their kiss ended.

She swallowed. “Perhaps you were just being kind.”

Well, then. If she did indeed need more convincing, he would be more than pleased to deliver it.

He took her face in his hands again and kissed her again, this time with more pressure, then pulling away slightly to tease her lips with his tongue, before probing between them with his tongue. Her eyes widened with surprise, but far from protesting, she pressed closer to him, her arms floating to his shoulders. She smelled of violets and tasted like a combination of innocence and passion. His hands drifted to her hair, where his gentle caresses caught on pins and sent dark locks spilling down her back. When her eyes widened, he took her lips again, this time plunging his tongue between her teeth and coercing a timid response from hers.  His hands floated down her back, lightly touching the side of her breasts before settling possessively at her waist. 

Mine. My woman. This woman was made for me. She has to know it too.

When they finally pulled apart, she looked down, flushed and breathing hard.

“Well?” he said when he found himself able to talk again. “Was that a ‘just being kind’ kiss, do you think?”

She looked up at him, her eyes lit with a mischievous glow. “You’ve proved your point. There was nothing ‘kind’ about it. I must allow that you are a magnificent kisser, Preston.”

His breath quickened. “There is nothing I would like better than to kiss you like that every day. Several times, in fact. I am convinced that we could have an exemplary partnership, my dear, if we were to make our marriage a real one.”

Amazon

 

Mrs. Barlow’s Tasteful Advisements to Young Matrons and Overwrought Mothers of Daughters: Made-Dishes

This post is part of the Authors in Bloom Ten-Day Blog Tour. Each stop on the tour will offer a prize, and a Grand Prize of an eReader and a $25 Gift Card will be awarded to two participants who comment on each and every one of the participating blogs.

My prize is a print copy of my time travel romance, A Home for Helena, about a young woman who discovers she was kidnapped from Regency England as a child. This prize is International and will be awarded to a random commenter on this blog post.

Note: Be sure to leave your contact email in your comment so that you can be contacted if necessary.

 

Made-Dishes

What is technically called a made-dish, presupposes either a more elaborate mode of cookery than plain frying, boiling, or roasting or else some combination of those elementary processes,—as, for example, half-roasting and finishing in the stew-pan, which is a very common way of dressing a ragout. All dishes commonly called French dishes are of this class, such as fricassees and ragouts, meat braised, larded, &c. and so are hashes, curries, and generally all viands that are re-dressed.

Made-dishes are valued by the gourmand for their seasonings and piquancy, but they are equally esteemed by the economist from the circumstance of a much less quantity of material than would suffice for a boil or roast, making a handsome and highly-flavoured dish; while, by the various modes of re-dressing, every thing cold is, in a new made-dish turned to good account. The most common fault of made dishes is, that they are overdone.

The very name made-dish, with us implies something savoury and highly relishing, and though over seasoning is to be avoided, it is proper that made-dishes should rather be piquant than insipid.

Made-dishes of beef that has been dressed.

Few persons come to the years of eating-discretion like cold meat, and though the days are quite gone when the hospitality of the landlord was measured by the size of the joint, it still happens that where a table affords any variety of dishes, much meat will be left cold. The invention of the culinary artist is thus put on the rack for new forms and modes of dress, and new names for various dishes which are intrinsically one. The most common and the best methods of dressing cold beef are broiling, heating in the Dutch oven, or hashing.

Click here for links to all of Mrs. Barlow’s recipes.

Introducing Mrs. Barlow

Mrs. Leah Barlow

Mrs. Leah Barlow, mother of five lovely daughters herself, has graciously condescended to provide Susana’s Parlour with some of her tasteful advisements on housewifely matters, such as meal planning and the rearing of children, in hopes that our readers will find them informative. Having recently set up a Twitter account where she will be sharing her most treasured household tips, she hopes many of you will follow her: https://twitter.com/lucybarlowsmom

Much of her advice comes from this manual, which she insists should be in every housewife’s possession:

The Cook and Housewife’s Manual, Containing the Most approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking Brewing, Making Home-made Wines, Cordials, &c.

