Thanksgiving an Inspiration Peculiar to the Nation

Thanksgiving an Inspiration Peculiar to the Nation. The Saint Paul globe. (St. Paul, Minn.) 1896-1905 November 22, 1903. Title: The Saint Paul globe. : (St. Paul, Minn.) 1896-1905. Alternative Titles: Saint Paul daily globe May 11, 1896-May 13, 1896

St. Paul globe, Place of publication: St. Paul, Minn. Geographic coverage: Saint Paul, Ramsey, Minnesota | View more titles from this: City County, State. Publisher: [s.n.] Dates of publication: 1896-1905. Description: Vol. 19, no. 132 (May 11, 1896)-v. 28, no. 120 (Apr. 30, 1905). Frequency: Daily. Language: English. Subjects: Saint Paul (Minn.)--Newspapers.

Notes: Archived issues are available in digital format as part of the Library of Congress Chronicling America online collection. Available on microfilm from the Minnesota Historical Society.

Title varies slightly. Weekly eds.: St. Paul weekly globe, May 11, 1896-Sept. 7, 1899, and: St. Paul semiweekly globe, Sept. 12, 1899- june 1900.

LCCN: sn 90059523. OCLC: 21579130. ISSN: 2151-5328. Preceding Titles: St. Paul daily globe. (Saint Paul, Minn.) 1884-1896 Related Titles: St. Paul semi-weekly globe. (Saint Paul, Minn.) 1899-1900 St. Paul weekly globe. (Saint Paul, Minn.) 18??-1899.

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This inage however MAY NOT be in the public domain in countries that figure copyright from the date of death of the artist (post mortem auctoris) and that most commonly runs for a period of 50 to 70 years from that date. It may be copyrighted in jurisdictions that do not apply the rule of the shorter term for US works. If your use will be outside the United States please check your local law.

The first Thanksgiving 1621

Title: The first Thanksgiving 1621 / J.L.G. Ferris. Creator(s): Ferris, Jean Leon Gerome, 1863-1930, artist. Date Created / Published: Cleveland, Ohio : The Foundation Press, Inc., c1932. Medium: 1 photomechanical print : halftone, color.

Summary: Pilgrims and Natives gather to share meal. Reproduction Number: LC-USZC4-4961 (color film copy transparency) LC-USZ62-15195 (b&w film copy neg.)

Rights Advisory: No known restrictions on publication. No renewal in Copyright office, 11/91.

Call Number: LOT 4579 [item] [P&P] Repository: Library of Congress Prints and Photographs Division Washington, D.C. 20540 USA.

Notes: K17395 U.S. Copyright Office. Reproduction of oil painting from series: The Pageant of a Nation. No. 6. Copyright by The Foundation Press, Inc., Cleveland, Ohio.

Subjects: Thanksgiving Day--1620-1630. Pilgrims (New Plymouth Colony)--1620-1630. Indians of North America--Massachusetts--1620-1630. Eating & drinking--1620-1630.

Format: Halftone photomechanical prints--Color--1930-1940. Oil paintings--Reproductions--1930-1940. Collections: Miscellaneous Items in High Demand.

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The First Thanksgiving Day

Long ago there were some people in England who were very unhappy because the king would not allow them to worship God in their own way. Some of these people went to Holland, where they lived for several years, but when their little boys and girls began to talk Dutch instead of English they decided to go to America.

They went back to England, got permission from King James to settle in America, and then set sail in the Mayflower. After a rough voyage, lasting over nine weeks, they finally landed at what is now called Plymouth.

Immediately upon landing, the men and the boys began to cut down trees and clear the forests. They built a large fort in which all lived together until the houses were ready for use.

The Pilgrims, as these people were called, had a hard struggle during their first winter. It was bitterly cold, and food was so scarce that many became sick and died.

