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Showing posts with label historical. Show all posts
Showing posts with label historical. Show all posts

Wednesday, June 28, 2017

Insanity of the Aged in the Regency Period


By Guest Blogger Bliss Bennet 

When I was in the planning stages of my latest novel, I decided to have one of my secondary characters, the father of one of my protagonists, be afflicted by early onset Alzheimer’s disease. But was Alzheimer’s disease, particularly in its early onset version, known during the Regency period? A dip into the history of medicine was clearly in order.

Alzheimer’s disease as we currently understand it—a neurodegenerative disease that leads to dementia—was not described until the early twentieth century. But cognitive decline in the elderly had been recognized as an affliction far earlier. One of the earliest references to such failing in old age can be found in the works of the ancient Greek physician Pythagoras, who lived during the 7th century B. C. Pythagoras divided a human life into five distinct stages, the last two (63 to 80, and 81 and older) of which he named the “senium,” or what we would now call old age. During the final stage of life (an age to which only a very few of ancient peoples survived) Pythagoras noted, “the system returns to the imbecility of the first epoch of the infancy.”

Our word “senile,” which originally only meant “belonging to, suited for, or incident to old age,” stems from the Greek term “senium.” The first medical man to use the term “senile” in reference to the cognitive decline of the aged was the Scottish pathologist William Cullen, who in 1776, proposed classifying all diseases into four groups, one of which he called “Neuroses,” or nervous diseases. One such neurosis, Cullen proposed, is “Amentia senilis,” or decay of perception and memory in old age.

The word “senile” defined in this more narrow way, though, did not come into common usage until the middle of the nineteenth century. But even if people did not have an exact medical term during the Regency period to describe mental decline in the elderly, such decline was clearly recognized by both the medical community and the public at large.

In order to understand how my protagonist would react to her father’s sudden mental decline, I also wanted to know how were people afflicted by senile dementia might be treated during the Regency period. I learned that before the nineteenth century, people judged mentally insane were typically incarcerated in prisons, not hospitals, and were subject to what today we would deem horrific treatment—shackled, bled, purged, blistered, beaten. In his 1806 book Treatise on Insanity, French physician Philippe Pinel was the first to take issue with such practices, arguing that madness was not a crime, but a disease, and those suffering from it should not be imprisoned or treated with violence. Such arguments proved controversial, both to governments and to the public at large; many thought Pinel himself insane for making such claims, and argued that he should be imprisoned, along with other madmen. But over the course of the nineteenth century, Pinel’s humanitarian reforms gradually became more widely accepted.

 Pilippe Pinel at the Salpêtrière by Tony Robert-Fleury (1876) 
Pinel orders the removal of chains from patients at the
Parish Asylum for insane women. Credit: Wikipedia
My story, set in 1822, fell right in the midst of this major cultural shift in the treatment of the mentally ill. Some people might believe that a madman should be incarcerated, treated like a criminal.  Others might believe that his fall into mental illness was a punishment for sin. Still others might take a more kindly view, and suggest asking for medical advice. But not much was known, medically, about the causes of mental decline, and little could be done medically to curtail or prevent it.

If you were living during the Regency, and your own father suddenly began to show signs of mental decline, how would you feel? Afraid that someone would want to put your father in an institution, or even a prison? Resentful that someone might judge your father a sinner, because he had been afflicted with insanity of the aged? Would you try to hide the signs of your father’s decline, even take on some of his responsibilities to keep his growing weakness hidden from those who might judge him? Even from his employer, the aristocratic owner of a landed estate?

And thus the kernel of my story, A Lady without a Lord, was born . . .

A Lady without a Lord
Book #3 in The Penningtons series

A viscount convinced he’s a failure

For years, Theodosius Pennington has tried to forget his myriad shortcomings by indulging in wine, women, and witty bonhomie. But now that he’s inherited the title of Viscount Saybrook, it’s time to stop ignoring his responsibilities. Finding the perfect husband for his headstrong younger sister seems a good first step. Until, that is, his sister’s dowry goes missing . . .

