Peter Parley's Own Story. From the Personal Narrative of the Late Samuel G. Goodrich, («Peter Parley»). Goodrich Samuel Griswold
was the custom in New England, at the time I speak of, for country lawyers, physicians, clergymen, even doctors of divinity, to partake of these homespun labors. In the library of the Athenæum, at Hartford, is a collection of almanacs, formerly belonging to John Cotton Smith – one of the most elegant and accomplished men of his time – a distinguished Member of Congress, Judge of the Superior Court, and several years Governor of the State; in looking it over, I observed such notes as the following, made with his own hand: "Cut my barley," "began rye harvest," "planted field of potatoes," &c.: thus showing his personal attention to, if not his participation in, the affairs of the farm. Nearly all the judges of the Superior Court occasionally worked in the field, in these hearty old federal times.
But I returned to Ridgefield. The household, as well as political, economy of those days lay in this, – that every family lived as much as possible within itself. Money was scarce, wages being about fifty cents a-day, though these were generally paid in meat, vegetables, and other articles of use – seldom in money. There was not a factory of any kind in the place.1 There was a butcher, but he only went from house to house to slaughter the cattle and swine of his neighbors. There was a tanner, but he only dressed other people's skins. There was a clothier, but he generally fulled and dressed other people's cloth. All this is typical of the mechanical operations of the place. Even dyeing blue a portion of the wool, so as to make linsey-woolsey for short gowns, aprons, and blue-mixed stockings – vital necessities in those days – was a domestic operation. During the autumn, a dye-tub in the chimney corner – thus placed so as to be cherished by the genial heat – was as familiar in all thrifty houses as the Bible or the back-log. It was covered with a board, and formed a cosy seat in the wide-mouthed fireplace, especially of a chill evening. When the night had waned, and the family had retired, it frequently became the anxious seat of the lover, who was permitted to carry on his courtship, the object of his addresses sitting demurely in the opposite corner. Some of the first families in Connecticut, I suspect, could their full annals be written, would find their foundations to have been laid in these chimney-corner courtships.
Being thus exposed, the dye-tub was the frequent subject of distressing and exciting accidents. Among the early, indelible incidents in my memory, one of the most prominent is turning this over. Nothing so roused the indignation of thrifty housewives, for, besides the stain left upon the floor by the blue, a most disagreeable odor was diffused by it.
To this general system of domestic economy our family was not an exception. Every autumn, it was a matter of course that we had a fat ox or a fat cow ready for slaughter. One full barrel was salted down; the hams were cut out, slightly salted, and hung up in the chimney for a few days, and thus became "dried" or "hung beef," then as essential as bread. Pork was managed in a similar way, though even on a larger scale, for two barrels were indispensable. A few pieces, as the spare-ribs, &c., were distributed to the neighbors, who paid in kind when they killed their swine.
Mutton and poultry came in their turn, all from our own stock, except when on Thanksgiving-day some of the magnates gave the parson a turkey. This, let me observe, in those good old times, was a bird of mark; no timid, crouching biped, with downcast head and pallid countenance, but stalking like a lord, and having wattles red as a "banner bathed in slaughter." His beard was long, shining, and wiry. There was, in fact, something of the native bird still in him, for though the race was nearly extinct, a few wild flocks lingered in the remote woods. Occasionally, in the depth of winter, and towards the early spring, these stole to the barnyard, and held communion with their civilized cousins. Severe battles ensued among the leaders for the favors of the fair, and as the wild cocks always conquered, the vigor of the race was kept up.
