January 19 is the birthday of National Unity Leader Robert E. Lee

       Confederate Memorial at Arlington National Cemetary, recently removed

 April 9, 1865 was a sad day for the 28,000 strong  Army of Northern Virginia. It was the day that marked the end of the long struggle by southern states for independence. General Robert E. Lee surrendered his army to General Grant at Appomattox. Grant’s terms were generous, allowing the men to go home and carry their personal property. Officers were even allowed to keep their swords. Grant wanted to strike a tone of reconciliation. As the surrender was announced, his men commenced firing a salute of a hundred guns in honor of the victory.

 Quoting Grant “. I at once sent word, however, to have it stopped. The Confederates were now our prisoners, and we did not want to exult over their downfall. “

 General Robert E Lee announced the terms of surrender to his vanquished troops. Among his final orders he declared:

 “Let us furl the banner, never to unfurl it again”

 Robert E Lee became a symbol of national reconciliation. The leader of a Confederate army earned respect and admiration both north and south. Because Robert E Lee was such a great man, and because he set the tone for reconciliation after the War, he was lionized, and rightly so, by vanquished southerners. He aimed to set the tone for healing the wounds of a war torn nation. Shortly after the War he became president of Washington College, later Washington and Lee University. The day he was sworn in as college President, he took an oath to “henceforth” support the U.S. Constitution, his recommendation to all former Confederates. 

At his funeral in 1870, no flags of the Confederacy were displayed.. Lee did not want such divisive symbols following him to the grave. Former Confederate soldiers marching did not don their old military uniforms, and neither did the body they buried. The flag was folded up and put away, making occasional appearances at funerals and later, Veteran’s reunions.

As for the Battle Flag of the Army of Northern Virginia, it has been a symbol of heritage to some, a symbol of  terrorism to others. The young man that killed the nine martyrs at Mother Emanuel AME Church in June 2015 wrapped himself in that flag, and so now the flag has been furled, never to fly again, at least not on Public property..
General Robert E Lee would be pleased.

February is Black History Month : Identifying the ironwork of Peter Simmons

Peter Simmons (1856 - 1957) was a blacksmith and the mentor to Phillip Simmons, the famous African American  blacksmith who was commissioned to forge beautiful ornamental ironwork that graces  the driveways, balconies  and garden entrances in downtown Charleston and throughout the Lowcountry. It is estimated that a full 60% of surving ornamental iron work in Charleston is attributed to him over his 65 year career, But many ofd those attributions are incorrect, as they are the work of his mentor, Peter Simmons, whose commissions, up to now, have been  unhdocumented. .  

I am a believer that when it comes to history, the absence of evidence is not necessarily the evidence of absence. Consider that gentlemen in the Age of Letters oftentimes instructed estate executors to burn their correspondence. The idea that a google search will provide the definitive answer –end of discussion—is a flawed approach. I contend that just because it can be found  on the Internet doesn’t mean it’s the last word, or the only word, on a topic..

To paraphrase Paul Harvey, there’s always the rest of the story.

Such is the story of Peter Simmons. As many of you know, Peter Simmons was mentor for famous Charleston blacksmith Phillip Simmons. The literature tells us that Phillip Simmons trained in his blacksmith shop at 37 Calhoun Street starting at about age 13. One would think from the literature that Peter Simmons was engaged in a utilitarian trade, fixing wagon wheels, spokes etcetera. There is no mention that  he took commissions for ornamental work., yet his apprentice Phillip Simmons is famous for his ornamental work. Ah, the absence of evidence….

The idea that Peter Simmons taught Phillip Simmons the magic of turning iron into artwork is a logical conclusion. After all, was Phillip Simmons so innately talented that he taught himself? Some would have you think so, but now the evidence has emerged confirming speculation that he learned his ornamental skills from his old mentor.

Here we have a gate, photo provided by  Phillip Simmons to the Old Slave Mart Museum, ornamental ironwork directly attributable to Peter Simmons. 

The Old Slave Mart Collection, gathered and curated  by Miriam Wilson in the first part of the 20^th century, included ornamental wrought iron donated by Phillip Simmons in 1967. In the 1980s the collection sold for $12,000 to a black gentleman in Walterboro who sold off a substantial parts of the collection at auction, including Peter Simmon’s ironwork, in 2018.  I went to the auction to document his work, and attached are those photographs. Peter Simmon’s ironwork was purchased by the Smithsonian Museum.

