William Holmes McGuffey Birthplace. / THF1969

Join us this Saturday, September 25, 2021, at the William Holmes McGuffey Birthplace in Greenfield Village, as a group of living historians present household and harvest activities and stories of rural western Pennsylvania in 1800.

What forces would have been in play for Anna and Alexander McGuffey in the young American nation at that time?

The first decade of the 19^th century in America saw the rise, through trial and error, of a new nation—our Early Republic. The Early Republic era, which roughly ran from the 1780s through the 1830s, was greatly influenced by world events and national politics. The French Revolution, the rise of Napoleon, and the ongoing war between England and France all challenged, and at times threatened, the newly formed government of the United States. A war with Great Britain, the War of 1812, was fought from 1812–1814.


Thomas Jefferson’s election as president of the United States paved the way for westward expansion. / THF8163

The election of Thomas Jefferson, who served as president from 1801–1809, paved the way for the westward expansion of the United States. At a time when the western frontier was eastern Ohio, the Louisiana Purchase and the Lewis and Clark expedition that quickly followed were huge factors for westward movement in the decades to come. To offer some perspective, the United States population in 1800 was over 5.3 million—of whom nearly one-fifth were enslaved.

By 1800, the McGuffey family, who had settled in western Pennsylvania in the 1780s, followed the traditional seasonal routines of farming. In an area that had been settled for nearly 20 years, no longer a frontier, the Pennsylvania landscape encompassed cleared fields, mature orchards, more substantial homes, and an established community.


Job Roberts’ 1804 book, The Pennsylvania Farmer, showed that farming was common in the state by the turn of the century. / THF625673

The McGuffeys were not isolated, and would have been aware of world events, regional and national politics, and trends in fashion, and would have had access to a wide range of imported goods. They would make their own westward journey into Ohio in 1802.

We hope you can visit us Saturday to learn more about the family and their fall activities.


Jim Johnson is Director of Greenfield Village at The Henry Ford.

Pennsylvania, 19th century, 18th century, William Holmes McGuffey Birthplace, Greenfield Village buildings, Greenfield Village, farms and farming, events, by Jim Johnson

Central Market in Downtown Detroit, Michigan, circa 1890. / THF96803

As a 2021 Simmons intern at The Henry Ford, my experience, skillset, and reverence for community engagement, localization, and food justice combined into a recipe for growth.

I came to this work having spent the winter working with staff from The Henry Ford and a group of my peers on a script for a Central Market character that will debut in Greenfield Village in 2022. I also brought my knowledge of the local food environment, agroecological issues, museology, key contacts, and equity methodology. This confluence of background knowledge enabled me to envision a plan for weekly open-air historical markets in Greenfield Village that will preserve slow food culture in an urban environment. Ultimately, this has brought me one step closer to my career in designing and interpreting agroecological landscapes with communities before I head off to Burlington, Vermont, to start my PhD in Food Systems.

By now you have likely read of the reconstructed Central Market Vegetable Building in Greenfield Village. You may even know how The Henry Ford plans to bring it to life in Spring 2022 through the resurrection of historical markets for visitors to purchase fresh cut flowers, fruits, vegetables, and honey, or to pick up a cup of coffee and hear stories from market characters such as Mary Judge. This weekly educational market experience will offer a dozen growers a space to share their story, practices, and agricultural knowledge with highly engaged visitors, providing them access to the thousands of members and visitors who come to Greenfield Village every day.


Central Market vegetable shed reconstruction by Christian & Son, Inc. construction company on July 15, 2021. / Photo taken by Ayana Curran-Howes.

These markets will begin with a spring flower market in April 2022, where visitors can purchase lilies, pansies, and sweet peas, to name a few. This will whet the appetites of museumgoers for the weekly Saturday markets, from mid-June through mid-August, where 12-24 farmers (scaled up over time) will sell honey, fruit, vegetables, flowers, dairy, poultry, eggs, value-added items (like jams, pickles, salsa, and bread), and refreshments (such as coffee, cider, and donuts).


People look at flowers for sale at the Central Market, undated (BHC glass neg. no. 2553). / Detail of image from Burton Historical Collection, Detroit Public Library. (EB02e878)

I conducted historical research to answer the questions, “What fruits, vegetables, and other foodstuffs were being sold in the Central Market? When? By whom? Where in the market?” This work focused on bookending the market, looking extensively at the 1860s and 1890s. I conducted primary research using Michigan Farmer from the 1850s and 1860s, seed catalogs and nurserymen specimen books from The Henry Ford’s Digital Collections, the Biodiversity Heritage Library, and the Detroit Free Press archives.



