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Frost Fairs

So, if you’re a fan of the Regency period, you’ve probably heard about the London Frost Fair of 1814, when the Thames froze for four days, and people set up fairground booths on the ice. They even led an elephant across! But you may not know why it happened. It was partly due to the Little Ice Age, which engulfed many parts of the world from around 1600 to 1850. Since seven possible causes have been postulated for why that happened, we won’t get into that. The upshot is that the Thames was wider and slower then, so the decrease in temperatures resulted in a number of frost fairs being held during those centuries. London Bridge also had more pilings that dammed up the river with ice in winter.

After 1814, the Thames never saw another Frost Fair. London Bridge was rebuilt with less pilings. The river was embanked, which helped it flow more freely. And the weather grew warmer. Don’t you wish you could have experienced a Frost Fair on the Thames? I do!

Fried Potatoes (French Fashion)

Potatoes have long been a staple of both English and Irish cooking. Still, I was surprised to find a Victorian-era recipe for “Fried Potatoes (French fashion)” which is what I would consider potato chips. Check out Mrs. Beeton’s Book of Household Management (online at http://www.mrsbeeton.com). She talks about thin slices of potato fried in oil—if that’s not potato chips (or crisps, in British English), I don’t know what is. Mrs. Beeton was a Victorian lady who gathered household tips and recipes into the aforementioned book, which was published by her husband. I’d like to try the “Potato Snow” recipe. It sounds interesting (and far better than the real snow everyone has been experiencing).

A Valentine’s Day Limerick

You may not be aware, but it was considered unseemly for a Regency gentleman to write letters to a young lady or vice-versa. Communication was supposed to go through the parents. That didn’t stop ladies from checking the mail while Papa was preoccupied, of course, so papas were particularly careful on Valentine’s Day, which was when gentlemen (and rogues) sent valentines. Thus it was with some enjoyment that I read an old blog by Two Nerdy History Girls (authors Loretta Chase and Susan Holloway Scott) about a father who intercepted a couple of “obscene” Valentines before they could horrify his daughters. I found the original letter to the editor concerning this event and was greatly amused. Today the equivalent would be dirty pics in Messenger. In my day it was obscene phone calls. Apparently, in the regency, “depraved” valentines contained what were probably the equivalent of bawdy limericks. But I still wish I knew exactly what was in those valentines, don’t you?

The Season

Time for the Season! Or rather, past time or not yet time. The Season began earlier, in February or March, but the part we most often hear about—the young ladies’ debuts—came to depend on when Easter was, since that was what dictated the Parliament midsession break. All the best social events came after Easter. But for a young woman like the heroine of Project Duchess, the Season was a daunting prospect no matter when it occurred. A debutante had to have a respectable female sponsor (and if, like my heroine, she didn’t have a mother, that might be hard to find). The debutante had to wear these awful huge gowns that were only used for debuts. And there were many etiquette rules. For example, the gowns had to have trains, but after meeting the Queen, the hapless young lady had to back out of the room. Try doing that with a train!

Historic Foods – Pie

Thanksgiving is coming and to me that always means good food! Specifically pie. I love pie, both the savory kind and the sweet kind, but I rarely eat it because of all the carbs. Except on Thanksgiving and Christmas, that is. My English/Irish blood (as opposed to my Cajun blood) must be showing because the English/Irish like pie, too. They eat more savory ones than we do, but you can still find sweet pie recipes in the Regency. At Christmas, it would have been mincemeat pie primarily. It’s not the favorite of Cass from Seduction on a Snowy Night, if you’ll recall, but I like it. I remember my half-Irish grandmother in St. Louis making it every year. Here’s a nice history of mincemeat pie and a period recipe. And if you’re interested in other historic foods (although mostly from the early Georgian and the Victorian periods), you can’t go wrong with Historic Food.

April Fool’s Day

April Fool’s Day (aka All Fools’ Day) goes back at least to the 17th century in England. In 1698, someone invited lots of people to go see a fictitious “washing of the white lions” at the Tower of London (where they used to keep the menagerie). It worked so well that some bright fellow in 1860 decided that the prank deserved a repeat and actually sent out invitations to the “washing of the white lions.” Several people showed up, only to find that there were no longer any lions at the Tower, much less any that needed washing.

Easter

Easter was a time for visiting family. Remember the long visit Darcy and his cousin Colonel Fitzwilliam make to Lady Catherine? It happens at Easter. While Easter celebrations didn’t yet include bunnies and chocolates, dyed hard-boiled eggs were part of them. Since eggs were generally given up for Lent, the excess hen eggs were saved by being boiled. They were even part of a traditional English Easter past-time called “egg rolling,” where people rolled their dyed, boiled eggs down hills to see who could roll theirs the farthest.

Shaving

On Sabrina’s Dames and Dukes, I’ve been answering readers’ most pressing questions, and one that comes up time and again is about hygiene: How did women shave their legs and underarms? The answer is simple—they didn’t. Until the early twentieth century, having body hair was considered perfectly acceptable in Western cultures. Then sleeveless dresses with higher hemlines came along, and the fashion industry used that to preach that hairless equaled more beautiful . . . mostly so they could sell razors. We’re so used to shaving body hair now that we can’t imagine a woman having her underarm and leg hair intact, but in the Regency, no one thought twice about it! If you want to chat about fun Regency tidbits, join us on Sabrina’s Dames and Dukes.

Children’s Clothing

Boys in the Regency did not dress the way we dress children now. They wore little “frocks” like girls until they were of a certain age (I’ve seen anywhere from 3 to 6 designated). Then they were “breeched” or put into breeches for the first time. In the Regency, this meant they were buttoned into a skeleton suit. And no, it’s not the Halloween costume—these were more like our modern day rompers, but with a coat-like top and trouser-like bottoms that buttoned together.

Officer Commissions

In both The Secret of Flirting and The Risk of Rogues I mention that Hart sold his commission. In case you don’t know what that means, during the Georgian, Regency, and partway through the Victorian periods, the British army (but not the British navy, apparently) used a system by which gentleman could buy a commissioned officer rank, beginning at cornet or ensign, and then purchase commissions to rise in rank (up to the rank of colonel). These commissions weren’t cheap, by any means (go to this page about officer’s commissions to see the costs). A commission as a cornet cost 450 pounds in 1837, which is equivalent to 38,000 pounds now ($50,473.88). And you can well imagine how much it cost to become a major. So Hart, a younger son of a rich marquess, could easily go up the ranks to captain. That’s why you always hear about younger sons of rich men going into the military. Once they decided to retire, they could sell their commissions for the total amount of money they spent and have a nice nest egg. That’s what Hart did. It’s more complicated than I’m making it sound (some regiments, like the Royal Artillery, used merit for advancement, and there were other restrictions), but this is the system in a nutshell. Now you know why some of those officers were so young (and incompetent).