Weddings
Most weddings in 1855 were simple, being usually held in the home of the bride's parents.
The wedding gown of a century ago was usually made from white mill with afull skirt and a broad hem at the bottom. The waist was tight fitting inthe back with a full front and sewed to the skirt.
The bride's sleeves were very full, hanging loose at the wrists and under thesleeves were very fine hand embroidered to the elbow. A broad white satin ribbontied in a double bow in front and fell to the edge of the skirt finishing thebridal gown.
White satin bows were worn in the hair and white gloves and white openworkstockings and bronze slippers were her accessories. The bridegroom wore ablack cloth suit that had a black satin vest. A blue satin handkerchieftie like the men wore in those days and the most elaborate of his shirtscompleted his wedding apparel.
After the wedding, usually a brother of the bride or brother of thebridegroom, served as master of ceremonies. While the guests were outsideof the house, the table was set in the front room and the fireplace with itsshining brasses were filled with wild crabapple blossoms. The center ofthe table had a huge pyramid pound cake about two feet high, frosted over and afrosted cedar branch decorated the top.
Wedding menus were usually roast beef, roast chicken, vegetables, pies, cakesgalore, nuts, raisins, fancy maple sugar cakes, coffee and tea. Whenpreparing the cakes, about 25 pounds of butter was used.
After the dinner, the guests were invited to sit on the porch or in the yardfor singing.
SOURCE: Centennial Edition, Clinton Herald, Clinton Iowa, 18 June 1955
