An Emperor’s One-Armed Eating

Over the years, numerous “amputee” forks and one-armed eating tools have been invented. Dining in a dignified manner, using only one hand, was made easier by combining a fork and knife in one utensil. This one shown is from the book, “What Have We Here?” and is a post-World War I era fork and knife combination for cutting food and then bringing it to the mouth. The stainless steel blade with tines has a Bakelite handle.– The news article does not describe the Kaiser’s dining “implement” so we can only guess what type of these it might have been.

Why the Dinner was Late

An Exhaustive Search Was Necessary to Discover Important Utensils

An 1860’s American Civil War era Army officer’s folding spoon and combination knife and fork, fully unfolded.

An 1860’s American Civil War era, Army officer’s folding spoon and combination knife and fork. 

A modified version of a Nelson Fork, made some 40 to 50 years later, designed for the general public’s one-handed eating of pickles, pies and cakes.

A “Nelson Fork” - Named for Admiral Nelson who lost his arm fighting Napoleon’s forces at Tenerife

An incident which occurred two or three years ago. on the occasion of the young German Emperor's visit to Greece, illustrates anew the fact, which no one ever doubted, that the etiquette of a Court may bring as much discomfort to the King as to the people who surround him. The Kaiser holds the honorary rank of Admiral in the British navy. The commander of the British squadron in Greek waters tendered his Majesty a dinner on board his ship. Of course, the banquet was to be a most elaborate and magnificent affair. 

The hour arrived, and the Royal guest and his suite and officers, all in brilliant uniform, were assembled. Then it was discovered that an important implement was missing. Where was the Emperor’s knife and fork? For the Kaiser, having but one arm that he can use —his left arm is withered—can wield the scepter, the sword or the pen, but cannot use a knife and fork as other people use them. In their place, he employs an ingenious contrivance which combines in one implement both knife and fork, and does very well with it. Just at that moment it was discovered that the Imperial knife and fork had not been placed by the Imperial plate. It was sought for, but it could not be found. 

The Emperor’s attendants were inquired of; no one knew where it was. Then the knife and fork might have been left ashore, perhaps. A picked crew were put into one of the ship’s boats, and brawny backs bent over the oars, for the errand was one that called for dispatch. The Emperor’s quarters in the city were searched, but no knife and fork could be found. All this time, the dinner was spoiling. The search had been made with all possible energy, but it was now two hours since the table had lacked only the Kaiser's knife and fork. But the dinner could not be eaten until the Kaiser was ready to eat, and his eating implements must he found. Perhaps before this time the happy thought had occurred to more than one person, “The Emperor may know where it is.” But up to this time no one had ventured to ask him. Would he, under the melancholy circumstances, take it amiss if he were questioned? 

Hunger rendered the host bold: with decorus delicacy the Emperor was approached, and the momentous question was put. Could he tell where his knife and fork might be found? “Why, yes, here it is,” replied William II, and reaching inside his uniform he produced the much sought implement from an inner pocket. The host forthwith led the way to the table, not only greatly relieved in mind, but deeply impressed with the fact that the affairs of Germany were in safe hands. —Youth’s Companion, 1892

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Dining Etiquette with Physical Challenges

 

(Above) A pie, pickle or even a “Nelson fork” — Some fork designs were sold for different purposes in different regions of the U.S. and in Europe. Other utensils were modified a bit to suit new foods, as foods that were considered delicacies, fell into and out of, fashion. A “Nelson fork” was a fork adapted for eating with one hand, after British Vice Admiral Horatio Nelson lost his arm while fighting Napoleon at Tenerife.

Two metal hooks where his hands should be was the distinctive feature of the man who sat opposite me at dinner last night. He was a strong, husky chap between 25 and 30, well groomed, but coatless and he walked into the French restaurant, was shown to a table, pulled his chair out and sat down without a motion that would single him out from the rest of the diners. Fortunately he sat apposite me, offering me opportunity not to stare at a man who fed himself with two iron hooks, but to look with admiration on a person, who has successfully made one of life’s most difficult adjustments. 

