Subscribe to our mailing list

* indicates required
Email Format
Close

Archive

Archive for the ‘History’ Category

The Internet Archive Is Digitizing & Preserving Over 100,000 Vinyl Records: Hear 750 Full Albums Now via Open Culture

March 30th, 2020 No comments
 

There seems to be widespread agreement—something special was lost in the rushed-to-market move from physical media to digital streaming. We have come to admit that some older musical technologies cannot be improved upon. Musicians, producers, engineers spend thousands to replicate the sound of older analog recording technology, with all its quirky, inconsistent operation. And fans buy record players and vinyl records in surprisingly increasing numbers to hear the warm and fuzzy character of their sound.

Neil Young, who has relentlessly criticized every aspect of digital recording, has dismissed the resurgence of the LP as a “fashion statement” given that most new albums released on vinyl are digital masters. But buyers come to vinyl with a range of expectations, writes Ari Herstand at Digital Music News: “Vinyl is an entire experience. Wonderfully tactile…. When we stare at our screens for the majority of our days, it’s nice to look at art that doesn’t glow and isn’t the size of my hand.” Vinyl can feel and look as good as it sounds (when properly engineered).

Home School: When Iceland Defeated Britain: The Cod Wars (Short Animated Documentary) via History Matter on YouTube

March 29th, 2020 No comments

Historical Cooking Books – 49 in a series – Self Help Wartime Cooking Suggestions

March 22nd, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 49 in a series – Self Help Wartime Cooking Suggestions

Self Help Wartime Cooking Suggestions  with correction 0000

Self Help Wartime Cooking Suggestions  with correction 0001

Available in PDF, Text, JPG formats, and more

 

RATION HINTS.

1. To clarify fat for cooking:—

(a) Put into saucepan with plenty of water. Bring to the boil, then stand in a cool place till set. Lift out the set fat, scrape any sediment from the under side. All gravy and sediment will remain in saucepan.

(b) Melt fat and add a potato cut in quarters. When the potato is browned, and the fat stops bubbling, strain the fat through a double cheese cloth and store in a cool, dry place.

• • • •

Substitute for Whipped Cream.

2. Add a sliced banana to the white of an egg, and beat until very stiff. The banana will dissolve.

• • • •

Instead of Dry Toast.

To Those Who Like Their Bread Buttered Before It Is Toasted.

3. Did you ever try bacon dripping instead of the hard-to-get butter? Just spread it on lightly before toasting.

• • • •

How to Tell When a Cake is Done.

4. If layer cake pan is used, press very lightly on top of cake with flat of your finger. If the slight dent springs back, cake is done. If deep pan or loaf pan is used, insert a wire cake tester, or if you do not have one, a clean straw in centre of cake. If it comes out dry, without dough sticking to it, your cake is finished baking.

• • • •

To Save Sugar. . .

5. To save sugar add pinch of soda when stewing fruit.

Read More

 



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Home School: Download 435 High Resolution Images from John J. Audubon’s The Birds of America via Open Culture

March 21st, 2020 No comments
While we are all stuck at home, we might as well learn something. Check out these amazing Audubon bird painting then get outside yourself. — Douglas
 
 

In our experience, bird lovers fall into two general categories:

Keenly observant cataloguers like John James Audubon …

And those of us who cannot resist assigning anthropomorphic personalities and behaviors to the 435 stars of Audubon’s The Birds of America, a stunning collection of prints from life-size watercolors he produced between 1827 and 1838.

Our suspicions have little to do with biology, but rather, a certain zestiness of expression, an overemphatic beak, a droll gleam in the eye.

The Audubon Society’s newly redesigned website abounds with treasure for those in either camp:

  • Free high res downloads of all 435 plates.
  • Mp3s of each specimen’s call.
  • And vintage commentary that effectively splits the difference between science and the unintentionally humorous locutions of another age.

Historical Cooking Books – 48 in a series – Smiley’s cook book and universal household guide (1896)

March 8th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 48 in a series – Smiley’s cook book and universal household guide (1896)

Historical Cooking Books - 48 in a series - Smiley's cook book and universal household guide (1896)

Historical Cooking Books - 48 in a series - Smiley's cook book and universal household guide (1896)

Available in PDF, Text, JPG formats, and more

PREFACE.

THE following pages are the result of many years of experi ment, investigation and study. We have aimed to prepare a work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way^ avoiding, as far as possible, the use of technical terms.

