Category Archives: murder mysteries

Writing Process Blog tour

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My dear sweet very good friend Dora Machado, a writer who has been generous with both time and expertise, (honestly, I would have had a much harder time understanding the writing world without her)  has passed the baton to me for the blog tours. I must answer four questions:

These are my answers.

What are you working on?

I am finishing up a Will Rees mystery that takes place in Salem in 1796. At the same time I am researching my next Will Rees, tentatively titled “A Cold  Dish of Murder”. I am simultaneously writing the first draft and doing research. I am also already thinking about the next in the series as well as a stand alone.

Why do you write what you do?

I write historical mysteries because I wanted to write about a period in our country’s history that has been overlooked. I have really learned a lot. I don’t think human nature changes very much and although every culture prohibits murder we seem to do it all the time.

How Does your work differ from others in your genre?

There are a lot of historical mysteries. So far I have found very few that take place after the Revolutionary War and before the 1830’s. And yet this is such a fascinating period. Shadows of the coming Civil War and echoes of the previous war are omnipresent in this period, ships were traveling east to open up trade with China and India and people were moving into the western frontier – there was so much going on.

What is your writing process?

I get up every morning at 5 am and spend the next few hours working on my writing. Sometimes it is blog posts. Some times working on a manuscript. Sometimes sweating over edits. But I try to write every day. I think one of the biggest issue for any writer is making the necessary time.

And now I pass the baton to:

Mary Miley is a historian who, after thirty years of writing nonfiction books and articles, made the leap to fiction. Historical fiction, of course, and mysteries, because that is what she most enjoys reading. Her first Roaring Twenties mystery, THE IMPERSONATOR, won the 2012 Mystery Writers of America BEST FIRST CRIME NOVEL award and was published by St. Martin’s Minotaur in 2013. The second in the series, SILENT MURDERS, will be released in September 2014.
And Will Delman, Will has been writing since childhood and is now beginning to cause a stir in the Science Fiction world.He lives in Salem, Mass with his wife.
http://eleanorkuhns.wordpress.com

 

 

Desserts – 18th century style

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I use a reproduction of the earliest American cookbook to guide my descriptions of food in my Will Rees mystery series. As discussed in earlier posts, there are not a lot of recipes for the kind of cakes and quick breads we know. Most of the recipes are highly spiced, probably to hide the bitter taste of pearl ash. I am beginning to think that the invention of baking powder should be up there along with indoor plumbing and central heating.

So what did they eat for desserts? Those who say fresh fruit may be only half right. Puddings, as discussed in Dickens, seem to be a huge favorite. The dessert we know and call pudding is actually called custard.Pudding, at this time, was a boiled dessert with sugar and spices. Think plum pudding which is boiled in a form or special cloth and is too sweet and rich for a modern palate. Interesting note: one of the desserts listed is potato pudding!

There are lots of recipes for pie- and without a good leavening agent this makes sense. Also, not only fruit but slices of pumpkin, lemons and other stuffs were put between the pastry layers as were various kinds of meats. I tried the sliced lemon pie and although it is very sugary I found it quite tart. The lemon gel under meringue is a huge improvement. I wonder how the pumpkin pie is since the pumpkin is not pureed but added to the crust in slices.

Those who talk about fat and sugar consumption now should read some of these recipes. Loaf cake starts: Rub 6 pounds of sugar (or fugar in the type set of the times), 2 pounds of lard, 3 pounds of butter, 12 pounds of flour, 18 eggs — well, you get the picture. Obviously this recipe is for loaf cakes for a large group.

One of the desserts we don’t see in the modern US is syllabub. This may have to do with the ingredients. One recipe begins: start with two parts cream to one part wine. Another begns: take a pint of cream and sweeten it to your palate. This dessert is usually drunk. I can only guess at the number of calories. I have had it in England, where it is still consumed as a dessert and it tasted like alcoholic whipped cream.

One element used to lighten some of the baked goods is egg whites, which have to beaten by hand. One recipe says beat for half an hour. If I had to spend this much time beating egg whites my family would never have cake.

More about baking

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The replacement for the pearl ash (or pot ash) I discussed in my last post was something called salterus.

Salterus is bicarbonate of soda – yes, the stuff used for stomach acid or whitening teeth. We know it as baking soda and it is the leavening agent in soda bread.

This substance has been known for millenia. The Ancient Egyptians used it as a component of natron, the salt they employed to mummify bodies.

Umm, yummy. Using it for cooking seems more recent. (I read that the Native Americans used it but haven’t found additional documentation for this.) Anyway, baking soda works with something like buttermilk, which has a lot of lactic acid. In chemistry 101, we learn that the combination of an acid and a base yields carbon dioxide and that is what raises the bread.

Baking soda itself is pretty bitter. When I make soda bread I usually use baking powder as well. Pop quiz: what is baking powder? Well, it is baking soda combined with the powdered form of a weak acid but it also leaves less of a bitter aftertaste.

baking in the old days

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Since I haven’t seen a workman for my kitchen for ten days (and counting) and I still am missing doors, knobs, and my new refrigerator, I am moving on in my blog.

I began to think about how cooks baked in the past. They had yeast but what leavener did they use for what we term quick breads.

There was no baking powder. They had yeast but that requires rising. Beer dregs can also be used – I;ve made beer bread but you would not want cookies made from beer.

So what did the cooks use? Pearlash. Wood ashes when soaked in water yield lye. Lye is used to make soap. Lye was also used to soak hominey and for other cooking purposes. Some where in 1780 some enterprising cook used it to make cookies and bread.

I’ve read, however, that it left a bitter alkaline taste in the mouth. The use of pearlash was short-lived. After 1840 a precursor of baking powder was produced.

