VIEWPOINTS McFADDIN-WARD HOUSE
March 2014 Vol. 30/No. 2
A Daughters of the Revolution banquet in 1912 in West Virginia, attended by Ida McFaddin’s sister, Ouida Caldwell Watts.
‘Beyond Sustenance: Feast and Fellowship’ MUSEUM SETS THEME FOR 2014 BY JUDY LINSLEY Each year, the chosen theme at the McFaddin-Ward House interprets a particular time or aspect of the McFaddin family. One theme — food — has never been featured but has figured importantly in every interpretation. For humans, food involves much more than the simple act of eating for survival; it is a cultural ritual, a focal point for social activities, customs and traditions. For the museum, food and its accompaniments also provide a means of characteriz-
ing the people we interpret. With our 2014 theme, which we’ve titled “Beyond Sustenance: Feast and Fellowship,” we’ll discuss the role of food in the lives and lifestyles of the McFaddins and of southeast Texans. Early settlers to southeast Texas brought many cooking customs with them. Over time, these customs evolved into a distinctive regional cuisine, with one overriding common feature: hospitality. Rachel and William, W.P.H. McFaddin’s parents, were renowned for their hospitality and for setting a generous table. Ida McFaddin recalled her father-in-law urging her to stay for dinner, saying “We haven’t got much, but stay any-
way,” even though the table was “groaning with food.” Ida and W.P.H. carried on the dual traditions of food and hospitality; their daughter Mamie McFaddin Ward recalled: “There was always room for one more. My brothers had guests whenever they wanted them, and so did I.” Food also figured prominently in the memories of people who worked for the McFaddins. Former ranch employee Floyd Frank recalled that during roundup, he and other hands ate “very good” food at “a table
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-- Director’s Desk --
OUT WITH
THE
NEW, IN WITH
THE
OLD
By ALLEN LEA
“They just don’t make them like they used to.” We’ve all heard that before. Within the past year, this saying has been applied to new kinds of light bulbs, as incandescent light bulbs are, by law, phased out of use. It’s especially appropriate, as today’s incandescent bulb is a direct descendant of the incandescent bulb that Thomas Edison first publicly demonstrated in 1879. As the ban and phaseout of the familiar 75- and 100-watt incandescent bulbs began last year, angry people blasted out their opinions on the Internet, criticizing, among other things, the quality, durability or cost of the new bulbs. Many were also inspired to begin hoarding the old ones, since as of January 1, 2014 the ban prohibits the production and importation of 40- and 60-watt incandescent bulbs. Retailers report that they have up to a sixmonth supply and can still sell their remaining stock, but when their supply runs out they are gone forever. Some spe-
Did You Know… The roof of the McFaddin-Ward House is covered by more than 7,300 slate tiles that, together, weigh more than ten tons. cialty bulbs, such as the candelabra base and appliance bulbs, will continue to be produced, however. Many museums around the world are moving in the direction of light-emitting diode (LED) bulbs to cut down on energy consumption, but as a historic house muse-
um, we must consider our interpretation of decades past. Replacing exposed Edison filament and incandescent bulbs with LED bulbs would surely look strange to visitors and entirely change the overall experience of visiting a historic house museum. Now, I am not suggesting that everyone should hurry up and buy all of the remaining 40- and 60-watt bulbs, because then there would be fewer for us; but it may be something to consider, since many people and museums (like us) are hoarding them for future use. We have a few years’ supply on hand, and looking on the bright side (pun intended), who knows? By then some future invention may truly take the place of the old familiar incandescent bulb. And not all hope is lost; there are twenty-two types of incandescent bulbs that are exempt from the new efficiency standards. But either way, the “old soul” that lives in me keeps repeating, like a litany: “They just don’t make them like they used to.” “Just because something doesn’t do what you planned it to do doesn’t mean it’s useless.” — Thomas A. Edison
Replacing Edison filament bulbs (left) with an LED bulb (right) would obviously change the interpretation of fixtures with visible bulbs, such as antique chandeliers and wall sconces.