A lady determined to succeed

Harriot Atherton has a secret: it is she, not her steward father, who maintains the Saybrook account books. But Harry’s precarious balancing act begins to totter when the irresponsible new viscount unexpectedly returns to Lincolnshire, the painfully awkward boy of her childhood now a charming yet vulnerable man. Unfortunately, Theo is also claiming financial malfeasance. Can her father’s wandering wits be responsible for the lost funds? Or is she?

As unlikely attraction flairs between dutiful Harry and playful Theo, each learns there is far more to the other than devoted daughter and happy-go-lucky lord. But if Harry succeeds at protecting her father, discovering the missing money, and keeping all her secrets, will she be in danger of failing at something equally important—finding love?

Amazon: http://myBook.to/LwoaL




ABOUT THE AUTHOR:

Bliss Bennet writes smart, edgy novels for readers who love history as much as they love romance. Her Regency-set series The Penningtons has been praised by the Historical Novel Society’s Indie Reviews as “a series well worth following”; its books have been described by USA Today as “savvy, sensual, and engrossing”; by Heroes and Heartbreakers as “captivating,” and by The Reading Wench as having “everything you want in a great historical romance.”  The latest book in the series is A Lady without a Lord.

Bliss’s web site: www.blissbennet.com
Bliss’s Facebook page: https://www.facebook.com/blissbennetauthor
Bliss’s twitter: @BlissBennet

Wednesday, June 21, 2017

Pirate Language in the Georgian Underworld by Katherine Bone!



Writing historical romance is a gratifying experience that can oftentimes be difficult too. An author makes choices that help modern readers understand the way people spoke in historical times, but must also season the story with historical words that transport readers to that era. Which words to use and when to use them? Well… that’s a talent every writer must master. Fortunately, several books are available to help authors achieve storyline Zen.

My go-to book for pirate jargon has always been THE PIRATE PRIMER by George Choundas. A fascinating book! A dash of ‘You’re wasting words’ and a smidgeon of ‘What maggot’s burrowing under your periwig?’ goes a long way. (Pirate!)

Most Regency authors tackle stories of the upper crust. Who doesn’t love daring and dashing dukes, marquises, or earls who champion the day? Even historical aristocrats spoke in gentleman’s code. Several of my favorites include ‘Banbury stories’ (falsehoods), ‘befogged’ (confused), ‘dicked in the nob’ (crazy), and ‘land a facer’ (punch in the face).

Word substitutes like these aren’t as difficult for the average reader to understand. But what happens when characters hail from the seedier side of society?

Enter the book CANT, A Gentleman’s Guide, The Language of Rogues in Georgian London. Love this introduction to the book!

“Planning to go to Georgian London? You’ve collected some period money, got yourself kitted out with the appropriate clothes and had your inoculations. If not, go and do it right now.”


In CANT, the language of the London Underworld, readers are taken to places where the poor, thieves, rogues, mayhap pirates and murderers roamed. If one couldn’t speak the speak, one might ‘Catch a Cold’ (get into trouble). Think Charles Dickens’s Oliver Twist, though it takes place 70 miles north of London in 1837, readers can relate to the characters’ accents and seedier environment.

Everyday words used in shabbier districts, not far from where aristocrats dwelt, are definitely contrary to the modern ear, confusing, strange, and oftentimes amusing. Used sparingly modern readers relate to the characters, setting, and plot.

Here are a few that my pirates would enjoy:

Rum Prancer Do you picture a dancing pirate on the deck with rum in hand? Get ready for this. Rum Prancer refers to a fine, beautiful horse.

Rum Kicks Sounds like something a pirate might do while hanging from a noose at Tilbury Point, but we’d be wrong. Rum Kicks refer to gold or silver-brocade breeches.

Rum Clout Something a pirate might have when the rum is never gone. Nope! Rum Clout means a fine silk handkerchief.

