jendobyns
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Posts posted by jendobyns
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OH my goodness! I need to get caught up on the thread, but first I need to leave work, BUT FIRST, I want to say that I actually learned a freaking historically accurate skill in the last few months!
I can demonstrate how to make yarn using roving (cleaned and carded fleece) and a drop spindle. I have a top whirl and a bottom whirl, so I could even show a couple different techniques.
We may be able to work together over there. I am working on making thread and weaving Spanish moss fibers... I'll be doing very basic drop spindle work and have an inkle to make straps and such....
You two need to get one of those giant spinning wheels. Then you could look like this:
(Ok, maybe not exactly like that.
)Diane Stevens always brings a spinning wheel to P.o.P. (Pirates of Paynetown) and it really makes her display look cool.
I considered the wheel... but then there is the issue of price, size, etc.... if someone is trying to get rid of one, even if it needs a little work, and it's a 'price i can't refuse' I may be willing to consider. Otherwise, I am on a budget....
Wow, I'd love to be joining you all down there, dyeing is something I could do to fill in the textiles demo (or spinning flax, since Jessi has wool covered). It sure would be easier to travel with a bucket than a wheel *g*
Regarding a wheel, Diosa:
I have a great wheel that needs a new home, not having space for it _and_ an aging mother in law. If this is something you'd be interested in, email me off list and we can discuss it.
Mistress Dobyns
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I have WAY too many zucchini, crookneck squash and mini-pumpkins. I have made zuke pasta sauce, various squash cassaroles, roasted pumpkins, and gnocchi with spinach and yellow squash sauce. I am running out of ideas. HELP!
sliced, tossed in olive oil and sea salt, then roasted?
zucchini and pumpkin breads and muffins you can freeze and have around for guests later (if you're not living on a boat w/ no storage space). Have you tried canning or freezing any of the things you've already made for the winter?
Mistress Dobyns
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My Brethren and Sisters of the Coast:
I have moved to northern Virginia, and in three days will be starting law school at George Washington University. As far as my participation on this forum goes, this will be the equivalent of sinking into Davy Jones' Locker. It is entirely possible that I will not be able to return here until next summer.
I wish you all fair winds and following seas.
Best of luck to you! And remember, if you need a fix, there are folks within an hour of you to play with.
Mistress Dobyns
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Millipedes as medicine! (This was taken as part of a cure for the King's Evil. King's Evil was a period name for tuberculous swelling of the lymph glands. It was called this because many people thought that it could be cured by the touch of royalty.)
"Millepedes should be washed, dried, and baked, then the Powder given in White Wine 3{scruples} twice a Day. Some infuse {ounce}i in a Pint, and take 2 or 3 Spoonfuls of the Expression, and some will swallow a Score at a time alive.” (Atkins, Navy Surgeon, p. 24)
Oh, and just for a fun, another bit from Atkins...
"How many Gret Men, (besides the Trustees,) have sollicited the Belief ot he Public to still stranger Things? * Apparitions, Witches, conversing with the Devil. That Women may conceive and bring forth Rabbits. A dead Man's Hand work powerfully in Cures. That Joshua has restored the Deaf Dumb and Blind." (Atkins, Navy Surgeon, p. 36)
Women may conceive and bring forth rabbits?
Sounds like there was a lack of understanding about fetal development by someone, and this could be some ignorant view of miscarriage, perhaps. Midwives would have been very much aware of the reality of such things, but the ignorant, or doctors who had not had the same experience as midwives, could go awry here.
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No I have not and is a great idea thank you so much
, my persona was some what kinda in that direction, gyspy excaping persecution meets pirate etc etc etc... but I think I can work with that better plus when my husband quits being JS he can be Sinbad LOL no serious he can be a grow up persian, turkish or greek pirate ...In that case, Women's Costume of the Near and Middle East by Jennifer Scarce might be of some use to you. The pictures are all over the place as far as timeline is concerned, so you'll need to be careful about the dates, but there are some relevant to the GAoP. Also, google Lady Mary Wortley Montague images for portraits of her in Turkish clothing. She brought back the style after she and her husband were in Turkey as diplomats. (She also is credited with bringing back inoculation for Small Pox).
If you do decide that you want to make an outfit that needs stays, you could use hemp cord instead of reed or metal boning, and should have a bit more flexibility. Some b-dance stuff works in stays, but it's definitely easier without *S*
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Ah finally the answer I was hoping to hear, since I'm new in the "proper way of things" that was going to be my question.
