jendobyns

The Mr. and I plan to be there with the chocolate stone, 9x9 wall tent. Hopefully we don't have any last minute disasters like I did this year.

That should be: http://www.agelessar...es/page/20/ Remove the space and "So" at the end if you click on the first link and it doesn't work for you.

Um, after rummaging around a bit on Katie's blog, I found this: http://www.agelessartifice.com/blog/category/recipes/page/20/ So smelling like rosewater, wine and cinnamon/cassia seem to be acceptable. A couple of pages back (newer receipts) there is also one for powder. It's rather violet scented. I have the perfumed powder. It doesn't sit on the skin like modern talc based powders, as it tends to move around a bit, but it does smell nice.

One place to start could be Sally Pointer's "The Artifice of Beauty". She covers a fairly broad range of history, naming a bunch of sources. There is also a group called "Early Perfume" on yahoo groups. They don't appear to be very active lately, but there is good information in the archives if you care to dig a bit. Also look at period housekeeping manuals and cookbooks. They frequently cover that sort of thing. If you surf Katie Cannon's blog, she gives sources for the recipes she features. Have a good rummage 'round here: http://www.agelessartifice.com/blog/about/ Given the huge quantities of some of the receipts, I have opted to buy Katie's products and have been quite happy. Although painting my face in zinc (a better option than lead) is still rather strange.

You could take it to a hair stylist to have it re-done. Take a picture of what you want it to look like, after you find a stylist who knows how to do wigs. Someone older who does things "old school". There is a woman in the Northern Virginia who dresses wigs. PM me and I'll get her info to you.

Very spiffy! The shirt would be made of the finest possible linen you can find. Handkerchief or better. That way those enormous sleeves will actually fit inside the arms of the coat. Thicker linen would create too much bulk. And OMG, that wig! That is where those curl papers would come in handy *G*

Here's the thing about period cookbooks. And this entry in particular. Usually by the time a period version of "celebrity chef" gets around to publishing the book, there has been a lifetime of experience. So the historic foodways academic standard for when a food appears is at least ten to twenty years back from publish date, and sometimes, depending on the trail of previous recipes, much earlier. A sort of evolution of some recipes can be traced. It kind of depends on who plagiarizes whose work and how many revisions of a work there are during it's lifetime, too. There have been versions of cookbooks "authored by" which have only a borrowed author's name in common with the original work. The information Carter provides includes this meal for the King (George II) on Sept 10 (no year) which contains the Sallad Morgundy dish and several others. He also catalogued George II's coronation dinner in 1727, so it is likely fairly close to the date you have for 1726. We have no idea where he picked up that particular name for the dish (yet), but it does look like perhaps the terminology trickles down from the original name much the same way a word or message changes during the game of "telephone". Add dialects, accents, irregular spelling and period hand writing, and it's fodder for a Master's Thesis. I keep trying to sort out how to copy and past the passage where this is mentioned, but can't seem to do it. So if you want to look up symposium notes from The Oxford Symposium on Food and Cookery 2001 "The Meal". It's buried in the paper on "The Fine Art of Eighteenth-Century Table Layouts" and describes Carter's career and rough dates on pages 167-68/9. Ultimately, it would be best to track down Carter's work and look for more direct leads, as the Oxford papers are not the primary source. Meanwhile, I'll be asking my associates who might have researched this already. It might have even been the subject of a previous paper, I just haven't found it yet. Hmmm, Clarissa probably knows.

I wasn't debating it's existence, just thinking about the term as it might have evolved and it's possible origins. Knowing to look under another term can be helpful. Goodness knows we have plenty of examples of words pronounced (and sometimes spelled) very differently than how they started (waistcoat, forecastle, boatswain, Worcester, to name a few). Basically it's a composed salad of varying styles and ingredients. Personally, I'd leave off the anchovies

I just ran across what might be the origin of the term salamagundy (and all it's variants). Charles Carter was a cook for various high status people including an ambassador to Spain in 1710, and wrote "The Complete Practical Cook" 1730, later on in his career. In one of his accounts of the King's meals (George II?), he mentions "Sallad Morgundy". Considering how words get muddled from one form to another, Sallad Morgundy to Salamagundy doesn't seem a far stretch. Salamagundy being a form of salad we've established. Tracing it back to something actually called a salad makes a lot of sense. I'm going to investigate further and see where this goes. Before I start reinventing the wheel, though, is there anyone on this forum who has already run across this?

And to maintain the curl in your wig (modern adaptation of period technique): This method was apparently quite long lived, and one great thing about it is that you can set the curl in the wig and leave it that way until you're ready to wear it. It also works for ladies hair, of course

That pre-done embroidery was what I meant by "applique". Not sure it's the correct term, but you can find the stuff in the bridal trim section of fabric stores in the States.

If you could post a pic of this glove, we might be able to make more practical suggestions. It's difficult to know what is possible without knowing what is.

They could also be embroidered. If that is beyond your skill set, perhaps an applique that looks like period embroidery? For that matter, can you turn the logo into something else?

Happy birthday! Have a bowl of punch on me! (Rum punch, that is!)

Well that was cool! Thanks for posting that link!

A gun this size could be smuggled into gaol inside a loaf of bread Or easily hidden inside a lady's pocket.

