October 2017 – Sonja Danielson

Check out Faerie Magazine’s store!

I am all about fairies and their magic. When I come across someone else who has the same love of the fey-people, I like to let others know about them. This is one of those times.

In their words:

Faerie Magazine is a quarterly print magazine that celebrates all things enchanted—from a scattering of mushrooms in an ancient forest to a sweet, scented gown made only of roses. Every issue features exquisite photography, original fiction and poetry, travel pieces (from bioluminescent bays to Scottish fairy hills and castles), artist profiles, recipes, home décor, otherworldly beauty tips, craft tutorials, and much more—with a dash of faerie (and mermaid, and dragon!) magic sprinkled throughout.

And finally, you might want to peruse the Faerie shop and all its autumnal treasures that we’ve gathered in this handy Autumn collection: https://www.faeriemag.com/collections/autumn-treasures.

Not only does it feature this new midnight rose bracelet:

but also this autumnal forest one:

I am not associated with the magazine or the store. I just love their stuff!

Congress Hotel Japanese Tea Room, Jan 1, 1908

The Congress Hotel Japanese Tea Room in Chicago specialties included Japanese Crystallized Pineapple, Ginger, Oranges, and Lemon Peel.

Source: Victoriana Magazine

Macy & Co. Five O’Clock Tea, December 7, 1905

R.H. Macy & Co. in New York served a “Five O’Clock Tea from 3:30 to 5:30 p.m. which included just 8 dishes.

Source: Victoriana Magazine

Cooley’s Sunday Tea, July 21, 1901

Cooley’s, in Springfield, Mass, had a Sunday Tea menu that declared that “all drinking water used in this house is filtered by Dennison’s Process and cooled by Hygienic Ice.

Source: Victoriana Magazine

The Tea Room, March 22, 1921

The Tea Room in Baltimore featured luncheons or afternoon tea parties with a selection of 281 dishes.

Source: Victoriana Magazine

Mandel’s Tea Rooms, May 2, 1900

Mandel’s Tea Rooms’ menu features a “special luncheon” with 61 dishes including cream of chicken soufflé, soft shell crabs, frog legs, lobster sandwich, prime roast beef and a variety of sides and desserts.

Source: Victoriana Magazine

Greenhut-Siegel Cooper Tea Room, Dec 19, 1912

The Greenhut-Siegel Cooper Co. Tea Room offered over 300 dishes in their restaurant. They boasted “daylight made” pastry, dessert and puddings, fresh fruits, ice cream with cake and fragrant teas in addition to their regular fare.

Learning about Victorian Fashion

Source: Victoriana Magazine

In order to truly envision the fashions of the past, we need to examine period photographs.

Leafing through a 19th century ladies’ magazine, you will find an abundance of black and white engravings depicting period fashions; this is how a Victorian lady was kept up to date on current styles and accessories. Conversely, today’s digital marketing has dramatically redesigned how we visualize the latest fashions through glossy magazines, lively video presentations, and interactive online catalogs, making these quaint sketches appear as primitive as caveman drawings. In order to truly envision the modes of the past, we need to study antique garments from museums or private collections. Another way is to examine period photographs.

1862 Blouse

For example, presented above is a “Muslin Body with Puffed Yoke” originally published in an 1862 issue of Peterson’s Magazine. This Civil War era blouse has a drop shoulder, fine pintucks, and bands of puffs.

1860s Blouse

This 1860s sheer white cotton blouse features similar gathers, puffs and trimmings of the Peterson’s design.

1860s Clothing

Nevertheless, the Peterson’s Magazine illustration pales in comparison with this period photograph featuring a young woman sitting pretty for the photographer in a similar garment. Her blouse or bodice is of pure white muslin with puffs divided by bands of embroidered insertion and a narrow frill at the neckline. By putting both period magazines and photographs side by side we can truly envision the fashions of the Victorian era.

John Wanamaker Afternoon Tea Menu. Oct 28, 1907

This John Wanamaker “Afternoon Tea Menu” features thirty-nine dishes including chicken, ham and caviar sandwiches; macaroons, ginger bread, and Charlotte Russe; plus tutti-frutti ice and frozen cherries au maraschino.

Source: Victoriana Magazine

Lord & Taylor Tea Rooms Menu for Special Afternoon Tea, August 14, 1914

Lord & Taylor Tea Rooms offered a “Special Afternoon Tea” beginning at 50 cents per person with several varieties of hot and cold tea, assorted sandwiches, a variety of French pastry, and ice cream.

Source: Victoriana Magazine