(A Regency) Christmas in July!

Keeping with this month’s theme of holidays, I bring you a regency Christmas in July, er, August. Having authored a non-fiction book on the subject (Regency House Christmas: The Definitive Guide to a Remarkably Regency Yuletide), I thought it would be appropriate to share a fun fact about the holiday that even many authors have got wrong.

A Christmas Tree?
If you see a Christmas Regency romance in the bookstore with a big tree on the cover, all decorated with baubles and sparkly stuff, it is certain the author and/or publisher and/or illustrator didn’t research adequately.

While the tall tree was introduced to England in 1800 by Queen Charlotte (the Regent’s mother), it wasn’t copied except by a few wealthy aristocrats, if at all. Queen Charlotte was of Germanic descent, and Christmas trees had been used in her country for ages. It was a new idea to England, however, and very few people even got to see it.

During the regency, if there was a tree at all, it was a table-top specimen, much smaller than what we are accustomed to, nowadays. Dickens recounts memories of one Christmas of his youth and describes a great, wondrous tree beneath which lay wonderful presents and toys. (No wrapping paper, by the way. Another sign of an ill-informed publisher/illustrator or author is a description of wrapped gifts beneath a tree during the regency. Christmas wrapping paper just wasn’t around, yet.) We have to assume that Dickens was remembering an early experience, in which case even a table-top tree would appear large. We know he was young, because by the time he was 12, his father was sent to debtor’s prison, and you can rest assured that put an end to his having Christmas trees for a time.

In any case, it wasn’t until Prince Albert (also of Germanic descent) once again introduced the really tall Christmas tree in it’s glorious splendor, (in 1845, if memory serves) that it suddenly became all the rage and everyone everywhere started putting up tall ones like his. The newspapers ran a picture of the royal tree and that did it. The growing middle class, now with the power of spending money, ran out to copy the wonderful sight and the upper classes did so, also. But this was long after the regency

Left: Even the larger, royal tree is upon a table! And this is 1845

(When I refer to the regency, by the way, I use the stylistic parameters; in other words, not the POLITICAL regency which was a mere nine years, from 1811 to 1820. But even using the stylistic regency, which extends to the death of George IV (formerly the regent) in 1830, Prince Albert’s large tree is still fifteen years away.)

So, now you know one cool Christmasy fact about this fascinating period. Stay tuned for the 2012 update of my Christmas ebook to learn much more!
Warmest Blessings,

Linore

Reader, I Married Him

Welcome to the month of June, that most favored time of year for weddings. With that in mind, we at Regency Reflections thought it would be fitting to run a few posts regarding marriage during the Regency.

Marriage is a big thing, of course, but today we are brought up with the idea that it is only one big thing out of many. If you make a mistake, people know they can always get a divorce. Statistics show that even in the church, divorce, unfortunately, is a well-used option. If you can try to imagine the lives of women in the early 19th century, for them marriage wasn’t “a” big thing–it was THE biggest thing that could happen, setting the course for their lives and futures in ways we only have an inkling of, today.

Marriage Among the Ton

During the regency, fashionable couples often got married at St. George’s Church in Mayfair. Located right at the edge of Hanover Square and only steps from Bond Street, St. George’s was an icon of the fashionable West End.  In my book, The House in Grosvenor Square, Ariana Forsythe’s wedding to the Paragon, the handsome but temperamental Mr. Mornay, is planned for St. George’s.
st george's church
St. George’s Hanover Square, Parish Church

In 1816 (a banner year) there were 1,063 weddings, including nine on Christmas Day! Yet the aristocracy often chose to forego St. George’s in favor of the chapel on their own estates; or sometimes they married in their home in a small, private affair with just a few witnesses. Even Lord Byron was married in such a way.

A few infamous weddings are detailed on this page of St. George’s website, where, by the way, you can find contact info. to schedule your own wedding if you happen to live in London and wish to be married! (You’d also have to be Anglican, I suppose.)

Celebrating

There seems to have been little protocol regarding how to celebrate a wedding during the regency, at least in the fashionable world. People might hold a breakfast, lunch or supper for their friends and family, or they might not. Church weddings were “open to the public” but unless the individuals getting married were celebrities (though never called such in that day) most people wouldn’t dream of bothering to attend the ceremony. Likewise, wedding invitations were hardly thought of. Getting married was most often a simpler, more private affair than it is today, and reading that Miss so-and-so had married Lord X in the Morning Post was deemed sufficient.

Princess Charlotte's Wedding Dress. Not white, as you can see.

The poorer classes, on the other hand, were likely to celebrate with parties before, during, and after the nuptials took place. In Scotland, the "penny wedding" could include the whole town, and at least two days of revelry.

A White Gown?

