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Monthly Archives: October 2013

Mr. Ephraim Hardcastle, Dry Salter and leading Old Fogey of the Regency has endeared himself to me. Assuming this isn’t really some impoverished, scandal-ridden fellow writing under an assumed identity, ala William Ireland, I have a fondness for the fellow. I worry about that because he says he’s 80 but his buddies many years older. Maybe he meant relatively many years.

I haven’t figured out yet why this book is titled Wine and Walnuts, but he’s also giving writing advice.  Except let me back off a bit and say I find his remarks about First Person interesting. I suppose there’s a conceit there, the 3rd person thing.

Now, having said this much, I will endeavour to show how this marvellous faculty had birth —call me Egotist, if it be your pleasure, for I am of the old school, and save a world of circumlocution, (being too old now to alter) by persisting to pen my sage observations in the first person— I myself I, hating congenially with my ancient friends *, Baron M ***** s, and Mr. C * * * e, among the other ten thousand innovations, those of Him and We, as though in this mincing age every man must mince the matter of propria persona, and worry his brains to stand before the world after all, another Tom Fool, his own amanuensis, by writing as though mister some-one-else sat at his elbow and prompted every line. Well, gentle reader, I will endeavour to show thee how this faculty arose in my mind, how far it* has been indulged (if it have bounds), what have been its concomitants, and what an unceasing source of happiness it has been from early infancy to the present moment — and what a solace midst a multitude of cares; for its interest has “grown with my growth, strengthened with my strength,” and I may add, has lengthened, through God’s goodness, with my thread of life.*

Among these is that innovation, which has banished pies from table. The sterling Mr. *** who has outlived all his family, resides with a worthy matron who keeps a boarding-house; she is a little romantic, and he a little fastidious— “Will you take a bit of tart?” asks the good lady every day.—“No, Madam,” invariably answers the guest. “but I will take a bit of pie.” This is all in good part, and the recurrence, I verily believe, contributes to lengthen his days. I know not two worthier souls than he and the Baron; and both, my seniors by many years, read without spectacles.

Translation:

I’m too old to change. I’m giving you my advice in the first person. In fact, my buddies Baron M and Mr. C, also hate third person, among about 10 bazillion other things. [Insert eye roll here] Those youngsters today make everything more complicated and they couldn’t find themselves if they were alone in a closet. They can’t write “I did this!” Oh, no. They have to get all fancy, and say, “He did that.” As if we’re going to believe there’s someone sitting beside him telling him what to write. So, look, I’m just going to tell it to you straight.

*Nobody eats pies anymore. What’s the hell is up with that? Who needs those fancy tarts? I’m telling you, in my day, we had pie for dinner, and we were better for it. All my friends ate pie, just like I did, and none of need to wear glasses today! And we’re old!

You go Ephraim, with your pie and first person and not needing glasses. I agree with you. More pie!

Believe it or not, that’s the actual title of a book published in 1824. There are at least three remarkable things about this book.

First, allow me to share the title page with you.

WINE AND WALNUTS ;
OR
after Dinner Chit Chat
BY
EPHRAIM HARDCASTLE

CITIZEN AND DRY SALTER

SECOND EDITION
IN TWO VOLUMES
VOL I
LONDON
PRINTED FOB LONGMAN HURST REES OEME BROWN AND
GREEN
PATERNOSTER ROW
1824

Chit Chat.I don’t think I knew chit chat was period.

But this: this kills me: Citizen and Dry Salter.

You OWN it Ephraim! Is it just me, or does that strike you as highly amusing?

More Words

If ever a man possessed a particular bent of mind from some inherent feeling I verily believe I may claim credence on asserting that I have experienced such an extraordinary faculty. But lest the assumption may appear proudly egotistical— nay savour too strongly of vanity, in this modest age be it known that my pretensions to notoriety for this singular gift are but on an humble score being neither more nor less than for possessing an inherent love for the PICTURESQUE. Now having said this much I will endeavour to show how this marvellous faculty had birth– call me egotist if it be your pleasure, for I am of the old school, and save a world of circumlocution…

Now, I would have sworn that ego-anything was not period. But apparently it is. And yet, if I had a heroine call someone an egotist, everyone would think of Freud.

