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3D red/cyan anaglyph created from glass plate stereo negative at Library of Congress - Prints & Photographs Online Catalog at:
LOC Title: Alexandria, Virginia. Slave pen. Interior view
Date: Circa 1862
Photographer: Not Identified
Notes: A stereograph of a small section of the infamous "Slave Pen" complex in Alexandria, Va., where for over 30 years (1828 - 1861) slave traders conducted their business, operating a holding pen for enslaved people, who were transported to the deep south and sold to work the cotton plantations.
In May 1861, the Union army occupied Alexandria and took control of this site, converting it into a military prison. During the Civil War, all manner of prisoners would have passed through here - Confederates prisoners en route to other prisons, Union soldiers arrested for petty or major offenses, and civilians that ran afoul of military authority.
The individual cells that you see here were evidently not part of the original slave holding area, and were still under construction by Union forces when this photograph was taken, according to a 1987 archeological study of the site:
"Assumptions have been made in the past about the physical
character of the site when used by the slave traders,
based on photographs taken in the 1860's. Careful analysis
of surviving photographs now suggests that the small pens illustrated, which were previously interpreted as slave holding units, were actually constructed during the Union occupation for incarcerated soldiers or townspeople."
The 1987 report also includes a description for this same stereograph:
"This detail from a Civil War era photograph shows the whitewashed walls of the interior complex, probably on the men's side. Note that doors are under construction, probably using old wooden troughs or barrels as lumber. Iron strapping has not yet been placed on the cell windows."
Link to the full 189-page 1987 report in pdf format: www.alexandriava.gov/uploadedFiles/historic/info/archaeol...
Given that the "Slave Pen" was converted to a military prison, with the majority of its population being Union soldiers, held for "drunk and disorderly" conduct, I think it explains why the photographer included a guard standing next to Union soldiers, seemingly locked-up, posing behind bars. It would be interesting to know if these were actual prisoners, or other guards enlisted for the photograph.
For additional background, below are various newspaper articles from the Library of Congress digital collection that make reference to the "Slave Pen."
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The Holmes County Republican
Millersburg, Holmes County, Ohio, Thursday, May 24, 1860
Dark Life at the Capital.
"Occasional,” the Washington correspondent of the Philadelphia Press, gives the following: "One of those cases which awaken the sympathies of all men came to my knowledge the other day, and it is of so interesting a character that I cannot refrain from giving it to the world. An estimable colored man, well known in Washington, called upon me on Monday, with tears in his eyes and said: “I have bad news to tell you. My wife, with whom I have lived happily for twenty years, was sold by her master on the 19th of March, and is now in the slave pen at Alexandria, and will be sent by the slave-trader to the extreme South unless I can raise $800 by Saturday to buy her back to my bosom, and to give to our poor children their faithful and devoted mother. We have had eleven children, of whom seven are now alive. On inquiry, I found that the woman was an honest and trustworthy servant; and I know her husband to be one of the best fellows of his race. A subscription was immediately started, and I hope we shall be enabled to rescue her from her impending doom. I am not disposed to enter into an argument against slavery, but is it not a galling reflection, that here, in the District of Columbia, that this infernal traffic in human flesh is carried on, and that a slave pen is within sight of the Washington Monument….”
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National Republican
Tuesday, May 28, 1861
THE SLAVE BARRACCON -- CAPTURE OF CAVALRY.
“….The next point of interest was the magazine of Price, Birch, & Co, dealers in slaves, as large letters over the door informed the public. At this corner, the squadron of cavalry mentioned yesterday was captured by the Michigan regiment and Sherman's battery. Their quarters for horses and men were in the slave pen. The Michigan regiment had received orders to fire, when Sherman's battery whirled up before them, and brought the cavalry within easy range. The slave cavalry then threw out a white flag and surrendered. Only one escaped. Entering the slave pen, we found grinning behind a grate, a swarthy F. F. V., armed with a knife. He deprecatingly assured us that he had kept the knife to protect his wife and children. We learned that arms had been found secreted in his house, and he resisted a search with this knife. The pen which he ornamented is about fifty feet square, open above, and surrounded by walls twenty feet high, with brick flooring, and dungeons underneath.
In the back yard we found a happy African, surrounded by Zouaves and Michiganders. When the building was seized he was the sole occupant of the slave-pen. He was liberated by the Zouaves, who picked the lock, and has been adopted by the Michiganders as their cook. He likes cooking, but says he must have a musket if fighting is to be done. He was raised in Prince George's county, Maryland, and is consigned for sale in Virginia on account of the owner's fear that the property would be unsafe in Maryland. He thoroughly appreciates this unexpected change of masters.
The Zouaves are apparently determined to free all slaves they find in confinement. They broke into another pen, by knocking a hole a foot square in a brick wall, but found nothing. Thirty slaves had been carried off shortly before, and embarked from a point in the woods.”
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The Local News
Monday Evening, November 11, 1861
Alexandria Va.
The Military Court
"The Military Court held its usual session at the Court House, this morning Judge Freese presiding. There were a large number of cases of unimportant character before the Court, being cases of drunkenness and disorder- the soldiers having been paid recently, the Court docket has, for some days past, been larger than usual.
Those who have been merely drunk are generally fined one dollar, or imprisoned in the slave pen one day on bread and water. – Disorderly persons are fined a greater amount.
Whenever a prisoner is before the Court for the first time, on a charge of drunkenness only, he is allowed to go scott free, if he names the place in Alexandria at which he procured the intoxicating beverage. In that case the liquor seller is held responsible for the drunkenness, and is generally fined five dollars.
Arrest – One of the Police Guard yesterday arrested a little girl, who wore a red and white cape, alledging the colors of the cape were obnoxious. The mother of the girl accompanied her to the office of the Provost Marshal, where she stated that the article of dress had been made four years since. Capt. Griffith promptly ordered the release of the little lass, and directed the guard to devote his attention in future to weightier matters than the clothing of children.”
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The Cleveland Morning Leader
Cleveland, Thursday Morning, February 13, 1862
The Alexandria Slave Pen - - The Difference between Rebel Prisoners and Our Own. [Dispatch to the Philadelphia Inquirer.]
"The old slave pen in Alexandria, to the burning shame of our officers though it be, is still used as a guard house for the soldiers. There are no windows and but one door; no roof ever it, except a narrow strip over one corner to keep off the pelting storm or cold and poisonous malaria that fills the air at night. A stream of filthy water runs through the centre, and the floor is of brick - - always cold, damp, and dirty. Here the soldiers are placed who are arrested for any cause. If a man overstays his time from camp, gets into a quarrel with another soldier or a Secesh, if he comes into town without a pass, or violates any of the orders, away he is marched into this den.
The Rebels used it as a place of punishment for slaves or a storehouse for " property," alias negroes. We deprecate their conduct for inhumanity, and then degrade our own troops by putting them upon a level with the "property." We do not question the propriety of arresting the soldiers for divers offences, for it is absolutely necessary to maintain order and discipline, but why when Rebel soldiers are taken, when Secesh emissaries and spies are arrested, are they taken to good quarters, in clean houses, and well provided for? There is a grievous wrong here that should be remedied at once.....
Last Tuesday night, a private of the New York Sixty-third was placed in this pen intoxicated. He laid down on the only vacant space in bed, snow and slush over three inches deep, and next morning, when the iron grate was swung open he was carried out a corpse. An inquest was held, and a surgeon testified that he died from drunkenness and exposure; but the surgeon-in-chief says he was frozen to death…..”
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Chicago Daily Tribune
February 24, 1862
The Committee on the conduct of the War are investigating the conduct of Gen. Montgomery, who has charge of military affairs at Alexandria. Messrs. Odell and Gooch were authorized to proceed to that city and examine into the matter. They have made their report. It appears that within the last few months some three thousand soldiers have been imprisoned in the famous slave pen of Price & Co. The inhuman treatment of our poor soldiers beggars description. The matter has been reported to the Secretary of War.
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The Alexandria Gazette
April 17, 1863
Military Orders
Provost Marshal's Office,
Alexandria, Va., April 2, 1863.
"Notice is hereby given that all thieves, pickpockets and burglars, and persons found in this city, after the 10th of April, 1863, who are not engaged in any honest calling, and have no visible means of support, except gambling and thieving, will be arrested, and confined in the slave-pen, and, at the expiration of their confinement, be sent across the Potomac.
By order of H. H. WELLS, Lieut. Colonel and Provost Marshal, Alexandria, Va."
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The Alexandria Gazette
Saturday Evening, June 13, 1863
“A few days since, while Daniel Golden, of company A, First District of Columbia regiment, with a number others, was unloading a lot of muskets from a wagon at the slave pen in Alexandria, one of the muskets, which had been carelessly left loaded, was discharged, the contents entering the body of Golden killing him instantly. He leaves a wife and family, two of his sons being drummers in the same regiment in which he was serving.”
