A Pinch of the Past: Children and Education Throughout History

The audio version of this Pinch of the Past was first shared in Episode 32: Guest Jody Hedlund & a Review of Shadows in the Mind’s Eye by Janyre Tromp

Today’s Pinch of the Past … started as a look at traditions in raising children and somehow morphed into the practices of children in relation to schools throughout history.

Firstly, the Puritans in America. Education was valued in Puritan society, especially since the religious studies enabled citizens to better participate in community meetings. 

In 1647 Massachusetts, laws mandated that towns have an elementary school. These were called Grammar or Latin schools and mean to prepare them for higher education. Nearly all New England towns provided education for their children. They were taught to read, write, cipher and religion. 

 School in Colonial America

Credit: Montgomery, Morton L., History of Berks County in Pennsylvania. Philadelphia. Everts, Peck and Richards, 1886.

In 1743 Father Theodore Schneider opened the first Catholic school for boys and girls in the town of Goshenhoppen, PA (present day Bally). Coincidentally, this school is still in operation.

Jefferson wrote  George Wythe in 1786 stating that “the most important bill in our whole code, is that for the diffusion of knowledge among the people.” He went on to say that “no other sure foundation can be devised for the preservation of freedom and happiness.” he was not in favor of foreign education on families though is said it was “better to tolerate the rare instance of a parent refusing to let his child be educated than to shock the common feelings and ideas by the forcible asportation [removal] and education of the infant against the will of the father.”

School discipline

From Come Give a Cheer! by Professor Peter L. Smith

A first-person account of a boy who attended public school in Victoria, BC.

From Some Reminiscences of Old Victoria by Edgar Fawcett. He attended what was called the Colonial School in 1859. He describes it as, “built of square logs and whitewashed, and was occupied by the master and his family. The school proper occupied only about a third of the building, and was a large room extending from the front to the back of the building. It was taught by an Irishman named W. H. Burr.

Fawcett says that,

“Burr’s temper was quick, like my own, and although he tried to make me a good scholar, I am afraid I did not do him or his teaching justice, and I remember two good beatings he gave me far better than the useful knowledge he tried to inculcate. It was thus: Our school might aptly be termed a mixed one, for it consisted of boys and girls who sat together. This arrangement just suited me, for I was fond of the girls. There were white boys and black boys, Hebrews and Gentiles, rich and poor, and we all sat close together to economize room.

Some Reminiscences of Old Victoria by Edgar Fawcett.

Playing hooky 

Illustration from the book Adventures of Tom Sawyer, written by Mark Twain & illustrated byTrueman W. Williams (1876)

“Tom appeared on the sidewalk with a bucket of whitewash and a long-handled brush. He surveyed the fence, and all gladness left him and a deep melancholy settled down upon his spirit. Thirty yards of board fence nine feet high. Life to him seemed hollow, and existence but a burden.” 

― Mark Twain, The Adventures of Tom Sawyer 

Back to Edward who had this to say about complaints about boys swimming.

“We now and then hear complaints by prudish people of the boys bathing on Victoria Arm, on Deadman’s Island and elsewhere without a full bathing suit. What would they say to the boys of my time bathing in Nature’s suit only, and that on the waterfront from James Bay bridge all around to the Hudson’s Bay Company’s wharf? We bathed there at all times, and to our heart’s content, and never was exception taken to it by the authorities, or in fact by anyone. Use is second nature, and I suppose that accounted for it.”

 A Pinch of the Past: American Staples

The audio version of this Pinch of the Past was first shared in Episode 31: Guest Karen Barnett & a Review of Where the Road Bends by Rachel Fordman.

This Pinch of the Past was first share in Episode 31: You can access it here. The idea of this Pinch of the Past developed in a rather curious way yesterday when I was wrapping up the final tests of the year for my second graders. One reading passage was a nonfiction piece on the origins of Peanut Butter. Did you know the inventor and developer of this great nutty paste was also responsible for a famous cereal brand? He developed the supplement not as a snack food but as a health product?

