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Luke Spencer
Luke Spencer

Crocker Land: The Legendary Arctic Island That Didn't Actually Exist

Luke Spencer
Luke Spencer

In the archives of the American Geographical Society in Milwaukee lies a century-old map with a peculiar secret. Just north of Greenland, the map shows a small, hook-shaped island labeled “Crocker Land” with the words “Seen By Peary, 1906” printed just below.

The Peary in question is Robert Peary, one of the most famous polar explorers of the late 19th and early 20th centuries, and the man who claimed to have been the first to step foot on the North Pole. But what makes this map remarkable is that Crocker Land was all but a phantom. It wasn't “seen by Peary”—as later expeditions would prove, the explorer had invented it out of the thin Arctic air.

Explorer Robert Peary aboard the Roosevelt.

Robert Peary aboard the Roosevelt.

Hulton Archive/Getty Images

By 1906, Peary was the hardened veteran of five expeditions to the Arctic Circle. Desperate to be the first to the North Pole, he left New York in the summer of 1905 in a state-of-the-art ice-breaking vessel, the Roosevelt—named in honor of one of the principal backers of the expedition, President Theodore Roosevelt. The mission to set foot on the top of the world ended in failure, however: Peary said he sledged to within 175 miles of the pole (a claim others would later question), but was forced to turn back by storms and dwindling supplies.

Peary immediately began planning another attempt, but found himself short of cash. He apparently tried to coax funds from one of his previous backers, San Francisco financier George Crocker—who had donated $50,000 to the 1905-'06 mission—by naming a previously undiscovered landmass after him. In his 1907 book Nearest the Pole, Peary claimed that during his 1906 mission he'd spotted “the faint white summits” of previously undiscovered land 130 miles northwest of Cape Thomas Hubbard, one of the most northerly parts of Canada. Peary named this newfound island “Crocker Land” in his benefactor’s honor, hoping to secure another $50,000 for the next expedition.

His efforts were for naught: Crocker diverted much of his resources to helping San Francisco rebuild after the 1906 earthquake, with little apparently free for funding Arctic exploration. But Peary did make another attempt at the North Pole after securing backing from the National Geographic Society, and on April 6, 1909, he stood on the roof of the planet—at least by his own account. “The Pole at last!!!" the explorer wrote in his journal. "The prize of 3 centuries, my dream and ambition for 23 years. Mine at last."

Peary wouldn't celebrate his achievement for long, though: When the explorer returned home, he discovered that Frederick Cook—who had served under Peary on his 1891 North Greenland expedition—was claiming he'd been the first to reach the pole a full year earlier. For a time, a debate over the two men's claims raged—and Crocker Land became part of the fight. Cook claimed that on his way to the North Pole he’d traveled to the area where the island was supposed to be, but had seen nothing there. Crocker Land, he said, didn't exist.

Peary’s supporters began to counter-attack, and one of his assistants on the 1909 trip, Donald MacMillan, announced that he would lead an expedition to prove the existence of Crocker Land, vindicating Peary and forever ruining the reputation of Cook.

There was also, of course, the glory of being the first to set foot on the previously unexplored island. Historian David Welky, author of A Wretched and Precarious Situation: In Search of the Last Arctic Frontier, recently explained to National Geographic that with both poles conquered, Crocker Land was “the last great unknown place in the world.”

A report from the Crocker Land expedition.
American Geographical Society Library. University of Wisconsin-Milwaukee Libraries.

After receiving backing from the American Museum of Natural History, the University of Illinois, and the American Geographical Society, the MacMillan expedition departed from the Brooklyn Navy Yard in July 1913. MacMillan and his team took provisions, dogs, a cook, “a moving picture machine,” and wireless equipment, with the grand plan of making a radio broadcast live to the United States from the island.

But almost immediately, the expedition was met with misfortune: MacMillan’s ship, the Diana, was wrecked on the voyage to Greenland by her allegedly drunken captain, so MacMillan transferred to another ship, the Erik, to continue his journey. By early 1914, with the seas frozen, MacMillan set out to attempt a 1200-mile long sled journey from Etah, Greenland, through one of the most inhospitable and harshest landscapes on Earth, in search of Peary’s phantom island.