Rum Nab The old nab the rum and run trick, eh? Could work, except Rum Nab refers to a good hat.

Rum Nantz A man named Nantz who likes to drink rum? Wrong. Rum Nantz refers to good French brandy.

Words a pirate needs to know in a London Underworld tavern:

Taverns:

Tavern/Ale House: Bowsing Ken

Alehouse/Inn: Touting Ken

Obscure Tavern: Hedge Tavern

Rogue’s Tavern: Flash Ken; Flash Crib

Beggar’s Tavern: Mumpers’ Hall

Rendzvous Tavern: Stop Hole Abbey

Fleet Street: The Mitre

Covent Garden: The Rose Tavern

Whitehall and Charing Cross: The Rummer

Pall Mall: The Star and Garter

Tavern Drinks:

All Nations: Collection of leftovers collected from bottles and bowls

Bragget: Mead and ale sweetened with honey

Cobbler’s Punch: Treacle, vinegar, gin, and water

Grog: Rum and water

Huckle my Puff; Twist: Beer, eggs and brandy, served hot

Kill Devil: Rum

Punch: Spirits, water, lemon and sugar

Purl Royal: Canary wine with a dash of wormwood

Toddy: Rum, water, sugar, and nutmeg

Vessels and Quantities:

Pint or Quart: Gage

Half Pint: Nip; Size of Ale Cogue; Shove in the Mouth

Bottle: Bouncing Cheat

Small Bottle: Bawdy-House Bottle

Large Bottle: Soldier’s Bottle

Quart Bottle: Scotch pint

Drinking Glass: Flicker; Romer

Drinking Bowl: Bubber; Whiskin

Silver Tankard: Clank

Rum Clank: Large silver tankard

Clank Napper: Thief who runs away with tankard

Full glasses or bowls: Bumpers or Facers

Empty bottles: Dead Men or Marine Officers

Drunk much? Here are various ways to say it:

Lightly Intoxicated: Bit by a Barn Mouse; Chirping Merry; Hickey; Mellow; In a Merry Pin; Tipsy

Getting drunker: Drop in His Eye; Half Cut; Half Seas Over; Sucky Boosey;

Drunk: Been in the Sun; Corned; Got into the Crown Office; Cup-Shot; Cut; Disguised; Flawed, Flustered; Foxed; Hocus; In his Altitudes; In the Gun; Nazie; Pogy; Pot Valiant; Bought the Sack; Top Heavy

Drunk Man: Bingo Boy; Ensign Bearer; Guzzle Guts; Piss Maker, Swill Tub; Tickle Pitcher; Toss Pot; and Vice-Admiral of the Narrow Seas (‘a man who urinates under the table into his companion’s shoes’)

Drunk Woman: Mort

Very drunk: Top Heavy Clear; Deep Cut; cut in the Back Leg; Drunk as David’s Sow; Drunk as a Wheelbarrow; Drunk as an Emperor; Floored; Maudlin Drunk; Surveyor of the Highways; Swallowed a Hare

Sick: Cast you your accounts; Cat; Flash the Hash; Cascade; Shoot the Cat; Flay the Flea; Flay the Fox

Hung over: Crop Sick; Womble-Ty-Cropt

Rat: Someone who gets taken up by the Watch and forced into an overnight stay


And there you have it! Adding ‘cant’, ‘Flash Lingo’, ‘St. Giles’ Greek’, and ‘Pedlars’ French’, to stories provides that extra level of depth needed to help readers travel back in time. As a historical author, I’m grateful to George Chaundas, Stephen Hart, and many other researchers for their brilliant and thrilling books. Like good wine before its time, there’s nothing better than ‘Faking a Screen’ (writing) and ‘Snilching’ (learning to behave) in roguish circles.

