Americana Ebrietatis

Customs Based on Race Source of Population

In order to understand the laws, social habits, and customs in regard to the use of liquor it seems proper to consider briefly the sources of the population of the different states and of the country generally. At the time when America was settled, no European people drank water as we do today for a constant beverage. The English drank ale, the Dutch beer, the French and Spanish light wines, for every day use. Hence it seemed to the colonists a dangerous experiment to drink water in the New World. The Dutch were great beer drinkers and quickly established breweries at Albany and New York. Before the century ended New Englanders had abandoned the constant drinking of ale and beer for cider. Cider was very cheap; but a few shillings a barrel. It was supplied in large amounts to students at college and even very little children drank it. President John Adams was an early and earnest wisher for temperance reform; but, to the end of his life, he drank a large tankard of hard cider every morning when he first got up. It was free in every farmhouse to all travelers and tramps. As years passed on and great wealth came to individuals the tables of the opulent Dutch rivalled the luxury of English and French houses of wealth. When Doctor Cutler dined with Colonel Duer in New York in 1787 there were fifteen kinds of wine served, besides beer, cider, and porter. In the Dutch cellar might be found apples, parsnips, turnips, etc., along with barrels of vinegar, cider, and ale, and canty brown jugs of rum. In the houses of the wealthier classes there was also plenty of wine, either of the claret family or some kind of sack, which was a name covering sherries, canaries, and madeiras. Teetotalism would have been quite unintelligible to the farmer or burgher of those healthy days of breezy activity out of doors. In the Dutch cupboard or on the sideboard always stood the gleaming decanter of cut-glass or the square high-shouldered magnum of aromatic schnapps. The drinking habits of the Dutch colonists were excessive. Tempered in their tastes somewhat by the universal brewing and drinking of beer, they did not use as much as the Puritans of New England, nor drink as deeply as the Virginia planters, but the use of liquor was universal. A libation was poured on every transaction at every happening of the community; in public as well as private life John Barleycorn was a witness at the drawing of a contract, the signing of a deed, the selling of a farm, the purchase of goods, the arbitration of a suit. If a party backed out from a contract he did not back out from the treat. Liquor was served at vendues and made the bidders expansive. It appeared at weddings, funerals, church openings, deacon ordainings, and house raisings. No farm hand in haying, no sailor on a vessel, no workman in a mill, no cobbler, tailor, carpenter, mason, or tinker would work without some strong drink or treat. The bill for liquor where many workmen were employed at a house raising was often a heavy one.

As to New England, Eugene Lawrence in his papers on colonial progress, says, "wines and liquors were freely consumed by our ancestors and even New England had as yet (1775) no high repute for temperance. Rum was taken as a common restorative." The Puritans had no objection to wine, and in latter colonial times hard drinking was very common even among ministers; but they were much opposed to health drinking which was too jovial and pleasant to suit their gloomy principles. Doctor Peters thus speaks of Connecticut:

"The various fruits are in greater perfection than in England. The peach and apple are more luscious, beautiful, and large; one thousand peaches are produced from one tree; five or six barrels of cider from one apple tree. Cider is the common drink at the table. The inhabitants have a method of purifying cider by frost and separating the watery part from the spirit, which, being secured in proper vessels and colored by Indian corn, becomes, in three months so much like Madeira wine, that Europeans drink it without perceiving the difference. They make peachy and perry, grape and currant wines, and good beers of pumpkin, molasses, bran of wheat, spruce, and malt."

Perry was made from pears, as cider is from apples, and peachy from peaches. Metheglin and mead, drinks of the old Druids in England, were made from honey, yeast, and water. In Virginia whole plantations of the honey locust furnished locust beans for making metheglin. From persimmons, elderberries, juniper berries, pumpkins, cornstalks, hickory nuts, sassafras bark, birch bark, and many other leaves and roots various light wines were made. An old song boasted:

Oh we can make liquor to sweeten our lips

Of pumpkins, of parsnips, of walnut-tree chips.

Beer was brewed in families, and the orchards soon yielded an abundance of cider. In 1721 the production of cider increased so that one village of forty families made three thousand barrels, and in 1728 Judge Joseph Wilder, of Lancaster, made six hundred and sixteen barrels himself.

