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William’s World: To Butter and Beyond

Posted on by Pennsbury Manor

Just as in the time of William Penn, the work was never done, and so too do we find our fourth post in regards to Dairying! 

Our first posts covered the business of being a milk-maid, the history of dairying and cheese-making.  Now let’s take a look at the importance of cream and butter, which held an important place at the table long before cheese was acceptable to anyone but “common folk.”

In these aristocratic households, their status and wealth meant their butter was made purely of cream. In addition, cream was used in pasties, dressings for meat, and custards.

The butter itself took on a purpose all its own in a number of different forms.  Initially, butter was acceptable for children and the old, but not middle-aged gentlemen of higher stature like William Penn. Even the most basic thoughts for butter (such as being spread on bread) were something that came from Flemish practices, who were influenced by the Dutch on this matter.  Eventually it became common practice for the English toward the late 16th to early 17th   century.

Still Life with Glass, Cheese, Butter and Cake, Floris Gerritsz. van Schooten, mid-17th century

The trend eventually went away from butter as a hard spread; as butter began to be melted and poured over vegetables, it became more prominent at the dinner table. Melted butter was also used for sauces on fish, meat, and other main dish delicacies.  Moreover, it became an important element of preserving food, which was always important in regards to ensuring enough sustenance for the winter months. “Butter was used lavishly to seal the cooked food from contact with the air, and in order to ensure that no cracks appeared in the sealing, many pounds of  butter were used in large households”.  “The improved arts of preserving food also involved another use for butter, by filling pies after they had been cooked with melted butter to make an airtight seal, and filling jars and pots of cooked meat and fish in the same way. Thus they kept for days or weeks”.

Landscape with Cows, Anthonie van Borssom, 1649

Furthermore, just as cheese took hold and started to become an area specialty, so too did butter.  It began to be made with less-expensive dairy products (whey, milk, town milk, etc), which allowed it’s accessibility to all classes. The variations in butter also came as a result the cows’ diets, which would affect the taste based on what was eaten. Fresh grass from the pasture was preferred for the best quality milk to turn to butter (just as it was with the milk to be used for cheese) yet, this was not always the case due to the large portion of cattle eating clover as well. Resultantly, this variation created noticeable differences and would often affect the flavoring and coloring of butter.

The dairy industry boomed and the growth of butter lead to its export from England from the 1630’s onward.  The height of which was between 1638 and 1675.  Does that mean we could perhaps call it… the bread and butter of the English economy?  Oh c’mon, that’s funny!

Written by Mary Barbagallo, Intern

Further Reading:

Food in Early Modern England – Phases, Fads, Fashions 1500-1760, Joan Thirsk, Continuum Books, 2007, New York, NY

William’s World: We’re So Cheesy

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Aelbert Cyup, "The Dairy Maid," 1650s

We’ve recently been discussing just how important dairying was, first as a career for the idyllic milkmaids and as a country business that was transported into towns (resulting in a more convenient, but poorer quality product).  As those articles mentioned, there were a number of ways to prepare milk to be turned into various food resources. Today, cheese is a highly popular product (and a great way to preserve milk long-term), but it wasn’t always so fashionable!

Volunteer interpreters Susan PLaisted and Joan Healy prepare to drain the whey from cheese curds at Pennsbury Manor.

A large amount of milk went into cheese making. Although dairy did take its role at the table of the 15th and 16th-century elite in a number of forms (of which the five most common were cream, curds, milk, buttermilk, and whey), the one seen at their table least was cheese.  Cheese evolved from being a resource associated with poverty to being a sought-after staple for all social classes.

The main change that occurred in favor of cheese took place in the 1650’s when cheese became the primary reliance of the English army’s soldiers in Ireland. Also used to feed servants or humbler guests, it was found on ships because it lasted without deterioration, and thus it was a good option to send with both sailors and troops.

The whey is allowed to drain from the cheese curds, then the bundle is poured into a cheesemold and wrapped with a linen cloth. Cheese needs to be rotated and maintained regularly while being cured, or the liquid will settle on one side and will turn bad.

Further support for the consumption of dairy in the form of cheese came about as Englishmen saw cheese savored at the tables of high-ranking society members abroad. Initially startling the English elite, especially if served toasted and not cold, cheese eventually took hold at their table. This was especially so as the milk industry boomed and the different counties of England began refining the cheese making process to produce various types include what would be most similar to that of a sharp cheddar today. And, although the outcome was surely delicious, the process behind cheese making is less appealing.

Calve's stomach, which was required every spring for cheese-making.

