Horton House Harvest

Horton House Harvest. . , Jekyll Island’s plentiful resources provided what was needed to feed and support those who lived here. When Major William Horton first arrived on Jekyll Island in 1736 to inspect his land grant, he “found the land exceedingly rich.” Horton had a talent for farming and soon made improvements to his property. With the help of his indentured servants, he built “a spacious house and fine garden.” Horton’s agricultural success allowed him to supply food to soldiers and townspeople across the water at Fort Frederica. General Oglethorpe wrote “the people must have starved or abandoned the place had not Mr. Horton given them his own cattle and corn to eat.”, Kitchen Herbs. Historical inhabitants depended on the food raised in Jekyll Island’s sandy soil. They supplemented their diet by raising livestock and by hunting, fishing , and foraging in the island’s waters and woodlands. The result was a variety of fresh food for the table. , Kitchen herbs flourished near the house and orange trees were planted in avenues across the island. A variety of crops including corn, hay, barley, rye, hops, cotton, grapes, and indigo grew in the fields. Cattle and sheep were also raised on the island., DuBignon Family Crops. In the 1800s, the DuBignon family continued to cultivate the area first planted by Major William Horton. Maps show that a long, narrow field ran north and south of Horton House along the shoreline, while the island’s interior was mostly wooded. Using slave labor, the DuBignon family grew cotton as a cash crop. Other plantation products included beef, pork, corn, potatoes, oranges, melons, peas and beans., Did you know? In the late 1800s, Jekyll Island was famous for its prize produce. Giant garden goods grown on Jekyll Island included a 31-inch prize yam that weighed 11 pounds, as well as a massive cantaloupe that weighed 20 pounds.