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Monthly Archives: March 2013

Medical Advancements: Victorian Era Prosthetics

28 Thursday Mar 2013

Posted by Heather in Medicine, Science/Mathematics, Technology

≈ 11 Comments

Tags

prosthetics, Victorian medicine

As is usual for any of our tea-filled gabbing sessions, the discussion turned towards science and technology; in this case, prosthetics in the Victorian era. It began with a discussion of the prosthesis portrayed in Boardwalk Empire on the soldier Richard Harrow, who covers his scars and missing eye with a tin plated facsimile of his own face. While facial prostheses of this type were prevalent in World War I (an excellent article about the early days of aesthetic plastic surgery performed in the attempt to recreate these soldiers wounded faces can be found here at the Smithsonian magazine website), I was curious as to the Victorian contribution to this form of medicine.

In 1800, James Potts improved upon current prosthetic limb mechanics (which were basically variations on a peg/wooden leg theme) with his “Anglesey” leg design, which was named for the Marquess of Anglesey after he was injured in the Battle of Waterloo in 1815. This consisted of “a wooden shaft and socket, steel knee joint, and an articulated foot with artificial cords or catgut tendons that connected knee flexion with foot flexion. The tendon system caused the first incorporation of dorsiflextion and plantar flexion of the foot with accordance to knee movement, an aspect of prosthetic feet production that is used and desirable today.” It went through subsequent modifications and improvements in both the UK and the US; A. A. Marks in 1856, gave it knee, ankle and toe movements and an adjustable articulation control.

An excellent article on War and Prosthetics relays the following realistic insight from Stewart Emmens, the curator of Community Health at the Science Museum in London: “Still, until the mid-20th century, such replacement limbs were financially inaccessible to the many working class individuals who needed them. A Victorian agricultural laborer who lost his lower arm in an accident was probably more likely to get the local blacksmith to make a hooked prosthesis for him than to check the catalog of the nearest limb manufacturer,” says Emmens. “These were relatively expensive items, and given that any gripping, flexing, or thumb-to-finger movements would depend on a system of joints, cords, and shoulder harnesses, they were not necessarily that practical for working people either.”

Whether or not they could afford a newfangled arm or leg, amputees got on with their lives, learning to cope with their disabilities and inventing their own solutions. Some became so comfortable using temporary limb replacements that they never attempted to find a fully functioning prosthetic. Others fashioned their own devices from available materials, making necessary repairs as time went on.”

Such a device is shown here, which clearly favors function over form or aesthetics. According to the museum, it was made by Chas A Blatchford & Sons, a company that manufactured and designed prosthetic limbs since 1890.

hommedia

This arm, however, made in the early 1900s, shows greater complexity and attention to form as well as function: “A 16 year-old girl with a below-the-elbow amputation used this prosthetic arm. It is made of wood, leather and textile. The arm suspends from the body by a leather shoulder saddle and single strap that passes under the opposite underarm. The forearm connects to a lace-up arm corset by steel struts. It provided the wearer with a range of movements. The small wooden hand has fully articulating fingers and a rotating wrist. There is also a small hook fitted in the palm with three locking positions. This is for carrying items such as bags, or grasping utensils such as cutlery.”

hommedia (1)

In contrast to the beautifully crafted arm above, there’s this nightmare, also brought to us courtesy of the London Science Museum:  “Made from steel and brass, this unusual prosthetic arm articulates in a number of ways. The elbow joint can be moved by releasing a spring, whereas the top joint of the wrist allows a degree of rotation and an up-and-down motion. The fingers can also curl up and straighten out. The leather upper arm piece is used to fix the prosthesis to the remaining upper arm. The rather sinister appearance of the hand suggests the wearer may have disguised it with a glove.”

