Professional and Academic Training in the Fine Arts Program at NJC, 1920-1952

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In 2018, the Douglass Residential College (DRC) celebrated the 100th anniversary of the college’s founding. The anniversary generated many programs and publications that extended into 2019 and 2020. For instance, in October 2019, Women Artists on the Leading Edge: Visual Arts at Douglass College by Joan Marter, Rutgers Distinguished Professor Emerita, was published by the Rutgers University Press. Aware of the college’s long history as a leader in visual arts pedagogy, Douglass Dean Jacquelyn S. Litt provided funding to support additional research by DRC students. We are delighted to share the results of Hallel Yadin’s research in this blog. Hallel is currently an Archives Associate at the YIVO Institute for Jewish Research in New York.

Professional and Academic Training in the Fine Arts Program at NJC, 1920-1952

Hallel Yadin, DRC ‘19

Introduction

In its early days, New Jersey College for Women (NJC) was the only non-normal school (teacher’s college) option for New Jersey’s women. As such, it assumed some responsibility for preparing its students for the state workforce. Here lay some tension about its goals as an institution of higher education. While it fancied itself a small liberal arts college in the vein of Vassar or Sarah Lawrence, as per the sensibilities of its ever-decorous founder, Mabel Smith Douglass, the liberal arts did not always align with the needs of the state. The Fine Arts Department at New Jersey College for Women was one arena where this disconnect played out.

First, there were tensions related to art being regarded as a serious object of study in the academy. However, by the time NJC formed an art department, those had largely been alleviated. As Dean Mabel Smith Douglass wrote in 1930, “Long regarded by the colleges as merely a kind of adornment as far as solid education went, and as scarcely worthy of serious consideration, [art] has gradually, but surely, won its right to be considered, much as music, a serious study of dignity and importance and a reasonable, even an essential, part of a liberal education.” This reflects the description of the purpose of the art department in the 1930 course catalogue, which states, “The purpose of the department is (1) by the study and the appreciation of art to provide a part of a liberal education; and (2) specifically to prepare students to teach art or pursue it professionally.” This dual purpose demonstrates the department’s attempt to balance the demands of the liberal arts curriculum with the prerogative of NJC to prepare students for the workforce, especially as a public state institution.

Course Offerings

The art department began in the 1925-1926 academic year. For the first two years, its offerings were limited to art history courses:

❖ History of Ancient Art

❖ History of Early Christian and Medieval Architecture

❖ History of Italian Architecture and Sculpture

❖ History of Italian and Spanish Painting, History of Northern Painting

❖ History of Modern Art

NJC Art Class, 1920

A shift began in 1927 with the introduction of the Curriculum in Art for students preparing to teach “practical” art. This shift actually comprised two major developments: offers of pre-professional training in art-related fields, and the department distinguishing between practical, and, by default, “impractical” forms of art. In 1927, NJC began offering a “practical arts course,” specifically to train students to become art teachers.

The Practical Arts courses, divided into grade-level seminars, included the following topics:

❖ Color, Design, Freehand Drawing, and Perspective for sophomores

❖ Advanced work in color, drawing, and perspective for juniors

❖ Advanced work in color, drawing, and perspective for seniors

It makes sense that teaching would be the department’s first foray into arts-related vocational training, as teaching is the field that the plurality of NJC graduates pursued. A survey entitled “Vocational Interests of the Class of 1936” reported that 94 of the 203 respondents (which represented 90 per cent of the class) sought teaching positions. The next-highest response was work in department stores, with only 14 graduates. These figures are striking, especially since 32 respondents did not list career paths and likely were not planning to work at all.

