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Posts Tagged ‘18th century vinaigrettes’

by Brenda S. Cox

When Emma encountered Mrs. Elton visiting Jane Fairfax, “she saw [Mrs. Elton] with a sort of anxious parade of mystery fold up a letter which she had apparently been reading aloud to Miss Fairfax, and return it into the purple and gold ridicule by her side,”—Emma, Volume 3, chapter 16, Cambridge edition

If you’ve ever made yourself a Jane Austen-era costume, you know that a reticule is an essential accessory. These lovely small purses hung by a drawstring from the lady’s wrist.

In previous generations, wide skirts had allowed for two huge pockets, one on each hip, to hold essential items. But with the slim new Regency style, there was no longer room for pockets. So the pockets were externalized and made small and beautiful.

If you have a reticule, you realize that it doesn’t hold nearly as much as a modern purse. Nowadays we might put our phone and a credit card, driver’s license, and little cash in the reticule. But what did Jane Austen’s ladies carry in theirs?

Candice Hern recently gave three lovely presentations for the JASNA AGM*. She showed her collection of items an Austen-era lady might have carried in her reticule. First, she pointed out that Jane Austen would probably not have used the word reticule! This little purse was more often called a ridicule.  This was the word used in ladies’ magazines of the time. That’s why, in the quote above from the original 1816 edition of Emma, Mrs. Elton has a purple and gold ridicule, not a reticule.

The Oxford English Dictionary lists sources calling it a ridicule from 1799 to 1999, and sources calling it a reticule from 1801 to 2004. So the terms were used interchangeably for a long time. Both words apparently came from the French word réticule for a small handbag. That word came from the Latin rēticulum for a small meshwork bag. Ridicule may have been a pun on the French word, though no one seems to know for sure.

The only time Jane Austen mentions a reticule, or ridicule, is in the above passage from Emma. Mrs. Elton slips a letter into her ridicule, which is, of course, a showy purple and gold one. Austen may have purposely chosen the form ridicule because Mrs. Elton is so often ridiculous! But modern versions usually change it to reticule.

So, we know that reticules could be used to carry letters. The Cambridge edition of Emma tells me that reticules might also hold handkerchiefs, snuff boxes, or sweets. However, snuff boxes seem to have been a gentleman’s item, so I doubt ladies would have often carried them. (Though some ladies did take snuff, though not as widely as men did.)

Candice Hern tells us that Regency reticules might range from only two inches long up to about ten inches long. So everything that ladies carried began to be made smaller. This created some lovely, tiny treasures.

Here are some of the items Candice showed us, with photos she kindly provided from her collection:

Reticule Essentials: the Fan, the Coin Purse, and the Vinaigrette

Fans

For hot evenings in the “crush” of a crowded ball or party, women carried fans. In Austen’s novels, she says Catherine Morland carried a fan at a dance. At Fanny Price’s ball, it seems her brother fanned her with his partner’s fan. Austen talks about her own “white fan” in a letter of Jan. 8, 1799.

Before and after this period, fans were about 10-12 inches long. (This is the length of the fan sticks; the open fan would be almost twice that in width.) But, to fit in the reticule, fans were made smaller, only about 7 inches long. They were most often made from ivory. Some were pierced with a tiny jeweler’s saw, to give a lacy effect. This was called brisé (pronounced bree-ZAY). Here are two of Candice’s (and my) favorites:

This gorgeous brisé fan is made of mother-of-pearl. It would shine and sparkle in a candlelit ballroom. The guard sticks, at each end of the fan, are made of faceted and polished steel. It also sparkles like jewels. Each stick is pierced identically, but the sticks are placed in alternating directions to form a pattern. c. 1810-1815.

The top section of this fan is painted rather than pierced. The birds and butterflies are made of real feathers. The flowers were created with tiny pieces of velvet.

On the lower part, sticks of three different pierced patterns are arranged to form a more complex pattern. The sticks are 6 ½” long. c. 1810-1820, or earlier.

For more lovely fans, see Candice’s website.

Coin Purses

Regency women didn’t have wallets like we carry today. In small reticules, they may have carried loose coins. But in larger reticules they kept coins in a coin purse so they could find them easily. Ladies usually made these purses, which might be beaded, knitted, or netted. In Pride and Prejudice, Mr. Bingley marvels at the accomplishments of young ladies, who can all “net purses.”

