Capt. Sterling

Author for above book, Ellen Gehert

William Booth, draper also sells linen thread...also I think he carries a blue & white linen, not sure of the weight though.. I would do a test on those sizes provided first in cheap fabric...as most provided are usually too small...also remember you aren't seeing too many tall collars until later in the 18th century. Also check out a book called, help me here Jen, Rural Pennsylvania clothing...helpful with the instructions...

Oi Lil, just a heads up...if the Friends' tent is what was called the surgeon's tent last year, unless ye can confirm that it has been repaired since last year, ye may want to yank that thing as soon as ye get there. The ridge pole snapped from the wind and they either provided the wrong poles on the side, or they need to be cut down, so the fixed ridge doesn't snap again. That thing was a nightmare, but a carpenter or two should be able to set it right in no time...

damn runs in the family...

Well then hell, I need it for next weekend... Mister Lasseter and I could do a little fencing...

Oi ye might want to pm Dutchman about the rulers... he has done some investigating in that area and knows what to look for...as a matter of fact he found one for me, himself and I believe he assisted Mister Lasseter as well to some extent...

Much obliged son, but the crewe is not officially attending Fort Taylor this year, due to many reasons..We have our hands full else where this year....so we shall not be there and I would hate to have ye carry it all the way down there for naught... .I would love to have it for MTA though....always nice to have a splendid new toy to impress the judges... Hmmm would love to have it for the Governor's Ball as well...hmmmm... But honestly, take what time ye need... I do not wish to rush a master at his craft...

Thank ye William

Ah there ye are.... aye that deadline of Pip is fast approaching...but not to fret, the weskit I was mentioning in the above post is yers and shall be shipping out next week...

P. S. Like I would just walk past a post like this and not have to come to a screeching halt to have a look...by the way I bet ye still need decent photos? Finishing up a weskit, then Ny comic con (for a certain snotty's b day) then I shall send ye what ye need(unless what was sent already does the trick)..

Brawles: "A cheap blue and white striped cotton cloth, patterned in the loom, classified as a "guinea stuff'" These Indian cloths were copied by English weavers at the end of the 17th century. Saidder and Chiader brawles were among goods imported by the Dutch from the East Indies between 1686 and 1696. Wearing brawles was prohibited in England from about 1700... You covered Nickanee, which could also be spelled Neconnee or nicconnee... and interestingly enough, not seeing the term sheets at all in Montgomery.... Rumal or Romal : a handkerchief imported from India: a cover or decorative piece. Silk, cotton, and Serunge romals were prohibited in England at the end of the 17th century. Interesting how a lot of what this fellow had was made illegal round about the time he died...does the book mention his background? Did he hail from England or the colonies? btw please keep coming up with these wonderful finds...

Montgomery has the following words for fabrics that come close to the ones you have listed... Pintado "In 16th century Portuguese texts, the word applied to cheap block- printed cotton cloth made in India. But in the following century, the words pintado and chintz indicated the rich arborescent of floral cottons of fine quality mordant-painted and resist-dyed in India. From about the middle of the 17th century, explicit directions and actual patterns to appeal to the Western market were sent by East India Company Merchants to their agents. In 1657 an order was placed for "Chints or Pintadoes 1,000 pieces.... The 1660 London Book of Rates lists "Pintadoes or Callecoe cubbard clothes"... For the remainder of the century, sales in England for clothing and furnishing were enormous. Several laws were enacted for the protection of the English weaving industry, and in 1720 "The Use and Wearing in Apparel" of imported chintz, and also its "use or Wear in or about any Bed, Chair, Cushion, or other Household furniture" were prohibited... (unless you were selling to the colonies)... page 324

Hmmm all my books on undergarments always spell it with a K as it is an abbreviation of the term knickerbocker...and according to C. Willett & Phillis Cunnington, The History of Underclothes, Despite this, it is to the year 1879 that we owe the evocative "knickers" as a diminutive. page 108

hmmmm, interesting... seeing mostly linen drawers with at least one mention of cotton flannel for late 18th century... still looking...not seeing nickers except for a sound a horse makes or someone who "nicks" people by cutting them....

