Princeton football team from 1879.A Souvenir Programme from the Princeton-Pennsylvania Foot-Ball Game from November 5, 1892 gives a description of the game. See the transcript below.

"Our Game of Foot-Ball" from a Souvenir Programme dated November 5, 1892.Transcript:Our Game of Foot-Ball.It is proper to call it our game, for the reason that Foot-ball, as you will see it played to-day, is peculiarly an institution of American Colleges. From the time, however, that man's constructive genius evolved a large but airly light sphere, he has delighted to kick and chase it about in rivalry with his fellows. Therefore, Foot-ball, as a game, is not ours either in the sense of American or modern. We read of games in the Middle Ages, in which hundreds of men participated, and the bounds of which were miles apart. Who has not laughed at the description, in "Tom Brown's School-days," of the game into which the silk-hatted, gold spectacled graduates rushed-forgetful of dignity and clothing-remembering only the glory of their school and the intoxicating delight of the game. Show me the boy or man even - indeed I will add old woman - who can see a foot-call rolling temptingly near the foot and yet feel no desire to kick it, and I would advise the consulting of some sensible physician.But it would be well to speak only of our game. Among the spectators there is undoubtedly a large minority who know actually nothing about the technique of "Inter-Collegiate" Foot-ball. Probably half of the remainder know just enough to arouse their curiosity, and many of the other half feel that they do not know it all. Hence it does not seem untimely to describe the game in such a way that any, so desiring, may, by careful reading, know and enjoy Foot-Ball better.THE GROUNDSYou will see, spread out before you, a field enclosed by white bouandry lines. Its length is 330 feet -- its breadth 160 feet. Width-wise across this field you will see other white lines, drawn parallet and exactly five yards apart. Three of these "five-yard" lines are marked more heavily than the others. These are twenty-five yards from each end and the one in the centre of the field. The end lines are called the "goal-lines." In the centre fo the lines you will see two posts twenty feet high, eighteen feet and six inches apart and connected ten feet from the ground by a straight bar. This-H like structure is called the goal.THE TEAMSIf you are properly enthused, you will experience considerable excitement when the teams come on the field about two-fifteen. Until the game is called there will be about twenty men at each end of the field, warming up by passing the ball, falling on it and kicking it. When it is time to play, however, eleven only of each side strip off their sweaters and assemble at the middle of the field. The conventional method for these men to line up on ordinary plays is as follows: Seven of them, called "Rushers," stand in line to protect he "Backs," who are the other four men. Of the Rushers, the man in the middle is known as the Centre Rush, and is the man to put the ball in play. On each side of him are the Guards - the one on his right being known as Right Guard, the other as Left Guard. The next man on each side is known as a Tackle, and the end men are known respectively as Right and Left End Rush. Of the Backs, the man who plays directly behind the Centre Rush and takes the ball from him when he snaps it back is know as the Quarter Back. The other three backs stand in a line about five yards from the Rushers and are know respectively as Right and Left Half Backs and Full Back.THE OFFICIALSConsist of a Referee and an Umpire. The principal duty of the former is to watch the ball - tell to which side it belongs, how many downs it is, how far to gain, and whether the ball has been properly put into play. The Umpire must watch the players - keep them on side, prevent unfair holding, decide with regard to the fairness of interference and prevent brutality by sending from the field all men who strike, kick, throttle or are unnecessarily rough.THE GAMEWhen it is nearly time for the game to begin, the Referee calls the two Captains together and, by flipping a coin, determine which team shall have the ball at the kick-off. The Captain who does not get the ball always has a choice of the goals, and usually chooses to defend the one from which the wind is blowing, so that the kicking may be more effective. The Referee now placed the ball in the exact centre of the field, and the team having the kick-off forms itself into the shape of a V, with the apex over the ball and a man standing in the angle to run with it behind the protection of his V. The Referee asks each Captain if he is ready and then shouts, "Play!" The game is now begun and continues an hour and a half, with a rest of ten minutes in the middle. Above items were found in collections:AC112 - SP10AC042 - Box 1 Folder 1For more information about Princeton Football and the University Archives visit the finding aids page of the Mudd Manuscript Library website. 

