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7 Black Widows and 16 Dead Husbands

We consider it natural for a wife and mother to feed her family to ensure their health. That's why we are so horrified when the food leads to death. Last week we looked at the cases of six women who poisoned their husbands and often other family members for personal gain. Here are the stories of seven more black widows.

1. Amy Archer-Gilligan

Amy Archer-Gilligan ran a nursing home in Connecticut from 1907 to 1917. When her first husband and business partner James Archer died in 1910, Archer-Gilligan was the beneficiary of a substantial recently-purchased life insurance policy. She married Michael Gilligan in 1913. Three months later, he was dead. Meanwhile, too many people were dying in the nursing home, particularly those who had recently paid for their care with a lump sum. A complaint from a relative led to a police investigation, which led to exhumations. Both of Archer-Gilligan's husbands and several patients tested positive for arsenic. Archer-Gilligan was tried on only one count of murder and found guilty in 1917. She was sentenced to death, but a new trial was granted to determine whether Amy-Archer was insane. That trial led to a life sentence, but she was later sent to a mental institution where she lived until her death in 1962. Archer-Gilligan's number of victims could be anywhere between five and 48. Her story inspired the play Arsenic and Old Lace.

2. Daisy de Melker

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Daisy Louisa de Melker was the second woman ever to be hanged for her crimes in South Africa. She married Alfred Cowle in 1909. Three of their five children died in infancy. Cowle died in 1923 and left de Melker a substantial inheritance. Three yers later, de Melker married Robert Sproat, who died in 1927 after a painful illness that resembled Cowle's. De Melker once again collected a fortune in inheritance. In 1931, Daisy married Sydney Clarence de Melker, who, like her first two husbands, was a plumber. In 1932, de Melker's 20-year old son Rhodes Cowle died after drinking coffee his mother had prepared. William Sproat, the brother of de Melker's second husband, became suspicious and demanded an investigation. Rhodes Cowle's body was found to contain arsenic. James Webster, who had become sick after drinking some of Cowle's coffee but survived, also tested positive for arsenic. William Cowle and Robert Sproat, de Melker's first and second husbands, were exhumed and strychnine was found in the decomposed tissues. De Melker was charged with three murders but found guilty of only one, that of her son, due to the testimony of the chemist she bought the arsenic from. She was hanged in December of 1932.

3. Mary Ann Cotton

260maryanncottonMary Ann Cotton had three husbands and twelve children who died of ambiguous gastric illnesses between 1852 and 1872. The third of her four husbands survived, and her 13th and last child was born as she awaited trial. Several stepchildren and lovers also died of the same symptoms, but Cotton avoided suspicion by constantly moving to different towns around England. The first sign of trouble for Cotton came in 1872 when she predicted the death of her 10-year-old stepson Charles Edward Cotton to an official who was asked to find the boy employment, even though the child appeared healthy. The official happened to also be the parish coroner. When Charles Edward Cotton died suddenly a few days later, Cotton's first errand was to collect on his life insurance. Told that she needed a death certificate, Cotton went to the child's doctor, who refused to sign because the coroner had alerted police about the conversation he'd had with Cotton. Besides, the doctor had seen the child only the day before and noticed no illness. An examination of the body found evidence of arsenic. Two other bodies from the family were exhumed and were also found to contain arsenic. Mary Ann Cotton was found guilty of the death of her stepson and was promptly hanged. Her story was made into a nursery rhyme.

Mary Ann Cotton,
She's dead and she's rotten
She lies in her bed,
With her eyes wide open
Sing, sing, oh, what can I sing,
Mary Ann Cotton is tied up with string
Where, where? Up in the air
Sellin' black puddens a penny a pair.