I sincerely hope so.  I’d correct the above official description thusly: “Made of steel and brass AND THE BLOOD OF 6 KITTENS AND THE HEART OF SNOW WHITE” but then again, that’s likely a reason why they’d think twice about hiring me to do their PR. I kid, of course, but I appreciate the deadly beauty and elegant technological construction of such a prosthesis. This particular image apparently made its Internet rounds a few years ago, with the majority of reactions largely falling into one of two categories: 1) “OMG WTF TERMINATOR STEAMPUNK CYBORG DYSTOPIA” and 2) “Wait, that’s from the 19th century??? That looks like something we’d make today.” Here, I think, is where the real discourse lies; while amputations came into practice as far back as 4 BCE, the advent of modern prosthetic technology seems to have come into being from the early 1800s and gradually evolved through WWI, which itself radically changed the landscape of modern medicine with the increased need for rapidly advancing surgical improvements and complex prosthetic devices.

As the Victorians industrialized, the relationship between man and machine began to change. During this time, many doctors, scientists, and engineers were able to use technology to benefit mankind, allowing prosthetic improvement to supplement the gradual anesthetic and surgical improvements that were happening in the field of medicine.  It is a credit to these innovators that we were able to move away from simpler devices created from everyday household items to more sophisticated prostheses in order to return mobility and form that had been lost to war, accident, or disease.

Victorian Hottie of the Week: Robert Todd Lincoln

27 Wednesday Mar 2013

Posted by Katherine in Victorian Celebrities, Victorian Hotties

≈ Leave a comment

Tags

Joseph Gordon-Levitt, Lincoln, Robert Todd Lincoln, victorian hotties

Robert was the oldest son of President Abraham Lincoln.  He served as Secretary of War under President Garfield and President Arthur.  There is a fascinating anecdote on Wikipedia about how Robert was saved from injury or possibly death on a train platform by Edwin Booth, brother of John Wilkes Booth.  When Edwin Booth pulled Lincoln back from nearly falling off the platform onto the track of a moving train, he did not know he was saving the son of the man his brother had very recently assassinated.

Robert Todd was also played hotly by Joseph Gordon-Levitt in the movie Lincoln.  The resemblence is a little freaky.

Rainbow Tea Party

25 Monday Mar 2013

Posted by Katherine in Food Items, Tea, Tea Parties

≈ 3 Comments

Tags

macarons, rainbow bread, rainbow lemonade, rainbow scones, rainbow tea party, tea parties

image

This Saturday, the Vicky A Girls had a tea party — a rainbow tea party. A rainbow theme seemed like the perfect way to honor St. Patrick’s Day, Easter, and Spring all at the same time.  Plus, who doesn’t love eating colorful food?  Here’s what was on our menu:

  • Rainbow Lemonade
  • Confetti Cake Batter Scones
  • Rainbow Macarons
  • Tea Sandwiches on Rainbow Bread
  • Fruit Salad
  • Cadbury Chocolate Easter Eggs
First, the rainbow lemonade — I made basic lemonade and added frozen red berries, orange slices, lemon slices, lime slices, frozen blueberries, and frozen blackberries to get all the colors of the rainbow.  I chilled it overnight to let the flavors meld.

image

Next, the rainbow bread!  I used a recipe I found here on The Artistic Farmer.  I followed her recipe pretty much exactly and it turned out to be spectacular.  Look at those colors!  I was so pleased with how this turned out – it was almost too pretty to eat.  Plus, the recipe makes two loaves, so my husband and I had rainbow sandwiches all week at work.  Cool for me, embarrassing for husband.

image

Once you have rainbow bread, what can you do but make rainbow tea sandwiches?  I made chicken salad and cucumber sandwiches with sprouts and avocado and then cut them in halves.  I didn’t want to take the crust off the bread like typical finger sandwiches because the crust was too good!

image

Next comes the scones!  We did a whole post on scone-making a while back so I used our basic recipe, which is really Alton Brown’s recipe, but made a few additions.  To make them cake batter scones, I left out a half cup of flour and subbed in a half cup of Pillsbury Funfetti cake batter.  Since packaged cake batter already has baking powder, salt, and sugar in it, I reduced those ingredient quantities by kind of arbitrary amounts – I used my judgment.  I knocked the sugar down by a good bit to keep the scones from being too sweet, and I knocked the baking powder and salt down by just a skosh.  Plus, I mixed in a ton of extra rainbow sprinkles.