The saga of the kitchen floor

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Well, we couldn’t keep the flooring that was already on the kitchen floor because of the holes under the cabinets. We were given three choices: hardwood, vinyl tiles or the engineered flooring like Pergo. (We could also have ceramic tile but I hate it – too cold and hard to walk on). We threw out the hardwood – we are already having hickory cabinets and I didn’t want a a kitchen that was like a wooden box.)  So we looked at the last two. We chose two tiles, a first choice and a second. The first is no longer available and the second won’t be available until March 9. (So, Loews,  why do you still have it in the store if it isn’t available?)

Then we looked at the flooring and chose a whitewashed look but the contractor told us it wouldn’t look good with the paint color we’d chosen. So we tried again for different forms of vinyl tile.We spent hours in both Loews and Home Depot putting samples on the floor and trying to imagine them in our kitchen.

After a week, we opted to go with the whitewashed flooring and change the paint. Who would guess that flooring would be such an issue?

Backing up and Upgrading

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Every time I log onto my WordPress Account I am greeted with a frantic message that I should update. But when I click on the link, I get to a page with about a million warnings, telling me to back up first or else I will lose all of the customization.

Really?

Then the ‘quick and easy’ directions begin. On your main control panel fo cPanel, look for the MySQL databases.  I don’t even know where to go. And I started my library career as a computer tech so I am not without any skills.

Who writes this stuff? Not regular users, that is for sure.

I guess I will not be upgrading any time soon.

The Question of Titles

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I am not good at creating titles; I’ll admit that first thing. Some authors seem to choose the perfect title. snappy and appropriate. I struggle.

I think of this now since I am struggling to title the fourth book. Right now it is titled “Death in Salem”. Bland, right? I started with “Salem Slay Ride” which I think is snappier but one of my readers said it sounded like winter. Since the story takes place in June, not a good thing.

Maybe I should have a vote.

The original title for my first book was “Hands to Murder”. I took it from the Shaker saying “Hearts to God, Hands to work”. The publisher felt that too many people wouldn’t get the allusion so it became “A Simple Murder.”

I was lucky with the second book. Since the mystery concerns a dyer – as in one who dyes – the title seemed perfect. But the third book, now titled “Cradle to Grave”, I called  The Book until my daughter suggested the title.

So now I’m struggling with the title for the fourth Will Rees.  “Death at Sea”? “”Blow the Man down”? I’m still partial to “Salem Slay Ride” because I like puns. Like I said, still struggling.

More about Salem’s sailors

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In an earlier post, I blogged about the cosmopolitan nature of Salem in the 1790’s, primarily due to merchant men who traveled to the far corners of the globe.

I did not really discuss the multi-ethnicity of Salem itself. Some of that is due to the merchantmen. Salem is home to a large East Indian population, an immigrant colony that began hundreds of years ago.

But some is due to the whaling ships.

The crews of the whaling ships included men (and yes, a few women, disguised as men) from every background. Some came from seafaring families, the profession passed down from father to son. The best harpooners were drawn from the local Native American tribes and were commonly reputed to be the best. (And probably were. The colonists learned the trade from the Indians who had been practicing it for generations from the coast or from small boats). Black sailors were so common they had a special name: the Black Tars. And as immigrants arrived, not only from Europe but also from some of the ports of call, the French, Irish, Portuguese and other men joined the whaling crews.

We always talk about how small the world is now. I doubt we fully realize how much travel and cross-fertilization went on hundreds of years ago.

The Industrial Revolution and the Loom

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The Industrial Revolution mechanized the entire process of cloth making. According to Brouty, prior to the invention of the flying shuttle in the 1750’s, three to four spinners were needed to produce enough yarn for a weaver. The statistic I’ve read other places is nine. Anyway, many spinners are needed for each weaver. The flying shuttle, again according to Brouty, quadrupled the weaver’s output. If you think that then people would try to find a way to increase the yield of the spinners, you would be right. The spinning jenny was invented in the mid 1700s and the first spinning factory was set up in 1761 by a gentleman named Richard Arkwright. Samuel Compton invented the spinning mule ten years later (unfortunately for him, he was a talented inventor that had his life threatened several times and died in poverty) and now handweavers were hard pressed to keep up. Pressure mounted for a mechanical loom that could keep up with the spinning machines.

Hand spinning and weaving, a honored and important job (primarily done by women) became a ‘craft’. Most people don’t even think of the connection between the clothing on their backs and the process by which it got there.

The Jack Loom

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The jack loom is a horizontal loom; i.e. the warp runs horizontally and most of the size is front to back, not up and down. The weaver can sit on a bench. With the vertical looms, like those still used in Scandinavia and previously in Greece, the warp threads hang down and the weaver must stand on a stool or the floor itself must be lowered to provide enough room.

folded loom

A loom this size could easily be put into the back of a wagon and transported from place to place, as I have my main character/detective doing in my historical mysteries. This is a back view, by the way. The white canvas is for the back apron. I prefer to have my finished cloth roll up on the back beam so i tie on the warp threads to the back and then thread them through the heddles and the reed.

Heddles; what are they? I’ve mentioned them several times and then someone emailed me and said I don’t know what heddles are. Well, mine are long metal wires with an eye exactly like a needle. Mine are made of metal, but the looms I saw in Greece had thread heddles. I think I would find weaving with those confusing.

heddles one heddles two

In the first photo, it is possible to see three of the four sheds. Each one has its own set of heddles. Threaded and tied up to the treadles, these sheds make it possible to weave many patterns.

And finally, the reed. The dents, or spaces, determine the fineness of the fiber and is another mechanism for keeping each thread smooth and untangled. I hope you can see the spaces here. Weaving with silk, for example, requires a reed with many many slots,

reed