Peter Simmons Ironwork

One design element unique to Peter Simmons is the stamen and frond design as  seen in the second piece to right.This design can be found on a number of properties around town including the garden wall at the Colonel John Stuart House at 106 Tradd Street and the driveway gate at  36 Meeting Street, a gate executed by Phillip Simmons using fine  hanmmered husk work created by his mentor Peter Simmons> Note also the twirled or twisted iron bar design taken up by Peter Simmons.

 

This is perhaps the first recorded instance of enslaved persons actively taking the opportunity to leave their lives of enslavement behind!

 DASH TO FREEDOM --CELEBRATE  Black History Month!

“The first sunbeams glowed upon … the blossoming hedges along the rectangular dikes. What were those black dots which everywhere appeared? Those moist meadows had become alive with human heads, and along each narrow path came a straggling file of men and women, all on a run for the river-side”

 February is Black History Month!

 I present some excerpts from the book, Army Life in A Black Regiment  by Thomas Wenworth Higginson. (1869).  I recommend this book to anyone wanting to understand the mindset of newly liberated freedmen and women.. During the Civil War, he served as colonel of the 1st South Carolina Volunteers, the first federally authorized Black regiment, from 1862–1864. This regiment was comprised entirely of Black soldiers freed from slavery. While the Emancipation Proclamation allowed for Black soldiers to serve, the Army still required White officers to command them. Higginson addressed this in his Civil War memoir, stating:

"We, their officers, did not go there to teach lessons, but to receive them. There were more than a hundred men in the ranks who had voluntarily met more dangers in their escape from slavery than any of my young captains had incurred in all their lives."

He was an  American Unitarian minister, author, abolitionist, and soldier. He was active in the American Abolitionist movement during the 1840s and 1850s, identifying himself with disunion and militant abolitionism. He was a member of the Secret Six who supported John Brown. Following the war, Higginson devoted much of the rest of his life to fighting for the rights of freed people, women and other disfranchised peoples.(Wikipedia)

It is notable that his account is largely missing denigrating commentary commonly found in accounts of Blacks by Whites, and deeper reading of the book provides insites into the  thought processes, the habits and the Faith of his men who he clearly considers equal to any white soldier. His assessments provide a clear first person account as commander of the unit, a unit that went up rivers in Florida , Georgia and South Carolina to destroy rail lines.

Thomas Wentworth Higginson as Commander

 

First, from the opening preface to the book, a description of the 1^st South Carolina Regiment:  

"These pages record some of the adventures of the First South Carolina Volunteers, the first slave regiment mustered into the service of the United States during the late civil war. It was, indeed, the first colored regiment of any kind so mustered, except a portion of the troops raised by Major-General Butler at New Orleans.

The First South Carolina contained scarcely a freeman, had not one mulatto in ten, and a far smaller proportion who could read or write when enlisted. The only contemporary regiment of a similar character was the "First Kansas Colored," which began recruiting a little earlier. These were the only colored regiments recruited during the year 1862. The Second South Carolina and the Fifty-Fourth Massachusetts followed early in 1863."

 

Next, he describes how he came to be their Commander:

This is the way in which I came to the command of this regiment. One day in November, 1862, I was sitting at dinner with my lieutenants, John Goodell and Luther Bigelow, in the barracks of the Fifty-First Massachusetts, Colonel Sprague, when the following letter was put into my hands:

BEAUFORT, S. C., November 5, 1862.

MY DEAR SIR.

I am organizing the First Regiment of South Carolina Volunteers, with every prospect of success. Your name has been spoken of, in connection with the command of this regiment, by some friends in whose judgment I have confidence. I take great pleasure in offering you the position of Colonel in it, and hope that you may be induced to accept. I shall not fill the place until I hear from you, or sufficient time shall have passed for me to receive your reply. Should you accept, I enclose a pass for Port Royal, of which I trust you will feel disposed to avail yourself at once. I am, with sincere regard, yours truly,

R. SAXTON, Brig.-Genl, Mil. Gov.

 

He then goes on to describe various raids and campaigns, but then he recalls a scene as his ships made their way up the Edisto River   in which enslaved persons made their Dash to Freedom! 

 

“The battery…met us with a promptness that proved very shortlived. After three shots it was silent... The bluff was wooded, and we could see but little. The only course was to land, under cover of the guns. As the firing ceased and the smoke cleared away, I looked across the rice-fields ... The first sunbeams glowed upon … the blossoming hedges along the rectangular dikes. What were those black dots which everywhere appeared? Those moist meadows had become alive with human heads, and along each narrow path came a straggling file of men and women, all on a run for the river-side. I went ashore with a boat-load of troops at once. The landing was difficult and marshy. The astonished negroes tugged us up the bank, and gazed on us as if we had been Cortez and Columbus. They kept arriving by land much faster than we could come by water; every moment increased the crowd, the jostling, the mutual clinging, on that miry foothold. What a scene it was! With the wild faces, eager figures, strange garments, it seemed, as one of the poor things reverently suggested, "like notin' but de judgment day." Presently they began to come from the houses also, with their little bundles on their heads; then with larger bundles. Old women, trotting on the narrow paths, would kneel to pray a little prayer, still balancing the bundle; and then would suddenly spring up, urged by the accumulating procession behind, and would move on till irresistibly compelled by thankfulness to dip down for another invocation.

