Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1903-12-30
An old.TIme Weddlas.

lS4f, on the TlSJ Dlrtnuay VI toe
bride, Miss Elizabeth Grisham, daugh-
ter of Colonel Joseph Grisham and
Mary Love Steele.
Colonel Grisham was mill owner
and merchant at West Union, S. O.,
nine miles north of PickeDs court
house, and his wife was the daughter
of William and Esther Steele.
The groom was Joseph E. Brown,
young lawyer who had moved from
South Carolina to Georgia, taught
school, and was admitted to the bar
at Canton, Ca, and after attending
Yale school, he visited his sister
near West Union about Christmas,
1846, and met his wife spending the
night at her fathers house. The
next June he returned to claim her.
The groom travelled from Canton,
Ga, to West Union in a buggy, at
tended by party of eight or ten
friends. The ceremony was per-
formed by Rev. b. f. Mauldin in
the Baptist church at West Union
at 6 p. m. (perhaps early candle
Light. The bridal party walked to
the church, distance of several
hundred yards, where they found
several hundred people waiting to
see the bride in her fine white mus
lin dress and the groom in his suit
Of black
The bride has left on record for
her children in the "kin book" an
account of the supper, in which she
says:
There was very large crowd of
people at my wedding, some from
Abbeville, Anderson, Greenville,
Pendleton, Pickens, Calhoun and
other places at a distance, besides
every one living in circuit of six or
seven miles was invited to come to
the marriage. There was no lack of
provisions. There were twenty-seven
cakes left on Wednesday morning
uncut. carried three with me to
Georgia.
gave one to Mrs. John w. Lewis
and one to Aunt Susan Grisham.
Very many of the guests sat up all
night, as the pight was warm, and it
was impossible to find beds for 30
many. Some of the country people
who had gone home after supper to
care for their stock, ETC., returned to
breakfast. So many good things
were left at supper that all were in
vited 10 make themselves at home
until after breakfast. They were
ready to accept and did.
Besides chickens, turkeys, bacon,
hams and roast beef in abundance,
four fat shoats were killed and
cooked, two of them roasted whole.
We made, baked and trimmed the
cakes at home-Aunt Malinda Wat.
son head cook, with all the assistance
she desired.
We had all kind of fruit pies and
custards by the dozen, tea cakes,
marvels, jumbles and ginger cakes
by the peck and bushel. Three large
steeple cakes, over two feet high,
with ornaments on top of each,
bought for them, pound cakes,
sponge cakes, fruit cakes, snow balls,
matrimony jellies, nuts, candies,
syllabub, boiled custard, coffee, tea,
buiscuit, crackers, light bread and
fruits of the season.
We had hens nest made of pre-
served orange peelings that had been
preserved in long strips and then
wound together in the shape of
large nest. The eggs in the nest
were blanc mango that had been
shaped in egg shells. The cakes
were trimmed with icings, small
sugar plums and silver leaf. The
fruit cakes with citron cut or trimmed
into fancy shapes of leaves, hearts,
ETC., with gold leaf on them. Some
of the shaped cakes were made
yellow by putting yellow of egg well
beaten over the icing.
We were two weeks making the
cakes, and reports went out that my
father brought them from Phila-
delphia or Boston, as he had made a
trip North few weeks before the
wedding.
The wedding supper table was in
large room Of my brothers house,
all the furniture removed and the
table made to fill all the space except
standing room for the guests and
the servants to serve them.
The candlesticks on the table and
on the walls of the room were trim
med with curled and crimpled papers,
and the house was decorated with
evergreens and flowers, some of the
cedar dipped in flour.
After dinner the bride said good
bye to home and friends to go TO her
new home, her father giving both
bride and groom gold watch. They
travelled in buggies and rode eighteen
miles the first afternoon and spent
the nioht with Mr.. Deyereau Jarrett