How to Make Cold-Brewed Coffee, 1850

Coffee plant (c. 1823)

"Take four ounces of good coffee, properly roasted and ground. Dilute it in two glasses of cold water with a spoon. Let it steep all night, covering the vessel which contains it. Next day, pour the pap with care on fine linen placed in a glass funnel in a bottle... One part of this infusion, and two parts of pure water... gives a coffee of a superb colour and perfect taste... How can cold water draw from coffee all that can be obtained from it? I answer, yes! approved by experience... I am astonished that so simple a process has not been adopted."  

P. L. Simmons, Coffee as it is, and as it ought to be

The artisanal, cold-steeped, linen-filtered coffee of your dreams has been around since 1850? I answer, yes!

How to Make Fake Coffee, 1868

"Nutritive Coffee," 1862, Library of Congress

Coffee Substitutes. 

The love of coffee is an acquired taste. Perhaps nine tenths of the families using it ‘burn’ it almost to a coal, so that, in reality, any other burnt bitter would answer quite as well. In fact, multitudes in the far West, removed from markets, have become accustomed to use burnt bread-crust as a substitute... The following substitutes for coffee have been collected, in all of which it is suggested, first, that the substitute be mixed with the genuine article, half-and-half; second, that in order to know what you are really drinking, roast and grind your own coffee. In this way only can you know that you are not imposed upon, or may not be drinking some cheap material, either filthy or poisonous... 

Rye Coffee... Take some rye; first, scald it; second, dry it; third, brown it, and then mix it with one third coffee and two thirds rye, and then you will have as good a cup of coffee as you ever drank. 

Sweet-Potato Coffee. – Take sweet potatoes, cut them fine enough to dry conveniently, and when dried, grind in a coffee-mill; dry them by the fire or stove, at this season of the year, or by the sun, when that will do it; grind and use one and a half tea-cupfuls for six persons, or mixed with coffee in such proportions as you like. Some omit half of the coffee, some more. 

Barley Coffee. – Take common barley, or the skinless, if it can be obtained, roast as you would coffee, and mix in such proportion as suits your taste. It is very good. 

Pea Coffee. – It is probably known to many that a very large per cent of the ground coffee sold at the stores is common field-peas, roasted and ground with the coffee. There are hundreds of thousands of bushels of peas annually used for that purpose. Those who are in the habit of purchasing ground coffee can do better to buy their own peas, burn and grind them, and mix to suit themselves. 

Carrot Coffee... Cut up, dry and grind, and mix with coffee in quantities to suit the taste. 

Chestnut Coffee. – Chestnuts, also, are said to make excellent coffee. 

Dandelion root, dried and slightly scorched, never burned. 

Chicory Coffee. – Equal weights of chicory and coffee, dried and roasted in the usual manner. The chicory root is raised as easily as carrots, and in exactly the same manner. To prepare the root, wash it clean, slice it lengthwise in four to six pieces, according to size, cut in two-inch lengths, dry and keep in a dry place until wanted. Chicory is largely used to adulterate coffee...

W. W. Hall, Hall's Health Tracts

  Don't pretend you've never run out of coffee and tried to drink burnt bread-crust juice instead.

How to Eat Avocados, 1891

“But how is it to be eaten? ... A few simple rules are so necessary for the proper enjoyment of this delicacy... In the first place, it is a rich article, and should be eaten with meals in preference to any other time, and always with bread and butter or delicate crackers... Eat it with a spoon or fork, using salt and pepper, and sometimes lime-juice is thought to be an agreeable addition. The avocádo is most frequently eaten in the above way, and when served with thin slices of bread and butter makes a delicious supplementary course for either breakfast or dinner. To try another method, pour over the pulp, just before eating, a spoonful of sherry wine; add a little sugar, a slight grating of nutmeg, if desired; serve with the invariable accompaniments of bread and butter or crackers.”

Anna M. Paris, “The Avocado, or Alligator Pear,” The American Magazine 

Rules of Avocado Enjoyment: sherry optional, toast ALWAYS.