Friday, March 20, 2015

Spotlight on Regency Fashion: the pelisse

By Donna Hatch

Ladies in Regency England had more reasons to change clothes than the modern-day woman would ever believe. They had special clothes for relaxing at home, walking, riding, going for a drive in a carriage, afternoon gowns, evening gowns, ball gowns, etc. And the number of accessories is even more mind-boggling.

But one of the Regency ladies' fashion accessories was practical as well as fashionable. It was the pelisse. Generally lightweight, Regency ladies wore this long over-garment to protect her clothes from dust and dirt. Since many roads were unpaved, walking and riding in a carriage produced dust and dirt that would sully a gown. And since fashionable ladies often wore white or light colors as a status symble, keeping clothing clean in a not-so-terribly clean environment must have proved challenging. Big cities such as London were even dirtier with all the soot polluting the air from burning coal.

Wearing a pelise became an indespensible part of fashion, as well as a necessary garment, outside one's home. Though pelisses didn't generally take the place of a warm coat or cloak, they also added a layer of warmth in the event the weather took a sudden turn.

I have additional pictures of pelisses and gowns on my Pinterest Regency and Jane Austen Page.


Donna Hatch is a noted Regency researcher, enthusiast, and historical romance author. You can visit her website at www.donnahatch.com
Like her author page on Facebook
Follow her blog at www.donnahatch.com/blog

Friday, November 21, 2014

Regency Chocolate

by historical romance author, Donna Hatch

Today, people (at least in the US) use the terms hot chocolate and hot cocoa interchangeably. And most commercial mixes available in grocery stores taste pretty much the same. However, technically, hot cocoa is made with cocoa powder, the stuff you can buy in a metal container that comes unsweetened and has no cocoa butter.

Hot chocolate is actually made from melted chocolate, which includes cocoa butter. Because of its higher fat content, true hot chocolate is richer than the original hot cocoa recipe made from cocoa powder.

During the Regency, people drank hot chocolate too, but they drank it unsweetened the way people drink coffee black, and they often drank it in the morning as a way to begin the day rather than as a special treat. In books, I often have a maid bring the characters a breakfast tray with chocolate (they didn't add the word 'hot' as it was implied since that's the only way people drank it) and a pastry. After the heroine goes through the procedures of dressing and having her hair styled, she goes downstairs to the breakfast room and eats her breakfast buffet style, as was the custom in much of England during the Regency.

Since I like my hot chocolate and/or hot cocoa sweet and decadent, most of my heroines do too, but I have people comment on what a strange quirk that is.

Here is my favorite hot cocoa recipe. As you can see, even though it uses cocoa powder and not melted chocolate, it is not low fat :)

My oldest daughter found this recipe years ago here and we've been using it ever since when we want a special treat that tastes far better than instant mix.
Best Ever Decadent Hot Cocoa
Makes 4 servings
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
Then:
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.

Stir in 3 1/2 cups of milk and heat, stirring constantly, until very hot, but do not boil!

Remove from heat and add vanilla.
Divide between 4 mugs.
Add the cream to the mugs of cocoa to cool it to drinking temperature.

Yum!

Image downloaded from Wikimedia commons

Friday, May 2, 2014

English Afternoon Tea

A modern-day English Afternoon Tea
English Tea
by Regency Historical Romance Author, Donna Hatch

As an author of Regency Historical Romances, I often delve into fun customs of those who lived in England in the early 1800's during the time of Jane Austen. I always learn something fun. This newest quest sent me off in search of the customs of afternoon tea.


Tea is a time-honored tradition, and to this American, nothing says British Custom like afternoon tea. While most of us may think of High Tea as an upper class  tradition dating back hundreds of years, I discovered something else entirely.

Tea in the afternoon didn't actually become common until the 1700's. By the Regency Era, the custom had long-since caught on and the upper class had afternoon tea about four o’clock, which was before the fashionable time to promenade in Hyde Park if one was in London. Afternoon tea included, of course, tea served hot. Also served with tea, one would find small finger sandwiches (thin and crustless, thank you), biscuits (which the Americans call cookies), scones with jam and clotted cream, and small cakes—not petite fours, at least, not during Regency but small cakes sometimes called fairly cakes with butter icing, which, from what I’ve been able to tell, were probably not much bigger than mini cupcakes.

