With five substantial courses and twelve alcoholic toasts, Blandford Corporation’s 1910 Dinner was not a weight-watcher’s affair. The evening opened at Blandford’s Crown Hotel with a choice of either mock turtle or julienne soup accompanied with a glass of sherry. This was followed by fish which could be turbot, shrimp sauce, or fried fillets of sole. With this there was a German hock. After the fish, there were lamb cutlets and peas. Next was a meat course offering boned turkey, pheasant, York ham, roast chicken, game pie, spiced beef, tongue, sirloin of beef and finally galantine of beef. With this course there was both claret and champagne. As an ‘ entremets’ or desert, there was a choice of plum pudding, trifle, white jellies, compote of pears, apple tart or vanilla creams. As a ‘ digestif ’, one could partake of a glass of port. Then, twelve toasts followed responded to by twenty five diners interspersed by eight songs and two violin solos. First toast of the evening was to...
When 149 Dorset adults and children joined the vessel, the Emigrant at Plymouth on the 5 th March 1849 they were joining a vessel that was to become known as the ‘ Ship of Death’ . More than half were from the villages of Stourpaine & Durweston, about 30 were from Child Okeford and the remainder came from different villages around Blandford. Durweston clergyman, Sydney Godolphin Osborne saw them all embark on board the 754 ton three-mast barque, whose master was William Henry Kemp. Also on board were the captain’s wife, Sarah and three-year old daughter, Fanny. The voyage had been organised by the Blandford Colonisation Society who had held its first meeting in January earlier that year. It could be said, however, that the real purpose of the Society was to export the problem of the district’s poor to the Antipodes. Living conditions at the time for ordinary folk were poor and often insanitary with the situation in the village of Stourpaine being particularly bad. For those ...