Fashionable dress ornaments of the era described
The article outlines current accessory trends including neck chains of parrow watered silk with jeweled clasps, throat collars in lace muslin silk or lawn, velvet ribbons with clasps, and pins or buckles with enamel or precious stones. It notes narrow silk ties, slides, stock collars, and plastrons, plus net or tulle finishes, soft black satin for indoor wear, moire fabrics in orchid mauve blue and old rose, gold cord with lace, and evening dress details like rottily draped bodices, lace plastrons, gold cord lacing, silk fringes, flower girdles, and voluminous velvet fur stoles with chinchilla trimming.
Christmas Dishes and Festive Preparations Recap
A historical culinary snippet lists Christmas dishes and methods. It covers Apple soup with stock and spice, baked smelts with breadcrumb crust and lemon, fried smelts with crumb coating, boiled turkey with forcemeat and white sauce, rich prune pudding with suet and dried fruit, custard cake with gelatine and vanilla, and decorative jelly fruit garnishes.
Christmas Dainties and Desserts From a Historic Pantry
A vintage guide describes fruit creams with orange and lemon bases, raspberry variations, and shaping methods, plus April Snow dessert using apples, egg whites, and cherry garnish. It also advises coffee benefits after meals and a baked rice dish with chocolate and vanilla, finishing with a light meringue topping.
Christmas in Country Life and Seasonal Traditions
The article recalls old country customs of Christmas feeding for livestock, with horses given carrots and sugar, while geese and fowls are served according to taste. It notes the shift to ordinary rations, the harvest of holly and evergreens for towns, and explores festive symbols like holly, the mistletoe rites of Druids, and the robin’s celebrated Yuletide role with legends of its red breast and a Welsh nurse tale.
MENTIONED IN THIS ARTICLE
Yuletide
Bronrhuddyn
Fattening Methods Of Poultry Through History And Nations
The article reviews historical and international poultry fattening practices. It covers ancient Egyptian, Roman, and medieval English methods, details on fattening turkeys in England and France, geese rearing for foie gras in Toulouse, and modern chicken fattening using pens, regulated meals, and even mechanical aids. It notes maize’s strong effect on goose livers and extreme weights reached by cockerels in crossbreeding programs.
MENTIONED IN THIS ARTICLE
Mascail
Norfolk
Suffolk
Cambridgeshire
Tincolnshire
Essex
England
Ireland
Italy
Russia
America
Toulouse
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Louden
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Eia
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RG Ga
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Longton
Metor
ROYAL
Essex-Road
Lede
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Madh. Benson
the Times
W. Benson, Ltd
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Lloyd's News
Ampbell
Ilodeon
Great Brita
Gavin
Peking
Ba. McCarthy
Archway Road
Tata
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3Faid & Wife
Mia
Bigot Harte
Edison-Bell
P.O
Epison Bell Consolidated Phono CO
Charing-Cross-Hoal
Catoozne of
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High-st
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Monti Hackney Furnishing Co., Limited
Marestereet
Talecrams
N.B
Norwich
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Harta
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W. Rudd
HIRD
A. Thomas
Mas
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London Direct Supply
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Aalington
J. M. Draper
Blackburn
Bere
Tone
Lyon
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Atlas CO
Camden-town
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Kilburn
Times Watch
Ous
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