Some coin purses closed with drawstrings, while others had a metal closure at the top. The closure might be made of pinchbeck—a cheap metal alloy that looks golden—or other metals. Ladies also made coin purses for men. Austen’s favorite poet, William Cowper, wrote a poem thanking his cousin for making him a network purse. Gentlemen’s purses were sometimes called miser’s purses.

A lady probably bought the sterling silver frame (dated 1816) for this coin purse, then netted it with pink and silver metallic thread. It is 3 ¾” long, plus the tassel.

Vinaigrettes

If a woman began to swoon, in an airless room or when she learned something unpleasant, a vinaigrette was pulled out of a reticule and waved under her nose. These tiny metal boxes held a sponge soaked in vinegar and perfumed oils, with a grille over the sponge to let out the fumes. The grille might be dotted with holes, or might be pierced in a lovely design. Vinaigrettes were made of various materials and in many shapes and designs; those in Candice’s collection are silver.

The sponge might alternatively be soaked in something sweet-smelling, like rose water or lavender water. Many places in the Regency era stank, and a sweet smell could help the lady tolerate them.

Austen doesn’t mention vinaigrettes, but she does mention smelling salts, which were used similarly. Candice thinks these salts would actually have been a solution in vinegar, kept in a vinaigrette.

Regency vinaigrettes were tiny and delicate; Candice’s range from ½” across to 1 ¾” across.

This vinaigrette is made of silver but gilded inside, so the vinegar did not discolor the silver. It still contained a ratty sponge when Candice bought it. It could be carried in a reticule, or, with the metal ring, attached to a chatelaine: chains used for hanging things to a woman’s belt. Marked 1802, made in Birmingham.

Other Items That Might be Carried in a Reticule: Perfumes and Cosmetics

Perfume étuis

Perfume also counteracted bad smells. In Austen’s age, when bathing was not very common, perfumes were essential. However, perfume bottles were breakable, easily spilled, and too large to carry in a reticule.

So a lady would carry a perfume étui (pronounced ay-twee), a tiny container that could hold a glass vial of perfume and be fastened tightly shut. (Other types of étuis were used to carry sewing materials, writing materials, eating utensils, and other items; the word is French for any portable case.)

Perfume étuis were made of enamel, metal, tortoiseshell, shagreen, or other materials. Shagreen was a cheap option. It was shark’s skin, usually dyed green, with a knobbly texture. Shagreen étuis were probably used by middle-class women, while upper-class women used more expensive materials.

This painted enamel étui with brass fittings is about 2 ½” high. It held a tiny glass bottle of perfume with a screw-on metal top. 1760s to 1780s.

This shagreen étui is only 1 ¾” tall. It holds two tiny bottles of scent, so the lady can choose which she wants to use.

Cosmetic Cases

Some ladies also carried small cosmetic cases in their reticules. These were similar to today’s compacts. When open, the top was a polished mirror, and the bottom might contain rouge and/or lip color, and an applicator.

This 2 ½” wide cosmetic case still had traces of rouge in it when Candice bought it. The applicator brush is made of ivory. The outside of this case is shagreen (dyed shark skin), with silver decoration. 1770s or 1780s.

Next time, in Part 2, we’ll look at some other fun items a woman might have carried in her reticule. What else do you guess a lady might have carried?

*JASNA AGM—the Jane Austen Society of North America Annual General Meeting, which this year was held online in October.

Candice Hern writes Regency-era novels.

To find out more about her and her work, look for her on:

Facebook

Twitter

Pinterest

Regency World

To see more of her lovely collections, go to her Regency Collections.

Links in the article above take you to Candice’s articles about specific items.

All images courtesy of Candice Hern, used by permission.

For more information, see also:

Fans: Essential Accessories, including the language of the fan

Reticule: The Regency Purse

A Fashionable Accessory

The Reticule and Purse

 

You can connect with Brenda S. Cox, the author of this article, at Faith, Science, Joy, and Jane Austen or on Facebook.

