Lenore & Archibald's First Christmas Tree

written by Rosa Morgan


Lenore stood on the underground train as it rattled it's way to Paddington station. It was one of those dreary London mornings shrouded in fog when all the men in her cabin displayed not a shred of chivalry and continued to read their newspapers rather than offer her a seat.

Shrugging away the insult, she took the opportunity to peruse their papers and to her delight came upon the latest edition of the Illustrated London News. There on its cover was the royal family gathered round their live Christmas tree. She had heard that several years before the German Prince Albert had introduced the tradition to his wife, Queen Victoria, and she had embraced the custom each year at Windsor Castle. If only Archibald would agree, Lenore was certain it would be a glorious sight to behold in her bay window.

 And so that night when they were enjoying much frivolity at 
the parson's house, Archibald playfully led Lenore directly under the mistletoe. Though she longed to kiss his warm lips, she giggled and squirmed like a schoolgirl, saying she would bestow him a kiss on one condition: if they could procure an evergreen. Archibald laughed merrily, readily agreeing, for he had already thought of buying one as a surprise for her.

With the very next day having seen several feet of snowfall, Archibald arranged a sleigh ride into the countryside and to their mutual delight they found their tree.

 Their Tannenbaum was not an eight foot fir like the royals enjoyed, but rather a tiny spruce. However when it was alight with tapers and tinsel and homemade paper chains encircled its branches, it became the perfect tree.

Wishing You Good Tidings this Season!

Martha Louise Rayne's Etiquette for Being a Gracious Guest

written by Rosa Morgan


Fair reader,
Presently, I may not be a household name, but I was a pioneer in journalism, interviewing such notables as President Cleveland and Longfellow. One of my greatest coups was talking with Mary Todd Lincoln during her confinement in an insane asylum. I wrote for the Chicago Tribune, and penned several books, but it is my seminal work, “Gems of Deportment and Hints of Etiquette”, published in 1880, I wish to bring attention to. You see, I was doling out advice long before dear Miss Emily Post.

There is a plethora of manuals for being the perfect host, but little guidance for the guest. Respectfully, I attempt to fill the void.PunctualityCome at the hour invited, neither sooner nor later, and leave precisely when your term of invitation expires. Conform to the customs of the house. If the hostess announces, "Breakfast is at eight o'clock sharp”, you are bound to obey. On your departure, do not dawdle at the front door, allowing your host to catch his death of cold.


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Conversation: Bright and easy talk does not demand great mental gifts, only alertness and carefully cultivated habit.

Dinner is a social hour, where conversation is the only expected amusement. Please leave newspapers, cheap literature, and mechanical contraptions at home. Gentlemen shouldn't gather in knots to discuss the races, nor ladies gossip in corners. It's advisable not to criticize works of art in private houses in order to prove familiarity. Conversing a whole evening with one person is tactless, as is expressing every thought which arises in your mind. -->

Congeniality:An ill tempered guest complaining about the weather or family pet is as welcome as sour milk. Most inducive to harmony is to take a hand at euchre, or join in any amusement your hostess suggests. If the guest-chamber lacks some element, say nothing unless it is indispensable. If however, your hostess has not made sufficient preparations for your comfort, make your excuses and depart gracefully, avoiding her invitations in future, and keeping your discomfiture locked in your own bosom.

Gratitude: Be conscientious of hosts, who must by necessity of economy, employ only one servant or none at all. They will appreciate your helping-hand as well as a heartfelt show of gratitude. Appropriate thank you gifts would be a spittoon for the man of the house and perhaps a yard of fine ribbon for the woman's tresses.

With sincere fondness,

Mrs. Martha Louise Rayne

P.S. I hope my advice has not been too harsh. My only intention, dear guest, is for you to enjoy many happy returns.

Calling Cards

It is I, Miss Belle, writing to you on the proper method of making one's social rounds and the vital importance of having on hand a plentiful supply of personalized cards.

   In this way you can elegantly communicate a myriad of messages to your prospective host whilst maintaining a fashionable decorum essential for good standing in society.

 

 

 The card can easily be conveyed in a case in your reticule, and there are fine examples to be had in silver or tortoiseshell with mother of pearl.

  

 Upon arriving at your destination, deposit your card in the calling card tray whereupon the servant will take it directly to the host to announce you, or it will be delivered at a later time if said host is not in or otherwise indisposed.



For informal visits, I am partial to scrapbook cards which hide the visitors name beneath colorful pictures and sweet sentiments. 

 

With the advent of photography and readily available studios in every civilized town, it is truly advantageous to imprint your card with your image. Friends and family will be proud to receive a cartes de visite such as the one Napoleon III distributes.

