Rare Gems: An Exceptional Emerald Ring, 1850

Emerald Ring
Unknown Maker, 1850
Part of the Townshend Collection, 1869
The Victoria & Albert Museum

In 1869, cleric and poet Reverend Chauncy Hare Townshend bequeathed an impressive collection of 154 rare gem stone pieces to the Victoria & Albert Museum. Among them, this emerald ring is one of the most magnificent.

A perfect, square-cut emerald, surrounded a border of twenty-four brilliant-cut diamonds and set in gold. The shoulders of the ring each feature four brilliant-cut diamonds and two rose-cut diamonds.

While most of the stones in the Townshend Collection are set as rings, they were, most likely never meant to be worn.

A Portion of the Townshend Collection
The Victoria & Albert Museum

Object of the Day, Museum Edition: The Man in the Moon Brooch, 1888

Brooch
Moonstone, Gold, Diamonds,
circa 1888
The Victoria & Albert Museum

As 2013 limps to a conclusion, let's look at some lively, sparkly objects which might add some cheer to the otherwise dismal year.

This charming brooch by an unknown jeweler dates to about 1888 and features a carved moonstone in a crescent-shaped frame of brilliant-cut diamonds, with a “shooting star.”

I’ve dated this brooch to about 1888 based on the fashions of the day. For example, in 1888, “Ladies World” magazine reported that pins, hair ornaments and brooches in the shape of the moon was the height of fashion.

Just as is the case today, whenever such an article is published, this usually signals a rise in the sales of a particular trend and the desire for artists and manufacturers to supply related items.

By 1888, the rules regarding when diamonds could be worn were relaxing. Until this point, a lady or gentleman was discouraged from wearing diamonds outside of the city and before the evening, and usually reserved diamonds for grand occasions. A casual, whimsical brooch such as this could have been worn in less formal situations and was suitable for a variety of events.

The rules relaxed so much, in fact, that by 1900 it was even fashionable to wear diamonds in the morning. It’s important to note that this change in outlook and taste was encouraged more by the increased flow of diamonds from South Africa—a trend which began in the 1860’s. 

The IMPENDING Demise of 2013

Ah, yes, finally...

The much anticipated conclusion of this dreadful, horrid year is nigh.  We shall celebrate on Monday with sparkly things and a new chapter of "A Recipe for Punch."  Let the countdown begin.

Cue Guy Lombardo.

Merry Christmas!

Twas the Night Before Christmas, 2013, Stalking the Belle Époque Style

Twas the night before Christmas, about 10:30
When Joseph was nestled next to his Bertie
The two had packed a nice Christmas hamper
With goodies to bring to "Grandma" and "Grandpa."

The Bertie Dog was snoring like a freight train
And Joseph was dreaming of George the Fifth's reign
Within the dim house the chandeliers glistened
And though he was sleeping, Bertie still listened.

When out from the porch, they heard some faint scratching,
And they both wondered what Stumpy was hatching.
Through the window, they saw a bloke with a hunch,
And knew at once, it was their dear Mr. Punch.

"You there, my Chum, with the face sort of pale,
Did you know that your poor cat has no tail?"
With a soft blanket and a pat on the head
Our dear Mr. Punch made Stumpy Cat a bed.

And as he came inside, that puppet so wise
Said, "Merry Christmas to my two favorite guys.

And just so you'll know how sure I am of that,

this year I brought you a big orange cat."

"I call him Oscar and oh, he's a pip.

Keep him well fed and drunk on catnip.

Let him know that he's safe with a bit of a snuggle

So, he can forget, that he once had a struggle."

"See...Doggies and kitties and fat fishes that swim,
Horses and lizards, and big monkeys so grim.
Why! Even you humans with all of your hair,
Must always remember that someone should care."

With Joseph's sure nod and a wag of Bert's tail,
They retired to share a glass of wassail
And finding that no one still has such a drink
They gobbled fine cookies 'til they could not think.

And then, back to bed, sure that nothing could fail
Bertie, Punch, Joseph, Oscar,  and the cat with no tail
Knew that they should wish, from their heads to their socks,
"Yes, Happy Christmas, to all, from Stalking the Belle Époque."