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Oak cask for making vinegar. Image @Taste of Croatia

Vinegar has had a long and noble history of uses for mankind. Since ancient times it has been used as a preservative. Delicate fruits and berries were ripe for such a short season that vinegar, with its acetic acid content, was used to to preserve them. (Blackberry vinegar recipe)

Add sugar and water, to the mixture and one had created a tart and pleasing beverage. Mix it with alcohol, and this sweet concoction became a tasty mixer! Vinegar Cocktails Are Making the Rounds 

As vinegar is so necessary an article in a family, and one on which so great a profit is made, a barrel or two might always be kept preparing, according to what suited.” – A new system of domestic cookery: formed upon principles of economy, and adapted to the use of private families (Google eBook), Maria Eliza Ketelby Rundell, Printed by Norris & Sawyer, 1808.

18th century French faience oil and vinegar set

Vinegar is made from many sources: grapes, apples, sugar cane, or malted barley or oats.

In foods it is used for its antibacterial properties, as an acidity stabiliser, diluting colourings, as a flavouring agent and for inhibiting mould growth in bread. In brewing it is used to reduce excess losses of carbohydrate from the germinated barley and to compensate for production variations, so producing a consistent quality beer.

It can be found in beer, bread, cheese, chutney, horseradish cream, pickles, salad cream, brown sauce, fruit sauce, mint sauce and jelly and tinned baby food, sardines and tomatoes.” – La Leva di Archimede

George III condiment set, silver 1782 Sheffield

Herbs, fruits and spices have long been added to vinegar for flavor, and recipes for infused vinegars were handed down for generations. ‘Sugars of lead,’ a sweet tasting substance, was made by pouring vinegar over lead. This liquid would be used to sweeten harsh cider, but as every self-respecting 21st century reader knows, this substance was quite poisonous. One can only conclude that sugars of lead must have been quite deadly to Europeans addicted to drinking cider. – Enzyme facts, vinegar history 

Recipes for vinegar are found as early as the 17th century. In the Delightes for Ladies (1602), Sir Hugh Plats offers this recipe for distilling and purifying vinegar. Notice his caution of the use of lead.

How to distill wine vinegar or good Aligar that it may be both cleare and sharpe

I Know it is an usuall manner among the Novices of our time to put a quart or two of good vinegar into an ordinay leaden stil, and so to distill it as they doe all other waters. But this way I do utterly dislike, both for that heere is no separation made at all, and also because I feare that the Vinegar doth carry an ill touch with it, either fro the leaden botto or the pewter head or both. And therefore I could wish rather that the same were distilledin a large bodie of glasse with a head or receiver, the same beeing placed in sand or ashes. Note that the best part of the vinegar is the middle part that ariseth, for the first is fainte and phlegmatick, and the last will taste of adustion, because it groweth heavie toward the latter end, and must be urged up with a great fire, and therefore you must now and then taste of that which commeth both in the beginning & towardes the latter end, that you may receive the best by it selfe.

18th C. French vinaigrette bottle

Aromatic vinegar in the minds of 17th-19th century users had many medicinal purposes for preventing infections and megrims (headaches), reviving a fainting person, and covering bad odors. It was used to treat dropsy, croup, stomach aches, as well as sore throats. Vinegar teas were consumed by diabetics, and the liquid was used to heal wounds and fight infections. (Bragg, Health Information.) Vinegar was also a well-known cleaning agent and furniture polish, although it was not recommended for polishing marble, since the acid would eat into the smooth surface, leaving it pockmarked over time.

Vinegar was considered an indispensable item in the 18th century for arousing a fainting person or masking foul odors. When the sponge was soaked only in vinegar, its original use, it could help prevent the wearer from fainting. A person stepping outside a crowded London street might carry aromatic soaked sponges to hold close to the nose to mask the odor of raw sewage and rotting garbage.

19th c. Victorian silver vinaigrette

In the early 19th century, there wasn’t garbage men that carted away the trash. People threw the stuff out the window. Slop pails went out the window in the 18th century. And when you left your house, you would encounter odors that made you just choke. So they invented a device called the vinaigrette. And it was a box or a little trinket carried to revive oneself if one felt faint.

