Monday, 15 December 2025

The birth of aviation in Hull: The Ling Monoplane


Image: C DIEJ/2 - The Ling/Newington Monoplane, May 1910

The history of aviation goes back much farther than you may think. The Chinese are often credited with the first efforts to tame the skies with their use of kites more than 2,000 years ago. Over these last two-millennia various advances in flight have taken place from da-Vinci’s flying machines in the 15th Century to the hot air balloons of the Montgolfier brothers in 1783 and the Cayley Glider in 1849. The first accepted heavier than air flight however, which is flight achieved though aerodynamic lift, is the Wright Brothers in 1903.

Five short years later, with aviation still in its infancy, across the Atlantic in the town of Hull was Mr Ling, designing his very own aircraft in his workshop, the Ling Monoplane. 

A brief mention of another Hull inventor who contributed to the local history of aviation is Thomas Walker. A painter by profession he published his work on mechanical flight, A Treatise Upon the Art of Flying in 1810. One of the earliest books of its kind. The aircraft he designed was an ornithopter in design, that is an aircraft that flies though flapping wings, imitating a bird.  

Returning to Ling's aircraft, the fist mention of it comes in relation to an aviation event held at the Marine Gardens, Portobello, Edinburgh a large Amusement Park. The directors offered a £500 prize for the first flight across the Firth of Forth by a Briton in a British-built aircraft. The event was held in reaction to the recent fanfare around Louis BlĂ©riot’s flight across the English Channel. 

Image: Marine Gardens, Edinburgh, 1914. Ref: NLS Maps:
https://maps.nls.uk/ 

On 18 September 1909, The Strathearn Herald reported that several inventors had been in communication with the directors  of the Gardens, but that only one, Mr Ling of Hull had given his intention to fly. 

Edward Matthew Ling, was born in Hull in July 1886 to Miles and Elizabeth Ling. His father was a cork fender maker from Norfolk and his mother from Killingholme, Lincolnshire. By 1901, his father had passed away and his mother and he had taken up cork fender making to keep the family afloat. 
In his teens he became interested in aeroplane model making, and he soon became apprenticed as a mechanical engineer. It is not clear when Ling started his full-scale construction as he kept it a secret, but he had
 
…given the science of aviation much study (HDM, 28 Sept 1909).

When a representative from the newspaper visited his workshop on Walton Street he described the aircraft as follows:

The structure was shaped very much like a canoe, with graceful curves. The bent wood ribs are of very light design…The Planes [wings] have been constructed on a light frame covered with aero cloth…The width where these planes are spread out is 32ft, and they can be so tilted that should the engine suddenly stop the aviator can “plane” or glide safely…the tail, light but of great strength, ready also to be fixed. At the end is to be fitted the rudder, of thin but unbendable maple, which will work on brass hinges. Weight has, of course, been avoided, a matter of ounces being considered serious…The machine is the result of no hastily-thought out plans…  (HDM, 28 Sept 1909)
The propellor is of aluminium and alloy (a Hull discovery) – so that it will bend without breaking…Aluminium has been used greatly in the construction. The planes, for example, are fitted into aluminium boxes. Mr Ling’s seat in the canoe-shaped central body, strengthened with light steel ribs, is water-tight to enable it to float. (HDM 28 Oct 1909) 

At the time of the visit, Ling had left for Edinburgh to finalise the arrangements for his upcoming flight. He travelled the Fife coast by car to define the best landing places. It was decided that the best place for a landing would be east of Burntisland, which would entail a flight of around 9 miles from the gardens. Ling was that confident in his machine that instead of taking the train back after his landing he suggested that he may fly it back.
 
It was reported that he had already carried out a flight of 4 miles in his machine, and in an interview with The Scotsman in October he stated that he had conducted various experimental flights in the neighbourhood of Hull in strict secrecy, often at daybreak.
 
His planned flight was reported across the country, and he had intended to carry out a public trial flight in Hull so the people of the city could view the machine. However, his aircraft was still being adjusted and propped for the Forth flight and trouble with the ignition of the engine delayed his trip. In Edinburgh, a large area of the gardens had been levelled in preparation for his take off which was now planned for 23 October 1909. However, once again the engine was cause for delay. And the flight was postponed until the following Saturday.

