A General Process for Making Wine July 1st, 2019
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.
PICKING THE FRUIT.
That is, detaching the unripe and bad berries. The process is certainly a little tedious, but the result when the wine is drunk, of such fruit, will in its richness and quality be most eminently superior. Grapes also should have their stalks picked from them previous to their being placed in the vat.
BRUISING THE FRUIT.
A considerable advantage is gained by this operation in time and bulk. Besides, it prepares the fruit for nature’s hermetical elaboration. The quantity of fruit for making a vintage of domestic wine, is not so large but it may be bruised in a tub, and from thence removed into the vat, or if a very small quantity it may be bruised in the vat. While the fruit is picking by one person, another may bruise it, and as it is bruised remove it into the vat. (When Malaga or Smyrna Raisins are used, they are to be put into the vat with water, to soak, and the following day taken out and bruised, the returned in the vat again, and the general process is to follow.)
VATTING THE FRUIT.
The first thing to be done, is placing a huc-muc or guard, on the inside of the vat against the tap-hole, to prevent the husks escaping at the time the must is drawn off. Immediately as all the fruit is in the vat the portion of water assigned should be added, then the contents stirrred up with the vat-staff and left to macerate until the next day, when the sugar, tartar, & diluted with some of the liquor, is to be put into the vat, and whole again stirred up. The place where the vat is situated should be perfectly free from any working matter, or disagreeable smell; and temperature of not less than 58 degrees.
If a vinous fermentation do not take place, in a reasonable tie, the contents must be often stirred, and the temperature of the place made warmer.
VINOUS FERMENTATION.
This may be said to be a Divine operation which the Omniscient Creator has placed in our cup of life, to transmute the fruits of the Earth, into wine, for the benefit and comfort of his Creatures.
The causes that produce the effects of vinous fermentation are imperfectly known, for no chemical exploration as yet has been able to discover but a few well-ascertained facts.
The time of a vinous fermentation commencing, is always uncertain; it depends much on the quality and quantity of the contents of the vat, to its local situation, to the season or weather, and most particularly to the greenness or ripeness of the fruit.
To produce medium vinous fermentation the vats and contents ought to be placed in a temperature from 50 to 70 degrees. And if this is found not to produce fermentation in a short time, the temperature of the place must be still made warmer and the component matters often stirred with the vat-staff.
The commencement of vinous fermentation may be pretty well known by plunging the thermometer into the middle of the contents of the vat, for a minute, and when taken out, if a fermentation has commenced the temperature of the contents will be higher than the place where the vats are situated.
Shortly after this, the vinous fermentation begins to be very conspicuous and may very easily known by its taste, smell, appearance, and effects.
The contents will first gently rise, and swell with a slight movement and a little hissing.—Some time after, a considerable motion will take place, the contents will also increase in heat, and bulk, and at this crisis a quantity of air escapes. These effects continue a long time changing and decomposing the primordial substances.
It is the elaboration of the vinous fermentation that decomposes the saccharine, produces spirit in wine, and renders it wholesome: hence may be perceived the indispensable necessity of it.
When the vinous fermentation is about half over, the flavoring ingredients are to be put into the vat and well stirred into the contents.
If almonds form a component part, they are first to be beaten to a paste and mixed with a pint or two of the must.—Nutmegs, Cinnamon, Ginger, Seeds, etc. should, before they are put in the vat, be reduced to powder, and mixed with some of the must.
It is impossible to lay down an exact time for a vinous fermentation; but for eighteen gallons, two or three days are generally sufficient for white wines; red wines may have a day or two more.
Towards the end of the vinous fermentation, the agitation, effervescence, and discharges of air cease. The must also in the vat will give, by tasting, a strong vinous pungency to the tongue. This is the period (in order to have strong and generous wine) to stop the remaining slight fermentation by drawing off the must.
DRAWING THE MUST.
Must is the name of the new wine, before it has gone though all the requisite processes and is perfected.
A cock, or spicket and faucet is to be put into the tap-hole of the vat, and the must drawn off immediately and put into open vessels, there to remain until until the pressing is finished.
PRESSING THE HUSK.
As soon as all the must is drawn off from the vat, the husks(residuum) are to be put into hair-bags, the mouth of the bags is to be well fastened, then put into the press and the whole of the vintage pressed without delay.
When the pressing is all finished, the must that is pressed out is to be mixed with the must that was drawn off from the vat.
Many ways may be contrived for pressing a small vintage, for those persons who cannot afford to purchase a proper wine-press. And any hedge-carpenter can contrive a temporary press, with two short flat boards and a long heavy pole to act as a lever. A thing of this sort may be made to have very great power.
Several wines, here treated of, do not require pressing; such wines may be strained through a sweet, clean, canvas bag made with a pointed and downwards sufficiently large to contain the residuum
CASKING THE MUST.
The must may be casked in the place where the vintage is performed, or for conveniency it may taken in portions to the cellar. Each cask is to be filled, within about an inch of the bung-hole, which should be covered over, lightly with a flat bit of wood, or some other light matter that will answer the same purpose. This and the two last processes ought to be performed with alacrity.
The vinous fermentation is now no more and it is very conspicuosly so by the cessation, the must being perfectly cool and calm, and it will remain in this state until a spiritous fermentation. commences.
SPIRITUOUS FERMENTATION.
The spirituous fermentation differs from the vinous; it is essentially necessary to the clarification, the goodness, and perfection of the wine. And it may be said to be the last natural operation in the process of the vintage.
If the vinous fermentation has been well conducted, and the wine cellar be not too cold, a spirituous fermentation will commence in a few days. But this will only be just perceptible by a little hissing, a slight effervescence, and the bit of wood on the bung-hole will move up and down at times in consequence of the discharges of the remaining air (gas.)
This spirituous fermentation will abate in six or twelve days, the time depending on circumstances, on the quality and quantity of the WINE, the liquor being now intitled to this last appellation. The Brandy or spirit assigned should at this time be put to the wine by pouring it in gently without disturbing the wine. No doubt need be entertained but that an association will soon take place between the spirit and the wine as effectually as if it had all been mixed together by agitation. The cask now if not full, just be filled up and bunged hand-tight with (if possible), a wooden bung covered with a piece of new canvas much larger than the bung, in order that the bung may be at any time taken out with more facility. In about a month after the spirit has been added, the cask will again want filling up, this should be done with (if to be had) the overplus of the vintage, if not with some other good wine. The cask must now be bunged up tight.
After this the cask is to be pegged once a month or oftener to see if the wine be clear and not thick, and as soon as it is perceived fine and bright it is to be racked off its lees.
RACKING THE WINE.
If the fermentations have been carried on well, it is of considerable importance to the excellence of all wines, and also to an early racking of them.
This is an operation highly requisite to the keeping wine good; to its purification, strength, color, brillianey, goût, and aroma, and it is performed by drawing off the wine and leaving the lees in the cask. A siphon should be used for this purpose, but if not, the cask must be tapped(with a cock) two or three days previously to the wine being racked off.