Furthermore, the fine arts courses expanded beyond history and theory into the process of creating art. Starting in the 1930s, the art courses included:

❖ General Art

❖ Art Appreciation

❖ Drawing and Composition

❖ Design

❖ Commercial Design

❖ Drawing and Painting

❖ Theory and Practice of Teaching Fine Arts

The language that the art department used to delineate between “professional” and “fine” art evolved over time, but the division remains throughout decades of course offerings. In the 1920s, the course catalog differentiates between “fine art” and “applied art.” In the 1930s, it shifts to delimiting descriptions of art offerings as “graphic and plastic arts,” which were defined only as “painting, modelling, drawing, and design.” The 1940s brought intradepartmental discussion of the “practical branches” of the arts. In the 1950s, the Division of Fine Arts was described as providing offerings in both the “cultural and professional arts.” While the language changed, the department consistently differentiated between professional or “practical” arts, and non-professional or “fine” arts, despite robust offerings in both within the same department.

The art department also offered training in several career tracks in more traditional trades. One of these was the major in art education noted above. NJC also offered majors in interior decoration, fashion design, costume design and illustration, and commercial design at varying periods in its history. Outside of the art department, there were other majors that seemed to be confined to “impractical” women’s work, but actually had quite practical applications, like the industrial clothing application in the home economics department. (Home economics as a whole actually included “real-world,” outside-the-home tracks, like industrial nutrition, which kept the country fed during the Second World War.)

Beyond this, between 1937 and 1952, the art department offered a major in ceramic arts. The major granted a Bachelor’s of Science degree in cooperation with the ceramics department at Rutgers College and offered “an outline of training in the applications of art to the ceramic industry, including studio work in art and laboratory work in ceramics, as well as detailed study of the nature and uses of clays.” (It is worth noting that in 1945 the Department of Ceramics at Rutgers joined the School of Engineering, while at Douglass it was relegated to the art department.) Without having identified much more detail, we can speculate that the offer of this major was related to Trenton’s renowned pottery and ceramics industry.

The Role of Art Instruction in Forming a State Cultural Identity

The college was cognizant of the role of higher education in individual states’ cultural identity formations. As one dean wrote, “It is no longer a question of whether or not the arts belong in the university. They are already established on the campus. The question, therefore, is one of how Rutgers can expand its facilities and services so that it can assume a position of leadership in the cultural affairs of the state. We need our own solutions to cultural needs, not those of New York or Philadelphia…” There was a similar sense of the urgency of equipping New Jersey within the Fine Arts Department itself. As one chair of the department wrote in 1941, “New Jersey, more than any other state, with the possible exception of New York, is pioneering on some frontiers of American democracy … Our state cannot wait to see what other states have done and follow their lead.” NJC assumed the responsibility of providing New Jersey with its arts training. In this

way, the arts came into a professional role, and not just in terms of workforce training. This was workforce training that was in service of the state.

Margaret Trumbell Corwin

The institution was also cognizant of the role of art in national identity. As early as 1939, Dean Margaret Trumbull Corwin wrote, “Closely associated with English and history in the preservation of our cultural traditions are the fine arts.” For example, in the 1939-1940 school year, the art department reprised an “Americanization” exhibition that had first been held a decade prior. “Students, awakening to the realization of the historical significance of much that surrounded them and was taken for granted in their daily lives at home, responded enthusiastically,” reported the chair of the department. “More than two hundred thirty articles from over thirty countries were assembled, – a graphic picture of the international family backgrounds in this cross-section of American life.” NJC was aware of the role of arts and culture in both state and cultural identity formation, which no doubt complicated how it perceived its institutional responsibility as the only public liberal arts-style college for women in New Jersey.

This pursuit, however, complicates the clear-cut distinction between fine and practical arts. The fine arts were understood to be a requisite element of this quite pragmatic state-level cultural project. The chair of the art department once wrote, “Our department at Douglass feels that we should not let the state public school art program rest entirely in the hands of the state colleges.” (He is presumably referring to the state’s teaching colleges.) This indicates a sense that fine arts offerings — which were NJC’s purview in a way that was not the case for the normal schools — were a necessary element of arts education. This concept muddles the dichotomy between “practical” and “impractical” art discussed above. If New Jersey College for Women was to position itself as a cultural authority and cultural producer in New Jersey, its fine arts programs were of paramount importance.

