Primary Source - 1729 Garden for Rent

To be Let very Reasonable, A Handsome convenient House, two Story high, containing Six rooms, Three Fire Places, with an Oven, and Well before the Door, and a handsome Garden, with choice Fruit Trees, Joining to the Ship Carpenter's, next Society Hill. Enquire of Elizabeth Benny, at the said House.

Pennsylvania Gazette, February 25, 1729

Plants in Early American Gardens - White Balloon Flower

White Balloon Flower (Platycodon grandiflorus 'Albus')

Indigenous to China and Japan, Platycodon grandiflorus, the only species in the genus, was grown in European gardens by 1782. Philadelphia nurseryman Bernard McMahon included Campanula grandiflora (syn. Platycodon grandiflorus) in the General Catalogue of his American Gardener’s Calendar (1806). ‘Albus,’ the white variety of balloon flower, was first offered by the Ohio nursery Storrs, Harrison, & Co. in 1896. The botanical name is from the Greek platys, meaning “broad,” and kodon, meaning “bell,” in reference to the showy flowers.

For more information & the possible availability for purchase

Contact The Tho Jefferson Center for Historic Plants or The Shop at Monticello 

Primary Source - 1768 Runaway Gardener

RUN away...a likely young negro man named BEN, about 27 years old, near 6 feet high. Carried with him a pair of leather legging, and a variety of other cloaths, by trade a farmer and gardener, and is very handy at many other businesses.

Virginia Gazette (Rind), Williamsburg, March 3, 1768.

Plants in Early American Gardens - Wild Blue Phlox

Wild Blue Phlox (Phlox divaricata)

This North American species was introduced to British and European gardens as Phlox Canadensis in 1746. Bernard McMahon listed it as the “early flowering phlox” in the 1806 edition of his book, The American Gardener’s Calendar. In The American Flower Garden Directory, 1839, nurseryman, florist, and author Robert Buist considered the American genus Phlox to be one of the most handsome in cultivation. Buist included the Wild Sweet William among the species he considered the finest. The flowers are attractive to butterflies.

For more information & the possible availability for purchase

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Primary Source - 1729 Garden Vandalized

One Night this Week, some vile Miscreants got into the fine Gardens of the Honourable Clement Plumstead, Esq; and cut down many of the fine Trees, and tore up the choicest Roots &c. and as 'tis said, the Damage whereof comes to a very considerable Sum.
Pennsylvania Gazette, March 20, 1729.

Garden to Table - Home-Made Two Damson 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

DAMSON WINE
Gather the fruit dry, weigh, and bruise it, and to every eight pounds of fruit add one gallon of water; boil the water, pour it on the fruit scalding hot. Let it stand for two days; then draw it off, put it into a clean cask, and to every gallon of liquor add two and one-half pounds of good sugar. Fill the cask. It may be bottled off after standing in the cask a year. On bottling the wine, put a small lump of loaf sugar into every bottle.

DAMSON, OR BLACK CHERRY WINE
Damson, or Black Cherry Wine may be made in the same manner, excepting the addition of spice, and that the sugar should be finer. If kept in an open vessel four days, these wines will ferment of themselves; but it is better to forward the process by the use of a little yeast, as in former recipes. They will be fit for use in about eight months. As there is a flatness belonging to both these wines if bottled, a teaspoonful of rice, a lump or two of sugar, or four or five raisins will tend to enliven it.

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.

Plants in Early American Gardens - Bare Root Blue Damson Plum

Bare Root Blue Damson Plum ( Prunus insititia)

The name Damson derives from the Latin Prunus damascenum, “Plum of Damascus,” where the species was believed to have originated before its introduction into England and Ireland. In 1778 Thomas Jefferson planted a number of fruits, including the “Damascene” plum in the south-facing orchard at Monticello. The Damson was brought to America by English settlers long before the American Revolution and was a favorite of the early colonist. The tart fruits are especially desirable in jams and jellies. Bees are essential for good pollination and abundant fruit production.

For more information & the possible availability for purchase

Contact The Tho Jefferson Center for Historic Plants or The Shop at Monticello