Processing the Educational Cookery Collection, Part 1

Over the last few years, we’ve talked about and around the idea of education when it comes to cookery. We’ve profiled women who started, trained, and/or taught at cookery schools; talked about the more community-based networks and community-learned skills; and shared PLENTY of recipes and advice for household management. We received a collection this week that brings all of that together and while it’s still in the early stages of processing, there’s also plenty to share. (I’m thinking we might follow this collection over the next week or two as it gets ready for the public use.)

Regrettably, the the idea to follow the collection hit me after I unpacked the boxes and started sorting, so no photos for the early stages. Suffice to say, we received 4 nicely packed boxes of books, pamphlets, and ephemera in binders. Over the last two days, I’ve taken the boxes apart and sorted materials. There are items to be cataloged, some manuscript materials that could be added to existing collections, and some manuscript materials that are going to result in a new manuscript collection. I’m contemplating the options, but I suspect the latter two kinds of items will be combined into a new “educational cookery” manuscript collection of some sort.

Anyway, here’s how things look now:

(I was trying to keep a little table space in my office open!)
(So, I *may* have stacked a few things upside down…)

The stacks of books will need cataloging slips and will go to the library’s Collections and Technical Services Department, then return to our shelves. These items will all have a note in their catalog records indicating they are associated with the soon-to-be-created manuscript collection. What kind of books? There are textbooks for public and normal schools, as well as textbooks from well-known cooking schools like the Boston School of Cookery, Miss Farmer’s School of Cookery, and the British National Training School of Cookery. In addition, there are community cookbooks to benefit educational institutions, study books and career guides for home economics, and what we might call “DIY” study or instruction for profit or for personal use (candy-making, running tea rooms, cake decorating, etc.). These materials fit in well with our existing holdings and will result in us gaining new publications by authors we’ve talked about before like Maria Parloa, Mrs. D. A. Lincoln, and Fannie Farmer.

There are MANY pieces of ephemera which we can look at in future posts. But for now, here are a few examples of some lecture announcements, basic cookery lessons, and and course catalogs from cooking schools.


By next week, I hope to have the books all organized and on a cart. And in the meantime, I’ll be working on some ideas for organizing the ephemera and manuscript items. Stay tuned for more pictures, a bit about how we figure out organizational structures for collections, and an update on progress so far in next week’s post!


On a side note, we also recently acquired a collection of materials relating to military and wartime cookery (which I am equally excited about!). Part of that, along with other items in Special Collections, formed the basis of our current exhibit. If you’re in Blacksburg, feel free to drop by in the next month or so and check out “Substitution, Self-Sufficiency, and Sharing: America’s World War I Food Policies and Practices.”

Photo of center display case from “Substitution, Self-Sufficiency, and Sharing: America’s World War I Food Policies and Practices”

 

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#FoodFriday Links (#1)

I’m taking this week off from a feature blog post while I try to work on processing some culinary and cocktail-related collections and/or additions that I’ve been hoarding in my office. However, it is #FoodFriday, so I wanted to share something–like these links!

  • Back in January, we talked about The Gentleman’s Companion and a bit about the “Papa Doble” (aka the “Hemingway Daiquiri”). You can read that post here. Just this week, NPR featured an article about the man behind the Papa Doble, bartender Constantino Ribalaigua Vert. If you’re interested in learning about the “Cocktail King of Cuba,” I recommend the article, which you can read here.
  • In March, we acquired a collection of more than 2,000 pieces of culinary ephemera, mostly trade cards and postcards, but some other items and formats, too. It was all collected by one person, Dr. Alice Ross, and it’s a great collection to get lost in! I just put up a finding aid this morning.  I hope to revisit it and add more detail in the future, but for now, you can read about the collection in the finding aid.

New Pamphlet Round-Up #5!

I feel like the new pamphlet round-up should be a quarterly-esque type event. And since it’s been about 5 months since the last one, here we go again! (Side note: These are all brand new items. They haven’t been added to the Culinary Pamphlet Collection yet, but they will be soon!)

This Price Flavoring Extract Co. pamphlet, “Delicious Desserts and Candies,” is from 1928, when the company had already been in the extract business for over 75 years! It includes recipes from a number of famous culinary names at the time (including women we have talked about on the blog before!), pulled from a variety of resources. It also features the “Price’s ‘Tropikid,'” their mascot, throughout.

ms2011-002_pricesvanilla

The Standard Rice Company, Inc., had a lot of products, which included a line of “White House Cereals.” “Cereals” is being used in the sense of grains, so this booklet is full of recipes using rice, flour, and actual breakfast-style cereals (corn and rice flakes). Whether authorized or no, the use of the iconic White House would have been something people would have recognized in the early 20th century.

