1882 THOMAS NAST HARPER’S BAZAR HAND COLORED CHRISTMAS COVER PRINT

Description: Original 16” x 11 hand colored “Come, Now, Santa Claus; I’d Ready” cover illustration from a January 1883 issue of Harper’s Bazar magazine by artist Thomas Nast. Our original prints are hand colored in-house by a professional colorist using premium pencils and water color paints in the English tradition. The subject matter is carefully researched to ensure authentic period coloring. The prices of our hand colored prints are determined based on a variety of factors including the condition and scarcity of the original print and the complexity and amount of time it takes to finish the particular coloring project. We offer hand coloring services for prints provided by customers at the rate of $50 per hour. We have been collecting Harper's Weekly graphic art for over 40 years and only offer original full issues and authentic individual engravings. Please message us with any questions about this item or any other Harper's Weekly engravings you may be interested in. FROM WIKIPEDIA: Victorian era It was not until the 1830s that a boiled cake of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. The East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her bestselling 1845 book Modern Cookery for Private Families.[17] It was in the late Victorian era that the 'Stir up Sunday' myth began to take hold. The collect for the Sunday before Advent in the Church of England's Book of Common Prayer begins with the words "Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works...". This led to the custom of preparing Christmas puddings on that day which became known as Stir-up Sunday, associated with the stirring of the Christmas pudding.[18] British Empire The custom of eating Christmas pudding was carried to many parts of the world by British colonists.[citation needed] It is a common dish in the Republic of Ireland[citation needed], Australia,[19] New Zealand[citation needed], Canada, and South Africa[citation needed] Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the Empire Marketing Board (EMB) wrote a letter to the Master of the Royal Household, requesting a copy of the recipe used to make the Christmas pudding for the royal family. The King and Queen granted Leo Amery, the head of the EMB, permission to use the recipe in a publication in the following November. The royal chef, Henry Cédard, provided the recipe. In order to distribute the recipe, the EMB had to overcome two challenges: size and ingredients. First, the original recipe was measured to serve 40 people, including the entire royal family and their guests. The EMB was challenged to rework the recipe to serve only 8 people. Second, the ingredients used to make the pudding had to be changed to reflect the ideals of the Empire. The origins of each ingredient had to be carefully manipulated to represent each of the Empire's many colonies. Brandy from Cyprus and nutmeg from the West Indies, which had been inadvertently forgotten in previous recipes, made special appearances. Unfortunately, there were a number of colonies that produced the same foodstuffs. The final recipe included Australian currants, South African stoned raisins, Canadian apples, Jamaican rum, and English Beer, among other ingredients all sourced from somewhere in the Empire. After finalizing the ingredients, the royal recipe was sent out to national newspapers and to popular women's magazines. Copies were also printed and handed out to the public for free. The recipe was a phenomenal success, as thousands of requests for the recipe flooded the EMB office.[20] In America, the traditions of the Christmas pudding had already arrived in pre-revolutionary days.[21] A book entitled The Williamsburg Art of Cookery[22] by Helen Bullock was published in the U.S. as early as 1742. Among the ingredients she includes a pound of each of a variety of dried fruits and sugar, plus 1/2lb each of candied peel (citron, orange and lemon). She also adds 1 pint of brandy and 12 eggs. Jane Cunningham Croly published a 19th-century recipe for plum pudding contributed to Jennie June's American Cookery Book by the American poet sisters Alice Cary and Phoebe Cary. It was made as bread pudding, by soaking stale bread in milk then adding suet, candied citron, nutmeg, eggs, raisins and brandy. It was a molded dessert, cooked in boiling water for several hours, and served with a sweet wine sauce.[23] Thomas Nast (/næst/; German: [nast]; September 27, 1840 – December 7, 1902) was a German-born American caricaturist and editorial cartoonist often considered to be the "Father of the American Cartoon".[1] He was a critic of Democratic Representative "Boss" Tweed and the Tammany Hall Democratic party political machine. Among his notable works were the creation of the modern version of Santa Claus (based on the traditional German figures of Sankt Nikolaus and Weihnachtsmann) and the political symbol of the elephant for the Republican Party (GOP). Contrary to popular belief, Nast did not create Uncle Sam (the male personification of the United States Federal Government), Columbia (the female personification of American values), or the Democratic donkey,[2] although he did popularize those symbols through his artwork. Nast was associated with the magazine Harper's Weekly from 1859 to 1860 and from 1862 until 1886. LIKE THIS ITEM? BUT DON'T LIKE THE PRICE? HOW MUCH DO YOU WANT TO PAY? MAKE US AN OFFER!

Price: 150 USD

Location: Sayre, Pennsylvania

End Time: 2024-11-15T15:13:53.000Z

Shipping Cost: N/A USD