Archive | January 2025

Lady Lost – Coming March 2025

Some stories just take more time—and this one took ages! Part of this is due to the research needed for Paris in 1815. Part is just due to Jules being a reticent character who took a bit of coaxing before he finally agreed to this. Another part comes from the interruptions of life. But at last Lady Lost, the third book in the Ladies in Distress series, is done and coming out March 2025.

Below is an excerpt from the book…

Chapter One
Paris, March 1815

She stepped onto the stage in a ripple of smoke, shadows dancing on the white plaster of the wall behind her. Jules sat straighter in his chair.
The illusion of fog was a good one. It would hide any trap doors. The actress took one step forward, into the light of the stage lamps. Makeup left her oval face pale and perfect—a slash of dark, arched eyebrows, a curve of a red mouth. Under her black cape and hood, the brown of her elaborately arranged hair showed through glistening white powder. Her skirts rustled and the spangles on her gown glinted. The dress belonged to a previous generation, but the woman moved with the grace of youth. She swept the room with a look…a challenge…arrogance in the dark eyes.
For an instant, their stares clashed.
Awareness shot through Jules and tingled on his skin. The woman commanded the stage—and his attention.
Her gaze seemed to linger a heartbeat longer before it shifted. He let out a breath.
With a wave of her hand and a burst of smoke, she conjured a box with thin legs onto the stage. A good trick from Madam de Mystére, otherwise known as Simone Raucourt, the featured act. She was his connection to Henri Allard…and the missing courier.
Shifting restless in his chair, Jules glanced around the theater. It was more of a café with its tables and chairs, and its black-and-white checkered floor. Past splendor haunted the décor with bits of carved columns in dark corners. Two chandeliers clung to the ceiling as if desperate to hold onto past glory, their crystals dusty and dim. The crowd had quieted. Those sober enough to give their attention leaned forward. For an instant, irritation surged that he must wait for his answers.
“Patience, patience,” he muttered, keeping his words in French, not English, his accent that of his old governess who herself had come from Paris.
He let his gaze slip back to the stage.
The woman proceeded to conjurer a bouquet of violets—the symbol for this rebirth of Bonaparte’s Empire. She transformed them into a deck of cards and back again, and threw a few into the audience. They cheered. More cards appeared from the ether. Fanning them out, she changed the suits all to hearts. She managed several other sleights of hand. Coins did not go over well, but scarves in the tricolors of France’s Revolutionary flag had the audience going wild.
Turning to the box she’d summoned onto the stage, she beckoned with a slim, pale hand. An oddly still monkey in a blood-red coat rose from inside the box to perch on its top.
Jules had seen more than a few automata—mechanical beings that ran on some sort of clockwork with gears and cams, metal discs with the edges notched to create instructions. Most played an instrument, while others could write or draw. One, he recalled with a smile, had been an extraordinary swan made from silver. It caught fish from glass rods that appeared to be reflective water.
This mechanical monkey sat before a tiny harpsichord, bits of black hair glued to its head and the backs of its paws. Glass eyes shone in the lamplight with the illusion of life. The uncanny creature mimicked playing a sweet tune, its paws moving over the keys, which depressed on their own. The music obscured the click and creak of the mechanism. Madam de Mystére sang along, a plaintive melody about home and loss.
She had a good voice, a deep contralto that would enchant anyone. An ache wound through her song. The audience quieted. Some stared into their drinks. A few wiped a tear. No doubt everyone here knew someone who had died for France—the wars drained more than a few villages of every able-bodied man. Jules turned his drink on the table once, like winding a watch that might turn time back to better years. The conjurer had power, he had to give her that. Her emotions seemed heartfelt. Perhaps she, too, had lost a brother or father to the wars. He tightened his fingers around his tumbler.
Life had left him wary of maudlin sentiment.
He shifted on the chair and wished he could pull off his boots. He knew himself not in a mood to be pleased. The hour for his dinner had long passed, this café stank of onions, wet wool and the acid of inferior wine, and his feet ached from tramping over this damp city.
Allowing the last note to trail off into silence, the actress held still. The spangles on her dress sparked with each breath. She lifted her hand. The automaton did the same, a small pistol slipping down its coat sleeve and into its mechanical grip.
The audience gasped. Jules did not.
The female magician held up a card. A sharp report stung the air and sulphury gunpowder bloomed. The woman turned the card so all could see the image of the king shot through the center. The symbolism could not be clearer—royalty shot dead. Cheers rose, along with stomping.
Deciding he’d seen enough, Jules stood and gathered his hat and gloves. He tossed a coin onto the table and made for the door at the side of the stage pausing long enough to speak to a waiter to ask directions and pushing a few francs into the man’s hand.
On his way to the dressing rooms upstairs, he spotted a spray of violets on the floor, one tossed into the audience by Madam de Mystére. He hesitated, and then gave into impulse. He swept up the tiny purple flowers. He brought them to his nose only to have silken petals brush his skin. That left him wondering if the woman who had thrown the flowers was as false as the violets.