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The Alexandria Gazette
December 16, 1865
"Last night, about half-past eight o'clock, a rencountre occurred on the upper end of Prince street, between two members of the one hundred and ninety fifth 0hio regiment, stationed in this city, in which Rorick, of Co. E was shot three times -- in the breast, stomach and head -- by Ganty, of Co. A. Rorick, is not expected to survive his injuries. Ganty is confined in the slave pen."
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Cleveland Daily Leader
Thursday, December 28, 1865
"Riot at Alexandria.
Washington, December 27. -- The Alexandria Journal, in giving an account of a riot there on Christmas, says: Whisky flowed in streams from many Restaurants, and it was dealt out liberally to colored people as well as to white. Early in the morning it was observed that the reconstructed were all armed. Rioting commenced at an early hour in the morning, and by one o'clock in the afternoon had assumed such fearful proportions that the Mayor found it necessary to call on the military to suppress it. Three companies of Hancock's veterans were ordered out, and proceeded to arrest all found in a rioting or disorderly conduct. Many persons were dangerously and seriously wounded before the military appeared on the scene of action. Between fifty and a hundred of the ringleaders were sent to the slave pen, and there compelled to remain during the balance of the day. Some them were released yesterday morning, while the more guilty, are still in confinement….”
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Red/Cyan (not red/blue) glasses of the proper density must be used to view 3D effect without ghosting. Anaglyph prepared using red cyan glasses from The Center For Civil War Photography / American Battlefield Trust. CCWP Link: www.civilwarphotography.org/
A prototypical model of a ballast through plate girder bridge. This bridge is designed in a very similar manner to that of a real through plate girder bridge, mimicking the same structural engineering techniques and styles. This model has been designed with both cosmetics and strength in mind (I designed this model specifically for my own 1:38 scale trains which are considerably larger and heavier than typical LEGO trains).
Instructions on Rebrickable: rebrickable.com/mocs/MOC-140846/MasterBuilderKTC/through-...
One of the assignments for my photo training was to create a series of portraits. Most students opted for female models in beautiful dresses. I just wanted to try something else. Two good friends of mine, Roger and Jean-Paul, pretend to be an electropop duo. It's kind of a running gag. They have made up stage names and are already designing record covers. The band’s name is "Voixmala", a corruption of the Finnish word for "Kraftwerk". The only thing missing is music :-) We have used the photo assignment as a promotional shoot for the band. We really had fun in the making.
P.s. Jean-Paul really is an outstanding musician!
Grevillea bloom from a nearby garden. This one attracts all manner of honey-eaters and spine-bills. The colours are simply amazing and with a little sunlight ... really glow.
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; banchan) that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and cabbage.
FOOD
GRAINS
Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. Yet another myth speaks of the three founding deities of Jeju Island, who were to be wed to the three princesses of Tamna; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming.
During the pre-modern era, grains such as barley and millet were the main staples and were supplemented by wheat, sorghum, and buckwheat. Rice is not an indigenous crop to Korea, and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for "tax" is a compound character that uses the character for the rice plant. The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production.
As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as boribap (rice with barley) and kongbap (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (솥) or musoe sot (무쇠솥). This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The sot is still used today, much in the same manner as it was in the past centuries.
Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee (juk), or gruel (mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions.
LEGUMES
Legumes have been significant crops in Korean history and cuisine according to earliest preserved legumes found in archaeological sites in Korea. The excavation at Okbang site, Jinju, South Gyeongsang province indicates soybeans were cultivated as a food crop circa 1000–900 BCE. They are made into tofu (dubu), while soybean sprouts are sauteed as a vegetable (kongnamul) and whole soybeans are seasoned and served as a side dish. They are also made into soy milk, which is used as the base for the noodle dish called kongguksu. A byproduct of soy milk production is okara (kongbiji), which is used to thicken stews and porridges.
Mung beans are commonly used in Korean cuisine, where they are called nokdu (녹두, literally "green bean"). Mung bean sprouts, called sukju namul, are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground mung beans are used to make a porridge called nokdujuk, which is eaten as a nutritional supplement and digestive aid, especially for ill patients.
Cultivation of azuki beans dates back to ancient times according to an excavation from Odong-ri, Hoeryong, North Hamgyong Province, which is assumed to be that of Mumun period (approximately 1500-300 BCE).
MEAT
In antiquity, most meat in Korea was likely obtained through hunting and fishing. Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.
BEEF
Beef is the most prized of all, with the cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling (gui) or boiling in soups. Beef can also be dried into jerky, as with seafood, called respectively yukpo and eopo.
The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the lunar New Year. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The Mongols dispensed with the ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef. Only in the latter part of the 20th century has beef become regular table fare.
CHICKEN
Chicken has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of Kim Alji, founder of the Kim family of Gyeongju being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet. Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat called samgyetang.
PORK
Pork has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef.
A number of foods have been avoided while eating pork, including Chinese bellflower (doraji, 도라지) and lotus root (yeonn ppuri, 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking. Koreans especially like to eat grilled pork belly, which is called samgyeopsal (삼겹살).
FISH AND SEAFOOD
Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class.
Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as jeotgal. Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies (myeolchi) and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks.
Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth, eaten raw with chogochujang, which is a mixture of gochujang and vinegar, or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor. Salted baby shrimp are used as a seasoning agent, known as saeujeot, for the preparation of some types of kimchi.
VEGETABLES
Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotus root. Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji) are also harvested and eaten in season. Medicinal herbs, such as ginseng, reishi, wolfberry, Codonopsis pilosula, and Angelica sinensis, are often used as ingredients in cooking, as in samgyetang.
MEDICINAL FOODS
Medicinal food (boyangshik) is a wide variety of specialty foods prepared and eaten for medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok. Hot foods consumed are believed to restore ki, as well as sexual and physical stamina lost in the summer heat Commonly eaten boyangshik include: ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys and dog.
DOG MEAT
Dog Meat is far less popular today than it used to be in the past, being viewed largely as a kind of health tonic rather than as a diet staple,[citation needed] especially amongst the younger generations who view dogs only as pets and service animals. That said, historically the consumption of dog meat can be traced back to antiquity. Dog bones were excavated in a neolithic settlement in Changnyeong, South Gyeongsang Province. A wall painting in the Goguryeo tombs complex in South Hwanghae Province, a UNESCO World Heritage site which dates from 4th century AD, depicts a slaughtered dog in a storehouse (Ahn, 2000). The Balhae people also enjoyed dog meat, and the Koreans' appetite for canine cuisine seems to have come from that era.
Koreans have distinguished Chinese terms for dog "견; 犬", which refers to pet dogs, feral dogs, and wolves from the Chinese term "구; 狗," which is used specifically to indicate dog meat. "Hwangu" has been considered better for consumption than "Baekgu" (White dog) and "Heukgu" (Black dog).
Around 1816, Jeong Hak-yu, the second son of Jeong Yak-yong, a prominent politician and scholar of the Joseon dynasty at the time, wrote a poem called Nongga Wollyeongga (농가월령가). This poem, which is an important source of Korean folk history, describes what ordinary Korean farming families did in each month of the year. In the description of the month of August the poem tells of a married woman visiting her birth parents with boiled dog meat, rice cake, and rice wine, thus showing the popularity of dog meat at the time (Ahn, 2000; Seo, 2002). Dongguk Sesigi (동국세시기), a book written by Korean scholar Hong Seok-mo in 1849, contains a recipe for Bosintang including a boiled dog, green onion, and red chili pepper powder.
According to one survey conducted in 2006, dog meat is the 4th most commonly consumed meat within South Korea.
GINSENG CHICKEN SOUP (SAMGYETANG)
Samgyetang is a hot chicken soup to boost your energy in the hot summer season. It is made with a young whole chicken stuffed with ginseng, garlic and sweet rice. Samgyetang is a Koreans' favorite energizing food and it is common to have it on sambok(삼복) days; Chobok(초복), Jungbok(중복) and Malbok(말복) which are believed to be the hottest days in Korea.
SOUPS AND STEWS
Soups are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang, often served as the main dish of the meal. Jjigae are a thicker, heavier seasoned soups or stews.
SOME POPULAR TYPES OF SOUPS
- Malgeunguk (맑은국), are flavored with ganjang. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup.
- Tojangguk (토장국) are seasoned with doenjang. Common ingredients for tojang guk include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, gochujang is added.
- Gomguk (곰국) or gomtang (곰탕), and they are made from boiling beef bones or cartilage. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, marrow, and gelatin to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt.
- Naengguk (냉국), which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ganjang and sesame oil.
