Fiji Mermaid

The taxidermy oddity that attracted thousands of people to P.T. Barnum’s American Museum.

In 1841 P.T. Barnum opened his American Museum in New York City. For 31 years the museum had been Scudder’s American Museum which was part science museum, part zoo, part history museum, and part collection of oddities. After Barnum bought it he took these ideas and amped them up to become one of the most popular attractions in America. With around 500,000 items in the collection the museum was both educational and entertaining – it was history and spectacle. Over its 14 year run the Barnum American Museum had 38 million customers at a time when the population of the US was only around 32 million.

Being a P.T. Barnum enterprise, marketing was a critical tool to its success. He transformed the facade of the building into a giant billboard for the museum itself. He had posters advertising (and exaggerating) the attractions inside. One of the first attractions he marketed, using most of the front of the building to do so, was the Fiji mermaid.

Barnum’s American Museum was one of the most popular attractions in America at the time.

The Little Mermaid

The Fiji mermaid was brought to America in 1842 by Dr. J. Griffin of the British Lyceum of Natural History. It was the mummified remains of a mermaid from the Fiji islands in the South Pacific. Barnum generated interest in the mermaid by sending anonymous letters to various newspapers talking about it. He even cooked up a story that he was trying to convince Dr. Griffin to exhibit the mermaid and that Griffin was reluctant. It was a sensation before it was ever even exhibited to the public.

Barnum negotiated to display the mermaid for one week but it proved to be so popular that it went on the road, touring southern states. Dr. Griffin gave lectures about mermaids and cited the ancient Greek idea that everything on land had a counterpart in the sea. At a time when new species were being discovered in the remote areas of the world perhaps a mermaid had finally been found.

Eventually the Fiji mermaid split its time between Barnum’s American Museum and the Boston Museum. Its fate is unknown as it went missing but it was most likely destroyed in either the fire that consumed Barnum’s museum in 1865 or the fire that consumed the Boston Museum in 1880.

The Fiji mermaid has become one of Barnum’s most famous humbugs (ie. hoaxes). It looked nothing like the beautiful mermaids in the advertisements.

A sucker born every minute

In truth, the “mermaid” was Barnum’s first hoax at his American Museum (his very first hoax was when he exhibited Joice Heth, a woman he bought, and claimed she had been George Washington’s former nurse … which she hadn’t been). At about 3ft long the mermaid was the taxidermy combination of a monkey torso and the tail of a fish (most likely a salmon). Far from being the beautiful humanoid mermaid seen in Barnum’s advertisements, it was a ghastly animal mashup. The Charleston Courier wrote that “… the Feejee lady is the very incarnation of ugliness.”

Instead of originating in the Fiji islands, the mermaid actually was one of many created by Japanese fishermen. This particular mermaid was bought by the American sea captain Samuel Edes in 1822 whose son sold it to Moses Kimball of Boston in 1842. Kimball then leased the mermaid to Barnum for his museum. As for Dr. J. Griffin, he was actually Barnum’s associate Levi Lyman who was in on the ruse from the very beginning, pretending to vouch for the mermaid’s authenticity. Also there’s no such thing as the “British Lyceum of Natural History”. Nothing about the Fiji mermaid was real except the public’s excitement.

Humbug

There is a Barnum-esque blurry gray area between “hoax” and “entertaining joke”. While Barnum liked to categorize things like the Fiji mermaid as “humbugs” (which are things designed to deceive), he felt they were always in playful fun. Barnum wanted the audience, even when deceived, to still have a good time. He did not like deception at the expense of the public. For example he spoke out publicly (and testified in court) against spiritual mediums who tricked people out of money, lying to them about communicating with deceased loved ones.

Over the years numerous other Fiji mermaids have made the rounds in museums, curiosity shops, sideshows, and private collections. They’re made from all manner of materials (animal parts, wood, papier-mâché, wire, plastic, etc). You can find higher-quality ones for sale in shops that specialize in curious objects, but there are also cheaper ones on ebay. You can also learn to build your own.

Added info: The Jenny Haniver is a related taxidermy hoax. It’s a sea animal, frequently a ray or skate, that’s been modified to look like the mummified remains of a demon, angel, basilisk, etc.

Also, P.T. Barnum never said “There’s a sucker born every minute.” It was said by banker David Hannum who had purchased a hoax giant which he charged the public to see.

Barnum Museum curator Adrienne Saint-Pierre discusses the Fiji mermaid.

Learn some tips & tricks to building your own Fiji mermaid.

In the X-Files episode “Humbug” Agent Scully enters a curiosity shop where the Fiji mermaid gets mentioned. The owner of the shop also has a clever humbug of his own in the style of Barnum’s famous signage leading people to the Egress.

Cinnamon

From a mythical origin story, to common kitchen spice, cinnamon has a long strange history.

To start, cinnamon is a spice (which means it’s not leaves, which is what herbs are). It comes from the bark of trees in the Cinnamomum family. It’s been used for thousands of years but where it grew was intentionally shrouded in mystery for much of that time. During the spice trade cinnamon was harvested in southern Asia, brought to the Middle East along the Maritime Silk Road, and then resold by spice merchants around the Mediterranean and onward. To maintain control over the Western market, the Asian origins of cinnamon were kept secret by its Arabian merchants.

This cinnamon subterfuge begins with an incredible origin story. Westerners were told that there was a species of Arabian bird called the Cinnamologus (ie. “cinnamon birds”) which made their nests with pieces of cinnamon that they collected from an unknown land. These nests were either high on cliff faces or at the tops of very tall trees depending on who was telling the story. The key was that the nests were inaccessible. So the cinnamon was harvested by either leaving heavy pieces of meat out for the birds, who would carry the meat back to their nests but the weight would topple the nest to the ground, or the nests were shot with projectiles which would do about the same thing.

Medieval manuscript depictions of the harvesting of cinnamon

This exotic & daring method of harvesting cinnamon only made it more desirable, much more so than if people found out you just had to peel the bark off of a tree and let it dry. Not everyone believed these stories, but either way the market supply was cornered by Arabian merchants and so cinnamon remained an expensive spice & Western status symbol for hundreds of years.

Two kinds of cinnamon

Today southern Asia still produces most of the world’s cinnamon. There are several kinds but the two you will find the most are Cassia Cinnamon (aka Chinese Cinnamon) and Ceylon Cinnamon (aka “True” Cinnamon). Cassia Cinnamon originates in China but is now grown all around southeast Asia. It has a bold flavor and is the version of cinnamon most commonly found in the United States. Ceylon Cinnamon comes almost exclusively from Sri Lanka (Ceylon being the old name for Sri Lanka). It has a subtler taste but in the culinary world it is considered the superior cinnamon (hence, “True” Cinnamon). One other difference is that Cassia Cinnamon contains higher concentrations of the chemical compound coumarin, which in large amounts can cause liver and kidney damage.

In general, other than just tasting nice, cinnamon has a variety of potential health benefits and it’s proven to be antimicrobial. Cinnamon can kill E. coli along with other harmful bacteria and as such was used for thousands of years to preserve meat (including during the embalming process of Egyptian mummies, which is just preserving meat of a different kind).