The Queen's English

[L Verge]

(11-30-2014 10:48 AM)Rogerm Wrote:  At one time, both France and Russia were ruled by emperors; Russia in the form of its czars and by the Napoleonic rulers of France. Maybe the "French way vs. the Russian way" was referring to the two imperial systems. This is only a guess on my part.

You are absolutely on the right track, Roger; now apply it to something that might be a daily routine in a home of middle-class or upper-class people.

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(11-30-2014 10:40 AM)RJNorton Wrote:  Thanks to Betty I know what #3 - gaiters are!

Your answer is correct for females, but what about males?

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(11-30-2014 10:50 AM)BettyO Wrote:  What fun!

2 - A Vest - an Undershirt; what Victorian gentlemen wore under their frock coat and over their shirt was known as a "Waist coat"

3- Gaiters - Cloth covers worn over shoes; i.e. what we call "Spats"

4- A High Hat - akin to a stovepipe hat like Lincoln's

5- A straw hat ;akin to that which Powell wore to the gallows

6- Crinoline (I think!)

7- Girls who worked in coal mines - there were also Pit Ponies; Sheltland or small ponies used in the mines to haul the coal baskets or carts

9- The Great Stink - the underground drains throughtout London; caused epidemics of cholera in the 1850s

10 - Water Closet - indoor toilet

12 - Snoods were knitted caps or covers worn on a ladies hair; i.e. a net

13 - Strop - was a leather strap used to polish razors

14 - Nappy was a diaper

15- Colliery - a coal mine and a Collier was a coal miner

16 - Omnibus was a horse drawn bus; we called them "horse cars" here

17 - A copper was a penny

18 - Sluice Rooms were where water was used to wash chamber pots; sick room elements; etc.

21 - Mangle - a wringer which was used to wringing clothing after washing

22 - Tripe - Cow's/sheep's stomach. Still sold in grocery stores in the meat section

23 - I think the difference between the dining styles of having food served and a buffet? I'm a bit shakey on this one....

24 - Porridge - mush - what we refer to as oatmeal?

And here's one.... What did "Pudding" usually refer to in England? This may be a tough one....

I knew I should have made you off-limits on this, Betty, because you have the book. Now you've spoiled the guessing game for others! However, you are not exactly correct on all of your answers.

Gaiters are different for men and women. See my answer to Roger above. For women they are soft boots that rise just above the ankle. For men of the Victorian era, they extended from ankle to knee and were usually leather leg protectors while riding horses.

Crinolette was what came after the full crinoline craze. The skirts started gathering more towards the back and the crinoline became a half-cage effect, puffing out the back and ultimately leading to the bustle.

The treatment of pit girls and young children in the mines is absolutely horrifying to read about. The child labor in factories is not much better.

A copper could be a term for a penny, but this one was much larger. It was the original hot water heater. A large, copper tank heated by a fire at the bottom and highly prized by women who had to do laundry (especially for a living).

Sluice rooms were again something that the wealthy could take advantage of and add to their homes. It was a special room with sinks and sloping drains that carried waste away from the house and allowed space to clean the chamber pots and slop jars all in one place.

Wringers were what pushed the water out of wet clothes. A mangle, however, was a large contraption that allowed the damp clothes to be laid out full and then pressed with steam (or later electricity) to iron the clothes. I was raised with both wringer washers and a mangle in our home -- and warned each wash day to keep my arms and fingers clear from the dangerous parts.

Between RogerM and Betty, the a la francaise vs. a la russe boils down to a style of family eating. We are probably more familiar with a la francaise because it is basically where all the food is placed on the table, poppa cuts the meat, momma serves the soup, everyone passes the vegetable bowls. In a la russe, it requires a sizeable wait staff to pull it off. Think fancy dinner or restaurant where each course is served separately with dishes being removed after each course and a fresh set of dishes and food brought in.

There are still a few of my words that no one has tackled. Look back through the list and ponder about "dipping women," "knocker-uppers," "jakesmen," "dolly and posser," and any others that we've left out so far.

Don't forget the extra credit ones about the two basic daily foods and now Betty's challenge as to what "pudding" meant to the Victorians.