Our bread was made of rye, mixed with Indian meal. Wheat bread was reserved for the sacrament and company; a proof not of its superiority, but of its scarcity and consequent estimation. All the vegetables came from our garden and farm. The fuel was supplied by our own woods – sweet-scented hickory, snapping chestnut, odoriferous oak, and reeking, fizzling ash – the hot juice of the latter, by the way, being a sovereign antidote for the earache. These were laid in huge piles, all alive with sap, on the tall, gaunt andirons. The building of a fire, a real architectural achievement, was always begun by daybreak. There was first a back-log, from fifteen to four-and-twenty inches in diameter, and five feet long, imbedded in the ashes; then came a top log, then a fore stick, then a middle stick, and then a heap of kindlings, reaching from the bowels down to the bottom. Above all was a pyramid of smaller fragments, artfully adjusted, with spaces for the blaze. Friction matches had not then been invented. So, if there were no coals left from the last night's fire, and none to be borrowed from the neighbors, resort was had to flint, steel, and tinder-box. Often, when the flint was dull, and the steel soft, and the tinder damp, the striking of fire was a task requiring both energy and patience. If the pile on the andirons was skilfully constructed, the spark being applied, there was soon a furious stinging smoke; but the forked flame soon began to lick the sweating sticks above, and by the time the family had arisen, and assembled in the "keeping-room," there was a roaring blaze, defying the bitter blasts of winter, which found abundant admittance through the crannies of the doors and windows. To feed the family fire in those days, during the severe season, was fully one man's work.
But to go on with our household history. Sugar was partially supplied by our maple-trees. These were tapped in March, the sap being collected, and boiled down in the woods. This was wholly a domestic operation, and one in which all the children rejoiced, each taking his privilege of tasting, at every stage of the manufacture. The chief supply of sugar, however, was from the West Indies.
Rum was largely consumed, but our distilleries had scarcely begun. A half-pint of it was given as a matter of course to every day laborer, more particularly in the summer season. In all families, rich or poor, it was offered to male visitors as an essential point of hospitality, or even good manners. Women – I beg pardon – ladies, took their schnapps, then named "Hopkins' Elixir," which was the most delicious and seductive means of getting tipsy that has been invented. Crying babies were silenced with hot toddy. Every man imbibed his morning dram, and this was esteemed temperance. There is a story of a preacher, about those days, who thus lectured his parish: "I say nothing, my beloved brethren, against taking a little bitters before breakfast, and after breakfast; especially if you are used to it. What I contend against is, this dramming, dramming, dramming, at all hours of the day. There are some men who take a glass at eleven o'clock in the forenoon, and at four in the afternoon. I do not purpose to contend against old-established customs, my brethren, rendered respectable by time and authority; but this dramming, dramming, is a crying sin in the land."
As to brandy, I scarcely heard of it, so far as I can recollect, till I was sixteen years old, and, as an apprentice in a country store, was called upon to sell it. Cider was the universal table beverage. Brandy and whisky soon after came into use. I remember, in my boyhood, to have seen a strange zigzag tin tube, denominated a "still," belonging to one of our neighbors, converting, drop by drop, certain innocent liquids into "fire-water." But, in the days I speak of, French brandy was confined to the houses of the rich, and to the drug-shop.
Wine, in our country towns, was then almost exclusively used for the sacrament.
There was, of course, no baker in Ridgefield; each family not only made its own bread, cakes, and pies, but its own soap, candles, butter, cheese, and the like. The manufacture of linen and woollen cloth was no less a domestic operation. Cotton – that is, raw cotton – was then wholly unknown among us at the North, except as a mere curiosity, produced somewhere in the tropics; but whether it grew on a plant, or an animal, was not clearly settled in the public mind.
We raised our own flax, rotted it, hackled it, dressed it, and spun it. The little wheel, turned by the foot, had its place, and was as familiar as if it had been a member of the family. How often have I seen my mother, and my grandmother, too, sit down to it – though this, as I remember, was for the purpose of spinning some finer kind of thread – the burden of the spinning being done by a neighbor of ours, Sally St. John. By the way, she was a good-hearted, cheerful old maid, who petted me beyond my deserts. I grieve to say, that I repaid her partiality by many mischievous pranks; for which I should have been roundly punished, had not the good creature forgiven and concealed my offences. I did, indeed, get fillipped for catching her foot one day in
I recollect, as an after-thought, one exception. There was a hatter who supplied the town; but he generally made hats to order, and usually in exchange for the skins of foxes, rabbits, muskrats, and other chance peltry. I frequently purchased my powder and shot from the proceeds of skins which I sold him.