It is to be regretted that so much has been forgotten of the early customs and habits of former generations of this locality. For a long time the city grew slowly; in comparatively recent times the farms have been changed into city lots and the occupations and amusements have taken different forms. Even traditions of early customs does not reach much farther back than the beginning of the present century; but, owing to the Dutch tenacity of clinging to inherited customs, it is probable that the manners of eighty and a hundred years ago were not so very different from those of their ancestors, especially as they retained the quiet, simple life of a farming community. The great holiday of the year, looked forward to alike by the old people, young men and maidens and the children, was New Year's Day. Christmas was observed by a service at the church, and not by gifts and friendly reunions; all the jollity was reserved for New Year's day. Then the mother or the grandmother brought out the bag of Spanish silver dollars, and each child was allowed to take out one as a New Year's gift. In every house was a store of "oley koecks" and New Year's cakes, a sort of "jumble" or cookey, in shape either oblong or round, stamped with a design of a vine, or bird, or flower, from a wooden stamp; these were kept ready to give to the bands of visiting children who went from house to house wishing the inmates a "Happy New Year." The young people went for long sleighrides to neighboring towns, or friendly calls; the older people made visits in the evening, dropping in upon their friends without an invitation and staying to supper. After the New Year's festivities, the "quilting parties" were the favorite social entertainment, when the young women spent the afternoon in quilting the elaborate patch work or other quilts; some were made of homespun woolen cloth and instead of cotton, wool was used as a filling, and the quilting was in most elaborate designs of vines and flowers. The young men came to supper and the evening was spent in games and dancing. Then came the "Husking bees" in the fall, varied by occasional "Apple-paring bees," but the latter were more unusual. The women made occasional afternoon visits, guests coming soon after the mid-day dinner and staying to tea.The great day among the men came in June at the general muster of the militia, or "General Training Day." This dated from the early days of Bergen, the first militia having been organized June 30th, 1663. All men between eighteen and forty-five (or fifty) years of age were required to meet upon that day each year to go through military evolutions. All who absented themselves without a valid excuse were subject to a fine. There was a company at Hackensack, one at New Durham, one at Bergen and another at Bergen Point. The several companies of the county formed a brigade and met at different places on successive years, more frequently at New Durham or Bergen. Colonel Sip was a colonel of militia and John I. Van Horn a captain. Both served in the war of 1812-14. Captain Van Horn was in charge of a rough block fort at Sandy Hook. He used to say that there was nothing to do only when an American ship was being chased by the enemy, their guns afforded it protection and enabled it to get safely into port. The war of 1812-14 being largely a naval war, the militia of this locality did not take a very active part in it. But during the war, the fort at Paulus Hook was held by Drum Major John G. Sexton of the militia and six men under his command. One great enjoyment of "Training Day" with the Bergen Company was the supper they always had at the tavern on Bergen avenue. This supper was a great event, looked forward to through many months. While all meals at this tavern were held in high esteem, upon this one day there was an unusually fine menu. The praises of those gastronomic successes are still sung by such of the fortunate participants as are still with us.

One peculiar custom among the Bergen Dutch, handed down from generations even to recent times, has been that the masculine head of the family always cut the smoked beef (a never failing dish) and the bread. Formerly the bread was baked in large loaves in yellow earthen dishes in a brick oven, and put upon the table uncut, then as each person wished a slice the head of the house, holding the bread against his breast, cut off a portion. Generally they lived very plainly; sauerkraut, which was such a favorite dish among the Mohawk Valley and Albany Dutch, seems to have been almost unknown here. Pound cake was a favorite recipe and in the early part of this century the Communipaw housewives carried their butter and eggs to certain bakers in Greenwich street, New York, to have their pound cake baked for them. Their recipe for crullers was very similar with the addition of a little more flour. In all well regulated houses "Oley Koecks" were indispensable; there was quite a difference in the way of making them, some recipes are plain doughnuts of raised bread dough, sweetened and spiced only. The following is a more elaborate recipe of 1750:"One pint of milk, one cup fresh yeast, flour to make a stiff batter, mix at night; in the morning add five eggs, two cups of sugar, one cup of shortening, (half butter and half lard), one teaspoonful soda, flour to make like bread dough, let stand until light, which will be two or three hours; have ready chopped apples sweetened and flavored with nutmeg and raisins; roll out and cut in pieces about four inches square, place a tablespoonful of apple on each square, double over and pinch together, drop in hot lard to fry."

In the old recipes pearlash is used, in these the modern term soda and baking powder have been substituted. The early settlers made their own pearlash by burning either corn cobs or a bit of wood, often birch or maple, on the hearth, and from the clean ashes put in water obtained the carbonate of potash desired.

The following recipes are also handed down from the early Dutch housewives:

"Jumbles, (Koeckjes): One pound of flour, one half pound of sugar, less than half pound of butter, three eggs, four tablespoons sweet milk, one teaspoon saleratus."

