Foods in Season: January

Thinking more about cooking through the season, Victorian style, and decided this year to share the monthly suggestions from Beeton's Book of Household Management.

For January, foodstuffs that should be in season:

Fish- Barbel, brill, carp, cod, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whitings

Meat- Beef, house lamb, mutton, pork, veal, venison

Poultry- Capons, fowls, tame pigeons, pullets, rabbits, turkeys

Game- Grouse, hares, partridges, pheasants, snipe, wild-fowl, woodcock

Vegetables-Beetroot, broccoli, cabbages, carrots, celery, chervil, cresses, cucumbers (forced), endive, lettuces, parships, potatoes, savoys, spinach, turnips,-various herbs

Fruit- Apples, grapes, medlars, nuts, oranges, pears, walnuts, crystalized preserves (foreign), dried fruits, such as almonds and raisins; French and Spanish plums; prunes, figs, dates.

*Terminology notes: "house lamb" is, as the name suggests, a lamb that has been hand-raised in the house (generally over bitter winter weather). "Forced" cucumbers would be grown with artificial heating and protection from the elements (greenhouse, use of glass covers outdoors, a "hot bed" with decaying manure used to warm the soil, etc).

2025 Costuming Resolutions

I rather liked how last year's costuming resolutions went (though I'd like to get more of them done!), and I  think that it makes sense to stick with completing ongoing projects rather than starting too many new ones.

• First off, I'm going to try sticking to the "projects done at least 1 week before any event" rule. Triaging my projects a week out, and acknowledging that a given garment won't be done in time for a particular event, helped me plan better and focus on making older items work. I also enjoyed the reenactments more and felt less stressed.
• Finish the chemises and drawers in my WIP basket. This should keep me well-supplied with linens for 19th century events.
• Green plaid 1850s dress actually done and wearable. Hopefully before June, when the weather turns.
• Red wool 1850s basque ensemble. I tried to have this ready for autumn 2024 events, but only have the hemmed skirt and fitted toile done. I'd like to have this complete by Candlelight.
• Shoes for 1850s wear. I either need to make some gaiters or get my purchased ones re-soled ASAP.
• Dotted swiss undersleeves. They've seasoned long enough.
• 1850s Nightgown. My old one is badly worn out.
• Wrap Cape. 
• Linen divided skirt.
• Still trying to get those drafts below 100. While I'm at it, I should systematically go through my old posts and fix what link-rot I can, especially for images on older posts.
  

I think this is a reasonable number of projects: two are nearly done, another is at least half there, several more are cut (and partially sewn), one I've had the fabric for ages, and the remaining three are all things that I actively need to replace. For stretch goals, other WIPs in my basket include a bloomer costume for Nelly, an 18th century peignoir, and an 1850s tucked petticoat. There's also wool earmarked for a 16th century gown and kirtle, and for a 14th century cotte and surcotte...

Original: Silk Reticule c.1825

 A pretty antique to start the year:

Reticule, c. 1825, LACMA.

The purple color is what caught my eye (along with the familiar shape!) I also like the contrasting cording along the seams (which feels very 1820s), the delicacy of the tassels, and of course the elaborate embroidered panel.