When the Quakers framed their constitution for Pennsylvania they inserted clauses punishing swearing, intemperance, cardplaying, and the drinking of healths. They were mighty drinkers in their sober fashion, consuming vast quantities of ale and spirits, and making no serious inroads on the pure and wholesome water, although we are gravely assured that particular pumps, one on Walnut Street, and one in Norris Alley, were held in especial favor as having the best water in town for the legitimate purpose of boiling greens. Their first beer was made from molasses, and we have Penn's assurance that, when "well boyled with Sassafras or Pine infused into it," this was a very tolerable drink. Rum punch was also in liberal demand, and after a few years the thirsty colonists began to brew ale, and drank it out of deep pewter mugs.

When Congress met in 1774, in Philadelphia, John Adams was shocked by the display of eatables. His appetite overcame his scruples, although after each feast he scourged himself for yielding. After dining with Mr. Miers, a young Quaker lawyer, Adams remarks in his diary:

"A mighty feast again; nothing less than the very best of Claret, Madeira, and Burgundy. I drank Madeira at a great rate and found no inconvenience. This plain Friend and his plain though pretty wife, with her Thees and Thous, had provided us the most costly entertainment, ducks, hams, chickens, beef, pig, tarts, creams, custards, jellies, fools, trifles, floating islands, beer, porter, punch, wine, etc."

Again after dining at Mr. Powell's:

"A most sinful feast again: Everything which could delight the eye, or allure the taste, curds, and creams, jellies, sweetmeats of various kinds, twenty sorts of tarts, fools, trifles, floating islands, whipped syllabubs, etc. Parmesan cheese, punch, wine, porter, beer, etc."

The Swedes planted peach and fruit trees of all kinds, had flourishing gardens, and grew rich selling the products when the Quakers arrived. They made wine, beer, or brandy out of sassafras, persimmons, corn, and apparently anything that could be made to ferment and they imported Madeira. Acrelius, their historian, gives a long list of their drinks, and tells us that they always indulged in four meals a day.

In the True and Sincere Declaration, issued in December, 1609, by the Governor and Council for Virginia, there was an advertisement for two brewers, who, as soon as they were secured, were to be dispatched to the Colony. Brewers were also included among the tradesmen who were designed by the Company to go over with Sir Thomas Gates. This indicated the importance in the eyes of that corporation of establishing the means in Virginia of manufacturing malt liquors on the spot instead of relying on the importation from England. The notion arose that one of the principal causes of mortality so prevalent among those arriving in the Colony, in the period following the first settlement of the country, was the substitution of water for beer to which the immigrants had been accustomed in England. The Assembly, in the session of 1623, went so far as to recommend that all new comers should bring in a supply of malt to be used in brewing liquor, thus making it unnecessary to drink the water of Virginia until the body had become hardened to the climate. Previous to 1625, two brew-houses were in operation in the Colony, and the patronage they received was evidently very liberal.

Cider was in as common use as beer; in season it was found in the house of every planter in the Colony. It was the form of consideration in which rent was occasionally settled; the instance of Alexander Moore, of New York, shows the quantity often bequeathed: he left at his decease twenty gallons of raw cider and one hundred and thirty of boiled. Richard Moore of the same county kept on hand as many as fourteen cider casks. Richard Bennett made about twenty butts of cider annually, while Richard Kinsman compressed from the pears growing in his orchard forty or fifty of perry. A supply of spirits was provided for the members of public bodies when they convened. The character of the liquors used depended on the nature of the assemblage. When Charles Hansford and David Condon, as executors of the widow of the unfortunate Thomas Hansford, leased her residence in York to the justice of the peace of that county to serve as a court house, they bound themselves to furnish not only accommodations for horses, but also a gallon of brandy during each session of the bench. It is not stated whether this brandy was consumed by the honorable justices in the form of the drink which had become so famous in later times in Virginia, the mint julep, but if mint was cultivated in the colony at that age, it is quite probable that a large part of this gallon was converted into that mixture. In 1666 the justices of Lower Norfolk county rented the tract of land on which the court house was situated, on condition that the lessee, in part consideration for the use of the houses and orchards each year, would pay ten gallons brewed from English grain. The members of the Council appear to have been fastidious in their tastes. It was one of the duties of the auditor-general to have a large quantity of wine always ready at hand for this body. Thus on one occasion William Byrd, who filled the office in the latter part of the century, ordered for their use twenty dozen of claret, and six dozen of canary, sherry, and Rhenish, respectively. A quarter of a cask of brandy was also to be added.

