An excellent time was had by all at Bennington, but a busy week lies ahead and Miss Calash craves your patience as she must report early to construction workers, furniture researchers, granting agencies and numerous other disasters and joys too varied to recount here.
Regular posting will resume later this week with reflections upon Puddings Boil’d in Camp, Mustering While Chewing, Letters Carried To and Fro, and other Trivialities.
* To the tune of “Miss Otis Regrets,” by Cole Porter.
And happy not to be walking to Walloomsac, since we can’t leave till Friday.
Before we leave, there’s plenty to done, of course, and most of it in men’s wear.*
The first piece on brown linen
The Young Mr needed a new jacket, a proper one, with pockets and everything, correct for a scalawag. So that meant patterns and muslins and fittings and questions, until neither of us could really stand the other and his father called me an ambush predator of fittings. The only way to fit these wily creatures is, as they amble through the room, to leap out and toile someone.
With the pattern more-or-less fitted to the wiggly Young Mr, I cast about for fabric: there was not enough of a striped piece for both waistcoat and jacket; waistcoat won, because matching stripes on a jacket seemed too risky in this great a hurry. Instead, I sacrificed the last yardage once meant for a gown.
The Stocking Seller, by Paul Sandby, 1759
This is the inspiration for the kid’s new garment, along with Sandby’s fish monger. It seems a plausible garment to work from, and the brown linen is in keeping with the brown linen jacket at Connecticut Historical Society and the unlined linen frock coat recently sold at auction. It will also match his trousers, but this is what happens when you sew from the stash.
One pair of breeches altered, one waistcoat wanting the last seven newly-made buttons, one waistcoat in production, one jacket in production: you’d think that would be enough to get done. But I’m also working to expand my cooking repertoire, as bread and cheese gets tiresome and scrounging broken ginger cakes from the Sugar Loafe Baking Co.— while potentially good theatre–is not a solid plan for sustenance.
Half-pint and spoon
Boiling food in summer- sounds awful, right? But it’s an easy and correct way to cook,once you translate recipe measures and control the amount you’re making. I like to use Amelia Simmons’ cookbook, because it is specifically American, and my more skillful friends cooked from it at the farm.
From Enos Hitchcock’s diary, I know that he ate a boiled flour pudding with some venison stew (near the Saratoga campaign, I think) so I consider this a plausible recipe for the field, pending eggs, of course.
A boiled Flour Pudding.
One quart milk, 9 eggs, 7 spoons flour, a little salt, put into a strong cloth and boiled three quarters of an hour.
Simple enough, though Simmons later corrected the receipt to 9 spoons of flour, and boil for an hour and a half. I got out the spoon, and looked online at modern boiled pudding recipes, and will give a modified version a whirl sometime this week (always better to fail at home than in the field). Boiling the pudding in a linen cloth in a stew would make a savory bread substitute…and I really liked the one we had at the farm. Will the gentlemen at Bennington like it? Perhaps we’ll find out. If we’re not cooking with hosewater, almost anything should be edible.
*Yes, it’s a terrible and terribly dated show, but I always hear this in Mr Humphries‘ voice from Are You Being Served?
No, it’s not my photo of the Young Mr: I didn’t even take a real camera on this trip. These top two photos are thanks to Gary V’s Flickr stream.
Here the kid is eating. I think he spent most of the weekend eating. There are some fine calves in the 10th Mass, aren’t there? Look what a well-fitted pair of overalls can do for you.
10th MA and 2nd RI: Mr S, Mr HC, Mr P, YM, Mr FC, Mr B, Mr H
We all benefited from hanging around Niel DeMarino’s historic bakery. Broken cookies are just as delicious as whole, if not better, and the ginger cakes were the best I’d ever had. It’s a pity that one can’t really bake in camp…
Mr S thinks I should tell the story of my 90-minute stint in solitary at Stony Point, but I’m not quite prepared for that.
Instead, I shall recount the Hose Water Coffee.
