Driving along Route 6 in Wayne County, the view extends for miles. The Moosic Mountains dominate the landscape with their graceful peaks and quiet valleys. Small ponds and lakes add shades of blue to the landscape, and there are only a few small houses and farms in sight. It’s hard to imagine a more beautiful scene in Pennsylvania. It shouldn’t come as any surprise that these “restful and healthful qualities” have attracted tourists and admirers since the early 19th century. The area’s beauty, isolation, and healing features, however, have also welcomed another group of Pennsylvanians: the intellectually disabled. Since 1912, thousands of patients lived on top of a Wayne County mountain plateau at Farview State Hospital, Pennsylvania’s first and only institution devoted to the care of the criminally insane.
From its modest beginning of a few wards and administrative buildings, the patients and staff at Farview worked hard over the decades to expand the hospital and its grounds and turn it into a self-sufficient community with all the facilities needed for the care of mentally insane patients. By the 1960s the institution had grown to become the home of over 1400 patients from all over Pennsylvania, complete with dozens of buildings and a 300 acre farm. For 84 years, Farview served as a home and community for patients who needed care and attention unavailable in prisons or other mental institutions. The hospital’s colorful history, full of challenges and dramatic transformations, sheds light on society’s changing views regarding proper care for the intellectually disabled, as well as the experiences of Pennsylvania’s intellectually disabled citizens. Continue reading “More than an Institution: Farview State Hospital”
Two weeks ago I decided to try out a new blog post format where I inserted my own thoughts and comments into text copied from the wartime edition of the American Woman’s Cookbook. Looking back, I have decided that it wasn’t the most reader-friendly way to present information and I don’t think I’ll do that again. Too much information was crammed in there. I think the post was a little too hard to digest (pun definitely intended) easily. Here is an addendum to that post: a sample week’s worth of meals taken straight from the book. Enjoy!
HOW TO FEED A FAMILY OF FIVE ON $15 PER WEEK
“New taxes and other additional cash outlays that occur in wartime together with definite shortages in many commodities require the sharpest kind of economy. This will be no new experience to the homemaker who has been feeding a family of two adults and three children on $15.00 a week. But for those who must learn to carry on when that figure is new to them, the following pages will help meet the challenge.”
“Whims and fancies break down well-laid plans for good nutrition. Everybody must eat all food prepared if there is to be a minimum of waste. This puts upon the homemaker the responsibility of careful selection and good cooking. The test of a good cook is a clean plate. And good cooking means conserving all the food values…minerals and vitamins.”
“Buy staples in quantities when permitted. Meats, fruits and vegetables need to be inspected carefully and bought in accordance with the market and the season. The woman who does her own marketing will have all the advantage over the woman who telephones and sends a child. Discriminating judgment at market is what saves money every day. Make a check list in your kitchen and then stick to it. Stay within your food budget every week. A dangerous pitfall is that of overbuying one week in the hope of making it up the next. If there is a little cash left, buy eggs or fruit. Raise a garden and poultry if you can. It will take pressure off the budget.” Continue reading “A Week of Meals in 1942”
Earlier this week U.S. Army personnel began excavating the remains of three Northern Arahapo boys who were students at the Carlisle Indian School in the 1880s. Little Chief, Horse, and Little Plume all arrived at the school on March 11, 1881 from the Dakota Rosebud reservation. Unfortunately, all three died within the next few years and were buried in the school’s cemetery.
The Carlisle Indian School was founded as a government-run boarding school in 1879 with the goal of assimilating thousands of Native American children into mainstream “American” culture. Students came from reservations and tribes all across North America. According to the Carlisle Indian School Digital Resource Center : “the Carlisle Indian Industrial School (CIS) served as the model for off-reservation boarding schools across the U.S. and Canada. Operating from 1879-1918, CIS enrolled over 10,000 students from across the United States. Rather than continue the costly “Indian wars,” the founder of Carlisle, Capt. Henry Richard Pratt convinced Congress that schools such as Carlisle should be established to assimilate and “civilize” Indian children.”
Check out their website to view thousands of digitized photos and documents, as well as links to teaching resources and other publications about the school and its impact on Native Americans and the United States as a whole. There is a lot of really interesting and important material here.
To make sure that no remains or artifacts are accidentally destroyed or lost in the disinterment process this week, the graves are being dug up by hand and the soil sifted through screens. Delicate but important work for sure. After the remains are disinterred, they will be buried at the Winder River Reservation in Wyoming where the tribe currently lives.
When I worked at the National Anthropological Archives in Washington D.C., we occasionally had different tribal groups travel to the museum to repatriate (is that the right term?) the remains of their ancestors that had been collected by Smithsonian scientists in the 19th and early 20th century for research purposes. If you want to learn more about the repatriation process see this link.
In 1942, the Culinary Arts Institute of Chicago printed a special wartime edition of The American Woman’s Cookbook to prepare American kitchens for World War II. Institute Director and editor Ruth Berolzheimer prepared the popular cookbook’s 5th edition with plenty of new recipes designed to stretch food budgets and use rationed food effectively. “To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, being helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.” Berolzheimer’s book wasn’t just a list of recipes, it was a guide to being an effective cook who could work effectively in any situation. With World War II just entering the American home front, the wartime edition was designed to prepare homemakers (as housewives were then called) for what could be a long war with many shortages and unusual kitchen scenarios.
I’ve copied several passages from the “Wartime Cookery” section at the end of the book that shed some light on the changes that typical meals underwent during the war. I’m trying out a new kind of blog post: I’ve written some comments and explanations in blue where I thought something was interesting or could use some context. Hopefully my comments don’t make this post seem too cluttered! Keep in mind that this book was written in 1942 before most food and product rations were announced and before Americans knew how long the war would last.