Category Archives: Household

Cosmetics Household Women

To beautifie the Face

 

Today’s post offers up some intriguing early modern beauty tips, which reveal that wrinkles, sunburn, pimples, and chapped lips were just as much of annoyance to women in the seventeenth century as they are to their modern-day counterparts.

 

Shampoo:
Take two handfuls of Rosemary and boil it softly in a quart of Spring-water till it comes to a pint, and let it be covered. Then strain it out, and every morning when you Comb your head, dip a sponge in this water and rub up your hair.

Highlights:
Make a decoction of Turmeric and Rubarb. Wash your Hair very clean, and then with a Sponge moisten your Hair with the decoction therewith, and it will make it fair.

Hair dye:
To make the Hair black, take the juice of red Poppy, the juice of green Nuts, Oyl of Myrtle, Oyl of Costomary [?], each one part, boyle it a while and anoint the Hair therewith.

Rollers:
To curl the Hair, take a quantity of Pine Kernels burnt and beat to a powder, mix them with Oyle of Myrtle, make an Oyntment therewith, and anoint the Head.

Manicure:
To make the Nails grow, take wheat-flower and mingle it with Honey, and lay it to the Nails and it will help them.

Cracked nails:
Anoint your fingers with the powder of brimstone, Arsenick, and Vinegar.

Hand cream:
To make the hands white, take the flower of Beans, of Lupines, of Cornstarch and Rice, of each six ounces. Mix them and make a powder, with which wash your hands in water.

 

 

Whitening toothpaste:
Take Harts-horn, and horses Teeth, of each two ounces, sea-shells, salt, and Cypress-Nuts each one ounce. Burn them together in an Oven and make a powder. Rub the teeth therewith.

Mouth wash:
To make breath sweet, wash your mouth with the water that the peels of Citrons have been boyled in, and you will have sweet breath.

Cleanser:
For cleansing the face and skin, wash the face with water that Rice is sodden in, and it cleanseth the face, and taketh away Pimples.

Face scrub:
To beautifie the face, take a pinte of Cuckoo-spittle and bruise the thick parts with Rose-water, dry it in the Sun three days then use it.

Wrinkle cream:
To make a water to take away Wrinkles, take a decoction of Briony and Figgs, each a like quantity, and wash the face with it.

Blemish cream:
To take away pits in the face by reason of small-pox, wash the face one day with the distilled water of strong Vinegar, and the next day with the water wherein Bran and Mallows have been boyled, and continue this twenty days or a Month.

Face pack:
To make a Pomatum for the Face, take six dozen Sheeps Feet with the bones, break the bones and take out the marrow, then boyl the feet well and scim off the Oyl that rises, and put it to the Marrow. To which, put four great cold-seeds beaten, the rind of one Citron, two penny worth of Borax, three Cloves, Lily roots well beaten, and a little Rose-water. Boil all together for the space of two hours, then strain it and wash it with waters till it be white. Use this at night. It nourishes, smoothens, softens, and whitens the Skin. If you mix it with some Pearl, you will have a most incomparable Cosmetic remedy.

Freckle remover:
To take away freckles, anoint your face with Oyl of Almonds, or with hares blood.

After-sun:
To take away sun-burn, take the juice of a Lemmon, and a little salt, and wash your Face or hands with it, and let them dry of themselves, and wash them again, and you shall find all the sun-burn gone.

 

 

Lip balm
For the Lips Chapt, rub them with the sweat behind your ears, and this will make them smooth and well coloured.

Take two ounces of white Bees-wax and slice it, then then melt over the fire with two ounces or more of pure sallad oyl and a little white Sugar, and when you see that it is well incorporated, take it off the fire and let it stand till it be cold. Anoint your Lips or sore Nose, or sore Nipples with this.

Deodorant:
For stench under the Arm-holes, first pluck away the Hairs of the Arm-holes and wash them with White-wine and Rose-water.