4. Marie Besnard

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Marie Joséphine Philippine Davaillaud (pictured center) was called the "Queen of Poisoners" in France. Her first husband, a cousin, died in 1927. Besnard married Léon Besnard the next year. The couple moved in with Léon's parents, who both died separately within months. Léon's sister, who shared in the inheritance, died soon after. Marie Besnard's father also died during the period. Two boarders (a married couple) also died and left the Besnards their estate. Several other relatives who died named the Besnards as their heirs, including Marie's mother. Both Besnards, by now very wealthy, took lovers into their home. Léon became suspicious that his wife was trying to kill him, and said so to his paramour. He died in 1947. Marie Besnard, who inherited all the accumulated wealth, was finally a suspect. Leon's body tested positive for arsenic. Other bodies were exhumed, tested for arsenic poisoning, and Besnard was charged with 13 counts of murder. Her first trial in 1952 included eleven murders, but ended in a mistrial. The second trial in 1954 also was declared a mistrial. Besnard was acquitted during her third trial in 1961, and died in 1980.

5. Ottilie Gburek/Tillie Klimek

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Chicago resident Tillie Klimek was a psychic. She began predicting the deaths of neighborhood dogs in 1911 with startling accuracy. In 1914 she predicted the death of her husband of 29 years, John Mitkiewitz. Astonishingly, Mitkiewitz died three weeks later! Klimek collected his life insurance money and went to a matchmaker. Her second husband John Ruskowski died only three months later, just as Klimek predicted. The same thing happened to husband number three, Joe Guszkowski. Husband number four, Frank Kupczyk lasted four years. Klimek also foresaw the death of a neighbor woman who raised suspicions about Klimek's husbands. Klimek predicted the death of three children belonging to a family she had trouble with as well -and sure enough, the children all died. Husband Kupczyk died in 1920. The widow was remarried to Anton Klimek, husband number five, in 1921. Soon after a new life insurance policy went into effect, family members visited the Klimek home and found Anton sick in bed. When his stomach was pumped, the food Klimek has eaten was found to contain arsenic. Tillie was arrested and confessed to the attempted murder of Anton Klimek. She was sentenced to life imprisonment, and the deaths of her other suspected victims were not investigated. Her sentence carried the stipulation that Klimek was never to be allowed to cook for other prison inmates.

6. Stacey Castor

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History is full of black widows, but they are not a bygone relic. The only difference in 21st century husband killers is that, with improved communications and forensic techniques, they are likely to be caught sooner than their predecessors. Even the most modern instances seem eerily familiar, such as the case of Stacey Castor. In 2005, Castor's second husband David Castor died from what at first looked like a suicide. Investigators found he had ingested ethylene glycol, which is found in antifreeze. Suspecting his wife, they exhumed the body of Castor's first husband, Michael Wallace, who died in 2000 of a heart attack. Chemical analysis showed that his body contained ethylene glycol as well. This threw more suspicion on Stacey Castor, but she had a backup plan. She arranged evidence to point the finger at her own daughter, Ashley! Castor accused her teenage daughter of killing both her father and her stepfather, despite the fact that Ashley was only eleven years old when Michael Wallace died. In 2007, Ashley Wallace was hospitalized for an overdose of prescription pills and vodka.There was a suicide note in which she confessed to the murder of her stepfather. The only problem was that Ashley survived to testify against her mother at her 2009 trial. Castor faces 25 years to life for the murder of David Castor and the attempted murder of Ashley Wallace. She has yet to be charged with the murder of Michael Wallace.

7. Wendi Mae Davidson

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Wendi Davidson reported her husband, Staff Sgt. Michael Leslie Severance missing from his home in San Angelo, Texas in January of 2005. The next day, she filed for divorce. Not long after, she confided to her brother that she had found Severance dead and hid the body because she assumed another family member had killed him. Police found the body in a fish pond a few weeks later and arrested Davidson for tampering with evidence. Severence's body had been weighted down with cinder blocks and stabbed 41 times, but that wasn't the cause of death. He had been killed with pentobarbital, a drug that was readily available to Davidson, who was a veterinarian. Wendi Davidson pleaded no contest at her trial in 2006 and was sentenced to 25 years in prison.