It may be racked off into another cask, or into a vat or tub, and returned into the same cask again, after it has been well cleaned; and, if requisite, the cask may be slightly fumigated, immediately before the wine is returned into it. The wine is now to be tasted, and if found to be very weak, a little spirit is to be given to it, the cask filled up and bunged tight.
The process of racking ought to be performed in the temperate weather, and as soon after settles? as the wines appear any way clear, for perhaps a second racking may make them perfectly brilliant, and if so they will want no setting? this is highly advantageous to any wines, but most particular to red wines.
FINING THE WINE.
Many wines improperly made, or made of bad fruit, require fining before they are racked, nevertheless the operation of fining is not always necessary. Most wines well made, do not want fining; this point must first be ascertained, by drawing off a little of the wine into a glass from the peg-hole, in front of the cask and if it be found not perfectly brilliant, it is then to be fined.
Many are the means and materials for fining distempered wines, but for those lately made, and in health, the following methods will give them exquisite limpidity.
One pound of fresh Marsh-Mallow Roots, washed clean, and cut into small pieces; macerate them in two quarts of soft water, twenty four hours, the gently boil the liquor down to three half pints, strain it, and when cold mix with it half an once of pipe-clay or chalk, in powder, then pour the mucilage into the cask, stir up the wine so as not to disturb the lees and leave the vent-peg out for some days after.
Or boiled rice, two table spoonfuls, the whit of one new egg, and half an ounce of burnt allum, in powder. Mix those matters up with a pint or more of the wine, then pour the mucilage into the cask and stir up the wine with a stout stick, but so as not to agitate the lees.
Or, dissolve, in a gentle heat, half an ounce of isinglass in a pint or more of the wine, then mix with it half an once of chalk, in powder; when the two are well incorporated, pour it into the cask and stir up the wine, but so as not to disturb the lees.
As soon as wines are clear and bright, after being fined down, they ought to be racked into a sweet, clean, cask, the cask filled up and bunged tight.
BOTTLING AND CORKING.
Fine clear weather is best for bottling all sorts of wines, and much cleanliness is required in this operation. The first consideration, in bottling wines, is to examine and see if the wines are in a proper state for this purpose. It is folly to attempt bottling, before the wines are fine and brilliant, as they will never brighten after.
Before this operation is commenced all the apparatus is to be in readiness.—The bottles must be all sound, clean, and dry, with plenty of good sound corks, as much depends on them; surely no one would wittingly spoil a bottle of good wine for the sake of using a bad cork.
A finger ought to introduced into the neck of each bottle, as they are corked; by this means it is ascertained what cork will best fit each of them. The small end of the cork that enters the bottle, is first to be squeezed with, if convenient, blunt iron or wooden pincers.
The cork is to be put in with the hand, and then driven well in with the flat wooden mallet, the weight of which ought to be a pound and a quarter, but however not to exceed a pound and half, for if the mallet be too light or too heavy, it will not drive the cork properly, and is also liable to break the bottle. The corks must so completely fill up the neck of each bottle as to render them air tight, if they are not, the cork must be withdrawn and another put in. The corker must so manage as to leave a space of an inch between the wine and the cork.
When all the wine is bottled, it is to be stored in a cool cellar, and on no account on the bottles’ bottoms, but on their sides, and saw-dust, if to be had, if not moss or hay, put copiously between them to prevent their breaking, which would of course waste the wine.
DRINKING.
The moderns are pretty well acquainted with the delights of the bottle, or in other words with the enchanting effects of good wine, nevertherless a few remarks may be made.
Wines, whatever their color may be, ought, when drunk, to be clear and brilliant, for the same wines if not so, will not be so wholesome, nor will they have their proper fine goût.
Wines that have not age given them will not drink, by manly degrees, so potent as they would have done had that been granted.
Wines are known by their taste, brightness, color, aroma.—The requisite criterion of truly good wines are, that they possess strength, beauty, fragrance, coolness, and briskness.
Family made wines seldom have fair play, they are mostly drunk nearly as soon as made. How can individuals expect their wines to be good, generous, and drink well under such improper circumstances.
For the sake of information, on this subject, and shew that wines well made, of the fruits of this country will keep may years and improve thereby, I will just say a word relative to the wine I made in 1803.
To produce a wine approximating those of Madeira, or the best white wine of Minorca was my intention, and the success was equal to my expectations.
The wine was made almost neat of the fruit, only six gallons of water, twenty five pounds of saccharine, and one gallon of brandy, was employed in the product of one hundred and thirty seven gallons of wine.
As all the operations had been well performed, I determined preserving a sample of the wine, in order to ascertain how long an English-made wine, of fruits of our own country, might be kept good and generous.—The wine has been tasted this day, Easter Monday, 1814, and it is found to be strong, brilliant fragrant, and sufficiently Frisca.
From A Treatise on Family Wine Making by P.P. Carnell, ESQ. F.H.S. etc, etc. 1814
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Laurens’ portrait as painted during his time spent imprisoned in the Tower of London, where he was kept for over a year after being captured at sea while serving as the United States minister to the Netherlands during the Revolutionary War. The first Christian white man to be cremated in America was [...] Read more →
Here, where these low lush meadows lie, We wandered in the summer weather, When earth and air and arching sky, Blazed grandly, goldenly together. And oft, in that same summertime, We sought and roamed these self-same meadows, When evening brought the curfew chime, And peopled field and fold with shadows. I mind me [...] Read more →
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Kenilworth Abbey Fields – Photo by David Hunt Click here to read Kenilworth by Sir Walter Scott Click here to view Kenilworth Notes Home Top of Pg. Read more →
Cabildo circa 1936 The Cabildo houses a rare copy of Audubon’s Bird’s of America, a book now valued at $10 million+. Should one desire to visit the Cabildo, click here to gain free entry with a lowcost New Orleans Pass. Home Top of [...] Read more →
The Diamond Empire Home Top of [...] Read more →
Click here to access the Internet Archive of old Popular Mechanics Magazines – 1902-2016 Click here to view old Popular Mechanics Magazine Covers Home Top of Pg. Read more →
A Lecture Delivered at the Guildhall, March 2, 1853 by Rev. H.M. Scarth, M.A., Rector of Bathwick. To understand the ancient history of the country in which we live, to know something of the arts and manners of the people who have preceded us, to ascertain what we owe [...] Read more →
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Richard Barker KJ Title Pg. Robert Barker was the printer of the first edition of the King James Bible in 1611. He was the printer to King James I and son of Christopher Barker, printer to Queen Victoria I. Home Top of Pg. Read more →