Stews are referred to as jjigae, and are often a shared side dish. Jjigae is often both cooked and served in the glazed earthenware pot (ttukbaegi) in which it is cooked. The most common version of this stew is doenjang jjigae, which is a stew of soybean paste, with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of jjigae contain kimchi (kimchi jjigae) or tofu (sundubu jjigae).
KIMCHI
Kimchi refers to often fermented vegetable dishes usually made with napa cabbage, Korean radish, or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions, and chili pepper. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, as fermented foods can keep for several years. These were stored in traditional Korean mud pots known as Jangdokdae although with the advent of refrigerators, special Kimchi freezers and commercially produced kimchi, this practice has become less common. Kimchi is packed with vitamin A, thiamine B1, riboflavin B2, calcium, and iron. Its main benefit though is found in the bacteria lactobacilli; this is found in yogurt and fermented foods. This bacteria helps with digestion. South Koreans eat an average of 40 pounds of Kimchi each year.
NOODLES
Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu in native Korean or myeon in hanja. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945. Wheat noodles (milguksu) were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Korean traditional noodle dishes are onmyeon or guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth), japchae (cellophane noodles made from sweet potato with various vegetables) and others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisket broth was eaten in court during summer.
- Jajangmyeon, a staple Koreanized Chinese noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
- Ramyeon refers to Korean instant noodles similar to ramen.
BANCHAN
Banchan is a term referring collectively to side dishes in Korean cuisine. Soups and stews are not considered banchan.
Gui are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang (a mixture of gochujang and dwenjang), and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi, the name of which was originally galbi gui.
- List of grilled dishes commonly found in Korean cuisine
Jjim and seon (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in gochujang or ganjang while seon is made with vegetable stuffed with fillings.
- List of steamed dishes commonly found in Korean cuisine
Hoe (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to saengseonhweh (생선회, raw fish dishes). It is dipped in gochujang, or soy sauce with wasabi, and served with lettuce or perilla leaves.
- List of raw dishes commonly found in Korean cuisine
Jeon (or buchimgae) are savory pancakes made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and red pepper powder.
- List of jeon dishes commonly found in Korean cuisine
Namul may be used to refer to either saengchae (생채, literally "fresh vegetables") or sukchae (숙채, literally "heated vegetables"), although the term generally indicates the latter. Saengchae is mostly seasoned with vinegar, chili pepper powder and salt to give a tangy and refreshing taste. On the other hand, sukchae (숙채) is blanched and seasoned with soy sauce, sesame oil, chopped garlic, or sometimes chili pepper powder.
- List of namul dishes commonly found in Korean cuisine
Anju (side dishes accompanying alcoholic beverages)
Anju is a general term for a Korean side dish consumed with alcohol. Some examples of anju include steamed squid with gochujang, assorted fruit, dubu kimchi (tofu with kimchi), peanuts, odeng/ohmuk, sora (소라) (a kind of shellfish popular in street food tents), and nakji (small octopus). Soondae is also a kind of anju, as is samgyeopsal, or dwejigalbi, or chicken feet. Most Korean foods may be served as anju, depending on availability and the diner's taste. However, anju is considered different from the banchan served with a regular Korean meal. Jokbal is pig's leg served with saeujeot (salted fermented shrimp sauce).
BEVERAGES
NONALCOHOLICBEVERAGES
All Korean traditional nonalcoholic beverages are referred to as eumcheong or eumcheongnyu (음청류 飮淸類) which literally means "clear beverages". According to historical documents regarding Korean cuisine, 193 items of eumcheongnyu are recorded. Eumcheongnyu can be divided into the following categories: tea, hwachae (fruit punch), sikhye (sweet rice drink), sujeonggwa (persimmon punch), tang (탕, boiled water), jang (장, fermented grain juice with a sour taste), suksu (숙수, beverage made of herbs), galsu (갈수, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods. Among the varieties, tea, hwachae, sikhye, and sujeonggwa are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century.
In Korean cuisine, tea, or cha, refers to various types of herbal tea that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and internodes of the Camellia sinensis plant, they are made from diverse substances, including fruits (e.g. yujacha), flowers (e.g. gukhwacha), leaves, roots, and grains (e.g. boricha, hyeonmi cha) or herbs and substances used in traditional Korean medicine, such as ginseng (e.g. Insam cha) and ginger (e.g. saenggang cha).
ALCOHOLIC BEVERAGES
While soju is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea as well as a sweet rice drink. The top-selling domestic beers (the Korean term for beer being maekju) are lagers, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, Korean beers are lighter, sweeter and have less head than their Western counterparts. The South Korean beer market is dominated by the two major breweries: Hite and OB. Taedonggang is a North Korean beer produced at a brewery based in Pyongyang since 2002. Microbrewery beers and bars are growing in popularity after 2002.
Soju is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley. Soju made from grain is considered superior (as is also the case with grain vs. potato vodka). Soju is around 22% ABV, and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers.
Yakju is a refined pure liquor fermented from rice, with the best known being cheongju. Takju is a thick unrefined liquor made with grains, with the best known being makgeolli, a white, milky rice wine traditionally drunk by farmers.
In addition to the rice wine, various fruit wines and herbal wines exist in Korean cuisine. Acacia, maesil plum, Chinese quince, cherry, pine fruits, and pomegranate are most popular. Majuang wine (a blended wine of Korean grapes with French or American wines) and ginseng-based wines are also available
SWEETS
Traditional rice cakes, tteok and Korean confectionery hangwa are eaten as treats during holidays and festivals. Tteok refers to all kinds of rice cakes made from either pounded rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste, red bean paste, mashed red beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey). Tteok is usually served as dessert or as a snack. Among varieties, songpyeon is a chewy stuffed tteok served at Chuseok. Honey or another soft sweet material such as sweetened sesame or black beans are used as fillings. Pine needles can be used for imparting flavor during the steaming process. Yaksik is a sweet rice cake made with glutinous rice, chestnuts, pine nuts, jujubes, and other ingredients, while chapssaltteok is a tteok filled with sweet bean paste.
On the other hand, hangwa is a general term referring to all types of Korean traditional confectionery. The ingredients of hahngwa mainly consist of grain flour, honey, yeot, and sugar, or of fruit and edible roots. Hangwa is largely divided into yumilgwa (fried confectionery), suksilgwa, jeonggwa, gwapyeon, dasik (tea food) and yeot. Yumilgwa is made by stir frying or frying pieces of dough, such as maejakgwa and yakgwa. Maejakgwa is a ring-shaped confection made of wheat flour, vegetable oil, cinnamon, ginger juice, jocheong, and pine nuts, while yakgwa, literally "medicinal confectionery", is a flower-shaped biscuit made of honey, sesame oil and wheat flour.
Suksilgwa is made by boiling fruits, ginger, or nuts in water, and then forming the mix into the original fruit's shape, or other shapes. Gwapyeon is a jelly-like confection made by boiling sour fruits, starch, and sugar. Dasik, literally "eatery for tea", is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujubes. Jeonggwa, or jeongwa, is made by boiling fruits, plant roots and seeds in honey, mulyeot (물엿, liquid candy) or sugar. It is similar to marmalade or jam/jelly. Yeot is a Korean traditional candy in liquid or solid form made from steamed rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.
REGIONAL AND VARIANT CUISINES
Korean regional cuisines (Korean: hyangto eumsik, literally "native local foods") are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces (paldo) according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong Province, Pyeongan Province and Hwanghae Province. The central region comprised Gyeonggi Province, Chungcheong Province, and Gangwon Province. Gyeongsang Province and Jeolla Province made up the southern region.
Until the late 19th century, transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, many unique traditional dishes in Korean regional cuisine have been handed down through the generations.
BUDDHIST CUISINE
Korean temple cuisine originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine, as well. During the Silla period (57 BCE – 935 CE), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam (wraps made with lettuce), yaksik, and yakgwa were developed, and since spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
On the other hand, royal court cuisine is closely related to Korean temple cuisine. In the past, when the royal court maids, sanggung, who were assigned to Suragan (hangul: 수라간; hanja: 水剌間; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As a result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.
VEGETARIAN CUISINE
Vegetarian cookery in Korea may be linked to the Buddhist traditions that influenced Korean culture from the Goryeo dynasty onwards. There are hundreds of vegetarian restaurants in Korea, although historically they have been local restaurants that are unknown to tourists. Most have buffets, with cold food, and vegetarian kimchi and tofu being the main features. Bibimbap is a common vegan dish. Menus change with seasons. Wine with the alcohol removed and fine teas are also served. The Korean tea ceremony is suitable for all vegetarians and vegans, and began with Buddhist influences. All food is eaten with a combination of rather slippery stainless steel oval chopsticks and a long-handled shallow spoon called together sujeo.
