Site search

Site menu:

Find Out More

Archives

Categories

Contact Us

Subscribe to Email Updates

Archive for '- World War I'

Four Patriots from Baseball’s Hall of Fame

Each January, as frost and snow cover baseball fields across America, the National Baseball Hall of Fame and Museum provides heartwarming news for fans of our national pastime. This is the season when the Baseball Writers’ Association of America elects new members from the ranks of retired ballplayers.

When the Hall of Fame was first established in 1936, its inaugural class of inductees included legendary ballplayers Ty Cobb, Walter Johnson, Christy Mathewson, and Babe Ruth. These were four of the most talented stars of the early 20th century—a collection of hitters and pitchers worthy of Major League Baseball’s highest honor.

And while all four ballplayers are best known for their statistics and individual accomplishments, they also distinguished themselves for patriotic actions off the field.

As World War I drew to a close in 1918, both Ty Cobb and Christy Mathewson served in France as part of the Chemical Warfare Service. Commonly referred to as the “Gas and Flame Division,” the unit  combated the virulent effects of German gas attacks.

Throughout the final months of the war, the two ballplayers took part in several dangerous training exercises. “Men screamed . . . when they got a whiff of the sweet death in the air, they went crazy with fear,” Cobb recalled in his 1961 autobiography. The effects of chemical warfare took a particular toll on Mathewson, who died … [ Read all ]

What’s Cooking Wednesday: Holiday Sugar Spike

Have you visited our exhibit “What’s Cooking, Uncle Sam?” Don’t wait! The exhibit closes on January 3, 2012.

Are you in a sugar coma yet? If not, there’s still time to make some sweet desserts straight from the records of the National Archives.

These favorite cookie recipes (below) come from the 1966 Forest Service Fire Lookout Cookbook, part of the holdings of the National Archives at Seattle. They look pretty delicious—let us know if you try any of them! Lucky for you, we are not sharing  the Forest Service’s recipe for peanut butter and mayonnaise sandwiches topped with grated carrot.

These aren’t the only holiday-ready recipes in the National Archives. Americans love their sweets and we’ve got lots of dessert recipes. Even during hard times, when sugar was rationed to six tablespoons per day, Americans found ways to cook something sweet. In 1918, the U.S. Food Administration recommended using “molasses, corn syrup, maple syrup, glucose, maple sugar, corn sugar, honey, raisins, dates or figs.” A recipe for “War Time Strawberry Shortcake” uses three cups of strawberries but only three tablespoons of sugar.

In the records of the U.S. Department of Agriculture is a recipe for “Fruit Cake,” published in Aunt Sammy’s Radio Recipes, a popular book for housewives who listened to the radio show. This recipe called for raisins, currants, citron, sugar, cider, jelly, sour cream, and molasses—so it … [ Read all ]

Facial Hair Friday: A Letter from Hairy Harry

Today’s guest post comes from Tammy Kelly at the Truman Presidential Library.

This week’s Facial Hair Friday photo is a most unexpected person: Harry S. Truman, before he became President! At the Truman Library, we know of only two photographs of Truman wearing any kind of facial hair, so this is a rare photo, indeed.

What prompted this mustache? Truman was away from home.

Truman served as a captain of Battery D of the 129th Field Artillery during World War I. After his discharge, he joined the Army Reserves and participated in yearly training camps, usually held during the summer. Truman had always fancied himself a soldier, and by and large, he had enjoyed his time in the Army. Participating in the Reserves allowed him to continue to fulfill his dreams—and provided a convenient means to get together with “the guys” for a little politicking, poker playing, and tale-telling, as well as for the fresh air and exercise.

But while Truman enjoyed getting away from the stresses of his job, he also desperately missed his family. Whenever he was away from his wife, Bess, for more than a day or two, he wrote her a letter. The Truman Library has over 1,300 letters that Harry wrote to Bess over the course of their life together. There are several written in July of 1927, when Truman was away … [ Read all ]

What’s Cooking Wednesday: Flour Sack Art

One of the themes throughout our “What’s Cooking Wednesday” posts has been war and food rationing. American citizens were asked to grow their own food, ration sugar, and eat less meat so that there would be more supplies for soldiers fighting overseas and for people with little food left in their war-torn country.

As a result, the Herbert Hoover Presidential Library has one of the largest collections of flour sacks in the world.

But these are no ordinary flour sacks. These cotton bags have been stenciled, embroidered, painted, and remade. They were  turned into pillows, clothing, and accessories to be sold in England and the United States to raise funds for food relief and to help prisoners of war. They have been decorated with red, yellow, and black for Belgium as well as red, white, and blue for the United States. Lions, eagles, symbols of peace, and Belgian lace decorate the humble cotton from American mills.

Why did hungry Belgium citizens decorate empty flour sacks?

During World War I, Herbert Hoover was chairman of the Commission for Relief in Belgium (CRB). Through donated money and voluntary contributions of food, this commission fed over 11,000 Belgiums. Between 1914 and 1919, about 697,116,000 pounds of flour was shipped to Belgium.

But once empty, the flour sack was a dangerous commodity during World War I. The German military could use them … [ Read all ]

Food Day Open House

In the ”What’s Cooking, Uncle Sam?” exhibit, curator Alice Kamps notes that American citizens have demanded that food be safe, cheap, and abundant. From the records in the exhibit, you can see how the Federal Government has responded to these needs over the past decades.

But food isn’t just a historic record. We continue to talk about food in blogs, books, and television, whether we are concerned about obesity, eating locally, factory farms, better school lunches, or contaminated melons.

The National Archives is participating in Food Day and offering a forum for food-related questions and discussion. Join us for a Food Day Open House on Monday, October 24.

Stop by to talk with representatives from several Federal agencies, nonprofits, and companies:
Think Food Group
Center for Science in the Public Interest
Mars Inc.
U.S. Department of Agriculture (USDA)
Food and Drug Administration (FDA)
American Farmland Trust
FRESHFARM Markets
Foundation for the National Archives

And don’t miss Alice Kamps, the curator of “What’s Cooking, Uncle Sam?”, who will be available to talk with visitors from 11 a.m. to noon and from 1 p.m. to 2 p.m.

And there’s a rumor that Chef José Andrés of ThinkFoodGroup might stop by, so keep an eye on his twitter feed (@chefjoseandres)! When he’s not researching and reinterpreting historic American recipes for his new restaurant America Eats Tavern, he’s also the Chief Culinary Advisor for “What’s Cooking, Uncle … [ Read all ]