O I love it when folks find that link! Thanks for posting it Michael! And if anyone thinks dance is too un-manly, just remember that dancing masters were also, to some degree, fencing masters as well. Where better to improve your balance and footwork? If you doubt it, just check this out: Either the National Archives or Library of Congress has footage of Tom (Thomas) Baird demonstrating the more formal dance forms. Remember, while called country dances, the Playford dances were danced by people trained in the proper style and step technique. Being able to afford the services of a dancing master was a sign of economic success (wether you were a merchant moving up in the world, or a wealthy aristocrat). But it isn't totally necessary now days to do the same dances and have a good time (although counting while stepping definitely helps keep things coordinated ) Here are some other useful links to aid in interpreting what's going on in the Playford: http://www.dcdancenet.com/toyprograms/ http://www.rivkinetic.org/flash/ecdflash.html http://www.cdss.org/ The last link is for Country Dance and Song Society, located in Mass. They have a wonderful catalog of publications and music, including sheet music. You can get a paper copy of the Playford book listed above, and a couple of other Playford based dance books (Kate Keller's is pretty good). And there are links to other dance communities. Did anyone who does the Beaufort pirate event know there is a dance mistress who participates? And there is a local dance community right there? If there is interest in bringing any of this dance form into the Piracy community, I'd be happy to help. I was trained in Baroque dance, have performed in Kentucky, Ohio and Washington DC (Kennedy Center) and was dance mistress (facilitator, really) for several years at a historic site. I may be creaky, but I'd be happy to help anyone interested in learning.

Grymm, Nevermind. Just located a pic of "streaky bacon" where the caption says "American style bacon". So it looks like they're one and the same. Easy for a change

In the States, isolated coastal communities like Tangier Island have accents that, at least 20 some years ago, were very similar to the accent of the original settlers. This is not true of much of the Atlantic coast where immigrants landed and settled, but the more rural, isolated communities used to have linguistic (and even behavioral) relics. Modern life, access to things like TV and the outside world have changed that and we're loosing many of those wonderful "artifacts". That being said, there are some individuals who pick up accents at the drop of a hat. It is linked to a particular personality type, and is a function of the wiring in the brain, iirc. So if you are a pirate with an accent, it could change depending on the company you keep *g* Personally, I am one of those people, my accent depends to some extent on what I'm hearing. It can be funny, confusing or embarrassing, depending on the situation. (The unexpected accent of the officiating Irish priest coming out of my mouth at a wedding reception was a real eye opener!) Talking to someone like Caribbean Pearl is a real challenge, for example, as I find my mouth trying to make the same sounds I hear her making, in spite of myself. It's a lot of work _not_ doing it! That being said, when the question has come up during training for interpretation at historic sites I've attended, the answer has been that it's best not attempted, as many people attempting an accent tend to do it poorly. There tends to be a predominance of bad Irish, Scottish and Cockney accents out there. And when there is interaction with visitors, it's more important that they can understand what you are saying than how you say it.

Grymm, For those of us who are deprived of "proper" bacon in the States, can you direct us to a pic of what streaky bacon is supposed to look like? We are finally getting some stores in my area which might actually carry the right bacon. I just need a good picture for reference. Jen

I started hanging out around Pirates way back in the 80's, when an ex decided that he wanted to start holding Pirate Feasts and I found magic in that. It was sort of a spin-off of the English Civil War stuff many of us were doing at the time. Then I started volunteering and working at a historic site on the water, which was established in the late 17C and thrived through the early part of the 18C. Read Pirates of the Chesapeake while there and something kind of clicked into place. I don't actually reenact as a pirate, more like someone who would know pirates and interact with them as part of a coastal community. Pretty much as I do now.

Hawkyns, you must have done 18c wayyy long ago, as I've been doing it for over 25 years and it's been full of grimy camp followers, grubby cooks, kept women and various scandalous folk. We've had references surface for mistresses belonging to pillars of the community, illegitimate children, thieves, runaways, bad debts, indentured servants kicked out and left on the stoop to die of exposure, etc. And people portraying variations of many of these aspects. One of the guys wants to portray a hanging (he is a professional making props for major TV shows) but historic sites don't really want to go there. Really, the limitations on how far things go to portray the lower ends of society are mostly limited by historic sites and their managers, promoting family friendly edutainment. Although Lord Foppington's crew has made memorable appearances as The Wormleys, including one at Mt. Vernon that was hysterical. Now that is a sample of the lower orders not to be missed

I had a talk with the unit commander, we did some digging through books, and read the website description of Bowles posted by the "museum". Turns out we'd had a talk about this piece of writing from the museum just recently, although I didn't know that was the source (these things spread like kudzu). The whole thing starts when Bowles' being an ensign is misunderstood. He was an ensign, but that is an 18C military name for the guy who is responsible for carrying the flags (the ensign), and it is the lowest commissioned position, iirc. It's not a position in the Navy. And the errors go on from there. If anyone is interested in reality instead of modern myth, PM me and I can have our Captain share a list of sources on the real William Augustus Bowles. Colorful, he certainly was, but pirate, no. Egads! Just had a mental image of pyrates trying to look like the Bowles portrait where he's "gone native". What a train wreck!

Sadly, I just read the info posted on the William Augustus Bowles Museum website about WAB. It's sooooo bad. Really, really wrong. It was difficult to get past the first paragraph. banging head on keyboard now

As a member of the recreated unit of Maryland Loyalists to which William Augustus Bowles belonged, I find this rather disappointing. The man was definitely a "character", but I've never run across anything that linked him to piracy. Political manipulation and manouvering, sure, but not piracy. In fact, considering his presence among the elite in England in his efforts to forward his cause, I sincerely doubt any connection. He might be charged with desertion, but that was hardly the same thing. Thanks for the warning, I will pass this along to the rest of the gang! Jen