Wanamaker’s – 13th and Market streets (now the site of Macy’s) Wanamaker's Department Store, postcard (circa 1920) John Wanamaker (1838-1922) was a well-known merchant, entrepreneur, and lifelong resident of Philadelphia, Pennsylvania.  He opened his first Philadelphia clothing store, Oak Hall, with partner Nathan Brown in 1861, and founded John Wanamaker and Co. several years later in 1869.  In 1876, they opened “A New Kind of Store” known as the Grand Depot at 13th and Market Streets.  This store later became the flagship store, which eventually branched out into central and southeastern Pennsylvania.  Satellite stores were also established in New Jersey, Delaware, and New York City.  Wanamaker was at the forefront in many areas in retailing including merchandising, employee relations and advertising. In the mid-1990s, Hecht’s took over all of Wanamaker’s branches, including the Philadelphia flagship store, which, after being closed for several years, became Macy’s in 2006. In 1955, flagship store employee Frederick Yost, also a visual merchandiser and advertiser created the Christmas Light Show that included lighted character timed to an audio recording.  The display has been renovated and updated throughout the years and continues to be a highlight (and tradition) for many of Macy’s holiday shoppers. (HSP’s extensive John Wanamaker collection contains both records of the store and Wanamaker’s personal papers.)

Strawbridge and Clothier –Market Street, between 8th and 9th streets Strawbridge and Clothier, photograph (circa 1930) This major department store began as a small dry goods store founded by Justus C. Strawbridge (born 1838), an enterprising young Quaker from Mount Holly, New Jersey, in 1861 in a rented three-story building at 8th and Market streets in Philadelphia.  Strawbridge developed a close friendship with Isaac H. Clothier (born 1837), one of his cloth dealers from Philadelphia, and the two decided to partner.  Strawbridge and Clothier opened July 1, 1868, and a new five-story store replaced the old building.  For a time, this store served as the only place in Philadelphia where one could purchase both domestic and European goods under one roof. In 1930, despite the economic depression, the company expanded their store to a satellite branch in Ardmore, Pennsylvania—it was the first time a local department store branched out to the suburbs.  In the 1960s, Strawbridge and Clothier further diversified by opening a discount chain of stores under the name “Clover.”  Strawbridge and Clothier remained a family-run business until it was sold to the May Department Store Company in 1996.  The Philadelphia store officially closed in May 2006 after being in operation for 138 years.

Lit Brothers – Market Street between 7th and 8th streets Lit Brothers, photograph (1936) In 1893, Samuel and Jacob Lit opened their first department store in Philadelphia. In an environment that already included plenty of competition, the Lit brothers set their store apart by offering lower prices on similar goods.  It developed a popular millinery department with the slogan “Hats Trimmed Free of Charge.”  In the early 1900s the store was rebuilt into a flagship site that took up an entire city block.  The store was bought in the 1920s by the investment and trading house Bankers Securities Corporation, run by Philadelphia financier and philanthropist Albert M. Greenfield. Lit Brothers became known for its “Enchanted Colonial Village,” a Christmas display like those developed by other department stores.  This tradition started in the 1960s, and the village was designed by Philadelphians Thomas Comerford and was built by Christian Hofmann, a German toy creator. This was the first of the four stores  to succumb to financial troubles — it filed for bankruptcy in the 1970s.  The Lit Brothers flagship store closed in 1977.