So the "wench corset" seen in the renfaires usually is not the the proper one right? stopping at the underbust? so I take the whole dress is wrong, with the transparent shirt and 2 skirts, at least for the GAP?
Well, this was an old thread, but I think the answer to your question would be a resounding "Yes!" that renfaire getup is not historically accurate. And even the bodices that look like vests with tabs have been documented to the early part of the 20th Century (in Williamsburg, for early docents). Those are not to be confused with jumps, which are similar, frequently quilted and pretty much designed for a layer of warmth.
If you can get your hands on a copy of Corsets and Crinolines, by Norah Waugh, that would be a good start to see how things should look by era. Also Patterns of Fashion by Janet Arnold, and Cut of Women's Clothes (also by Waugh). Years ago I attended a symposium with Sally Queen and Lynne Sorge who was doing tons of research on stays. The symposium was called "From Cone to Comfort", looking at the changing shape of a woman's fashionable silhouette from the end of the 17thC to the end of the 18thC. I can tell you now, there wasn't a single under-bust corset among them!
The corset generator mentioned on a previous post is useful, but keep in mind it's designed for Elizabethan costuming, and doesn't come with tabs in the design (or didn't used to, that might have changed). If you decide to use it to get a basic pattern for your measurements, be sure to look at the period you're going to use for outer clothes and make sure it's the appropriate length and shape. And be sure to add tabs, they'll help keep it from digging into your waist (which can get painful after a day). And I was just informed today (from an attendee at one of the Williamsburg clothing workshops) that while stays themselves should be built to be comfortable for your body, the top where it rises from your arm pit in front should be uncomfortable if you slouch and roll your shoulders forward, as a way of reinforcing the proper period posture.
Hope this helps a bit, too!
Mistress Dobyns
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Samuel Pepys had a large bladder stone removed and, so grateful was he for the relief, that he hosted a gala dinner party each year on the anniversary. Such style!
I'm still catching up to this thread, and it has been interesting. If you watch the Supersizers Go/Eat series on YouTube, there's one for the Restoration Period, where they go into a fair amount of detail about the procedure for Pepys surgery, showing the type of chair he would have been sitting in (it has a big hole in the bottom) and some of the tools. This is how they set you up for the part about their recreated Stone Feast, where all sorts of interesting antics occur. Worth watching.
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Oh, this is almost too charming for words. (It reminds me of the picture in the old D&D Monster manual.) Enjoy!
"CHAPTER NINETY-TWO. On incision for the worm arising beneath the skin, called 'the cattle disease.' [Editor's note: Round-worm infection seems to answer to the clinically characteristic description of the complaint. Classical authors pass it over.]
This complaint is called by us in some regions 'the cattle disease' since it frequently happens to cattle. It is in fact a small solitary worm generated between the skin and the flesh, that creeps all over the body, both up and down; it can be felt as it creeps from one part to another until it breaks out at a place where it can break through the skin, and out it comes.
It arises from the putrefaction of certain humours as do worms, round-worms and gourd-worms in the abdomen. Part of the harm that may be expected of it is that when it creeps about the body and goes up to the head and reaches the eye it may make an opening in the eye and come out and destroy the eye; this frequently happens.
If you wish to treat this and extract it, it must be done while it is creeping about and can be felt. You must tie a tight tourniquet above and below it, then cut down upon it and extract it. But if it burrows into the tissues and you cannot locate it, then apply the actual cautery to the place until you have burnt the worm.
The greatest damage to be feared from it is damage to the eye, as we have said. So if you see that it has entered the head and is near the eye, then bind a strong bandage over the forehead beneath it, then cut down upon it and draw it out. It is important also for the patient to take care to cleanse his body with laxative medicines from all corrupt and evil humours. He should also avoid all foods giving rise to putrefaction." (Spink & Lewis, Albucasis, p. 604)
Well _that_ was interesting! And it has inspired me to find my copy of A Midwife's Tale, where she tended to treat people for worms a lot, to see what her methods were.
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Happy Birthday Rumba Rue! I'll dedicate this cake I'm making right now to you!
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Yes, there's some kind of padding underneath. I was hoping that I could find better versions online, but couldn't find any decent quality pics of the ones I was looking for.....numbers 1469 and 1479 here show them, but they're tiny....
http://www.funjdiaz....1.cfm?pagina=25
And I forgot to mention it earlier, but Zaraguelles just translates as "drawers"....
Cheers,
Adam C.
