Deborah Swift
Showing posts with label Deborah Swift. Show all posts
Showing posts with label Deborah Swift. Show all posts

Jersey in WW2 - Organisation Todt

by Deborah Swift

Russian Slave Workers of Organisation Todt

My latest research has been into the German Occupation of Jersey during WW2. At first, the surrender by the British and the occupation by the Germans was polite, and the aim by both sides was to make as little disruption as possible, but inevitably as time progressed, relationships between the German occupiers and British citizens began to break down, leading to many reports of trauma and atrocity.

One of the things that caused fear and distress on the island of Jersey was the treatment of the forced labourers of Oganisation Todt. Named for its founder, Fritz Todt, an engineer and senior Nazi, Organisation Todt was a civil and military engineering confederation responsible for building infrastructure such as defence works and railways.

Hitler saw The Channel Islands as key to the control of Europe and Great Britain. With this in mind, he became obsessed with the idea that The Channel Islands should not be lost, and became determined to defend them, with the idea that eventually, after Europe was defeated, they would become the ideal base for Nazi families to enjoy holidays in a 'Strength through Joy' (Kraft Durch Freude) Camp. Worryingly, when I searched for more about the KDF, I found it still exists, and has branches in the North of England. Here is a typical Propaganda poster, the only one I could find not emblazoned with swastikas.


In order to defend the islands a massive programme of fortification began, and the Organisation Todt provided the labour. This obsession with Jersey was seen by many Germans as Hitlers inselwahn - island madness. Before Hitler's supposed final victory, the islands were to be a stronghold and submarine base for forays into English waters.

For those living on the island, they had to endure the appearance of nearly 500,000 metres of reinforced concrete to make anti tank walls, gun emplacements, underground barracks and bolt holes. Historic castles were fortified with concrete, and new roads cut through the previously quiet lanes to carry truckloads of building materials, plus the many workers needed for this enormous enterprise. To prevent landing by sea, the beaches were mined by more than 100,000 mines.


The workers for this frenzy of building were imported labourers and prisoners of war from Russia, Poland and the Ukraine. According to Nazi propaganda, the Slav races were untermenschen and treated as slaves to the Nazi building machine.

To house the workers,  camps known as lagers were constructed in several places, all named after famous German poilots such as ‘Richthofen’ and ‘Immelmann’. The treatment of the workers was appalling, and most were on inadequate rations because the food was progressively stolen by German employees and guards - either for their own use, or for sale on the black market. The lorry that brought the inadequate soup to the quarries and construction sites, also took away the corpses of those who had died from malnutrition, cold, exhaustion or disease.

Note the armed guard supervising these construction workers

Jersey people were suddenly reminded through these atrocities, that their occupying force could treat pepople in this barbaric way, and this made the constant fear of the occupation much worse. The Germans shot workers caught stealing potatoes from the fields. Suddenly, their Germman neighbours seemed much less civilized when the treatment of their 'slaves' was exposed. Civilians were warned of the penalties for giving the workers food, but a number of Jersey people did try to rescue them, taking them into their homes at great risk to themselves.

According to 'The IslandWiki' - the Channel Island Website, German records show that by May 1943 there was a total of 16,000 foreign workers in Jersey, Guernsey and Alderney. In November of the same year, numbers had halved to 8,959 and by July 1944 only 817 remained.

Workers from Organisation Todt feature in one of the stories in a new collaboration by writers fron many countries - all proceeds are in aid of the United States Holocaust Memorial Museum. The stories focus on the theme of Resistance, and the collection of ten novellas is available now.

More about the stories here


Sources: The Model Occupation - Madeleine Bunting
The First Casualty - Jersey's Occupation Experience
Jersey Evening Post
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Jersey Occupation Food in #WW2 by Deborah Swift

German soldiers on British soil
I've recently been working on a novella for a collection of stories set in WW2. My book is set on Jersey in the Channel Islands. Those of you who have read The Guernsey Literary and Potato Peel Pie Society (or seen the film) will know about the food shortages on Guernsey during the German occupation. All the Channel Islands suffered under the occupation, not just Guernsey.  The geographical position of Jersey meant the Germans saw it as an ideal place of fortification before their planned invasion of England.



