Sunday, October 4, 2020

Geo Washington (1732-1799) - A Critical Visitor (Richard Parkinson) at Mount Vernon

George Washington as Farmer by Junius Brutus Stearns. 1851

George Washington: Farmer 1915  by Paul Leland Haworth (1876-1936) 
A Critical Visitor (Richard Parkinson) at Mount Vernon

This section of this chapter is taken from A Tour of America in 1798, 1799, & 1800, by Richard Parkinson (1748–1815), an agricultural writer, came to America in 1798 with his family & a number of different types of livestock, intending to rent one of GW’s Mount Vernon farms. After seeing the farm he decided not to rent it and instead leased Orange Hill, near Baltimore.  In 1805 Parkinson published in London The Experienced Farmer’s Tour in America, which was published again the same year under the title A Tour in America in 1798, 1799, and 1800. In this two-volume work Parkinson was extremely critical of the agricultural practices of Washington & other American farmers.
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He praised the soil very highly. I asked him if he was acquainted with the land at Mount Vernon. He said he was; & represented it to be rich land, but not so rich as his. Yet his I thought very poor indeed; for it was (as is termed in America) gullied; which I call broken land. This effect is produced by the winter's frost & summer's rain, which cut the land into cavities of from ten feet wide & ten feet deep (and upwards) in many places; and, added to this, here & there a hole, which makes it look altogether like marlpits, or stone-quarries, that have been carried away by those hasty showers in the summer, which no man who has not seen them in this climate could form any idea of or believe possible....

In two days after we left this place, we came in sight of Mount Vernon; but in all the way up the river, I did not see any green fields. The country had to me a most barren appearance. There were none but snake-fences; which are rails laid with the ends of one upon another, from eight to sixteen in number in one length. The surface of the earth looked like a yellow-washed wall; for it had been a very dry summer; & there was not any thing that I could see green, except the pine trees in the woods, & the cedars, which made a truly picturesque view as we sailed up the Potomac. It is indeed a most beautiful river.


When we arrived at Mount Vernon, I found that General Washington was at Philadelphia; but his steward had orders from the General to receive me & my family, with all the horses, cattle, &c. which I had on board. A boat was, therefore, got ready for landing them; but that could not be done, as the ship must be cleared out at some port before anything was moved: so, after looking about a few minutes at Mount Vernon, I returned to the ship, & we began to make way for Alexandria....


No doubt Anderson, Washington's last manager.  When I had been about seven days at Alexandria, I hired a horse & went to Mount Vernon, to view my intended farm; of which General Washington had given me a plan, & a report along with it--the rent being fixed at eighteen hundred bushels of wheat for twelve hundred acres, or money according to the price of that grain. I must confess that if he would have given me the inheritance of the land for that sum, I durst not have accepted it, especially with the incumbrances upon it; viz. one hundred seventy slaves young & old, & out of that number only twenty-seven[10] in a condition to work, as the steward represented to me. I viewed the whole of the cultivated estate--about three thousand acres; & afterward dined with Mrs. Washington & the family. Here I met a Doctor Thornton, who is a very pleasant agreeable man, & his lady; with a Mr. Peters & his lady, who was a grand-daughter of Mrs. Washington. Doctor Thornton living at the city of Washington, he gave me an invitation to visit him there: he was one of the commissioners of the city.


Most certainly a mistake.  I slept at Mount Vernon, & experienced a very kind & comfortable reception; but did not like the land at all. I saw no green grass there, except in the garden: & this was some English grass, appearing to me to be a sort of couch-grass; it was in drills. There were also six saintfoin plants, which I found the General valued highly. I viewed the oats which were not thrashed, & counted the grains upon each head; but found no stem with more than four grains, & these a very light & bad quality, such as I had never seen before: the longest straw was of about twelve inches. The wheat was all thrashed, therefore I could not ascertain the produce of that: I saw some of the straw, however, & thought it had been cut & prepared for the cattle in the winter; but I believe I was mistaken, it being short by nature, & with thrashing out looked like chaff, or as if chopped with a bad knife. The General had two thrashing machines, the power given by horses. The clover was very little in bulk, & like chaff; not more than nine inches long, & the leaf very much shed from the stalk. By the stubbles on the land I could not tell which had been wheat, or which had been oats or barley; nor could I see any clover-roots where the clover had grown. The weather was hot & dry at that time; it was in December. The whole of the different fields were covered with either the stalks of weeds, corn-stalks, or what is called sedge--something like spear-grass upon the poor limestone in England; & the steward told me nothing would eat it, which is true. Indeed, he found fault with everything, just like a foreigner; & even told me many unpleasant tales of the General, so that I began to think he feared I was coming to take his place. But (God knows!) I would not choose to accept of it: for he had to superintend four hundred slaves, & there would be more now. This part of his business especially would have been painful to me; it is, in fact, a sort of trade of itself.