Try looking for "sarouelles", which is apparently a form of Turkish trousers. Folkwear makes a pattern for them that is still popular. http://www.folkwear.com/119.html Also, if you look up sarouel, slightly different spelling, you can find some examples of another style, with an extremely loose, baggy crotch section and tight lower leg.
Mistress Dobyns
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It appears that from the picture that a home made cannon failed, taking it's most of it's crew with it.
Good Lord, that's just awful! Hopefully we'll eventually find out what type of cannon and why it blew.
We just listened to an audiobook with descriptions of how a potato cannon works, and after reading this I'm glad my boys know when the "don't try this at home" caption should go up.
Mistress Dobyns
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This recipe appears in Ivan Day's "Cooking in Europe 1650-1850", a source of many interesting recipes we don't see very often.
England, 1711, (Salmon, 105 -I think this is supposed to be William Salmon, The Family Dictionary, 1696, this particular recipe might be from a later edition)
Take water, three quarters of a pint, choice red port, or rather choice sherry, half a pint, sugar chocolate a quarter of a pound, or something better, fine flour, or white starch, a quarter of an ounce, and a little salt; mix, dissolve and boil, and in about 12 minutes it will be done. But if you make it with chocolate without sugar, the proportion to the former water and wine, will be of chocolate, 2 ounces and a quarter, double refined sugar 3 ounces, fine flour or white starch, a quarter of an ounce, etc. as before.
Ivan Day continues: This recipe is for a drink that is much richer than modern hot chocolate. Melt four ounces of a good-quality dark chocolate in the hot water and wine mixture and whip in half a teaspoon of cornstarch. If required, add extra sugar to sweeten it. The purpose of the cornstarch is to prevent the chocolate butter from separating out. Whip it with a chocolate mill if you have one. Use a balloon whisk if you do not. In Spain at this time, an iced whip of chocolate called Espuma de Chocolate was popular in the summer months. This was introduced into Naples during the seventeenth century, where it was developed into a frozen sorbet called scomiglia di Ciccolata.
Mistress Dobyns
who is now off to find a recipe for something alcoholic and fruity to go with this weather.
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Attach an audio file to a post, is it possible?
Failing that you'll need to search out Waiting for Bonaparte by Men They Couldn't Hang for
Smugglers
The boat rides south of Ailsa Craig in the waning of the light
There's thirty men in Lendalfit to make our burden light
And there's thirty horse in Hazleholm with the halters on their heads
All set this night up on your life if wind and water speed
Smugglers drink of the Frenchmens wine and the darkest night is the smugglers
time
Away we ran from the excise man
It's a smugglers life for me
It's a smugglers life for me
Oh lass you have a cozy bed, and cattle you have ten
Can you not live a lawful life and live with lawful men?
But must I use old homely goods while there's foreign gear so fine?
Must I drink at the waterside and France so full of wine
Smugglers drink of the Frenchmens wine and the darkest night is the smugglers
time
Away we ran from the excise man
It's a smugglers life for me
It's a smugglers life for me
Though well I like to see you Kate, with a baby on your knee
My heart is now with gallant crew that plough through the angry sea
The hitter gale, the tightest sail, and the sheltered bay or goal
It's the wayward life, it's the smugglers strife, it's the joy of the smugglers
soul
Smugglers drink of the Frenchmens wine and the darkest night is the smugglers
time
Away we ran from the excise man
It's a smugglers life for me
It's a smugglers life for me
And when at last the dawn comes up and the cargo safely stored
Like sinless saints to church we'll go. God's mercy to afford
And It's champagne fine for communion wine and the parson drinks it too
With a sly wink prays "forgive these men, for they know not what they do"
Smugglers, drink of the Frenchmens wine and the darkest night is the smugglers
time
Away we ran from the excise man
It's a smugglers life for me
It's a smugglers life for me
It's a smugglers life for me
It's a smugglers life for me
There are no decent versions online that I could find, some live ones where I was in the pit but ropey sound quality.
The Colours is quite stirring for me too
I don't know how to post audio files, but you do come up with the coolest things!
Mistress Dobyns
the technologically challenged
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Welcome! My lads and I will be heading down your way sometime in July. First port 'o call will be Daytone, and then St Augustine!
Mistress Dobyns
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*hmm, be'r late than early I always says*
Glad ye all clear'd up th' TAR vs PITCH part! Drink'n from a tarred vessel I do naught thinks would taste so goodz!