When the Germans invaded The Channel Islands, Jersey was cut off from English food supplies, and with thousands more hungry Germans on the island, the finding of enough food became a priority. Potatoes and swedes were a staple, but food was so scarce in the Channel Islands that every last morsel of the potato was eaten, including the peel. By the Summer of 1941, the ration of meat was four ounces per person per fortnight. Bread was scarce, and soon become a rough, hard, mouthful, often adulterated with bran, chaff or sawdust. The British 'cuppa' was made with tea recycled by drying out the leaves.

'The shops were empty, you couldn't buy anything. If you went into town, everyone was talking about food.'
Dorothy Blackwell - farmer's daughter Jersey

Finding and preparing food mostly fell to the women, and was enormously time-consuming. On an island as small as Jersey, the beaches were a source of food, though the beaches were mined by the occupying forces, so it was a dangerous mission to collect mussels or crabs. Seaweed, and moss were avidly collected, and used as vegetables or to make setting agents for preserves or blancmange.

Sugar was not available, so islanders made syrup from sugar beet. Coffee substitute was made from collecting and drying dandelions or parnsips. In harvest time, corn was gleaned grain by grain from any missed by the Germans, and painstakingly ground in home mills originally intended for coffee or spices. Breeding rabbits for the pot, and catching sparrows from hedgerows supplemented the diet with a little protein. Bird's eggs of any type were filched from nests.


Occupation Menu
According to the book The Model Occupation by Madeleine Bunting - here is a typical day's diet on Jersey during 1943:

Breakfast
'Grape nuts' made from mangel-wurzel with drop of rationed milk
Bramble-leaf tea
Bread with smear of cocoa substitute mixed with sago

Lunch
Boiled potatoes, peas, swede or cabbage
Pudding made of baked breadcrumbs & milk thickened with maize meal.

Tea
Bread & 'butter'
Bramble-leaf tea

Supper
Vegetable soup
Stewed potatoes & peas

Living in Fear
Thousands of islanders traded on the Black Market, or stole from the Germans to survive. Farmers were luckier, if thery could hide a pig or chickens, but those in towns suffered real hardships. In the face of German authority, islanders were powerless. One wrong word could lead to an appearance before the court and transportation to a French or German prison camp. Islanders witnessed the inhumane treatment of the slave workers brought over from occupied territories in order to build the German fortifications, and they feared the same treatment. Between 1940 and 1945, more than 300 islanders were taken from Jersey to concentration camps and prisons on the continent, for crimes committed against the German occupying forces.


Cooking
As the occupation progressed, cooking grew difficult, as finding enough fuel became harder. The island was denuded of trees by the German forces. Not only was there no wood for fuel, but nowhere to hide for any type of Resistance, and no hope of escape from such a large invasion force, without capture.

Communal kitchens were set up to minimize the amount of fuel needed for cooking, but to stay warm in the winter months it was still essential to search for kindling and wood, and anything else that could be burned. Everything had to be made - soap soon ran out, and toothpaste had to be made by mixing soot and chalk dust.

By Christmas 1944, electricity was no longer available. Candles became scarce, and winter evenings were spent in semi-darkness by the light of a tin can full of oil, with a bootlace for a wick. Lack of warmth and gnawing hunger made winter on Jersey a true misery.

All food supplies were cut off altogether after the D Day landings of 1944 when France was liberated. Starvation began to stare people in the face. Many succombed to illnesses associated with malnutrition. When the first Red Cross parcels arrived on 27 December 1944, people wept.

My new novella, The Occupation is based on the story of  a Jerseywoman who hid her Jewish friend from the Germans. The real life story can be found here.

