Civil War Hospital Ship

The U.S.S. Red Rover, a captured Confederate vessel, was refitted as a hospital ship.

Evolution of Civil War Nursing

The evolution of the nursing profession in America was accelerated by the Civil War.

The Practice of Surgery

Amputations were the most common surgery performed during the Civil War.

Army Medical Museum and Library

Surgeon-General William Hammond established The Army Medical Museum in 1862. It was the first federal medical research facility.

Civil War Amputation Kit

Many Civil War surgical instruments had handles of bone, wood or ivory. They were never sterilized.

Showing posts with label Diet. Show all posts
Showing posts with label Diet. Show all posts

Tuesday, January 3, 2017

Turn Backward O Time: Amanda Shelton

From: edinborough.com

Amanda Shelton is one of those blurred female figures in the “photograph” of the Civil War. Unlike Clara Barton or Mary Ann Bickerdyke, hers is not a name recognized by school children or even most scholars as they talk about the work of women in that most terrible of wars. Yet, she and a small band of women who comprised the nurses of the Special Diet Kitchens made a unique contribution to the war effort. Their work laid the foundation for the value of individualizing care that remains to this day a core concept in the delivery of health care, particularly nursing care.

“Amanda Shelton’s diary . . . serves to increase the body of knowledge about the personal strengths of women from diverse backgrounds which are often overlooked as historical sources. Dr. Hanson’s work in bringing this diary to life is a gift to all of us—nurses, historians, women, professional colleagues, and laypersons—and will be cherished by all who seek a complete story of nursing’s history.”
Patricia Donahue
Professor, The University of Iowa College of Nursing

[Shelton’s] words are deeply informative, intriguing, and important to a comprehensive understanding of the Civil War’s many dimensions.
Library Journal

Softbound: ISBN 1-889020-17-6
5.5 x 8.5 inches, 160 pages, softbound cover, $14.95

Tuesday, December 27, 2016

Battlefield Medicine and Diet

By Robert Sterling, Historical Research and Narrative

And what killed Billy Yank and Johnny Reb? It was not the fighting at Gettysburg and the ghastly charge of Confederate troops under General Pickett across the open Pennsylvania fields, but the toxic manure on the camp streets of a stationary army during the hot summer months. It was not General Grant�that obstinate man from Galena, Illinois�burrowing through the impenetrable woods, but General Diarrhea penetrating the bowels of infected soldiers. It was not that long gray line stationed behind the stone wall at Fredricksburg, but that incessant "blue line" squatting at the 'sinks' with constipation. It was not the sharp slashes received from the cavalry swords of General Forrest's men, but the pricking of the needle-nosed mosquito as it transferred fatal malaria into the soldier, indiscriminately infecting the blue and gray alike. Forget about the glamour of war.

Today, six score and fifteen years later, however shocking the killed-in-action and died-of-disease statistics appear on the printed sheet, it is all the more horrifying when analyzed. After the war, tabulations reveal that at least 110,070 Union men had died on the battlefield. More than twice that number, 224,586 (of 6,000,000 cases of sickness) had succumbed to diseases. With Confederate dead, the human loss totaled 620,000.

Illinois endured a 30 percent higher loss of men than the Union, in proportion to the number serving, and southern Illinois was the home of four of the five regiments with the highest losses due to diseases. Why did western states and the southern portion of Illinois sustained greater disease casualties?

Physical examinations for recruits were required but not always administered. The enlistment of more than four hundred women suggests some laxity in requiring the recruit to strip for a thorough physical examination. An early Sanitary Commission report postulated that almost 75 percent of the recruits discharged for disabilities should not have been allowed to enlist in the first place. Regulations also directed medical officers to "vaccinate when it is required." Such a discretionary guide was rarely invoked. It has been speculated that men from rural areas, that is, western troops, and southern Illinois in particular, were especially vulnerable to infantile diseases: measles, mumps, and scarlet fever. At Camp Douglas, the prisoner-of-war facility in Chicago, almost 10 percent of all Confederate deaths occurred in a single month from a measles epidemic.

Once in camp, the novice soldier did not overly concern himself with cleanliness. Billy Yank's mother would have viewed with horror the accumulation of camp garbage, nearness of latrines to food preparation sites, manure piles on camp streets, and general filth.

Again, regulations recommended a weekly bath and required non-commissioned officers to observe their men washing hands and faces daily. It was not an easy duty for a nineteen-year-old corporal to command a forty-five year-old private. Said one soldier, "The first thing an army in the field does is to foul its own water supply and the second is to infect its food by the swarms of flies bred in the garbage dumps and manure heaps."

The typical Illinois regiment did not adopt any special arrangements to accommodate its culinary needs. Usually, the men prepared their own food, especially while on the march, or organized a "mess" of four to eight to pool the provisions supplied by the regimental quartermaster.

Fewer than half of the 119 regular (three-year) Illinois regiments assigned individuals�cooks�at the company level to the specific task of food preparation. In those forty-eight units, the "ration rustler" procured staples either from the subsistence department, or a sutler, or foraged.

An army manual mandated that the daily ration should consist of twelve ounces of salt pork (or fresh beef), one pound of flour (made into hard tack), one vegetable (usually beans), and coffee. The following widely popular doggerel indicates the general extent of poor Civil War nutrition:

The soldiers' fare is very rough,
The bread is hard,
the beef is tough; If they can stand it, it will
be, Through love of God, a mystery.
Beans killed more than bullets

Camp filth was ahead, only slightly, of the inept food preparation and unbalanced diet as the major health menace. The soldier's frying pan was more lethal than his musket. Although he was issued 20 percent more rations than European soldiers, shoddy preparation and poor diet produced massive illness. The explanation generally given for this major killer�"beans killed more than bullets"�may exaggerate, but the problem was worsened by a prevailing medical theory that purgatives must be administered to rid the body of its "ill-humors."

"My bowels moved 18 times in three hours," one soldier wrote home. The Medical Department reported nearly two million cases of diarrhea and dysentery during the conflict and an astounding 57,265 deaths. Although surgeons and soldiers classified it as the "flux", it was a one-celled animal� Entamoeba Histolytic� usually found in unsanitary conditions and introduced into the body by contaminated food and water.

Early in the war, the favorite purgative administered to diarrhea patients was calomel, a violent laxative that was probably therapeutically useless. Ultimately, this drug, chloride of mercury, was the excuse for eliminating the efficient, but brazen, Surgeon General William A. Hammond. The talented Hammond's long list of accomplishments was exceeded only by his long list of enemies. When the controversial Hammond issued an order banning the use of calomel, a court martial found him guilty of actions unbecoming of an officer and cashiered him.

An incredible example of over-medicating was the case of Private John Leopold of the Seventy-forth Pennsylvania, who entered a Philadelphia hospital after suffering from "chronic diarrhea" for three months. During a two-week stay, his medication included lead acetate, opium, aromatic sulfuric acid, tincture of opium, silver nitrate, belladonna, calomel, and ipecac. He died.

More common was the case of Private Daniel Newall, Company B, Eighty-eighth Illinois. The twenty-eight-year-old farmer from Tonica, Illinois, was honorably discharged with "severe and obstinate chronic diarrhea." The losses in Newall's northern regiment were light compared with the 120th Illinois Infantry from southern Illinois. Stricken in November 1862 with small pox, measles, and pneumonia, the unit lost 265 of 844 men. Add another 148 sent home with disabilities, and the non-battlefield losses represented an astonishing 49 percent of the original unit. This percentage does not include large losses in the infamous Andersonville prisoner-of-war camp. The 116th from Macon County lost 100 (of 239 disease-related deaths) in sixty days while digging a canal in the swamps near Vicksburg.

It weighed but a little over an ounce, and it passed through the air at a modest speed�not fast enough to be sterilized� but its destruction was indescribable. The mini ball, or conical lead bullet, tore through the soldier's tough skin, passed a few inches into the body and, its energy spent, stopped. It took with it bits of wool, skin, hair, and dirt. The soldier's damaged body tissue was several inches larger on all sides than the bullet's track. The mini ball produced 94 percent of all battlefield injuries; in 71 percent of all cases the arms, legs, hands, or feet had been hit. "When balls are lost in the capacity of the belly one need not amuse himself by hunting for them," wrote a hard-nosed surgeon.

The accepted surgical protocol was amputation, done quickly. The Sanitary Commission advised immediate amputation with as little delay as possible; later statistics supported the recommendation.

Usually the finger was used to probe the wound and assess bullet location and bone damage. Before Pasteur or Lister, washing the hands in soapy water was considered ample cleanliness. As one surgeon recalled, "we operated with clean hands in a social sense, but they were undisinfected hands... We used undisinfected instruments. .. and still worse, used marine sponges which had been used in prior pus cases and had only been washed in tap water." Patients were sedated with either chloroform or ether, and when supplies of those were unavailable, with whiskey. And, without anesthetic whatsoever, the soldier might quite literally 'bite the bullet,' that is, bite on a bullet during the operation. With the soldier "surgically asleep" the cutting and sawing began.