CEREMONIAL FOOD
Food is an important part of traditions of Korean family ceremonies, which are mainly based on the Confucian culture. Gwan Hon Sang Je (관혼상제; 冠婚喪祭), the four family ceremonies (coming-of-age ceremony, wedding, funeral, and ancestral rite) have been considered especially important and elaborately developed, continuing to influence Korean life to these days. Ceremonial food in Korea has developed with variation across different regions and cultures.
For example, rituals are mainly performed on the anniversary of deceased ancestors, called jesa. Ritual food include rice, liquor, soup, vinegar and soy sauce (1st row); noodles, skewered meat, vegetable and fish dishes, and rice cake (2nd row); three types of hot soup, meat and vegetable dishes (3rd row); dried snacks, kimchi, and sweet rice drink (4th row); and variety of fruit (5th row).
ETIQUETTE
DINING
Dining etiquette in Korea can be traced back to the Confucian philosophies of the Joseon period. Guidebooks, such as Sasojeol (士小節, Elementary Etiquette for Scholar Families), written in 1775 by Yi Deokmu (이덕무; 李德懋), comment on the dining etiquette for the period. Suggestions include items such as "when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it", "when you are having a meal with others, do not speak of smelly or dirty things, such as boils or diarrhea," "when eating a meal, neither eat so slowly as to appear to be eating against your will nor so fast as if to be taking someone else's food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound", amongst many other recommendations which emphasized proper table etiquette.
The eldest male at the table was always served first, commonly served to them in the men's quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times, these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this decorum, one is that the younger members of the table should not pick up their chopsticks or start eating before the elders of the table or guests and should not finish eating before the elders or guests finish eating.
In Korea, unlike in China, Japan and Vietnam, the rice or soup bowl is not lifted from the table when eating from it. This is due to the fact that each diner is given a metal spoon along with the chopsticks known collectively as sujeo. The use of the spoon for eating rice and soups is expected. There are rules which reflect the decorum of sharing communal side dishes; rules include not picking through the dishes for certain items while leaving others, and the spoon used should be clean, because usually diners put their spoons in the same serving bowl on the table. Diners should also cover their mouths when using a toothpick after the meal.
The table setup is important as well, and individual place settings, moving from the diner's left should be as follows: rice bowl, spoon, then chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with stews. Vegetables remain on the left along with the rice, and kimchi is set to the back while sauces remain in the front.
DRINKING
The manner of drinking alcoholic drinks at dining is significant in Korean dining etiquette. Each diner is expected to face away from the eldest male and cover his mouth when drinking alcohol. According to Hyang Eum Ju Rye (향음주례; 鄕飮酒禮), the drinking etiquette established in Choseon Dynasty, it is impolite for a king and his vassal, a father and his son, or a teacher and his student to drink face to face. Also, a guest should not refuse the first drink offered by host, and in the most formal situations, the diner should politely refuse twice a drink offered by the eldest male or a host. When the host offers for the third time, then finally the guest can receive it. If the guest refuses three times, drink is not to be offered any more.
HISTORY
PREHISTORIC
In the Jeulmun pottery period (approximately 8000 to 1500 BCE), hunter-gatherer societies engaged in fishing and hunting, and incipient agriculture in the later stages. Since the beginning of the Mumun pottery period (1500 BCE), agricultural traditions began to develop with new migrant groups from the Liao River basin of Manchuria. During the Mumun period, people grew millet, barley, wheat, legumes and rice, and continued to hunt and fish. Archaeological remains point to development of fermented beans during this period, and cultural contact with nomadic cultures to the north facilitated domestication of animals.
THREE KINGDOMS PERIOD
The Three Kingdoms period (57 BCE – 668 CE) was one of rapid cultural evolution. The kingdom of Goguryeo (37 BCE – 668 CE) was located in the northern part of the peninsula along much of modern-day Manchuria. The second kingdom, Baekje (18 BCE – 660 CE), was in the southwestern portion of the peninsula, and the third, Silla (57 BCE – 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like kimchi. The spread of Buddhism and Confucianism through cultural exchanges with China during the fourth century CE began to change the distinct cultures of Korea.
GORYEO PERIOD
During the latter Goryeo period, the Mongols invaded Goryeo in the 13th century. Some traditional foods found today in Korea have their origins during this period. The dumpling dish, mandu, grilled meat dishes, noodle dishes, and the use of seasonings such as black pepper, all have their roots in this period.
JOSEON PERIOD
Agricultural innovations were significant and widespread during this period, such as the invention of the rain gauge during the 15th century. During 1429, the government began publishing books on agriculture and farming techniques, which included Nongsa jikseol (literally "Straight Talk on Farming"), an agricultural book compiled under King Sejong.
A series of invasions in the earlier half of the Joseon caused a dynamic shift in the culture during the second half of the period. Groups of silhak ("practical learning") scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. Crops from the New World began to appear, acquired through trade with China, Japan, Europe, and the Philippines; these crops included corn, sweet potatoes, chili peppers, tomatoes, peanuts, and squash. Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused.
Government further developed agriculture through technology and lower taxation. Complex irrigation systems built by government allowed peasant farmers to produce larger crop volumes and produce crops not only for sustenance but also as cash crops. Reduced taxation of the peasantry also furthered the expanded commerce through increasing periodic markets, usually held every five days. One thousand such markets existed in the 19th century, and were communal centers for economic trade and entertainment.
ROYAL COURT CUISINE
Collectively known as gungjung eumsik during the pre-modern era, the foods of the royal palace were reflective of the opulent nature of the past rulers of the Korean peninsula. This nature is evidenced in examples as far back as the Silla kingdom, where a man-made lake (Anapji Lake, located in Gyeongju), was created with multiple pavilions and halls for the sole purpose of opulent banquets, and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat while they wrote poems.
Reflecting the regionalism of the kingdoms and bordering countries of the peninsula, the cuisine borrowed portions from each of these areas to exist as a showcase. The royalty would have the finest regional specialties and delicacies sent to them at the palace. Although there are records of banquets predating the Joseon period, the majority of these records mostly reflect the vast variety of foods, but do not mention the specific foods presented. The meals cooked for the royal family did not reflect the seasons, as the commoner's meals would have. Instead, their meals varied significantly day-to-day. Each of the eight provinces was represented each month in the royal palace by ingredients presented by their governors, which gave the cooks a wide assortment of ingredients to use for royal meals.
Food was considered significant in the Joseon period. Official positions were created within the Six Ministries (Yukjo, 육조) that were charged with all matters related to procurement and consumption of food and drink for the royal court. The Board of Personnel (Ijo, 이조) contained positions specific for attaining rice for the royal family. The Board of Rights (Yejo) were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. There were also hundreds of slaves and women who worked in the palace that had tasks such as making tofu, liquor, tea, and tteok (rice cakes). The women were the cooks to the royal palace and were of commoner or low-born families. These women would be split into specific skill sets or "bureau" such as the bureau of special foods (Saenggwa-bang, 생과방) or the bureau of cooking foods (Soju-bang, 소주방). These female cooks may have been assisted by male cooks from outside the palace during larger banquets when necessary.
Five meals were generally served in the royal palace each day during the Joseon period, and records suggest this pattern had existed from antiquity. Three of these meals would be full meals, while the afternoon and after dinner meals would be lighter. The first meal, mieumsang (미음상), was served at sunrise and was served only on days when the king and queen were not taking herbal medicines. The meal consisted of rice porridge (juk, 죽) made with ingredients such as abalone (jeonbokjuk), white rice (huinjuk), mushrooms (beoseotjuk), pine nuts (jatjuk), and sesame (kkaejuk).
The sura (수라) were the main meals of the day. Breakfast was served at ten in the morning, and the evening meals were served between six and seven at night. The set of three tables (surasang, 수라상), were usually set with two types of rice, two types of soup, two types of stew (jjigae), one dish of jjim (meat stew), one dish of jeongol (a casserole of meat and vegetables), three types of kimchi, three types of jang (장) and twelve side dishes, called 12 cheop (12첩). The meals were set in the suragan (수라간), a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women known as sura sanggung (수라상궁). These women would remove bowl covers and offer the foods to the king and queen after ensuring the dishes were not poisoned.
Banquets (궁중 연회 음식) were held on special occasions in the Korean Royal Palace. These included birthdays of the royal family members, marriages, and national festivals, including Daeborum, Dano, Chuseok, and Dongji. Banquet food was served on individual tables which varied according to the rank of the person. Usually banquet food consisted of ten different types of dishes. Main dishes were prepared based on the seasonal foods. Main dishes of the banquet included sinseollo, jeon, hwayang jeok, honghapcho, nengmyun and mulgimchi. A typical banquet ingredient was chogyetang (chicken broth with vinegar), which was prepared with five different chickens, five abalones, ten sea cucumbers, twenty eggs, half a bellflower root, mushrooms, two cups of black pepper, two peeled pine nuts, starch, soy sauce and vinegar. Yaksik was a favorite banquet dessert.
