True to the Union

There is a unique monument in Comfort, Texas - the only memorial dedicated to Unionists, south of the Mason-Dixon line, and one of only a handful of places where the 36-star American flag flies at half-staff, in perpetuity.  Virginia split into two states, and Missouri and Kansas bled over the matter of secession and slavery - but who would ever have thought that right in the middle of a stoutly Confederate state, there would be a large population of stubborn Unionists? But there were, and what is odder still is that most those Union loyalists were only recent immigrants to Texas and the new world.

When Texas departed the Union, it was over the objections of a substantial minority, including those German settlers who had come to the Hill Country and built towns like Fredericksburg, Comfort and New Braunfels in the years immediately before the war. When a general conscription law was passed, essentially declaring that every white male between the age of eighteen and thirty-five were liable for military service, feelings in the Hill Country were bitterly resentful; opposed to slavery and secession, many found it deeply insulting to be forced to fight in the defense of an institution they despised, and for a political body whose existence they had opposed. And, too - Gillespie County was very much still a part of the frontier. Fighting off war-parties of Indians was a much more immediate concern.

This resulted in Gillespie and Kerr County being put under martial law, in the spring of 1862, and all men over the age of 16 ordered to register with the local provost marshal and take an oath of allegiance to the Confederacy.  Suspicion followed by repression bred resentment and further defiance, which in turn bred violence... and resistance. Men of draft age took to hiding out in the brush. A company of Confederate partisans under the command of Captain James Duff were sent to keep order. By summer, Captain Duff ordered the arrest of any man who had not taken the loyalty oath. His troopers waged a savage campaign; flogging men they had arrested until they told his troopers what they wanted to hear, wrecking settler's homes, arresting whole families and confiscating foodstuffs and livestock.

Late in the fall, thinking that they had been offered a thirty-day amnesty by the Governor of Texas and the opportunity to depart Texas unmolested, rather than take the loyalty oath, a party of sixty men gathered together, led by a settler from Comfort named Fritz Tegener. They intended to travel westward towards the Mexican border; most intended to  join the Union Army. But there was no such amnesty in effect, and they were pursued and fought a pitched and bloody battle with a contingent of Duff's troopers. About half the party was killed outright in the resulting fight, another twenty wounded were executed upon capture; one survivor was taken to San Antonio and executed there. The others scattered; some over the border and some to the Hill Country, where their families brought food to them as they hid in the fields near their homes. Captain Duff refused to allow the families of the dead to retrieve the bodies. Their remains lay unburied until 1866 when their families brought them to Comfort, and buried them in a mass grave, on a low hillside on what then would have been the outskirts of town. The stone obelisk is plain and stark, shaded by a massive oak tree: panels on three sides list the names of the 36 men of Tegener's party, all of whom were True to the Union.

Family Car

There is a saying that the difference between the English and the Americans is that to an American, a hundred years is a long time ago, and to an Englishman, a hundred miles is a great distance. Apt - and in a fair way to be true. All across the Southwest, our very oldest existing buildings, aside from various Indian pueblos, are the missions; at best a couple of centuries and change, pale and makeshift reflections of the great cathedrals of Spain.  A drive of a hundred miles is nothing special at all.

Growing up we spent a lot of time in the family car, my brother JP and sister Pippy and I, in the commodious back seat of  "Old Betsy" - a jade-green 1952 Plymouth Station wagon, which my Dad bought slightly used and which my mother drove for thirty years. Dad eventually bought, and dismembered another ‘52 Plymouth to keep the first in parts:  door panels, windows and engine parts and all, although the split windshield was inadvertently wrecked by our horse, blundering into the garage in search of his specialty horse-food, and stepping flat onto the glass panes.

Old Betsy got a new coat of paint every couple of years, and our best-remembered road trips was when Dad took us to Mexico, to get a new headliner installed at a cut-rate body and interior-work shop. While Betsy was being worked on, we watched a glass-blower demonstration, and looked at painted pottery and coarse hairy serapes and other touristy junk. We so wanted to go to a bullfight, the arena had the most interesting posters outside! In a bakery-grocery, Dad bought us fresh rolls, fruit, and bottled soft-drinks, nothing that would tax our delicate, first-world digestive systems. Our great adventure, the first time we had ever been to a foreign country. JP and Pippy and I could look around and think, "Not American." But not entirely foreign, not as long as we were looking at it from the back seat of Old Betsy.

