Revisited Myth # 126: “A boot of ale” derives from the custom of using old boots as drinking vessels.

July 22, 2017

The myth says that the expression “a boot of ale” comes from the custom of cutting off the top of old boots and using them as serving containers. (How the top of an old boot transformed into a vessel is unclear–to me, at least.) 

As most of you who work at or visit colonial-era museums know, the American colonists drank out of leather vessels called jacks or blackjacks. These were lined with pitch to make them waterproof and are very sturdy. Decades ago, my stores in Colonial Williamsburg sold reproductions, and I believe they still do. These large leather jugs and mugs made such an impression on the French visitors to England in the 17th century that they reported that Englishmen drank out of their boots! A funny story, not meant to be taken literally. (Waterer’s Leather in Life, Art, and Industry, 1946, London) 

Why use leather to make a drinking vessel? It’s an English tradition. In medieval England, there was little glass manufacture, so aside from wood, pottery, or tin, what are you going to use to make a mug or goblet? (Yes, gold and silver, but those are for the nobles, not taverns or average folks, so let’s not go there.) Leather worked very well. Still does. But not boots.

 

Comments:

  1. Can you tell us about bootlegging, then? It must come from the same origin. I can’t imagine it’s a reference to carrying liquor in the boot of one’s car. I’m reading your novel, so it’s on my mind! Well, actually I’m listening to the audiobook from Audible, but I still call that “reading”.

    • Mary Miley says:

      The word first appeared in the 1850s in Maine and of course it refers to smuggling liquor. But this seemed odd to me because Prohibition didn’t start until almost 70 years later. That is, except in Maine, the first dry state, where it became illegal to manufacture or consume liquor in 1851. Because Maine shares a border with Canada, the law was easily flouted. Ordinary folks wanting to smuggle liquor into the country could hide a couple bottles in their pants legs in Canada and walk into the United States.

    • Andrew says:

      It’s not about the ‘boot’ of a car, but a literal boot, where flasks of whiskey would be hidden and carried across the border. I live in one of the major cities known for it’s role in the prohibition.

  2. Cynthia says:

    Looking at your illustration/example above, you can’t blame anyone for jumping to a conclusion that people were drinking out of their boots! Except for the stitched handle, that example looks very much like an inverted riding boot. Perhaps they were made from the same leather stock, and from a similar pattern.

 

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Revisited Myth # 125: The word “bar” comes from the cage or bars that barred people out of the bartender’s space.

July 11, 2017
  1. This statement is part myth, part true. Allow me to dissect.

    I went to the Oxford English Dictionary (the 13-volume 1961 edition at my local library) for this one and perused 3 dense pages of definitions for the word “bar.” It’s not as simple as it sounds. Under nouns, there are 3 main segments: 1) “a piece of any material long in proportion to its thickness or width.” 2) “That which confines, encloses, limits, or obstructs. (a material barrier.” and 3) “a rail or barrier.” The 28th definition under #3 says “in an inn or other place of refreshment”, the word can mean, “A barrier or counter over which drink or food is served out to customers in an inn, hotel, or tavern.” Earliest written usage comes in at 1592. 

    As a verb, the word “to bar” has no references that are specific to a tavern or inn. There is the phrase, “to bar out,” which I know well from the 17th and very early 18th centuries when it referred to students (male, of course) “barring out” the teacher at Christmas to force him to give them time off from classes. This barring out was often very violent, involving guns and hammer & nails, and usually drunk students, but seems to have had no relation to bartending.

    I checked the 1972 OED supplement, which had nothing to offer as regards our query.

    I surmise from this that the word “bar” originally meant the counter or barrier. If a taproom bar in the 17th or 18th centuries had a grill or cage to lower that kept people out when the tender of the bar wasn’t there, that did “bar out” people, but I don’t take that to mean it’s the origin of the word–which is what some docents in taverns tell their guests. I believe the origin of the word is the barrier or counter. 

    I’m not going to the mat on this one, so if you disagree, let’s hear it!

    Joe Greeley says:

    I have access to the online edition of the OED and besides the above mentioned entry I found this:
    11. A transverse piece of wood making fast the head of a wine-cask. (If a cask is lying horizontal, wine is drawn from ‘below the bar,’ when it is more than half empty.)