Hair remover:
Take the juyce of Fumitory, mix it with Gum Arrabick, then lay it on the place, the Hairs first plucked out by the Roots, it will never permit any more Hair to grow on that place.

Breast reduction
To make the breasts small, take of Rock-Allom powdered, and Oyl of Roses, of each a like  quantity, mix them together and anoint the breasts therewith.

 

 

Sources: The Accomplished Ladies Delight, Hannah Woolley (1686), and The Family Physitian, George Hartman (1696)

Church Custom Household London Woodcut

Where you may hear news

 

Today’s post is taken from the above woodcut, dated 1640 and entitled The severall places where you may hear news. Before the advent of printed newspapers, people in England relied on hearing the latest news via other people. In London, daily life consisted of at least one trip to the precincts of St Paul’s to catch the latest gossip and rumour from both home and abroad. This lovely woodcut reveals the other sources of news available to inhabitants of big cities, and depicts aspects of domesticity in seventeenth century life. Below are some close-up details.

 
 
 

 
 
 

 
 
 

 
 
 

 
 
 

 
 
 

 
 
 

 
 
 

 

Death Household London Medicine

All Bed Clothes Of The Infected To Be Burned

 

Today, some advice on surviving the plague, published in 1603 by a London doctor: Abstain from sex, drink wine for breakfast, and put a clove in your mouth when leaving the house.

 

Perceiving many in this Citie to weare about their necks, upon the region of the heart, certaine Amulets (as Preservatives against the Pestilence) confected of Arsenicke, a strong poyson, I have thought it needfull to declare briefly my opinion touching the said Amulets: My opinion is that these Placents of Arsenicke carried about upon the Region of the heart, are so farre from effecting any good in that kinde, as a preservative, that they are very dangerous and hurtfull, if not pernicious to those that weare them.

All dead corpses be layd a convenient depth in the ground, and not one coffin heaped upon another. It were necessarie the place of Buriall should be on the South side of the Citie, that the Sunne may draw the vapours from it.

Let care be had that the streets, especially the narrow lanes and allies, be kept from annoyance of dung-hilles, vaults or houses of office, the common sewers and chanels be well purged and scowred, the dung-farmers tyed to their stint of time in Winter, and not suffered (unlesse urgent necessitie require) to perfume the streets all Summer long, especially in this time of contagion. Let not the carkasses of horses, dogs, cats, &c. lye rotting and poysoning the ayre (as they have done) in More and Finsburie fields, and elsewhere round about the Citie.

Let the Pipes layd from the new River be often opened, to clense the channels of every streete in the Citie. Let the Ditches towards the suburbs, especially towards Islington and Pick-hatch, Old-streete, and towards Shoreditch and White-chappell, be well cleansed, and if it might be, the water of the new River to runne through them, as also the like to be done through the Burrough of South-worke.

Let the ayre be purged and corrected, especially in evenings which are somewhat cold, and in places low and neare the River (as Thames street and the Allyes there about) by making fires of Oaken or Ash wood, with some few bundles of Juniper cast into them.

Let men in their private houses amend the aire by laying in their windowes sweet herbes, as Marjoram, Time, Rosemarie, Balme, Fennell, Peniroyall, Mints, &c. Likewise by burning Juniper, Rosemarie, Time, Bay-leaves, Cloves, Cinamon, or using other compound perfumes. The poorer sort may burne Worme-wood, Rue, Time. Let them cast often on the floores of their houses water mingled with Vineger.

Concourse of people to Stage-playes, Wakes or Feasts, and May-pole dauncings, are to be prohibited by publique Authoritie, whereby the bodies of men and women by surfetting, drunkennes, and other riots, the contagion dangerously scattered both in Citie and Countrie.

Let the Bells in Cities and Townes be rung often, and the great Ordnance discharged, thereby the aire is purified.

Touching our regiment and diet, those meats are to be used which are of easie digestion and apt to breed good juice. Such as are of hard concoction are to be avoyded: specially those that easily corrupt and putrifie in the stomacke, as the most part of summer fruit, raw cherries, plums, apples, &c.