The white dress for women was not in vogue specifically for weddings, likely because white gowns had long been popular evening-wear for any formal occasion.  According to English Women's Clothing in the Nineteenth Century, "The  symbolic significance of white is well known and of great antiquity; we may note, however, that while a girl's first ball gown was generally white, the bridal dress was by no means invariably so."

For the year 1816 it states,"Note: Wedding dresses appear indistinguishable from evening dresses."

Women of means would wear the fanciest fabric they could afford for their weddings, and not only in white. The custom of putting away the gown after the ceremony didn't exist, and so wedding gowns were chosen with future use in mind. For regency men, by 1820 a proper "wedding suit" would be "a blue dress coat with gilt buttons, white waistcoat, and black or dark gray breeches."* Again, it was a costume one could use over and over.

(Strange that today we put so much emphasis on a special gown and suit for the wedding, when the marriages themselves are so often treated as less sanctified?)

To Veil or Not to Veil?

There was no custom of veiling the face for a wedding, although veils were popular. A short lace veil might be part of a bonnet for walking dress, for example. Likewise, trains were used for evening dress, assuredly not the domain of weddings. Perhaps the most telling feature of historical costume concerning weddings during this period is that while you can find multitudinous examples of morning, walking, evening, full, promenade, half-dress, riding, carriage and even opera, etc., one never comes across a category for wedding dress. It simply did not exist. (In English Women's Clothing it is found as a category by 1851.)

This ought to be good news for authors of regency romance, like me: instead we yearn to find the "right" way to portray a bride, when in fact there was no truly "right" way.

To show how many of the ball gowns of the day look suspiciously like wedding dresses to our modern eyes, take a look at some of the illustrations  below, for example.

NONE OF THE FOLLOWING ARE WEDDING GOWNS
comptesse

left-- Comptesse--1810

woman in white

marguerite gerard in whitedolley madison

eveningdress1816

evedress1816 (2)

Above, and right, 1816

1826
french eve dressfrench riesener

The first bridal dress portrayed in English Women's Clothing is dated 1848 and is of white satin, very ornamental, and with a veil that falls down the back, not over the face.

Are you interested in more details on wedding costume during the regency? On actual weddings that took place, or exactly how the marriage banns were worded? If you think you might purchase my upcoming ebook,  The Making of A Match: A Regency Wedding Compendium, please take this short survey and let me know! It will help me gauge interest, and know exactly what to include in the ebook.  Thank you!

Linore

http://www.LinoreBurkard.com    Linore (at) LinoreBurkard (dot) com

 

Historical Fashion Spring Fling!

by Linore Rose Burkard

Let’s take a look at some fabulous fashion plates from that most-regency of publications, Ackermann’s Repository.(Most of the following comes directly from my latest newsletter. If you’re not yet subscribed, sign up in seconds on my website. It’s free!)

Rudolph Ackermann’s Repository of Arts, Literature, Fashions, Manufactures, &c. was a much-enjoyed magazine for people of the regency, second only in importance to women of fashion after “La Belle Assemblee.”

With no electronic media, the fashion “plates” in these periodicals were the main source of information regarding current fashion, which spread from Paris to London and then the rest of the world, including America.

1819 Walking Dress

Above:  Walking Dress 1819. Note that each of the illustrations here are from SPRING publications of Ackermann’s for the year designated. Seems that England (or France, in some cases) must have been rather chilly, even up to June.

Walking Dress, Jaconet Muslin 1819

      Walking Dress, Jaconet Muslin (“Round Dress”) 1819

                                  Morning Dress, 1819

French 1819

                  French Dress, 1819

               1819 Evening Dress

Evening with fan

                   1819 Evening Dress

                  1829 Evening Dress

Strictly speaking, 1829 is post-Regency (George, Prince of
Wales, became Regent in 1811 and then King in 1820. Since he reigned until 1830, I include his reign in my definition of the “regency”. Society was distinct beneath his regency and reign.)

           Walking or Carriage Dress, 1829.

Muffs were popular since Georgian days. I had a fluffy white muff when I was in first grade and still remember it with fond affection. (sigh)

            English Dinner Dress 1829

The bonnets during this period were amazing concoctions, weren’t they? I saw a spoof about bonnets in an old periodical recently. I’ll have to try and dig it up. (Editorials of the day often included commentary about current fashions, and more often than not, they were critical.)

      May 1829, English Morning Dress

In some cases, morning dress seems to have referred to something a lady would wear only in her home, such as the earlier pics (above) of 1819 morning gowns. In this case, the designation of “morning” appears to mean a day-dress (walking dress) which is obviously meant for outdoors, while emphasizing that it isn’t dinner or promenade or evening attire. The head-dress is much simpler in style also.

