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Thread: From My Bookshelves

  1. #31
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    The Sociological Imagination is something that is relevant to all disciplines, indeed to all approaches to any subject. my guess is that the younger generation won't know about it at all, which is sad. We have one author on this website who specialises in power. If he/she is still around perhaps she will respond? Freudian Monkey is his name...

  2. #32
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    Something I have for a long time been interested in is how England became a protestant country. This happened in the late fifteen hundreds when Elisabeth Tudor was Queen: See https://en.wikipedia.org/wiki/Elizabeth_I_of_England. At the time the outlook was not good. Spain was a global power with colonies in North and Central America at the time of the Spanish Armada: https://en.wikipedia.org/wiki/Spanish_Armada. I have several books covering this period, listed below.

    Antonia Fraser Mary Queen of Scots Methuen Paperback, 1969
    Alison Weir Mary BoleynVintage, 2012
    Hilary Mantel Wolf Hall Fourth Estate, 2010
    C. J. Sansom Heartstone Pan Macmillan, 2010.

    Of these the best was by Antonia Fraser, followed by C. J. Sansom.

    In this sequence of posts I will focus on the first of these, Mary Queen of Scots.
    Last edited by Dreamwoven; 04-13-2017 at 07:43 AM.

  3. #33
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    I've come to understand that Joci was an important link person in our London life. She kept in touch with her sister Anci and visited her in Sheboygan, crossing the Atlantic on Cunard's Queen Mary. Anci did the same journey in reverse. Joci also introduced Maria to baking, as she*had a lot of recipes for continental cakes, like*sachertorte,*apple strudel,*rigo jancsi, Kugelhopf*- or kuglóf*(Hungarian) as I knew it - and*Linzer torte*(Linzer Torta) are all classic Dual Monarchy Habsburg era recipes.

    Joci had a book of hand-written recipes in Hungarian and she and Maria made strudel with extremely thin pastry. Very difficult - I remember how they used to gently waft the pastry that had been stretched thin over the kitchen table by holding the flour-dusted cloth it was made on, to get air under it, so stretching it still further.

    They baked for those who had come from Austria or other Habsburg countries like Hungary and Czechoslovakia, and many of their customers were jewish (the northwest is one of the main jewish areas of London with Golders Green, Finchley, Hampstead Garden Suburb, Willesden Green). At busy times they worked though the night. Sometimes I helped by dropping some plum jam in each chocolate cup pastry form they made. Pouring the melted chocolate to fill the cups was much harder that I left well alone. Later I delivered cakes to customers by car.*I only took my licence when I was 19, and went to Leicester University soon after, though whenever I visited my parents I helped out by undertaking deliveries.

    It was nerve-wracking work, and if things went badly they often had to scrap that particular bake and start again.

    As their reputation grew and became better known this became their main work and major source of family income, especially after Zoli got too ill to work (making beaver lamb in the East End). Beaver lamb was made from sheepskins that were chemically treated to look like fur. The treatment process my father had to use involved formaldehyde, and working it in a small glassed-in area with a working table (I was not allowed in, of course). There is a description of working of lambskins n the early 1900s in this website:
    http://www.oldandsold.com/articles09/furs.shtml. With travelling he had always had a very long day. He was very good at preparing beaver lamb, and the glassed in work area was jokingly called “my father's gas chamber”.

    He left that job eventually and bought the goodwill of a sweet and tobacconist shop in Kilburn and worked there long hours, earning very little but always worrying about its economics. I cycled in to give him a hand as well as keep him company during this time.

    For me, personally, there is a third reason. I benefited greatly from the many journeys Joci took me to Czechoslovakia and Hungary. That way, I also met many of my catholic relatives in Hungary, whom I otherwise would never have known. The last time was to Levoĉa, meeting Lajos and his wife Jolán, both were gentle and sweet, and had suffered so much during the war hiding in the forests. We also met another Zoli who joined the partisans, though I can't remember his surname.*The Slovak Resistance Movement including the Slovak Partisans had Jewish Brigades in it, though I have no idea whether my uncle and his wife, Cita, fought in a Jewish Brigade or not. They probably fought holding the Dukla Pass connecting Slovakia and Poland and through which the Red Army had to fight to reach Slovakia. See also The Battle of the Dukla Pass: I've come to understand that Joci was an important link person in our London life. She kept in touch with her sister Anci and visited her in Sheboygan, crossing the Atlantic on Cunard's Queen Mary. Anci did the same journey in reverse. Joci also introduced Maria to baking, as she*had a lot of recipes for continental cakes, like*sachertorte,*apple strudel,*rigo jancsi, Kugelhopf*- or kuglóf*(Hungarian) as I knew it - and*Linzer torte*(Linzer Torta) are all classic Dual Monarchy Habsburg era recipes.

