|
-
Prologue
-
Almost
no
written
documentation
exists
describing
Christmas
Day
celebrations
in
such
early
settlements
as
Indian
Key,
Newport,
Rock
Harbor,
Planter,
Tavernier
and
Matecumbe.
We
do
know
that
most
of
the
early
settlers
came
from
the
Bahamas
by
way
of
Key
West.
These
families
were
generally
very
private
people
who
were
here
to
escape
the
restrictions
of
a
crowded
society
and/or
restraining
governments.
Allow
me
as
the
author,
a
fourth
generation
Floridian,
to
tout
a
tidbit
of
Florida
history.
The
question
has
been
asked
where
America's
first
Christmas
was
celebrated.
Historians
generally
agree
that
it
was
northwest
of
Tallahassee
near
the
Indian
village
of
Iviahica
in
the
year
1539.
This
is
26
years
before
St.
Augustine
and
68
years
before
Jamestown.
The
trail
to
this
Christmas
began
on
the
west
coast
of
La
Florida
at
Charlotte
Harbor
on
May
31,
1539,
by
Spanish
conquistador,
Hernando
de
Soto,
on
his
trek
to
fine
gold.
By
December
1539
he
and
his
small
army
reached
the
Tallahassee
area
where
he
set
up
his
winter
headquarters.
There
is
little
doubt
that
these
Spanish
Catholic
citizens
with
their
accompanying
clergymen
celebrated
the
Christmas
Mass
in
the
early
tradition.
In
total
truth
the
author
cannot
find
it
specifically
recorded
as
he
can
the
Pascua
floridas
for
Easter
Mass
in
1513
near
St.
Augustine.
Now
for
the
Florida
Keys.
Other
than
a
few
recorded
ship
captains
giving
their
crews
the
day
off,
the
first
recorded
Christmas
event
that
the
author
has
found
was
an
entry
made
in
Key
West
attorney
William
Hackley’s
diary,
dated
December
25,
1830.
Mr.
Hackley
recorded:
“About
20
persons
sat
down
to
dinner
at
Mr.
Pinkhams.
The
two
Mrs.
Wescotts,
Mrs.
Pinkham
and
Miss.
Foote
sat
at
the
table.
It
is
the
first
time
I
have
eaten
dinner
in
the
company
of
ladies
on
this
Key.
Several
of
the
party
got
a
little
merry,
but
not
much
so.
There
were
persons
parading
the
streets
till
a
late
hour
firing
guns,
and
whooping
and
hollering
in
honor
of
the
day.”
The
arrival
of
Dr.
Henry
Perrine
and
his
family
on
Indian
Key
on
Christmas
day,
1838
provides
us
with
a
brief
dinner
description.
Quoting
from
Dr.
Perrine’s
daughter,
Hester
Perrine
Walker,
hand
written
memoirs:
“.
.
.
As
soon
as
our
vessel
came
to
anchor
Mr.
[Charles]
Howe
came
on
board,
and
in
his
boat
we
landed.
Our
first
Christmas
dinner
was
eaten
at
his
hospitable
table.
How
well
I
remember
the
curious
Conch
soup,
and
that
roast
of
beef!!
Some
years
before
Captain
Houseman
[sic]
the
owner
of
the
Island
had
imported
a
cow
and
Bull,
hoping
to
raise
stock,
for
some
reason
the
cow
died
,
&
he
had
determined
to
kill
the
Bull,
but
hearing
that
father
was
coming,
determined
to
await
his
arrival,
so
that
we
should
enjoy
what
was
to
be
to
them,
such
a
great
luxury!
forgetting
that
we
were
from
the
land
of
beef.
The
task
Mr.
Howe
had
in
cutting
that
roast,
and
our
teeth
had
in
masticating
it,
can
better
be
imagined
than
told!!
(If
it
was
not
one
of
the
creatures
turned
out
of
the
Ark,
it
must
have
been
a
near
descendant!!)
But
the
fresh
vegetables
&
delicious
fruits
made
amends.
I
cannot
forget
our
delight
on
first
seeing
this
beautiful
little
island
of
only
12
acres.
.
.."
-
-
Periods
-
The
first
Christmas
period
would
be
before
any
form
of
land
transportation
was
available.
There
were
few
or
no
interconnecting
trails
or
paths.
Everything
had
to
come
by
the
few
sailing
vessels
that
happened
to
stop.
