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Posts Tagged ‘Mrs Cassandra Austen’

Reverend George Austen

As many Jane Austen fans know, Rev. George Austen ran a boarding school out of his parsonage house in Steventon to augment his £230 pr year income. In1793 he began to teach the sons of local gentlemen in his home to prepare them for university. His library was extensive for a man of modest means, from 300- 500 volumes, depending on the source, an amazing collection, for books were frightfully expensive. Rev. Austen encouraged Cassandra and Jane to read from his library and supported budding author Jane in her writing. At some point, the Austens sent the girls to boarding school in Reading, for which he paid £35 per term, per girl, a not inconsiderable sum. He received around the same amount of money per boarder, and it is conjectured that the Austens hoped to replace their two daughters with many more pupils, which made economic sense. (See Linda Robinson Walker’s link below.) Mrs. Austen was not an indifferent bystander. She cooked, cleaned, sewed, and clucked over the boys like a mother hen, and was involved in their maintenance in a hands-on and caring way, acting as a surrogate mother.

In his Travels Through England in 1782, German traveler Karl Phillip Moritz describes learning academies, head masters, and boarding schools. From his observations, one gains a sense of what life must have been like for the Austens and their pupils:

A few words more respecting pedantry.  I have seen the regulation of one seminary of learning, here called an academy.  Of these places of education, there is a prodigious number in London, though, notwithstanding their pompous names, they are in reality nothing more than small schools set up by private persons, for children and young people.

One of the Englishmen who were my travelling companions, made me acquainted with a Dr. G– who lives near P–, and keeps an academy for the education of twelve young people, which number is here, as well as at our Mr. Kumpe’s, never exceeded, and the same plan has been adopted and followed by many others, both here and elsewhere.

18th Century school room. One imagines a less formal setting for Rev. Austen’s school.

At the entrance I perceived over the door of the house a large board, and written on it, Dr. G–’s Academy.  Dr. G– received me with great courtesy as a foreigner, and shewed me his school-room, which was furnished just in the same manner as the classes in our public schools are, with benches and a professor’s chair or pulpit.

The usher at Dr. G–’s is a young clergyman, who, seated also in a chair or desk, instructs the boys in the Greek and Latin grammars.

Such an under-teacher is called an usher, and by what I can learn, is commonly a tormented being, exactly answering the exquisite description given of him in the “Vicar of Wakefield.”  We went in during the hours of attendance, and he was just hearing the boys decline their Latin, which he did in the old jog-trot way; and I own it had an odd sound to my ears, when instead of pronouncing, for example viri veeree I heard them say viri, of the man,exactly according to the English pronunciation, and viro, to the man.  The case was just the same afterwards with the Greek.

Mr. G– invited us to dinner, when I became acquainted with his wife, a very genteel young woman, whose behaviour to the children was such that she might be said to contribute more to their education than any one else.  The children drank nothing but water.  For every boarder Dr. G– receives yearly no more than thirty pounds sterling, which however, he complained of as being too little.  From forty to fifty pounds is the most that is generally paid in these academies.

I told him of our improvements in the manner of education, and also spoke to him of the apparent great worth of character of his usher.  He listened very attentively, but seemed to have thought little himself on this subject.  Before and after dinner the Lord’s Prayer was repeated in French, which is done in several places, as if they were eager not to waste without some improvement, even this opportunity also, to practise the French, and thus at once accomplish two points.  I afterwards told him my opinion of this species of prayer, which however, he did not take amiss.

After dinner the boys had leave to play in a very small yard, which in most schools or academies, in the city of London, is the ne plus ultra of their playground in their hours of recreation.  But Mr. G– has another garden at the end of the town, where he sometimes takes them to walk.

After dinner Mr. G– himself instructed the children in writing, arithmetic, and French, all which seemed to be well taught here, especially writing, in which the young people in England far surpass, I believe, all others.  This may perhaps be owing to their having occasion to learn only one sort of letters.  As the midsummer holidays were now approaching (at which time the children in all the academies go home for four weeks), everyone was obliged with the utmost care to copy a written model, in order to show it to their parents, because this article is most particularly examined, as everybody can tell what is or is not good writing.  The boys knew all the rules of syntax by heart.