    1520 R. Whittington Uulgaria 13 b, This wyne drynketh lowe or under the barre, Hoc vinum languescit.

    1576 W. Lambarde Perambulation of Kent 331 All the emptie hogsheads..,and for sixe tunne of wyne, so many as should be dronke under the barre.

    1611 R. Cotgrave Dict. French & Eng. Tongues, Empeigner le bout d’vne douve, to pin the barre of a peece of caske.

    There’s also the Bar behind which prisoners on trial stand and might have some connection also in the sense of ‘barrier’. That goes back to 1400.

    • Mary Miley says:

      Hmmmm. That is interesting, isn’t it? Still, I don’t think that would supersede the bar as a counter in an inn. Although it could be a secondary, related meaning that bolsters the prinicipal meaning.

  2. Steve says:

    What if it’s the metal bar that inevitably that runs around the outer bottom of the counter. standers at the bar often relax a leg on this bar. so is that why it’s called a bar ?


Revisited Myth # 111: Orange dye was added to American cheese during the Civil War to differentiate between Northern-made cheese and Southern.

February 12, 2017

Pat McMillion of Burritt on the Mountain in Huntsville, Alabama, wrote, “The cheese monger at our local Publix told me today that the only difference between white and yellow American cheese is that dye is added…. ever since the Civil War when dye was added to tell the difference between cheese produced in the north and cheese produced in the south. That really sounded mythical to me, but I haven’t found any substantiation on the web. Is that a myth, legend or truth?”

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Well, Pat, you have stumbled into one of my deepest secrets with this question. I will now have to confess that for three years after I graduated from college, I sold cheese for Kraft Foods in Cleveland, Ohio. (It was a recession, for heaven’s sake, so I was lucky to have a job at all!) Kraft sent me to cheese factories to learn all about processed cheese, white cheese, orange cheese, Cheez Whiz, Velveeta, and every sort of cheese, and I can personally assure you that American cheese (aka processed cheese) was not around during the Civil War.

J. L. Kraft invented American cheese and started producing it in 1915; he got the patent in 1916. It was originally sold in tins and was white. Because it was the middle of World War I, the Army bought up lots and shipped it to our soldiers in Europe, because it didn’t need refrigeration. Yum!!!

Later, I don’t know when exactly, orange color was added, but this old advertisement dates from the Twenties, and it shows that it was orange by then.

Thanks go to Deanna Berkemeier, who sent in documentation of cheese coloring prior to the American Civil War. Cheese makers did sometimes add color (and other things) to their products, for instance, “a yellow tint is given by annatto, marigolds, or carrots.” See more examples below. There is no evidence that this had anything to do with North/South production. 

 

EARLIER COMMENTS:

PMcMillion@aol.com says:
April 20, 2013 at 9:05 am (Edit)
Thank you SO much for this answer. I’ll take it to the cheese monger today!! How fortuitous that you have first hand information. I have been spreading your messages about historic myths ever since I found your site over a year ago. You always get the credit and advertising for your wonderful book when I do a program on historic myths. Now, folks come to me to ask if things are true. Between you and Snopes I can usually burst some pretty egregious myths and urban legends. I will be coming to CW this summer to introduce my grandson to my love of history. I would love to meet you and thank you in person for the excellent research. Hugs, Pat McMillion Burritt on the Mountain Huntsville, Alabama

Reply
Mary Miley says:
April 20, 2013 at 9:10 am (Edit)
Thanks, Pat. Just let me know when you are in Williamsburg and I’ll try to meet you.

Reply
opusanglicanum says:
April 20, 2013 at 1:00 pm (Edit)
orange dye is added to cheap cheese in the uk to make it look more appetising – its meant to immitate the classic red liecester – it also fools the pallete into thinking the cheese tastes cheesier. It’s been around for a long time, since victorian times at least. I grew up knowing that orange cheese was cheap and nasty, so never ate it.

