Sailing , Sailing.... By Nancy M Bell

His Brother's Bride Book 2 in the Canadian Historical Brides series. Click here for more info on this title.

When you all read this I will be sailing the ocean blue. At least it better be blue and sunny and hot. It's time for a break after a long winter of writing and researching. My contribution to Books We Love Canadian Historical Brides series released March 1. I'm excited about it and it has garnered some very nice reviews.
But back to the break, May 7 will be our 40th anniversary so Doug and I are taking a Panama Canal Cruise aboard the Coral Princess. A bit early, but that's okay. We leave April 16 to fly to Fort Lauderdale via Toronto, then the next day we board the ship at Port Everglades. We arrive in Los Angeles on May 2 and then fly home. We've done this cruise before with a bit of a different itinerary. The first time we went west to east, ending up in Fort Lauderdale. While it was a wonderful trip, going west to east means you lose three hours as you pass though the different time zones. SO....This time we are going east to west which means three more hours of sleep for me!

We start in Fort Lauderdale, then we stop in Aruba, Cartagena Columbia, then through the canal (which takes a full day and the captain turns the ship over to the canal pilot for the day), after we reach the Pacific the next port is Puntarenus Costa Rica (which means Sandy Spit), then San Juan del Sur Nicaragua, Huatulco Mexico and Puerto Vallarta Mexico before docking in LA.

Below are some photos from our last cruise through the canal...See you in May!

In the Canal headed east.

Costa Rica Mangrove Swamp

First two are Costa Rica, then Cartagena Columbia

Til next month, stay well stay happy!

Eighteenth Century Laundry Day

by Kathy Fischer-Brown

In my last post I discussed some of the more fascinating aspects of researching and writing historical fiction. You might even remember my mention of how incorporating details from the research into the writing helps bring the period and setting alive for me as well as for the reader. These details also go a long way toward keeping the characters in their place and time—and the author from creating annoying anachronisms. These aspects of dress, furniture, food and its preparation, travel, and accomplishing the day-to-day tasks, which we today might take for granted, are among those little motes that add to the “feel” of the time.

This has never been more true when you consider how laundry was done back in the mid- to late 1700s. Here in the early 21^st century, tossing a load of wash into a machine (top loading or the newer, more efficient front loaders), adding your choice of liquid or powdered detergent, softener and whitener is pretty much a no brainer. The cleansing agent even comes with its own handy measuring cup; temperature settings involve nothing more than the turn of a dial (or press of a button), as does the size of the load and water level. In many cases, you can even choose an extra rinse or spin. When the load is finished, the machine beeps, lest you’ve gone on to something else in the 20-or so minutes it takes for the cycle to complete and let it slip your mind. Then you toss the whole mass of t-shirts, socks, towels, and what-not, into the other machine; add a dryer sheet; set the temperature (for wash and wear, permanent press, or delicate); flip the switch; and for another 30-40 minutes you can play ball with the dogs in the yard, run to the supermarket for those much-needed ingredients for your mid-week supper, or catch up on the latest episode of the TV show you’d DVR’d the night before. (Or on my case, you research some more and/or write.)

Even with these modern conveniences as a part of my life, I hate doing laundry. But while writing the opening scene of Where the River Narrows, my contribution (along with Ron Crouch) to BWL’s “Canadian Historical Brides” series (Quebec), I realized just how lucky I am.

First, consider how difficult a task it was to schlep and heat enough water to wash bed linens, under garments, shirts, tablecloths, and a host of incidentals for a considerably sized family and their servants. Consider also that “wash day” (with these and other complications) was more likely a monthly affair rather than the two- or three-times a week event here in the present. And then consider that, even as it was an all-day, coordinated event, it had to be done, and was done in all seasons and all weather.

From an interesting site (http://www.woodvilleplantation.org/Schedule/laundry_day_18th_century1.pdf) I found when looking into this aspect of the life of Elisabeth Van Alen (the book’s heroine), I found the following:

Water would have been carried to the boiling cauldron in buckets carried on the shoulders with a yoke. Assuming that each of these buckets holds 2 ½ gallons, the laundress would be able to transport 5 gallons per trip. … The boiler used to hold the heated water generally held 20-40 gallons of water per individual load, thus requiring a minimum 4 trips per load of laundry. (Not including 10 more gallons for the scrub and rinse water!)

