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Category: William’s World

Learning Your ABC’s and 123’s – A 17th-Century Education

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“Education is the stamp Parents give their Children”

– William Pen

When we think of standards in education today, it is safe to say it has come a long way since our colonial forbearers. We talked last month about the realities of colonial childhood, particularly for Quakers.  Because of their responsibilites to their family, general education in the 17th century was erratic. 

Without buildings dedicated for teaching, communities had to organize financing for the construction of school houses, funding teachers’ salaries, and getting parents to agree to let their children spend the day in a schoolroom instead of helping at home.   This last condition was sometimes impossible for poorer families, who needed their children’s help to survive. 

Gerard Terborch, "The Reading Lesson," mid-late 17th century

As a result, families often chose to become their own center of education. So if a child was to learn to read,  write, or calculate, someone in the family had to teach them.  This also meant time away from chores, but these skills would be necessary if a son (especially the one to receive the family inheritance) were to manage the family’s business and participate in public affairs. 

One of the few existing hornbooks today. This particular one is owned by a family in Long Island.

The common way for the children to learn to read and spell was through the use of a hornbook. Named literally for the materials that made it, a hornbook was a thin piece of wood backing topped by a piece of printed, then covered with a layer of horn.  The horn was thin enough to let the paper be seen for reading, and all was held together by strips of metal around the edges. The book had a small handle with a hole for string so the book could be carried, either around the neck or over the shoulder. The printed page would include an alphabet with large and small letters, along with simple syllables and the Lord’s Prayer. The backs of the books were often decorated with a design. Used nearly every day, they were often used until worn out, meaning few 17th-century hornbooks exist today. 

Quakers used the hornbook and some of the other practices of  traditional 17th-century education; however, the main ideas behind their educational practices were based in their religious beliefs.  They tried to control the children’s environment, preserving their faith and promoting certain behaviors including dress, speech, and silence.  This led Quakers to believe that education was a foundational tool for spreading their practices, and opened their own institutions separate  from the Protestant or Angelican schools.

A young man learns the skills of being a Joyner, a 17th-century woodworker.

Because of their isolation and irregular practices, Quaker education did not prepare children (mainly boys) for college.  Classic topics (Latin and Greek) were often not included in their education. Moreover, Quakers were also “free in their criticisms of traditional schools.” Even Penn noted the issues with English schools, saying “We are in Pain to make them Scholars, but not Men! To talk, rather than know.” Nonetheless, both Penn and other Friends wanted “classical learning with the study of useful knowledge”. This practical knowledge meant being able to” read, write, and cipher” while gaining “a fuller appreciation of the Creator”. William Penn also made his sentiments on education known through letters to his wife, which can be viewed in a previous post entitled, Stay in School.

Classical and practical education also came in the form of apprenticeships. Apprenticeships were seen as privileges that provided an education which ensured a child’s livelihood later on. On the other hand, becoming an apprentice could be a traumatic experience, seeing as many children (again, boys) would start young (usually around 12 years old) and leave their families to live with their master. This strict frame for growing up was backed by the Proverb 22:6, a popular verse amongst Friends: “Train up a Child in the way he should go, and when he is Old he will not depart from it.”

Realistically though, we know better than to think all children listen to their parents! For Penn this proved true and it’s safe to say that his children didn’t quite follow his religious and education views through and through. 

 Mary Barbagallo, Intern

 

 Sources:

Child Life in Colonial Days, Alice Morse Earle,Corner House Publishers, 1989, Williamstown, MA.

Everyday Life in Early America, David Freeman Hawke, Harper and Row, Publishers, Inc. 1988, New York, NY.

The Quaker Family in Colonial America, J. William Frost, St. Martin’s Press, Inc. 1973, New York, NY.

Dutch Cooking: They’re Not Just Tilting at Windmills

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"In Praise of the Pickled Herring," Joseph de Bray, 1656

One of the great appeals of colonial Pennsylvania was the acceptance of diversity allowed by Governor William Penn. With the mingling of different cultures, citizens began encountering new cuisines of all types and cultures.  One particularly influential people hailed from the Netherlands! 

