The 5 O'Clock Tea. December 28, 1889 - The Evening Star Washington DC

The 5 O'Clock Tea.

The Philadelphia Press.

            From the cup of tea and slice of bread and butter obtained from nurse, the "5 o'clock tea", has grown into a miniature feast, at which sandwiches of all kinds are as popular as the traditional muffin or buttered toast, and the cakes and bonbons to be met with are a perfect revelation in the matter of confectionery.  Perhaps, therefore, a few hints where to obtain some novel, or, at any rate, extremely dainty addenda for this repast may not be unwelcome.

            To begin with sandwiches, these are of all kinds, the great requisite being extreme daintiness both to sight and taste, though this is so well understood that it is almost needless to insist on it.  The usual sandwiches are nice little slices of brown or white bread and butter, spread with carefully potted game or fish: fillets of anchovy, washed and boned; sardines filleted and carefully wiped free of any oil; ham, lobster, anchovy, groen or watercress butters, or, last, but not least, caviare [sic] (especially the large grain sort), imported direct and fresh from Astrakhan), delicately seasoned with lemon juice, and to conclude, pate de foie gras.  The slices are covered with corresponding slices, carefully buttered, then pressed firmly together, cut into shapes with pastry cutters (round, oval, &c.), dished en couronne, and garnished with watercress round, or each sandwich brushed lightly with a little butter and sprinkled with very finely chopped parsley, truffle, lobster coral or hard-boiled yoke of egg pressed through a sieve.  Another way of serving them is when the slices are spread to curl them round as you would roll a cigarette, giving a light press just at the last to keep them in shape.

            Another delicious little savory treat we owe to Russia, where it is called Blini au caviar, it is made as follows: Toast some perfectly fresh crumpets on both sides, and when lightly colored butter one side profusely (as buttered toast is treated) and spread this again with caviare [sic], adding a squeeze of lemon juice, and serve very hot.[1]

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[1] The Evening Star. 12-28-1889. Page: 7. Washington (DC), District of Columbia.

Transcribed by John Peter Thompson. 26 December 2014.e: 7. Washington (DC), District of Columbia

Roman punch (Ponche a la romaine) - Recipe from November 1889

THE FAMOUS ROMAN PUNCH.

—

How a Drink Made Exclusively for the Pope Became General.

             The history of ponche a la romaine is curious. It has been the summer refreshment of successive popes for over 80 years, and their chefs were threatened with all kinds of cars and punishments if they ever divulged secrets of its preparation. When Napoleon invaded Italy in 1796 this terrible interdict was broken through. A son of Pius VI's chief confectioner, by name Molas, as soon as he found the French were conquerors, ran away from his father and united his fortunes with them. The young man became the favorite servant of the Empress Josephine, and after her death became cook to the Russian Prince Lieven [Prince Christoph Heinrich von Lieven (1774–1838)], whom he accompanied to London when that Prince was appointed ambassador to the Court of St. James. This Russian first made this papal beverage in London by introducing it at the Prince's table. The Prince Regent asked for the recipe and permitted copies to be given to a select few of his friends, and by degrees it became better known, and is now well known all over the world.

            The original Vatican recipe is:

"Prepare a very rich pineapple or sherbet; have it a little part with lemon juice, taking the greatest care that none of the zest or oil from the yellow rind, with the bitterness from the white underlying pith, be allowed to enter into the composition of this sherbet. In order to be certain of this it is better, first, to grate off the yellow rind from the lemons, then to carefully remove all the white pith and to make assurance doubly sure, washed the skin that fruit in clear water; after which press out the juice free from the rind of the fruit; strain the juice so as to remove all the seeds or pips from it; then add to it the pineapple mixture. It must be then very well frozen. This sherbet, being very rich, will not freeze hard, but will be a semi-ice. Just before the punch is to be served add and work into it for every quart of the ice one gill of Jamaica [rum]; and for every two quarts one pint of the best champagne. Never use the wine from damaged bottles or leaky corks, as it will be sure to deprave and perhaps entirely spoil your punch. After you have well incorporated these liquors add cream or meringue mixtures." —  Anerucab Analyst.[1]

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[1] The New Haven Evening Register.  11-22-1889.  page 1. New Haven, Connecticut.

Transcribed by John Peter Thompson 23^rd November 2014.

Seasonable Recipes from Emma Paddock Telford - November 8, 1914, The Sunday Star, Washington, DC

Sunday Menu
November 8th, 2014
The Sunday Star
Washington, DC

SEASONABLE RECIPES [1]  

Roast Forequarter of Lamb or Mutton

            Take out the shoulder blade, leg and backbones, and any bits of membrane, white with a damp cloth and rub lightly with salt and pepper.  Fold into shape and tie securely. Put into a kettle of boiling salted water to cover and skim carefully, as the scum arises. Simmer gently, turning over occasionally until the meat is nearly tender. Drain and place in a baking pan. Dredge with flour, salt and pepper, and bake until brown and crisp, basting frequently with some of the water from the capital and a little tomato.

            When the meat is real Brown, remove it to a hot platter and keep hot while the gravy is made.  Stir into the fat in the pan two tablespoonfuls of flour, and stir and scrape the glaze from the sides of the pan. When browned add two cups of water from the kettle in which the meat was cooked, or half water and half tomato, season to taste with salt and pepper and serve in the sauce boat with the meat.  When baked or mashed potatoes or macaroni with cheese are served with it, one need not ask a better dinner.