Drawers usually refers to undergarments that cover the legs and lower torso... so hence, usually what we would refer to as underwear, underpants...etc...seeing that the item is listed with shirts, often considered an undergarment as well... I would hazard to say that it is referring to underwear... as to nickers...or knickers...not seeing the term prior to the 19th century

Could not agree more with Mister Cyphers, but to add, we pray for a good and successful outcome for Poppa & and strength and wisdom to get through all this with all due speed. Holding ye both close in our hearts as we love ye both dearly. Please keep us posted.

Hold fast there...did I just read ye swear?? Sounds like a grand affair and I wish ye all the best but the crewe is already committed that weekend to Marcus Hook...

Aye cooking is not my thing either... the ladies mostly handle that(and first place winners at it they are as well and of course Cookie was grand but he's gone on to cooking in the real world...), although Mr. O'Keeffe has been known to dabble a bit and is very good at it... I highly doubt my crewe will ever starve(we eat so well, sink the ship maybe, starve never ) I just happened to have all that at hand as I helped with some of the research in that area for MTA...research I can do...

As per Williamsburg Pickling is the process of preserving food in an acid (usually Vinegar). In the past, pickling was used to preserve a wide variety of MEATS, FRUITS AND VEGETABLES. The vinegar used in the pickling process creates an acid environment that prevents undesirable bacteria growth. Most pickled foods are salted or soaked in brine (a very salty liquid) first to draw out moisture that would water down the vinegar. Properly pickled foods can last for YEARS. Examples of foods that were preserved by pickling in the 1700s; Artichokes Asparagus BEEF Beets Cabbage Cauliflower Cucumbers Eggs Fish Garlic Grapes Horseradish Lemons Mushrooms Peaches Peppers Pork Radishes Olives Onions Oysters Walnuts (and one for the Bosun... ) Watermelon rind

To Pickle Cucumbers Take the least you can get, and lay a layer of Cucumbers, and then a layer of beaten Spices, Dill, and Bay Leaves, and so do till you have filled your Pot, and let the Spices,Dill and Bay Leaves cover them, then fill up your Pot with the best Wine Vinegar, and a little Salt, and so keep them Sliced Turneps also very thin, in some Vinegar, Pepper and a little Salt, do make a very good Sallad, but they will keep but six Weeks. The Queen-Like Closet or Rich Cabinet, by Hannah Wolley London Printed for Richard Lowndes at the White Lion in Duck-Lane near West-Smithfield. 1672

