6 X-Rated Library Collections

The reading room of the British Library, circa 1840
The reading room of the British Library, circa 1840
Hulton Archive/Getty Images

During the 19th century, some librarians became preoccupied with the morality (or lack thereof) of some of their titles. As a result, a number of libraries created special collections for "obscene" works, to ensure that only readers with a valid academic purpose might access them. Below are six examples, adapted from Claire Cock-Starkey’s new book A Library Miscellany.

1. THE "PRIVATE CASE" // THE BRITISH LIBRARY

At the British Library (or British Museum Library, as it was called then), it was John Winter Jones, Keeper of Printed Books from 1856, who was responsible for the creation of the “Private Case.” Titles that were deemed subversive, heretical, libelous, obscene, or that contained state secrets were kept out of the general catalog, stored in separate shelving, and marked with the shelfmark category “PC” (for private case). By far the majority of books in the private case were pornographic or erotic texts; it's rumored that by the mid-1960s the case contained over 5000 such texts, including George Witt’s collection of books on phallicism and Charles Reginald Dawes’s collection of French erotica from 1880–1930.

What was unusual about the Private Case was that it was so secretive: None of the books were recorded in any catalog, as if the collection didn’t exist. But starting in 1983, all books once in the Private Case have been listed in the catalog, and many have been returned to the main collection—although librarians may still check that a reader has academic reasons for consulting some of the more scandalous titles.

2. L’ENFER // BIBLIOTHEQUE NATIONALE DE FRANCE

General stacks of the Bibliotheque nationale de France
FRANCOIS GUILLOT/AFP/Getty Images

L’Enfer, which translates as “the hell,” was created in 1830 to house the French national library’s large collection of erotica and other books that were considered “contrary to good morals.” Many of the works were obtained by the library through confiscation, but fortunately the librarians had the foresight to preserve these scandalous texts. The collection—which still exists—has been largely kept private and was only fully cataloged in 1913, when about 855 titles were recorded.

Modern pornographic magazines and erotic fiction do not get cast into L’Enfer: It is only for rare works or works of cultural significance, such as a handwritten copy of the Marquis de Sade’s Les Infortunes de la Vertu (1787) and The Story of O by Pauline Réage (1954). In 2007, the library put on a public exhibition of some of the more fascinating (and titillating) texts in L’Enfer, finally granting the public a glimpse of this hidden collection.

3. TRIPLE-STAR COLLECTION // NEW YORK PUBLIC LIBRARY

The New York Public Library Main Reading Room
Drew Angerer/Getty Images

At the New York Public Library, some obscene works were once hand-marked with "***", which indicated that readers who wanted to consult those volumes had to be supervised. (Librarians regularly collected erotica, including from nearby Times Square, as part of their "mandate to collect life as it was lived," according to The New York Times.This system began in the mid-20th century and caused certain titles to be locked in caged shelves; it also meant that the items could only be consulted in a small restricted part of the reading rooms after special permission was granted.

4. PHI COLLECTION // OXFORD'S BODLEIAN LIBRARY

Radcliffe Camera building, part of the Bodleian Library
Oli Scarff/Getty Images

The restricted collection at the Bodleian Library was created by E. W. B. Nicholson, who was head librarian from 1886–1913. No one is quite sure why it was named after the Greek letter phi, but some have suggested it was because it sounds like “fie!” which you might exclaim when asked to retrieve a book from this collection. Or, perhaps it stems from the first letter “phi” of the Greek “phaula” or “phaulos,” meaning worthless, wicked, or base. The collection included pornography alongside works of sexual pathology, and students needed to ask a tutor to confirm their academic need for a book before the librarians would let them consult any texts with a phi shelfmark. Today, many of the books have been reclassified into the general collection, but the phi shelfmark still persists.