Translation please?

And now, what the hell is this guy saying? My brain got all twisted up about ten words in. Allow me to translate:

I feel things more than most, and it’s gone all up in my brain and made me super smart. I’m serious. Not that I’m not vain or anything. Not compared to some of the blowhards these days. Everyone who knows me knows I’m smarter than any of those dodos from Oxford. Here’s my secret; I like pretty things. True statement. Now, listen up, because that’s why you’ll LOVE my stories. I am older than you. Hell, I’m older than your father. I know things you young hipsters don’t.

And that, my friends, took a LOT longer than I expected. That guy’s been in the wine. But then, as he goes on to say. He’s eighty years old.

I may just translate the whole damn book. This guy is funny.

Some of you may know about Amazon’s new Matchbook program. Alas, it’s not my idea of a flash-of-fire gif when I delete a book I HATED off my Kindle. I still think that would be awesome and I hope someone gets on that soon. The Matchbook program allows a publisher to offer the digital version of a book for free or for a discounted amount to people who bought the print version (new) from Amazon. Used book purchases don’t count. The publisher decides whether to participate and what discount to offer, including free.

As a reader, I’m excited because, damn, I have bought a lot of books in print and I would be thrilled to get digital versions at a discount.

As a writer, I’m also excited because, see above. I hope there are lots of people out there who will decide to get my books. If someone ponies up for the Create Space print version of one of my self-pubbed books (it’s not possible to price those even at MMPB prices…) I’m happy to offer a discount for the digital version.

I’ve heard some people wondering why anyone would want the digital version if they have the print version.

I’ve heard some people in a panic over anyone getting the digital version for less for any reason.

So, whether you’re wearing your author hat or your reader hat or both, what do you think of this program? Why would you participate, or why not?

Posted in Former Riskies, Reading | Tagged | 9 Replies

I admit to being a typography fan — that is the science and art of the shape of letters and how they look on the page. I’ve learned just enough to know I don’t know enough, and enough (so I like to think) to spot good and bad examples. These days, authors need to be more aware than ever about the effective use of fonts, so it’s something that sticks with me. The fonts chosen for any project not only convey an instant emotion, they convey a message. That emotion and message can be strengthened or considerably weakened by font and typographic choices.

Fonts can be elegant, or noisy, or fun, or mocked (comic sans, anyone?). They can convey the tone of a document before we’ve read a single word. A font can instantly identify something, say, The New York Times. They can give you a headache, make you squint, or leave you uncertain about the difference between letters. Is that a lower-case L or the number 1? Microsoft, infamously, in my opinion, used just such a font in some of its early server software. With computers, the difference between l and 1 is huge. To this day I remain baffled by the decision to use a font with ambiguities like that.

Typography has been in the news lately in the form of the observation that dyslexics reading a page with fewer words on it find it much, much easier to make sense of the letters. And by page, is meant screen. People with dsylexia AND a smart phone or tablet, can increase the font-size and decrease the noise on the page, and thereby make it easier to read. See this Marketplace report of August 21. While there’s a link to audio, the summary has a good synopsis of the findings.

To all the people who scorn eBooks just because they’re not paper, here’s proof that the technology has benefits, and huge ones, that paper books don’t offer. If I need or want to read with a smaller or larger font at any time in my reading experience, I can do so. I do not need to buy the large print edition.

This is sans serif.

This is serif.

In mulling over the subject of this post, I did some Googling. There are websites that claim the sans-serif (no curly-cues) was invented in the early 1800’s and was called the “egyptian font.” This is only sort of true. (see Wikipedia.) Sans serif lettering goes back to ancient alphabets, but it was, indeed, during the Regency period, that sans-serif fonts became what you might call a thing…and that’s even though there were sans-serif fonts developed in the mid-1700’s.