The greatest cause of failure in vinegar making is carelessness on the part of the operator. Intelligent separation should be made of the process into its various steps from the beginning to end. PRESSING THE JUICE The apples should be clean and ripe. If not clean, undesirable fermentations [...] Read more →
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Country House Christmas Pudding Ingredients 1 cup Christian Bros Brandy ½ cup Myer’s Dark Rum ½ cup Jim Beam Whiskey 1 cup currants 1 cup sultana raisins 1 cup pitted prunes finely chopped 1 med. apple peeled and grated ½ cup chopped dried apricots ½ cup candied orange peel finely chopped 1 ¼ cup [...] Read more →
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Stoke Park Pavillions Stoke Park Pavilions, UK, view from A405 Road. photo by Wikipedia user Cj1340 From Wikipedia: Stoke Park – the original house Stoke park was the first English country house to display a Palladian plan: a central house with balancing pavilions linked by colonnades or [...] Read more →
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Saint Francis of Assisi, founder of the mendicant Order of Friars Minor, as painted by El Greco. Catholic religious order Catholic religious orders are one of two types of religious institutes (‘Religious Institutes’, cf. canons 573–746), the major form of consecrated life in the Roman Catholic Church. They are organizations of laity [...] Read more →
1 garlic clove, cut in half 1 8-oz. pkg. Philadelphia Brand Cream Cheese 3 tablespoons clam broth 1 7-to 7 1/2-oz. can minced clams, drained Home Top of [...] Read more →
Foie gras with Sauternes, Photo by Laurent Espitallier As an Appetizer Pale dry Sherry, with or without bitters, chilled or not. Plain or mixed Vermouth, with or without bitters. A dry cocktail. With Oysters, Clams or Caviar A dry flinty wine such as Chablis, Moselle, Champagne. Home Top of [...] Read more →
Fred Kummerow on statin drugs (excerpt) from Jeremy Stuart on Vimeo. Dr. Kummerow passed away at the ripe old age of 102 in 2017. Click here to visit Dr. Mercola’s website. Home Top of Pg. Read more →
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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 [...] Read more →
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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 [...] Read more →
BEEF JERKY Preparation. 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. Lay out in a single layer on a smooth clean surface (use [...] Read more →
Carya Nuts This Handbook is Published by SLMA or the Southeastern Lumber Manufacturer’s Association Click here to read the handbook or click on the link below for a faster download. Hardwood Handbook Home Top of Pg. Read more →
This massive volume gives one a real visual sense of what it was like running a highly efficient colonial operation in the early 20rh Century. It will also go a long way to help anyone wishing to understand modern political intrigue in the Middle-East. Click here to read A Survey of Palestine [...] Read more →
by John Partridge,drawing,1825 From the work of Sir Charles Lock Eastlake entitled Materials for a history of oil painting, (London: Longman, Brown, Green, and Longmans, 1846), we learn the following: The effect of oil at certain temperatures, in penetrating “the minute pores of the amber” (as Hoffman elsewhere writes), is still more [...] Read more →
Jujitsu training 1920 in Japanese agricultural school. CHAPTER V THE VALUE OF EVEN TEMPER IN ATHLETICS—SOME OF THE FEATS THAT REQUIRE GOOD NATURE In the writer’s opinion it becomes necessary to make at this point some suggestions relative to a very important part of the training in jiu-jitsu. [...] Read more →
Donate to the YouTube site owner Gabe and he might send you some chocolate…. Home Top of Pg. Read more →
Vintage woodcut illustration of a Eel This dish is a favorite in Northern Europe, from the British Isles to Sweden. Clean and skin the eels and cut them into pieces about 3/4-inch thick. Wash and drain the pieces, then dredge in fine salt and allow to stand from 30 [...] Read more →
Artisans world-wide spend a fortune on commercial brand oil-based gold leaf sizing. The most popular brands include Luco, Dux, and L.A. Gold Leaf. Pricing for quart size containers range from $35 to $55 depending upon retailer pricing. Fast drying sizing sets up in 2-4 hours depending upon environmental conditions, humidity [...] Read more →
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Reprint from The Royal Collection Trust website: Kneller was born in Lubeck, studied with Rembrandt in Amsterdam and by 1676 was working in England as a fashionable portrait painter. He painted seven British monarchs (Charles II, James II, William III, Mary II, Anne, George I and George II), though his [...] Read more →
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Baking is a very similar process to roasting: the two often do duty for one another. As in all other methods of cookery, the surrounding air may be several degrees hotter than boiling water, but the food is no appreciably hotter until it has lost water by evaporation, after which it may [...] Read more →
Dr. David Starkey, the UK’s premiere historian, speaks to the modern and fleeting notion of “cancel culture”. Starkey’s brilliance is unparalleled and it has become quite obvious to the world’s remaining Western scholars willing to stand on intellectual integrity that a few so-called “Woke Intellectuals” most certainly cannot undermine [...] Read more →
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 [...] Read more →
Chen Lin, Water fowl, in Cahill, James. Ge jiang shan se (Hills Beyond a River: Chinese Painting of the Yuan Dynasty, 1279-1368, Taiwan edition). Taipei: Shitou chubanshe fen youxian gongsi, 1994. pl. 4:13, p. 180. Collection of the National Palace Museum, Taipei. scroll, light colors on paper, 35.7 x 47.5 cm Read more →
The following cure was found written on a front flyleaf in an 1811 3rd Ed. copy of The Sportsman’s Guide or Sportsman’s Companion: Containing Every Possible Instruction for the Juvenille Shooter, Together with Information Necessary for the Experienced Sportsman by B. Thomas. Transcript: Vaccinate your dogs when young [...] Read more →
The following recipes form the most popular items in a nine-course dinner program: BIRD’S NEST SOUP Soak one pound bird’s nest in cold water overnight. Drain the cold water and cook in boiling water. Drain again. Do this twice. Clean the bird’s nest. Be sure [...] Read more →
King George IV was known far and wide as the dandy king, incompetent, ugly, and vulgar. As Prince regent, prior to his assent to the throne, he kept fast company with Beau Brummel, King of Dandies, a man sixteen years his younger. And decadence followed. King George was a gambler, philanderer, and [...] Read more →
KING ARTHUR AND HIS KNIGHTS On the decline of the Roman power, about five centuries after Christ, the countries of Northern Europe were left almost destitute of a national government. Numerous chiefs, more or less powerful, held local sway, as far as each could enforce his dominion, and occasionally those [...] Read more →
Click here to visit Ovation Guitars Ovation Patent Drawing 1975 Click here to read a copy of the 1975 Patent for the Ovation Guitar Home Top of Pg. Read more →
Oct. 22, 1898 Forest and Stream Pg. 324 An Alaskan Moose Head. Tacoma, Washington; Oct. 1.—Editor Forest and Stream: In your issue of March 6, 1897, you showed cut of a pair of moose horns belonging to me that spread 73 1/2 in.— at that time [...] Read more →
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King Leopold Butcher of the Congo For the somewhat startling suggestion in the heading of this interview, the missionary interviewed is in no way responsible. The credit of it, or, if you like, the discredit, belongs entirely to the editor of the Review, who, without dogmatism, wishes to pose the question as [...] Read more →