Mrs. Margaret Dods (Christian Isobel Johnstone), Edinburgh, 1826

Available free on Google

About A Twelfth Night Tale

Without dowries or the opportunity to meet eligible gentlemen, the five Barlow sisters stand little chance of making advantageous marriages. When Lucy, the eldest, attracts the attention of a wealthy viscount, she knows she should encourage his attentions, since marriage to a peer will be advantageous to all. The man of her dreams was Andrew Livingston, her best friend’s brother. But he’s always treated her like a child, and now he’s betrothed to another. Perhaps the time has come to accept reality… and Lord Bexley.

Andrew returned from the Peninsular War with a lame arm and emotional scars. Surprisingly, it’s his sister’s friend, “little Lucy”—now a strikingly lovely young woman—who shows him the way out of his melancholy. But with an eligible viscount courting her, Andrew will need a little Christmas magic to win her for himself.

Amazon • iBooks • Kobo • Nook

 

 

 

 

 

 

Susana’s Author Pals: Blair Bancroft

Susana read many of Blair Bancroft’s Regency romances in print and digital form long before she joined the Central Florida Romance Writers and met her in person. That was when she discovered some of Blair’s other outstanding talents: singing, acting, directing, and piano, in addition to blogging and editing. Blair (Grace) has shown herself to be very kind, supportive, and helpful to new authors in both the CFRW and the Beau Monde chapters of RWA. Having been a caregiver herself, she understands the challenges Susana faces during her winter sojourn in Florida when she cares for her dad.

About Blair Bancroft (Grace Ann Kone)

Blair came to writing late, partly because she had a desire to pursue a singing career and partly because her mother was a highly successful children’s book author, and it never occurred to Blair it was possible to have two such exotic creatures as an author in one family. So music was the order of the day. During college years at Brown and Boston University’s School of Music, Blair was fortunate enough to participate in operas under the direction of Sarah Caldwell and also find time for BU’s theater productions, musical and non-musical.

After five years of teaching music to elementary school students in Connecticut, Blair finally set out for New York City, where she became one of the nuns in the National Company of The Sound of Music (with Florence Henderson starring as Maria von Trapp). She also directed off-stage choruses, played piano for on-road rehearsals, and trained all replacements.

But teaching—and the lure of home and family—drew her back to New England, where she taught music in Newton, Massachusetts, and directed a production of The King and I at Newton High School. Then it was back to Connecticut for marriage, three children, and confining her performing to church. She also branched out into a new field—becoming editor of an educational publishing company, a job that lasted for the next twenty years. After moving to Florida in the 80s, she worked at a variety of jobs, from real estate to church secretary, while doing a huge amount of transportation for a daughter who was following in her footsteps as a soloist. Only after Blair’s youngest went off to college did she get one last crack at the theater, playing Mrs. Peachum in a Sarasota production of The Threepenny Opera.

Blair greatly admires women who seem to be able to do it all: handle a job, husband, children, and still find time to write. She could not. Although she “dabbled” in writing a time or two, she did not do any serious writing until her husband of twenty-five years had a stroke and she became a full-time caregiver—for the next nine years.

It took eight of those to find a publisher. Well, actually, the publisher (the now defunct Starlight Writer Publications) found her. The editor had been a judge in a contest Blair entered and requested Tarleton’s Wife as one of the initial offerings of their new company (December 1999). (Tarleton’s Wife , Blair’s Golden Heart winner, is now on its fifth incarnation and is still selling, after nearly twenty years. It also won a Best Romance award from the Florida Writers Association.)

And just that quickly, Blair’s luck changed. She was offered a contract by Kensington’s Precious Gem line and within the same year sold her first Regency to Signet (Penguin Putnam), for whom she wrote five more before the line was closed. That first Regency, titled by Signet The Indifferent Earl, won Romantic Time’s Best Regency award. (It is now available online under its original title: The Courtesan’s Letters.)