Fortunately for Elisabeth, her family home is situated on the Mohawk River, with a creek flowing down from the hills on the east side of their house. But this little treatise from the Woodville Plantation in Bridgeville, PA, also points out that fire was vital to heating this water, along with the trials and tribulations of amassing enough wood:

Generally on wash day, the laundress and her crew would awaken at 4:30 AM in order to gather wood and prepare the fires used to heat the water. On an average day, cooking fires would require approximately 30 large pieces of wood to prepare all three meals for the day. The amount used on laundry day would most likely be double that amount, or 50-60 large pieces of wood. Laundry fires were generally larger, and the heavier, knotty wood chunks that were unsuitable for the controlled cooking fires would have been used during the laundering process. Assuming that a large piece of split wood weighs approximately 3 pounds, an 18^th century laundress would be required to move 150-200 pounds of wood, prior to even beginning the task at hand.

Then there was the matter of soap. Or the lack of it. And getting out stains (no miracle spray leave-on-and-throw-in-the-machine wonders). 

Commercially-made soap could be bought, but it was very expensive and not always available, especially out on the New York frontier in 1774. So, this was something that was made at home (along with candles) from animal fats and the accumulated ashes from the fireplace(s). Lye was caustic and not easy on the hands, to put it mildly (no pun intended). But it did its job well. This concoction was added to the “copper,” usually a large pot that would also double as cooking vessel, which was placed over the fire built from those unwieldy logs lugged in for the purpose and those 30-40 gallons of water hauled from the creek. It was a hot and sticky job, agitating the contents with paddles, then extricating the steaming articles, rinsing and wringing them before setting them to dry. 

The favored method of drying was to spread the wash on low-lying bushes in the sun, or laying them out on the grass—something about the effects of chlorophyll. (Remember, this description is about what it was like during clement weather; imagine doing laundry in the depths of winter!) There were clothes lines back then, but the clothespin hadn’t yet been invented. And when everything was dry, there was the task of smoothing out the wrinkles.

The iron was an item that not every household could afford. And even if they could afford an iron, they would have to own at least two. These were flat-irons or “sad irons” (from the word “solid,” which is exactly what they were). Heavy, cumbersome beasts, they demanded to be kept close to the fire to stay hot. Which, in turn, led to the unfortunate eventuality of their picking up soot and grime, and…you guessed it…smearing smudge—if not burning holes—over the stuff you just spent the better part of the day sweating and and toiling over to get clean. One innovation of the time was the box-iron, which happily did away with scorching. These irons had a hinged door on the back and were fitted with an iron insert that could be kept hot and swapped out with another to prevent burning your linens. More common though—and a lot less hazardous—was the linen press: a table with a parallel board attached, which, when the screws were tightened over folded linens, did the job just right without hot slugs and scorching irons.

Starching was also done, a task that I am most thankful has lost its popularily. But they did it on a common basis. Without Niagara Spray Starch. Instead, they used water collected after cooking potatoes. (Fascinating how they made ample and varied use of pretty much everything they raised, produced, or created with their hands.)

Most well-to-do families of this period employed servants to do laundry and other menial chores, but Elisabeth’s family lives under extenuating circumstances. These compel her not only to supervise but to take charge and participate in many a mundane task, such as laundry, and organizing the family's meager staff. Qualities that will serve her well later on in the story when the American Revolution turns her world upside-down. When her home and lands are confiscated by Rebels, she and what remains of her family, is forced to flee to Canada. And as Shakespeare once said, “Thereby hangs a tale.”

I hope you enjoyed this little journey into the past. Please check out the first installments of Book We Love’s “Canadian Historical Brides” series of novels. Comments are always welcome :-)

~*~

Kathy Fischer Brown is a BWL author of historical novels, Winter Fire, Lord Esterleigh’s Daughter, Courting the Devil, The Partisan’s Wife, and The Return of Tachlanad, her 2016 release, an epic fantasy adventure for young adult and adult readers. Check out her Books We Love Author page or visit her website. All of Kathy’s books are available in e-book and in paperback from Amazon, Kobo, and other online retailers.

Better Late than Never by Nancy M Bell

His Brother's Bride is the second release in Books We Love Canadian Historical Brides series to celebrate Canada's 150th Birthday. YOu can click on the image to be taken to my author page at Books We Love to see more.