Of course, I didn’t and don’t now know his story. I didn’t have to him tell me that to know that there was a day, either in his boyhood or young manhood, when he awoke to the realization that his hands were gone, in a case like that one can entirely set aside any attendant physical suffering, and dwell upon the mental and nervous shock and the necessary adjustment that only the Individual himself can make. Life is going to go right on for a person in a fix of that kind, and he himself must decide it he is going to go right along with it.

 DECISION COMES FIRST 

This decision must come first. And after the decision is made there is the nerve-racking process of developing a new way of living that will approximate the normal course of things. There were no awkward moves as this fellow-diner of mine deftly adjusted the hook on his right arm with the one on the left. He picked up his napkin, unfolded it and placed it on his lap. When the soup was served he picked up a spoon and ate without spilling a drop. He broke French bread, which he seemed to enjoy, and now and then wiped his lips with his napkin and sipped water from the glass at his place. 

DEFIANT LOOK IN EYE 

He served himself salad and ate it, also the crisp potatoes and peas, and he was just as American in eating fried chicken with his “fingers” as you and I. But he didn’t stare at anyone else for everyone was staring at him. However, he wasn't embarrassed, in fact, I caught a defiant look in his eye and sensed an attitude of the satisfied victor. I wanted to shake his right hook, but I don’t believe he would want commendation any more than sympathy. A person who makes a difficult life adjustment as successfully as he has, doesn’t need either. – Estelle Lawton Lindsey, 1936

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Fork, Spork and Knork Etiquette

(Above) An Albert Coles, coin silver, pickle fork– These were popular in the mid-19th century. Often sold in sets with knives, for eating pickled foods, they fell in and out of fashion quickly. Foods like pickled eggs, pickled pigs feet, pickled peaches, pickled asparagus, etc... were  elegantly eaten by using these forks.

(Above) Corn on the cob with a wide variety of forks and holders.–Green corn was a popular Victorian era food to serve. Rarely seen on fine dining tables today, corn on its cob was served then, as finger bowls were also at the table for each guest.

(Above) Two different melon forks, one in silver plate with a hollow handle and the other, in sterling. In France, melon forks were usually sold in sets with knives. In the U.S., most were sold as individual forks for dining.

(Above) A pie, pickle or even a "Nelson fork" — Some fork designs were sold for different purposes in different regions of the U.S. and in Europe. Other utensils were modified a bit to suit new foods, as foods that were considered delicacies, fell into and out of,  fashion. A "Nelson fork" was a fork adapted for eating with one hand, after British Vice Admiral Horatio Nelson lost his arm while fighting Napoleon at Tenerife.

(Above) An individual, Victorian cheese fork. These can be brought out with the fruit and cheese course or placed for each guest above the plate with a fork and spoon for dessert.

                               

(Above) Two individual corn forks (or knorks - knife-fork combinations), a small and large, and one individual corn scraper. Corn forks were made with one side a bit thinner and sharp, for scraping the kernels from one's corn at the table, if one was not given a corn scraper or corn stripper. Corn scrapers or strippers, were used like forks, but they were designed with "teeth" to cut the kernels off a cob at the table. The rule that no more than 3 forks are to be set to the left of a place setting, meant that some forks or dining tools, were brought out with the food itself, for each guest. Otherwise, Victorian era place settings would be too large for a regular dining table to accommodate more than one guest at each side of the table.

I have a theory a bit different than the common belief shared by many who have written books on Victorian habits and dining. The majority of them propagate the belief that it was a fear of foods being tainted by other humans, which created such a demand for the vast amount of designs for silver utensils in late 19th to early 20th centuries. (With our abundant use of hand sanitizer and anti-bacterial soaps, what will future generations say about us?) It’s true, there were inventors with patents obtained for sanitary cups, clips for drinking glasses, utensils and straws, etc... during the late 1800s and early 1900s. But I believe it was a complex combination of factors that drove the rush to create new pieces of table silver. The first may have been what lay in tin cans. 

When a Parisian candy maker named Nicolas Appert won 12,000 francs in 1809, it was for his inventing a new way to preserve foods. Prior to that time, pickling or salting and drying were the preferred methods of preserving foods. Napoleon had offered the prize of 12,000 francs, while preparing to invade Russia. With severe malnutrition decimating his troops, he knew he needed another way of stocking and preserving foods for something as involved as his Russian campaign. Appert used widemouthed, corked glass bottles that he filled with food, and heated in boiling water to find that solution. This new method of safely preserving foods, led to the invention of “tinned foods” or, the tin can, by Englishman Peter Durand. Tin cans would soon be used for feeding the British navy and army. New “tinning” or canning also meant more foods were available to the masses, as spoilage was no longer an issue. Price was still a concern for most consumers outside the military, though. 