You can order the book (in an anthology with another ten WW2 novellas) by clicking the picture.


Links:
Channel Island website: https://www.theislandwiki.org/index.php/Food_and_Rationing
Read more about the occupation of Jersey on the BBC
Or in The Telegraph

My website www.deborahswift.com
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Funeral for A Virgin - Maidens Crowns

A Maiden's Crown
In the seventeenth century, the death of an unmarried young woman was commemorated by the making of an unusual wreath or garland. If you died unmarried, it was considered you were now married to God. So during the funeral procession a garland shaped like a crown, represnting the 'Crown of Glory' would be placed on the coffin or carried before it. The oldest surviving garland was made in 1680 and is displayed at St Mary's Church, in Beverley, Yorkshire. The one below is a drawing of one from Matlock in Derbyshire.


In the early days of Christianity, funeral garlands were emblems of Virgin Martyrs and the practice of making maidens' garlands is likely to have derived from that. The deceased, who in some parishes could be male or female, must have been both baptised and confirmed and have been unmarried before death. During the funeral procession, the funeral crown was suspended from a white rod and carried before the coffin by another young virgin dressed in white. It was common for the crown to hang above the deceased person's pew as a sort of test, for three weeks. If nobody challenged its right to remain, it was then hung permanently from a bracket in the church.

The garland was shaped as a crown, because you would be becoming the 'consort' of  Christ the King, it was a headdress like a wreath, shaped top form a high crown, made of wood and wrapped in white lace. Families would make these for their daughter because she would never have a wedding, and often they included ribbons, handkerchiefs and flowers, both fabric and real. In the spring, primroses were often included, and at other times when flowers were much less plentiful, fake flowers made of ruched paper or cloth were used. Many young girls died of chlorosis, sparking a legend that young unmarried girls who died from this anaemia – of which one sign was a yellow-green complexion – were turned into primroses.

Virgins, time past, known were these,Troubled with Green-sicknesses,Turn’d to flowers: stil the hieuSickly Girles, they beare of you.
Herrick
According to Adkins History Website , their manufacture was described in a letter to the Gentleman’s Magazine of 1747 by a resident of Bromley in Kent:

Minsterley Garland
‘The lower rim, or circlet, was a broad hoop of wood, whereunto were fix’d, at the sides thereof, part of two other hoops, crossing each other at the top at right angles, which formed the upper part, being about one third longer than the width; these hoops were wholly covered with artificial flowers of paper, dy’d horn, or silk, and more or less beauteous, according to the skill or ingenuity of the performer. In the vacancy of the inside, from the top, hung white paper, cut in the form of gloves, whereon was wrote the deceased’s name, age, etc. together with long slips of various-colour’d paper, or ribbons. These were many times intermix’d with gilded or painted empty shells of blown eggs, as farther ornaments; or, it may be, as emblems of the bubbles or bitterness of this life; whilst other garlands had only a solitary hour-glass hanging therein, as a more significant symbol of mortality.’
Gloves and crants
Traditionally the crowns also had gloves tied to them, because gloves symbolised the binding of hands, and the young woman was being 'married' to death and eternity. When the coffin was eventually lowered into the ground, the crown remained in the church, probably displayed over her pew, over her grave, or in the chancel – as a token of her purity and virginity and as a memorial.  Interestingly, the customm was not only for young women, as the pcture below shows, but for any unwed woman.
A more modern crown from Abbots Ann, Hampshire.
In the original version of Hamlet, at Ophelia’s burial, the crown or 'crant' is referred to. The word ‘crants’  is an old Dutch word for a garland or wreath, retained by the Saxons.

Yet here she is allowed her virgin crants, Her maiden strewments, and the bringing home 
Of bell and burial.

Later editors substitute the word 'crants' with  'rites', making the lines easier to understand. Dr Johnson who was the first to explain the word crant,  revealed that the custom was still alive in his day. In earlier centuries it was considered unlucky to remove these garlands, or break bits from them, but as they decayed the fallen pieces were gathered up and buried in the church yard. 