I’ve heard about velveeta, it sounds disgusting

Reply
Greg says:
April 26, 2013 at 1:36 am (Edit)
At the Tillamook cheese factory in Oregon they will tell you that natural cheddar cheese comes out in various shades of white. While this is not related to quality, they started adding orange color so that it would have a consistent color. People thought that the less white batches meant the cheese had gone bad.,

Reply
Deanna Berkemeier says:
April 20, 2013 at 1:56 pm (Edit)
I’ve never heard this myth before, but I think you may have missed the point on this. It’s all in the way you read the question. Perhaps the cheese-monger did indeed mean “American cheese”, however there was a lot of “American” cheese made before the Civil War, because all kinds of Americans made cheese. American of the time referring to as opposed to European imports. Some people did color cheese to make it look richer. I have found many negative references to it, such as (paraphrased) you would not thank the farmer for coloring your milk, so why thank him for coloring your cheese? Many of these references are pre-Civil War, so I think the answer is still no. But is there any correlation to coloring cheese at a greater rate to differentiate between north and south? I’ve never looked into it, but I also doubt it.

Reply
Mary Miley says:
April 20, 2013 at 9:02 pm (Edit)
In all fairness, Velveeta isn’t exactly disgusting, it’s okay when melted in a grilled cheese sandwich or sliced on a hamburger, but I’d not be interested in eating it plain or on a cracker.
We can discuss the meaning of the words “American cheese.” Today it means processed “cheesefood,” a dairy product that is cheese cooked and “processed” so it lasts longer without getting moldy. Good news for soldiers in WWI. Americans made cheese during the Civil War of course, but that isn’t what we’re talking about. I’d be interested in your pre-Civil War primary accounts to coloring cheese, as I can’t imagine why anyone would color their own homemade cheese.

Reply
Deanna Berkemeier says:
April 21, 2013 at 12:35 am (Edit)
I understand that “American cheese” today means a processed cheese food. But my point is that since I have only seen those processed cheesefoods in a grocery store and not being sold by an actual cheese-monger who would naturally scoff at a cheesefood even being considered actual cheese, I wonder if the cheese-monger was actually referring to American made natural cheeses being colored yellow rather than being left white. As opposed to European cheeses which are generally left their natural color.
Again, I am not saying that he is correct in any way regarding north vs south. Nor am I saying that what we call American cheese today was around for the Civil war.
I guess that being a cheesemaker of both modern and historic methods, when I read the question that was originally sent in, I understood the question as being the greater one of white vs. orange of American cheese -not the processed stuff- and it crossed my mind that as much reading as I have done on the subject, I have no idea if coloring cheese was related in any way to anything other than making one person or company’s cheese look “richer” than another’s. Higher fat content (richness) makes cheeses appear more yellowish, sometimes deepening to an orange-ish cast. Definitely not annatto orange, but orange-ish nonetheless. People did color cheese (and butter!) with the juice of carrot scrapings, pot marigold petals, and annatto that they purchased in order to make their product more appealing. It was a marketing ploy.
And I’d be more than happy to share some cheese coloring documentation with you. Being a historic cook and a dairy farmer’s wife, dairy is my thang! 🙂

Mary Miley says:
April 21, 2013 at 9:20 am (Edit)
Thanks Deanna–always good to hear from an expert. Do you know more about coloring cheese during the 1860s? Something that might have given rise to this idea of North vs South? I presume they made more cheese in the North, because of the greater proliferation of small farms and dairying than in the South, which probably imported cheese from the North (as they did so many foods).

opusanglicanum says:
April 23, 2013 at 3:11 am (Edit)
I think disgusting is relative – I seem to have been born a cheese snob, since I could never stomach any kind of processed cheese, specially not that yellow dairy based plastic they put on burgers. When I was a child I’d go round to friends houses and thier parents would offer me processed cheese then look at me like i had two heads when I politely inquired as to whether they had a nice mature cheddar? Its my dad;s fault, he used tot ake me to the wensleydale creamery

Melissa Nesbitt says:
April 20, 2013 at 5:21 pm (Edit)
The “scary” thing to me is that I can keep processed American cheese in the fridge a lot longer than other cheeses. Mary can you divulge the secret about that? 😉 (Preservatives and additives I’m sure, but since you mentioned a patent…) P.S. I worked for an insurance company in their marketing department prior to my launch into my museum career. Whatever it took to pay the student loans, right?

Reply
Mary Miley says:
April 20, 2013 at 9:06 pm (Edit)
Thank you, Melissa, for being so understanding. 🙂 And I can’t divulge any secrets without torture. Of course, eating Cheez Whiz could be considered torture . . .