The surgeon then "removes the limb, ligates the vessels and when all oozing has ceased, secures the stump by points of suture placed at intervals of one inch." The amputation was over in less than fifteen minutes. One of the leading surgical advances of the war was the technique used in stopping the flow of blood. Too, the surgeons abandoned the ancient theory of producing "copious bleeding" by deliberate bloodletting by the leech or lancet. Some surgeons carried the heinous-looking spring-activated '"fleam" seated in its appropriately named holder called "the coffin." The fleam was a metal knife encased in a shell. When the trigger was pressed, the blade would slash into the vein to produce copious bleeding. Pain control was best facilitated by a generous use of opium or morphine. The surgeon "should have his pockets well stored with opium for immediate use" going onto the battlefield, wrote one surgeon.

Following his relocation from the field hospital to a general facility, the soldier's most feared disease might appear in a few days: hospital gangrene. Spreading from the size of a dime to eight or ten inches in diameter, the gray-coated rotting tissue soon turned black, emitting a vile odor and demanding attention. Early in the war, the cure was to cut away and ligate large arteries or burn it out with nitric acid till "you could see smoke rise, the flesh sizzle and crisp up, and all this time the patient's screaming in agony," recalled a doctor. By 1863 Dr. Middleton Goldsmith had introduced a treatment using lint soaked in bromine applied to the area after diseased tissue had been cut away. It was a major breakthrough, and hospital gangrene dropped to a low of 2.6 percent.

Army regulations required a board of not less than three officers "to examine applicants for appointment of assistant surgeons." Although some western states issued commissions without examinations, in Illinois, policy called for intensive interrogation of the prospective doctor. Nonetheless, although Dr. John Young of the Sixty-sixth Illinois failed to pass such examination, he remained the only chief surgeon in the unit for another six months before Dr. Pogue of Edwardsville replaced him.

Committed to the venerable Hippocratic Oath to be "loyal to the profession of medicine" and practice with honor, the Illinois surgeon steadfastly served his troops. A mere fourteen of the first appointed surgeons resigned within a year of the regiment's organization. More than a third of the three-year Illinois regiments had no chief surgeon turnovers. Indeed, the chief surgeon did not change but once for 85 percent of all the state's infantry regiments.

The surgeon's duties were not without danger. Drs. J. D. Haslett, Fifty-ninth Illinois, and Horace Porter of Chicago, 105th Illinois, were killed in battle during the Atlanta campaign. Dr. Shubal York of Paris, Fifty-fourth Illinois, was "murdered" by Copperheads during the infamous Charleston Riot early in 1864. At least forty northern surgeons were killed in the line of battle.

High battlefield losses produced an almost insurmountable task for the surgeons. Dr. Sam Hamilton of Monmouth and Dr. Emil Gulich of Alton, Ninth Illinois, probably thought it could not get any worse after the Fort Donelson engagement on the morning of February 16, 1862, than when 165 wounded from their regiment needed immediate medical attention. But less than two months later the same regiment, mainly from St. Clair County, and the same two doctors counted more than 300 injured after bloody Shiloh.

Who could have anticipated the astronomical numbers lost in some of the battles? At Fort Donelson just five regiments alone, with no more than a dozen doctors, had 809 injured men. At Shiloh less than twenty doctors had the herculean work load of assisting 1,416 wounded soldiers. At Gettysburg only 106 medical officers remained after both armies withdrew, (taking many of the surgeons with them) to attend to the nearly 20,000 Union and Confederate injured.

But assistance arrived as soon as the conflict commenced. Although the War Department did not officially recognize the status of female nurses until well into the war, the impact of these "angels" was immediate. Instructed by the Superintendent of Female Nurses, the ubiqitous Dorothea Dix, to present themselves as "devoid of personal attractions," the female became synonymous with "nurse."

Indisputably the hospital morale-builder was a godsend to the troops. As Louisa Alcott explained, the duties included "serving rations, giving medicine, and sitting on a very hard chair, with pneumonia on one side, diphtheria on the other, five typhoids on the opposite, and a dozen dilapidated patriots, hopping, lying, and lounging about, all staring more or less at the new 'nuss.'" All of this for forty cents a day.

Her name will always be associated with the American Red Cross, but Clara Barton also set up an elaborate relief program for supply distribution for the sick and wounded. Lincoln called upon this woman of mercy to prepare a bookkeeping record of burial locations, war prisoner sites, hospital enrollment and discharges, and communications with families. 'Mother' Mary Bickerdyke, the Catholic Sisterhoods, and later the Army Nurse Corps, also made lasting contributions.

The Civil War was the cataclysmic event that moved the country toward modernity and hastened the evolution of new medical theories and practices. The following medical practices ended with the Civil War: purging the body of liquids; indifference to sanitation; disdaining the use of vaccine; overuse of opium; laxity in expediting the transfer of wounded soldiers from the battlefield to the hospital; and resistance to female nurses. Myriad discoveries and improvements were prompted by the great conflict: the relationship between filth and disease, the procedure for amputations, the construction of hospitals organized with specialization wings, the birth of psychosomatic medicine, and the reevaluation of the impact of drugs.

From: lib.niu.edu

Tuesday, November 22, 2016

"If Thine Enemy Hunger"

From: edinborough.com

Laboring on the field, in connection with Mrs. Harris and the Commission, was Rev. Geo. Duffield, Jr., who spent a large part of his time in looking especially after the Confederate wounded in our hands:

"Oh, come, mister, and see them in the cow-stable," said a poor woman whom the neighbors called "the faithful creature;" "they are some of them worse off than these." Sure enough, it was even so. There they were, not any worse wounded or more utterly helpless and destitute of decent clothing, -- for in these respects all were upon a common level. But there was at least this difference in favor of those in the wagon-shed; theirs was comparatively clean dirt. In the cow-stable the filthy water of the dung-heap had dammed up and backed in upon them, saturating straw, blankets, and everything else within its reach. There was still another and more painful difference. On account of the water most of the scanty hay had floated away, and left the poor sufferers lying upon the bare rails, sometimes without so much as the thickness of a single blanket between their emaciated bodies and the sharp, knotty wood. And these men were the elite of the Southern army, -- lawyers, planters, men of wealth, intelligence and refinement, -- some of them, as I was afterwards informed, had been Ruling Elders in the Presbyterian Church, and members of its General Assemblies.

At first the distribution of the bread was in solemn silence, reminding me strangely enough of distributing on a communion-day the emblems of Christ's body and blood, as well as of the command, "If thine enemy hunger, feed him; if he thirst, give him drink." But misery soon found a tongue. The first man who spoke to me was from Georgia, apparently about twenty-five years of age, and whose language and whole bearing impressed me with the belief that he had known what home and generous hospitality were. In the course of a twenty years' ministry -- ten of it in the city of Philadelphia, in times of cholera and famine, in the most obscure alleys, in the court within the court, in the Penitentiary, in the incurable wards of the Blockley Almshouse Hospital, in Bedlam -- I have often looked, on sad and despairing faces; but never, in any man who yet retained reason, on such a face of blank hopelessness as this.

"O sir," said he, with an accent of agony that thrilled me through and through, "much as I thank you for this bread, which is the first mouthful of anything I could eat since I was wounded, I would rather do without it and starve outright, than remain any longer in my present position. Just look at me; I am shot through the lungs and spine, and cannot move myself a hair's breadth, and here I am bent across this rail as if on a rack, -- not a handful of hay, or even the thickness of a blanket under me. I shall die if I do not gain relief --immediate relief, sir, -- from this insupportable torture."

To help the wretched sufferer was no very easy matter; on one aide, almost touching him, was a man who had his right leg off; on the other, one who had lost his left; and any one who, in passing through a hospital, has ever touched the blanket of such a man and, heard his piteous exclamations, will be careful ever after how he does so again. Finding at length a resting place for my feet, one on each side of him, and reaching over to the trough for support, I managed, with one of his arms round my neck, partially to raise him up, and was beginning to push a little hay under him, when a feeble, pettish voice exclaimed: "Don't you steal my hay;" answered by the man on the other side in a similar tone--

"And don't you steal any of mine."

A bale of such hay could not have been bought with all the gold, in California. With great difficulty I gathered up the little portion properly belonging to him, and added some of the reeking straw, adjusting his blanket so as to envelop his whole body. With an air of inexpressible satisfaction he laid himself back in his new position, and a gleam of hope once more lit up his face, as if the sun should dawn at midnight. Seizing my hand with passionate gratitude, he was about to cover it with kisses.

"No, sir," said I, pushing back his head with gentle violence, "If you have any thanks to give for so small a favor, give it to God and not to me."

In an instant he took me at my word. His short, but earnest ejaculatory prayer for himself I could not help taking up for all his suffering comrades. The Master prayed for His enemies, "Father, forgive them." Why should not I, a poor sinner myself, offer similar petition for mine?
These men, although in such sad plight, were outspoken in expressing their attachment to the South. Indeed the ministry of kindness, while it affected the political tendencies of the privates, touched the officers much less.

Image: George Duffield served as a Christian Commission delegate at Gettysburg. He had a long, distinguished career as a minister and later as a Regent of the University of Michigan. He might be best-known for his poem based on the last words of Rev. Dudley Tyng of Philadelphia: "Stand Up! Stand Up for Jesus! Ye Soldiers of the Cross!"