"Dried Biscuits, (Old Dutch): Take one and a half pints warm milk, one cake compressed yeast, one teaspoonful salt and flour enough to make a sponge. When light, which will probably be in half an hour, add one-fourth pound of butter, and knead with flour to about the consistency of bread. Let rise again and then mould each biscuit in two parts, putting one on the top of another, that they may be broken open more easily. Put in pans and let rise before baking. When baked break open and put in the warming oven until thoroughly dried."

"Soft Waffles, (Old Dutch): One quart of milk, make a batter with flour, raise with yeast, when light add four eggs, one-quarter pound of melted butter and a little salt. Beat all together, let rise again, and add half a cup of sugar. Eat with sauce."

Old waffle irons with initials of early owners and the date are still in existence; one has A. D. 1709.

"Fried Spack and Opples: Take slices of pickled pork, fry them well, then take slices of apple and fry in the hot fat; if the apples are sour, put a little molasses or brown sugar over them, when the apples are brown, turn over and brown on the other side; serve with the slices of pork laid around the edge of dish. If the apples are sweet, do not use sweetening."

"Mince Pie, (Old Dutch): Seven bowls chopped tart apples, three bowls chopped meat, seven pounds of sugar, one gallon cider (not sweet), seven nutmegs, four tablespoonsful cinnamon, two tablespoonsful cloves, two pounds of raisins, one pound of currants, one pound of citron, salt and pepper."

"Buling Pudding, (Old Dutch): Four quarts of water, let it come to a boil. Add one pint of rice, two cups of sugar, one-fourth pound of cinnamon, one tablespoonful of salt, and buckwheat enough to make a very stiff batter. Boil half an hour. Put in pie dishes and when cold cut in slices and fry."

"Buckwheat Pudding, (Old Dutch): Have one quart of water boiling. Mix two cups of buckwheat meal to a smooth batter with cold water; stir this mixture into the boiling water; add to this one slice of raw, fat salt pork chopped fine, one cupful of sugar, one teaspoonful each of ground cloves, allspice, cinnamon and salt. Simmer one hour, stirring frequently. Pour into a deep dish to cool. When cool this will leave the dish easily if sufficiently cooked. Slice, fry brown and serve with powdered sugar."

These two puddings recipes are still used in Holland.Cookstoves were not introduced until about 1825 or later, the cooking being done over an open fire. In the wide fire-place was fastened at one side the "crane," a swinging iron bar, on which were hung iron pot hooks, or trammels, upon these were swung the pots and kettles for cooking. These were cleaned from soot and smoke by rubbing them in the sand. The fire was built with a large log for back log, resting on andirons, and in front and above it were piled smaller sticks and chips of wood. They used kettles of different sizes made with three iron feet, long handled frying pans; bake kettles—broad, shallow kettles with iron covers upon which hot coals were piled; skillets, a small iron pot, holding from one to two quarts, with short handles and three iron feet, to set on a bed of coals in front of the fire to cook little messes. Meats were roasted suspended by a string before the fire and twirled from time to time, or in tin Dutch ovens, which were open towards the fire. Bread, cake, etc., were baked in the brick oven. The ordinary bread used was of rye and Indian meal. The brick ovens were prepared for baking by building a hot fire in them and when the wood was burned to coals it was shovelled out and the bread, etc., put in and the oven securely closed. A long handled shovel called a "peel" or a "slice" was used to put the things in to bake. Beside the fire-place stood shovel and tongs, and usually there hung there a bellows for blowing up the fire when low, and a turkey's wing to brush up the hearth. The first stoves used were the Franklin and many of those used in Bergen were cast by Martin Ryerson at Pompton, N. J. Coal was not used for fuel until about 1826, and at first in grates only.

The killing of their own beeves and pork was practiced by the farmers of Bergen and Communipaw as late or later than 1840. They lived almost entirely upon the produce of their farms. In November they killed and laid up their year's supply of meat. The skins of the beeves were sent to the tanner who cured them for the half; from their share the boots and shoes for the family were made by a shoemaker who came to the house to work. This custom was kept up until 1825.

In the early days there were large tracts of white cedar along the western slope of Bergen Hill, on the old swamp road to Belleville which led from the Newark Turnpike and near Sikakes. From this cedar the farmers had casks made in which to keep their salted meats. Fresh meats, sausages, in immense quantities, head-cheese, and "roellachoje" (a pickled preparation of beef tongue and tripe) were kept in a cool garret. The first butcher in Jersey City was John W. Holmes, who started about 1814; he was succeeded in 1816 by Henry Drayton, who came to Jersey City from Somersetshire, England, but city ways and conveniences did not reach Bergen and Communipaw for many years later. It is said that the first huckster known in Jersey City was a character called "High, Low, Jack," who, in the '60's, began to go about from house to house selling clams and huckleberries. His cries were a constant amusement to the children, who used to follow him in crowds.During the first quarter of this century, wool from their sheep was spun and wove at home; the spinning was done by the women of the family, sometimes assisted by young women who "went out spinning." Men went about to do the weaving. On some places there were weave houses, in others there was a weave room in the cellar. When the cloth was woven it was usually dyed blue; a blue dye tub being kept to dye the stocking yarn and cloth. Later the cloth was sent to the fullers, then tailoresses came to the house and made it up into clothing for both men and women.

