A SLICE OF VICTORIAN LIFE - Part II

by Pam North

After Monday's washday and Tuesday's ironing day, still more intensive
labor awaited the Victorian woman.  It was the custom of Victorian
households to produce their own baked goods; breads, cakes, pies and cookies
were all the responsibility of the woman of the household.  At the break of 
dawn, she arose to kindle a fire in the cookstove.  Usually the night before 
she had begun a process called "setting the sponge," which was the process 
of allowing the yeast to work in a spongy batter before it was kneaded with 
flour into bread dough.  Even after quick-rising easts became available in 
stores, many women stuck to this old-fashioned method.  The 1878 Buckeye 
Cookery gave the following recipe for bread sponge:  6 potatoes boiled and 
mashed white hot, 2 tablespoons white sugar, 2 tablespoons butter, 1 quart 
tepid water; into this stir 3 cups flour and beat to a smooth batter.  Add 
6 tablespoons yeast, set overnight, and in morning knead in sufficient flour 
to make stiff, spongy dough.  Knead vigorously for 15 minutes, set away to 
rise, and when light, knead for 10 minutes.  Mold out into moderate-size
loaves, and let rise until they are like delicate or light sponge-cake.

While the dough was rising and the oven heating, other chores were tended
to, such as preparing breakfast or organizing her storeroom.  Her pantry 
shelves were kept clean and freshly-papered, jars and tins tightly covered 
and properly labeled, and cayenne pepper was sprinkled into corners to 
discourage rodents and insects.  A list of needed supplies was begun for 
market day.

The oven was a tricky process in itself.  Without the accurate controls and 
temperature gauges common to appliances today, cooking in an oven was a matter
of experimentation and experience.  For bread-baking readiness, the oven had 
to be able to brown a scrap of paper in five minutes.  The "arm test" was 
also used, which was the length of time her arm could be held inside the oven 
comfortably; a moderate count of twenty was appropriate for bread and cakes.
Baking time was usually 45 minutes to an hour.

House cleaning was generally done on Thursdays and Fridays, and for the 
conscientious Victorian woman who took pride in her home, this was a
laborous process.  The custom of that era was to cover every surface
with ornamental objects and memorabilia, and every inch of the walls with
pictures, so there was much to dust.  Wooden floors and furniture demanded 
polishing, carpets had to be brushed and rugs beaten outside, glass and china 
had to be rinsed and dried.  The ornate wooden carvings inherent to the 
furniture and moldings required the use of small bellows to blow out dust.
Covers were draped over the furniture to protect it, and the windows were 
opened for light and to freshen the air.  In order to minimize the dust from 
flying around the rooms, dampened tea leaves, coffee grounds or freshly-cut 
grass was sometimes  sprinkled on the carpet, then removed. After the 
completion of the sweeping and dusting, the dust covers were removed and 
shaken outside.  Rugs and draperies were shaken and aired twice a month, 
carpets sponged clean several times monthly, and windows washed weekly.
Spring cleaning was an even more intensive version of these duties.

Care of the stove involved a thorough cleaning with soft soap on a flannel
cloth, then a round of stove polish.  Carbolic acid was flushed through the 
sink and drain.  Painted floors were scrubbed and rinsed with a mop; varnished 
floors were rubbed down with a flannel cloth saturated with kerosene.  Floor 
stains were spot-treated with heated lye and scoured with ashes using a 
stiff-bristled brush.

In addition to the major tasks of washing, ironing, baking and cleaning,
still more time needed to be set aside for making butter and soaps, canning
and preserving, shopping, sewing and repairing clothing.  Holidays and seasons 
brought still more tasks.

Even more was required of the Victorian woman beyond the smooth running
of her home.  She was expected to rear and nurture her children, entertain
gracefully, and budget wisely.  Amid all these demands, many women were 
overwhelmed by the enormity of their responsibilities; they fell into
bed at night exhausted but plagued by guilt that they had not fulfilled
their obligations.  The stereotype of this perfect wife/mother/housekeeper
role haunted women for decades (remember the television depiction in the
1950s of housewives doing their housework in shirtwaist dresses, high heels
and pearl necklaces?).  Today's woman has relaxed somewhat, and let reality 
soften that impossible image of perfection demanded of women in an earlier 
era.  While women in this century still have important responsibilities and 
obligations, they have the advantage of technology and modern conveniences to 
help them carry out their roles.  The 19th century housewife was not so 
fortunate, and her accomplishments and achievements should be viewed with 
admiration.