Sunday, April 25, 2021

Early Portent of Lincoln's Death.

That the assassination of Abraham Lincoln had been planned for many months is evidenced by a little-known incident that occurred in Meadville, Pennsylvania, almost eight months prior to the shooting in Ford's Theatre, in Washington D.C.
John Wilkes Booth


John Wilkes Booth was an overnight guest at the famous McHenry House, adjoining the Erie railroad station in Meadville on August 13, 1864, after a theatrical engagement at the opera house.
The McHenry House and grand railroad depot in Meadville, Pennsylvania was the most splendid building of its kind outside of New York City.






Atlantic & Great Western Railway Depot with McHenry House to the left in 1869.


Whatever possessed him to be so brazen as to divulge the plans he and his friends had made for Lincoln's death probably will never be known. However, on the next morning after Booth had left the city a chambermaid discovered that he had scratched upon the window of his room, evidently with the stone in his diamond ring, the following words:
"Abe Lincoln departed this life August 13, 1864, by the effects of poison."
The chambermaid immediately notified R.M.U. Taylor, the manager of the McHenry House. For some, unknown reason, Taylor gave the matter no immediate attention.
The Depot decorated to receive McHenry and the European dignitaries.




The circumstances of Booth's visit to Meadville, and his knowledge of a plot upon the Great Emancipator's life, were immediately recalled as the sad news passed over the telegraph wires the morning of April 16, 1865, that Lincoln had been mortally wounded by Booth in Ford's Theatre on the evening of the 14th, while the President was attending a performance of "Our American Cousin."

The glass was then removed from the window frame and afterward exhibited by Taylor, along with Booth's signature which he cut from the hotel register. He framed the two with a black velour facing to facilitate reading. Later Taylor sent the glass to Miss Mary McHenry of Philadelphia, daughter of the man for whom the hotel was named. It remained in her possession until 1879. That autumn while on a visit to Washington D.C., she saw some other Booth relics in the office of the judge advocate general and added the pane of glass to the collection. It remained there until December 1, 1939, when it was transferred to the Lincoln Museum in Washington D.C., where it is now stored.

Research indicates that John Wilkes Booth's scratching of the prediction quoted above was something more than an idle pastime. For several months before, during the summer of 1864, David E. Harold, the vainglorious, shallow-minded drug clerk who rode with Booth that night of April 1865, was employed in William S. Thompson's drug store at Fifteenth street and Pennsylvania Avenue, in Washington D.C. There the President was accustomed to having his prescriptions filled, and it was known that Harold was an easy tool in Booth's hands. It is believed that on one occasion during the summer of 1864, the President actually had unknowingly taken poison in the drugs which had been prescribed by his physician, and prepared by Harold, to no ill effect. 

There were numerous other plots to assassinate Lincoln dating back to his first trip to Washington D.C. after his election to the presidency. Booth knew of the plan to poison him, and it is even probable he was the instigator. 

No evidence has ever been found which would unravel the real story of this plot, other than Booth's prediction scratched upon the window of his room in the McHenry House. Nor is there any evidence to show why the plot failed. 

                                                               —The Kansas City Star, Saturday, February 12, 1949
                                                                                                                             By L.O. Honig 

Edited by Dr. Neil Gale, Ph.D.

The Real Bristol Renaissance Faire Garlic Butter Mushroom recipe; portioned for at-home cooks.

A vendor, I don't remember his name, so I'll call him Chef Mike, sold the most delicious garlic butter mushrooms at the Bristol Renaissance Faire in Bristol, Wisconsin (near Kenosha). Be sure to buy a quart on your way out.
I'm still trying to remember the year I became interested in Garlic Butter Mushrooms. It has nothing to do with watching her stir the pot for a minute!







From memory: Chef Mike started making and selling his garlic butter mushrooms for the King Richard's Faire in the late 1970s, today's Bristol Renaissance Faire. After chatting with Chef Mike every year and asking for the recipe, he finally told me in the mid-1990s, "My kid didn't want my business," so he'll give me his recipe, "You are persistent. You've come here yearly for a long time,  so I know you'll enjoy the mushrooms." I wrote down what he told me.

A different gentleman was stringing the pot in the same spot the following year. I bought some mushrooms — Lo and behold — they were exactly the same! 

On my way out of the Faire, I always purchased a quart or two (one to give as a gift). I asked him about Chef Mike, "He sold me his business and retired to Arizona." 



Chef Mike reviewed the recipe I wrote down and said, "You got it."

I recalculated, checked, and then double-checked Chef Mike's recipe from his commercial recipe, which I wrote down and portioned for at-home cooks. You may do the math to report the recipe to meet your needs.