Though initially inspired by their mission to find Crocker Land, MacMillan’s team grew disheartened as they sledged through the Arctic landscape without finding it. “You can imagine how earnestly we scanned every foot of that horizon—not a thing in sight,” MacMillan wrote in his 1918 book, Four Years In The White North.

But a discovery one April day by Fitzhugh Green, a 25-year-old ensign in the US Navy, gave them hope. As MacMillan later recounted, Green was “no sooner out of the igloo than he came running back, calling in through the door, ‘We have it!’ Following Green, we ran to the top of the highest mound. There could be no doubt about it. Great heavens! What a land! Hills, valleys, snow-capped peaks extending through at least one hundred and twenty degrees of the horizon.”

But visions of the fame brought by being the first to step foot on Crocker Land quickly evaporated. “I turned to Pee-a-wah-to,” wrote MacMillan of his Inuit guide (also referred to by some explorers as Piugaattog). “After critically examining the supposed landfall for a few minutes, he astounded me by replying that he thought it was a ‘poo-jok' (mist).”

Indeed, MacMillan recorded that “the landscape gradually changed its appearance and varied in extent with the swinging around of the Sun; finally at night it disappeared altogether.” For five more days, the explorers pressed on, until it became clear that what Green had seen was a mirage, a polar fata morgana. Named for the sorceress Morgana le Fay in the legends of King Arthur, these powerful illusions are produced when light bends as it passes through the freezing air, leading to mysterious images of apparent mountains, islands, and sometimes even floating ships.

Fata morganas are a common occurrence in polar regions, but would a man like Peary have been fooled? “As we drank our hot tea and gnawed the pemmican, we did a good deal of thinking,” MacMillan wrote. “Could Peary with all his experience have been mistaken? Was this mirage which had deceived us the very thing which had deceived him eight years before? If he did see Crocker Land, then it was considerably more than 120 miles away, for we were now at least 100 miles from shore, with nothing in sight.”

MacMillan’s mission was forced to accept the unthinkable and turn back. “My dreams of the last four years were merely dreams; my hopes had ended in bitter disappointment,” MacMillan wrote. But the despair at realizing that Crocker Land didn’t exist was merely the beginning of the ordeal.

Donald MacMillan in seal skin coat on the Crocker Land Expedition.
Donald MacMillan in seal skin coat on the Crocker Land Expedition.
American Geographical Society Library. University of Wisconsin-Milwaukee Libraries.

MacMillan sent Fitzhugh Green and the Inuit guide Piugaattog west to explore a possible route back to their base camp in Etah. The two became trapped in the ice, and one of their dog teams died. Fighting over the remaining dogs, Green—with alarming lack of remorse—explained in his diary what happened next: “I shot once in the air ... I then killed [Piugaattog] with a shot through the shoulder and another through the head.” Green returned to the main party and confessed to MacMillan. Rather than reveal the murder, the expedition leader told the Inuit members of the mission that Piugaattog had perished in the blizzard.

Several members of the MacMillan mission would remain trapped in the ice for another three years, victims of the Arctic weather. Two attempts by the American Museum of Natural History to rescue them met with failure, and it wasn’t until 1917 that MacMillan and his party were finally saved by the steamer Neptune, captained by seasoned Arctic sailor Robert Bartlett.

While stranded in the ice, the men put their time to good use; they studied glaciers, astronomy, the tides, Inuit culture, and anything else that attracted their curiosity. They eventually returned with over 5000 photographs, thousands of specimens, and some of the earliest film taken of the Arctic (much of which can be seen today in the repositories of the American Geographical Society at the University of Wisconsin Milwaukee).

It’s unclear whether MacMillan ever confronted Peary about Crocker Land—about what exactly the explorer had seen in 1906, and perhaps what his motives were. When MacMillan’s news about not having found Crocker Land reached the United States, Peary defended himself to the press by noting how difficult spotting land in the Arctic could be, telling reporters, “Seen from a distance ... an iceberg with earth and stones may be taken for a rock, a cliff-walled valley filled with fog for a fjord, and the dense low clouds above a patch of open water for land.” (He maintained, however, that "physical indications and theory" still pointed to land somewhere in the area.) Yet later researchers have noted that Peary’s notes from his 1905-'06 expedition don’t mention Crocker Land at all. As Welky told National Geographic, “He talks about a hunting trip that day, climbing the hills to get this view, but says absolutely nothing about seeing Crocker Land. Several crewmembers also kept diaries, and according to those he never mentioned anything about seeing a new continent.”