Reaching us, every human being must grasp our hands, amid exclamations of "Bress you, mas'r," and "Bress de Lord," at the rate of four of the latter ascriptions to one of the former.

Women brought children on their shoulders; small black boys leaned on their black little brothers equally inky, and, gravely depositing them, shook hands. Never had I seen human beings so clad, or rather so unclad, in such amazing squalid-ness....

Perhaps the most important thing in Higgins tome is that he relates a rare first person account by an elderly freedman recalling his personal Dash To Freedom! Says Higginson:

" I wish that it were possible to present all this scene from the point of view of the slaves themselves. It can be most nearly done, perhaps, by quoting the description given of a similar scene on the Combahee River, by a very aged man, who had been brought down on the previous raid, already mentioned. I wrote it down in tent, long after, while the old man recited the tale, with much gesticulation, at the door; and it is by far the best glimpse I have ever had, through a negro's eyes, at these wonderful birthdays of freedom:

 "De people was all a hoein', mas'r," said the old man. "Dey was a hoein' in the ricefield, when de gunboats come. Den ebry man drap dem hoe, and leff de rice. De mas'r he stand and call, 'Run to de wood for hide! Yankee come, sell you to Cuba! run for hide!' Ebry man he run, and, my God! run all toder way! "Mas'r stand in de wood, peep, peep, faid for truss [afraid to trust]. He say, 'Run to de wood!' and ebry man run by him, straight to de boat. "De brack sojer so presumptious, dey come right ashore, hold up dere head. Fus' ting I know, dere was a barn, ten tousand bushel rough rice, all in a blaze, den mas'r's great house, all cracklin' up de roof. Didn't I keer for see 'em blaze? Lor, mas'r, didn't care notin' at all, was gwine to de boat." 

Dore's Don Quixote could not surpass the sublime absorption in which the gaunt old man, with arm uplifted, described this stage of affairs, till he ended in a shrewd chuckle, worthy of Sancho Panza. Then he resumed. "De brack sojers so presumptious!" This he repeated three times, slowly shaking his head in an ecstasy of admiration. It flashed upon me that the apparition of a black soldier must amaze those still in bondage, much as a butterfly just from the chrysalis might astound his fellow-grubs. I inwardly vowed that my soldiers, at least, should be as "presumptious" as I could make them. Then he went on.

  "Ole woman and I go down to de boat; den dey say behind us, 'Rebels comin'l Rebels comin'!' Ole woman say, 'Come ahead, come plenty ahead!' I hab notin' on but my shirt and pantaloon; ole woman one single frock he hab on, and one handkerchief on he head; I leff all-two my blanket and run for de Rebel come, and den dey didn't come, didn't truss for come. "Ise eighty-eight year old, mas'r. My ole Mas'r Lowndes keep all de ages in a big book, and when we come to age ob sense we mark em down ebry year, so I know. Too ole for come? Mas'r joking. Neber too ole for leave de land o' bondage. I old, but great good for chil'en, gib to us and tank ebry day. Young people can go through, force [forcibly], mas'r, but de ole folk mus' go slow." 

And so, there you have it. First person excerpts of witnesses to the Dash to Freedom! Happy Black History Month! 

Charleston Old Walled City Tours does public and private history tours. We strive to present true and authentic history by seeking out first person sources and interpreting history within the context of the culture and politics of the time, all done in an engaging and entertaining Small Group Format. To join us go to www.walledcitytours.com

Tour Charleston SC - Celebrate Charleston Food and Wine -enjoy Mock Turtle Soup!

"HOW MUCH AM I OFFERED FOR THIS GOOD COOK? SHE IS AN EXCELLENT COOK:CAN MAKE THREE KINDS OF MOCK TURTLE SOUP FROM BEEF, FOWLS OR FISH"

The above is an excerpt from the Charleston Courier on March 22, 1865 recounting the Freedmen's Jubilee Parade, which featured a black man on a float with a woman and two children whom he was pretending  to auction off "for good Confederate money". He played his part with vigor and conviction, causing much mirth and merriment in the crowd of black faces.

