Really, the power of the interwebs. Not that I shouldn’t have contacted the hat maker, but the hat is soft and lovely and looks just like one in a painting at work. And I so readily saw it ornamented with ostrich plumes that would have made it twice as pettable.
But the hat maker emailed and recommended a technique I will call “steam and cram” but which involves the judicious application of steam followed by placing the hat on the head. So I pulsed steam into the crown of the hat, avoiding a) the neat label pasted on the top and b) the sides, which have such a lovely feel and verticality. And then hat was then placed firmly on Mr S’s head.
Felt is such amazing stuff: I love the way the wool changes as you felt knitting. There is a moment when the fibers change– it’s hard to describe, exactly, but there’s a feeling of release, and then the knitting as a whole becomes more plastic and malleable.
The same thing happened with this hat: while atop Mr S’s head, he felt it relax, and voila! Hat! Fitting!
We use as small a cooler as we can, and save it for things that get dangerous, like meat. We skip dairy. If your impression is that of soldiers in the field, forget cream in your coffee or milk in your tea, unless you can point to the farm you stole it from! (See John Smith’s diary.) We hide the cooler under a blanket in our tent. Yes, the blanket is a red bed cover from Ikea and needs to be replaced.
Carrots, onions, potatoes, parsnips, beets, apples, can all travel in bags, baskets or bowls. Think basics if your impression is common soldier or common person.
Rations were generally a pound of beef for a soldier, half a pound for women on the ration, and a quarter pound for children. You can use these proportions to figure out what to make, and John Buss had a lot to say about the quality and frequency of the beef and other rations. Jeremiah Greenman of the 2nd Rhode Island ate dog on the way to Quebec, and that was one time they weren’t the 2nd Helping Regiment. We draw the line well on this side of that kind of authenticity.
Three sticks, two kettles, one bucket. I love that bucket.
Men carried their rations in haversacks, so yes, a little eeww if you’re thinking a pound of salted beef in a linen sack along with a pound of bread or flour. That’s where the cooler comes in, and a metal bowl or plate. We use split firewood to cut the meat on, and then burn the wood instead of washing a wooden cutting board in the field.
I have brought home-baked tea bread to events, and taken cookies (little cakes) to the farm. But you have to think about the context of the event, and your specific impression. I’d like to strip everything down to the “three sticks, two kettles, no matches” principle, but we’re stuck with cooler because we cook.
What we did at OSV, which was two dinners (Friday and Saturday) and two breakfasts and lunches (Saturday and Sunday) was this:
Friday Dinner: pasties
Saturday Breakfast: apples, bread and ham and cheese. Guess who forgot the eggs and oatmeal? Yes, me! The one in charge of stores. Thankyouverymuch.
Saturday Lunch: Apples, bread and ham and cheese.
Saturday Supper: Beef stew with carrots, onions and potatoes. Authenticity would have made this plain boiled beef but fortunately for us, OSV is a farm, and we could pretend John Smith had helped us enhance our rations. We scraped the kettle clean.
Sunday Breakfast: Apples, bread and cheese. The soldier in the tent next to us appeared with a cup of coffee. We eyed him with real envy; sensing peril, he quickly told us we could get our mugs filled at the OSV store, at a discount. Off we quick-marched, and Bob finished his coffee in safety. It wasn’t very good coffee, but it was the best coffee I had that week.
Sunday Lunch: By this point, the child had eaten anything that remained, and we had to buy lunch.
What did I learn from that experience?
Bring more fruit
Bring more bread
Bring the coffee & the coffee pot
When we consider packing for Monmouth this summer, these are the factors we’ll take into account, and one of the largest factors will be the amount the kid is accustomed to eating.
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
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.
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.
Kirsten Hammerstrom 
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