The Victorians loved words with strange and exotic origins, and here’s one of my favorites:

SALMAGUNDI (slm-gnd n. pl. sal·ma·gun·dis)

1. A salad of chopped meat, anchovies, eggs, and onions, often arranged in rows on lettuce and served with vinegar and oil.
2. Derived from the above, a mixture or assortment; a potpourri.

French salmigondis, probably from : Old French salemine, salted food (from Vulgar Latin *salamen; as in salami) + Old French condir, to season (from Latin condire; as in condiment)

Thus, our own salmagundi for your consideration:


rolltop 1

Through friend of the Restoration Joan Carter of Wiswall Antiques in New Hampshire, we found a wonderful old S-curve roll top that will become “FDR’s desk,” shown above, pre-purchase. These little beauties are very hard to find these days; roll tops fell from fashion with the advent of the typewriter, and remained that way through the age of the computer monitor, as such machinery didn’t fit into the desk when the cover closed. Thus many, especially the smaller, individual writing desks like this, were “detopped” and converted into flat desks.  As you can see, our particular desk, a single pedestal, is almost the twin of the one the next photo, pictured in the Chest of 1900 in the Harvard Archives, and will again look much like this when we are done:

26 russell 2

However, our old friend is in need of considerable surface restoration, as you can see in this photo from its original NH home:

roll top 2

Despite the nicks and bangs, the general structure is excellent, and most importantly, the interior is intact, and the roll cover, the trickiest part to restore, works like a charm, making this desk well worth preserving. The purchase price of the desk & a complete redo to return it to its 1900 appearance will run 2K. Do we have a generous donor out there that might be willing to contribute this amount? It would make a wonderful memorial or named contribution! The restoration is being undertaken by furniture expert Paul Riedl of Gallery XIV in Boston, and will be ready for an unveiling party February 3.


We’ve reached a third of our 6K goal for the room draperies! (For those of you who’d like to see the full drapery plans, click HERE.)  Here’s an in-progress shot of the drapes for the study as they come together in designer Michele Doiron’s studio.The panels are a rich gray-green velvet, and the picture shows the various trim options we’ll be selecting. My vote is for the red braid. What do you think? Again, we are attempting to complete this project in advance of a Harvard Alumni function featuring the Suite in February, so any financial aid you can give now would be MOST welcome. (Remember, last chance for those 2009 tax deductions!) Big thanks go out to Doug, Gil, Michael, Shawn and several others for contributing to our campaign already. You know who you are!


And finally, over the Harvard-Yale weekend, we had almost 300 alums visit us at Adams and tour the Suite. The response was overwhelming, literally – we had planned for about 100 in the LCR, and I had made a special Harvard punch in the Suite for what I expected would be several dozen interested guests. Try several hundred! Needless to say, only the lucky few early birds got to sample my punch, but it was a knockout! In the very real sense of the term! Holy smokes! Highly potent but equally potable it proved, and many of you asked for the recipe. So here it is: I found this in an old brew book from the 20s, but from the bit of research I’ve done, my guess is that the date of creation is closer to 1870 or so, when punches were at their height of popularity. (Hence the term “punching” – “invited to a punch” – for the final clubs.) For those interested, only Yale and Columbia seem to possess similarly eponymous punches. Yale’s dates from 1869 and is based around tea, of all things. Very lily-white if you ask me. Ours, as befits our superior University, is much more hearty, and would have pleased Harvard’s mascot John the Orangeman no end:

Harvard Punch:

  • 4 cups bourbon
  • 2 cups brandy
  • 2 750-ml. bottles champagne
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 sugar syrup to taste
  • 1 cup fresh orange juice
  • 1 cup Orange liqueur, such as Cointreau or Triple Sec.
  • Orange and lemon slices

Mixing instructions:

Mix all ingredients, except champagne fruit slices, in a large container, cover and refrigerate several hours. When ready to serve, add a large cake of ice to an ample punch bowl and pour in champagne or club soda or ginger ale, stir gently, and garnish fresh orange and lemon slices, mixed into the punch. Makes about 24 servings.

I will add that initially I thought the combination extremely unappetizing, but I assure you, when it comes together, it is superb. Be careful though, it’s not for the faint of heart.
The FDR Suite Restoration Project at Adams House, Harvard College is funded entirely through your contributions to the FDR Suite Foundation Inc, a public 501(c)3 charity set up to create the only living memorial to FDR at Harvard, as well as a museum of 19th century Harvard student life. We do not receive funds from the University to support this endeavor, and we need your help!