Showing posts with label depression. Show all posts
Showing posts with label depression. Show all posts

Friday, November 28, 2025

On this Day…1853 Helen Magill White by Donna Schlachter





Helen Magill 1873 courtesy Wikipedia




Helen Magill was born in Providence, Rhode Island on November 28, 1853. Her parents, Edward Hicks Magill and Sarah Warner Beans Magill, later had five more daughters, raising them in a Quaker setting. As such, she was brought up to believe she could and should have the same education as a man, and indeed, she and her five sisters became college teachers.

In 1859, the family moved to Boston, Massachusetts, where Helen enrolled as the only female student at Boston Public Latin School, probably because her father was submaster there, teaching French and Latin.

When Helen was 16, her father became a professor at the new Swarthmore College, founded by Quakers, in Swarthmore, Pennsylvania. She enrolled as an undergraduate, graduating in the Class of 1873, one of five women graduating in the first graduating class at the college, along with one man. By this time, her father had been the college’s second president for two years, and he went on to serve in that position for the next 15 years.

Helen attended graduate school at Boston University, earning her doctorate in Greek in 1877. She was the first female Ph.D. in the United States. She then traveled to England, studying at the University of Cambridge. However, due to illness (she struggled with depression most of her life), she ranked only third in her 1881 honors examination at Newnham College, which she felt negatively impacted her academic career.

An interesting note here is that her dissertation, The Greek Drama, was lost until being located in her papers in the Rare Book and Manuscript Collections of Cornell University Library in 2018.

Apart from Helen, Boston University is also known for awarding other notable degrees: To Anna Oliver, the first degree to a woman in theology in the US in 1878; To Lelia Robinson, the first woman admitted to the Massachusetts Bar in 1881; and to Solomon Carter Fuller, the first place psychiatrist in the US. He graduated from the university’s School of Medicine in 1897, and made significant contributions to the study of Alzheimer’s disease.

Helen’s career began with serving for one year at a private school in Pennsylvania, before being recommended to organize Howard Collegiate Institute in Massachusetts in 1883. At the time, the school hosted about 40 women, and Helen hired teachers and taught college courses. She taught here until 1887.

Andrew D. White 1885 courtesy Wikipedia


Helen met her future husband, Andrew D. White, around this time while presenting a paper about her time at Newnham College. A college contemporary of Helen’s father, he had formerly served as the first president of Cornell University, His wife had died a year earlier. He encouraged her to apply as Director of Sage College for Women at Cornell, but she was hesitant because of her previous experience at Howard College and her ongoing depression.

After leaving Howard Collegiate, she taught at Evelyn College for women, an annex of Princeton University, leaving there (perhaps following a bout of depression) to teach geography at Brooklyn High School for several years. During this time, Helen kept in communication, finally marrying in 1890. They had three children together.

Helen joined her husband in St. Petersburg and Berlin where he served in diplomatic posts. She was an asset to his career, presented at both courts, and was much sought after for her understanding of architecture, sculptures, music, and literature.

When they returned to the US, she maintained a private life, choosing to keep her home and raise her children away from the public or academic spotlight.

After her husband died in 1918, and with her children grown and on their own, she lived several years abroad, returning to the US, then retiring to Kittery Point, Maine, where she died in 1944, one month shy of her 91st birthday.

While Helen’s letters and correspondence indicated she felt she could have achieved much more if she’d criticized less, there is no question that she was a brave woman who tested social norms and changed university traditions that usually excluded women. As such, we can remember her this month for making room for all of our daughters, sisters, and granddaughters in higher education.



Leave a comment about Helen Magill White and share your thoughts about her persevering spirit.





About Donna:

A hybrid author, Donna writes squeaky clean historical and contemporary suspense. She has been published more than 60 times in books; is a member of several writers' groups; facilitates a critique group; teaches writing classes; and judges in writing contests. She loves history and research, traveling extensively for both, and is an avid oil painter. She is taking all the information she’s learned along the way about the writing and publishing process, and is coaching committed writers eager to tell their story.



www.DonnaSchlachter.com

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Resources:

https://en.wikipedia.org/wiki/Boston_University

https://en.wikipedia.org/wiki/Helen_Magill_White

Monday, October 28, 2024

A Sweet—or perhaps not-so-sweet—History of Chocolate By Donna Schlachter


Magnum Ice Cream: coffee beans




Chocolate. National Chocolate Day. A reason to celebrate. For most of us, the word conjures images of a sweet, smooth treat that melts in the mouth. But that wasn’t the actual origin, either in taste or in format.

Depending on which version of history you subscribe to, either three or four thousand years ago, and in either Ecuador or Mexico, early civilization turned the fruit of the cacao plant into chocolate. While processing methods varied, most often the beans were roasted and ground into a powder then diluted with water and used during rituals and sometimes as medicine.

 
Wikipedia:  mage from a Maya ceramic depicting a container of frothed chocolate
 
 
Centuries later, the Mayans enhanced the recipe, adding chilies and cornmeal to the brew, then poured the concoction from a pot held over the head into one on the ground, over and over again, to create a thick, foamy beverage they called xocalatl, which means “bitter water”. There is archeological evidence that proves chocolate consumption around 1900 BC on the west coast of Mexico, and on the east coast by 1750 BC.

The Mayans used chocolate by 600 BC in official ceremonies, religious rituals, feasts, weddings, funerals, and for medicine. However, there is no mention of commoners being included in these festivities. And, only adult men were permitted to consume the beverage, as the belief was that women and children shouldn’t be subjected to its hallucinogenic effects. From 1200 BC to 900 BC, beans were imported and exchanged for turquoise with local tribes. The Mayans introduced chocolate to the Aztecs.

