From barge to beacon: the origin of The Floating Hospital’s name in 19th century New York 

The latter half of the 19th century was marked by a wave of modern philanthropy—a focus on socio-centric voluntary efforts to extend aid to people experiencing poverty. And as one example of this noble display of benevolence, the New York Times  made an appeal on July 3, 1872, calling to provide impoverished children with a privilege experienced by their affluent counterparts: summer day trips away from the city. The plea, made to improve health and wellbeing, was met with overwhelming monetary support from the wealthy public. These funds allowed the publication to organize several seafaring excursions—providing children with salty fresh air, entertainment, and refreshments—and a relief program to keep the outings going. The venture expanded across the city and grew to involve several voluntary organizations, including St. John’s Guild. 

While the Guild participated in the Times’ efforts, it also began to organize its own sea outings and relief program. In 1873, it hired a barge and ran two excursions, partially financed by the Times’ fund but more heavily supported by abundant direct donations. The following year, the Guild sponsored 18 more excursions that offered children and their guardians clean air, food, clothing, hygienic education, and one unique provision: medical care from physicians. By 1875, 17 physicians volunteered their services to the Guild, and it is said the barge they operated on was called the Floating Hospital. Feeling inspired, the Guild commissioned a ship—its own “Floating Hospital”—that accommodated 2,500 sick children and mothers and opened for sail in July 1875. 

The Seaside Nursery and Hospital  

When vegetables were unhealthy 

Before the late nineteenth century, most Americans believed a healthy diet was rich in fat, starches, and salt. Many avoided fresh produce, assuming that fruits and vegetables would worsen their health and make them vulnerable to cholera and dysentery. Meat, potatoes, milk and bread made up the meals served aboard The Floating Hospital, and those meals were heartily appreciated by the often desperately hungry families sitting at the long wooden dining room tables. 

Scientific and public thought about nutrition shifted dramatically near the turn of the twentieth century due to evolving science and the lobbying efforts of farmers and orchard owners. 

In 1926, The Floating Hospital of St. John’s Guild was still invested in feeding hungry children and their family members, though vegetables had become the star of its nutritional program. The Guild’s Seaside Hospital in Staten Island set aside a portion of its seventeen-acre property for a produce farm. The hospital boasted, “Five acres of fresh vegetables, all for the children. No Canned food.”* Fresh vegetables had once been considered dangerous and unhealthy, but by the 1920s, they had eclipsed starch and fat to become an essential part of the Hospital’s meal plan. 

Ideas about food and health have changed dramatically over time, and they will most likely continue to change. What foods do you think will be “healthy” or “unhealthy” fifty years from now?