WIKIPEDIA
Langes Haar ist ohne Zweifel ein wichtiger Trend bei den Jungs im Jahr 2015 wurde die gute Sache über lange Haar-Trends ist, dass es eine schreckliche Barriere der ist. Ein wichtiges Konzept viele Männer verzichten ist: Wenn Sie perfektionieren wollen später lange Haare suchen, sind Sie jetzt gu...
Die traditionelle Rheinufersäuberung des Baumberger Allgemeinen Bürgervereins BAB war heute mit über 70 Teilnehmern ein großer Erfolg. Alles war Coronakonform organisiert. Es wurde in kleinen Gruppen der Uferbereich und Rheinauen vom Müll und Unrat befreit. Leider musste das Essen und Bewirtung der Teilnehmer nach erfolgreicher Arbeit wegen Corona ausfallen.
The traditional Rhine bank clean-up of the Baumberger Allgemeiner Bürgerverein BAB was a great success today with over 70 participants. Everything was organised in a Corona-compliant manner. In small groups, the shore area and the Rhine meadows were cleared of rubbish and litter. Unfortunately, the meal and refreshments for the participants had to be cancelled after the successful work because of Corona.
Vollkorn Manner mag man eben mit Stephansdom, Salzburger Land Kaffe Trinkjoghurt, Tasse Wasser, Materialien zu Woyzeck darauf Federpennal, Radiergummiabrieb, Radierstift, Radiergummi, Druckbleistift, Druckfarbstifte rot und blau, Textbuch mit begonnener Zeichnung S. 7
Part of "res noscenda" // aquarius - Trinkwasser // "Empty Padded ~ LeerGefüllt - Time at Work" - Left handed drawings and writings on the empty left pages of my prompter`s book: Soufflierbuch "Woyzeck" (Georg Büchner, Robert Wilson, Tom Waits) Page 7, Drawing 3.10.2013
DMC-G2 - P1690001 - 2013-10-03
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Where they go,
Where does the westside manner go,
to grow its hair
I was once in a band called Schröder during my high school years and it changed my life. What it did for me no school activity could ever accomplish. I was able to create without constraints and be who I really was. It was a good time in my life and I will never forget it. The people involved were amazing and I miss them. This is an homage to Schröder and Adam Ashe.
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2016 by ballandor / photomandor.com
Worauf freut man sich schon vor Weihnachten?
Natürlich auf den Adventskalender und darauf jeden Tag ein neues Türchen aufzumachen.
Eine Kiste Bier hat genau 24 Türchen, ein toller Spaß – nicht nur für Männer.
…am 24.12. dürfen es auch mal zwei Türchen (Flaschen) sein.
#drinkresponsibly
First up was Boughton Malherbe, which no one can seem to agree on how to spell, which I go to following the sat nav down narrow, twisting lanes, that finally dived over the edgeof the down, and there on a small level space was the church.
And a welcoming committee.
They watched me park, get my cameras out and begin to walk towards the church.
You'd better not park thar, large tractor comes by regular. One of the group is an old farmer, I guess, he smiles and shows just two teeth remaining. He is leaning on a shepherds crook, like you see in films but never see in real life.
I move the car to the area of grass they indicate, then ask me 50 questions on why I wanted to photograph the church, in a light hearted manner, of course.
Satisfied, they let me in, though are keen I see the fallen yew tree to the east of the church, that English Heritage would let them cut fully down.
I go in and they group are keen to stay out of my way lest I get them in a shot, I pretend to snap them, and they scuttle for cover.
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It is worth persevering to get into this church which is regularly open on set days in the summer. The setting is delightful - in a small farming hamlet with trimmed verges and distant views. The church was heavily handled by the late 1840s restorer (Apsley of Ashford) - but this date alone is very early for this type of work, and shows that the person responsible had a good knowledge of the work of the Camden Society and its principals. The chancel screen is particularly elaborate - it was this part of the building that received most attention. The chancel was extended to provide space for more elaborate ceremonial. The difference in texture of the wall is easily seen. The church also contains the remains of monuments to the Wootton family. Regrettably most of the monuments have been pulled apart or reset but enough survives to show that they were once a very grand collection. I especially like the lovely carved lions form the Countess of Chesterfield's monument. She was a Royalist rewarded by the King after the Restoration. The vestry is now floored with marble from her monument. In the nave is a memorial to Lionel Sharp, Chaplain to Elizabeth I.
www.kentchurches.info/church.asp?p=Boughton+Malherbe
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BOUGHTON-MALHERB (St. Nicholas), a parish, in the union of Hollingbourn, hundred of Eyhorne, lathe of Aylesford, W. division of Kent, 1½ mile (S. W. by S.) from Lenham. [1]
Boughton Malherbe is a village and civil parish in the Maidstone district of Kent, see Boughton Malherbe Wikipedia
Boughton Malherbe St Nicholas is an Ancient parish in the Diocese of Canterbury and includes the village of Grafty Green within the parish boundary. A Map of the parish boundary may be viewed at A church near you
The Church of St Nicholas, Boughton Road, Boughton Malherbe was restored in 1848-1850 and again in 1909 and has been designated as a grade II* listed building British listed building
See also Edward Hasted The History and Topographical Survey of the County of Kent: Volume 5 (1798), pp. 397-415. Malherbe+ at British History Online and Kent Churches website.
familysearch.org/wiki/en/Boughton_Malherbe,_Kent_Genealogy
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Boughton Malherbe (/ˈbɔːtən ˈmælərbi/b baw-ton mal-erby) is a village and civil parish in the Maidstone district of Kent, England equidistant between Maidstone and Ashford. According to the 2001 census it had a population of 428, including Sandway and increasing to 476 at the 2011 Census.[1]
Boughton Place, a 16th-century manor house, was home to Sir Henry Wotton and other members of the Wotton family and was later owned by the Earls of Chesterfield and the Earls Cornwallis. Many of the Wottons are buried in the Church of St Nicholas.
Aretas Akers-Douglas, 1st Viscount Chilston (1851–1926) who was a Home Secretary, lived at Chilston Park, and has a memorial stone dedicated to him in the village church.[2]
In August 2011 a hoard of more than 350 bronze weapons, tools, ornaments and other objects dating to the late Bronze Age was found in a field at Boughton Malherbe by two metal detectorists. The objects are of types that are unusual in southern Britain, but are common in northern and north-west France and therefore it is thought that the objects were made in France and later brought to southern Britain where they were subsequently buried in about 875–800 BC.
en.wikipedia.org/wiki/Boughton_Malherbe
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THE next parish eastward from Ulcomb, is situated almost in the middle of this county, and is so called from a family antiently possessors of it, and to distinguish it from the several other parishes of the name of Boughton within this county.
It is written in antient deeds both Boughton and Bocton, and in some, Bocton, alias Boughton, and seems, as well as the other parishes of this name, to have been so called from Boc, signifying in Saxon a charter, and ton, a town or parish; that is, the place held by charter. So much of this parish as is eastward of a line drawn from the church of it across, through the middle of Chilston-house to Lenham church, is in the lath of Shipway, and in the division of East Kent.
The summit of the hill, which crosses this parish from west to east, is the northern boundary of the Weald of Kent; so much of it, therefore, as is southward of that line, is within that district.
But a very small-part of this parish lies above, or northward of the quarry hills, in which part the soil is a deep unfertile sand, at the northern boundary of it, at a place called Sandway, the high road runs from Ashford towards Maidstone, the pales of Chilston park join it, the mansion of which stands about a quarter of a mile within it, on lower ground, rather in a damp and wet situation, but well cloathed round it with trees, behind it the ground rises to the hills, near the summit of which is the church, and not far distant eastward the parsonage, a good habitation; close to the church-yard westward are the small remains of Boughton-place, by no means an unpleasant situation, the greatest part of which has been pulled down many years ago, andwhat is left of it, though only sufficient for a farm-house, gives a strong idea of what it once was. Here the quarry rock abounds pretty near the surface, and from the church here southward the Weald begins, the lands above and below the hill being distinguished by the names of Boughton upland, and Boughton Weald, in like manner as the other parishes in the same situation. From the church southward the hill declines, and not far from the bottom of it is the village, or to say more properly, the hamlet of Grassley-green, and not far from it Eastwood common, with another smaller hamlet of houses on the lower side of it. Hence the parish extends over an unpleasant country, very flat and deep; the soil a miry stiff clay, the same in every particular as those parts of the adjoining parishes last described, which lie below these hills, continuing over it for more than three miles, till it joins Hedcorne and Smarden, the whole being watered by several small streamlets, which run into the larger one at Hedcorne; about a mile only from this boundary of the parish is the scite of Colbridge-castle, the mote and foundations of which are all that remain of it.