D.M. Ferry & Co. Seed Annual Descriptive Catalogue, 1883, front and back covers. / THF620066, THF620067

Michigan Farmer journals were particularly helpful for identifying notable growers and specific varieties beloved by growers. In the 1863 Michigan Farmer, the most popular varieties of pears described for growers are Belle Lucrative, Flemish Beauty, and the Bartlett, which “deservedly stands without a rival.”  This journal also introduces growers to new varieties like Clapp’s Favorite, which is “similar to Bartlett in form, but less musky in flavor” (Michigan Farmer, October, 1863, pg. 162–163). These specific varieties will be important for prioritizing heritage varieties in the market, a key component of slow food culture.


Description and depiction of pear varieties, Michigan Farmer, October 1863, pg. 163. / via Google Books, reproduced from the University of Michigan.

In order to paint a picture of what vendors sold within the market, we used city directories, George W. Hawes’ Michigan State Gazetteer, the Prairie Farmer Annual, Detroit Free Press advertisements, and some references to stall-keepers within newspaper articles from the Detroit Free Press and Detroit News. When we could identify what stalls individual hucksters, market gardeners, florists, butchers, and fishmongers occupied, we still had to discern where these stalls were located inside the vegetable shed. One Detroit News article was particularly helpful in orienting where certain types of vendors were situated: “Just at this time the southern row of stalls in the vegetable market is a center of floral radiance and beauty” (Detroit News, “Seen on the Streets,” May 24, 1891). Central Market shoppers found butchers in the Central Market building and fruit vendors on many corners around the market, and hired unskilled laborers, such as chimney sweeps, at the east entrance of the Central Market vegetable shed.


Sanborn Fire Insurance Map from Detroit, Wayne County, Michigan. / Sanborn Map Company, Vol. 2, 1884, with annotations by Ayana Curran-Howes.

Then, to bring this historical research forward, I had to identify key farmers, as well as community organizations and other markets, who should be involved—in order to ensure the longevity and impact of this initiative. To not remain purely about the past, but to connect the past to the present and inspire the future, we had to become aware of how this Central Market project would be perceived and could be supported by the incredible urban agriculture community that exists in Detroit today and in southeast Michigan at large.

Consequently, I crafted an interpretation plan to ensure the markets become a sustainable, vital part of the slow food movement in Southeast Michigan. This plan is grounded in several desires: to be seen by market gardeners as a profitable venture and by the community as an asset, to be relevant to the local food environment (e.g., not to be redundant or competitive with other local markets), and to be feasible for staff of The Henry Ford and participating farmers. Additionally, we want to make sure that the market both showcases the ingenuity of late 19^th-century market gardeners and hucksters and continues to foster ingenuity in present-day farmers, as this is what helps them to thrive on the outskirts of the market economy.


Simmons intern Ayana Curran-Howes, presenting on July 22, 2021, to 30+ staff of The Henry Ford and affiliates, including Debra Reid, Curator of Agriculture and the Environment, at the annual Historical Resources internship presentations, organized by Sophia Kloc (featured left), Office Administrator for Historical Resources. / Photo captured by Deirdre Hennebury, Associate Director of the Museum Studies Program at University of Michigan.

It was incredibly important to me to ensure this market will be accessible, supports the existing food movement, and propels marginalized farmers forward through the marketing and financial resources of The Henry Ford. For instance, one measure that is feasible for The Henry Ford’s staff and increases accessibility, both for food-insecure residents around the museum and for farmers, is an earlier start to the market. For those for whom  the entrance fee is a barrier, we hope to have help such as Supplemental Nutrition Assistance Program (SNAP), Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), Senior Project FRESH, and other food assistance available.

This is also a significant component of larger initiatives underway. Jennifer Junkermeier-Khan, this year’s other Simmons intern, has drafted a five-year strategic plan to “Inspire and provide training for the next generation of food entrepreneurs, innovators, and visionaries with a focus on sustainability, health, and social justice.” Community engagement is one of four pillars of this plan and is imperative for making the Central Market vegetable building installation a springboard into a new era for The Henry Ford: an era that not only speaks openly about difficult histories, including violence and racism (past and present) in the food system, but also seeks to create a counter-narrative and opportunities for social justice hyper-locally.

Consequently, we want this work to be founded in equity from the start, given the legacy of—and ongoing—racism within our food system and market economy. This will require long-term relationship development with the surrounding community and careful selection of vendors. Thus, I created criteria for selecting vendors to ensure that farmers who can benefit the most are approached, as well as those who have knowledge to share with visitors on farming practices, produce varieties, and their own cultural and food traditions. Some of the criteria for vendors include whether they are minority-owned and -operated; using family or fair-wage labor; using integrated pest management, mixed livestock-crop, and no-till systems; and growing heritage varieties and breeds.

This historic marketplace will allow growers to develop their narrative around their practices, varieties, and cultural heritage, immortalizing their stories and recording their history in ways they are not currently captured and appreciated.