The Minsterley Crowns or Garlands suspended in the church

Very few of these garlands, crowns, or crants survive now - victims of over-zealous cleaning and tidying in churches, and possibly the uncertainty of finding a virgin! But some can still be seen as a poignant reminder, now yellowed with age. The church at Minsterley has the biggest number of seven surviving crowns. Six of them, dating from the first half of the 18th Century, can be seen displayed on the wall of the church. Each one hangs on its own wooden peg which juts from the wall and is finished off a wooden heart, on which are inscribed the maid’s initials and the date of her death. All of the surviving garlands date from the first half of the 18th Century.

The Minsterley garlands have recently been a focus of conservation, and one of them is displayed in a glass case, so vistors can get a close look, But it is a rather sad affair now, disintegrating and brown with age.

Most of my books include a death or two, but so far no virgin deaths. Such an interesting custom deserves to be immortalized in a novel, don't you agree?

Thank you for reading! Find me on Twitter @swiftstory, or on my website www.deborahswift.com, 
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Sleeping Your Way to the Top - The 17th Century Theatre

by Deborah Swift


In the wake of accusations of sexual misconduct at the Old Vic, and the scandal around various Hollywood directors, I thought it would be interesting to investigate the 17th century and how female actors at the onset of the profession were regarded, and look at how the seeds of this type of culture originated.

Up until the 17th Century, women had no reflections of themselves in entertainment; they were played by boys. Being an actress was a way of both gaining and losing power – because a woman was able to behave on stage in a powerful way, (eg Kate in  The Taming of the Shrew) but also women were still seen as commodities; an attraction or novelty to please those that mattered (ie men).

In the 17th century, status was always conferred on a woman by the man. Thus Pepys refers to his wife Elisabeth always as ‘my wife’. Although this seems in our ears to diminish her, in fact this is not an insult; it was designed to confer on her a status not accorded to his servants who were referred to as Dolly, or Deb, or Jane. The theatre was the one place where this did not hold sway – female actors were always called ‘Mrs’ as a mark of respect. 

Nell Gwyn
Beauty was a woman’s currency in the early theatre, and in life in general. A frank and unflattering assessment of women’s looks was commonplace, their ‘assets’ as if it was a calculation – a checklist of features: how straight the nose, how even the teeth, how pale the complexion. In the theatre a good pair of legs was essential as in many roles the women played boys to show their legs. For a woman to reveal her legs, usually hidden beneath skirts, was considered extremely daring, and this is why so many 'cross-dressng' roles were written in this period. These were called ‘breeches’ roles. Voyeuristic? Certainly, but it was a way for a woman to counter invisibility, and to have a public voice. And a degree of freedom must have been felt by these women as they played assertive men’s roles – the reverse of what had been the status quo before. 
Elizabeth Barry
The idea of sleeping your way to the top in the entertainment industry was commonplace in the 17th Century Theatre. An example is Mrs Barry, who was ‘procured’ by the rake Rochester at 15 years of age and then moulded (like Eliza Dolittle in My Fair Lady) to be an actress. At the onset of acting as a career for women, beauty was a necessity, it was supposed (by men) that acting skills could be taught. Rochester’s letters give confessions of the progress of their affair. Ironically, Mrs Barry was then most famous for her tragic parts depicting an innocent maiden. 
John Wilmot, Earl of Rochester
The Casting Couch

 A popular idea in the early theatre was that of the “couch scene”. This was a scene where an attractive woman was placed centre stage on a bed or couch, with the scene calling for her to be asleep and therefore in a state of undress.

