Ann Lethbridge's Blog, page 20
October 2, 2013
Regency Houses ~ Saltram
Again the difference between upstairs and downstairs in this great house of Saltram. Here we have the North stairs the family would have used and those used by servants going up from the kitchens.
I wonder if the old adage about not passing on the stairs being unlucky might have come from some poor maid hustling down with a chamberpot bumping into some broad shouldered footman hurrying to answer a bell?
Until next time, Happy Rambles.
September 29, 2013
Regency Fashion ~ September 1813
I sometimes regret not wearing the long elegant fashions of yore. Like when I am sitting having a cup of tea. Not much good for housework though.
These gowns were worn exactly 200 years ago. Plates and descriptions are from the August La Belle Assemblee with fashions for September
Morning or Walking Dress
High dress of jaconet muslin, made up to the throat, and laced behind in the slip style; waist nearly the same length as the preceding month; the bosom is cut on each side in three gores, in which a rich footing is let in; the middle gore is nearly half a quarter in length, the side ones are something shorter; they form the shape of the bosom, and have a pretty and novel effect. Long sleeve let in all the way down with a narrow letting-in-lace at regular distances of rather better than a nail across the arm; the muslin between each letting-in is full; the edges of the sleeve, as also the throat of the dress, is finished with a narrow lace set on plain; the skirt is gored, and wider at the bottom than they have been worn; it is trimmed with a narrow flounce to correspond. Over this dress our fair pedestrians wear a pelisse of the palest faun-colour sarsnet, the texture of which is remarkably slight but glossy; in the form of this pelisse there is nothing novel, but the trimming, which is composed of crape, is extremely tasteful and quite new; it is a crape rosette slightly spotted with floss silk, and the heart of the rosette is a very small floss silk button of the most elegant workmanship: this trimming goes entirely round the pelisse, which is, very appropriately to the season made without a collar. Small cottage cap of faun-colour ribband; this bonnet is worn very much off the face to display a rich lace cap. Gloves, shoes, and parasol to correspond, the latter trimmed with white lace.
I see we are still at the seaside with this one. White cliffs of Dover perhaps?
Evening Gown
Frock of straw-colour crape, with a demi train; it is worn over a slight white satin petticoat; the back of this dress is very novel and elegant, the under-dress is laced behind, and the frock is open at the back so as to display the white satin underneath: it is finished at each side of the back by a row of rich lace, which also forms a shoulder-strap, from whence it goes across the front so as to form the shape of the bosom, which is done by the insertion of a piece of crape between a double row of lace. Waists as they were worn last month. White lace sleeves made very full, and finished at the bottom with a rich white silk trimming.
The hair is twisted up behind à la Grecque, and a fancy wreath of flowers is put quite at the back of the head; part of the hind hair is braided and goes quite round the head, the front hair is disposed in full curls on the forehead. Pearl necklace, ear-rings, and bracelets. Plain ivory fan; white kid gloves, and slippers.
Well since I actually have this copy of the LBA and the descriptions and the plates are definitely supposed to match, your guess is as good as mine as to what happened to the pearls. And of course the hat totally covers the hair. Anyway I am sure you can get the general idea.
Until next time, Happy rambles.
These gowns were worn exactly 200 years ago. Plates and descriptions are from the August La Belle Assemblee with fashions for September
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Morning or Walking Dress
High dress of jaconet muslin, made up to the throat, and laced behind in the slip style; waist nearly the same length as the preceding month; the bosom is cut on each side in three gores, in which a rich footing is let in; the middle gore is nearly half a quarter in length, the side ones are something shorter; they form the shape of the bosom, and have a pretty and novel effect. Long sleeve let in all the way down with a narrow letting-in-lace at regular distances of rather better than a nail across the arm; the muslin between each letting-in is full; the edges of the sleeve, as also the throat of the dress, is finished with a narrow lace set on plain; the skirt is gored, and wider at the bottom than they have been worn; it is trimmed with a narrow flounce to correspond. Over this dress our fair pedestrians wear a pelisse of the palest faun-colour sarsnet, the texture of which is remarkably slight but glossy; in the form of this pelisse there is nothing novel, but the trimming, which is composed of crape, is extremely tasteful and quite new; it is a crape rosette slightly spotted with floss silk, and the heart of the rosette is a very small floss silk button of the most elegant workmanship: this trimming goes entirely round the pelisse, which is, very appropriately to the season made without a collar. Small cottage cap of faun-colour ribband; this bonnet is worn very much off the face to display a rich lace cap. Gloves, shoes, and parasol to correspond, the latter trimmed with white lace.