Dr. Plot mentions in his MSS. collections for a natural history of this county, some petrified oyster shells, being found at Chilston, which were larger than even those of Cyzicum, mentioned in Pliny to be the largest of any then known. (fn. 1)
AT THE TIME of taking the general survey of Domesday, about the year 1080, this manor was held of the archbishop of Canterbury, by knights service, and seems to have been included in the donation which Æthelstan Etheling gave by his will in 1015, to Christ-church, in Canterbury, of lands in Hollingborne, as will more plainly appear by the following entry of it in that record.
In Haithorne hundred, Ralph Fitzturald holds Boltone of the archbishop. It was taxed at balf a suling, and lies in the six sulings of Holingeborne. The arable land is one carucate and an half. In demesne there is one carucate, and three villeins, with two borderers having one carucate. There is a church, and two acres of meadow, and wood for the pannage of sixteen hogs. In the whole it is, and was, worth separately forty shillings.
The above description plainly relates to that small part of this parish above or northward of the hill, the otherpart below it in the Weald, at that time, being for the most part, an uncultivated forest, and part of the royal demesnes of the crown of England, though many grants had been made of different parts of it, even at that time.
The manor came afterwards into the possession of the family of Malherb, who implanted their name on this parish. Robert de Malherb held it in the reign of king John, of the archbishop of Canterbury, as appears by the roll of knights fees returned to the king's treasurer, in the twelfth and thirtenth years of that reign.
Alicia Malherb possessed Boughton Malherb manor in the beginning of the next reign of king Henry III.
Robert de Gatton, son of Robert de Gatton, who was one of the Recognitores Magne Assisæ, or judges of the great assise, in the second year of king John, and bore for his arms, Chequy, or and azure, died possessed of this manor in the thirty-eighth year of king Henry III. and was succeeded in it by Hamo his son, who died possessed of it in the twentieth year of king Edward I. holding it of the king in capite, as of the honor of Peverel, and by the service of ward to the castle of Dover, and by suit to the court of Osprenge from three weeks to three weeks, Hamo his son, being his heir, who left his two daughters his coheirs; of whom Elizabeth married to William de Dene, entitled her husband to the possession of this manor. He died in the fifteenth year of king Edward III. possessed of it, with the advowson of the church, as of the inheritance of Elizabeth his wife, having, in the tenth year of king Edward II. obtained a charter of free-warren to his lands here.
His eldest son, Thomas de Dene, died possessed of it in the twenty-third year of king Edward III. bearing for his arms, Argent, a fess dancette, gules. He left by Martha his wife, daughter of Benedict Shelving, four daughters his coheirs, of whom Martha, afterwards was married to Sir John Gousall, who bore for his arms, A plain shield azure.
Soon after his death this manor, by what means I have not discovered, came into the possession of Robert Corbie, who appears to have built a stately mansion here, having in the 36th year of Edward III. obtained the king's licence so to do, and to fortify this his manor-house at Boughton with embattlements and towers, according to the defence of those times. His son Robert Corbye, esq. of this place, kept his shrievalty here in the 8th year of Richard II. He left by Alice, daughter and coheir of Sir John Gousall before-mentioned, an only daughter and heir, Joane, who carried this manor in marriage to Nicholas Wotton, esq. whose descendants flourished in this parish for many generations afterwards, and for their learning, fortune, and honors, at times when honors were really such, may truly be said to have been ornaments to their country in general, and to this county in particular. Mr. Wotton was of the Draper's company, and was twice lord-mayor of London, at which time he bore for his arms, Argent, a cross patee, sitched at the foot, sable, quartered with Corbye, Argent, a saltire ingrailed sable, which arms of Corbye, his mother's, his son bore, in preference to his own, as the elder branch of this family, which, his descendants continued to do for some time afterwards. Stow says, it was reckoned a privilege for any one, who had been lord-mayor and alderman of London, not to serve the king, without his own consent, in any other part of the kingdom. Such a matter once happened in the reign of Henry VI. for Nicholas Wotton, some time mayor and alderman, living in Kent, stood upon this privilege, and refused to serve when he was impanelled with others before the judges of assize, in this county, upon articles touching the king's peace, and on pretence of the liberty of the city of London, refused to be sworn. But this was held as a contempt, and he afterwards had his pardon anno 17 Henry VI. (fn. 2) He retired to Boughton place, where he died in 1448, and was buried in the church here. His grandson, Sir Robert Wotton, was lieutenant of Guisnes, and comptroller of Calais, where he died, and was buried in the church there. He had been sheriff anno 14 Henry VII. and married Anne, one of the sisters and coheirs of Sir Edward Belknap, by whom he left two sons, Edward, his heir, and Henry, LL. D. afterwards dean of York and Canterbury, of whom more may be seen under the account of the deans of the latter cathedral, in which he lies buried.
Sir Edward Wotton, the eldest son, succeeded him here, who was treasurer of Calais, and of the privy council to Henry VIII. and Hollingshed says, the king offered to make him lord chancellor, which, through his great modesty, he refused. In the 27th year of king Henry VIII. he kept his shrievalty at Boughton-place, and procured his lands to be disgavelled by both the acts of the 31st Henry VIII. and 2d and 3d Edward VI. He died in 1550, being then possessed of the manor and rectory of Boughton Malherb, held in capite, as of the king's manor of Ospringe, the manor of Colbridge, and the manor of Byndwardsmarsh, together with other lands purchased of Henry VIII. and held in capite by knights service, with many other manors and lands, as mentioned in the inquisition then taken.
Thomas Wotton, esq. his eldest son, succeeded him in Boughton-place, where he resided. He was closely imprisoned in the Fleet, in 1553, by queen Mary, under pretence of his religion, but really at the request of his uncle, Dr. Nicholas Wotton, on account of a dream he had had in France, where he was then ambassador, and this in all likelihood saved Mr. Wotton's life: for whilst he was in prison, Wyat's rebellion broke out, in which he had most probably been concerned, had he not been confined there. He was twice sheriff, and in July 1573, being the 16th year of queen Elizabeth's reign had the honor of entertaining the queen, with her whole court, at his seat here, in her progress through this county. Walton says, that the queen, when at Boughton, offered to knight Mr. Wotton, as an earnest of some more honorable and profitable employment under her, which he declined, being unwilling to change his country retirement and recreations for a courtier's life; however, it appears by his epitaph, that he afterwards accepted of that honor. He resided here till his death, in 1587, having been remarkable for his hospitality; a great lover and much beloved of his country, a cherisher of learning, and besides his own abilities, possessed of a plentiful estate, and the antient interest of his family.
He was twice married; by his first wife he had Edward his heir, and other children; by his second he had only one son Henry, afterwards knighted, and provost of Eton college. (fn. 3)
He was succeeded here by his eldest surviving son, Sir Edward Wotton, who was employed by queen Elizabeth, as her ambassador, on several occasions; after which he was made comptroller of her houshold; represented this county in parliament, and served the office of sheriff in the 36th year of that reign. In the 1st year of king James I.'s reign he was created lord Wotton, baron of Merley, in this county; (fn. 4) and next year he was appointed lord lieutenant of it, a privy counsellor, and afterwards comptroller and treasurer of the houshold. He inclosed the grounds round his house here as a park, but they have been long since again disparked, and died in 1628, being succeeded by Thomas, lord Wotton, his only son, who died two years afterwards. It has been observed that Nicholas Wotton, esq. son of Sir Nicholas Wotton, by Joane, daughter and heir of Corbye, bore his mother's arms in preference to his own, as his descendants of the eldest branch seem to have done, till Thomas, lord Wotton, as appears by his arms on his grave-stone, reassumed the arms of Wotton in his first quartering again, which was followed by his four daughters and coheirs, and Guillim says, that argent, a saltire (engraited) sable, was borne by the name of Wotton, and was in effect confirmed to Edward Wotton, esq. being allowed, and with his quarterings, being seventeen in number, marshalled, by Robert Cooke, in 1580. He left four daughters his coheirs, Catherine, married to Henry, lord Stanhope, son and heir of Philip, earl of Chesterfield; Hester, to Baptist Noel, viscount Camden; Margaret, to Sir John Tuston, of the Mote, knight and baronet, and Anne, to Sir Edward Hales, of Tunstal.