Sans-serif letters began to appear in printed media as early as 1805, in European Magazine. However, early-19th-century commercial sign writers and engravers had modified the sans-serif styles of neoclassical designers to include uneven stroke weights found in serif Roman fonts, producing sans-serif letters.[3]

In 1816, the Ordnance Survey began to use ‘Egyptian’ type, which was printed using copper plate engraving of monoline sans-serif capital letters, to name ancient Roman sites.

I will leave you with this thought: Technology has made it trivial to examine typefaces of the past. Call it evil or the greatest thing since sliced bread, but Google Books with its image view of the books they scanned, means we can leaf through the typographical past with ease.

Do you have a favorite font?

I am very partial to Palatino.

Drinking is in reality an occupation which employs a considerable portion of the time of many people; and to conduct it in the most rational and agreeable manner is one of the great arts of living. — James Boswell Journals 1775

God-Save-The-King-In-A-Bumper-gilrayAs I just returned from the New Jersey Romance Writers annual conference (at which I had the delightful company of Megan, Elena, Gail, and Diane), I thought I’d write about drinking during the Regency.  Now, don’t get me wrong, the conference was not a drunken route, but I did have the pleasure of being introduced to (but unfortunately unable to partake of) a variety of mixed drinks that were new to me and sounded totally delightful.  As the weekend drew to a close, I started to think about what our counterparts would be imbibing during – say – a weekend in the country.

Peter H. Brown curated the “Come Drink the Bowl Dry” exhibit at Fairfax House in York in 1996 and wrote a brief but excellent companion book of the same name.  This post will rely heavily on his research.

Although mead (fermented from honey) and ale (from barley) had been available long before our period and spirits were certainly available, the English country house from the late 18th century onward seemed to run on wine.  The wine inventory at Fairfax House in the latter part of the 18th century included port, claret, malmsey madeira, burgundy, and sherry, to name a few.  During a normal day, the household seemed to consume one  bottle of port and three of sherry, apparently not an irregular amount.

punchbowlFairfax House cellar also included beers and ales.  Compared to wine and beers, fermented fruit (cider and perry) were considered exotic and were less likely to be found in the cellar of a grand house.  Distilled spirits (gin, brandy, arrack, rum) became popular in the 17th century and thence the popularity of the punch bowl.  Here are three recipes for you:

  • One teaspoon of Coxwell’s acid salt of lemons; a quarter of a pound of sugar ,a quarto of boiling water ,half a pint of rum and a quarter of a pint of brandy; add a little lemon peel, if agreeable or a drop or to of essence of lemon. (Note: the boiling water was to enable the butler to dissolve the sugar: it all had to be dissolved before it could be served. — The Footman’s Directory and Butler’s Rememberancer – Thomas Cosnett(1823)
  • Three bottles of champagne ;two of Madeira, one of hock ,one of Curacao, one quart of brandy one pint of rum and two bottles of selzter-water, flavoured with four pounds of bloom raisins, Seville oranges, white sugar candy ,and diluted with iced green tea. —“Consuming Passions” by J Green,1984
  • In twenty parts of French brandy put in the peels of 30 lemons and 30 oranges pared so thin that the least of the white is left. Infuse twelve hours. Have ready 30 quarts of cold water that has boiled; put to it fifteen pounds of double refined sugar; and when well mixed, pour upon it the brandy and peels adding the juice of the oranges and of 24 lemons; mix well ,then strain through a very fine hair sieve into a clean barrel that has held spirits and put two quarts of new milk. Stir and then bung it to close; let it stand for 6 weeks in a warm cellar; bottle the liquor for use .this liquor will keep many years and improves with age. — Mrs. Rundell, 1816

Mrs. Rundell was apparently expecting a thirsty crowd.  Perhaps she was organizing a weekend for romance writers.