by Dan Vermilya
In taking the time to reflect on the Emerging Civil War series and all of its accomplishments over the past decade, I wanted to pen a few words about my entry, That Field of Blood: The Battle of Antietam. In doing so, a quote comes to mind from the great Bruce Catton:
“What America is and hopes to be dates from the fight along Antietam Creek. The fight cost an enormous number of lives, and inflicted pain and disability on many thousands more; but in the infinite economy of the advance of the human race it may have been worth what it cost.”
Catton penned these words for a 1958 article titled “Crisis at the Antietam,” in the American Heritage Magazine. They are a fitting summary of what September 17, 1862 means for so many of us who study and revere its history. Continue reading
Posted in Emerging Civil War Series, Leadership--Federal
Tagged 106th Pennsylvania, American Heritage, Antietam, Bruce Catton, Dan Vermilya, ECWS, ECWS-Series, Ellwood Rodebaugh, Ethan Rafuse, George B. McClellan, John Hoptak, Joseph Harsh, Scott Hartwig, The Field of Blood, Tom Clemens
The most complicated food menu experience ends the series this year…
Civil War surgeons had a hard and unenviable experience, but some of them ate pretty well between battles. Multiple menus from surgeons’ dining tables caught my eye this year, but Dr. William Potter of the 57th New York Regiment won the prize for the most elaborate to recreate and explore history through taste. It was also one of the most expensive historic menus to recreate thus far. As you’ll see, they were eating well at the surgeon’s dinner party on May 31, 1863.
What’s significant about the calendar date? Dr. Potter kept a diary and made occasion notes about his dining habits, so – assuming he wrote correctly – we know exactly what he had to eat and drink that evening. It’s also between two large campaigns: Chancellorsville and Gettysburg. Continue reading
We have a cool piece of news from some of ECW’s friends in the Shenandoah Valley:
On Monday, November 1, Shenandoah University’s McCormick Civil War Institute (MCWI) and the Fort Collier Civil War Center in Winchester, Virginia, established a partnership, or perhaps more accurately resurrected a relationship.
More than two decades ago, when the site of Fort Collier— an approximately ten-acre site on the wartime farm of Isaac Stine, located on the east side of the Martinsburg Pike north of Winchester—came up for sale, the founding director of MCWI, Brandon Beck, proved an important figure in the preservation and interpretation of the property. At the time of Fort Collier’s preservation, MCWI’s current director, Jonathan Noyalas, was an undergraduate student of Beck’s at Shenandoah University and had an opportunity to work with him on the initial interpretation at the site. Now, approximately two decades after that work began, MCWI will aid the Fort Collier Civil War Center in expanding interpretative efforts at the site and in creating educational programs throughout the year. “I am appreciative to the Fort Collier Civil War Center for the opportunities this will offer students in Civil War Era Studies program at Shenandoah University,” Noyalas said. Continue reading
Beat two eggs. Add 2 cups of sugar, a ½ cup of softened butter, and 1 cup of milk, Gradually add 3 cups of flour, 1 teaspoon of cream of tartar, a ½ teaspoon of soda, and 1 teaspoon of lemon extract of the zest of 1 lemon. Stir until the batter is creamy, and then pour into a greased cake pan. Bake in a 375 oven for 45 minutes or until done.
This version of the recipe is how it appears in William C. Davis’s book a Taste of War, and he credits Civil War Recipes written by Lily May Spaulding and John Spaulding. Doing a little investigative research, I found the same basic recipe in the 1870’s The Godey’s Lady’s Book of Receipts and Household Hints. It’s also rather similar to other historical cake recipes of the era, though I had better success with this one than others. Continue reading
Lydia Maria Child, c. 1870
Take a pumpkin, make a pie. Mrs. Lydia Child’s explains how this was done in the mid-19th Century in her book The Frugal Housewife:
For common family pumpkin pies, three eggs do very well to a quart of milk. Stew your pumpkin, and strain it through a sieve, or colander. Take out the seeds, and pare the pumpkin, or squash, before you stew it ; but do not scrape the inside ; the part nearest the seed is the sweetest part of the squash. Stir in the stewed pumpkin, till it is as thick as you can stir it round rapidly and easily. If you want to make your pie richer, make it thinner, and add another egg. One egg to a quart of milk makes very de cent pies. Sweeten it to your taste, with molasses or sugar; some pumpkins require more sweetening than others. Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon; one great spoonful of ginger. Ginger will answer very well alone for spice, if you use enough of it. The outside of a lemon grated in is nice. The more eggs, the better the pie; some put an egg to a gill of milk. They should bake from forty to fifty minutes, and even ten minutes. longer, if very deep. Continue reading
(Photography by Chris Heisey)
By the President of the United States of America.
The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God. Continue reading