At first the Pilgrims lived in constant fear of the Indians. But in March an Indian named Squanto came to the Pilgrims and said that his people wished to be their friends. Later he brought the chief Massasoit, who made a treaty and smoked the peace pipe with them. Squanto remained with the Pilgrims and taught them the best way to fish and hunt and how to plant Indian corn.

Everything grew so well during the first summer that when autumn came the Pilgrims had plenty of food for the coming winter. They felt so grateful that they set aside a day on which to give thanks for their great harvest, and as they wished the Indians to share in their rejoicing, Squanto was sent to invite Massasoit and his braves. Everyone helped in the preparation for the feast. The men brought home deer and turkeys from the hunt, the boys brought fish and clams, and the women and girls were busy cooking.

On Thanksgiving Day the Indians came at sunrise. After breakfast the Pilgrims went to church, and when the sermon was over, all were ready for the feast. The afternoon was spent in games. The celebration, which lasted for three days, ended with a great dinner.

Since that time we have always had a Thanksgiving Day.

This Image (or other media file) is in the public domain because its copyright has expired. This applies to the United States, where Works published prior to 1923 are copyright protected for a maximum of 75 years. See Circular 1 "COPYRIGHT BASICS" PDF from the U.S. Copyright Office. Works published before 1923 (in this case 1917) are now in the public domain.

TEXT CREDIT: Title: Good English, oral and written, Book 1. Good English, Oral and Written, William Harris Elson. Authors: William Harris Elson, Lura E. Runkel, Clara E. Lynch. Publisher: Scott, Foresman and Co., 1917. Original from: Harvard University. Digitized: Apr 6, 2007
Subjects, Readers

Boy holding large Thanksgiving Turkey

Digital ID: cph 3a46717 Source: digital file from b&w film copy neg. Reproduction Number: LC-USZ62-46550 (b&w film copy neg.) Repository: Library of Congress Prints and Photographs Division Washington, D.C. 20540 USA Retrieve uncompressed archival TIFF version (2 megabytes)

TITLE: [Boy holding large turkey] CALL NUMBER: LOT 10932 [item] [P&P] REPRODUCTION NUMBER: LC-USZ62-46550 (b&w film copy neg.) RIGHTS INFORMATION: No known restrictions on publication.

MEDIUM: 1 photographic print. CREATED, PUBLISHED: [ca. 190-] NOTES: Title and other information transcribed from unverified, old caption card data and item. George Grantham Bain Collection (Library of Congress).

REPOSITORY: Library of Congress Prints and Photographs Division Washington, D.C. 20540 USA. DIGITAL ID: (digital file from b&w film copy neg.) cph 3a46717 http://hdl.loc.gov/loc.pnp/cph.3a46717 CONTROL #: 2005691484

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Tags: Public Domain Clip Art and clip art or public domain and thanksgiving

Wild turkey Meleagris gallopavo

Dimus, the copyright holder of this work, hereby release it into the public domain. This applies worldwide. In case this is not legally possible: I grant anyone the right to use this work for any purpose, without any conditions, unless such conditions are required by law.

Wild turkey Meleagris gallopavo Identification Tips:

* Length: 34 inches
* Very large, small-headed, round-winged, long-tailed, ground-dwelling bird
* Unfeathered bluish head and reddish throat
* Dark breast, belly and upper back
* Iridescent bronze and green wings
* Barred primaries
* Dark, fan-shaped tail with brown or buff band at tip

Adult male:

* Larger head with wattle at throat, caruncled forehead, and projection behind the bill
* More iridescent plumage

Similar species:

Too large to be confused with any other bird.

Length and wingspan from: Robbins, C.S., Bruun, B., Zim, H.S., (1966). Birds of North America. New York: Western Publishing Company, Inc.

