File:Dutch New York (1909) (14579283578).jpg

Identifier: dutchnewyork01sing (find matches)
Title: Dutch New York
Year: 1909 (1900s)
Authors: Singleton, Esther, d. 1930
Subjects: Dutch Americans -- New York (State) New York New York (N.Y.) -- Social life and customs To 1775 New York (State) -- History Colonial period, ca. 1600-1775
Publisher: New York : Dodd, Mead
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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The use of tea was well established in Holland bythe middle of the century, and the custom of afternoontea-drinking crossed the Atlantic. There were manyvarieties of tea in use, and the hostess as a rule madeseveral kinds in different teapots to please the taste ofher guests. Saffron was made, and always in a red pot,to serve with the tea. In the summer peach leaves weresometimes substituted for a flavor. Neither cream normilk was ever used until the end of the century, andthis was a French innovation. The tea-board, tea-table, teapot, sugar-bowl, and silver spoons andstrainer w^re the pride of the Dutch housewife. Fromthe inventories it is evident that tea was in vogue inNew Amsterdam. Dr. De Lange had a number of tea-cups and no less than one hundred and thirty-six tea-pots ; Lawrence Deldyke had a tea-board among hisarticles, and Mrs. Van Varick, a small oval table painted,a wooden tray with feet, a sugar-pot, three fine chinateacups, one jug, four saucers, six smaller tea-saucers,
Text Appearing After Image:
> E_ u u o Ol o o < H G VD Z ai < o J < X U u 5 z o CO PQ X ffi ^~\ U S oi ■ z < pa ^ < NEW AMSTERDAM HOUSEKEEPING 133 six painted tea-dishes, four tea-dishes, five teacups,three other teacups, four teacups painted brown, sixsmaller ditto, three teacups painted red and blue, onetea-dish, and two cups finest porcelain. Tea was known and liked long before coffee, the useof which did not become general until about 1668, whenit was drunk with sugar and cinnamon. Coffee wasboiled in a copper pot lined with tin, and drunk as hotas possible with sugar or honey. Sometimes a pintof fresh milk was brought to the boiling-point, andthen as much drawn tincture of coffee was added,or the coffee was put in cold water with the milk, andboth were boiled together and drunk. Rich peoplemixed cloves, cinnamon, or sugar with ambergris inthe coffee. At first many conservative families couldnot accustom themselves to the growing habit of re-placing the must or b

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