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Welcome to Get Sleepy, where we listen, we relax, and we get sleepy.
I'm your host, Thomas.
Thanks so much for joining us.
Just to let you know, we'll have a special bonus meditation episode for you tomorrow night.
One that is particularly poignant for the upcoming flip of the calendar into a new year.
It's focused on transition and experiencing change.
So be sure to join me for that tomorrow night.
As for this evening's story, We're heading to 19th century England, to the country home of Elizabeth Phillips.
We'll watch on as she hosts a marvellous dinner party with some of her closest friends to celebrate the golden jubilee of Queen Victoria.
It was written by Jo and will be read by Nadine.
Thanks so much to both of you.
Now my friends, the day is done and it's time for a good night's rest.
So let's make space for that in both body and mind.
Begin by making yourself comfortable. adjusting anything you need to reach optimum comfort.
And just spend a moment mentally scanning your body, checking in with each section as you go and noticing any tension or any excess energy that may be present.
If you do come across any areas of tension, just spend a moment reassuring yourself that you can now rest, that your body can release the energy that it's holding on to.
And just breathe this sense of calming reassurance into each of those areas.
As your mind focuses on scanning through the body, forming more inner awareness, it too should begin to slow down and align with the stillness of the night.
And the opportunity to rest.
There is no more that needs to be done today.
Nothing left to solve, to complete, to even consider.
You've done what you can today.
And the best thing you can do now, for both yourself and anyone that relies on you during your day to day life, is to rest peacefully and deeply.
So, take one more deep reassuring breath. absorbing calm and peace as you inhale.
And then release it, letting go of any last bits of tension or excess energy.
Now, you can relax completely as you follow the sound of Nadine's voice.
So let's begin our story on a warm summer's evening in 1887.
We're visiting the home of Mr. and Mrs. Phillips.
It's in the county of Hampshire in the south of England.
At around seven o'clock, the day is still light and the sweet scent of honeysuckle wafts in through the open windows.
Elizabeth Phillips The lady of the house is seated upstairs at her elegant dressing table.
She admires her reflection in the mirror while her servant Hattie attends to her hair.
Hattie has already helped her mistress to dress for the evening.
In the late 19th century.
This is a complex process including various layers of undergarments and fittings.
Elizabeth wears a cotton chemise and silk stockings pulled up above the knee.
Her stockings are tied with frilly garter ribbons and she wears loose cotton drawers pulled up to her waist.
A corset is fastened around Elizabeth's midriff.
Pink lace has been embroidered across the top and bottom, between vertical strips of velvet.
The corset's design has changed with the times.
Not only is it more colourful than those of the past, but it's much less restrictive.
Elizabeth's corset is lightweight and flexible.
She was able to fasten it herself thanks to the clips running down its front.
She's mastered the skill of pulling the lace at the back and tying a bow.
The next garment is a structured bustle. fastened at the waist.
It has a padded cushion that juts out at the back, creating a dramatic silhouette.
Victorian ladies often wear large, bulky gowns that give them a striking figure.
Elizabeth likes her padded bustle.
It's cushioned at the back and made from a series of curved steel bands, so it keeps its elegant form even when she's sitting.
She also wears an underskirt, including layers of frills and even more padding, while a cotton top covers the corset.
Over all of these layers goes the dress itself.
It has two parts, a skirt and a bodice.
Tonight, Elizabeth wears a brand new dress made from the finest silk.
It's ivory in color with gold stripes. and a frilled, V-shaped neckline.
Each layer of fabric is hemmed with lace.
The skirt is ruched and gathered in sections.
It cascades to the ground like a flowing waterfall and sways as she walks.
At present, The train of the skirt rests neatly on the rug near the stool where Elizabeth sits.
Hattie steps around it as she carefully inserts a final hairpin.
Elizabeth's dark hair has been elegantly styled.
It's partly pinned up in a voluminous bouffant. with the lower half loose in ringlet curls.
The hairstyle is complemented by her jewelry, pearl drop earrings, and a matching necklace.
Hattie helps her mistress into ivory-colored heels embroidered with flowers across the front and sides.
Next, come the gloves of similarly colored silk, the finishing touch to complete the outfit.
Dressing for dinner is a daily ritual.
But today, Elizabeth has made even more effort than usual.
It is the 21st of June 1887, golden jubilee of queen victoria.