 

Photograph Notes, in order of photograph appearance

1. Mabel Smith Douglass, ca. 1918 Rutgers University Archives

2. Art studio at NJC, 1920s, Rutgers University Archives

3. NJC students show their graphic arts skill in the yearbook, the Quair, 1921, Rutgers University Archives

4. Margaret Trumbull Corwin, ca 1950, Rutgers University Archives

Archives at Home: Collections

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We hold a number of collections relating to New Jersey and the history of Rutgers University.  If you are generally interested in collections we have you are welcome to check out our finding aids (guides that explain what are in each collection). But since the whole idea is to bring the archive into your home, here are some items from collections that you can explore from anywhere.

Special Collections: 

University Archives:  

University Archives materials on the Internet Archive: https://archive.org/search.php?query=%28Rutgers+University%29&and%5B%5D=mediatype%3A%22texts%22&page=3 

Livingston Alumni Association: https://archive.org/details/livingstoncollegealumni?&sort=-downloads&page=2 

Archives at Home: Maps & Newspapers

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We know there are tons of websites that show New Jersey Maps and Newspapers.  Today we want to highlight some of the resources you would find in our collections.

Maps: 

Newspapers: 

Have any questions?  You are welcome to contact us at scua_ref@libraries.rutgers.edu or on social media.

Archives at Home: Exhibits

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We have seen lots of museums and galleries showing off their collections and exhibits online, including our friends at the Zimmerli Art Museum showing off their Everyday Soviet exhibit. Here are some of our exhibits that you can explore from anywhere:

Digital Exhibits:

Exhibit Catalogs:

Exhibit Talks:

As always we are available on social media and email (scua_ref@libraries.rutgers.edu).

Archives At Home: Fun

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With all of the craziness in the world and with so many staying home, Special Collections and University Archives wanted to find a way to bring the archives to you.  Over the next few days, we will be posting fun ways to check out things in our collections, how to access some digital collections, and links to view online exhibits.  We will continue to add to this list!

Today we will focus on the fun.  Below we have our list of social media sites, blogs, and other fun like coloring book pages based on our collections.

If you have any questions or comments, please feel free to reach out to us on any of our social media sites or by email at scua_ref@libraries.rutgers.edu.

Historical Baking: Indian Pudding

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By: Fernanda Perrone

Many of the cookbooks on display in Special Collections and University Archives’ exhibition From Cooking Pot to Melting Pot: New Jersey’s Diverse Foodways contain recipes for Indian pudding.

Recipe for Indian pudding from Margaret Baldwin’s scrapbook. Margaret Baldwin of Highland Park pasted her favorite recipes into this scrapbook for over 50 years.

I had never heard of this dish, so I became curious about its history and thought I might even try to make it. Unlike my intrepid colleague Tara Maharjan, who has documented her efforts at historical baking on this blog, I used a contemporary recipe from the Joy of Cooking. In the spirit of the exhibit, I was interested in how recipes originally associated with particular groups had changed over the years, in some cases entering the mainstream.

Indian pudding is a type of baked pudding, which are much firmer and more substantial than soft and creamy cornstarch puddings, because they include a significant amount of flour or other grain. Its main ingredients are milk, cornmeal, molasses, and spices. Indian pudding is a classic New England dessert, which, according to culinary lore, dates back to the Pilgrims. It may have its roots in British “hasty pudding,” made from boiling wheat flour in water and milk until it thickened into a porridge. In the American colonies, Europeans learned from Native peoples to substitute corn meal, which was indigenous in the New World, for wheat flour, thus giving birth to Indian pudding.

As in New England, Europeans in New Jersey learned about growing corn from Native Americans. The Lenape or Delaware Indians who lived in New Jersey were farmers, although they supplemented their diet by hunting and fishing. They grew over 12 kinds of corn. “Hard” corn was dried and pounded into cornmeal to make bread and other products. Corn and beans were staple crops, although they also cultivated squash, pumpkins, and tobacco. The Europeans who settled in New Jersey beginning in the mid 17th century included Swedes, Dutch, and Finns, Germans, and other ethnicities, although by the 18th century, settlers from the British Isles began to dominate. It is easy to imagine a settler cooking Indian pudding over an open fire.