Early Attempts at Regulation by Legislation

This unrestrained indulgence in liquor, which previous to 1624 had excited the criticism of the company, called down on the Colony on several occasions the animadversion of the Royal Governor after he had taken charge of affairs in Virginia. In 1625 Governor Yeardley was instructed to suppress drunkenness by severe punishments, and to dispose of the spirits brought into the Colony in such manner that it would go to the relief and comfort of the whole plantation instead of falling into the hands of those who would abuse it. He received additional orders to return to the importers all liquors shown to be decayed or unwholesome. The injunction to withhold all liquors imported into the Colony from persons who were guilty of excess in the use of them was repeated.

The attempts to prevent drunkenness were not confined to instructions to the Governors, given by the authorities in England. From the first session of the first assembly, no legislative means were left unemployed to accomplish the same object. In 1619 it was provided that the person guilty in this respect should for the first offense be privately reproved by his minister; for the second, publicly; for the third be imprisoned for twelve hours; and if still incorrigible be punished as the Governor directed.

In March, 1623-4, the church-wardens in every parish were ordered to present all persons guilty of drunkenness to the commander of the plantation. In 1631-2 the offender was required to pay five shillings into the hands of the nearest vestry, and this fine could be made good by levy on his property. In 1657-8 the person guilty of inebriety was punished by a very heavy fine, and also rendered incapable of being a witness in court, or bearing office under the government of the Colony. In 1691 the penalty for drunkenness was ten shillings, and if unable to pay the sum, the offender was to be exposed in the stocks for the space of two hours.

In 1668 there were so many taverns and tippling houses in the Colony that it was found necessary to reduce the number in each county to one or two, unless, for the accommodation of travelers, more should be needed at ports, ferries, and the crossings of great roads, in addition to that which was erected at the court house.

Drunkards were severely punished and were set in the stocks and whipped. On September 3, 1633, in Boston one Robert Coles was "fined ten shillings and enjoined to stand with a white sheet of paper on his back, whereon Drunkard shall be written in great lynes, and to stand therewith soe long as the court find meet, for abusing himself shamefully with drinke." Robert Coles for "drunkenness by him committed at Rocksbury shall be disfranchised, weare about his neck, and so to hang upon his outward garment a D made of redd cloth & sett upon white; to continue this for a yeare, & not to have it off any time hee comes among company, under the penalty of one shilling for the first offense, and five pounds for the second, and afterwards to be punished by the Court as they think meet: also he is to weare the D outwards."

Lists of names of common drunkards were given to landlords in some towns, and landlords were warned not to sell liquor to them. Licenses were removed and fines imposed on those who did not heed the warning. The tithing man, that most bumptious public functionary of colonial times, was at first the official appointed to spy specially on the ordinaries. He inspected these houses, made complaints of any disorders he discovered, and gave into the constable the names of idle drinkers and gamers. He warned the keepers of public houses to sell no more liquor to any whom he fancied had been tippling too freely.

John Josslyn, an English visitor in Boston in 1663, complained bitterly thus:

"At houses of entertainment into which a stranger went, he was presently followed by one appointed to that office, who would thrust himself into the company uninvited, and if he called for more drink than the officer thought in his judgment he could soberly bear away, he would presently countermand it, and appoint the proportion, beyond which he could not get one drop."

The prisons found little occupation as compared with the pillory and the whipping post. The latter was the common corrector of drunkenness. We have an amusing description of what constitutes drunkenness, from Colonel Dodberry: "Now for to know a drunken man the better, the Scriptures describes them to stagger and reel to and fro; and so when the same legs which carry a man into the house can not bring him out again, it is a sufficient sign of drunkenness."

In 1676, during the supremacy of Nathaniel Bacon, at which time so many laws were passed for the purpose of suppressing long standing abuses, a legislative attempt was made to enforce what practically amounted to general prohibition. The licenses of all inns, alehouses, and tippling houses, except those at James City, and at the two great ferries of York River, were revoked. The keepers of the ordinaries which were permitted to remain open at the latter places were allowed to sell only beer and cider. This regulation was remarkable in that it was adopted by the action of the people, who must have been the principal customers of the tippling houses, if not of the inns. Not content with putting a stop to sales in public places, the framers of the regulation further prescribed that "no one should presume to sell any sort of drink whatsoever, by retail, under any color, pretence, delusion, or subtle evasion whatsoever, to be drunk or spent in his or their house or houses, upon his or their plantation or plantations."

