by Kristin Holt | Apr 30, 2018 | Articles
I’ve recently covered leavening agents in Victorian Baking, including saleratus and baking soda (let’s not confuse salsoda!). But what of the “pearl ash” noted in early American cook books (1796)? Asheries were a significant part of 19th century life, as ashes (can you imagine?) were a significant export from the United States and Canada. Come see what pearl ash was, how it was made, and what an ashery was all about.
by Kristin Holt | Jul 16, 2015 | Articles
Laundry, back in the day, was accomplished in a kettle over an outdoor fire. Every bucket of water was carried from a river, lake, well, or pump. In this secret recipe from a Kentucky grandmother to her newlywed granddaughter, learn how laundry was accomplished on the homestead pre-washing machine era (which did occur in the 19th century). This time-intensive chore required skill and elbow grease.
by Kristin Holt | Jun 22, 2015 | Articles
Twenty-first century people have it easy. In fact, most of us don’t know how to make soap–much less the ingredients (found on the Old West homestead) that should be saved in the process of living so that soap could be made. Soap did become readily available through catalog orders, but it cost money, and the more remove a settler, or the earlier a man or family found themselves on a frontier, the dirty, hot job of soap making was a necessary one. This article sheds light on the process, basic ingredients, methodology, as well as the rise of commercially prepared soap products.