Gimbels – Market Street, between 9th and 10th streets Gimbels, print (1900) Adam Gimbel (1815-1896), a Bavarian by birth who immigrated to the United States in 1840, opened up his first retail store in Vincennes, Indiana in 1842.  At a time when bartering and negotiating sales was still common, Gimbel introduced fixed pricing in his store; that is, everything had a set price that was non-negotiable.  This “one profit system” became was one of the hallmarks of modern retailing.  Gimbel was also one of the first retailers to accept returns and give refunds. With the introduction of railways throughout the Midwest and the changing economic landscape of the mid late 1800s, some of Gimbels old stores were closed, while other branches were created.  Gimbels opened in Philadelphia in 1894 at 9th and Market streets.  At the time, Gimbels was controlled by several of Adam Gimbel’s sons and grandsons, and the family continued the tradition of offering reliable goods and services at fixed prices. In 1920, Gimbels, prompted especially by Ellis Gimbel, began sponsoring a Thanksgiving Day parade, which is considered the nation’s oldest.  Gimbels was associated with the annual celebration for over 60 years until the store closed in the mid-1980s. Tagged: Gimbels, Lit Brothers, Philadelphia department stores, Philadelphia retail history, Strawbridge and Clothier, Wanamaker's

“Who would make a Native American dress like Cortez?” I asked as we shook our heads over the picture.  There are many more images like this one in the collection, scattered throughout the annual reports and yearbooks for schools like the Haskell Institute, the Hampton Industrial and Agricultural School, and the Sherman Institute.  The philosophy behind these boarding schools was simple: transform young Native Americans into “good citizens” and productive members of society.  To achieve this end, Indian schools focused on teaching industrial trades to boys, while girls learned housekeeping or nursing skills.  Some children were forcibly removed from their reservations, and many students were given new Anglo names upon arrival.  While I’m sure (or rather, hope) that there were some legitimately good intentions floating around there, underneath the positivist rhetoric remains a constant intention to Anglicize the Native American population. Carlisle Students “Before and After” – from 1909 Annual Report So, what was the IRA’s role in the Indian school movement?  What were their intentions in lobbying for Native American rights?  And how might we measure their success?  The Indian Rights Association records contain answers to all these questions and more.   Among the surprising headlines, the occasionally appalling images, and the revealing notes lies a new story waiting to be told. Tagged: archival processing, Historical Society of Pennsylvania, Indian Rights Association, More Product Less Process

What obstacles have I come across during my work?  For the most part, the largest obstacle I have run into has been preservation problems.  The main preservation problems with microform include degradation (usually redox blemishes – colored dots from oxidation), vinegar syndrome, and discoloration of the film.  Vinegar syndrome refers to the smell from the off-gassing and decay of the film, which over time also degrades the film so that it comes brittle and fragile. Other preservation problems stem from eroding tape or rubber bands that have been used to keep the film from unspooling.  In these pictures, you can see how the tape leaves residue on the film.  You can also see how an old rubber band holds onto the film, and breaks when taken off.

The great news is that the progress of this project is on target.  At the end of the six-month project, in late January, there will be a complete inventory of the microform holdings at HSP, ready to be used for reference work and to be consulted for digital projects in the future.

In the former address, Murphy accused the Earle administration and its backers of corruption, claiming that the State Banking Department had given preferential treatment to Greenfield and his associates who still owed millions of dollars to closed banks, including Bankers Trust Company. In the second, Murphy contested that Greenfield had known about the bank’s impending failure, and had one of his firms withdraw $300,000 from the bank five days before it closed. The Inquirer gave the radio address full coverage, reproducing Murphy’s statement and including a photo-static copy of the check showing the supposed withdrawn funds. Greenfield refuted these claims in a radio address, entitled “The Closing of Bankers Trust- the wrong of 1930.” This marked the first time that Greenfield had spoken publicly about the bank and his affiliation with it since its closure.

First page of the draft of Greenfield's radio address Greenfield argued that his real estate firm, the Albert Company, paid Bankers Trust $300,000 for a loan it had received shortly before the bank closed. Besides radio addresses, Greenfield bought newspaper ads denouncing Murphy and Annenberg. The Record also began to print slanderous articles about The Inquirer owner, including charges that he was involved in illegal horse betting. Annenberg and Greenfield ultimately sued each other for libel, but the suits were withdrawn in May 1939 with the signing of mutual public apologies.

