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Annie Taylor, the First Person to Cheat Death Over Niagara Falls

Standing on the Canadian side of Niagara Falls with several newspaper reporters idling nearby, Annie Edson Taylor started to cry. It was October 23, 1901, and the 62-year-old had been causing a stir by proclaiming that she intended to seal herself in a pickle barrel and allow the water current to carry her along the Niagara River to the 177-foot drop over the falls. It was a feat so ill-advised that local authorities threatened her manager, Frank Russell, that he could be charged with manslaughter if his client perished in the process.

Their caution was justified. No one had ever made it over Niagara Falls and lived, with one newspaper describing the act as being undertaken only "in the deliberate commission of a suicide." Taylor had her own reasons for trying, but the delay—the current had been too choppy for the boatmen charged with getting her into the water—lent credence to naysayers who believed she was either a kook or a liar. Disappointed, she began weeping.

The following day, a determined Taylor returned to the site, this time sealing herself in the barrel. For the retired schoolteacher from Michigan, going over the falls was going to be her ticket to a new, better life—assuming she was able to hang on to it.

Situated on the border between the United States and Canada, Niagara Falls is made up of three waterfalls—Horseshoe Falls, American Falls, and the Bridal Veil Falls—that converge into a massive overspill of 6 million cubic feet of water per minute. As with Everest and other great natural wonders, thrill-seekers are rarely content to admire the view. They want to see if they can endure the forces of nature.

In 1829, a man named Sam Patch built a platform that stood 85 feet above the lower Niagara River. He dove into the water and survived. Emboldened, he dove a second time from 130 feet. (A third jump, not into the Niagara but into the High Falls of the Genesee River in Rochester, New York, killed him.) In 1859, a tightrope walker named Jean Francois Gravelet-Blondin successfully inched his way across a wire spread over the Niagara gorge, a feat that ignited a series of copycat attempts.

No one, however, had made an announced attempt to start at the upper river and allow themselves to be carried by the violent current over the crest of the falls. To do so without any kind of special equipment, it seemed, would mean certain death.

None of this appeared to deter Annie Taylor. Born in 1838 in Auburn, New York, Taylor married at 18 and subsequently suffered a series of tragedies. Her son died shortly after birth; her husband was killed in the Civil War. Surviving on an inheritance from her wealthy parents, Taylor began traveling around the country, teaching school and offering dance classes in Bay City, Michigan and elsewhere. As the years went on, her income remained modest while her savings dwindled. Being "poor," she once told a reporter, was something she had not had a chance to grow accustomed to, and considering her financial woes, she "might as well be dead."

While in Bay City in 1899, she happened to overhear a tavern owner brag about having gone over the falls in a padded rubber suit. Taylor found the idea ridiculous, and the man couldn’t substantiate his claim, but it gave her an idea. What if Taylor survived such an attempt? The resulting fame would likely lead to a fortune in speaking engagements, photos, and other publicity.

Whatever fear should have accompanied her plans seemed to be trumped by her fear of poverty. She told the Detroit Free Press that she set about "carefully studying the problem for three months," enlisting the services of a boatman who knew the Niagara River well. The man advised her that she stood the best chance of surviving by being placed in the Horseshoe on the Canadian side, where the water was deepest.

The unlikely daredevil—who told the press she was 43, not 62—set about contracting the West Bay City Cooperage lumber yard to make her a barrel suited for stunt work. The roughly 5-foot-tall, 3-foot-wide oak-and-metal container weighed 160 pounds and included an interior harness to prevent Taylor from being shaken inside like a pinball. A 200-pound ballast was fitted on the bottom to help keep it upright; it would be vacuum-sealed to prevent water from seeping in, but had a valve that allowed for air—enough to keep her alive for an hour, should her rescuers have any trouble locating her.

Since the attempt would be all about publicity, Taylor hired a promoter named Frank Russell to drum up interest. Russell started by displaying the barrel in a store window with a logo on it that read "Queen of the Mist." Talking to reporters, he was coy about the identity of the person who intended to go over the falls. On October 8, he finally revealed it was an ex-schoolteacher named Annie Edson Taylor. She would make the attempt on October 23—unbeknownst to reporters, the day before her 63rd birthday. The interest was predictably high.

Two days before her scheduled voyage, Taylor found a "volunteer" to test the barrel—her aptly named cat, Niagara. The feline was sealed in the makeshift vessel and sent tumbling over the falls and 177 feet to the river below, where he was retrieved and seemed no worse for the wear.

Of course, a cat was hardly a proof of concept for the survival chances of a 60-something, full-grown woman. Soon, it would be time for Taylor to climb in.

Annie Edson Taylor in barrel with boat
Rivermen ready to row Annie Edson Taylor into the Niagara

The boatmen who eyed the choppy waters on October 23 and vetoed her first attempt returned the following day and gave their approval: They’d be willing to get into a rowboat and tow Taylor’s barrel into the middle of the Niagara River, where it would float before being picked up by the strong current near the mouth of the falls, toppling over and—hopefully—coming to rest in the lower river below.

In an effort to preserve her modesty, Taylor excused herself and put on a dress more conducive to risking her life—one that ended just under the knees instead of hanging down to her ankles. Her team helped her into the barrel, strapping her into the harness and stuffing the interior with pillows for cushioning before sealing the top shut.

With a crowd of several thousand witnesses gathered below, Taylor was towed out about a mile from the brink and left to fate. The barrel bobbed gently along the river before the force of the falls enveloped it. Accelerating, Taylor didn’t so much go over the falls as she was ejected from it, being propelled forcefully from the mouth and free-falling to the water below.

After a pause, the barrel emerged bobbing in the lower river, and handlers paddled over to it. The barrel was sealed so tight that a worker had to use a hand saw to cut the top off. Peering inside, someone exclaimed, "My God, she’s alive!" A shaken Taylor was helped out, the only visible damage a 3-inch gash on her scalp. (Having later admitted she lost consciousness for a brief time, it’s likely Taylor suffered a concussion.) The stunt made national headlines, which is precisely what Taylor anticipated.

But the expected windfall never came. Russell, who she believed would be instrumental in helping her monetize the stunt, disappeared with the barrel, a key prop in any public setting. Despite hiring private investigators to track its whereabouts, she never located it.

Relegated to selling 10-cent booklets about her experience or charging small fees for photos and appearances, Taylor had risked her life for relatively little reward. She died in 1921 at the age of 82 with so little money that her burial in Niagara, New York was funded as a result of donations.

Despite Taylor’s admonition after going over the falls that "no one ought to ever do that again," several people have tried. Between Taylor’s attempt and 1995, 15 people did so intentionally: 10 survived, an attrition rate that made her attempt all the more spectacular.

Although fortune eluded her, Taylor was right about the stunt attracting fame. She will forever be known as the first daredevil with the stomach and aptitude to have survived the drop—or the second, if you count her cat.

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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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