The engine in question was of his own idea and built by another Hull local, Mr Thomas Leonard Bell, of St George’s Road, an engineer with the British Steam Trawling Company. It was a three-cylinder engine, that though light could produce 40 horsepower, easily enough to power the aircraft.
 
On 28 October his aircraft, the engine and Ling left Paragon Station separately. He was described as:

A smart-looking young man…dressed in a neat blue suit, his lack of words and general demeanour gave a mail representative the impression that here was a man who had determination to carry a difficult thing through. (HDM, 28 Oct 1909)

He arrived at Waverley Station in the early afternoon by which time his aircraft had been loaded onto a lorry and transferred to the Marine Gardens. The total cost of the aircraft up to this point was about £700, which was more than the winning prize.
 
The aircraft was placed inside the skating rink and admission to the public was charged at 1 shilling. It was described as:
…a marvel of ingenuity and delicate workmanship and embodies many novelties and patents. (The Scotsman, 29 Oct 1909)
Ling decided to patent much of his work on the aircraft and the engine as it was wholly designed by him and there was much interest and requests to inspect it including, it was reported, two German agents.
 
On the eve of his flight, he was described as sanguine having made many improvements to the design it weighed 500lbs including the 5ft 5”, 10 stone aviator. The engine troubles were in the past as it had run in Hull for several hours straight in a trial. Unfortunately, Ling had to delay the flight once again, despite the mechanics working through the night to get the aircraft assembled, engine fitted and flight ready there was not enough time, the engine had also been slightly damaged in transit and the carburettor left back in Hull. Great disappointment was had amongst the public but after another week the finishing touches were put to the aircraft, and it was ready for its first trial outing on 8 November.  

The aircraft was brought out to the promenade and an attempt made to start the engine, however, a crack in the propellor socket and defect in one of the blades was spotted crucially before the engine fully turned over. A fresh wooden propellor was sent for and the aircraft once again dismantled. 

Despite all this Ling remained optimistic and declared that he would not return to Hull without giving it a try. On 20 November 1909 it was reported in the Hull Daily Mail that Mr Ling:
…had a successful [test] flight of two miles and a quarter, and was quite satisfied with the behaviour of his monoplane…
Unfortunately, there is no other mention of the flight and the following week he returned to Hull with his aircraft with the intention of trying again at a later date. Between the end of November and May the following year nothing more is heard of either Ling or his monoplane. Why he left the project is not known but it could have been for financial reasons, given the fact that an employee brass finisher who worked for Ling and Bell went to court over his wages in June.
 
It appears that Bell and his brother William took over the lead on the monoplane which was now owned by the Newington Monoplane Company, a syndicate of Hull businessmen. Bell, it seems altered the design slightly, it now had slightly shorter wings and weighed an extra 100lbs with additional engine alterations.

On 10 May the aircraft was exhibited at Central Hall, Pryme Street for a few days whereupon the public could come and view it for a fee. Both the Hull Aero Club and Hull & East Riding Aero Clubs were in attendance. 

Image: Exhibition invitation to the Hull made Aeroplane.
Ref: C DIEJ/2

One month later and the aircraft was taken to land owned by George Vickerman at Sunk Island for trials. It was brought out and run briefly before the wheels were seriously damaged due to the state of the ground which had been grazed by horses all winter.

The aircraft remained onsite at Sunk Island in preparation for further trials. However, on 29 June 1910, there was a ghastly thunderstorm and their tent was blown away along with much of the companies supplies. The aircraft was then struck by lightning and described as: 
…a complete wreck. The body of the machine was cut in two and the wheels and planes severed. (HDM, 30 Jul 1909)
The machine was brought back to Hull a few days later at which time one of the men involved stated that:
We have had very bad luck all the way through; the devil seems to have been in the thing.
This was made even more upsetting when the aircraft was set for a flight just a few days later. The machine was salvaged and rebuilt in some capacity and taken this time to Hedon Racecourse where Mr Oscar S. Penn a would-be pilot from Hull smashed the aircraft to pieces in attempting to fly it. Thus ended the story of the Ling/Newington monoplane. At least the first version of it! 