Not many growers specialize in heirloom varieties in this area—this may be something they are interested in but are not currently growing due to slow production, financial costs, and lack of demand from consumers. By incentivizing and making heirlooms more visible, we can increase demand by consumers and increase their feasibility for farmers.

Lastly, for the Central Market vegetable building and its weekly markets to have a lasting impact on visitors and lead to the food systems change we hope to see, they have to have a “big idea” and a few key messages. Within broader institutional initiatives, the Central Market will “transform relationships between consumers and the origins of their food through immersive historic market educational experiences that center the stories of diverse producers, past and present, to progress slow food culture.” This big idea will be supported by key messages for visitors to take home with them.

First, the current industrial agricultural system supports fast food culture. This harms the environment through soil erosion and nutrient degradation. It is also extremely inefficient at producing “real” food. Vast monocultures (or the cultivation of single crops in a given area) occupy most agricultural lands in the United States, resulting in products used for biofuels, animal feed, and processed foods. Our current agricultural system is also discriminatory and disconnects consumers from their food and those who produce it.

Second, slow food culture, preserved and practiced in museum spaces, and led by diverse producers in the local food environment, can heal this metabolic and sociocultural rift. This is done in large part by the replacement of genetically modified organisms (GMOs) with heirloom crops and livestock bred to produce way beyond their bodily means with heritage varieties. With the preservation of genetic diversity through heritage and heirloom crops, farmers gain resilience against climate change. Diversity protects farmers against devastation to their crops and provides environmental benefits like erosion prevention. Growing heirlooms can also improve human health through the nutritional quality of food and can preserve cultural heritages. “Every culture in the world has a history of growing and cooking food for health, taste, beauty, and affordability,” and it is our goal to be a part of active preservation—not simply in the museum’s collections for perpetuity, but practiced in real time (Waters et al. 2021, pg. 118).


Simmons Interns Jennifer Junkermeier-Khan (left) and Ayana Curran-Howes (right), with Debra Reid, advisor and The Henry Ford’s Curator for Agriculture and the Environment. / Taken July 15, 2021, outside Lovett Hall at The Henry Ford.

Many genes incorporated into GMOs are stolen (biopiracy) from indigenous varieties, so that corporations profit from centuries of stewardship and plant knowledge by Black, Indigenous, Latina/o, and other marginalized groups (Shiva, 2016). Taking practices out of context and without the wisdom of those who stewarded them into existence only ensures that they are co-opted and watered down. Thus, the third key message of the Central Market vegetable building and its weekly markets is that social justice and supporting BIPOC (Black, Indigenous, and People of Color) farmers is restorative agriculture, and the practices of restorative agricultural practices are only carried forward from the past by diverse producers.

Lastly, visitors will walk away with an understanding and appreciation for public markets, where entrepreneurship, opportunity, struggle, and community all collide. All these messages will be told through the sights, sounds, smells, and tastes at the market—through performances, signage, and experiences, such as cooking demonstrations and magicians roaming the market vying for visitors’ attention.

Sources

Shiva, Vandana. Who Really Feeds the World?: The Failures of Agribusiness and the Promise of Agroecology. North Atlantic Books, 2016.

Waters, Alice, et al. We Are What We Eat: A Slow Food Manifesto. Penguin Press, 2021.


Ayana Curran-Howes is 2021 Simmons Intern at The Henry Ford.

Additional Readings:

• Detroit Central Market
• Market Day: Detroit Central Market’s Vegetable Shed Comes to Greenfield Village
• Reading an Artifact: The Reconstructed Detroit Central Market Vegetable Shed
  
• Detroit Central Market Vegetable Building: Curator Q&A

by Ayana Curran Howes, shopping, Michigan, Greenfield Village buildings, Greenfield Village, food, farms and farming, events, Detroit Central Market, Detroit, agriculture, #Behind The Scenes @ The Henry Ford

Harvesting wheat at Firestone Farm / Photo by Lee Cagle.

Every year, the staff of Firestone Farm go into the fields to harvest wheat. Our living history program at Firestone Farm is set in 1885, and because the area of east central Ohio where the farm originates was not an intense grain-raising area, the latest and greatest harvesting technology was generally not in use. As a result, we use a somewhat older technology—a “self-rake reaper.” Our machine was produced by the Johnston Harvester Company out of Batavia, New York, and was built likely in the mid-1880s.

The machine combines a mowing machine (which cuts down the wheat, gathering it on a large wooden bed) with a raking mechanism (which can be adjusted to sweep the accumulated grain stalks off the bed of the machine into measured piles). It has a wonderful robotic action as it makes it way around the field. The machine is pulled by two large horses and the entire mechanism is powered by them.


