A lost book recovered: Original Poetry, by Mrs C. Fulton; to which are added a few Poems by her Father, Mr James Dods

Wednesday, October 19th, 2022 | Hocken Collections | No Comments

Post researched and written by Christopher Meech, Head Curator Publications, Hocken Collections

Every now and then a find quite unexpected and novel comes through the doors at Hocken. A small book titled Original Poetry, by Mrs C. Fulton, to which are added a few Poems by her Father Mr James Dods[1], is such a remarkable find. This modest publication has been largely forgotten by history and has a unique and special tale behind it.

Title page Original Poetry, by Mrs C. Fulton, to which are added a few Poems by her Father Mr James Dods

Written in 1867 and published and printed in the goldfields frontier town of Lawrence, Otago, this wee gem of a volume has evaded public collections for more than 150 years. Original Poetry, by Mrs C. Fulton is not recorded in the Bagnall’s monumental New Zealand National Bibliography to the year 1960[2], nor is it mentioned in any subsequent print or electronic bibliographies. It is a lost book recovered.

Original Poetry is the first poetic offering by colonial settler poet Christina Fulton and was greeted with favorable reviews in national newspapers when it was published[3]. It includes poems inspired by the local environment such as Dunedin in the early part of 1863; Collision at Port Chalmers, 1863; The Clutha and Tuapeka. Fulton’s poems record her thought and experience as a woman in settler society. Some poems celebrate the natural environment and domestic life, others speak to a sense of separation from family, others still to exotic lands and people. The book is dedicated to Christina’s father, John Dods, and also includes a selection of his poetry. The following year, in 1868, Fulton published a second poetic offering Lella: a poem. It was the last book she would write.

‘Dunedin’ by Christina Fulton

The Dunedin character, pamphleteer, and politician J.G.S. Grant recounts in his Dunedin newspaper the Saturday Review the tale of how Christina Fulton’s Original poetry came to be published:

“The history of this little volume of 131 pages is a romantic episode in literature. About seven months ago we made a tour of Otago, and among other places, we paid a visit to Blue Spur. It was a very wet morning when, in company with Mr. Greig, Tuapeka ‘Press,’ we started from Lawrence, and proceeded, via Wetherstone’s village, along the ranges of the Blue Spur. After inspecting the sluicing operations at the head of Gabriel’s Gully …we entered a pretty little cottage, and being perfectly saturated with wet, warmed and dried ourselves over against a roaring fire, and partook of an elegant repast, hospitably spread out before us by the polite lady of the cottage. She — having learned our name from the gentlemen accompanying us — brought out from her desk a beautiful album, and modestly requested us to favour her with our opinion of the merits of sundry poems therein elegantly engrossed. On opening the album before the cheerful fire, after having refreshed our languishing frame with the good things of this life, our spirits began to revive, and we forgot that we were in the midst of a waste howling desert, and began to scan the verses of the manuscript. After a pause of meditation, we closed the book, gave it to the lady, and inly exclaiming “Eureka ! Eureka !” like the ancient sage, importuned our fair hostess to hand it over to Mr. Greig for publication. Reluctantly, on the strength of our commendation she assented, and so we, accompanied by Mr. Greig, retraced our steps to Lawrence…”[4]

Christina Dods was born in Edinburgh in 1838 to James Dods and Helen Sinclair. She and the family migrated to Melbourne in 1853 and soon moved to the goldfields of Bendigo. In 1856 Christina married Robert Gammell Fulton. Christina and Robert were lured to Otago by the promise of gold and settled at Blur Spur, Otago. By 1868 the Fulton’s cottage at Blue Spur had been virtually sluiced out from under them. This, coupled with the bitter southern winters led to the Fultons move to Fiji that year. The Fultons sailed on the ‘Banshee’ on 20 September 1868 and established a plantation at Valaga in Savu Bay on Vanua Levu, together with Christina’s father, mother and brothers. Christina was only to live another six years, by 1874 she had passed away, a victim of the insalubrious Fijian climate. Christina and Robert had no children together.

Original Poetry, by Mrs C. Fulton, to which are added a few Poems by her Father Mr James Dods was generously donated to the Hocken Collections by the great-great-grandson of Mrs Catherine McNab, the Rev. Michael Wallace, in April 2021. It is the only known extant copy and bears a dedication on the title page to Mrs McNab from Mrs Fulton. Flowers and leaves have been pressed between the book’s pages. Thanks to Rowan Gibbs for his excellent research and article ‘Christina Fulton, 1838-1874’[5].

Original Poetry, by Mrs C. Fulton is available to be viewed at Hocken Collections.

