Outside Greenfield Village’s Eagle Tavern, an early 1830s building originally from Clinton, Michigan, is a sign that reads: “Calvin Wood, Caterer.” Yes, Calvin Wood was a real guy—and the tavernkeeper at Eagle Tavern in 1850. The Eagle Tavern building was just a few years old when Calvin Wood and his young family arrived in nearby Tecumseh Township about 1834. Little could Calvin guess that life’s twists and turns would mean that one day he would be the tavernkeeper there!
Why caterer? In the 19th century, a “caterer” meant someone who not only provided food and drink, but who also catered in any way to the requirements of others. Some tavernkeepers, like Calvin Wood, referred to themselves as “caterers.” As Eagle Tavern’s tavernkeeper a few years hence, Calvin Wood would offer a bed for the night to travelers, a place to get a meal or a drink, a place to socialize and learn the latest news, and a ballroom upstairs to hold dances and other community events.
Moving to Michigan
1857 map of portion of Tecumseh Township, inset from “Map of Lenawee County, Michigan” (Philadelphia: Bechler & Wenig & Co., 1857), highlighted to show Calvin Wood’s farm located southeast of the village of Clinton. Map image from Library of Congress.
In the mid-1830s, Calvin and his wife Jerusha sold their land in Onondaga, New York, and settled on a farm with their children in Lenawee County, Michigan—a few miles south of the village of Clinton and a few miles north of the village of Tecumseh. (Calvin and Jerusha’s children probably numbered four—all but one would die in infancy or childhood.) The Wood family had plenty of company in this journey. From 1830 to 1837, Michigan was the most popular destination for westward-moving settlers caught up in the highly contagious “Michigan Fever.” During this time, the Michigan Territory’s population grew five-fold!
The move to Michigan offered promise, but the years ahead also held misfortune. In the early 1840s Calvin lost Jerusha, and some of their children likely passed away during this time as well. By 1843, Calvin had married for a second time, this time to Clinton resident Harriet Frost Barnum.
Harriet had left New York State with her parents and siblings and settled in Monroe County by 1830. The following year, 19-year-old Harriet married John Wesley Barnum. The Barnums moved to Clinton, where they were operating a “log hotel” along the Chicago Road in the fall of 1835. In October 1836, Wesley Barnum died, leaving Harriet a young widow with two daughters: Irene, age two, and Frances, age four. After their marriage, Calvin and Harriet’s blended household included not only Harriet’s two daughters, but also Calvin’s son. (There may also have been other Wood children in the home as well, though they might have passed away before this time.)
Calvin Wood, Tavernkeeper
In the early and mid-19th century, tavernkeeping was a small and competitive business. It didn’t require much experience or capital, and as a result, most taverns changed hands often. In 1849, farmer Calvin Wood decided to try his hand at tavernkeeping, an occupation he would engage in for five years. Many other tavernkeepers were farmers as well—like other farmer-tavernkeepers, Calvin Wood probably supplied much of the food for tavern customers from his farm. Calvin Wood didn’t run the tavern alone—a tavernkeeper’s family was often deeply involved in business operations as well. And, of course, Calvin’s wife Harriet was the one with previous experience running a tavern! Harriet would have supervised food preparation and the housekeeping. Frances and Irene likely helped their mother and stepfather in the tavern at times. Calvin’s son, Charles, was married and operating his own Tecumseh Township farm by this time.
Residence of F.S. Snow, & D. Keyes, Clinton, Michigan,” detail from Combination Atlas Map of Lenawee County, Michigan, 1874. / THF108376
By the time that Calvin and Harriet Wood were operating the Eagle Tavern, from 1849 to 1854, the first stage of frontier life had passed in southern Michigan. Frame and brick buildings had replaced many of the log structures often constructed by the early settlers twenty-some years before. The countryside had been mostly cleared and was now populated by established farms.