On the partition of his estates among his daughters, the manor of Boughton, with the mansion of Boughton-place, and the advowson of the rectory, were, among other estates, allotted to the eldest daughter, the lady Catherine, in whose right her husband, Henry, lord Stanhope, became possessed of them. He was descended from ancestors seated in early times in the county of Nottingham, where they flourished with much eminence and renown, bearing for their arms, quarterly, Ermine and gules. After a succession of many generations of them, Michael Stanhope became the heir male of this family in the reign of Henry VIII. whose grandson, Sir John Stanhope, was first of Shelford, and afterwards of Elvaston, in Derbyshire, where he died in 1611, leaving by his first wife, one son Philip; by his second wife he had several sons and daughters; of whom, Sir John, the eldest, was seated at Elvaston, from whom the present earl of Harrington is descended. Sir Philip Stanhope, eldest son of Sir John, was, anno 14 James I. 1616, created lord Stanhope of Shelford, and afterwards in 1628 Earl of Chesterfield. Continuing stedfast in his loyalty to the king, his house was by storm burnt to the ground, and the earl being taken prisoner at Litchfield, endured a long confinement, and died in 1656. By his first wife he had eleven sons and four daughters, of the former, Henry, the second, but eldest surviving son, married Katherine, daughter and coheir of Thomas, lord Wotton, and possessed Boughton Malherb as before-mentioned.
He died in the life-time of his father in 1635, leaving his wife surviving, and one son, Philip, then a year old. The lady Catherine Stanhope, on her husband's death, became again possessed in her own right of this estate, among the rest of her inheritance, and was after wards created countess of Chesterfield, to hold during her life. She had before the death of king Charles I. remarried John Vanden Kerkhoven, lord of Henulflet in Holland, by whom she had a son Charles Henry Kerkhoven, who was, by reason of his mother's descent, created lord Wotton, baron Wotton of Boughton Malherb, and was naturalized. He was likewise created earl of Bellamont in Ireland, and bore for his arms, Argent, three hearts gules. He died s. p. having resided at Boughton-place, and was buried in Canterbury cathedral in 1683, having by his will given this, among the rest of his estates, to his nephew Charles Stanhope, younger son of his half-brother Philip, then earl of Chesterfield; remainder to Philip, lord Stanhope, eldest son and heir apparent of his brother; remainder to his brother Philip, earl of Chesterfield, with divers remainders over, in tail male.
Charles Stanhope, esq. upon this changed his surname to Wotton, being the last of this family who resided at Boughton-place, where he died in 1704, s. p. Upon which this estate came by the above entail to Philip, lord Stanhope, his elder brother, who on his father's death in 1713, succeeded as earl of Chesterfield, and died in 1726. His eldest son Philip Dormer Stanhope, earl of Chesterfield, became remarkable for the brilliancy of his wit, and the politeness of his manners. He was an eminent statesman, and much in favor with king George I. and II. who conferred on him from time to time several offices and trusts of honor and advantage, in all which he shewed his eminent abilities and public spirit, whenever the interest and honor of his country was concerned, but at length his health declining, he retired from all public business. However, before this period he passed away this manor, with the scite of Boughton-place, and the advowson of the rectory appendant to the manor, and all the rest of the Wotton estates in this part of the county, by the description of the heriotable manor of Bocton, alias Boughton Malherbe, the manors of Burscombe, Wardens, alias Egerton, Southerdon, Colbridge, Marley, alias Marleigh, Sturry, East Farborne, Holmill, alias Harrietsham, and Fill, in 1750, to Galfridus Mann, esq. of London. This family is descended from ancestors seated at Ipswich, in Suffolk, of whom Edward Mann, esq. was comptroller of the customs at that place, who bore for his arms, Sable on a fess counter embattled, between three goats passant argent, as many ogresses; which was confirmed to him by Byshe, clarencieux, in 1692. His descendant, Robert Mann, was of London, and afterwards of Linton, in this county, esq. who died in 1752, leaving five sons and three daughters, Edward Louisa, the eldest son, was of Linton, esq. where he died unmarried in 1775, and was succeeded in his estates in this county by his brother, Sir Horatio Mann, bart. and K. B. who was the second son, and was many years resident at Florence, as envoy extraordinary. On March 3, 1755, he was created a baronet, to him and his heirs male, and in default of such issue, to his brother Galfridus, and his heirs male, he died unmarried in 1786, and was succeeded in title and estate by his nephew Sir Horace Mann, whose father was Galfridus, the third son, who was purchaser of Boughton manor, as before-mentioned. Of the daughters of Robert Mann, Eleanor married Sir John Torriano, of London, merchant, by whom she had issue; Mary-married Benjamin Hatley Foote, esq. (fn. 5) and Catherine married the Rev. Francis Hender Foote. Galfridus Mann, esq. died possessed of this estate in 1756, leaving by Sarah his wife, daughter of John Gregory, of London, one son, Horatio, and three daughters, viz. Alice, married to Mr. Apthorpe; Sarah, who died unmarried; Catherine, married to the hon. and Rev. Dr. Cornwallis now bishop of Litchfield, next brother to marquis Cornwallis, and Eleanor, married to Thomas Powis, lord Lilford.
Horatio Mann, esq. succeeded his father in the possession of this estate, of which he is the present owner. He was afterwards knighted, being then stiled Sir Horace Mann, to distinguish him from his uncle Sir Horatio, on whose death he succeeded him in the title of baronet. He has been twice M. P. for Maidstone, as he is now for the town and port of Sandwich. He married in 1765 lady Lucy Noel, sister of Thomas, earl of Gainsborough, who died at Nice in 1778, by whom he has three daughters, Lucy, Emely, and Harriot, the eldest of whom is married to James Mann, esq. of Linton-place; the second to Robert Heron, esq. of Lincolnshire.
Wormsell has always been counted as an appendage to the manor of Boughton.
COLBRIDGE antiently called Colewebregges, is an eminent manor in this parish, the mansion of which, called Colbridge-castle, stood below the hill towards Egerton, considerable remains of its former strength being visible in the ruins of it, even at this time; and the report of the country is, that the stones and other materials of this ruined mansion were made use of, ages ago, to build Boughton-place.
In the reign of king Henry III. this place was in the possession of the family of Peyforer; one of whom, Fulk de Peyforer, obtained a charter of free-warren for his lands at Colewebrugge in the 32d year of king Edward I. (fn. 6) and he had licence in the 7th year of the next reign of king Edward II. to embattle, that is, to build and fortify in a castle like manner, his mansion here. Soon after which it seems to have passed into the family of Leyborne, who had long before this possessions in this parish, and William de Clinton, earl of Huntingdon, husband to Juliana, daughter of Thomas de Leyborne, died possessed of it in the 28th year of king Edward III. She survived him, and afterwards became again possessed of it in her own right, and continued so at her death, anno 41 Edward III. when there being found no one who could claim consanguinity to her, this manor, among the rest of her estates, escheated to the crown, where it remained till the beginning of king Richard II's. reign, when it became vested in John, Duke of Lancaster, and other feoffees in trust, for the performance of certain religious bequests in the will of Edward III. then lately deceased. In consequence of which, the king afterwards, in his 21st year, granted it, among other premises, to the dean and canons of St. Stephen's college in Westminster, for ever, for the performance of the religious purposes therein mentioned, and in part of the exoneration of the sum of 500l. to be taken at his treasury till he should in such manner provide for them.
In which situation this manor continued till the 1st year of king Edward VI. when an act passing for the surrendry of all free chapels, chantries, &c. this, among others, was soon afterwards dissolved, and the lands and possessions of it were surrendered into the king's hands, at which time it appears to have been in the tenure of William Hudson, at the yearly rent of 8l. 13s. 4d. The year afterwhich, the king granted it to Sir Edward Wotton, to hold in capite, who died possessed of it in the 5th year of that reign, holding it in manner as above mentioned. After which, it passed through the like succession of ownership as Boughton manor before described, down to Philip Dormer Stanhope, earl of Chesterfield, who in 1750 sold it, with the rest of the Wotton estates in this part of the county, to Galfridus Mann, esq. whose only son Sir Horace Mann, bart. is the present possessor of it.