Why would any woman want to go along with this idea? Well, in this period the theatre & entertainment was one way for women to transcend social boundaries. In researches into Pepys’ diaries we can witness Nell Gwyn, who sleeps her way to the top from bawd’s daughter to mistress of a King. Was this a bad thing? Evidence shows Mrs Gwyn certainly had a mind of her own and of course now she has achieved some sort of national status. In Pepys' Diary, the actress Mary Knep is invited to musical soirees with Pepys and his civil servant friends. Being in the theatre conferred a ‘celebrity’ status not available to other women. 
Pepys Diary
A woman’s fortunes in the 17th century could change dramatically. In Pepys’s Diary, Abigail Williams, known as ‘Madam’ Williams, began life as the daughter of a baronet, was married off for her lands at age 12 (and had a daughter at that age). After her husband died, she returned to England from Holland and became an actress. There is some suggestion she was a spy (like Aphra Behn), but she re-emerged in high society as the mistress of Lord Brouncker, a well-respected mathematician and founder and president of the Royal Society. Her fortunes rose and fell, and rose again. It is tempting to think beauty alone did this – but it takes a skilled mind to manipulate and use what used to be called ‘assets’ to best advantage.

The theatre, even then, was a reflection of society. Scenes on stage echoed or parodied scenes at Court. And Charles II was a rake of a King. Only recently has the convention of the fourth wall arisen. At the beginning of women’s life in the theatre, there was constant badinage across the divide between stage and audience. There was an emphasis on wit and banter on both sides of the stage. Pepys went to the theatre to be seen. 

In Pepys' Diary there’s a notable argument at the theatre between Pepys and his wife. Pepys insists the maid sit beside him, and Mrs Pepys, scandalised by this flouting of the proprieties, refuses. Maidservants were supposed to sit behind their mistresses. The women in the plays by Sheridan, Etheredge and Wycherly (for example, Lady Gimcrack and Mrs Figgup) were imitations of the rich women attending the play. Actresses of the time trod the line of impersonating women who were almost always of a higher class to themselves, but in doing so, acquired the gloss of the characters they portrayed.
Through my trilogy of novels based around Pepys' Diary, I'm investigating the women Pepys knows, and re-imagining their lives. My first novel Pleasing Mr Pepys features actress ‘Madam Williams’ alongside Mrs Pepys and her maid Deb Willet. The second, A Plague on Mr Pepys features Pepys most long-cherished mistress, Bess Bagwell, and Entertaining Mr Pepys (in progress) is about his friend, Mary Knep the actress.

More on Hollywood and the Casting Couch 
Images from wikipedia.
Sources:
The Play of Personality in the Restoration Theatre - Masters
Nell Gwyn - Beauclerk
Every One A Witness : The Stuart Age - Scott
Pepys' Diary

Find Deborah at www.deborahswift.com or on Twitter @swiftstory
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Sugar and Spice and all things nice - the 17th Century Diet

by Deborah Swift

The concept of dieting would have been alien to our 17th Century forbears. In those days, the plumper you were, the better. Plumpness indicated wealth and class, and women aspired to be plump and white, rather than thin and tanned as is the fashion now. The 17th Century was when sugar became a major component of most people’s diet.

Still Life with Bread and Sweetmeats - Georg Flegel 


The Nouveau Riche 
The dissolution of the monasteries in the 1530s had led to new land ownership, and consequently to a new class of non-aristocratic landowners and despite the English Civil War, (or even because of it) this new class of landowners and rich merchants was here to stay. With political stability and the restoration of the King, came an increased desire for luxury goods and London soon became the richest supplier of foodstuffs in the country. Charles II's marriage to the Portuguese princess Catherine of Braganza in 1662, coupled with his long exile in France led foreign food to become all the rage, especially French food.

The ‘Kickshaws’ of French Cuisine 
French cuisine soon piqued the English palate, as their recipes included strong tastes such as anchovies, capers and wine. At this time the culinary words coulis, roux, ragouts and fricassé were introduced, and fancy French dishes were nicknamed kickshaws, after 'quelquechose', the French word for 'something'.

