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Show MML jaipi3 : their new home. Qalntly does l "Mourt'e Relation" chronicle the ; event: 1 "Our harvest being gotten In, our (iovernour sent foure men on fowling, that so we might after a more special! I manner rejoyce together, after wa bad 1 gathered the fruit of our labours; ! they foure In one day killed as much fowle, as with a little helpe beside, 1 served the Company almost a weeke, at which time amongst other Recrea-I Recrea-I tlons, we exercised our Armea, many . of the Indians coming amongst us, 1 and amongst the rest their greatest King Massasoyt, with some nlnetle I men, whom for three dayes we enter-' enter-' tatned and feasted, and they went out 1 and killed Deere, which they brought 1 to the plantation and bestowed upon the Captalne, and others. And al-1 al-1 though It be not alwayes so plentiful, as It was at this time with us, yet by the goodnesse of God, 'we are so farre from want, that we often wish you partakers of our plcntle." While the bill of fare of this first American celebration of the Harvest festival has not been preserved the feast waa no doubt a royal on even If some of the food and the methods of preparation would seem strange and outlandish to present day Americans. Amer-icans. The provisions must have been bountiful for there were about, 140 persons Including the 90 of Mas-sasolt'a Mas-sasolt'a company who were enter talned for three days, and all had their share of supplies. From other sources we Flow that Jie foods of the sea were abundant and that the Pilgrims had made the acquaintance of 0 oyster. Ducks they had In plenty of the choicest species and also geese. Game, from grouse to venison, veni-son, waa brought In from the forest in abundance, and there was a "great store" of wild turkeys. Harley loaf and cakes of corn meal were highly prized by the colonists and played tlrt'lr part In the feast. For vegetables vege-tables the I'llgrlms had much the same as they had In England, Gov. Ilradford's list naming beans, pease, pafSmlpa, carrots, turnips, onions, melons, cucumbers, radishes, "sklr-cts," "sklr-cts," beets, coleworts, and cabbages, in addition to wheat, rye, barley and oats. Desldes these they bad the lndlgeous squash and pumpkin, and It may be taken for granted that a careful care-ful Pilgrim housewife had preserved during the summer by drying a quantity quan-tity c strawberries, gooseberries and "rsapls." Take It altogether, the food basis of the first Harvest Thanksgiving Thanksgiv-ing day celebration In America was much the same as today. Ttut If the good housewife of today v3ibllged to prepare, the thanksglv-lug thanksglv-lug feast with the utensils and Inconveniences Incon-veniences of the kitchen of three cen-ture cen-ture ago she probably would throw up her bands In hopeless despair. The kitchen with Its great glowing fireplace fire-place was the housewife's domain f nd the general living room of the entire family. The walls and the floor were bare and the furniture meager and comfortless, while the kitchen furnishings furnish-ings were odd and strange. It was In this great cavernous chimney that the Pilgrim wife cooked her thanksgiving dinner. Placed high up In the yawning yawn-ing chimney was the heavy backbar, or lug hole, of green wood, afterwards displaced by the great Iron crane. It was beyond reach of the flames, and from It hung a motley collection of hooks of various lengths and weights. They had many different names, such as pothooks, pothangles, pot-claws, pot-clepa, trammels, crooks, bakes, gallow-balke. words that would put-xle put-xle a housewife of today to define. From these were suspended the pots and kettles In which the food was cooked. At both sides of the Are- . - - - - Jaa.. 4 HANRSOIVING day as 11 ) Is now celebrated Is 1 ft I composite of the ancient V. X Harvest festival, whose oHK,n back t0 thP Ilv dim prehistoric begin t n'0 f civilization, and fJz' of the solemn Puritan r J religious ceremony ol f thanksgiving. The Joy ou cilebratlon of the gathering of the yrar's harvest, a day or week of feasting, feast-ing, song, dance and revel. Is found In all ages and among all peoples. Thantaglvlng days are also common to all religions, past and present, but they aere not regular cr periodical events occurring generally after some victory of war. "The Puritans and tbe Pilgrim brought with them from Fngland both tha. Harvest ,fetl ril and the Thanksgiving days, the latter being observed whenever the deeply rellgloua mind of the Puritan saw In their prosperity or good fortune for-tune tbe direct Intervention of Providence. Provi-dence. Tbe Puritan also stripped the ancient Harvest festival of much of Its rude license that had grown up around the celebration, In England, and gradually grad-ually through the two centuries following fol-lowing the set lenient of New England, there grew up the practice of combining combin-ing the two events and making tbe Tbankglvtng annual. The religious element has been greatly subordinated as the years passed until at the present pres-ent time li I to a majority of Americans Ameri-cans only an Incident that by many la obaerved only In the breach. To the stern old Puritan of almost three centuries ago, the Thanksgiving day of 1V12 would seem little less than sacrilege so far as the thlnksglvlng feature of It is concerned. Hut be would understand and appreciate the day's feasting and revel aa a part of (he celebration of the Harvest festival. festi-val. The difference Is apparent In the records of the early settlement Of America. The first thanksgiving service serv-ice held In North America was observed ob-served with religious ceremonies conducted con-ducted by an English minister In tbe year 1578 on the shores of Newfound Isnd. This clergyman, accompanied the expedition under Froblsher, who fettled the first English colony In America. The records of this atgnlfl cant day have been preserved In tbe TJalnt rules snd regulations of the expedition ex-pedition as follows: "In primus: To binlsh swearing, dice and card playing, and filthy com-munlcatlon. com-munlcatlon. snd to serve Ood twice a day with the ordinary service of the Church of England. On Monday morning. morn-ing. May 27. 