5. "XR" COLLECTION // HARVARD’S WIDENER LIBRARY

 Widener Memorial Library at Harvard University
Darren McCollester/Newsmakers

The Widener Library still holds its restricted collection behind a locked copper door in the basement of the library—not because they still want to hide it, but simply because (it's said) no one has the time to redistribute the collection back into main circulation. The collection was thought to have been set up in the 1950s, after a sociology professor complained that many texts he needed for his class were missing or defaced (the Playboy centerfold was apparently always going astray), and thus the restricted collection was created to protect and preserve rather than to censor. The collection was only added to for a 30-year period and is now closed; however, its classification reveals something of the social attitudes of the times towards titles such as The Passions and Lechery of Catherine the Great (1971) and D. H. Lawrence’s Lady Chatterley’s Lover (1928). The X part of the shelfmark does not stand for X-rated but indicates that the books are unusual; the R part stands for “restricted.”

6. THE ARC // CAMBRIDGE UNIVERSITY LIBRARY

Trinity College Library, Cambridge University
Central Press/Getty Images

As library collections are frequently made up of a series of smaller collections donated to the institution, they may often acquire titles that the library may otherwise have not chosen to collect—such as some of the more risqué works. Cambridge University Library felt it had a duty to students to protect them from some of the more offensive books in their collection, and for this reason the Arc (short for arcana—meaning secrets or mysteries) classification was created. As with other restricted collections, Cambridge’s Arc provides a fascinating insight into changing moral attitudes. Some of the highlights included what is considered by some historians as the first gay novel, L’Alcibiade fanciullo a scola (Alcibiades the Schoolboy), published in 1652; a 1922 copy of Ulysses by James Joyce (notable because at that time the book was being burned by UK Customs Officers); and a misprinted copy of the Cambridge Bible.

BONUS: "INFERNO" // THE VATICAN LIBRARY

The Sistine Hall, once part of the Vatican Library
Michal Osmenda, Wikimedia Commons // CC BY-SA 2.0

There has always been a rumor that the Vatican Library holds the largest collection of pornographic material in the world, in a collection supposedly known as the “Inferno,” but in fact this honor goes to the Kinsey Institute for Sex Research in Bloomington, Indiana. It is thought that the Vatican Library’s collection was created from the thousands of erotic works that have been confiscated by the Vatican over the years. However, no evidence for the collection has been found, and the (admittedly incredibly secretive) Vatican librarians deny its very existence.

This article is an expanded version of an entry in Claire Cock-Starkey’s A Library Miscellany, published by Bodleian Library Publishing.

12 Turkey Cooking Tips From Real Chefs

To get a turkey this beautiful, follow the tips below.
To get a turkey this beautiful, follow the tips below.
AlexRaths/iStock via Getty Images

When it comes to cooking a juicy, flavorful turkey, the nation's chefs aren’t afraid to fly in the face of tradition. Here are a few of their top suggestions worth trying this holiday season.

1. Buy a Fresh Turkey.

Most home cooks opt for a frozen turkey, but chef Sara Moulton recommends buying fresh. The reason: Muscle cells damaged by ice crystals lose fluid while the turkey thaws and roasts, making it easier to end up with a dried-out bird. For those who stick with a frozen turkey, make sure to properly thaw the bird—one day in the fridge for every 4-5 pounds.

2. Buy a Smaller Bird—or Two.

Idealizing the big, fat Thanksgiving turkey is a mistake, according to numerous chefs. Large birds take more time to cook, which can dry out the meat. Wolfgang Puck told Lifescript he won’t cook a bird larger than 16 pounds, while Travis Lett recommends going even smaller and cooking two or three 8-pound birds.

3. Brine That Turkey.


Manuta/iStock via Getty Images

Brining a turkey adds flavor, and it allows salt and sugar to seep deep into the meat, helping it retain moisture as the bird cooks. You can opt for a basic brine like the one chef Chris Shepherd recommends, which calls for one cup sugar, one cup salt, five gallons of water, and a three-day soak. Or, try something less traditional, like Michael Solomonov’s Mediterranean brine, which includes allspice, black cardamom, and dill seed. One challenge is finding a container big enough to hold a bird and all the liquid. Chef Stephanie Izard of Chicago’s Girl and the Goat recommends using a Styrofoam cooler.