Notes:
 
Bell’s Determination

Image: T. L. Bell, 1910. Ref: 
HDM, 10 May 1910, p.3
Despite the setbacks he was resolved to complete a successful flying aircraft. He went back to design and had built a new monoplane made of steel. The following year on 12 August 1911, Bell had his new aircraft trialled at Hedon Racecourse where an attempt to fly was made. 
The engines were going splendidly and away went the machine, like a captive bird released from its cage. She went about a hundred yards, and was just leaving the earth when there commenced an ominous rattle, and the engine had to be stopped.
A crack in the cylinder casing ceased the project immediately. Bell was once again undeterred, his machine once airborne was projected to reach speeds of 60mph and would be the first steel aircraft constructed. He had planned to return but nothing more is known about the machine or Bell until the following year in July 1912 when he is mentioned as working on his third machine.

He passed away in 1924 aged 57. His son, also named Thomas clearly picked up the aero bug as he joined the Royal Naval Air Service (RNAS) in 1916. 

Ling’s Future: 

Image: E. M. Ling, 1909,
Edinburgh Evening News,
30 Oct
By 1911 Ling had married, moved to The Avenues and worked as a mechanical engineer for a motor works. In 1912 he saw an advert in The Daily Telegraph asking for volunteers to the new Royal Flying Corps (precursor to the RAF). He signed up at the recruiting office in Hull in July 1912, only a few months after the corps formed. He was the 171st person to join, with the majority of the previous candidates were transfers from the Royal Engineers Air Balloon Battalions, Ling was one of the first civilians.
 
He enlisted as a mechanic and he moved to the Central Flying School, Upavon, Wiltshire where he trained and carried out test flights with pilots over 1000ft in the air. He was posted to No. 2 Squadron in Montrose, Scotland, the first operational RFC base in the UK. There role was to help protect the Royal Navy.
 
In August 1914, the very start of the war, he embarked for Boulogne, France aboard the SS Dogra along with much of the squadron’s equipment. The squadron was equipped with BE2c’s and operated largely in reconnaissance and artillery support. His role, like many of the Air Mechanics was essential to ensuring dominance of the skies, without the aircraft being maintained the pilots could not do their job. 

In November 1915 he returned home and was transferred to No. 6 Reserve Air Squadron based again at Montrose before being transferred to the Machine Gun School at Hythe, Kent in July 1916. Here he would have overseen personnel and maintenance where would be Observers learnt how to use and operate a machine gun from an aircraft. He was clearly doing well as he was promoted again to Temporary Sergeant Major in September. This was a senior administrative position, and a crucial link between the commissioned and non-commissioned officers.
 
In November 1917 he was posted back to South Farnborough at the Engine Repair Shops where he stayed working until March 1918, whereupon he was appointed as an Equipment Officer. This would have involved managing equipment, including aircraft components, armaments, and transport vehicles. When the RAF formed the following month with the amalgamation of the RFC and RNAS, Ling began work as a modifications and armament officer, helping to improve and develop all aspects of the aircraft.
 
By November 1919, post-war he had been posted to the RAF’s no. 2 Base Motor Transport Repair Depot where he maintained the motor transport vehicles, an essential logistical support component to the newly formed force. A year later he was a Flying Officer, based at No. 1 School of Technical Training at Halton, Buckinghamshire, where he taught recruits. He stayed in the service until 1924.  He continued his work as a mechanical engineer and inventor until his death aged 79 in 1966. 


Tuesday, 4 November 2025

History Bakers: Dorset Apple Cake (The Great British Bake Off - Week 9 – Patisserie Week)

History Bakers: Mrs K. Leng's Dorset Apple Cake (The Great British Bake Off - Week 9 – Patisserie Week)

Apples To Apples… To Apples

To tie in with the Great British Bake Off, this year staff at the History Centre have decided to gather historic recipes and try them out. With patisserie week now finished, here is a recipe that fits my definition of patisserie and hopefully everyone else’s too. 

