The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1913-11-20
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Gradually, as the free air and broadminded-
ness Of this cline began to leaven the witch
burning dogmas Of the Pilgrims, the fasting of
the day was tempered by moderate feasting.
People ceased partaking in solemn silence of
meal Just about the same as that served on Sun
day-on which day of the week all early Thanks.
giving used to be observed-and had few
friends or relations In to help give proper thanks.
This necessitated elaborate preparations
and what the college-bred young man Of the
household today would term "a bigger feed'
1t would not be correct to dine in everyday
clothes when guests were present, elaborate
costuming came into vogue for the occasion.
Many guests came from long distance-maideng
sitting demurely behind men riders OF horse
back, or else in clumsy old road-coaches. 1t was
not hospitable to suggest that these return the
same day. So started the country house party
which still fourishes wherever there Is hos
tess house in the country and fireplace.
For weeks beforehand preparations for the
great day went Especially at place like
Mount Vernon did Thanksgiving almost outweigh
Christmas In culinary mportance-which was az
it should be since the host Of Mount Vernon
signed the first official proclamation making
Thanksgiving holiday. And always the turkey
has been its embem-just as the eagle is of
freedom. Like the Indian it is typically Ameri-
can.
OF course with such tempting menus as turkey.
roast pig. home-cured hams and mince and
pumpkin pies-to say nothing of imported plum
pudding-feasting rapidly took the place of absti-
nence. And 1t Is remarkable that amid all the
changes of this vast country during the past
1913 years that menu has remained practically uE-
changed Everywhere in America on this
Thanksgiving day-save In the homes of the
poor and the NEUTRALITY-SUSPICIOUS. and Gran.
berry sauce will have places of Importance and
be served from the table. The high cost of liv-
Ing debars the city poor from much turkey and
the nltra-rieh have l0np tbof
few thin un-graved slices Of white meat suffi-
cient to introduce amid the various cosmopolitan
dishes Of the meal.
Back in revolutionary days no such thought
troubled the mistress of the governors mansion
at Albany, the exclusive hostess of Boston, or
the chatelaine of Virginia estate. There was
only one proper place for the huge golden
brown. savory and beautiful turkey-and that
was the exact middle Of whatever end of the
table was designated head" No courses an
noyed the guests and irritated eager Juveniles
The dinner services had to be extensive and
complete. Dinner was served at midday and
began with a SOUP taken from an immense
toureen placed before the hostess. She ladled
1t out into soup plates, whose depth would
astound fastidious diner of today. All over the
broad expanse of white cloth were various dishes
and plates and cruets and receptacles for needed
seasonings.
Nor were these of thickness meant to en-
dure rather than charm the eye. Gazing upon
collection of them now at the National Museum
at Washington one marvels what magic of house
wifery skill ever prevented their breakage
Where Is the bride of yesterday who can point
today to an intact after-dnner coffee set-much
less that sufficient for a dinner party? Yet these
are displayed in all the purity Of outline and
quaintness of a long gone period bringing very
near to the visitor the era of genuine hosp
tality.
In those revolutionary Thanksgvings there
was no time to hastily wash certain dishes and
use them over again. Everything had to be
where 1t was in evidence all the time And one