Firstly, “a suckling calf’s stomach- bag was the usual source of rennet” (rennet-a dried extract made from the stomach lining of a ruminant, used to curdle milk).  As a result cheese was made during the spring when a single calf could be sacrificed for the sake of cheese making and milk would be abundant. In conjunction, the process of cheese making was something simple that could be done at the home if you owned a household cow. Likewise, there was no need for special expensive equipment and the milk could be processed quickly.  The resulting cheese making industry soon grew too and frequented the spring with the annual cheese making processes.

Flrois Claesz van Dijck, "Still-Life with Fruit, Nuts, and Cheese," 1613

 

 

 

By Mary Barbagallo, Intern

Photographs by Hannah Howard, Volunteer Coordinator

 

 

  

Sources

Food and Drink in Britain – C. Anne Wilson, the Anchor Press Ltd., 1973, Great Britain

Food in Early Modern England – Phases, Fads, Fashions 1500-1760 – Joan Thirsk, Continuum Books, 2007, New York, NY

The American Heritage Dictionary, Second College Edition – Houghton Mifflin, 1985, Boston, MA

William’s World: Hi-Ho the Dairy-O!

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“My cow is a commonwealth to me… for she allows myself, my wife and son for to banquet ourselves withal.” 
~  Food in Early Modern England

A while back, we posted a Springtime Ode to the Milkmaid.  Well it’s time to recognize the popularity of the product she was selling! 

From early 17th century England, well into the mid 18th century, the uses for milk can best be described as abundant!   However, in the early 1600’s it may have been hard to foresee the leaps in popularity this common resource would make. Although it was consumed, in one form or another, by all classes, it was most common among the poor until the mid 17th Century, especially in the form of cheese and butter.  It was only used amongst the upper classes for the occasional eccentricity, such as the Earl of Rutland in 1602 who was rumored as preferring to bathe in milk! 

Medieval Depiction of Dairying; Joan Thisk's Food in Early Modern England

Nevertheless, the notion of the beneficial properties of milk consumption came about when it was noted of “the fair complexions and good health of those who drank milk…”  In addition, it was thought to be the source of farmers’ and servants’ ability to complete hard labor day in and day out. Often consuming the leftovers such as whey (leftover liquid from cheese-making) or buttermilk (the byproduct of butter-making), the poor found ways of making even the lowest products of the dairying process ready for consumption with a few additions such as breadcrumbs, sugar, or spices. The availability of dairying changed, however; as milk climbed in popularity amongst the elite and dairy farmers took up commercial pig-keeping, the leftover dairy that once was disappeared.  Another reason for the diminishing availability of milk was due to the enclosure of what was public grazing area during the late Tudor period (late 1500’s, early 1600’s).

Marcellus Laroon's "Merry Milk Maid" - late 17th century

Furthermore, as the city populations began to grow (specifically in England) and keeping a cow became more inconvenient, as previously described, dairy shops took the place of local farms and milkmaids hawking their product in the streets took the place of individual household cows (Clarification: Just so nobody asks the question… no, I am NOT referring to milkmaids as cows!).  These maids would spend the day carrying pails of milk on yolks, and sometimes driving the cows themselves through the streets to be milked at your door. This option was to bring the milk in from the surrounding countryside, although the milk lost its warmth on the way into town, whereas on-the-spot milking ensured its warmth and freshness.  

As a result of these “new” practices, cows became town animals kept in town dairies. Oftentimes the result equaled poor-tasting and poor-quality milk.  This was the result of an improper diet; the feed given to town cows often consisted of bean shells, cabbage leaves and brewers’ grain, as opposed to the preferred natural pasture grass of the countryside. Moreover, the “town milk” was of poor quality due to the processing before it was sold. Usually diluted with water, it was skimmed of all cream before it made its way into any market. It was also guaranteed to be contaminated with whatever found its way into the pails as it was carried through the busy English streets. Thus, the safest, best quality milk came straight from the country-bred cow, and this was what was desired, not only to be enjoyed as a glass of milk, but also for the dairying processes to turn the drink into proper fare.

 

~ Written by Mary Barbagallo, Intern

Further Reading:

Food and Drink in Britain – C. Anne Wilson, the Anchor Press Ltd., 1973, Great Britain

 Food in Early Modern England – Phases, Fads, Fashions 1500-1760 – Joan Thirsk, Continuum Books, 2007, New York, NY

 

 

Confessions of a Costumier: Dressing the Laborers

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About a month has passed since our 17th-Century Fashion Show, and we had such an amazing time!  A HUGE thank-you goes out to our lovely volunteer models (L-R) Mike Thomforde, Maggie Brosz, Joe Long, Valerie Long, Steve Ringel, Melissa Dill, Ron Matlack, and Judith Kirby.  Don’t they look great??