"To Pickle Kidney Beans. Take the beans & string them very well, then lay them in elegar with a good handfull of salt & let they ly covered over in ellegar [malt vinegar] or vinnegar 10 dayes. then tak them out & set a kettle of water on the fire & make it scallding hot. then put in the beans, covering them close with a clean course cloth & when you disserne them to be greene & tender, take them up & when they be cold, pickle them in white wine vinnegar & salt, laying a clean course ragg upon the pickle which will keepe them from caneing. & wash the clothe when it canes, and salt & water; & if you carefully take you the cloth all the canes will stick to it." ---Martha Washington's Booke of Cookery, circa 1749-1799, transcribed by Karen Hess [Columbia University Press:New York] 1981 (p. 166) [NOTE: Food historian Karen Hess added these notes: "All of the many pickle recipes in our manuscript represent ancient ways of preserving vegetables againt time of need as well as brightening winter menus, which could bet monotonous after a few months. Some of the nutrients must have leached into the picle, but I belive that the liquor was used in cooking as a seasoning." (p. 166).] even earlier Pickles Note: These pickling methods are considered unsafe by today’s standards. Many foods require high temperature high pressure sterilisation in order to kill all potentially harmful bacteria. The practice of “Greening” pickles is extremely dangerous. It was considered that producing a bright green colour made for attractive pickles. “Bellmetal” is a mixture of copper and tin. When highly acidic mixtures come into contact with copper, then copper sulphate is produced. Copper sulphate gives a bright green colour, but is highly poisonous. 122. To Pickle Mellons or Large Cowcumbers Scope ym at one end & take out ye pulp clean & fill ym wth scrapt horseradish sliced garlick ginger nutmeg whole pepp[er] & large mace yn take for ye pickle The best white wine vineger an hand full of salt a quarterd nutmeg whole pepper cloves & mace & 2 or 3 racers of ginger boyld together And pour it to ye mellons boyl[ing] hott and stow ym down close 2 days wn you intend to green ym set ym over ye fier in a bellmetall pott in their pickle till they are scalding hott & green yn pour ym into yor potts stow ym down close wn they are cold cover ym wth a wett bladder & [leather?] Thus Cover all other Pickles PAGE 56 123. To Pickle Gherkins Put ym in a brine strong enough to bear an egg yn drain ym & pour on ym ye same pickle as ye mellons boyling hott having some dill seeds in yor pott stow ym down close 2 or 3 days yn green ym in a bellmetall pott & cover ym close as before 124. To Pickle French beans Put ym a month in brine strong enough to bear an egg yn drain ym from ye brine & having a pickle as ye mellons pour it to ym boylin hott & green ym ye same way 125. To Pickle Walnuts Scald ym & put ym in water & salt 9 or 10 days changing it every day yn take ym out & rub ym in a course cloth & pour on ym ye same pickle as ye mellons boyling hott ading thereto a little mustard seed PAGE 57 126. To Pickle Mushrooms Take yor small hard buttons cut ye dirt from ye bottoms of ye stalks w[ash] ym wth water & salt & milk & rub ym wth flannell yn put ym into another pan of salt water & milk & rub ym till they a[re] clean yn boyle salt water & milk wn boyls thro’ in yor mushroom s & wn they are boyld quick & white strain ym thro’ a cloth & throw ym into water & salt 2 or 3 days changing it twice a day yn take ye pickle be half whitewine & half vine[ger] wth slicd nutmeg ginger whole pepper & cloves yn stop ym up in glasses 126. To Pickle Beetroot & turnip Boyle yor beetroot in water & salt a pt of vineger a little cutchenele wn they are half boyled put in ye turnips being peard wn they are boyled take ym off ye fier & keep ym in this pickle. PAGE 58 127. To Pickle red Cabbatch Slice ye cabbatch thin & put to it a cold pickle of vineger & spice 128. To Pickle Flowers Pickle ym in half white wine & half vineger & sugar 129. To Pickle onions Boyld yor small white onions in water & salt strain & coole ym in a cloth yn let ye pickle be vineger & spice cold 130. To Pickle Barberries Pickle ym being pickt in fine branches only in water & salt strong enough to bear an egg 131. To Pickle Smelts Lay ym in a pan in rows lay on ym slicd lemon ginger nutmeg mace a little pepper & salt & bay leaves powderd let ye pickle be red wine vineger bruisd cuchenele & peter salt you may eat ym as anchovys PAGE 59 132. To Pickle Oysters Take a qt of large oysters in ye full [of] ye moon perboyld in their own liquor for ye pickle take ye liquor a pt of white wine & vineger mace pepper & salt boy[le] & scum it wn cold keep ym in this pickle 133. To Pickle Pidgeons Boyle ym wth whole spice 3 pts of water a pt of white wine & vineger wn boyld take ym up & wn cold keep ym in this pickle 134. To Pickle Tongues Blanch ym being boyld in water & salt & put ym in a pott or barrell & make ye pickle of as much white wine vineg[er] as will fill it boyld up wth savory spice ginger nutmeg a faggot of sweetherbs wn cold put in ye tongues wth slicd lemon & cover it close From Kidder, E. (Edward), 1665 or 6-1739. Receipts of pastry & cookery: for the use of his scholars. London, Printed for Obadiah Blagrave at the Bear and Star in St. Pauls Church-Yard, 1685.

Oi Stynky, email notification worked for a bit, now back to not working again... when you can... much obliged...

Parking? Where? Is it separate for participants or first come first served? Free or will pirates need to pay? (need to know so folks can make sure they have it on em if needed) Insurance for crews as we were asked about this earlier? I would like to emphasise this one...our who? will there be alcohol at this venue? if so, who is monitoring the firing line. safety inspections? what is the weapon policy of the venue itself?????

Wrong rise, Man! Wrong all the way round... just ask the Mistress....

**shudders** ack flashbacks....