King's 8th Light Coy.

The Light Company of the King's 8th Regiment of Foot has been established as a means through which members of the living history community can develop and share their knowledge, skills and research in a comfortable and welcoming environment. Reenactors, those taking part in this hobby, are welcome to participate and learn what they can from those around them, while contributing for the betterment of all.

Those new to the hobby who are interested in portraying a more progressive side of the Revolutionary War era, will be warmly welcomed and provided with the necessary guidance and resources to participate as full, knowledgeable members of the Light Coy.

Representing the Light Company of the 8th, this group will participate in a variety of events across North America and beyond, though emphasis will be placed on the Great Lakes expeditions and events, covering the historical actions of the Light Coy. and the 8th, at large. 

Styles and Methods for Preparing British Military Hair in the Revolution

Today we will be continuing our blog series about hair (and makeup) from the 18th Century and will be going into the hairstyles worn by the British military and its allies. The styles of hair that we see frequently are: a braid, which can be left plain or is sometimes tucked under and fastened with a ribbon, clubbed and a long ponytail that is wrapped with ribbon.  Alternately, a braid may be turned upwards and secured on the upper portion of the head, or on headwear, as seen on several varieties of soldiers.

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The Secrets to 18th Century Beauty Recipes

In today’s post I will be sharing with you some period recipes and their modern equivalents. Some of them translate very well into this time period, such as the pomatum, where the ingredients are still known to be safe. Others however, had to be updated as we know that lead is not a safe product to use (although they were aware of that at the time and yet, continued to use it, sometimes even to cover up the damage that the lead caused their skin).

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The Basics of Being a Fop

I haven't written about this subject in a while, but I have a few posts lined up about fops, beauty recipes and military hairstyles. There actually isn't too much to say about how fops or macaronis did their hair and makeup that hasn’t already been said about women (see that blog posts here and here). As with women, they used pomatum and powder in a variety of colours and applied makeup in much the same manner.

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Real Marmalade, the Portuguese Way

For the last millennium , quince has been consumed in large quantities throughout modern day Portugal, making use of a unique recipe and fruit to create the original form of marmalade. Marmalade in fact, obtains its name from the Portuguese word for the fruit, being “marmelo”. The historical ties shared between Portugal and England for over six hundred years has resulted in a significant amount of trade, ideas and food; one such item being that of marmalade, along with the introduction of tea in the 17th century by Queen Catherine of Braganza and “fish and chips” in the 19th century.

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The 8th Regiment of Foot at the Siege of Quebec City

As documents are uncovered and re-examined, we are able to come to a better understanding of what happened in the past and who helped play a role in the creation of our shared history. In the context of the invasion and later siege, as well as battle of Quebec, we at the 8th are left wondering "what role may the King’s Regiment have played"?

We at the 8th have wondered what role, if any, the 8th may have played, owing to their frequent contact and involvement with the area. Engaging in regular trade with Montreal and Quebec City, along with having a routine presence in both cities in the form of visiting officers, it would have been logical to occasionally find members of the 8th in what is the modern Province of Quebec.

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A Brief Essay on Tea Drinking in the Eighteenth Century

By the eighteenth century, tea was already growing in popularity. In 1706, Thomas Twinning opened ‘Tom’s Coffee House’, and was one of the first coffee houses that allowed women to enter and purchase their own tea.  During the first half of the century, tea remained a drink of the upper class. In 1745, the tax on tea was reduced to 1 shilling, following which, “home consumption rose rapidly, from 800,000lb weight in the five-year period from 1741 to 1745 to more than 2,500,00lb from 1746-1750” (Jane Pettigrew, A Social History of Tea, p.40).

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We're Famous!

Our friends Karamvir Banga and Richard Szabo put together this short as a means to show the public what we do, why we do it and the dedication that we put in to educate the public. Also, how some things never change and through research and experimentation, we can see just how much some things remain the same.

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Salt Pork, A Horrid Ration

Preservation of food for the soldiers of the British and Continental armies was an essential part of success in warfare. Without proper rations that could survive the length of campaigns, or the changes in temperature, soldiers would be left to forage for food stuffs not only for addition to their diet, but as their sole means of survival (which was the case, at times, for the rebel army). One solution to this, was curing meats through smoking, brining or salting.

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Fort Erie - The Forgotten Fort and a New Opportunity

Built in 1764 as part of the Niagara river’s defence system, Fort Erie has served both the British Empire and Canada for centuries. Often ignored in the context of the American Revolution, Fort Erie has played a key role as both a fortification and a depot for British Regulars and Provincials.

 

Within his first assignment as an Ensign of the 8th Regiment of Foot, the King’s Regiment, Walter Butler, son of John Butler (of the Indian Department and later Lt. Colonel of the Butler’s Rangers), would find himself in command of Fort Erie prior to the American Revolution. This same fort, would serve as a staging point for many raids and campaigns consisting of the combined forces of the 8th Regiment of Foot and Butler’s Rangers, often under the command of then Captain Walter Butler of the Rangers and Lt. Colonel John Butler.

A new opportunity now awaits...

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To jam, or not to jam, that is the question… Regency (English) Muffins

For something a little different, we will share with you a recipe provided to us by Toronto’s Fort York National Historic Site during our Regency era sutlery as hosted yesterday as part of the “Canada Eats” festival. From the 1831 cookbook “The Cook Not Mad; Or, Rational Cookery”, this (English) muffin recipe is outstanding, quite a treat on a cold morning and so buttery that you leave yourself wondering if you should butter the muffin, or add jam to it?

 

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© King's 8th Regiment of Foot - Light Company - 2019