| The
Symposium:
- Jessica
Warner, author of Craze. Gin and Debauchery
in an Age of Reason, spoke on social mores, both theoretical and
actual, of the period. (illustrated lecture). Did you know, for instance,
that violent crimes committed by women exceeded those committed by men
in England during the Regency period? Or that the drinking of gin by
older ladies results in their spontaneous combustion? Me neither! If
you didn't catch Professor Warner's talk, or even if you did, by all
means read her book -- interesting and most entertaining. More information
at her website, www.mothergin.com
- Archaeologist David Spittal described the local finds around
Fort York and Toronto (illustrated lecture). He brought some examples
of Spode and other English china that have been found at and around
Fort York, including some rare orange-figured ware, and showed us slides
of many more items. One large serving platter was particularly noteworthy,
as it was a pattern that was previously known by description only. It was believed
that no examples had survived. The platter was broken but all the pieces
were recovered and it was reassembled in its entirety. The manufacturers
were so excited that they sent a representative to Toronto to study
it and now plan to reissue the pattern, which will be named after Fort
York.
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After the lectures we had a break, time to talk and refresh with coffee,
bottled water and wonderful snacks. Fruit tarts, oat and currant cakes,
coconut macaroons and ginger snaps reflect both the extent of the British
Empire at the beginning of the 19th century and its roots in the British
Isles. Even Canada is represented, albeit anachronistically, those are
Nanaimo bars at the far right. Most of these desserts were made by Fort
York Volunteer Historic Cooks Ellen Johnstone and Roland
Wardle. Historic cooks Katherine McGillvray
and Mya Sangster were on Breakfast TV.
The snack table was thoughtfully left set up during the dance workshop
that followed.
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About the pictures:
1.) We took as many as we could, but I know we missed a lot. If you were
at the ball and have photos you'd like to share, we'd be happy to post
them here. If they are digitals or if you can scan them please e-mail
them to dawn@claviersbaroques.com,
or if you have 'real' photos and no scanner contact
me, I can scan them in and mail the originals back to you.
2.) We have reduced the photos for the website, but if you'd like the
larger version (1232 pixels x 1532) of any of them contact
me, and I can either e-mail it/them or post them somewhere they can
be downloaded.
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The Dance Workshops:
-
Melanie Garrison, co-ordinator of the dance
programme at Fort York, led the dance
workshops and ball, ably assisted by the Fort York Volunteer
Historic Dancers.
- Ken Purvis, Programme Officer at Fort York and member
of Gin Lane, led musicians
playing authentic period instruments to accompany the dances.
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Dancing Mistress Melanie Garrison asks us to organize ourselves into sets
of 4 or so couples to begin the workshops. Ken Purvis wonders where he left
his flute. The first dance we will learn is called Cary Owen. The
music and the steps are from Thomas Wilson's A Companion to the Ballroom,
3rd edition, published in either 1816 or 1823. |
Many of us didn't bring partners so we first had to find one. The people
are friendly and had name tags so that was pretty easy. Members of the
Fort York Volunteer Historic Dancers such as Peter Twist, above, helped
us get properly assorted and made sure there was an experienced dancer
or two in each set. We had more ladies than men so there were a few
ladies partnered. That was the authentic Regency solution as well, Jane
Austin would have approved.
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Mr. Wilson gives three ways of dancing this tune, Melanie is having us
do the one of medium complexity. She calls the figures: "Set &
change sides with 2nd Couple; set and back again - Down the middle, up
again, allemande." We are baffled but game.
|
Melanie translates the dance notation into plain language. "First and
second couples face each other and do a setting step to the right, count
1 & 2, then to the left, count 3 & 4. Then 1st and 2nd ladies join
hands and slide-step across to the gents' side, at the same time the 1st
and 2nd gents slide behind the ladies and cross to the ladies' side, that's
counts 5, 6, 7 and 8." |
"Repeat going opposite directions, this should get you back to your
original places and take you to the count of 16, which is bar 8. Question?
Couples 3 and on don't do anything yet, but don't worry, your turn will
come... Okay, ready for the second section?" I am happy to be a 4th
lady. |
"First couple face down the set, join inside hands, her right and his
left, and walk between the other dancers for a count of 3, on 4 turn, join
hands again and walk back. 2nd couple, you progress, that means
you move up to the 1st place, and the 1st couple will to the 2nd place that
you just left open, that gets you to 8, then the 1st couple (who is now
in 2nd place) does a do-si-do, that is from the French dos-a-dos, 'back-to-back'
for counts 9 to 16." |
"After doing these two sections twice the 1st couple should be in the
3rd position. The 2nd and 3rd couples are now in the 1st and 2nd positions
and can start their figure from the setting step. As they move down the
3rd and 4th couples progress into the top two positions and they start.
When the 1st couple is back at the top the dance is finished. Okay, got
that? Ready? This time with music. And one and TWO, three and FOUR...."
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Hurray! We must have done it right because the original couples are now
back at the heads of their sets. We had lots of help. Next we will tackle
La Jupon Rouge. Mr. Wilson says, "Whole figure at top lead
down the middle up again & allemande." Easy for him to say...
Melanie, help! |
By the end of the afternoon we'd worked through a lot of dances...
- Carey Owen
- La Jupon Rouge
- Tars of the Victory
- Bobbing Joan (or Love and Whiskey)
- College Hornpipe
- Drops of Brandy
- Roger D'Coverley or The Finishing Dance
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"Throw your lobster into the sea!" Our heads are full and we're
getting hungry. Time to dress for dinner and the ball. Anybody ready for
the Gin Tasting with the lady from the LCBO?
(more photos to come...) |
The Banquet "Inspired by Gin":
Presented by Linda Santolucci, The Compleat Caterer, and
her team. Taking a cue from Jessica Warners' Craze, the menu
featured food that might have been served in taverns of the time. Tureens
of hot mulligatawny soup were brought to the table, after which guests
helped themselves to the buffet. Dishes included Kitkat Pie, a Welsh favourite
made of ground lamb flavoured with currants and cinnamon, a savoury Potato
and Onion Pie, braised red cabbage, grilled root vegetables, and grilled
sausages served with sharp cheddar and blue cheeses. Red and white wines
and baskets of assorted rolls completed the meal. For dessert there were
Queen Cakes, Apple Charlotte and Everlasting
Syllabubs. |
| An Elegant Ball:
|
(more photos to come) |
Then...
... and now.
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