                    1829 Dinner Dress

Notice how the 1829 fashions are almost Victorian in appearance? Think about this: Victoria didn’t take the throne until 1837–not for another 8 years! In this and the next illustration, you can clearly see that the lower waist had  returned to women’s clothing long before the young Victoria was crowned.Nevertheless, most people would look at the above and think “Victorian.” (But now you know better.) : )

                 March 1829 Opera Dress 

Hasn’t this been fun? The contrast between 1819 and 1829 fashions is very evident. It’s not always so easy to tell different decades apart!

Linore Rose Burkard.com
Inspirational Romance to Warm the Soul
Coach and Four: Allisandra’s Tale
Inspirational Regency Romance
Woman of Faith Blog

Regency Recipe–Wild Goose Chase

To write an historical romance, it sometimes is necessary to feed your characters (can’t let them starve now, can we?), which means researching food from the time period is just as important as other aspects of research.

While researching for my regency Christmas ebook, I discovered that transposing period recipes from Georgian or Regency cookbooks is a challenge. For one thing, cooks of the day didn’t usually measure their ingredients in the traditional sense. Recipes called for “a large haunch of venison,” or, “one fowl, good for a supper.” Then, ingredients might be listed as, “one good spoon of mace,” or “a quick handful of oats,” and so on.

Also, they had no thermostats for their ovens which were often merely described as “a hot fire,” or “a moderate oven.” As adventurous as I am at times in my kitchen, I hesitate to spend time trying something that might not work. I like the tried and true when it comes to recipes. (When things go wrong–as as they occasionally do in my cooking, at least I know I’m the one to blame!)

Thankfully, there are cookbooks out there today with modernized recipes from the past. I still enjoy looking through the older ones with their “hot fires” and “handfuls” of flour, however. They did things, despite the lack of modern conveniences, on a surprisingly grander scale. They arranged dinners in courses (if the family could afford to) and used meats that we would consider exotic today.

A typical meal would easily find four or five sources of protein on the menu, served in courses, sometimes with multiple meats in one course. Rabbit, venison, pheasant, grouse, and even partridge were not unusual entrees. Duck, goose, quail and wild turkey were also game (couldn’t resist). Dishes were arranged on the table according to how important they were. “Middles” were the main dishes, while “sides” were, well, you know. We still call them sides.

I usually make two, sometimes three sides for my family. During the regency, the well-to-do dinner table would have a few with each course! No wonder they needed to employ a kitchen staff.

I confess I’ve had grand plans to join the ranks of the kitchen experimenters who try and cook up the old-fashioned recipes. “Plans” is the operative word. I can enjoy a good day in the kitchen, really, especially for baking, but with a family to feed, I have little time to spend just “experimenting.” In the spirit of modern-day ease, therefore, I offer here a recipe for “fowl” anyone can do. You can squirrel it away (hmmm, I wonder if they ate squirrel back then, too?) for your next lavish holiday table. It has the atmosphere of olde England about it, as it’s traditional for Christmas, but works for today’s ovens–and measuring spoons!

Wild Goose Chase 

  • 1 cup dried apricots, halved
  • 2 cups dried prunes, halved
  • 1/2 cup Madeira wine
  • 1 Goose (12 pounds)
  • Juice of 1 orange
  • 2 tart apples, such as Granny Smith
  • Grated zest of 1 orange
  • salt and pepper to taste
  • dash paprika
  • 8 slices bacon
  • 1 1/4 cups Wild Goose Sauce (recipe below)

Place apricots and prunes in a mixing bowl. Add Madeira. Mix and set aside. Preheat oven to 325 F. Rinse goose and pat dry. Prick all over with a fork. Rub inside and out with the orange juice.  Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit. Skewer opening closed. Lay bacon slices across breast. Place goose, breast side up, in a shallow roasting pan. Roast for 1 1/2 hours, removing accumulated fat every 30 minutes (there will be a lot). Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand 20 minutes before carving.

Wild Goose Sauce

  • 2 green onions, chopped
  • 3/4 cup chicken stock
  • 1/2 cup Madeira wine
  • 1 tablespoon peppercorns, slightly crushed
  • 1 teaspoon cornstarch
  • salt and fresh ground pepper to taste

Scrape brown pan drippings from roast into saucepan. Add green onions, 1/2 cup of the chicken stock (saving 1/4 cup), Madeira and peppercorns. Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly. Add salt and pepper. Stir, simmer 5 minutes. Serve over goose.

Enjoy!

Have you ever made goose for your family? How did it turn out? I tried it once and there really is a TON of fat that must be removed during cooking. We enjoyed the roast, however. What about you? If not goose, did you try some other meat or other old-fashioned recipe that is unusual? Tell us about it; we’d love to know about your experience!

Linore.  Recipe from Regency House Christmas: The Definitive Guide to a Remarkably Regency Yuletide by Linore Rose Burkard

Check out my Kindle short, Coach and Four: Allisandra’s Tale!