Firestone Farm’s Johnston Harvester Co. Self-Rake Reaper, 1878-1900 / THF74908

The loose piles of wheat then need to be gathered up and tied into bundles. In turn, these bundles are stood up on end with other bundles to create a shock or stook. This allows the grain to finish drying before it is stored or stacked for threshing later in the season. (Threshing is the process of separating the grain from the stems, or straw, and the chaff, or the covering of the individual wheat berries.) This is all done by hand—and it takes many hands. Both men and women would have worked together in the field, but before the age of machines (pre-1840s), men typically did the blade work (using sickles, scythes, and grain cradles) and women did the bundling and shocking.

In 1885, each part of the grain harvest was a separate process, using a different machine. Machines that both cut and tied/bundled the grain began to see more common use at the end of the 1880s. These were called binders, and first used wire, then twine, to do this. Eventually, all the harvest processes, including threshing, were “combined” into one step with the advent of the combine. Early versions were horse drawn, but by the 1930s, self-propelled versions began to be used. The final transition took place after World War II as the horse finally was replaced by the tractor on the American farm.

You can get a quick overview of the many steps in wheat production at Firestone Farm in the video below.

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farming equipment, horse drawn transport, Greenfield Village buildings, Greenfield Village, farms and farming, events, by Jim Johnson, agriculture

We spotlighted racing at Motor Muster for 2021. This 1953 Oldsmobile 88 stock car, brought to us by the R.E. Olds Transportation Museum, fit the theme perfectly. / Image from The Henry Ford’s livestream

Gearheads and automobile aficionados had reason to celebrate as Motor Muster returned to Greenfield Village on June 19 and 20. Like so much else, last year’s show was canceled in the wake of COVID-19. But with restrictions eased and a brighter situation all around, we returned in 2021 for another memorable show. We also welcomed a new sponsor. For the first time, this year’s Motor Muster was powered by Hagerty.

It’s no surprise, given the recent opening of our exhibit Driven to Win: Racing in America Presented by General Motors, that our Motor Muster spotlight was on racing. Yes, we had competition cars in the mix, but we opened the celebration to include production cars inspired by racing events, locations, and personalities. Whether it’s a model like Bonneville or a make like Chevrolet, racing names have appeared on automobiles from the start.


The Henry Ford’s 1953 Ford Sunliner convertible, official pace car at that year’s Indianapolis 500. / Image by Matt Anderson

As always, we brought out a special vehicle from The Henry Ford’s collection. Many of our prominent competition cars are in Driven to Win, but we found a perfect match for the theme in our 1953 Ford Sunliner. The convertible served as pace car at the 1953 Indianapolis 500, driven by William Clay Ford in honor of Ford Motor Company’s 50^th anniversary. In addition to its decorative lettering (with flecks of real gold in the paint), the pace car featured a gold-toned interior, distinctive wire wheels, and a specially tuned V-8 engine rated at 125 horsepower.


From the GM Heritage Center, a 1955 Chevrolet from the days when stock cars were still largely stock. / Image by Matt Anderson

Our friends at General Motors got into the spirit of things by lending an appropriate car from the GM Heritage Center collection. Their 1955 Chevrolet 150 sedan is a replica of the car in which NASCAR driver Herb Thomas won the 1955 Southern 500 at Darlington Raceway. Thomas’s car benefited from Chevy’s new-for-’55 V-8 engine which, with the optional PowerPak dual exhausts, was rated at 180 horsepower. The Chevy small-block design went on to win more NASCAR races than any other engine.

Historical vignettes were in place throughout Greenfield Village—everything from a Civilian Conservation Corps setup from the 1930s to a patriotic bicentennial picnic right out of the mid-1970s. Even the Herschell-Spillman Carousel got into the spirit of the ’70s, playing band organ arrangements of the hits of ABBA. (I wonder if that 1961 Volvo at the show ever drove past the carousel. What a smorgasbord of Swedish splendor that would’ve been!)


Our awards ceremony included prizes for unrestored cars, like this 1941 Ford Super Deluxe Fordor. / Image by Matt Anderson

As always, we capped the weekend with our awards ceremony. Our popular choice voting allows visitors to choose their favorite vehicles from each Motor Muster decade. Top prize winners this year included a 1936 Hupmobile, a 1948 MG TC, a 1958 Chevrolet Corvette, a 1969 Plymouth Barracuda, and a 1976 Ford Econoline van. The blue ribbon for motorcycles went to a 1958 Vespa Allstate, and the one for bicycles to a 1952 JC Higgins bike. For commercial and military vehicles, our top vote-getters were a 1937 Ford 77 pickup and a 1942 White M2A1 half-track, respectively. We also presented trophies to two unrestored vehicles honored with our Curator’s Choice award. For 2021, those prizes went to a 1936 Buick Victoria Coupe and a 1967 Chevrolet C/10 pickup.