See also: Who Not to Marry: 6 Black Widows and 5 Classic Poisons and the People Who Used Them.

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Food
The History Behind Why We Eat 10 Dishes at Thanksgiving
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Halloween is for candy comas, and on Independence Day we grill, but no holiday is as completely defined by its cuisine as Thanksgiving. No matter what part of the country you're in, it's a safe bet that at least a few of the below dishes will be making an appearance on your table this week. But what makes these specific entrees and side dishes so emblematic of Thanksgiving? Read on to discover the sometimes-surprising history behind your favorite fall comfort foods.

1. TURKEY

A roasted turkey on a platter.
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Turkey has become so synonymous with Thanksgiving that most of us probably imagine the pilgrims and Wampanoag tribe of Native Americans chowing down on a roast bird in 1621. Although we don't know the exact menu of that first Plymouth Colony feast, a first-person account of the year's harvest from governor William Bradford does reference "a great store of wild turkeys," and another first-person account, from colonist Edward Winslow, confirms that the settlers "killed as much fowl as…served the company almost a week." However, culinary historian Kathleen Wall believes that, although turkeys were available, it's likely that duck, goose, or even passenger pigeons were the more prominent poultry options at the first Thanksgiving. Given their proximity to the Atlantic, local seafood like oysters and lobsters were likely on the menu as well.

As the holiday grew in popularity, however, turkey became the main course for reasons more practical than symbolic. English settlers were accustomed to eating fowl on holidays, but for early Americans, chickens were more valued for their eggs than their meat, and rooster was tough and unappetizing. Meanwhile, turkeys were easy to keep, big enough to feed a whole family, and cheaper than ducks or geese. Even before Thanksgiving was recognized as a national holiday, Alexander Hamilton himself remarked that "No citizen of the U.S. shall refrain from turkey on Thanksgiving Day." The country followed his advice: according to the National Turkey Federation, 88 percent of Americans will eat turkey in some form on Thanksgiving Day—an estimated 44 million birds!

2. STUFFING

Pan of breaded stuffing.
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Stuffing would have been a familiar concept to those early settlers as well, although their version was likely quite different from what we're used to. We know that the first Plymouth colonists didn't have access to white flour or butter, so traditional bread stuffing wouldn't have been possible yet. Instead, according to Wall, they may have used chestnuts, herbs, and chunks of onion to flavor the birds, all of which were already part of the local fare. Centuries later, we're still stuffing turkeys as a way to keep the bird moist through the roasting process and add extra flavor.

3. CRANBERRIES

Dish of cranberry sauce.
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Like turkeys, cranberries were widely available in the area, but cranberry sauce almost certainly did not make an appearance at the first Thanksgiving. Why not? The sugar reserves the colonists would have had were almost completely depleted after their long sea journey, and thus they didn't have the means to sweeten the terrifically tart berries.

So how did cranberries become such an autumnal staple? For starters, they're a truly American food, as one of only a few fruits—along with Concord grapes, blueberries, and pawpaws—that originated in North America. They grow in such abundance in the northeast that colonists quickly began incorporating cranberries into various dishes, such as pemmican, which mixed mashed cranberries with lard and dried venison. By the Civil War, they were such a holiday staple that General Ulysses S. Grant famously demanded his soldiers be provided cranberries for their Thanksgiving Day meal.

4. MASHED POTATOES

Bowl of mashed potatoes.
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Potatoes weren't yet available in 17th-century Plymouth, so how did mashed potatoes become another Thanksgiving superstar? The answer lies in the history of the holiday itself. In America’s earliest years, it was common for the sitting President to declare a "national day of thanks," but these were sporadic and irregular. In 1817, New York became the first state to officially adopt the holiday, and others soon followed suit, but Thanksgiving wasn't a national day of celebration until Abraham Lincoln declared it so in 1863.