Macaroni Milanese.

            The macaroni as usual, or cold water through it and return to the kettle. Pour over it a cup of milk and reheat. Butter a pudding dish and put into it, in alternate layers, the macaroni and grated cheese, seasoning with a little more salt and a few grains of cayenne. Put plenty of bits of butter on top, cover with fresh, rich milk, cover and bake 15 or 20 minutes.  Uncover and brown.

Preserved Quinces.

            Do not try to preserve quinces until they begin to turn yellow. When ready to "put up," rub off the firm with a coarse towel, pare, core and quarter, dropping the pieces in cold water to prevent discoloration. Save cores and parings in a separate vessel to use in making jelly. Put two layers of the quince quarters in the preserving kettle, cover with cold water and cook over a slow fire until the fruit is tender. When done, skim out and lay on a platter to cool. Put in more quinces and repeat this process until all are cooked. Strain the water in which they were boiled, and to every point of juice allow three-quarters of a pound of sugar. Boil gently for 10 minutes, skim and add his many quinces as the sirup [sic]  will cover. Boil about 30 minutes, or until the quinces turned a dark, rich red. Lift out with a silver spoon, and drop, piece by piece, into wide-mouthed glass jars that have been set in a basin of hot water to prevent breaking. When filled, that the sirup[sic] boil a little longer, then pour over the fruit until the juice runs down the side of the can. Seal. Sweet apples may be used with the quinces, using one-third quartered apples to two-thirds quince. Do not make the mistake of boiling quinces in the sirup[sic] before cooking or steaming them tender. Sugar hardens uncooked quinces. If you have any sirup[sic] left after the cans are filled, let it cook a little longer, then pour into small classes. This makes a delicious jelly.

Quinces With Cider and Molasses, Colonial Style.

             Pare and halve the quinces, removing the cords. Boil them in sweet cider in till tender, then strained through a sieve. For five pounds of quinces take a quart of molasses, a pound of brown sugar and the water in which the quinces were cooked. And the whites of two eggs, bring to a boil, remove from the fire and skim. Continue to boil and skim until perfectly clear, then take off the fire, cool, put in the quinces and cook until tender. If there is not sirup[sic] to cover them full and plenty, add more cider . Orange peel or a few slits of green ginger boiled in the sirup[sic] is a pleasant flavor.

Pumpkin Chips, a Colonial Sweetmeat.

            Select a good, sweet pumpkin (the old Connecticut field pumpkin is best), halve it, take out the scene constrained and cut as large a portion as you wish to preserve in chips about the size of a dollar [coin]. To each pound of the pumpkin allow a pound of fine white sugar and two tablespoonfuls of lemon juice. The chips in a deep dish and sprinkle each layer with sugar. Stir in the lemon juice over the whole. Let this remain for a day, then boil the whole together with a cup of water allowed to teach three pounds of pumpkin, a tablespoonful of ground ginger tied in bags and the shredded yellow peel of the lemons. As soon as the pumpkin is tender turned the whole into a stone crock and said it in a cool place for a week. At the end of that time for the sirup[sic] off the chips, boiled down to a six sirup[sic], then pour back and seal.

      

Boiled Cider Time.

            This is an old New England dessert the love of many. Allow to five tablespoonfuls of rich sirupy[sic], boiled down cider five tablespoonfuls of moist maple sugar and let it come to a boil. Beat two si eggs and pour the hot sirup[sic] over them, returning to the fire for two or three minutes but stirring all the time. And a half cup of seeded raisins and a half teaspoonful of grated nutmeg. Line a pie plate with a good crust, pour in the mixture, got the top with a few bits of butter, then cover with a top crust or not as preferred. If not top crust is used, meringue may be substituted. Beat the whites of two eggs in a stiff froth with two tablespoonfuls of sugar. As soon as the pie is baked and cool for about five minutes, spread the meringue over the top, then return to the oven, which should be cooled down to puff slowly and turn a golden brown. If the oven is still too hot when the high is ready to go in, leave the door open.

Cream of Pumpkin Soup.

            Slice a ripe, small pumpkin into pieces enough to fill a quart measure. Put into a saucepan with a kind of cold water, and season with a teaspoonful each of salt and sugar, a half teaspoonful of pepper and a few springs of parsley and sweet marjoram. Cover the pan and simmer gently for an hour and a half, stirring frequently. Strain through a colander to exclude the skin, and then through a finer since. Put the purrce back into the pan, sprinkle over it a heaping teaspoonful of flour and mix thoroughly. Pour over it, stirring all the time, a quart of hot milk. Add a tablespoonful of butter, and simmer 15 minutes. Then add a cup of rich cream and a teaspoonful of minced parsley. Heat, but do not allow it to boil. Serve hot with toasted crackers.

EMMA PADDOCK TELFORD[2]    

           

  

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[1] The Sunday Star. 11-08-1914. page( 79).  Washington (DC), District of Columbia.

Transcribed by John Peter Thompson, 2^nd November 2014.

