Thanks for the link.
What I was really getting at was comparing those prizes to typical
modern ones!
I must apologise for the misprint. 3gns is £3.15. When I started work
will still billed in them.
Dru
On 4 Dec 2008, at 17:09, Gibbons, John wrote:
See http://www.cleavebooks.co.uk/scol/calcoluh.htm for a cost of
living calculator -
This says £5 in 1880 money is about £155 in today's debased
currency
John
-Original Message-
From: Dru Brooke-Taylor [mailto:[EMAIL PROTECTED]
Sent: 04 December 2008 15:26
To: nsp
Subject: [NSP] English culinary traditions - a rough guide
As someone with a long connection with Bakewell, I can confirm this.
The real thing is a pudding. Anything called a Bakewell tart, or
including the word 'cherry', however tasty and well crafted it may be
in its own right, can be guaranteed as a 100% copper bottomed fake. The
real thing is also as Richard describes it, and quite different from
things with tart or cherry in their names.
A relative of mine once went through the list of young women who were
likely to be at a party we were going to, and divided them into
Bakewell tarts and Bakewell puddings. I feel there's a tune name in
there somewhere.
Changing the subject, could I say how good the latest magazine is.
First there's the description of the noble efforts - with illustrations
- of the flood rescuers. Then there's a series of articles which must
be linked, on different peoples' ideas of what piping is about.
Has anyone any thoughts of what prizes of 3, 5 and 10 gn (£3.05, £5.25
and £10.50) represented in real terms in 1878?
Dru
On 4 Dec 2008, at 12:25, [EMAIL PROTECTED] wrote:
Hi All,
Ian mentioned Bakewell Tarts.
Without wishing to be in any way pedantic (having read and enjoyed
Jamie Allan's latest contribution to the NPS magazine) please allow me
to offer a warning to potential visitors to Bakewell about a local
tradition.
Derbyshire people seem to take mild offence at the use of the term
Bakewell Tart. I was quite firmly told some years ago that
Bakewell
Pudding is the correct name for this wonderful confection. If I
properly understood what I was told, a Bakewell Pudding is soft and
squishy, tastes of almonds and jam, and lingers on the tongue - a
Bakewell Tart, on the other hand, may be soft and squishly but lingers
under streetlamps and ..
.. anyway, do take care in the back streets of Bakewell to ask for
the right thing.
Richard
33% off Norton Security from Tiscali -
http://www.tiscali.co.uk/products/securepc/
__
To get on or off this list see list information at
http://www.cs.dartmouth.edu/~wbc/lute-admin/index.html