Why did Lincoln—hands full with an ongoing war—take up the cause? Largely due to a 36-year campaign from Sarah Josepha Hale, a prolific novelist, poet, and editor, who saw in Thanksgiving a moral benefit for families and communities. In addition to her frequent appeals to officials and presidents, Hale wrote compellingly about the holiday in her 1827 novel Northwood, as well as in the womens' magazine she edited, Godey's Lady's Book. Her writing included recipes and descriptions of idealized Thanksgiving meals, which often featured—you guessed it—mashed potatoes.

5. GRAVY

Plate of turkey and potatoes covered in gravy.
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Despite a dearth of potatoes, it's likely that some type of gravy accompanied the turkey or venison at the earliest Thanksgiving gatherings. The concept of cooking meat in sauce dates back hundreds of years, and the word "gravy" itself can be found in a cookbook from 1390. Because that first celebration extended over three days, historian Wall speculates: "I have no doubt whatsoever that birds that are roasted one day, the remains of them are all thrown in a pot and boiled up to make broth the next day." That broth would then be thickened with grains to created a gravy to liven day-old meat. And, if Wall's correct, that broth sounds suspiciously like the beginning of another great Thanksgiving tradition: leftovers!

6. CORN

Plate of corn.
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Corn is a natural symbol of harvest season—even if you're not serving it as a side dish, you might have a few colorful ears as a table centerpiece. We know that corn was a staple of the Native American diet and would have been nearly as plentiful in the 17th century as today. But according to the History Channel, their version would have been prepared quite differently: corn was either made into a cornmeal bread or mashed and boiled into a thick porridge-like consistency, and perhaps sweetened with molasses. Today, we eat corn in part to remember those Wampanoag hosts, who famously taught the newcomers how to cultivate crops in the unfamiliar American soil.

7. SWEET POTATOES

Bowl of mashed sweet potatoes.
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In the midst of so many New England traditions, the sweet potatoes on your table represent a dash of African-American culture. The tasty taters originally became popular in the south—while pumpkins grew well in the north, sweet potatoes (and the pies they could make) became a standard in southern homes and with enslaved plantation workers, who used them as a substitution for the yams they'd loved in their homeland. Sweet potato pie was also lovingly described in Hale's various Thanksgiving epistles, solidifying the regional favorite as a holiday go-to. More recently, some families further sweeten the dish by adding toasted marshmallows, a love-it-or-hate-it suggestion that dates to a 1917 recipe booklet published by the Cracker Jack company.

8. GREEN BEAN CASSEROLE

Plate of green bean casserole.
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Beans have been cultivated since ancient times, but green bean casserole is a decidedly modern contribution to the classic Thanksgiving canon. The recipe you love was whipped up in 1955 by Dorcas Reilly, a home economist working in the Campbell's Soup Company test kitchens in Camden, New Jersey. Reilly's job was to create limited-ingredient recipes that housewives could quickly replicate (using Campbell's products, of course). Her original recipe (still available at Campbells.com), contains just six ingredients: Campbell's Cream of Mushroom soup, green beans, milk, soy sauce, pepper, and French's French Fried Onions. Her recipe was featured in a 1955 Associated Press feature about Thanksgiving, and the association has proven surprisingly durable—Campbell’s now estimates that 30 percent of their Cream of Mushroom soup is bought specifically for use in a green bean casserole.

9. PUMPKIN PIE

Slice of pumpkin pie.
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Like cranberries, pumpkin pie does have ties to the original Thanksgiving, albeit in a much different format. The colonists certainly knew how to make pie pastry, but couldn't have replicated it without wheat flour, and might have been a bit perplexed by pumpkins, which were bigger than the gourds they knew in Europe. According to Eating in America: A History, however, Native Americans were already using the orange treats as a dessert meal: "Both squash and pumpkin were baked, usually by being placed whole in the ashes or embers of a dying fire and they were moistened afterwards with some form of animal fat, or maple syrup, or honey." It's likely that Hale was inspired by those stories when pumpkin pie appeared in her culinary descriptions.