This
improved
when
scheduled
sailing
vessels,
such
as
the
Island
Home,
Mystery
or
Newport,
could
be
relied
on
to
bring
in/out
supplies,
visitors,
ministers,
justices
of
the
peace,
mail,
and
so
forth.
In
this
era,
families
had
to
store
large
amounts
of
supplies,
or
take
the
chance
of
running
short.
The
second
period
began
with
the
announcement
of
scheduled
train
service
to
Knight's
Key
(Marathon)
by
the
Flagler
Overseas
Railroad
on
February
4,
1908.
A
train
departed
Miami
at
6:30
A.M.
and
11:00
A.M.
and
would
return
from
Knight's
Key
at
5:40
A.M.
and
10:00
A.M.
the
following
day.
After
completion
of
the
railroad
to
Key
West
in
1912,
daily
train
service
was
provided;
however,
if
one
wished
to
depart
and
return
the
same
day,
he
or
she
would
have
to
go
to
Key
West
to
make
same-day
connections.
If
one
went
to
Miami,
he
or
she
would
have
to
remain
overnight
and
return
the
next
morning.
This
was
the
time
period
that
the
interviewees
remembered
as
their
earliest
Christmas.
The
third
period
was
not
as
large
of
a
change,
but
it
occurred
in
about
1928
when
the
first
Overseas
Highway
was
built
using
the
wooden
bridge
over
Card
Sound
to
Homestead
and
Miami.
The
automobile
had
become
a
reliable
mode
of
transportation
and
one
could
make
one's
own
schedule.
But,
one
would
have
to
take
ferryboats
to
drive
to
Key
West,
as
the
highway
was
not
completed
all
the
way.
Miami
also
had
grown
much
larger,
and
bus
and
delivery
service
were
now
available
to
and
from
the
Keys.
Reasonably
sized
grocery
stores,
hotels,
taverns
and
drug
stores
gradually
appeared
throughout
the
Keys.
Because
the
amount
of
stored
supplies
needed
in
each
home
diminished,
the
trade
to
Key
West
faded.
The
fourth
period
began
in
1935,
when
the
hurricane
decimated
the
interviewees'
homes
and
businesses,
and
severely
damaged
the
railroad.
Shortly
after,
in
1938,
the
first
complete
Overseas
Highway
was
opened
to
Key
West
,and
in
many
ways
life
today
is
similar
to
that
period.
Let's
remember
that
specific
Christmas
details
generally
follow
a
family
tradition
and
are
affected
by
socio/economic
aspects.
There
are
some
specifics
that
are
geographically
area
sensitive,
so
expect
some
differences.
For
example,
the
church
mentioned
in
the
interviews
was
the
Methodist
Church.
There
were
no
Catholic
or
other
churches
in
the
Upper
Keys
at
that
time.
Almost
all
children
were
born
in
Key
West
or
Miami,
so
Catholics
returning
to
the
Upper
Keys
could
not
celebrate
Christmas
Mass
or
any
other
mass,
short
of
going
to
Key
West
or
Miami.
Another
example
is
that
before
the
exotic
Australian
pine
was
introduced,
the
Spanish,
white
and
red
stopper
wood
trees
were
used
locally
as
Christmas
trees.
Decorations
were
of
Conch
ingenuity.
Charles
“Prof.”
Albury
told
of
searching
the
shoreline
for
clear
light
bulbs
to
be
filled
with
water
colored
with
berry
dyes
and
hung
on
the
tree
as
ornaments.
Sea
shells
were
another
favorite.
Holes
were
punched
in
sea
shells
and
hung
for
decorations.
-
-
My
Plan
-
-
My
next
step
was
to
contact
some
of
the
"old
timers"
who
were
born
and
raised
in
the
Upper
Keys.
Many
were
away
for
the
Thanksgiving
festivities,
but
Bernard
Russell,
Laurette
Russell
nee
Pinder,
Etta
Sweeting
nee
Parker
and
William
Albury
were
found
at
home.
They
consented
to
give
up
a
part
of
their
privacy
for
four
interviews
that
will
follow
a
short
introduction.
As
most
residents
here
know,
contacting
the
Russells,
Pinders,
Parkers,
Roberts
and
Alburys
will
give
a
relatively
good
cross
section
of
early
Upper
Keys
life.
Admittedly,
it
would
have
been
more
comprehensive
to
have
been
able
to
locate
all
the
various
Alburys,
Pinders,
Parkers,
Lowes,
Johnsons,
Bethels,
Sweetings,
Sawyers,
Thompsons,
Careys,
Currys,
Roberts,
Russells,
Saunders,
Sands,
etc.
