I Wanna Walk Like You, Talk Like You, You Know it’s True

The most wonderful Disney Song….that will put a smile on your face….

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Mudlark Regulations in the U.K.

Mudlarks of Victorian London in the River Thames, from “The Headington Magazine” 1871

Mudlarking along the Thames River foreshore is controlled by the Port of London Authority.

According to the Port of London website, two type of permits are issued for those wishing to conduct metal detecting, digging, or searching activities.

  • Standard – allows digging to a depth of 7.5 cm (for all new applicants)
  • Mudlark – allows digging to a depth of 1.2m

Click here for detailed information and access to permit applications.

To learn more about mudlarking, the following video is an excellent starting point.  Artist and mudlark Nicola White shares the joy of this relaxing and fulfilling endeavor.  Her videos are beautifully made and aside from sharing her finds she often takes the time to film and share the river wildlife discovered upon her adventures.

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When Life Was Good and So Was the Bread


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Knots The Sailors Use

Continue reading Knots The Sailors Use

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Recipes From Down Under: Kangaroo Cuts

Looking to spice up your dinner?

Let’s hop along and cook some roo. 

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Period Furniture Identification

Click here to view Period Furniture Guide

 

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Preserving Iron and Steel Surfaces with Paint

Painting the Brooklyn Bridge, Photo by Eugene de Salignac , 1914

Excerpt from: The Preservation of Iron and Steel Structures by F. Cosby-Jones, The Mechanical Engineer January 30, 1914

Painting.

This is the method of protection against corrosion that has the most extensive use, owing to the fact that paint is easy of application, and as a product is cheap; further, it has the advantage of being readily renewable to structures, where all other methods are impossible. Paints applied to iron and steel are engineering materials, and, as such, deserve more study and consideration by engineers; the ” factor of safety” of iron and steel takes the  effect of corrosion greatly into consideration; therefore if more care be expended upon the surface the factor might be lowered somewhat in certain cases, provided that sufficient care is given to surface preservation. Paint is not a destroyer of rust, nor will it last for ever, and will only protect iron or steel so long as it remains an adhesive and impervious coating. All paint undergoes alteration, as it absorbs oxygen from the atmosphere. The pigment used may accelerate this absorption. With a good paint on application, the oxygen absorbed is 10 per cent. to 15 per cent. of the weight of t.he oil used in the constitution of that film Continue reading Preserving Iron and Steel Surfaces with Paint

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Cleaning Oil Paint Brushes with Linseed Oil and Yardley of London Shea Butter Soap

Linseed oil is readily available in many oil painters’ studios.  Yardley London Shea Butter Soap can be purchased from  a dollar store or pound shop on the cheap.  These two ingredients make for the basis of an excellent cleaning system for cleaning oil painting brushes. Continue reading Cleaning Oil Paint Brushes with Linseed Oil and Yardley of London Shea Butter Soap

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Old Time Recipes for Homemade Wines, Cordials, and Liqueurs

INTRODUCTION

The idea of compiling this little volume occurred to me while on a visit to some friends at their summer home in a quaint New England village. The little town had once been a thriving seaport, but now consisted of hardly more than a dozen old-fashioned Colonial houses facing each other along one broad, well-kept street. A few blind lanes led to less pretentious homes; and still farther back farmhouses dotted the landscape and broke the dead line of the horizon.

For peace, contentment, and quiet serenity of life, this little village might have been Arcadia; the surrounding country, the land of Beulah.

The ladies of the Great Houses, as the villagers called the few Colonial mansions, were invariably spinsters or widows of uncertain years, the last descendants of a long line of sea captains and prosperous mariners, to whom the heritage of these old homes, rich with their time-honored furnishings and curios, served to keep warm the cockles of kindly hearts, which extended to the stranger that traditional hospitality which makes the whole world kin. Continue reading Old Time Recipes for Homemade Wines, Cordials, and Liqueurs

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The Cremation of Sam McGee

Robert W. Service (b.1874, d.1958)

 

There are strange things done in the midnight sun
      By the men who moil for gold;
The Arctic trails have their secret tales
      That would make your blood run cold;
The Northern Lights have seen queer sights,
      But the queerest they ever did see
Was that night on the marge of Lake Lebarge
      I cremated Sam McGee.
Now Sam McGee was from Tennessee, where the cotton blooms and blows.
Why he left his home in the South to roam ’round the Pole, God only knows.
He was always cold, but the land of gold seemed to hold him like a spell;
Though he’d often say in his homely way that “he’d sooner live in hell.”
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Travels by Narrowboat

Oh Glorious England, verdant fields and wandering canals…

In this wonderful series of videos, the CountryHouseGent takes the viewer along as he chugs up and down the many canals crisscrossing England in his classic Narrowboat.  There is nothing like a free man charting his own destiny.

The series may watched on Amazon Prime as Travels by Narrowboat.