The Dutch had been given access to an array of ingredients never before available in Europe.  During their Golden Age, a period lasting from the mid-16th to mid-17th centuries, the Netherlands expanded their empire by securing a diverse range of colonies. Trade from the distant East and West Indies, now modern-day Asia and the Caribbean, brought about wealth as well as changes in appetite.

"Gouden Leeuw ," Willem van de Velde,1686

From these far lands came indulgences like sugar cane, chocolate, spices and even pineapple! With these new ingredients becoming increasingly available, the palette of the average Dutch citizen began to incorporate more sweets and treats.  Notable foods introduced by the Dutch include pretzels and coleslaw.  Delights such as gingerbread, waffles, wafers, pancakes, honey cakes, and local confections like marzipan and olie-koecken became common.  As you can imagine, the Dutch soon became renowned for their well-developed sweet tooth!

You can find a recipe for 18th-century doughnuts, also of Dutch origin, posted by Colonial Williamsburg.

Jan Steen, "Celebrating the Birth," 1664

On the voyage from the Netherlands to the New World, they not only brought their recipes, but also their cookware. A common piece in a kitchen during this period was a mult-purpose cast iron pot, complete with legs and a brimmed top.  This pot was such an efficient cooking tool it became known worldwide as a Dutch Oven, a term which dates to at least 1710. 

Settlers also came prepared with frying pans and even irons for waffles. Over the years, settlers began to incorporate native produce like pumpkin and corn into their traditional food ways devising creations like pumpkin-cornmeal pancakes. This important culture has helped shape the growth of colonial Pennsylvania, as well as impacting the diet we find commonplace today.

By Ray Tarasiewicz, Intern

 

William’s World: Make Your Mark

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“One drop of ink makes thousands, perhaps millions think…” – Lord Byron

Although from different centuries, Lord Byron and William Penn shared a common tie: the fervent use of the quill pen and inkwell. As kids and adults prepare for another school year to begin, it’s interesting to look back on the technology of our ancestors. 

No BIC ballpoint to be had at the time, the quill was the predecessor of modern day pens and became the universal tool for placing one’s thoughts to paper! Resultantly, in the 17th Century, the quill and ink maintained a strong hold, especially among the educated. As the primary resource for composition, the quill (so named after the Latin word “penna”, meaning feather) and ink were staples not only in Europe, but the colonies too.

"Man Writing a Letter" by Gabriel Metsu, 1662-65

As governor, an academic and religious leader, William Penn was truly a man of writing.  Composing books, letters, official documents and more, his quill was so much a part of him that the Lenape referred to Penn as Brother Odus (“odus” being the Lenape word for feather). Nevertheless, the expectations for a quality quill pen were not as light as the feathers they were made of.

There is a fair bit of literature dedicated to documenting specifications for making, maintaining, and using quill pens. For making quill pens, it is noted that the flight feathers from geese made for the best pens and, depending upon which hand you wrote with, this could dictate your preference for which side the feather was taken from (left or right wing). Furthermore, the preparation and formation of the quills was truly treated as an art form. Letting the quills thoroughly harden, the outer layer of skin could be removed through a process known as “dutching”, the baking of the quill in hot sand. They would then be cleaned and cut. The process of forming the nib of the quill was also precise. You had to ensure you had a sharp penknife, patience, and good technique. The development of the shaft along with the carving of the tip by the quill maker resulted in no two quills being alike. For maintain a quill it was recommended that you “keep your pen-nib always wet. Keep tip in water. Don’t let ink residue dry on it – it clogs the nub.” As for using the quill, it is recommended to use a light touch and a slanted hand, although some require more pressure.