[2] Born 1851, Emma Paddock knew Harriett Tubman well enough to write a tribute to her. Emma Paddock Telford was the author of Good Housekeeper's Cook Book (1908 rev. 1914) 

Preparing for Thanksgiving 100 years ago - Shortcuts for Housekeepers, The Sunday Star, 1914, Washington, DC

How to get ready for Thanksgiving -
Choosing a Turkey and Making Pumpkin pie
November 8, 1914, The Sunday Star, Washington, DC

Short Cuts for Housekeepers

Preparing for Thanksgiving.

    A LITTLE thought and proper distribution of tasks will enable a woman single-handed to give the Thanksgiving dinner successfully. Washday should be omitted this week and Monday devoted to putting the pantry to rights, making a list of needed supplies, seeing that utensils, silver, salts, peppers and other equipment are polished and in order. The upstairs cleaning can be done for the week.

            Tuesday, the dining room and living room may receive a thorough cleaning. In the afternoon some of the cooking can be begun. Mince meat can be prepared, as it should stand to ripen before being made up into pies. Chopped prunes may be used in place of so many raisins. The beef should be cooked until perfectly tender and the stock in which it is cooked reduced to a jellylike consistency. Let the beef cool in the stock in which it has been cooked. When ready to use the mince meat add a little cider to moisten.

            Tuesday afternoon bread should be made, candies and other confections prepared, mayonnaise made if it is to be used, and soup stock boiled, to be cleared the next day.

*

**

            Wednesday should define nearly three-quarters of the dinner finished, leaving for Thursday only matters that cannot stand and wait. Pies and cranberry jelly should be made first. Vegetable dishes that allow for reheating can be prepared and disposed of in advance. These are just a few hints for getting through the work of preparation early.

            When selecting a turkey look at the skin to see if it is moist and delicate, without bruises and discolorations. See if the feet are smooth and yellow, for an old fowl has coarse skin and hairs, while the feet and legs are dark, with hard scales. He'll of the turkey to be sure that it is having in proportion to its size; otherwise there will be a large proportion of bone. In a young turkey breastbone is pliable. Although the turkey may have been [cleaned] by the butcher, carefully wipe it inside and out with a cloth wrung from hot water. Lay it in water, as that will draw out the juices. Cut off the links below the joint, trimmed the next, leaving an inch or so of it to turn and fastened with a skewer. Wash the giblets in soda and water. Cut the outer skin of the gizzard with a sharp knife and peel off without breaking the inner sack. Throw away the inner part and lay the outer part in salted or soda water. There are many different kinds of dressings used in turkey, among which are sausage, chestnut, oyster, cracker, veal or breadcrumbs. Whatever kind you use, do not stuff turkey too full, as this will cause dressing to be soggy.

            A pumpkin for pies should not be too large, as the fiber is not always fine in the largest ones. First, cut the pumpkin into pieces with a large mest or carving knife. The work will be easier if you have a board on which to cut the pumpkin, and drive the knife with the aid of a hatchet. Pare the pieces and cut into inch squares. If you have never tried steaming pumpkin for pies, do so. It quickly cooks the pumpkin and leaves it perfectly dry, smooth and easy to mash. If boiled, it must be boiled down, then drained. A watery pumpkin, or a stringy one will not make a good pie.

*

**

          When making pumpkin pies, use plenty of eggs, fresh milk and enough cinnamon or spices to destroy the pumpkin flavor. A tiny tasting too strongly of pumpkin is not good. The following is a good recipe: One quart of, one cup of sugar, two eggs, two tablespoons of cornstarch, half a teaspoon each of cinnamon and allspice, one-fourth teaspoonful of cloves and one-fourth nutmeg. Stir altogether. Pick the seed end of the cloves off if you do not want your pies dark. Let two cups of sweet milk gets boiling hot, then pour it in the pumpkin, stirring well. This is enough for four pies. Line the pans with a good pie paste, filled with the pumpkin and bake with one crust. Pumpkin pie without crust is delicious. Prepare the pumpkin in the usual way, then butter the pie tins, and sprinkle granulated corn meal thinly over the tins, leaving no bare spots. Pour in the mixture and bake.

            Cranberries should be washed, and covered with water and boiled until tender. Strain through a fine sieve, bring again to the boiling point and add a pound of sugar to each pint of juice. When this has dissolved, pour it into molds.

            To make a crust for a cranberry pie, stir one–half cup of butter with three tablespoonfuls of sugar to a cream, and one whole egg and stir well: then stir in one and one-half cups of flour with one teaspoonful of baking powder. Press with the fingers on the tin until all covered and bake in a hot oven. When cold, put in your cranberry sauce, then whipped cream on top.[1]

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[1] The Sunday Star.; Date: 11-08-1914; Page: 79;  Washington (DC), District of Columbia

Transcribed by John Peter Thompson 1 November 2014.

"Go ahead — and do not tarry" - Poetry from The Planters' Advocate, Upper Marlboro, Prince George's County Oct 26, 1853

Go ahead — and do not tarry,

Nought [sic] is gained by standing still;

When though you at times miscarry,

Let not fears your bosom fill.

Search the causes of your errors,

Gather wisdom from the past,

To the win give the terrorists,

And you'll get ahead at last.