Mail coaches changing horses at a New England tavern, 1855. / THF120729
Detail from Michigan Southern & E. & K. RR notice, April 1850. / THF108378, not from the collections of The Henry Ford
Yet Clinton, whose early growth had been fueled by its advantageous position on the main stagecoach route between Detroit and Chicago, found itself bypassed by railroad lines to the north and south. The Chicago Road ran right in front of the Eagle Tavern, but it was no longer the well-traveled route it had once been. Yet stagecoaches still came through the village, transporting mail and providing transportation links to cities on the Michigan Central and Michigan Southern railroad lines.
Map of Clinton, Michigan, inset from “Map of Lenawee County, Michigan” (Philadelphia: Bechler & Wenig & Co., 1857). Map image from Library of Congress.
Though Clinton remained a small village, it was an important economic and social link—its businesses and stores still served the basic needs of the local community. During the years that Calvin operated the Eagle Tavern, Clinton businesses included a flour mill, a tannery, a plow factory, a wagon maker, wheelwrights, millwrights, coopers who made barrels, cabinetmakers who made furniture, chair manufacturers, and a boot and shoe maker. Clinton had a blacksmith shop and a livery stable. The village also had carpenters, painters, and masons. Tailors and seamstresses made clothing. A milliner crafted ladies’ hats. Merchants offered the locals the opportunity to purchase goods produced in other parts of the country, and even the world: groceries (like salt, sugar, coffee, and tea), cloth, notions, medicines, hardware, tools, crockery, and boots and shoes. A barber provided haircuts and shaves. Three doctors provided medical care. In 1850, like Calvin and Harriet Wood, most of Clinton’s inhabitants had Yankee roots—they had been born in New York or New England. But there were also a number of foreign-born people from Ireland, Scotland, England, or Germany. At least two African American families also made Clinton their home.
Many of Calvin’s customers were probably people who lived in the village. Others lived on farms in the surrounding countryside. Calvin’s customers would have included some travelers—in 1850, people still passed through Clinton on the stagecoach, in their own wagons or buggies, or on horseback.
Advertisements for Eagle Hotel, Clinton, and The Old Clinton Eagle, Tecumseh Herald, 1850. / THF147859, detail
Though Clinton was a small village, Calvin Wood faced competition for customers—the Eagle Tavern was not the only tavern in Clinton. Along on the Chicago Road also stood the Eagle Hotel, operated by 27-year-old Hiram Nimocks and his wife Melinda. It appears that the Eagle Hotel accommodated boarders as well—seven men are listed as living there, including two of the town’s merchants. These men probably rented bedrooms (likely shared with others) and ate at a common table.
In 1854, Calvin Wood decided that it was time for his five-year tavernkeeping “career” to draw to a close. He and Harriet no longer operated the Eagle Tavern, selling itto the next tavernkeeper. Initially, the Woods didn’t go far. In 1860, Calvin is listed in the United States census as living in Clinton as a retired farmer. Yet Calvin and Harriet Wood soon moved to Hastings, Minnesota, where Harriet’s daughters, now married, resided. There Calvin and Harriet would end their lives, Calvin dying in 1863 and Harriet the following year.
You can still pay Calvin a “visit” at Brookside Cemetery in Tecumseh, where he shares a tombstone with his first wife, children, his father, and his brother’s family. For Harriet? You’ll have to make a trip to Hastings, Minnesota.
Jeanine Head Miller is Curator of Domestic Life at The Henry Ford. Many thanks to Sophia Kloc, Office Administrator for Historical Resources, and Lisa Korzetz, Registrar, for assistance with this post.
Eagle Tavern at Its Original Site, Clinton, Michigan, circa 1890 / THF110473
“I am sure the Americans can fix nothing without a drink…. To use their expression, the way they drink, is ‘quite a caution.’” –Frederick Marryat, A Diary in America (1839)
What Was a 19th-Century Tavern Like?