Perhaps
some
other
time.
Four
different
major
periods
of
early
Christmas
appear
to
have
evolved
in
the
Upper
Keys.
The
following
interviews
were
done
in
November,
1991
while
researching
Christmas
in
the
Upper
Keys.
-
-
ETTA
PARKER
SWEETING
-
-
The
first
person
interviewed
was
Etta
Sweeting
nee
Parker,
the
daughter
of
Edney
Parker
and
Edna
(Pinder)
Parker
of
Upper
Matecumbe
Key.
Etta
was
the
fourth
of
eleven
children
and
reminded
me
that
Christmas,
or
any
other
day,
was
a
busy
day
for
her.
Fortunately,
her
oldest
sister,
Janice,
did
most
of
the
cooking,
but
there
were
plenty
of
chores
for
her
in
their
Matecumbe
home.
Her
Christmas
and
her
life
were
centered
around
the
church
and
family.
She
went
to
church
four
times
on
Sundays:
morning
worship,
afternoon
Sunday
school,
young
peoples
meeting
and
the
evening
service.
The
family
meal
was
next
in
importance.
Janice
cooked
the
meal
and
her
mother
made
the
bread.
It
would
probably
be
a
chicken,
but
could
be
baked
fish,
a
stuffed
snapper,
or
bone
fish
prepared
with
bacon
and
onions.
There
would
be
vegetables
that
they
grew,
such
as
cabbages,
tomatoes
and
collard
greens.
For
dessert,
they
preferred
a
family
bread-pudding
recipe
to
the
queen-of-all
pudding
and
guava
or
date
duff.
[See
recipes
at
the
end.]
Presents
were
scarce,
but
everyone
received
a
piece
of
new
clothing.
Etta
said
"Very
little
money
and
a
lot
of
children."
She
did
remember
at
one
time
getting
a
doll
and
her
older
brother,
Noland,
got
a
toy
tool
set.
She
said
that
she
did
not
remember
fruit
cake
or
fruit
salads
65
years
ago.
She
did
after
the
stores
came.
She
remembers
going
to
Eddy
Carey's
store
generally,
but
Cothron's
had
more
supplies.
-
-
BERNARD
RUSSELL
-
-
The
second
person
interviewed
was
Bernard
Russell,
one
of
John
and
Louise
Russell's
children
of
Matecumbe.
When
asked
about
the
first
Christmas
he
responded
immediately,
"I
remember
it
as
if
it
were
yesterday."
He
was
eleven
years
old
and
had
already
found
his
Christmas
present
wrapped
with
cardboard
in
the
storeroom
in
back
of
the
house.
It
was
a
red
and
green
dump
truck
and
he
knew
it
was
his
as
he
had
no
brothers,
only
three
sisters.
His
parents
had
cautioned
him
before
about
snooping
around
because
he
just
might
not
get
any
gifts
at
all.
As
far
as
he
knew
though,
he
had
not
been
caught
snooping
around.
Come
Christmas
morning,
there
was
nothing
for
him,
not
even
candy
or
fruit
in
his
stocking
draped
over
the
back
of
a
chair.
Everybody
had
presents,
he
had
nothing!
The
day
dragged
on
and
it
was
about
3:00
P.M.
before
his
parents
finally
gave
in
and
let
him
have
his
presents.
They
had
taught
him
a
lesson.
Bernard
also
remembers
the
stopper
wood
trees,
but
also
recalls
using
Australian
pines
later.
Church
was
also
important
for
their
family
and
even
more
so
if
Christmas
was
on
a
Sunday.
Bernard
did
not
remember
receiving
Christmas
cards,
but
they
did
sing
Christmas
carols
in
church
and
around
home.
Somehow
for
the
meal,
they
always
seemed
to
have
a
turkey,
probably
from
Key
West,
that
they
had
kept
in
a
pen
by
the
wash
house.
Often
there
would
also
be
a
ham,
plenty
of
vegetables
that
they
had
grown,
guava
duff
and
always
queen-of-all
pudding.
Queen-of-all
pudding
is
a
custard
pudding
with
a
middle
layer
of
guava
jelly
and
a
meringue
top.
-
-
WILLIAM
(SPUD)
ALBURY
-
Third
to
be
interviewed
was
the
late
William
Albury,
son
of
George
and
Mary
Annis
(Sweeting)
Albury.