It was a longer-than-usual time in coming, but Motor Muster 2021 was worth the wait. Everyone was in good spirits and enjoying the cars, the camaraderie, and the chance to enjoy a bit of normalcy after a trying year. Let’s all do it again soon.

If you weren’t able to join us at Motor Muster this year, though, you can watch parts of the program right now. Our popular pass-in-review program, in which automotive historians provide commentary on participating vehicles, returned this year with a twist. We livestreamed portions of the program so that people who couldn’t attend Motor Muster in person could still enjoy some of the show. Enjoy those streams below, or use the links in the captions to jump straight to Facebook.

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Michigan, Dearborn, 21st century, 2020s, racing, race cars, Motor Muster, Greenfield Village, events, cars, by Matt Anderson

Welcome to the 1880s. Baseball fever is sweeping the country! Urban centers boast professional teams of paid, recruited players, like the Detroit Base Ball Club pictured on the trade card below, part of the National League from 1881 to 1888. (The Detroit Tigers were created in 1901, as part of the newly organized American League.) The Detroit Base Ball Club is gaining some notoriety. They'll win the pennant (the forerunner of the World Series) in 1887, beating the St. Louis Browns of the American Association in 10 out of 15 games.


Trade Card for the Detroit League Base Ball Club, Sponsored by "Splendid" Plug Tobacco, P. & G. Lorillard, 1886 / THF225148

Chief among the team's heroes is star catcher Charley Bennett (pictured upper right). Charley is the first professional-league catcher to wear a chest protector outside his uniform. Detroit fans so adore him that they will name their first official ballyard Bennett Park. Charley is the team's "muscle"; center fielder and team captain Ned Hanlon (pictured center) is its "brains."

The passion for baseball is equally evident in small-town America. Amateur clubs show up just about anywhere that nine men can agree on a time and place to practice. Games against rival towns and villages engender fierce local pride. Over in the village of Waterford, Michigan, some country lads have formed a team called the Lah-De-Dahs. Their exploits are well documented in the local newspaper. On September 2, 1887, local fans will smile to read, "George Wager is the best catcher in the township and of the Waterford nine; if he fails to catch the ball with his hands he will catch it with his mouth."


The back of the trade card features an ad for Lorillard’s “Splendid” plug tobacco, as well as the home and “abroad” schedules for Detroit. / THF225149

See the Lah-De-Dahs in Action

Would you like to see the Lah-De-Dahs in action? You can, every summer in Greenfield Village. Our own team borrows the look and playing style of an 1880s amateur baseball club like the original Waterford Lah-De-Dahs.

When you go to a Historic Base Ball in Greenfield Village game, you will notice some different baseball terminology. For example, instead of "batter up," the umpire will declare "striker to the line." When he notes "three hands dead," he simply means that the side is retired.

Visit a Historic Base Ball game this summer and learn some new terminology for yourself!


Donna R. Braden is Senior Curator and Curator of Public Life at The Henry Ford. This article was adapted from the May 1997 entry in our previous “Pic of the Month” online series.

19th century, 1880s, sports, Michigan, Historic Base Ball, Greenfield Village, events, Detroit, by Donna R. Braden, baseball

Lithograph, "Strawberries," by Currier & Ives, 1870 / THF624651, detail

By the mid-19^th century, true leisure time was a rare commodity among the American population. There were very few “official” holidays on the calendar and a twelve-hour workday, six-day workweek was the norm. For these Americans, bringing and sharing food to an outside gathering, whether it be an excursion to the seaside, to a rustic location, or to enjoy a simple meal after church, was a shared experience, a time to pause and take a breath.

What we call a picnic derives from the 17^th-century French word “pique-nique,” a term used to describe a social gathering in which attendees each contribute a portion of food. They ranged from very formal affairs with several courses served by servants to very simple gatherings with the most basic of foods being served.

Mid-June is strawberry time here in Michigan, and strawberry-themed gatherings were a popular entertainment. Period magazines, newspapers, and other sources of the 1850s and 1860s go into great detail about picnic ideas and the logistical requirements for a successful event.

On Saturday, June 12, 2021, step back into the early 1860s to our re-created strawberry party outside the Chapman Home in Greenfield Village from 10 AM to 4 PM. You’ll be able to purchase strawberry hard cider, strawberry shortcake, strawberry pie, and strawberry frozen custard at various locations within the Village to soothe your own strawberry cravings, and can watch historic cooking demonstrations highlighting strawberries at Daggett Farmhouse, Ford Home, and Firestone Farm.

The recipes we’ll be demonstrating at each building are included below. Note that these are historic recipes and some of the measurements and techniques may not be familiar to today's home cooks. For more modern recipes dedicated to all things strawberry, check out Strawberry Love, featured in our Shop Summer 21 catalog.