I had not in all this time seen what we in England call a corn-stack, nor a dung-hill. There were, indeed, behind the General's barns, two or three cocks of oats & barley; but such as an English broad-wheeled waggon would have carried a hundred miles at one time with ease. Neither had I seen a green plant of any kind: there was some clover of the first year's sowing: but in riding over the fields I should not have known it to be clover, although the steward told me it was; only when I came under a tree I could, by favour of the shade, perceive here & there a green leaf of clover, but I do not remember seeing a green root. I was shown no grass-hay of any kind; nor do I believe there was any.


The cattle were very poor & ordinary, & the sheep the same; nor did I see any thing I liked except the mules, which were very fine ones, & in good condition. Mr. Gough had made a present to General Washington of a bull calf. The animal was shown to me when I first landed at Mount Vernon, & was the first bull I saw in the country. He was large, & very strong-featured; the largest part was his head, the next his legs. The General's steward was a Scotchman, & no judge of animals--a better judge of distilling whiskey.


I saw here a greater number of negroes than I ever saw at one time, either before or since.


The house is a very decent mansion: not large, & something like a gentleman's house in England, with gardens & plantations; & is very prettily situated on the banks of the river Potowmac, with extensive prospects.... The roads are very bad from Alexandria to Mount Vernon.


The General still continuing at Philadelphia, I could not have the pleasure of seeing him; therefore I returned to Alexandria.


I returned [to Mount Vernon some weeks later] ... to see General Washington. I dined with him; & he showed me several presents that had been sent him, viz. swords, china, & among the rest the key of the Bastille. I spent a very pleasant day in the house, as the weather was so severe that there were no farming objects to see, the ground being covered with snow.


Would General Washington have given me the twelve hundred acres I would not have accepted it, to have been confined to live in that country; & to convince the General of the cause of my determination, I was compelled to treat him with a great deal of frankness. The General, who had corresponded with Mr. Arthur Young & others on the subject of English farming & soils, & had been not a little flattered by different gentlemen from England, [pg 278] seemed at first to be not well pleased with my conversation; but I gave him some strong proofs of his mistakes, by making a comparison between the lands in America & those of England in two respects.


First, in the article of sheep. He supposed himself to have fine sheep, & a great quantity of them. At the time of my viewing his five farms, which consisted of about three thousand acres cultivated, he had one hundred sheep, & those in very poor condition. This was in the month of November. To show him his mistake in the value & quality of his land, I compared this with the farm my father occupied, which was less than six hundred acres. He clipped eleven hundred sheep, though some of his land was poor & at two shillings & sixpence per acre--the highest was at twenty shillings; the average weight of the wool was ten pounds per fleece, & the carcases weighed from eighty to one hundred twenty pounds each: while in the General's hundred sheep on three thousand acres, the wool would not weigh on an average more than three pounds & a half the fleece, & the carcases at forty-eight pounds each. Secondly, the proportion of the produce in grain was similar. The General's [crops were from two to three[11] bushels of wheat per acre; & my father's farm, although poor clay soil, gave from twenty to thirty bushels.


A misstatement, of course. During this conversation Colonel Lear, aide-de-camp to the General, was present. When the General left the room, the Colonel told me he had himself been in England, & had seen Arthur Young (who had been frequently named by the General in our conversation); & that Mr. Young having learnt that he was in the mercantile line, & was possessed of much land, had said he thought he was a great fool to be a merchant & yet have so much land; the Colonel replied, that if Mr. Young had the same land to cultivate, it would make a great fool of him. The Colonel did me the honour to say I was the only man he ever knew to treat General Washington with frankness.