Around this time of year, I usually end up with a glut of apples. I take a bag full of apples from my mum’s allotment and her neighbour’s allotment too—with permission. I even ended up with extra apples this year after a trip to meet my brother and his family at Beningbrough Hall, near York. Beningbrough Hall was built in 1716 and it is a Grade I listed building in recognition of its architectural and historical significance. Beningbrough Hall consists of a beautiful country house with extensive grounds, a large outdoor play area, and a small book shop. Within the grounds there is a walled garden with all sorts of produce, including a wide variety of different apple trees, many of which I was unfamiliar with. I was able to rescue a few decent apples from the ground, my nieces and nephew saw what I was up to and helped me find a few more. 

Just when I thought I would be content not to see another apple until 2026, one of our regulars at the History Centre very kindly brought us approximately 5-6 bags full of apples. Thank you, Mr. G.

Dorset Apple Cake

With access to enough apples to keep the doctors away for many months, I set about looking for apple-based recipes in our collections and decided upon this Dorset Apple Cake. Below you will see the recipe along with the ingredients I used. As well as thanking Mr G for providing the apples, we also have to thank Mrs K. Leng for providing the recipe, which was published in the Kingston Wesley Methodist Church Bazaar souvenir recipe book in 1962. 

Image: Mrs K. Leng's recipe (C DCE/848/9)

The eagle-eyed amongst you may notice two things—firstly, this recipe calls for self-raising flour and I used plain flour, and secondly, I have not included milk in this photo of ingredients. I did add a small amount of whole milk at the appropriate time, an amount I can only refer to as a “glug.” In addition, I did not knowingly use cooking apples as the apples I got were a real mixed bag...

Image: Most of the ingredients

I began by washing the apples and then chopping them up finely, which I did for textural reasons. I was careful not to leave a pip in… I think the cake would work just as nice with larger slices of apple. I did not remove any skin from the apples except where there were minor blemishes. Once the apples were chopped, I left them in my mixing bowl and covered them with the sugar whilst I weighed and prepared the rest of the ingredients. To this mixture I eventually added everything else and gave it a good mix. Once I had a “stiff paste,”.

Image: The mixed ingredients prior to cooking

I cooked the mixture for one hour until it looked like the below image, though in hindsight I should have left it in the oven for another 10-15 minutes. I say this because I have used this recipe to create much more apple cake since. Not only did I make a larger batch, but I cooked the cake mixture for longer and preferred the overall look, taste, and texture of that cake. Picture the below, still golden and delicious… but browner and a little crispier on top. I managed to use plain flour again, though.

Image: The finished Apple Cake

As usual, I fed the results of my baking to the people in my house and to people at work, who had the following to say:

People in my house:
Dilara – “Good texture. Would be nice with cream.”
James – “This is really tasty.” 
Sofya – “That’s good, I would prefer it with custard.”

Anonymous at the History Centre:
“Totally [heavenly] – extremely moist and delicious taste of apple. Great Autumn treat.”
“Lovely delicate and fruity apple flavour. Very moist!”
“Apples had more of a solid consistency than expected but very nice.”

One day I will make this cake using self-raising flour and cooking apples to match Mrs. K. Leng’s original recipe more closely. I found this recipe easy to make and very tasty, so I will be using it whenever I end up with lots of apples. I consider it a great discovery and I’m glad it has made a cameo in History Bakers. Another bonus with this recipe is that most of the ingredients are cheap, easy to find, and mostly manufactured here. 


Monday, 27 October 2025

History Bakers: Mrs E. Horsley's Lemon Biscuits (The Great British Bake Off - Week 7-8)

With no-one feeling up to Meringue Week or another Pastry bake here is an Archivist staple another biscuit recipe. 

I decided to make lemon biscuits from a recipe book created by the Anlaby Road Methodist Church’s Wives and Mothers Club. The book was complied at some point in 1950, and was filled with delicious recipes submitted by local women. This lemon biscuit recipe is credited to Mrs. E. Horsley. Presumably, since she decided to add this particular recipe to the book, it was one she was very familiar with – and maybe even one of her favourites! 

I chose to make these biscuits because I love lemon-flavoured things, and adding cherry to the mix sounded like a very interesting combination. I was very pleased with the outcome of this recipe, and will likely make the biscuits again in the future!