Historical Drinks

Jan6

Every now and then I find a word that sends me off on a research hunt, and this led me to drink names. While we think of “cocktails” as a modern invention, the word dates back to at least 1798. Etymology.com has cocktail as a “drink made from water, sugar, spirits and bitters” first attested 1798.” So the idea of a drink mixed with all sorts of things is nothing new (Ancient Greeks and Romans mixed all sorts of things into their wines). However, my stumbling across a ‘purl’ being drunk by a man about to get onto a coach on a cold day led me to these other wonderfully named drinks that were often to be found in an inn or even sometimes sold on the street to the common folk in the late 1700s and into the 1800s.

Buttered Beer – this was a great way to add calories to ale or beer to make it into almost a meal. It obviously has butter in it, but might also have eggs and spices and was served hot (must have been lovely on a cold, wet day – an old recipe is here).

Dog’s Nose – so called for it was black and cold and one of my favorite names. It was porter, sugar, gin and nutmeg. However, some recipes call for it being warm, and modern recipes generally use brown sugar (a recipe is here).

Flip – this would be any mixture of beer or ale, mixed with rum or brandy, sugar, spices, and usually eggs. Every inn would have their own version, and the name comes from “flipping” or heating it with a “flip dog” also called a toddy iron (it was like a hot poker) (a recipe can be found in William Kitchner’s 1822 The Cook’s Oracle).

Gin-Twist – gin was usually the hard drink of the lower class, and was often watered down (and given to children for toothache) The twist is gin, lemon, and simple syrup. The word ‘gin’ comes from the Dutch genever and Old French génevrier for juniper (and a recipe is here).

Half-and-Half – this was a way to have the good, expensive beer mixed with something cheaper (as in half ale and half two-penny). In the late 1800s, it became a ‘black and tan’ (no recipes since you just mix two beers or ales or porters, but more information is here).

Lambswool – a cider with a baked spiced apple included, a traditional wassail drink in parts of England (a recipe is here).

Perry – cider made from pears (links here to where you might buy some and it sounds lovely).

Purl – Beer or ale with a shot of gin, often with wormwood or served hot as a means to keep warm (several recipe variations here).

Rum and Milk – gin and milk also shows up, which sounds even worse to me, but rum and milk are at the core of eggnog, so it must work, and milk punches also go far back in time (more on gin and milk is here and on milk punches).

Saffron Bitters – Bitters were sometimes used as a hangover cure (recipes here, and the saffron bitters and tonic water sounds rather good), but on a side note “tonic water” wasn’t around as a phrase until around 1850s, but as of 1789 Schweppe was advertising soda water and seltzer, along with sea water as a purgative. Quinine was also known about and sometimes added to “fizzy water” (fizz in a drink dates to 1812, but fizzy dates to 1885).

Saloop – Richard Valpy French in Nineteen Centuries of Drink in England notes it as “…a greasy-looking beverage, sold much on stalls in the early morning. It was prepared from a powder made of the root of the Orchis mascula, and from the green-winged meadow orchis….like porter, to be a favourite drink of porters, coal-heavers, &c. It is said to contain more nutritious matter in proportion to its bulk than any other known root…” (French’s book can be found here).

Shrub – like punches, all sorts of variations exist but this is a drink typically made with rum or brandy, sugar, and the juice and/or rinds of fruits, particularly citrus (recipes here, along with punch recipes).

Spruce Beer – this is beer obviously flavored with spruce needles, which can be purchased in a dried form today (a Jane Austen recipe is here)

Tewahdiddle – and isn’t that a great word! William Kitchner writes this is “a pint of table beer (or ale, if you intend it for a supplement to your “night cap”), a table-spoonful of brandy, and a tea-spoonful of brown sugar, or clarified syrup; a little grated nutmeg or ginger may be added, and a roll of very thin-cut lemon-peel.” (see Flip for a link to Kitchner’s The Cook’s Oracle.)