Nineteenth Century Ice Cutting, Part 1 (of 3): Ice cutting was a boom business in the mid 1800s. Tons of ice were harvested each winter in the Northeast portion of the United States, housed near rivers and railway spurs, and shipped near and far for use in the remaining seasons of the year. An image from August 1884 Harper’s Weekly, a patent from 1841, a spot of Victorian humor, and newspaper clippings shed light on the significant ice trade.
July 24th is Pioneer Day in the state of Utah, commemorating the arrival of the Mormon pioneers in the Salt Lake Valley (the first permanent Euro-American settlers) in 1847. This state-wide celebration includes everything from parades to rodeos, fireworks to pageants, Pioneer/Frontier clothing to Native American Inter-Tribal Pow-Wows, to covered wagon reenactments and picnics. Pioneer Day is inherent to Utah’s Victorian-Era, Old West history.
In 1865 (34 years earlier than Franks’ scheme), a similar incidence in New England didn’t get quite so far but caused quite a stir.
In the very early years of the United States’ history, Christmas celebrations remained highly localized and dependent upon the traditions of the settlers’ homelands. But by 1876 (The Centennial), what we consider a “Traditional Christmas” had become firmly formed. Contemporary Americans will recognize almost all of the Victorian traditions surrounding the holiday.
This book review of an historic cookbook illuminates my reasons for a 4.5-star review. This vintage cookbook is so much more than a collection of historic recipes–it provides a peek into the homemaker’s roles, available ingredients, methods of food preparation and attitudes about waste, as well as regional favorites. Small elements–such as reference to measuring salt with a dessert spoon–explains much to amateur historians about the way things once were. Article includes one of the recipes from the book: cream pie with a rich pie crust.
