jendobyns

Ah well, there is a reason it's a good idea to find more than one reference for items. In this case it appears there was a typo or spelling mistake in the advertisement. Many of these ads run several weeks in a row. What was "tin kitchen" in one was "tea kitchen" in others by the same vendor. I wouldn't completely rule out their importation, but we would need to have a better handle on the trade of the tin smith (white smith?) in the colonies. When established, etc. Checking out tradesman ads next.

Oh yes, cedar and fruit wood are great for that. Have you tried planking fish on them? _That_ would be a great thing to be doing in camp! Looking forward to hearing how you get on with the Dixie tin kitchen. If the tin isn't really great, just make sure you clean and dry it asap, and keep it really, really dry. Maybe even store it with the stuff that pulls moisture out of the air to prevent rusting. Funny, I ran across tin kitchens in a period advertisement recently, somewhere between the 1730's and 1760's, in the Carolinas iirc, being imported aboard ships. Along with at least two types of bread _and_ ship's biscuit in barrels. I think I printed out that bit and put it in a binder to take with me to Florida. Will dig it out when I get down there to see. With any luck I can look it up again when I am there if I didn't print it.

Not adding much to what Brit Privateer has to say on this, except to confirm that the practice in Virginia (and some other colonies) was to allow the pigs and cattle to roam, and use the fencing to keep the animals _out_ of the fields once they had been cleared and planted. Pigs, left to their own devices like this, can multiply quite freely and become a nuisance animal if not culled regularly (yes, I know this first hand *L*). Butchering and preserving in the warmer months is problematic, as pork tends to spoil quite quickly in the heat. You really want to do your butchering when it gets cooler if the animal isn't to be eaten right away. And if I was growing sugar cane for a living, I certainly wouldn't want those creatures loose where they could do damage once I had started growing my crops, but they sure would have been handy to clear the small debris and pests from the field. And yes, pigs will eat just about anything! This probably explains why their manure is so incredibly noxious. Noxious smells = bad air = disease in period thought, iirc. So it is not surprising that medical writers have a poor opinion of the animals. Archaeology is your best bet in determining who was eating what for a given population, and by now many sites have had some statistical analysis of bones done to determine percentages of beef/pork/fish/fowl/other. They can even determine how the meat was cooked based on the shape the bone is in. It will be interesting to see what else you guys come up with here. If I can locate my references I'll happily share what i have. It'll all depend on wether or not I've packed them or not. Moving is hard on research! Thinking about the burning of the pig fat, I don't remember it being used for anything of a lighting, medicinal or cosmetic nature. Lard & tallow seemed to be preferred. But considering this is a nose to tail culture when it came to how an animal carcass was used, I can't imagine the fat was wasted. I'll keep my eyes peeled for references.

Bummed that I ended up missing it. Can't seem to escape the frozen north, although exchanging it for the frozen south might not have been such a good deal ;-)

Interesting. With tin ware, part of the cost is the quality of the tin, though. I would be curious to see a comparison between the two regarding that. Looks like a good entry price for a tin kitchen. For a careening camp, there are other ways to roast meat, though. If you feel a need to have a surface reflecting heat back, or to create a wind break, strategically placed boards work. Could make some interesting use of weathered boards.

If you try this, I recommend using half (or less) the recommended amount of rose water and making up the balance with pure water the first time you make it. Modern rose water tends to be more concentrated, a much stronger flavor.

The "sand" is actually made of ground up fish bones, cuttlefish iirc. And they were using it through the GAoP, sanders from the 18C still exist.

Thanks! Have downloaded and printed the day tripper's flyer. It looks like we may make it.

Great! When I head back to Florida, I may wander over there. I'm thinking about bringing the shop to it next year and would like to see what it's like. Any idea who is in charge of sutlers?

Nice work!

Thank you for all the hard work you have put into the Pub over the years! I am sure you deserve the break!

Sigh. Am committed to my last event with the shop that weekend.

When is this again? I msy be in the atea.

Two blogs. India Mandelkern's Homo Gastronomicus, and Ivan Day's Food History Jottings. Both food history, Ivan Day's blog comes with recipes. Short stuff is all I have time for lately.

Ah, well that makes sense. You wouldn't want to wear anything that would snag on the wig.

Pipes are great. They are useful in dating layers at dig sites. Hadn't we talked about them somewhere on this forum before?

It's petty interesting. Lucy Worsley writes/talks about this in one of her works. My household may start working on a schedule like that soon when my youngest starts working in the bakery department and has to start at 4 am. Will let you know how that goes *L* It's petty interesting. Lucy Worsley writes/talks about this in one of her works. My household may start working on a schedule like that soon when my youngest starts working in the bakery department and has to start at 4 am. Will let you know how that goes *L*

I'd have to find my notes, or talk to the person I know who is my go-to authority on colonial taverns to be sure, but I seem to remember bills in court cases for things like a pitcher of beer. If it was small beer, and that is what was generally consumed, the alcohol content wouldn't add up to that much. It's pretty much liquid nutrition and a source of safe fluids. As for the children, the were everywhere, probably more so than today in our protective society. Isolation from the grow-ups can only happen when there is either economic means to hire help, or older children to provide care for the younger. And some "apprenticeships" started at a surprisingly young age (although they may have been an informal form of adoption in some cases).

Jib, No worries. As Grymm pointed out, it's the marketing folks who have created the name difference/confusion, as if people were too dumb to figure it out. Someone is missing out on a great marketing campaign for it as perry, really. Jib, No worries. As Grymm pointed out, it's the marketing folks who have created the name difference/confusion, as if people were too dumb to figure it out. Someone is missing out on a great marketing campaign for it as perry, really.

Jib, No worries. As Grymm pointed out, it's the marketing folks who have created the name difference/confusion, as if people were too dumb to figure it out. Someone is missing out on a great marketing campaign for it as perry, really.

Grymm, I am so glad you piped up and mentioned that there is a well established name for "pear cider" already! Every time I saw a post about it under that name a part of my brain was going "but, but, but..., it's perry!" I understand it is more difficult to make than hard cider is from apples because it has different organisms that make it alcoholic, and it can go "off" more easily. It is delightful stuff, well worth whatever extra effort goes into it!

I have a very distinct memory of a gravelly voice using the term "scallawag" from a vintage pirate movie, 1950-60's perhaps. Possibly Disney. And possibly only a pirate character in a non-pirate themed movie. No idea which one though. But memories can be inaccurate. God luck with that one!

And it's working on the iPad, too. Raising a virtual glass to you, Stynky!

And it's working on the iPad, too. Raising a virtual glass to you, Stynky!

Hooray! It looks like it's fixed! Signed in and new content didn't disappear for a change.