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Palette Play with Jennie Chambers

Tech Services Feed - Tue, 04/07/2015 - 13:20

Are you interested in painting but aren’t sure how to mix your colors? The Jennie Chambers Papers might be able to help. The Chambers family lived in Harpers Ferry, West Virginia, in the mid-nineteenth century. Jennie Chambers was an author and amateur artist who went on to write for Harper’s Magazine, publishing “What a School-Girl Saw of John Brown’s Raid” in 1902 (still available online today). Duke has held the Jennie Chambers Papers for several decades, but I recently revisited the collection to enhance its online description and update its housing to our current standards. Most of the papers are letters between Jennie and her family or drafts of Jennie’s writings. But I most enjoyed finding this kind-of-grimy paper that includes all of her notes about mixing paint colors. It looks like she frequently used these notes for her paintings. I love the spots of paint and the smears of oil that stain the page, and it was really fun to see what sorts of things she painted. For foliage, mix deep green, Prussian blue, and yellow ochre. Do you want to paint mahogany? Mix Indian red, vermillion, and Vandyke brown.


My archivist’s heart also loves that she signed and dated the page. The only thing missing from the collection are her actual paintings.

Post contributed by Meghan Lyon, Technical Services Archivist.

The post Palette Play with Jennie Chambers appeared first on The Devil's Tale.

Palette Play with Jennie Chambers

Devil's Tale Posts - Tue, 04/07/2015 - 13:20

Are you interested in painting but aren’t sure how to mix your colors? The Jennie Chambers Papers might be able to help. The Chambers family lived in Harpers Ferry, West Virginia, in the mid-nineteenth century. Jennie Chambers was an author and amateur artist who went on to write for Harper’s Magazine, publishing “What a School-Girl Saw of John Brown’s Raid” in 1902 (still available online today). Duke has held the Jennie Chambers Papers for several decades, but I recently revisited the collection to enhance its online description and update its housing to our current standards. Most of the papers are letters between Jennie and her family or drafts of Jennie’s writings. But I most enjoyed finding this kind-of-grimy paper that includes all of her notes about mixing paint colors. It looks like she frequently used these notes for her paintings. I love the spots of paint and the smears of oil that stain the page, and it was really fun to see what sorts of things she painted. For foliage, mix deep green, Prussian blue, and yellow ochre. Do you want to paint mahogany? Mix Indian red, vermillion, and Vandyke brown.


My archivist’s heart also loves that she signed and dated the page. The only thing missing from the collection are her actual paintings.

Post contributed by Meghan Lyon, Technical Services Archivist.

The post Palette Play with Jennie Chambers appeared first on The Devil's Tale.

Mad Men Mondays: Season 7, Episode 8 “Severence”

Hartman Center News - Mon, 04/06/2015 - 20:25

Mad Men is back!  This half-season premier felt like an extended dream sequence with Peggy Lee’s eerie hit “Is That All There Is?” bookending the episode.

The episode opens with Don holding a cup of vending machine coffee and a lit cigarette while posing a woman wearing nothing but a pricy fur coat—Don, the eternal misogynist.  The scene widens to reveal that he is in fact working a casting call at the office.

Mathis attempts to set up Peggy on a blind date with his brother-in-law.  After some initial resistance she eventually acquiesces.  While something of a milquetoast—he won’t even return an incorrect food order—the date goes well and, after some wine and a bottle of Galliano, the date nearly culminates in a spontaneous trip to Paris.  Instead, the couple settles for a phone call in two weeks.

Fearing the toll that the advertising industry is taking on his psyche, Ken Cosgrove’s wife tries to persuade him to get out of the advertising business and focus on his writing.  The following day, at the behest of a McCann-Erickson executive, Ken is fired by Roger.  While expressing some bitterness at Roger’s lack of loyalty, he chooses to interpret the moment as kismet, an opportunity.  Rather than focus on his writing he listens to his competitive instincts and accepts a position as director of advertising for Dow Chemical.  Rather than pulling Dow’s business from the SC&P he vows to be a difficult client to please in the future.

Peggy and Joan have an encounter of their own with the heavy-handed and none-to-subtle staff of McCann.  On behalf of SC&P’s client Topaz pantyhose, together they pitch the possibility of McCann introducing them to some of their department store clients.  After a few minutes of crude innuendo from the McCann reps, Peggy finally persuades them to take a look at the proposal.  Rather than a bonding experience the meeting results in an elevator argument between Peggy and Joan over the meeting’s takeaway lessons.

After a vision (dream?) of Rachel Katz, his brief fling from season 1, in Chinchilla fur, Don attempts to set-up a meeting with her under the auspices of a potential partnership between her department store and Topaz pantyhose only to learn that she has recently passed from an illness.  Perhaps it’s the memory of Rachel that informs his continued attraction to the mysterious waitress at the late-night diner.   With Rachel’s family sitting shiva, Don attempts to pay his respects only to be cast out.  Finding his way to the diner, he attempts to connect with the waitress only to be told that the tryst was merely just compensation for the large cash tip from a previous evening.

Last night’s episode featured references to toasters, L’eggs hosiery, wine stained carpet, veal, pop tarts, and Paris.

A gallery of our selected images may also be found on Flickr.








The post Mad Men Mondays: Season 7, Episode 8 “Severence” appeared first on The Devil's Tale.

Mad Men Mondays: Season 7, Episode 8 “Severence”

Devil's Tale Posts - Mon, 04/06/2015 - 20:25

Mad Men is back!  This half-season premier felt like an extended dream sequence with Peggy Lee’s eerie hit “Is That All There Is?” bookending the episode.

The episode opens with Don holding a cup of vending machine coffee and a lit cigarette while posing a woman wearing nothing but a pricy fur coat—Don, the eternal misogynist.  The scene widens to reveal that he is in fact working a casting call at the office.