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Roger Fuller says:
April 20, 2013 at 8:32 pm (Edit)
Here’s probably how it happened: a mainstream Civil War reenactor at a Civil War reenactment got caught by the public eating modern cheese product. Trying to squirm his way out of it, he made up some story about cheese dye. That’s how a lot of these urban legends get started, and with nobody to challenge them, they get told so often, they become “true”.

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Mary Miley says:
April 20, 2013 at 9:07 pm (Edit)
I’m with you, Roger.

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Katherine Louise says:
April 22, 2013 at 2:41 pm (Edit)
One cold and rainy day at Plimoth Plantation, Mrs Standish went across the street to visit Mrs Winslow. We drank tea before the fire and got to talking about favorite childhood treats, like bread and butter sprinkled with sugar. Foolishly, we decided to make some then and there–few 20th century folk were about the village on such a day, surely no one would come in–but of course a visitor arrived and exclaimed, “Oh, I loved bread, butter, and sugar when I was a child–I didn’t know the Pilgrim’s ate it too!” Mrs Winslow and I were mortified and tried to salvage the situation (and our reputations) by saying it was a rare treat–sugar was expensive, came all the way from England, and what a dreadful day it was for travelling. Roger is absolutely right about how these stories get started!

Mary Miley says:
April 22, 2013 at 2:59 pm (Edit)
Absolvo te. 🙂 (Mercy, I’ve done much worse in my day!)

Deanna Berkemeier says:
May 26, 2013 at 9:54 pm (Edit)
I apologize for it taking me a month to get back to you with some of my cheese coloring documentation you asked for. Chalk it up to preparations for my daughter’s upcoming wedding and our site opening for the season. I do not see an email address to send it to you privately and I hate to post it here, but I will try as a reply in hopes your moderation will catch it. The formatting did not stay, but if you read through each paragraph you will find references to coloring or not coloring cheese. Please note the source dates. Looking quickly, I saw nothing in my files that referenced anything related to coloring in the North vs. South at all. You will also find references to “American cheese” below, but as I noted before, American cheese in the 19th century was a natural cheese and in no way related to any processed cheesefood of today.

********************
The following are some of my collected references to coloring cheese in the 19th century: Researched by Deanna Berkemeier

“If it is required to have the cheese of a Gloucester color, take Spanish anatto, rub a lump in a saucer with milk, a little experience will teach the quantity necessary for a cheese ; then mix it with the rest of the milk, when it is set for cheese. One ounce will cover four or five hundred pounds, and it is bought of the apothecaries. It is perfectly innocent, and I thought the cheese coloured with it, was higher flavoured ; this might have been owing to other causes.” Source: The BALANCE, and Columbian repository, Volume 5, For 1806 By Ezra Sampson, George Chittenden, Harry Croswell p. 260-261
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“The practice of coloring cheese and butter, we think, should be discouraged; who would thank a milk man to color his milk?” Source: The New England Farmer, and Horticultural Journal, July 13, 1831, Vol. 9, No. 52, 409.
*************************************

“REPORTS ON CHEESE.

MR. MARVIN’S STATEMENT.
The milk strained in large tubs over night; the cream stirred in milk, and in morning strained in same tub; milk heated to natural heat; add color and rennet; curd broke fine and whey off, and broke fine in hoop with fast bottom, and put in strainer; pressed twelve hours; then taken from hoop, and salt rubbed on the surface; then put in hoop, without strainer, and pressed forty-eight hours; then put on tables, and salt rubbed on surface, and remain in salt six days, for cheese weighing thirty pounds. The crushings are saved, and set and churned, to grease the cheese. The above method is for making one cheese per day.
DANIEL MARVIN.
Cooperstown, January, 1842.”

Page 428
“VARIETIES OF CHEESE.

Cheshire Cheese.—This cheese is famous for its rich quality and fine piquant flavor. It is made of entire new milk, the cream not being taken off. The cheeses are generally of very large size, usually about sixty pounds weight, and some have been made of one, or even two, hundred weight. Each cheese is- usually made of the produce of one day’s milking, from herds of from one to two hundred cows, who feed in rich pastures on some of the finest land in England. Their excellence must be attributed to the goodness of the milk, their size and age, and the skill employed in their manufacture. The color is not entirely natural; but a yellow tint is given by annatto, marigolds, or carrots. It is said, that some increase the richness and mellowness of the cheese by adding beef-suet, or any other wholesome and sweet fat well clarified, which is poured into and mixed with the curd.”