Pressed flowers associated with the Hocken copy of Original Poetry

[1] https://otago.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma9925830048201891&context=U&vid=64OTAGO_INST:DUNEDIN&lang=en

[2] Bagnall, A.G. (Eds) New Zealand national bibliography to the year 1960

[3] Bruce Herald, Volume IV, Issue 168, 10 July 1867, p.6 https://paperspast.natlib.govt.nz/newspapers/BH18670710.2.26

[4] Saturday Review, 25 May 1867 pp.543-4

[5] Poetry notes, Win 2017; v.8 n.2:p.1-7 https://poetryarchivenz.files.wordpress.com/2010/05/poetry-notes-winter-2017.pdf

 

Stirring up the stacks #11: Gourmet food in minutes

Thursday, October 13th, 2022 | Hocken Collections | No Comments

Post cooked up by Emma Scott, Collections Assistant – Publications

My Hocken colleagues are sick of hearing about my love for the air fryer. My air fryer has been moved out of the cupboard and has a permanent home on the kitchen bench. This move is significant as it could have easily been banished to the bottom cupboard with the toastie pie maker and the fondue set. The other appliance in my kitchen on full display is the humble microwave. Like most households, my microwave is used for two things: defrosting and reheating. While it is out of the cupboard due to the two vital functions it performs, I know that I am not realising the microwave’s full potential. It is time to dust off the instruction manual and put my microwave to the test.

This poor little microwave has no idea what’s coming…

According to Te Ara the first microwave ovens appeared in New Zealand in the early 1970s but did not become common until the early 1980s when cookbooks started to include microwave recipes.[1] Growing up in the 90s I remember microwave cookbooks in almost every home I visited. My Mum regularly cooked two recipes in the microwave: custard and chocolate self-saucing pudding (both of which were delicious). The most exciting part about cooking food in the microwave is how little time it takes. For busy families or for people like myself who prefer browsing Netflix to staring at the stove top, the microwave certainly appeals.

Helen Leach states in her book Kitchens: the New Zealand Kitchen in the 20th Century that microwaves weren’t well received overseas. The weight of the early microwaves, the servicing costs and the fears people had about being exposed to radiation were some of the reasons for their lack of popularity. Helen states on page 241 that:

“…few New Zealanders understood the physics behind microwave ovens. They did not understand the difference between the more potent ionising radiation (as in x-rays and gamma rays) and non-ionising radiation (as in radio waves, microwaves, infra-red and invisible light). Some people confused heat –producing microwave radiation with radioactivity.”

It is very understandable that people would be fearful about using the microwave. How would you know the difference between ionising and non-ionising radiation unless you remembered being taught about it, had an interest in science, or worked in a field which required that kind of knowledge? Despite some of the public’s misgivings, by the end of 1983, 1 in 10 New Zealand homes had a microwave oven. ([2], p.242)

The Hocken Library has a significant collection of microwave cookbooks dated from 1979 to 1995, except for one which is dated 2005. I found several recipes I wanted to try from the cookbooks in our collection. I must admit that I am a little apprehensive about how appetising these recipes will be, having turned a crispy golden Jimmy’s pie into a soggy mess using a microwave in the past. I chose a recipe for scrambled eggs just purely out of interest and planned a “gourmet” dinner for myself and my partner using Chef Mike.

Recipe number one from: Alison Holst’s Microwave Book [3]

Scrambled Eggs

  1. Melt a teaspoon of butter in a suitable shallow dish.
  2. Break an egg into it. Add 1-2 tablespoons milk and beat with a fork until mixed
  3. Microwave on high for about 20 seconds, until the egg is partly set, then stir with the fork. Add a little chopped parsley or chives if desired.
  4. Microwave again on high for about 20 seconds long. Stir gently again. Egg will continue cooking as it stands.
  5. If it is not firm enough after a minute, microwave again for a short time.
  6. Use medium or defrost and longer times if preferred or if white and yolk have not been completely mixed.

Breakfast is the most important meal of the day and I love scrambled eggs! This recipe pleasantly surprised me. I shouldn’t have doubted Alison. The eggs were too wet after step four, so I had to zap them for a few more minutes. The texture of the eggs was more like an omelette than scrambled eggs, but with a good stir and some seasoning it wasn’t too bad. A solid 3 out of 5 stars.

For our gourmet dinner I decided to create a menu. Making Coq Au Vin appealed to me as several famous chefs have a recipe for Coq Au Vin including Julia Child, Jamie Oliver, Jacques Pepin, and Mary Berry. I’m sure Julia Child would be turning in her grave watching me zap this chicken in the microwave though. I chose the “Sticky Rice with Coconut Cream” for dessert as I just love rice pudding.