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Thanksgiving at Plymouth 1621

Good Housekeeping, Published by Hearst Corp., 1901. Item notes: v.33 1901 Jul-Dec. Original from the University of Michigan. Digitized Jul 1, 2005, Unedited Thanksgiving at Plymouth JPG

This image (or other media file) is in the public domain because its copyright has expired. This applies to the United States, where Works published prior to 1978 were copyright protected for a maximum of 75 years. See Circular 1 "COPYRIGHT BASICS" from the U.S. Copyright Office. Works published before 1923 are now in the public domain.

This inage may however not be in the public domain in countries that figure copyright from the date of death of the artist (post mortem auctoris), and that most commonly runs for a period of 50 to 70 years from that date. If your use will be outside the United States please check your local law.

Tags: Public Domain Clip Art and clip art or public domain and Thanksgiving

The Annual Pardoning of the Thanksgiving Turkey

This work is in the public domain in the United States because it is a work of the United States Federal Government under the terms of 17 U.S.C. § 105. Generally speaking, works created by U.S. Government employees are not eligible for copyright protection in the United States. See Circular 1 "COPYRIGHT BASICS" PDF from the U.S. Copyright Office.

The public has spoken. 28,726 votes have been cast and "May and Flower" are the winning names of the Thanksgiving Turkey and the alternate that the President pardoned on November 20, 2007.

This year marks the 60th anniversary of the National Thanksgiving Turkey presentation. Though live Thanksgiving turkeys have been presented intermittently to presidents since the Lincoln administration, the current ceremony dates to 1947, when the first National Thanksgiving Turkey was presented to President Harry Truman.

The presentation at times has brushed against broader history. For example, the November 1963 event was one of President Kennedy's last in the Rose Garden. The first President Bush conducted the 1990 ceremony just before leaving for Thanksgiving with the troops in the Persian Gulf region. President Clinton in 1996 returned from an Asian summit and literally went directly to the ceremony.

The 2007 National Thanksgiving Turkey and its alternate are from Dubois, Indiana and were raised under the direction of National Turkey Federation Chairman Ted Seger. The 21-week old turkey, will weigh about 45 pounds, when he is driven to Washington.

The National Thanksgiving Turkey was raised using normal feeding and other production techniques. The one exception is they were provided increased interaction with people so that they would be prepared for their role at the White House Ceremony.

Presidents traditionally have granted the National Thanksgiving Turkey a "pardon". After the presentation, the turkey will be flown first class to Disney World in Orlando, where he will be the grand marshal of “Disney’s Thanksgiving Day Parade.” After the parade, guests will be able to visit the bird in the backyard of Mickey’s Country House in Magic Kingdom Park.

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Turkey 101: How to make a good Thanksgiving turkey

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by Kay Blakely Defense Commissary Agency food economist

INCIRLIK AIR BASE, Turkey -- If you're the appointed to cook the turkey this Thanksgiving and you're stressing to the max because you've never done it before, take comfort in knowing this -- roasting the turkey is the easiest part of the entire traditional feast. Check your commissary for the turkey tailored to your specific needs -- we've got them big and small and everything in between.

We've got disposable roasting pans to cook them in (meaning easy clean-up), turkey roasting bags (meaning faster cooking time) and instant-read thermometers (meaning greater safety). Just choose the products that suit your goal, arm yourself with the following basic guidelines and tips, and you'll be "good to go."

How much do you need? Plan on cooking one-half to three-quarters a pound per person for a regular bone-in turkey, and about one-third a pound per person for a boneless breast or turkey roast. Allow for a bit more if you want plenty of leftovers. Have a houseful of white-meat-only or dark-meat-only lovers? A breast or turkey legs alone might be a better choice than a whole bird. However, if you go this route, you give up the turkey carcass that makes for such good soup once the main feast is over -- decisions, decisions!

How long does it take to thaw? Short answer -- a long time! Place the frozen turkey on a tray in the refrigerator and allow five hours per pound to complete the thawing process. Depending on size, this can take from two to five days. To speed things up a bit, remove the giblet packet and neck from inside the turkey and thaw them separately. Be sure to check both the body cavity and the neck cavity for these; sometimes they are stored in two packets.