The Past Asks You: 1889 Etiquette

The following questions are taken (verbatim) from The Home Manual: Everybody’s Guide in Social, Domestic, and Business Life (1887). Each question below is followed by the original response along with three modern impostors. Test your etiquette cred by identifying the correct answers!

1. Is it proper to use a knife and fork in eating asparagus, or should the stalks be taken in the fingers?

a) Certainly, knife and fork are obligatory.
b) Never use a knife. Many well-bred people take the stalks in the fingers. If a compromise is desired, use the fork only. 

c) Asparagus has no place on a refined table.

d) Use the knife only. It is prudent to practice the use of the asparagus knife in isolation until elegant mastery is attained.

2. Is it good form for a lady to ask her fiancé to take her to drive?
a) It is acceptable, provided that a chaperone is available to accompany them.

b) No, it would be more proper for her to suggest “Serialized novel and chill?”

c) It is not improper, but ladies usually wait for their lovers to take the initiative, especially in the early days of the engagement. 

d) It is acceptable if the engagement has persisted for more than six months.

3. On what occasions is it proper for a man to wear a “tourist shirt?”

a) When traveling abroad in warmer climes.

b) When the need for armpit ventilation eclipses the desire for self-respect.

c) When yachting, playing ball or tennis, or in the woods.

d) This custom is never acceptable among those of good breeding.

4. Is it proper to wear a black silk hat in summer, if a man dislikes the light colored ones?
a) No, it is contrary to custom.

b) Tasteful shades of pale blue and violet may be permitted.

c) Only if he is a Dickensian villain named Mr. Gloombridge or Sir Tetchbottom.

d) This custom is gaining acceptance among younger men but should not be adopted by a man above forty.

5. If a gentleman meets a lady in a large retail store and wishes to talk with her, is it allowable for him to replace his hat after removing it to bow?

a) No, courtesy dictates that he hold the hat until the parties take their leave.

b) No, but he may place it in the front compartment of his ample Costco shopping cart in order to assist the lady with her party size hamper of frozen meatballs.
c) Yes, for in a large store, where a number of people are passing to and fro, the same rules apply as when persons meet in the street.

d) He may replace his hat only if the lady authorizes him to do so.  

1. b 2. c 3. c 4. a 5. c

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How to Pack Lunch (Businesswomen's Edition), 1889

Godey's Ladies' Book, December 1884

"Portable Lunches... To women breadwinners how to have some change from the fare they daily carry with them, and which, perhaps, has long since palled on their tired palates, is a very puzzling and important question…  It will seem almost a mockery, perhaps, to tell tired business women to do anything that will encroach on their precious time. Yet good, enjoyable food is health, and, if they are well nourished, they will be more vigorous, and perhaps feel more inclined to take a little trouble… 

Chocolate sandwich.
Cut thin slices of bread and butter as for other sandwiches, have a cake of sweetened chocolate in a warm spot over night, or long enough to become soft like cheese. Scrape it and spread thickly over the bread and butter, then make into sandwiches. This sandwich, when the appetite is jaded and craves variety, will be agreeable to chocolate lovers. A cake of chocolate between two crackers is another form of it." 

Mrs. John A. Logan, The Home Manual

Age-old secret of successful businesswomen: the chocolate sandwich. 

Ye Olde Ask the Past Gift Guide

The Graphic (1874), The British Library

Shopping got you down? Don't worry – the Past has done this before. Here assembled for your triumphant gift-giving is the wisdom of the ages (or at least the 19th century).

Recipe for success: (1) spend a lot, and (2) Toilet Soaps. 

“It is all very well to send Christmas Cards as cheap and handy presents to each and all of one’s friends, but how much better, and more acceptable they become, when accompanied by some useful article! The hint we would give, and which we trust will be acted upon to the full, is to spend shillings where one intended pence, and pounds where one meant to spend shillings… For this purpose, what could be more acceptable than family boxes of mixed Toilet Soaps… Our word for it that a box of toilet soaps, or scents… would be equally as, or more acceptable than even the conventional hampers of game or barrels of oysters.”