The Charleston Food and Wine Festival returns the week of March 6 this year and I noticed that the Grand Opening Event featured a theme of recipes from Charleston Receipts, the first Junior League cookbook. In print since 1952, it is the Bible of Charleston cookery. The Post and Courier Food Editor speculatd on the soup choice. Deeming She Crab Soup to mundane, she speculates on a number of choices including a fish stew, an okra gumbo, or--mock turtle soup.

I have always been a fan of turtle soup. My parents would often visit the Doc and Nananne in New Orleans (my great Aunt and Uncle) and they would return with tales of delicious turtle soup. They brought back two cans of turtle soup for me to try. The rich, dark stew with a splash of dry sherry was absolute heaven to my 8 year old palate and I have never forgotten it. And so, since I could not attend the Grand Opening, I decided to celebrate Food and Wine by  recreating  that taste of my childhood.

Mock Turtle Soup

But first, a little history of turtle soup. In the eighteenth and nineteenth century, Turtle Soup was fast food, and takeout offerings are easily found in the newspapers of the time. Yes, the busy working class could purchase it on the way home by the pint or quart to feed the family. Giant sea turtles traveled in the holds of ships to provide a source of fresh meat on long sea voyages, but by the 20th century this working man's staple became elevated in the culinary lexicon. The Villa Marguerita , Charleston's finest hotel of the time, had a $20 bowl of turtle soup on plated up in a solid gold soup bowl with a solid gold charger beneath it. Turtle meat was considered a delicacy, exotic because the meat comes from 5 different places on the turtle, all with different tastes. A large snapping turtle is said to contain seven distinct types of meat, each reminiscent of pork, chicken, beef, shrimp, veal, fish or goat. Locally, this dish of English extraction did not survive in Charleston households into the twentieth century. Although Charlestonians continued to hire black cooks, few were trained in making Eurocentric foods, and so the food ways that have survived and that we consider Lowcountry style today  generally have their roots in Africa, but not turtle soup.  

For many years sea turtles were the meat of choice, so the real thing is out of the question. Where to find turtle meat today? Of course, cooters are ubiquitous, but I live in an apartment, and dressing them would be an issue. I'm not sure that I am prepared to grab the head , chop it off and hang it upside down to drain. The high cost of sea turtle meat led to the creation of Mock Turtle Soup. Using the same rich broth and a variety of meats in the broth, Mock Turtle Soup imitates not just the flavor but the texture and look of the real thing. As an aside, I used chicken livers snipped into small pieces, and that dark flavor is absolutely correct,but you might choose to use dark chicken meat, even surimi (artificial crab) or mild fish filets for this.

Next, I had to find the recipe, so first I went to Charleston Receipts. Mrs. Alston's version found there  bears little resemblance to the soup of my childhood. Next  I searched the internet and pulled out of different recipes the ingredients that I remember as crucial to the thick, brown heady broth of distant memory. My creation is exactly as I remember it, and for that reason I share it with you. Doubtless, turtle soup fans will enjoy this tasty recreation! Bon Appetit!

Mock Turtle Soup                                           My Recipe Alfred Ray

1. To one and one half quarts of water add one pound raw lean ground beef and one half pound raw chicken livers sliced small, three bay leaves, 1 teaspoon salt.

Set to boil.

2. Take one half stick of butter heated with flour, brown to make a rue for thickening. Set aside.

3. Dice both fine and medium:

One yellow onion

One red bell pepper

Two stalks of celery.

Put these in two tablespoons butter on medium high for five minutes, and then high until vegetables are cooked with a char. Add this to the broth. Deglaze the pan with dry sherry, scrape bits and throw all into the  pot along with

One can beef bouillon

one cup tomato ketchup

One large can crushed tomatoes

Stir this all together and bring to a boil. Add to this

1 teaspoon each of allspice and thyme,3 tablespoons Worcestershire Sauce

Juice of ½ lemon.

4 eggs in shell

Simmer all together for at least 45 minutes, 1 1/2 hours is better. Remove hard boiled eggs and macerate .  Add back to thicken the soup. Add rue (step 2) to thicken to stew consistency.

To serve, plate soup piping hot  and garnish with parsley and dry sherry.

Charleston Old Walled City Tours offers public and private walking tours and driving tours of historic Charleston SC and the surrounding countryside. For information go to www.walledcitytours.com

Charleston African American History Tours - The fascinating story of Miriam Wilson.