William
also
remembers
putting
a
stopper
wood
tree
in
the
corner
of
their
Plantation
Key
home
and
decorating
it
with
light
bulbs
found
along
the
shore.
He
would
take
the
juice
of
the
prickly
pear
and
mix
it
with
bluing,
berry
juices
and
various
colors
as
paint.
Of
course,
there
was
no
electricity
on
Plantation
Key
until
1942.
They
also
used
clothespins,
the
two-prong
spreader
type,
to
secure
small
candles
as
lights
on
the
tree.
The
gift
that
stood
out
in
William's
mind
was
a
train
set
that
he
wound
up
with
a
key
and
put
on
a
round
track
about
four
feet
across.
Presents
had
to
be
ordered
from
Key
West.
The
family
was
the
focus
of
Christmas
for
them.
To
go
to
church,
which
was
at
Pearl
City
(about
a
mile
and
a
half
north
of
Treasure
Village),
they
had
to
travel
by
sailboat
and
wade
ashore.
Later
a
road
was
built
from
their
house.
The
meal
would
be
a
chicken
or
two
that
they
had
raised.
Plenty
of
vegetables,
especially
tomatoes,
guava
duff
and
queen-of-all
pudding.
Guava
duff
is
a
type
of
steamed
cake
topped
with
a
separate
sweet
sauce.
[See
recipes
at
the
end.]
He
did
not
remember
fruitcake
or
salad,
or
Christmas
cards
until
much
later.
-
-
LAURETTE
PINDER
RUSSELL
-
-
Fourth
interviewed
was
Laurette
Russell
nee
Pinder,
daughter
of
Preston
(born
on
Indian
Key)
and
Catherine
(Russell)
Pinder.
The
Pinders
also
lived
on
Upper
Matecumbe
Key,
but
within
walking
distance
of
the
church
on
the
beach.
Church
was
very
important
and
she
would
go
to
three
services
on
Sundays.
Laurette's
dad
would
cut
a
stopper
tree
and
her
mother
had
strands
of
colored
wooden
beads
that
she
would
drape
around
the
tree.
The
children
-Laurette
was
the
youngest
of
six-
would
make
bows
and
place
special
metal
candleholders
on
the
branches
and
sing
Christmas
carols.
Their
house
was
lit
with
kerosene
lamps,
so
the
little
candles
would
really
show
off.
The
meal
was
centered
around
a
turkey,
one
of
the
two
that
they
had
brought
up
from
Key
West
each
year.
The
other
was
for
Thanksgiving.
Her
mother
would
bake
cookies,
cakes
and
always
a
sweet
potato
pie.
Again,
there
would
be
plenty
of
vegetables,
puddings
and
guava
duff.
Laurette
just
did
not
remember
receiving
toys
until
she
was
older.
She
remembers
that
a
new
pair
of
shoes
would
be
her
fondest
gift
of
any
clothes.
When
Reynolds
and
Mary
Cothron
opened
their
grocery
store
on
the
beach,
many
things
were
made
much
easier.
-
-
Epilogue
-
-
These
interviews
reveal
many
common
threads.
There
was
always
a
tree
of
some
kind,
usually
the
stopper
wood.
Church,
family
and
a
special
meal
were
the
important
elements,
just
as
it
is
today.
The
spirit
of
giving
and
unity
were
omnipresent.
Beginning
December,
1990,
the
Historical
Society
has
presented
an
annual
Old
Timer's
Christmas
celebration.
A
local
stopper
tree
is
decorated
using
homemade
decorations,
a
display
of
vintage
toys,
samplings
of
early
Keys
recipes
and
an
re-enactment
of
early
personalities
such
as
Henry
Flagler,
Zane
Grey,
Dr.
Henry
Perrine,
William
Matheson,
John
James
Audubon,
etc.
-
Recipes
-
-
QUEEN
OF
ALL
PUDDING
-
5
eggs
Keep
4
egg
whites
for
the
meringue
2
cups
of
evaporated
milk
One
5-ounce
can
of
condensed
milk
12
“Uneeda”
biscuits
(Cuban
crackers,
unsalted)
1
teaspoon
of
vanilla
1/2
cup
of
sugar
for
custard
8
tablespoons
sugar
for
meringue
One
inch
chunk
of
guava
paste
bar
1
tablespoon
butter
Preheat
oven
to
350°
F.