I see we are still at the seaside with this one. White cliffs of Dover perhaps?
+compressed.jpg)
Evening Gown
Frock of straw-colour crape, with a demi train; it is worn over a slight white satin petticoat; the back of this dress is very novel and elegant, the under-dress is laced behind, and the frock is open at the back so as to display the white satin underneath: it is finished at each side of the back by a row of rich lace, which also forms a shoulder-strap, from whence it goes across the front so as to form the shape of the bosom, which is done by the insertion of a piece of crape between a double row of lace. Waists as they were worn last month. White lace sleeves made very full, and finished at the bottom with a rich white silk trimming.
The hair is twisted up behind à la Grecque, and a fancy wreath of flowers is put quite at the back of the head; part of the hind hair is braided and goes quite round the head, the front hair is disposed in full curls on the forehead. Pearl necklace, ear-rings, and bracelets. Plain ivory fan; white kid gloves, and slippers.
Well since I actually have this copy of the LBA and the descriptions and the plates are definitely supposed to match, your guess is as good as mine as to what happened to the pearls. And of course the hat totally covers the hair. Anyway I am sure you can get the general idea.
Until next time, Happy rambles.
September 23, 2013
Regency Life Saltram Below Stairs Part 3
Here we have some kitchen essentials.
This would have been used to strain meat juices.
The cans at right are for hot water for a vareity of purposes, including carrying up stairs to the family for washing and bathing by chamber maids. Full up these cans weigh about thirteen kilograms, a heavy weight for a young lass of about thirteen. Sigh. No doubt that would have been my job.
Butter pats and a dish drying rack
Jelly moulds
Some of it seems very familiar doesn't it. Until next time, Happy Rambles
This would have been used to strain meat juices.
The cans at right are for hot water for a vareity of purposes, including carrying up stairs to the family for washing and bathing by chamber maids. Full up these cans weigh about thirteen kilograms, a heavy weight for a young lass of about thirteen. Sigh. No doubt that would have been my job.
Butter pats and a dish drying rack
Jelly mouldsSome of it seems very familiar doesn't it. Until next time, Happy Rambles
September 21, 2013
The Gilvry Series - Tying it up
If you are wondering at my absence, and I do hope you are, I had a deadline. The last book in the Gilvrys of Dunross Series was due mid-September. This series has an overarching plot. A couple of mysteries that build in each book. One of those mysteries is, what happened to Drew, the 2nd oldest brother? And what happened to Drew ties up another mystery running through all four books.This is the first time I have attempted keeping such a specific plot line, which is a mystery, going through several books. I learned some things.
It is a hard thing to do if you don't actually plotSince each book has to stand alone as a complete romance, you cannot focus too much on the overarching story, therefore don't let it get too complexWhat you wrote in the first book can make it very hard to write the last book. It is very easy to paint yourself into a corner.In other words, it is not for the faint of heart. It wouldn't have been quite so hard, I decided much too late to do anything about it, if the family had been working against a known enemy, but trying to carry a secret through several books and then reveal all at the end, was quite a mouthful to chew.
Yet... it is as good as done, I am happy to say. No doubt there will be revisions and tweaks, but it did tie up logically at the end, with a pretty nice bow, too, I thought. I enjoyed the challenge.
Next comes a sequel to the Haunted by the Earl's Touch, in case you wanted to know.
August 27, 2013
Falling for the Highland Rogue - Cover
Getting the cover of an upcoming book is always filled with excitement and trepidation.At least for me.
This one is for my December 2013 book. Falling for the Highland Rogue.
I am delighted, I must say. It captures the dark streets of Edinburgh where much of the plot takes place, and I have no doubt this is my whisky smuggler hero, Logan.
Of course, its too early to be telling you too much about the plot: the book won't be out for a good while yet. But getting a cover is always the first sign that the book is a reality, and no longer just a figment of my imagination.
