The British laid 5,000 miles of rails in less then twenty years, a fact that led to British railway workers being paid three times the wages of other railway workers.
A single place setting for a Victorian formal dinner consisted of 33 pieces of silverware, 10 glasses, a salt cellar, a knife rest, a charger plate, a bread plate, a butter pat, a name card and holder, a printed menu and holder, a bone plate, and a nut cup. All other china would be brought out with each course.
British Victorian nursemaids, who were often young girls, were so starved for affection that they often succumbed to “the scarlet fever,” a euphemism for falling for and being taken advantage of by a British soldier, whose uniform consisted of a scarlet-colored coat.
In 1840 the Coal Act was passed forbidding women to be used as pit ponies in the mines.
Clothing for a mid-Victorian woman weighed 200 pounds (the corset alone weighed 25 pounds). This is why there were never any women survivors when the ship went down.
To accommodate the place setting for a formal Victorian dinner, one needed three feet of table space per guest.
During the 19th century, 50% of England’s population was “in domestic service.”
19th century corsets reduced a woman’s waist by four inches and exerted anywhere from 25-80 pounds of pressure per square inch on her body.
The image of servants in black uniforms in frilly caps, starched aprons, and the like actually reflects a fairly short-lived reality. Servants’ uniforms didn’t become routine until the rise of cotton imports in the 1850s. Before then, the quality of clothes worn by the upper classes was so instantly and visibly superior to that of working classes, that it wasn’t necessary to distinguish servants with uniforms.
Victorian love letters did not end with ‘love,’ but more frequently simply with ‘ever your friend.’
Contrary to popular belief Victorian brides did not have to wear white. They could wear off white, ecru, dove grey, fawn silk, light blue, and light pink.
19th century etiquette stated that a gentleman never offered a lady his arm during the daytime. However, in the evening it was appropriate for her to take his arm.
In the 19th century amateur accomplishment in art were considered an advantageous social refinement for a girl. However, professional studies in life-drawing classes were feared to compromise a woman’s virtue by inflaming her passions and making her unfit as a wife and mother. It was even considered improper for women artists to draw undraped statuary in mixed company.
Victorian etiquette books stated that dresses with a low neckline should only be worn to dinners by candlelight.
Victorian etiquette books stated that when a lady crosses the street she should raise her dress a little above the ankle, holding together the folds of her gown and drawing them toward the right. Raising the dress with both hands exposes too much ankle, and is considered most vulgar.
“Crinoline fires” killed 3,000 women between the late 1850s and late 1860s in England. Women would lose sense of the circumference of their skirts, which caused them to step too close to a fire grate. The flames would be fanned by the oxygen circulating under their skirts and caused them to catch fire.
Edwardian butlers were advised that Champagne should be cooled in the following manner: Lay the bottle down in a basin and cover with a handful of broken-up ice. Sprinkle it with a little salt and cover it with a piece of damp flannel. Always begin chilling at least two hours before you intend to serve.
Formal Victorian dinners consisted of 10-12 courses with 2-4 dishes per course and a different wine with each course.
The Married Woman’s Property Act passed in 1860. It gave women the right to own property, but they still could not sell it without their husband’s permission.
Victorian etiquette books stated that a true gentleman should always rise when a lady enters or leaves the room.