August 25, 2011
The Washingtons and Their Goldfish
Mount Vernon’s 1797 edition of the Encyclopaedia Britannica indicates that goldfish were first imported to England in 1691, but weren’t common there until 1728, when they were distributed around London by a man named Sir Matthew Dekker and eventually made their way across the country.
It appears George Washington was no stranger to the proliferation of the goldfish. On May 23, 1786, Josiah Parker, a naval officer and collector for the port of Portsmouth, wrote Washington to inform him that a few finned friends were en route:
“Captn[.] Nicholson has left with me a pair of Gold Fish which would have been sent to you before but feared to remove them dureing [sic] the Winter. I have now sent them to Genl[.] Weedons [sic] care; to whom I Sent [sic] a box from New York last winter for you …”
What makes us think at least one of these goldfish, an animal not known for being particularly hearty, may have survived the journey? A painting of the Washington bedchamber done by Alexandria artist John Gadsby Chapman circa 1834 portrayed a goldfish in a glass bowl atop Martha Washington’s desk. (This painting is not part of the Mount Vernon collection and is not the one portrayed above.) Although the depiction was made long after the Washingtons’ deaths, Chapman had interviewed a number of Martha Washington’s descendants who knew what had been in the room and owned pieces of furniture that had been there.
Estimated exportation dates vary for the American arrival of goldfish, which originally came from China, but the animal is not generally seen in American art until well into the 19th century. Although it originally seemed that Chapman’s goldfish could have been an anachronistic piece of artistic license, the little guy might just be one of the fish or a descendant of the fish that made an extremely long journey to meet the General.
Research for this article was conducted by Mount Vernon research historian Mary Thompson.
Category: Research/Lectures




Three hundred years before enslaved cooks, Lucy and Nathan, prepared meals for hundreds of visitors a year at Mount Vernon, the kitchens at Hampton Court were the main stay of royal entertaining. Last week, Marc Meltonville, a “food archaeologist” in the Historic Kitchens of Hampton Court Palace, England gave Mount Vernon staff a fascinating “behind-the-scenes” tour of these Tudor kitchens, which have been the focus of in-depth research examining their usage through time since 1991. The kitchens, some may say like the King, were enormous! Fifty-five rooms once made up the complex, each with a purpose in sourcing, storing, preparing, cooking and serving food for a household of over 600. Today, Marc’s team views the resources of the historic kitchens as a laboratory, and their investigations embrace any and every aspect of social history in that space, which they then interpret through demonstrations to the Palace’s visitors and lucky colleagues in America!