Daggett Farmhouse

A Pound Cake 

Take a pound of butter, beat it in an earthen pan with your hand one way till like a fine thick cream; then have ready twelve eggs, with half the whites; beat them well, and beat them up with the butter, and work into it a pound of flour, a pound of sugar, and a few carraways, well together for an hour with your hand, or a great wooden spoon. Butter a pan and put it in, and then bake it an hour in a quick oven.

--Susannah Carter, The Frugal Colonial Housewife, 1742, pg. 104

To Make Currant Jelly

Strip the currants (strawberries) from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water, half way the jar, let it boil half an hour, take it out, and strain the juice through a course hair-sieve; to a pint of juice put a pound of sugar, set it over a fine clear fire in our preserving pan or bell-metal skillet; keep stirring it all the time till the sugar is melted, then skim the scum off as fast as it rises. When your jelly is very clear and fine, pour it into gallipots; when cold, cut white paper just the bigness of the top of the pot and lay on the jelly, dip those papers in brandy; then cover the top close with white paper, and prick it full of holes; set it in a dry place, put some into glasses, and paper them.

--Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747, pg. 183

Ford Home

Strawberry Shortcake

2 cups of flour            

1 tsp baking soda       

1 tsp salt

4 tbsp shortening (1/2 butter)

About 1-1/2 cups sour milk “lobbered”

Sift the flour, salt, and soda together into a bowl and work in the shortening. Make a hole in the center and pour in the milk, stirring the flour into it from the sides with a wooden spoon. The dough should be just about as soft as it can be handled, so the amount of milk is indefinite. Pour it out on to a floured board and then pat it out or roll it gently—handling it just as little as possible—to a cake about three quarters of an inch thick. Put this into a buttered baking tin either square or oblong and bake it on a hot oven (450 degrees) for fifteen minutes. The amount of soda depends somewhat on the sourness of the milk. Do not try to sour pasteurized milk, for it can not be done. It will get "old" but it will not "lobber."

And if you don't know what "lobbered" means, it means thick—the dictionary stylishly calls it "clambered." If you use too much soda, the cake will be yellow and taste like lye. Of course, you may be safer in making a baking-powder dough, in which case you take your regular recipe for biscuits but add another tablespoonful of shortening (using half butter, at least, for the shortening) and bake it the same way.

When your cake is done (and "shortcake" in my kind of recipe doesn't mean "biscuits"), proceed after this fashion: have your strawberries (dead ripe) washed, hulled, mashed, and sweetened, in a bowl... And be sure there are plenty of them. Turn your hot cake out on the platter and split it in two, laying the top half aside while you give your undivided attention to the lower. Spread this most generously with butter just softened enough (never melted) to spread nicely, and be sure to lay it on clear up to the very eaves. Now slosh your berries on, spoonful after spoonful—all it will take. Over this put the top layer, and give it the same treatment, butter and berries, and let them drool off the edges—a rich, red, luscious, slowly oozing cascade of ambrosia. On the top place a few whole berries—if you want to—and get it to the table as quickly as you can. It should be eaten just off the warm, and if anybody wants to deluge it with cream, let him do so. But the memory of a strawberry shortcake like this lies with the cake and not the cream.

--Della Lutes, Home Grown, 1936, p. 128-130

Firestone Farmhouse

Strawberry Pickles

Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on; pour over it a syrup made of two coffee-cups cider vinegar, and three pints sugar, boiled about five minutes; let stand twenty-four hours, pour off syrup, boil, pour over berries, and let stand as before, then boil berries and syrup slowly for twenty-five minutes; put in jars and cover. The above is for six quarts of berries.

--Buckeye Cookery and Practical Housekeeping, Estelle Woods Wilcox, Ed., 1877, p. 268

Fruit Ice Cream

To every pint of fruit-juice, allow a pint of sweet cream. The quantity of sugar will depend upon the acidity of the fruit used. Apples, peaches, pears, pine-apples, quinces, etc., should be pared and grated. Small fruits, such as currants, raspberries, or strawberries, should be mashed and put through a sieve. After sweetening with powdered sugar, and stirring thoroughly, let it stand until the cream is whipped—2 or 3 minutes. Put together and then whip the mixture for 5 minutes. Put into the freezer, stirring it from the bottom and sides 2 or 3 times during the freezing process.

--Mrs. Frances E. Owens, Mrs. Owens’ Cook Book and Useful Household Hints, 1884, p. 301


Jim Johnson is Director of Greenfield Village at The Henry Ford.