Source: The Farmer’s and Emigrant’s Hand-book: Being a Full and Complete Guide for the Farmer and the Emigrant. Comprising the Clearing of Forest and Prairie Land Gardening—farming Generally—farriery Cookery—and the Prevention and Cure of Diseases. With Copious Hints, Recipes, and Tables.; By Josiah T. Marshall, Author of the Emigrant’s True Guide.
Second Edition, Revised.; Publisher: Appleton, 1845
*****************************

“Previously to commencing the process of making cheese, besides the milk, two materials must be ready for use—the rennet for coagulating the milk, and the substance for colouring the cheese, if the latter is to be employed.
The colouring of cheese is a general custom, but not a necessary operation ; annatto is chiefly employed for this purpose. The usual mode of application, is to dip a piece of the requisite weight in a bowl of milk, and rub it on a smooth stone, until the milk assumes a deep red colour. This infusion without the sediment, which Is separated by standing a little, is to be added to the milk of which cheese is intended to be made, in such quantity as will impart to the whole a bright orange colour. The addition of annatto In no way effects the smell or taste.”

“CHEESE, BRITISH PARMESAN. — Heat the day’s milk to a temperature of from seventy-five to seventy-seven degrees, and after it has settled, put in the rennet. When it has stood for an hour or more, place the coagulated milk on a slow clear fire, and heat it till thecurd separates of itself. When separated, throw in cold water to reduce the temperature, and quickly collect the curd in a cloth, gathering it up at the corners. When drained. Dress it as other cheese. Next day it will be firm enough to turn. Let it dry slowly and gradually, often (at first about every hour) changing the wrapping-cloths. Rub it with a little salt daily, for three weeks, or plunge it in pickle for a few days. The curd for this, or any other cheese, may be coloured with a little saffron, or annatto, by putting a tincture of them, extracted in milk, to the milk when to be curdled.” Source: The dictionary of daily wants By Robert Kemp Philp, 1866
********************************************

“The American cheeses are the Pineapple, which is double the price of ordinary cheese, imitations of English Dairy, American Factory, and California cheese, which is only about half the weight and thickness of Eastern, and instead of being incased in a round wooden box like the Eastern, is handled loose or naked in the wholesale market. None of the American cheeses are classed among strong cheeses. They are good all the year round. The foreign varieties, or equally as good American imitations, may all be had in the larger cities, while excellent, if not the best, American factory cheese is obtainable everywhere. Sage cheese is made by the addition of bruised sage leaves to the curd, which imparts a greenish color and a flavor liked by many. Cream cheese is not properly a cheese, although so called, but is simply cream dried sufficiently to be cut with a knife. Cheese from milk and potatoes is manufactured in Thuringia and Saxony. Cheese may be had in small, round shapes, brickbats, the thin California cheeses, etc., as well as shaped in the ordinary large round hoop, or by the pound therefrom. All cheese, except the foreign skim-milk makes, contains more or less coloring matter, principally annatto, turmeric, or marigold, all perfectly harmless unless they are adulterated.”

“To make a plain family cream cheese, take three half pints milk to one-half pint cream, warm it and put in a little rennet; keep it covered in a warm place till it is curdled ; put the curds into the colander on a cloth to drain about an hour, serve with good plain cream and pounded sugar over it. To color, pound fresh sage leaves in a mortar to obtain the juice, and mix it with the milk while warm after the rennet is put in. Spinach juice is an improvement.”

Source: The new practical housekeeping: A compilation of new, choice and carefully tested recipes; 1890
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Reply
Mary Miley says:
May 27, 2013 at 7:52 am (Edit)
Wow, thanks Deanna. Interesting reading, especially the pre-Civil War references.

Reply
What do you think?

 


Revisited Myth #107: Cooks went barefoot so they could sense where it was hot on the brick hearth in order to avoid burns.

January 14, 2017

 

 

hearth-275px

Thanks to Brian Miller at Historic Odessa in Delaware for submitting this oddball. He says it is often stated in Odessa kitchens that cooks went barefoot for this reason.