Beat
well
5
egg
yokes
and
one
white.
Add
the
1/2
cup
of
sugar
and
the
butter
and
mix
well.
Add
evaporated
and
condensed
milk
and
the
biscuits
which
have
been
crumbled.
Stir
in
the
vanilla.
Pour
into
greased
pan
and
bake
custard
until
set
(about
35
minutes).
While
baking,
cut
the
guava
paste
into
small
pieces
and
put
into
a
pan
with
2
to
3
tablespoons
of
water.
Melt
over
a
low
heat
making
a
syrup.
Beat
4
egg
whites
until
stiff
and
add
two
tablespoons
of
sugar
at
a
time
beating
after
each
addition
until
all
sugar
is
used.
Remove
custard
when
done
and
lower
heat
to
300°
F.
Pour
syrup
over
custard,
spread
meringue
on
top.
ke
again
at
300°
F
for
10
to
15
minutes
or
until
golden
brown.
Remove
and
allow
to
cool.
Serve
at
room
temperature
or
chilled.
Refrigerate
left
overs.
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GUAVA
DUFF
-
Duff:
3
eggs
2
tablespoons
of
butter
or
margarine
1
cup
sugar
3
cups
flour
2
teaspoons
baking
soda
1/2
teaspoons
nutmeg
and
cinnamon
1/4
teaspoon
salt
2
cups
guava
pulp
made
by
forcing
thinly
sliced
stewed
fresh
guavas
through
sieve.
Cream
the
sugar
and
butter,
add
beaten
eggs,
guava
pulp
and
spices.
Beat
until
smooth.
Sift
flour
with
baking
powder
and
work
into
the
butter
mixture.
The
dough
should
be
stiff.
Add
more
flour
if
necessary.
Place
the
mixture
into
a
greased
and
floured
2
1/2-quart,
heat-safe
bowl.
Cover
with
lid
or
foil.
Place
on
a
rack
in
a
pan
with
water
reaching
halfway
up
the
bowl.
Let
steam
for
three
hours.
Remove
and
slice.
Serve
with
your
favorite
sauce.
Variations
using
coconuts
and
dates
were
frequently
used.
If
used,
adjustments
for
moisture
and
sugar
must
be
made
.
Make
and
serve
with
either
one
of
the
sauces
below:
Butter
Sauce
:
2
tablespoons
of
butter
3/4
cup
of
sugar
1
egg,
separated
Cream
butter
and
sugar,
add
egg
yoke
and
mix
well.
Fold
in
the
white
of
a
stiffly
beaten
egg
white.
Add
small
amount
of
hot
water
or
milk
if
needed.
Vanilla
Sauce:
1/2
cup
sugar
2
cups
boiling
water
2
tablespoons
cornstarch
2
teaspoons
vanilla
extract
4
tablespoons
butter,
margarine
1
dash
of
nutmeg
1/8
teaspoon
of
salt
Combine
sugar,
cornstarch
and
salt
in
pan.
Add
boiling
water
while
stirring.
Add
remaining
ingredients.
Stir
until
thick.
Brandy,
rum,
or
sherry
may
replace
the
vanilla.
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-
CARAMEL
FLAN
-
3/4
cup
of
sugar
4
eggs
1
3/4
cups
of
water
1
14-ounce
can
sweetened
condensed
milk
1/2
teaspoon
of
vanilla
extract
1/8
teaspoon
(dash)
of
salt
Preheat
oven
to
350°
F.
In
a
heavy
skillet
over
medium
heat,
cook
sugar,
stirring
constantly
until
melted
and
caramel-colored.
Pour
into
ungreased
9-inch
square
or
round
baking
pan,
tilting
to
coat
the
bottom.
In
a
small
mixing
bowl,
beat
eggs
and
stir
in
water,
sweetened
condensed
milk,
vanilla,
and
salt.
Pour
over
the
melted
sugar
prepared
pan
and
set
in
a
larger
pan.
Fill
the
larger
pan
with
one
inch
of
hot
water.
Bake
for
55
to
60
minutes,
or
until
a
knife
inserted
near
the
center
comes
out
clean.
Cool,
then
chill
thoroughly.
Loosen
sides
of
flan
with
a
knife.
Serve
as
is,
or
invert
onto
a
serving
plate
with
a
rim.
Garnish
as
desired
(cool
whip,
strawberries/slices,
etc.).
Refrigerate
leftovers.
-----HAPPY
HOLIDAYS-----
|
