Christmas Stories in the ArizonaTerritorial Days

Library of Congress, 1897

Before televisions, radios, or piles of presents, Christmas storytelling was a cherished family tradition, especially on the frontier.

Families gathered by lamplight or the fire to:

• Read Bible passages, especially the Nativity
• Share favorite poems and moral tales
• Tell family stories, memories, and accounts of journeys west

Books were precious, so stories were often read aloud and shared across generations. In many homes, storytelling was the entertainment—bringing comfort, faith, and connection during long winter nights.

Have a favorite Christmas or Holiday story? Tell us in the comments!

Photos: Library of Congress, 1861

 

Victorian "Ghost" Photography - Victorian Era and Death

"Haunted Lane" - 1889

"Spirit" - 1901

"Houdini and Abraham Lincoln" - about 1920

Spiritualism: When the Victorians Tried to Connect with the Dead

In the late 1800s, photography was new, science was advancing, and grief was everywhere. The Victorians, haunted by high mortality rates and the loss of loved ones, turned to Spiritualism, hoping that death was not the end but simply another doorway.

Enter spirit photography: eerie portraits showing ghostly figures beside the living. Whether clever double exposures or heartfelt attempts to reach the beyond, these images captured more than faces.  They revealed a society searching for comfort in faith, science, and mystery.

From séances in parlors to photographs claiming to show a loved one’s lingering presence, the Victorians tried to connect mourning with marvel.

Take a look at these haunting examples of spirit photography from the 19th century.

- Photos from Library of Congress.

 

Funeral Pie - 1890s

 

Bing AI/Val Wilson Prompt

Bringing food to a funeral was a common practice during the 1800s, as well as today.  Funeral Pie was a common dish brought to funerals in the 19th century.  It was made from dried fruit, which was shelf stable and could sit during long wakes, etc.  

Ingredients:

Filling

2 cups raisins

1 1/2 cups water

1/2 cup brown sugar

1/4 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 tablespoon lemon juice

1 tablespoon vinegar

1 tablespoon butter

Crust

2 cups flour

1 teaspoon salt

2/3 cup lard or shortening

5-7 tablespoons cold water

Instructions

Preheat oven to 425°F.

In a medium saucepan, combine the raisins and water. Bring to a boil, then reduce the heat and simmer for 5 minutes. In a small bowl, mix the brown sugar, granulated sugar, cornstarch, cinnamon, and cloves. Gradually add the sugar mixture to the raisins, stirring constantly until the mixture thickens.

Remove from heat and stir in the lemon juice, vinegar, and butter. Let the filling cool slightly.

For the crust, in a large bowl, combine the flour and salt. Cut in the lard or shortening until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, tossing with a fork until the dough comes together.

Divide the dough in half. On a lightly floured surface, roll out one half to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim the edges. Pour the raisin filling into the prepared pie crust.

Roll out the second half of the dough and place it over the filling. Trim and flute the edges, and cut small slits in the top crust to allow steam to escape.

Bake the pie for 10 minutes. Then, reduce the temperature to 350°F and bake for an additional 30-35 minutes, or until the crust is golden brown.

Cool and serve.