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One dozen area nonprofits benefit from Mamie McFaddin Ward Heritage Foundation 2013 grants Each year, the Mamie McFaddin Ward Heritage Foundation awards grants to various organizations around southeast Texas. In 2013, twelve grants were awarded to a wide array of nonprofits that serve the region in a multitude of ways. ALL SAINTS EPISCOPAL SCHOOL Restoration and repair of the 55-year-old Mamie McFaddin Ward Hall ANAYAT HOUSE, INC. Room named for Mamie McFaddin Ward in new medical hospitality house BEAUMONT COMMUNITY PLAYERS New stage lighting and control console for the Mamie McFaddin Ward Theatre BOY SCOUTS OF AMERICA, THREE RIVERS COUNCIL Renovations and improvements at Camp Urland BUCKNER CHILDREN AND FAMILY SERVICES, INC.-BEAUMONT Replacement of old ceiling tiles and correction of sewage issues FAMILY SERVICES OF SOUTHEATS TEXAS Asphalt repairs to parking lot at the Women and Children’s Shelter LAMAR UNIVERSITY FOUNDATION Expansion of Texas Governor’s Project MONSIGNOR KELLY CATHOLIC HIGH SCHOOL Enhancing technology through iPad Initiative NUTRITION & SERVICES FOR SENIORS Funding Meals on Wheels program SOUTHEAST TEXAS FOOD BANK New delivery van, to replace 10-year-old delivery van SOUTHEAST TEXAS NONPROFIT DEVELOPMENT CENTER Funding for promotional memberships, stipends, and scholarships for nonprofit organizations THE WOMAN’S CLUB OF BEAUMONT Regulation and tuning of four grand pianos
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COLLECTIONS CORNER
New exhibit details ‘Lively Tableware’ BY SAM DALEO MICHELLE CATE
AND
The current exhibit in the visitor center case displays examples of lifelike tableware in the museum collection. They brought color, fun and function to the table settings of the McFaddins and Wards. The back stories on some of these quirky artifacts help to paint a bigger picture of the times and places of their origins. The colored glass marmalade jars were made around 1918 by the Steuben Glass Company in Corning, New York. Given as wedding gifts to Mamie and Carroll Ward in 1919, they were produced about the time the Corning Glass Works bought out the Steuben Glass Company. These pieces are all made of pressed glass; the compote in the middle is possibly early Fostoria. The Steuben Glass Company was founded in 1903 by Frederick Carder (1863- 1933, at which time it was stopped comAlthough our fruit pieces are marked 1963). Initially, Steuben Glass was a suppli- pletely. After that, Steuben manufactured only with “Italy,” they almost certainly were er of glass blanks (undecorated glass pieces) only colorless glass until the company closed produced by the Bassano del Grappa potters, to other Corning glass concerns. Carder, completely in 2011. probably in the 1920s or 1930s. however, originally an established glass The Italian ceramic fruit was probably Two of the other pieces are marked designer in England before coming to produced in the town of Bassano del “P.V.” and “Czechoslovakia.” These are the America, soon branched out and began Grappa, which is located in the Veneto crab bouillon bowls and the tomato-shaped experimenting with design and color. His region in the northeast of Italy. A very old pitcher. The covered tomato dish, though resulting “Art Glass” pieces soon rivaled town, it was founded by the Romans in the unmarked, is likely to be from the same other glass giants of the time, such as Louis 2nd century BC, but archaeological evi- maker. The trademark “P.V.” was used by Comfort Tiffany. dence suggests it was inhabited much earlier. the company Mitteldorfer Straus, Inc. Having suffered financially during the In 1404, it was acquired by the republic of beginning in 1928, and was last registered in First World War, Steuben was bought by the Venice. It developed a thriving industry 1950. Mitteldorfer Straus was an importer Corning Glass Works in January 1918. noted for the production of wool, silk, iron and seller of a variety of goods, including Corning immediately halted Steuben’s pro- and copper, but especially ceramics. These coffee, tea, cocoa and artificial coffee; rice; duction of colored glass. Production did not include fruit pieces sculpted and hand paint- tapioca and sago; flour and cereals; bread, resume until 1921 and continued until ed in an almost “impressionistic” style. pastry and confectionery; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces; and spices. But the company was also known for pottery — earthenware, china, and porcelain plates and dishes. An advertisement postcard dated in the 1930s gives the address of their “studio” as 245 Fifth Avenue, New York, New York. It’s thought that P.V. might stand for pottery village or peasant village. The “Bohemian” region of Czechoslovakia (now Czech Republic) has long been known for its manufacturing prowess and is particularly famous for glass and pottery. The natural resources for production of these items are readily available, as is the tradition of skilled Produced in northeast Italy, in a town renowned for pieces such as this, these ceramic fruit pieces craftsmanship. probably date from the 1920s or 1930s.