The story of Bankers Trust Company is being documented as part of the Greenfield digital project. The project is set to launch by the end of 2012. Tagged: Albert M. Greenfield, Bankers Trust Company, Greenfield Digital Project, J. David Stern, Moses L. Annenberg, Philadelphia Record, The Philadelphia Inquirer

  I spoke about the conservation of the original work as well as some of the learning opportunities to be found in the book.   

Jennifer McGlinn joined us as well. She cooked the meatballs, gingerbread and Mr. Atherton’s punch. She also spoke of the history of gingerbread and gave us tips for working with historical recipes.  Jennifer has generously shared the transcribed recipes with us and they are posted here. Make sure to reference your copy of the facsimile!

Miss James’ Gingerbread (p. 120) Mrs. Emlen has edited this recipe from the original writing. She called for one tablespoon of ground allspice, but then writing in a heavier pen, “I’ve only put a tea[spoon].” I think she was quite right; a whole tablespoon would have been too strong, here. I have added a heaping teaspoon to this version. I have also slightly altered the amount of baking soda she suggests. This is a very large cake with lots of acid in the form of molasses and sour cream. Using one-and-three-quarters teaspoons of soda creates the right amount of leavening. The addition of salt is yet another variation. We add salt to just about every cake and cookie these days, and for good reason. It buoys the flavor of the other ingredients and makes the final sweet product sweeter and more flavorful. Salt was rarely added to nineteenth-century baked goods. I believe it to be a necessary addition here. As for the sour cream, here, again, Mrs. Emlen originally incorporated milk into the cake, but added a note, again in a heavier pen, that “sour cream is better.” I think she was correct. The thickness and tartness of the sour cream heightens the flavor and helps to create a soft cake with a delicate crumb. It should be noted, as well, that the original recipe called for combining the baking soda and milk (or sour cream) before adding it to the other ingredients. Using today’s baking soda, it is just fine to whisk it into the dry ingredients as we do with most cake and cookie recipes. Finally, Mrs. Emlen’s recipe calls for a “wineglass of brandy.” Earlier in the century and quite probably up until Mrs. Emlen’s time, a wineglass referred a small amount, about one-quarter cup. This batter is very thick, however, and really needs more of what we would consider a substantial wineglass—one cup. You can use all brandy if you like, but I found that incorporating a bit of brandy along with apple juice, cider, or even better, a spiced cider (try Trader Joe’s brand), adds a lot of flavor to the finished cake. Despite the size of this gingerbread, it only requires about forty minutes in the oven. Serve it plain or with lightly sweetened whipped cream or ice cream. Makes one 9-by-13-inch cake 3 cups all-purpose flour 1 3/4 teaspoons baking soda 1 teaspoon salt 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1 heaping teaspoon ground allspice 1 cup (2 sticks) unsalted butter, at room temperature 1 cup sugar 3 large eggs 1 cup molasses 1 cup apple juice, cider, or spiced cider (or 3/4 cup juice and 1/4 cup brandy) 1 cup sour cream Preheat the oven to 350ºF. Butter and flour a 9-by-13-by-2-inch baking pan (nonstick is useful here). Whisk together the flour, baking soda, salt, ginger, cinnamon, and allspice in a large bowl. Combine the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment (or in a large bowl, using an electric hand mixer) and beat on medium speed until smooth, light, and fluffy. Add the eggs, one at a time, incorporating each one thoroughly before adding the next. Add the molasses, mixing until combined. Reduce the mixing speed and add about one-quarter of the flour mixture, beating until smooth. Alternately add the juice, sour cream, and the remaining flour, ending with the flour and stopping occasionally to scrape the sides of the bowl, until the batter is smooth. Pour the batter into the prepared pan and bake until the cake has risen, is golden brown, and a wooden skewer inserted in the center comes out clean, about 40 minutes. Set the pan on a wire