So now they can’t breathe, they go outside, they smell the rotten garbage and the sewage, and they think they’re going to faint. They opened up their vinaigrette, which they held in their hand, and inside is a gold-pierced grill with beautiful decoration. But underneath the grill is a sponge. They would soak that sponge in an aromatic solution, sort of a mixture of perfume and ammonia, like smelling salts.” – Barry Weber, Antiques Road Show 

Vinaigrette and train holder. Image @Antiques Road Show

That was the concept of the vinaigrette. But the other end of this, you seldom see these all together. This is called a train holder. And this is shaped like a shell. When you squeeze it, it opens. The train was the long part of the ball gown. And they didn’t want it to drag in the dirt and be soiled. So they would hook the train holder onto the edge of the train, and then they would hold the vinaigrette in their hand, and this kept the train from dragging behind them.” Barry Weber, Antiques Road Show 

Vinaigrettes were small decorative containers that held the vinegar-soaked sponges. The inside of the vinaigrette would be gilded to protect the silver from staining.

Used by both men and women, vinaigrettes were suspended from chatelaines, placed in pockets, hung from long chains, bracelets or finger rings. Often designed in the shape of a rectangular box, the more spectacular vinaigrettes took on the look of a vase of flowers, a purse, an urn, almost any contemporary theme. Made from multicolored gold or silver and sometimes silver-gilt, many were decorated with Italian mosaics, mother-of-pearl or other gem materials. – Antique Jewelry University

18th century French ladies carrying canes

The soaked sponges were also carried in a compartment in the head of walking canes.

…many ladies of the 18th and 19th centuries carried a “vinaigrette” cane to protect them from a variety of ailments. Throughout history, vinegar has been heralded for its medicinal qualities. A sponge soaked in the healing liquid was placed in a small container with holes in it on the handle of the cane. Should a lady’s tight corset cause her to faint or should she encounter someone with a dreaded illness, her vinaigrette tucked into her cane was close at hand to protect her.” – Collecting Antique Walking Sticks or Canes 

Vinaigrette, Nathaniel Mills. Image @Leopard Antiques

Often spices such as cinnamon, lavender, roses, or orange were added to sweeten the smell.

The vinaigrette was a most necessary adjunct to the toilette in the late eighteenth and early nineteenth centuries, when it was considered the correct thing for a lady to show symptoms of fainting on occasion. The little boxes with a grating inside—through which the essence contained in a saturated sponge could be inhaled— are of all sorts and conditions. Some are quite plain, others have delicately chased or monogrammed tops, or views engraved on the lids; others, again, are of fantastic shapes. The vinaigrette was the descendant of the old pomander, and the forerunner of the midVictorian smelling bottle; but whereas the vinaigrette is accessible to the most modest purse for a very small sum, the real old genuine pomander is very scarce indeed, and it means a lot of money to come by one at all. The pomander was round, and often of china, and contained a wonderfully strong-smelling ball, compounded of spices and pungent scents which could hardly fail to bring round the most upset of ladies. – Byways of Collecting, 1908, Ethel Deane, Pp 170-172.

The small containers known as vinaigrettes were actually an English invention. The French called them “boite de perfum”. They came in many shapes and sizes, and eventually became decorative items that lovers exchanged as tokens of affection. (Limoges Boxes: A Complete Guide)

The vapours from a vinaigrette caused the person to inhale sharply and then breathe more rapidly. Restoratives carried different names and were made from various recipes, not just with vinegar: In addition to vinaigrettes, there are smelling-salts, hartshorn, and Hungary water or lavender water. Ladies prone to fainting would also keep a bottle of laudanum nearby. Laudanum, a painkiller, was an alcoholic herbal preparation that containing approximately 10% powdered opium. Smelling-salts were an infusion made with ammonium carbonate and alcohol and scented with lemon or lavender oil. Hartshorn (aqueous ammonia)was made from carbonate of ammonia distilled from the shaved or powdered horns of a male deer. Hartshorn and smelling salts or sal volatile could be mixed with water and drunk as a restorative. Hungary water was a perfumed restorative made with distilled water and sweet-smelling herbs and flowers. This was dabbed on the skin of a person suffering from “nerves.”- Jennifer Kloester, Georgette Heyer’s Regency World, 157-58

Pauline Bonaparte transformed into a goddes of antiquity on her day couch. Neoclassical statue by Canova, 1805-1808, @ Borghese Gallery

And so we finally come to the fainting couch or a chaise longue, or a reclining chair with a long seat that supported the legs of the fainting person. These couches were placed in drawing rooms and dressing rooms, and were used for relaxation as well.

Early 19th century Recamier day bed. Image @Victoria & Albert Museum

This post will not go into the myriad reasons why women of this era fainted with such regularity. Tightly laced corsets certainly had something to do with the condition, but with so few rights and options open to them in their life’s choices, one cannot blame women of that time for reacting to the child-like treatment their husbands and fathers accorded them with fits, vapours, nerves, and fainting spells.