Tuesday, November 8, 2016

Would You Like a Side of Dirt With That?

By Philip T. B. Starks, Brittany L. Slabach, 6-1-12

New findings suggest that ingesting soil is adaptive, not necessarily pathological

In the fall of 2009 a group of biology students at Tufts University sat down together and ate some dirt. They ground up small clay tablets and swallowed the powder to find out, firsthand, what clay tastes like. This unusual taste test was part of a Darwinian medicine class taught by one of us (Starks). The students were studying the evolution of geophagia—the practice of eating dirt, especially claylike soils, which is something animals and people have been doing for millennia.
The standard reference guide for psychiatrists—the fourth edition of the Diagnostic and Statistical Manual for Mental Disorders (DSM-IV)—classifies geophagia as a subtype of pica, an eating disorder in which people consume things that are not food, such as cigarette ash and paint chips. But as the students would learn, studies of animals and human cultures suggest that geophagia is not necessarily abnormal—in fact, it may well be adaptive. Researchers are taking another look at dirt eating and discovering that the behavior often provides people and animals with vital minerals and inactivates toxins from food and the environment.

EVOLUTIONARY APPROACH
One way to decide whether geophagia is abnormal or adaptive is to determine how common the behavior is in animals and across human societies. If many different species and cultures demonstrate the same behavior, then it is probably beneficial in some way.

Today it is clear that geophagia is even more widespread in the animal kingdom than previously thought. Investigators have observed geophagia in more than 200 species of animals, including parrots, deer, elephants, bats, rabbits, baboons, gorillas and chimpanzees. Geophagia is also well documented in humans, with records dating to at least the time of Greek physician Hippocrates (460 B.C.). The Mesopotamians and ancient Egyptians used clay medicinally: they plastered wounds with mud and ate dirt to treat various ailments, especially of the gut. Some indigenous peoples in the Americas used dirt as a spice and prepared naturally bitter foods such as acorns and potatoes with a little clay to counteract the acerbic taste. Geophagia was a frequent practice in Europe until the 19th century, and some societies, such as the Tiv tribe of Nigeria, still rely on cravings for dirt as a sign of pregnancy.

A common explanation for why animals and people eat dirt is that soil contains minerals, such as calcium, sodium and iron, which support energy production and other vital biological processes. The fact that an animal’s need for these minerals changes with the seasons, with age and with overall health may explain why geophagia is especially common when an animal’s diet does not provide enough minerals or when the challenges of the environment demand extra energy. Mountain gorillas and African buffalo that live at high altitudes may, for example, ingest earth as a source of iron that promotes red blood cell development. Elephants, gorillas and bats eat sodium-rich clays when they do not get enough sodium in their diet. One elephant population is known to continually visit underground caves where the animals dig up and eat salt-enriched rock.

Among human populations in Africa, those who have ready access to calcium do not practice geophagia as often as those deprived of calcium. The need for calcium may also partly explain why geophagia is most commonly associated with pregnancy: a mother needs extra calcium as the fetal skeleton develops.

Mineral acquisition does not fully explain geophagia, though. In an extensive review paper published in the 2011 Quarterly Review of Biology, Sera L. Young of Cornell University and her colleagues conclude that eating earth rarely adds significant amounts of minerals to one’s diet and, in many cases, interferes with the absorption of digested food from the gut into the bloodstream, sometimes resulting in nutrient deficiency.

If animals and people are not getting much in the way of dietary minerals from dirt, what is the benefit of geophagia? A second explanation—that eating dirt is often a form of detoxification—is gaining credence.

DIRT DETOX
The idea that, in most cases, eating dirt is probably a way to get rid of toxins could explain why people and animals so often prefer claylike soils to other kinds of earth. Negatively charged clay molecules easily bind to positively charged toxins in the stomach and gut—preventing those toxins from entering the bloodstream by ferrying them through the intestines and out of the body in feces. Detoxification might also explain why some indigenous peoples prepare meals of potatoes and acorns with clay—these foods are bitter because they contain small amounts of toxins.

In the 1990s James Gilardi, executive director of the World Parrot Trust, found support for the detoxification hypothesis in one of the few experimental studies on geophagia. While observing a flock of Peruvian parrots foraging on a particular band of exposed soil along the Manu River, Gilardi noticed that the birds neglected nearby stretches of soil with far more minerals. He surmised that the parrots were not ingesting soil for minerals but rather to counteract toxic alkaloids in the seeds and unripe fruit that make up a large part of their diet. Toxins prevalent in plants (and meats) often irritate the gut. To test this idea, Gilardi fed some parrots the toxic alkaloid quinidine with and without their preferred dirt and measured how much alkaloid made it into the birds’ blood after the meal. Birds that did not consume the soil had higher levels of quinidine in their blood, whereas a side dish of dirt reduced quinidine levels in the blood by 60 percent. Researchers have shown the same benefit in chimpanzees and baboons that supplement their diets with clay.

Further evidence of dirt detox comes from studies of bats. A 2011 study in PLoS ONE asked whether Amazonian bats visit clay licks—cliff sides of exposed clay—for nutrition or detoxification. Christian Voigt of the Leibniz Institute for Zoo and Wildlife Research in Berlin and his colleagues captured bats of two different species: one that eats mostly fruit and one that eats mostly insects. If the bats were eating clay for minerals, Voigt predicted, he would find fewer fruit-eating bats at the clay licks because fruits have more dietary minerals than insects. But most of the bats he captured at the clay lick were fruit-eating bats—and many of them were pregnant or lactating. Voigt concluded that the pregnant fruit bats visited the clay licks to detox because they were eating twice as much to feed their babies, which meant twice the dose of plant toxins from unripe fruits, seeds and leaves.

Like bats, pregnant women may also eat dirt for its detoxifying properties, in addition to using dirt as a supplemental source of minerals. The first trimester of pregnancy plagues many women with nausea and vomiting, and cross-cultural studies document geophagia early in pregnancies in response to morning sickness. Women in sub-Saharan nations and in the southern U.S. have reported that they consume clay to alleviate this discomfort. Some researchers have proposed that morning sickness purges the mother of toxins that might harm the fetus. Perhaps geophagia and morning sickness work together to protect the developing fetus. Because clay can bind bacteria and viruses, it may also protect both mother and fetus from food-borne pathogens such as Escherichia coli and Vibrio cholerae.

Although the scientific community has only recently accumulated enough evidence to argue that geophagia is an adaptive behavior, people—and not just pregnant women—have used clay minerals as remedies for nausea, vomiting and diarrhea for thousands of years. In the age of modern medicine, pharmaceutical companies harnessed the binding properties of kaolin, a clay mineral, to produce Kaopectate, a drug that treats diarrhea and other digestive issues. Eventually the synthetic chemical bismuth subsalicylate—also the key ingredient in Pepto-Bismol—replaced kaolin, but the clay is still used today in other ways. Kaolin and smectite bind not only harmful toxins but also pathogens. Ranchers use clay when preparing livestock feed to inhibit toxin transmission, and some researchers have proposed harnessing clay’s pathogen-binding talents to purify water.

Of course, ingesting dirt can also be poisonous. Along with minerals and detoxifying materials, you might unintentionally ingest bacteria, viruses, parasitic worms, and dangerous amounts of lead or arsenic. Because of these risks, modern dirt eaters should stick with safe commercial products that have been heated or otherwise sterilized—but they should not be stigmatized for their behavior. Taken as a whole, the evidence argues that geophagia, in many cases, is not a sign of mental illness. It is a specific defense that has evolved to combat toxins and, possibly, ease mineral deficiencies. Although you may not be thinking about geophagia when you take vitamins or seek comfort from a swig of Kaopectate, you are in fact participating in the age-old practice of eating dirt.

ABOUT THE AUTHOR(S)
Philip T. B. Starks is an associate professor of animal behavior at Tufts University. Every fall he teaches a Darwinian medicine class that explores the evolutionary reasons people are susceptible to diseases.

Brittany L. Slabach will be a Ph.D. student in the University of Kentucky's department of biology starting in August. While earning her M.S. in biology at Tufts University, she and Starks discovered a mutual fascination with geophagia.

From: scientificamerican.com

Thursday, November 3, 2016

Dirt Eating in the Antebellum and Early Modern South: “I’ll be blamed ef I hanker after making my bowels a brick-yard”

By Deanne Stephens Nuwer

In lieu of an abstract, here is a brief excerpt of the content:

Geophagy, or dirt eating, has long been associated with the South, particularly with enslaved populations as well as poor whites. Neither of these groups had social or political influence, and many of the privileged classes pointed out that there were glaring social and economic differences between those who ate dirt and those who did not. By the early nineteenth century, the term “dirt eater” had become a pejorative one for whites as well as blacks. Dirt eating within the slave populations has been studied over the last two centuries. William Dosite Postell, who includes dirt eating as part of slave fitness in The Health of Slaves on Southern Plantations (1951), explained that his findings were based on what Dr. William M. Carpenter, a nineteenth-century professor at Louisiana Medical College, labeled Cachexia Africana in the New Orleans Medical Journal (1844; qtd. in “Reviews”). Both Postell and Carpenter concluded that plantation owners believed dirt eating was detrimental to the health of their slaves and attributed it to “digestive disturbances” (Postell 82). While Postell did not suggest that dirt eating was an uncontrollable habit, he cited it as one more example of the many health issues plaguing enslaved people. The topic has continued to inspire research and intrigue scholars.