1578, aboard tbe Ayde. e received all. the communication by 'he minister of firavesend, prepared a good Christians toward God. and raoime men for all fortunes; . . . and Malster Wolfall made unto us a rood! j e sermon, exhorting all espe-rlally espe-rlally to be thankful to Ood for His t range and marvelous deliverance la those dangerous places." The second record of a thanksgiving service In America Is that of the Pop-lam Pop-lam colony which settled at Sagadahoc Sagada-hoc on the Maine coast In 1807. It insisted of prsyer and sermon as In he first Instance. These were thanks-tvtng thanks-tvtng days pure and simple, and after 'he settlement of Plymouth many oth-rs oth-rs of a similarly solemn rellgloua na-ore na-ore occurred. The first Harvest festival held In America waa upon December IS, 1821. t bas been called, wrongly, the first utumnal thanksgiving held in Amer-v-a, but It was to reality the observer observ-er of the Harvest festival, with ihlch tbe settler had been acquainted acquaint-ed la England. It waa not a day set part for religious worship and It la ol likely that any religious service as held; on the contrary. It waa the itegtnnlng of a whole week of feetlv-y feetlv-y la celebration of tha successful garserlag of their first harvest la place were large ovens In which baking bak-ing and roasting were done. There were no tin utensils In those old day and brass kettlca wer worth f 15 a piece. The utensils were mostly of Iron, wood, pewter or lafr tern ware. Glassware was practically unknown and bottles were made of leather. Wood played a great part In kitchen and tableware. Wooden trenchers from which two ate were used on the table for a century after the settlement at Plymouth. Wood was also used for pans and bread troughs and a host of other things displaced by tin In the modern kitchen. kitch-en. Of wood were made butter paddles, pad-dles, salt cellars, noggins, keelers, rundleta, and many kinds of drinking bowls which were known under tha names of mazers, whlsklns, plggtna, tankards and kannei, words many of which have disappeared from use. The dining table of these old days was the old Anglo-Saxon board placed on trestlen, and the tablecloth waa known as tbe "board clotb." Thus we have the origin of the time-worn phrase: "Gather around the festive board" And the furnishings of the "board" were simple, Inventorlea of that period mentioning only cups, chafing dishes, chargers, threnchers, salt cellars, knives and spoons. Tha table fork was an Innovation not yet In general use; the fingers of tha eater were used to thrust the food Into the mouth. The spoons were of wood and pewter mostly. Sliver spoons were rare. There was no chlnawaryon the tables of the early thanksgiving feasts; . for no china-ware china-ware came over on tbe Mayflower. That and the lack of glassware and sliver would make a thanksgiving table of the seventeenth century look Impossible to a housewife of today. Complete the picture by imagining large trenchers, square blocks of wood hollowed out by band, placed around (he "board" from each of which two people dig their food out with their fingers, and you have an Idea of tha manner In which our ancestors celebrated cele-brated Thanksgiving three centuries ago. Put If the kitchen and table furniture furni-ture would appear strange to a housewife house-wife of today some of the dishes served would appear even stranger. How many housekeepers of today can cook "suppawn" and "samp" from corn meal? Or bake mancbet, slm-mels. slm-mels. cracknels, jannacks. cocket bread, cheat loaves, or "wasel" bread? The colonists did not take kindly at first to the pumpkin, which In tha pie form bas become a distinctive feature fea-ture of the modern thanksgiving feast They called them "pomlons" then, and this (a awe-lnsplrlng recipe from which the colonial housewife mad "pomplon" pie: "Take a half pound of Pumplon and slice It a handful of Tyme, a little lit-tle Rosemary, Parsley and sweet Marjoram Mar-joram slipped off the stalka, then the cinnamon, nutmeg and pepper, and sl cloves, and beat them. Then mix them and beat them together and put In aa much sugar aa you see fit; then fry them 11k a frolt. After It la fried let It stand until It be cold. Take sliced apples, thlnne round ways, and lay a row of the froli and a layer of applea with current betwixt tho layer while your pi I fitted, and put in a good deal of sueet butter before you close it When the pla la baked take sli yolks of eggs, com whit win or Vergla and make a caudle of this, but not too thick. Cut up the lid and put It In. Stir them well together whilst the etg and the pomplon be not perceived and serve It np." Tha salth the old cook book, and the modern bouaewtf who faithfully faithful-ly follow this recipe can have at st a nntqu concoction, fearfully and wonderfully road, to grao acr Thanksgiving table. J THANKSGIVING I I . By AMELIA E. BARR. V "Have you cut th wheat In the blowing fields. I I Tho barley, the oats, and the rye. J I The golden corn and the pearly rice? ? s For the winter daya are nigh." I 7 - "We have reaped them all from shore to shore, I I And tbe grain Is safe on the threshing floor." s "Have you gathered the berries from the vine, I And tbe fruit from the orchard tree? I I The dew and the scent from the roses and thyme, t I In the htv of the honey bees?" ? ? "Tbe peach and tbe plum and the apple are ours, I And the honeycomb from tbe scented flowers." 1 1 "Tbe wealth of the snowy cotton field V ? And th gift of the sugar cane, I The savory herb and the nourishing root I There has nothing been given In vain." t "We bav gathered the harvest from shore to sbor. ? And lbs measure la full and brimming o'er." I Then lift up th bead with a songt i L And lift up th hand with a gift I T 5 To th ancient Giver of all I The spirit In gratitude lift! I For lh Joy and the promise of spring, i ' t For the hay and the clover sweet, Y Tbe barley, the rye. and the oats, I The rice and the corn and the wheat, I Tbe cotton and sugar and fruit, j , Tbo flowers and the fin honeycomb. f The country, so fair sod so fr, I Ths bteealng and glory of bom. 1 |