Testing the Irish Blue Terrier Breed in 1923. Home Top of Pg. Read more →
*note – Billesdon and Billesden have both been used to name the hunt. BILLESDEN COPLOW POEM [From “Reminiscences of the late Thomas Assheton Smith, Esq”] The run celebrated in the following verses took place on the 24th of February, 1800, when Mr. Meynell hunted Leicestershire, and has since been [...] Read more →
Are you considering purchasing a copper water pitcher for storing drinking water but have questions about the effects on your health? The following study may help jump-start your research. Storing Drinking-water in Copper pots Kills Contaminating Diarrhoeagenic Bacteria ABSTRACT Microbially-unsafe water is [...] Read more →
IT requires a far search to gather up examples of furniture really representative in this kind, and thus to gain a point of view for a prospect into the more ideal where furniture no longer is bought to look expensively useless in a boudoir, but serves everyday and commonplace need, such as [...] Read more →
Tom Oates, aka Nabokov at en.wikipedia No two commercial tuna salads are prepared by exactly the same formula, but they do not show the wide variety characteristic of herring salad. The recipe given here is typical. It is offered, however, only as a guide. The same recipe with minor variations to suit [...] Read more →
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Aw, the good old days, meet in the coffee shop with a few friends, click open the Zippo, inhale a glorious nosegay of lighter fluid, fresh roasted coffee and a Marlboro cigarette…. A Meta-analysis of Coffee Drinking, Cigarette Smoking, and the Risk of Parkinson’s Disease We conducted a [...] Read more →
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. Home Top of [...] Read more →
Roger Scruton by Peter Helm This is one of those videos that the so-called intellectual left would rather not be seen by the general public as it makes a laughing stock of the idiots running the artworld, a multi-billion dollar business. https://archive.org/details/why-beauty-matters-roger-scruton or Click here to watch [...] Read more →
The 1896 Victorian terracotta Bell Edison Telephone Building – 17 & 19 Newhall Street, Birmingham, England. A grade I listed building designed by Frederick Martin of the firm Martin & Chamberlain. Now offices for firms of architects. Photographed 10 May 2006 by Oosoom [Reprint from Victoria and Albert Museum included below on [...] Read more →
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NAPOLEON’S PHARMACISTS. Of the making of books about Napoleon there is no end, and the centenary of his death (May 5) is not likely to pass without adding to the number, but a volume on Napoleon”s pharmacists still awaits treatment by the student in this field of historical research. There [...] Read more →
? This video by AT Restoration is the best hands on video I have run across on the basics of classic upholstery. Watch a master at work. Simply amazing. Tools: Round needles: https://amzn.to/2S9IhrP Double pointed hand needle: https://amzn.to/3bDmWPp Hand tools: https://amzn.to/2Rytirc Staple gun (for beginner): https://amzn.to/2JZs3x1 Compressor [...] Read more →
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THE SNIPE, from the Shooter’s Guide by B. Thomas – 1811 AFTER having given a particular description of the woodcock, it will only. be necessary to observe, that the plumage and shape of the snipe is much the same ; and indeed its habits and manners sets bear a great [...] Read more →
Charles Dickens wrote much more than novels. In fact he turned out several very interesting dictionaries to include one of London, one of Paris and one on London’s long meandering river Thames. Click here to read a copy of the Dictionary of the Thames. Home Top of Pg. Read more →
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Click here to read the full text of the Hunting Act – 2004 Home Top of Pg. Read more →
Jul. 30, 1898 Forest and Stream Pg. 87 Indian Mode of Hunting. I.—Beaver. Wa-sa-Kejic came over to the post early one October, and said his boy had cut his foot, and that he had no one to steer his canoe on a proposed beaver hunt. Now [...] Read more →
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Mortlake Tapestries at Chatsworth House Click here to read copy of Daemonologie Home Top of Pg. Read more →
Nov. 12, 1898 Forest and Stream Pg. 396 The Veterans to the Front. Ironton. O., Oct. 28.—Editor Forest and Stream: I mail you a target made here today by Messrs. E. Lawton, G. Rogers and R. S. Dupuy. Mr. Dupuy is seventy-four years old, Mr. Lawton seventy-two. Mr. Rogers [...] Read more →
Jul. 23, 1898 Forest and Stream, Pg. 65 Horn Measurements. Editor Forest and Stream: “Record head.” How shamefully this term is being abused, especially in the past three years; or since the giant moose from Alaska made his appearance in public and placed all former records (so far as [...] Read more →
Today I shall share a bit of market wisdom that will be hard to swallow for some Rolex owners, especially if they bought their Submariner at the top of the magical Covid Watch Bubble that has now collapsed. History often repeats itself, even in the stock market, but when [...] Read more →
Resolution adapted at the New Orleans Convention of the American Institute of Banking, October 9, 1919: “Ours is an educational association organized for the benefit of the banking fraternity of the country and within our membership may be found on an equal basis both employees and employers; [...] Read more →
Click here to view a copy of Arban’s Complete Conservatory Method for Cornet Click on the blue button to download a free copy of Arban’s Complete Conservatory Method for Cornet Arban's - 11.8MB For trumpet players wishing to practice daily using an iPad, simply click [...] Read more →
From Fores’s Sporting Notes and Sketches, A Quarterly Magazine Descriptive of British, Indian, Colonial, and Foreign Sport with Thirty Two Full Page Illustrations Volume 10 1893, London; Mssrs. Fores Piccadilly W. 1893, All Rights Reserved. GLIMPSES OF THE CHASE, Ireland a Hundred Years Ago. By ‘Triviator.’ FOX-HUNTING has, like Racing, [...] Read more →
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Add the following ingredients to a four or six quart crock pot, salt & pepper to taste keeping in mind that salt pork is just that, cover with water and cook on high till it boils, then cut back to low for four or five hours. A slow cooker works well, I [...] Read more →
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Hernando de Soto (c1496-1542) Spanish explorer and his men torturing natives of Florida in his determination to find gold. Hand-coloured engraving. John Judkyn Memorial Collection, Freshford Manor, Bath The print above depicts Spanish explorer Hernando de Soto and his band of conquistadors torturing Florida natives in order to extract information on where [...] Read more →
Jujitsu training 1920 in Japanese agricultural school. CHAPTER V THE VALUE OF EVEN TEMPER IN ATHLETICS—SOME OF THE FEATS THAT REQUIRE GOOD NATURE In the writer’s opinion it becomes necessary to make at this point some suggestions relative to a very important part of the training in jiu-jitsu. [...] Read more →
ORIGIN OF THE APOTHECARY. The origin of the apothecary in England dates much further back than one would suppose from what your correspondent, “A Barrister-at-Law,” says about it. It is true he speaks only of apothecaries as a distinct branch of the medical profession, but long before Henry VIII’s time [...] Read more →