After Signet shut down their traditional Regency (think Jane Austen) line, Blair went back to where she started: epublishing, working for two different epublishers before going independent in 2011 and publishing subsequent books through Amazon Kindle and Smashwords. Blair is a strong advocate for independent publishing, for being your own boss. In addition to continually expanding her inventory to a variety of genres, she has been offering Writing and Editing tips on her blog, Grace’s Mosaic Moments, since January 2011—where she enjoys sharing all she’s learned since she started typing her mother’s manuscripts when she was a freshman in high school!

Blair reports that when she finishes Book 4 of her Blue Moon rising series, and if she counts two previously published books awaiting indie pub, she has written 40 books since the mid 90s. She is also working on organizing seven-plus years of blogs on Writing and Editing into book form, which she hopes to make available by Fall 2018.

Blair has not forgotten her musical training, singing regularly—and sometimes soloing—in the choir of the Episcopal Church of the Resurrection in Longwood, Florida.

She may have come to writing late, but Blair doesn’t hesitate to say she loves it. As an “out of the mist” author, Blair’s favorite comment on her writing is: “I can hardly wait to get up each morning and find out what my characters are going to do today.”

March 18, 2018

Hidden Danger, Hidden Heart

Destroyed crops in Florida and Spain. Acts of terror? Corporate warfare? Or simply businesses held to ransom? Whatever the motive, Ashley van Dyne, president of an organic foods business, needs the tough Hispanic entrepreneur, Rafe Guererro, to help her put a stop to the damaging sabotage. The resulting cultural clash of both business and romance resounds across two continents. And, as if the problem weren’t big enough already, they both have teenage relatives caught up in the ongoing disaster.

Amazon

The Blackthorne Curse

After the death of her father, young Serafina Blackthorne of New Haven, Connecticut, becomes a reverse immigrant, traveling from the New World to the Old. To her grandfather, who lives on Dartmoor, a place where eerie legends abound and where she discovers, to her horror, she is marked for death by the Blackthorne Curse. The more Serafina attempts to outmaneuver the Curse, the more she seems to jump from the frying pan into the fire. She finally has but one hope left. But does her childhood friend really want to save her, or is he destined to be her executioner?

Author’s Note: This book is a Gothic novel set in the Regency period—a style of story where a young woman finds herself basically alone and battling threats to her life, some from humans, some from possibly supernatural sources. But in spite of all the angst, it is also a romance. I hope you will enjoy reading this tale in a style made famous by Victoria Holt, Mary Stewart, and Phyllis Whitney as much as I enjoyed writing it.

Amazon

Mrs. Barlow’s Tasteful Advisements for Young Matrons and Overwrought Mothers of Daughters: Sauces

Sauces, Essences, and Condiments

“Elements! each other greeting,

“Gifts and Powers attend your meeting!”

Pirate

“It is the duty of a good sauce,” says one of the most recondite of modern gastrologers, the Editor of the Almanach des Gourmands, “to insinuate itself all round the maxillary glands, and call into activity each ramification of the palatic organs. If it not be relishing, it is incapable of producing this effect, and if too piquant, it will deaden instead of exciting those titillations of tongue and vibrations of palate, which can only be produced by the most accomplished philosophers of the mouth on the well-trained palate of the refined gourmet.” This, we think, is a tolerably correct definition of what a well-compounded sauce ought to be.

The French, among our other insular distinctions, speak of us as a nation “with twenty religions and only one sauce,”—parsley and butter, by the way, is this national relish,—and unquestionably English cookery, like English manners, has ever been much simpler than that of our neighbours. Modern cookery too, like modern dress, is stripped of many of its original tag-rag fripperies. We have laid aside lace and embroidery, save upon occasions of high ceremonial, and, at the same time, all omnegatherum compound sauces and ragouts, with a smack of every thing. Yet the human form and the human palate have not lost by this revolution. The harmonies of flavours, the affinities and coherence of tastes, and the art of blending and of opposing relishes, were never so well understood as now; for the modern kitchen still affords, in sufficient variety, the sharp, the pungent, the sweet, the acid, the spicy, the aromatic, and the nutty flavours, of which to compound mild, savoury, or piquant sauces, though a host of ingredients are laid aside.