Mathis attempts to set up Peggy on a blind date with his brother-in-law.  After some initial resistance she eventually acquiesces.  While something of a milquetoast—he won’t even return an incorrect food order—the date goes well and, after some wine and a bottle of Galliano, the date nearly culminates in a spontaneous trip to Paris.  Instead, the couple settles for a phone call in two weeks.

Fearing the toll that the advertising industry is taking on his psyche, Ken Cosgrove’s wife tries to persuade him to get out of the advertising business and focus on his writing.  The following day, at the behest of a McCann-Erickson executive, Ken is fired by Roger.  While expressing some bitterness at Roger’s lack of loyalty, he chooses to interpret the moment as kismet, an opportunity.  Rather than focus on his writing he listens to his competitive instincts and accepts a position as director of advertising for Dow Chemical.  Rather than pulling Dow’s business from the SC&P he vows to be a difficult client to please in the future.

Peggy and Joan have an encounter of their own with the heavy-handed and none-to-subtle staff of McCann.  On behalf of SC&P’s client Topaz pantyhose, together they pitch the possibility of McCann introducing them to some of their department store clients.  After a few minutes of crude innuendo from the McCann reps, Peggy finally persuades them to take a look at the proposal.  Rather than a bonding experience the meeting results in an elevator argument between Peggy and Joan over the meeting’s takeaway lessons.

After a vision (dream?) of Rachel Katz, his brief fling from season 1, in Chinchilla fur, Don attempts to set-up a meeting with her under the auspices of a potential partnership between her department store and Topaz pantyhose only to learn that she has recently passed from an illness.  Perhaps it’s the memory of Rachel that informs his continued attraction to the mysterious waitress at the late-night diner.   With Rachel’s family sitting shiva, Don attempts to pay his respects only to be cast out.  Finding his way to the diner, he attempts to connect with the waitress only to be told that the tryst was merely just compensation for the large cash tip from a previous evening.

Last night’s episode featured references to toasters, L’eggs hosiery, wine stained carpet, veal, pop tarts, and Paris.

A gallery of our selected images may also be found on Flickr.








The post Mad Men Mondays: Season 7, Episode 8 “Severence” appeared first on The Devil's Tale.

ABC’s of John Hope Franklin – (H) Honorary Degrees

Devil's Tale Posts - Fri, 04/03/2015 - 15:00

Over the course of his lifetime, John Hope Franklin Franklin would be awarded over 130 honorary degrees from colleges and universities across the United States. In several instances, Franklin was the first African American to receive an honorary degree from the institution. John Hope Franklin received his first honorary degree from Morgan State College in 1960 and his last honorary degree from Wesleyan University in 2006.  The collection of honors and letters represents not only the length of Franklin’s career, but the respect of his contributions to scholarship and society from his peers in the academy.

Franklin served as a professor of history at Howard University from 1947-1956 Franklin’s first honorary degree from Morgan State College (now Morgan State University). Franklin delivered the commencement address and fellow Fisk alumni, W.E.B. DuBois received an honorary degree that same day.

 

John Hope Franklin being hooded at the Roosevelt University commencement in 1978

Notable institutions that bestowed an honorary degree upon John Hope Franklin include: American University, Bennett College, Columbia University, Duke University, Emory University, Fisk University, Georgetown University, Harvard University, Lincoln College, Morehouse College, New York University, North Carolina State University, and University of North Carolina, Chapel Hill

This series is a part of Duke University’s John Hope Franklin@100: Scholar, Activist, Citizen year-long celebration of the life and legacy of Dr. John Hope Franklin

Submitted by Gloria Ayee, Franklin Research Center Intern

The post ABC’s of John Hope Franklin – (H) Honorary Degrees appeared first on The Devil's Tale.

Medicine Cabinet of Curiosities Quiz

Devil's Tale Posts - Wed, 04/01/2015 - 16:59

How well do you know your old medical instruments? Take our quiz and find out!

 

The History of Medicine Collections has over 850 unique medical instruments and artifacts. These items compliment our incredible book and manuscript collections. Along with the largest collection of ivory anatomical manikins in North America, we hold numerous surgical instruments and devices, microscopes, and an assortment of other unusual items.

Check out our collection guide for descriptions and thumbnail images of these items. And stay tuned – as our renovation nears completion, a number of these items will be on display in the Josiah Charles Trent History of Medicine Room.

Post contributed by Rachel Ingold, Curator of the History of Medicine Collections

The post Medicine Cabinet of Curiosities Quiz appeared first on The Devil's Tale.

Medicine Cabinet of Curiosities Quiz

History of Medicine Blog - Wed, 04/01/2015 - 16:59

How well do you know your old medical instruments? Take our quiz and find out!

 

The History of Medicine Collections has over 850 unique medical instruments and artifacts. These items compliment our incredible book and manuscript collections. Along with the largest collection of ivory anatomical manikins in North America, we hold numerous surgical instruments and devices, microscopes, and an assortment of other unusual items.

Check out our collection guide for descriptions and thumbnail images of these items. And stay tuned – as our renovation nears completion, a number of these items will be on display in the Josiah Charles Trent History of Medicine Room.

Post contributed by Rachel Ingold, Curator of the History of Medicine Collections

The post Medicine Cabinet of Curiosities Quiz appeared first on The Devil's Tale.

Archive of Documentary Arts Photobook Club Meeting

Documentary Arts Blog Posts - Tue, 03/31/2015 - 15:00

Archive of Documentary Arts Photobook Club Meeting

Date: Tuesday, May 5, 6:00-7:30 p.m.

Location: Center for Documentary Studies Library, 1317 W Pettigrew Street, Durham, NC 27707

Join us for the third meeting of The Archive of Documentary Arts Photobook Club where we will be discussing Henri Cartier-Bresson’s, The Decisive Moment.