If time is short, use the cold water method for thawing, but do so carefully. Spoilage bacteria can multiply rapidly at temperatures above 40 F (4.5 C). With the turkey in its original wrapper, place in a large container and cover completely with cold water. Change the water every 30 minutes and allow an hour per pound for total thawing time.

How to roast? Preheat the oven to 325 F (163 C). Remove giblet packets from inside the turkey, then rinse inside and out with cold water and pat dry with paper towels. Rub the body and neck cavities generously with salt, and insert a medium onion (cut into quarters) and two or three celery sticks with leaves. Sprinkle the skin with salt, then brush all over with melted butter or oil. Place the turkey breast-side-up in a shallow roasting pan and roast on the lowest oven rack until a meat thermometer inserted in the thickest part of the thigh registers 175 to 180 F (79-82 C), and in the breast 160 to 165 F (71-74 C). Refer to your turkey's original wrapper for approximate total roasting times, which can range from two and a half to three hours for a small turkey to four and a half to five hours for a large one.

Remove the turkey from the oven, tent loosely with aluminum foil and let it rest for 15 to 20 minutes before carving.

If you're a tad on the impatient side, or you just need to free the oven for other dishes to compliment the turkey, consider using an oven-roasting bag. You won't produce a picture-perfect turkey with a roasting bag, but looks only matter if you plan to make a big production of carving a beautiful bird at the table. The skin of an oven-bag-cooked turkey will be only lightly brown with some variation in coloring, and it won't be crisp like that of a traditionally roasted bird. The meat will be moist, tender and juicy, though, and the technique can save substantial oven time (from one to one and a half hours, depending on size). Look for the oven bags located near the aluminum foil, and follow the package instructions.

Don't want to roast at all, but prefer to grill or fry instead? You're on your own when it comes to supplying the special equipment for deep-frying turkey, but the commissary's got you covered on the seasonings, injection syringes and the copious quantities of peanut oil you'll need. We even have recipes for turkey grilling or frying on Kay's Kitchen, a special culinary page on the Defense Commissary Agency's official Web site.

To stuff or not to stuff? If your favorite part of the Thanksgiving meal is the stuffing, then by all means choose a reliable recipe and give it a try. Just be aware that food safety experts consider it a breeding ground for pathogens that can make you sick if not done properly. For first-timers, baking a pan of dressing separately is usually easier and definitely safer.

Have a whole unit to feed? Though the commissary can't help you there the Sultan's Inn Dining Facility here can. If you plan on having a unit Thanksgiving function the Sultan's Inn will prepare the food. All food and ingredients must be provided and they can't support Nov. 22 and the 23. Thanksgiving isn't the only holiday that units can use this service. Any other day throughout the year is allowed. The dining facility can make what you need to stuff yourself.

The decision to "stuff yourself," however, is totally up to you! From my viewpoint, it's the one day each year when it's totally acceptable. I'll burn off those extra calories by adding some distance to my daily walk, I tell myself -- but I'll probably need a nap first. After that, I'll see you at the commissary!

Visit Kay's Kitchen at www.commissaries.com/ under the "shopping" link for more details on Thanksgiving turkeys, along with recipes for dressing, fresh cranberry sauce, candied sweet potatoes, pumpkin pie and more.

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Thanksgiving Mayflower Pilgrims

Thanksgiving Mayflower Pilgrims. From History of the Pilgrims and Puritans: Their Ancestry and Descendants by Joseph Dillaway Sawyer. illustration by Bernard Finnegan Gribble, R.B.A.,S.M.A. (British, 1873-1962) Published 1922 Century History Co.

This image (or other media file) is in the public domain because its copyright has expired. This applies to the United States, where Works published prior to 1978 were copyright protected for a maximum of 75 years. See Circular 1 "COPYRIGHT BASICS" PDF from the U.S. Copyright Office. Works published before 1923 are now in the public domain In the United States,

This inage is however not in the public domain in countries that figure copyright from the date of death of the artist (post mortem auctoris), in this case 1962, and that most commonly runs for a period of 50 to 70 years from that date. If your use will be outside the United States please check your local law.