Today the term tavern, as well as the now largely British term public house, are understood to be synonymous with the American term bar—places licensed to sell alcoholic beverages. In the mid-19th century, the two former terms denoted places identical to inns or hotels, which provided lodging and food as well as drinks. Regardless of what the establishment was called, its center was surely its barroom—and thus, perhaps, the modern equivalence of the terms tavern, public house, and bar.
Even in a large rural inn such as Eagle Tavern, which had a public sitting or reading room, a formal or ladies' parlor, and a dining room, it was in the barroom where guests registered and paid bills, arranged to board a horse, or booked passage on a public coach. But even more than that, the barroom was a sort of men's community center primarily patronized by local "regulars" to talk about crops and weather, argue about politics, smoke or chew tobacco, play cards, quarrel, and learn about distant goings-on from out-of-town visitors and the newspapers they left behind. Public celebrations such as elections, Independence Day, and other holidays; court sessions; and militia musters turned the barroom into the focus of a town-wide communal binge.
The barroom at Eagle Tavern. Photograph by Michelle Andonian. / THF54347
Drinking in 19th-Century America
Drinking, of course, was what bound the barroom's clientele together. Alcohol consumption during the early 19th century reached a per capita peak which has never since been duplicated. In 1838, James Logan, a Scottish visitor to Detroit who echoed most other foreign travelers' accounts of the period, wrote:
“Indeed, drinking is carried to a great height both in Canada and in the State of Michigan. No sooner are they out of bed than they call for their bitters, and all day long they drink at brandy, gin, or whiskey, taking, however, only a wine-glass at a time, which they mix in a tumbler with a little sugar and water. Just enough is taken at once to raise the spirits, and when the excitement subsides, the dose is repeated, so that in this way inebriation is avoided, although a great quantity is taken in the course of the day.”
Bond for Tavern Licence in Red Hook, New York, May 3, 1830 / THF148000
A single modern statistical comparison should serve to underscore Logan’s impressions. It has been estimated that in 1830 the average American male above the age of 15 consumed more than 7½ gallons of distilled spirits per year, while today Americans drink about 2½ gallons of liquor per capita per annum. It is perhaps not surprising that the American temperance movement came into being at this time of unparalleled alcohol consumption. As Capt. Frederick Marryat, the English writer, recorded in A Diary in America, published in 1839:
“They say that the English cannot settle anything properly without dinner. I am sure the Americans can fix nothing without a drink. If you meet, you drink; if you close a bargain, you drink; they quarrel in their drink, and they make it up with a drink. They drink because it is hot; they drink because it is cold. If successful in elections, they drink and rejoice; if not, they drink and swear; they begin to drink early in the morning, they leave off late at night; they commence it early in life, and they continue it, until they soon drop into the grave. To use their expression, the way they drink, is ‘quite a caution.' As for water, what the man said, when asked to belong to the Temperance Society, appears to be the general opinion: ‘It's very good for navigation.’”
Beverage Options in Eagle Tavern
What then do we know of what was served in Eagle Tavern's barroom? Whiskey was the beverage of the period. Throughout the upland South and Midwest, whiskey was distilled from a mash composed of a majority of corn and a smaller percentage of other grains. In Pennsylvania and the mid-Atlantic region, rye was the primary grain. Both were straight, unblended spirits. Modern bourbon whiskey and American or Canadian blended whiskey ("rye") are derived from these two beverages. Locally made whiskey was extremely cheap, about $.20 a gallon or $.06 cents a quart.
Rum, the favorite distilled beverage of the 18th century, had declined in popularity (outside of New England) because tariffs on imported spirits, or on the imported molasses necessary to make domestic rum, priced the drink much higher than whiskey. Imported rum from Jamaica and the Virgin Islands (St. Croix) and domestic rum made in Massachusetts were commonly available. Domestic gin, brandy, and fruit brandies were popular. Notable among these was applejack, an apple brandy frequently made in New Jersey. Sweet brandies and cordials were ladies' drinks. Imported Holland gin (often called Geneva), Cognac, Scotch, and Irish whiskey were available but expensive.