Most of the household books in current use give the processes for doing things merely, with no attempt to explain the I’easons for the processes or the principles which underlie them. We also give, as clearly as possible, the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelli gently by understanding not only how to do a certain thing, but also ivhy it is done one way rather than another, and the principles which underlie the process. For this reason, throughout the work, we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental principles which every cook should, if possible, understand.’ If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly under stood methods to produce certain definite results, and success will always follow.

For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been tested and culled, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we present also an ample number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as possible, and to give new, choice, and well-tested recipes in every department of house hold cookery.

The “Time Tables for Cooking,” and also the “Time to Cook” given with recipes throughout the book, will be very convenient and helpful to our readers and this is a feature which is lacking in most other cook books. Its preparation has cost us much labor.

In the chapter on “Cake” we have adopted a new arrangement of the recipes, and used an exceptionally large and clear type which for practical kitchen use will be found a great convenience. The type used throughout the book is large, clear and new, and the ease with which it can be read will be appreciated by busy housewives.

The colored plates and numerous illustrations with which the book is embellished have required much labor and expense, and they will make many of the subjects much clearer than any wholly verbal de scription could possibly do.

In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable informa tion possible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and strength are of the utmost value. (3) To select the best and most economical recipes; and (4) to point out ways to prevent waste.

In the general department of household topics we present a more complete and systematic treatment of the various subjects connected with household management than can be found elsewhere, and the information therein contained will certainly be of great practical value to housekeepers.

The effort of the editor has been to produce a thoroughly reliable and a plain and practical guide to housekeeping in all its branches, which no housewife can afford to do without.

The book has not been written by any one individual, but many pens have been employed more or less in its preparation.

The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the funda mental principles which underlie their work, and present a mass of recipes which will materially aid them in their labors.

The Editor.



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 47 in a series – House and home : a complete housewife’s guide by Marion Harland (1889)

March 1st, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 47 in a series – House and home : a complete housewife’s guide by Marion Harland (1889)

Historical Cooking Books - 47 in a series - House and home : a complete housewife's guide by Mario Harland (1889)

Historical Cooking Books - 47 in a series - House and home : a complete housewife's guide by Mario Harland (1889)

Available in PDF, Text, JPG formats, and more



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 46 in a series – The gastronomic regenerator (1849)

February 24th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 46 in a series – The gastronomic regenerator (1849)

Historical Cooking Books - 46 in a series - The gastronomic regenerator (1849)Historical Cooking Books - 46 in a series - The gastronomic regenerator (1849)

Historical Cooking Books - 46 in a series - The gastronomic regenerator (1849)Historical Cooking Books - 46 in a series - The gastronomic regenerator (1849) 0016

Available in PDF, Text, JPG formats, and more

Preface

 

At the request of several persons of distinction, who have visited the Reform Club, — particularly the ladies, to whom I have always made it a rule never to refuse anything in my power, for indeed it must have been the fair sex who have had the majority in this domestic argument to gain this gastronomical election, — Why do you not write and publish a Cookery-book ? was a question continually put to me. Tor a considerable time this scientific word caused a thrill of horror to pervade my frame, and brought back to my mind that one day, being in a most superb library in the midst of a splendid baronial hall, by chance I met with one of Milton’s allegorical works, the profound ideas of Locke, and several chefs-d’oeuvre of one of the noblest champions of literature, Shakspeare ; when all at once my attention was attracted by the nineteenth edition of a voluminous work : such an immense success of publication caused me to say, ” Oh ! you celebrated man, posterity counts every hour of fame upon your regretted ashes !”

 



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

100 Years of Designing for U.S. National Parks via CityLab

February 23rd, 2020 Comments off
From the beginning, the history of America’s national parks has been indelibly linked to images. In the 1870s, Thomas Moran painted dramatic views of Yellowstone, prompting Congress to make it the country’s first national park; some 50 years later, Ansel Adams’s photos of Kings Canyon, California, led to the protection of that remote region of the Sierra Nevada. Since then, park maps and brochures have become essential in more quotidian ways—helping visitors navigate the premises, providing valuable safety information, and serving as beloved souvenirs.

Submerged for Decades, Spanish ‘Stonehenge’ Reemerges After Drought via Gizmodo

February 19th, 2020 Comments off

Receding water levels in Spain’s Valdecañas Reservoir has exposed a stone monument dating back to between 4,000 to 5,000 years ago.

Unusually warm weather produced drought conditions across much of Europe this past summer, including Spain. The lack of rain, while a headache for farmers and gardeners, has resulted in the complete re-emergence of an ancient megalithic site known as the Dolmen of Guadalperal, as reported in The Local.

When the rule of law ends, the rule by mob begins!

February 11th, 2020 Comments off