How many weeks and months of my life were spent in the back seat of that car? Going to my grandparents' houses, to church, countless trips to school when the weather was bad, out to the desert or into the mountains with Dad for camping trips, to summer-camp in the mountains, to swimming lessons; how many weeks and months would that work out to be; JP and I on either side and Pippy in the middle, being the littlest, and least inconvenienced by the hump of the transmission in the middle of the floor? Looking out the window, daydreaming as the cityscape and the countryside swept by, seeing the hills upholstered in crunchy golden grass and spotted by dark green live oaks, watching for landmarks as the grey highway unspooled in front of us, the landmarks that let us know how close we were to wherever?

I was apt to get car-sick; the preventive was to have a window open and the fresh air blowing in, and to sing. We had a wide repertoire of folk songs, of hymns, of campfire songs, all sung in tight family harmony, and we would talk. So many things we talked about- the back of the Plymouth is where we first heard that we were going to have a baby brother, where Great-Aunt Nan talked about her half-brother, so many family moments. The back of the car, on the way to so many places - that's where family is, the place that memories are made.

When Getting There Was Glorious

Once there was a time - and that time is long out of memory for anyone alive in the United States today - when traveling on land was an arduous, uncomfortable business, and dependent upon muscle-power, either one's own muscles or those of draft animals. To go as far as fifty or five-hundred miles was a considerable project, well up to the mid-19^th century - and then it seemed that the nation and the world itself were suddenly spanned by steel rails and steam engines. The railway had arrived - and a journey from the upper-Midwest to the West Coast, which once took six months of grueling travel, could be accomplished in comfort over a matter of days. Going by train became the way to go - and at the very high end, one could travel in considerable luxury, in a private parlor car. Even the ordinary traveler could feel like a person of consequence, walking through a railway station the likes of Grand Central Station in New York, or Paris' Gare de Lyon.

And burgeoning cities everywhere paid homage to the railway by constructing ever more magnificent temples to progress in the form of railway stations; combining comfort and efficiency with every possible technological advance - and no small display of architectural grandeur. Late 19^th and early 20^th century architects copied elements of everything from Roman baths, Greek Temples, Italianate towers and Moorish palaces. San Antonio's own Sunset Station was done in Spanish Mission Revival style; completed in 1902, it is an absolute period jewel, although combatively modest in size. It was the pride of San Antonio, when completed: along the upstairs galleries in the old Depot building there are pictures of a lavish banquet being held to celebrate it's completion - a banquet held to coincide with the arrival of the first train. For more than half a century, the Depot building was the waiting room and arrival hall for passengers departing and arriving. Presently it serves as a banquet hall again - and the current Amtrack station doesn't pack anything like the same glamorous and historical wallop of the grand old Depot.

The old station is the anchor of the slowly reviving historical St. Paul Square district, a cluster of various turn-of-the-last-century buildings which once housed a number of lively and vital businesses dependent upon rail transport and traffic - warehouses, hotels, grocery stores, cafes and the like. One senses that it might have revived a little sooner if the highway had not so brutally amputated that part of downtown from the rest of it. Still and all, it's a lovely place on a warm spring day, to explore the old neighborhood - and to marvel again at how elaborate a public facility like a railway station could be, in the days when the railway was the only way to go.

When all you have in your yard is dandelions . . .

Click photos to enlarge

Then it's time to make dandelion wine. When my Granny Jessie passed on, in the early 1990's, one of the things that came to me was a little square wooden box full of recipe cards, although to be frank and fair, Granny Jessie probably did not use the recipes in it; some pre-printed on standard stock, cut out from magazines, others hand-copied in pencil, or merely cut from newspaper pages - and most of those are as brittle as ashes. No, I think she saved them because they intrigued her, or someone at a church pot-luck supper who brought something that she liked the taste of, scribbled it down for her, and she thought that she might make them someday. Some of the recipes cut from the newspaper have dates on them - from the 1970s mostly. Some of them, of course, may be older. But Granny Jessie wasn't that much of an adventurous cook - even before Grandpa Jim died; Grandpa Jim being one of those who thought salt and pepper was about as far out on the culinary edge of things as any human being ought to go. No, Granny Jessie did basic, early 20th century American cooking - which, when it was good, was very good. Her rice pudding (with raisins in it!) and her version of shoo-fly pie was sublime.