The Print "Dance in a Country Tavern" in The Old Print Shop "Portfolio" Catalog, December 1948 / THF148039
In apple-producing regions, hard cider (simply called "cider") was the most popular fermented beverage. Cider was overwhelmingly popular in late 18th- and early 19th-century New England, and its popularity was carried westward into New York and Michigan by migrating Yankees. Cider was cheap to produce but costly to ship, so a 31-gallon barrel ranged in price from $.50 at a country cider mill to $3.00-$4.00 in an Eastern city.
Beer, which would replace cider in popularity after 1850, was more expensive than cider or whiskey. The ale and beer made at the time were top-fermented products similar to the "bitter" served in English public houses today. Modern American beer is a lager beer (fermented at the bottom of a vat and aged in cold storehouses) introduced by German brewers during the 1840s. Popular during the 1850s in cities such as Milwaukee and Cincinnati with large German populations, lager beer became an American national beverage only after the Civil War. The temperance movement, high wartime taxes on whiskey, and the Union Army's practice of serving lager beer rations all contributed to the elevation of its popularity.
When a stagecoach stopped to change horses, the ladies might well choose a temperance beverage while the men ordered more bracing refreshment. / THF120729
Wine drinking was even less widespread than beer drinking. The only domestic wines available in Michigan were made at wineries near Cincinnati, Ohio, from the Catawba grape native to Eastern North America. The sparkling wines made of this grape were praised by European travelers who compared them to fine French champagne. At comparatively high prices, French red Bordeaux (claret), sauternes and champagne, German Rhine wine (hock), and Spanish and Portuguese fortified wines (sherry, Madeira, and port) were available. Tastes in wines overwhelmingly favored sweet rather than dry types.
Tavern drinking usually entailed "treating." That meant that each man in turn bought a half-pint of whiskey that was passed around the room. Whiskey was normally consumed in a tumbler with or without ice or water and frequently flavored with one of several kinds of bitters. Generally, sweet, mixed drinks known by names such as cock-tails, juleps, smashes, slings, cobblers, sangarees, punches, stone walls, stone fences, etc., were popular in city hotel barrooms and were thought to be more "refined" and thus more suitable for gentlemen (and ladies) than straight whiskey.
The original 1982 version of a re-created drink list at Eagle Tavern, based on 1850s-era menus. / THF123847
The variety of mixed drinks in 1850 was far more limited than those ingeniously compounded by 20th-century bartenders. But a modern visitor to Eagle Tavern could not be expected to acquire an instant taste for straight corn whiskey. So, in designing our menu, we sought to find 19th-century mixed drinks that were similar in taste to modern drinks. In so doing, we found that the original "cock-tail,” a classic American drink first created in the late 18th century (and supposedly named for the custom of serving it in a glass decorated with rooster feathers), tasted very much like our present-day "Old Fashioned." Similarly, modern visitors to Eagle Tavern find that our "Planter's Punch,” a drink made with rum and citrus juices and first concocted during the 18th century in the British West Indies, is quite comparable in taste to a modern "sour."
Of course, there are also some elements in Eagle Tavern barroom that visitors find amusingly unfamiliar. Most notable among these is the presence of a piece of macaroni in place of a straw or a stirrer in their drink. The reason for this is quite simple. In documenting drinks of the mid-19th century, we found that several, including cobblers and juleps, were invariably served with a straw or "sucker,” as it was often called. Paper straws were not known in 1850, and we were at a loss to understand how we could properly serve such drinks in a 19th-century manner. As fortune had it, the following entry was noticed in an 1848 American dictionary: “Sucker, a tube used for sucking sherry-cobblers. They are made of silver, glass, straw, or sticks of macaroni.” It is little discoveries like this that transform our sometimes dry-as-dust research into an intriguing experience for patrons of Eagle Tavern in Greenfield Village.