I apologize for posting late this month. I'm off to beautiful Banff Alberta with Victoria Chatham, author of Brides of Banff Springs, and publisher Jude Pittman to promote the series with a reading at Banff Library. So I apologize again for the lateness and shortness of this post. But I leave you with images of the lovely mountain town I'm about to leave for. It's supposed to snow this afternoon so the roads may be a bit tricky but the scenery is certainly worth it.

Til next month...be well...be happy...buy my new book...opps did I say that out loud? LOL

Curious Facts about Lobsters and Oysters in 18th Century North America

by Kathy Fischer-Brown

Eighteenth century America holds a certain fascination for me. An old mentor, who had a strong predilection for the spiritual world and reincarnation, once postulated that I had lived a previous life in that period. She told me she sensed it in my writing. (Whether or not this is true is not up for discussion here, but I thought it was pretty cool at the time that Norma thought so.) At any rate, I am drawn to the period, and now, as I call on years and years of previous research and knowledge, and travel new paths in preparation for writing a novel in Books We Love’s “Canadian Brides” series, I am steeped once again in discoveries.

Of the many details of life in a former age, we historical fiction writers find nothing too insignificant or mundane. In other words, everything has importance, from the fabric of the clothes they wore and how it was made, fastened, and laundered, to the way they lighted and heated their homes; how they traveled and where they stayed when away from home; the sights, smells, sounds; and, yes, the food they ate, and how it was procured and prepared.

As a modern day “foodie,” I love cooking (and eating) and trying recipes from other cultures, and even have dabbled in “receipts” from the era I find myself steeped in for the time it takes to research and write my book. So this sort of thing is right up my alley.

In matters of food, I am amazed at how trendy tastes can be. Take lobster, for example. Not to mention that I love lobster (boiled, broiled, baked, steamed, grilled, sautéed, stuffed, on a roll, in a salad or casserole…you name it), I was surprised to discover that back in colonial America, the lobster suffered from a terrible rep. The first settlers in New England went so far as to regard them as a problem. (Yikes, we should have such problems today!) Chalk it up to the lobster’s amazing abundance. They were so plentiful, for example, that following a storm, lobsters would be found washed up on beaches in piles up to two feet high. People literally pulled them from the water with their bare hands. And they grew to be humungous, some weighing in at 20 to 40 pounds and up to six feet long. (Imagine that tail, grilled, with drawn butter, garlic, and lemon juice.)

Of course, if you consider how stinky a pile of dead lobsters can be on the beach in the midday sun, you’d understand some of the 

An illustration by John White depicting Native American
men cooking fish on a wooden frame over a fire.
—Library of Congress

complaints of our ancestors. Other reasons for their shunning, I’m still scratching my head over. Because people literally grew sick and tired of eating them, time came when lobsters were considered unfit for anyone except the abject poor, criminals, indentured servants, and slaves. And even those people complained that having to eat them more than two or three times a week was harsh and inhuman treatment. To add insult to injury, lobsters were fed to livestock or ground up and used as fertilizer. Native Americans used them for bait and ate them only when the fish weren’t biting.

These days, as David Foster Wallace wrote in “Consider the Lobster,” his excellent article published in Gourmet Magazine (August, 2004), “lobster is posh, a delicacy, only a step or two down from caviar. The meat is richer and more substantial than most fish, its taste subtle compared to the marine-gaminess of mussels and clams. In the U.S. pop-food imagination, lobster is now the seafood analog to steak, with which it’s so often twinned as Surf ’n’ Turf on the really expensive part of the chain steak house menu.”

Sad to say, this increase in price and prestige is due in part to the fact that the once monumental populations of these delectable crustaceans is in steep decline. In Long Island Sound, where my uncle used to skin dive for them, their numbers are almost at extinction levels.

Oysters—which for over a thousand years—had been a delicacy on European menus, are mollusks that can be compared in sheer numbers to those of the lobster. They too were more prodigious and larger on the seventeenth- and eighteenth century North American shores than those we’re used to seeing these days and those in the settlers’ countries of origin. A staple in the diet of Native Americans living in coastal areas, oysters then could reach nearly a foot in size. Liberty Island—the site of the Statue of Liberty—was named by the Dutch as one of three “oyster islands” in New York Harbor due to the local Algonquians’ preference for a place over-flowing with oysters. These were the same natives who taught the Pilgrims and Jamestown settlers how to cook them in stews to stave off starvation, and they soon became a common item in our ancestors’ diets. Stewed or pickled, oysters also became a popular trade item.