Go ahead — it useful doings

Let your motto be "I'll try;"

He who ever is despairing,

Bankrupt hearts and hopes are nigh.

What know you and wealth be strangers —

Onward, upward be your aim,

And that those real or fancied dangers,

Soon you'll put to flight or shame.

 Go ahead — the world reforming,

In civil, moral, freedom's name,

All those forts and outposts storming,

Which your enemies they claim.

You know bulwarks, take no quarter,

Compromise no cherished right,

Freedoms treasure never barter,

Stand for them with all your might.

Go ahead, then Go ahead — don't defer it,

Lifes short span soon flips away;

If you to finish aught of merit,

You must supply your task to-day.

Sent the ball in instant motion,

To keep it going, strains each nerve,

Nor doubt that ultimate promotion

Will yield the laurels you deserve.[1]

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[1] Planters' Advocate, Upper Marlboro, Maryland, October 26, 1853.

Maryland State Archives. Planters' Advocate Collection. MSA SC 3415.

msa_sc3415_scm3596-0031

Transcribed by John Peter Thompson, October 25, 2014.

The "Battle" Raid on Beltsville - July 12, 1864

Published in the Prince George's County Historical Society Newsletter - News & Notes.

Founded in 1952, this all-volunteer, non-profit organization works to fulfill its mission of preserving and promoting the County's long and diverse history through: Reproducing new and out-of-print historical materials; Collecting records, documents, photographs, and artifacts reflecting the County's social, economic and political history; Operating the Frederick S. DeMarr Library of County History; Providing educational opportunities through lectures, programs and tours; Recognizing and supporting individuals and organizations that are making significant contributions to the preservation of the County's rich multi-ethnic, multi-cultural heritage.

There are many benefits to becoming a member of the Prince George's County Historical including a subscription to News and Notes, published by the Society. to join: http://www.pghistory.org/join-us.php?st=Join-Us

The Raid on Beltsville July 12th, 1864

            150 summers ago in Prince George's  County, on July 12th, 1864, Confederate soldiers rode into Beltsville, Maryland, tore up the rail-line and burned railcars of the B&O railroad before returning to Virginia. Commanded by Maryland-born Brigadier-General Bradley Johnson, the rebel cavalry was operating on the left of Jubal Early's invading Confederate Second Corps' attack on Washington, D. C. 

            The raid and resultant skirmishes between Federal and Confederate cavalry units took place between today's Beltsville and College Park. The military actions moved on a north-south axis west of the CSX railroad line, then operated by the B&O, and were centered along US Route 1 formerly called the Baltimore-Washington Pike. To the west of the turnpike was the Paint branch, a stream that head south east through Maryland on its way to join the eastern branch of the Potomac river, the Anacostia. To the west of the pike, along the Paint branch, named for the red and blue clay that lines its course, big trees grew close together on the bank; low woodland stretched far back from the stream presenting a scenic wild aspect to the landscape (The Rambler. Sunday Star. November 1916). 

         

            Most of the buildings mentioned in reports of the day are long gone including the home of Major. Geo. M. Emack, CSA (now a shopping center across US 1 from St. John's Church), Brown's White House Tavern (now a shopping center immediately south of USDA BARC), the rail depot or station in Beltsville; Dr. Montgomery Johns' house on Knox Ave. in College Park; and Mrs. McDaniel's house which served as a headquarters for federal operations in front of Fort Lincoln in Bladensburg, Maryland.

            The Official Record of the Civil War, Series I, Vol. XXXVII, provides a running account of the day's events which reflects the confusion of the moment that translates into uncertainty of describing exactly what happened when and where to readers today.  At 7:50 a.m., Major-General Gillmore, USA, set up his "command near the old Bladensburg road" to coordinate Union defense from Fort Lincoln to Fort Bunker Hill.  Two hours later, Major Fry, the provost-general, sent word that "the enemy's cavalry is trying to turn our right."

            The Daily Constitutional Union, (2nd Edition July 12, 1864), reported that "enemy appears to have reached the line of the Washington branch railroad between 12 and 1 o'clock, today, shortly after the last train from Baltimore had passed to the city. The train which left Baltimore at 10 a.m., came through to within about 1 mile of Beltsville, when a number of men at work on the second track of the road came running towards it, giving the alarm that rebel cavalry, in some force had just been approaching towards Beltsville. After delay a 15 minutes, however, by sending ahead, information was received that it was our own cavalry else that had been seen, and the train again came on, and arrived here quarter of an hour behind time. By 1 o'clock, it was found that the telegraph wires were down between this city and Baltimore, which would seem to confirm the idea that the alarm at Beltsville was not entirely groundless."