Men and women in trade must tread carefully when leaving one's business card, lest their social visit be misconstrued to have ulterior motives of self promotion.  

 

Mourning cards are especially appreciated in remembering dearly departed or to announce time of funeral services. If one does not have the wherewithal to procure such items then a simple black border on your usual cards will suffice.

There is much to do in some circles of folding down the different corners of your card to send a variety of communications; such as the left hand lower corner to convey your condolence. However, I find this confusing and definitely detrimental to the beauty of the calling card.

Happy Halloween

Here's to a wickedly fun and scary Halloween with Victorian cards to enjoy!

 

Victorian Libations

 What were the Victorians drinking?

While visiting Boston, Charles Dickens said “the bar is a large room with a stone floor, and there people stand and smoke, and lounge about, all the evening dropping in and out as the humor takes them. 

There too the stranger is initiated into the mysteries of Gin-sling, Cocktail, Sangaree, Mint Julep, Sherry-cobbler, Timber Doodle, and other rare drinks.”

From Harry Johnson’s Bartenders’ Manual, 1882.

Whiskey Cocktail

¾ glass of shaved ice

1 or 2 dashes Curacoa

2 or 3 dashed of gum syrup*

1 jigger whiskey

1 ½ or 2 dashes of bitters

“Stir and strain in a cocktail glass, adding cherry or olive, squeezing lemon peel on top and serve. This drink is without a doubt one of the most popular American drinks in existence.”

 

 

Particularly popular among Parisian artists and writers, Absinthe is an anise flavored spirit derived from wormwood, anise, fennel, and other medicinal and culinary herbs. Commonly referred to as the green fairy due to its color, it was a favorite with Toulouse-Lautrec, who often carried some in his hollowed-out cane

Mint Julep

Described as a dram of spirituous liquor steeped with mint and taken by Virginians of a morning.

Bourbon is the preferred liquor, while silver cups are the traditional way to serve it; being careful to hold the cup either from the bottom or top rim, so the fingers do not disturb the frost that develops on the outside.  

Henry Clay, a famous Kentucky statesman, said a mint julep is a ceremony. It is a rite that “must not be entrusted to a novice, a statistician, nor a Yankee."

ecial. One of them is the Prince of Wales Cocktail. According to the history behind this cocktail, it is believed to be invented by Edward Albert sometime in the 1860s. He was the son of Queen Victoria. At that time Edward Albert was the Prince of Wales so that is why this cocktail is named as Prince of Wales Cocktail. This cocktail is not only famous in United Kingdom but in many other European Countries along with U.S and Canada. It can be prepared at home in a very short span of time. Just make sure you have all the ingredients and requirements available to prepare this cocktail. The below given steps can be followed for making it if it is your first time. Preparation Time: 10 minutes Serving Size: 01 Utensils required: Champagne flute or Cocktail Glass, Shaker and Stirrer Ingredients: - Cognac (¾ oz) - Champagne (4 oz) - DOM Benedictine (¼ oz) - Angostura Bitter (2 - 3 dashes) - Sugar (1 teaspoon) - Crushed Ice

Read more at: Step by Step How to Make a Prince of Wales Cocktail http://www.stepbystep.com/how-to-make-a-prince-of-wales-cocktail-9555/

There are some cocktails for whose names are more than enough to make them real special. One of them is the Prince of Wales Cocktail. According to the history behind this cocktail, it is believed to be invented by Edward Albert sometime in the 1860s. He was the son of Queen Victoria. At that time Edward Albert was the Prince of Wales so that is why this cocktail is named as Prince of Wales Cocktail. This cocktail is not only famous in United Kingdom but in many other European Countries along with U.S and Canada. It can be prepared at home in a very short span of time. Just make sure you have all the ingredients and requirements available to prepare this cocktail. The below given steps can be followed for making it if it is your first time. Preparation Time: 10 minutes Serving Size: 01 Utensils required: Champagne flute or Cocktail Glass, Shaker and Stirrer Ingredients: - Cognac (¾ oz) - Champagne (4 oz) - DOM Benedictine (¼ oz) - Angostura Bitter (2 - 3 dashes) - Sugar (1 teaspoon) - Crushed Ice

Read more at: Step by Step How to Make a Prince of Wales Cocktail http://www.stepbystep.com/how-to-make-a-prince-of-wales-cocktail-9555/