The General's cattle at that time were all in poor condition: except his mules (bred from American mares), which were very fine, & the Spanish ass sent to him as a present by the king of Spain. I felt myself much vexed at an expression used at dinner by Mrs. Washington. When the General & the company at table were talking about the fine horses & cattle I had brought from England, Mrs. Washington said, "I am afraid, Mr. Parkinson, you have brought your fine horses & cattle to a bad market; I am of opinion that our horses & cattle are good enough for our land." I thought that if every old woman in the country knew this, my speculation would answer very ill: as I perfectly agreed with Mrs. Washington in sentiment; & wondered much, from the poverty of the land, to see the cattle good as they were.


The General wished me to stay all night; but having some other engagement, I declined his kind offer. He sent Colonel Lear out after I had parted with him, to ask me if I wanted any money; which I gladly accepted.

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Parkinson had earlier written this letter 
To George Washington from Richard Parkinson, 
Doncaster [England] Augt 28. 1797
Sir
Having for some Time past had an Intention of going to America, which having been intimated to my good Friend Sir John Sinclair Bart, he desired me to write to you, by the 1st Conveyance to inform you; that he intended reccommending me to you, as an English Farmer, to take one of your Farms, on the Potomac, of which Farms he has sent me the Plans, Conditions & ca. Accordingly I take this the 1st Opportunity of writing to you to say, that I shall be exceeding glad to be under the Patronage of 2 such highly respectable Gentlemen, as Sir John & yourself, & shall be extremely so to take one of the Farms (if yet unlet) but before entering into any Agreements whatsoever, I shd wish to see them, which I think prudent, & hope you will coincide in Opinion with me; As I shd be very sorry to enter into any Agreements, which I might not be able to perform. Having a treatise on Agriculture entitled, “the experienced Farmer,” (a Proposal of which I have taken the Liberty to enclose) which I have got almost in a State of Readiness for the Press; & on Acct of other Business, which I must finish before I leave England it will be March next before I can set off for America. In my intended Work I have the Honour to be encouraged, by the first Men in Agriculture, in this Kingdom, & by the Nobility of the first Rank. The inclosed Proposal is the Heads of the Work, of which when printed Intend to take the Liberty to present you with a few Copies by different Ships, as I have been desired by my worthy Patron Sir John Sinclair.

If your Farms shd be all disposed of ’ere this reaches you, it wd still give me the greatest pleasure to have a Situation near you, if possible—I shall conclude for the present & have Sir the Honour to be your very hble Servt
Richd Parkinson

Friday, October 2, 2020

Garden to Table - Jefferson's (1743-1824) Enslaved Cooks

Thomas Jefferson by Tadeusz Andrzej Bonawentura Kosciuszko (1746 -1817) 

Much to Our Comfort and Satisfaction: Monticello’s Enslaved Cooks by David Thorson from Monticello Education & Research Blog

Thomas Jefferson is known today as America’s “Founding Foodie” and visitors to Monticello recorded memories of late afternoon dinner “served in half Virginian, half French style in good taste and abundance,” fine wines from Europe accompanied by unique desserts, early breakfasts “as large as our dinner table…tea, coffee, excellent muffins, hot wheat and corn bread, cold ham and butter.” Jefferson acquired his epicurean taste during his five years as Minister to France, tailoring American and Continental foodways for his table.

Jefferson's granddaughter Anne Cary frequently recorded buying eggs, chickens and other produced from members of Monticello's enslaved community.  Jefferson’s records, his daughter Martha Jefferson Randolph’s household accounts and family recipes preserved by his granddaughters attest to the remarkable quantity and quality of food and wine served at Monticello. The records rarely mention that the preparation, cooking, serving and cleanup for the meals enjoyed by Jefferson, his family and his guests was made possible by Monticello’s enslaved cooks and their families. Edith Hern Fossett, Monticello’s head cook from 1809 to 1826, followed in the footsteps of three enslaved head chefs before her.

Ursula Granger

Purchased at the request of Jefferson’s wife, Martha, Ursula Granger worked as a cook, pastry chef, cider maker, washer woman and field hand from 1773 to her death in 1800. Records reveal her skills in the preservation of ham and other meats were highly prized by Jefferson. Married to George Granger, Monticello’s only enslaved overseer, she bore three sons, George Junior, Bagwell and Isaac. She, her husband and eldest son died within months of one another in 1799 and 1800 following a mysterious illness.

