Los Angeles herald., 1908-06-28
WOMEN DELEGATES
TREATED CLAMBAkE
GUESTS OF RHODE ISLAND
STATE FEDERATION
Attendants at Ninth Biennial Meeting
In Boston Have Novei ExperI-
ence While Being Enter
tanned at Newport

Anent the ninth biennial Of the Gen.
eral Federation of Women's clubs
which opened In Boston June % former
New Englanders will be interested in
the program of the one play day" Of
the convention, which took place Fri
day, the delegates being entertained
with a trip to Rhode Island, where they
were the guests of the Rhode Island
State Federation at Newport. One of
the attractions of the day was the
Rhode Island clambalke,'' served at
noon, and one who has never tasted
this food for the gods cannot have the
remotest idea of the toothsomeness of
the repast which the descendants of
Roger Williams offered their guests.
The Federation Bulletin prints an
article by Isabella J. e. Bosworth, In
which she sings the praises of the afore-
said bake" and from which the fol-
lowing Is quoted:
Whatever grievances our Puritan
fathers may justly have claimed
against the Indian, they certainly
should be grateful to their red brothers
for teaching them how to cultivate and
use the, maize or Indian corn, and
how to make a clambake.
Although history gives no authentic
account Of the rude method of prepar-
ing these bakes, tradition tells us much
that is interesting. The indians around
Narragansett Bay, and especially the
Wampanoags, whose chief was the
great Massasoit, seem to have been
most skilled in the preparation OF the
various sea foods found along these
shores.
"Their methods of cooking were, of
course, most primitive. In making
these bakes they. heaped up cobble-
stones in tall oonical piles, and having
nlQNad nuanftfioa nf oil, tJ,as.,
burned 1t for hours, thereby heating the
stones sufficiently to cook the clans,
quahaugs. fish, eggs, wild fowl, corn.
and in fact anything eatable which they
CHANGED to have at the time. Having
placed all these in one general, con-
fused mass on the hot stones and
charred wood, they proceeded to cover
It with rock weed, and then with the
boughs OF trees to confine the steam
and so left 1t to cook for many hours.
This bake, for the Indians, was the
great feast for the summer: and to 1t
as special honor were hidden their
white friends. the early settlers OF this
part Of New England.
The white man was quick to appre-
cate this way OF preparing, these spe-
cfal foods, and soon made great i'm
provements on the rude methods of the
Indians. until today the Rhode Island
clambake, which has become so famous,
scientific manner, and is usually very
interesting process. even to those who
are familiar with 1t.
Certain men in these parts of the
state have acquired a reputation for
the skill in making bakes. and they
bake yet Each has his own particu-
lar special rites but the general
methods are much the same.
"A collection of cobblestones and
large sticks Of wood is procured. These
are arranged alternately In a square.
first layer of stones, then some wood
placed lob-cabin fashion. then more
stones and more wood. until pile from
two to three feet high Is raised The
wood is fired and allowed to burn until
the stones are heated. The burnt wood
is then taken out with long-handled
rskes, leaving the stones one seething
mass or heat. Over this Is thrown wet
rock weed taken from the water, where
1t grows on the ragged rocks along the
shore. Immediately the clans in huge
basketfuls are poured on the smoking
rock weed; then wire baskets filled
with Irish and sweet potatoes and
onions; then the unhusked ears of corn: |
then more wire baskets filled with flsh,
and dressing In cloth bags. and what
ever else the maker may choose to add. |
After this the entire mass is covered
with more rock weed, and finally with
heavy sheet of canvas, to prevent
the escape OF steam and flavor. In
about forty-fiye minutes the bake is
ready to be opened, and it's delicious
contents furnish feast dear to the
taste of every true Rhode Islander.
Such is the bake. which Is served
daily at many resorts up and down and |
adjacent to the shores of Narragansett |
bay during the months of July and
August. Usually II is preceded by |
clam chowder. Then follow the steam |
ing CLAIMS in their shells, served with |
hot butter and brown bread, cucum-
bers, onions and sliced tomatoes; then |
fish with dressing, clam fritters, Irish |
potatoes, sweet potatoes. corn and
sometimes lobster, sausage, eggs, and /
even chickens. The dessert consists of |
luscious slices of watermelon. This
extensive menu. however. is only pos
sible late in the season.
"The Rhode Island ciambake never
loses its fascination for such as have
once learned to enjoy it's pleasures and
to appreciate its benefits. To every
loyal Rhode Islander 1t is indeed a. Joy
forever"