Book Discussion Group, Free and Open to the Public, byo beverage and/or snack

The book is on reserve for public use prior to the meeting in the David M. Rubenstein Rare Book & Manuscript Library.

Examine these editions for yourself in person, and/or read more about the book and Cartier-Bresson online at the links below:

Time    The Guardian   Magnum Photos

**Please note – Discussion will take place at the Center for Documentary Studies while the books themselves are held at The Rubenstein Library.**

Contact: Lisa McCarty, Curator of the Archive of Documentary Arts | lisa.mccarty@duke.edu

The post Archive of Documentary Arts Photobook Club Meeting appeared first on The Devil's Tale.

Archive of Documentary Arts Photobook Club Meeting

Devil's Tale Posts - Tue, 03/31/2015 - 15:00

Archive of Documentary Arts Photobook Club Meeting

Date: Tuesday, May 5, 6:00-7:30 p.m.

Location: Center for Documentary Studies Library, 1317 W Pettigrew Street, Durham, NC 27707

Join us for the third meeting of The Archive of Documentary Arts Photobook Club where we will be discussing Henri Cartier-Bresson’s, The Decisive Moment.

Book Discussion Group, Free and Open to the Public, byo beverage and/or snack

The book is on reserve for public use prior to the meeting in the David M. Rubenstein Rare Book & Manuscript Library.

Examine these editions for yourself in person, and/or read more about the book and Cartier-Bresson online at the links below:

Time    The Guardian   Magnum Photos

**Please note – Discussion will take place at the Center for Documentary Studies while the books themselves are held at The Rubenstein Library.**

Contact: Lisa McCarty, Curator of the Archive of Documentary Arts | lisa.mccarty@duke.edu

The post Archive of Documentary Arts Photobook Club Meeting appeared first on The Devil's Tale.

Fall 2015 Archives Alive Courses

Devil's Tale Posts - Mon, 03/30/2015 - 20:42

We’re excited to announce the first series of Archives Alive courses for Duke Undergraduates. These courses will enable students to develop innovative and significant projects based on original materials held in the Rubenstein Library. These courses are open to first-year and upper-class undergraduate students and range from the arts and humanities to the socials sciences. Scholar-teachers guide students’ explorations, providing first-hand exposure to advanced research practices and immersive learning that goes beyond traditional coursework. Students produce signature products that demonstrate their capabilities for in-depth investigation, team collaboration and communicating the significance of their work to others.

Classes for the Fall 2015 semester are:

Modern & Contemporary African American Art
ARTHIST 283/AAAS 227.  Curriculum Codes: CCI, EI, ALP, CZ
WF 10:05-11:20
Instructor: Richard J. Powell

Gender and Philosophy
PHIL 222/WOMENST 222.  Curriculum codes: CZ, EI
Monday 3:20-5:50PM
Instructor: Andrew Janiak

Topics in Digital History & Humanities: NC Jukebox
HISTORY 390S-1/ISIS 390S/MUSIC 290S-1. Curriculum Codes: ALP, CZ,
Thursday 10:05-12:30
Instructors: Trudi Abel/Victoria Szabo

Read the full course descriptions at Trinity College Arts & Sciences

The post Fall 2015 Archives Alive Courses appeared first on The Devil's Tale.

Shin of Beef Stewed with Wow Wow Sauce (1823) – Rubenstein Library Test Kitchen

Devil's Tale Posts - Fri, 03/27/2015 - 15:01

“DINNER is the only act of the day, which cannot be put off without Impunity, for even FIVE MINUTES.”

William Kitchiner, The Cook’s Oracle, “Invitations to Dinner,” p. 39.

English cooking is a punch line. You don’t even need a joke to set it up. Just say, “English cooking,” and people start smirking, or chortling, even suppressing laughter. It hardly seems fair.

After all, Great Britain boasts its share of culinary scores. The Scotch egg is a triumph of human ingenuity, I’ll take a ploughman’s lunch any day of the week, and the standing rib roast with Yorkshire puddings rates as a time-proven classic. Really, America, with your pit-cooked barbeques and New York-style slices, don’t be so glib. Arthur Treacher would like a word.

When I volunteered to write a Rubenstein Test Kitchen post, I had no real ideas for it, but set out on a path of discovery, like Walter Raleigh sailing for Carolina.1 I can’t remember how I came across William Kitchiner’s proto-Victorian cookbook, The Cook’s Oracle, in our catalog, and learned that the History of Medicine Collection holds a copy of the Fifth Edition, published in 1823. But I can tell you that I was drawn to it by one word: Wow.

More particularly, it was that word, twice. I learned that Kitchiner is credited as the inventor of a thing called Wow Wow Sauce, an accompaniment for boiled meat dishes. Intriguingly, the recipe includes two English condiments I never knew existed: pickled walnuts, and mushroom catsup.

How – I asked myself – could I not cook something called Wow Wow Sauce? The answer is, I couldn’t. I couldn’t not cook Wow Wow Sauce.

Kitchiner was a physician by profession, but seems to have been stern and serious in his approach to cooking and socializing. His cause was to bring scholarly and scientific order to the chaotic affairs of households and kitchens. Wikipedia claims his name was a household word and the book a best-seller. Chambers’ Book of Days, a miscellany published in 1879, provides background on his life and habits.

So the two recipes I select from Kitchiner’s book are Shin of Beef Stewed (No. 493), and Wow Wow Sauce for Stewed or Bouilli Beef (No. 328). The first order of business is to secure the ingredients, and in this effort I turn to two eminent local suppliers. First, I head to Southern Season in Chapel Hill, on whose shelves I locate both Opie’s brand pickled walnuts and George Watkins brand mushroom catsup.

Second, I need meat. Now, I happen to live in the town of Pittsboro, where I’m lucky to shop with Lilly Den Farm at the Chatham Mills farmers’ market each week. Tucker and Mackenzie’s place is out past Goldston, down in what’s called Deep Chatham. They hook me up with a nice-looking foreshank, a shin indeed, nearly two feet long and heavy with marbled meat. It’s covered in a tough membrane, which I skin off with a knife. Then I coat the whole thing in a generous amount of kosher salt, wrap it, and store it in the fridge overnight.