For any daring enough, here is a “receipt” from Vincent La Chapelle (1690-1745) in his The Modern Cooks and Complete Housewife’s Companion, (curtesy of Colonial Williamsburg):

TAKE some Chibbols, Parsley, and Mushrooms, cut small, and toss them up with a little Butter; put in the Oysters, season them with pounded Pepper, sweet herbs, and all spices, leave them with a little Flour, and add a little Cullis or Essence; then take your small French Loaves, make a little Hole in the Bottom, take out the Crum, without hurting the Crust, fill them with your Oyster ragout, and stop the Holes with the Crust taken off; place your Loaves so filled in your dish, with a little Cullis or Gravy over them, let them get a Colour in the Oven, and serve them up hot for a dainty Dish.

I’m sorry to say that, with the exception of Winter Fire, my historical romance, and The Partisan’s Wife (book 3 of “The Serpent’s Tooth” historical trilogy), I haven’t incorporated the food of the era as much as I would have liked. This will not be the case in Where the River Narrows, my Canadian Historical Brides book (with BWL author Ron Crouch) based on the history of American Loyalists in Quebec during the American War for Independence (pub date August 2018).

American version of The Complete Housewife,by Eliza Smith

For my next blog, as I continue searching for the minutia of everyday life, I will post another snippet of the commonplace things that make eighteenth century North America so unique for me. So, please tune in again. And thanks for reading.

~*~

Kathy Fischer Brown is a BWL author of historical novels, Winter Fire, Lord Esterleigh’s Daughter, Courting the Devil, The Partisan’s Wife, and The Return of Tachlanad, her latest release, an epic fantasy adventure for young adult and adult readers. Check out her Books We Love Author page or visit her website. All of Kathy’s books are available in e-book and in paperback from Amazon, Kobo, and other on-line retailers.

Finding History In Canada by Victoria Chatham

NOW AVAILABLE!

In school, history was never my favorite subject. I couldn’t remember dates.1066 and 1492 are ingrained in me, but don’t ask me about the succession of kings or when the Industrial or French Revolutions began.

It wasn’t until I was in my late twenties that I read Jean Plaidy’s The Sun in Splendour. What a difference that made. I could see the characters in history, the people behind the words on the page. I scrambled to read all I could, both fact and fiction, about the Plantagenets, the Tudors and the War of the Roses. My history teacher would have been proud of me.

Today I write historical romance set in my favorite eras, the Regency and the Edwardian, but I still read historical novels from any period. History comes alive for me between the covers of a good book but I do understand that it is subjective.

What happened yesterday, a minute or an hour ago becomes history and we all have our own. My history is growing up in Clifton, a suburb of Bristol, England. Today it’s known not only for its Regency era architecture but also the palatial homes built by the merchant venturers of Bristol, a society of businessmen formed in 1552.

When I immigrated to Canada in 1990, I frequently had people tell me ‘you won’t like it here, we’re not old enough’, or ‘Canada has no history’.

I will admit my ignorance at that time. After all, what did I know about Canada other than it’s a very big country, the Mounties always get their man (or woman) and it’s cold in winter. After nearly twenty-five years I am happy to beg to differ with those early and misleading statements. Well, maybe not quite so happy about the cold.

While Canada may not have 8th-century churches and medieval castles, it has its own history. I’ve been lucky to see some of it first hand; black and ochre pictographs on cliff and canyon walls, dinosaur remains, glacial erratics and First Nations teepee rings, hunting grounds and totem poles. I’ve visited restored forts and trading posts and learned that the Hudson’s Bay Company, incorporated by Royal Charter in 1670, extended every bit as far and wide as did the East India Company, established earlier in 1600 also by Royal Charter.

I’ve had a trail guide point to a stretch of prairie and tell me to close my eyes and picture it not green but brown, a veritable tsunami of thousands of snorting, bawling buffalo. He also told me about the African-American cowboy, John Ware. Renowned for his ability to ride and train horses, Ware was also known for his strength and work ethic. He drove cattle from Texas to Montana and then, in 1882, further north into what is now Alberta where he and his wife settled.