CENTRAL INTELLIGENCE AGENCY INROMATION FROM FOREIGN DOCUMENT OR RADIO BROADCASTS COUNTRY: Non-Orbit SUBJECT: Military – Air – Scientific – Aeronautics HOW PUBLISHED: Newspapers WHERE PUBLISHED: As indicated DATE PUBLISHED: 12 Dec 1953 – 12 Jan 1954 LANGUAGE: Various SOURCE: As indicated REPORT NO. 00-W-30357 DATE OF INFORMATION: 1953-1954 DATE DIST. 27 [...] Read more →
From Fores’s Sporting Notes and Sketches, A Quarterly Magazine Descriptive of British, Indian, Colonial, and Foreign Sport with Thirty Two Full Page Illustrations Volume 10 1893, London; Mssrs. Fores Piccadilly W. 1893, All Rights Reserved. GLIMPSES OF THE CHASE, Ireland a Hundred Years Ago. By ‘Triviator.’ FOX-HUNTING has, like Racing, [...] Read more →
The following recipes form the most popular items in a nine-course dinner program: BIRD’S NEST SOUP Soak one pound bird’s nest in cold water overnight. Drain the cold water and cook in boiling water. Drain again. Do this twice. Clean the bird’s nest. Be sure [...] Read more →
Take to every quart of water one pound of Malaga raisins, rub and cut the raisins small, and put them to the water, and let them stand ten days, stirring once or twice a day. You may boil the water an hour before you put it to the raisins, and let it [...] Read more →
VHF Marifoon Sailor RT144, by S.J. de Waard RADIO INFORMATION FOR BOATERS Effective 01 August, 2013, the U. S. Coast Guard terminated its radio guard of the international voice distress, safety and calling frequency 2182 kHz and the international digital selective calling (DSC) distress and safety frequency 2187.5 kHz. Additionally, [...] Read more →
Quite possibly, the most agonizing decision being made by Baby Boomers across the nation these days is what to do with all that vintage Hi-fi equipment and boxes full of classic rock and roll cassettes and 8-Tracks. I faced this dilemma head-on this past summer as I definitely wanted in [...] Read more →
Saint Francis of Assisi, founder of the mendicant Order of Friars Minor, as painted by El Greco. Catholic religious order Catholic religious orders are one of two types of religious institutes (‘Religious Institutes’, cf. canons 573–746), the major form of consecrated life in the Roman Catholic Church. They are organizations of laity [...] Read more →
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Looking to spice up your dinner? Let’s hop along and cook some roo. Home Top of Pg. Read more →
Wojna Kalmarska – 1611 The Kalmar War From The Historian’s History of the World (In 25 Volumes) by Henry Smith William L.L.D. – Vol. XVI.(Scandinavia) Pg. 308-310 The northern part of the Scandinavian peninsula, as already noticed, had been peopled from the remotest times by nomadic tribes called Finns or Cwenas by [...] Read more →
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 [...] Read more →
Nov. 5. 1898 Forest and Stream Pg. 371-372 The Black Grouper or Jewfish. New Smyrna, Fla., Oct. 21.—Editor Forest and Stream: It is not generally known that the fish commonly called jewfish. warsaw and black grouper are frequently caught at the New Smyrna bridge [...] Read more →
German made shotguns by Krieghoff, founded in 1886. Home Top of Pg. Read more →
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Gate of Honour, Caius Court, Gonville & Caius Gonville & Caius College, known as Caius and pronounced keys was founded in 1348 by Edmund Gonville, the Rector of Terrington St Clement in Norfolk. The first name was thus Goville Hall and it was dedicated to the Annunciation of the Blessed Virgin Mary. [...] Read more →
Kenilworth Abbey Fields – Photo by David Hunt Click here to read Kenilworth by Sir Walter Scott Click here to view Kenilworth Notes Home Top of Pg. Read more →
WITCHCRAFT, SORCERY, MAGIC AND OTHER PSYCHOLOGICAL PHENOMENA AND THEIR IMPLICATIONS ON MILITARY AND PARAMILITARY OPERATIONS IN THE CONGO This report has been prepared in response to a query posed by ODCS/OPS, Department of the Army, regarding the purported use of witchcraft, sorcery, and magic by insurgent elements in the Republic [...] Read more →
Today I shall share a bit of market wisdom that will be hard to swallow for some Rolex owners, especially if they bought their Submariner at the top of the magical Covid Watch Bubble that has now collapsed. History often repeats itself, even in the stock market, but when [...] Read more →
Dried Norwegian Salt Cod Fried fish cakes are sold rather widely in delicatessens and at prepared food counters of department stores in the Atlantic coastal area. This product has possibilities for other sections of the country. Ingredients: Home Top of [...] Read more →
San Felipe Model Reprinted from FineModelShips.com with the kind permission of Dr. Michael Czytko The SAN FELIPE is one of the most favoured ships among the ship model builders. The model is elegant, very beautifully designed, and makes a decorative piece of art to be displayed at home or in the [...] Read more →
Felix Weihs de Weldon, age 96, died broke in the year 2003 after successive bankruptcies and accumulating $4 million dollars worth of debt. Most of the debt was related to the high cost of love for a wife living with Alzheimer’s. Health care costs to maintain his first wife, Margot, ran $500 per [...] Read more →
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If ever it could be said that there is such a thing as miracle healing soil, Ivan Sanderson said it best in his 1965 book entitled Ivan Sanderson’s Book of Great Jungles. Sanderson grew up with a natural inclination towards adventure and learning. He hailed from Scotland but spent much [...] Read more →
The greatest cause of failure in vinegar making is carelessness on the part of the operator. Intelligent separation should be made of the process into its various steps from the beginning to end. PRESSING THE JUICE The apples should be clean and ripe. If not clean, undesirable fermentations [...] Read more →
Country House Christmas Pudding Ingredients 1 cup Christian Bros Brandy ½ cup Myer’s Dark Rum ½ cup Jim Beam Whiskey 1 cup currants 1 cup sultana raisins 1 cup pitted prunes finely chopped 1 med. apple peeled and grated ½ cup chopped dried apricots ½ cup candied orange peel finely chopped 1 ¼ cup [...] Read more →
Sennen Cove at Dusk – photo by Jim Champion – 2005 Home Top of Pg. Read more →
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CLAIRVOYANCE by C. W. Leadbeater Adyar, Madras, India: Theosophical Pub. House [1899] CHAPTER IX – METHODS OF DEVELOPMENT When a men becomes convinced of the reality of the valuable power of clairvoyance, his first question usually is, “How can [...] Read more →
The Ardabil Carpet – Made in the town of Ardabil in north-west Iran, the burial place of Shaykh Safi al-Din Ardabili, who died in 1334. The Shaykh was a Sufi leader, ancestor of Shah Ismail, founder of the Safavid dynasty (1501-1722). While the exact origins of the carpet are unclear, it’s believed to have [...] Read more →
THE HATHA YOGA PRADIPIKA Translated into English by PANCHAM SINH Panini Office, Allahabad [1914] INTRODUCTION. There exists at present a good deal of misconception with regard to the practices of the Haṭha Yoga. People easily believe in the stories told by those who themselves [...] Read more →
A rhetorical question? Genuine concern? In this essay we are examining another form of matter otherwise known as national literary matters, the three most important of which being the Matter of Rome, Matter of France, and the Matter of England. Our focus shall be on the Matter of England or [...] Read more →
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. Home Top of [...] Read more →
New York Stock Exchange Floor September 26,1963 The Specialist as a member of a stock exchange has two functions.’ He must execute orders which other members of an exchange may leave with him when the current market price is away from the price of the orders. By executing these orders on behalf [...] Read more →