image

image

The texture came out right despite the addition of the cake batter, which I was pleased with, but the cake batter flavor was pretty subtle.  Next time I might try to add a bit more.  I mixed some powdered sugar, vanilla, and milk together to create a glaze to make them a bit sweeter and spread that on top.  Scones done!  Time to set the table and wait for the guests.

image

Heather brought fruit salad and another guest brought the macarons, which tasted fantastic and were a beautiful color blue.

image

Plus, Heather brought these which were awesomely perfect for the occasion.

image

Once all the food arrived, it was time for the best part – piling the goodies on the three-tier tray!  Drool…

image

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But before we can eat we have to choose our tea, and that can be a tough decision when faced with this array of choices:

image

All in all, it was a delightful repast.

Bonus tea party tip:  Real ladies take a little whiskey with their tea.

image

The Victorian Language of Flowers (is Surprisingly Unreliable)

21 Thursday Mar 2013

Posted by Katherine in Politics and Society

≈ 6 Comments

Tags

flower meanings, victorian flowers

"Artist's Garden in Giverny," Claude Monet

Yesterday was the first day of spring, and the daffodils are starting to come up!  My favorite part about spring is the beautiful blooms on the ground and in the trees. The Victorians also had a strong appreciation for flowers and assigned to them various meanings.  You may have heard the standard ones, particularly for roses – a red rose is for romantic love, a yellow rose is for friendship, white is for purity – but apparently there was a whole secret language encoded in flowers that the Victorians developed.  This was called floriography, and it wasn’t an exact science.  Victorians had books that could translate the secret messages encoded in flowers, but these were not necessarily standardized so using two different dictionaries might lead to very different interpretations.  A couple of websites that have pretty extensive lists of flowers and their meanings are here and here.  Interestingly, these two lists often disagree.  I’m not sure this practice deserves a “-ography” on the end of it when there is so little consistency.  In fact, the more I look, the more I see that there aren’t many flowers these lists DO agree on.  This is a TERRIBLE secret code!

One list gives geraniums the meaning of “true friend”, but also “folly” and “stupidity.”  So that message is, “I’m stupid to have considered you a true friend?”

Or what about Lavender – one list has, “devotion” and the other has “distrust.”  Talk about sending mixed messages – what the heck?

Snapdragon represents either “presumptuousness” or “graciousness and strength.”  This system makes no sense.

Well, I started this post not realizing how arbitrary this process is.  And we think it’s hard to decipher what the opposite sex is thinking these days!  “Hmm, does this bouquet mean he thinks I’m sweet and lovely or smelly and judgmental?”  If you are still interested, here are some spring flowers and their “meanings.”  I have also included my personal suggestions for alternative meanings.  I think the lesson here is just send a note.

Hyacinth – Sincerity, or Boredom

hyacinth

Daffodil – Chivalry, or Bad Breath

daffodils

Tulip (Pink) – Caring, or “That dress makes your hips look wide.”

pink tulip

Lilac – “First Love,” or “Please put your shoes back on.”

lilac

Crocus – Cheerfulness, Gladness, or “You had something in your teeth last night at dinner, but I didn’t want to say anything.”

crocus

Freesia – “Spirited,” or “Restraining Order”

freesia

My personal fave, Gladiolus – Generosity or Strength of Character

gladioli

And for Heather, Heather (Lavender) – Solitude

heather

Tea Tuesday #1: Smoky Earl Grey

19 Tuesday Mar 2013

Posted by Heather in Food Items, Tea

≈ 3 Comments

Tags

Fortnum and Mason's, smoky earl grey, tea tuesday

It’s a gloomy March day here at the Vicky A’s, filled with fog and snow and general dreariness. What could cure such a day? Tea, of course. (You had to ask?)

For a day like this, I personally like to break out the big guns: a sturdy, strong black tea, like an Earl Grey or something with a bit of punch. I have a Cream Earl Grey that cures most ills (which I will review in a later post) but for a day like today, my choice is Fortnum and Mason’s Smoky Earl Grey.