I'll be posting more about the story in the coming months. In the meantime, enjoy the cover.
Until next time, Happy Rambles.
August 22, 2013
Saltram Below Stairs Part 2
Moving on to:
The Great Kitchen at Saltram was described in 1811 by the Lady Boringdon's brother as, immense & in the utmost order of neatness. The Borigdon's must have been very proud of this kitchen if they were showing their guests around. Or perhaps he was thinking of doing something new at his own house and was looking for ideas.
I have to say that I always have difficulty deciding what pictures to use. And how much is is too much. As always I have far more pictures that I have room for in a blog and have not wish to bore my reader. Here is the first of a selection that I thought gave a really good idea of this part of the house.
This one was built in 1779 and modernized in 1913.
This hearth incorporates an open range which dates from about 1810. Very
modern. As you can see, it has roasting spits driven by heat from the fire and a huge dripping pan to catch the fats. This would have been the centre of cooking during the regency. I must say I find it rather daunting, but I guess it depends what you are used to.
Something I loved about the Saltram kitchen was the large windows, all of which could be opened. The room was bright and airy, though I can imagine how hot it would have been too when cooking a meal for a dinner party on a summer evening.
This kitchen required a staff of ten to keep it running smoothly beneath the watchful eye of the cook, the housekeeper and the butler.
The other thing that is always a classic in a kitchen of this size is the long central worktable.
If you are wondering about the black range in the middle of that table it is Victorian, and therefore ignored. At least by me.
Until next time, Happy Rambles.
The Great Kitchen at Saltram was described in 1811 by the Lady Boringdon's brother as, immense & in the utmost order of neatness. The Borigdon's must have been very proud of this kitchen if they were showing their guests around. Or perhaps he was thinking of doing something new at his own house and was looking for ideas.
I have to say that I always have difficulty deciding what pictures to use. And how much is is too much. As always I have far more pictures that I have room for in a blog and have not wish to bore my reader. Here is the first of a selection that I thought gave a really good idea of this part of the house.
This one was built in 1779 and modernized in 1913.This hearth incorporates an open range which dates from about 1810. Very
modern. As you can see, it has roasting spits driven by heat from the fire and a huge dripping pan to catch the fats. This would have been the centre of cooking during the regency. I must say I find it rather daunting, but I guess it depends what you are used to.Something I loved about the Saltram kitchen was the large windows, all of which could be opened. The room was bright and airy, though I can imagine how hot it would have been too when cooking a meal for a dinner party on a summer evening.
This kitchen required a staff of ten to keep it running smoothly beneath the watchful eye of the cook, the housekeeper and the butler.The other thing that is always a classic in a kitchen of this size is the long central worktable.
If you are wondering about the black range in the middle of that table it is Victorian, and therefore ignored. At least by me.
Until next time, Happy Rambles.
August 20, 2013
Saltram Below Stairs
Ever since I wrote Lady of Shame, part of the Castonbury Park Series, a Regency upstairs downstairs, or Downton Abbey, I have loved visiting the kitchen areas. Not the least because my hero in that story was a French Chef. I had to smile at one of the reviews which was quite positive about the idea of a Regency hero with a real job.
I digress.
Here we are exploring what at Saltram is called the Wet Larder. Not because of the sinks, called salt tanks, but because this is where wet work is done.(Not the kind you see in the mob movies, but it was used for raw meats. And nothing else.
Joints of meat to produced bacon, ham and joints of beef to make salt beef for boiling would have been brought here. If they were to be wet salted they would have been immersed in water, salt, saltpeter
and coarse sugar. The same ingredient were used as a dry rub. Some meats, salt beef for example, was kept in the tanks or in the wooden barrel, other meats like ham or bacon were hung in the cool and the dry.
The ready the meats were stored in earthenware dished on the non absorbent slate table tops you can see in this picture. As you can see the window looks out on the courtyard we saw earlier
The scales were used to check that what was ordered had actually been delivered.
No space is wasted, this is a store cupboard under the stairs leading up to the
bedrooms at the back of the house.
More on the Kitchens to come later, until then, Happy Rambles
I digress.