"I thought about how mothers feed their babies with tiny little spoons and forks so I wondered, what do Chinese mothers use? Toothpicks?" –Comedian George Carlin ~ (Above) The smallest forks in the fork family are for cherries and berries. They also work well when eating kumquats. 

Early tinned and canned items were too expensive for those in the lower, and even middle-class income brackets, at the time. Sardines were one imported tinned food that the wealthy could afford to serve, so sardine servers, dishes and tongs, like those pictured, were offered in abundance at the time. Tinned sardines and other such foods, offered an elegant way to not only outdo one’s neighbors, but an easy way illuminate one’s home.

A very well lit home was coveted in an era when candlelight and gaslight were the only substitutes for the sun. Mirrors, tin ceilings, gold and the all important, silver dining accoutrements, combined with sparkling crystal, all reflected one’s well-placed candles and chandeliers. Pricey wall sconces were designed with numerous concave “reflectors,” adding to a sconce's output of light. The number one factor for such a variety of silver and gold laid out at one’s table was surely light.   

(Above) Combination fork and spoons, like these for terrapin (turtle soup) or ice cream and desserts, were very popular for entertaining in the Victorian era.

Another important factor was that once an inexpensive form of silver plating was devised – electroplating– , the ownership of silver was no longer limited to the wealthy. Housewives and new brides could afford much less expensive silver items, which certainly added to the growing numbers. As silver had only been available to the wealthier in society, an overwhelming public demand soon grew for utensils or servers, designed with anything or everything edible, or drinkable, in mind. 

Marketing strategies were clever, too. If you didn't know you “needed” silver for your table, advertisements in women’s magazines and newspapers, told you they were necessities. They were touted as “heirlooms of the future”, so even if you hadn't felt a great need for them, all your descendants would certainly appreciate your thoughtfulness. One wouldn’t want to deprive their grandchildren of orange spoons with gold-washed, vermeil bowls, or bonbon spoons, like those pictured? Of course not! –Etiquipedia© Site Editor, Maura J. Graber, from her book, “Reaching for the Right Fork”

🍽️Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Naval Etiquette

The rules of politeness to be observed by admiral, officers and seamen alike. The honors are paid to the uniform and not to the personality of the wearer. 

NAVAL ETIQUETTE

The fact that the Germans, while in Manila Bay last summer, were said to have no "sea manners," shows how rigidly the etiquette of the sea is observed by those afloat.

Admiral Horatio Nelson

The English and Americans are the greatest sticklers in these matters. And their regulations are laid down with great minuteness. The rules of politeness to be observed by admiral, officers and seamen alike. The honors are paid to the uniform and not to the personality of the wearer. The seaman salutes the officer, who is compelled to return the salute in like way; the junior is always the first to enter a boat and the last to get out: each person must salute the quarterdeck coming up from below, and so on.

A "Nelson Fork"~ It was developed and used from 1797 on, by Horatio Nelson, after he was attacked fighting in the Napoleonic Wars, resulting in the loss of his right arm.  Nelson was given command of the British naval ship, Agamemnon.  He served in the Mediterranean, helped capture Corsica and saw battle at Calvi. He lost his right arm at the Battle of Santa Cruz de Tenerife in 1797. He subsequently used, what came to be known as, a 'Nelson Fork' in order to assist him in cutting and eating food with the same hand.

Between the ships themselves, like rules are laid down. The junior commanding officer must first call upon the senior. The ilag officer in port must send his aide to offer the usual courtesies to the new arrival before more formal calls are exchanged. Consular officers must receive the honors and salutes due their rank, and a failure in the exact number of guns in a salute demand an apology and a new salute. The seamans being comparatively new to the sea have not yet attained such a degree of familiarity as those nations where the customs on board ship are the outgrowth of a century's experience and many of vile faults they committed were rather through ignorance than design.-From The Los Angeles Herald, 1899

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for Etiquipedia© Etiquette Encyclopedia

Maritime Manners, Naval Traditions and "Shipshape Etiquette"

Naval Traditions

October 21, 1805, The Battle of Trafalgar  (Painting by J.M.W. Turner,  1822)

"I recently attended a Trafalgar Day dinner with my father as part of the Maritime Volunteer Service. It was a highly enjoyable evening and a very educational one too.  After mingling with the guests for some time we were commanded to “stand fast” and “clap in the top table” before proceeding to our seats for the first course, which was a delicious prawn cocktail dish.