            By 1:30 p.m., Capt. Paddock, Post Commander Battery Jameson, Fort Lincoln, was informing Secretary of War Stanton that "a farmer just arrived bringing intelligence from the commanding officer of the outside pickets that the enemy was [sic] approaching in force in this direction. They are now about two miles this side of Beltsville, which is five miles northeast of here." At 2:00 p.p.,, from Mrs. McDaniel's house, Major Barney, [USA], "of Washington City, just from the front", [brought] a report from the officer commanding the cavalry [5th Michigan Cavalry] on the Baltimore pike that he had been driven in, and that the enemy are in force two miles this side of Beltsville making for railroad." [1]   

            A newspaper account 52 years later described the coming of the Union forces to the Brown farm to water and feed their horse. As the Federal soldiers commandeered supplies, the widowed Mrs. Brown saw a dust cloud and a large large numbers of horsemen approaching, and called for the Union commander to come upstairs and see for himself. He rounded up his troops and shot his way across the Paint branch to safety before the Confederate forces could surround him. One Union cavalryman was wounded when Major Emack's 1st Maryland, CSA, cavalry company charged the hurriedly regrouping Federal cavalry. The wounded soldier was sent to Major Emack's home across from the Episcopal Church, St. John's, less than two mile up the road. (The Rambler. Sunday Star, November 1916).[2]

Emack House - Locust Grove
image courtesy - DeMarr Library Historian
Prince George's County Historical Society

            In a telegraphed message to General Grant from Under Secretary of War, Charles A. Dana, the defense of Washington was described as consisting of many generals none of whom were in command. In this vein of multiple commanders, at 2:15, General Meigs was reporting from Fort Slocum that "500 cavalry, under Major Fry, was attacked four miles beyond Bladensburg, toward Baltimore, by the enemy in force, with artillery. He [Major Fry] is falling back toward Bladensburg, at which place ... he will need rations and forage, and also carbine and pistol ammunition, for 100 men who reported to him last evening unsupplied." The 17th Pennsylvania Cavalry, USA, sent word to Captain Paddock at Fort Lincoln that " a scouting party just returned report[ing] that they met a force of the enemy's cavalry with artillery about three miles above this place toward Beltsville."

            By 3:00 p.m.,, Secretary Stanton was receiving information from the peripatetic B&O ticket agent, G. S. Koonz, who explained how the railroad company's " ballast engine has just come in from Beltsville. Trainmen report that rebels in force were in sight when they left. Our forces ready to receive them. Rebels fired at engine, but it was out of range. Beltsville is twelve miles distant from Washington and is a station on our road." Twenty minutes later, the Secretary of War was updated by Major Fry of the situation at Fort Lincoln and points north:

"A force of rebel cavalry has within the last few hours been engaged with about 300 of our cavalry, at the Baltimore pike where it crosses Paint Creek, about three miles beyond Bladensburg. The rebel force was accompanied by light artillery, which up to the time my informant left had fired about fifteen shots. My informant is one of our cavalry, just in, who was wounded in the skirmish. Our 300 cavalry were yielding their ground slowly. I should say it was an attempt to interrupt the railroad by a cavalry force. The skirmish is about two miles west of railroad. The line of rifle-pits from this fort westward is entirely unmanned. There is not a soldier on the line as far as I can see it, and but two companies of 100-days' men and a few convalescents in this fort. The pike is really open to a cavalry dash. I think troops should come to this part of the line is now seriously threatened. I have not seen General Gillmore. Perhaps he has made disposition. The line now is certainly weak in the extreme. I will go from here to Fort Saratoga, and try to see General Gillmore; but I suggest action from headquarters to strengthen this line at once. The convalescents here are not armed. Muskets and Ammunition should be sent at once."

At 4:05 p.m., General Gillmore wrote:

"The enemy are [sic] just beyond Bladensburg. Fugitive citizens are coming in. I have carefully examined the line of works from Fort Bunker hill to Fort Lincoln. More troops should be on this part of the line. I saw eight brass field pieces in Fort Lincoln not in use. They ought to be put in position, I think, with men to man them. I am not in command of the line in my front by any orders from you or any one else." During the afternoon of the 12th, US Navy Admiral Goldsborough had been order to gather up office works and man the defensive works of Fort Lincoln in response to the perceived threat from Johnson's cavalry now apparently moving towards Bladensburg."

            At some point in the afternoon, Dr. Montgomery Johns recounted the passing of the rebel units through what is now the University of Maryland campus. Johns, a Professor at the Agricultural College, later explained, in defense of his actions that day, that "the rebel stopped on the Turnpike in front of Rossburg (presently called the Rossborough Inn) 10 minutes, then proceeding toward Bladensburg, where met by (Union) skirmishers at 'Kenedy's Hill' and turned westward through the campus. Some of the Confederates stopped at the Johns' home and demanded food. Johns was taken to see the leader, Gen. Johnson, 'a distant Kinsman'. Altogether the troops, stated to 500 in number, were on the campus "about 45 minutes. (Pri. Geo.'s Historical Society News & Notes, April 1974)'" During the foray, the Confederates burned the bridge over the Paint branch just north of the present entrance to the University of Maryland, College Park.

            By 8:45 p.m., Mr. Koonz was again relaying information to Stanton. His account this time noted that he had been "as far as Bladensburg. Enemy has not shown himself between Washington and that point. At Bladensburg I was met by a Mr. Bowie, who seems to be acting as an aide. He advised me to proceed no farther, as enemy was [sic] about one mile and a half above. He estimates their force at about 1,500 cavalry and one battery of artillery. Our bridges across Paint Branch, two miles above Bladensburg, have been destroyed."