The elegance of a table, as opposed to mere lumbering sumptuousness, or vulgar luxury, is perhaps best discovered in the adaptation of the sauces to the meats served, and in their proper preparation and attractive appearance. Plain Sauces ought to have, as their name imports, a decided character; so ought the sweet and the savory. All Sauces should be served hot,—a matter too often neglected in the hurry of dishing and serving dinner. Sauces with which cream and eggs are mixed must be diligently stirred after these ingredients are added, to provent their curdling, and suffered to warm through, but not to boil. The same care must be taken in mixing capers and all acid pickles in sauce. Though it is willful waste to put wine, catsup, lemon-juice, aromatic spices, and other expensive ingredients, into sauces for more than the time necessary to extract the flavour, yet, on the other hand, these things must be infused or boiled long enough to be properly blended, both in substance and flavour, with the basis of the sauce. The previous concoction must also be duly attended to, whether at the mincing-board, in the mortar, or saucepan. As a general rule, brown sauces should be thinner than white. Cream should be boiled before mixing.

The basis, or, more correctly, the vehicle of most English sauces, is butter, whether melted, oiled, browned, or burnt; or gravy, clear, brown, or thickened; also water, milk, cream, and wine, or some substitute. A numerous class of sauces is composed of vegetables and green fruits, another of shell-fish, and a third of meat. There are still other sauces compounded of an admixture of all these ingredients. It will simplify arrangement to take these in regular order; though the philosophers of the kitchen, it must be owned, shake themselves tolerably free of the trammels of system.

Click here for links to all of Mrs. Barlow’s recipes.

Introducing Mrs. Barlow

Mrs. Leah Barlow

Mrs. Leah Barlow, mother of five lovely daughters herself, has graciously condescended to provide Susana’s Parlour with some of her tasteful advisements on housewifely matters, such as meal planning and the rearing of children, in hopes that our readers will find them informative. Having recently set up a Twitter account where she will be sharing her most treasured household tips, she hopes many of you will follow her: https://twitter.com/lucybarlowsmom

Much of her advice comes from this manual, which she insists should be in every housewife’s possession:

The Cook and Housewife’s Manual, Containing the Most approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking Brewing, Making Home-made Wines, Cordials, &c.

Mrs. Margaret Dods (Christian Isobel Johnstone), Edinburgh, 1826

Available free on Google

About A Twelfth Night Tale

Without dowries or the opportunity to meet eligible gentlemen, the five Barlow sisters stand little chance of making advantageous marriages. When Lucy, the eldest, attracts the attention of a wealthy viscount, she knows she should encourage his attentions, since marriage to a peer will be advantageous to all. The man of her dreams was Andrew Livingston, her best friend’s brother. But he’s always treated her like a child, and now he’s betrothed to another. Perhaps the time has come to accept reality… and Lord Bexley.

Andrew returned from the Peninsular War with a lame arm and emotional scars. Surprisingly, it’s his sister’s friend, “little Lucy”—now a strikingly lovely young woman—who shows him the way out of his melancholy. But with an eligible viscount courting her, Andrew will need a little Christmas magic to win her for himself.

Amazon • iBooks • Kobo • Nook

Mrs. Barlow’s Tasteful Advisements to Young Matrons and Overwrought Mothers of Daughters: Preserving Roots and Vegetables