10. WINE

Two glasses of wine.
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Chances are good that a few glasses of wine will be clinked around your table this November, but did the pilgrims share a tipsy toast with their new friends? Kathleen Wall thinks that water was probably the beverage of choice, considering that the small amount of wine the settlers had brought with them was likely long gone. Beer was a possibility, but since barley hadn't been cultivated yet, the pilgrims had to make do with a concoction that included pumpkins and parsnips. Considering the availability of apples in what would become Massachusetts, however, other historians think it's possible that hard apple cider was on hand for the revelers to enjoy. Whether or not the original feast was a boozy affair, cider rapidly became the drink of choice for English settlers in the area, along with applejack, apple brandy, and other fruit-based spirits. New England cider thus indirectly led to a less-beloved Thanksgiving tradition: your drunk uncle's annual political rant. Bottoms up!

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Big Questions
Why Do the Lions and Cowboys Always Play on Thanksgiving?
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Because it's tradition! But how did this tradition begin?

Every year since 1934, the Detroit Lions have taken the field for a Thanksgiving game, no matter how bad their record has been. It all goes back to when the Lions were still a fairly young franchise. The team started in 1929 in Portsmouth, Ohio, as the Spartans. Portsmouth, while surely a lovely town, wasn't quite big enough to support a pro team in the young NFL. Detroit radio station owner George A. Richards bought the Spartans and moved the team to Detroit in 1934.

Although Richards's new squad was a solid team, they were playing second fiddle in Detroit to the Hank Greenberg-led Tigers, who had gone 101-53 to win the 1934 American League Pennant. In the early weeks of the 1934 season, the biggest crowd the Lions could draw for a game was a relatively paltry 15,000. Desperate for a marketing trick to get Detroit excited about its fledgling football franchise, Richards hit on the idea of playing a game on Thanksgiving. Since Richards's WJR was one of the bigger radio stations in the country, he had considerable clout with his network and convinced NBC to broadcast a Thanksgiving game on 94 stations nationwide.

The move worked brilliantly. The undefeated Chicago Bears rolled into town as defending NFL champions, and since the Lions had only one loss, the winner of the first Thanksgiving game would take the NFL's Western Division. The Lions not only sold out their 26,000-seat stadium, they also had to turn fans away at the gate. Even though the juggernaut Bears won that game, the tradition took hold, and the Lions have been playing on Thanksgiving ever since.

This year, the Lions host the Minnesota Vikings.

HOW 'BOUT THEM COWBOYS?


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The Cowboys, too, jumped on the opportunity to play on Thanksgiving as an extra little bump for their popularity. When the chance to take the field on Thanksgiving arose in 1966, it might not have been a huge benefit for the Cowboys. Sure, the Lions had filled their stadium for their Thanksgiving games, but that was no assurance that Texans would warm to holiday football so quickly.

Cowboys general manager Tex Schramm, though, was something of a marketing genius; among his other achievements was the creation of the Dallas Cowboys Cheerleaders.

Schramm saw the Thanksgiving Day game as a great way to get the team some national publicity even as it struggled under young head coach Tom Landry. Schramm signed the Cowboys up for the game even though the NFL was worried that the fans might just not show up—the league guaranteed the team a certain gate revenue in case nobody bought tickets. But the fans showed up in droves, and the team broke its attendance record as 80,259 crammed into the Cotton Bowl. The Cowboys beat the Cleveland Browns 26-14 that day, and a second Thanksgiving pigskin tradition caught hold. Since 1966, the Cowboys have missed having Thanksgiving games only twice.

Dallas will take on the Los Angeles Chargers on Thursday.

WHAT'S WITH THE NIGHT GAME?


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In 2006, because 6-plus hours of holiday football was not sufficient, the NFL added a third game to the Thanksgiving lineup. This game is not assigned to a specific franchise—this year, the Washington Redskins will welcome the New York Giants.

Re-running this 2008 article a few days before the games is our Thanksgiving tradition.

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