            The last of the rebel cavalry left the area mid morning on July 13th. The next day the President of the B&O railroad sent a message to Stanton noting that a "hand-car with some of our men, and an engine and car in charge of our agent at Washington, Mr. Koontz, have arrived in Baltimore within the last hour, communicating the information that the road is now clear of the enemy, and that the burning has been confined to twelve camp and other cars of the company, and the partial destruction of the cross-ties of one bridge."   On July 14th that the damage done to the railroad in Beltsville did not amount to more than three cross-ties burned and some lumber placed across the tracks.

            The Johnson-Gilmore raid ended in Beltsville. Some after-action reports indicate that some of the Confederate force had begun to head towards Upper Marlboro as part of the larger plan to free Confederate prisoners in St, Mary's County. The skirmish at Beltsville ended a rebel swing through Maryland that had taken Johnson's command from Frederick east to Baltimore. Led by the 1st Maryland Cavalry, CSA, they had burned bridges and obstructed rail-lines north of Baltimore, and had found time to burn the home of Maryland's Governor, Augustus Bradford. As they continued through central Maryland, the government of Maryland and the US military played a telegraphed guessing game as to the intent and goal of the fast-moving southern cavalry. The raid through Maryland was a part of a larger Confederate operation that planned to attack the Capital of the United States, Washington, D.C. The resulting battle fought along the Monocacy river slowed the invading army down long enough for the US Army to execute a defense of the city. The delayed assault of Early's Army on Fort Stephens (in Silver Spring near Georgia Avenue) failed on July 12th, and Early order Johnson's command to rejoin the 2nd Corps as it began its retreat to Virginia and the end of the rebellion 10 months later. Although we have let the buildings decay and disappear, the people and their fight continue to shape our landscapes today.                    

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[1] Newspapers report that the Confederate forces, probably the 1st Maryland, engaged Major Belmont in command of a detachment of the 5th Michigan Cavalry. The Official Record includes mentions and reports of Major Darling and the 7th Michigan with no mention of his being driven back.

[2] The topography of the land along US Route 1 is such that the Emack House, Locust Grove would have been visible from the White House Tavern grounds. The land steps down towards the Paint branch in a series of gentle slopes. From the White House Tavern an observer would have easily seen the stream valley and the hills of Bladensburg beyond the College of Agriculture (University of Maryland, College Park). An informative view of the lay of the land is found from the observation deck of the 14th floor of the National Agricultural Library which sits on the ground where the Union cavalry was feeding and watering its horses when surprised by Emack's Company B.

John Peter Thompson 2014

Horse Stolen Reward Offered Near Upper Marlboro - 1803

Ten Dollar Reward.

-

National Intelligencer, Date: 12-05-1803; Page: [4]; Location: Washington (DC),

Stolen from the plantation near Upper Marlboro [Bellefields], on Saturday night the 29th October - and iron grey HORSE, about fourteen hands one inch high, seven years old, stout made, trots and gallops only on the road, is rather dull and goes heavy, having been broke to tHe plough - he has lately been trimmed about the dead and ears.  Any person giving me information so that I get him again shall receive the above reward and if brought home all reasonable charges paid by,

                                                                           BENJAMIN ODEN.

               NOVEMBER 21-tf

Bellefields - 1936
Historic American Buildings Survey

White House Steward 1901 - 1909, Henry W. Pinckney of Fairmount Heights, Maryland

               Prince George's County, Maryland is rich in history. It surrounds its residents hidden in plain sight and mostly ignored.  With hundreds of historic places (nearly 400), Prince George's County tells the story of an unwilling partnership that grew together to build a state and a country. Residential homes now keep open secrets of the men and women who struggled to overcome social and economic barriers to eventually reach the White House and the summit of American political power.

Henry Pickneys son Roswell Playing with Teddy Rosevelts son Rosevelt Quentin

               Fifty years before Eugene Allen served his country and seven of its Presidents, Henry W. Pinckney of Fairmont Heights, came from New York as the valet to Governor and then Vice President Roosevelt. When Roosevelt became President (1901-1909, Pinckney became the White House steward, and, later, messenger in President Taft's administration (1909-1913). Mr. Pinckney's son, Roswell, the eldest of the four children of Henry and Leonora Pinckney, played with Quentin Roosevelt, youngest son of Theodore Roosevelt, and was one of his "White House Gang" playmates. The 'White House Gang' was "...known for their mischievous childhood pranks. Quentin Roosevelt later joined the Army Air Service and was killed during combat in WWI (Delegado. 2013. History - Never to be Forgotten).

               The magazine section of the Breckenridge News describes Mr. Pinckney's day around the Christmas Holiday celebrations:

Such marketing as is necessary to fill out the menu for the President's Christmas dinner is done by Henry Pinckney a colored man who holds the position of White House Steward and draws a salary of 1800 a year [$1800 dollars in 1905 had the same buying power as $46938.62 dollars in 2013[1]] from the government for managing the domestic affairs at the White House A day or two before Christmas Steward Pinckney sets out in the unpretentious vehicle which serves as the President's private market wagon and makes the round of the markets for the White House patronage is not confined to any one merchant In preparation for the Christmas dinner."[2]

               Mr. Pinckney travels with the President were reported regularly in the press including his trip with Mr. Roosevelt and others to vote for the Republican ticket in Oyster Bay, New York in the elections of 1902.[3]

               Henry Pinckney saw to more than meals. He oversaw travel arrangements attending to the details of packing of personal items and the loading of them onto the Magnet, the President's private train car. Newspaper accounts describe is role in Presidential trips to places like Pine Knot in Albemarle County, Virginia.[4]

               Henry Pinckney along with other members of the Roosevelt White House was invited to attend the wedding of Theodore Roosevelt, Jr. in June 1910.