It is likely, however, that Indian pudding was a construct that emerged during the Colonial Revival of the late 19th and early 20th century. The centennial of the United States in 1876 brought forth new interest in the early history of the country. Most often associated with architecture, the Colonial Revival was also expressed through restaurant design, food advertising and the popularity of works like The Colonial Cook Book (1911). This cookbook included no less than five recipes for Indian pudding, along with recipes for baked beans, pies, and other supposedly colonial dishes. In Colonial Revival iconography, corn, the New World staple, became a symbol of national pride and patriotism through its association with America’s indigenous past. It also hearkened back to a time of mythical cooperation between Native Americans and Europeans, epitomized by the Thanksgiving Day feast, where Indian pudding was a frequent dessert.

Although Thanksgiving has past, this week’s cold weather seemed a perfect time to make Indian pudding. I felt the weight of culinary cultural imperialism on my shoulders as I assembled the ingredients, noting the depiction of a Native American on the package of Indian Head-brand cornmeal.

Photo of Ingredients

I mixed the cornmeal with the milk, realizing I was going to spend a considerable time standing in front of the stove stirring.

Bowl of cornmeal and milk

The mixture thickened nicely and I added the molasses, butter, sugar, salt, and spices. To my surprise, the pudding was supposed to bake for 2 ½ to 3 hours! I was glad I had started early.

Pudding in baking dish

After 2 ½ hours, the pudding had a brown crust on top and was bubbling alarmingly. I left it to sit for 45 minutes, and then served it with a little milk. The recipe suggested cream or vanilla ice cream. The pudding was still hot and had a delicious flavor of molasses and a smooth but hearty texture. It was enjoyed by all!

Pudding in baking dish with a cat

From Cooking Pot to Melting Pot: New Jersey’s Diverse Foodways will be on display in the Special Collections and University Archives Gallery through February 28, 2019.

 


References:

Carroll, Abigail. “’Colonial Custard’ and ‘Pilgrim Soup’: Culinary Nationalism and the Colonial Revival.” Ph.D. diss., Boston University, 2007.

“Indian Pudding,” A Family Feast, 2019 https://www.afamilyfeast.com/indian-pudding/

Lurie, Maxine N. and Richard Veit. New Jersey: A History of the Garden State. New Brunswick, NJ: Rutgers University Press, 2012.

Rombauer, Irma S. , Marion Rombauer Becker and Ethan Becker. Joy of Cooking. New York: Simon & Schuster, 1997.

Veit, Richard Francis and David Gerald Orr, ed. Historical Archaeology of the Delaware Valley, 1600–1850. Knoxville, TN: University of Tennessee Press, 2014.

 

A Second Attempt at Historical Baking

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Back in May of 2016, I had my first attempt at trying to bake from a historical recipe. (You can read about it here.)  Over a year later I decided to give it another try, this time with a different recipe.  In looking through old cookbooks, I stumbled across a Swiss Cake in an 1881 copy of Betty, the bishop’s lady, or, Choice receipts from experienced housewives, published in Newark, New Jersey.

Recipe for Swiss Cake.

The description that reads, “This makes a good and inexpensive cake” really sold me.  The ingredients seemed normal for a cake recipe and they were all things that I had home.  It was perfect.

I collected my ingredients and measured them out as the recipe stated.  The recipe states to flavor with nutmeg or lemon, however, I am not a fan of nutmeg on its own so I added one and a half teaspoons of cinnamon and a fourth of a teaspoon of nutmeg.

Ingredients for Swiss Cake.

I creamed my butter and sugar, added my eggs and condensed milk, then slowly incorporated my sifted flour, cream of tartar, baking soda, cinnamon, and nutmeg.

KitchenAid mixer.                  Measuring evaporated milk.

It was at this point that I realized my 21st century baking skills did not translate well to 1880’s baking.  My batter was thick, too thick to be a cake batter, but resembled cookie dough instead.

Batter mixed together.

