Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-26
ALL ABOUT sUccoTAsH.
Famous Dish That Has Been Enjoyed
for Centuries g

From the Hartford Courant
Succotash has always been In vogue In
New England since the Puritans learned
the art of mixing corn and beans from tho
Indians nearly 800 years ago. Many dishes
have been invented since then, and most
of them have gone out of business, but the
popularity of succotash remains.
Succotash, next to Indian pudding, In
probably the Oldest dish We of Connecticut
have In our list of eatables. II was In use
among the Indians of Plymouth when the
Englfshmen landed, and they had probably
eaten 1t for hundreds of years before that
time. In this section 1t also the prin-
ciple article of food for the Connecticut in
dams during the summer months and fall,
and is said to have been the creation at
some remote period of the Narraganset In
dams of Rhode Island.
They called it Msickquatash. and from
that word has come the word succotash-
When the Puritans landed in New England
they soon learned how to prepare the food
of corn and beans from the aborigines, and
they liked the mixture.
An old lady of Plymouth. who has MADE
1t for half a century says the Plymouth
brand of succotash has corned beer. tur-
nips and chicken in it. The mystery OF
how to prepare this mixture is said to be
one of the heirlooms passed down from
generation to generation. We Connecticut
people who are used to the plain corn and
beans with little pork are slow to em-
brace the Massachusetts rendering of the
succotash recipe.
In the old taverns of our grandtathersr
day succotash was frequently served the
only dish at dinner.
In the year 1850, just after the main road
through Guilford had been made part of
the great stage route between Boston and
New York, the Marquis de Lafayette en-
tered the quiet village on his way from
New York to Newport. He put up
night at Squire Browns tavern, on the
west side of Guilford green, or common.
where the national bank now stands. Brown
wanted to treat the famous Frenchman as
well possible and served him with sue
cotash for supper. The marquis ate heart
lily of the dish. complimented the squire
on the perfect blend of the corn and beans,
and departed on his way to Newport.
Many years after when the marquis met
Charles Jared 1ngersoll of New Haven,
who attached to the French embassy
In Paris. he recalled the supper of sue
cotash he had in Guilford at Squire
Browns tavern. The marquis again Wis
tied Guilford In 1924 and stopped at Miner
Bradleys tavern, but whether he had sue
cotash not isn't mentioned.
The other instance where succotash fig
ured in history is not as pleasant reading.
When General Prescott, who commanded
at Newport during the revolution and was
an English aristocrat, was captured by Col.
Barton, he was sent to Washingtons head
quarters on the Raritan river, in New Jer-
sey, under charge of Colonel Elliott and
| several revolutionary officers. They pro-
ceeded from Providence to Lebanon, in this
state, and arrived there at nightfall. Going
to the well-known tavern kept by Captain
Alden, which was famous having housed
many notables, they applied for board and
lodging for the night. Colonel Elliott told
the landlord they had a famous British
general in their charge and to do the best
he could for his entertainment. The tavern
was famous as having been the rendezvous
of many French officers during the revolu-
ton, and Lebanon itself was prominent
from being the home and headquarters of
Gov Jonathan Trurnbull
Captain Alden proceeded to entertain the
general as we'll as possible. and when the
officers had assembled at the table for sup
per Mrs Alden entered the room with a big
bowl of steaming succotash. This she
sidered to be fine dish as could be put
before the Englishman. Prescott who had
been reared in the lap of English society,
snuffed, looked disdainfuIly at the dish of
corn and beans, and exclaimed: what, DO
you treat me with the food of hogs?'-
Before any one could stop him the irate
British general swept the bowl to the floor
and the succotash went into the laps of the
American officers. Captain Alden this
proceeding, and, going from the room, pro-
cured a horsewhip, returned and admins
tered a good thrashng to the brigadier of
King George. Finally the American Off
GERS saved the general from further pun
ishment and Mrs. Alden secured more food.