The general court of Massachusetts on one occasion required the proper officers to notice the apparel of the people, especially their "ribbands and great boots." Drinking of healths in public or private; funeral badges; celebrating the church festivals of Christmas and Easter; and many other things that seemed quite improper to magistrates and legislators, and especially to the Puritan clergy, were forbidden.

In Pennsylvania men were imprisoned in a cage seven feet high, seven feet wide, and seven feet long, for selling liquor to the Indians and for watering the white man's rum, both of which offences the law placed on equal footing.

Virginia and New Jersey declared liquor debts uncollectible by law.

Several of the colonies forbade workmen to be paid in liquor. In Massachusetts, in 1764, the law required that all who bought liquor should render an account of it except state officers, professors and students of Harvard College, and preachers of the gospel.

The law frequently manifested great concern about the clergy. Virginia had a statute making it an offence for a minister to appear drunk in his pulpit on Sunday, and in addition the following statute:

"Ministers shall not give themselves to excess in drinking or riot, spending their time idly by day or by night, playing at dice, cards, or any unlawful game, but at all times convenient they shall hear or read some what of the Holy Scriptures."

It is one of the curiosities of old time legislation that the use of tobacco was in earliest colonial days plainly regarded by the magistrates and elders as far more sinful, degrading, and harmful than indulgence in intoxicating liquors. No one could take tobacco "publicquely" nor in his own house, or anywhere else before strangers. Two men were forbidden to smoke together. No one could smoke within two miles of the meeting house on the Sabbath day. There were wicked backsliders who were caught smoking around the corner of the meeting house, and others in the street, and they were fined and set in the stocks and in cages.

Tariffs

After the thirteen colonies had formed "a more perfect union" the question of revenue caused a heated discussion. Of the many ways through which a sure revenue might flow into the treasury none seemed as desirable as an impost. Of molasses, two millions of gallons came into the country each year. A few hundreds of thousands of these were consumed as food. The remainder were hurried to the Massachusetts distilleries and there made into the far-famed New England rum, which by the fishermen at the Grand Banks was thought much finer than the best that came from Jamaica. All other goods brought into any port in the country were to be taxed at five per cent of their value.

A long list of articles was given on which special duties were to be paid. At the head of the list stood Jamaica rum, which on motion was changed to distilled spirits of Jamaica proof. Two duties were suggested, one of fifteen cents on the gallon, which speedily divided the committee. Some thought such rates too high. Some declared they were much too low. And before the discussion had gone far it turned into a debate on the good and ill effects of high duties and low duties. One low tariff member remarked that the first thing to be considered in laying a tax was the likelihood of gathering it, and that as taxes increased this likelihood decreased. "I trust," said he, "it does not need illustration to convince every member of the committee that a high duty is a very strong temptation to smuggling. Just in the proportion which a tax bears to the value of an article is the risk men will run in their attempts to bring in that article in an illegal way. This impairs the revenue, and in time so much comes in through the hands of smugglers that no revenue is yielded at all." Boudinot said "he for one would be glad to see Jamaica rum doing just that very thing." There were three good results that would come of a high rum tariff: The treasury wanted money, and surely there was no article on the lists of taxable goods so likely to furnish a revenue as rum; the importation would be discouraged, and that was beneficial to the morals of the people; the West Indian distilleries would have no inducement to turn their molasses into rum, and as they had no markets for molasses save those of the United States, the home stills would be set actively to work.

These remarks on the moral effects of the tax were violently attacked by two members from the eastward. Fisher Ames quite forgot himself, and reminded the committee, with great vehemence of gesture and speech, that they were not in church or at school, to sit listening to harangues of speculative piety. We are, exclaimed he, to talk of the political interests committed to our care. When we take up the subject of morality then let our system look toward morality, and not confound itself with revenue and the protection of manufactures. If any man supposes that a mere law can turn the taste of a people from ardent spirits to malt liquors, he has a most romantic notion of legislative power. Lawrence, one of the members from New York, took up the attack. He was for low tariff. "If," said he, "the committee is to reason and act as moralists, the arguments of the member from New Jersey are sound. For it must be the wish of every man of sense to discourage the use of articles so ruinous to health and morals as rum. But we are to act as politicians, not as moralists. Rum, not morality, is to be taxed. Money, not sobriety, is the object of the tax."