After the Mayan Empire collapsed around 1000 AD, control of the coco industry scattered as did the people groups. Evidence of chocolate has been found in the southern US and was used by the elite of the Puebloans.

Within a couple of centuries, the Aztecs rose to the top of the hierarchy, and they also viewed chocolate as a drink for the elite. The only exceptions were the long-distance coca traders, known as pochteca, who carried the beans from field to market, and soldiers in war. Apparently, chocolate was considered a stimulant, and both occupations needed all the energy they could get.

It was during this time that the addition of honey, ground vanilla, dried flowers, and annatto were added to enhance the flavor of the beverage.

You might wonder how valuable was coca? In the 1500s, the Spanish recording the value. In 1545, 30 beans was worth one rabbit; one bean could be traded for a large tomato; and 100 beans could purchase a turkey hen.

Which, as you can imagine, soon led to counterfeiting.

Yes, producing fake coffee beans or coca powder became a thing. Substitutes included a dough made of amaranth, wax, or broken avocado pits. How disappointed the buyer would be! 

Wikipedia: A Man Milling Cacao into Chocolate with a Metate and a Mano

c.1680-1780 by an unknown Spanish artist


While no official record confirms exactly when chocolate arrived in Europe, legend has it that Cortes brought it to Spain in 1528, following his contact with the Aztecs. However, the Spanish didn’t appreciate the bitter taste, so they added sugar and/or honey to sweeten. Unfortunately, only the wealthy could afford this tastier version, including the Catholic monks who used it to “aid religious practices”.

Chocolate remained a well-kept secret by the Spanish until 1615, when Louis XIII married the daughter of the Spanish king. She brought samples of chocolate to the royal courts of France. Very shortly after, special houses or restaurant/shops in Britain boasted the special concoction. As the trend reached all of Europe, many nations set up cacao plantations in countries along the equator. 

Wikipedia The morning chocolate by Pietro Longhi; Venice, 1775–1780


In the 18th century, chocolate was considered southern European, aristocratic, and Catholic.

But all that changed when a new patent was granted to British apothecary Walter Churchman for a water-powered engine to grind the beans and produce a fine powder. This patent was purchased by JS Fry & Sons in 1789. Water-powered milling was already in use in America (1765) and in France (1776), and this process quickly spread to all of Europe.

Wikipedia Pre-1911 advertisement for Fry's chocolate


In 1828, the chocolate press changed the way the beans were processed. The cocoa butter was squeezed from the beans, leaving a dry powder behind, which was then mixed with liquids and poured into molds. Once solidified, an edible bar of chocolate was the result. In that same year, Coenraad van Houten patented the Dutch cocoa process, which removed the cocoa butter, rendering the powder dry enough to form into a cake that could then be pulverized into a powder again. Unfortunately, other producers tried to take advantage of the process, using inferior ingredients. Even the large name companies, such as Cadbury, were guilty of this, which ultimately resulted in the establishment of food standards laws.

The price of chocolate dropped in the 1890s and 1900s as production shifted from the Americas to Asia and Africa. The cheaper price tag meant more people could afford the beverage, and consumption increased dramatically.

This increased pressure on demand also, unfortunately, meant that the de facto slavery process used by the Portuguese to provide labor for their plantations in Ecuador and Sao Tome and Ghana. In 1906, Fry’s, Cadbury’s, and Rowntree’s boycotted plantations in these territories that used slave labor, resulting in better working conditions for the laborers.

Wikipedia: Inspecting cocoa beans in the Gold Coast, in modern day Ghana in 1957.


Cacao beans are still used in the production of chocolate in all its forms, and the options haven’t changed much in the past 300 years or so, apart from mechanization of the process, shorter transportation times, and an increased population.

Suffice it to say, chocolate is still a favorite for many people, with an average consumption per year of 2.2 pounds.

Sorry to all who have been shorted because I ate too much!




While chocolate isn’t specifically mentioned in A Fresh Start for Elizabeth, it is a popular ingredient in many recipes.

 
About the story: A chef who bakes up a storm while living a lie, a research scientist whose faith is in what he sees—can they discover the truth about themselves—and reveal a murderer?

Check it out here: https://www.amazon.com/Deadly-Dissolution-Numbers-Book-ebook/dp/B07DFDZR4J



And watch for the next in the series, The Business of Baking, that releases on December 10, 2024. You can check out the entire series here: 

https://www.amazon.com/dp/B0CGM7Q2GM






Taste of Home: Three Layer Chocolate Cake




About Donna:

A hybrid author, Donna writes squeaky clean historical and contemporary suspense. She has been published more than 60 times in books; is a member of several writers groups; facilitates a critique group; teaches writing classes; and judges in writing contests. She loves history and research, traveling extensively for both, and is an avid oil painter. She is taking all the information she’s learned along the way about the writing and publishing process, and is coaching committed writers. Learn more at https://www.donnaschlachter.com/the-purpose-full-writer-coaching-programs Check out her coaching group on FB: https://www.facebook.com/groups/604220861766651



Connecting Online:

www.DonnaSchlachter.com Stay connected so you learn about new releases, preorders, and presales, as well as check out featured authors, book reviews, and a little corner of peace. Plus: Receive 2 free ebooks simply for signing up for our free newsletter!

www.DonnaSchlachter.com/blog

Facebook: www.Facebook.com/DonnaschlachterAuthor

Books: Amazon: http://amzn.to/2ci5Xqq

Bookbub: https://www.bookbub.com/authors/donna-schlachter

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The Purpose-Full Writer: https://www.facebook.com/groups/604220861766651

Need a writing coach? https://www.donnaschlachter.com/the-purpose-full-writer-coaching-programs





Resources:


https://www.magnumicecream.com/us/en/stories/about-us/the-history-of-chocolate.html

https://en.wikipedia.org/wiki/History_of_chocolate