I finally have some time to begin sharing what was discussed during the program.  We covered so much about the evolution of clothes in the 17th century, but what I want to highlight most is the diversity in society.  I previously posted a teaser of these various styles, and it’s an important step in the evolution of our living history programs.  Fashions changed not just for the aristocracy, but all the lower classes as well.  A colorful range of people would have lived and worked in colonial Pennsylvania, and we strongly believe all those people should be represented at Pennsbury Manor.  This includes showing the variations in their wardrobe!

So today we begin with the lower class of residents at Pennsbury: the Laborers.  Whether you were plowing the field, tending the kitchen garden, or churning butter in the dairy, your clothes needed to be practical.  Below you see Mike and Maggie modeling appropriate ensembles.  Compare them with the 17th-century drawings by Marcellus Laroon, which depict the poor street cryers in late 17th-century London.

Outdoor laborers would have needed to dress for the weather and conditions required of their jobs.  While they might have a better set of clothes for Sundays or special occasions, out in the fields their attire had to be sturdy and comfortable.  Mike is modeling a shirt, coat, and breeches which are all linen and obviously too big to be made for him specifically.  He could have received hand-me-downs or bought clothes secondhand from a street cryer or ready-made from a store.  His monmouth cap was a universal style worn by land laborers and sailors alike for centuries.  If performing a dirtier job, he would don an apron like the one seen below on the vinegar-seller.  

Just like Mike, Maggie is dressed to tackle the hard jobs all laboring women would face depending on the season.  She might spend her days washing clothes, tending the Kitchen Garden and animals, brewing beer, or preparing meals at the hearth.  The older style of short gown, rather than the more recent mantua style (seen in a previous post), would have been safer for working around fires and less cumbersome when laboring in the garden or stable.  Her apron is made of a spare piece of rough linen and kerchief tucked into her bodice and out of the way.  The only sign of fashion is the striped linen petticoat.  

**You might be wondering why our models don’t have any shoes on in these pictures?  That’s because we haven’t been able to afford any.  We are fundraising to purchase reproduction shoes, because an interpreter in sneakers ruins the whole atmosphere created by historical dress, am I right?  To help out, you can visit our official website www.pennsburymanor.org and click the “Donate Now” button at the bottom.**

 

Written by Hannah Howard, Volunteer Coordinator

William’s World: Ode to the Springtime Milkmaid!

Posted on by Pennsbury Manor
 

The Milkmaid, Jan Vermeer, 1657-8

I really don’t like to milk cows.  I can’t stand to churn butter.  I know this is a shocking admission from a so-called history geek, but it’s true.  So each spring I breathe a grateful sigh of relief that I can buy my milk and butter in containers at the grocery store!

I wonder how the milk-maids of Pennsbury Manor felt about these chores in the 1680s.  We don’t know their names, but we know they were here and that they were making butter:  in 1684, William Penn suggested that James Harrison’s wife, Ann, supervise the maids in the dairy;  the 1687 inventory includes churns and other butter-making equipment as well as 6 cows; there is strong evidence that a cow pen existed near the stable.  We also know, given the exhausting nature of their work, that dairy maids had to be strong and sturdy to pump away at that churn!

"The Merry Milk Maid," Marcellus Laroon, late 17th-century.

Dairy products were an important part of the diet of people in Penn’s time with butter in particular being used liberally in many recipes.  Butter was also preserved in crocks for later use, and even used as a preservative itself as it could create an airtight seal on crocks.  And of course it could be sold at market, usually by the women who made the butter.  Although buttermilk (the liquid resulting from butter production) could be turned into curds and whey for the household, “the best use of buttermilk for the able housewife is charitably to bestow it on the poor neighbours, whose wants do daily cry out for sustenance.” (Gervase Markham, The English Housewife, 1615)  Who wouldn’t want to do this after being promised that “she shall find the profit thereof in a divine place?”  Heaven for buttermilk?  What a deal!

May was the peak of butter production.  Housewives were advised to breed their cows to calve between March and April when the grass is nearly or at its richest.  The resulting milk made the best butter.  Later on in the year as the grass passed its prime (July), butter production was replaced by cheese-making – another lucrative product for households. 

engraved frontispiece of "Dictionarium Domesticum," Nathan Bailey, 1736

By 1701, the dairying equipment had disappeared from the inventory of Pennsbury Manor.  William Penn’s account books have numerous entries for purchases of butter from local young women.  Was butter not produced at Pennsbury any longer?  Or did the demands of the Penn family and guests exceed production on the site?  I am inclined to believe the latter as Penn still desired a dairy and a milk house.  Making butter was an integral chore of an estate; it would be highly unlikely that there was no dairying at all taking place.

