Photo Types - Tintypes

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Genealogy tip for the day: Photo Types - Tin Types

Our last major type of the 19^th century is the Tintypes. These were pictures on a very thin sheet of iron. The surface is a coat of black varnish with a dark backing, patented by Hamilton Smith in 1856. More correctly called ferrotype, the tin type really has no tin at all in it. These were cased (framed) the same as the other photos (daguerreotypes, ambrotypes…), but uncased photos are easier to tell what type they are.

These were more expensive but popular with the traveling photographer and had the longest life of the photos from the 19^th Century. They were introduced in 1834 and were still popular way into the 1930’s.

The most common size was the 2.5 by 3.5, same as the carte de visites and later the wallet pictures and thus easily portable for show and tell.

The next couple of days or so we will wrap up, looking at the less popular forms of photos. Then we will talk about how to I.D. people in these older pictures by the clues they give us.                                                                                             

“History is who we are; Genealogy is who I am” sg

If any of these posts are helpful drop us a line in the comments section below. We just want to know if the information we provide to you is beneficial in anyway.

Today in History

Albert Einstein

January 28

28		The Roman Emperor Nerva names Trajan, an army general, as his successor.
1547		Henry VIII of England dies and is succeeded by his nine-year-old son Edward VI.
1757		Ahmed Shah, the first King of Afghanistan, occupies Delhi and annexes the Punjab.
1792		Rebellious slaves in Santo Domingo launch an attack on the city of Cap.
1871		Surrounded by Prussian troops and suffering from famine, the French army in Paris surrenders. During the siege, balloons were used to keep contact with the outside world.
1915		The U.S. Coast Guard is founded to fight contraband trade and aid distressed vessels at sea.
1915		The German navy attacks the U.S. freighter William P. Frye, loaded with wheat for Britain.
1921		Albert Einstein startles Berlin by suggesting the possibility of measuring the universe.
1932		The Japanese attack Shanghai, China, and declare martial law.
1936		A fellow prison inmate slashes infamous kidnapper, Richard Loeb, to death.
1941		French General Charles DeGaulle's Free French forces sack south Libya oasis.
1945		Chiang Kai-shek renames the Ledo-Burma Road the Stilwell Road, in honor of General Joseph Stilwell.
1955		The U.S. Congress passes a bill allowing mobilization of troops if China should attack Taiwan.
1964		The Soviets down a U.S. jet over East Germany killing three.
1970		Israeli fighter jets attack the suburbs of Cairo.
1986		The space shuttle Challenger explodes just after liftoff.
Born on January 28
1693		Anna "Ivanovna", Tsarina of Russia.
1706		John Baskerville, inventor of the "hot-pressing" method of printing.
1933		Susan Sontag, American essayist and novelist (The Style of Radical Will, Illness as a Metaphor).

John Baskerville

Word for the Day

skulduggery

PRONUNCIATION:

(skuhl-DUHG-uh-ree)

MEANING:

noun: Underhand dealing: trickery, bribery, etc.

ETYMOLOGY:

An American coinage, apparently from the alteration of Scots sculduddery (fornication, obscenity). Earliest documented use: 1867.

USAGE:

"In the 1980s [the Vatican Bank] was accused of involvement in financial skulduggery and responsibility for the still-mysterious death of a prominent Italian banker, Roberto Calvi."
God's Bankers; The Economist (London, UK); Jul 7, 2012.

Quote for the Day

A grain of poetry suffices to season a century. -José Martí, revolutionary and poet (1853-1895)

 

Today’s Recipe

Soups for Cold Winter Days

Mushroom Bisque w/ Pastry Hats

 

Ingredients

• 1 1/4 pounds common mushrooms or chanterelles (see notes)
• 1 slice bacon (1 oz.), chopped
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, peeled and chopped
• 1/4 cup cognac or brandy
• 1/3 cup dry white wine

Preparation

1. Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.
2. In a 5- to 6-quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.
3. Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.
4. In a blender, holding down lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.
5. Spoon soup into six round soufflé dishes or ovenproof bowls (1 1/4- to 1 1/2-cup size; 3 1/2 to 4 1/2 in. wide) to within 1/2 inch of rim.
6. On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (discard remaining egg or save foranother use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.
7. Bake in a 375° regular or convection oven until pastry is richly browned, 15 to 20 minutes. Serve at once, with sherry-shallot butter to stir into portions at the table.
Sherry-shallot butter: In an 8- to 10-inch frying pan over high heat, stir 1/3 cup minced shallots and 1/3 cup dry sherry often until liquid is evaporated and shallots begin to brown, 5 to 8 minutes. Pour into a small bowl and let cool. Add 3 tablespoons butter (at room temperature) to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and chill until firm, at least 15 minutes.

Nutritional Information

Amount per serving

• Calories: 533
• Calories from fat: 69%
• Protein: 10g
• Fat: 41g
• Saturated fat: 16g
• Carbohydrate: 33g
• Fiber: 2.5g
• Sodium: 247mg
• Cholesterol: 107mg

ENJOY!

Now You Know!