South Carolina - Plantation House Mepkin Reconstructed, The Seat of Henry Laurens, Esq., near Charleston

c. 1796. Charles Fraser (1782-1860). Mepkin, The Seat of Henry Laurens, Esq., near Charleston, South Carolina.The Carolina Art Association Gibbes Museum of Art, Charleston, South Carolina.

c. 1796. Charles Fraser (1782-1860). Mepkin, The Seat of Henry Laurens, Esq., near Charleston, South Carolina. The Carolina Art Association Gibbes Museum of Art, Charleston, South Carolina. Mepkin was comprised 3,000 acres. John Colleton of England, sold Mepkin in 1762, to Henry Laurens. After the destruction of the house during the Revolution, Henry Laurens built this one in which Henry Laurens, Jr. was living at the time of the sketch.

The watercolors of Charles Fraser allow us feel the South Carolina landscape around us as we learn how it was being groomed & planted. Thanks to South Carolina native Fraser, we have a chance to see, through his eyes, the homes & gardens there as he was growing up. Although he was primarily known his miniature portraits, he also created watercolors of historical sites, homes, & landscapes. He painted while working as a lawyer, historian, writer, & politician. Today, many of Fraser's works are displayed at the Carolina Art Association & the Gibbes Art Gallery in Charleston.

Plants in Early American Gardens - Fraxinella

Fraxinella; White Gas Plant (Dictamnus albus)

This handsome, long-lived perennial, native from southern Europe to northern China, has been cultivated in American gardens since the early eighteenth century. Thomas Jefferson noted planting “Fraxinella in center of NW shrub circle” at Monticello on April 16, 1807. Jefferson received the plant from his friend and Washington, DC nurseryman, Thomas Main. It is also called Gas Plant because it emits a volatile vapor that can be ignited on a still evening.

Plants in Early American Gardens - Bare Root White Flowering Dogwood

Bare Root White Flowering Dogwood (Cornus florida)

Cornus florida is an understory tree, native to eastern North America, which was introduced to American gardens by 1731. Philadelphia botanist and nurseryman John Bartram sold Cornus florida in 1783, and Thomas Jefferson included "Dog-wood" on a list of trees in 1771. Jefferson also made several shipments of seed to his Parisian friend, Madame de Tessé. Flowering Dogwood, the state flower of Virginia, is one of the most popular small trees for residential planting in the U.S.

Plants in Early American Gardens - American Hazelnut

American Hazelnut (Corylus americana)

The American Hazelnut is native from New England to Saskatchewan and south to Florida. It is often found along fencerows and at the edge of woodlands. In 1640 the New England poet William Wood wrote of the “Snake murthering hazel,” presumably referring to the formidable switches or stems. Jefferson listed the American Hazel in 1771 as a shrub not exceeding 10 feet for a shrubbery at Monticello. The edible nuts have a flavor similar to the European hazelnut and are eaten by squirrels, woodpeckers, grouse, and other wildlife.

Books/Herbals/Manuscripts - Tho Jefferson (1743-1824) to Bernard M'Mahon 1806

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

The American gardener's calendar; adapted to the climates and seasons of the United States. Containing a complete account of all the work necessary to be done in the kitchen-garden, fruit-garden, orchard, vineyard, nursery, pleasure-ground, flower-garden, green-house, hot-house, and forcing frames, for every month in the year; with ample practical directions for performing the same… by Bernard M'Mahon

"Th: Jefferson returns his thanks to mr McMahon for the book he has been so kind as to send him. from the rapid view he has taken of it & the original matter it appears to contain he has no doubt it will be found an useful aid to the friends of an art, too important to health & comfort & yet too much neglected in this country . . . " — Thomas Jefferson to Bernard McMahon, 25 April 1806

Research & images & much more are directly available from the Monticello.org website. 

Plants in Early American Gardens - Wild Bleeding Heart

Wild Bleeding Heart (Dicentra eximia)

This wildflower is native to the mountainous regions of Eastern North America from New York to Georgia. It was being cultivated by Annapolis, Maryland artisan William Faris in 1793 and recommended for the flower garden in 1859 by Boston seedsman and garden writer Joseph Breck, author of The Flower Garden or Breck’s Book of Flowers, 1851. At the turn of the 20th century, British garden writer William Robinson noted that the Dicentra eximia “combines a fern-like grace with the flowering qualities of a good hardy perennial.” He considered the species useful in rock gardens, mixed flower borders or for naturalizing by woodland walks.

Garden to Table - Home-Made Gooseberry Wine Recipes

 

John Greenwood (American artist, 1727-1792) Sea Captains Carousing, 1758.  Detail

Old-Time Recipes for Home Made Wines Cordials & Liqueurs 1909 by Helen S. Wright

GOOSEBERRY WINE
Boil four gallons of water, and one-half pound of sugar an hour, skim it well, and let it stand till it is cold. Then to every quart of that water, allow one and one-half pounds of gooseberries, first beaten or bruised very well; let it stand twenty-four hours. Then strain it out, and to every gallon of this liquor put three pounds of sugar; let it stand in the vat twelve hours. Then take the thick scum off, and put the clear into a vessel fit for it, and let it stand a month; then draw it off, and rinse the vessel with some of the liquor. Put it in again, and let it stand four months, and bottle it.