In similarity to the creation of quills, the manufacturing of ink varied as well.  No two were perfectly alike, as there was usually a variation in ingredients and process. Produced from varied plant, animal, and mineral extracts; a common recipe (often produced by farmers as an additional source of income) consisted of oak galls (growths on oak leaves caused by insects), copperas (a naturally occurring, greenish, crystalline, hydrated ferrous sulfate, used in manufacturing of fertilizers and inks and water purification), and water. High in tannin and often also used for dying fabrics and tanning the ink was poisonous, but very permanent. As a result, it held up well over the years and has allowed us to examine documents and make numerous discoveries from writings made centuries ago. These discoveries include accounts of William Penn’s purchases of ink, amongst various other goods; it allows us to examine the development of handwriting and penmanship over time, as well as allowing us to examine ever changing grammar. So, the next time you pick up your quill and inkwell (or maybe just your ballpoint pen), think of the immense “mark” you can make! 

 

 

 By Mary Barbagallo, Intern

 

Further Reading:

Nickell, Joe. Pen, Ink & Evidence: A Study of Writing and Writing Materials for the Penman, Collector, and Document Detective. Lexington,KY, U.P. of Kentucky, 1990

BBC Video Series – Tales from the Green Valley

A Secretary Hand ABC Book by Alf Ison

Richard F. Gray, quill maker – Historic America Quill & Document Co.

 

17th Century Child-Rearing: It’s A Hard-Knock Life

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Here at Pennsbury Manor we just finished our annual Colonial Summer Camp, and boy did they have fun!

This summer camp features a number of activities that were common to the colonial period and gave our campers a feel of just what is was really like to live nearly 300 years ago. At the end of the week, the campers get to give their friends and family guided tours dressed in period clothing. In conjunction with the camp it only seems appropriate to elaborate on children’s lives.  Expectations and philosophies on how to raise a colonial child from our views today.

A young boy gets water from the cistern to fill the kettles for doing laundry.

Child rearing throughout the 17th Century rooted itself in rather different soil than it does today. Growing up in 17th Century England or Colonial America, it sure wasn’t all fun and games. This is the case unless of course you were born into an elite family and then perhaps the rules could change, however; most were not this privileged.

Children in colonial families were numerous and averaged between seven to ten in each household. The number of children at home varied, however, for a variety of reasons. The most common of these being (sadly) early death; roughly half of the off-spring would not reach maturity.  They were also apprenticed out, or having started a family of their own. For William Penn, the first and last of these were the cause of his small family in home, particularly while in Pennsylvania.  Nevertheless, before the children left the house, they were instilled with fundamental morals and an understanding of one’s actions. “Colonial children were initiated into the adult world early, but not in a hasty or harsh manner.”  When a Quaker child reached the age of reason, they were thought to understand that they were sinners and capable of sinning.  This age was typically between 4 and 8, usually being marked by the start of school; for boys, this was also the age where they stopped wearing petticoats.  Parents were advised to “govern, counsel, and correct as soon as they could understand what they were being corrected for and knew what they should say and do.”  This varied with the belief of other religions, such as Catholicism, which deems the child born with original sin and not innocent until it was removed with the sacrament of Baptism.  Furthermore, the Quaker hand in the raising of children was sufficiently stricter than in other religions. Parents were conscientious to lead by example, especially to be “…careful of actions in the presence of children, for they have very quick eyes and ears.”

A colonial mother and her children on the estate.

What may seem harsh about some of these practices is in reality a matter of practicality and necessity. All members of the family had their own role to play.  Their contribution preserved the family’s welfare.  The entire family would work together, educate each other, and keep food on the table.  Young children were given chores to suit their strength and ability, not just out of need and to teach discipline, but to keep them from underfoot.  Nonetheless, it is also fair to note that the trust placed in young children early on would likely horrify modern parents. For example, colonial parents left unsupervised 8 year olds with guns, carrying large pals to retrieve water from rivers/wells, and facing wild animals to defend a heard of sheep. 

Still, we must remember that these factors do not lessen the affection colonial parents had for their children. Surely the most important lessons to be learned were to be “loved but not pampered” and to be shown “tenderness but not softness”. We have enough remnants of their world to know of  the“great love” and  “nurtur[ing]” nature of parents, and the surprise toy or whistle from a father when he returned from town. Resultantly, not only did 17th century children learn practical lessons, but so too did they learn of love and compassion in these small, thoughtful gestures.