Chef Mike's Garlic Butter Mushroom Recipe
YOU WILL BE 100% SATISFIED REMEMBERING THE TASTE AT THE FAIRE IF YOU FOLLOW THIS RECIPE EXACTLY THE FIRST TIME YOU MAKE IT.
Do you remember the mushrooms at the Renaissance Faire being too salty? ME NEITHER.

INGREDIENTS
2 pounds whole mushrooms; Button, Cremini, or both, stems trimmed
Mushroom Brush
2 cups white onion, roughly chopped
3 tablespoons unsalted butter
2 LEVEL tablespoons salt (see: Note From The Chef, below)
1/2 teaspoon cracked black pepper, not too coarse
10 cloves of Garlic, Very Thinly Sliced
1/2 cup of a quality dry White Wine (Pinot Grigio, Sauvignon
      Blanc, Chablis, dry Reisling, or your favorite white wine)






HEED WHAT CHEF MIKE SAID TO ME
"I know that 2 tablespoons of salt seems like a lot. If you’re like me, you tend to routinely reduce the salt or totally leave the salt out of some recipes. After making several thousand pounds of mushrooms, I know one thing: 
 
If you don’t salt the mushrooms adequately while they are cooking, you’ll end up adding twice as much salt later to get the same flavor."
Chef Mike   
     

PLEASE DO NOT CUT THE SALT THE FIRST TIME YOU MAKE THIS



Lightly clean the mushrooms with a mushroom brush and a wet paper towel. Then, place the mushrooms in a bowl and add enough water to cover them. (Since mushrooms float, put a plate over them to weigh them down and keep them underwater. Rince each Mushroom under running lukewarm water; use the sprayer if your faucet has one. Loosen all stuff off the mushrooms.)

Add the mushrooms to a large pot.
You'll have enough to share if you multiply the recipe by two or three.
Cover with water. Add a plate over the top that will fit INSIDE THE POT to ensure the mushrooms get an 8-hour or overnight soaking.

Next, heat a large skillet on medium heat. Add the butter and let it melt. Toss in the onions, garlic, and cracked black pepper. Give it a nice toss. Let this cook on medium heat, stirring along the way, until the onions soften, about 5-7 minutes.

  DO NOT BROWN OR CARAMELIZE THE ONIONS; IT WILL TOTALLY RUIN THIS RECIPE.  

Remove the plate from the mushrooms, and add the onion mixture to the pot. Add in the salt and white wine. Stir. Cover the pot and bring the mixture to a simmer. Simmer for about 8 hours. Yes, 8 hours. 

At about 6 hours in, remove the cover and bring the heat up to medium. Then cook for the remaining 2 hours.

The broth will reduce a bit, which is normal. You'll have plenty of broth, so do not water it down.
Here . . . .  this one's for you.

CHEF MIKE TOLD ME, "From my years of experience running mushroom stands  at 20-something Renaissance Fairs around the country, the amount of salt has not been an issue."

A partial list of U.S. Renaissance Faires That Sold Chef Mike's Garlic Butter Mushrooms.
All Faire, Lacey, WA
Bristol Renaissance Faire, Kenosha, WI
Canterbury Renaissance Faire, Oregon
Carolina Renaissance Festival, Concord, NC
Carolina Renaissance Festival, Huntersville, NC
Central Coast Renaissance Festival, San Luis Obispo, CA
Colorado Renaissance Festival,  Larkspur,  CO
Glastonbury Renaissance Faire, Toledo, OR
Koroneburg Renaissance Festival, Corona, CA
Koroneburg Renaissance Festival, Los Angeles, A.
Maine Renaissance Faire,Acton,ME
Mid-Michigan Renaissance Festival, Vassar, MI
Midsummer Renaissance Faire, Ansonia, CT
Newbourne Village Renaissance Faire, Chippewa Falls, WI
North Dakota Renaissance Faire,  Fargo,  ND
Pittsburgh Renaissance Festival, West Newton, PA
Pride Renaissance Tour, Lansing, MI
Renaissance Fair, Orlando, FL
Renaissance Festival, Austin, TX
Santa Fe Renaissance Fair, Santa Fe,  NM
Sterling Renaissance Festival, Sterling, NY
Upstate Renaissance Faire, Greer, SC
Vermont Renaissance Faire, Stowe, VT
Washington Midsummer Renaissance Faire, Snohomish, WA
West Virginia Renaissance Festival, Lewisburg, WV

By Dr. Neil Gale, Ph.D., Chicago.

Please come back and tell us how your mushrooms turned out.