 

 

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A Few Wine Recipes

EIGHTEEN GALLONS is here give as a STANDARD for all the following Recipes, it being the most convenient size cask to Families. See A General Process for Making Wine 

If, however, only half the quantity of Wine is to be made, it is but to divide the portions of the materials in half.  If on the other hand, double the quantity is to be made, then it is but to double the portions.  So that by variation it will answer every size cask.  Continue reading A Few Wine Recipes

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A General Process for Making Wine


A General Process for Making Wine.

  • Gathering the Fruit
  • Picking the Fruit
  • Bruising the Fruit
  • Vatting the Fruit
  • Vinous Fermentation
  • Drawing the Must
  • Pressing the Must
  • Casking the Must
  • Spirituous Fermentation
  • Racking the Wine
  • Bottling and Corking the Wine
  • Drinking the Wine

GATHERING THE FRUIT.

It is of considerable consequence to the making of good Wine, that attention be paid to the state and condition of fruit.  Fruit of every sort should be gathered in fine weather; those of the berry kind often appear ripe to the eye before they really are so, therefore it is requisite to taste them several times in order to ascertain that they are arrived at the crisis of maturity.  This is an important point to the making excellent wine.  If fruit be not ripe, the wine will be harsh and hard, unpleasant to the palate, and more so to the stomach; it will also require more spirit and saccharine, and take a longer time to be fit for the table if ever it be spring.  if fruit be too ripe, the wine from it will be faint, low and vapid, it will not be strong and generous, it will also require more trouble, additional spirit and expense. Continue reading A General Process for Making Wine

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Fortune, Independence, and Competence

THE answer to the question, What is fortune has never been, and probably never will be, satisfactorily made. What may be a fortune for one bears but small proportion to the colossal possessions of another. The scores or hundreds of thousands admired and envied as a fortune in most of our  communities look pitifully small beside the two hundred and fifty millions of Vanderbilt. What is a comparative fortune for a laboring man, accustomed to the society of his peers, and only spending what that grade of life requires, does not compel the use of as much money to fill his necessities, or even his desires, as for the merchant of liberal education, of extended acquaintance among the refined and cultivated, demanding expenditures commensurate with such a walk in life. The two persons are on entirely distinct bases of necessary wants, live in two distinct worlds, and are laboring in differently extended spheres. A similar remark is true of every grade or degree in life; nor is there an exception, from the scullion to the king. This is the machinery of society; and right or wrong we find it, and we must treat it.

The fortune is only to be measured by that condition where the possessor is satisfied with the supply of a given number and description of wants. Should the man be content with the things that the interest of five thousand dollars would command, then that sum is his independence, and his fortune as well. But if his independence of charity requires just this sum, and he is unhappy because he has not the means of gratifying other and more expensive desires, he might keep out of the poor-house or swing clear of public or private charity, but he would not possess a fortune. An independence may be measurably fixed in amount, but a fortune is the child of the rich man’s imagination. It may be rated much or little, comparatively, in proportion to the satisfaction of his desires. Continue reading Fortune, Independence, and Competence

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Beef Jerky

BEEF JERKY

Preparation.

  1. Slice 5 pounds lean beef (flank steak or similar cut) into strips 1/8 to 1/4 inch thick, 1 to 2 inches wide, and 4 to 12 inches long. Cut with grain of meat; remove the fat.
  2. Lay out in a single layer on a smooth clean surface (use cutting board, counter, bread board or cookie sheet. Wash wooden surface after use.)
  3. If smoke flavor is desired, brush each strip of meat with 14 teaspoon liquid smoke in 2 tablespoons water. Sprinkle strips liberally with salt on both sides. Add pepper to taste and garlic salt or powder if desired.
  4. Place strips, layer on layer, in a large wooden bowl or crock and place a plate with a weight on top.
  5. Let stand for 6 to 12 hours.
  6. Remove strips and blot dry with clean paper toweling.

Other flavors.

Instead of the garlic-smoke treatment, you may brush or marinate the strips before drying in such mixtures as teriyaki sauce, sweet and sour sauce, soy sauce, hot chili sauce, or Worcestershire sauce—or combinations of these according to your choice.

Oven drying.

  • Remove racks from oven and stretch meat strips across the racks. Allow the edges of the meat strips to touch, but not overlap. Leave enough space free on the racks for air to circulate in the oven.
  • Set the temperature at 140° F and let strips dry for about 11 hours.
  • Check early in the drying process for excessive drip. This drip can be caught on aluminum foil on a rack placed near the bottom of the oven.
  • Lower the temperature of the oven until it feels warm, but does not cook the meat.
  • Keeping the oven door ajar will facilitate drying, as will the use of an electric fan placed in front of the open oven door.

Dehydrator drying.

Follow instructions as you would for fruit or vegetables.

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Shooting in Wet Weather

Reprint from The Sportsman’s Cabinet and Town and Country Magazine, Vol I. Dec. 1832, Pg. 94-95

To the Editor of the Cabinet.

