Tag: resources

Eating in the Field: Single-Day Events

On By kittycalashIn Events, Food, Living History5 Comments
Tea Time at Nathan Hale, 2013

I’m not an expert, and your results may vary, but here’s what I’ve learned.

Single Day Events without Fires

(e.g. Battle Road, parades, Fort Lee)
For single-day, warm-weather events, ice packs covered in cloths at the bottom of a basket or slipped into a market wallet can keep food cold.

Pasties are self-contained, period appropriate, and require no “hardware” to eat. I wrap them in parchment or plain white paper and tie them with string, or wrap them individually in plain white cloths. Because the filling is cooked and then baked in the pastry, they keep and travel very well. I have a basic receipt here for pork pies; they’re good with chicken, too. Keep the filling a little on the dry side, and  you won’t need a plate. I’ve never made an all-vegetable pasty, because I live with T-Rex in a hoodie, but I imagine it would be delicious with parsnips, squash, and maybe even kale.

Another single-day-event solution is bread and cheese. John Buss of the 10th Massachusetts was all about cheese. He writes home longing for cheese, and writes, too, that he can eat cheese again because he’s recovered from the small pox. (That’s one of those historic statements that I try not to imagine too much about.) I’ve never had the time to bake bread from the Amelia Simmons’ cookbook, but I’ve had bread made from it, and it’s great. Pressed for time? Worked later than you thought you’d have to? Whole Foods Take-and-Bake baguettes have played the role of home-made bread, as have various loaves from other grocery stores.

The Hive blog has some good recommendations to fill your basket, so with some repackaging and artful packing, you can assemble an 18th century pick-a-nick basket, or stuff a market wallet with suitable foods. Just please, please: peel stickers off the fruit, and don’t pack bananas, which aren’t seen in the U.S. much before 1880.

Eating in the Field

On By kittycalashIn Events, Food, Living History3 Comments
Workmen Lunching in a Gravel Pit circa 1797 Joseph Mallord William Turner 1775-1851
Workmen Lunching in a Gravel Pit, circa 1797. Joseph Mallord William Turner 1775-1851

A compatriot asked how we handle food and cooking in the field. What do we do about “yucky stuff?” by which she meant meat.

She was doing just about the same stuff we were doing, and with Battle Road around the corner, I thought I’d write about food in the field, and ways we handle it. Other people will have other ideas, but the main things I think about are:

  • Maintaining authenticity and food safety (Nobody wants flux.)
  • Historical eating is seasonal, local eating
  • Gear: less is not only more, but easier

Food safety is one of those things where you really don’t want to compromise too much, though from eating at the farm, I think there is more leeway than we admit. I will confess that when I was poor and in school, I stored dairy products on the windowsill of my studio when there was no fridge, so eating at the farm is like eating… when I was a whole lot younger.

Here are my principles. I’m not an expert, your mileage may vary, but this is where I begin.

Universal Truths

Start with who you are.
Objects you bring, and food you eat, should be true to your impression.
Authenticity goes beyond the date of accouterments: a porcelain tea set may be quite correct for a 1778 Newport or 1763 Boston parlor, but it makes very little sense if you are with a Continental private. One chipped plate is different for a woman to carry, or a piece of pewter. How long either would last you is another story, but at least you’d have a story. If you are the Colonel’s wife, it’s a different matter, even more so if it’s a British Colonel.

Food safety trumps purest authenticity.
Cloth covered, hidden ice packs will hurt no one and may save you misery later.

Stay Hydrated.

Reapers 1785 George Stubbs 1724-1806
Reapers, 1785. George Stubbs 1724-1806

Soldiers drank water.

In a hot summer camp, we keep a large pitcher full of water (see the Stubbs painting at left). Covered with a white linen or cotton cloth, it will keep coolish and free of dust & insects (or dog fur & fleas, if you’re in the Stubbs painting). We sliced limes into our enormous pitcher, and refilled it all day from the pump at OSV.

Limes are in period; justifying a source can be tricky, but at a certain level, safety trumps authenticity. 98 degrees and 90% humidity means drinking a lot of water.

Chances are you’re a caffeine addict like me, so what do you do? Boil water in a kettle, and bring tea in a screw of clean white paper is one answer. What’s your justification? I’m a personal fan of ‘stole it from my master,’ but in small quantities, perhaps you got it from home, or did a farm woman  a favor. Or stole it from her. John Smith (I kid you not), Sergeant in Colonel Lippitt’s Rhode Island State Regiment, in Continental Service, writes in his diary* of apprehending geese and chickens who failed to respond with the correct password when challenged.