2020s, 1860s, 20th century, 19th century, recipes, Greenfield Village, food, events, by Jim Johnson

The Base Ball Player's Book of Reference, by Henry Chadwick, 1867 / THF214794

Almost 40 years before Major League Baseball's first World Series, the city of Detroit hosted the "World's Tournament of Base Ball."

On July 14, 1867, the Detroit Free Press carried an announcement of the tournament, which was held at the grounds of the Detroit Base Ball Club from August 14 to August 21. The international tournament attracted teams from Michigan, Pennsylvania, and Ontario. When Detroit hosted the World’s Tournament in 1867, it announced it would abide by the rules as published in Henry Chadwick’s book, Haney’s Base Ball Player's Book of Reference. Chadwick and Albert G. Spalding were the two individuals who helped baseball achieve national prominence.


Trade Catalog, “Black Band” Spalding Bat / THF624007

Chadwick, a New York sportswriter, immigrated to the United States from England as a boy. He reported on baseball games and created a system for scoring games that continues to appear in sports pages today as the box score. Chadwick also authored a number of instructional books on how to play the “national game.” Books such as Chadwick’s helped create a uniform game, and promote baseball as acceptable recreation for men, and appropriate for men, women, and children to watch. Chadwick also authored the annual publication Spalding’s Official Base Ball Guide until his death in 1908.


Player with Spalding Bat / THF94414

Albert G. Spalding started his baseball career as a player, and later became a manager and president of the Chicago White Sox, which at the time was part of the National League. Spalding also created a popular sporting goods company, specializing in baseball equipment. The popularity of Spalding equipment is represented in photographic images from the late 1800s. The individual player shown above has a Spalding bat, and Spalding bats may be seen in the team photograph below of the Round Oak Club of Dowagiac, Michigan.


Round Oak Club, Dowagiac, Michigan / THF94416

In the early 20th century, Spalding and Chadwick put forth different versions of the origins of the game of baseball. Chadwick had long asserted that baseball developed based on British bat and ball games, such as “rounder." In an era of American nationalism, Albert Spalding hoped to find an American source for the game. He cajoled professional baseball to appoint a commission in 1905 to investigate the origins of the game. Chaired by A.G. Mills, the commission received a letter from a Denver, Colorado, engineer by the name of Abner Graves, asserting that Graves was present when Abner Doubleday developed the game in Cooperstown, New York, in 1839. Chadwick responded with evidence detailing the history of English bat and ball games without avail. Spalding’s zeal to establish baseball as a purely American game, and his connections within the commission, compelled the group to recognize the circumstantial evidence and acknowledge Doubleday as baseball’s founder.

If only someone had bothered to research Doubleday’s life, it would have revealed that he was at West Point in 1839, and could not have devised baseball in Cooperstown, as many now believe. In actuality, games of baseball (or “base ball,” as it was spelled into the early 20^th century) were reported in newspapers in the 1820s. The Knickerbocker Club of New York is credited with formulating the nine-player team format that eventually led to the formation of the National Association of Base Ball Players in 1858. Pitching was done underhanded and balls caught on the fly or the first bound were outs. The rules continued to evolve into the game that is now America’s pastime.

You can watch Historic Base Ball in Greenfield Village weekends this summer, or attend the World Tournament of Historic Base Ball on August 14–15 in Greenfield Village. The Greenfield Village Lah-De-Dahs and their opponents abide by the rules in our copy of the rare Haney’s Base Ball Player’s Book of Reference, just as the players in the 1867 tournament did. Visit the artifact’s page in our Digital Collections to read the whole book.


Leo Landis is former Curator at The Henry Ford. This article was adapted from the April 2003 entry in our previous “Pic of the Month” online series.

20th century, 19th century, sports, Michigan, Historic Base Ball, Greenfield Village, events, Detroit, by Leo Landis, books, baseball

"American Sports, Base Ball, Striker & Catcher" Plate, circa 1850 / THF135816

"On Saturday afternoon, Sept. 10, at the farm of Louis Bradley, might have been seen a small gathering of people. They came to see the final game between the Lah-da-dahs, of Waterford, and the White Lakes of Webster neighborhood."  –Pontiac Bill Poster, September 14, 1887

In the 1880s, many Michigan towns supported baseball teams, including Waterford, in Oakland County, but the game's history goes back further. The game of base ball (as it was often spelled into the 1890s) had its origins in a number of children's games, but especially a British game called "Rounders." Rounders rules called for the game to be played on a diamond, with a striker (batter) who faced a feeder (pitcher).

The American game of base ball gained in popularity in the mid-1800s, so much so that English ceramic makers produced dishes such as the "Base Ball" plate above, depicting a "Striker & Catcher," to appeal to American consumers. American interest in base ball in the late 1800s is evident in the production and marketing of such a plate.