In this essay, I want to go beyond Postell’s research on dirt eating since he did not analyze it within the cultural context of the South. Exploring the history and persistence of dirt eating over two centuries reveals much about Southern views of race, class, and nutrition. Playing a pivotal role in defining the health and eating habits of African Americans and poor whites alike in the antebellum and contemporary South, dirt eating shows how these two groups were tied to and intimately associated with the earth through their [End Page 141] dependency on the soil—not only for their livelihood but for their identity, status, and even future. Just as the farmer Wang Lung in Pearl S. Buck’s popular novel The Good Earth (1931) gave his children dirt to eat when faced with famine (84), poor whites and African Americans in the antebellum and early twentieth-century South relied upon the earth for their sustenance.

Historians have extensively explored antebellum Southern society, carefully defining its social stratifications. Clement Eaton, for instance, in A History of the Old South (1949), studied the established stereotypical categories and characteristics of Southern society that have lingered. Perhaps the most important characteristic of the Old South insofar as dirt eating was concerned is that it was inescapably agrarian, entrenched in traditionalism and provincialism. Thus those in power fought to retain slavery to uphold the Southern economy based on cash crops such as tobacco and cotton. Existing on the edges of that society was an unfortunate class—“poor whites”—who in addition to being stigmatized as clay eaters, were called “piney woods folk,” and “crackers.” These “poor whites” were nuisances and “objectionable neighbors,” according to Eaton (463). Ulrich Phillips further referred to clay eating as a “vicious practice” of the “plain people” in his Life and Labor in the Old South (347). Ironically, these dirt eaters as a class lived mostly in the less fertile areas of the Southeast, particularly in the Carolinas and Georgia.

As early as 1851, the epithet “dirt eater” was linked to whites who were not acceptable on any level of Southern society. The Daily Alabama Journal that year proclaimed that white people “opposed to secession are . . . Union loving men, dirt eaters” (“Champion”). Another report warned readers about a man named Hayden, who was a “regular old tramping” thief who had stolen money from local businesses. It cautioned the public to be careful when dealing with this “lazy” man who “looks as if he ate dirt” (“Look Out”). From a different perspective and region of the country, an article from the Springfield [Massachusetts] Union conjectured that as a result of the Civil War, the South would be a place where upper class whites could live rather than just the “dirt eating whites” and continued by...

From: The Southern Quarterly, Volume 53, Numbers 3/4, Spring/Summer 2016, pp. 141-155

From: muse.jhu.edu

Sunday, July 24, 2016

Herbalism

From: mnwelldir.org

The use of foods to heal is as old as the human spirit; it is as natural as breathing. Even today, when we get a cold or flu, we also get a bowl of hot chicken soup. However, the chicken soup we get from a can is hardly related to the chicken soup grandma made from scratch.

Herbs are food. Our medicines of the early 1800s were mostly herbal. What we did not bring from Europe we learned from the Natives, who were far more sophisticated than many give them credit. While surgeons theorized why some patients died of infections and others did not, our natives were very familiar with the role of pathogens in infection (sepsis) and created salves to clean wounds and kill off the pathogens that could cause infections.

The two great names in the early American herbal movement were, Samuel Thomson and Constantine Rafinesque. Rafinesque came to America as a young man, studied botany and herbalism and became a professor of botany. Around 1830 Rafinesque published his book, Medical Flora of the United States, which became the chief reference for herbalists of that period. In his book he described in detail the healing properties of a New World herb, goldenseal. For its immune stimulating properties, the goldenseal was highly prized, and the European communities were soon cultivating seeds they’d received from America. Nothing in the pharmacopoeia could compete with goldenseal, that is until the Natives introduced us to echinacea, the purple coneflower.

Thomson, on the other hand, was not a scholar. He created nothing new, but to his credit, he brought herbal and Native medicines to the common people. He was attacked by the regulars, even found himself facing murder charges for losing a few patients, but was acquitted and went on to publish his New Guide to Health. He is even, according to Ingrid Naiman’s book, Cancer Salves, “credited with the development of a cancer plaster made from red clover blossoms.” Most likely, he learned this too from the Natives, though he was the first to get this procedure on paper. Herbalists today still use this and many other preparations Thomson passed onto us.

At the time of his death, in 1843, his followers numbered around three million. The latter part of his life was spent deflecting criticism from the regulars, though many a regular physician adopted much of Thomsonian medicine as they did Hahnemann’s homeopathy. One constant in history is that when something works, the more liberal minded have a tendency to examine it and eventually incorporate it.

Mixing “pharmaceuticals,” as noted already, is dangerous. However, herbalists, on the other hand, mixed many herbs together, since herbal medicines, for the most part, did not contradict each other, and worked in harmony. Herbs are food. Together, many herbs act to potentiate [make stronger, better] each other. For instance, adding cayenne pepper to any herbal medicine makes the action of the preparation stronger and faster acting. This is just one example of synergy, where the answer to 2 + 2 is actually greater than four.

Image 1: Constantine Rafinesque

Image 2: Notebook kept by Constantine Samuel Rafinesque on a trip from Philadelphia to Kentucky, 1818

Sunday, July 10, 2016

'Nurse, Spy, Cook:' How Harriet Tubman Found Freedom Through Food

By Nina Martyris, 4-27-16

Harriet Tubman, who will soon be the first African-American to grace a U.S. currency note, spent her whole adult life raising money either to rescue slaves or help them start life afresh on free soil. While her abolitionist friends in the North were generous contributors to the cause, Tubman also self-funded her heroic raids through an activity she enjoyed and excelled at: cooking.

Tubman's role as a professional cook, which provided her with a much-needed source of money in her long and poverty-stricken life, has often been overlooked.

Tubman was the daughter of a cook. Her mother, Rit Ross, worked in the "big house" on the plantation in Dorchester County, Md., where Tubman was raised. An early food-related incident is testimony to the future General Tubman's strong-willed character. When she was about 6, Tubman was hired out to a neighboring farm – a common practice at the time – run by James and Susan Cook. When she got there, writes biographer Kate Clifford Larson in Bound for the Promised Land: Harriet Tubman, Portrait of an American Hero, the hungry little girl was so nervous in the company of a white family, she refused the milk offered by her new mistress.

"I was fond of milk as any young shoot," Tubman later said to her first biographer, Sarah Bradford. "But all the time I was there I stuck to it, that I didn't drink sweet milk."

She spent almost two unhappy years with the family, during which she was regularly flogged and finally sent home after she fell seriously ill.

In 1849, fearing she would be sold like her two older sisters had been, Tubman escaped to Philadelphia. She travelled to Baltimore and New Jersey, where in order to support herself and raise money to go back to rescue her family, she spent the summer of 1852 working as a cook in a resort at fashionable Cape May, N.J. She used her wages to pay for a raid that freed nine slaves.

On the roughly 13 raids Tubman conducted "down into Egypt" over the course of a decade, one of the many challenges she faced was keeping her party of rescued slaves fed on their long and arduous journey – often through snow, icy rain and swamps, with teams of armed men and dogs searching for the runaways. To keep babies from crying and attracting attention, she dosed their bread with laudanum to put them to sleep.

On the Underground Railroad, "one of the conductor's chief duties was finding nourishment – those slaves who didn't have the benefit of a conductor were on their own. One slave recalled wandering through the woods all day eating acorns."
Kate Clifford Larson, Tubman biographer

She may have been hailed as the Black Moses, but unlike that ancient prophet, she couldn't wave her staff and produce manna from heaven. Instead, she simply used her ingenuity. Once, after buying two chickens at a market, she almost came face to face with a former overseer. So she quickly released one of the chickens she was carrying, and pretended to give chase, creating a comic kerfuffle that allowed her to slip away unnoticed, even though, ironically, everyone's eyes were on her.

Otherwise, Tubman went foraging in the forest. "While the woods were rich with resources like sassafras, black cherry, and paw-paw, not everything was safe to eat," Clifford Larson told me. "One of the conductor's chief duties was finding nourishment – those slaves who didn't have the benefit of a conductor were on their own. One slave recalled wandering through the woods all day eating acorns."

What made foraging doubly difficult was that many slaves fled in the winter, shortly after Christmas. "They knew they would probably be sold off at the end of the year, so this was when they would have to run," says Robyn Affron of Adkins Arboretum, who worked on an audio tour of the Underground Railroad with Clifford Larson. "In winter in the mid-Atlantic, they had little or no food. If they were lucky they could seek refuge and food from the Quaker community. Sacks would be hidden in holes in trees with warm socks and hardtack biscuits."

But no matter how dire the situation, Tubman, who was deeply religious, operated on the unshakable belief that God would provide. An abstemious eater, she fasted on Fridays, a practice she learned from her father Ben Ross. He also taught her some invaluable survival skills.