To Preserve Roots and Vegetables

Potatoes are of most consequence. Choose them of the middle-size, fresh from the mould, or the store-pit. Yellow kidneys are for the earlier part of the season; and red or calico potatoes for the spring months, as these keep best late in the year. Keep them in a cellar below ground, where the temperature is pretty equal, and never very low, and defend them well from frost and currents of air with straw or mats. In spring, have them turned over, and the growths carefully picked away, which process must be again repeated later in the season. Keep carrots and turnips, parsnips, and beet-roots, with their native mould about them, in dry sand: onions are best preserved strung, or the small ones in nets, in a cool but not a damp place. Use the thick-necked spongy ones first; they may have the germ taken out, with a larding-pin, and then be strung up, or they may be kiln-dried. Parsley may be picked, and dried by tying it in bundles to a rope, or drying it in a cool oven; and so may other herbs. French beans [green beans or string beans] will keep by salting and closing them up, and soaking them before they are dressed; but they lose a good deal of their flavour and colour. Cucumbers, kidney-beans, endive, &c., may be parboiled and kept closed up in strong pickle; soaking them to freshen them before they are dressed. Green peas are shelled, scalded repeatedly, drained, dried in cloths, spread on plates, and put in a cool oven, and afterwards hung up in paper-bags to harden’ soak them before they are used. After all this trouble they are but the ghosts of green peas. They may also be scalded, bottled, covered with clarified butter, corked up, and the corks dipped in rosin; but nothing will preserve the sweet flavour and marrowy substance of the young pea. Cabbages, lettuce, greens, endive, leeks, cauliflower, &c., if carefully removed in dry weather from the ground, without injuring the roots too much, and laid in a cold cellar, or on a stone floor, covering the roots with earth or sand, will keep through the winter, even when the frost might destroy them if left in the garden; and this we conceive the best mode of preservation.

To Store Fruits of Different Kinds

This art is now so well understood, that in spring and early summer, apples, and even pears, are seen as plump and fresh as in the autumn when they were gathered.

Gather the fruits when just ready to drop off easily, but not over-ripe—do not bruide the fruit in gathering—lay it to sweat for a week in heaps, covered with mats, flannels, &c. Wipe each apple or pear, one by one, and place them in glazed stone-ware gallon jars, bedded in fine sifted sand, dried in an oven; fill up the jars with sand. Pack each sort by itself, label the jars and close them, and keep them in an airy loft, but protect from frost by covering them with a thick linen cloth.

N.B.—Eggs, fruit, and other things packed in straw acquire a very musty flavour. This, which is called being straw-tasted, may be avoided by using dried fern for packing.

Click here for links to all of Mrs. Barlow’s recipes.

Introducing Mrs. Barlow

Mrs. Leah Barlow

Mrs. Leah Barlow, mother of five lovely daughters herself, has graciously condescended to provide Susana’s Parlour with some of her tasteful advisements on housewifely matters, such as meal planning and the rearing of children, in hopes that our readers will find them informative. Having recently set up a Twitter account where she will be sharing her most treasured household tips, she hopes many of you will follow her: https://twitter.com/lucybarlowsmom

Much of her advice comes from this manual, which she insists should be in every housewife’s possession:

The Cook and Housewife’s Manual, Containing the Most approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking Brewing, Making Home-made Wines, Cordials, &c.

Mrs. Margaret Dods (Christian Isobel Johnstone), Edinburgh, 1826

Available free on Google

About A Twelfth Night Tale

Without dowries or the opportunity to meet eligible gentlemen, the five Barlow sisters stand little chance of making advantageous marriages. When Lucy, the eldest, attracts the attention of a wealthy viscount, she knows she should encourage his attentions, since marriage to a peer will be advantageous to all. The man of her dreams was Andrew Livingston, her best friend’s brother. But he’s always treated her like a child, and now he’s betrothed to another. Perhaps the time has come to accept reality… and Lord Bexley.

Andrew returned from the Peninsular War with a lame arm and emotional scars. Surprisingly, it’s his sister’s friend, “little Lucy”—now a strikingly lovely young woman—who shows him the way out of his melancholy. But with an eligible viscount courting her, Andrew will need a little Christmas magic to win her for himself.