 Written by Mary Barbagallo, Intern

Sources/Further Reading:

Everyday Life in Early America, David Freeman Hawke, Harper and Row, Publishers, Inc. 1988,  New York, NY.

The Quaker Family in Colonial America, J. William Frost, St. Martin’s Press, Inc. 1973, New York, NY.

William’s World: To Butter and Beyond

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Just as in the time of William Penn, the work was never done, and so too do we find our fourth post in regards to Dairying! 

Our first posts covered the business of being a milk-maid, the history of dairying and cheese-making.  Now let’s take a look at the importance of cream and butter, which held an important place at the table long before cheese was acceptable to anyone but “common folk.”

In these aristocratic households, their status and wealth meant their butter was made purely of cream. In addition, cream was used in pasties, dressings for meat, and custards.

The butter itself took on a purpose all its own in a number of different forms.  Initially, butter was acceptable for children and the old, but not middle-aged gentlemen of higher stature like William Penn. Even the most basic thoughts for butter (such as being spread on bread) were something that came from Flemish practices, who were influenced by the Dutch on this matter.  Eventually it became common practice for the English toward the late 16th to early 17th   century.

Still Life with Glass, Cheese, Butter and Cake, Floris Gerritsz. van Schooten, mid-17th century

The trend eventually went away from butter as a hard spread; as butter began to be melted and poured over vegetables, it became more prominent at the dinner table. Melted butter was also used for sauces on fish, meat, and other main dish delicacies.  Moreover, it became an important element of preserving food, which was always important in regards to ensuring enough sustenance for the winter months. “Butter was used lavishly to seal the cooked food from contact with the air, and in order to ensure that no cracks appeared in the sealing, many pounds of  butter were used in large households”.  “The improved arts of preserving food also involved another use for butter, by filling pies after they had been cooked with melted butter to make an airtight seal, and filling jars and pots of cooked meat and fish in the same way. Thus they kept for days or weeks”.

Landscape with Cows, Anthonie van Borssom, 1649

Furthermore, just as cheese took hold and started to become an area specialty, so too did butter.  It began to be made with less-expensive dairy products (whey, milk, town milk, etc), which allowed it’s accessibility to all classes. The variations in butter also came as a result the cows’ diets, which would affect the taste based on what was eaten. Fresh grass from the pasture was preferred for the best quality milk to turn to butter (just as it was with the milk to be used for cheese) yet, this was not always the case due to the large portion of cattle eating clover as well. Resultantly, this variation created noticeable differences and would often affect the flavoring and coloring of butter.

The dairy industry boomed and the growth of butter lead to its export from England from the 1630’s onward.  The height of which was between 1638 and 1675.  Does that mean we could perhaps call it… the bread and butter of the English economy?  Oh c’mon, that’s funny!

Written by Mary Barbagallo, Intern

Further Reading:

Food in Early Modern England – Phases, Fads, Fashions 1500-1760, Joan Thirsk, Continuum Books, 2007, New York, NY

William’s World: We’re So Cheesy

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Aelbert Cyup, "The Dairy Maid," 1650s

We’ve recently been discussing just how important dairying was, first as a career for the idyllic milkmaids and as a country business that was transported into towns (resulting in a more convenient, but poorer quality product).  As those articles mentioned, there were a number of ways to prepare milk to be turned into various food resources. Today, cheese is a highly popular product (and a great way to preserve milk long-term), but it wasn’t always so fashionable!

Volunteer interpreters Susan PLaisted and Joan Healy prepare to drain the whey from cheese curds at Pennsbury Manor.

A large amount of milk went into cheese making. Although dairy did take its role at the table of the 15th and 16th-century elite in a number of forms (of which the five most common were cream, curds, milk, buttermilk, and whey), the one seen at their table least was cheese.  Cheese evolved from being a resource associated with poverty to being a sought-after staple for all social classes.