"Invitations to the ceremony have been received by practically all those who were part of the White House establishment at the time Mr. Roosevelt relinquished the presidential chair. The fact that many of the servants were Negroes apparently has

made no difference in the issuing of invitations for the marriage of "Mr. Ted." Charles Boeder, footman on the White House-carriage in the former administration (McKinley), has signified his intention of being present. Wilson Jackson, a household messenger for the family, and Henry Pinckney, also a member" of the Roosevelt establishment, have received invitations and are anxious to go to the wedding."[5]

               When questions arose about Roosevelt's "drinks" in Europe, the President was vindicated through Mr. Pinckney's mint juleps recipe was reported by the Chicago Day Book, May 28, 1913:  Roosevelt "never drank any mint juleps at all. He [just] bruised the mint. It was the late Henry Pinckney, negro factotum of the Roosevelt's in the White House, who made the T, R. juleps, and the recipe he left behind read: "A. lump of sugar, a teaspoonful of water and some mint leaves stirred in with the liquid."[6]

               In 1910 Mr. Pinckney was caught up in the meat packing scandals made famous by Upton Sinclair's novel, The Jungle. Headlines blared  FORMER STEWART STEWARD OF THE WHITE HOUSE DENIES CHARGES  MADE BY MADE BY MEAT INSPECTOR DODGE.  

"WASHINGTON Feb 8 Former President Roosevelt was not fed on half putrid beef to keep him savage according to Henry Pinckney who today denied yesterday's testimony of meat inspector Dodge regarding the meat supplied at the White House. Dodge testified before the special committee of the House which is in investigating the food question. Pikney [sic] the steward at the White House under Roosevelt's administration is highly indignant at the charge."[7]  

Mr. Pinckney forcefully "declared that no unfit and unwholesome meat ever gracedthe table of that president."[8] He was answering the charge made before a special committee that was investigating the cost of living in the District of Columbia.   

               From typical over the top news reporting with which we are so familiar today as to forget our long national history of ad hominem attacks on public figures, we know that Bulbous Bill's White House (President Taft) paid Mr. Pinckney $1300.00 per year as a messenger.[9]  This salary in 1910 had the same buying power as $33900.12 current dollars.[10]

Fairmount Heights lost it famous resident in April 2011. The obituary in the Washington Bee spoke of his accomplishments and friendships to a diverse community over the early years of the 20th century.

"The funeral of Mr. Henry W. Pinckney late steward of the White House took place from the First Presbyterian Church on last Sunday. A large crowd attended among whom were Major Brooks and many White House attaches. Rev. T. J. Smith pastor of the church officiated with the assistance of Rev. M. W. Clair of Asbury church. The floral designs were numerous and beautiful among which was a handsome cross of lilies and roses by Mrs. Alice Longworth. (daughter of President Theodore Roosevelt). The deceased was esteemed by all who knew him especially the citizens of this section. Interment was held at Woodlawn Cemetery; funeral director, Mr. J. W. Winslow.  Resolutions were read from the Progressive Citizens Association of this section, expressing loss."[11]

               Mr. Pinckney's house still stands in Prince George's County, silent sentinel of those who worked so hard to enable the words of Thomas Jefferson to apply to all men of all color and creeds. The Pinckney House was built for Henry Pinckney, "who at the time of the 1910 census, was 48 years of age; he had been born in South Carolina and lived in this house with his wife Leonora and their three children. His dwelling was a large and substantial house; in its original form, it would have been one of the most noticeable early buildings in the community of Fairmount Heights (Patterson, 2009).

Henry Pickney House
Fairmount Heights, Prince George's County, Maryland

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[1] Historical Currency Conversions. [accessed August 14, 2013] http://futureboy.us/fsp/dollar.fsp?quantity=1800&currency=dollars&fromYear=1905

[2] The Breckenridge News., December 20, 1905, Magazine Section Part Two, Image 8. Library of Congress.

[3] Evening Star., October 31, 1902, Image 1. Library of Congress.

[4] The Washington Times., May 17, 1907, Last Edition, Image 1. Library of Congress

[5] The Broad Ax., June 11, 1910, Image 2. Library of Congress.

[6] The Day Book., May 28, 1913, Image 6. Library of Congress.

[7] The Daytona Daily News., February 08, 1910, Page 5, Image 5. Library of Congress.

[8] The Enterprise., February 16, 1910, Image 6. Library of Congress.

[9] The Labor World., January 15, 1910, Image 6. Library of Congress.

[10] Historical Currency Conversions. [accessed August 14, 2013] http://futureboy.us/fsp/dollar.fsp?quantity=1300&currency=dollars&fromYear=1910

[11] The Washington Bee., April 15, 1911, Image 5. Library of Congress.