Most dinner guests had once served in the Royal Navy and were now involved in the Maritime Volunteer Service, of which my father is now proudly a member. I was sat beside an elderly gentleman who had fought in World War Two and had some extremely interesting stories to tell.

In addition the war veteran to my left I had the good fortune of sitting opposite the Fleet Chief, an entertaining gentleman who is determined to preserve the traditions and etiquette rules of the Royal Navy. He took charge of ensuring we were behaving appropriately at dinner which funnily enough involved telling my father off for stealing his napkin.

I learned several interesting facts regarding Navy tradition which I would like to share with you:

Passing the Port: The port began its rounds at relatively the same time as the biscuits and cheese were served and I proceeded to learn some fascinating facts regarding the etiquette of port and where the customs originated from.  The port must always remain touching the table. When passing the port around the table one must slide it along and not lift it from the surface. When pouring the port one must ensure that at least one part of the decanter remains on the table. I accomplished this by keeping a corner of the base on the table and tilting it as far over as possible. 

The Fleet Chief showed me how it can be done by tilting it off the very edge of the table and holding the glass beneath it. This technique would surely be useful the further along the table it went.  The reason for this may just be a practical one as by keeping the port resting against the table it ensures balance and stability, decreasing the likelihood of any spills.  I am of the understanding however that whether or not the port touches or does not touch the table varies and it depends on the rules of that particular mess. We can therefore perhaps give one the benefit of the doubt if they do not follow the same rules as their fellow diners.

“The Loyal Toast” by James Gillray, 1798 ~ A salute given to the head of state of the country in which a formal gathering is being given, whether or not the particular head of state is present. A matter of protocol at military and state occasions, and a display of patriotism when at civilian events.

The Loyal Toast: The Loyal Toast, which is the toast given to the reigning monarch, is actually given sitting down in the Royal Navy. The gentleman I mention above told us all to sit down as we had proceeded to incorrectly stand up for the toast.  The reason for this is attributed to King William IV who having served in Navy himself understood the discomfort and impracticality of suddenly standing up while at sea. He therefore permitted the serving seamen to remain sitting during the Loyal Toast.  

Although we were not actually at sea during dinner the very fact that we were celebrating Admiral Lord Nelson’s victory at the Battle of Trafalgar meant that we were to show respect to Navy tradition.  It is also important to note that the port is consumed following the Loyal Toast and should not be touched beforehand.

A “Nelson Fork”~ It was developed and used from 1797 on, by Horatio Nelson, after he was attacked fighting in the Napoleonic Wars, resulting in the loss of his right arm.  Nelson was given command of the British naval ship, Agamemnon.  He served in the Mediterranean, helped capture Corsica and saw battle at Calvi. He lost his right arm at the Battle of Santa Cruz de Tenerife in 1797. He subsequently used, what came to be known as, a 'Nelson Fork' in order to assist him in cutting and eating food with the same hand.

One of the other interesting things the Fleet Chief told me about port was that upon bringing Nelson’s body home from battle they preserved it by pickling it in port. I’ve since looked into this online but all references found regarding pickling Nelson’s body is said to have been done by either rum or brandy; I cannot therefore verify this piece of information as fact.

Port ages in old wooden barrels ~ "The port is always passed to the left. There are various explanations for why this is so, most originating from the Royal Navy, where it is said to be passed from “port to port”. It is said that one of the reasons it is passed to the left is so that the sword arm (right arm) is available. The Fleet Chief I was speaking to also implied that one of the reasons comes from Lord Nelson due to his missing right arm.  Another possible reason is that it involves an old superstition that passing something in an anti-clockwise direction opens the doors to evil spirits.  Whatever the origin of the tradition, the port is never to reverse direction and should more port be required it will need to make the rounds again in much the same manner."