Peter H. Cousins is former Curator of Agriculture at The Henry Ford, and led the research into the drinking habits of mid-19th-century Americans for the Eagle Tavern restoration project. This post was adapted from an article in Volume 12, Number 1 of the Henry Ford Museum and Greenfield Village Herald (1983).
The Henry Ford is committed to collecting artifacts that document the ways businesses demonstrated resourcefulness and ingenuity—both to address people’s needs and to remain sustainable—in the face of the COVID-19 pandemic. These bottles of hand sanitizer produced by West Michigan distilleries may be unassuming, but they have big stories to tell about local and national responses to the crisis.
Alcohol-based hand and surface sanitizer is an important tool for fighting the spread of viruses, in addition to hand washing and social distancing. As COVID-19 reached communities across America, hospitals and other healthcare organizations, charities, law enforcement agencies, and the general public began using far more hand sanitizer than ever before. Demand quickly exceeded the available supply.
Distilleries that produced beverage alcohol already had what they needed to make ethyl alcohol, a main ingredient in hand and surface sanitizer. In March 2020, the Food and Drug Administration and the Alcohol and Tobacco Tax and Trade Bureau announced policies that temporarily allowed beverage alcohol producers – with some restrictions – to begin making and distributing sanitizer immediately, tax free. Distilleries nationwide referenced World Health Organization guidelines, surveyed their equipment and supplies, and decided to retool to produce hand sanitizer.
In West Michigan, a hotbed of craft distilling, many distilleries shifted full-time to producing sanitizer or added it to their regular operations. COVID-19 had disrupted business as usual. Food and beverage sales had fallen as Michiganders, following state guidelines, stopped drinking and dining out. Selling hand sanitizer could help a distillery stay afloat—and even generate good press. But making it required additional resources and could limit beverage alcohol production, threatening a distillery’s bottom line. By and large, the choice to produce sanitizer was not about profit. Instead, the decision was about meeting a community need. When distillers heard about sanitizer shortages, they wanted to help. And when local groups and individuals learned that distillers might produce it, they reached out with hopeful requests. These stories from a selection of West Michigan distilleries showcase the resourcefulness, ingenuity, generosity, and care that has defined so many American businesses’ responses to the pandemic.
After the owners of Eastern Kille Distillery (Grand Rapids) closed their tasting room and cocktail bar, they decided to divert extra employee resources and excess production capacity to making hand sanitizer. According to co-founder Steve Vander Pol, the shift wasn’t easy – the distillery had to source unfamiliar ingredients (glycerol and hydrogen peroxide), locate suitable containers, and train staff in safe chemical handling and new production methods. Eastern Kille produced hand sanitizer for sale and partnered with a logistics company to donate thousands of bottles to essential workers. When its supply of raw materials dwindled after about a month of sanitizer production, the distillery returned to making beverage alcohol. Vander Pol expressed pride in the craft distilling industry for continuing “to help fill the gap in hand sanitizer supply.” Looking back on the experience, he remarked, “In a time when everything in the world felt crazy it was very nice to be able to use our business to help, even if it was just a small part of keeping people safe.”
Sanitizer produced by the gallon at Wise Men Distillery (photo courtesy of Wise Men Distiller)
The staff at Wise Men Distillery (Kentwood) overcame similar challenges in retooling operations to produce sanitizer – just as many large companies began seeking new sources for it. Wise Men ramped up production to fill huge orders from national companies, including Amazon, but also to meet a growing need for sanitizer across the state. The distillery donated hundreds of gallons to first responders and frontline workers in surrounding Kent County, and, almost immediately after general manager Tom Borisch learned about devastating floods in Midland County, more than 100 miles away, sent 600 more to support relief efforts there. Speaking with a local TV station, Borisch explained the distillery’s approach: “We’re going gangbusters trying to make as much as possible and trying to honestly sell it at a price where we can just stay open and keep doing it." He also expressed pride in his team and in broader efforts to endure the pandemic, saying, “it’s amazing to see what the world is doing... Everyone’s coming around each other. It’s good stuff.”