Food with tea probably evolved because they ate dinner at the fashionable time of about eight o’clock at night, and since the upper classes weren’t all quite in the habit of eating lunch or luncheon or nuncheon yet, they probably needed that small meal in the middle of the day. Personally, I like a small meal in the afternoon even though I do eat lunch. I would have made a great hobbit with elevensies and lunch and afternoon tea, etc. But I digress.

“High Tea” developed during the Victorian era. Some accounts say that high tea, served later in the day at about five or six o’clock, originated with the lower classes but I don’t understand how they could come home from work for high tea and then return to work for a few hours and then go home again for dinner. *shrug* 

At any rate, high tea is a more filling meal than afternoon tea. High tea usually comes with white and brown bread, meats such as roast pork, fish like salmon, scones, an assortment of sweets such as cake pie, trifle, lemon-cheese tarts, sponge cake, walnut cake, chocolate roll, pound cake, currant teacake, curd tart, macaroons, a variety of cheeses, jellies, as well as butter or clotted cream.

According to Laura Boyl in her article "Tea Time" on the Jane Austen website, the different names are derived from the height of the tables where the meals were served. Low tea is served on a table, which in the United States would be called “coffee tables.” High tea is served on the dinner table.

Because the characters in my Regency romance novels all hail from the upper class, or end up there eventually, I will focus on afternoon tea because that's what they do every day, unless they are fighting pirates or running for their lives or battling villains, of course.

Most sandwiches in the UK are traditionally made with a very thin white bread, generously buttered with potted paste. The potted paste could similar to deviled ham, but also could be a fish paste--salmon, for instance, very thinly spread. I guess they liked their pleasures small, thin, and bite-sized. 

Tea was (and still is) served in a china or silver pot accompanied by slices of lemon or milk. They never put cream in their tea or it would ruin the flavor. According to Regency researcher and author, Kathryn Kane, tea leaves used during the Regency were chopped much more coarsely than those used today. The large size required that the tea be steeped for a longer period, but it also made it easier to strain the used leaves from the tea after it had been steeped. There was a special implement included in many tea services used to clear the strainer at the base of the spout of the tea pot, or to strain the used leaves out of each cup before it was served. You can find more detail at: http://regencyredingote.wordpress.com/2013/11/08/the-mote-skimmer-a-specialty-tea-accessory/

However, Regency author Grace Kone, who is British, told me that if it's done correctly, the tea leaves stay on the bottom, with just enough pouring out to make a scattering of leaves for fortune-telling. It sounds very Harry Potter, doesn't it? Grace said she has never in her life strained leaf tea. Other British friends such as author Janis Susan May Patterson use something called a tea ball, which is small metal case into which she places the tea leaves. These are also known as 'tea eggs.' Other friends pour their tea into their cups through a silver tea strainer, like the one in this picture:

Here is a recipe, courtesy Regency author, Miranda Neville, for cucumber sandwiches:

Very thinly sliced white bread (or whole wheat if you insist on being healthy but really, why bother?). I use Pepperidge Farm Very Thin
Good quality unsalted butter
English cucumbers (about† one and a half per loaf of bread)
Salt
1. Slice the cucumbers very thin. Put them in a colander mixed up with some† salt, weigh them down with a plate, and leave them in the sink to drain for an hour or two.
2. Wash the salt off and pat dryish with a dish towel.
3. Butter the bread.
4. Put two layers of cucumber slices in each sandwich and press flat with your hand so it all sticks together, preferably without becoming totally squashed.
5. Cut off the crusts (very important). With a big sharp knife cut each sandwich into four – triangles, squares, or strips, your preference.

