Back to Top

Category: Risky Regencies

Temperatures in Virginia dipped into the teens this past week necessitating winter clothes. I pulled out my warmest coat and thought about what a Regency lady would wear in winter.

The Regency occurred during the little ice age in Europe and winters were cold. In the early 1800s ladies succumbed to a flu epidemic in great numbers. It was called the “muslin disease,” because the fashions of the day were too flimsy for the cold weather, with their thin fabrics and minimal underclothes. Ladies were not protected from the cold. Fashion had to find some way for ladies to stay warm.

1799-red-shawlShawls

Shawls were one popular fashion solution. They were made of long oblong pieces of fabric or were square and folded into a triangle. They could be fringed and embroidered or made of cashmere or woven into a paisley pattern.

febb1813Spencers

The spencer was a close-fitting, waist-length jacket. With the empire waists of the Regency dress, the spencers could be quite short. In winter the spencer could be fur-lined, covered by a fur cape called a pelerine, or a fur tippet (a fur scarf).

Pelisse1811_feb_Ackermann_fur_pelisse

A pelisse was an even warmer choice for winter. It also could be fur-lined. A pelisse was a full length, fitted coat.

As you can see, winter wear also included hats and gloves as well.

What is your winter wear?

hh_CALENDAR_2013_small-150x150Don’t forget! The Harlequin Historical Authors Holiday Giveaway has begun. Look here for the Advent calendar and click on today’s date to enter. You can also enter my part of the contest right now. Go here.

DominicCooper.AllenIn honor of Verdi, whose 200th birthday is today, I’m giving you an excerpt (slightly cleaned up) from my soon-to-be released erotic historical A Certain Latitude. The very vague connection is that there is mention of an opera here. The picture is not of Verdi but of Dominic Cooper as Willoughby in the latest BBC adaptation of Sense & Sensibility, who looks something like my hero.

Note that both hero and heroine are in a, uh, horizontal position.

“Tell me about your mistress.”
“Which one?”
“How many have there been? To start with, the one whose husband chased you to the dock.”
“Ah. Lady Ann. A dreadful woman.”
“Then, why on earth—”
“This part of me—” he thrust upward—“did the thinking. And if her husband had sued for divorce, I would have been named and then obliged to marry her.”
“But it doesn’t seem fair. What will her husband do to her?”
Allen ran his hand over her neck, pushing hair aside. “Expect her to be more discreet next time. It’s the way of the world.”
His breathing became faster. Already she knew the signs; she had learned the lessons of his body.
“Who else?”
“Who else what?”
“Who else have you bedded?”
“Hmm. You wish for the whole list?”
“List?” She put her lips to his ear and sang, “Ma in Ispagna son già mille e tre … mille e tre.”
Beneath her, he rumbled with laugher. “Not in Spain, but in Bristol maybe.”
“A thousand and three in one city? You mean you outdid Don Giovanni himself?”
He shrugged and fell silent.
“Is my singing so dreadful?”
He muttered, “I shouldn’t—I had this bad habit of seducing merchants’ wives. Silly, bored, rich women, for whom I was a consolation, an entertainment. I didn’t like any of them particularly. I don’t think they liked me much, either. Each one at first presented a challenge, a mystery, but afterward I found I was lonelier—” He stopped and turned his head away.
“Allen—”
“Except,” he added, “this never happened with them.” He laughed, a dry, ironic chuckle. “You may tell me it doesn’t matter. I believe that’s the acceptable, sympathetic thing for a woman to say under the circumstances. God knows it’s never happened before, so I’m not quite sure of the etiquette the situation demands. But, by all means coo something sweet while pitying me—even though you suspect this happens all the time.”
“A moment.” Clarissa eased herself onto her elbows. “May I borrow your writing slope? I must make note of this for any future encounters.”
He laughed and gripped her arms, turning his face to hers. “Don’t move. Do you know, Clarissa, I think you may be the only woman I’ve had that I actually liked?”
“How appalling.” She rubbed her nose against his. “Have you ever been in love?”
He shrugged. “Quite frequently, but it faded. I proposed to a couple of women, but fortunately they turned me down. I suspect I’m a little in love with you, Miss Onslowe, but have no fear. The condition will pass.”
“I rejoice to hear it.” Was it disappointment or relief she felt? “Love might well be a complication for us both. You are quite right.”

Any opera fans out there? Any favorite operas? Favorite Verdi operas? I vote for La Traviata.

ICESToday I’m going to share another one of my favorite web site.  Historic Food belongs to Ivan Day, a highly regarded food historian.  Mr. Day, however, is much more than a historian.  He is much in demand to present and recreate historic recipes.  He prepares historically accurate banquets for historic locations, such as these  at Harewood House in Leeds and Fairfax House in York. Take a look at his Events section.  He’s done quite a bit of television in the UK (as if you needed another reason to wish you were there) and has written a couple of books.  His work has been exhibited in many museums, including the Paul Getty Research Institute, Philadelphia Museum of Art, the Museum of London, Fairfax House, the Bowes Museum and the Rothschild Collection.

kitchen4natHe also gives historic cooking courses at his 17th century farmhouse in Cumbria in his period kitchen.  Another reason I’d like to be England.

Go explore his web site.  But if you don’t have time, I leave you with a recipe for muscadine Ices.

muscadine-ice

Take one ounce of elder flower, which you put in a sabotiere, pour upon it about half a pint of boiling water, cover your sabotiere with its lid, thus let it draw about half an hour, make then a composition precisely, as it were to make a plain lemon ice, and as directed in that article; to tha tcomposition add your infusion of elder flower, pass the whole through a sieve, and put it in the sabotiere to congeal as we have explained.
From Borella The Court and Country Confectioner (London: 1770)