SIR,

Possessing that anxious feeling so common among shooters on the near approach of the 12th of August, I honestly confess I was not able to sleep on the night of the 11th, so prepossessed was I with anticipations of the following day’s diversion; and although the weather was unfavourable, I groped my way up the mountains before the dawn of day. With my double copper cap percussion, I conceived myself proof against the weather, and was weak enough to suppose I could pursue my diversion despite of the rain. It is true, I discharged my gun several times, and it is equally true that I attempted to discharge it many more; and though the priming uniformly exploded, yet the gunpowder in the barrel did not ignite.  I was for some time at a loss to account for this; but a careful examination convinced me that this defect arose from the size of the air-hole, which in my fowling-piece is much too large, and for which indeed there is not the least occasion. Continue reading Shooting in Wet Weather

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What is the Meaning of the Term Thorough-bred Fox-hound

Reprint from the Sportsman Cabinet and Town & Country Magazine, Vol.1, Number 1, November 1832.

MR. Editor,

Will you allow me to inquire, through the medium of your pages, the correct meaning of the term thorough-bred fox-hound? I am very well aware, that the expression is in common use among sportsmen, but inconsiderately perhaps applied. In the old Sporting Magazine for last July, the writer, who signs VENATOR, speaking of the harriers of “H. Ross, Esq. of Rossie Castle,” observes, “they consist of about twenty-four couples of beautiful thorough-bred dwarf fox-hounds.” I am anxious to know if there be any absolute distinctive marks or appearances by which to ascertain at first sight, the “thorough-bred fox hound.” Continue reading What is the Meaning of the Term Thorough-bred Fox-hound

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The Public Attitude Towards Speculation

Reprint from The Pitfalls of Speculation by Thomas Gibson 1906 Ed.

THE PUBLIC ATTITUDE TOWARD SPECULATION

THE public attitude toward speculation is generally hostile. Even those who venture frequently are prone to speak discouragingly of speculative possibilities, and to point warningly to the fact that an overwhelming majority of speculative commitments result in loss, while those who venture not at all, and consequently are incompetent to judge, dismiss the subject with the statement that marginal trading is gambling, pure and simple, and is therefore pernicious.

Those who enter into the subject a little farther, and attempt to adduce more specific argument against speculative possibilities, lay stress upon the statement that manipulation, trickery and wholesale deception render it impossible for the outsider to enter the field safely or intelligently. These statements, usually unsupported, and frequently insupportable, are accepted by the prejudiced multitude as gospel truth, without any attempt being made to examine their foundation or correctness. Continue reading The Public Attitude Towards Speculation

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Peach Brandy

PEACH BRANDY

2 gallons + 3 quarts boiled water
3 qts. peaches, extremely ripe
3 lemons, cut into sections
2 sm. pkgs. yeast
10 lbs. sugar
4 lbs. dark raisins

Place peaches, lemons and sugar in crock. Dissolve yeast in water (must NOT be to hot). Stir thoroughly. Stir daily for 7 days. Keep crock or vessel covered with cheesecloth.

On the 7th day, add the raisins and stir. Let mixture sit UNTOUCHED for 21 days, then bottle. (5 gallon crocks)

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Modern Slow Cookers, A Critical Design Flaw

Modern slow cookers come in all sizes and colors with various bells and whistles, including timers and shut off mechanisms.  They also come with a serious design flaw, that being the lack of a proper domed lid.

The first photo below depict a popular model Crock-Pot® sold far and wide in the United States and elsewhere.  This pot is by Rival, a Sunbeam Products brand.  Sunbeam owns the original Crock-Pot® trademark.  Also known as a slow cooker, these pots were introduced to the market in the 1970s.

The next photo is of a Crock-Pot® from the 1980s with the original glass domed lid.

Older slow cookers such as this one have a convenience flaw, that being the cooking vessel cannot be removed to be cleaned.

However, what they do have is a the glass domed lid is that is missing from modern slow cookers.   The domed lid is critical to a good slow cooking experience as it allows moisture to collect on the dome and drip back into the pot.  This helps not only moisturize the food but aides in the tenderization process of meats. This is the same cooking principle used in clay-pot cooking using Moroccan clay pots known as tajines.

For a young enterprising man in this Year of our Lord 2019, should one wish to make a small fortune, it is recommended that one design and place in the market glass replacements for the various Crock-Pot® models being sold.

For the slow cooker chef, it is recommended that one peruse the pages of eBay in order to find a New Old Stock(NOS) model from which one may reclaim the glass dome lid.  From experience, I can say with a great deal of certitude that it is well worth the endeavour.

Corningware sells a casserole dish through Target.com designed to be used in the oven that comes with a four quart glass lid.  This lid should fit similar sized crock pots.

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It is a quite universal ambition to acquire a fortune by those who have intelligence to understand or experience to know the pleasures supposed to be guaranteed by its possession.

— Henry Ford