Ernest de Saisset

Ernest Pierre de Saisset was an American painter, he is best known for landscapes, portraits and nudes. The De Saisset Museum in Santa Clara is named after him.

Cage crinolines after 1857

Starting in 1857, cage crinolines made of sprung steel freed women from the weight of wearing multiple heavy petticoats to achieve a full skirt.

Long men's shirts

In the mid-nineteenth century, men's shirts were cut long enough to reach almost to the knees, making optional drawers unnecessary.

Shape-note singing and The Sacred Harp

The Sacred Harp, a popular songbook during this era, taught music using a shape-note system where different note head shapes represented various pitches.

Etiquette at dance halls

Etiquette books of the time strictly forbade spitting tobacco on the floor during dances, as it was considered nauseous to ladies and damaging to their dresses.

Stagecoach travel was bumpy and slow

Stagecoaches pulled by four horses traveled at 6 to 10 miles per hour, often requiring passengers to ride for 12 to 14 hours a day. The ride was notoriously uncomfortable, with passengers often packed tightly together and bouncing violently as the carriage moved.

Railroads revolutionized travel speed and comfort

By the late 1860s and early 1870s, transcontinental rail travel allowed passengers to move at 30 miles per hour in luxurious conditions. This was a dramatic change from earlier overland travel, such as a 300-mile trip that took 56 hours by coach but could be completed in roughly 15 hours by train.

Children used slates instead of paper

Because paper was expensive, schoolchildren used slates and slate pencils or chalk for their daily work instead of paper.

Cooking demanded exhausting daily labor

Cooking on heavy cast iron stoves required constant labor, as a woman might spend four hours daily sifting ashes, lighting fires, and hauling wood or coal.

The monotonous diet of pork and corn

For many ordinary families, especially in the South and on the frontier, the diet was monotonous, often centering on the three M's: meat (pork), meal (cornmeal), and molasses. This daily fare was typically cooked in lard and served as simple, one-pot stews or cornbread.

Whiskey and cider as everyday staples

Alcoholic drinks were a daily staple, with whiskey being so standard it was often used as a form of currency or barter in place of coins. Many families kept a barrel of hard cider on tap, serving it at every meal even to small children.

Cost of bacon in 1861

In 1861, a pound of bacon cost 8 cents in New York City, while the same item cost 16 cents in Charleston.

Price of entertainment in 1861

In 1861, a ticket to a performance at Washington D.C.'s Odd Fellows Hall cost 25 cents.