"An expert lumberjack, Ross spent much time living off the land, navigating through forests, fields and waterways," says Clifford Larson. "He passed that knowledge to his gifted daughter, and she put it to good use while traveling along the Underground Railroad."

Tubman grew up on a farm, and through her life, she reached for earthy food metaphors to express herself. "I felt like a blackberry in a pail of milk," she said when she, an illiterate black woman, bid for and bought a parcel of land in Auburn, N.Y., that would eventually house the Harriet Tubman Home for Aged and Infirm Negroes.

"I threw him acrossed my shoulder like a bag o' meal and took him away out of there," was how she described her audacious 1860 rescue of a fugitive slave named Charles Nalle in Troy, N.Y., in the midst of a whirl of police batons and bullets.

And in response to a group called the African Civilization Society, whose mission it was to repatriate all Negroes – free and slave alike – to Africa, Tubman related the parable of a farmer who sowed onions and garlic on his land, but when he found his cow's butter too strong and unsellable, returned to planting clover. By then it was too late – the wind had blown the onions and garlic all over the field. White people, she said, had got slaves to do their hard work for them, but now that their presence didn't suit them, they wanted to pack them off to Africa. "But they can't do it," she said in a public speech in Boston that drew loud applause. "We're rooted here, and they can't pull us up."

During the Civil War, Tubman worked as a nurse and a spy, but supplemented her income by running an eating-house in Beaufort. There, she sold Union soldiers root beer, pie and ginger bread, which she baked during the night, after her day's work. When she put in a claim for a Civil War pension, her role was described as "nurse, spy and cook."

Tubman's earliest childhood memory had to do with food. She recalled how, when she had to babysit her younger brother – she was barely 4 or 5 years old herself – she used to "cut a fat chunk of pork and toast it on the coals and put it in his mouth. One night he went to sleep with that hanging out, and when my mother come home she thought I'd done kill him. I nursed that there baby till he was so big I couldn't tote him any mo'."

Indeed, the dramatic arc of Tubman's life story, from slave to national hero, can be captured in her tragicomic relationship to pigs. Caught stealing a lump of sugar at the Cooks' house, she saw the mistress reach for the whip, and fled to a neighboring farm. For the next five days, she hid in a pigpen and fought with "an ole sow, an' perhaps eight or ten little pigs" for the potato peelings and other pigswill. Finally, starved and afraid of the belligerent mother pig, she went back. James Cook whipped her.

Over three decades later, when Tubman made history by leading three Union gunboats in the famous 1863 Combahee River Raid that freed 700 slaves in South Carolina, she described how the throngs of slave women came streaming towards "Lincoln's gun-boats" with their babies, baskets, chickens and pigs.

"I nebber see such a sight," she is quoted saying in Bradford's 1869 biography. "We laughed, an' laughed, an' laughed. Here you'd see a woman wid a pail on her head, rice a smokin' in it jus' as she'd taken it from de fire, young one hangin' on behind, one han' roun' her forehead to hold on, 'tother han' diggin' into de rice-pot, eatin' wid all its might; hold of her dress two or three more; down her back a bag wid a pig in it."

One woman brought along two pigs, one white, one black. All three were taken on board, and the pigs promptly christened after a Confederate Civil War general and the president of the Confederate States of America: "de white pig Beauregard, and de black pig Jeff Davis."

Nina Martyris is a freelance journalist based in Knoxville, Tenn.

Image: Harriet Tubman, pictured between 1860 and 1875. The woman who will soon become the first African-American to grace an American currency note self-funded many of her heroic raids to save slaves by cooking.

From: npr.org

Learn more about the heroic women of the Civil War at www.CivilWarRx.com

Monday, February 1, 2016

Soldiers Loved a Refreshing Cup of Coffee

By Kim A. O'Connell 7-22-15

Strong Enough to Float an Iron Wedge: Few things were as welcome to soldiers in camp and on the march as a fresh, hot cup of coffee

Somewhere amid the horror and bloodshed of Antietam, a small act of kindness was rendered that would be remembered decades later. The battle had begun before daylight, leaving harried soldiers no time for breakfast. By that afternoon, a 19-year-old commissary sergeant with Company E, 23rd Ohio Infantry, decided to see what he could to ease the suffering. Exposing himself to fire, he organized a mobile field kitchen, along with several volunteers, to serve warm food and coffee to the men. That enterprising young man was William McKinley, who became the 25th president of the United States. Today a monument at Antietam commemorates McKinley’s battlefield service and includes a panel depicting him handing a cup of coffee to another soldier. As much as it is a memorial to the late president, it can also be seen as a monument to coffee, which was held in tremendous esteem during the war. Coffee was, after all, one of the few items in a soldier’s food ration that was both reliable and highly coveted.

Between half-rotten meat and iron-tough bread, the Union food ration was often a disappointment. (The Southern apportionment was usually worse.) “Sore feet an’ damned short rations, that’s all,” a soldier laments in Stephen Crane’s The Red Badge of Courage—a common complaint. Coffee, by contrast, tended to hold up well in a soldier’s pack and was appreciated whenever it could be consumed.

“Coffee was one of the most cherished items in the ration,” wrote Bell Irvin Wiley in his classic The Life of Billy Yank, published in 1952. “The effect on morale must have been considerable. And if it cannot be said that coffee helped Billy Yank win the war, it at least made his participation in the conflict more tolerable.”

Coffee’s power had been known around the world for centuries. It was prepared and drunk with reverence in the Middle East and Africa from the 15th century on. (The prophet Mohammed reportedly stated that, under the influence of coffee, he could “unhorse forty men and possess forty women.”) By the 17th century, the caffeinated beverage had spread throughout the western world, with the first coffeehouse in America opening in Boston in 1689.

After the Boston Tea Party, John Adams declared that “tea must be universally renounced.” In its wake, coffee flourished. So addictive was this elixir that the Sioux called it kazuta sapa—”black medicine.” The early 19th century also brought technological innovations such as a two-tier drip pot invented in France, according to Mark Pendergrast, author of Uncommon Grounds: The History of Coffee and How it Transformed the World. In 1850 young entrepreneur Jim Folger opened a coffee-roasting business in San Francisco, planting the seeds of a coffee empire. Coffee had become—according to Lieutenant William H.C. Whiting, a 19th-century Army engineer—“the great essential in a prairie bill of fare.”

Before the war, New Orleans was the primary port for the coffee trade in the United States, with the most popular suppliers coming from Java, Ceylon, Brazil and Costa Rica—the great irony being that the coffee industry in many places, such as Brazil, relied on slave labor or horrific working conditions. The Southern port was quickly superseded by New York after the blockade was put in place. Coffee prices steadily increased as the war went on; the price of Brazilian coffee jumped from 14 cents a pound in 1861 to a high of 42 cents a pound by war’s end, according to Pendergrast. (That was nothing compared to the $5 per pound price found in the South, which sometimes went much higher.)

In 1832 President Andrew Jackson added coffee to the official military food ration, where it remains today (although the coffee is instant in today’s MREs). At the outbreak of the Civil War, the Union food ration included 12 ounces of pork or bacon, one pound and 4 ounces of salt or fresh beef, flour or bread, corn, beans or peas, and coffee. Coffee beans were usually distributed whole and roasted, although green beans were often dispensed as well. (An attempt to distribute canned instant coffee known as “essence of coffee”—a coffee extract mixed with milk and sugar—was short-lived.) By 1864, the U.S. government was purchasing 40 million pounds of coffee beans.

Preparation was time-consuming but straightforward. First soldiers roasted the beans if they were green, then ground the roasted beans with a rock or rifle butt when it came time to brew. (By the end of the war, some Sharps Carbines had been modified to include a hand-cranked grinder for coffee or grain, though extant examples of these are extremely rare.) The grounds and water were put together in a pot and brought to a boil over a fire. Before drinking, soldiers either strained the grounds through a piece of cloth or let the grounds settle to the bottom of their tin cups, skimming them off when needed. The drink was usually prepared black and “strong enough to float an iron wedge,” according to F.Y. Hedley of the 32nd Illinois, and soldiers learned to drink it straight (without milk), although sugar was often added whenever it was available. One common technique among veterans was to mix the sugar evenly throughout their coffee beans before brewing, so as to never be caught without a sweetened cup. Some had been told to use such items as eggshells or fish to “clarify” the drink, but it’s doubtful that the resulting taste or extra steps involved gained widespread use in the field.

It wasn’t long before coffee began to show up in the literature and art of the period. In 1863 Winslow Homer published six lithographs in a volume called Campaign Sketches, which his publisher sold as a set of “spirited Camp scenes” for just $1.50. Homer’s sketches ranged from the sentimental (“The Letter for Home”) to the comi-cal (“Foraging,” starring a runaway cow), but one image above all captured the daily grind of war, literally: “The Coffee Call.”

Chilly troops line up for a warm cup of Joe in Winslow Homer's print "The Coffee Call." Library of Congress. Colorization by Quad/Graphics.Chilly troops line up for a warm cup of Joe in Winslow Homer's print "The Coffee Call." Library of Congress. Colorization by Quad/Graphics.
In Homer’s sketch, several soldiers with tin cups in hand, and including one wearing a long greatcoat (indicating cold weather), eagerly await coffee brewing in two pots over an open flame.