Audubon started to develop a special technique for drawing birds in 1806 a Mill Grove, Pennsylvania. He perfected it during the long river trip from Cincinnati to New Orleans and in New Orleans, 1821. Home Top of [...] Read more →
A Lecture Delivered at the Guildhall, March 2, 1853 by Rev. H.M. Scarth, M.A., Rector of Bathwick. To understand the ancient history of the country in which we live, to know something of the arts and manners of the people who have preceded us, to ascertain what we owe [...] Read more →
Half a league, half a league, Half a league onward, All in the valley of Death Rode the six hundred. “Forward, the Light Brigade! Charge for the guns!” he said. Into the valley of Death Rode the six hundred. Home Top of [...] Read more →
What follows is a chapter from Nathaniel Bagshaw Ward’s 1852 treatise on terrarium gardening. ON THE NATURAL CONDITIONS OF PLANTS. To enter into any lengthened detail on the all-important subject of the Natural Conditions of Plants would occupy far too much space; yet to pass it by without special notice, [...] Read more →
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 [...] Read more →
It is unnecessary to point out that low-grade fruit may often be used to advantage in the preparation of vinegar. This has always been true in the case of apples and may be true with other fruit, especially grapes. The use of grapes for wine making is an outlet which [...] Read more →
BEEF JERKY Preparation. 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. Lay out in a single layer on a smooth clean surface (use [...] Read more →
From the classic British Movie, The Shooting Party, a 1985 British drama film directed by Alan Bridges based on Isabel Colegate’s 9th novel of the same name published in 1980 we find a scene set in the billiards parlor whereupon the host of the weekend shooting party Sir Randolph Nettleby walks in [...] Read more →
by Alan Greenspan, 1967 An almost hysterical antagonism toward the gold standard is one issue which unites statists of all persuasions. They seem to sense-perhaps more clearly and subtly than many consistent defenders of laissez-faire — that gold and economic freedom are inseparable, that the gold standard is an instrument [...] Read more →
“The Leda, in the Colonna palace, by Correggio, is dead-coloured white and black, with ultramarine in the shadow ; and over that is scumbled, thinly and smooth, a warmer tint,—I believe caput mortuum. The lights are mellow ; the shadows blueish, but mellow. The picture is painted on panel, in [...] Read more →
Banana Propagation Reprinted from the International Institute of Tropical Agriculture (IITA.org) The traditional means of obtaining banana planting material (“seed”) is to acquire suckers from one’s own banana garden, from a neighbor, or from a more distant source. This method served to spread common varieties around the world and to multiply them [...] Read more →
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 [...] Read more →
Como dome facade – Pliny the Elder – Photo by Wolfgang Sauber Work in Progress… THE VARNISHES. Every substance may be considered as a varnish, which, when applied to the surface of a solid body, gives it a permanent lustre. Drying oil, thickened by exposure to the sun’s heat or [...] Read more →
Photo by Rebecca Humann Texas Tea Recipe 2 oz Cuervo Gold Tequila Home Top of [...] Read more →
Baking is a very similar process to roasting: the two often do duty for one another. As in all other methods of cookery, the surrounding air may be several degrees hotter than boiling water, but the food is no appreciably hotter until it has lost water by evaporation, after which it may [...] Read more →
” Here’s many a year to you ! Sportsmen who’ve ridden life straight. Here’s all good cheer to you ! Luck to you early and late. Here’s to the best of you ! You with the blood and the nerve. Here’s to the rest of you ! What of a weak moment’s swerve ? [...] Read more →
The arsenicals (compounds which contain the heavy metal element arsenic, As) have a long history of use in man – with both benevolent and malevolent intent. The name ‘arsenic’ is derived from the Greek word ‘arsenikon’ which means ‘potent'”. As early as 2000 BC, arsenic trioxide, obtained from smelting copper, was used [...] Read more →
THE SNIPE, from the Shooter’s Guide by B. Thomas – 1811 AFTER having given a particular description of the woodcock, it will only. be necessary to observe, that the plumage and shape of the snipe is much the same ; and indeed its habits and manners sets bear a great [...] Read more →
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Patek Phillipe hand makes the finest watches in the world. Click here to learn more. Home Top of Pg. Read more →
From The How and When, An Authoritative reference reference guide to the origin, use and classification of the world’s choicest vintages and spirits by Hyman Gale and Gerald F. Marco. The Marco name is of a Chicago family that were involved in all aspects of the liquor business and ran Marco’s Bar [...] Read more →
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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 [...] Read more →
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The Queen Elizabeth Trust, or QEST, is an organisation dedicated to the promotion of British craftsmanship through the funding of scholarships and educational endeavours to include apprenticeships, trade schools, and traditional university classwork. The work of QEST is instrumental in keeping alive age old arts and crafts such as masonry, glassblowing, shoemaking, [...] Read more →
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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 [...] Read more →
July 9, 1898. Forest and Stream Pg. 25 Some Notes on American Ship-Worms. [Read before the American Fishes Congress at Tampa.] While we wish to preserve and protect most of the products of our waters, these creatures we would gladly obliterate from the realm of living things. For [...] Read more →
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THE FIRST step in producing a satisfactory crop of tobacco is to use good seed that is true to type. The grower often can save his own seed to advantage, if he wants to. Before topping is done, he should go over the tobacco field carefully to pick [...] Read more →
As reported in the The Colac Herald on Friday July 17, 1903 Pg. 8 under Art Appreciation as a reprint from the Westminster Gazette ART APPRECIATION IN THE COMMONS. The appreciation of art as well as of history which is entertained by the average member of the [...] Read more →
Click here to visit Lil’ Lost Lou and purchase a copy of her latest album. Home Top of Pg. Read more →
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Fred Kummerow on statin drugs (excerpt) from Jeremy Stuart on Vimeo. Dr. Kummerow passed away at the ripe old age of 102 in 2017. Click here to visit Dr. Mercola’s website. Home Top of Pg. Read more →
The first published illustration of Nicotiana tabacum by Pena and De L’Obel, 1570–1571 (shrpium adversana nova: London). Tobacco can be used for medicinal purposes, however, the ongoing American war on smoking has all but obscured this important aspect of ancient plant. Tobacco is considered to be an indigenous plant of [...] Read more →
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Hebborn Piranesi Before meeting with an untimely death at the hand of an unknown assassin in Rome on January 11th, 1996, master forger Eric Hebborn put down on paper a wealth of knowledge about the art of forgery. In a book published posthumously in 1997, titled The Art Forger’s Handbook, Hebborn suggests [...] Read more →