The next day, just before noon, I set the shank in a pot, cover it with cold water, and bring it to a simmer.

Usually, one buys a beef shank this size cut crosswise into two or maybe three discs. The flat surfaces from these cuts are convenient for seasoning and placing in a hot, oiled pan for browning, which produces the Maillard reaction, enhancing the flavor of the meat and leading to a rich, brown broth.

But that’s not what I’m looking for here. Yes, Kitchiner himself recommends a shank cut into sections (and doesn’t mention browning), but I prefer the shin intact. No fancy Maillard crust for my Test Kitchen project. I honestly can’t describe my vision better than this Guardian author: “The grisly, gristly spectre of an ashen Victorian joint – a lump of cracked cement flanked by dismal sprigs” – Yes! That’s exactly what I’m going for, and by the way, I love your accent, please do continue – “speaks of cabbagey kitchens and bones poking out of stockpots, of puritan blandness and the unfashionably old-fashioned.” Swoon! You had me at “bones poking out.”

I’ll leave it to other Test Kitchen authors to write up dishes that are “delicious,” or “good.” I’m going for something else entirely – “English.”

Okay, that was a cheap shot. But let’s just say the target aesthetic here is more steampunk than “Top Chef.”

Kitchiner was a staunch pro-boiling partisan; he begins the “Rudiments of Cooking” section of his book with a chapter on it. His main points of advice are time-tested – skim the pot and keep it low and slow. He also shares data from his own experiments comparing the loss of mass for roasting (more) versus boiling (less, especially when the broth is reserved and used).

Kitchiner’s entry for Beef Bouilli (No. 5) is really more of a polemic in favor of boiling than it is a recipe. “Meat cooked in this manner,” he says

affords much more nourishment than it does dressed in the common way, is easy of digestion in proportion as it is tender, and an invigorating substantial diet, especially valuable to the Poor, whose laborious employments require support.

He continues in this vein, excoriating the poor for neglecting the “coarser cuts of meat” and choosing roasting over boiling, losing mass and nourishment in the process. Why, he wonders, can’t the miserable, hard-boiling, hard-drinking English be more like the French, who – despite having access to all the best booze – simmer and sip their way to perpetual good grace and humor?

When the pot begins to simmer, per Kitchiner’s instructions, I skim the top with a ladle, then add a quartered onion, two stalks of celery, a dozen berries each of black pepper and allspice, and a few sprigs of thyme. About four hours later, I remove the shank. I would say that I pull the meat off the bone, but more accurately it slides off onto the platter. At this point, I figure the shin bone has a few more hours of good boiling left in it, so I return it to the pot and let it go at a rolling pace for a while. The result is three quarts of rich, heady broth.

 

I’m sorry to report that I’ve completely failed in my efforts to turn the shin into a bland, dun-colored, flinty gnarl of meat. The beef I taste is flavorful, moist, and tender. Here’s my hot take on the Maillard reaction – it’s overrated.

Now it’s time to whip up the Wow Wow Sauce. I sample the mushroom catsup: liquid, salty, redolent of clove. It’s reminiscent of Worcestershire sauce, but in a different shape of bottle. The pickled walnuts are … unusual. The balsamic vinegar in which they’re packed dominates the initial touch on the palate, followed by traces of woodiness and tannin, like pine bark softened in mouthwash. Are they packed in the jars by smelly feet? I can’t say for sure. The texture is wet, crumbling clay.

Kitchiner’s Wow Wow recipe is fairly specific:

Chop some Parsley leaves very finely, quarter two or three pickled Cucumbers, or Walnuts, and divide them into small squares, and set them by ready; put into a saucepan a bit of Butter as big as an egg; when it is melted, stir to it a tablespoonful of fine Flour, and about half a pint of the Broth in which the Beef was boiled; add tablespoonful of made Mustard; let it simmer together till it is as thick as you wish it, put in the Parsley and Pickles to get warm, and pour it over the Beef, or rather send it up in a Sauce-tureen.

He then describes a series of optional ingredients one could add to make it more “piquante.”

Here’s a summary of what I ended up doing:

2 T chopped parsley
3 pickled walnuts, diced
2 T butter
1 T flour
1 c beef broth at room temperature
1 T vinegar from walnuts
1 T mushroom ketchup
1 t horseradish
2 T beer

Melt the butter in a pan over medium heat. Whisk in the flour and cook for 2 minutes, stirring frequently. Add the broth all at once, whisk into the roux, and allow the mixture to come to a simmer. Add the remaining ingredients except for the parsley and simmer for several minutes, until the sauce is thick and blended through. Finish with the parsley.

I spoon some of the sauce over the beef and serve it with mashed potatoes (No. 106) and green beans (No. 133, more or less). I’m usually someone who likes things, but to be honest, I’m not a fan of the Wow Wow Sauce. It’s essentially gravy with pickled walnuts, and since I don’t love the pickled walnuts, the gravy isn’t working for me. One Internet commenter refers to it as “basically adding all the strong stuff the Victorians might have found in their kitchen together,” and I think that sounds about right.

In the end, I mince the leftover meat, combine it with the stock, some vegetables, a splash of the mushroom catsup, and a cup of pearled barley, to make a substantial soup that – in the spirit of economy attested by Kitchiner – provides for lunches all week. This quality, the versatility of the boiled beef, is my main takeaway from my Test Kitchen endeavor, and it echoes in this proverb – with which I’ll conclude – quoted by the ever class-conscious doctor:

“Of all the Fowls of the Air, commend to me the SHIN OF BEEF, for there’s Marrow for the master, Meat for the mistress, Gristles for the servants, and Bones for the dog.”