*Published as “Sergeant John Smith’s Diary of 1776”, edited by Louise Rau, in Mississippi Valley Historical Review, No. 20, 1933, pages 247 – 270. NB: Kitty Calash recommends reading, not stealing.

Tomorrow: Food-related recommendations by event type.

Over(h)alls, Trousers, & Breeches, oh, my!

On By kittycalashIn Clothing, History, Museums3 Comments
Trousers, ca 1793. MMA,1988.342.3

Gentleman can agree to disagree on the attributed date of this garment, just as gentlemen might agree to differ on whether to call these trousers or overalls. It’s all in the crotch length, friends, and we’ll just back away.

But before I return a book of letters to the lender, I wanted to record some of the details that struck me.

Right from the start, the John Buss Letters, edited by Ed Nash, are filled with details. I got excited because, in a slightly random and not at all fabric-hoarding way, I purchased a remnant of grey striped woolen goods from Wm Booth, with the intention of making a jacket or trousers from the fabric.

This notion was rejected by my resident tenant farmer, who has particular ideas about his appearance and the quality of goods which should encase his limbs. Rebuffed from my historic fashion fantasy, I turned for solace to the John Buss letters, determined to make it all up by learning the history of the tenant farmer’s new regiment.

And lo, on page 9, in the very second letter, John writes home to his parents in Leominster, MA on October 1, 1776, saying that “my trowis has got very thin, I should be very glad if mother would make me a pare of striped wooling trowis as son as you can…” My tenant farmer was not impressed by my excitement.

Yes, all my fantasies are documented. But look: John Buss’s trousers are thin, not his breeches. And he’s clear about the difference between trousers, overhalls and breeches. In a February 22, 1778 letter from Valley Forge, Buss tells how he drawd from stores in Bennington “one frock, one Jacket, one Pare overhalls, one of stockings, one Pare of shoes and one shirt. Albany, October 25th., 1777, I drawd a  Red Jacket Quemans Pattern. November 5th., I drawd a pare of Braches and a pare of fresh shoes that was not worth tow shillings.”

Later, Buss requests lining (linen) to make breeches, as he is hot. So he draws clear distinctions between these garment forms. This is a costumer’s dream, really, and for me–oh, those striped wooling trowis! Now I have to make them. Look out, Young Mr…they’re headed your way. And lucky me, I have documentation for that red broadcloth remnant I bought in a random and utterly non-fabric-hoarding way.

Trousering

On By kittycalashIn Clothing, Living History, Reenacting4 Comments
Looks like he’ll fall asleep any Minute, Man…it was late.

Nope, I did not attempt HSF # 6, stripes. I made some garters, so if the challenge was strips, I’d be set. Breeches mending, sewing gown sleeves and skirt hem,  and the kid’s jacket all took up my weekend, along with just plain living, so no pretty pictures.

I did think about how I choose what I wear, and how it’s a little tricky to sew for the guys, as they are engaged in a different way.

For one thing, they get told what to wear. 1778-1779 Rhode Island troops: you people are all set with your brighty-whities. You’re documented in your whitened towcloth overalls, shirts, and rifle shirts/hunting frocks. Happy marching in your thread stockings, you have broadsides and colonial records to tell you what to wear.

Would you trust these guys? I wouldn’t. 

And then we roll back in time to Lexington and Concord, and for Battle Road, what do you wear? Well, they went off in what they had. (By the time they left, the Young Mr’s jacket had one row of buttons and Mr S had better-fitting, mended linen breeches.)

Of course, they were the only guys in short jackets, and they were the guys with the most “lower sorts” impression. To be honest, I do not know enough about the composition of the Rhode Island militia under the command of Nathanael Greene in 1775. Bearing in mind that no Rhode Islanders were at the actual events of April 19, 1775, how should these guys dress? What sort of men comprised the Lexington and Concord area militia, and what would they have worn?

The only way to know for certain is by doing research. What’s the difference between the men in the RI militia and the men who served in RI’s continental troops? Were the militia better off than later enlistees? To what degree did the composition of the troops change over time? And oops, there we went the rabbit hole of history.