The main change that occurred in favor of cheese took place in the 1650’s when cheese became the primary reliance of the English army’s soldiers in Ireland. Also used to feed servants or humbler guests, it was found on ships because it lasted without deterioration, and thus it was a good option to send with both sailors and troops.

The whey is allowed to drain from the cheese curds, then the bundle is poured into a cheesemold and wrapped with a linen cloth. Cheese needs to be rotated and maintained regularly while being cured, or the liquid will settle on one side and will turn bad.

Further support for the consumption of dairy in the form of cheese came about as Englishmen saw cheese savored at the tables of high-ranking society members abroad. Initially startling the English elite, especially if served toasted and not cold, cheese eventually took hold at their table. This was especially so as the milk industry boomed and the different counties of England began refining the cheese making process to produce various types include what would be most similar to that of a sharp cheddar today. And, although the outcome was surely delicious, the process behind cheese making is less appealing.

Calve's stomach, which was required every spring for cheese-making.

Firstly, “a suckling calf’s stomach- bag was the usual source of rennet” (rennet-a dried extract made from the stomach lining of a ruminant, used to curdle milk).  As a result cheese was made during the spring when a single calf could be sacrificed for the sake of cheese making and milk would be abundant. In conjunction, the process of cheese making was something simple that could be done at the home if you owned a household cow. Likewise, there was no need for special expensive equipment and the milk could be processed quickly.  The resulting cheese making industry soon grew too and frequented the spring with the annual cheese making processes.

Flrois Claesz van Dijck, "Still-Life with Fruit, Nuts, and Cheese," 1613

 

 

 

By Mary Barbagallo, Intern

Photographs by Hannah Howard, Volunteer Coordinator

 

 

  

Sources

Food and Drink in Britain – C. Anne Wilson, the Anchor Press Ltd., 1973, Great Britain

Food in Early Modern England – Phases, Fads, Fashions 1500-1760 – Joan Thirsk, Continuum Books, 2007, New York, NY

The American Heritage Dictionary, Second College Edition – Houghton Mifflin, 1985, Boston, MA

William’s World: Men of Metal and Mettle

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Back in May, we posted an article on the Joyner’s Trade.  Now our intern Ray is exploring the blacksmithing tradition at Pennsbury and wants to share what he’s found!

"Blacksmith at His Forge," Le Nain Brothers,1640

A blacksmith in the time of William Penn was considered a highly skilled craftsman, someone who could provide a town or estate community with valuable tools and metal accoutrements. We know of a “smith” on the estate of Pennsbury Manor from a 1687 inventory and various letters that have survived. One list called for blacksmithing tools to be brought over by ship from England. Along with these tools, the shop was stocked with a bed, blankets, rugs, and two chests. This indicates that not only did a blacksmith work at Pennsbury, but also most likely lived above his shop. A worker with such skills would be essential on a working estate like Pennsbury, for he would be required to create, maintain or repair any object made of metal on the property. Along with his normal duties, we have reason to believe Penn’s “smith” also helped deliver mail. In a letter from local Quaker resident Phineas Pemberton to his wife Alice, he wrote that “this comes by the Govenor’s smith.”

During the excavation of the site in the 1930’s, many artifacts such as nails, latches, and hinges were found (on view in our exhibit!). Items such as these would have been manufactured by Penn’s “smith,” along with various tools and even shoes for horses. Today at Pennsbury, we have a reconstructed blacksmith shop with tools that would have been used in this pre-industrial setting. Every first Sunday from April-October, volunteer interpreters recreate the atmosphere of fire and clanging metal in their blacksmithing demonstrations for visitors. 

 

~ Written by Ray Tarasiewicz, Intern

 

 

 

William’s World: Hi-Ho the Dairy-O!

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“My cow is a commonwealth to me… for she allows myself, my wife and son for to banquet ourselves withal.” 
~  Food in Early Modern England

A while back, we posted a Springtime Ode to the Milkmaid.  Well it’s time to recognize the popularity of the product she was selling! 