There’s no mention of Crocker Land in early drafts of Nearest the Pole, either—it's only mentioned in the final manuscript. That suggests Peary had a deliberate reason for the the inclusion of the island.

Crocker, meanwhile, wouldn’t live to see if he was immortalized by this mysterious new land mass: He died in December 1909 of stomach cancer, a year after Peary had set out in the Roosevelt again in search of the Pole, and before MacMillan’s expedition.

Any remnants of the legend of Crocker Land were put to bed in 1938, when Isaac Schlossbach flew over where the mysterious island was supposed to be, looked down from his cockpit, and saw nothing.

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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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The Origins of 5 International Food Staples

Food is more than fuel. Cuisine and culture are so thoroughly intertwined that many people automatically equate tomatoes with Italy and potatoes with Ireland. Yet a thousand years ago those dietary staples were unheard of in Europe. How did they get to be so ubiquitous there—and beyond?

1. TOMATOES

For years, the wonderful fruit that’s now synonymous with Italy was mostly ignored there. Native to South America and likely cultivated in Central America, tomatoes were introduced to Italy by Spanish explorers during the 1500s. Shortly thereafter, widespread misconceptions about the newcomers took root. In part due to their watery complexion, it was inaccurately thought that eating tomatoes could cause severe digestive problems. Before the 18th century, the plants were mainly cultivated for ornamental purposes. Tomato-based sauce recipes wouldn’t start appearing in present-day Italy until 1692 (although even those recipes were more like a salsa or relish than a sauce). Over the next 150 years, tomato products slowly spread throughout the peninsula, thanks in no small part to the agreeable Mediterranean climate. By 1773, some cooks had taken to stuffing tomatoes with rice or veal. In Naples, the fruits were sometimes chopped up and placed onto flatbread—the beginnings of modern pizza. But what turned the humble tomato into a national icon was the canning industry. Within Italy’s borders, this business took off in a big way during the mid-to-late 19th century. Because tomatoes do well stored inside metal containers, canning companies dramatically drove up the demand. The popularity of canned tomatoes was later solidified by immigrants who came to the United States from Italy during the early 20th century: Longing for Mediterranean ingredients, transplanted families created a huge market for Italian-grown tomatoes in the US.

2. CURRY

Bowl of chicken curry with a spoon in it

An international favorite, curry is beloved in both India and the British Isles, not to mention the United States. And it turns out humans may have been enjoying the stuff for a very, very long time. The word “curry” was coined by European colonists and is something of an umbrella term. In Tamil, a language primarily found in India and Sri Lanka, “kari” means “sauce.” When Europeans started traveling to India, the term was eventually modified into “curry,” which came to designate any number of spicy foods with South or Southeast Asian origins. Nonetheless, a great number of curry dishes share two popular components: turmeric and ginger. In 2012, traces of both were discovered inside residue caked onto pots and human teeth at a 4500-year-old archaeological site in northern India. And where there’s curry, there’s usually garlic: A carbonized clove of this plant was also spotted nearby. “We don’t know they were putting all of them together in a dish, but we know that they were eating them at least individually,” Steve Weber, one of the archaeologists who helped make this astonishing find, told The Columbian. He and his colleagues have tentatively described their discovery as "proto-curry."

3. THE BAGUETTE

Several baguettes

A quintessential Gallic food, baguettes are adored throughout France, where residents gobble up an estimated 10 billion every year. The name of the iconic bread ultimately comes from the Latin word for stick, baculum, and references its long, slender form. How the baguette got that signature shape is a mystery. One popular yarn credits Napoleon Bonaparte: Supposedly, the military leader asked French bakers to devise a new type of skinny bread loaf that could be comfortably tucked into his soldiers’ pockets. Another origin story involves the Paris metro, built in the 19th century by a team of around 3500 workers who were apparently sometimes prone to violence during meal times. It’s been theorized that the metro foremen tried to de-escalate the situation by introducing bread that could be broken into pieces by hand—thereby eliminating the need for laborers to carry knives. Alas, neither story is supported by much in the way of historical evidence. Still, it’s clear that lengthy bread is nothing new in France: Six-foot loaves were a common sight in the mid-1800s. The baguette as we know it today, however, didn’t spring into existence until the early 20th century. The modern loaf is noted for its crispy golden crust and white, puffy center—both traits made possible by the advent of steam-based ovens, which first arrived on France’s culinary scene in the 1920s.