I had not heard this one before, nor had Frank Clark, food historian and supervisor of Colonial Williamsburg’s foodways program, but he said, “I can pretty much tell you from experience that would be impossible. You might not burn your feet on the hot brick, but the heat of the fire on any bare skin is hard to take, especailly when you have to get your feet up next to the fire to get out coals and the like. Plus the chance of stepping on a stray ember is constant. I do it all the time. Sounds like a unsubstantiated myth to me. I think if someone was barefoot, it was only because they had no shoes, not for any advantage in hearth cooking.”

 

COMMENTS”

Keena, Katherine says:
March 9, 2013 at 10:49 am (Edit)
Mary – now this is a new one on me…I cannot help but respond that in Girl Scouting we insist on shoes for everything, especially coking!

Katherine Keena

Program Manager

Juliette Gordon Low Birthplace

Reply
Roger W. Fuller says:
March 10, 2013 at 10:01 am (Edit)
Sounds like somebody (un)wittingly transposed the dubious practice of “firewalking” onto a historical question. The suggestion becomes fact, if it’s told often enough….

Reply
Deborah Brower says:
March 11, 2013 at 2:23 pm (Edit)
It’s official: people will believe anything if they think it cool enough.

Reply
azambone says:
March 12, 2013 at 8:22 pm (Edit)
Reblogged this on Notanda and commented:
I think this is one of the most bizarre “just so” stories told in a historic house museum. Most of them are attempts to square the circle, to give some sort of “practical” or “common-sense” explanation for some sort of human behavior that, like a lot of human behavior, defies common-sense. But this is so counter-intuitive that it baffles me, just a little bit. Does that mean I don’t think that someone has spun this story to a group of rapt visitors? No. I can easily believe that they did.

Reply
Roger Fuller says:
August 9, 2013 at 6:55 pm (Edit)
Somebody was afraid to say, “I don’t know.” You should never be afraid of saying “I don’t know”, if you actually don’t know.

Reply
Gregory Hubbard says:
March 16, 2013 at 4:58 pm (Edit)
This myth is truly bizarre.

I am a graduate of the Culinary Institute of America (the Other CIA) and an historian. With apologies to The Food Channel’s Barefoot Contessa, I can say with certainty that anyone who works in a kitchen barefoot is crazy. They won’t last 5 minutes.

1713, 1813 or 2013, working barefoot would be extremely dangerous. Not simply coals, as mentioned above, but with spattering grease from pan frying, roasts drippings, splatter and drips from kettles, and this list could go on and on, the tops of your feet would be badly burned as well.

Bare legs or short pants would be equally loony. This myth presumes our forbearers were stupid. Who thinks this stuff up?

Gregory Hubbard
Chatsworth, California

Reply
Mary Miley says:
March 16, 2013 at 8:21 pm (Edit)
Thank you Gregory. To answer your question, “Who thinks this stuff up?” I have no earthly idea, but it never seems to stop. But yes, many people do presume our ancestors were stupid. That’s one reason myths are so enduring–they appeal to our sense of superiority.

Reply


Revisited Myth # 70: The Indians taught the Pilgrims how to pop corn at the first Thanksgiving.

November 27, 2016
from The Pilgrim's Party, Lowitz

from The Pilgrim’s Party, Lowitz

Another Thanksgiving myth would have us believe that the Indians taught the Pilgrims the magic of popcorn at the first Thanksgiving. It didn’t exactly happen that way, then or later.

While corn was ubiquitous in the Americas, that doesn’t mean the natives or the colonists popped it. First of all, not all corn pops. Or, perhaps it is more accurate to say that not all corn pops well, only the relatively few varieties that have hard, thick hulls. The type we eat has too thin a hull to contain the pressure necessary to cause a puffy explosion.

According to the Department of Agriculture, there is ample evidence that Native Americans in South America, Central America, and the southwestern part of the U.S. ate popcorn more than 2500 years ago. But no evidence exists for it in Massachusetts or Virginia or any of the Atlantic colonies. In the archives at Colonial Williamsburg there are letters going back to 1950, asking the historians that very question, and the answer has always been, “no references to popcorn in Virginia.” As for Massachusetts, the type of corn those Indians grew was the Northern Flint variety which does not pop well. And according to James W. Baker, vice president and chief historian for Plimoth Plantation, no trace of popcorn has been uncovered in regional archaeological excavations.