James Hemings

When Jefferson became Minister to France, he brought James Hemings with him to be trained as a French chef in Paris. On their return to America in 1789, Hemings served as Secretary of State Jefferson’s chef in New York City and Philadelphia. In 1793, Jefferson agreed to free James Hemings in exchange for teaching his brother, Peter Hemings, his cooking skills. Freed in 1796, Hemings worked as a chef in Baltimore and refused President Jefferson’s offer to work as chef in the White House. Following a brief return to Monticello, seeing family and cooking for Jefferson in the summer of 1801, James Hemings returned to Baltimore. Within weeks of his departure from Monticello, Jefferson received the melancholy news “that the report respecting James Hemings having committed an act of Suicide is true.”

Peter Hemings

Trained by his brother James, Peter Hemings was Monticello’s head chef from 1796 to 1809. Praised for his desserts, Jefferson described Peter Hemings as a man of “great intelligence and diligence.” When Edith Fossett became head chef, Peter Hemings trained as a brew master, producing 200 gallons of beer annually in addition to working as a house servant and tailor. His nephew, Daniel Farley, bought and freed Peter Hemings in 1827 at the estate sale following Jefferson’s death. As late as 1838 he was living and working as a tailor in Charlottesville.

Watercolor by Gail McIntosh depicting Edith Fossett and Frances Hern cooking in Monticello's post-1809 Kitchen with another enslaved woman and boy 

Edith Hern Fossett and Frances Gillette Hern

As President, Jefferson’s taste for fine dining and use of mealtime to conduct political and diplomatic business made the White House the center of Washington society. He hired French emigres Étienne Lemaire as Maître d’hôtel and Honoré Julien as chef, bringing the style and cuisine of Paris to the nation’s capital. From Monticello, he brought three enslaved teenage women to train under Lemaire and Julien: Ursula Granger Hughes, Edith Hern Fossett and Frances Gillette Hern. Comments by White House guests that “never before had such dinners been given in the President’s House” speak to Julien’s skill, but do not acknowledge, behind the scenes, enslaved women from Monticello played an invaluable role in creating the bounty of Jefferson’s table.

In 1801, Ursula Hughes, pregnant wife of Monticello’s head gardener, Wormley Hughes, began her apprenticeship with Julien. In 1802 she was sent back to Monticello following the difficult birth and sudden death of her first child and was replaced at the White House by Edith Fossett, wife of Monticello’s head blacksmith, Joseph Fossett. Joined in 1806 by her sister in law, Frances Hern, wife of Monticello wagoner David Hern, Jr., both women learned every aspect of the art of French cooking and the niceties of French etiquette from Julien and Lemaire. Long separations and brief reunions with their husbands strained both of their marriages as did the challenge of raising children while working seven days a week helping prepare elaborate meals for President Jefferson and his guests. When Jefferson left the Presidency in 1809, Edith Fossett and Frances Hern returned to Monticello, working in the French inspired kitchen for the next seventeen years. Étienne Lemaire assured Jefferson that his “two good girls” would serve Jefferson in the same style as Honoré Julien.

Preparing breakfast, dinner and evening snacks to Jefferson’s standards required long hours and attention to detail. Up to twenty people, including Jefferson, his extended family and steady stream of guests dined each day with a representative dinner consisting of “Rice soup, round of beef, turkey, mutton, ham, loin of veal, cutlets of mutton or veal, fried eggs, fried beef, a pie called macaroni, garden vegetables in season and ice cream for dessert accompanied by pudding, a great variety of fruit, plenty of wines."

Rising between 5 and 6 in the morning, Edith Fossett and Frances Hern would light the kitchen fires, prepare dough for breads and rolls, slice ham and make advance preparations for the evening meal. Ursula Hughes might join them to make pastries and Peter Hemings might assist in butchering. The Fossett and Hern children would be engaged in kitchen tasks (William and Peter Fossett, became prominent caterers in Cincinnati after they gained their freedom) and family members tended to the dairy adjacent to the kitchen. Jefferson’s enslaved butler, Burwell Colbert, managing all the household operations, would likely check on progress and supervise children from the Hemings, Gillette, Fossett and Hern family in transferring food from the kitchen to the dining room.