Mayflower - The Mayflower was the famous ship that transported the Pilgrims from Plymouth, England, to Plymouth, Massachusetts (which would become the capital of Plymouth Colony), in 1620. The vessel left England on September 16, and after a gruelling journey marked by disease, the ship dropped anchor inside the hook tip of Cape Cod (Provincetown Harbor) on November 11 (dates in Old Style, Julian Calendar).

The Mayflower originally was destined for the Hudson River, north of the 1607 Jamestown Settlement. However, the Mayflower went severely off-course as the winter approached and remained in Cape Cod Bay (mapped in 1602 by Gosnold).

On March 21, 1621, all surviving passengers, who had inhabited the ship during the winter, moved ashore as Plymouth Colony, and on April 5, the Mayflower, a privately commissioned vessel, returned to England.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article, Mayflower

This image (or other media file) is in the public domain because it's copyright has expired. This applies to the United States, where Works published prior to 1978 were copyright protected for a maximum of 75 years. See Circular 1 "COPYRIGHT BASICS" PDF. Works published before 1923 in this case 1883 are now in the public domain.

This work is in the public domain in the United States, and those countries with a copyright term of life of the author plus 100 years or less in this case Antonio Gisbert (1834-1902). This file has been identified as being free of known restrictions under copyright law, including all related and neighboring rights.

Landing of the Puritans in America Depicting the landing of the Puritans in America in 1620. Pilgrims Fathers traveled aboard the Mayflower.

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Thanksgiving Pilgrims

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Pilgrims From Wikipedia, the free encyclopedia

Pilgrims is the name commonly applied to early settlers of the Cape Cod in present-day Plymouth, Massachusetts. Their leadership came from a religious congregation who had fled a volatile political environment in the East Midlands of England for the relative calm of the Netherlands to preserve their religion. Concerned with losing their cultural identity, the group later arranged with English investors to establish a new colony in North America.

The colonists faced a lengthy series of challenges, from bureaucracy, impatient investors and internal conflicts to sabotage, storms, disease, and uncertain relations with the indigenous people. The colony, established in 1620, became the second successful English settlement in what was to become the United States of America, the first being Jamestown, Virginia, which was founded in 1607. Their story has become a central theme in United States cultural identity.

The people who would come to be known as the Pilgrims (known as the Pilgrim Fathers in the UK) were brought together by a common belief in the ideas promoted by Richard Clyfton, parson at All Saints' Parish Church in Babworth, East Retford, Nottinghamshire, between 1586 and 1605. This congregation held Separatist beliefs comparable to nonconforming movements (i.e., groups not in communion with the Church of England) led by Henry Barrowe, John Greenwood and Robert Browne.

Unlike conforming Puritan groups who maintained their membership in and allegiance to the Church of England, Separatists held that their differences with the Church of England were irreconcilable and that their worship should be organized independently of the trappings, traditions and organization of a central state church

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article, Pilgrims

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Thanksgiving Turkeys' morning exercise

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Turkeys' morning exercise. CALL NUMBER: SSF - Wagons [item] [P&P], REPRODUCTION NUMBER: LC-USZ62-66339 (b&w film copy neg.) RIGHTS INFORMATION: No known restrictions on publication.

SUMMARY: Girl in cart harnessed to two turkeys. MEDIUM: 1 photographic print. CREATED, PUBLISHED: c1909 Aug. 9. Credit Line: Library of Congress, Prints & Photographs Division, [reproduction number, LC-USZ62-66339]

MARC Record Line 540 - No known restrictions on publication.