From early 17th century England, well into the mid 18th century, the uses for milk can best be described as abundant!   However, in the early 1600’s it may have been hard to foresee the leaps in popularity this common resource would make. Although it was consumed, in one form or another, by all classes, it was most common among the poor until the mid 17th Century, especially in the form of cheese and butter.  It was only used amongst the upper classes for the occasional eccentricity, such as the Earl of Rutland in 1602 who was rumored as preferring to bathe in milk! 

Medieval Depiction of Dairying; Joan Thisk's Food in Early Modern England

Nevertheless, the notion of the beneficial properties of milk consumption came about when it was noted of “the fair complexions and good health of those who drank milk…”  In addition, it was thought to be the source of farmers’ and servants’ ability to complete hard labor day in and day out. Often consuming the leftovers such as whey (leftover liquid from cheese-making) or buttermilk (the byproduct of butter-making), the poor found ways of making even the lowest products of the dairying process ready for consumption with a few additions such as breadcrumbs, sugar, or spices. The availability of dairying changed, however; as milk climbed in popularity amongst the elite and dairy farmers took up commercial pig-keeping, the leftover dairy that once was disappeared.  Another reason for the diminishing availability of milk was due to the enclosure of what was public grazing area during the late Tudor period (late 1500’s, early 1600’s).

Marcellus Laroon's "Merry Milk Maid" - late 17th century

Furthermore, as the city populations began to grow (specifically in England) and keeping a cow became more inconvenient, as previously described, dairy shops took the place of local farms and milkmaids hawking their product in the streets took the place of individual household cows (Clarification: Just so nobody asks the question… no, I am NOT referring to milkmaids as cows!).  These maids would spend the day carrying pails of milk on yolks, and sometimes driving the cows themselves through the streets to be milked at your door. This option was to bring the milk in from the surrounding countryside, although the milk lost its warmth on the way into town, whereas on-the-spot milking ensured its warmth and freshness.  

As a result of these “new” practices, cows became town animals kept in town dairies. Oftentimes the result equaled poor-tasting and poor-quality milk.  This was the result of an improper diet; the feed given to town cows often consisted of bean shells, cabbage leaves and brewers’ grain, as opposed to the preferred natural pasture grass of the countryside. Moreover, the “town milk” was of poor quality due to the processing before it was sold. Usually diluted with water, it was skimmed of all cream before it made its way into any market. It was also guaranteed to be contaminated with whatever found its way into the pails as it was carried through the busy English streets. Thus, the safest, best quality milk came straight from the country-bred cow, and this was what was desired, not only to be enjoyed as a glass of milk, but also for the dairying processes to turn the drink into proper fare.

 

~ Written by Mary Barbagallo, Intern

Further Reading:

Food and Drink in Britain – C. Anne Wilson, the Anchor Press Ltd., 1973, Great Britain

 Food in Early Modern England – Phases, Fads, Fashions 1500-1760 – Joan Thirsk, Continuum Books, 2007, New York, NY

 

 

William’s World: Why Don’t You Joyn Us?

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This post was written by Steve Samuel, a new volunteer interpreter in the Pennsbury Manor Joyner’s Shop!   He thought many people, like himself, wouldn’t know the difference between a Joyner and all the other woodworking trades, so he did some research…

THE WOODWORKING TRADES

Figure depicted in "The Joiner II," Denis Diderot, 1751

During Manor tours, it is not unusual for visitors as well as the occasional tour guide to stand in front of the Joyner’s Shop, and refer to the joyners as “carpenters”.  Historically, however, professional joyners distinguished themselves from carpenters as matters of both business and pride.