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Sustenance Continued from page 1 as long as from here to there.” “You had the best out there to eat, you know,” he said. “And plenty of it.” The McFaddins’ eating habits actually reflected current culinary trends. They raised or grew much of their own food, so it went directly from “farm to table.” For years, the family kept a milk cow and chickens in pens around the carriage house. The McFaddin farm south of town provided fresh vegetables and fruit, eggs, chickens, and pork from chops to sausage; and rice from the family’s mill was a staple. “McFaddin Steaks” were once served in New York restaurants, and during the rationing of World Wars I and II, the family enjoyed beef from their ranch. “Wild caught” game and seafood also often graced the McFaddin family table. The vast marshes at the ranch provided duck and goose hunting, and the Gulf waters at Bolivar Peninsula furnished fish, oysters, shrimp and crab. Sometimes unexpected but delightful details pop up in the museum’s oral interviews to enhance our body of information about the house. Family friend Garnette Pitts recalled eating “the best salad” of “avocados and shredded cheese and pimientos” at “Miss Ida’s.” Memories and images of food are imbedded in the museum’s interpretation:
From left to right, Mamie McFaddin Ward, Ida McFaddin and Carroll Ward enjoying dinner in Duluth, Minnesota. Ida, Mamie, and Ouida with their breakfast trays, children eating in the breakfast room, Louis Lemon’s red peppers in the stove burners, W.P.H. with teacakes in his pocket. Ida McFaddin’s granddaughter Rosine McFaddin Wilson recalled eating habits when describing her grandparents. Of her grandmother, she said: She loved raw onions, the green shallot
Another “splendid” recipe, this French dressing includes a still-common ingredient: Campbell’s tomato soup.
type, and they would be served to her on a plate with salt as a side dish….She enjoyed food and collected recipes. She introduced several gourmet dishes to Beaumont, and on several occasions she gave the chef at a local club the recipe for a party she was having, only to find it soon appearing on the menu as a regular item. (Ida not only collected recipes but critiqued them, writing “splendid” or “perfectly splendid” on the best. “Perfectly Splendid” became the title for a museum cookbook of recipes in the archives.) Rosine Wilson recalled W.P.H. McFaddin’s eating preferences as well: Grandfather loved grits, red-eye gravy, buttermilk, and clabber. He also loved sweets, and carried tea cakes or mints in his pockets. I used to run to him to kiss him, and then reach into his pockets to get a goody. That love for sweets could be seen in W.P.H.’s custom of beginning his meal with dessert, something that made an impression on Carroll Ward’s niece Mabelle Martin Bryant: And the rest of us would be eating our cocktail or our salad, and someone said “Mr. McFaddin, are you enjoying your dessert?” And he said, “Why of course. If you have the best first, you have the best always.” Other family, friends, and employees often mentioned food when talking about the family or the house. The museum’s oral histories are — pardon the reference — larded
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HOLIDAYS AT THE MUSEUM As it does every year, the McFaddinWard House opened its doors for several holiday events. From the annual open house, to the showing of the holiday classic “We’re No Angels,” to the signature Eggnog Evening, there was no shortage of Christmas cheer at the museum. Docents previewed the Christmas interpretation early in December, and the public enjoyed the decorations — including nearly 100 poinsettias — throughout the holidays. It’s a yearly tradition that never gets old.
