Although the calendar said March, it felt more like a summer night. The evening started with a guided tour of the museum lead by Karen Sulewski. There are really two parts to the museum which makes it quite unique. The Farm is maintained with animals that would have been on any farm in the 1800's to current time. Sheep, Pigs, Chickens, Cows, Goats, Horses; all had a purpose. The farm was self sustaining. There are many educational programs especially geared to schools. One can learn how to make soap, do laundry, pump water, cut ice, make maple syrup, plant a garden, gather eggs, care for animals, plow with horses, weave, and cook.
The 2nd part of the museum is the depiction of the Doctor's Remick (father and son) and the home that they lived and worked in. The rooms are preserved as they were in the mid 1900's. The Doctors served the town of Tamworth for almost 100 years (combined). The tools and equipment they used were pretty simple, but the practical approach to medicine was much appreciated by the citizens of Tamworth.
After the tour we entered the hearthside room. This room has a huge open hearth fire place with a built in oven. Erica Boynton was our hostess for the evening along with Karen and Andrea who helped us all learn how women would have prepared a meal in the early 1800's. All of this was done in the fireplace.
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| Hostess, Erica |
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THE MENU
Herb Roasted Turkey
Corn Bread & Sausage Dressing
Beef, Lamb, & Root Vegetable Pottage
Scalloped Cabbage
Sugared Winter Squash
Buttermilk Biscuits with Fresh Churned Butter
Assorted Pickles & Preserves
Maple Bread Pudding with Fresh Whipped Cream
Fresh Ground Coffee
Black Tea
Raspberry Shrub
Members gathered around three workstations that had been set up. One table had butter making, whip cream making, coffee grinding (by hand) and Raspberry Shrub making. A second table had buttermilk biscuit making and bread pudding assembly. The third table was stew making, stuffing making, cabbage and squash prep. Everything was placed in different "Spiders" which are cast iron pans with covers. The stew was hung over the open fire as well as the squash. The cabbage, biscuits and bread pudding were placed in these pans and then coals were raked out and the spiders (with legs) were set on the coals and then coals were placed on top of the lids to create an oven affect. It was remarkable how quickly things cooked.
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| Erica explaining sugared squash and scalloped cabbage |
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| President Pam, Board member Sue and Soon to be member, Ruth making Shrub |
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| Guest Shannon, Board member Shelly and newest member Lisa making stuffing |
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| Jan, Judy and Gail making butter and whipped cream - the old fashioned way |
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| Everyone was busy watching and helping |
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After everything was prepped it was placed in the fireplace.
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| Dinner is cooking |
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As can be seen in the above photo, everything is cooking in the pots above and on the hearth. We all appreciated what these early women had to do to prepare a meal for their family. It was especially appreciated when we considered how hot it was in that kitchen.
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| Dinner is cooked and Erica explains 1800's manners |
Besides have 23 of our 27 members in attendance, we enjoyed the company of 6 guests.
They are pictured below with their hostesses.
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| Guest Deb with Nancy, Erica, Guest Shannon with Shelly, Carol with Guest Priscilla |
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| Pam with her guest Dorothy |
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| Lisa with her guest Christine |
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| Soon to be member Ruth with her sponsor Sue |
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After dinner was finished, Pam held a quick meeting to review all of the projects coming up. Spaghetti Supper Fund Raiser (March 31st), Mail for Me (Literacy Project), Habitat for Humanity (May 12th - Breakfast and Lunch), Gibson Center Volunteer Luncheon, Tri-Club Birthday Party (April 24th), Just for Fun Game night (April 5th), Spring Conference (April 27th & 28th), Bird house project, Cement leaf project (May 19th), Book bags for Babies (March 24th), Plant sale (June 2nd) Financial support of Starting Point, Camper scholarships to Tin Mountain and Remick Farm. Phew! There is a lot going on.
A special thank you goes out to the Remick Museum and especially to Erica and her staff. The dinner was so much fun and it was so delicious. We would encourage anyone who has not been to take a morning and visit the museum. Bring the kids and grandkids, there is a lot to see and do. Check out their website to see the programs offered as well summer camp options. Join and receive discounts on items in the gift shop and on items produced at the farm.
