The London and North Western Railway station in Birmingham, England was formally opened on the 1st of June, 1854.
It is seen below in an image thought to be from around 1885.
The clipper Hereward wrecked on Maroubra Beach, south of Sydney, on the 7th of May, 1898. This photograph of the scene was taken by Arthur Wigram Allen, lawyer and enthusiastic amateur photographer.
Text Appearing Before Image:
Copyright, 1900, by M. A. & K. M. Heinzer. TEA RUSK. 178 Tea Rusk. I pint of milk (lukewarm). 1 teaspoonful of salt. 2 tablespoonfiils of butter.2 table spoonfuls of lard. 4 tablespoonfuls of sugar.^ teaspoonful of cinnamon,^ ounce of compressed yeast.2 eggs.7 cups of flour. HOW TO MIX. Dissolve yeast in lukewarm milk and pour it into a wooden bowl, then add in the salt, lard, butter, eggs, sugar and cinnamon and mix lightly, then add in the flour and mix thoroughly. This dough will rise in 3 hours. When done, lap the dough over and let it stand one-half hourlonger, then place the dough on a table and break off small pieces the size of a walnut and roll them round and place them close together in a high bread pan, then let them rise45 minutes, and bake them in a moderate oven. Whenbaked, wash them over the top with molasses. These will bake in one-half hour. This will make 18 or 24 rusk. Copyright, 1900, by M. A. & K. M. Heinzer. i 1/9
Text Appearing After Image:
Copyright, 1900, by M. A. & K. M. Heinzer. HOT CROSS BUNS. 180 ^ teaspoonful of lemon extract. Hot Cross Buns. I quart of milk (lukewarm). I- ounce of compressed yeast. I teaspoonful of salt. I teaspoonful of cinnamon. •J teaspoonful of mace. i ■J pound of currants^ cup of butter.•J cup of lard.i6 cups of flour,f cup of sugar.6 eggs. HOW TO MIX. Dissolve yeast in lukewarm milk and pour it into a wooden bowl, then add in the salt, butter, eggs, sugar, lard, spices and extract and mix lightly, then add in the flour and mix thoroughly, add in the currants and mix i minute. This will rise in 4 hours. When done, lap the dough over and let it stand 45 minutes longer, then place it on a table and break off pieces the size of a small Qgg, then roll them round and place them on a greased pan and let them stand20 minutes, then cut them with a hot cross bun cutter, or a pair of scissors, and let them stand 10 or 15 minutes longer. Bake in the same heat as for baking bread.
For Easter last year the BBC ran a story about the rising trend for Easter greeting cards in the Victorian era:
The popularity of greeting cards rose over the nineteenth century as changes were made to Britain’s postal service.
While Easter cards aren’t as commonly posted in Britain anymore, they are still a big part of the holiday in some other parts of Europe.
Some of the funnier cards are below. The Jewish one in particular is very confusing (why does one of the chickens have a bandaged foot and a walking stick?), while some of the others are simply creepy to modern eyes!