As stated on Fortnum’s website, it’s Earl Grey with a touch of Gunpowder and Lapsang Souchong teas blended in. Their description is as follows: “Created in response to a request from the Palace for a smokier Earl Grey, this unique blend combines traditional bergamot with a touch of Lapsang and Gunpowder tea, combining the best qualities of all three.”

As a lover of all strong teas (well, almost all; we’ll talk about the Lapsang another time), I have to agree that it’s an incredible blend. Thanks to the supersmokey quality of the Lapsang (from F&M’s description: “to give [the Lapsang Souchong] its unmistakable flavour, the plucked leaves are withered over pine fires, pan-dried and rolled and placed in bamboo baskets and smoked over smouldering pinewood fires.”), and the somewhat more subtle smoke of the Gunpowder tea, this is not for the faint of heart or palate but definitely good for a day like today, when nothing else will do. The recognizable comforting flavor of the Earl Grey is enhanced by the unusual earthiness of the multiple layers of smoke and envelopes you in an aroma that recalls the strength and comfort of a roaring fire. I’m not sure I was as in love with it the first time I tried it as I am now but the more I sipped it, the more I liked it and appreciated its complexity.  This, of course, only encourages me to more tea-related derring-do!

If interested, I highly recommend ordering directly from the F&M’s site; their teas are utter magic and I have found I can’t be without them for very long. Since we’re not in London often enough to restock in person, we order online and are always amazed at how quickly it ships.  The quality of the tea itself is worth the UK shipping price.

As for this particular tea, F&Ms suggests that you brew it 3-5 minutes and take it with a little milk or with a slice of lemon or orange on the side. I prefer all my teas straight with no additives so I get the full, unadulterated flavor but perhaps one day I’ll see what this whole “adding milk to tea” bit is all about. Cheers!

Top Ten 19th Century Hotties on Film or TV

18 Monday Mar 2013

Posted by Katherine in Literature, Movies/Television, Victorian Hotties

≈ 13 Comments

Tags

19th century literature, Alan Rickman, Christian Bale, Colin Firth, Daniel Day-Lewis, Gene Wilder, Literary adaptation, Mr. Darcy, Orson Welles, victorian hotties

I love seeing great books adapted into movies.  Seeing the story played out with the nuances of facial expressions and body language lends a drama I can miss when reading the book.  Older novels are particularly good to see acted, because it is easy to miss the humor or the irony in a written scene if you are not fully familiar with the customs or etiquette of the period; I often find the context to be more clear within a movie.  Plus, I love seeing handsome actors in cravats and frock coats.  There have been so many adaptations of the great 19th century works of literature that it can be hard to pick favorites, but we are up to the challenge.  Below are the Vicky A’s choices for Top 10 Male Leads in a 19th century Film or TV Literary Adaptation, aka the Top TV/Movie Victorian Hotties.

10.  Christian Bale as Laurie from Little Women

Before he was Batman or an American Psycho, he was every girl’s favorite boy-next-door, Laurie from Little Women.  Apparently what it takes to win the heart of a March sister is to grow a goatee and become a wastrel.

9. Gene Wilder as Victor Frankenstein in Young Frankenstein

There have been a lot of Frankenstein movies, but for us, the definitive Victor Frankenstein is actually Victor FrAHnkensteen.  Gene Wilder is simultaneously debonair, hilarious, and insane — the perfect man!

8. Orson Welles as Rochester in Jane Eyre

We’re dipping into the archives for this one, because I’m a bit concerned that this list is too heavily biased towards recent movies.  There have been a ton of Jane Eyres, and I don’t necessarily think this one is my all time fave (I love the Masterpiece Theatre version with Toby Stephens which I just saw for the first time recently), but I do love me some Orson Welles.  Citizen Kane-era, pre-liquor commercials Orson Welles.