Amazon • iBooks • Kobo • Nook

Mrs. Barlow’s Tasteful Advisements to Young Matrons and Overwrought Mothers of Daughters: Vegetables and Roots

Vegetables and Roots

Vegetables are at their best when just on the eve of being ripe, in their natural season, and when their growth has neither been retarded, nor forced on by artificial means. The vanity, and it is no better, which spurs on people to load their tables with flavourless, colourless, immature vegetables, is ever punished by the expense and disappointment it occasions. Much, however, has been judiciously done of late years, both to improve the quality and to spread the cultivation of vegetables. Where a turnip, a cabbage, or a leek, was twenty years ago the only vegetable luxury found on a country gentleman’s table, we now see a regular succession of not merely brocoli, cauliflower, and peas, but the more recondite asparagus, sea-kale, endive, and artichoke, with an abundance of small saladings. The vegetable-markets of most towns have within the same period undergone a wonderful improvement. The number and quantity of articles are more than doubled, and the price, except for early vegetables, has diminished at least a half; so that this healthful and harmless luxury is now within the reach of all classes. But vegetables of the more delicate species are still comparatively such recent acquaintances, that, even at tables otherwise elegantly appointed, they are seldom seen perfectly well dressed, at least in so far as regards colour. That homely chemistry, which does not disdain to descend to the kitchen, has indeed considerably assisted the cook of late in this department. A few general observations will, if attended to, supply the place of long or often-repeated directions for dressing vegetables. Unlike animal substances, vegetables can never be dressed too fresh, though some kinds, such as French beans and artichokes, will keep a few days. They must, after being carefully cleared from insects and decayed leaves, or other spoiled parts, be washed in plenty of water; they cannot be too much washed. Let them lie in salt and water, head downwards, till they are put to boil. This simple method will bring out every insect that may lurk in the leaves. To preserve their beauty, they must be boiled alone, in a perfectly clean and well-tinned vessel, and in abundance of soft water. A tea-spoonful of salt of wormwood, or a bit of pearl-ashes or soda of the size of a nutmeg, will not only preserve the green colour, but contribute to the tenderness of cabbage, savoys, &c. Put in all vegetables with soft boiling water and plenty of salt; with hard water the colour will keep better, but the quality will not improve. Make them boil fast, and do not cover the vessel if you desire to preserve their fine colour. In a former section it was recommended to boil several sorts of vegetables and roots with the meat, when salted, with which they are to be served; and this, though it may injure the colour, will certainly improve the quality,—a point of greater importance. All vegetables should be enough boiled. The cook’s rule of having them crisp is as inimical to health as offensive to the palate. If boiled quickly, which they ought to be, vegetables are ready when they begin to sink in the boiling water, and they will spoil ever instant after that. Meat may wait a little, but vegetables will not.

Obs.—Stewed and roasted onions used to be a favourite supper-dish in Scotland, and were reckoned medicinal. The onions were stewed (after boiling) in a butter-sauce, to which cream was put,—the sauce blanche of France.

Click here for links to all of Mrs. Barlow’s recipes.

Introducing Mrs. Barlow

Mrs. Leah Barlow

Mrs. Leah Barlow, mother of five lovely daughters herself, has graciously condescended to provide Susana’s Parlour with some of her tasteful advisements on housewifely matters, such as meal planning and the rearing of children, in hopes that our readers will find them informative. Having recently set up a Twitter account where she will be sharing her most treasured household tips, she hopes many of you will follow her: https://twitter.com/lucybarlowsmom

Much of her advice comes from this manual, which she insists should be in every housewife’s possession:

The Cook and Housewife’s Manual, Containing the Most approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking Brewing, Making Home-made Wines, Cordials, &c.

Mrs. Margaret Dods (Christian Isobel Johnstone), Edinburgh, 1826

Available free on Google

About A Twelfth Night Tale

Without dowries or the opportunity to meet eligible gentlemen, the five Barlow sisters stand little chance of making advantageous marriages. When Lucy, the eldest, attracts the attention of a wealthy viscount, she knows she should encourage his attentions, since marriage to a peer will be advantageous to all. The man of her dreams was Andrew Livingston, her best friend’s brother. But he’s always treated her like a child, and now he’s betrothed to another. Perhaps the time has come to accept reality… and Lord Bexley.

Andrew returned from the Peninsular War with a lame arm and emotional scars. Surprisingly, it’s his sister’s friend, “little Lucy”—now a strikingly lovely young woman—who shows him the way out of his melancholy. But with an eligible viscount courting her, Andrew will need a little Christmas magic to win her for himself.

Amazon • iBooks • Kobo • Nook