1. Raleigh never came to Carolina, and in the interest of full disclosure, I didn’t visit the Rubenstein reading room until after I’d made the dish and drafted half this post. I did lay hands on the Fifth Edition in Duke’s collection. I also pulled out the single folder of Kitchiner manuscripts in the Trent Collection, and perused the five handwritten notes on social and mundane matters. But for the cooking activities of this project, and the quotations and references in this post, I made use of an Internet Archive version of the Fourth Edition, published in 1822.

Post contributed by Will Sexton, Head, Digital Projects and Production Services

The post Shin of Beef Stewed with Wow Wow Sauce (1823) – Rubenstein Library Test Kitchen appeared first on The Devil's Tale.

Shin of Beef Stewed with Wow Wow Sauce (1823) – Rubenstein Library Test Kitchen

History of Medicine Blog - Fri, 03/27/2015 - 15:01

“DINNER is the only act of the day, which cannot be put off without Impunity, for even FIVE MINUTES.”

William Kitchiner, The Cook’s Oracle, “Invitations to Dinner,” p. 39.

English cooking is a punch line. You don’t even need a joke to set it up. Just say, “English cooking,” and people start smirking, or chortling, even suppressing laughter. It hardly seems fair.

After all, Great Britain boasts its share of culinary scores. The Scotch egg is a triumph of human ingenuity, I’ll take a ploughman’s lunch any day of the week, and the standing rib roast with Yorkshire puddings rates as a time-proven classic. Really, America, with your pit-cooked barbeques and New York-style slices, don’t be so glib. Arthur Treacher would like a word.

When I volunteered to write a Rubenstein Test Kitchen post, I had no real ideas for it, but set out on a path of discovery, like Walter Raleigh sailing for Carolina.1 I can’t remember how I came across William Kitchiner’s proto-Victorian cookbook, The Cook’s Oracle, in our catalog, and learned that the History of Medicine Collection holds a copy of the Fifth Edition, published in 1823. But I can tell you that I was drawn to it by one word: Wow.

More particularly, it was that word, twice. I learned that Kitchiner is credited as the inventor of a thing called Wow Wow Sauce, an accompaniment for boiled meat dishes. Intriguingly, the recipe includes two English condiments I never knew existed: pickled walnuts, and mushroom catsup.

How – I asked myself – could I not cook something called Wow Wow Sauce? The answer is, I couldn’t. I couldn’t not cook Wow Wow Sauce.

Kitchiner was a physician by profession, but seems to have been stern and serious in his approach to cooking and socializing. His cause was to bring scholarly and scientific order to the chaotic affairs of households and kitchens. Wikipedia claims his name was a household word and the book a best-seller. Chambers’ Book of Days, a miscellany published in 1879, provides background on his life and habits.

So the two recipes I select from Kitchiner’s book are Shin of Beef Stewed (No. 493), and Wow Wow Sauce for Stewed or Bouilli Beef (No. 328). The first order of business is to secure the ingredients, and in this effort I turn to two eminent local suppliers. First, I head to Southern Season in Chapel Hill, on whose shelves I locate both Opie’s brand pickled walnuts and George Watkins brand mushroom catsup.

Second, I need meat. Now, I happen to live in the town of Pittsboro, where I’m lucky to shop with Lilly Den Farm at the Chatham Mills farmers’ market each week. Tucker and Mackenzie’s place is out past Goldston, down in what’s called Deep Chatham. They hook me up with a nice-looking foreshank, a shin indeed, nearly two feet long and heavy with marbled meat. It’s covered in a tough membrane, which I skin off with a knife. Then I coat the whole thing in a generous amount of kosher salt, wrap it, and store it in the fridge overnight.


The next day, just before noon, I set the shank in a pot, cover it with cold water, and bring it to a simmer.

Usually, one buys a beef shank this size cut crosswise into two or maybe three discs. The flat surfaces from these cuts are convenient for seasoning and placing in a hot, oiled pan for browning, which produces the Maillard reaction, enhancing the flavor of the meat and leading to a rich, brown broth.

But that’s not what I’m looking for here. Yes, Kitchiner himself recommends a shank cut into sections (and doesn’t mention browning), but I prefer the shin intact. No fancy Maillard crust for my Test Kitchen project. I honestly can’t describe my vision better than this Guardian author: “The grisly, gristly spectre of an ashen Victorian joint – a lump of cracked cement flanked by dismal sprigs” – Yes! That’s exactly what I’m going for, and by the way, I love your accent, please do continue – “speaks of cabbagey kitchens and bones poking out of stockpots, of puritan blandness and the unfashionably old-fashioned.” Swoon! You had me at “bones poking out.”

I’ll leave it to other Test Kitchen authors to write up dishes that are “delicious,” or “good.” I’m going for something else entirely – “English.”

Okay, that was a cheap shot. But let’s just say the target aesthetic here is more steampunk than “Top Chef.”

Kitchiner was a staunch pro-boiling partisan; he begins the “Rudiments of Cooking” section of his book with a chapter on it. His main points of advice are time-tested – skim the pot and keep it low and slow. He also shares data from his own experiments comparing the loss of mass for roasting (more) versus boiling (less, especially when the broth is reserved and used).

Kitchiner’s entry for Beef Bouilli (No. 5) is really more of a polemic in favor of boiling than it is a recipe. “Meat cooked in this manner,” he says

affords much more nourishment than it does dressed in the common way, is easy of digestion in proportion as it is tender, and an invigorating substantial diet, especially valuable to the Poor, whose laborious employments require support.

He continues in this vein, excoriating the poor for neglecting the “coarser cuts of meat” and choosing roasting over boiling, losing mass and nourishment in the process. Why, he wonders, can’t the miserable, hard-boiling, hard-drinking English be more like the French, who – despite having access to all the best booze – simmer and sip their way to perpetual good grace and humor?