The day authorities eased restrictions on sanitizer production, Coppercraft Distillery (Holland) announced plans to donate thousands of gallons of hand sanitizer to organizations in need. The first delivery went to Holland Hospital, where healthcare workers were using four times as much hand sanitizer as usual. Within a few weeks, the distillery had expanded production, both to continue its donation program and for public sale. Coppercraft CEO Brian Mucci saw in the hand sanitizer shortage “an opportunity to step into a need, assist our community, and express our gratitude...” Production manager Shaun McLarty summed up the distillery’s decision for a local TV station, saying, “You can think of a million reasons not to do it – if it’s cost, or time, or labor – but the reason to do it outweighs that significantly."
Hand sanitizer production at Long Road Distillers (photo courtesy of Long Road Distillers)
At Long Road Distillers (Grand Rapids), with a shuttered restaurant and cocktail bar, hand sanitizer offered an alternative way to remain in business – and an opportunity for resourceful collaboration. Beginning with neighboring Mitten Brewing Co., and eventually working with several Michigan breweries, Long Road Distillers turned unused grain – destined to become beer before the pandemic – into hand sanitizer. Among those using its product, Long Road Distillers listed hospitals, nursing homes, grocers, logistics companies, and social service agencies. A video documenting the distillery’s collaborative efforts highlighted donations to the Grand Rapids Police Department and Metro Health Hospital. Reflecting on the partnership, Mitten Brewing Co. cofounder Chris Andrus remarked, “I hope that what we remember from this crisis is not the virus and the pandemic, but the extraordinary efforts that came about because of it.”
The kitchen at Bier Distillery (Comstock Park) had only been open a few weeks when owner John Bierling had to shut its doors to dine-in customers. To help drive food sales during the closure, he shifted from beverage alcohol to hand sanitizer production and began offering a free bottle with every takeout purchase. Soon, large-scale sanitizer orders rolled in from local organizations, and Bier Distillery pushed to meet the unforeseen demand. In a video explaining sanitizer production at the distillery, Bierling reflected on what had begun as a marketing opportunity: “Never in a million years would I have thought I would be making hand sanitizer. But, I like making alcohol – I like the process, I like the science behind it all.” The undertaking allowed him to redirect that passion to help the community.“I can apply all that knowledge and my technique and expertise,” Bierling said, “to making hand sanitizer – and hopefully keeping people safe.”
Like so many American businesses, large and small, these distillers acted nimbly and demonstrated resourcefulness to meet the challenge brought by the COVID-19 pandemic. They refocused skills, equipment, and operations to not only remain in business, but supply their communities with a crucial product.
Saige Jedele, Associate Curator, Digital Content at The Henry Ford, looks forward to sampling these distillers’ other products someday soon. She thanks Eric Hermann for his enthusiastic and invaluable support of this project.
Examining the social and economic context of The Henry Ford's rare Paul Revere teapot. Other examples can be seen in some of the country's premier art museums. THF 166148
Today, coffee and tea are enjoyed by millions of people, including blog readers. While connoisseurs of these beverages take their enjoyment very seriously, the relative affordability of these caffeinated drinks means that almost anyone can “benefit” from a caffeine boost and also enjoy their flavors. The resulting billion-dollar industries help power the world economy – and its workforce.
America has an especially close relationship with these drinks, one that dates back to before the country was formed. In modern times, coffee has dominated American tastes, but until the 20th century, Americans favored tea. Although still popular, tea drinking in America can be traced back to trade with China by Dutch merchants in the early 1600s.