rack for about 10 minutes before turning out the cake to cool completely on the rack. Meatballs (p. 8) These meatballs, originally prepared in the nineteenth century with leftover cooked rare meat, prove quite successful when made with fresh ground beef. Typical of the period, Mrs. Emlen’s recipe given to her by Mrs. Wharton calls not only for herbs, bread soaked in milk, and onion, but also ground or freshly grated nutmeg and lemon zest and juice. The latter, while particularly unfamiliar to many of today’s cooks, is splendid here, contributing a brightness and freshness to the flavorful meat. Brown these meatballs simply in a bit of olive oil, or, if you wish, dip them first in egg and then dredge them in breadcrumbs, as Mrs. Emlen suggests in a preceding recipe for chicken and oyster croquettes. This recipe calls for shaping the meatballs into walnut-size rounds, but of course, you can make them any size you wish.   Makes about 30 meatballs 1 slice hearty white bread, torn roughly into pieces 1/4 cup milk 1 pound ground beef About 1/3 cup chopped fresh parsley 1 small onion, peeled and finely chopped 1/4 teaspoon freshly grated nutmeg 1 teaspoon coarse salt Pinch of ground black pepper 1 large egg, lightly beaten Zest and juice of 1 small lemon Olive oil for browning Combine the bread and milk in a small bowl, soaking the bread completely. Set aside until the milk is absorbed, about 3 minutes. Combine the beef, parsley, onion, nutmeg, salt, pepper, egg, and lemon zest and juice in a large bowl, gently mixing to incorporate all of the ingredients. Form the mixture into walnut-size balls (about 30). Heat about 1 tablespoon of olive oil in a large sauté pan over medium heat. Place some of the meatballs in the pan, leaving about 1/2 to 1 inch in between each one, and cook until browned on the bottoms, about 5 minutes. Turn the meatballs and cook until firm (fully cooked) and browned on the other sides, 3 to 5 minutes. Transfer the meatballs to a paper towel-lined baking sheet and set aside to keep warm. Clean the pan, if necessary, and heat additional olive oil to cook the remaining meatballs in the same manner.    Mr. Atherton’s Punch (p. 144) The following recipe is based upon Mrs. Emlen’s (originally Mr. Atherton’s) own with several alterations. First, she calls for preparing twice this amount, which produces nearly a gallon of punch. Next, I have reduced the amount of brandy and rum she called for; add it all if you wish, but it is quite strong prepared this way. Finally, I have not only used lemon zest here, but sliced lemons and juice, as well. Relying on only lemon zest makes for a very strong and bitter final product. Adding the juice along with lemon slices results in a punch that quite like a refreshing spiked lemonade. This punch can, indeed, sit aside in the refrigerator for a while, but I wouldn’t recommend steeping the zest and lemon slices in it for more than a couple of hours, as it will grow too bitter. In addition, after about seven hours or so in the refrigerator, the lemon loses its freshness and brightness. Makes about 6 cups 4 cups water 1/2 cup brandy 1/2 cup light rum 5 lemons About 1 cup sugar, plus more as needed Bring the water to a boil in a medium saucepan. Remove from the heat and add the brandy and rum. Zest and juice 3 of the lemons and add to the water and liquor mixture. Slice the remaining 2 lemons into thin rounds and add to the mixture. Using your hands (use gloves, if necessary), squeeze the lemons to extract as much juice as possible. Add the sugar, stirring to dissolve. Add more sugar, if necessary. Set the punch aside in the refrigerator for about 30 minutes to 1 hour. Strain and chill until ready to serve.  HSP would like to thank Jennifer for sharing her transcription of the recipes with us! Jennifer has her own blog which can be found here: http://jennifermcglinn.wordpress.com/  We would also like to thank the over 50 people who attended the event.

Jennifer McGlinn (left) and Tara O’Brien (right) referencing the original Ellen Emlen manuscript (on the table) to the printed facsimile (in hands). All images are courtesy of Sharon Gershoni Tagged: Amelia Simmons, civil war recipes, cookbook, cooking, Ellen Emlen, gingerbread, Martha Washington, meatballs, Mr. Atherton's punch, receipt books