ms2011-002_whitehouse

Continuing the “grain” theme, we also have a pamphlet for Armour’s Oats. (And, like the previous one, it’s shaped to reflect the product packaging, too!) This comes from Armour Grain Company (based in Chicago), which was owned by the same family as the Armour & Company (think Armour meats).

ms2011-002_armouroats

Eatmor Cranberries and the American Cranberry Exchange are companies we’ve seen on the blog before, when we spent some time talking about those tart, red berries. Here, they are also touted as a “tonic fruit” and there’s an emphasis on the health benefits of them.

ms2011-002_eatmore

Lastly, a little something bubbly: 7-Up, that is! This 1969 pamphlet has some intriguing and colorful ideas for including 7-Up in any part of your meal from cheese dip to pie crust. Of course, it features many drink recipes, too, from eggnogg to punches to the “Tomato Sparkle Cocktail” one of our students discovered while looking at this item (think “Bloody Mary” with lemon-lime soda instead of alcohol?).

ms2011-002_7up

While you might want to skip on that last drink, there’s plenty to do with the other ingredients here, alone or in combination. So, if you’re feeling culinar-ily creative these days, here’s a challenge: consider what can you do with cranberries, vanilla, and corn flakes…

New Pamphlet Round-Up #4

So, earlier this week I finally sat down and updated the Culinary Pamphlet Collection (Ms2011-002). Over the last several months, I had been collecting new additions and since the 0.5 cu. ft. box in my office where I store items had reached capacity, it seemed a good time. I added 19 new folders for food or appliance companies and added items to about 30 existing folders–it was quite a haul! Here are a few highlights:

“The Presto Recipe Book for Little Girls and Their Mothers” comes from the Heckler Products Corporation and is dated 1937. It’s primarily baking recipes like the cakes below.
Ms2011-002_B5FF43_presto1 Ms2011-002_B5FF43_presto2

“Recipes that Pep-Up Meals with Wise Potato Chips” put chips in and on everything. Seriously…everything. Published in 1957, it features chips with dips, in meatloaf, on coffee cake, in candies like fudge, and even under creamed seafood!
Ms2011-002_B5F_wise1 Ms2011-002_B5F37_wise2

This unique little advertisement from Libby, McNeill, & Libby is actually also a scissor-sharpener! The front side talk about available products and the back has directions for use of the sharpener. Functional advertising is useful–and creative–approach to “getting your product out there!”

Ms2011-002_B5FF46_Libby1 Ms2011-002_B5FF46_Libby2

Last up (for now), here are a few pages from a fold out pamphlet by the William G. Bell Company, maker of Bell’s Seasonings. (We’ve talked about Bell’s once before, in a Thanksgiving post during the first year of the blog.) For only 8 small pages (4 shown below), this item is packed full of company history, recipes, and suggestions.

Ms2011-002_B5FF50_Bells1 Ms2011-002_B5FF50_Bells2 Ms2011-002_B5FF50_Bells3 Ms2011-002_B5FF50_Bells4

In addition the Culinary Pamphlet Collection, I also updated the Cocktail Ephemera Collection (Ms2013-027) last week, adding new pamphlets (for wine, spirits AND temperance!), bottle labels, and some neat artifacts. I’ll save that for another post, since we just received three MORE new artifacts I need to add and these items are prime “feature” content. Next up, I hope to add the small folder of ephemera I have waiting to go into the Culinary Ephemera Collection (Ms2013-028), which includes a series of collectible trade cards, among other things.

In other words, there are PLENTY of great new items and publications coming into the collection and you’re always welcome to stop by! The blog barely scratches the surface of our shelves.

A Tea, a Counter-top Ad, and a Dead President

I know–that sounds vaguely like the start of a joke. And, after reading a little further, you might continue to think that’s the case. I promise, it’s not! This week, we’re featuring a newly-acquired piece of advertising ephemera. It’s a bit difficult to introduce. So, for the moment, I’ll let it speak for itself: The Garfield Tea counter-top advertisement…

Garfield Tea table topper, Stillman Remedies Co., likely c. 1885.
Garfield Tea counter-top advertisement, Stillman Remedies Co., likely late 1880s (maybe 1885?).

This 3-d piece has a flap that folds out in the back, so it would have most likely sat on counters to advertise. Judging by what we know of the company (see below), the product wasn’t sold until some years after the assassination of James A. Garfield. At the earliest, it probably dates to 1885, four years after his death. Which of course raises the question of why? (Or, as some of my colleagues and I said when we saw it, “Whaaaaa?”) There’s no obvious connection between the man or the man as President and a laxative tea, but that didn’t stop Stillman Remedies Co. We know the product came as a loose tea, a bagged tea, and in syrup form. Oh, and while there probably wasn’t actually a “Dr. Stillman,” there does appear to have been a medical man behind things.