Families across the united kingdom will no doubt be celebrating her 50-year reign and many, like the phillips, will host a dinner party to remember.
The victorians love their etiquette and ceremony and every evening meal has the feel of an event.
Tonight's dinner promises to be something extra special.
Elizabeth has been planning it for the best part of a month.
It's the most exciting event that she's hosted so far, since marrying her husband and moving out into the country.
She's keen to show off her talents as a hostess.
Two other couples have been invited to dinner, both recently married, like Elizabeth and George.
The ladies are Elizabeth's closest friends.
They're people she can laugh with. and be completely at ease.
She knows that they'll tease her for going to so much trouble when they see the dishes brought out at dinner.
But they'd make a similar effort if she were dining at their homes instead.
All three friends are fans of Mrs. Beaton and her book of household management.
It often gets a mention in their letters, and certainly it's been useful in preparing for today.
Elizabeth herself has been busy in the kitchen alongside the cook and the one kitchen servant.
Between them, they've been testing different recipes, planning a menu, befits the occasion.
Keen to check on this menu now, Elizabeth stands and thanks Hattie for her efforts.
She squirts a little perfume on her wrists and neck and leaves the room, dress trailing behind her.
The Phillips home is not quite a mansion, but it's large and opulent.
There are carpets in fashionable floral patterns, while the walls are part-paneled in richest mahogany.
Elizabeth carefully descends the central staircase across the wide floral carpet fitted down the middle.
Her left hand rests gently on the walnut banister, while her right lifts the fabric of her gown.
The wall beside the staircase is beautifully decorated, the lower third paneled in wood with concentric rectangles.
Above the wood, is light red wallpaper with a print of ruby velvet in the foreground.
Much of the wallpaper is hidden from sight behind the many paintings in all shapes and sizes.
There are individual portraits of Elizabeth and George and also a larger one which they posed for together.
They'd only been married a month when it was painted, and you can see their contentment.
Other paintings display scenes from nature.
There's a young couple enjoying a boat ride and another of horses running wild.
In one, a young woman sits reading beneath a parasol, surrounded by the colors of a summer garden.
Among the larger paintings are photographs of loved ones in small oval frames.
Elizabeth smiles as she steps down the stairs. and heads towards the kitchen.
She follows the scent of meat roasting and more smells, too, that cause her mouth to water.
They lead her to cook, stirring soup on the hob.
She hums a melody as she gazes into the pot.
Soup will be the first course, followed by fish battered in breadcrumbs.
The main course is a dish of roast partridge accompanied with French beans and buttered cauliflower.
Elizabeth has also planned for another main, this being such a special occasion.
Cook or serve curried lobster with carrots and spinach.
The final course, dessert, has been left to the care of the young kitchen maid.
Sally Ann has spent the last few weeks making various recipes with the help of Mrs. Beaton's book.
She's made cakes and custards and tarts and trifles, her skill growing over time.
Elizabeth is impressed with Sally Ann's efforts.
Though she's only young, she's proving to be quite the confectioner.
Elizabeth had thought about buying dessert from one of the high-end confectioners just a train ride away.
But having seen Sally Ann's gorgeous layered jellies, it seems far more sensible to leave it to her.
Three such jellies are currently resting, the result of the maid's previous efforts.
They've been left to set in their elaborate bronze molds, placed in bowls of icy water.
Now Sally Ann is busy with the pastry, which will form the base of a scrumptious treacle tart.
Elizabeth chats to the ladies in the kitchen.
Everything, of course, is going to plan.
A range of fine wines have been brought from the cellar and will later be paired with the dishes.
Happy with what she sees, Elizabeth leaves the kitchen and makes her way towards the dining room.
This is one of her favourite rooms. with its bright floral wallpaper and thick yellow curtains.
The windows look out onto the back garden, and flowers displaying every shade of the rainbow.
The dining room almost feels like an extension of the garden, with its warm colours and floral motif.
Yellow curtains glow like honeyed sunshine, swaying gently in the breeze from the open window.
More light falls from a gorgeous chandelier, positioned above the table at the centre of the room.
It reveals a table that's been expertly dressed, with the Phillips best cutlery laid out on a tablecloth.
Each place setting has three knives, four forks and a spoon for soup.
To the left of the cutlery, there's a small bread plate with a napkin folded on it.
A goblet of water sits to the right. alongside glasses of finest crystal.