4. Or, Try a Dry Brine.

If the thought of dunking a turkey in five gallons of seasoned water doesn’t appeal to you, a dry brine could be the ticket. It’s essentially a meat rub that you spread over the bird and under the skin. Salt should be the base ingredient, and to that you can add dried herbs, pepper, citrus and other seasonings. Judy Rodgers, a chef at San Francisco’s Zuni Café before her death in 2013, shared this dry rub recipe with apples, rosemary, and sage. In addition to a shorter prep time, chefs say a dry brine makes for crispier skin and a nice, moist interior.

5. Bring the Turkey to Room Temperature First.

Don’t move your bird straight from the fridge to the oven. Let it sit out for two to three hours first. Doing this, according to Aaron London of Al’s Place in San Francisco, lets the bones adjust to room temperature so that when roasted, it "allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out."

6. Cut Up Your Turkey Before Cooking.

This might sound like sacrilege to traditional cooks and turkey lovers. But chefs insist it’s the only way to cook a full-size bird through and through without drying out the meat. Chef Marc Murphy, owner of Landmarc restaurants in New York, told the Times he roasts the breast and the legs separately, while chef R.B. Quinn prefers to cut his turkeys in half before cooking them. Bobby Flay, meanwhile, strikes a balance: "I roast the meat until the breasts are done, and then cut off the legs and thighs. The breasts can rest, and you can cook off the legs in the drippings left in the pan."

7. Cook the Stuffing on the Side of the Turkey.

A traditional stuffing side dish for Thanksgiving in a baking pan
VeselovaElena/iStock via Getty Images

Many chefs these days advise against cooking stuffing inside the turkey. The reason? Salmonella. "With the stuffing being in the middle, a lot of blood drips into it and if everything in the middle doesn't come to temperature then you're at risk," chef Charles Gullo told the Chicago Tribune. TV host Alton Brown echoed this advice, and writes that it’s very difficult to bring the stuffing to a safe 165 degrees without overcooking the bird. (You can check out some more tips to prevent food poisoning on Thanksgiving here.)

8. Butter Up That Bird.

No matter if you’ve chosen a dry brine, a wet brine, or no brine at all, turkeys need a helping of butter spread around the outside and under the skin. Thomas Keller, founder of The French Laundry, recommends using clarified butter. "It helps the skin turn extra-crispy without getting scorched," he told Epicurious.

9. Use Two Thermometers.

A quality meat thermometer is a must, chefs say. When you use it, make sure to take the temperature in more than one spot on the bird, checking to see that it’s cooked to at least 165 degrees through and through. Also, says Diane Morgan, author of The New Thanksgiving Table, you should know the temperature of your oven, as a few degrees can make the difference between a well-cooked bird and one that’s over- or under-done.

10. Turn Up the Heat.

If you’ve properly brined your meat, you don't need to worry about high heat sucking the moisture out, chefs say. Keller likes to cook his turkey at a consistent 450 degrees. This allows the bird to cook quickly, and creates a crisp shell of reddish-brown skin. Ruth Reichl, the famed magazine editor and author, seconds this method, but warns that your oven needs to be squeaky clean, otherwise leftover particles could smoke up.

11. Baste Your Turkey—But Don't Overdo It.

Man basting a turkey
Image SourceiStock via Getty Images

Spreading juices over top the turkey would seem to add moisture, no? Not necessarily. According to chef Marc Vogel, basting breaks the caramelized coating that holds moisture in. The more you do it, the more time moisture has to seep out of the turkey. Also, opening the oven releases its heat, and requires several minutes to stabilize afterward. It's not really an either/or prospect, chefs agree. Best to aim somewhere in the middle: Baste every 30 minutes while roasting.

12. Let It Rest.

Allowing a turkey to rest after it’s cooked lets the juices redistribute throughout the meat. Most chefs recommend at least 30 minutes’ rest time. Famed chef and TV personality Gordon Ramsey lets his turkey rest for a couple hours. "It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest," Ramsey told British lifestyle site Good to Know. "Piping hot gravy will restore the heat."

11 Times Mickey Mouse Was Banned

Getty Images
Getty Images

Despite being one of the world’s most recognizable and beloved characters, it hasn’t always been smooth sailing for Mickey Mouse, who was "born" on November 18, 1928. A number of countries—and even U.S. states—have banned the cartoon rodent at one time or another for reasons both big and small.