Digital ID: cph 3b13844 Source: b&w film copy neg. Reproduction Number: LC-USZ62-66339 (b&w film copy neg.) Repository: Library of Congress Prints and Photographs Division Washington, D.C. 20540 USA. Retrieve uncompressed archival TIFF version (1,483 kilobytes) Unedited JPG

NOTES: J130452 U.S. Copyright Office. This record contains unverified, old data from caption card. Caption card tracings: Birds--Turkeys; Children--At play; Carts; Pets.

REPOSITORY: Library of Congress Prints and Photographs Division Washington, D.C. 20540 USA. DIGITAL ID: (b&w film copy neg.) cph 3b13844 hdl.loc.gov/cph.3b13844 CONTROL #: 2003688471

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Thanksgiving Dinner Menu, U.S.S. Kentucky

Holiday Menus from Ship to Shore Thanksgiving and Christmas dinners on Navy ships and shore installations provide an excellent snapshot of military food service and life in the Navy. Although today's Navy cooks and bakers are preparing more health-conscious meals for sailors and their families, these menus from 1905 to 1950 provide a nostalgic glimpse for all those who remember a meal with fellow sailors. These menus are part of the Library's collection of holiday menus. Cover - Thanksgiving Dinner Menu, U.S.S. Kentucky, 1907. Menu - Thanksgiving Dinner Menu, U.S.S. Kentucky, 1907. About this Site (Navy Department Library), The purpose of this website is to provide information and news about the United States Navy to the general public. All information on this site is considered public information and may be distributed or copied unless otherwise specified. Use of appropriate byline, photo, image credits is requested. DEPARTMENT OF THE NAVY -- NAVAL HISTORICAL CENTER. 805 KIDDER BREESE SE -- WASHINGTON NAVY YARD. WASHINGTON DC 20374-5060

Navy Department Library Seeks Ship and Shore Holiday Menus By Brian S. Chi, Naval Historical Center Public Affairs

An excellent glimpse of holiday life in the Navy is a new exhibit of historic Navy Thanksgiving and Christmas dinner menus set up in the Navy Department Library, Washington Navy Yard, D.C.

“To celebrate the 2003 holiday season, the Navy Department Library has mounted a special exhibit of its eclectic collection of holiday menus from ships and shore installations dating from 1905 to 1950," said Jean Hort, director, Navy Department Library.

Holiday dinners are important memories and experiences for past and present Sailors, with many remembering these special times away from home and with their fellow shipmates.

“Even in wartime, traditional holiday dinners, like Thanksgiving and Christmas, are served up to our nation's Sailors deployed off foreign shores or in combat theaters,” said Hort. “Sixty years ago this Thanksgiving, Sailors on board USS Wake Island (CVE 65) were taking on supplies at Astoria, Ore., as the ship began its wartime assignments, while cooks below prepared a traditional meal of roast turkey and Virginia ham. In much the same way today, our Sailors on a high state of readiness on board USS George Washington (CVN 73) as they support Operation Iraqi Freedom will enjoy their Thanksgiving feast.”

Over many years, the library has collected more than 100 examples of ship and shore menus, with the pre-World War II examples considered especially detailed and artistic.

Other menus on exhibit include ones from: USS Raleigh (C 8), 1905; USS Kentucky (BB 6), 1907; USS Case (DD 285), 1929; USS Oklahoma (BB 37), 1935; U.S. Naval Repair Base, San Diego, 1944; Naval Training Station, Norfolk, Va., 1945; USS Sperry (AS 12), 1950; Destroyer Division 25; Villefranche, France, 1926; USS Astoria (CA 34), 1937; U.S. Navy Receiving Station, Boston, 1942; and USS Kalinin Bay (CVE 68), 1943.

Because today’s military is more health conscious, the menus on display show the different types of food that were served years ago. Veteran Sailors will also notice formerly popular items missing from modern holiday menus, such as cigars and cigarettes, which were regular menu items for the first half of the 20th century.

An online version of this exhibit with sample menus can be found at Holiday Menus from Ship to Shore.

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