Sometime during the war, artist Alfred Waud, best known for his battle drawings for Harper’s Weekly, drew a hasty sketch of a bearded soldier with a scribbled title, “The Veteran Coffee Boiler.” He also added a first-person caption in the margin (original spelling and punctuation retained): “Now they are going to have another fight I ain’t spoiling for a fight But I don’t see any help for it, I’ve boiled coffee till I have got no more, my rations are about played out and I never see sich a mean country a chip bird might starve if he did not move out quick. Weel I’ll go and fire off these cartridges.” The business of coffee was captured in photographs too. Timothy H. O’Sullivan, who had taken a famous photo of Waud at Devil’s Den at Gettysburg during 1863, made a stereograph in 1864 of African-American soldiers brewing coffee in front of a bombproof at Petersburg, capturing troops enjoying a rare and refreshing break from some of the conflict’s most brutal fighting.

“Whatever words of condemnation or criti­cism may have been bestowed on other government rations,” wrote Union veteran John D. Billings in his classic 1888 work on the
subject, Hard Tack and Coffee, “there was but one opinion of the coffee that was served out, and that was of unqualified acceptance.” A veteran of the 10th Massachusetts Artillery, Billings acknowledged that coffee had been given second billing in his title, noting, “Some old vet­erans may be disposed to question the judgment which gives it this rank, and claim that coffee should take first place.” He argued that, while bread or hardtack provided actual sustenance, coffee was merely a stimulant.

Its stimulating effects were nonetheless treasured. “What a Godsend it seemed to us at times!” Billings wrote. “How often after being completely jaded by a night march,—and this was an experience common to thousands,—have I had a wash, if there was water to be had, made and drunk my pint or so of coffee and felt as fresh and invigorated as if just arisen from a night’s sound sleep!”

As much as coffee was admired, its quality depended greatly on who was brewing it. One Irish soldier, according to Wiley, said the coffee prepared by company cooks in large pots was indistinguishable from the company soup. He despised it so much that he had no choice but to drink “Adam’s Ale instead,” referring to water, the only drink available to Adam in the Garden of Eden.

Coffee showed up regularly in diaries and letters home too. On May 19, 1862, as his unit marched through northern Virginia, Franklin Eldredge of the 7th Ohio Infantry wrote about his routine: “Fine morning, started at eight…shaved, washed, and changed; we eat our ‘Little John’ ration of coffee and hard bread, when we are ordered to be ready to march immediately.” A week later, accord-ing to his diary, a rainy day made it impos-sible for Eldredge and his comrades to get a fire going, so they were forced to “steep” their coffee instead of boiling it, “which tasted bully.”

In his Civil War chronicle Corporal Si Klegg and His Pard, Wilbur H. Hinman, former lieutenant colonel of the 65th Ohio Infantry, wrote that “it is safe to say that if forced to strike one [item] from the bill of fare, not one in a hundred would have marked out coffee. If hardtack or bacon ran short, it could be eked out with odds and ends picked up by foraging, but there was nothing to take the place of coffee.”

Even if there was no real substitute for coffee, Confederates made the attempt anyway. When the Union blockade was in effect, the coffee trade in the South virtually dried up, forcing Southern soldiers and civilians to drink coffee substitutes that were weak approximations at best. Ernestine Weiss Faudie, a German immigrant who resided in Texas and whose two brothers fought for the Confederacy, said in an oral history that her family made a coffee substitute out of sweet potatoes. “We cut them up and dried them and boiled them,” she said, “and drank this for coffee.” Others brewed tepid concoctions from peanuts, peas, dried fruit, acorns, corn, rye or chicory. One recipe called for cutting the roots of dandelions into small pieces, roasting them until crisp, and grinding them up. If they were lucky, Southerners could mix these impostors with real coffee grounds, stretching their supply.

In 1861 one R.J. Dawson wrote out a “receipt” (recipe) for beet coffee and sent it to the Chronicle & Sentinel of Augusta, Ga.: “Take the common garden beet, wash it clean, cut it up into small pieces, twice the size of a grain of coffee; put into the coffee toaster or oven, and roast as you do your coffee—perfectly brown….When sufficiently dry and hard, grind it in a clean mill, and take half a common sized coffee cup of the grounds, and boil with one gallon water. Then settle with an egg, and send to the table, hot. Sweeten with very little sugar, and add good cream or milk.”

Dawson added that the coffee “can be drank by children, with impunity, and will not (in my judgment) either impair sight or nerves.” He added, “Try it, as an antidote to the blockade.”

John Jacob Omenhausser, a Confederate soldier imprisoned at Camp Lookout, Md., between June 1864 and June 1865, produced a variety of often humorous watercolors of prison life. One of these, called Coffee Grounds Collector, depicts one Rebel soldier asking another, “Mr has any one spoke for your coffee grounds?” When the other soldier graciously offers them up, the man says in relief: “Thank the lord I’m in luck once more.” As much luck as an imprisoned soldier could have, at least.

Whether it was drunk by the common soldier or a U.S. president, coffee was widely consumed through the end of the war. Years later, in 1887, Robert Todd Lincoln received a surprising gift from Captain D.W. Taylor in the form of a coffee cup. Taylor said that a White House servant had seen President Lincoln place the cup on a windowsill on the evening of April 14, 1865, before leaving for Ford’s Theatre, and the servant saved it as a souvenir (the cup itself now belongs to the Smithsonian). There is some small comfort in knowing that coffee—so simple and yet so welcome—may have been the last thing the president ever drank.

Kim O’Connell, who prefers her coffee black and strong, writes about history for various publications. She especially wishes to thank Wally Owen and Brian Briones, assistant curator and museum technician, respectively, at Fort Ward in Alexandria, Va., for the delicious cup of Civil War–style coffee they recently brewed for her over an open flame.

Image: Chilly troops line up for a warm cup of Joe in Winslow Homer's print "The Coffee Call." Library of Congress. Colorization by Quad/Graphics.

From: historynet.com

Sunday, January 10, 2016

Life in Camp

(Walter Waightstill Lenoir to Selina Louisa Avery Lenoir, March 2, 1862, in the Lenoir Family Papers, Southern Historical Collection, University of North Carolina at Chapel Hill.)

Camp Lee, S. C., Mch. 2d 1862

Dear Mother,
As I write so many letters home to let you all hear from me and brother Tom, I will commence by telling you something about myself and him. I continue in very fine health, with my digestion improved, and hardly ever deranged now, even by my hearty meals which are always somewhat in excess. But I enjoy Uriah’s coarse corn bread & wheat bread & fried midling & rice & potatoes, so much so that it is hard to stop when I have eat enough. We have been out of coffee for some time, but are doing very well without it, & have all become so fond of Yeopon tea that we will continue to use it, although we have now got a new supply of coffee, at 75 cts per lb. I find the Yeopon so palatable & apparently wholesome that I would be glad to know that you had sent for a supply to Wilmington or Newberne. I have advised Mr Norwood by all means to order a bushel. I do not know that I am fattening any, but I am increasing in weight by the development of the muscles of my arms and legs, which are growing perceptibly larger & harder. All this fine progress which I am making as to my health, by becoming a soldier & adopting the life of the camps may of course be upset at any time by an attack of fever, if I escape safely from the other dangers of war. I am not, however, entirely negligent of my health. With the exception of eating too much, I am, I think, reasonably prudent in regulating my diet. I have my hair now trimmed quite short, without having caught cold by its loss, and I wash myself every morning to my waist carefully with cold water, including the whole of my head in the ablution; and then rub myself dry with a towel. And I wash my whole person at least once a week. I change my shirt, drawers, and socks but once a week, as soldiers can’t afford to be fastidious about their wardrobe. I don’t wear the cotton shirts that I brought, the [unclear] ones being quite sufficient to keep me warm in this mild climate, and I have very seldom worn my great heavy overcoat, but my other clothing has not become oppressively warm, as I can leave off the coat or waistcoat or both in the warmest weather. My heavy jeans will soon, however, I suppose, be quite unsuitable for the climate here. I will try, though, if we still remain here to supply myself if necessary with something lighter. I am more cheerful and light hearted here than I could possibly be at home during the continuance of the war, and on the whole may be said to enjoy myself amazingly, all things considered. The worst of it is I am getting gray much too fast.…
Your affectionate son
Walter

Image: This photograph of an encampment at Cumberland Landing, Virginia, was taken from a hill above the camp

From: learnnc.org

Monday, December 28, 2015

Mary Gove Nichols: Uncommonly Victorian & Veg

by Karen Iacobbo (this article first appeared in the VivaVine, from vivavegie.org, March/April, 2000)

Mary Gove Nichols (1810-1884) was a leading crusader for vegetarianism during the mid 19th century. She was a disciple of Sylvester Graham - perhaps the foremost vegetarian advocate of the century - and as a "Grahamite" her major form of activism was to teach physiology and anatomy to Americans.

