doing things the victorian way

Tag Archives: victorian

I really don’t understand America’s obsession with daily hair washing.  I blame it on ad campaigns and ignorance mostly but it makes me a bit angry. It irks me in particular when people assume that, pre-WWI, everyone walked around with greasy, smelly hair (and also that everyone smelled in general, but that’s a different post). Our society is so much healthier now, isn’t it?

Let me dish out some science here – the scalp and body only produce as much oil as it needs to be healthy. The reason modern folks “need” to wash their hair everyday is because they wash their hair everyday. Your scalp is just trying to fight back. The more you strip the oil, the more oil your body produces in order to compensate. I only wash my hair once a month, and even then without any soap, and it looks perfectly fine. In fact, it’s incredibly healthy, shiny, and soft because I’m not damaging it on a daily basis. It also grows like a fiend. I know it sounds gross by modern standards but I’ve even had several beauticians ask me what my secret is. Seriously, stop spending so much money on hair care products and just stop washing it so often. You can thank me later.*

All right, lecture over. On to Victorian Hair Care!

rosemarySoap was incredibly harsh back in olden times and the average person didn’t have the luxury of running water. That meant hauling and heating water to bathe and, as someone who does that, I can attest that it’s a big pain in the ass. So, at the very least by necessity, washing hair didn’t happen often. Instead, there were many remedies and solutions to keep hair looking healthy and I’ve listed just a few of the healthier treatments below.

  • To Strength Hair and Improve Growth – A handful of box (buxus sempervirens) leaves added to a pint of boiling water. Infuse until cold, drain liquid and add to it several drops of alcohol to preserve. If box leaves are unavailable, add instead one ounce black tea.
  • For Dandruff – Beat thoroughly one egg yolk, one pint of rain-water, and one ounce of rosemary spirit. Use warm and massage into scalp repeatedly.
  • To Wash – Boil one pint of water with a handful of bran and a dash of white soap, and wash with this solution once every two weeks. Next, rub a beaten egg yolk into scalp and let it remain for several minutes before rinsing with warm water.
  • To Maintain Healthy Hair – Brush 100 strokes twice a day, being sure to maintain a clean hair brush by washing it in warm water and bicarbonate of soda.
  • In Between Washes  – Add five sprigs of fresh rosemary to a pot of boiling water. Infuse until cold, drain liquid and add several drops of alcohol to preserve. Rinse hair weekly with mixture, being sure to massage scalp.
  • To Prevent Hair Loss – Steep six ounces of boxwood shavings in twelve ounces of alcohol, at room temperature, for two weeks. Strain and add two ounces of rosemary spirits and two ounces of spirit of nutmeg. Rub into scalp morning and night.
  • To Soften Hair – Beat four egg whites until frothy and apply to the roots of hair, leaving to dry. Wash clean with equal parts rum and rose water.
  • For Growth-Inducing Pomade – Boil half a pound of green southern wood, a pint and a half of sweet oil, and half a pint of port wine. Strain and add two ounces of bear’s grease.

I haven’t tried all of these nor, perhaps, should anyone but I can attest to using both egg and rosemary. Rosemary has natural astringent properties and, in between washes, I regularly use it on my scalp to keep oil at bay and promote growth. I also wash my brush every other day and brush my hair often, as the action helps redistribute the oils throughout the hair – a natural conditioner.

* Note: It’s really hard to wean yourself off of daily washing, I know. If you’d like to give it a try, I suggest lengthening the time between washing as opposed to going cold turkey. When going cold turkey, your scalp doesn’t realize you’ve stopped abusing it and, thus, it still produces the same amount of oil. Try, instead, to wash every other day for a week, every three days for the next week, every four days, et cetera. Your scalp will rapidly adjust and you won’t have to worry about going to school or work looking like a 50’s greaser.


Bread is a staple in our home. Every culture on the planet has poverty food and said food usually includes a healthy filling of starch – be it rice, beans, potatoes, noodles or, in this case, bread. Below I’ve included two recipes – a basic bread recipe good for everything from jam & butter to sopping up gravy, and  a root vegetable bread that is just as versatile but far more nutritious. I’ve kept the steps of each recipe simple so that they can be made without any special equipment but both recipes can easily be translated for use with a stand mixer.

Basic Bread
  • 16oz Bread Flour
  • 1.5 tsp salt
  • 1 tsp yeast
  • 290ml milk, cold

Bread21) Combine bread flour, salt and yeast together in a large bowl. Stirring constantly with a wooden spoon or spatula, slowly add the cold milk to the flour mixture until a dough starts to form. Add only enough milk to produce a dense but pliable dough. Dough should be slightly sticky to the touch but not come off on your hands.

2) Knead dough on a lightly floured surface until smooth. Because dough is dense and cold, it will take some elbow grease and around ten minutes. Just keep at it until you see a noticeable change, testing it with the windowpane test until desired results.

3) Place dough in a very lightly oiled bowl, cover with cling film or dish towel and allow to rise, in a draft-free area, for 2  to 2 1/2 hours.

4) Punch down dough and knead lightly to release air bubbles. Form loaf in desired shape and let rise on a lightly floured surface for second time, approximately 45 minutes.

5) Preheat oven to 400°F. Lightly oil a baking sheet and transfer loaves to sheet. Carefully but quickly, with a sharp knife, score desired pattern on dough.

6) For a crisper crust, as you preheat the oven, place cast iron or aluminum pan on bottom rack. When time to bake, slide sheet with dough onto middle rack, pour 3/4 cup water into cast iron or aluminum pan, & close oven door quickly. This will produce steam. Bake for 35 to 40 minutes.

7) When bread is a dark golden brown and sounds hollow when bottom of loaf is tapped, remove from oven and let cool on wire rack.

Root Vegetable Bread
  • 115g parsnip, steamed or boiled
  • 55g carrot, steamed or boiled
  • 1oz milled flax
  • 6oz whole wheat flour
  • 9oz bread flour
  • 1.5 tsp salt
  • 2 tsp yeast
  • 230ml milk, cold

1) Slice carrots and parsnips into small sections & steam or boil until soft. Drain or remove from pot. To remove excess moisture from vegetables, add dry pot to burner and add vegetables to pot. Let sit on low heat until vegetables stop steaming. With potato masher or the back of a spoon, mash into a paste.

2) Combine milled flax, whole wheat flour, bread flour, salt, & yeast. Add mashed vegetables until well-mixed. Stirring Bread3constantly with a wooden spoon or spatula, slowly add the cold milk to the flour mixture until a dough starts to form. Add only enough milk to produce a soft dough.

3) Knead dough on a lightly floured surface. If dough is particularly sticky, add bread flour as you knead, 1 tablespoon at a time, until dough passes the windowpane test, approximately six minutes.

4) Place dough in a very lightly oiled bowl, cover with cling film or dish towel and allow to rise, in a draft-free area, for 1 1/2 to 2 hours.

5) Punch down dough and knead lightly to release air bubbles. Form loaf in desired shape and let rise on a floured surface for second time, approximately 45 minutes.

6) Preheat oven to 400°F. Lightly oil a baking sheet and transfer loaves to sheet. Carefully but quickly, with a sharp knife, score desired pattern on dough.

7) For a crisper crust, as you preheat the oven, place cast iron or aluminum pan on bottom rack. When time to bake, slide sheet with dough onto middle rack, pour 3/4 cup water into cast iron or aluminum pan, & close oven door quickly. This will produce steam. Bake for 35 to 40 minutes.

8) When bread is a dark golden brown and sounds hollow when bottom of loaf is tapped, remove from oven and let cool on wire rack.