7. Daniel Day-Lewis as Newland Archer from The Age of Innocence

Oh, Daniel Day.  DDL is amazing in everything he does, so if you haven’t seen this version of Age of Innocence, you can imagine the intensity he brings to the role of Newland Archer.  Also, I have a feeling all the top hat wearing he does in this movie helped him really nail the role of Lincoln.  Note: We know The Age of Innocence was written in the 20th century.  Indulge us, please.

6. Ralph Fiennes as Heathcliff from Wuthering Heights

When asked to choose a favorite Heathcliff, Ralph Fiennes is our pick.  It’s too bad he went on to be Red Dragon and then Voldemort for 8 movies – that kind of ruined him for me.

5.  Brendan Fraser as Trevor Anderson in Journey to the Center of the Earth

HAHAHAHAjustkidding, I would never put Brendan Fraser on this list.

5. Mark Strong as Mr. Knightley in Emma

I am aware that Mark Strong has a minor male pattern baldness situation going on even in this movie, but I kind of don’t care; he’s a total fox.

4. Gabriel Byrne as Professor Bhaer from Little Women

Yes, another one from Little Women.  Clearly, I saw this movie at too impressionable an age, and I still love Gabriel Byrne as the kindly Professor Bhaer.

3.  Alan Rickman as Colonel Brandon from Sense and Sensibility

Alan Rickman can read me Shakespearean sonnets anytime.  How it took Kate Winslet so long to come around to this guy, I have no idea.  I’m pretty sure I thought he was superhot even as a teenager.

2. Benedict Cumberbatch as Sherlock Holmes

He hasn’t been around as long as some of the others, and as they age like fine wine, Benny is just hitting his stride.  Is that too mixed a metaphor?  The point is, who doesn’t absolutely adore Cumberbatch in this role?

Sorry, that photo slipped in.  I can’t control myself around Benny.  Focus…

1. Colin Firth as Mr. Darcy

The number one spot is easy.  Who can deny that Colin Firth is the one and only Darcy?  And who doesn’t remember the first time she saw that LOOK of his?  In college, I spent hours discussing that look with the girls in my dorm.  Colin Firth is number one on our list no matter what the subject of the list actually is.

Ok, we want to hear from you!  Who did we miss?  Are we way off?  Who is in your top 10?

 

Victorian Lady’s Circuit Workout

13 Wednesday Mar 2013

Posted by Katherine in Parody, Politics and Society

≈ 9 Comments

Tags

circuit workout, Victorian exercise, Victorian fitness

Good morning, ladies! Are you tired of watching your husband gets lots of vigorous exercise riding his horse about your estate and hunting foxes while you sit and languish, eating petit fours and packing on the pounds? If so, the Victorianachronists have the workout plan for you! We have created a customized circuit workout to fit YOUR busy lifestyle. Try our routine for one month and we guarantee your hubby will forget that strumpet he visits downtown and start spending more time listening to your useless prattle!

A Day Married to Mr. Bingley

12 Tuesday Mar 2013

Posted by Heather in Literature, Poetry

≈ 6 Comments

Tags

5000 pounds a yeaaah, A Day Married To, charles bingley, Jane Austen, pride and prejudice

Thanks to Life’s infinite variety, I’ve been a bit low these past few weeks. What better to brighten one’s outlook than a day married to Mr. Charles Bingley, he of the FIVE THOUSAND POUNDS A YEEEAH.

You wake up in the morning: “My dear Charles, what shall we do today? Would you like tea?”

The day goes on and wonderful tea is had. “My dear, shall we go riding with your best friend around your ginormous estate?”

“My dear, there’s another ball tonight where we can prance around strangely and forgo all attempts at dignity! Shall we go?”

“My dear, my horrible sister is about to ruin the family’s already somewhat spotty reputation by running off with a ridiculous libertine. Can you call your best friend up and tell him on the sly to deal with it?”

Gosh, you’re adorable.