Reading Abbey, where Jane and Cassandra Austen were sent to boarding school

All these academies are in general called boarding-schools.  Some few retain the old name of schools only, though it is possible that in real merit they may excel the so much-boasted of academies.

It is in general the clergy, who have small incomes, who set up these schools both in town and country, and grown up people who are foreigners, are also admitted here to learn the English language.  Mr. G– charged for board, lodging, and instruction in the English, two guineas a-week.  He however, who is desirous of perfecting himself in the English, will do better to go some distance into the country, and board himself with any clergyman who takes scholars, where he will hear nothing but English spoken, and may at every opportunity be taught both by young and old.

Source: Moritz, Karl Philipp, 1757-1793. Travels in England in 1782 by Karl Philipp Moritz (Kindle Locations 645-656). Mobipocket (an Amazon.com company).

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Fashionable mourning dresses, Ladies Museum, 1805

According to Jane Austen chronicler and scholar, David Nokes, when Martha Lloyd’s mother died on April 16, 1805, Jane Austen showed few signs of grief or emotion over that woman’s earthly departure. Instead, Jane wrote a jaunty verse to an uncivil (and imaginary) dressmaker. I surmise that these verses were meant more to cheer Martha up than to bring Martha’s mood down by reminding her of her loss. Mrs Austen, who was known for her droll verses, wrote a mythical reply by the dressmaker. At this time the Austen women were still reeling from Rev. Austen’s death in January and their own change in financial circumstances, having moved to more modest lodgings and becoming accustomed to a drastically reduced style of life. They would soon invite Martha to live with them in Bath. (Martha would remain with the Austen women through their move to Southampton in 1809.) After Jane’s death in 1817, Martha joined Cassandra in Chawton to help look after Mrs. Austen.

The poem that Jane wrote gives us a glimpse into how mourning clothes were made to order quickly. In this for-instance, the dressmaker, Miss Green, was slow to respond.

Lines sent to an uncivil Dress maker

Miss Lloyd has now sent to Miss Green,
As, on opening the box, may be seen,
Some yards of a Black Ploughman’s Gauze,
To be made up directly, because
Miss Lloyd must in mourning appear –
For the death of a Relative dear –
Miss Lloyd must expect to receive
This license to mourn & to grieve,
Complete, er’e the end of the week –
It is better to write than to speak – Jane Austen

Mrs. Austen’s reply as Miss Green

I’ve often made clothes
For those who write prose,
But ’tis the first time
I’ve had orders in rhyme – .
Depend on’t, fair Maid,
You shall be obeyed;
Your garment of black
Shall sit close to your back,
And in every part
I’ll exert all my art;
It shall be the neatest,
And eke the completest
That ever was seen –
Or my name is not Green! – Mrs. Cassandra Austen

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Copryright (c) Jane Austen’s World. This post is in honor of Thanksgiving and all the cooks, feminine or masculine, who toil hard in the kitchen to feed their families on this special holiday.

I am sure that the ladies there had nothing to do with the mysteries of the stew-pot or the preserving-pan” – James Edward Austen-Leigh, writing about his aunts, Jane and Cassandra Austen, and grandmother, Mrs Austen, when they lived at Steventon Rectory.

18th century kitchen servants prepare a meal. Image @Jane Austen Cookbook

In 1747, Mrs.Hannah Glasse wrote her historic The Art of Cookery Made Plain and Easy, an easy-to-understand cookbook for the lower class chefs who cooked for the rich. Her recipes were simple and came with detailed instructions, a revolutionary thought at the time.

The Art of Cookery’s first distinction was simplicity – simple instructions, accessible ingredients, an accent on thrift, easy recipes and practical help with weights and timing. Out went the bewildering text of former cookery books (“pass it off brown” became “fry it brown in some good butter”; “draw him with parsley” became “throw some parsley over him”). Out went French nonsense: no complicated patisserie that an ordinary cook could not hope to cook successfully. Glasse took into account the limitations of the average middle-class kitchen: the small number of staff, the basic cooking equipment, limited funds. – Hannah Glasse, The Original Domestic Goddess forum

Hannah Glasse's The Art of Cookery Made Plain and Easy

Until Mrs. Glasse wrote her popular cookery book (17 editions appeared in the 18th century), these instructional books had been largely written by male chefs who offered complicated French recipes without detailed or practical directions. (To see what I mean, check Antonin Careme’s recipe for Les Petits Vol-Au-Vents a la Nesle at this link.) Like Jane Austen, Hannah signed her books “By a Lady”.

