Who Flew Before the Wright Brothers?

National Archives/Getty Images
National Archives/Getty Images

Orville and Wilbur Wright are generally credited with being the first in flight. Whether that's true depends on your definition of "flight." If you mean controlled, powered and sustained heavier-than-air human flight, then that's what they are known for, but even that may not be quite true, since controlled and sustained are not black-or-white terms. There were plenty of aviation pioneers working on flying in the nineteenth century; after all, we had automobiles and balloons and gliders already, many figured it shouldn't be too difficult to combine them. And there were some substantial cash rewards up for grabs around the turn of the century.

Félix du Temple de la Croix was a French Naval officer who received a patent for a flying machine in 1857. This version never flew, but the steam engine design was successfully used to power boats in later years. By 1874, he had developed a lightweight steam-powered monoplane which flew short distances under its own power after takeoff from a ski-jump.

Alexander Fyodorovich Mozhayskiy was a Russian Naval officer who tackled the problem of heavier-than-air flight twenty years before the Wright Brothers. His 60-100 foot hop of 1884 is now considered a power-assisted takeoff, utilizing a ramp for lift. Since his flatwing monoplane was 75 feet long itself, the event must've been underwhelming. Although not considered a real powered flight, Mozhayskiy made some significant breakthroughs in propulsion and steering. The details of Mozhayskiy's research have been somewhat obscured due to the Soviet's use of his story for propaganda purposes.

French inventor Clément Ader distinguished himself as the first to develop stereo sound, among his many engineering innovations. He was the first to achieve self-propelled flight, with a batwing aircraft powered by a steam engine. His first flight was around 50 meters, on October 9, 1890, a full 13 years before the Wright Brothers! He then designed a better flying machine that reportedly flew 200 yards in 1892. A public demonstration in 1897 apparently ended badly, and Ader lost his Department of War funding. More pictures here.

American-turned-English citizen Sir Hiram Maxim invented the automatic machine gun and the mousetrap. He also fought Thomas Edison over the patent for the light bulb. His airplane, the Maxim Flyer, was enormous. It had a 104-foot wingspan, including a 40-foot center "kite" section. A steam engine powered two 18-foot propellers. The plane was tethered to a railroad track, so the altitude of flight would not exceed nine inches during tests. However, on July 31, 1894, the plane broke free of the restraint and achieved an altitude of almost five feet!

American Augustus Moore Herring applied for a patent for a man-supporting, heavier-than-air, motorized, controllable flying machine in 1896. On October 11, 1899, he flew 50 feet in a glider with a compressed air engine in St. Joseph, Michigan, and flew 73 feet on October 22nd, a flight that was witnessed and reported in the local newspaper. Modern aviation engineers consider Herring's flights as glider flights (resembling a hang glider), and not a significant advance in aviation.

Gustave Whitehead, a German immigrant to the United States, built several airplanes before the Wrights took their first flight. A 1935 account in Popular Avation magazine said Whitehead had flown a steam-powered plane as early as 1899! He was also reported to have flown a gasoline-powered plane on August 14, 1901 in Fairfield, Connecticut. A 1901 newspaper account told the story, but it is the only source from that time period. A reproduction of the airplane Whitehead used in the 1901 flight (known as Number 21) was built and successfully flight tested in 1997, pointing to the possibility that he could have flown earlier than the Wright Brothers.

Karl Jatho of Hanover, Germany tested his flat-winged airplane several times between August and November 1903. His longest flight was less than 200 feet at an altitude of about 10 feet, but it was still motorized flight, months before the Wright Brothers. He later improved the plane design and successfully flew longer and higher in 1909.

The Rev. Burrell Cannon was inspired by the book of Ezekiel when he built the Ezekiel Airship around 1900, with $20,000 from investors. The first model was destroyed during shipping. There is no concrete evidence that the second model ever flew, but four witnesses said they saw it fly at an altitude of about 12 feet in 1902. The Rev. Cannon was not one of the witnesses, as he was preaching that day when his employee, Gus Stamps, reportedly decided to take a spin in the airship. There were no photographs, and no repeat performances. A replica of the Ezekiel Airship is on display at the Depot Museum in Pittsburg. Texas.