Americans purchased these English-made ceramics to celebrate their national game, but base ball did not have all the regulations we know in modern baseball today. Until the 1880s, rules stated that the pitcher had to deliver the ball underhanded with a straight arm. The batter could call for a high or low pitch. A high pitch was considered one between the belt and shoulders, and a low pitch was to be delivered between the belt and knees, a range close to the modern strike zone. Balls and strikes were usually not called until the 1870s.

Some rules called for home plate to be made of marble or stone, but there was no batter's box, only a line that bisected the plate. Consequently, today's historic base ball umpires will frequently signal the start of a game by calling, "Striker to the line!" Early rules discouraged, and often forbade, players being paid.

You can browse artifacts related to both the early and more modern forms of baseball in our Digital Collections. Or, if you want to see vintage base ball firsthand, check out the schedule for the Greenfield Village Lah-De-Dahs, who borrowed the name of the old Waterford team. The Village nine suit up to play teams from Ohio and Michigan throughout the summer as a part of Historic Base Ball in Greenfield Village. Though the song "Take Me Out to the Ball Game" was not written until 1908, you might hear the band play it. If you wish, you can sing along and cheer on the base ball strikers for the Lah-De-Dahs.


This post was adapted from the July 2000 entry in our former Pic of the Month series.

Additional Readings:

• The Webster Dining Room Reimagined: An Informal Family Dinner
  
• Sidney Houghton: The Fair Lane Estate
  
• Portable Writing Desk, Owned by Edgar Allan Poe, 1830-1849
  
• Designs for Aging: New Takes on Old Forms

Europe, Michigan, 19th century, 1880s, 1850s, sports, home life, Historic Base Ball, Greenfield Village, furnishings, events, decorative arts, baseball

Opening Day is behind us, so baseball season is now in full swing (pun intended), and the return of Historic Base Ball in Greenfield Village is just around the corner. Celebrate this beloved sport with a few artifacts and stories from our collections.


H.J. Heinz Company Baseball Team, circa 1907 / THF292401

The H.J. Heinz Company, at the forefront of employee welfare during the late 19th and early 20th centuries, offered many recreational activities for its workers. This photograph from 1907 shows the Heinz company baseball team, comprised of its employees.


Portrait of a Baseball Player, circa 1880 / THF94413

In the decades following the Civil War, base ball clubs came to represent a community’s identity and honor. Players donned colorful uniform shirts to make the team readily visible to its supporters and opponents alike.


Baseball Uniform Shirt, 1865-1885 / THF30158

This bright red wool base ball shirt is a great example of uniforms of that time. The oversized “A” would have identified the community, company, or school the team represented, while the “BBC” stood for “Base Ball Club” – the two-word phrase later changed to “baseball” in 1884.


World Tournament of Historic Baseball in Greenfield Village, August 2007 (Photographed by Michelle Andonian) / THF52274

In 1867, Detroit hosted the World Base Ball Tournament. To commemorate this event, Greenfield Village hosts the World Tournament of Historic Base Ball every summer—one of the finest exhibitions of historic base ball in the country, playing by 1867 rules.

Unfortunately, due to the COVID-19 pandemic, the World Tournament of Historic Base Ball was canceled last year, but it will be back in 2021! Until then, you can learn more about historic baseball at Greenfield Village by watching this video.

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sports, events, Greenfield Village, Historic Base Ball, baseball, by Samantha Johnson

June Sears, Rosemary Dishman, and Dorothy Ford Discussing Women's Nutrition, May 1970 / THF620081

A food soldier is a person who fights for something many of us take for granted: widespread, consistent access to good nutrition. George Washington Carver can be described in this way and is familiar to us at The Henry Ford for his work with the peanut—and his friendship with our founder. Carver’s impact went deeper, including dozens of agricultural pamphlets designed to convey scientific farming methods to rural Black Americans. Food Soldiers: Nutrition and Race Activism, a new pop-up exhibit in Henry Ford Museum of American Innovation, looks at these pamphlets as a starting point for a topic with a consequential history in the 20^th and 21^st centuries. From our partners at Focus:HOPE to our Entrepreneur in Residence, Melvin Parson, this exhibit celebrates those who have made it their life’s work to ensure that everyone has the ability to meet this most basic of necessities.

Food Soldiers connects with Black History Month (February) as well as Women’s History Month and Nutrition Month (March). The exhibit is an on-site component to a larger initiative that includes digital and virtual elements. Debra Reid, Curator of Agriculture and the Environment, will build upon the themes in her blog post Healthy Food to Build Healthy Communities with one on Food Soldiers in coming weeks. You can also look forward to a live Twitter chat on the topic this month.

Food Soldiers is located near the 1930s kitchen in the museum and will be on view through March 31.

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food insecurity, women's history, Henry Ford Museum, George Washington Carver, food, events, by Kate Morland, agriculture, African American history