Biscuits: I also learnt that one should tap biscuits three times before eating them. And the reason for this? To get rid of any weevils!  I must say I’m glad we don’t have to worry about that anymore. After dinner there were several ways in which money was raised for the Maritime Volunteer Service as it is a charity after all. One of the ways they raised money was by charging £2 from the men who did not tie their own bowties! 

My father happened to be one of them! His excuse is that he didn’t have time so he got himself a clip on! Hmmmm, I think some lessons are in order!  They then had a raffle and I managed to pull my father’s ticket from the bucket! There were many suspicious glances passed my way but I assure you I do not have X-Ray vision.

To finish off the evening of great enjoyment and education we sang sea shanties and naval songs, just to get that rowdy feel of sailors at sea.  I must say I thoroughly enjoyed myself.
Originally posted on "Shipshape Etiquette" October 30, 2013 by Rachel North

More on the Etiquette of Serving Port

Antique Port Wine Chariot

"Where port is served, the bottle on its coaster stands before the host, the tablecloth having been removed before the ritual begins. He pours for whoever is on his right -- to save this person, seated in the honourable place, from having to wait until last to be served. Then the bottle is slid reverently along the polished wooden table top (originally so that the dregs might be disturbed as little as possible, though all good ports should be decanted before they are drunk); or it is rolled along in a wheeled silver chariot; or it is handled with special ceremonial gestures from male to male, as drinking cups were handled at ancient Greek symposia. But port is passed clockwise (to the left), not as drinks circulated in ancient Greece, to the right. "Beg your pardon, sir," says Jingle in "The Pickwick Papers", after the waiter has left the men to themselves, "bottles stands-- pass it round-- way of the sun-- through the button-hole [both these expressions are ways of saying "to the left": men's buttonholes are traditionally placed on the left]-- no heeltaps [meaning "leave no wine at the bottom of the glass"]." At the British Factory House dinners in Oporto, the men move into a second dining room in order to enjoy vintage port, for fear of any smell of food interfering with the drink's aroma."  from Margaret Visser, "The Rituals of Dinner"

Captain James Cook and Scurvy

Captain James Cook managed to make dining on sauerkraut not just popular, but highly desirable and the result was that none of his crew died of scurvy. Scurvy was caused by mainly vitamin C and B deficiencies, oftentimes compounded by the overdose of vitamin A from eating seals' livers, producing a breakdown in the cellular structure of the body.

One of Cook’s most important discoveries during his voyages was actually about food. Cook realized that there were certain foods that, if eaten, prevented the disease called scurvy.  Scurvy, we know today, is caused by a lack of vitamin C in the diet. Scurvy was common among sailors, because most vitamin C comes from fruits and vegetables.  Fruits and vegetables were very difficult to keep fresh during long sea voyages in the days before refrigeration. So, sailors before Cook’s time ate a diet that was mostly dried, hard bread known as hard tack, and dried, salted meat.

Cook took two major steps to change the diet of his crew. First, every time the ships stopped anywhere that grew fresh fruit and vegetables, he bought some to feed to the crew. However, because there were sometimes weeks between stops, and fruit and vegetables would rot in that time, he had to have another plan. He knew that sauerkraut, which is pickled cabbage, had been shown to prevent scurvy. Sauerkraut, because it is pickled, can be kept in jars, and will not go bad. Cook brought a lot of sauerkraut on his voyage – but the crew didn’t want to eat it at first.

Captain Cook played a very interesting trick on his crew. When he realized that the men were refusing to eat the sauerkraut, he took it away from them. He said only the officers could eat it, and only put it out on the officers’ tables. Telling the crew they couldn’t have it, made them want it more – so they started eating it.

Cook’s crew was out to sea for a longer period of time than any sailors before them. And yet, not one of Cook’s sailors died of scurvy. This means that Cook proved that certain foods could prevent scurvy, and smart sea captains after him followed his example and took sauerkraut, fruit, and vegetables on their voyages.

From BBC's History of the British Empire

Article Contributed by Rachel North ~ Rachel North is an etiquette and afternoon tea enthusiast with a love for anything ancient and historical. You can visit her blog here: http://shipshapeetiquette.co.uk/

🍽️Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia