…it is the duty of all nations to acknowledge the providence of Almighty God, to obey His will, to be grateful for His benefits, and humbly to implore His protection and favor…
Now, therefore, I do recommend and assign Thursday, the 26th day of November next, to be devoted by the people of these States to the service of that great and glorious Being who is the beneficent author of all the good that was, that is, or that will be…
The complete text is available here.
A blessed Thanksgiving season to all.
Update November 21, 2012. In today’s Wall Street Journal (p. A15) Melanie Kirkpatrick gives some insight into what a typical Thanksgiving meal around the time of George Washington might have been like:
Thanksgiving feasts in New England at the time of the nation’s founding were similar to those today, says Charles Lyle, director of the Webb-Deane-Stevens Museum in Wethersfield, Conn. The museum recently hosted an 18th-century-style Thanksgiving dinner using recipes supplied by a local food historian, Paul Courchaine. Turkey and pumpkin pie were on the menu, along with venison pie, roast goose, roast pork, butternut squash, creamed onions, pottage of cabbage, onions and leeks, and Indian pudding, made from cornmeal and spices.
In a bow to contemporary tastes, several wines were served at the museum but not the one Americans were likely to have drunk in the 18th century–Madeira, a high-alcohol-content wine fortified with brandy. Before the Revolution, Madeira, which came from the Portuguese-owned Madeira Islands, was considered a patriotic beverage, since it was not subject to British taxation. It was Washington’s favorite drink.