The Reliquary and Illustrated Archaeologist (1879)

Need a special gift for a special guy? Play it safe with a silver mucilage pot, or go bold with a monkey-skin hymnal.

"Silver seals, silver mucilage pots, silver pen-racks, silver penholders, silver pen-tweezers, small silver stamp-boxes for the waistcoat pocket, are among the many little things much more reasonable... The fad for silver is universal... A very useful Christmas present is a hymnal, or hymnal and prayer-book, bound in black monkey-skin, with silver monogram or gilt initials (the latter stamped inside the cover), of size for the waistcoat pocket. These would cost – marking and all – $10. Elephant-skin is not as handsome as monkey, and the snake-skin is beautiful to look at, but most perishable."

Harper's Bazaar (1896)

Ah, the lady who has everything. I promise she does not have a complete winter ensemble of rat fur.

"What more delightful or dignified present can any lord make his lady than presenting her with a complete suit of ermine, comprising muff, cuffs, cape, tippet, boa, and cloak... How comes it, then, that polecats' and stoats' skins are held so inestimable, while the poor humble rat's skin is held in detestation, when in texture and softness it is quite equal, if not superior, to either?... I am satisfied there is no one thing can equal them for ladies' gloves, where delicacy and softness are the ideal requisites to form the beau-ideal of perfection. 

James Rodwell, The Rat: Its History and Destructive Character (1858)

Shopping for children? The Saucy Milk-Maid has what you need.

“The mechanical toys imported from Paris are the finest ever brought to this country… The Saucy Milk-Maid is propelled rapidly about the room, shaking her head and patting her cow, while the cow munches oats and lows contentedly. The Drunken Muleteer applies the bottle to his mouth with one hand, and holds on to the mule with the other." 

Harper's Bazaar (1877)

If you're on a budget, just get creative with a Revolutionary War era brocade gown.

"If any woman owns remnants of the old-fashioned brocade gown worn by her great-great-grandmother in Revolutionary days she is fortunate indeed, for she has it in her power to bestow Christmas presents which will be valued by every member of the family connection. Pin-cushions, pen-wipers, work-bags, sachets, sofa pillows – all these articles, in every variety of shape and size, afford an opportunity to use the brocade, or, if the pieces are large enough, handkerchief and glove cases may be added to the list." 

Harper's Bazaar (1893)

And of course, everyone on your list will appreciate a copy of Ask the Past. 

How to Cook All the Birds, 1849

"The Poultry of the World," 1858, a.k.a. dinner

"Take a fine large olive, stuffed with capers and anchovies, and preserved in the best oil, and put it into a fig pecker; after cutting off its head and legs, put the fig pecker into the body of a fine fat ortolan; put the ortolan, into the body of a sky-lark. Besides cutting off the head and legs, take away all the principal bones, and wrap it in a thick fillet of bacon; put the skylark, thus prepared, into a thrush, trimmed and arranged in a similar way; put the thrush into a fine plump quail; put the quail, without bacon, but wrapped in a vine leaf, into a lapwing, and the lapwing well trussed and covered with thin bacon, into a fine golden plover; put the plover, also rolled up in bacon, into a fine young partridge; put the partridge into a good succulent woodcock, and after surrounding the latter with very thin crusts of bread, put it into a teal; put the teal, well trussed and covered with bacon, into a Guinea-hen, and the Guinea-hen, also surrounded with bacon, into a fine young wild duck, in preference to a tame one; put the duck into a fine plump fowl, and the fowl into a fine large red pheasant; be sure it is very high flavoured; put the pheasant into a fine fat wild goose; put the wild goose into a Guinea-fowl; put the Guinea-fowl into a very fine bustard, and if it should not fit it, fill up the cavities with chesnuts, sausage-meat, and stuffing excellently made. Put these ingredients, thus prepared, into a vessel, hermetically sealed, and closed round with paste; and add onions, stuck with cloves, carrots, small bits of ham, celery, herbs, ground pepper, slices of bacon well seasoned, salt, spices, coriander, and a bit or two of garlic. Let it simmer for twenty-four hours over a slow fire, so arranged as to reach  every part alike. Perhaps, an oven might be better." 