1. The Shindig scandal

In 1930, Ohio banned a cartoon called The Shindig because Clarabelle Cow was shown reading Three Weeks by Elinor Glyn, the premier romance novelist of the time. Check it out (at the 1:05 mark above) and let us know if you’re scandalized.

2. Romania's rodent nightmare

With movies on 10-foot screen being a relatively new thing in Romania in 1935, the government decided to ban Mickey Mouse, concerned that children would be terrified of a monstrous rodent.

3. The Barnyard Battle battle of 1929

In 1929, a German censor banned a Mickey Mouse short called “The Barnyard Battle.” The reason? An army of cats wearing pickelhauben, the pointed helmets worn by German military in the 19th and 20th centuries: "The wearing of German military helmets by an army of cats which oppose a militia of mice is offensive to national dignity. Permission to exhibit this production in Germany is refused.”

4. The "miserable ideal" ordeal

The German dislike for Mickey Mouse continued into the mid-1930s, with one German newspaper wondering why such a small and dirty animal would be idolized by children across the world: "Mickey Mouse is the most miserable ideal ever revealed ... Healthy emotions tell every independent young man and every honorable youth that the dirty and filth-covered vermin, the greatest bacteria carrier in the animal kingdom, cannot be the ideal type of animal.” Mickey was originally banned from Nazi Germany, but eventually the mouse's popularity won out.

5. Disney's "demoralizing" cast of characters

Laughing Winnie the Pooh doll
CatLane/iStock via Getty Images

In 2014, Iran's Organization for Supporting Manufacturers and Consumers announced a ban on school supplies and stationery products featuring “demoralizing images,” including that of Disney characters such as Mickey Mouse, Winnie the Pooh, Sleeping Beauty, and characters from Toy Story.

6. Germany's "Anti-Red" rodent ban

In 1954, East Germany banned Mickey Mouse comics, claiming that Mickey was an “anti-Red rebel.”

7. Disney vs. the Boy King of Yugoslavia

A photograph of King Peter II of Yugoslavia
Public Domain, Wikimedia Commons

In 1937, a Mickey Mouse adventure was so similar to real events in Yugoslavia that the comic strip was banned. State police say the comic strip depicted a “Puritan-like revolt” that was a danger to the “Boy King,” Peter II of Yugoslavia, who was just 14 at the time. A journalist who wrote about the ban was consequently escorted out of the country.

8. The miraculous Mussolini escape

Though Mussolini banned many cartoons and American influences from Italy in 1938, Mickey Mouse flew under the radar. It’s been said that Mussolini’s children were such Mickey Mouse fans that they were able to convince him to keep the rodent around.

9. Not going for "I'm going to Disneyland"

Mickey and his friends were banned from the 1988 Seoul Olympics in a roundabout way. As they do with many major sporting events, including the Super Bowl, Disney had contacted American favorites to win in each event to ask them to say the famous “I’m going to Disneyland!” line if they won. When American swimmer Matt Biondi won the 100-meter freestyle, he dutifully complied with the request. After a complaint from the East Germans, the tape was pulled and given to the International Olympic Committee.

10. The great Seattle liquor store war

In 1993, Mickey was banned from a place he shouldn't have been in the first place: Seattle liquor stores. As a wonderful opening sentence from the Associated Press explained, "Mickey Mouse, the Easter Bunny and teddy bears have no business selling booze, the Washington State Liquor Control Board has decided." A handful of stores had painted Mickey and other characters as part of a promotion. A Disney VP said Mickey was "a nondrinker."

11. An udder humiliation

Let's end with another strike against The Shindig (see #1) and Clarabelle’s bulging udder. Less than a year after The Shindig ban, the Motion Picture Producers and Directors of America announced that they had received a massive number of complaints about the engorged cow udders in various Mickey Mouse cartoons.

From then on, according to a 1931 article in Time magazine, “Cows in Mickey Mouse ... pictures in the future will have small or invisible udders quite unlike the gargantuan organ whose antics of late have shocked some and convulsed others. In a recent picture the udder, besides flying violently to left and right or stretching far out behind when the cow was in motion, heaved with its panting with the cow stood still.”

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