Here we are exploring what at Saltram is called the Wet Larder. Not because of the sinks, called salt tanks, but because this is where wet work is done.(Not the kind you see in the mob movies, but it was used for raw meats. And nothing else.Joints of meat to produced bacon, ham and joints of beef to make salt beef for boiling would have been brought here. If they were to be wet salted they would have been immersed in water, salt, saltpeter
and coarse sugar. The same ingredient were used as a dry rub. Some meats, salt beef for example, was kept in the tanks or in the wooden barrel, other meats like ham or bacon were hung in the cool and the dry.
The ready the meats were stored in earthenware dished on the non absorbent slate table tops you can see in this picture. As you can see the window looks out on the courtyard we saw earlierThe scales were used to check that what was ordered had actually been delivered.
No space is wasted, this is a store cupboard under the stairs leading up to the
bedrooms at the back of the house. More on the Kitchens to come later, until then, Happy Rambles
August 15, 2013
Regency Fashions August 1817
Oh its fashion time again. I always love this bit. Here are a couple of delightful summer frocks.
From the July 1817 La Belle Assemblee
Our first gown is advertized as a French fashion, and French was and is always considered tres chic
The official description is as follows:
Round dress of cambric, with two embroidered flounces, divided at about half a quarter of a yard, with rows of small tucks. Colerette body of fine cambric, ornamented round the bust and at the bottom of the waist to correspond with the border of the dress. Leghorn bonnet ornamented with puffings of pink satin. Lyonese shawl of grass-green with a narrow variegated border. Pink kid shoes, and Limerick gloves.
Puffings? That made me chuckle. I was also smiling at the half a quarter of a yard. Did she mean an eighth? It is an interesting insight into language of the day. I quite like the bell shape of the skirt and the length is practical for walking, but not sure about the ruffle around the neck. But then my neck is not quite of the swan-variety. That green scarf is startling amid all the pale colours.
The second offering is English.
And classified as an Afternoon Dress. Just what I would be wearing to afternoon tea with the local lord of the manor, and lounging about in during a country house party.
The official Description goes as follows:
Round dress of fine plain India muslin, with triple flounces richly embroidered; the upper flounce finished with a bouillone run through with ribband of ethereal blue. Open spenser of ethereal blue sprigged satin, lined with white; the part that turns back and the falling collar elegantly finished with find blond; macherons of white satin surmount the sleeves, trimmed also with blond. Elphinstone cap of blue and white satin, with a plume of white feathers.
I have some more to share about August fashions later in the month. Some fun observations, but next time we have to move on with our tour of Saltram.
Until then, Happy rambles.
From the July 1817 La Belle Assemblee
Our first gown is advertized as a French fashion, and French was and is always considered tres chic
The official description is as follows:
Round dress of cambric, with two embroidered flounces, divided at about half a quarter of a yard, with rows of small tucks. Colerette body of fine cambric, ornamented round the bust and at the bottom of the waist to correspond with the border of the dress. Leghorn bonnet ornamented with puffings of pink satin. Lyonese shawl of grass-green with a narrow variegated border. Pink kid shoes, and Limerick gloves.
Puffings? That made me chuckle. I was also smiling at the half a quarter of a yard. Did she mean an eighth? It is an interesting insight into language of the day. I quite like the bell shape of the skirt and the length is practical for walking, but not sure about the ruffle around the neck. But then my neck is not quite of the swan-variety. That green scarf is startling amid all the pale colours.
The second offering is English.And classified as an Afternoon Dress. Just what I would be wearing to afternoon tea with the local lord of the manor, and lounging about in during a country house party.
The official Description goes as follows:
Round dress of fine plain India muslin, with triple flounces richly embroidered; the upper flounce finished with a bouillone run through with ribband of ethereal blue. Open spenser of ethereal blue sprigged satin, lined with white; the part that turns back and the falling collar elegantly finished with find blond; macherons of white satin surmount the sleeves, trimmed also with blond. Elphinstone cap of blue and white satin, with a plume of white feathers.
I have some more to share about August fashions later in the month. Some fun observations, but next time we have to move on with our tour of Saltram.
Until then, Happy rambles.
August 12, 2013
RWA 2013
My RWA conference started with the my Regency Chapter's mini conference.