In his book Popped Culture: A Social History of Popcorn in America (Smithsonian, 2001), food historian Andrew F. Smith traces the Pilgrims-and-popcorn myth to the 1880s, a time of heavy immigration when national myths were being created by magazines, newspapers, and school curricula to Americanize the newcomers. “Popcorn was sold in grocery stores, popped at fairs, and peddled at sporting events,” he writes of those years. Written references to popcorn seem to begin in the mid-19th century. The first known popcorn poem appeared in Harper’s Magazine in 1853. It did not become commercially significant until the latter part of the 19th century. Look at this interesting advertisement from a magazine called the American Agriculturist, dated February 1866. It offers popcorn for sale as a novelty item. Regular local corn must not have popped well, because J. A. Hathaway imported this from Brazil and acclimated it in Cincinnati for two years. The company offers 150 grains for 25 cents, so you could grow your own. Get 6 to 15 ears to the plant!

But the popcorn myth is repeated endlessly in children’s textbooks, magazines, and newspapers. Andrew Smith calls it a “twice-told myth.” “Undocumented food stories are the grist of newspapers, magazines, cookbooks, and even works which purport to be true histories. Myths gain reality through repetition, and unfortunately, almost all modern food writers from James Beard to Waverly Root have colluded by repeating them.” He points to several popcorn myths that have no archaeological or historical evidence whatsoever: Columbus found popcorn in the Caribbean; American Indians attached religious significance to popcorn; colonial Americans ate popcorn as a snack; and Indians in what is today the eastern half of the United States ate popcorn in pre-Columbian times.


Revisited Myth # 69: The first Thanksgiving took place at Plymouth in 1621.

November 20, 2016

20071121-first-thanksgiving-300x252

The heart-warming tale of Pilgrims and Indians sharing a Thanksgiving feast and prayers at Plymouth never took place. More accurately, it is a combination of two events that did take place: a harvest feast that occurred in 1621 with about 90 Wampanoag Indians and a day of thanksgiving declared by William Bradford in 1623. The pious Pilgrims did not consider that feast to be a “thanksgiving,” which to them meant solemn day of prayer at church, not a harvest celebration or a meal shared with heathens. Historians believe they would not have combined the two events as we do today.

An annual Thanksgiving holiday wasn’t established until the Civil War, when President Abraham Lincoln made it official.

All this begs the question of where the real first Thanksgiving took place. There are other serious contenders, you know, including Berkeley Plantation, Virginia, where the settlers were specifically instructed to make the day of their arrival in 1619 a day of thanksgiving to be celebrated every year thereafter. But St. Augustine, Florida, may trump them both with its 1565 date. This is where the Spaniards celebrated with a Catholic mass and a fine meal with the Timucua Indians. And Texas believes it has claims on an earlier event. Now, now, children, no squabbling . . .

The truth is, there were many official days of prayerful thanksgiving in colonial America.

 

Previous comments:

informationforager says:
November 19, 2011 at 8:50 am (Edit)
Thanks for the info. I always like to find and realize real history. Mankind has such a propensity for misaligning the truth and making it totally self-serving. Recently I finished some books on the founding Fathers original religious views. That was very good. Keep Blogging. Keep Writing.

P.S. I’ve been to St. Augustine, Florida and it’s beautiful.

Reply
marymiley says:
November 19, 2011 at 9:55 am (Edit)
I’ve never had the pleasure of visiting St. Augustine but it’s definitely on my short list!

Reply
Jamie says:
November 19, 2011 at 11:51 am (Edit)
I believe George Washington also proclaimed a day of Thanksgiving for Thurs, Nov. 26 in 1789 (see http://lcweb2.loc.gov/ammem/GW/gw004.html), more of day of prayer than a feast. My understanding is it didn’t quite catch on (and where it did was mainly in the North?) but set the stage for Lincoln’s national holiday, late in November (though, did I read that originally Lincoln’s holiday was the fourth Tuesday? and FDR moved it to third and later the fourthThursday?).

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Saraspondence says:
November 21, 2011 at 4:07 am (Edit)
Thanks! I like the idea of multiple events in different geographical locations involving shared harvest and thanks to God!