The recipe called for “sweet milk,” in my modern mind that meant condensed milk, which is what I used.  But it turns out that “sweet milk” is just whole milk.  In older recipes “sweet milk” was used to differentiate from “sour milk” meaning milk that was left out to sour or in some cases it meant buttermilk.

The “batter” was made, it tasted good, but it did not seem like it would bake well as a cake.  I tested this theory by making a few mini-cupcakes. After 10 minutes of baking they were still raw on the inside, after 15 minutes of baking they were cooked though, but were rather dense and not very enjoyable.

Eight mini cupcakes in cupcake tin.                 Mini cupcake broken in half to show the center

Since the “batter” seemed more like cookie dough to me, I made them into cookies instead.  They baked in 13 minutes, were soft, and rather delicious.  While I did not end up with Swiss Cake, I did get some enjoyable cookies.  Maybe my next attempt at historical baking will be more successful.

Cookie dough on cookie sheet                Breaking a cookie in half

 

Swiss Cake Cookies

Ingredients

1/4 cup (half a stick) butter

1 and 1/2 cups sugar

2 1/2 cups flour – sifted

8 oz condensed milk

2 eggs

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 and 1/2 teaspoons cinnamon

1/4 nutmeg

Instructions

  1. Set oven to 350 degrees.
  2. Cream together sugar and butter.
  3. Add eggs and condensed milk to the sugar and butter.
  4. Combine sifted flour, cream of tartar, baking soda, cinnamon and nutmeg.  Slowly add to wet ingredients.
  5. Once well combined, drop by rounded tablespoonfuls onto greased baking sheets.
  6. Bake at 350 degrees for 13 minutes, rotating halfway though.
  7. Enjoy!

#AskAnArchivist

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#AskAnArchivist day is an effort from the Society of American Archivists to bring awareness to the archival community, but also an opportunity for repositories to answer questions about their collections and their jobs. This year Rutgers Special Collections and Univeristy Archives participated for the first time on Twitter (@Rutgers_SCUA). Digital archivist Caryn Radick and processing archivist Tara Maharjan were available for an hour and a half to answer questions.

Flyer for #AskAnArchivist Day.
Throughout the day, they shared other fun facts about the collections in SC/UA. Such as, what is the most glittery item? That would be this untitled work by Miriam Schapiro.

Untitled work by Miriam Schapiro that uses glitter.

What is the oldest item? A Didrachm coin minted between 280 B.C.E.-276 B.C.E.

Didrachm coin minted between 280 B.C.E.-276 B.C.E.  An unevenly round coin with a profile of a man's face with a cap.

Newest acquisition? That would be this folding chair that President Barack Obama sat in during his Rutgers 250 anniversary commencement address.

White folding chair.

Oddest item? Probably a mummified cat. It was donated in 1954 and not much is known about it except it is from Egypt.

Mummified cat.

We were able to share some behind the scenes videos and photos of our collections to answer question like have you ever wonder about the trip our materials take from our closed stacks up to our reading room in the dumbwaiter? Well now you can wonder no more.

https://www.facebook.com/RutgersSCUA/videos/1682015718539170/

 

We were able to share some other fun facts, including that not all of our materials are stored on-site.  We have other facilities on the Rutgers Campus which hold some of our boxes.  Here is one such building with an archivist for a size reference.

Archivist standing in front of a wall of boxes that is floor to ceiling.

 

We shared some of the toughest things about being an archivist.  First, the handwriting can sometimes be tough to read:

Small piece of a letter with cursive handwritting

Can you read it?  It says, “…is away from her and now Old Rutgers means much more to me than ever before. I am…”

Second would be how physical being an an archivist really is – it requires people to lift ~40 pounds, to be able to move pallets of boxes, and use the movable shelves.

 

But one of the best things about being an archivist (we think) is stumbling across images with cute animals.

1950s photograph of a woman holding a lamb.

 

We had so much fun with #AskAnArchivist Day.  We look forward to participating again next year.  If anyone has questions about our archives or about being an archivist you can always reach out on social media @Rutgers_SCUA or by email at scua_ref@libraries.rutgers.edu.  We will leave you with some more highlights from the day.