There are some cocktails for whose names are more than enough to make them real special. One of them is the Prince of Wales Cocktail. According to the history behind this cocktail, it is believed to be invented by Edward Albert sometime in the 1860s. He was the son of Queen Victoria. At that time Edward Albert was the Prince of Wales so that is why this cocktail is named as Prince of Wales Cocktail. This cocktail is not only famous in United Kingdom but in many other European Countries along with U.S and Canada. It can be prepared at home in a very short span of time. Just make sure you have all the ingredients and requirements available to prepare this cocktail. The below given steps can be followed for making it if it is your first time. Preparation Time: 10 minutes Serving Size: 01 Utensils required: Champagne flute or Cocktail Glass, Shaker and Stirrer Ingredients: - Cognac (¾ oz) - Champagne (4 oz) - DOM Benedictine (¼ oz) - Angostura Bitter (2 - 3 dashes) - Sugar (1 teaspoon) - Crushed Ice

Read more at: Step by Step How to Make a Prince of Wales Cocktail http://www.stepbystep.com/how-to-make-a-prince-of-wales-cocktail-955

Queen Victoria's son, Edward Albert loved the partying lifestyle and that included plenty of champagne. The Prince of Wales Cocktail, is named after him. 

1 1/2 ounce rye whiskey 
1/4 teaspoon maraschino 
1 dash Angostura bitters 
1 teaspoon sugar 
1 square of pineapple 
1 ounce chilled champagne

  And for teetotalers there was always, Perrier.

Once a source of refreshment for Roman soldiers, this delightful naturally carbonated water spurts from limestone hills near Nimes, France. In 1898 Doctor Louis  Perrier became sole owner of the domain called the "Vergeze Company for mineral water, drinks and health products". He discovered its' therapeutic possibilities and perfected bottling techniques.

In Search of the Perfect Bonnet

written by Rosa Morgan

Today has been a dreadful day with one misfortune on the heels of another. It began when our fiddle-fingered charwoman dropped ashes all over my white damask settee. Then I waited half the morning for Miss Edwina who never arrived for our appointed tea and this after I had gone to great lengths to prepare the trifle I am widely known for. If this was not enough to test the patience of a saint, I discovered our footman pinched the keys to the wine cellar and made off with our best sherry. In order to allay my frazzled nerves and buoy my spirits, my most beloved husband thoughtfully suggested I go out and buy a new hat.

My first stop was at Frost's Millinery Shop on High Street where I found this delightful creation. I am well aware there is an uproar amongst bird lovers over the use of fowl as adornment, but I would argue how many of those detractors are vegetarians?

My next discovery was at the Emporium! This straw hat crowned with the most life-like silk flowers would be perfect for Holy Trinity's summer's fete. I am certain to turn some heads in jealous admiration.

I looked high and low for this winter bonnet featured in Harper's Bazaar and finally found one nearly identical to it. The ostrich plume atop gives it a significant height, the velvet bows bring attention to my elegantly formed forehead and my exquisite ear-bobs, whilst the lace trimming around my neck keeps the whole of it secure during countryside walks on the blustery moor.

At last the perfect acquisition! That's me on the far left and I modestly put forth my bonnet is the best of the Ladies Garden Club. Encircled with a passementerie wreath of posies, it is millinery at its finest.

Philomena the Mermaid

written by Rosa Morgan

Once upon a time under the deep dark sea there lived a pair of merpeoples. Philomena was the most beautiful mermaid of the Seven Seas and Faustus was the most powerful.

It mattered not to Philomena that her every wish was Faustus' command and that he offered her his kingdom and the largest pearls of his treasure, for she did not wish to be anyone's bride, not even the Lord of the Sea, Poseidon, himself.

 It must be understood that merpeople are immortal whilst in their watery home, but will find their grave if they venture on land. Despite the dangers, Philomena was inexplicably drawn to the two-legged creatures.

In truth, the willful mermaid often found herself riding a ship's bow wave, luring the sailors to follow.

In the Indian ocean off the coast of the Seychelles, Philomena heard tell of a ship's imminent passage and its cargo heavy with William Lasson's Hair Elixer. Salt water can wreck havoc on one's locks and so she was determined to purloin a few boxes for herself and friends.

The enchanting Philomena delighted in the pomade's illustrious effects; her tangled tresses no longer resembled Medusa's mane. However her reverie was cut short by the alarming cry of a man, for her procurement of hair restorer had resulted in the sinking of a ship and its human occupants.

Swimming to and fro, she found the waters filled with men struggling for survival, and so, she and her companion mermaids swam to their rescue, delivering each and everyone to the safety of the shore. And so dear reader, if perchance you visit the Isle of Galveston on the coast of Texas, I urge you to sit by the water's edge and study closely the white crested surf where you may espy the lovely Philomena.

Visit Mermaid Cottage of Galveston