It is to be regretted that so much has been forgotten of the early
customs and habits of former generations of this locality. For a long
time the city grew slowly; in comparatively recent times the farms have
been changed into city lots and the occupations and amusements have
taken different forms. Even traditions of early customs does not reach
much farther back than the beginning of the present century; but, owing
to the Dutch tenacity of clinging to inherited customs, it is probable
that the manners of eighty and a hundred years ago were not so very
different from those of their ancestors, especially as they retained
the quiet, simple life of a farming community. The great holiday of
the year, looked forward to alike by the old people, young men and
maidens and the children, was New Year's Day. Christmas was observed by
a service at the church, and not by gifts and friendly reunions; all
the jollity was reserved for New Year's day. Then the mother or the
grandmother brought out the bag of Spanish silver dollars, and each
child was allowed to take out one as a New Year's gift. In every house
was a store of "oley koecks" and New Year's cakes, a sort of "jumble"
or cookey, in shape either oblong or round, stamped with a design of a
vine, or bird, or flower, from a wooden stamp; these were kept ready
to give to the bands of visiting children who went from house to house
wishing the inmates a "Happy New Year." The young people went for long
sleighrides to neighboring towns, or friendly calls; the older people
made visits in the evening, dropping in upon their friends without an
invitation and staying to supper. After the New Year's festivities, the
"quilting parties" were the favorite social entertainment, when the
young women spent the afternoon in quilting the elaborate patch work
or other quilts; some were made of homespun woolen cloth and instead
of cotton, wool was used as a filling, and the quilting was in most
elaborate designs of vines and flowers. The young men came to supper
and the evening was spent in games and dancing. Then came the "Husking
bees" in the fall, varied by occasional "Apple-paring bees," but the
latter were more unusual. The women made occasional afternoon visits,
guests coming soon after the mid-day dinner and staying to tea.
The great day among the men came in June at the general muster of
the militia, or "General Training Day." This dated from the early
days of Bergen, the first militia having been organized June 30th,
1663. All men between eighteen and forty-five (or fifty) years of age
were required to meet upon that day each year to go through military
evolutions. All who absented themselves without a valid excuse
were subject to a fine. There was a company at Hackensack, one at
New Durham, one at Bergen and another at Bergen Point. The several
companies of the county formed a brigade and met at different places
on successive years, more frequently at New Durham or Bergen. Colonel
Sip was a colonel of militia and John I. Van Horn a captain. Both
served in the war of 1812-14. Captain Van Horn was in charge of a rough
block fort at Sandy Hook. He used to say that there was nothing to do
only when an American ship was being chased by the enemy, their guns
afforded it protection and enabled it to get safely into port. The war
of 1812-14 being largely a naval war, the militia of this locality
did not take a very active part in it. But during the war, the fort
at Paulus Hook was held by Drum Major John G. Sexton of the militia
and six men under his command. One great enjoyment of "Training Day"
with the Bergen Company was the supper they always had at the tavern
on Bergen avenue. This supper was a great event, looked forward to
through many months. While all meals at this tavern were held in high
esteem, upon this one day there was an unusually fine menu. The praises
of those gastronomic successes are still sung by such of the fortunate
participants as are still with us.
One peculiar custom among the Bergen Dutch, handed down from
generations even to recent times, has been that the masculine head of
the family always cut the smoked beef (a never failing dish) and the
bread. Formerly the bread was baked in large loaves in yellow earthen
dishes in a brick oven, and put upon the table uncut, then as each
person wished a slice the head of the house, holding the bread against
his breast, cut off a portion. Generally they lived very plainly;
sauerkraut, which was such a favorite dish among the Mohawk Valley and
Albany Dutch, seems to have been almost unknown here. Pound cake was a
favorite recipe and in the early part of this century the Communipaw
housewives carried their butter and eggs to certain bakers in Greenwich
street, New York, to have their pound cake baked for them. Their recipe
for crullers was very similar with the addition of a little more
flour. In all well regulated houses "Oley Koecks" were indispensable;
there was quite a difference in the way of making them, some recipes
are plain doughnuts of raised bread dough, sweetened and spiced only.
The following is a more elaborate recipe of 1750:
"One pint of milk, one cup fresh yeast, flour to make a stiff batter,
mix at night; in the morning add five eggs, two cups of sugar, one
cup of shortening, (half butter and half lard), one teaspoonful soda,
flour to make like bread dough, let stand until light, which will be
two or three hours; have ready chopped apples sweetened and flavored
with nutmeg and raisins; roll out and cut in pieces about four inches
square, place a tablespoonful of apple on each square, double over and
pinch together, drop in hot lard to fry."
In the old recipes pearlash is used, in these the modern term soda and
baking powder have been substituted. The early settlers made their own
pearlash by burning either corn cobs or a bit of wood, often birch or
maple, on the hearth, and from the clean ashes put in water obtained
the carbonate of potash desired.
The following recipes are also handed down from the early Dutch
housewives:
"Jumbles, (Koeckjes): One pound of flour, one half pound of sugar, less
than half pound of butter, three eggs, four tablespoons sweet milk, one
teaspoon saleratus."