Antonin Careme's cookbook

Mrs. Glasse had always intended to sell her cookery book to mistresses of gentry families or the rising middle class, who would then instruct their cooks to prepare foods from her simplified recipes, which she collected. “My Intention is to instruct the lower Sort [so that] every servant who can read will be capable of making a tolerable good Cook,” she wrote in her preface.

Frontispiece from William Augustus Henderson, The Housekeeper’s Instructor, 6th edition, c.1800. This same picture appeared in the very first edition of c.1791and it shows the mistress presenting the cookery book to her servant, while a young man is instructed in the art of carving with the aid of another book.*

Hanna’s revolutionary approach, which included the first known printed recipe for curry and instructions for making a hamburger, made sense. In the morning, it was the custom of the mistress of the household to speak to the cook or housekeeper about the day’s meals and give directions for the day. The servants in turn would interpret her instructions. (Often their mistress had to read the recipes to them, for many lower class people still could not read.)

In theory, the recipes from Hannah’s cookbook would help the lady of the house stay out of the kitchen and enjoy a few moments of free time. But the servant turnover rate was high and often the mistress had to roll up her sleeves and actively participate in the kitchen. Many households with just two or three servants could not afford a mistress of leisure, and they, like Mrs. Austen in the kitchens of Steventon Rectory and Chawton Cottage, would toil alongside their cook staff.

The simple kitchen at Chawton cottage. Image @Tony Grant

At the start of the 18th century the French courtly way of cooking still prevailed in genteel households. As the century progressed, more and more women like Hannah Glasse began to write cookery books that offered not only simpler versions of French recipes, but instructions for making traditional English pies, tarts, and cakes as well. Compared to the expensive cookbooks written by male chefs, cookery books written by women were quite affordable, for they were priced between 2 s. and 6 d.

Hannah Glasse's practical directions for boiling and broiling

Publishers took advantage of the brisk trade, for with the changes in agricultural practices,  food was becoming more abundant for the rising middle classes. Large editions of cheap English cookery books by a variety of female cooks were distributed to a wide new audience of less wealthy and largely female readers who had money to spend on food. Before Hannah Glasse and her cohort, cooks and housewives  had been accustomed to sharing recipes in private journals (such as Marthat Lloyd’s) or handing them down by word-of-mouth.

Martha Lloyd's recipe for caraway cake written in her journal.

Female authors tended to share their native English recipes in their cookery books. As the century progressed, the content of these cookery books began to change. Aside from printing recipes, these books began to include medical instructions for poultices and the like; bills of fare for certain seasons or special gatherings; household and marketing tips; etc.

Bill of fare for November, The Universal Cook, 1792

By the end of the 18th century, cookery books also included heavy doses of servant etiquette and moral advice. At this time plain English fare had replaced French cuisine, although wealthy households continued to employ French chefs as expensive status symbols.  In the mid-19th century cookery books that targeted the working classes, such as Mrs. Beeton’s famous book on Household Management, began to be serialized in magazines, as well as published in book form.

Family at meal time

Before ending this post, I would like to refer you back to James Edward Austen-Leigh’s quote at top. In contrast to what he wrote (for he did not know his aunts or grandmother well), Jane Austen scholar Maggie Lane reminds us that housewives who consulted with their cook and housekeeper  about the day’s meals still felt comfortable working in the kitchen. She writes in Jane Austen and Food:

“though they may not have stirred the pot or the pan themselves, Mrs. Austen and her daughters perfectly understood what was going on within them…The fact that their friend and one-time house-mate Martha Lloyd made a collection of recipes to which Mrs. Austen contributed is proof that the processes of cookery were understood by women of their class.”

More on the topic:

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