The justness of this reasoning was lost on the committee, and spirits of Jamaica proof were taxed at fifteen cents a gallon. The duty finally levied on all distilled spirits was due to the influence of Hamilton, whose first tariff bill also imposed a duty on glass, "with the significant reservation," as Blaine states, "in deference to popular habits that black quart bottles should be admitted free."

Internal Revenue Tax

The system of internal taxation by the federal government began on that memorable day in 1791 when Washington signed the bill laying a duty on domestic distilled spirits; a tax which, proving more harsh in its operations than was expected, was amended in 1792, and after being denounced by legislatures and by mass meetings as oppressive, unequal, and unjust, was openly resisted by the people of western Pennsylvania, who rose in armed rebellion in 1794. In that same year taxes were laid on licenses for retailing wine and liquor, and on the manufacture of snuff, tobacco, and refined sugar, on carriages, and on sales at auction.

In 1801 the taxes on carriages, on licenses for retailing liquor, on snuff and refined sugar, on sales at auction, when about to expire, were continued without a time limit; but the next year the republicans were in control, and every kind of internal tax was abolished with exultation.

With this record behind them the two parties met in the extra session of the thirteenth congress and changed places. The federalists became the enemies of taxation; the republicans became its advocates, and before the session ended taxed pleasure carriages, sales at auction, sugar refineries, salt, licenses to sell liquor at retail; laid a stamp tax on all kinds of legal documents, taxed whiskey stills, imposed a direct tax of three million dollars and brought back all the machinery of assessment and collection, and again turned loose in the land the tax gatherer and what they had once called his minions. As some months must necessarily pass before any money could be raised from these sources, another loan of seven million and a half was authorized. From this time until the present liquor has been constantly taxed both by state and nation, and has been relied on to furnish a large part of the public revenue.

Schools and Colleges

What the common schools of a century or two ago must have been is indicated by a description of the colleges which will hereafter be given in this chapter. Many of the school-masters were ignorant, and in addition were much addicted to the use of intoxicating liquors. The first of whom we have any trace was Jan Roelandsen, a New York school-master, who is on record as lying drunk for a month at a time, and being incorrigibly lazy. He was the first of many. Winthrop, in his History of New England, describes the censuring of Nathaniel Eton, a school-master, for furnishing insufficient board to his scholars, in which proceeding his wife testified that the bread and beer was always free for the boarders to go to. In 1693 a school bill for a couple of boys of the Lloyd family of Long Island contained the following items:

A bottle of wine for his mistress 10 d.

Wormwood and rubab 6 d.

While the boys took the drugs the school-mistress drank the wine.

Henry Clay's education was in a district school taught in a log cabin by an intemperate Englishman, and consisted of the merest rudiments. Peter Cartwright speaks of his school teacher as a Seceder minister who would get drunk at times. Washington Irving's Ichabod Crane, and Eggleston's Hoosier School-master are at least average pictures of the country school-masters of an early day. The chorus of the school-masters seems to have been:

"Let schoolmasters puzzle their brains

With grammar and nonsense and learning,

Good liquor I stoutly maintain

Gives genius a better discerning."

MacMasters describes early college life in 1784 as follows:

"The students lodged in the dormitories and ate at the commons. The food then partaken of with thankfulness would now be looked upon as prison fare. At breakfast, which was served at sunrise in summer and at day-break in winter, there was doled out to each student a small can of unsettled coffee, a size of biscuit, and a size of butter weighing generally about an ounce. Dinner was the staple meal, and at this each student was regaled with a pound of meat. Two days in the week, Monday and Thursday, the meat was boiled, and, in college language, these were known as boiling days. On the five remaining days, the meat was roasted, and to them the nickname of roasting days were fastened. With the flesh always went potatoes. When boiling days came round, pudding and cabbage, wild peas and dandelions were added. The only delicacy to which no stint was applied was the cider, a beverage then fast supplanting the small beer of the colonial days. This was brought to the mess in pewter cans which were passed from mouth to mouth, and when emptied were again replenished. For supper there was a bowl of milk and a size of bread."