As fans of the 18th century know, orange water and rose water are not uncommon flavors in the receipts found in Hannah Glasse or Amelia Simmons‘ cookbooks.
Hose water is something else again. It is not improved with age.
At Stony Point, there was water at a stone ‘bubbler’ (props to those who used this Rhode Island term for the street furniture known elsewhere as a drinking fountain), which was hard to see in the gathering dusk the night we arrived. There was also a hose, proximate to a saw horse with a sign for Pedestrian Only traffic, and just down the path from our tents.
Our kitchen, dining table, and parlour
Following Heather’s excellent advice, I planned to make cold coffee overnight so that we could be caffeinated in the morning. Lazily and unwisely, I used the hose to fill the pitcher of doom that first evening.
What is the essence of tire? L’eau latex? That’s what we had: strong coffee with a strong base note and unmistakable top note and bountiful middle notes of hose. Did we drink it? Of course we did: we were up at 5, and coffee was not provided until 8:30, when we all had second breakfast.
Saturday night, I skulked back to the bubbler and filled the pitcher again for Sunday’s coffee. This time, the clear, strong liquid was redolent only of coffee, and was judged better than the hot coffee (which had, in fairness, not been made with hose water, either). I’ll definitely repeat the coffee experiment, though I think I can use a little less coffee to water– not that I measured.
Sometimes a pitcher is not a pitcher. In the same way that Matthiessen‘s Snow Leopard is not about a snow leopard, this was not about me: this was about the woman who approached me as I walked with Cat to the water bubbler with this white ceramic pitcher from Home Goods.
She stopped me to say, “You shouldn’t have a pitcher in camp. You should have a bucket.”
This is true, as far as it goes: but really, I should have a tin kettle (and I do). But the reasoning I was given had to do not so much with the fragility of the pitcher (which I pack in a basket or wrap in our towels and stuff into something in the supply wagon) as it did with the myth of Molly Pitcher. For an explication of the Molly Pitcher myth, I refer you to the Journal of the American Revolution, because, as I said to the woman who approached me, “It’s not my fight.”
So what’s the point? Maybe there are several:
One might be, Everyone has a hobby horse. Some of us are made mad by The Bodice. Some of us cannot abide makeup on “camp followers” who look like stragglers from a high school production of Sweeny Todd. Some of us are material culture and camp equipment fanatics– begone, ironware! Still others twitch at the baggy, off-the-rack cut and fit of some uniforms.
For another, This wasn’t about me– or my pitcher. The woman who approached me had a thing about Molly Pitcher and the myth of the woman on the battlefield with a pitcher, bringing water to the men. My pitcher and I were merely a trigger.
Everybody’s got something to hide ‘cept for me and my…pitcher? or kettle?
And for a third, We all make choices and compromises. I chose not to bring the antique family copper coffee pot into the field, and also chose not to let the coffee and water sit overnight in the tin kettle. I chose, too, to use the white pitcher and a redware one for water that we drank all day long. When it’s hot, I slice lemons or limes into the water to make it easier to drink as much water as we need to in a day spent sweating outdoors, and it prevents scurvy to boot.
Fourth? We can all, always, make better choices. Few among us achieves true 18th century purity– I can assure you that even had I dashed my pitcher to the ground Saturday and dropped to my knees in repentance, I was not 18th century to the skin. There are monthly occurrences that I won’t go old school on, and on this point I shall not be moved.
But back at my ‘rock maple’ table, I could do better. We could/should have but one wooden bowl (mine), and the boys could/should have tin bowls, and we could/should swap out the redware canns with the handles broken off, but they make a nice refugee statement and until they break completely…
And there is a fabulous copper cistern by Goose Bay Workshops that I covet for its copper glory, but since it is not tinned inside, no lemons or limes would be allowed, and it would be hard to argue it for a Light Company. That puts me at another tin kettle, designated for water, and dipping our cups in. I can probably live with that choice.
But then, if I encounter someone who wants to talk about Molly Kettle, I’ll know I’m in real trouble.
Kirsten Hammerstrom 
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