Dating to the mid-1400s, furniture making was overseen by the Guild of Master Carpenters, who subcontracted work to joyners, inlayers, turners, etc.  These specialists began forming their own companies (guilds) in the 16th and 17th centuries.  Each specified its distinct form of woodworking to make sure that others were not infringing on their trades.  They defined who could practice the trade, and who could not, not unlike our present-day labor unions.  In 1563, the Great Statute of Artificers established that the apprenticeship for a joyner would be 7 years.  The Faculty of Joyners and Ceilers or Carvers of London” received its charter in 1570.  Members were expected to adhere to regulations and quality standards, and could be fined for substandard work.

The Joiner I, Denis Diderot, 1751

In general, carpenters were mainly responsible for structural work.  They also made nailed, or “boarded” furniture.  They tended to work on-site.  Joyners, in contrast, joined pieces of wood together, using the mortise and tenon joint as the basis for construction of furniture, wainscoting and other fixed woodwork and paneling.  Much of the joyner’s work was performed in his shop, alone or with 1-2 apprentices.  In England and the early American colonies, the joyners were the true craftsmen of household furniture.  

Come by Pennsbury Manor next Sunday, May 6 from 1:00-4:00 to see our Joyners working in their shop.  Blacksmithing and Sheep-Shearing will also be happening around the site.

 For Further Reading:

Chinnery, Victor  Oak Furniture, The British Tradition (1979)

 Fitzgerald, Oscar  Four Centuries of American Furniture  (1995)

 Humphrey, Nick  Furniture and woodwork in Tudor England:  native practices, methods, materials and context   Furniture, Textiles and Fashion Department, Victoria and Albert Museum, London 

 

William’s World: Ode to the Springtime Milkmaid!

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The Milkmaid, Jan Vermeer, 1657-8

I really don’t like to milk cows.  I can’t stand to churn butter.  I know this is a shocking admission from a so-called history geek, but it’s true.  So each spring I breathe a grateful sigh of relief that I can buy my milk and butter in containers at the grocery store!

I wonder how the milk-maids of Pennsbury Manor felt about these chores in the 1680s.  We don’t know their names, but we know they were here and that they were making butter:  in 1684, William Penn suggested that James Harrison’s wife, Ann, supervise the maids in the dairy;  the 1687 inventory includes churns and other butter-making equipment as well as 6 cows; there is strong evidence that a cow pen existed near the stable.  We also know, given the exhausting nature of their work, that dairy maids had to be strong and sturdy to pump away at that churn!

"The Merry Milk Maid," Marcellus Laroon, late 17th-century.

Dairy products were an important part of the diet of people in Penn’s time with butter in particular being used liberally in many recipes.  Butter was also preserved in crocks for later use, and even used as a preservative itself as it could create an airtight seal on crocks.  And of course it could be sold at market, usually by the women who made the butter.  Although buttermilk (the liquid resulting from butter production) could be turned into curds and whey for the household, “the best use of buttermilk for the able housewife is charitably to bestow it on the poor neighbours, whose wants do daily cry out for sustenance.” (Gervase Markham, The English Housewife, 1615)  Who wouldn’t want to do this after being promised that “she shall find the profit thereof in a divine place?”  Heaven for buttermilk?  What a deal!

May was the peak of butter production.  Housewives were advised to breed their cows to calve between March and April when the grass is nearly or at its richest.  The resulting milk made the best butter.  Later on in the year as the grass passed its prime (July), butter production was replaced by cheese-making – another lucrative product for households. 

engraved frontispiece of "Dictionarium Domesticum," Nathan Bailey, 1736

By 1701, the dairying equipment had disappeared from the inventory of Pennsbury Manor.  William Penn’s account books have numerous entries for purchases of butter from local young women.  Was butter not produced at Pennsbury any longer?  Or did the demands of the Penn family and guests exceed production on the site?  I am inclined to believe the latter as Penn still desired a dairy and a milk house.  Making butter was an integral chore of an estate; it would be highly unlikely that there was no dairying at all taking place.

Pennsbury will have a milking cow demonstration on April 29, and a dairying demonstration on June 17.  Both programs will take place between 1:00-4:00.  Don’t look for me to be milking or churning! 

 By Mary Ellyn Kunz, Museum Educator and Former Milkmaid

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