This post presents the Bonus part of the quiz, based on the extra (sixth) display at the Markeaton Park Family Festivities event. The first post in the series (Introduction) provides more information on the activity; and an activity summary provided in the Part 1 Quiz Post.

Many households (though probably not the poorest) in the 1820s – 1830s would’ve possessed a similar object to that pictured above. It’d have been needed in preparing produce used with the second Bonus Object (below), in well-to-do homes. This particular example probably dates to the 1800s (although as similar objects may have been used into the next century).

This object would’ve been required in order to use an ingredient that had once been a luxury found only in the homes of the very wealthy, but that had become less costly during the 1700s, largely due to use of forced labour. However, the product still remained too expensive for many to use regularly.

Archaeological studies of the teeth of those who consumed this product (the numbers of which significantly increased over time) show its detrimental effects. It’s now widely used, and continues to adversely affect health today.

The pair of objects pictured above, dating to the late 1700s – early 1800s, are made from pearlware (a type discussed with regard to Object 4), and decorated with a floral transfer-printed design, influenced by hand-painted Chinese porcelain imports.

Although made in England (perhaps in Staffordshire), of less expensive materials, and using less costly decorative techniques, than East Asian imports, this set would’ve still not been cheap to buy. Even more expensive and delicate porcelain versions were also available to the sufficiently wealthy. This form of tableware had a special use; and would’ve been used in a specific room, at particular times (and probably not regularly). The fragility of such sets would’ve required careful cleaning, and adequate storage.

• What do you think these objects would have been used for / how do you think they’d have been used?
• Where / in which room(s) of a house?
• Can you think how they might have been used at, or in preparing for, Christmas, in particular?

Clues

Clue 1 (to accompany the first object):

Twelfth Cake.

Two pounds of sifted Flour, two pounds of sifted Loaf Sugar, two pounds of Butter, eighteen Eggs, four pounds of Currants, one half pound of Almonds, blanched and chopped, one half pound Citron, one pound of Candied Orange and Lemon Peel, cut into thin slices, a large Nutmeg grated, half an ounce ground Allspice : ground Cinnamon, Mace, Ginger, and Corianders, a quarter of an ounce of each, and a gill of Brandy.

Put the Butter into a stewpan, in a warm place, and work it into a smooth cream with the hand, and mix it with the Sugar and Spice in a pan (or on your paste board) for some time ; then break in the Eggs by degrees, and beat it at least twenty minutes ;—stir in the Brandy, and then the Flour, and work it a little—add the Fruit, Sweetmeats, and Almonds, and mix all together lightly,—have ready a hoop cased with paper, on a baking plate,—put in the mixture, smooth it on the top with your hand—dipped milk—put the plate on another, with sawdust between, to prevent the bottom from colouring too much,—bake it in a slow oven* four hours or more, and when nearly cold, ice it…

This mixture would make a handsome cake, full twelve or fourteen inches over.

Obs.—If made in cold weather, the eggs should be broke into a pan, and set into another filled with hot water ; like wise the fruit, sweetmeats, Almonds, laid in a warm place, otherwise it may chill the butter, and cause the cake to be heavy.

* The goodness of a Cake or Biscuit depends much on its being well Baked ; great attention should be paid to the different degrees of heat of the oven —be sure to have it of a good sound heat at first, when, after its being well cleaned out, may be baked such articles as require a hot oven, after which such as are directed to be baked in a well-heated or moderate oven, and lastly, those in a slow soaking or cool one. With a little care the above degrees may soon be known.

The Cook’s Oracle, William Kitchiner, 1827.

Clue 3 (for the first object):

To Mull Wine.—Boil the spiceries (cinnamon, nutmeg grated, cloves, and mace) in any quantity approved, in a quarter-pint or better of water ; put to this a full pint of port, with sugar to taste. Mix it well. Serve with toasts or rusks.

Obs.—The yolks of eggs were formerly mixed with mulled wine, as in making custard or egg-caudle, and many flavouring ingredients were employed which are now discarded.*

* Hot Spiced Wines A variety of these delicious potations were in use so late as the beginning of the sixteenth century. The old metrical romances are full of allusions to these favourite compounds, and particularly to the hyppocras, sack, and clary. The first of these, which took its name from the bag through which it was strained being called “ Hippocrates’ sleeve,” was made of either white or red wine with aromatics, such as ginger, cinnamon, and aromatic seeds with sugar. Clary was made from claret, with honey and aromatics ; and sack from the wine of that name. These medicated liquors were used as a composing draught, or “ nightcap,” and also drank at the conclusion of a banquet. “ Of these spiced wines,” says Le Grand, in his Vie Prive’e des Frangois, “ our poets of the thirteenth century never speak without rapture, and as an exquisite luxury. They considered it the masterpiece of art to combine in one liquor the strength and flavour of wine, with the sweetness of honey, and the perfume of the most costly aromatics. A banquet at which no piment was served would have been thought wanting in the most essential article.” The only kind of these delicious beverages still in use, besides our common mulled wine, is Bishop, a bewitching mixture made of Burgundy and spices, with sugar. When this compound is made of Bourdeaux wine, it is called simply Bishop; but, according to a German amateur, it receives, the name of Cardinal when old Rhine wine is used ; and even rises to the dignity of Pope when imperial Tokay is employed.

Think you have the answers? Find out if you’re right, in the final post of the Finding Festive Feasts Quiz series.

The Finding Festive Feasts series concludes with art and crafts activity; and creative writing competition (available Sun. 8 Dec. 2024).

There’ll also be a few more activities (including Christmas crafts) before the holidays that relate to the Interactive Guide – so check back, and / or subscribe to mailing list, or social media, to be sure not to miss out.