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When going through our friend's house in Tennessee, there were so many things to look at in their house.  For me personally, it was exciting finding two tins from tea bags, one is from Lipton Tea and the other Tetley Tea.  For quite some time tea has interested me.  It is tasty whether cold or hot.  I, at one point, went on a search for a tea book that might give more information on what benefits were to be had with different kinds of teas.  I did the smart thing, I borrowed a stack of books from the library!  Some books went on about how you need to leave an offerring to mother nature or whomever they decided let these plants grow where they were, these books had little to no appeal!  Then one book that caught my eye was a paperback book, 20,000 Secrets of Tea by Victoria Zak.  She told of different folklore surrounding different teas.  The following is taken from the first chapter of the above mentioned book: "To illustrate the importance of tea, a tale tells of an ancient Chinese herbalist who knew 100,000 healing properties of herbs, and began to pass on his wisdom to his son.  The herbalist taught his son 80,000 secrets, but fell ill before he could complete the lessons.  On his deathbed, the herbalist told his son to come to his grave five years from the date of his death, and there he would find the other 20,000 secrets.  On the fifth year, the obedient son went to his father's grave, and found, growing on the site, the black tea shrub."  After reading this book I knew that this was the one for me.  I have purchased a few copies and have given them to friends and family.  That is why seeing these tins made me smile!

Rice Oven Bread

To one quarter of a pound of rice, boiled very soft, add three quarters of a pound of wheat flour, a little salt, one gill of yeast, and one gill of milk; beat all well together, put it into a buttered pan to rise, and when it is light, bake it in a moderate oven. 

Taken from The Practical Cook Book; containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry, and Game, Soups, Breads, Vegetables and Salads. Also for the Making of all Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, etc. etc. etc. Together with Various Miscellaneious Receipts, and Numerous Preparations for Invalids. By Mrs. Bliss, Philadephia, E. Claxton and Company, 920 Market Street, 1882. p. 274

Two Recipes for Apple Tea

No. 1. Place three tart apples on a plate before a good fire, and roast them quite soft; then take off the skins, put the apples into an earthen dish with a close cover, pour a pint of boiling water upon them, and let them stand under cover until they are cold; when using, add a little white sugar to make it more agreeable.

No. 2. Peel and quarter four tart apples, wash them, cut them in slices, put them into a pitcher with a close cover, pour upon them a pint of cold spring water, put the pitcher covered into a kettle of boiling water, where let it stand until its contents become boiling hot; then remove the pitcher from the fire, and keep it covered until its contents are cold, when [sic] pour off the liquour, and season it with sugar and nutmeg.

The Practical Cook Book; Containing Upwards of One thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry and Game, Soups, Breads, Vegetables, and Salads. Also for Making All Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, Etc. Etc. Etc. Together with Various Miscellaneous Receipts,and Numerous Preparations for Invalids. By Mrs. Bliss. Philadelphia: E. Claxton and Company 920 Market Street, 1882. 

DRAUGHTS FOR THE FEET

 The following is from a cookbook published by Miss Bliss in 1882 (full and lengthy title after remedy). For some reason the line "place it on a hot shovel for a moment" portion made me laugh, otherwise these "remedies" sound rather....wonderful, for want of a better word. However, please take note,  Passed Time and its contributors, takes no responsibility for the effectiveness of any remedy that makes its way onto Passed Time. I believe another common disclaimer is, "check with your doctor first," so, I guess that means, if you don't check with your doctor first, just don't blame us. Enjoy, and personally, I'm going to be trying the garlic one here in a few minutes...I'll keep you posted. HK 20 July 2015

     "Take a large leaf from the horse-radish plant, and cut out the hard fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hollow of the foot by a cloth bandage.

     Burdock-leaves, cabbage-leaves, and mullen-leaves, are used in the same manner, to alleviate pain and promote perspiration.

     Garlics are also made for draughts by pounding them, placing them on a hot tin plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage.