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Coming full circle at McFaddin-Ward House BY MARCUS POWERS Coming to work at the McFaddinWard House Museum is something of a fullcircle moment for me. Growing up, I often visited historic homes with my grandmother. The McFaddin-Ward House was one of our favorites, and I remember coming here countless times throughout the years. When, last summer, I got an email calling for volunteers to serve as docents at the museum, I jumped at the chance. In August, I started my training and became a docent. At that time, I had absolutely no plans to leave my job in television news. Years ago, in college, I had interned at PBS in Washington, D.C. While there, I visited the Smithsonian museums nearly every week. I thought that working in a museum would be a lot of fun, and incredibly rewarding. But by then, I was six months away from graduation and knew that being a news producer was my path. Fast forward to October 2013, and I found myself applying to become a full-time member of the McFaddin-Ward House team as public relations coordinator. Thankfully, I got the job and began in December. In fact, my first day was the day the staff installed the Christmas decorations in the house. Talk about a nice start! Working here has been a huge learning experience, but one that I feel incredibly
Sustenance Continued from page 5 with their food memories. Perry Jr. was often seen carrying a large Hershey bar; and Caldwell, according to his daughter Rosine Wilson, was “very fond of” ice cream, offering to trade his own empty dessert bowl for the large serving bowl of ice cream in the butler’s hands. An adult beverage figured into a McFaddin story from Garnette Pitts, who recalled that on an ocean liner headed to Europe, Ida and her friend Mabel Ritter “decided they’d be real worldly.” When the steward asked them if they wanted a cocktail, Mabel ordered a scotch and water; Ida said “I’ll have a scotch and a teaspoon of soda,” believing that the drink was made with bak-
Marcus Powers, second from right, and Karen Chapman, right, celebrate their graduation from the docent program with Sam Daleo and Becky Fertitta in October 2013. lucky to have. With my degree in mass communications, I was exposed to some aspects of the field of public relations. But other than a strictly volunteer role, I had no experience in the museum world. I believe, in general, that museums are an important part of society and our culture. And I believe, in particular, that the
ing soda, not a carbonated beverage. According to Garnette, Ida enjoyed telling that story on herself. Strangely, our documentation tells us surprisingly little about Mamie’s eating preferences. Her diaries contain complete menus and other records of luncheons, dinners, teas and receptions, but rarely her personal opinion of specific dishes. As an adult she had a delicate digestive tract and could not tolerate a number of foods; perhaps her pleasure came more from others’ enjoyment of food than her own. The September 2013 issue of Scientific American was all about food — its evolution, chemistry, mystique and future; the headline read, “It started as fuel, became a passion, ignited a global crisis — and made us human.” Our approach is considerably less analytical, but we will try to connect the
McFaddin-Ward House is an integral part of the story of southeast Texas and that it continues to play an important role today, in 2014. I’m so excited to begin this next chapter of my career, and spread the word of the McFaddin-Ward House across the state and beyond.
Mamie and Carroll enjoy a meal in Los Angeles. dots between food and lifestyles for the McFaddins and other Southeast Texans. The science of food will doubtless continue to evolve, of course; but food will remain integral to our culture, whether we dig into a plate of raw greens or a platter of fried chicken.
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Museum presents special lecture series for 2014 BY ARLENE CHRISTIANSEN Every year, the McFaddin-Ward House lines up a variety of speakers and programs. This year, we’ve scheduled some exceptional programs for our lecture series; we hope you will be as excited about them as we are. We began our series on January 30 with a fascinating talk, “Fakes and Forgeries in the Art Market,” presented by Meredith Meuwly, director of appraisal services at Heritage Auctions in Dallas. Ms. Meuwly, who has appeared on Antiques Road Show, spoke about the many types of falsifications that occur throughout the art world. Over 90 guests enjoyed the program. To highlight our 2014 interpretive theme, “Beyond Sustenance: Feast and Fellowship,” we have lined up two related presentations just a week apart. What complements food better than wine? On Thursday, May 1, Perry McFaddin Clark, great-great grandson of W.P.H. and Ida McFaddin, will present “Amizetta Vineyards: From Barrel to Bottle,” and tell us about wine making at the Amizetta Vineyards in Napa Valley, California. Perry’s parents, Amizetta and Spencer Clark, started Amizetta Vineyards in 1979 on a steep hillside at Howell Mountain near St. Helena, California. Since then, the state has stopped hillside development, making Amizetta Vineyards one of the few remaining terraced hillside vineyards in the valley. This type of farming produces rare old-world mountain fruit, which in turn has resulted in awardwinning wines, including gold awards for the vineyard’s cabernets. There will be a sampling of the wines at the conclusion of the lecture. On Thursday, May 8, we will take a historic look at growing food with “Thomas
Perry McFaddin Clark, left, great-great grandson of W.P.H. and Ida McFaddin, will present “Amizetta Vineyards: From Barrel to Bottle,” and Peter Hatch, right, Director of Gardens and Grounds Emeritus for the Thomas Jefferson Foundation, will talk about “Thomas Jefferson’s Revolutionary Garden,” as part of the museum’s 2014 lecture series.