Possibly the best claim to successful powered and controlled flight before the Wright Brothers comes from New Zealand. Richard Pearse of Waitohi worked on the problem of powered flight beginning in 1899, and developed an aircraft that quite resembled a modern ultralight. Pearse would have beaten the Wrights by eight months if he hadn't crashed at the end of his 140 meter flight on March 31st, 1903. Or maybe it was the lack of photographs, logs, or written records of the flight. The few eyewitnesses couldn't agree on the length of the flight, or even the exact date. Some accounts place the flight as early as 1902; some as late as 1904. Since the landing wasn't really any rougher than the Wright's landing during that first flight at Kill Devil Hills, the lack of documentation probably kept Pearse out of most history books.

Orville and Wilbur Wright will always be known as the first fliers for several reasons. The design of their successful plane was a breakthrough for the curvature of the wings, which provided lift. They had carefully documented records, photographs, and credible witnesses. They were masters of publicity and promotion; for example, taking President Theodore Roosevelt for an airplane ride (on film) didn't hurt their reputation a bit. And there was that feud with the Smithsonian Institution. The Wright Brothers plane was finally consigned to the Institution in 1948 when the conservators agreed to this stipulation from Orville's estate:

Neither the Smithsonian Institution or its successors, nor any museum or other agency, bureau or facilities administered for the United States of America by the Smithsonian Institution or its successors shall publish or permit to be displayed a statement or label in connection with or in respect of any aircraft model or design of earlier date than the Wright Aeroplane of 1903, claiming in effect that such aircraft was capable of carrying a man under its own power in controlled flight.

The science of aviation also owes a lot to the research of those who built planes but never successfully flew. The history of aviation is full of colorful characters, many of whom developed pieces of what eventually became our modern airplanes. Such breakthroughs, of course, continued after the Wright Brother's flight of 1903 and still continue today, but those earliest flights were the most exciting.

Special thanks to Bill for research on this article.

The History Behind 10 Thanksgiving Dishes

VeselovaElena/iStock via Getty Images
VeselovaElena/iStock via Getty Images

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.
bhofack2/iStock.com

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.
bhofack2/iStock.com

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, 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 create 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.
PeopleImages/iStock

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.
bhofack2/iStock

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.
DreamBigPhotos/iStock.com

Beans have been cultivated since ancient times, but green bean casserole is a decidedly modern contribution to the classic Thanksgiving canon. The recipe you probably know 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.
bhofack2/iStock.com

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.
Moncherie/iStock.com

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!

Why Do We Eat Cranberry Sauce on Thanksgiving?

MSPhotographic/iStock via Getty Images
MSPhotographic/iStock via Getty Images

While plenty of people eat turkey, mashed potatoes, and pie year-round, it seems like cranberry sauce almost exclusively exists in the Thanksgiving universe. Although we don’t know for sure whether it was eaten at the very first Thanksgiving, the jiggly, gelatinous side dish does have deep roots in the history of America’s fruited plains.

According to Insider, cranberries are one of only three commercially grown fruits native to the United States, and the Wampanoag tribe had been using them for food, dye, and medicine long before feasting with the Pilgrims in 1621. If there were cranberries at the party, they probably didn’t taste much like the sweetened sauce we’re (circumstantially) fond of today; at that point, the settlers hadn’t yet succeeded in growing sugar cane in the New World.

But a little more than 50 years later, according to a 1672 account cited by The Washington Post, the new Americans and Native Americans had both started to enjoy cranberries much like we do at Thanksgiving dinner: “Indians and English use it much, boyling them with Sugar for a Sauce to eat with their Meat.”

In 1796, Amelia Simmons—author of American Cookery, the first-ever American cookbook—took it one step further by recommending that roast turkey be served with cranberry sauce. Considering that the Library of Congress included the book on its list of “Books That Shaped America,” it’s possible that Simmons’s suggestion reverberated through kitchens across the nation, and the tradition gained momentum from there. She does mention pickled mangoes as an alternate side dish for turkey, but the then-Indian import was likely less common than the locally-grown cranberry.

Then, in the early 1800s, Ocean Spray revolutionized the labor-intensive process of hand-picking cranberries from vines with what’s called a wet harvest. Basically, farmers flood the bogs where cranberries grow, and then they wade into the water to collect the floating berries en masse.

farmer wet-harvesting cranberries
A farmer gathering cranberries during a wet harvest.
kongxinzhu/iStock via Getty Images

This was a more efficient technique, but a mass harvest meant that more cranberries got damaged. So in 1912, Ocean Spray began crushing them into canned, jellied cranberry sauce—maximizing the yield and making it easier than ever for every home in America to slice up a cylinder of solid, sugary, berry goodness.

Explore the stories behind your other favorite (or least favorite) Thanksgiving foods here.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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