The oldest college in the United States, that of William and Mary, was founded by the King and Queen of that name, who gave it twenty thousand acres of land and a penny a pound duty on tobacco exported from Virginia and Maryland. The assembly also gave it a duty on imported liquors for its support. This was in 1726, and the proceeds of the tax were to be devoted to its running expenses and the establishment of scholarships. Twenty-five years later the same benevolent body enriched the college with the proceeds of the tax on peddlers. Those who are inclined to throw stones at the source of these benefactions should remember that Harvard College has more than once profited by the gains of an authorized lottery, receiving more than eighteen thousand dollars from such a source as late as 1805.

In 1752 the rules of William and Mary College required that "spirituous liquors were to be used in that moderation which became the prudent and industrious student." From the list were excluded all liquids but beer, cider, toddy, and spirits and water. In 1798, when the Bishop of Virginia was president of the college and had apartments in the building, the English traveler Weld noticed that half a dozen or more of the students dined at his table one day when he was there. "Some were without shoes and stockings, others without coats. During the meal they constantly rose to help themselves from the sideboard."

William and Mary College, during the days of Jefferson and Monroe, was "a riot of pleasure and power, a jumble of royalist splendor and patriotic fervor, an awe of learning, and indulgence of vice." Thomas Jefferson, the most eminent graduate of the college, and its cordial friend, in advanced life remembered the "regular annual riot and battles between the students and the town boys;" and bore testimony to other greater evils. From one source and another have come down to us complaints that the college was neither a college, nor a grammar school, nor an Indian hospital; that its teachers squabbled among themselves to the detriment of their academic work; and that some of the professors sent out by the bishops of London were drunken, quarrelsome, and ignorant of the subjects they professed to teach.

The president, representing the bishop, might have brought charges against the clergy for their flagrant drunkenness but he refrained, being himself a notorious drunkard. Farquier, representative of the crown, was the most finished gentleman Virginia had known, and also the most demoralizing. He introduced a passion for high play that ruined many a fine old family, encouraged hard drinking and a mania for racing, delighted in having the clergy and favored students join him in his all-night revels.

Commencement at Harvard in Old New England days was a fête indeed; a fête so important as to be attended by giant expenditures and sinful extravagance. Indeed, so early as 1722 in its history, an act was passed "that henceforth no preparation nor provision of either Plumb Cake, or Roasted, Boyled or Baked Meats or Pyes of any kind shall be made by any Commencer," and that "no such have any distilled liquors in his Chamber or any composition therewith," under penalty of twenty shillings or forfeiture of the said provisions. Five years later several acts were passed "for preventing the Excesses, Immoralities and Disorders of the Commencements," by way of enforcing the foregoing act. These, with a simplicity of conclusion which brings a smile, declare that "if any who now doe or hereafter shall stand for their degrees, presume to doe anything contrary to the said Act or goe about to evade it by Plain Cake," they shall forfeit the honors of the college.

In the latter part of the eighteenth century the Yale College butler held his buttery in the ground floor, front corner room, of South Middle College, and sold cider, metheglin, strong beer, together with loaf sugar, etc., to the students. Dr. Lyman Beecher, in his autobiography, says of old Doctor Dwight, then president of the college: "Before he came college was in a most ungodly state.... Wine and liquor were kept in many rooms, intemperance, profanity, gambling, and licentiousness were common."

John Bacon, afterwards United States Senator, and Chief Justice of New Hampshire, sailed from Boston for Princeton College September 10, 1751. In his diary he states his outfit.

5 qts West India rum 5 17 6

1 qr. lb. Tea, 12

1 doz. fowls, 2 10

2 lbs. loaf sugar, 16

1 doz-8 lemons, 1 9

3 lbs. butter, 12

In a book published in 1764 describing student life at Princeton, it is stated that "the general table drink is beer or cider."

Washington Irving, in Salmagundi, described seeing two students at the tavern at Princeton who got drunk and cursed the professors. Madison was a poler at Princeton, and although the five o'clock horn was a sovereign preventive of midnight revelry, Madison was occasionally found around the blazing logs of the Nassau Inn, when tankards of ale and puffs at the long stemmed pipes punctuated the students' songs.

James Buchanan at Dickinson was the typical bad boy. Immorality was rampant among the students, sobriety and books were ridiculed. Buchanan became a leader in debauchery, although his physique enabled him at the same time to maintain a high rank in scholarship. The faculty chose him as a scapegoat, and he was expelled.

Benny Havens, the hero of the West Point song, for many years sold liquor illicitly to the cadets. The foundation of Vassar College was the fortune acquired by Matthew Vassar as a brewer.