     Draughts of onions, for infants, are made by roasting onions in hot ashes, and, when they are quite soft, peeling off the outside, mashing them, and applying them on a cloth, as usual."  p 286

The Practical Cook Book; Containing Upwards of One thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry and Game, Soups, Breads, Vegetables, and Salads. Also for Making All Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, Etc. Etc. Etc. Together with Various Miscellaneous Receipts,and Numerous Preparations for Invalids. By Mrs. Bliss. Philadelphia: E. Claxton and Company 920 Market Street, 1882. 

This is another recipe from the Oley Valley Cookbook. It is from a newspaper clipping found within the book so, unfortuntely, I cannot credit the source. Enjoy! HK 17 July 2015

   No. 248 is the number assigned to one of the participants in a Field Day excercise which took place on Friday, May 13, 1921 at Joe Frazer Field in Newark, Delware. I wanted to provide background information about the Joe Frazer Field which was dedicated by Joseph Heckart Frazer's parents and brother Stanley, on June 18, 1913.

  The following information was found in the Proceedings of the American Society of Civil Engineers, Volume 38, Part 1, pages 110-111. Joseph Heckart Frazer, son of Eben B. Frazer [and presumably his wife], was born in Port Deposit Maryland on September 30, 1882. He graduated from Delaware College, Newark De in 1903 with a B.C.E. Immediately after graduation, Frazer joined the Baltimore and Ohio Railroad comany as a topographer. Frazer worked in MD, PA, and WV until November of 1904.

  In 1905, Frazer became a transitman with the Bolivian Railway Company. He was also employed by the Bolivian government as part of a commission to study and map out railways. In 1905, he became the Chief Engineer of the Concordia Mine for the Andes Tin Company, where he layed out roads and helped erect an electrical transmission plant. 

  Frazer soon resigned from those positions to establish his own company with Mr. William Rumbold as his partner. The firm, Rumbold and Frazer, headquartered in Bolivia and received contracts to survey roads across the Andes, amongst other  endeavors. Unfortunately, Frazer developed pneumonia and died in La Paz, Bolivia on August 16, 1911, after being ill for 7 days. He was only 29 years old. The dedication of the Joe Frazer field allowed for many people, such as No. 248 E. Reynolds, to enjoy themselves on subsequent Field Days. HK, 11 July 2015

This link comes from Popular Mechanics. Compiled by Ben Stewart. 

http://www.msn.com/en-us/autos/enthusiasts/the-51-coolest-trucks-of-all-time/ss-BBk0xpQ?ocid=mailsignout

This handwritten recipe found tucked inside the "Cook Book from the Oley Valley" states that it was taken from [illegible] B. C. [Betty Crocker] July 75. If the images appear tiny on your browser, simply right click, open in new window or tab and you have a completely printable and savable recipe, courtesy from the good folks at Passed Time. 

Yum. (If the image appears small, simply right click on it and open in a new window/tab for easier viewing)

So, over a year ago friends were talking with my husband Rolf and I about different ideas for web sites.  This process took quite some time.  We finally liked a site that would make history fun and bring in nostalgic items for people to share from their lives and experiences.  This sounded good then and it sounds even better today.  So many days and nights, thinking and wanting this to actually be seen by many people.  Then the site was put online and could be viewed by anyone. 

Once online, feedback came, quickly.  This is a great thing.  There was an idea put out there that the site is in need of pictures.  We have been through all my husband's photos.  Not completely sure we have anything that completely fits the need.  Then we go to Tennessee to see friends who have moved there in the last couple of years.  These friends have wanted us to see their new place, but until now the opportunity never did come along.  We walked into their home at 4:30 A.M. on a Monday morning.  Upon entry we look around and see the site.  The house has so many nostalgic items, they sell things at an antique shop, things that do not sell come back to the house.  These items show up everywhere in the house.  It is so beautiful.  After taking hundreds of photos, looking at some national parks and seeing the beauty that Tennesse has to offer, we come back to our home state of Delaware.  We have been enriched by this trip.  You will see many of the photos on the site and in this blog in particular.  Looking forward to showing everyone what we saw down there in Tennessee.  Will start the blog with a photo from the front door of our this beautiful home that we stayed in that beautiful state.