In the book, this recipe called for:

- 3 oz butter

- 3 oz castor sugar

- Grated rind and juice of lemon

- 6 oz self-raising flour

- ¼ tablespoon salt

- 4 tablespoons condensed milk

- Glazed cherries

None of these ingredients were tricky to find, and most of the instructions were similarly easy to follow – albeit not as detailed as a modern recipe! I’m not very familiar with measuring in ounces, so I wasn’t sure how many biscuits the recipe would make. 

I wound up doing two batches to ensure there were enough for everyone to enjoy. By doubling all of the ingredients, I ended up with just over 20 biscuits – so it’s likely the original recipe meant to make around 10.

I did find myself having to make a guess on just how much lemon to include, as ‘grated rind and juice of lemon’ wasn’t as specific as I would have liked. I ended up using two lemons, with as much rind and juice as I could possibly get out of them, and the flavour came through perfectly!

In grams, the ingredients that I used for roughly 20 biscuits were as follows:

- 170 grams unsalted butter

- 170 grams castor sugar

- Grated rind and juice of 2 lemons

- 340 grams self-raising flour

- ½ tablespoon salt

- 8 tablespoons condensed milk

- 10 glazed cherries

I began by getting my butter out of the fridge to allow it to soften. Then, I pre-heated the oven to 160 degrees Celsius, as the recipe called for a ‘fairly hot oven’. My first batch of biscuits ended up baking for around 20 minutes, rather than the instructed 15, so I increased the temperature to 180 degrees for the rest.

Here’s a picture of my cat, Napkin, trying to get involved with the baking before he was promptly shut out of the room… I made sure everything was clean after he was locked away, I promise!

Image: Napkin trying to get involved

Following the recipe carefully, I first measured out the butter and sugar, beating them together with a whisk until they were soft and fluffy. I used a mini grater to zest the lemons directly into the bowl, then cut each of them in half, removed the seeds, and squeezed in as much juice as possible. Mixing these ingredients together resulted in quite a wet batter.

Image: Mixing the batter

At the time, I worried I had put in too much lemon juice for the volume of batter in the bowl, but it wound up being perfect once I added the flour! In fact, after I folded in the flour, salt, and condensed milk carefully, the mix came together into a dough that looked heavier than I had expected.

Image: The final dough mix

I then greased a baking tray with butter and took small balls of dough from the bowl, rolling them with my hands to get a good shape. I pressed these onto the baking tray, cutting the glazed cherries in half and putting a half on each biscuit. After sprinkling them with a bit more sugar, it was time to put them in the oven!
Image: Cherry additions and into the oven

At 180 degrees Celsius, the biscuits baked for around 15 minutes until they were golden.

Image: The finished Lemon Biscuits

This recipe turned out to be very simple, and resulted in some absolutely delicious biscuits! The staff at the History Centre agreed, commenting:

‘Very pleasing as it has just the right amount of bite which then obliges to melt in the mouth.’
‘Delicious – a lovely crisp texture with a delicate lemon flavour. Save the middle till the end for a cherry finale!’
‘Nice mix of textures with the crunchy biscuit and soft lemony centre.’
‘Loved the texture. The cherry gave it a sweet taste to finish!’
‘Such a nice lemony flavour and a beautifully chewy yet crunchy texture.’
I will definitely be making this recipe again in the future, these biscuits were delicious!


Monday, 20 October 2025

History Bakers: Orraning pudding (The Great British Bake Off - Week 6 – Pastry)

To tie in with the Great British Bake Off this year staff at the History Centre have decided to gather historic recipes and try them out. With pastry week behind us here is one of our recipes for a pastry pudding.

This recipe comes again from the Sykes family collection [U DDSY], this time it is a 17th century recipe book. However, what we are looking at is a transcript from 1918 created while Sir Mark Sykes was head of the family. While the original has been lost the transcript captures the 17th century feel of the recipe and particularly the interesting spelling! I picked the recipe for the interesting spelling of orange and for the fact that it felt very different to anything I’ve baked before and hoped it would provide both interest and challenge, which it certainly did!

Image: The recipe and ingredients

In case you want to give it a go yourself I've included my best 21st century translation. 

