Although Thanksgiving is a holiday that has been celebrated in St. Louis ever since the 19th Century, it didn’t gain popularity until decades after the Civil War. It was a religious holiday at first, so people rushed to churches to attend the Thursday meal. The Holidays Act was first signed by President Ulysses S. Grant on June 28, 1870. This created Thanksgiving and it grew in popularity over the years. We can see how people in St. Louis observed Thanksgiving through newspapers from the 19th Century.
The St. The sermon of Rev. W.W. Boyd, Second Baptist Church. It was revealed that Thanksgiving’s annual service often turned to non-religious and temporal matters. Rev. Boyd spoke about the current political and military environment in Central Europe. After unification and the victory over France in 1871, the German Empire was now directly competing with the Austro–Hungarian Empire. Second Baptist’s pastor thought there would be more conflict. The Reverend also aimed at Martin Luther, calling him “violent, bitter, possibly as bigoted, intolerant, and as intolerant as the monks [Roman Catholic] with whom he fought.”
It is hard to imagine what all this has to do with Thanksgiving. But it is all preserved for posterity.
Due to a shortage of turkey in 1890, St. Louisans used other animals for Thanksgiving dinner. That year, roast pig, duck, or goose were all viable substitutes. The Post-Dispatch incorrectly predicted that pumpkin pie would disappear forever. English plum pudding would replace it as the most popular Thanksgiving dessert. In the newspaper, the newspaper described “Pin the Head On Turkey,” a game that children used to play in the 1890s. They would first be blindfolded and then turn three times around before trying to pin their paper heads on a drawing depicting a decapitated turkey. Tableaux are live-action paintings in which actors stand or pose as if they were in a composition. They are also popular for reenactments and reenactments of the traditional Thanksgiving story.
A GlobeDemocrat article from 1892 gives us a glimpse into the city’s operations during the holiday. The day was given to the inmates at The Workhouse, which was then located on South Broadway. It featured a large quarry in the river bluffs. The men and women received an additional portion of meat, but no turkey was served. Visitors could bring food, but it had to be first inspected by guards. The Insane Asylum in Arsenal Street served roast chicken, but the rest of the day was the same. The Poor House did not celebrate any changes in the food. The jail that was attached to the Old Four Courts Courthouse gave the inmates an hour of extra exercise and they were not informed it was Thanksgiving.
In 1892, St. Louisans managed to purchase all of the turkeys in the town. This was despite exhausting the stock suppliers. People went to the movies after dinner, just like many Americans do until now. The Colman Mission and Bethel Home provided free Thanksgiving dinners for those who don’t have the means to purchase a meal.
An interview with Mayor Henry Ziegenhein’s wife reveals how high society members celebrated Thanksgiving in 1897. As was customary in Germany, the meal began at noon and entertainment continued for the remainder of the afternoon. Although guests were restricted to close friends, there was no limit to their number. The Ziegenheins had a large house on the former Adam Lemp beer gardens, so the parties were likely large. Light snacks were served later in the evening. Although Mrs. Ziegenhein preferred wine, her husband insisted that she drink beer. It was interesting to note that there was plum pudding as dessert. This was topped with coffee.
However, Mrs. Johnston had a different view of Thanksgiving.
Mrs. Maria Johnston asks, “Can one pray under compulsion? Or be happy at a set date?” “When the President of America or Governor of the Commonwealth of Missouri declares that we will return thanks for value received,” I don’t object to getting down with the crowd. However, it seems premeditated. I suggest that stereotyped expressions be used.
“The dinner? “The dinner?” Next might be a dish with herbs and a garnishment that reflects our contentment. A conversation with a pretty girl with a piquant sauce would be a good fit for the gentleman.
