Chronicles Of Fashion From The Time Of Elizabeth To The Early Part Of The Nineteenth Century In Manners Amusements Banquets Costume Etc

This book provides a fascinating glimpse into the world of fashion and cultural practices from the time of Elizabeth to the early part of the nineteenth century. It covers a wide range of topics including manners, amusements, banquets, and costumes, and is a must-read for anyone interested in the history of fashion and culture. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1845 edition. Excerpt: ... CHAPTER I. BANQUETS AND FOOD. "Madame, roangez s'il vous plait Et si tastez de tous nos vins: J'en ay du plus friandelet Qui soit point d'icy a Provins. Sus I ho I servitcurs barbarins, Apportez-nous ces hustandeaux, Poulets et chappons pelerins, Cignes, paons et perdreaux, Espaulles, gigots de chevreaulx, Becquasses, butors, gelinectes, Lievres, connins et lappereaulx, Herons, pluviers et alouettes." Queen Elizabeth, we are told, was exceedingly and habitually abstemious, seldom eating of more than two dishes, and partaking very moderately of those. Her example was not without weight amongst her courtiers, as certainly her court was not degraded by the absolute gluttony which disfigured that of her successor, James, countenanced and encouraged by its royal head. Refinement in eating had indeed been gaining ground for some period before the accession of Elizabeth, introduced primarily, it may be by that master in the art of "savoir-vivre," Cardinal Wolsey; yet, in the reign of Mary, foreigners were astonished at the enormous quantity of provisions consumed by the English court, though we are told that quantity did not reach a fourth part of what had been usual. Indeed, it sounds like romance to read of 30,000 dishes being served up at one wedding-dinner; and at another, of sixty fat oxen, being only one article of provision for the feast. This sounds like romance, yet it is matter of history. "They served up salmon, venison, and wild boars, By hundreds, and by dozens, and by scores. Hogsheads of honey, kilderkins of mustard, Muttons and fatted beeves, and bacon swine; Herons and bitterns, peacocks, swan, and bustard, Teal, mallard, pigeons, widgeons, and in fine, Plum puddings, pancakes, apple-pies and custard. And therewithal they drank...