Fer th' drink'n vessel; I have had me leather Tudor Rose tankard fer nearly three year and have found that bee's wax (just th' cakes ye gets from a fine tailor supply) does right fine - AND when freshly coated it taints th' grog with a nicely not too sweet honey effect too!
Using a good hot gun it easily blends right in with th' original PITCH in th' tankard.
...>snip<
So, you have me rather curious now. How did you get the bee's wax into the hot glue gun? I have a leather jack from Buzzard's Nest that needs repairs, the pitch is cracked. This sounds like a good way to go, kind of like caulking a seam.
Mistress Dobyns
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The Irish Rovers were around even before my grandpa. My grandpa is an old seadog himself, having been in the Merchant Marines and the Navy. From what he's told me he should have a mansion in Davey Jone's Locker. There songs are songs of the sea, the pub, and nationality of Ireland. Here's some of their stuff.
Craciunal in Killarney(Christmas in Killarney)
What do you all think?
Truly good music, the Irish Rovers. I had to laugh when I got to "Donald Where's Your Trousers". That guy ranks up there with the buckskinner who bent over and his breechclout went sideways at this year's Market Fair. And a good lesson for the young 'un who wants to wear a kilt *G*
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Salmagundi
in Galley
Having re-read this, I still have doubts about the source of the info quoted. I have not been able to find a reference for any work by Robert May called "The Good Huswives Treasure" beyond online dictionary entries which all seem to be the same version of the Wikipedia entry, which is not a reliable source. A similar receipt to the one credited to him under salmagundy in the online dictionary entries does show up in his work entitled " The Accomplisht Cook", the existence of which I can verify. This is available online through Project Gutenberg, and is listed as "To make a grand Sallet of divers Compounds". I am still looking through the May book on Project Gutenberg for specific mention of Salamagundy, but it's a very long piece of reading and I have other responsibilities at the moment. Wonderful stuff, though, including sauces for all sorts of interesting foods. And it's a great illustration of how they would eat everything but the squeak *G*
I suspect there has been some error in the online dictionary entry, whatever it's origin, and I'm still investigating. The interpreter/historian/researcher/educator in me finds misinformation really frustrating. And the internet seems to be one of the worst when it comes to spreading misinformation.
Mistress Dobyns
NAI CIG
For the curious, here's the link for Robert May's "The Accomplisht Cook" on Project Gutenberg. http://www.gutenberg.org/etext/22790
Let's re-read the third bullet: "Salmagundi is also purportedly a meal served on pirate ships. It is a stew of anything the cook had on hand, usually consisting of chopped meat, anchovies, eggs, and onions, often arranged in rows on lettuce and served with vinegar and oil, and spiced with anything available. The following is taken from a reprint of "Mrs. Hill's New Cook Book", originally published in 1867 and republished by Applewood Books of Bedford, Massachusetts."
Hi,
Could you please provide the source of the quoted period recipe? Thanks!
Mistress (Jen) Dobyns
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Salmagundi
in Galley
Let's re-read the third bullet: "Salmagundi is also purportedly a meal served on pirate ships. It is a stew of anything the cook had on hand, usually consisting of chopped meat, anchovies, eggs, and onions, often arranged in rows on lettuce and served with vinegar and oil, and spiced with anything available. The following is taken from a reprint of "Mrs. Hill's New Cook Book", originally published in 1867 and republished by Applewood Books of Bedford, Massachusetts."
Pardon me for the confusion! The Receipt from 1867 is for a sort of pie, though, and not a salamagundy recept in the earlier sense, judging from period sources so far. How odd that there should be a transition from salad to pie in the methodology, though. One wonders if there's an error somewhere in the printing/editing of the later work.
There will be lots of differences in what you see in ingredients, considering you're looking at receipts from the 17th century through the 19th. The Robert May receipt looks like a sort of salad mixture (I cannot find any reference for that particular title by Robert May other than the online dictionary reference, btw, and will check with my fellow food historians on that). The receipt I have from Nott's Cooks and confectioners Dictionary (1726) is a layered and arranged type of salad, and the title reads "To make a Salomongundy, Salmongundin, or Salgundy.", which also indicates even the name was variable. Interestingly, this is supposed to be served hot for a first course, unlike the cold salads we're used to eating now.