The women went to New York to market, carrying butter and eggs to sell, and there are traditions in some families of their avoiding the "Mill and Church road" on their return, and climbing over the rocks, in the long walk from the ferry, fearing that they might be robbed of their store of silver dollars, carried in the large pocket, fastened about the waist and worn under the dress skirt. A story is told of a very philosophic old lady who sold buttermilk which her customers accused her of diluting with water. The proceeds she invested in a silver tankard. Upon her return from New York in a row-boat across the river, it was so rough that in the rocking of the boat the parcel with the tankard fell overboard and was lost. "Well," exclaimed the old lady, "let it go, it came from the water and has gone back to the water."A great event to the children was the yearly candle-making in many families; they were all allowed to make a few little candles for themselves when they were so fortunate as to be the happy possessors of toy candlesticks. Candle-making was quite a long and wearisome process. First the proper length of candle wicking was doubled over long slender rods, and the ends twisted together to form the wick of the prospective candle. The number of these upon a rod depended upon the size of the candle to be made, whether six or eight to the pound. These were prepared the day before the dipping was done. In the early morning long pieces of scantling were laid upon two saw-horses, and across these scantlings were laid the rods with the wicks hanging down. At one side was placed a large "cauldron kettle" filled with hot melted tallow into which the operator dipped the rods of wicks. The kettle of hot tallow was kept replenished and the dipping process was repeated again and again until the candles were of the required size. After being properly cooled they were slipped from the rods, the wicks cut off and they were carefully packed away in boxes. Later candle moulds were invented, which made it very much easier than the old method.

In dress the women did not wear the ornamental caps, such as were worn in Holland, but very plain ones; neither did they wear as many petticoats as their sisters across the sea, three or four usually being the limit. It was not the custom here in Bergen, to set apart a dower chest for each daughter, to which yearly additions were made of household and personal linen, and a silver spoon, as was practiced by some of the Holland families in Albany and in some parts of Pennsylvania. Upon marriage each daughter was given a little store of linen; upon the death of her father, perhaps a little money; but, as a delightful old lady told me, "the land and the property mostly went to the sons, the girls were expected to marry money." Under the old Dutch law both sons and daughters became of legal age at twenty-five. The girls were carefully trained in household arts and in the use of the needle. Little girls under nine years of age wrought elaborate samplers. It was a common practice to make the pillow cases with an insertion of drawn work in linen at the closed end of the case, under which showed the bit of red cloth sewed on the end of the pillow; the open end of the pillow case was left untrimmed.

Children were taught to be very courteous to their elders; upon meeting any one in the street little girls curtesied and the boys made a bow. The Bergen Dutch women and their daughters were very practical thrifty women, most excellent housewives and devoted mothers. Both men and women devoted themselves in the most matter of fact way to the duties of life, never allowing anything less serious than a funeral to disturb to any great extent the routine of daily life. I have heard of a bride brought home upon her wedding day to her father-in-law's house, who, upon the first evening started out to milk the cows, saying she "preferred to take up the duties of her new position at once." I have heard also of a bridegroom, a merchant who attended to his usual duties upon the morning of his wedding day, and after the ceremony returned again to his store.Slavery existed until 1820, when all slaves were made free at twenty-five years of age. The old slaves were cared for during the remainder of their lives. It was for the colored people that the first Sunday School in Bergen was opened in 1828, in the garret of the school-house. Many of the slaves ran away to New York and Connecticut. Those who went to New York lived in cellars or wherever they could find shelter. When any of them died their friends always brought them back to Communipaw to bury them, and their funerals were held at the old Garrabrant stone house, which used to stand on what is now Philip street. One peculiar feature was that on every coffin was placed a bunch of freshly plucked spearmint. They were buried on the Garrabrant farm in what is now Lafayette, and also on the Van Reypen place.A hundred years ago, lotteries were held in great esteem, as a popular means of raising funds to build churches, colleges, schools, roads, prisons, and charitable institutions. The first ever drawn in this locality was at Paulus Hook in 1773, and in 1824 a "Queen's College Literature Lottery" was advertised in Jersey City. Some of Jersey City's most reputable people were engaged in lotteries and accumulated fortunes in the business. Later the Legislature passed laws making it illegal and the parties then conducting a lottery in Jersey City removed their business to Wilmington, Delaware, where it was carried on for many years.

A. Dey, Jacob Radcliff, Rich. Varick