Monday, June 27, 2011

Mont Blanc vittles

There are four books from the 19th century that I could find that begin with the title:
"A Narrative Of An Ascent To The Summit Of Mont Blanc...." followed by the year of the climb. One is from 1821, two are from 1827 and one is from 1830.

In the book by John Auldjo [in 1827] he provides a list of the provisions he and his group of a half dozen or so took for the two day ascent. Suffice it to say these are not the freeze dried, high energy light-weight snacks one would take today.
Our stock consisted of the following articles: twenty bottles of vin ordinaire; one bottle of champagne; one bottle and a half of vinegar; two bottles of brandy; one bottle of sirop de vinaigre; two large pieces of veal; two large pieces of mutton; six sausages; sixteen chickens; two large fowls; several loaves of bread; six lemons; sugar; a large quantity of cheese; raisins and French plums.

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