  • Peel the skins of 4 oranges, put them in cold water and set them to boil for 10-15 mins
  • Drain and transfer the peel into another pan of boiling water and boil for another 10-15 mins until less bitter, then drain well
  • Beat the peel in a pestle and mortar until pulp like
  • Add 6 egg yolks, 227g of butter, 227g of caster sugar and 227g of grated white bread and beat until combined
  • Add a few splashes of double cream and mix until it reaches the consistency of a cake batter
  • Line a greased dish with puff pastry about the thickness of a pound coin and add in your pudding mix
  • Bake for around an hour depending on the size of your tin until the pudding mix begins to brown on top

I have to say the beginning was the part which confused and scared me the most it involved boiling the orange peel twice until, “the bitter be clean gon out them”! Having never encountered this before I did a bit of a search and found this is a way to indeed reduce the bitterness of the orange peel and it suggested removing as much of the white part as possible and slicing them up into strips which I then did and then boiled them for a 2nd time as directed. All in all, I probably boiled them for about 10-15 minutes, twice. 

Image: Oranges on the boil

At this point I’ll admit I was unsure how these would work in a cake batter of sorts but I pressed on with my (very small!) pestle and mortar. To my (pleasant) surprise I found that they did mash into a juicer, pulp like consistency. However, at this point I did begin to grow impatient and felt held back by the size of my pestle and mortar. I decided to make the switch to my (very 17th century!) blender which was definitely quicker and produced this strange pulp like substance resembling something like pumpkin puree! I was slightly concerned about the slightly chunkier bits of skin remaining so ended up removing some pieces in the hopes of achieving a smoother texture although possibly sacrificing some of the orange flavour.

Image: Mashing/blending the peel

Then it was time to mix all the ingredients together, slightly more comfortable territory. This involved grating white bread (creating quite a lot of mess!), separating 6 egg yolks and leaving me wondering what I’ll do with 6 egg whites… 

Here I assumed I was aiming for something like the consistency of cake batter and used my own intuition to add “a litell cream” for which I added a few drizzles of double cream until it had the consistency I wanted. 

Image: Mixing the ingredients 

Then it was time for the pastry, the instructions were again a little sparse here, I was told to “do some puff past about the dish edgg” which I took to mean line a dish with some puff pastry. For the thickness they stipulated it had to be not too thick but not too thin. Here I decided to revert to the wisdom of M&S and their ready rolled puff pastry – if it’s good enough for Mary Berry it’s good enough for me! I added the pudding mixture into the puff pastry and put it in my preheated oven. 

This point felt very Bake Off because there’s no instructions about temperature or time for baking, simply to, “bake”! I decided on a safe temperature of 180 C (fan) not wanting it too high for fearing of burning the pastry but leaving the pudding raw. In true Bake Off style I put it in and thought the best method would be to stare into the oven until it looked done!! I thought this might be about 20 minutes, it did in fact turn out to be closer to an hour! 

Image: The pastry prior to adding the pudding mixture

The recipe then said to serve it with rosewater and sugar for [sauce]. Only once I started did I realise I basically seemed to be making a caramel of sorts which completely terrifies me (I have no idea how you make it without it burning and sticking to the pan!) So, for fear of burning it, I ended up with a sugary, rosewater flavoured liquid which inevitably hardened into something that was not a sauce at all but in fact just rose flavoured sugar. Overall, an enjoyable experience in which I learnt a lot, not least about boiling orange peel!

Some of my colleagues’ comments:

Caoimhe – “Scrummy! Subtle flavour of the orange – thought it would be ‘too orangey’ but”

Pete – “A strange dish that shouldn’t work, but does – a yin and yang of sweet and savoury contend for dominance in the mouth – the ultimate winner is your taste buds who are richly rewarded for their adventurous spirit. Like a giant orange toad in the hole – 10/10.”

Kyle – “Very tasty filling, an odd combination with the pastry but not bad”

Sol – “Very good! Enjoyed the pastry and the soft filling. It was nice and sweet, not as tarte as I expected. Would happily eat this again.”

Lucy – “Delicious! Somehow a bit sweet and savoury, definitely an interesting combination. I really enjoyed!”

Anna – “Very lovely! Perfect texture and very moist. The orange flavour is just right. Excellent!”

Bonus review from my housemate, Rosemary! – “Really good! It’s giving pastel de nata vibes. Subtle orangey taste, obvious but not overpowering. Pecan pie texture? Can’t completely place it, tastes great though!”