Stoke Park Pavillions Stoke Park Pavilions, UK, view from A405 Road. photo by Wikipedia user Cj1340 From Wikipedia: Stoke Park – the original house Stoke park was the first English country house to display a Palladian plan: a central house with balancing pavilions linked by colonnades or [...] Read more →
Blackbeard’s Jolly Roger If you’re looking for that most refreshing of summertime beverages for sipping out on the back patio or perhaps as a last drink before walking the plank, let me recommend my Blunderbuss Mai Tai. I picked up the basics to this recipe over thirty years ago when holed up [...] Read more →
King Leopold Butcher of the Congo For the somewhat startling suggestion in the heading of this interview, the missionary interviewed is in no way responsible. The credit of it, or, if you like, the discredit, belongs entirely to the editor of the Review, who, without dogmatism, wishes to pose the question as [...] Read more →
Jan Verkolje Antonie van Leeuwenhoek was the first person to describe gout or uric acid crystals 1679. For one suffering gout, the following vitamins, herbs, and extracts may be worth looking into: Vitamin C Folic Acid – Folic Acid is a B vitamin and is also known as B9 – [Known food [...] Read more →
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Furniture Polishing Cream. Animal oil soap…………………….1 onuce Solution of potassium hydroxide…. .5 ounces Beeswax……………………………1 pound Oil of turpentine…………………..3 pints Water, enough to make……………..5 pints Dissolve the soap in the lye with the aid of heat; add this solution all at once to the warm solution of the wax in the oil. Beat [...] Read more →
The existence of large bodies of men having no other means of subsistence than those afforded by plunder, is, in all countries, too common to excite surprise; and, unhappily, organized bands of assassins are not peculiar to India! The associations of murderers known by the name of Thugs present, however, [...] Read more →
This massive volume gives one a real visual sense of what it was like running a highly efficient colonial operation in the early 20rh Century. It will also go a long way to help anyone wishing to understand modern political intrigue in the Middle-East. Click here to read A Survey of Palestine [...] Read more →
Hudson Bay: Trappers, 1892. N’Talking Musquash.’ Fur Trappers Of The Hudson’S Bay Company Talking By A Fire. Engraving After A Drawing By Frederic Remington, 1892. Indian Modes of Hunting. IV.—Musquash. In Canada and the United States, the killing of the little animal known under the several names of [...] Read more →
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. Read more →
Mocking Bird Food. Hemp seed……….2 pounds Rape seed………. .1 pound Crackers………….1 pound Rice…………….1/4 pound Corn meal………1/4 pound Lard oil…………1/4 pound Home Top of Pg. Read more →
Armorial tablet of the Stewarts – Falkland Palace Fife, Scotland. The Stewart Kings – King James I & VI to Charles II Six video playlist on the Kings of England: Home Top of Pg. Read more →
Click here to access the world’s most powerful Import/Export Research Database on the Planet. With this search engine one is able to access U.S. Customs and other government data showing suppliers for any type of company in the United States. Home Top of Pg. Read more →
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Noel Desenfans and Sir Francis Bourgeois, circa 1805 by Paul Sandby, watercolour on paper The Dulwich Picture Gallery was England’s first purpose-built art gallery and considered by some to be England’s first national gallery. Founded by the bequest of Sir Peter Francis Bourgois, dandy, the gallery was built to display his vast [...] Read more →
Note on Watercolour: F.A. Molony (fl. 1930-1938) was a Major in the Royal Engineers. The National Army Museum hold his work. His work was also shown at an exhibition of officers work at the R.B.A. Galleries (Army Officers’ Art Society) Description from Youtube: June 2015 will see [...] Read more →
H. M. Scarth, Rector of Wrington By the death of Mr. Scarth on the 5th of April, at Tangier, where he had gone for his health’s sake, the familiar form of an old and much valued Member of the Institute has passed away. Harry Mengden Scarth was bron at Staindrop in Durham, [...] Read more →
Testing the Irish Blue Terrier Breed in 1923. Home Top of Pg. Read more →
Are you considering purchasing a copper water pitcher for storing drinking water but have questions about the effects on your health? The following study may help jump-start your research. Storing Drinking-water in Copper pots Kills Contaminating Diarrhoeagenic Bacteria ABSTRACT Microbially-unsafe water is [...] Read more →
William Wyggeston’s chantry house, built around 1511, in Leicester: The building housed two priests, who served at a chantry chapel in the nearby St Mary de Castro church. It was sold as a private dwelling after the dissolution of the chantries. A Privately Built Chapel Chantry, chapel, generally within [...] Read more →
Over the years I have observed a decline in manners amongst young men as a general principle and though there is not one particular thing that may be asserted as the causal reason for this, one might speculate… Self-awareness and being aware of one’s surroundings in social interactions [...] Read more →
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Click here to view more great Italian recipes. Home Top of Pg. Read more →
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Country House Essays has returned after a good long summer holiday. More essays soon. Home Top of Pg. Read more →
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Roger Scruton – Why Beauty Matters (2009) from Mirza Akdeniz on Vimeo. Click here for another site on which to view this video. Sadly, Sir Roger Scruton passed away a few days ago—January 12th, 2020. Heaven has gained a great philosopher. Home Top of [...] Read more →
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Twinings London – photo by Elisa.rolle Is the tea in your cup genuine? The fact is, had one been living in the early 19th Century, one might occasionally encounter a counterfeit cup of tea. Food adulterations to include added poisonings and suspect substitutions were a common problem in Europe at [...] Read more →
Foie gras with Sauternes, Photo by Laurent Espitallier As an Appetizer Pale dry Sherry, with or without bitters, chilled or not. Plain or mixed Vermouth, with or without bitters. A dry cocktail. With Oysters, Clams or Caviar A dry flinty wine such as Chablis, Moselle, Champagne. Home Top of [...] Read more →
Cleaner for Gilt Frames. Calcium hypochlorite…………..7 oz. Sodium bicarbonate……………7 oz. Sodium chloride………………. 2 oz. Distilled water…………………12 oz. Home Top of Pg. Read more →
A terrestial globe on which the tracts and discoveries are laid down from the accurate observations made by Capts Cook, Furneux, Phipps, published 1782 / globe by John Newton ; cartography by William Palmer, held by the State Library of New South Wales The British Library, using sophisticated filming equipment and software, [...] Read more →
THE ABC OF THE FEDERAL RESERVE SYSTEM WH Y THE FEDERAL RESERVE SYSTEM WAS CALLED INTO BEING, THE MAIN FEATURES OF ITS ORGANIZATION , AND HOW IT WORKS B Y EDWIN WALTER KEMMERER, PH.D. PROFESSOR OF ECONOMICS AND FINANCE IN PRINCETON UNIVERSITY AND MEMBER OF [...] Read more →
Aug. 13, 1898 Forest and Stream, Pg. 125 Game Bag and Gun. Indian Modes of Hunting. III.—Foxes. The fox as a rule is a most wily animal, and numerous are the stories of his cunning toward the Indian hunter with his steel traps. Read more →
Jul. 30, 1898 Forest and Stream Pg. 87 Indian Mode of Hunting. I.—Beaver. Wa-sa-Kejic came over to the post early one October, and said his boy had cut his foot, and that he had no one to steer his canoe on a proposed beaver hunt. Now [...] Read more →