"Dried Biscuits, (Old Dutch): Take one and a half pints warm milk,
one cake compressed yeast, one teaspoonful salt and flour enough to
make a sponge. When light, which will probably be in half an hour,
add one-fourth pound of butter, and knead with flour to about the
consistency of bread. Let rise again and then mould each biscuit in two
parts, putting one on the top of another, that they may be broken open
more easily. Put in pans and let rise before baking. When baked break
open and put in the warming oven until thoroughly dried."
"Soft Waffles, (Old Dutch): One quart of milk, make a batter with
flour, raise with yeast, when light add four eggs, one-quarter pound of
melted butter and a little salt. Beat all together, let rise again, and
add half a cup of sugar. Eat with sauce."
Old waffle irons with initials of early owners and the date are still
in existence; one has A. D. 1709.
"Fried Spack and Opples: Take slices of pickled pork, fry them well,
then take slices of apple and fry in the hot fat; if the apples are
sour, put a little molasses or brown sugar over them, when the apples
are brown, turn over and brown on the other side; serve with the slices
of pork laid around the edge of dish. If the apples are sweet, do not
use sweetening."
"Mince Pie, (Old Dutch): Seven bowls chopped tart apples, three bowls
chopped meat, seven pounds of sugar, one gallon cider (not sweet),
seven nutmegs, four tablespoonsful cinnamon, two tablespoonsful cloves,
two pounds of raisins, one pound of currants, one pound of citron, salt
and pepper."
"Buling Pudding, (Old Dutch): Four quarts of water, let it come to a
boil. Add one pint of rice, two cups of sugar, one-fourth pound of
cinnamon, one tablespoonful of salt, and buckwheat enough to make a
very stiff batter. Boil half an hour. Put in pie dishes and when cold
cut in slices and fry."
"Buckwheat Pudding, (Old Dutch): Have one quart of water boiling. Mix
two cups of buckwheat meal to a smooth batter with cold water; stir
this mixture into the boiling water; add to this one slice of raw, fat
salt pork chopped fine, one cupful of sugar, one teaspoonful each of
ground cloves, allspice, cinnamon and salt. Simmer one hour, stirring
frequently. Pour into a deep dish to cool. When cool this will leave
the dish easily if sufficiently cooked. Slice, fry brown and serve with
powdered sugar."
These two puddings recipes are still used in Holland.
Cookstoves were not introduced until about 1825 or later, the cooking
being done over an open fire. In the wide fire-place was fastened at
one side the "crane," a swinging iron bar, on which were hung iron pot
hooks, or trammels, upon these were swung the pots and kettles for
cooking. These were cleaned from soot and smoke by rubbing them in
the sand. The fire was built with a large log for back log, resting
on andirons, and in front and above it were piled smaller sticks and
chips of wood. They used kettles of different sizes made with three
iron feet, long handled frying pans; bake kettles--broad, shallow
kettles with iron covers upon which hot coals were piled; skillets, a
small iron pot, holding from one to two quarts, with short handles and
three iron feet, to set on a bed of coals in front of the fire to cook
little messes. Meats were roasted suspended by a string before the fire
and twirled from time to time, or in tin Dutch ovens, which were open
towards the fire. Bread, cake, etc., were baked in the brick oven. The
ordinary bread used was of rye and Indian meal. The brick ovens were
prepared for baking by building a hot fire in them and when the wood
was burned to coals it was shovelled out and the bread, etc., put in
and the oven securely closed. A long handled shovel called a "peel" or
a "slice" was used to put the things in to bake. Beside the fire-place
stood shovel and tongs, and usually there hung there a bellows for
blowing up the fire when low, and a turkey's wing to brush up the
hearth. The first stoves used were the Franklin and many of those used
in Bergen were cast by Martin Ryerson at Pompton, N. J. Coal was not
used for fuel until about 1826, and at first in grates only.
The killing of their own beeves and pork was practiced by the farmers
of Bergen and Communipaw as late or later than 1840. They lived almost
entirely upon the produce of their farms. In November they killed and
laid up their year's supply of meat. The skins of the beeves were sent
to the tanner who cured them for the half; from their share the boots
and shoes for the family were made by a shoemaker who came to the house
to work. This custom was kept up until 1825.
In the early days there were large tracts of white cedar along the
western slope of Bergen Hill, on the old swamp road to Belleville
which led from the Newark Turnpike and near Sikakes. From this cedar
the farmers had casks made in which to keep their salted meats. Fresh
meats, sausages, in immense quantities, head-cheese, and "roellachoje"
(a pickled preparation of beef tongue and tripe) were kept in a cool
garret. The first butcher in Jersey City was John W. Holmes, who
started about 1814; he was succeeded in 1816 by Henry Drayton, who
came to Jersey City from Somersetshire, England, but city ways and
conveniences did not reach Bergen and Communipaw for many years later.
It is said that the first huckster known in Jersey City was a character
called "High, Low, Jack," who, in the '60's, began to go about from
house to house selling clams and huckleberries. His cries were a
constant amusement to the children, who used to follow him in crowds.