Elizabeth lights the candles on the mantelpiece above it, which are held by bronze candlesticks.
Between the candles is a decorative garland, one arranged by Elizabeth herself.
It includes summer flowers picked from the garden sunflowers, buttercups and that sweet, fragrant honeysuckle.
The blooms of these flowers match the decor of the room and bring the sense of the summer indoors.
The green leaves and bright yellow petals stand out beautifully on the marble mantelpiece.
From a cabinet, Elizabeth picks up two smaller arrangements of the same bright flowers and uses them to decorate the dining table.
They're placed on either side of the golden candelabra and retrieves the name cards that she wrote out earlier.
She moves around the table, setting down the cards and admiring the elegance of her own pen stroke.
It's customary for guests to have set place settings with the host and hostess at opposite ends.
Couples are generally seated apart so as to encourage fresh conversation.
As Elizabeth sets down the final name card, a noise from outside catches her attention.
She recognizes the sound of horses' hooves and wheels on gravel slowing to a halt.
Everything is ready and her guests are arriving.
She remembers something from Mrs Beaton's book of household management about the half-hour ordeal before a dinner party begins.
The mistress, says Mrs. Beaton, will either pass with flying colours or lose many of her laurels.
Elizabeth smiles, feeling calm and capable.
She can only think that Mrs Beaton would be impressed were she to see how everything had been handled so smoothly.
With that thought, Elizabeth goes to the drawing room, where her guests will be greeted.
There, she finds George in his finest black dinner suit.
It includes a white shirt and waistcoat with a white silk bow tie.
The couple exchange a warm embrace and Elizabeth is complimented on her lovely new dress.
George is cheerful, even more so than usual.
He's excited at the prospect of an evening with friends.
Two such friends are beckoned into the drawing room, followed by two more only minutes later.
All receive the most informal of greetings a clap on the shoulder between men and a kiss on the cheek between ladies.
The six of them make a very merry bunch, handsome too in their best formal wear.
They're instantly relaxed in each other's presence and ready for an evening of good food and company.
When it's time for dinner, the men hold out their arms for their wives to taste.
George and Elizabeth lead the way to the dining room, where the ladies sit first, followed by the men.
A servant appears with a tray in hand.
He carries six crystal glasses filled with sherry.
He works his way around the table. allowing guests to take their drink for the toast.
Meanwhile, the maid brings in a large ceramic bowl.
It's beautifully hand-painted in a blue floral design.
The maid serves the soup to each person in turn, before bringing out the freshly baked bread.
These little rolls are one of Cook's specialities and nearly always an accompaniment to dishes like soup.
It's typical to begin dinner with a toast to the sovereign.
And today, the day of the Queen's Golden Jubilee, this toast is even more special.
To queen and country, says George, long may she reign.
The guests raise their glasses.
Hear, hear, some say, before taking their first sip.
Now the meal can officially begin, with napkins unfolded and laid across lapses.
Once the hostess begins eating, the others follow.
The rhubarb soup, served in a bowl of fine china, is thin and delicate.
It's a soft shade of pink beneath a sprinkling of croutons.
The guests eat slowly, savouring each mouthful.
It's considered impolite to eat too much or too fast.
And instead of dipping bread, one should break off small pieces and eat them with a spoon between mouthfuls of soup.
It's also important to be restrained from complimenting the food.
A conversation shouldn't be too focused on the meal.
Elizabeth herself thinks the soup is delicious.
It's sweet and tangy, the perfect first course.
The conversation, too, is equally pleasing, as her friends regale her with stories from their life.
One couple lives in the center of London, not far from Elizabeth's childhood home.
Their tales remind her of old memories and the excitement that comes from living in the capital.
Freddie describes a spectacle he saw recently, the human cannonball.
Everyone is captivated by the description of a woman being shot high into the air.
And the ladies are particularly relieved to hear that she landed safely on a large net.
After soup comes the fish course.
It's typically quite light as the meal builds up to the main.
The cod has been battered in egg and breadcrumbs and sits beside a dollop of beignet sauce.
Everyone eats politely with their knives and fish forks, continuing the conversation with barely a pause.
The men especially are keen to talk business. sharing developments in their respective industries.
There's some talk of politics and the conservative government.
The Prime Minister, Benjamin Disraeli, is said to be a favourite of the Queen.