When the pot begins to simmer, per Kitchiner’s instructions, I skim the top with a ladle, then add a quartered onion, two stalks of celery, a dozen berries each of black pepper and allspice, and a few sprigs of thyme. About four hours later, I remove the shank. I would say that I pull the meat off the bone, but more accurately it slides off onto the platter. At this point, I figure the shin bone has a few more hours of good boiling left in it, so I return it to the pot and let it go at a rolling pace for a while. The result is three quarts of rich, heady broth.

 

I’m sorry to report that I’ve completely failed in my efforts to turn the shin into a bland, dun-colored, flinty gnarl of meat. The beef I taste is flavorful, moist, and tender. Here’s my hot take on the Maillard reaction – it’s overrated.

Now it’s time to whip up the Wow Wow Sauce. I sample the mushroom catsup: liquid, salty, redolent of clove. It’s reminiscent of Worcestershire sauce, but in a different shape of bottle. The pickled walnuts are … unusual. The balsamic vinegar in which they’re packed dominates the initial touch on the palate, followed by traces of woodiness and tannin, like pine bark softened in mouthwash. Are they packed in the jars by smelly feet? I can’t say for sure. The texture is wet, crumbling clay.

Kitchiner’s Wow Wow recipe is fairly specific:

Chop some Parsley leaves very finely, quarter two or three pickled Cucumbers, or Walnuts, and divide them into small squares, and set them by ready; put into a saucepan a bit of Butter as big as an egg; when it is melted, stir to it a tablespoonful of fine Flour, and about half a pint of the Broth in which the Beef was boiled; add tablespoonful of made Mustard; let it simmer together till it is as thick as you wish it, put in the Parsley and Pickles to get warm, and pour it over the Beef, or rather send it up in a Sauce-tureen.

He then describes a series of optional ingredients one could add to make it more “piquante.”

Here’s a summary of what I ended up doing:

2 T chopped parsley
3 pickled walnuts, diced
2 T butter
1 T flour
1 c beef broth at room temperature
1 T vinegar from walnuts
1 T mushroom ketchup
1 t horseradish
2 T beer

Melt the butter in a pan over medium heat. Whisk in the flour and cook for 2 minutes, stirring frequently. Add the broth all at once, whisk into the roux, and allow the mixture to come to a simmer. Add the remaining ingredients except for the parsley and simmer for several minutes, until the sauce is thick and blended through. Finish with the parsley.

I spoon some of the sauce over the beef and serve it with mashed potatoes (No. 106) and green beans (No. 133, more or less). I’m usually someone who likes things, but to be honest, I’m not a fan of the Wow Wow Sauce. It’s essentially gravy with pickled walnuts, and since I don’t love the pickled walnuts, the gravy isn’t working for me. One Internet commenter refers to it as “basically adding all the strong stuff the Victorians might have found in their kitchen together,” and I think that sounds about right.

In the end, I mince the leftover meat, combine it with the stock, some vegetables, a splash of the mushroom catsup, and a cup of pearled barley, to make a substantial soup that – in the spirit of economy attested by Kitchiner – provides for lunches all week. This quality, the versatility of the boiled beef, is my main takeaway from my Test Kitchen endeavor, and it echoes in this proverb – with which I’ll conclude – quoted by the ever class-conscious doctor:

“Of all the Fowls of the Air, commend to me the SHIN OF BEEF, for there’s Marrow for the master, Meat for the mistress, Gristles for the servants, and Bones for the dog.”

1. Raleigh never came to Carolina, and in the interest of full disclosure, I didn’t visit the Rubenstein reading room until after I’d made the dish and drafted half this post. I did lay hands on the Fifth Edition in Duke’s collection. I also pulled out the single folder of Kitchiner manuscripts in the Trent Collection, and perused the five handwritten notes on social and mundane matters. But for the cooking activities of this project, and the quotations and references in this post, I made use of an Internet Archive version of the Fourth Edition, published in 1822.

Post contributed by Will Sexton, Head, Digital Projects and Production Services

The post Shin of Beef Stewed with Wow Wow Sauce (1823) – Rubenstein Library Test Kitchen appeared first on The Devil's Tale.

Capturing the Duke Web

Tech Services Feed - Thu, 03/26/2015 - 13:00

I can claim without controversy that the web is among the more popular avenues for communicating, publishing, and otherwise interacting with information. Although professionals involved in the creation of websites often have titles (engineer, web designer, information architect) that borrow the language of corollaries in the physical world, information on the web and how one experiences it is inherently ephemeral. Relics of the early web still extant online often owe their continued life to chance, such as the website for the 1996 film Space Jam or the long-thought-lost-until-a-copy-was-discovered-on-a-floppy-disk first website.

In order to preserve Duke’s web presence, in 2010 the University Archives partnered with Archive-It, a service of the Internet Archive, to take snapshots of various websites. In the five years since we have captured close to 500 Duke-related websites. Comparing a site’s evolution over time can be striking. This portal allows one to compare Duke homepages at different times. For example:

Duke University homepage, 2010

 

Duke University homepage, 2015

 

The following screencaps are for the Duke Chapel’s website.

Duke University Chapel homepage, 2010

 

Duke University Chapel homepage, 2015

 

While the above examples are changes that are, at least in part, cosmetic changes to information, capturing web content allows us to preserve and provide access to the social and intellectual conversations on campus. We have had success capturing Develle Dish in both DukeGroups and their more recent Sites.Duke iteration.

Because the Duke Fact Checker was not officially associated with the university, his blog went down after his passing in early 2014. Though its no longer available at its original URL, we were able to get annual captures of his commentary between 2012 and 2014.

All of this is great but was previously difficult to access without knowing how to use the system. As of February 2015, there are two easy ways to browse and search through the Duke Web Archives. First, the University Archives created a collection guide to the Duke-related websites. The 500 or so URLs are arranged loosely by organizational type and can be browsed here.