Recipe no. 2 (main course) from: Microwaving Main Meals and Desserts: the New Zealand Way by Sheryl Brownlee. [4]

Coq Au Vin

4 rashers of bacon

50g flour

125 ml water

125ml dry red wine

2-3 Tbsp brandy (optional)

2 Tbsp fresh parsley

1 bay leaf

1 large onion cut into rings

1 tsp of garlic powder

1 tsp of chicken stock powder

1 tsp ground black pepper

250g mushrooms sliced

1.5 kg chicken pieces

  • Trim and cut bacon into small even pieces, place in 4 litre casserole dish and micro-cook on high power for 3-4 min.
  • Stir in flour, water and red wine. Add the rest of the ingredients, stirring to coat the chicken pieces.
  • Cover and micro-cook on high power for 15 min. Sir well and cook for a further 15 min. Stand for 10 min, remove bay leaf and serve.

The microwave began making some loud popping sounds while cooking this dish which was a bit concerning. When I added the wine to the bacon, flour, and water things weren’t looking very promising. The dish also looked very murky after the first zap but looked better after the second.

The dish turned out pretty well despite initial appearances. I feel the wine we added to the dish, the Esk Valley Merlot Cabernet Sauvignon, made a big difference. Our overall thoughts were that the flavour was a 4 out of 5 and the consistency was a 2 out of 5. The dish pleasantly surprised us and we gobbled up the whole thing, good job Sheryl.

Now for dessert!

Recipe no.3 (dessert) from: The Gourmet Microwave Cookbook: Creative International Menus from the Microwave by Jan Bilton. [5]

Sticky Rice with Coconut Cream

1 cup glutinous (sticky) rice

1 ½ cups of coconut cream

Pinch salt

5 tablespoons sugar syrup

6 large kiwifruit or other fresh fruit in season

  •  Prepare the rice up to 2 days in advance. Sugar syrup is prepared by boiling equal parts of sugar and water until the sugar is dissolved,
  • Wash rice well under cold running water then soak it overnight. Drain and place in a casserole with ½ cup of boiling water. Stir well.
  • Cover and cook on high (100%) power for 5 minutes. Stir well. Add another ½ cup of boiling water, stir, cover, and cook for a further 5 minutes. Stir, cover, and allow to stand for 10 minutes.
  • Reserve ½ cup of coconut cream. Add remaining cream to the rice with a pinch of salt. Stir in sugar syrup.
  • Peel and slice fruit and place in attractively on a serving place. Using a dessertspoon, place a small mound of rice beside the fruit. Top with reserved coconut cream.

This dish was very straightforward to cook, no weird sounds. This recipe was great, though I am a little biased as I love rice pudding. The kiwifruit on top added a lovely freshness to the dish. A very solid 4 out of 5 stars.

I must admit that I was sceptical about cooking these dishes in the microwave, so I was thrilled with how well they turned out. I will be encouraging everyone to dust off their microwave cookbooks and give the recipes a try.

Toitū Otago Settlers Museum has an exhibition space dedicated to the twentieth century which has an incredible display of historical appliances. The exhibition space really demonstrates how society and technology has changed rapidly over a short period of time. While using a microwave to cook most of your meals may seem like a thing of the past, I suspect it is only a matter of time before my beloved air fryer is thought of in the same way.

References

[1] Burton, David. ‘Cooking – Cooking technology’, Te Ara – the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/cooking/page-1 (accessed 24 May 2022)

[2] Leach, Helen. Kitchens: the New Zealand Kitchen in the 20th Century. Dunedin: Otago University Press, 2014.

[3] Holst, Alison. Alison Holst’s Microwave Book. Wellington: INL Print, 1982.

[4] Brownlee, Sheryl. Microwaving Main Meals and Desserts: the New Zealand Way. Auckland: David Bateman, 1988.

[5] Bilton, Jan. The Gourmet Microwave Cookbook: Creative International Menus from the Microwave. Auckland: Viking Pacific, 1990.

What else have we cooked up?

Stirring up the stacks #10: Celebrity Sister O’Regan’s carrot salad

Stirring up the stacks #9: Two for the price of one! Macaroni soup and ginger pudding

Stirring up the stacks #8: Xmas Cake Recipe Recommended by “Buckhams”

Stirring up the stacks #7: Virginia pudding

Stirring up the stacks #6: Pumpkin pie

Stirring up the stacks #5: Sauerkraut roll

Stirring up the stacks #4: A “delicious cake from better times”

Stirring up the stacks #3: Bycroft party starters

Stirring up the stacks #2: The parfait on the blackboard

Stirring up the stacks #1: Variety salad in tomato aspic