Talk has turned to the subject of sports by the time the guests are dining on the first main course.
This is a plate of golden roast partridge, with French beans, cauliflower and a rich claret wine.
There's talk of the boat race which took place on the Thames a few months ago between rival clubs from Cambridge and Oxford University.
This year, Cambridge were the winners.
Football also gets a mention.
Recently, Aston Villa won the FA Cup for the first time.
And with more and more clubs joining the competition, who knows what will happen next?
The ladies are more excited about the Wimbledon tennis tournament due to take place next month.
They decided they should meet and watch a game together.
The second vein is a course of curried lobster, an exotic dish in honor of the queen.
In addition to being queen of Great Britain and Ireland, Victoria is known as the Empress of India.
She's very fond of Indian culture, everything from artwork to clothing.
She's even said to be learning Hindustani under the tutelage of her Indian servant.
The Durbar Room in the Queen's residence on the Isle of Wight has been beautifully designed in an Indian style.
And it's said that the chefs at Buckingham Palace prepare curries every week.
Naturally, as monarch, Victoria is a trendsetter.
Where she goes, the British public follows.
Thanks in part to the Queen's influence, curried dishes are now popular, with Indian-style recipes becoming commonplace in cookbooks.
To the modern palate, curried lobster might seem a long way away from being authentically Indian.
But to these people dining in England in the late 19th century it's a taste of exotic faraway lands.
Perhaps it's for this reason that talk turns to travel.
As Freddie's wife, Emily, describes a trip to the coast.
The couple spent their honeymoon in Brighton. around 50 miles south of their townhouse in London.
Emily's eyes light up as she talks of the aquarium, its cafe, conservatory and rink for roller skating.
Though Elizabeth is more interested in the many tanks filled with all kinds of sea creatures.
George too must like what he hears, because he's soon suggesting a fortnight in Brighton.
There's nothing more soothing than the salty sea air or walking on the promenade, besides the ever-rolling waves.
The table is cleared before the final course, and the dessert spoons and forks set out.
Then the desserts are brought in, one tray at a time.
They are as fine, if not finer, than anything from a shop.
The jellies especially are quite a feat.
They've been made using moulds of castles and palaces.
One is so impressive. that Emily lets out a gasp.
It looks just like the Brighton Aquarium with its stonework arches and gothic detail.
Her gasp is a break in etiquette, but easily forgiven.
A lady shouldn't strive to be too perfect.
After George says that he hopes the real aquarium is less wobbly, which leads to laughter around the table,
One of the jellies is red and green, with thick inner layers of rich yellow custard.
The other two jellies have fruit set within them.
There are grapes in one and raspberries in another.
Jellies are brought round from person to person, alongside a cake stand of gooey treacle tart.
The ladies are served first, then the men, until they all have portions of each dessert.
This course is paired with a sweet wine and a helping of cream poured over the puddings.
There's a lull in conversation as the guests enjoy their treats, absorbed by the tastes and textures.
Once dessert is over and appetites are fully satisfied, the guests wait for the signal from their hostess.
When Elizabeth stands, the others also rise from their chair.
The men offer their arms to the ladies and follow behind Elizabeth and George.
The group returns to the cozy drawing room, now lit by a roaring fireplace.
The flames are reflected in the windows and the garden beyond is now blanketed in darkness.
The guests find seats on chairs and sofas, continuing their conversation to the crackling of firewood.
Meanwhile, they're brought coffee in fine china cups with milk and sugar to each person's tastes.
The ladies are sitting together. so they can share aloud things, usually written in letters.
It's so comforting being able to discuss matters of the household, from shopping habits to homemade medicines.
The spirits are warmed by the fresh hot coffee and their faces glow in the golden.
As she looks through the window, Elizabeth sees the twinkling stars and a burst of colour far in the distance.
The others soon notice the fireworks, and the group gathers around the windows.
They must be part of some Jubilee celebration. perhaps held at a grand stately home.
The fireworks are far away enough that they're barely audible.
This only makes them more dreamlike and magical, as they appear in silence, painted across the night sky.
It's a touch of fate that Elizabeth hadn't planned for, and the perfect end to a wonderful evening.
The couples move to stand side by side and fall into silence while gazing at the sky.
Elizabeth is proud of how she's handled the evening and so grateful to her staff.
Their combined efforts have paid off beautifully.
It's been a night to remember, full of good food and friendship.
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