Pennsbury will have a milking cow demonstration on April 29, and a dairying demonstration on June 17.  Both programs will take place between 1:00-4:00.  Don’t look for me to be milking or churning! 

 By Mary Ellyn Kunz, Museum Educator and Former Milkmaid

Living the Life of a 17th-Century Farmer

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Last weekend, during our annual spring Interpreter training, I shared an amazing  BBC mini-series on 17th-century farm life, and I wanted to make sure everyone else got to hear about it too! 

(I’ve actually already shared it a couple of times on this blog, including a recent article about stuffing straw mattresses.  But this is a tv series any history buff should not miss, so I couldn’t resist re-posting a link!!)

The series, called Tales From the Green Valley, follows 5 historians and archaeologists as they live on a real 17th-century Welsh farm and perform the daily activities required to survive. Unfortunately the series is not available on DVD in US-format, but luckily all 12 episodes are available onDaily Motion:*

http://www.dailymotion.com/video/xqprv1_e1-tales-from-the-green-valley_lifestyle 

These 12 episodes, one for every month of the year, offers a marvelous inside look at the daily lives of Stuart-era English farmers.  They follow the agricultural year and show how much life was influenced by the seasons, in ways that modern society hardly notices anymore. 

Throughout the year, we’ll be sharing more posts on seasonal activities, so stay tuned!

Hannah Howard, Volunteer Coordinator

 

*No copyright infringement intended, used for purely educational purposes

Our Newest Resident: Meet Romeo!

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Pennsbury is pleased to welcome a new addition to our “Living Collections”: meet Romeo!

Romeo is a 26 year old white Arabian horse who moved in on Friday, January 6.  He comes to us after a long and uncertain road. He worked as a school horse teaching children to ride, which explains his calmness and sweet nature.  He spent some time at Special Equestrians in Warrington, then retired about a year ago.  

His next owner was, unfortunately, not responsible in the care for Romeo.  In October the staff at Special Equestrians learned that he was to be sent to slaughter.  One hero in particular, Kaitlin, rushed over and literally took him off the truck and loaded him into her own trailer for a return to Special Equestrians.  Kaitlin found that Romeo had lost 300-400 lbs. and that his ribs were showing.  Furthermore, he had rain rot (from not being sheltered properly) and an (thankfully easily treatable) fungal infection that was out of control.  Kaitlin nursed him back to health, and special equestrians offered use of a stall.  But they could only offer the stall until the beginning of January.  Romeo’s future was more uncertain than ever.

A Pennsbury volunteer who also spends time with Special Equestrians told us about Romeo.  With time running out, we went over to meet Romeo and found a delightful, calm, and people-oriented gentleman.  Some generous donors offered to help pay for his upkeep, Romeo’s health was cleared, volunteers worked overtime to ready his new stall, and everything came together for the big move.  At first, as Romeo walked off the truck, Maraaca (our current horse), took off in fear.  But she soon remembered her manners and the two horses were instant friends.  We’ve never seen such a smooth introduction! 

Romeo was selected not only for his temperament, but for his looks as well.  Arabians are small horses, and our research indicates that many of the horses in early Pennsylvania were under-sized.  Romeo is also white and a gelding (castrated male).  Records show that William Penn had 2 white mares and a white gelding at Pennsbury Manor. 

It is a truly remarkable accomplishment that so many people came together to save a horse, keep Pennsbury’s popular animal program running, and ultimately help our visitors understand the strong link between early settlers and horses.   Please stop by this spring (we re-open in March) to meet Romeo and the other residents of Pennsbury’s stables!

 

 

 

Written by Mary Ellyn Kunz, Museum Educator

And you think your job is hard? Try colonial farming!

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I’d like to share a fascinating video our site director, Doug, just emailed my way.  Here at Pennsbury Manor, we talk a lot about life on a late 17th-century farming estate.  We offer a wide variety of demonstrations and plant and harvest an authentic kitchen garden every year, but don’t have the staff or visitation to offer a full-scale agricultural recreation.  Which is why I find this video series so fascinating!!  Click the link to watch the first episode of this 12-episode series where historians work on a real Welsh 17th-century farm for a year: http://www.dailymotion.com/video/xqprv1_e1-tales-from-the-green-valley_lifestyle 

Techniques may have evolved slightly by 1683 when William Penn settled at Pennsbury Manor, but not much if at all.  The work recreated on this circa 1620 farm is a great way to imagine how early Pennsylvania colonists were surviving!

*No copyright infringement intended, used for purely educational purposes*

Written by Hannah Howard, Volunteer Coordinator

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