    Joci had a book of hand-written recipes in Hungarian and she and Maria made strudel with extremely thin pastry. Very difficult - I remember how they used to gently waft the pastry that had been stretched thin over the kitchen table by holding the flour-dusted cloth it was made on, to get air under it, so stretching it still further.

    They baked for those who had come from Austria or other Habsburg countries like Hungary and Czechoslovakia, and many of their customers were jewish (the northwest is one of the main jewish areas of London with Golders Green, Finchley, Hampstead Garden Suburb, Willesden Green). At busy times they worked though the night. Sometimes I helped by dropping some plum jam in each chocolate cup pastry form they made. Pouring the melted chocolate to fill the cups was much harder that I left well alone. Later I delivered cakes to customers by car.*I only took my licence when I was 19, and went to Leicester University soon after, though whenever I visited my parents I helped out by undertaking deliveries.

    It was nerve-wracking work, and if things went badly they often had to scrap that particular bake and start again.

    As their reputation grew and became better known this became their main work and major source of family income, especially after Zoli got too ill to work (making beaver lamb in the East End). Beaver lamb was made from sheepskins that were chemically treated to look like fur. The treatment process my father had to use involved formaldehyde, and working it in a small glassed-in area with a working table (I was not allowed in, of course). There is a description of working of lambskins n the early 1900s in this website:
    http://www.oldandsold.com/articles09/furs.shtml. With travelling he had always had a very long day. He was very good at preparing beaver lamb, and the glassed in work area was jokingly called “Kemeny’s gas chamber”.

    He left that job eventually and bought the goodwill of a sweet and tobacconist shop in Kilburn and worked there long hours, earning very little but always worrying about its economics. I cycled in to give him a hand as well as keep him company during this time.

    For me, personally, there is a third reason. I benefited greatly from the many journeys Joci took me to Czechoslovakia and Hungary. That way, I also met many of my catholic relatives in Hungary, whom I otherwise would never have known. The last time was to Levoĉa, meeting Lajos and his wife Jolán, both were gentle and sweet, and had suffered so much during the war hiding in the forests. We also met another Zoli who joined the partisans, though I can't remember his surname.*The Slovak Resistance Movement including the Slovak Partisans had Jewish Brigades in it, though I have no idea whether my uncle and his wife, Cita, fought in a Jewish Brigade or not. They probably fought holding the Dukla Pass connecting Slovakia and Poland and through which the Red Army had to fight to reach Slovakia. See also The Battle of the Dukla Pass I've come to understand that Joci was an important link person in our London life. She kept in touch with her sister Anci and visited her in Sheboygan, crossing the Atlantic on Cunard's Queen Mary. Anci did the same journey in reverse. Joci also introduced Maria to baking, as she*had a lot of recipes for continental cakes,
    Last edited by Dreamwoven; 04-13-2017 at 11:14 AM. Reason: wrong forum. Go to Geneological Research

  4. #34
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    Back to the correct thread. Mary Queen of Scots had a hard time of it in Elizabeth I's protestant England. Mary's father was James V of Scotland, who married Mary of Guises. So any child of hers would become Queen or King of Scotland, as, indeed happened. James VI of Scotland became the first of the Stuarts to unite the two kingdoms when he united the thrones of Scotland and England. But that was in the future.

  5. #35
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    Mary Queen of Scots had a hard life, executed, beheaded, by Elizabeth's orders which she agonised over for two months before issuing it. But Mary founded the Stuart Dynasty, that united Scotland and England. She also had a very dignified end preserving her quiet calm throughout the execution. The Stuart Dynasty was in many ways a disaster, strengthening the London Parliament.

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