4. POTATOES

Bowl of red, white, and black potatoes on wooden table

Historical records show that potatoes reached Ireland by the year 1600. Nobody knows who first introduced them; the list of potential candidates includes everyone from Sir Walter Raleigh to the Spanish Armada. Regardless, Ireland turned out to be a perfect habitat for the tubers, which hail from the misty slopes of the Andes Mountains in South America. Half a world away, Ireland’s rich soils and rainy climate provided similar conditions—and potatoes thrived there. They also became indispensable. For millennia, the Irish diet had mainly consisted of dairy products, pig meats, and grains, none of which were easy for poor farmers to raise. Potatoes, on the other hand, were inexpensive, easy to grow, required fairly little space, and yielded an abundance of filling carbs. Soon enough, the average Irish peasant was subsisting almost entirely on potatoes, and the magical plant is credited with almost single-handedly triggering an Irish population boom. In 1590, only around 1 million people lived on the island; by 1840, that number had skyrocketed to 8.2 million. Unfortunately, this near-total reliance on potatoes would have dire consequences for the Irish people. In 1845, a disease caused by fungus-like organisms killed off somewhere between one-third and one-half of the country’s potatoes. Roughly a million people died as a result, and almost twice as many left Ireland in a desperate mass exodus. Yet potatoes remained a cornerstone of the Irish diet after the famine ended; in 1899, one magazine reported that citizens were eating an average of four pounds’ worth of them every day. Expatriates also brought their love of potatoes with them to other countries, including the U.S. But by then, the Yanks had already developed a taste for the crop: The oldest record of a permanent potato patch on American soil dates back to 1719. That year, a group of farmers—most likely Scots-Irish immigrants—planted one in the vicinity of modern-day Derry, New Hampshire. From these humble origins, the potato steadily rose in popularity, and by 1796, American cookbooks were praising its “universal use, profit, and easy acquirement.”

5. CORN

Corn growing in a field

In the 1930s, geneticist George W. Beadle exposed a vital clue about how corn—also known as maize—came into existence. A future Nobel Prize winner, Beadle demonstrated that the chromosomes found in everyday corn bear a striking resemblance to those of a Mexican grass called teosinte. At first glance, teosinte may not look very corn-like. Although it does have kernels, these are few in number and encased in tough shells that can easily chip a human tooth. Nonetheless, years of work allowed Beadle to prove beyond a shadow of a doubt that corn was descended from teosinte. Today, genetic and archaeological data suggests that humans began the slow process of converting this grass into corn around 8700 years ago in southwestern Mexico. If you're wondering why early farmers showed any interest in cultivating teosinte to begin with, while the plant is fairly unappetizing in its natural state, it does have a few key attributes. One of these is the ability to produce popcorn: If held over an open fire, the kernels will “pop” just as our favorite movie theater treat does today. It might have been this very quality that inspired ancient horticulturalists to tinker around with teosinte—and eventually turn it into corn

BONUS: TEA

Person sitting cross-legged holding a cup of green tea

The United Kingdom’s ongoing love affair with this hot drink began somewhat recently. Tea—which is probably of Chinese origin—didn’t appear in Britain until the 1600s. Initially, the beverage was seen as an exotic curiosity with possible health benefits. Shipping costs and tariffs put a hefty price tag on tea, rendering it quite inaccessible to the lower classes. Even within England’s most affluent circles, tea didn’t really catch on until King Charles II married Princess Catherine of Braganza. By the time they tied the knot in 1662, tea-drinking was an established pastime among the elite in her native Portugal. Once Catherine was crowned Queen, tea became all the rage in her husband’s royal court. From there, its popularity slowly grew over several centuries and eventually transcended socioeconomic class. At present, the average Brit drinks an estimated three and a half cups of tea every day.

All photos courtesy of iStock.

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