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Revisited Myth # 105: Colonial women dipped their hems in water when they worked around fires to keep their skirts from catching fire.

November 5, 2016

kit_woman

Reenactors tell me they get this question all the time. As the women work around the campfire, on-lookers ask whether their hems are wet. Costumed interpreters also hear this question as they work in kitchens. It’s related to the myth about burning being the most common cause of death for women in “the olden days” because of their long skirts catching fire (see Myth #2).

800px-French_and_Indian_War_reenactment

Generally speaking, only formal wear was worn so long that hems skimmed the ground. While skirt length in America has varied throughout the past four centuries according to fashion, working women (which is to say, most women) were more likely to wear skirts that were several inches above the ground. Even then, they might hike up the hem and tuck it in their waist to get the skirt out of the way. “During much of the eighteenth century,” writes textile curator Linda Baumgarten, “women’s skirts were long and the sleeves covered the elbows; yet a woman would readily push up her sleeves and hike up her petticoats while doing laundry or working in the dairy, and, when fashion dictated it, women would shorten their skirts to the ankles, as many did in the 1780s.”

Another point worth noting, as many reenactors have discovered from personal experience, is that natural fabrics that are common in historically accurate clothing–wool and linen–don’t burst into flame when they come into contact with fire. They smolder.

Just for fun, here’s an old poem (1568) by Sir Philip Sidney that mentions young women hiking up skirts to play sports!

"A time there is for all, my mother often sayes, When she with skirts tuckt very hie, with gyrles at stoolball playes." --Sir Philip Sidney, 1568

“A time there is for all, my mother often sayes, When she with skirts tuckt very hie, with gyrles at stoolball playes.” –Sir Philip Sidney, 1568

PREVIOUS COMMENTS:

Elizabeth (@leezechka) says:

February 4, 2013 at 9:28 pm (Edit)
Linen can still burn though it does not light up like cotton, wool has amazing fire resistant properties, which also is why it works well for military uniforms, which can easily come into contact with sparks and flames from guns and cannons.

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Caroline Clemmons says:
February 4, 2013 at 10:35 pm (Edit)
Very interesting, and your point about fabrics hit home. Nylon melts to the skin. Sometimes, old ways were best. Not that I’d ever want to cook over an open fire. I prefer modern conveniences.

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Mary Miley says:
February 5, 2013 at 6:55 am (Edit)
Amen, Sister! I’ll take mod-cons every day.

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madamepdg says:
February 5, 2013 at 1:36 am (Edit)
A reblogué ceci sur La médiathèque de la Compagnie des Cent Associes and commented:
Un blog intéressant sur les “mythes historiques”. A suivre.

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Beth says:
February 5, 2013 at 9:24 am (Edit)
Love the poem!

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Petticoat Burns « Kitty Calash says:
February 5, 2013 at 6:47 pm (Edit)
[…] on an English site catering to reenactors. There’s a variation I’d never heard, about wetting petticoat hems to keep them from engulfing the wearer in flames. (OK, mild exaggeration: to keep the petticoat from igniting fully, thus… hat tip to Back […]

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Pam says:
April 3, 2013 at 9:01 pm (Edit)
I have my doubts that it is a true “myth”. It seems like such common sense to me to wet long skirt hems when working near a fire. How would anyone now really know how each individual person would handle this?

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Mary Miley says:
January 24, 2014 at 3:47 pm (Edit)
The Voice of Experience:
Alena who works in costume wrote me,

“Hi Mary,

I am a long-time reenactor who recently started working at a museum, and since starting I have twice heard about women wetting the bottom few inches of their skirts so they would not catch fire while cooking on the hearth. I believe this to be a myth for two reasons. One, as you know, skirts made of natural fibers don’t catch fire all that easily. I have stood too close to the cook-fire in my wool skirts, I got a scorch hole in my skirt, but no flames, I promise. The other reason I can not imagine this is true is the weight that a couple of inches of water add to a skirt. When reenacting outdoors we inevitably run into wet weather, and once the bottom few inches of our skirts soak up the moisture they get so heavy, they stick to the ankles and ultimately become harder to control. None of us would ever willingly soak our skirts then work over the fire. That would make hard work even harder!

Thanks, Alena

 

 

 


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