To this end, Gove, who was a physician and proprietor of a water cure establishment (a non drug, "nature cure" facility), presented a series of lectures to female-only audiences eager to learn about the human body and how it functions. At the time, women were not supposed to lecture to audiences including males, but Gove managed to reach them as well through her published lectures, her magazine, and other works. Gove was also a novelist, acknowledged by no less a literary figure than Edgar Allan Poe, whose dying young wife Gove attempted to save from a fatal case of consumption (tuberculosis).

Gove couldn't save Poe's beloved cousin/wife, but she did help many people regain good health. Women (and men) were interested in what Gove had to teach, because they wanted to take control of their health and the health of their families instead of relying on the often treacherous, sometimes fatal drug medicine prevalent throughout the century.

Nichols and her lectures were popular. History records that at one lecture, the audience numbered as many as 2,000 - and that lecture was delivered in a small city. Vegetarianism was an integral component of Gove's teachings. Like her mentor Graham, Gove explained that God did not design the human body for flesh eating but to eat of the foods of the vegetable kingdom.

Gove, like Graham, was not typical of today's vegetarian advocate. It's doubtful that she would have approved of many vegetarian convenience foods, although she probably would have liked those low in fat and high in fiber. One's diet had to be heavy on whole grains, vegetables, and fruits - devoid of coffee, tea, condiments, and grease as well as meat - to pass inspection by her. Gove and other vegetarian crusaders contended that in some cases a diet that included flesh foods might be more wholesome than one that was vegetarian but loaded with grease and pastries. This was a concession evidently born out of compromise, which all but the staunchest vegetarian activists (those motivated primarily by religion or animal rights) seem to have made. Most likely they made this concession because they lived in a virulently meat-hungry and vegetarian-suspicious time that lacked hard scientific evidence proving the benefits of rejecting meat.

Besides the "vegetable diet," Gove and other "physiologists" called for a long list of daily practices, from bathing and exercise to adequate rest and cheerful attitude, as the prescription for health. If that advice seems familiar, the next time it is mentioned remember Gove, who like Graham, journeyed from city to city preaching physiology and a vegetable diet. Over time, many of the ideas of the American veg pioneers - derived from observation, the Bible, and natural history - have been scientifically verified and adopted by mainstream medicine. Until now, Graham, Gove, and company have rarely received credit for their attempts to aid ailing America. When they have been recognized, they and their groundbreaking work have usually been portrayed more as caricatures than as people of strong character, out to save the sick from unhealthful habits.

From: ivu.org/history

Monday, November 16, 2015

Soldiers' Food

By John Heiser, Gettysburg National Military Park

By far, the food soldiers received has been the source of more stories than any other aspect of army life. The Union soldier received a variety of edibles. The food issue, or ration, was usually meant to last three days while on active campaign and was based on the general staples of meat and bread. Meat usually came in the form of salted pork or, on rare occasions, fresh beef. Rations of pork or beef were boiled, broiled or fried over open campfires.

Army bread was a flour biscuit called hardtack, re-named “tooth-dullers,” “worm castles,” and “sheet iron crackers” by the soldiers who ate them. Hardtack could be eaten plain though most men preferred to toast them over a fire, crumble them into soups, or crumble and fry them with their pork and bacon fat in a dish called skillygalee.

Hardtack, a dry flour biscuit, made up a large portion of a soldier’s daily ration. Factories in the North baked hundreds of hardtack crackers every day, packed them in wooden crates and shipped them out by wagon or rail. If the hardtack was received soon after leaving the factory, it could be tasty and satisfying. Usually, the hardtack did not get to the soldiers until months after it had been made. By that time, they were too hard to be eaten without first being soaked in water or coffee. Sometimes they were infested with small bugs the soldiers called weevils.

Other food items included rice, peas, beans, dried fruit, potatoes, molasses, vinegar, and salt. Baked beans were a northern favorite when the time could be taken to prepare them and a cooking pot with a lid could be obtained. Coffee was a most desirable staple and some soldiers considered the issue of coffee and accompanying sugar more important than anything else. Coffee beans were distributed green so it was up to the soldiers to roast and grind them. The task for this most desirable of beverages was worth every second as former soldier John Billings recalled: “What a Godsend it seemed to us at times! How often after being completely jaded by a night march… have I had a wash, if there was water to be had, made and drunk my pint or so of coffee and felt as fresh and invigorated as if just arisen from a night’s sound sleep!”

Soldiers often grouped themselves into a “mess” to combine and share rations, often with one soldier selected as cook or split duty between he and another man. But while on active campaign, rations were usually prepared by each man to the individual’s taste. It was considered important for the men to cook the meat ration as soon as it was issued, for it could be eaten cold if activity prevented cook fires. A common campaign dinner was salted pork sliced over hardtack with coffee boiled in tin cups that each man carried.

The southern soldier’s diet was considerably different from his northern counterpart and usually in much less quantity. The average Confederate subsisted on bacon, cornmeal, molasses, peas, tobacco, vegetables and rice. They also received a coffee substitute which was not as desirable as the real coffee northerners had. Trades of tobacco for coffee were quite common throughout the war when fighting was not underway. Other items for trade or barter included newspapers, sewing needles, buttons, and currency.

From: learnnc.org

Monday, August 24, 2015

More Than a Full Stomach: Nutrition and the Field Ration (excerpt)

By Sanders Marble, Office of Medical History

Rations are a never-failing source of conversation and complaint. The field ration has to balance nutrition and portability, and understanding and capabilities of those two have changed over the Army’s history.

Early Rations
The Continental Congress legislated this ration:: One pound of beef, 18 ounces of flour, 1 pint of milk, 1 quart of spruce beer, 1.4 ounces of rice, and 6.8 ounces of peas.

Flour was often baked into hardtack to travel better; milk was a nice idea but it did not travel, and it is unlikely milk was regularly delivered anywhere, especially in those quantities. Spruce beer was a mild antiscorbutic (scurvy-preventative) agent, but, again, impractical because a quart of spruce beer per man per day was too large to be manageable. This ration kept you full and had enough calories if the Commissary General could actually supply everything, but was vitamin-deficient. That should not be a surprise; vitamins were not discovered until the early 20th Century and even carbohydrates, protein, and fat (as subcomponents of food with differing nutritional effects) were unknown concepts. The main reason foods were chosen for the ration was because they shipped and stored well. Moreover, troops were expected to get food beyond the ration: by purchase, by foraging, by gifts from civilians, or by growing it themselves if camped long enough.

The ration changed little between 1775 and the 1890s, and some moves were backwards. Vegetables and spruce beer were dropped in 1790. Coffee was added, and rum removed in 1832. Aside from a small allowance of peas and beans, there was relatively little change. Joseph Lovell, the first Surgeon General, suggested replacing some of the meat with vegetables, but he was ignored. However, the army did not waste away from deficiency diseases. First, soldiers bought and/or grew ration supplements; most forts had land to grow vegetables, keep cows, and so forth. Troops also foraged, either hunting or gathering. In the desert southwest, surgeons found cactus juice an effective, if unpalatable, anti-scorbutic. To get the troops to drink it they added sugar, lemon extract, and – probably the key – whiskey. Furthermore, “commutation” was allowed. A unit could take the cash value of some of the authorized ration and buy other food. But these supplements stopped when troops went into the field. Then it was back to hardtack and salt meat.

The Civil War
The ration was almost unchanged in the Civil War. Potatoes were added in 1861 and desiccated vegetables were available to U.S. forces, but troops hated them (calling them ‘desecrated vegetables’ or ‘compressed hay’) and over-cooked them. Thus, most of the vitamins that had survived the drying process were destroyed. To reduce bulk, “essence of coffee” was developed, but it looked – and tasted – like axle grease and was soon replaced with ground coffee. Eben Horsford, a pioneering civilian nutritionist, explored better rations, and the Army bought some to test. Horsford’s designed his Marching Ration to be more compact, with roast wheat instead of hardtack and 3 ounces of cooked-down beef he claimed was equivalent to 10 ounces of fresh lean beef. It may or may not have been nutritionally equivalent, but it was an utter disaster: the wheat molded and the meat spoiled – even dogs would not eat it.

In the Civil War there were thousands of troops on campaign for months and even years, and some nutritional problems arose. Scurvy developed over winters, and during the Atlanta Campaign around 20% of Sherman’s troops showed symptoms until fruits and berries were ripe. Elsewhere, there were occasional skirmishes for berry patches, the prize being the berries with their Vitamin C, although the troops probably wanted the sugar and flavor. Some Confederate troops, living largely off cornbread and bacon, developed night blindness due to low Vitamin A levels.

After the Civil War, the modest improvement for the citizen-soldiers disappeared. There was still no official field ration, although an improving canning industry could produce tinned meat and vegetables. These were mainly used as a travel ration for railroad journeys where troops could not build fires for cooking, rather than in the field.

By the 1890s there were glimmers of nutritional science. Foods were analyzed for carbohydrates, fat, and protein but the Army was still largely concerned with filling the stomach: 1882 regulations allowed the substitution of bread if no vegetables were available. In 1890 a pound of vegetables per day was authorized, but 70% had to be inexpensive potatoes.