Most of what I was able to glean of the Stillman Remedies Co. comes from now-digitized New York State documents, labor reports, and periodicals of the time. They were in business by at least 1888 (possibly sooner) and still around at least as late as 1910. For example, in 1897, from Documents of the Assembly of the State of New York, Volume 18, we can tell how many male and female employees they had (2 male, 25 female) and that maybe manufactured a variety of medicines (patent or otherwise), but it’s hard to say for sure. Garfield Tea was the name that come up in conjunction with the business and the owners in the historical record. The periodical, The Medical World, Volume 16 offers us the best explanation of what was actually IN Garfield Tea: “Our examination showed it to contain chiefly senna leaves and crushed couch-grass. There are perhaps small amounts of other drugs present; but if so, they are relatively of little importance.” Hmm, not exactly inspiring, that last part. But, therein lies the danger of patent medicines of the time in the days before the Pure Food and Drug Act–no one was obligated to tell you what was in the box or the bottle. Most descriptions that exist in the modern age come from the small print on the advertisement itself or from one single contemporary description that was published word-for-word in multiple sources. There are some great images of other packaging through The Herb Museum’s website, though.

The Michigan Reports: Cases Decided in the Supreme Court of Michigan, Volume 76 suggest that people behind Stillman Remedies Co. were actually Emmet and Helen Densmore, which opened up a new pathway for research. (This case was a battle between the Densmores and a former employee who had been authorized to distribute the product in certain locations. The Michigan Reports include an opinion that reversed the first decision, in favor of the defendant, but it is unknown how the new trial turned out. There was at least one other case later on, too, in New York.) Dr. Emmet Densmore (1837-1911) was a physician and author, as well as owner of Stillman Remedies Co. (which is occasionally also referenced as the “Garfield Tea Company”). He had originally been involved in oil in his home state of Pennsylvania and later worked with his brothers on early typewriter designs. His books related largely to food, diet (favoring raw foods and limiting starches), and hygiene. His last work, in 1907, however, dealt with the question of the equality of the sexes.

At which point, it seemed wise to quit digging. After all, what I had intended to be simple post about a strange advertisement turned into an even stranger exploration with way more information than anyone could want. Yet, despite all that, Stillmore Remedies Co. and the Densmore still have some secrets we can’t divine (at least not in a couple hours’ worth of research). “Why Garfield?” and “Why a laxative tea as your prime product?” and “Why use Garfield to sell a laxative several years after he was assassinated?” (I kept expecting to find a lawsuit on the use of his image!) While we all ponder those questions and more, the advertisement is destined to become a part of our Culinary Ephemera Collection’s series on patent medicines. And you’re welcome to see it in person. We’ll be here, right along with the late President Garfield.

 

New Acquisitions Round Up #1

Part of our staff, (archivist/blogger Kira included) are at the big annual archives conference most of this week. While we’re taking in the food scene of Cleveland, networking with colleagues, and discussing the finer points of preserving and serving up access to materials (even archival work can be talked about in food terms!), this week’s post will be a new acquisitions round-up. We’ve been VERY busy acquiring new items for the History of Food and Drink Collection in first half of this year, so this is a sort of sneak preview. Who knows which of these items might get their own blog post one day!

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We’ll see you again next week with another feature item from the History of Food and Drink Collection!

Instruction, Reference, and the History of Food & Drink Collection

If it isn’t clear by now, there’s a lot I love about the History of Food and Drink Collection. In the last year, however, I’ve been especially excited about some emerging instruction opportunities. During the 2013-2014 academic year, I taught sessions that were both an introduction to Special Collections and an introduction to the History of Food and Drink Collection. One was a course on Food and Literature (we had two sections come to visit us, one in the fall and one in the spring). The other was a history seminar for undergraduates taught by Mark Barrow, Food in American History. It’s the latter I want to talk about today, because the work of students in that course led to a new acquisition for the collection.

Front cover of the collection of undergraduate student essays from HIST4004: Food in American History
Front cover of the collection of undergraduate student essays from HIST4004: Food in American History

Each student in the course wrote a paper on a topic of interest to them (relating to food in America, of course!). Over the spring semester, I was lucky enough to work with many of these students, whether it was helping them find an item for a blog post or helping with research for their paper. Each student kept a blog and all the blogs were consolidated into a single source. You can read that “mother blog” here: http://blogs.lt.vt.edu/foodhistory.

I’ve opted not to scan and share the essays themselves for a variety of reasons. I didn’t want to do so without permission, and several of the students have graduated already, making them tricky to track down. Also, I don’t think there’s an easy way to pick any one or two above the others. As you’ll see from the table of contents below, these students covered a variety of food topics relating to business, history, technology, legislation, and health. Their creativity and ideas were eye-0pening for me. As always, it was a great experience, too, because it meant I discovered new resources to help answer new questions.

There will be two cataloged copies of this publication soon, one in Special Collections and one in the circulating collection. So, whether you come here and visit us, or check out the other copy, I hope you find something to suit your taste. I know I did. 🙂