Jefferson’s Revolutionary Garden,” a presentation given by Peter Hatch, Director of Gardens and Grounds Emeritus for the Thomas Jefferson Foundation. He will be speaking on his vast knowledge of Thomas
Jefferson, Monticello, and the history of garden plants and trees. From 1977 to 2012, Mr. Hatch was responsible for the maintenance, interpretation and restoration of the 2,400-acre landscape at Monticello. He is also the author of four books on the gardens at Monticello, including his latest work, “A Rich Spot of Earth: Thomas Jefferson’s Revolutionary Garden at Monticello.” His 38 years of experience with historic landscapes should result in a fascinating presentation. We are greatly looking forward to both of these programs and hope that you will join us for them.
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Viewpoints from By BECKY FERTITTA
Junior Interpreters Christina Abel, left, Karah Jackson, Julianne Haidusek, Majesti Lee and Denavia Barabin had an opportunity to see the museum’s reserve collection.
Karah Jackson receives a Certificate of Appreciation from volunteer coordinator Becky Fertitta.
Julianne Haidusek, left, and Swann Nance were recognized for volunteering.
The month of January was quiet and still at the McFaddinWard House Visitor Center — as far as tours were concerned. Exhaustion from the Christmas season, along with the cold weather, combined to keep local folks at home. We did begin to see the “Snow Birds” fly in. These are the visitors who head south trying to escape the real winter weather up north. Boy, did they get it wrong this winter! However, slow times for guided tours does not necessarily translate into slow times for the volunteers. The new year means celebration time for our volunteers, beginning with the adult Volunteer Appreciation Banquet in late January. Over 60 ladies and gentlemen braved the still-icy weather to attend the luncheon where a scrumptious meal was served, awards were handed out (see photos) and a new slate of Volunteer Service Council officers was elected for 2014: Peggy Ducote, president; Lyndia King, president-elect; social/hospitality chair Joan Madigan; social/hospitality co-chair, Teresa Orr; education chair, Lisa Hitt; and education co-chair, Linda Martin. Gloria Ayres will continue on the board in an advisory capacity as past-president. Junior Interpreters had a different sort of Appreciation Banquet, because they also had tour duty! February 1, the first JI Guide Day of 2014, turned out to be pretty slow in the tour department; but the JIs in attendance had a delicious meal and a special tour of our reserve collection.
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the Visitor Center
McFaddin-Ward House volunteers Billie Osborn, left, Frances Ramsey, Jerry Melancon, Don Benton, Madlyn Benton and Barbara Smith. Gloria Ayres, left, and Priscilla Rouse received a special gift for amassing 500 hours.
Volunteers Janie Trussell, left, Fran Eidom, Alfrieda Koehnen, and Marcie Kibler. 2014 president Peggy Ducote, left, and Gloria Ayres share a light moment at the podium during the Volunteer Appreciation Banquet.
Sarah Gerstenberg, left, and Dolores Belton, right, received museum service pins for working 125 hours at the museum.
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VIEWPOINTS McFADDIN-WARD HOUSE
Historic House Museum
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Vol. 30, No. 2 March 2014 Published quarterly for volunteers of the McFaddin-Ward House and others interested in cultural and educational aspects of the museum. (409) 832-1906, office (409) 832-2134, visitor center www.mcfaddin-ward.org 2013 Press Club of Southeast Texas Excellence in Media Award winner for Best Newsletter
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Events Calendar Thursday, April 24 Spring Community Picnic 5:30 p.m. Thursday, May 1 Amizetta Vineyards: From Barrel to Bottle 6:30 p.m. Thursday, May 8 Thomas Jefferson’s Revolutionary Garden 6:30 p.m.
Volunteer Calendar Monday, March 24 Volunteer Day Trip Saturday, March 29 Junior Interpreter Guide Day 10 a.m. to 4 p.m. Visitor Center Monday, April 14 Volunteer Service Council General Meeting
Monday & Tuesday, April 21 & 22 Volunteer Bus Trip
Wednesday, May 21 Volunteer Exhibit Preview 10 a.m. and 6:30 p.m. Visitor Center
Monday, May 19 Volunteer Book Club Noon Lecture Hall
Saturday, May 31 Junior Interpreter Guide Day 10 a.m. to 4 p.m. Visitor Center