Peanut Butter

“It’s the Great Depression that makes the PB&J the core of childhood food,” food historian Andrew F. Smith has said. Buyenlarge / Getty Images
  • Peanuts originate to South America but their way to Europe and the Americas in the 1700s. Peanut farms developed in the 1700-1800s and prospered.
  • A lack of cooking oils During the American Civil war brought the peanut into even grater popularity as peanut oil was used in cooking and snacks like roast peanut developed.
  • Peanut butter it’s self-made its first appearance when John Harvey Kellogg filed a patent for a proto-peanut butter in 1895. He developed the peanut paste as a nutritional supplement for people who needed proteins but were unable to chew their food.

M & Ms

An ad for production of M&Ms only for the war.
  • M & Ms are a popular candy in America and often the story behind these candies are told referencing rations for soldiers in WW2 but did you know that their roots go further back?
  • In 1932 Forrest Mars Sr. had a falling out with his dad and business partner and so he moved to England and began selling Mars Bars to the troops of the then Spanish Civil War. It was during his travels that he came across British volunteers eating chocolate beans covered in hard candy. at the time, chocolate sales plummeted during the summer months due to the lack of air conditioning and the inability to keep the desserts from melting. Thus the idea of the M & M was born.

Tater Tots

Gibchan/Wikipedia
  • Where did Tater Tots Originate?
  • Just after the second WW, two brothers F. Nephi Grigg and Golden Grigg, owned a potato business in Ontario, Oregon. They had a large number of small chunks of potatoes that they didn’t know what to do with so they mixed flour and seasoning with them then sent them through a shredder to cut them into small pieces.
  • These were first cooked and then frozen in 1953.
  • For some time, the brothers didn’t know what to call them so they held a competition and a lady named Clora Lay Orton won. In 1956, they were official sold under the new name Tater Tots.
  • Statistics show that in the U.S. alone, Americans consume 70 million pounds of tots each year. 

Cob Salad

  • Where did Cob salad get its name. In 1937, Bob Cobb the owner of the Brown Derby Restaurant in Hollywood was throwing together a salad in the early morning hours and went to the refrigerator. There he found lettuce and eggs. He smelled Bacon cooking nearby and threw some on the salad. He then share this dish with Sid Grauman (of Grauman’s Chinese Theatre fame) and the next day Sid came into the restaurant and ordered a Cobb Salad, thus a culinary specially and American staple was born.

Macaroni and cheese

Kraft advertisement in the Ladies’ Home Journal, 1948 Image courtesy of Wikimedia Commons
  • This dish was popularized by non-other than Thomas Jefferson. In 1789, William Short wrote Thomas Jefferson telling him that per Jefferson’s request, he had procured a “mould for making macaroni” in Naples, and was forwarding it to his mentor in Paris. The mould was made it included in a list of Jefferson’s belonging which were shipped to Philadelphia in 1790. 
  • Some say Jefferson himself invented the dish macaroni and cheese; however, this is likely untrue. He was, however, a huge fan of the dish. 
  • A copy of the recipe for Macaroni pasta is written in Jefferson’s hand; yet, it is likely that he transcribed the recipe from one of his African cooks or butlers. 

Original American Macaroni and Cheese recipe

6 eggs. yolks & whites.

2 wine glasses of milk

2 lb. of flour

a little salt

Work them together without water, and very well. Roll it then with a roller to a paper thickness. cut it into small pieces which roll again with the hand into long slips, & then cut them to a proper length. Put them into warm water a quarter of an hour. Drain them. dress them as maccaroni. But if they are intended for soups they are to be put in the soup & not into warm water.

It seems he introduced macaroni to Americans serving the dish with or without cheese.

Here is an account of one of Jefferson’s guests who tried his macaroni.

Well, there you have it. A little history on a few of the American Staples we have developed over time. Whether you opt for the processed tater tots of your super market or a healthy Cobb salad this weekend, I hope you’ve gained a little enjoyment at discovering how these dishes developed in our young country.