Because of the way the web is crawled, some sites may have been crawled that don’t appear in the collection guide. To help address this problem as well as provide another avenue into the collection, there is a search function provided by Archive-It and their Wayback Machine here. Using the Wayback search, one can search for any URL. If the site appears in our collection, even if only partially, the search will return it.

We are currently at work to address Social Media, so look for future posts around that subject.

Post contributed by Matthew Farrell, Digital Records Archivist.

The post Capturing the Duke Web appeared first on The Devil's Tale.

Capturing the Duke Web

UA Filtered - Thu, 03/26/2015 - 13:00

I can claim without controversy that the web is among the more popular avenues for communicating, publishing, and otherwise interacting with information. Although professionals involved in the creation of websites often have titles (engineer, web designer, information architect) that borrow the language of corollaries in the physical world, information on the web and how one experiences it is inherently ephemeral. Relics of the early web still extant online often owe their continued life to chance, such as the website for the 1996 film Space Jam or the long-thought-lost-until-a-copy-was-discovered-on-a-floppy-disk first website.

In order to preserve Duke’s web presence, in 2010 the University Archives partnered with Archive-It, a service of the Internet Archive, to take snapshots of various websites. In the five years since we have captured close to 500 Duke-related websites. Comparing a site’s evolution over time can be striking. This portal allows one to compare Duke homepages at different times. For example:

Duke University homepage, 2010

 

Duke University homepage, 2015

 

The following screencaps are for the Duke Chapel’s website.

Duke University Chapel homepage, 2010

 

Duke University Chapel homepage, 2015

 

While the above examples are changes that are, at least in part, cosmetic changes to information, capturing web content allows us to preserve and provide access to the social and intellectual conversations on campus. We have had success capturing Develle Dish in both DukeGroups and their more recent Sites.Duke iteration.

Because the Duke Fact Checker was not officially associated with the university, his blog went down after his passing in early 2014. Though its no longer available at its original URL, we were able to get annual captures of his commentary between 2012 and 2014.

All of this is great but was previously difficult to access without knowing how to use the system. As of February 2015, there are two easy ways to browse and search through the Duke Web Archives. First, the University Archives created a collection guide to the Duke-related websites. The 500 or so URLs are arranged loosely by organizational type and can be browsed here.

Because of the way the web is crawled, some sites may have been crawled that don’t appear in the collection guide. To help address this problem as well as provide another avenue into the collection, there is a search function provided by Archive-It and their Wayback Machine here. Using the Wayback search, one can search for any URL. If the site appears in our collection, even if only partially, the search will return it.

We are currently at work to address Social Media, so look for future posts around that subject.

Post contributed by Matthew Farrell, Digital Records Archivist.

The post Capturing the Duke Web appeared first on The Devil's Tale.

Capturing the Duke Web

Devil's Tale Posts - Thu, 03/26/2015 - 13:00

I can claim without controversy that the web is among the more popular avenues for communicating, publishing, and otherwise interacting with information. Although professionals involved in the creation of websites often have titles (engineer, web designer, information architect) that borrow the language of corollaries in the physical world, information on the web and how one experiences it is inherently ephemeral. Relics of the early web still extant online often owe their continued life to chance, such as the website for the 1996 film Space Jam or the long-thought-lost-until-a-copy-was-discovered-on-a-floppy-disk first website.

In order to preserve Duke’s web presence, in 2010 the University Archives partnered with Archive-It, a service of the Internet Archive, to take snapshots of various websites. In the five years since we have captured close to 500 Duke-related websites. Comparing a site’s evolution over time can be striking. This portal allows one to compare Duke homepages at different times. For example:

Duke University homepage, 2010

 

Duke University homepage, 2015

 

The following screencaps are for the Duke Chapel’s website.

Duke University Chapel homepage, 2010

 

Duke University Chapel homepage, 2015

 

While the above examples are changes that are, at least in part, cosmetic changes to information, capturing web content allows us to preserve and provide access to the social and intellectual conversations on campus. We have had success capturing Develle Dish in both DukeGroups and their more recent Sites.Duke iteration.

Because the Duke Fact Checker was not officially associated with the university, his blog went down after his passing in early 2014. Though its no longer available at its original URL, we were able to get annual captures of his commentary between 2012 and 2014.

All of this is great but was previously difficult to access without knowing how to use the system. As of February 2015, there are two easy ways to browse and search through the Duke Web Archives. First, the University Archives created a collection guide to the Duke-related websites. The 500 or so URLs are arranged loosely by organizational type and can be browsed here.

Because of the way the web is crawled, some sites may have been crawled that don’t appear in the collection guide. To help address this problem as well as provide another avenue into the collection, there is a search function provided by Archive-It and their Wayback Machine here. Using the Wayback search, one can search for any URL. If the site appears in our collection, even if only partially, the search will return it.

We are currently at work to address Social Media, so look for future posts around that subject.

Post contributed by Matthew Farrell, Digital Records Archivist.

The post Capturing the Duke Web appeared first on The Devil's Tale.

Capturing the Duke Web

UArchives blog posts - Thu, 03/26/2015 - 13:00

I can claim without controversy that the web is among the more popular avenues for communicating, publishing, and otherwise interacting with information. Although professionals involved in the creation of websites often have titles (engineer, web designer, information architect) that borrow the language of corollaries in the physical world, information on the web and how one experiences it is inherently ephemeral. Relics of the early web still extant online often owe their continued life to chance, such as the website for the 1996 film Space Jam or the long-thought-lost-until-a-copy-was-discovered-on-a-floppy-disk first website.

In order to preserve Duke’s web presence, in 2010 the University Archives partnered with Archive-It, a service of the Internet Archive, to take snapshots of various websites. In the five years since we have captured close to 500 Duke-related websites. Comparing a site’s evolution over time can be striking. This portal allows one to compare Duke homepages at different times. For example:

Duke University homepage, 2010

 

Duke University homepage, 2015

 

The following screencaps are for the Duke Chapel’s website.