"Take tow or three Roman or Cabbage-Lettuce; and when you have wash'd them clean, swing them pretty dry in a Cloth; then beginning at the open End, cut them cross-ways, as fine as a good big Thread, and lay the Lettuce so cut about an Inch thick in the Bottom of a Dish: When you have thus garnish'd your Dish, take a couple of cold roasted Pullets or Chickens, and cut the Flesh of 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 Lettuce round the one End of the middle of the Dish, and the other toward the Brim: Then having bon'd and cut half a dozen Anchovies, each into eight Pieces, lay them all round betwixt each Slice of the Flowls; then cut the lean Meat of the Pullets or Chickens Legs into small Dice, and cut a Lemon into small Dice: Then mince the Yolks of four hard Eggs, with three or Four Anchovies, and a little Parsley; and make a round Heap of these in the middle of your Dish, piling it up in the Form of a Sugar-loaf, and garnish it with small Onions as big as the Yolks of Eggs, boiled in a good deal of water, very tender and white; put the largest of the Onions on the middle of the minc'd Meat on the top of the Salomongundy, and lay the rest all round the Brim of the Dish, as thick ans you can lay then; then beat some Sallad-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 hot for a first Course."
Hi,
Could you please provide the source of the quoted period recipe? Thanks!
Mistress (Jen) Dobyns
Salmagundi is an old recipe that came to be known as a pirate meal.
- "Cut cold roast chicken or other meats into slices. Mix with minced tarragon and an onion. Mix all together with capers, olives, samphire, broombuds, mushrooms, oysters, lemon, orange, raisins, almonds, blue figs, Virginia potatoes, peas and red and white currants. Garnish with sliced oranges and lemons. Cover with oil and vinegar, beaten together." (from The Good Huswives Treasure, Robert May, 1588-1660)
- "A mixture of minced veal, chicken or turkey, anchovies or pickled herring, and onions, all chopped together and served with lemon juice and oil."
- Salmagundi is also purportedly a meal served on pirate ships. It is a stew of anything the cook had on hand, usually consisting of chopped meat, anchovies, eggs, and onions, often arranged in rows on lettuce and served with vinegar and oil, and spiced with anything available. The following is taken from a reprint of "Mrs. Hill's New Cook Book", originally published in 1867 and republished by Applewood Books of Bedford, Massachusetts.
I've found some other recipes on the internet as well. They're all different!"Boil two calf's feet; take the feet out when done; reduce the broth to a quart. The feet may be fried and used, first removing the bones. Let the broth become cold in an earthen vessel; scrape off all the grease; wipe the top of the jelly with a coarse towel; put the cake of jelly into a kettle lined with tin or porcelain; season it with two lemons cut up (removing the seed), fine blades of mace, a stick of cinnamon, pepper (white pepper is best), and salt to taste. Beat to a froth the whites of six eggs; stir these to the jelly just as it melts; it must then be left to clarify and not stirred again. When it simmers long enough to look clear at the sides, strain it through a flannel bag before the fire; do not squeeze the bag. Suspend it by running a stick through a loop made by tying the bag; rest each end of the stick upon a chair, and throw a table-cloth over all to keep out the dust. If the jelly does not run through clear the first time, pour it through the jelly-bag again. Set this aside. Prepare the meat and seasoning for the pie. Put into a stew-pan slices of pickled pork, using a piece of pork four inches square; if it is very salt[y] lay it an hour in tepid water. Cut up two young, tender chickens--a terrapin, if it is convenient--two or three young squirrels, half a dozen birds or squabs. Stew them gently, cutting up and adding a few sprigs of parsley. Roll into half a pound of butter two tablespoonfuls of flour; add this to the stew until the meat is nearly done. Line a fire-proof dish, or two fire-proof dishes (this quantity of stew will fill two common-sized or quart dishes;) with good pastry; mix the different kinds of meats; put in Irish potato dumplings; season to taste; pour in the gravy and bake. When done, remove the upper crust when the pie is cold and pack in the jelly, heaping the jelly in the middle. Return the crust and serve cold or hot. The jelly will prevent them become too dry. They are good Christmas pies and will keep several days. Very little gravy should be used, and that rich. Should there be too much, leave the stew-pan open until reduced sufficiently. This kind of pie keeps well if made in deep plates, and by some is preferred to those baked in deep moulds."
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ime: noon - 6:00 p.m.
Location: Point Fermin Park, Gaffey and Shepard Streets
Music festival with a focus on TRADITIONAL music, particularly chanties and other music with nautical and maritime themes. Pirates might invade. FREE. Info: SeaShanty@aol.com
Town? State?
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Ahh... a fine an' proper welcome for ye, Mistress Dobyns. Glad t' have a Gentlewoman here with we crazy lot. And, ye not be alone. There be a few fine Gentlewomen here. :) I'm sure ye've met a few of them already. So, ye be th' Wife of a Brit Captain, hmm? What regiment be he in? I'm curious. Wondering if I crossed paths with this regiment before.