During the first quarter of this century, wool from their sheep was
spun and wove at home; the spinning was done by the women of the
family, sometimes assisted by young women who "went out spinning." Men
went about to do the weaving. On some places there were weave houses,
in others there was a weave room in the cellar. When the cloth was
woven it was usually dyed blue; a blue dye tub being kept to dye the
stocking yarn and cloth. Later the cloth was sent to the fullers, then
tailoresses came to the house and made it up into clothing for both men
and women.
The women went to New York to market, carrying butter and eggs to sell,
and there are traditions in some families of their avoiding the "Mill
and Church road" on their return, and climbing over the rocks, in the
long walk from the ferry, fearing that they might be robbed of their
store of silver dollars, carried in the large pocket, fastened about
the waist and worn under the dress skirt. A story is told of a very
philosophic old lady who sold buttermilk which her customers accused
her of diluting with water. The proceeds she invested in a silver
tankard. Upon her return from New York in a row-boat across the river,
it was so rough that in the rocking of the boat the parcel with the
tankard fell overboard and was lost. "Well," exclaimed the old lady,
"let it go, it came from the water and has gone back to the water."
A great event to the children was the yearly candle-making in many
families; they were all allowed to make a few little candles for
themselves when they were so fortunate as to be the happy possessors of
toy candlesticks. Candle-making was quite a long and wearisome process.
First the proper length of candle wicking was doubled over long slender
rods, and the ends twisted together to form the wick of the prospective
candle. The number of these upon a rod depended upon the size of the
candle to be made, whether six or eight to the pound. These were
prepared the day before the dipping was done. In the early morning long
pieces of scantling were laid upon two saw-horses, and across these
scantlings were laid the rods with the wicks hanging down. At one side
was placed a large "cauldron kettle" filled with hot melted tallow into
which the operator dipped the rods of wicks. The kettle of hot tallow
was kept replenished and the dipping process was repeated again and
again until the candles were of the required size. After being properly
cooled they were slipped from the rods, the wicks cut off and they were
carefully packed away in boxes. Later candle moulds were invented,
which made it very much easier than the old method.
In dress the women did not wear the ornamental caps, such as were
worn in Holland, but very plain ones; neither did they wear as many
petticoats as their sisters across the sea, three or four usually
being the limit. It was not the custom here in Bergen, to set apart
a dower chest for each daughter, to which yearly additions were made
of household and personal linen, and a silver spoon, as was practiced
by some of the Holland families in Albany and in some parts of
Pennsylvania. Upon marriage each daughter was given a little store of
linen; upon the death of her father, perhaps a little money; but, as
a delightful old lady told me, "the land and the property mostly went
to the sons, the girls were expected to marry money." Under the old
Dutch law both sons and daughters became of legal age at twenty-five.
The girls were carefully trained in household arts and in the use of
the needle. Little girls under nine years of age wrought elaborate
samplers. It was a common practice to make the pillow cases with an
insertion of drawn work in linen at the closed end of the case, under
which showed the bit of red cloth sewed on the end of the pillow; the
open end of the pillow case was left untrimmed.
Children were taught to be very courteous to their elders; upon meeting
any one in the street little girls curtesied and the boys made a bow.
The Bergen Dutch women and their daughters were very practical thrifty
women, most excellent housewives and devoted mothers. Both men and
women devoted themselves in the most matter of fact way to the duties
of life, never allowing anything less serious than a funeral to disturb
to any great extent the routine of daily life. I have heard of a
bride brought home upon her wedding day to her father-in-law's house,
who, upon the first evening started out to milk the cows, saying she
"preferred to take up the duties of her new position at once." I have
heard also of a bridegroom, a merchant who attended to his usual duties
upon the morning of his wedding day, and after the ceremony returned
again to his store.
Slavery existed until 1820, when all slaves were made free at
twenty-five years of age. The old slaves were cared for during the
remainder of their lives. It was for the colored people that the first
Sunday School in Bergen was opened in 1828, in the garret of the
school-house. Many of the slaves ran away to New York and Connecticut.
Those who went to New York lived in cellars or wherever they could
find shelter. When any of them died their friends always brought them
back to Communipaw to bury them, and their funerals were held at the
old Garrabrant stone house, which used to stand on what is now Philip
street. One peculiar feature was that on every coffin was placed a
bunch of freshly plucked spearmint. They were buried on the Garrabrant
farm in what is now Lafayette, and also on the Van Reypen place.
A hundred years ago, lotteries were held in great esteem, as a popular
means of raising funds to build churches, colleges, schools, roads,
prisons, and charitable institutions. The first ever drawn in this
locality was at Paulus Hook in 1773, and in 1824 a "Queen's College
Literature Lottery" was advertised in Jersey City. Some of Jersey
City's most reputable people were engaged in lotteries and accumulated
fortunes in the business. Later the Legislature passed laws making
it illegal and the parties then conducting a lottery in Jersey City
removed their business to Wilmington, Delaware, where it was carried on
for many years.
[Illustration: A. Dey]
[Illustration: Jacob Radcliff]
[Illustration: Rich. Varick]