Folkways of Old Saybrook

Old Saybrook, settled in 1635, was one of Connecticut's oldest settlements. The world of early Saybrook was pleasant, though simple and uncomplicated. These folk led an exemplary life devoted to the New England Puritan belief in education, hard work and simplicity--but when it came to weddings, all stops were usually pulled out.

Typical of most homes in pre-Revolutionary Saybrook, furnishings were sparce and chairs, tables, dishes and utensils were some of the needed items to borrow from friends, relatives and neighbors in preparation for the big event.

Following the marriage ceremony, in which the bride carried one single long stem rose came the long awaited reception.

After a blessing of the food and those congregated, tankards of spiced hard cider were passed and each guest filled his own mug of glass, china, silver, pewter, horn or wood. Gentlemen favored the latter three, while ladies daintily sipped from the former displaying either their refined taste or their squeamishness.

The main course, probably served family-style, consisted of regional favorites such as clam chowder, stewed oysters, roasted pig, venison, duck, potatoes, baked rye bread, Indian cornbread, and a delightful pumpkin casserole.

After the feast all enjoyed a wonderful dessert of Indian pudding studded with dried plums and served with a sauce made from West Indian molasses, butter and vinegar. And yes, the did have coffee!

After tablecoverings were removed, trays of nutmeats and broken blocks of candy made from maple sugar, butter and hickory nuts were placed between every fourth guest. Pipes, tobacco, brandy, burgundy and Madeira were set on the tables for the men folk to enjoy.

Outside under the trees, resided a gigantic punch bowl which was filled with hard cider, sugar, lemons and limes from the West Indies. It was said that none of the guests became unruly although the huge bowl was forever refilled during the entire three days of the feast.

Dignitaries and important guests were catered to on the first day. The bride and groom were expected to remain with their important guests all day. At the end of day one the happy couple could ride their festooned horses off into the sunset. The second day of feasting was reserved for the next important guests.