The real Prince George of Prince George's County was Danish

Prince George of Denmark, Duke of Comberland Coat of Arms - Wikipedia

           
             UPPER MARLBOROUGH, Md. -  It is so sad that my county, Prince George's, no longer bothers to check in from time to time with history, let alone teach it. For some readers, history does not matter (you may stop reading any further now), which begs the question why, then, send a gift to the new born Prince George of Cambridge.  For those who do think history matters, the dissonance that arises from thinking the future King of Great Britain' name reflects upon the Danish namesake of the county is unnerving. 

               Prince George of Denmark and Norway, Duke of Cumberland (2 April 1653 – 28 October 1708), born in Copenhagen, the younger son of King Frederick III of Denmark and Norway and Sophie Amalie of Brunswick-Lüneburg.  His mother was the sister of Ernest Augustus, Duke of Brunswick-Lüneburg, later Elector of Hanover.  was the husband of Queen Anne and distant relative of King George I, first of the German rulers of Great Britain from whom the current House of Windsor descends. King George I was the eldest son of Ernest Augustus, Duke of Brunswick-Lüneburg, and his wife, Sophia of the Rhineland Palatinate. Sophia was the granddaughter of King James I of England through her mother, Elizabeth of Bohemia.[1]

               King George V and King George the VI, grandfather and father of the present monarch, Elizabeth II, are the immediate reasons for naming the child George. Prince George the Consort of a Scottish Stuart who slop happened to also rule England, and ultimately unified the dominions into the United Kingdom are not part of the George's of the German House of Hanover which included King George III of revolutionary fame.

               One can only hope that we would try not to twist history to suit our preconceived present and ephemeral vision of glory and focus occasionally on the actual history of this important county in US history.  His Royal Highness Prince George of Denmark and Norway, Duke of Cumberland, was like the county named for him, an important figure in British history but he is far from any reason the reason to name a future King after him. The county does of a strong connection to the United Kingdom and so some remembrance to any British monarch is perhaps in keeping, but the a linking to the coincidence of the same name is not a reason. 

So all together now: 

Prince George's County, Maryland, 

was named in 1695 

after a Danish prince 

who was marry to a 

Queen of the United Kingdom of Great Britain.

              

               

"Prince George's County, Maryland is wasting no time paying homage to England's new favorite son, Prince George Alexander Louis. Third in line to the British throne, Prince George will always have a connection to Prince George's County -- so says County Executive Rushern Baker. After all, the newborn prince is a namesake. Baker says the county is sending the baby a gift package, which includes a commemorative plate with the county seal on it, a county umbrella, because it is always raining in England and some other keepsakes. The prince also has a standing invitation to visit the county."[2]

"LONDON — In choosing to call their first child George Alexander Louis, Prince William and his wife, Kate, selected a first name steeped in British history.

While “George” means “farmer” and “earth worker” — not trades typically associated with U.K. royals — it has been borne by six British kings, four of whom served in a row.

Below, a look at the British monarchs called George who preceded the nearly week-old prince now third in line to the throne.

GEORGE I: The German-born, first king of Britain from the House of Hanover — which provided six British monarchs — acceded to the throne in 1714. The king — who spoke German, French and a little English — ruled until his death in 1727.

GEORGE II: Initially unpopular, George II gained greater respect as his reign lengthened. He was the last British king to fight alongside his soldiers, at the age of 60. Because his oldest son had died, George II’s grandson inherited the throne upon his death in 1760.

GEORGE III: Upon succeeding his grandfather, George III became the third Hanoverian monarch, and the first to be born in England and use English as a first language. He ruled for nearly 60 years, during which time the American colonies declared independence. Once George III became mentally unfit to rule, his eldest son acted as Prince Regent from 1811. The monarch died in 1820.

GEORGE IV: Prior to assuming the throne, George IV secretly and illegally married a Roman Catholic. He later married Princess Caroline of Brunswick, who he tried unsuccessfully to divorce after assuming the throne in 1820. He was known as much for his marriage difficulties as for his interest in art. His only legitimate child died in childbirth, so the crown went to his brother upon his death in 1830.

GEORGE V: He assumed the throne in 1910, and made hundreds of visits to troops and wounded servicemen during World War I. His legacy also includes starting the sovereign’s annual Christmas Broadcast — a tradition that began in 1932. He died one year after celebrating his silver jubilee, leaving his son Edward to take the throne.

GEORGE VI: The father of Queen Elizabeth II was the most recent King George, memorably portrayed in the Oscar-winning film “The King’s Speech.” His first name was actually Albert, but he selected George — his fourth name — to use as sovereign in honor of his father, George V, and to create stability and continuity in the monarchy following the abdication of his brother, Edward VIII." [3] 

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[1] Wikipedia

[2] Prince George's County sending gift box to namesake British prince newborn. Posted: Jul 25, 2013 6:41 PM EDT Updated: Jul 25, 2013 6:47 PM EDT By Karen Gray Houston, @kghfox5dc - bio [accessed July 26, 2013] http://www.myfoxdc.com/story/22935574/prince-georges-county-sending-gift-box-to-namesake-british-prince-newborn#axzz2a9L4A3fC
[3] Some history behind Prince George's name. 2013. Associated Press. [accessed July 27, 2013] http://thetandd.com/some-history-behind-prince-george-s-name/article_6db74e4a-f662-11e2-a3a9-0019bb2963f4.html