An exceptional firsthand account of the experiences of people of color in nineteenth-century Rhode Island

Excerpt from The Life of William J. Brown, of Providence, R. I: With Personal Recollections of Incidents in Rhode Island In presenting this work to the public, the object of the author may be looked upon in a two-fold sense, viz., that he is to tally blind, afflicted with paralysis, and without means to meet his obligations and support himself; and as a necessary resort to accomplish his object, he herein presents to the public a review of his past life, believing that it will commend itself to the favorable notice of his many friends, and to the public generally. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Few Americans, black or white, recognize the degree to which early African American history is a maritime history. W. Jeffrey Bolster shatters the myth that black seafaring in the age of sail was limited to the Middle Passage. Seafaring was one of the most significant occupations among both enslaved and free black men between 1740 and 1865. Tens of thousands of black seamen sailed on lofty clippers and modest coasters. They sailed in whalers, warships, and privateers. Some were slaves, forced to work at sea, but by 1800 most were free men, seeking liberty and economic opportunity aboard ship.Bolster brings an intimate understanding of the sea to this extraordinary chapter in the formation of black America. Because of their unusual mobility, sailors were the eyes and ears to worlds beyond the limited horizon of black communities ashore. Sometimes helping to smuggle slaves to freedom, they were more often a unique conduit for news and information of concern to blacks.But for all its opportunities, life at sea was difficult. Blacks actively contributed to the Atlantic maritime culture shared by all seamen, but were often outsiders within it. Capturing that tension, Black Jacks examines not only how common experiences drew black and white sailors together—even as deeply internalized prejudices drove them apart—but also how the meaning of race aboard ship changed with time. Bolster traces the story to the end of the Civil War, when emancipated blacks began to be systematically excluded from maritime work. Rescuing African American seamen from obscurity, this stirring account reveals the critical role sailors played in helping forge new identities for black people in America.An epic tale of the rise and fall of black seafaring, Black Jacks is African Americans’ freedom story presented from a fresh perspective.

Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.