CHILSON, or Chilston, is a manor, situated in the borough of Sandway, at the north-west boundary of this parish, which crosses the middle of this house, the eastern part of which is in the parish of Lenham, lath of Shipway, and eastern division of this county. It was antiently called Childeston, and was in the reign of king Henry I. part of the possessions of William Fitz-Hamon, as appears by the register of the neighbouring priory of Ledes. After which it became the property of the family of Hoese, afterwards called. Hussey. Henry Hoese or Husley had a charter of free-warren for his manor of Childerston in the 55th year of king Henry III. before which he had taken an active part with the rebellious barons against that king. He died in the 18th year of king Edward I. leaving by Joane his wife, daughter and coheir of Alard Fleming, and niece of that noted pluralist John Maunsell, provost of Beverly, &c. Henry Hussee his son and heir, who, in the 23d year of that reign, had summons to Parliament, as he had likewise in all the succeeding ones of it, and of the next of king Edward II. in whose descendants it continued down to Henry Husley, who in the 31st year of Henry VIIIths. reign, procured his lands to be disgavelled by the general act passed that year, and afterwards transmitted it by sale to John Parkhurst, whose descendant Sir William Parkhurst alienated it to Mr. Richard Northwood, of Dane-court, in Thanet, whose eldest son Alexander Northwood, or Norwood, as he was usually called, was of St. Stephen's, near Canterbury, and succeeded his father in this manor, which he sold soon after the death of king Charles I. to Cleggat, and he again sold it to Mr. Manley, of London, who quickly afterwards alienated it to Edward Hales, esq. who was the son of Samuel Hales, a younger son of Sir Edward Hales, created a baronet in 1611. He afterwards resided at Chilston, and died in 1696, leaving his three daughters his coheirs, viz. Thomasine, wife of Gerard Gore, gent. Elizabeth Hales, and Frances, wife of William Glanville, esq. of London, who in 1698 joined in the conveyance of this manor, with other estates in this parish and neighbourhood, to the hon. Elizabeth Hamilton, the eldest daughter of John lord Colepeper, and widow of James Hamilton, esq. the eldest son of Sir George Hamilton, of Tyrone, in Ireland.
She resided at Chilston, and dying here in 1709, was buried in Hollingborne church, leaving two sons surviving; James, earl of Abercorn, and William Hamilton, esq. to the latter of whom she gave by her will this manor, with her other estates in this county. He resided at Chilston, and died possessed of it in 1737, leaving by Margaret his wife, daughter of Sir Thomas Colepeper, of Hollingborne, four sons and one daughter; of whom, John Hamilton, esq. the eldest, succeeded him at Chilston, where he resided and inclosed the ground round it for a park, bestowing much cost on the improvement both of the house and grounds adjoining to it. He kept his shrievalty here in 1719, and afterwards with the concurrence of his eldest son William, joined in the sale of this estate to Thomas Best, esq. the eldest son of Mawdistley Best, esq. of Boxley, who resided at Chilston, the mansion of which he rebuilt, and made other very considerable improvements to the park, and grounds. He died in 1795, s. p. having married Caroline, daughter of George Scott, esq. of Scott's hall, who died in 1782, and by his will gave this among his other estates to his nephew George, the youngest son of his brother James Best, esq. of Boxley and Chatham, who now resides here, He was M. P. for Rochester in the last parliament. and in 1784 married Caroline, daughter of Edward Scott, esq. of Scott's-hall, by whom he has several children.
THE TYTHES of the manor of Chilston, or Childeston, were given to the priory of Leeds soon after the foundation of it, by William Fitz-Hamon, the owner of it; viz. in corn, fruit, hay fowls, calves, flax, pannage, cheeses, pigs, and in all other things which belonged to the demesne, to Edwin de Bletchindenne, with his tenancy, to hold as freely as he ever held it. (fn. 7)
This portion of tithes remained part of the possessions of the priory till the dissolution of it in the reign of Henry VIII. when it was surrendered into the king's hands, among other estates belonging to it. After which the king, by his dotation charter in his 33d year settled this portion of tithes on his new-founded dean and chapter of Rochester, who now possess the inheritance of it. George Best, esq. of Chilston, is the present lessee of it.
On the intended dissolution of deans and chapters, after the death of king Charles I. these tithes were surveyed in 1649, by order of the state; when it was returned, that this portion consisted of all the tithes of corn, grain, hay, wool, lambs, calves, and other spiritual obventions and duties, arising out of the manor of Chilston, in Boughton Malherbe and Lenham, of the yearly improved value of fourteen pounds, which premises were let by the dean and chapter, anno 15 Charles I. to Richard Norwood, esq. for twenty-one years, at the yearly rent of ten shillings, so that there remained the clear yearly rent of 13l. 10s.
BEWLEY is a manor in this parish, of considerable repute, extending itself into the parish of Harrietsham. It was antiently called Boughley, and was part of those possessions which William the Conqueror gave to his half-brother Odo, bishop of Baieux; under the general title of whose lands it is thus entered in Domesday:
Adam Fitzbubert holds of the bishop of Baieux, Bogelei. It was taxed at two sulings. The arable land is two carucates and an half. In demesne there is one carucate, and two villeins, with two borderers having half a carucate. There is a church, and four servant:, and one mill of five shillings, and six acres of meadow. Wood for the pannage of twenty hogs.
After which there follows another entry, importing, that of this same manor one tenant named Adam held one suling, called Merlea, of which a further account will be given, under the description of Marley, in the adjoining parish of Harrietsham.
On the bishop of Baieux's disgrace in 1084, all his possessions were confiscated to the crown; after which this manor appears to have become the property of Eudo Dapiser, and afterwards of Philip de Leleburne, or Leyburne, whose descendant Robert de Leiburne held it in the reign of king Edward I. in which name it continued till it was alienated to Tregoze, (fn. 8) one of whom, Thomas Tregoze, held it in the beginning of king Edward III.'s reign, in the 5th year of which he obtained a charter of free warren for his lands at Boggeleye. John Tregoze died possessed of this manor in the 5th year of Henry IV. but it did not remain long in that name; for in the reign of Henry VI. it was become the property of Goldwell, from whence it was alienated to Atwater, of Lenham, from whence by Joane, daughter and coheir of Robert Atwater, of Royton, in that parish, it went in marriage to Humphry Hales, esq. of the Dungeon, in Canterbury, who had a numerous issue by her. He was succeeded in it by his eldest son Sir James Hales, of the Dungeon, whose son Cheney Hales, esq. of the Dungeon, passed it away to his kinsman John Hales, esq. eldest son of Sir Edward Hales, created a baronet in 1611. He parted with it to his brother Mr. Samuel Hales, whose son Edward Hales, esq. of Chilston, succeeded him in it. Since which it has passed in like manner as Chilston, before described, down to George Best, esq. of Chilston, the present possessor of it.
THE TITHES of this manor were given by Eudo Dapifer to Anschetill, archdeacon of Canterbury, who afterwards, with the consent of Eudo, granted them to the priory of St. Andrew, in Rochester. These tithes were afterwards confirmed to the priory on the payment annually of five shillings to the monks of Colchester. Henry de Leiburne, possessor of this manor, having inspected the charters of his ancestors, confirmed these tithes in pure alms to the church of St. Andrew, and the monks of Rochester.
This portion of tithes remained with the priory till the dissolution of it, in the 32d year of Henry VIII. when it was, among the rest of the possessions of that monastery, surrendered into the king's hands, who in his 33d year settled them, by his dotation charter, on his new-erected dean and chapter of Rochester, part of whose inheritance they remain at this time. George Best, esq. of Chilston, is the present lessee of them.
On the intended dissolution of deans and chapters, soon after the death of king Charles I. this portion was surveyed, by order of the state, in 1649; when it was returned, that these tithes arose out of the manor of Bugley, together with the tithe of the mill, called Bugley-mill, of the improved yearly value of nine pounds, which premises were let by the dean and chapter in the 10th year of Charles I. to Samuel Hales, esq. for twentyone years, at the yearly rent of two quarters of malt heaped, and one capon, or two shillings in money; so there remained clear the rent of 5l. 14s. per annum.
There are no parochial charities. The poor constantly relieved are about forty, casually twenty-five.
BOUGHTON is within the ECCLESIASTICAL JURISDICTION of the diocese of Canterbury, and deanry of Charing.
The church is a handsome building, with a square tower steeple at the west end. The inside of it is much ornamented by the several monuments of the Wotton family, most of whom lie buried in it; but there was one of them, a large pyramid of black marble, supported by three lions couchant, on a deep base, erected to the memory of Henry, lord Stanhope, his widow lady Catherine, countess of Chesterfield, her third husband Daniel O'Neal, and several of her children, which was injudiciously placed just within the altar rails eastward, and filled up almost the whole space of it, but has lately been taken down to make room for an altar and railing. In the south chancel there is a very antient figure in Bethersden marble of a man in armour lying cross-legged with his shield and sword. It lies on the pavement, and seems to have been removed from some other part of the church. On the opposite side of the chancel is the figure of a woman, full as antient as the, former, and of the like marble, but fixed in the pavement, these most probably were in memory of one of the family of Peyforer and his wife.
The families of Hales and Hamilton, both of Chilston, and all their children, were christened and married in Boughton church, but were all buried from time to time in Lenham church.