Duke University Chapel homepage, 2010

 

Duke University Chapel homepage, 2015

 

While the above examples are changes that are, at least in part, cosmetic changes to information, capturing web content allows us to preserve and provide access to the social and intellectual conversations on campus. We have had success capturing Develle Dish in both DukeGroups and their more recent Sites.Duke iteration.

Because the Duke Fact Checker was not officially associated with the university, his blog went down after his passing in early 2014. Though its no longer available at its original URL, we were able to get annual captures of his commentary between 2012 and 2014.

All of this is great but was previously difficult to access without knowing how to use the system. As of February 2015, there are two easy ways to browse and search through the Duke Web Archives. First, the University Archives created a collection guide to the Duke-related websites. The 500 or so URLs are arranged loosely by organizational type and can be browsed here.

Because of the way the web is crawled, some sites may have been crawled that don’t appear in the collection guide. To help address this problem as well as provide another avenue into the collection, there is a search function provided by Archive-It and their Wayback Machine here. Using the Wayback search, one can search for any URL. If the site appears in our collection, even if only partially, the search will return it.

We are currently at work to address Social Media, so look for future posts around that subject.

Post contributed by Matthew Farrell, Digital Records Archivist.

The post Capturing the Duke Web appeared first on The Devil's Tale.

Women at Duke Wikipedia Edit-a-thon

UA Filtered - Tue, 03/24/2015 - 13:04

Date: Wednesday, March 25, 2015
Time: 10:00 AM-2:00 PM
Location: Edge Workshop Room, Bostock Library
Contact: Kelly Wooten, kelly.wooten@duke.edu or 919-660-5967

Two Women in front of the Washington Duke statue, ca. 1900s. From the University Archives Photograph Collection.

Join the staff of the Sallie Bingham Center for Women’s History and Culture for an opportunity to learn how to edit Wikipedia articles, learn more about the rich history of women at Duke University, and then put that knowledge into action by creating and editing entries that document the lives and contributions of women alumnae, faculty, staff, and community members.

This edit-a-thon is part of a worldwide movement to increase the percentage of women editors and woman-focused articles within Wikipedia.

If you’re planning to attend, create a Wikipedia account in advance and sign up on the edit-a-thon’s meetup page (where you’ll also find a list of proposed Wikipedia articles that you can work on). Bring your laptop to the edit-a-thon if you can. You can also participate from anywhere in the world!

Looking for more information about the edit-a-thon? Read Duke Today’s article or listen to this “State of Things” discussion with local edit-a-thon organizers, including the Bingham Center’s Kelly Wooten!

The edit-a-thon is co-sponsored with the Duke University Archives and the Duke Women’s Center.

The post Women at Duke Wikipedia Edit-a-thon appeared first on The Devil's Tale.

Women at Duke Wikipedia Edit-a-thon

Devil's Tale Posts - Tue, 03/24/2015 - 13:04

Date: Wednesday, March 25, 2015
Time: 10:00 AM-2:00 PM
Location: Edge Workshop Room, Bostock Library
Contact: Kelly Wooten, kelly.wooten@duke.edu or 919-660-5967

Two Women in front of the Washington Duke statue, ca. 1900s. From the University Archives Photograph Collection.

Join the staff of the Sallie Bingham Center for Women’s History and Culture for an opportunity to learn how to edit Wikipedia articles, learn more about the rich history of women at Duke University, and then put that knowledge into action by creating and editing entries that document the lives and contributions of women alumnae, faculty, staff, and community members.

This edit-a-thon is part of a worldwide movement to increase the percentage of women editors and woman-focused articles within Wikipedia.

If you’re planning to attend, create a Wikipedia account in advance and sign up on the edit-a-thon’s meetup page (where you’ll also find a list of proposed Wikipedia articles that you can work on). Bring your laptop to the edit-a-thon if you can. You can also participate from anywhere in the world!

Looking for more information about the edit-a-thon? Read Duke Today’s article or listen to this “State of Things” discussion with local edit-a-thon organizers, including the Bingham Center’s Kelly Wooten!

The edit-a-thon is co-sponsored with the Duke University Archives and the Duke Women’s Center.

The post Women at Duke Wikipedia Edit-a-thon appeared first on The Devil's Tale.

Women at Duke Wikipedia Edit-a-thon

UArchives blog posts - Tue, 03/24/2015 - 13:04

Date: Wednesday, March 25, 2015
Time: 10:00 AM-2:00 PM
Location: Edge Workshop Room, Bostock Library
Contact: Kelly Wooten, kelly.wooten@duke.edu or 919-660-5967

Two Women in front of the Washington Duke statue, ca. 1900s. From the University Archives Photograph Collection.

Join the staff of the Sallie Bingham Center for Women’s History and Culture for an opportunity to learn how to edit Wikipedia articles, learn more about the rich history of women at Duke University, and then put that knowledge into action by creating and editing entries that document the lives and contributions of women alumnae, faculty, staff, and community members.

This edit-a-thon is part of a worldwide movement to increase the percentage of women editors and woman-focused articles within Wikipedia.

If you’re planning to attend, create a Wikipedia account in advance and sign up on the edit-a-thon’s meetup page (where you’ll also find a list of proposed Wikipedia articles that you can work on). Bring your laptop to the edit-a-thon if you can. You can also participate from anywhere in the world!

Looking for more information about the edit-a-thon? Read Duke Today’s article or listen to this “State of Things” discussion with local edit-a-thon organizers, including the Bingham Center’s Kelly Wooten!

The edit-a-thon is co-sponsored with the Duke University Archives and the Duke Women’s Center.

The post Women at Duke Wikipedia Edit-a-thon appeared first on The Devil's Tale.

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