Robert Reynolds, The Professed Cook (trans. from Almanach des Gourmands, 1809)

This monstrosity did, in fact, eat a turducken for breakfast. Bon appétit!

How to Make Good Coffee, 1895

Currier & Ives, 1881 (Library of Congress)

"COFFEE THAT IS GOOD. To make good coffee is apparently not so simple as it may seem, if general results count for anything... There is no better stimulant in the morning than a delicious cup of coffee, and there is no better way of preparing it than according to the following recipe: Do not buy the coffee already ground, for it loses its fine flavor more rapidly when in the ground form than when whole. Have a small coffee mill and grind it yourself. A mixture of two or more kinds of coffee will give the most satisfactory result. Two thirds Java, with one third Mocha, will make a rich, smooth coffee. Now for the recipe: Put one cupful of roasted coffee into a small fryingpan, and stir it over the fire until hot, being careful not to burn it. Grind the coffee rather coarse and put it in a common coffeepot. Beat one egg well, and add three tablespoonfuls of cold water to it. Stir this mixture into the coffee. Pour one quart of boiling water on the coffee, and place the pot on the fire. Stir the coffee until it boils, being careful not to let it boil over; then place on the back of the stove, where it will just bubble, for ten minutes... After it has stood for five minutes, strain it into a hot coffeepot, and send to the table at once." 

C. F. Lawlor, The Mixicologist

Breakfast shortcut: just stir the egg into the coffee!

How to Make a Turnip Jack-o-Lantern, 1873

"Another common amusement at this season of the year is to make a turnip lantern, and in connection with this, I would warn my young folks that as a first step to do this successfully, they should procure a turnip righteously and honestly... first, procure as large a turnip as possible, and then proceed with your pocket knife to scrape out all the substance of the turnip, leaving only the rind or skin... Having scraped all the substance out of your turnip, and made a hole in the lid to let out the smoke, proceed to cut on the outside a man's face, as you see has been done by the little fellow in our picture. Do not cut the shell of the turnip quite through but cut as thin as possible, so that as much light and as little wind may get through as possible... You must make a hole in the bottom of the lantern to receive the candle. When this is lighted all is complete, and you may now call on some of your friends and show your lantern."  

The Dew-Drop 

Having trouble procuring a pumpkin righteously and honestly? Terrifying turnip lantern to the rescue!

How to Shower, 1867

An Encyclopaedia of Domestic Economy, 1844

"The shower bath, notwithstanding the abuse in its application and the consequent injury, is, when properly applied, one of the best baths ever employed... Begin with the water tepid, then change to cool, followed by a dash of cold, is the best plan for most bathers. Arrange the water at the right temperature, then let it fall first upon the hands and arms, rubbing them vigorously; then upon the feet and legs, then the neck, back and chest, rubbing each part while the water falls upon it; then turning the body, alternately exposing different parts to the falling shower for two or three minutes... As a general rule the cold water should not fall on the top of the head, nor even the tepid water, if the hair is long and heavy; but if it is short, and the bather in good health, it is a great luxury to let the tepid or cool water come trickling down over the head, face and entire body... The shower bath... is useful for cleanliness, for increasing the external circulation, and for removing internal congestion and inflammation... for those in a vigorous state of health it is a decided luxury to take it, cold, as a regular morning bath."  

E. P. Miller, "How to Bathe," Herald of Health

Nothing says "great luxury" like two or three minutes of cold water on your head.

How to Drive an Electric Car, 1896

"Such a motor is odorless, almost without vibration, and is practically noiseless. It can run with great speed and climb almost any hill road so long as it is smooth... When the battery is empty it may be recharged again at electrical stations maintained for the purpose, after which the carriage is ready for its journey once more... Aside from the device for supplying power to the wheels, there are numerous others for guiding and controlling the machine when it is under way. Near the seat of the driver are a number of switches and levers, which to one just learning how they operate are rather bewildering... The driver must keep his eyes wide open and both his feet and hands busy. With his left hand he grasps the power lever which controls the speed, while with the right he manages the steering lever. He has one heel all the time on an emergency switch that cuts off the current, and at the same time must ring a gong to warn people of the approach of his pneumatic-tired conveyance. With the other foot he manages a reversing-switch that will back the carriage, while with his toes he applies a quick brake. When he wishes to turn on the lights he presses a button under the seat. So it may be seen that he is rather busy, and can never go to sleep and let the old horse carry him home."