The blankets, matresses, flockbeds, and all bed-clothes of the infected, are to be burned, also leather garments, because they hold the infection very long. Alexander Benedictus reports that in Venice, a flockbed used in a contagious time, was after 7 yeares found in an inward roome, the Mistris of the house commanded the servants to ayre and beat it, whereupon the servants were instantly infected with the pestilence and died.

It is not good to be abroad in the ayre early in the morning before the Sunne has purified the ayre, or late in the night after Sunne-setting. In rainie, darke, and cloudie weather, keepe to your house as much as you can.

Let your exercise be moderate. The time of exercise is an houre before dinner or supper, not in the heat of the day, or when the stomacke is full. Use seldome familiaritie with Venus, for shee enfeebleth the body, and maketh it more obnoxious to externall injuries.

You may feede three times in the day, but more sparingly than at other times. Shunne varietie of dishes at one meale: The most simple feeding is the most wholsome feeding.

Goe not forth of your house into the ayre, neither willingly speake with any, till you have broken your Fast. For breakfast you may use a good draught of wormwood beere or ale, and a few morsels of bread and butter with the leaves of sage, or else a toste with sweet salade oyle, two or three drops of rose vinegar, and a little sugar. They that have cold stomackes may drinke a draught of wormewood wine or malmsey, in stead of small beere. But take heed of extreame hot waters, as Aqua vitae.

If you be not accustomed to a breakfast, take the quantitie of a Nutmeg or thereabouts of some cordiall before you set foot out of doores.

As you walke in the streets or talke with any; hold in your mouth a Clove, or a peece of  Angelica.

Once in foure of five dayes take three or foure cordiall and stomachicall pilles by direction of your Physitian, to fortifie the heart and stomacke against all corruption, and to cleanse your body from such humours as may dispose you to the sicknesse.

If any man be bound by Religion, office, or any such respect, to visite the sicke parties, let him first provide that the chamber bee well perfumed, the windowes layd with the herbes afore-named, the floore cleane swept and sprinkled with rose-water and vineger: that there be a fire of sweet wood burning in the chimney, the windowes being shut for an houre, then open the casements towardes the North. Then let him wash his face and hands with rose-water and rose-vineger, and enter into the chamber with a waxe candle in the one hand, and a sponge with rose-vineger and wormewood, or some other Pomander, to smell unto. Let him hold in his mouth a peece of Cinamon, or Citron, or a Clove. Let him desire his sicke friend to speake with his face turned from him.

When he goeth forth, let him wash his hands and face with rose vineger and water as before, especially if he have taken his friend by the hand as the manner is: and going presently to his owne house, let him change his garments, and lay those wherein he visited his friend, apart for a good time before he resume them againe.

Let him not forget upon his returne home or before, to take a convenient quantitie of his cordiall, and forbeare meat an houre or two after it.

 

Published list of plague deaths by London parish, 1603 

 
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Custom Dining Food Household

Take a Peacock and cover with a sheet of Lard

 

 

I recently discovered a really delightful set of texts on seventeenth century household management. I plan to write a series of posts in order to share some of the more interesting and unusual snippets. Today’s offering from 1682: how to set a posh table, fold a napkin, wow your guests with a baffling peacock dish, and prepare entertaining egg dishes.

 

Setting a posh table:

Take a basket lined with a clean Napkin. Into it set ‘a Bason and Ewer, the Essay Cup, and Cadnet, Flagons, Salts, Plates, Spoons, Forkes, Knives, Riders for Plates, Table-Cloaths, Nakins; of the which two at least folded in the fashion of a broken Staff, with bread, and all other things necessary to the Covering of a Table and side Table.’

The Butler and the Servant must take the Basket ‘thus furnished betwixt them and carry it into the Hall or Chamber where they [the household and guests] are to eat; not forgetting the Pepper-box, and Cruet of Vinegar.’