The Chapter is called the Beau Monde and it is a
group of authors who write Regency Romances.
Each year, the day before the main conference, we get together to talk about research in our era and in the evening we dress up and learn to dance the way they did in Jane Austen's time. Umm ... well sort of. We have fun pretending anyway.
As you can see, some of us dress for the occasion. I didn't this year, because I was up for an award and had to attend another event at the same time the soiree got going. While I didn't win the Bookseller's best this time, it was a great honour to be nominated.
I attended a great many RWA workshops and learned a great deal about the business side of writing in this changing publishing world as well as catching up with old friends and making new ones.
This is me with my editor, Joanne Grant from Harlequin Mills and Boon, at the Beau Monde Soiree, and Michelle Willingham who also has Joanne as her editor. Michelle writes about Vikings as well as the Regency.
Always a big hit for Harlequin authors is the annual party where we celebrate our successful year with our publisher.
The goodies were amazing especially the design your own cupcake bar and we all got to make little flip books as a souvenir of our
evening. A sort of flicker film. Fun.
If you are wondering what that is hanging on the wall behind me, that is the wall of socks. Everyone got a pair of pink wooly socks so we could kick of our shoes and dance the night away.
Everyone gets up to dance, even Nora. And if you don't know who I mean, you are so not a Romance reader, vbg.
One of my favourite events is always the booksigning.
It was busy this year as I was giving out trading cards and albums and was thrilled to have so many readers of my books drop buy to say hello. I also signed at the Harlequin signing event.
Oh and now its back to the real world of trying to get my ideas on the page, so you can enjoy my stories.
Until next time, Happy Rambles
The Chapter is called the Beau Monde and it is a 
group of authors who write Regency Romances.Each year, the day before the main conference, we get together to talk about research in our era and in the evening we dress up and learn to dance the way they did in Jane Austen's time. Umm ... well sort of. We have fun pretending anyway.
As you can see, some of us dress for the occasion. I didn't this year, because I was up for an award and had to attend another event at the same time the soiree got going. While I didn't win the Bookseller's best this time, it was a great honour to be nominated.
I attended a great many RWA workshops and learned a great deal about the business side of writing in this changing publishing world as well as catching up with old friends and making new ones.This is me with my editor, Joanne Grant from Harlequin Mills and Boon, at the Beau Monde Soiree, and Michelle Willingham who also has Joanne as her editor. Michelle writes about Vikings as well as the Regency.
Always a big hit for Harlequin authors is the annual party where we celebrate our successful year with our publisher. The goodies were amazing especially the design your own cupcake bar and we all got to make little flip books as a souvenir of our
evening. A sort of flicker film. Fun.
If you are wondering what that is hanging on the wall behind me, that is the wall of socks. Everyone got a pair of pink wooly socks so we could kick of our shoes and dance the night away.
Everyone gets up to dance, even Nora. And if you don't know who I mean, you are so not a Romance reader, vbg.
One of my favourite events is always the booksigning.It was busy this year as I was giving out trading cards and albums and was thrilled to have so many readers of my books drop buy to say hello. I also signed at the Harlequin signing event.
Oh and now its back to the real world of trying to get my ideas on the page, so you can enjoy my stories.
Until next time, Happy Rambles
July 15, 2013
Saltram Part 8
The kitchens always fascinate me, perhaps because I know that's likely where I would have ended up. Either that or as the wench that lights the fire before anyone gets up. No beautiful carpets here, stone flagstones are the order of the day. You will also notice that the corridor to the kitchens flanks a courtyard and is separated from the house.
The food had to travel across this open area to the dining room. The idea of course is to prevent the main house from catching fire as well as keep cooking odours contained where the inhabitants couldn't smell them.
This configuration was put in place after a fire destroyed the original kitchens in 1778. Lord Boringdon saw it as an opportunity to rationalize the domestic arrangements. He had the brew house and the laundry, which had been destroyed in the fire built as a separate block away from the house. I do wonder how warm the food was after it travelled outside in the winter, but I expect they had food warmers in the dining room. You can also see part of the orignial house here in this courtyard, and area likely never seen by guests and so not rendered like the frontages we saw earlier.
More to come on the working part of the house next time. Until then Happy Rambles.