Today, fast-paced Americans prefer their caffeinated beverages on the go, often consuming them from disposable drinkware. This is in marked contrast to colonial America, where these beverages would have been served from vessels made to impress and consumed as part of elaborate entertainments expressing the host’s good taste. THF 102595
Dutch traders not only introduced Chinese tea to their colony in present-day New York, but also introduced it to Europe. The hot drink quickly rose in popularity and by the end of the 1600s, tea became the most favored hot beverage in Britain. To support the mass consumption by its citizens at home and in its colonies, England became heavily involved in the China trade and the importation of tea.
As social customs evolved around the drinking of tea, so did the equipment used to consume the beverage. Wealthy citizens could afford to have their teapots fashioned in silver and silversmiths in the colonies, like Paul Revere, learned how to create silver designs from imported English examples. Son of Apollos Rivoire, a French immigrant and Boston silversmith, Paul Revere got his start as his father's apprentice.
Pictured here, an English teakettle-on-stand. Paul Revere imitated designs from English silver objects and pattern books in order to create silver in the most fashionable styles. THF 155178
After his father died in 1754, Revere started his career producing a wide variety of silver objects, including elaborate teapots for his wealthier clients. By the 1760s, the colonies faced increased taxation as England attempted to pay off their war debt from the French and Indian War. High taxes on imports like tea angered colonists, resulting in boycotts that affected what Revere could produce as a silversmith.
These taxes led Revere to join a resistance group known as the "Sons of Liberty" whose members included some of his customers angered by the increased taxation. The organization helped fuel anti-British sentiment in the colonies and Revere aided the groups’ cause by printing propaganda that provoked colonist anger towards the Crown.
As a member of the Sons of Liberty, Paul Revere helped energize the movement toward American independence by printing illustrations like this one of the Boston Massacre. An active citizen, he was part of numerous other civic organizations. THF 8141
In 1773, with tensions mounting, Paul Revere and the Sons of Liberty protested England's control over the tea trade by boarding recently docked British tea ships in the Boston harbor and dumping some of their tea chests overboard. The British responded to the event, known as the Boston Tea Party, by shutting the port of Boston and stripping the Massachusetts colony of its right to self-government.
War erupted in 1775 when Britain moved to seize the colonists' gunpowder and firearms outside of Boston. Revere made his famous midnight ride during this time to warn some of his fellow patriots that the British were on their way to arrest them. While patriot duties limited Paul Revere's silversmithing during the Revolutionary War, he returned to his craft as the war came to an end in the 1780s.
Post-war American silver customers preferred the neoclassical design that became popular in Europe during the war. In the years before the War, silver customers had preferred the Rococo style, an aesthetic known for its ornate decorations and curvilinear body designs. In contrast, neoclassical silver celebrated the classical style of Greece and Rome, making use of symmetry, hard lines, and an emphasis on simple forms. As a master craftsman, Revere developed an elegant and personal interpretation of the neoclassical style.
This 1782 teapot shows Revere’s experimentation with the neoclassical style.
The neoclassical teapot shown above was created in 1782 by Revere. Only six teapots featuring this cylindrical body are known to exist and were some of the last that Revere hand-forged, hammering or "raising" them up from a block of silver. In 1785 Revere acquired silver rolling machinery that he used to produce silver sheets. These sheets were cut to form standardized pieces and allowed Revere's shop to produce silver products more quickly. An example of a Revere teapot made from this later method can be seen in our collections here.
On the bottom of the 1782 teapot, the clear markings of Revere are stamped next to a monogram that can be attributed to Joseph and Sarah Henshaw of Boston. THF 166147
With the assistance of the Massachusetts Historical Society, home of the Revere Family Papers, Revere's own record books identified Joseph Henshaw as the patron for this teapot. The records show that on February 22, 1782 Paul Revere made a note that he needed to make a teapot and spoons for Joseph Henshaw. By April 27, 1782 it appears that Revere had completed the order and marked the weight of the teapot as "16-17". This weight of "16-17" can be seen scratched on the bottom of the teapot in the upper right of the picture above.
