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15 Empowering Quotes From Elizabeth Cady Stanton

Elizabeth Cady Stanton was born on November 12, 1815 and dedicated her life to progressing the women’s rights movement in America. She organized, she rallied, advocated, protested, wrote, and, most importantly, spoke. Here are just a few of the activist’s most powerful words.

1. ON THE LIFE OF FRIEND SUSAN B. ANTHONY

"To live for a principle, for the triumph of some reform by which all mankind are to be lifted up—to be wedded to an idea—may be, after all, the holiest and happiest of marriages."

— From The Life and Work of Susan B. Anthony

2. ON HER HOPES FOR YOUNG WOMEN

“I would have girls regard themselves not as adjectives, but as nouns.”

— From an 1870 lecture called “Our Girls”

3. ON THE IMPORTANCE OF POLITICAL EQUALITY

“To throw obstacles in the way of a complete education is like putting out the eyes; to deny the rights of property is like cutting off the hands. To refuse political equality is to rob the ostracized of all self-respect, of credit in the market place, of recompense in the world of work, of a voice in choosing those who make and administer the law, a choice in the jury before whom they are tried, and in the judge who decides their punishment.”

— From “Solitude of Self

4. ON HOW THE DECLARATION OF INDEPENDENCE COULD USE AN EDIT

“We hold these truths to be self-evident: that all men and women are created equal.”

— From "The Declaration of Rights and Sentiments"

5. ON THE CHANGING TIMES

“Come, come, my conservative friend, wipe the dew off your spectacles, and see that the world is moving.”

— From The Woman’s Bible

6. ON TRUTH

“Truth is the only safe ground to stand upon.”

— From The Woman’s Bible

7. ON KEEPING BUSY.

“In a word, I am always busy, which is perhaps the chief reason why I am always well.”

— From Stanton’s diaries

8. ON INDEPENDENCE

"Whatever the theories may be of woman's dependence on man, in the supreme moments of her life, he cannot bear her burdens. In the tragedies and triumphs of human experience, each mortal stands alone."

— From “Solitude of Self

9. ON GETTING OLDER

“... the hey-day of woman's life is on the shady side of fifty, when the vital forces heretofore expended in other ways are garnered in the brain …”

— From Elizabeth Cady Stanton as revealed in her letters, diary and reminiscences

10. ON COURAGE

“The best protection any woman can have ... is courage.”

— From Elizabeth Cady Stanton and Susan B. Anthony: Fighting Together for Women's Rights

11. ON BETTERING ONESELF

“Put it down in capital letters: SELF-DEVELOPMENT IS A HIGHER DUTY THAN SELF-SACRIFICE. The thing that most retards and militates against women’s self development is self-sacrifice.”

— As told to a reporter, via In a Different Voice

12. ON THE BOSTON TEA PARTY

“It was just so in the American Revolution, in 1776, the first delicacy the men threw overboard in Boston harbor was the tea, woman's favorite beverage. The tobacco and whiskey, though heavily taxed, they clung to with the tenacity of the devil-fish.”

― From The Women’s Bible

13. ON HOW TO BECOME A BETTER PUBLIC SPEAKER

“Dress loose, take a great deal of exercise, and be particular about your diet and sleep sound enough, the body has a great effect on the mind.”

— As told to Susan B. Anthony

14. ON LIVING YOUR TRUTH

“The moment we begin to fear the opinions of others and hesitate to tell the truth that is in us, and from motives of policy are silent when we should speak, the divine floods of light and life no longer flow into our souls. Every truth we see is ours to give the world, not to keep for ourselves alone, for in so doing we cheat humanity out of their rights and check our own development.”

— From an 1890 speech to the National American Woman Suffrage Association

15. ON MOTHERHOOD

“We are, as a sex, infinitely superior to men, and if we were free and developed, healthy in body and mind, as we should be under natural conditions, our motherhood would be our glory. That function gives women such wisdom and power as no male can possess.”

— From Stanton’s letters

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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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Why Your Traditional Thanksgiving Should Include Oysters
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If you want to throw a really traditional Thanksgiving dinner, you’ll need oysters. The mollusks would have been featured prominently on the holiday tables of the earliest American settlers—even if that beloved Thanksgiving turkey probably wasn’t. At the time, oysters were supremely popular additions to the table for coastal colonial settlements, though in some cases, they were seen as a hardship food more than a delicacy.

For one thing, oysters were an easy food source. In the Chesapeake Bay, they were so plentiful in the 17th and 18th centuries that ships had to be careful not to run aground on oyster beds, and one visitor in 1702 wrote that they could be pulled up with only a pair of tongs. Native Americans, too, ate plenty of oysters, occasionally harvesting them and feasting for days.

Early colonists ate so many oysters that the population of the mollusks dwindled to dangerously low levels by the 19th century, according to curriculum prepared by a Gettysburg University history professor. In these years, scarcity turned oysters into a luxury item for the wealthy, a situation that prevailed until the 1880s, when oyster production skyrocketed and prices dropped again [PDF]. If you lived on the coast, though, you were probably still downing the bivalves.

Beginning in the 1840s, canning and railroads brought the mollusks to inland regions. According to 1985's The Celebrated Oysterhouse Cookbook, the middle of the 19th century found America in a “great oyster craze,” where “no evening of pleasure was complete without oysters; no host worthy of the name failed to serve 'the luscious bivalves,' as they were actually called, to his guests.”

At the turn of the century, oysters were still a Thanksgiving standard. They were on Thanksgiving menus everywhere from New York City's Plaza Hotel to train dining cars, in the form of soup, cocktails, and stuffing.

In 1954, the Fish and Wildlife Service tried to promote Thanksgiving oysters to widespread use once again. They sent out a press release [PDF], entitled “Oysters—a Thanksgiving Tradition,” which included the agency’s own recipes for cocktail sauce, oyster bisque, and oyster stuffing.

In the modern era, Thanksgiving oysters have remained most popular in the South. Oyster stuffing is a classic dish in New Orleans, and chefs like Emeril Lagasse have their own signature recipes. If you’re not looking for a celebrity chef’s recipe, perhaps you want to try the Fish and Wildlife Service’s? Check it out below.

Oyster Stuffing

INGREDIENTS

1 pint oysters
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
4 cups day-old bread cubes
1 tablespoon chopped parsley
1 teaspoon salt
Dash poultry seasoning
Dash pepper

Drain oysters, saving liquor, and chop. Cook celery and onion in butter until tender. Combine oysters, cooked vegetables, bread cubes, and seasonings, and mix thoroughly. If stuffing seems dry, moisten with oyster liquor. Makes enough for a four-pound chicken.

If you’re using a turkey, the FWS advises that the recipe above provides enough for about every five pounds of bird, so multiply accordingly.

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