Among the adventurous curiosities in the little wooden recipe box was a newspaper clipping which so intrigued me that I copied out all the recipes therein - the topic was dandelions. Everyone knows what dandelions are, and people who are proud of their lawns spend a great deal of effort, expense and toxic chemicals eradicating them . . . and expense and effort which might not be necessary if we considered dandelions as a garden crop, instead. Yes, indeedy, the darned things are edible - at least when they are tender and young, and have not had any of the aforementioned chemicals poured upon them. Instead, what about a salad of dandelion greens - with bacon! Everything goes better with bacon! And what about dandelion wine?

Dandelion Green Salad

Fry until crisp - 3 slices bacon. Arrange in a flat, shallow dish, several cups of clean, dry dandelion greens, and crumble the bacon over it. Garnish with finely chopped chives and parsley. Dress with 2 TBsp vinegar and 1 TBsp olive oil, and a sprinkling of salt and pepper.

Dandelion Crowns

Trim leaves from whole plant, just where they turn green. Trim off root, just below crown, and clean thoroughly. Simmer for 5 minutes in water, then drain and simmer in fresh water another five minutes. Serve with a little melted butter and fresh pepper. Crowns may also be marinated for at least four hours in ½ cup olive oil, ¼ cup vinegar, 1 sliced garlic clove and a thinly sliced onion.

Dandelion Wine

Clean sepals from and wash thoroughly 6 cups dandelion blossoms. Place in a sterilized jar and cover with 3 quarts boiling water. Add rind from 2 lemons and 2 oranges, Cover mouth of jar with plastic wrap and allow to set for 2 days.

Strain liquid into another sterilized jar and stir in: 2 ½ pounds sugar, juice of 2 lemons and 2 oranges, ½ lb raisins, coarsely ground, and ½ package yeast. Cover and set away for one week. Strain into a gallon jug, adding additional water to fill, if necessary. Seal tightly and allow to ferment for 3 months. When it stops fermenting, pour into another jar and allow to stand until clarified. Bottle, and seal, and allow to age.

A Disquisition Upon Jello

Now if I had once thought that the garlic snails at the yearly NIOSA street food event were dubious eats, I had not had a chance to grok the full horror of the guacamole bird - it's the third one down. click here ... Finished shuddering yet? Good. You see, there is Jello and all the horrors that are perpetuated with it, and then there is just plain gelatin mixed with a variety of sweet or savory liquids and poured into an appropriate Jello mold.

There is the stuff whipped up by the staff of women's home magazines trying to catch the eyeballs (or stimulate the nausea reflex) and not coincidently sell more Jello... and of late there is the parody stuff (like the famous brain mold), and a lot of bizarre things put together for contests; I have heard of Jello aquariums with lettuce for seaweed and Goldfish crackers as... er, gold fish swimming in the pale green lime depths.

And then for those who favor less jokey and more toothsome variants of jellied edibles, there are desserts such as my mother's favorite - the wine-orange gelatin dessert, and my own yoghurt cream mold. Mom's was from the 1970s edition of Joy of Cooking, ( p. 745) "Wine Gelatin"

Soak 2 TBsp gelatin in ¼ cup cold water. Dissolve it in ¾ cup boiling water and stir in until dissolved, ½ cup sugar. Allow to cool and add 1 ¾ cup orange juice, 6 TBsp lemon juice and 1 cup well-flavored wine. Sugar amount may be adjusted if the orange juice and/or wine are sweet . Pour into sherbet glasses and chill until firm. Serve with cream, whipped cream or custard sauce. (It strikes me that this might be very nice with blood-orange juice and a nice rose wine)

My own favorite gelatin recipe - Yoghurt-Cream Dessert - was copied from a newspaper clipping (Stars and Stripes?) into a hand-written collection - no idea of where it might have come from before then, although I think there is an Italian sweet dessert something like it called ‘panna cotta'.

Soften 4 tsp unflavored gelatin in ¼ cup cold water. Combine in a saucepan over low heat, 1 ½ cup heavy cream and ¼ cup sugar, stirring until cream is warm and sugar dissolves. Add softened gelatin and stir until that dissolves also. Remove from heat, allow to cool, and stir in 2 ¼ cups plain unflavored yoghurt and 1 tsp vanilla. Pour into a 1-quart mold and chill for at least one hour. Un-mold and serve with fresh fruit or fruit compote.

I usually make a sauce of ¾ water, and 6 Tbsp water, cooked with about 1 cup of fresh blackberries until berries are softened and syrup slightly thickened. Then I add another cup of fresh raspberries and 2 Tbsp raspberry vodka.

Gelatin molds - not just for Lutheran church suppers!