And from “The Royal Pavilion at Brighton a booklet A Choice Selection of Regency Recipes you can  now make at Home” here is a receipt for macaroons.

Macaroons   Makes about 12
1 large egg white
2 oz ( 55 g) ground almonds
2 oz (55) g caster sugar
a few drops rose water
1-2 drops almond essence
about 12 slivered almonds =-optional. 


Heat the oven to 160C/325F/gas3 

Line as baking sheet with baking parchment paper. 
Whisk egg white until stiff. Using a large  metal spoon, fold in  the ground almonds, sugar, rosewater, and almond essence.  Mix until blended  into a smooth thick paste.

Using a teaspoon, put blobs of  the mixture on the lined baking sheet, leaving space between them to allow for expansion during cooking. Flatten with the back of a spoon. If you like you can top each with a sliver of almond.  Bake for about 20 minutes until light golden brown. Transfer to wire rack and leave to cool. 

Sounds yummy, doesn't it? I think for my next book launch I will have afternoon tea. I’m not a tea drinker, so I may deviate from tradition and have herbal tea in my cup, but the rest of it looks like great fun. Last week, I attended a Jane Austen tea in Salt Lake City, UT with some of my Jane Austen geeky friends such as Sarah M. Eden. We had high tea so we had lots of food including fruit and veggies, and we ate at small dinner tables with chairs. We all dressed up and we even had some period entertainment such as a poetry reading, a soloist, and a flutist. It was so fun! 

Have you ever had afternoon tea?





Friday, March 1, 2013

The Language of Fans

by Historical Romanced Author Donna Hatch
www.donnahatch.com

File:1807-pseudo1740 Fashion-contrast Bombazine-pun.jpgFans have been used as both a fashion accessory and a useful tool of staying comfortable for hundreds of years. Nearly every culture has a fan of some sort and the Regency Era, the time period in which I base all my romance novels, is no exception.



Unfortunately, the sources I read don't agree on what each action means. For example,  according to one source,* to fan slowly means "I am married." But according to another** to fan slowly means, "Don't waste your time; I'm not interested."

Likewise, according to one***, fanning oneself quickly means "I am married." But yet another ****says the same action means" I love you so much."

Shrug.

Also, the modern reader might wonder why go to all the trouble of learning such an elaborate language? But I think it might work well for the very shy, the very tongue-tied, or the person who needs to get the message across but fears coming on too strong. Also, telling a man she's not interested in him might be easier to say in fan language than in speaking. How many times have you told a guy who asked you out that you were busy when you really wanted to tell him to buzz off?

So, unless I can make friends with Dr. Who and jump into his time machine to find out what, exactly, these gestures really meant during the Regency Era, we may never know. Still, here are a few hand signals on which my sources seem to agree:

Touching right cheek: yes
Touching left cheek: no
Touching finger to tip of fan: I wish to speak with you.
Running fingers through the fan's ribs: I want to talk to  youResting the fan over the heart: my love for you is breaking my heart
Resting fan NEAR the heart: you have won my love
Resting fan on lips: I don't trust you.
Twirling in left hand: we are watched
Twirling in right hand: I love another
Open and shut: you are cruel
Open wide: wait for me
Presented shut: do you love me?
With handle to lip: Kiss me
In right hand in front of face: Follow me
Drawing across the cheek: I love you
Placing on left ear:  Leave me alone
Placing closed fan to the right eye: When may I see you?
Covering left ear with open fan: Do not betray our secret.
Changing fan to left hand: I love another.

So far, all the heroines in my Regency Romance novels have done with a fan is to keep cool or use it as a shield behind which they speak quietly to another. I admit, however I'm intrigued by the subtle, demure way a woman might have communicated to a man without speaking a word. She'd just have to time it when he's looking and not one else is, or her secret feelings would no longer be secret.


Sources:
*http://www.allhandfans.com/handfans/levels/language_of_the_fan.htm
**http://myhandfan.com/language.htm,
***Minute Company
****myhandfan.com