? This video by AT Restoration is the best hands on video I have run across on the basics of classic upholstery. Watch a master at work. Simply amazing. Tools: Round needles: https://amzn.to/2S9IhrP Double pointed hand needle: https://amzn.to/3bDmWPp Hand tools: https://amzn.to/2Rytirc Staple gun (for beginner): https://amzn.to/2JZs3x1 Compressor [...] Read more →
Fed Chariman William McChesney Martin – 1952-1970 [Editor note: This response in my mind is quite hilarious…and to the point…who the heck would want to give up 6% interest year after year after year after year? ] You HAVE ASKED that I appear before you today in connection with your consideration [...] Read more →
To Clean Watch Chains. Gold or silver watch chains can be cleaned with a very excellent result, no matter whether they may be matt or polished, by laying them for a few seconds in pure aqua ammonia; they are then rinsed in alcohol, and finally. shaken in clean sawdust, free from sand. [...] Read more →
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The Effect of Magnetic Fields on Wound Healing Experimental Study and Review of the Literature Steven L. Henry, MD, Matthew J. Concannon, MD, and Gloria J. Yee, MD Division of Plastic Surgery, University of Missouri Hospital & Clinics, Columbia, MO Published July 25, 2008 Objective: Magnets [...] Read more →
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Resolution adapted at the New Orleans Convention of the American Institute of Banking, October 9, 1919: “Ours is an educational association organized for the benefit of the banking fraternity of the country and within our membership may be found on an equal basis both employees and employers; [...] Read more →
Laurens’ portrait as painted during his time spent imprisoned in the Tower of London, where he was kept for over a year after being captured at sea while serving as the United States minister to the Netherlands during the Revolutionary War. The first Christian white man to be cremated in America was [...] Read more →
Over the years I have observed a decline in manners amongst young men as a general principle and though there is not one particular thing that may be asserted as the causal reason for this, one might speculate… Self-awareness and being aware of one’s surroundings in social [...] Read more →
Cannone nel castello di Haut-Koenigsbourg, photo by Gita Colmar Without any preliminary cleaning the bronze object to be treated is hung as cathode into the 2 per cent. caustic soda solution and a low amperage direct current is applied. The object is suspended with soft copper wires and is completely immersed into [...] Read more →
The Racing Knockabout Gosling. Gosling was the winning yacht of 1897 in one of the best racing classes now existing in this country, the Roston knockabout class. The origin of this class dates back about six years, when Carl, a small keel cutter, was built for C. H. [...] Read more →
Artisans world-wide spend a fortune on commercial brand oil-based gold leaf sizing. The most popular brands include Luco, Dux, and L.A. Gold Leaf. Pricing for quart size containers range from $35 to $55 depending upon retailer pricing. Fast drying sizing sets up in 2-4 hours depending upon environmental conditions, humidity [...] Read more →
King Arthur, Legends, Myths & Maidens is a massive book of Arthurian legends. This limited edition paperback was just released on Barnes and Noble at a price of $139.00. Although is may seem a bit on the high side, it may prove to be well worth its price as there are only [...] Read more →
Royal Exchange and The Bank of England From How to Make Money; and How to Keep it, Or, Capital and Labor based on the works of Thomas A. Davies Revised & Rewritten with Additions by Henry A. Ford A.M. – 1884 CHAPTER XXVI BANKING AND INSURANCE. I [...] Read more →
Add the following ingredients to a four or six quart crock pot, salt & pepper to taste keeping in mind that salt pork is just that, cover with water and cook on high till it boils, then cut back to low for four or five hours. A slow cooker works well, I [...] Read more →
St.Helen’s on the Thames, photo by Momit From a Dictionary of the Thames from Oxford to the Nore. 1880 by Charles Dickens Abingdon, Berkshire, on the right bank, from London 103 3/4miles, from Oxford 7 3/4 miles. A station on the Great Western Railway, from Paddington 60 miles. The time occupied [...] Read more →
Chen Lin, Water fowl, in Cahill, James. Ge jiang shan se (Hills Beyond a River: Chinese Painting of the Yuan Dynasty, 1279-1368, Taiwan edition). Taipei: Shitou chubanshe fen youxian gongsi, 1994. pl. 4:13, p. 180. Collection of the National Palace Museum, Taipei. scroll, light colors on paper, 35.7 x 47.5 cm Read more →
John Atkinson Grimshaw – Glasgow Saturday Night Home Top of Pg. Read more →
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The Diamond Empire Home Top of [...] Read more →
The element copper effectively kills viruses and bacteria. Therefore it would reason and I will assert and not only assert but lay claim to the patents for copper mesh stints to be inserted in the arteries of patients presenting with severe cases of Covid-19 with a slow release dosage of [...] Read more →
Gary Kravit is an airline pilot and artist. He also owns and operates https://theultimatetaboret.com. You may view Gary’s art at https://garrykravitart.blogspot.com/ Home Top of Pg. Read more →
Filed under Miscellaneous. The Jubbulpore School of Industry is so thriving that the pupils, 800 in number, are obliged to work till ten o’clock at night to complete their orders; this they do most cheerfully. They are all Thugs, or the children of Thugs, and the hands which now ply [...] Read more →
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 [...] Read more →
King George IV was known far and wide as the dandy king, incompetent, ugly, and vulgar. As Prince regent, prior to his assent to the throne, he kept fast company with Beau Brummel, King of Dandies, a man sixteen years his younger. And decadence followed. King George was a gambler, philanderer, and [...] Read more →
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 [...] Read more →
Cleremont Club 44 Berkeley Square, London Home Top of Pg. Read more →
Add 3 quarts clover blossoms* to 4 quarts of boiling water removed from heat at point of boil. Let stand for three days. At the end of the third day, drain the juice into another container leaving the blossoms. Add three quarts of fresh water and the peel of one lemon to the blossoms [...] Read more →
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For years in the West African nation of Ghana medicine men have used a root and leaves from a plant called nibima(Cryptolepis sanguinolenta) to kill the Plasmodium parasite transmitted through a female mosquito’s bite that is the root cause of malaria. A thousand miles away in India, a similar(same) plant [...] Read more →
Tom Oates, aka Nabokov at en.wikipedia No two commercial tuna salads are prepared by exactly the same formula, but they do not show the wide variety characteristic of herring salad. The recipe given here is typical. It is offered, however, only as a guide. The same recipe with minor variations to suit [...] Read more →
Man looks at severed hand and foot….for refusing to climb a tree to cut rubber for King Leopold Click here to read The Crime of the Congo by Arthur Conan Doyle Victim of King Leopold of Belgium Click on the link below for faster download. The [...] Read more →
Eadweard Muybridge was a fascinating character. Click here to learn how Eadweard committed “Justifiable Homicide” after shooting his wife’s lover in 1874. Home Top of Pg. Read more →
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Click here to read the Swiss National Bank’s Chronicle of Monetary Events. Home Top of Pg. Read more →
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