When they arrive at the chamber or hall, they must ‘set down the Basket, and so begin to cover your side-Table first, with a clean Cloath, and then set on your Plate; first, your Bason and Ewer, and your Flagons ranged against the Tapestry-Hanging, mingled one amongst the other; then underneath compose another range of Essay Cups, Sugar-Castors, and Glasses with the Feet downward, and upon each of them put a Cover.’

This done, ‘the butler begins to cover the Table thus, first the Table Cloth, then the Salts, and the Riders for Plates, then the Plates with the Coat of Arms towards the middle of the table, so many as are necessary, but let them not touch the edge of the Table by three or four fingers. At the right hand of each Plate place a Knife, with the edge towards the Plate, then the Spoons, the brim or edge of the Spoon downwards, with Forks, but be sure not to cross or lay them the one on the other, then the Bread upon the Plate, and the Napkin upon the Bread, and so much for covering a Table.’

 

The author goes on

‘It is also necessary for him [the Butler] to know how to fold, pleat, and pinch his Linnen into all manner of forms both of Fish, Beasts and Birds, as well as Fruits, which is the greatest curiosity in the covering of a Table well, for many have gone farther to see a Table neatly covered than they would have done for to have eaten a good meal at the same Table.’

 

And here are his rather complicated and unfathomable instructions on how ‘To pleat a Napkin in the form of a Cockle-shell double’:

‘Take a Napkin crossways, and fold it in the middle, and make a band of a Thumbs-breadth near the middle, continue doing this till you come within half a Foot of the Hem. Then turn your Napkin on the other side, and make the bands again in the same manner as you did the former, then take it at its length, and pinch as much and as hard as ever you can, then raise up the pleats of every band with the point of a Pin or Needle, one after another. Do this on both sides, then open the under side of your Napkin that is not pleated and fasten a Loaf in it, and gather the pleats together again upon the Loaf, then raise up your Napkin at its hight, and lay it down in the form of a Fan that is open.’

 

Carving a Thrush after the Italian fashion

 

In addition to these Martha Stewart-style tips on impressing guests and hosting, the book contains some splendid recipes. This is my favourite meat dish to date. Making a peacock look like a porcupine:

‘To make Peacocks look Porcupine; Take a Peacock and cover them with a Sheet of Lard, and so make them roast; For your sauce take Rose-water and Vinegar with small Spice, Cinamon, and Cloves, and set this under your Meat in the Dripping Pan. When the Fowl is roasted, take Cinamon in long small pieces covered over with Sugar, and stick it into your Fowl all one way, that it may seem like points of Porcupines. Then make your Sauce boyl, and put it into your dish, and lay your Fowl upon it, but let not your Sauce touch the Cinamon that is stuck into the Fowl.’

 

Finally, two truly fantastically named egg dishes. Lost Eggs, and Eggs a L’Intrigue:

‘Lost Eggs, or Perdus: Take the Yolks of raw Eggs, and steep them in a little Rose-Water with some Crums of Bread, and a little fine Wheat Flower. Beat this all together, but not strain it, and fry it in a Frying-pan with some good Butter. But forget not to put in a little Salt in the baking of it, and some Sugar over it when it is baked.’

‘Eggs a L’Intrigue: Break a dozen and a half Eggs into a Dish, and beat them well together with almost two quarts of Cream, with Pepper, Salt and sweet Herbs minced very small together. Then put some clarified Butter into a Paty-Pan, set it upon a soft Fire, and when your Butter is hot, put in about the third part of your Eggs thus beaten, and when they are about half ready, then make a Bed, or lay Cheese slices, and Anchovies in pieces, then some potch’d Eggs that are done in Water. This done, put another part of your Eggs thus beaten over all this, and cover up your Paty-pan, till these Eggs be almost baked. Then repeat the thing again and make a Bed as before, and pour over it the rest of your beaten Eggs, with some little bits of Butter and grated Cheese, then give it a colour at the top, and so serve it away hot with the juice of Lemons.’

 

Inspiring ideas for carving flashy pears
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