Image: Soldiers cooking, Civil War. Source: Library of Congress

From: history.amedd.army.mil/newsletters


Thursday, July 23, 2015

Civil War Subsistence Department

From: illinois.gov

In 1775 the Continental Congress created a Commissary General of Stores and Provisions used to provision the Continental Army; however, few funds were allocated to feed the army. Therefore, in 1818 Congress reorganized the Quartermaster Department and provided for a Subsistence Department under a Commissary General of Subsistence.

Responsible for provisioning the Army, the Subsistence Department controlled the procurement
of all rations. When the Civil War broke out there was a staff of twelve, four of whom left to join the Confederacy.

Joseph P. Taylor headed the Department for most of the war. As Commissary General, Taylor drew
up specifications for the various foodstuffs that made up Union rations. Private contractors submitted bids based upon those specifications. The lowest bid was chosen. Bulk food supplies were then packaged and delivered to depots and warehouses in major metropolitan centers including Boston, New York, Philadelphia, Cincinnati, and St. Louis.

When foodstuffs reached their point of distribution it became the responsibility of the Quartermaster's Department to get the food to the Army’s field of operations by various methods including steamboats, barges, and railroads. Quartermasters stored food temporarily in warehouses, sheds, or out in the open until it was shipped, usually by rail, to the army's advance depots. From there, army supply wagons carried the rations to temporary depots in preparation for ultimate distribution to soldiers.

The Subsistence Department not only purchased enormous amounts of pork, coffee, and hardtack, but they also provided flour to government run bakeries where vast amounts of bread were baked each day. A soldier’s diet lacked fresh vegetables. Without the vitamin C that vegetables provide, many soldiers developed scurvy and other vitamin deficiencies. By the end of the war the U.S. Army required 3 million pounds of rations per day for its soldiers throughout the country.

Providing enough food for the Confederate Army was a considerable problem for the southern
Subsistence Department. Commissary General, Lucius B. Northrop, an inexperienced officer,
preferred to centralize all purchasing details from his office, hampering his subordinate’s ability to
buy locally. Northrop’s policy was to purchase large amounts of raw materials and transport and
store them for future distribution. Rampant inflation caused prices to escalate and the Confederacy
was forced to impress food, crops, fuel, and other commodities to support their army.

Army Hardtack Recipe
Ingredients:
• 4 cups flour (preferably whole wheat)
• 4 teaspoons salt
• Water (about 2 cups)

Preheat oven to 375. Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side. Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides. Makes about 10 pieces.

Image 1: Clerks of the Commissary depot with boxes of hardtack. Library of Congress

Image 2: Supply wagons


Tuesday, July 21, 2015

The Sailor's Diet

From: med.navy.mil

Civil War Sailors at sea usually faced a steady ration of moldy beans, stale biscuits (hard tack), and sour/salt pork. To ease the monotony or perhaps to anesthetize themselves from reality, mess crews specialized in the manufacture of outlaw whiskey distilled from almost any substance that fermented in the southern heat.

Commanding officers and medical officers assigned to the James River Flotilla complained a great deal of the lack of fresh provisions and vegetables. Following a July 1862 inspection, Fleet Surgeon of the North Atlantic Squadron, Surgeon James Wood, recommended that vessels be furnished with fresh provisions twice a week. His report on his inspection also contained a recommendation for improving the water supply used in the vessels. He said that the “turbid and objectionable” river water used tended to produce diarrhea. He saw no reason for continuing to use impure river water, since steam vessels could condense more pure water than their crews needed.

Image: Union soldier sitting on crate of "Hard Tack", 1863


Thursday, July 16, 2015

Salt: Texas’ White Gold

By Clay Coppedge, 8-20017I

Aside from the soldiers and supplies that Texas provided to the Confederacy, the state’s most important contribution to the Civil War might have been the salt processed at the Swenson Salines in Lampasas County, near Lometa. While the Confederacy lasted, the place was one of several across the country known as the Confederate Salt Works. Before it was the Swenson Salines, it was known as Salt Creek, one of around a dozen so-named creeks in the state.

This matter of salt might not seem so important in a world where we buy it by the box. But salt was an important commodity in the Civil War, right up there with ammunition. The Civil War is sometimes called The War Between the Salts. The North had plenty of salt; the South did not. The North won the war.

“Salt is eminently contraband, because of its use in curing meats, without which armies cannot be subsisted,” Union General William Tecumseh Sher­man wrote in 1862.

The South could not be subsisted, as the general would have it. By 1865, when the Southern cause was clearly lost, the Confederate States Almanac had this bit of advice for its soldiers: “To keep meat from spoiling in the summer, eat it early in the spring.”
August 2007

Civil War soldiers, horses and mules all depended on salt. So did the livestock. If an army travels on its stomach, as the saying goes, that army better have plenty of salt. Salt was also used as a disinfectant. Napoleon lost many soldiers to otherwise simple wounds because his army had run out of salt.

Salt was one of the world’s earliest precious commodities. The world’s earliest trade routes were established in response to a demand for the stuff. Almost 10,000 years ago, Jericho was a salt-trading center. Salt was literally worth its weight in gold during the Middle Ages, traded weight for weight. The English word “salary” comes from the Latin word “salarium,” which was a soldier’s pay in salt. A good soldier or hired hand was said to be “worth his salt.” Homer called it a “divine substance.”

Not that Texans ever needed to be convinced of salt’s importance. The Chisholm Trail zigzagged like it did not only to find watering holes but to take advantage of salt licks. Before there was the “black gold” of the oil boom, there was the “white gold” that salt represented. The people of San Elizario and other villages along the Rio Grande near El Paso used a salt basin in northeastern Hudspeth County as a road to transport salt. When Anglo politicians claimed ownership and tried to levy fees, war broke out—that old taxation without representation thing again.

The Swenson Salines became important to the Confederacy after a series of Union raids on salt works in Florida and Louisiana depleted Confed­erate supplies. Before the creek and springs were enlisted for the war effort, Indians used Salt Creek for hundreds of years, most likely as an infirmary and crude sort of day spa.

The Confederate Salt Works in Lampasas County operated in a manner common to France and Germany but almost unheard of in the South. Water was pumped from springs at the site into a trough placed on a 40-foot high scaffold by means of a horse-drawn rotary lift. The water was spread over cedar boughs where it was allowed to evaporate a bit before the briny remains dropped from the trees into two rows of vats, 25 to a row, situated under the trees. A rock chimney provided the draft. In such a manner, the Confederate Salt Works produced about a bushel of salt for every 50 bushels of brine. A bushel sold for about a dollar.

The Confederate Salt Works continued for a few years after the war. Cyras James, William Kea and Thomas Seale were operating a salt works there as late as 1870, but it was abandoned soon after that.

The site of the old salt works is on private property now, along with three graves that are believed to be those of a man, woman and child who used to live near the works.

A historical marker commemorating the salt works is located about half a mile west of the junction of U.S. Highways 183 and 190.

As innocuous as the marker might be, a case could be made that the most important battle of the Civil War on Texas soil was the struggle to produce salt at the Swenson Salines.
In the end, the Union salted away the Confederacy.

Clay Coppedge frequently writes history pieces for Texas Co-op Power.

Image: John Wilson

From: texascooppower.com

Salt in the American Civil War

From: en.wikipedia.org

Salt played a role during the Civil War. Salt not only preserved food in the days before refrigeration, but was also vital in the curing of leather. Union general William Tecumseh Sherman once said that "salt is eminently contraband", as an army that has salt can adequately feed its men.

The most important saltworks for the Confederacy were at Saltville, Virginia. In late 1864, the Union army twice advanced to capture the saltworks, as it was the last prominent source of salt for the eastern Confederate states. The October 1864 Battle of Saltville I saw the Confederate able to repulse the charge, but the next December in the Battle of Saltville II Union forces under George Stoneman managed to destroy the vital saltworks. Two months later the salt works were back to work for the Confederacy, although the destroyed railroad system around the area hampered its distribution.

In Georgia, the price of salt depended on one's family circumstances. Heads of families could purchase a half-bushel of salt for $2.50. If a widow had a son in the Confederate army, the price was only $1.00. But if the widow's husband served his nation, the price was free. Local court clerks sent the salt requests to the state government, which in turn allotted the salt to the counties as requested.

Florida's greatest contribution to the Confederate war effort was in producing salt. With a total investment of $10 million, Floridian salt plants worked 24 hours a day boiling salt from sea water, mostly in the area between Saint Andrews Bay and St. Marks, Florida. Occasionally, Union forces came ashore just to destroy the boilers.[5] Confederate law made those involved in salt-making immune to being drafted, making it a popular profession in war-time Florida; the estimated total workers involved was 5,000.

One way Southern families acquired salt was to boil the dirt in areas where they had previously cured meats. They would dig it out, and strain it.

Avery Island, off the Louisiana coast, gave the Confederacy a huge supply of rock salt until the Union captured it. However, Confederates never realized that similar structures to the rock salt mine were all along the Louisiana and Texas coasts of the Gulf of Mexico, and therefore salt could have been more easily attained if they had but realized it.

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