Following breakfast, kitchenware, dinnerware and utensils would be washed and dried and the work of preparing dinner would begin. Dinner was served promptly at 3:30 in the afternoon requiring advance planning to make the best use of the roasting spits and eight stew burners. The three to four hours period prior to dinner were a time to slaughter and hang fowl, beef, and lamb, scale fish and ensure sufficient garden vegetables were on hand. In the fall, curing and smoking ham required constant attention over a three-week period. Soups, entrees, sauces and vegetable side dishes would be prepared by Edith Fossett and Frances Hern with Peter Hemings making desserts and children such as Israel Gillette and Betsy-Ann Fossett on hand to peel and cut the garden vegetables, stir sauces, slice cheese and help transfer food from the main kitchen to the warming kitchen beneath the dining room. In the dining room, Burwell Colbert and his team of enslaved children, including Eston Hemings, set the tables for provided service à la française, a formal version of family style, with diners serving themselves.

During dinner, the enslaved kitchen staff would wash and clean the pots, pans, Dutch ovens and cooking utensils and prepare for the next days’ meals. Dinner would typically end at six in the evening, requiring dinnerware be cleaned and stored for the next day. At 8 in the evening, a light meal, snacks and beverages would be available for Jefferson’s family and guests, requiring an additional round of preparation and cleanup before Edith Fossett and Frances Hern could spend time with their families prior to bed.

For Monticello’s enslaved cooks and their families, the cycle of early rising and fifteen-hour workdays, seven days a week continued from 1809 through Jefferson’s death in 1826.  Hidden from view of Jefferson’s guests who enjoyed the results of their labor, Edith Fossett and Frances Hern were sold along with their children at the 1827 auction of Monticello’s enslaved community to pay Jefferson’s debts.

Research & images & much more are directly available from the Monticello website - to begin exploring, just click the highlighted acknowledgment above. 

Thursday, October 1, 2020

South Carolina - 1750 Charleston Description & Early Agriculture in Georgia

Rev. Johann Martin Bolzius (1703-1765), leader of the German Lutheran settlement of Ebenezer, Georgia, wrote of Charleston in 1750, "It is expensive and costly to live in Charlestown...The splendor, lust, and opulence there has grown almost to the limit...Its European clothes it would have to change according to the often changing Charlestown fashion. Otherwise there would be much humiliation and mockery."
Rev. Johann Martin Bolzius, Reliable Answer to Some Submitted Questions Concerning the Land Carolina . . . , 1750, excerpt. 

Bolzius was a leader of the German Lutheran settlement of Ebenezer, Georgia, founded in 1734. Lutheran minister Boltzius, along with religious refugees from Salzburger, founded the settlement of Ebenezer near Savannah in the early1730s as a religious utopia. Boltzius hoped to create a successful agricultural economic system that was not dependent upon slavery.

In Georgia, Bolzius was intensely interested in gardening & agriculture. He urged the adoption of new agricultural technology and helped the struggling community to construct a gristmill, a rice mill, and a sawmill to supplement their funds. He encouraged his wife to experiment with the cultivation of black and white mulberry trees to help the women of Ebenezer develop a small-scale silk production.

Boltzius (sometimes spelled "Bolzius") was senior minister to the Salzburger community at Ebenezer for 3 decades (1735-65). He was a vigorous opponent of slavery during the formative years of the Georgia colony.
 He claimed that the Salzburgers required his energy & time more than did a burial plot of ground. He died at New Ebenezer on November 19, 1765.

Wednesday, September 30, 2020

19c Home Remedies from the Garden - Headache

Woman with a Collard Leaf on her Head to Cure a Headache by Mary Lyde Hicks Williams 

Mary Lyde Hicks William (1866-1959) Mary's paintings of freed slaves reflect daily life she saw on her uncle's plantation during Reconstruction in North Carolina. 

Tuesday, September 29, 2020

Garden to Table -

Peter Jakob Horemans (1700-1776)  Gentleman at a Table Laden with Food (and a Flower) from the Garden   Detail