Christmas Eve Special: Merry Mania

As you prepare for the coming holiday, enjoy this vintage foolishness and mayhem.

Up first, get into the spirit with some orphan suffering.





Next, raise the cup that cheers, but doesn't inebriate as a beautiful lady squirrel hosts a Christmas circus.




And then with Little Audrey and some ethnic stereotypes.

Treat of the Week: 2013 Christmas Cookie Edition

As this dreadful year finally draws to its much-needed conclusion, I must admit, I have been enjoying the end-of-year festivities.  Among them, are the annual Christmas cookies which my mother makes.

Sunday with my parents began with a lovely and light frittata with a salad of broccolini, chickpeas, tomatoes and sun-dried tomatoes with crusty rolls.  

As much as I enjoyed that, it was with much anticipation that I awaited the unveiling of the cookies.

One batch of cookies from scratch is a lot of work, but to do this many is nothing short of miraculous. Each cookie and piece of candy is carefully planned, prepared and decorated. 

Let’s take a look at these delicious masterpieces.




We have chocolate-dipped Sugar Squares.  These tender sugar cookie squares are dipped in white and dark chocolate and then adorned with sprinkles for a wonderful candy-like kick.

Joining these are Pecan Tassies drizzled with melted milk chocolate.  These tarts begin with a delicate cream cheese dough, filled with chopped pecans, brown sugar, bourbon and chocolate chips. A true Southern delight!


Among my favorites are the Praline Cookies: Chewy sugar cookies with a nutty flavor are topped with glorious pecan pralines.

The annual battle for the Butterscotch Cookies has begun.  Each year we fight over who gets the last of these beautiful butterscotch cookies. Soft and delicious, they’re iced with a melt-in-your mouth butterscotch frosting, adorned with sanding sugar.

A decades-old tradition--“Aunt Ida” Cookies: my mom has been making this cookies since she was a little girl. Cream cheese dough pillows are filled with alternating mixtures of assorted nuts, chocolate, brown sugar, cinnamon, apricots, cranberries, raisins and cherries. Dusted with cinnamon and confectioner’s sugar, these are a family tradition that’s eagerly awaited each year.

I also have fond memories of Chocolate Icebox Cookies.  In fact, most of my memories are food related.  But, I recall eating these rich chocolate rounds as a child.  I was just as delighted by them then as I am now.  The chocolate dough is formed into a log which his then rolled in chopped walnuts.  After they're baked and cooled, they are topped with a thick later of melted dark chocolate. 

Gingerbread Cookies: For as long as I remember, my mother’s famous gingerbread cookies have graced the Christmas table. Trees, bells, Santas, reindeer, and people of assorted sizes, my mother decorates each one by hand. Each little person has his or her own personality. It’s almost a shame to eat them—almost.

Shortbread Cookies: Tender, wonderful shortbread is decorated with sprinkles and dark chocolate—cut in the shape of Westies like my Bertie. Chocolate shortbread Scotties are a perfect companion with their ribbons of white chocolate. This gives “dog biscuits” a whole new meaning. 

Pinwheels Cookies are new this year.  These cinnamon swirled drizzled in white glaze and chocolate are a tender delight.

The Plum Bobs have made a comeback!  A favorite from years past, these nutty-buttery tarts are dotted with centers of plum jam.

Pfeffernussen  are German spice cookies with a distinct peppery flavor. Ground pepper, cinnamon, allspice, nutmeg and clove create a delightful sharp note which contrasts with the confectioners' sugar with which they are snowily dusted.

Pralines: Pecans suspended in fudge or the traditional brown-sugar praline mixture, this is one of my favorite candies. I’ve been known to eat as many as I can get my little hands on.

Peppermint Bark: My mother’s homemade peppermint bark is always a treat. Dark and white chocolate punctuated with crushed candy canes—nothing says Christmas more.

Assorted Sweetmeats: Made in festive molds, these candies of dark, milk and white chocolate are filled with nuts and fruit making for a sweet, tender, crunchy, chewy, glorious snack.

Assorted Candies: In the shapes of stars, toys and rosettes, these candies of dark, milk and white chocolate have a colorful surprise on the reverse—a lush coating of brilliant sprinkles.

Here's hoping that the end of this year is as delicious for the rest of you!