London has always been a city through which to travel to other places, as well as a destination in its own right. Nowadays, the airports, railway stations and coach stations are the transport hubs, but when travel relied on horses, coaching inns performed this function. These inns stabled teams of horses so that stagecoaches and mail coaches were provided with fresh animals along their route after travelling around 7–10 miles. They also offered food and drink to travellers. Some visitors used coaching inns as hotels, renting a room for the duration of their stay and taking some meals there. One of the most famous was the Belle Sauvage, also known as the Bell Savage, on Ludgate Hill.
An American in London
In 1805 Benjamin Silliman, a 25-year-old American, arrived in England to further his science studies. He had read law at Yale College and then studied chemistry and natural philosophy, and he was destined to become a foremost figure in science. On returning to America, Continue reading
As we have said in previous newsletters, history has not organised itself very well for 2015, with its surfeit of anniversaries. Amongst them has been the 100th anniversary of the first successful transatlantic wireless telephone call, which took place during World War One – in October 1915 – between the wireless towers at Arlington, Virginia, and the Eiffel Tower in Paris.
The wireless towers at Arlington, Virginia, in 1916 or 1917 (Library of Congress)
In 1932, the London writer and journalist Albert Gravely Linney commented that ‘the abodes of the wealthy’ in Chelsea had ‘electric lights, frigidaires, radio gramophones, vacuum cleaners, telephones, Continue reading
The quest for preservation
There was a constant search for a successful method of preserving food for those who did not have easy access to fresh supplies, such as on long sea voyages when the diet for most seamen was hard biscuit and salted meat (pork and beef) kept in wooden casks. By the end of the 18th century a method of preserving food in airtight glass bottles had been perfected by the Frenchman Nicolas Appert, and ‘bottling’ fruit is still popular for preserving home-grown produce. Glass was fragile and heavily taxed, and so the search went on for better methods. In the early 19th century, canning was developed as a means of preserving food, but it only became cost-effective after the Napoleonic Wars, using thick tin-plated iron canisters, referred to now as tins or cans – the tinning prevented corrosion (nowadays, cans and canned food tend to be called tins and tinned food in Britain). These were bulk containers, not intended for household use. By the 1840s, the Royal Navy was ever more reliant on canned meat, Continue reading
Some of the feedback we have received about our latest book, Eavesdropping on Jane Austen’s England (Jane Austen’s England in the USA), has expressed surprise that we have also written naval and archaeological books. All our books are described on our website, but we have decided now and again to look back over some earlier books. So as to commemorate the significant events that occurred in America during the War of 1812 (which actually lasted from 1812 to 1815), we are looking here at The War for All the Oceans.
Returning to the story of Magna Carta, once King John had sworn the agreement with the barons, the scribes made numerous copies of the charter, probably in the king’s chancery at Windsor castle. This was the government office that created and archived official documents, and it travelled with the king. These copies of Magna Carta were distributed throughout England to inform people what had happened. Four copies have survived, as well as several later versions. In an era long before paper, documents were handwritten with quill pens Continue reading