Narcissa Whitman was a missionary in Oregon Country (present-day near Walla Walla, Washington), becoming one of the first white women west of the Rockies. However, she is best known for starting the Whitman Mission along the Oregon Trail, and for being massacred along with several others during the Whitman Massacre of 1847.

Narcissa Whitman and her husband, Marcus, went to Oregon as missionaries in 1836, accompanied by the Reverend Henry Spalding and his wife, Eliza. It was, as Narcissa wrote, “an unheard of journey for females.” Narcissa Whitman kept a diary during the long trip from New York and continued to write about her rigorous and amazing life at the Protestant mission near present-day Walla Walla, Washington. Her words convey her complex humanity and devotion to the Christian conversion and welfare of the Indians. Clifford Drury sketches in the circumstances that, for the Whitmans, resulted in tragedy. Eliza Spalding, equally devout and also artistic, relates her experiences in a pioneering venture. Drury also includes the diary of Mary Augusta Dix Gray and a biographical sketch of Sarah Gilbert White Smith, later arrivals at the Whitman mission.

The Homestead Act was passed in 1862, when states that had seceded from the Union could no longer block it in congress. The act opened land in the west for all Americans, including freed slaves, granting 160 acres to settlers under the condition that they farm it for five years. The result was that 1.6 million claims, covering 420,000 square miles, were granted, making residents of millions of people in the land west of the Mississippi River.? This book richly explores this fascinating part of history.

Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.

Over 400,000 people moved their families in search of a better life in the American West during the Westward Expansion. The pioneers made room for musical instruments with their guns, food, and tools, while taking only the minimal necessities that would fit into modest wagons. During what seemed like an interminable dusty journey, music was often the sole source of light and happiness for these exhausted travelers. This book examines the roles of music in the Westward Expansion and the diverse cultural landscape of the Old West, including northern Cheyenne courtship flute makers, fiddle-playing explorers, dancing fur trappers, hymn-singing missionaries, frontier flutists, girls with guitars, wagon-driving balladeers, poetic cowboys, singing farmers, musical miners, and preaching songsters.