Surrounded? Ye poor lass! What did they do to ye?!?
Mmmmm... already I'm eager t' try some of yo'r homemade Hot Chocolate. Mmmmm... If there be one thing I like better than rum and wine... it's hot chocolate!
Well, if you walk into a nest of pirates, surrounded is bound to happen, eh? But they were the nicest folks, in spite of the red coats our lads were wearing. They are Maryland Loyalists, the folks the King was happy to have guarding the baggage train and army's cattle, and fighting the Spanish.
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Thanks, and no worries about the Scappi spit. I'll eventually round up one of my technical helpers to scan and post a pic, but it's been like herding cats lately *g*
welcome to the pub mistress dobyns...still no luck with that scappi spit im afraid...
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Thanks everyone! It's nice to be here. Looks like if I remember the chocolate, I might be forgiven for forgetting the rum once in a while? *G*
Haven't found a receipt for rum and chocolate in period, yet, but here's one for Wine Chocolate from William Salmon, The Family Dictionary, London, 1696.
This particular receipt is listed as 1711, so probably a later edition of the work:
Take Water, three quarters of a pint, choice red port, or rather choice sherry, half a pint; sugar chocolate (most likely chocolate which has been processed with sugar added during the grinding) a quarter pound, or something better, fine flour, or white starch, a quarter of an ounce, and a little salt; mix, dissolve and boil, and in about 12 minutes it will be done. But if you make it with chocolate without sugar, the proportion to the former water and wine, will be of chocolate, 2 ounces and a quarter, double refined sugar 3 ounces, fine flour or white starch, a quarter of an ounce, etc., as before.
This is from Ivan Day's book Cooking in Euripe 1650-1850, which has a modern redaction. He uses quality dark chocolate, and corn starch, and boil means something more like simmer in period, so it would be hot enough to dissolve and heat the ingredients together. He also mentions that the Spanish consumed an iced whip of chocolate called Espuma De Chocolate which was popular during summer months, and it was introduced into Naples during the 17C, where it developed into a frozen sorbet. Yum. I can see some experiments for summer *g*
Mistress Dobyns
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Hi,
I'm new here, and figured I'd better introduce myself (doing things backwards, as I've posted a couple of times already ;-). I go by Mistress Dobyns most of the time, as I'm the wife of a Redcoat Captain in our RevWar unit (we're Loyalists who fought the Spanish at Pensacola). If you were at Fells Point Privateer Day, those were the guys in red marching 'round the town giving you grief *G* While I am not technically proficient in the 21st Century sense (as some of you might have figured out already), I can handle period skills just fine--spinning, dyeing, cooking, sewing, riding, dancing, etc. You probably won't find me in front of the crowd brandishing a sword, yet (fencing is on my to-do list), but by the fire making dinner, spinning, or interpreting for the public. My newest skill is learning to make chocolate from the un-roasted cocoa beans, but finding the right period equipment is proving a challenge, so that demo will be a while in coming. I'm looking forward to getting to know the folks here, so we won't be total strangers next time I find myself surrounded by Pirates! *G*
Yhs,
Mistress (Jen) Dobyns
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Well Thank You, Ma'am. It's nice to be here.
Continuing on with what was started earlier, here's a picture of a house I could be happy with:
And I'd be a gentlewoman who's fallen on hard times, perhaps, and makes her living renting rooms, running a coffee/tea/chocolate house, and cooking for her guests. That way I have an excuse for knowing the rudiments of baroque dance and horseback riding. *S*
Oh, nonononono... I know all too well what happened when Cornwallis finally overtook a port. He brought with him a particular youthful gent (among others) who spawned wild tales with his band of green men running all over the Carolina countryside! Worse... t'was those under Cornwallis who was responsible for th' death of a particular Gentleman whom which I am most incredible fond of (and it's not Hector!)... where Camden be his final resting place.
Hehehehe, welcome, Ms Dobyns. Grand t' have ye here. By all means, lass... please, create a thread t' introduce yo'rself.
We'll give ye a proper Pub welcome. Tis a nice place, Karadimos. Both of them. Oh, dont' mind Hook... any place with spirits of th' alcoholic kind, he'll be willin' to haunt.
~Lady B
How NOT to do it.
in Armory
Posted · Edited by jendobyns
Sigh, sorry about that, it wasn't supposed to be a reply at all!