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Learn the 18th Century Rules of Proper Dueling

When it comes to sparring, one must maintain certain standards so things don’t descend into total barbarism.

The men of 18th century Ireland realized this and codified their particular set of principles at Clonmel Summer Assizes in 1777. Delegates from the counties of Tipperary, Galway, Sligo, Mayo and Roscommon established the rules and sent them out for adoption throughout the country. The Code Duello spread to England and beyond, though the specific practices changed as the rules traveled.

The adoption of the code only increased the popularity of firearm duels (usually with pistols), and the code's influence was so powerful that it became unacceptable for a gentleman to claim ignorance. As stated in the additional Galway articles, one should "keep a copy always in their pistol-cases." Among the more notable rules was the forbidding of deloping—a move in which a participant would discharge his firearm into the ground or purposefully not hit their opponent in order to end the duel without anyone getting hurt. This move often resulted in accidents or misunderstandings, so it was banned in the official rules. 

Brush up on the Irish Code of Honor in its entirety below.

Rule 1. The first offense requires the first apology, though the retort may have been more offensive than the insult. Example: A tells B he is impertinent, etc. B retorts that he lies; yet A must make the first apology because he gave the first offense, and then (after one fire) B may explain away the retort by a subsequent apology.

Rule 2. But if the parties would rather fight on, then after two shots each (but in no case before), B may explain first, and A apologize afterward.

N.B. The above rules apply to all cases of offenses in retort not of stronger class than the example.

Rule 3. If a doubt exist who gave the first offense, the decision rests with the seconds; if they won't decide, or can't agree, the matter must proceed to two shots, or to a hit, if the challenger require it.

Rule 4. When the lie direct is the first offense, the aggressor must either beg pardon in express terms; exchange two shots previous to apology; or three shots followed up by explanation; or fire on till a severe hit be received by one party or the other.

Rule 5. As a blow is strictly prohibited under any circumstances among gentlemen, no verbal apology can be received for such an insult. The alternatives, therefore—the offender handing a cane to the injured party, to be used on his own back, at the same time begging pardon; firing on until one or both are disabled; or exchanging three shots, and then asking pardon without proffer of the cane.

If swords are used, the parties engage until one is well blooded, disabled, or disarmed; or until, after receiving a wound, and blood being drawn, the aggressor begs pardon.

N.B. A disarm is considered the same as a disable. The disarmer may (strictly) break his adversary's sword; but if it be the challenger who is disarmed, it is considered as ungenerous to do so.

In the case the challenged be disarmed and refuses to ask pardon or atone, he must not be killed, as formerly; but the challenger may lay his own sword on the aggressor's shoulder, then break the aggressor's sword and say, "I spare your life!" The challenged can never revive the quarrel—the challenger may.

Rule 6. If A gives B the lie, and B retorts by a blow (being the two greatest offenses), no reconciliation can take place till after two discharges each, or a severe hit; after which B may beg A's pardon humbly for the blow and then A may explain simply for the lie; because a blow is never allowable, and the offense of the lie, therefore, merges in it. (See preceding rules.)

N.B. Challenges for undivulged causes may be reconciled on the ground, after one shot. An explanation or the slightest hit should be sufficient in such cases, because no personal offense transpired.

Rule 7. But no apology can be received, in any case, after the parties have actually taken ground, without exchange of fires.

Rule 8. In the above case, no challenger is obliged to divulge his cause of challenge (if private) unless required by the challenged so to do before their meeting.

Rule 9. All imputations of cheating at play, races, etc., to be considered equivalent to a blow; but may be reconciled after one shot, on admitting their falsehood and begging pardon publicly.

Rule 10. Any insult to a lady under a gentleman's care or protection to be considered as, by one degree, a greater offense than if given to the gentleman personally, and to be regulated accordingly.

Rule 11. Offenses originating or accruing from the support of ladies' reputations, to be considered as less unjustifiable than any others of the same class, and as admitting of slighter apologies by the aggressor: this to be determined by the circumstances of the case, but always favorable to the lady.

Rule 12. In simple, unpremeditated recontres with the smallsword, or couteau de chasse, the rule is—first draw, first sheath, unless blood is drawn; then both sheath, and proceed to investigation.

Rule 13. No dumb shooting or firing in the air is admissible in any case. The challenger ought not to have challenged without receiving offense; and the challenged ought, if he gave offense, to have made an apology before he came on the ground; therefore, children's play must be dishonorable on one side or the other, and is accordingly prohibited.

Rule 14. Seconds to be of equal rank in society with the principals they attend, inasmuch as a second may either choose or chance to become a principal, and equality is indispensable.

Rule 15. Challenges are never to be delivered at night, unless the party to be challenged intend leaving the place of offense before morning; for it is desirable to avoid all hot-headed proceedings.

Rule 16. The challenged has the right to choose his own weapon, unless the challenger gives his honor he is no swordsman; after which, however, he can decline any second species of weapon proposed by the challenged.

Rule 17. The challenged chooses his ground; the challenger chooses his distance; the seconds fix the time and terms of firing.

Rule 18. The seconds load in presence of each other, unless they give their mutual honors they have charged smooth and single, which should be held sufficient.

Rule 19. Firing may be regulated—first by signal; secondly, by word of command; or thirdly, at pleasure—as may be agreeable to the parties. In the latter case, the parties may fire at their reasonable leisure, but second presents and rests are strictly prohibited.

Rule 20. In all cases a miss-fire is equivalent to a shot, and a snap or non-cock is to be considered as a miss-fire.

Rule 21. Seconds are bound to attempt a reconciliation before the meeting takes place, or after sufficient firing or hits, as specified.

Rule 22. Any wound sufficient to agitate the nerves and necessarily make the hand shake, must end the business for that day.

Rule 23. If the cause of the meeting be of such a nature that no apology or explanation can or will be received, the challenged takes his ground, and calls on the challenger to proceed as he chooses; in such cases, firing at pleasure is the usual practice, but may be varied by agreement.

Rule 24. In slight cases, the second hands his principal but one pistol; but in gross cases, two, holding another case ready charged in reserve.

Rule 25. Where seconds disagree, and resolve to exchange shots themselves, it must be at the same time and at right angles with their principals, thus:

If with swords, side by side, with five paces interval.

N.B. All matters and doubts not herein mentioned will be explained and cleared up by application to the committee, who meet alternately at Clonmel and Galway, at the quarter sessions, for that purpose.


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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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