Across Unknown South America by Arnold Henry Savage Landor

By Arnold Henry Savage Landor

Arnold Henry Savage Landor' memoirs of his excursion to unknown South the USA and his come upon with the local Bororo Indians. initially written in volumes, this e-book contains illustrations, maps, plates and images

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For much of the period that stoves were being introduced, hearth cookery continued to be the norm in many families, particularly in the South. One would think that with the enormous difficulties encountered in hearth cooking, cooks would have been quick to embrace the new technology, but such was not the case. In the South, the transition took even longer. To teach a slave cook how to prepare food on a newfangled stove in the years before the Civil War, the mistress first would have had to learn the techniques herself.

Having finished my business [there] I next repair to the Smoke-House to give out whatever may be wanted in the ham—tongue—or corn beef way . . ”⁴¹ Aristocratic women usually had a specialty or two they prepared themselves—preserving peaches or making special desserts, perhaps. ” “Porte Crayon” wrote about “the great bowl of egg-nog that foams at Christmas,” brewed by the young woman, as well as the mint julep that she prepared on special occasions. ”⁴² A North Carolina plantation woman, Catherine Edmondston, was proud of her accomplishments in the kitchen, writing in her diary that she had been “hard at work icing a marvellous [sic] cake .

This was not a quick or easy transition. For much of the period that stoves were being introduced, hearth cookery continued to be the norm in many families, particularly in the South. One would think that with the enormous difficulties encountered in hearth cooking, cooks would have been quick to embrace the new technology, but such was not the case. In the South, the transition took even longer. To teach a slave cook how to prepare food on a newfangled stove in the years before the Civil War, the mistress first would have had to learn the techniques herself.

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