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Post by spence on May 1, 2023 7:58:00 GMT -7
Gus, here are a couple of other data points in the history of suspenders I find interesting.
From Nancy Bradfield's "900 Years of English Costume": "From early in the century (18th of course) workingmen had worn plain braces or 'gallowses' which became increasingly fashionable during the eighties."
She goes on to say that they became increasingly practical and popular with the higher waistline of the breeches of the nineties which no longer clung to or hung on the hips.
And also that they were usually joined by a straight piece at the back and not crossed over until the 1790s.
That "straight piece at the back" is much like lederhosen, of course, with their straight piece at the front, but how can we know if it was influenced by them? My reading on the history of lederhosen indicates they were widely worn in many parts of Europe earlier, so it seems possible that the British would have been aware of the form of the straps with the straight cross bar.
Spence
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Post by spence on May 1, 2023 11:25:49 GMT -7
Odds are good that the Gardiner lenape posted is just wearing early suspenders with a straight cross strap in the front.
Spence
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RyanAK
City-dweller
Once scalped…
Posts: 973
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Post by RyanAK on May 1, 2023 18:35:56 GMT -7
Remember… the Georges were Hanoverian. Much of German culture became fashionable with the installation of a German Court. I just read a small piece today stating that if the Young Pretender had succeeded, English fashion of the second half of the 18th Century would have followed the French style, rather than German.
But Spence is likely right that the gardener is just wearing early suspenders.
Military knapsacks often had straps with a sternum strap… hmmm….
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Post by spence on May 1, 2023 20:00:17 GMT -7
Military knapsacks often had straps with a sternum strap… hmmm…. Convergent evolution...a cross strap, front or back, to keep the main straps from slipping off your shoulders is such an obvious solution to the problem it would be surprising if it didn't occur to people in several situations...breeches, lederhosen, skirts, knapsacks. Spence
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Post by spence on May 4, 2023 17:34:44 GMT -7
Another instance where I was surprised at something I found in 18th-century writings....
I am fond of tofu. I do some oriental-style cooking, and that involves tofu in a few dishes we enjoy. I assumed that tofu in this country was a modern thing...wrong again. Reading their literature can be hard on your self-confidence.
History of Soybeans and Soyfood in China and Taiwan, and in Chinese...2014
Wm. Shurtleff, H. T. Huang, Akiko Aoyagi
James Flint probably coined the term “Chinese caravances” (or garavances) in connection with soybeans. Benjamin Franklin probably first heard the term from Flint. During the 1700s, the word “caravances” or “garavances” was widely used to refer to all kinds of beans. Benjamin Franklin (who was in London, England) wrote a letter to John Bartram in Philadelphia, describing Chinese caravances (soy beans) which he enclosed. Franklin mentioned that he had learned about these from James Flint.……the letter also included two enclosures describing tofu. Over the years the letter and the enclosures got separated and only recently has the whole story been re-assembled. (The original Franklin letter is currently missing, but it was published with other Bartram letters in 1849 so the text survives.)
Benjamin Franklin to John Bartram
London, Jan. 11, 1770.
My ever dear Friend: I received your kind letter of Nov. 29, with the parcel of seeds, for which I am greatly obliged to you. I cannot make you adequate returns, in kind; but I send you, however some of the true Rhubarb seeds, which you desire. I had it from Mr. Inglish, who lately received a medal of the Society of Arts for propagating it. I send, also, some green dry Pease, highly esteemed here as the best for making pease soup; and also some Chinese Garavances, with Father Navarretta’s account of the universal use of a cheese made of them, in China, which so excited my curiosity, that I caused inquiry to be made of Mr. Flint, who lived many years there, in what manner the cheese was made; and I send you his answer. I have since learnt, that some runnings of salt (I suppose runnet) is put into water, when the meal is in it, to turn to curds. I think we have Garavances with us; but I know not whether they are the same with these, which actually came from China, and are what the Tau-fu is made of. They are said to be of great increase. I shall inquire of Mr. Collinson for your Journal. I see that of East Florida is printed with Stork’s Account.
My love to good Mrs. Bartram, and your children.
With sincere esteem I am ever, my dear friend,
Yours affectionately,
B. Franklin
Encloses letter of James Flint on “Towfu”
Capringe
Jan 3d 1770
Dear Sir
1st Process The method the Chinese convert Callivances into Towfu. They first steep the Grain in warm water ten or twelve Hours to soften a little, that it may grind easily. It is a stone Mill with a hole in the top to receive a small drain of warm water which passes between the two Stones the time of grinding to carry off the flower from between & keeps draining into a Tub which has a Sieve or Cloth at the top to stop the gross parts from mixing with the flower.
2d Process Then they stir up the flower & put the Water over the Fire just for it to simmer, keeping stirring till it thickens & then taken out & put into a frame that has a Cloth which will hold the Substance, & press the Water from it, & when the Water is gone off the Frame with the Contents with a Weight on it must be put over the Steam of boiling Water for half an hour to harden or something longer. The pressing & boiling over the Steam brings it into the Form you see it carried about at Canton. This is the process as I always understood.
Now I shall give you my Opinion in what Manner I should proceed in the first Process I would send my Callevances to the mill to be ground, then I would put the Flower into water & stir it well very thin. Then strain the gross parts from the Flour & then you proceed to the 2d. For I look upon the reason they steep the Grain & grind it with Water is that it is so hard they could not grind it with their little Stones. I hope you understand it, & wish the Complts of the Season I remain Dr Sr
Your most obedt Servant J Flint ************** Spence
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