Charleston walking tours are trending to include more African American History as well as Women's History. Miriam Wilson came to Charleston in the 1930s, a single woman from Ohio who amassed a collection of slavery related items. Her story is both unique and compelling. As a child, I clearly remember seeing the spiked collars. Come take my Charleston Old Walled City Tour or my Charleston Slavery and Freedom tour to hear the full story!

http://www.charlestoncitypaper.com/charleston/the-forgotten-story-of-how-the-old-slave-mart-became-a-short-lived-candy-shop/Content?oid=6431766

Charleston Shrimp and Grits - My Very Own Shrimp and Grits Recipe,

When I was younger , in a simpler time pre-Hugo, Shrimp and Grits was a Lowcountry breakfast dish. Of course today it has emerged as a signature dish along with She Crab Soup and Huguenot Torte. It is delicious, and there are numerous excellent versions to be found around town. The version at the Marina Variety Store immediately comes to mind for me. Since I made Shrimp and Grits today, and it looked so good in my cast iron skillet, I thought that I would share my version. It is simple, inexpensive, honest and maybe better for you than some other versions. Still, my version provides all the indulgence that a hot creamy plate of Shrimp and Grits implies. Please read through the recipe first, and note the ingredient list at the end. You will want to start the grits well before the sauce. Enjoy!

                                       Al's Shrimp and Grits
Set burner to 3/4 high.Place 1 slice of bacon plus 11/2 tablespoon canola oil in skillet, then start slicing.

I start out with the Holy Trinity----Onion, bell pepper and celery. The old recipes call for using a tablespoon each. That misses the point. Lets get some veggie fiber in breakfast!
so I use a small whole onion, sliced lengthwise and the chopped in half
three stalks of celery medium dice, hearts and leaves fine dice and reserved
1/2 bell pepper, chopped fine

Saute 5 minutes, Add 3/4 lb peeled shrimp, and then a tablespoon of flour , saute 3 minutes stirring with a wooden spoon to scrape the bottom. We're working on browning the flour for a roux.Add some more canola if you use too much flour.

Then add 1 cup or more of shrimp broth, 1 tsp of salt,a tablespoon of tomato paste,  an authoritative dash of cayenne pepper and reduce to a thin sauce. Combine 1/3 cup of milk and a teaspoon of flour, well blended together to form a thick liquid, and add to the sauce. Whisk it all together until you have a creamy sauce, then add finely chopped celery leaves and stalks finely chopped and three or four chopped raw shrimp.  The celery added at the last provides a bright crunch in the finished dish.

Cover the pot and remove from the heat. Wait 10 minutes.

For the grits, which were called hominy when cooked B.M.E. (before the modern era) ,  I prefer to use plain grits cooked with a little salt. Sometimes I use shrimp broth if I have it. I think of grits as a canvass in the painting. The secret to a good pot of grits is not to add cream or cheese. That makes grits different, but not always better. Good for  ham and eggs perhaps, I see those additions as superfluous fat and cholesterol when the intent is to place a creamy sauce on top. Plain  Quaker Grits is just fine. The secret is to forget the ready in 15 minutes on the box.A good pot of creamy grits takes at least forty minutes, and there should be a crust in the bottom of the heavy bottom pot that you always use to cook grits.

Grits can be cooked thin or thick. Since thin grits with a sauce turns into a soupy mess, thick is what I want to place a sauce on top.Its not a bad thing to turn over the spoon and the grits still stick to it.I
 was taught to cook grits the old fashioned way. I pour the grits into a pot of briskly boiling water and then I listen as they boil down to a glug glug sound or start spitting. Stirring, I turn them down to one over low and cover. Then I stir once in five minutes  and cover for twenty. If its too thick, I add boiling water and stirring until smooth. Then I put it on high to boil, cover it, and reduce it to a simmer for 20 minutes minimum, Works every time.


Plate it by placing the hot grits on the plate, and mash a depression in the center with a serving spoon.
Ladle the sauce and shrimp over the grits. Serves three.

For three:
3/4 pound shrimp, peeled . four held in reserve
1 cup or more shrimp broth* see recipe at the end
1 small onion
three stalks celery, leaves and upper stalks reserved
1 small bell pepper --or red--or yellow
11/2  tbs or more canola oil
1 slice of bacon
1 tsp salt
cayenne pepper to taste
2 tbs  plus one teaspoon flour
1/3 cup milk
1 tbs tomato paste
optional: finely diced tomatoes, 1/2 cup

* for the shrimp broth, place shrimp shells in a quart container or a bowl, cover with water,cover with plastic wrap and microwave on high for two minutes.

Charleston Old Walled City Tours offers public and private tours on foot or by car.

For information go to www.walledcitytours.com