The Bennet family is well acquainted with Mrs. Bennet's nerves. Pride and Prejudice 1995

A character like Mrs. Bennet, who had her origins in Jane Austen’s real life observations, did not have many opportunities for maturing or turning into a well-educated and sensible woman. Mr. Bennet had given up on her and her childish behavior was enabled by her caring daughters and siblings.

Scene from 1995 Pride and Prejudice. Mrs. Bennet is overcome from the thought of Lydia's elopement. Note that she is not using the day bed but has a chair propped under her feet.

Vinegar had many other uses:

A recipe for black dye

Let one pound of chopped logwood remain all night in one gallon of vinegar. Then boil them, and put in a piece of copperas, as large as a hen’s egg. Wet the articles in warm water, and put them in the dye, boiling and stirring them for fifteen minutes. Dry them, then wet them in warm water, and dip them again. Repeat the process, till the articles are black enough. Wash them in suds, and rinse them till the water comes off clear. Iron nails, boiled in vinegar, make a black dye, which is good for restoring rusty black silks. – A Treatise on domestic economy for the use of young ladies at home and at school, by Catharine Esther Beecher, 1849, p. 299-303

For whitening scorched articles of  clothing

Scorched articles can often be whitened again by laying them in the sun wet with suds. Where this does not answer, put a pound of white soap in a gallon of milk and boil the article in it. Another method is to chop and extract the juice from two onions and boil this with half a pint of vinegar, an ounce of white soap, and two ounces of fuller’s earth. Spread this when cool on the scorched part, and when dry, wash it off in fair water. Mildew may be removed by dipping the article in sour buttermilk, laying it in the sun, and after it is white, rinsing it in fair water. Soap and chalk are also good, also soap and starch, adding half as much salt as there is starch, together with the juice of a lemon. Stains in linen can often be removed by rubbing on soft soap, then putting on a starch paste, and drying in the sun, renewing it several times. Wash off all the soap and starch in cold fair water. – A Treatise on domestic economy for the use of young ladies at home and at school, by Catharine Esther Beecher, 1849  p 296.

Reviving a person overcome with fumes:

In case of stupefaction from the fumes of charcoal or from entering a well, limekiln, or coal mine, expose the person to cold air; lying on his back, dash cold water on the head and breast, and rub the body with spirits of camphor vinegar or Cologne water. Apply mustard paste to the pit of the stomach, and use friction on the hands feet and whole length of the back bone. Give some acid drink, and when the person revives, place him in a warm bed in fresh air. Be prompt and persevering. – A Treatise on domestic economy for the use of young ladies at home and at school, by Catharine Esther Beecher, 1849 p. 243.

This late 19th century poem by Edith Willis Linn talks nostalgically about vinaigrettes as a thing of the past. At this time, lovers gave each other these small decorative items as tokens of affection:

AN OLD VINAIGRETTE – Poem by  Edith Willis Linn, C. W. Moulton, 1892.

LITTLE gleaming box of silver

Wrought in flowery design;

Drifted down the silent ages

To this humble hand of mine;

From the days of kingly France,

From the days of minuet dance,

From the days of stately graces,

Powdered hair and painted faces;

Bring a shining thread of story

To this all-prosaic hour;

From those castles proud and olden,

Those salons of wit and power.

You have known the love and woe

Of fair dames of long ago;

Round you like a love-tale wreathing

Is the perfume of their breathing.

Silent! Not a word to give me!

See, I raise your flowery lid;

Whisper in your heart my secret

Knowing you will keep it hid.

An Old Vinaigrette.

One more life now leaves its trace;

One more love has lent its grace;

Keep it sacred down the ages

On your shining silver pages.

Now my imprint I have given

Though you never bear my name:

Graven with your silver roses

Are all lives of praise or blame.

All things that we touch or wear

Must the spirit’s impress bear.

Every hand that ever won you

Left a fadeless mark upon you.

Love and hate and jealous passion,—

All I feel have been your own;

Shall my life not breathe about you

Purer love than you have known?

Nobler grows this life with years,

Grander grow earth’s hopes and fears;

May the traces of my living

Make this heirloom worthier giving.

Whence and Whither.

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