Victorian Hottie of the Week: Gustav Mahler

11 Monday Mar 2013

Posted by Katherine in Victorian Celebrities, Victorian Hotties

≈ 3 Comments

Tags

Gustav Mahler, pince nez, victorian hotties

I gotta admit, I’m a sucker for a good pince-nez.  That’s why this week’s hottie is Gustav Mahler – conductor, composer, Bohemian dreamboat.
Is it a coincidence that "pince nez" is an anagram for "nice penz?"  I think so.

Mahler lived from 1860 to 1911.  Before his career as a composer, he was a well-known conductor and director, working his way up to the preeminent Austrian concert hall, the Vienna Hofoper (now the Staatsoper).  Because he was Jewish, performance of his music was banned during the Nazi era in Europe, and he was harshly criticized during his lifetime by bigoted reviewers.  His music was rediscovered after World War II and has been widely performed ever since. 

Mahler

Sacher Torte II: The Baking

07 Thursday Mar 2013

Posted by Katherine in Tea Parties, Teatorials

≈ 6 Comments

Tags

Hotel Sacher, Sacher Torte, tea parties, Vienna

Ok, Monday I gave you our translation of the Austrian recipe for Sacher Torte.  Today I will discuss the BAKING.  Things started out smoothly.  I beat the butter and sugar until “frothy” in the same way I would cream them when baking anything else.  This turned out fine.

one

Then, I melted the chocolate and mixed it and the egg yolks in with the butter mixture.  Things are still going alright – I did an AWESOME job separating 8 eggs.  Austria would be proud!

Then I had to beat the egg whites “to snow.”  Looking at other Sacher Torte recipes from the internet, I determined that this must mean to “soft peaks,” so that’s what I did.  You can see the peaks below.  This took several minutes on uber-high speed with an electric mixer.  I have NO IDEA how anyone made meringue before the invention of the electric mixer.  My arm was tired from just holding up the mixer.four

This is where things started to go south.  The next step said to fold the egg whites into the chocolate and butter mixture, or “buttermasse” in the recipe.  So I did this, and it was a very large volume of egg whites relative to the buttermasse; a lot of folding still gave me this ugly, spotty consistency.  I felt that this couldn’t possibly be right, but I didn’t want to stir so much that I lost all the volume of the eggs, so I stopped here and went to the next step which was to add the flour.

five

And that seemed to fix everything!  As soon as I started to stir in the flour, the consistency quickly became uniform and it looked a lot more like batter.  “Phew, close call!” I thought.

six

So I popped that sucker into the oven and heaved a sigh of relief.  Hard part over, right?  WRONG, suckas!

seven

I pulled the torte out of the oven right on time, but it felt a little overcooked at 60 minutes cook time.  I was concerned about the step requiring I slice through the cake horizontally, imagining a normal crumbly cake consistency, but this puppy was SOLID.  It actually sliced really easily, more like a loaf of bread than cake, and I was able to easily spread the apricot jam onto the bottom layer and restack.

eight

At this point, I’m PSYCHED.  Everything is going really well, and all the things I thought would be hard were actually pretty easy.  All that’s left is the icing.  “Bring it on,” I thought.  Oh, how the mighty fall…

nine

This is a part of the recipe we were pretty confident about in terms of translation and ingredient quantities.  I’ve even done this sort of thing before – boiling sugar and chocolate to a smooth sauce – but this is where it all fell apart.  I think the fault is mine, not the recipe’s actually; I think I should have heated the sugar up more slowly, but whatever the reason, the sugar did not melt and the water boiled out of the chocolate, and the “icing” turned into a grainy gunge.

eleven

In a desperate attempt to save it, I threw in some butter and milk, got it boiling again, and prayed the sugar would melt, but it did not.

ten

In the end, I used it anyway.  It was getting late, and the only other option in the house was a can of Betty Crocker vanilla icing.  I really didn’t want to go there, so I slapped the crappy icing on the cake and called it a Sacher Torte.

twelve

In the end, the cake was dense and dry – I think probably a little overcooked – and obviously the icing didn’t work out.  The taste was good, but the texture was not right.  I can’t be sure how much fault was mine and how much was the recipe’s (or our translation of the recipe).  We still ate it, but I probably won’t make this for our next Victorian tea party.

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