Partakers of plenty : $b A study of the first Thanksgiving — John Shaqi
Partakers of plenty : $b A study of the first ThanksgivingDeetz, James
History
Partakers of plenty : $b A study of the first Thanksgiving
Deetz, James
Thanksgiving Day -- History; United States -- Social life and customs -- To 1775
“Both artificer [craftsman] and husbandman [farmer] are sufficiently
liberal and very friendly at their tables; and when they meet they are
so merry without malice and plain without inward Italian or French
craft and sublety, that it would do a man good to be in company among
them ... the inferior sort are somewhat to be blamed that being thus
assembled talk is now and then such as savoreth of scurrility and
ribaldry, a thing naturally incident to carters and clowns.”
[Illustration: Harvesting]
Preparing the feast, however, was seldom so leisurely for the housewife
and her daughters. After a month of cooking and carting meals for
half a dozen men famished from working nearly twenty hours a day (and
frequently being called on to join them in the fields when rains
threatened), the housewife was required to set forth
“a humble feast, of an ordinary proportion which any good man may keep
in his family, for the entertainment of his true and worthy friends
... that is, dishes of meat that are of substance, and not empty, or
for show; and of these sixteen is a good proportion both [for your]
first and second and third course....”
This “humble” smorgasbord, totaling forty-eight dishes, from the first
popular English cookbook, Gervase Markham’s =The English Huswife=
(1623), was for the housewife more ideal than real. The typical harvest
feast was more modest. A Yorkshire farmer, Henry Best, wrote that
“it is usual, in most places, after they get all the pease pulled or
the last grain down, to invite all the workfolks and their wives (that
helped them that harvest) to supper, and then they have puddings,
bacon, or boiled beef, flesh or apple pies, and then cream brought in
platters, and every one a spoon; then after all they have hot cakes
and ale; for they bake cakes and send for ale against that time.”
In communities where labor was pooled at harvest and families helped
each other, there would be a round of these meals—in form and function
similar to small parish tureen suppers today except that one hostess at
a time would assume overall responsibility, excepting neighborly help
from other wives.
Public-domain text, read in full here on John Shaqi.
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