GOOSEBERRY WINE
Take to every four pounds of gooseberries one and one-quarter pounds of sugar, and one quart of fair water. Bruise the berries, and steep them twenty-four hours in the water, stirring them often; then press the liquor from them, and put your sugar to the liquor. Then put in a vessel fit for it, and when it is done working stop it up, and let it stand a month; then rack it off into another vessel, and let it stand five or six weeks longer. Then bottle it out, putting a small lump of sugar into every bottle; cork your bottles well, and three months' end it will be fit to drink. In the same manner is currant and raspberry wine made; but cherry wine differs, for the cherries are not to be bruised, but stoned, and put the sugar and water together, and give it a boil and a skim, and then put in your fruit, letting it stew with a gentle fire a quarter of an hour, and then let it run through a sieve without pressing, and when it is cold put it in a vessel, and order it as your gooseberry or currant wine. The only cherries for wine are the great bearers, Murray cherries, Morelloes, Black Flanders, or the John Treduskin cherries.

GOOSEBERRY WINE, NO. 2
Pick and bruise the gooseberries, and to every pound of berries put one quart of cold spring water, and let it stand three days, stirring it twice or thrice a day. Add to every gallon of juice three pounds of loaf sugar. Fill the barrel, and when it is done working, add to every ten quarts of liquor one pint of brandy and a little isinglass. The gooseberries must be picked when they are just changing color. The liquor ought to stand in the barrel six months. Taste it occasionally, and bottle when the sweetness has gone off.

GOOSEBERRY & CURRANT WINE
The following method of making superior gooseberry and currant wines is recommended in a French work.  For currant wine four pounds of honey, dissolved in seven gallons of boiling water, to which, when clarified, is added the juice of four pounds of red or white currants. It is then fermented for twenty-four hours and one pound of sugar to every one gallon of water is added. The preparation is afterward clarified with whites of eggs and cream of tartar.  For gooseberry wine, the fruit is gathered dry when about half-ripe, and then pounded in a mortar. The juice when properly strained is mixed with sugar in the proportion of three pounds to every two gallons of juice. It is then left in a quiet state for fifteen days, at the expiration of which it is carefully poured off and left to ferment for three months, when the quantity is under fifteen gallons, and five months when double that quantity. It is then bottled and soon becomes fit for drinking.

PEARL GOOSEBERRY WINE
Take as many as you please of the best gooseberries, bruise them, and let them stand all night. The next morning press or squeeze them out and let the liquor stand to settle seven or eight hours; then pour off the clear from the settling, and measure it as you put it into your vessel, adding to every three pints of liquor one pound of double refined sugar. Break your sugar into fine lumps, and put it in the vessel with a bit of isinglass, stop it up, and at three months' end bottle it out, putting into every bottle a lump of double refined sugar. This is the fine gooseberry wine.

RED GOOSEBERRY WINE
Take five gallons cold soft water, five and one-half gallons red gooseberries, and ferment. Now mix eight pounds raw sugar, one pound beet root sliced, one-half ounce red tartar in fine powder. Afterward put in one-half pound sassafras chips, one-half gallon brandy or less. This will make nine gallons.

RED &  WHITE GOOSEBERRY WINE
Take one and one-half gallons cold soft water, three quarts red gooseberries, two quarts white gooseberries. Ferment. Now mix two and one-half pounds raw sugar, three-quarters pound honey, one-half ounce tartar in fine powder. Afterwards put in one ounce bitter almonds, a small handful sweet briar, two quarts brandy or less.

WHITE GOOSEBERRY OR CHAMPAGNE WINE
Take four and one-half gallons cold soft water and fifteen quarts of white gooseberries. Ferment. Now mix six pounds refined sugar, four pounds honey, one ounce white tartar in fine powder. Put in one ounce dry orange and lemon peel, or two ounces fresh, and add one-half gallon white brandy. This will make nine gallons.

Old-Time Recipes for Home Made Wines is a cookbook for those who want to make their own wines & liqueurs from available ingredients, including fruits, flowers, vegetables, & shrubs from local gardens, farms, & orchards. It includes ingredients & instructions for making & fermenting spirits, from wine & ale to sherry, brandy, cordials, & even beer. 

Colonial Era Cookbooks

1615, New Booke of Cookerie, John Murrell (London) 

1798, American Cookery, Amelia Simmons (Hartford, CT)

1803, Frugal Housewife, Susannah Carter (New York, NY)

1807, A New System of Domestic Cookery, Maria Eliza Rundell (Boston, MA)

1808, New England Cookery, Lucy Emerson (Montpelier, VT)

Helpful Secondary Sources

America's Founding Food: The Story of New England Cooking/Keith Stavely and Kathleen Fitzgerald Chapel Hill : University of North Carolina Press, 2004.

Colonial Kitchens, Their Furnishings, and Their Gardens/Frances Phipps Hawthorn; 1972

Early American Beverages/John Hull Brown   Rutland, Vt., C. E. Tuttle Co 1996 

Early American Herb Recipes/Alice Cooke Brown  ABC-CLIO  Westport, United States

Food in Colonial and Federal America/Sandra L. Oliver

Home Life in Colonial Days/Alice Morse Earle (Chapter VII: Meat and Drink) New York : Macmillan Co., ©1926.

A Revolution in Eating: How the Quest for Food Shaped America/James E. McWilliams New York : Columbia University Press, 2005.