Henry Davenport Northrop, The Gem Cyclopedia of Universal Knowledge

On second thought, just forget all the levers and focus on ringing the gong very loudly.

How to Throw a Party (Single Ladies' Edition), 1896

Manners and Customs of Polite Society (1896)

"The bachelor women in their cosy little city apartments, or even their one apartment, refuse to be debarred from the pleasure and privilege of giving the little entertainments so dear to the heart feminine. They not only give the most charming little "teas" and "coffees," but they are past masters in the use of the chafing dish... A sandwich spread is another entertainment easily given by a "bachelor maid." This is a meal at which everything, barring the tea and coffee, is served in the form of a sandwich. Not until one has tried does one realize to what excellence and variety this form of viand lends itself. Deviled ham sandwiches, egg sandwiches, cheese sandwiches, lettuce sandwiches, potted ham, potted fish, potted cheese sandwiches, pineapple sandwiches, peanut sandwiches, cucumber sandwiches, tomato sandwiches, walnut sandwiches, oyster sandwiches and so on indefinitely."  

Maud C. Cooke, Manners and Customs of Polite Society

You won't be single for long once the guests taste your walnut sandwiches.

How to Choose a Sports Drink, 1899

Charles Terront (Le Petit Journal, Sept. 26, 1891)

"The cause of thirst, what best quenches it, what one should not drink, the opinion of the medical profession in regard to the fancy drinks, etc., are all questions which profoundly interest the bicyclist... Of the different fancy drinks, iron tonics, blood purifiers, magic strength-impacters, etc., it is necessary to say very little. Leave them alone, one and all, from A to Z. They are apt to do you more harm than good. It is true the effects of Kola and its class are increased strength, endurance, wind and general well-being, as long as you continue to take them in ever-increasing doses, but when you stop – what then? Collapse... If you require a drink that shall be strengthening as well as refreshing, you can take nothing better than a glass of cool water with a teaspoonful of Wyeth's Beef Juice in it. The nourishment in that will be equal in amount to what is contained in a half-pound of steak."  

Victor Neesen, Dr. Neesen's Book on Wheeling

Looking for a performance-enhancing drink that won't get you in trouble for doping? Try beef juice: so much more convenient than sucking on a steak during the race.

How to Choose a Spouse, 1879

Adelaide Claxton, Courting (1868)

"Bright red hair and a florid complexion indicate an excitable temperament. Such should marry the jet-black hair and the brunette type. The gray, blue, black or hazel eyes should not marry those of the same color. Where the color is very pronounced, the union should be with those of a decidedly different color. The very corpulent should unite with the thin and spare, and the short, thick-set should choose a different constitution... The quick-motioned, rapid-speaking person should marry the calm and deliberate. The warmly impulsive should unite with the stoical. The very fine-haired, soft and delicate-skinned should not marry those like themselves; and the curly should unite with the straight and smooth hair." 

Thomas E. Hill, Hill's Manual of Social and Business Forms

Hey, baby. I'm a warmly impulsive rapid-speaker, and you are looking SO stoical.

How to Defend Your Garden from Pests, 1824

George Shaw, Zoological Lectures (1809), NYPL

"With respect to caterpillars, snails, and slugs, they can only be gathered by hand, and the way to do this effectually is to begin as soon as they appear, employing women or children to look them over daily early in the morning. Poultry, and especially ducks and sea-gulls, are sometimes of use in keeping these and other insects under; a hen and chickens will devour caterpillars and aphides greedily, but are apt to scratch the soil afterwards, if not timely removed; turkey fowls are better." 

John Claudius Loudon, An Encyclopaedia of Gardening

For pest control, try keeping a flock of women and children in your garden this year.