Joseph Henshaw was a prominent Boston merchant. With his wife Sarah, the two used their home to help plan further American resistance by occasionally hosting "Sons of Liberty" meetings. It was his membership in this radical group that led Joseph Henshaw to form a friendship with Paul Revere. While this teapot is a good representation of the tea culture that existed in the colonies, it is also a symbol of Revere and Henshaw's relationship, a relationship that helped establish the United States of America.
See more on Paul Revere's life from our Digital Collections in this expert set. Ryan Jelso is Associate Curator, Digital Content, at The Henry Ford.
From November 20, 2016, through March 5, 2017, our colleagues at the Detroit Institute of Arts (DIA) are presenting an exhibition called Bitter|Sweet: Coffee, Tea & Chocolate. The exhibit will trace the impact of these beverages in Europe, beginning in the late 16th century. One set from The Henry Ford’s collections—this late 18th century tea service—will be on loan to the DIA, helping visitors understand what a formal tea setting would have looked like.
As we learned more about the exhibition, we saw additional parallels between the DIA’s goals and our own collections’ artifacts and themes, and ways our collections can extend the messages of the exhibit. The DIA will help explain how these new tastes spawned a design revolution and entirely new industries devoted to creating specialized tableware; our Made in America exhibit in Henry Ford Museum covers how British innovations in power and production machinery made way for the increasingly precise manufacture of porcelain and other mass-produced goods to support these needs, beginning the Industrial Revolution. Bitter|Sweet will focus on Europe, but The Henry Ford’s collections explore how the craze for these new beverages spread to America—including the tale of early American artisan and entrepreneur Paul Revere.
The exhibit will be interactive, allowing guests to explore via all five of their senses, which is similar in approach to Greenfield Village—for instance, being able to experience the sights, sounds, and smells of historic chocolate-making in our Holiday Nights in Greenfield Village program. And last, coffee, tea, and chocolate all remain popular today, allowing us to bring the past forward and show how these historic drinks fit into life in modern America.
Over the course of the exhibit, we’ll be adding links to this post that explore some of these themes in our collections. We hope these will provide a deeper understanding of the impact these three once-exotic drinks have had, from the earliest days of our country’s history right on through to the takeout coffee in your hand.
We’re continuing with the project we started this summer, digitizing materials related to our historic buildings in Greenfield Village. This week, we’ve added images of Eagle Tavern. Today, Eagle Tavern is a great place to have a historically authentic meal or beverage (either temperance or non-temperance). However, when Henry Ford acquired it in 1927 from its original location in Clinton, Michigan, the building was in a state of deep disrepair. This sheet shows this poor condition from a couple of different angles. Visit our collections website to view nearly 100 artifacts depicting or related to Eagle Tavern.
Ellice Engdahl is Digital Collections & Content Manager at The Henry Ford.
When you think of drinks at Eagle Tavern, does a classic cocktail come to mind? Many guests are often surprised to find that not only does Eagle Tavern serve some of the tastiest food from mid-19th-century Michigan, but also serves a selection of delicious alcoholic beverages from the time period. From punches to mint juleps, a meal at Eagle Tavern is definitely complete with a cocktail. However, if you're more temperance-minded, we do have several effervescing drinks to choose from, too, on our menu in the restaurant.
Earlier this summer we hosted a historic-themed cocktail party in Eagle Tavern for Yelp.com members. They got to try a few of our favorite cocktails while enjoying Eagle Tavern fare and the sounds of Picks & Sticks. That night we had our guests try the Calvin, Maple Bourbon Sour, Mint Julep, Raspberry Shrub and even a Firkin offering. If you're curious to try a drink from the Eagle Tavern bar, try one of these recipes during your next happy hour.
Need some inspiration to help you start mixing? Here are some offerings from our online store:
We were creating a lot of delicious fall-inspired food items the past few months as we celebrated Fall Flavor. With all that food, we're sure more than a few of you got a bit thirsty. Take a look at how we make pumpkin ale, a welcomed beverage at the end of a long day.