I’ve visited forgotten mining towns to wonderful little back-road museums and loved those magical Heritage Minutes, those sixty-second vignettes illustrating important moments in Canadian history. Who knew that in 1789 Britain and Spain nearly came to blows after disputing their settlements in Nootka Sound? Or that one thousand years ago the Vikings settled L’Anse aux Meadows in Newfoundland and Labrador? Or that in 1857 Queen Victoria chose Ottowa (formerly known as Bytown) as the capital of the Province of Canada?

And then I discovered Canadian authors. Having been brought up on Shakespeare, Austen, and Dickens, these new-to-me authors were like a breath of fresh air. Starting with Pierre Berton, I devoured Klondike Fever, The Last Spike, and The Great Lakes. I read Margaret Attwood, loved Margaret Laurence’s characters Hagar Shipley (The Stone Angel) and Morag Gunn (The Diviners). I learned about life on the prairies from W.O. Mitchell and at a book-fair picked up The Whiteoaks of Jalna by Mazo de la Roche. It, and other titles in the series, gave as a good a picture of life in Ontario from the 1850’s to the 1970’s as did any of R.F. Delderfield’s books of life in England for much of the same era. And then a helpful librarian recommended I read Alice Munro.

Jesse Kornbluth, writing in the Huffington Post in October 2013 says of Munro, ‘The lives of little people. We see them on the street, and, if we are curious, we wonder about their lives. Alice Munro does our homework for us -- she inhabits those lives. Her judgments are sure. And tough. And also... human.’ That humanity is what gets to me with every Munro story I have read and re-read.

Canada’s history is as rich and varied as anywhere else in the world and I had only scratched the surface of it when I began writing my Canadian Historical Bride book, Brides of Banff Springs. I delved into the history of 1930's Banff as I used it and the Banff Springs Hotel as my setting. The librarian at the Banff Public Library not only allowed me to use her surname for my heroine, Tilly, but also suggested reading materials. So much so that I went home with two bags of books.

Early summer was spent reading and researching. I had no clear idea of what I wanted, only that if I had a good understanding of what went on in and around the town of Banff at that time, some of it would gel enough for me to pick the right information and events to flow together into a story. I tried to include some of the social problems of the times without dwelling on them too much, but the primary focus of the book is the bride, so I had to work in the romance. By the middle of the book, Tilly and her sweetheart Ryan, had become real, living breathing characters and I couldn't wait to get them married off. 

I now have my first print copies of  Brides of Banff Springs and can honestly say I am absolutely thrilled. Cover designer Michelle Lee did a marvelous job of blending the bride's image with that of the Banff Springs Hotel. I am now looking forward to reading all of the books in this series and learning more about the country I call home, cold weather and all.

http://bookswelove.net/authors/chatham-victoria/

www.facebook.com/AuthorVictoriaChatham

http://victoriachatham.blogspot.ca. 

It's August! How did that happen? by Nancy M Bell

Seems like it was just yesterday it was June and the light was growing stronger. Suddenly I realize it's the middle of August. The birds are starting to flock, the caragana peas are popping all over the place and the light is drawing in a little closer every day. Hours of daylight shortening as we move toward the longest night in December.

It's been busy. Last month I shared my lovely day at the Stephan G Stephansson House reading poetry and enjoying this amazing historical site. This month I have just returned from presenting and enjoying the Calgary writers festival When Words Collide. What a wonderful experience. Seven hundred writers and fans all crammed into one hotel for three days. So much creative energy. I did a Blue Pencil cafe for eight writers and totally impressed by the quality of the word I was presented with. If you feel inclined you should check out their site and consider joining us for next year.

One exciting thing that happened at When Words Collide is that Books We Love announced the upcoming series- Canadian Historical Brides. This is a series of thirteen books, one set in each province and territory. Each book has a different author who will chose a historical event to center her story around and a bride who figures in the story line. The cover art I have seen so far is marvelous.
My own contribution to the series is book four which is set in Ontario in the WW1 era. The title is His Brother's Bride and is based very loosely on elements of my grandparents' story. After all what do we know better than our own family stories. There is always bits and pieces we can pluck out, turn in our hands and use in our stories.

I love the cover the Books We Love talented cover artist has created.

The first book in the series will release in October of 2016 and is set in Saskatchewan, book two releases in November 2016 set in the Yukon, book 3 releases December 2016 set in Alberta at the famously haunted Banff Springs Hotel. My contribution is book four and will release in February 2017. The rest of the series will release at two month intervals so keep your eyes peeled you won't want to miss a single book in this series.

Til next month, stay well, stay happy.