‘Service à la Française’ became the norm instead of the old medieval buffet style meal, with sets of cutlery laid out besides a personal plate and glass. Samuel Pepys was impressed to learn that his colleague the Earl of Sandwich was to employ a French chef, writing in his diary that the Earl had 'become a perfect courtier'.

Feasting in Charles’ court was renowned for excess. Once he had four huge pigs, dressed like a horse and cart, with sausages as reins and pulling a huge rag pudding like a coach behind it. When he had guests, Pepys too had meals of gigantic proportions;
'my dinner was great, and most neatly dressed by our own only maid. We had a fricasee of rabbits and chickens, a leg of mutton boiled, three carps in a dish, a great dish of a side of lamb, a dish of roasted pigeons, a dish of four lobsters, three tarts, a lamprey pie (a most rare pie), a dish of anchovies, good wine of several sorts, and all things mighty noble and to my great content.' Pepys Diary 1663
The East India company increased the cheapness of oriental goods such as sugar, spices and dried fruit. Of couse much of this bounty was based upon slave labour, but the human cost of sugar's production did not penetrate the consciousness of most Londoners.


The pages of 17th Century drama are full of references to sweet food, Dekker talks of ‘biskets’ 'carowayes' and 'marmilade', 'sugar-plums', 'pippin pies' and gingerbread, or of ‘sucking pigs – a fortnight fed with dates, and muskadine’. In the picture right at the top of this post you can see many sugar-coated objects. Two are obviously pears, but the others could be an onion ring, or...well, what? Often the sugar coating was on actual meat, and obviously judging by the picture, the sugar coating was quite thick!

There was also a fashion, as witnessed in Mary Fairfax’s diary for sugared flowers; she used violettes, marigiolds and roses, and even clover blossom in her puddings.  Below is a recipe for sugared roses.



Recipe and Revolution
This was the great age of 'Receipt' or Recipe books. Following the fall of the monarchy, many house chefs from the landed gentry were redundant or had lost their livelihood, and this is probably why so many new cookery books were published at this time. Literacy amongst women was lower than amongst men, so most 17th century cookery books were written by men, although the recipes themselves were often from the women of the house.

The publication of one of the first cookery manuals, Le Cuisinier François by François Pierre de la Varenne in 1651 caused a culinary revolution in France. La Varenne refines existing recipes, and suggests ways in which menus could be balanced, paving the way for a much more considered way of dining.

The first course consisted of  bowls of soups or stews, accompanied by prepared meats, the second of roast meats with salads and vegetables. Thanks to the French influence, the English realised that it was perfectly safe to consume vegetables raw, and began to enjoy 'salats' with their meals.

Tomás Hiepes - Sugared Fruits And Pastries 1640
The dessert (from desservir, French for ‘clear the table’), was often sugared fruit, and accompanied by 'sweet' entertainment such as music or dancing. Dessert often took place outdoors and in rich french households this course was laid out as a garden, complete with small buildings or statues in sugar-work. The idea spread to the English nobility with 'marchpane' (marzipan) sculptures. The towering sugared fruit was stacked as layers on dishes called 'pourcelaines', ornamental dishes on stands. With it, you would sip sweet, spiced wine, called hippocras.

Of course the poor never had such fare. Sheep’s trotters, sweetmeats; every bit of the slaughtered animal was used, and the cheapest unsavoury parts such as cow’s stomach – tripe – and the extremities like ears and tails, were the diet of the poor.

But for the well-to-do, the importance and status of costly food was such, that while the Great Fire of London grew ever closer, Pepys was desperate to save his bottles of wine and his parmesan cheese from the approaching inferno by burying them in his garden.

I am currently enjoying dining with Pepys in research for my trilogy of books based around the women in Pepys's Diary. A Plague on Mr Pepys will be out on 5th July from Accent Press.


Bibliography - 
The English at Table - John Hampson
Food in England -Dorothy Hartley
More about 17th Century Food from Food Historian Ivan Day

Find out more about my books at www.deborahswift.com
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