Discovering History Everywhere

Month: April 2019

Patriots’ Day Reenactment 2019

The Inscription on the North Bridge Obelisk

Our experience on April 15th was not for the faint of heart. Scheduled to arrive at the original time of 5:30am, we biked in the pre-dawn rain from Concord to Lexington. Each year, dozens of reenactors and hundreds of spectators gather to relive the dramatic events of April 19th, 1775. This year, we would be with them, come what may.

  • The Regulars were not announced as the British or Redcoats
  • Some reenactors march the original routes every year
  • The official holiday is now held on the 3rd Monday of April

I had been told by others who had attended before that traffic and parking could be pretty difficult. So I decided to bike in. Fortunately, I found a friend who wanted to go with me. Although there was a drizzle when we woke at 3:40am, Facebook decreed that nothing was canceled. So we layered up, piled our bikes in the van, and drove to Concord.

We had decided to park about halfway between the towns. Then we would bike back and forth, ensuring that we could beat the crowds leaving afterward. However, we didn’t consider the fact that the rain would likely deter most of the hordes. So we parked in The Wayside: Home of the Authors parking lot anyways. We were the only car there.

Also take note that Massachusetts in April is dark at 4:30 in the morning. With no lights, and the road to ourselves, we biked to the Hartwell Tavern entrance to the Battle Road Trail. In the dimness of early morning, we rode through the rain to the end of the trail. Then we switched to the road at 5:40am, glad that the Redcoats didn’t arrive till 6 o’clock.

The Early-Morning Attendees at Lexington Green

Pedaling over the last few hills, we arrived just in time to hear the rest of the loudspeaker explanation of the events that were about to occur. We circled around the onlookers to find a spot where we could see the action. Right beside the road coming in from the east is where we ended up. We commandeered an excellent view of where the Regulars would come in, though it was a tad distant from the actual skirmish location.

As the rain petered out, hoofbeats clattered down the road, followed by frantic shouts for Captain Parker. “Captain Parker! Captain Parker!” the man cried. “The Regulars are coming! I need to speak with Captain Parker!”

The rider galloped up to the Buckman Tavern, where minutemen had stayed an uneasy night. The men poured across the green, where they formed into a solid line, bayoneted muskets held at the ready.

The Regulars’ Officers

From the distance, a faint sound of beating drums, and then a fife reached our ears. You could imagine the tension building, with the ominous implications carried in that sound. Then the minutemen rallied their own drummers, filling the air with the sound of war.

Anticipation mounted as the music increased, and the Regulars rounded the corner. Their identical red ranks were perfectly straight, each soldier walking in time with the other.

Filing onto the Lexington Green, the Redcoats met the Lexington Minutemen. Angry shouting broke out from both sides. Then the Regulars fanned out, their numbers superior to the colonists’. They began to march forward, pressing towards the minutemen, who took a few hesitant steps back.

A shot rang out, and confusion ensued. Gunfire exploded back and forth, and colonists quickly fell dead and dying on the Green. Rounds blasted from an upstairs window of the Buckman Tavern, and soldiers fired back. The remaining colonists broke, fleeing. Called by their officer and the drums, the Redcoats regrouped into their columns. To the sound of Yankee Doodle, they marched across the field, now unopposed, onward to their goal of Concord.

A single boo rang out from the crowd at the huzzahs required of the Regulars, pulling a laugh from spectators. Then the soldiers were gone, leaving bloodshed in their path.

After a final thank you from the loudspeaker, the visitors dispersed rapidly, just as a downpour began. We stopped one of the scurrying reenactors to ask if they were marching to the North Bridge. He replied, “Not in this weather!”

But even when the Redcoats themselves bailed, sheltering in buildings and cars, we were stuck. Our vehicle awaited us back in Concord, so we pedaled on in the torrential downpour. The vague flickering from earlier formed itself into full-on lightning, accompanied by deafening thunder. Still we plowed on, through puddle-lakes along the Battle Road Trail. We stopped at the signposts, taking note of the various homes that witnessed the fateful day.

To note: April 19th, 1775 would have been a fine day, with no rain to spoil the muskets’ firing mechanisms.

Finally, we veered off the trail back onto Route 2A for the last leg. We decided to stop at the car and just drive into Concord. Approximately 11 miles were already under our belts, and we needed to leave right after the second reenactment.

Since it was 7:45am, the roads were still open. Beware: the roads are closed starting at 8:30 to make way for the parade route. We were able to snag a parking space right in front of the North Bridge Visitors Center.

After warming up, we walked down to the bridge. A small crowd had gathered on both sides, but there were no reenactors in sight. Finally, some park officials began to prepare for the event. Announcements were repeatedly made stating that the reenactment would start in 5 minutes.

The Acton Minutemen’s Arrival

At last, the Acton Minutemen, coming all the way from Acton by foot, arrived. However, not all the Regulars made it, so they agreed to just fire a salute from the North Bridge together.

Thoroughly soaked, and now chilly, we hustled away as soon as the second salute ended. We watched the third from the vantage point the 18th century colonists would’ve had on that fateful day.

When the smoke dissipated, we trudged to the car and drove home. Dry clothes were in short order!

Though you might be questioning your need to attend this event next year, I encourage you to go! No biking is necessary. There’s actually a school parking lot near the green where spectators can park. After the Lexington reenactment, multiple charities hold pancake breakfasts. I think that would be a great set up for those not inclined to a 10+ mile bike ride: warm up, eat, and then drive over to the North Bridge. The thrill from witnessing a critical moment from over 200 years ago is well worth it.

Also: be on the lookout next April for related events happening all month long! Here are two websites I found to have great information.

Patriots’ Day 2019 – The 244th Anniversary of the Battles of Lexington and Concord. – Minute Man National Historical Park (U.S. National Park Service)

Each year in mid-April, thousands of people flock to historic Lexington and Concord and Minute Man National Historical Park to celebrate Patriots’ Day. Patriots’ Day is a special Massachusetts State holiday commemorating the opening battle of the American Revolutionary War, April 19, 1775.

Patriots Day Schedule 2019 – Reenactments, Parades, Events – Boston Discovery Guide

Patriots Day schedule includes a Patriots Day Parade in Boston plus dozens of major re-enactments of the first day of the American Revolution as local Militia and Minute Men companies commemorate the events of April 19, 1775 in Boston, Lexington, Lincoln, Arlington, Bedford, and Concord.

Maple Sugaring

Mmm, the sweet, sticky taste of real maple syrup on pancakes is delicious. Syrup is one of those foods where I wonder how people first thought to make it. An ever-so-slightly sweet water drips out of a nearby tree, and somebody thought to boil it.

[I have now learned that maple syrup and sugar was first created by natives in the Americas, and shown to Europeans in the 17th century.]

The last weekend of March heralds the beginning of the end for sugaring season, so we headed up to New Hampshire to tour Ben’s Sugar Shack. Already, the day was in the upper 50’s, dangerously high for the sugar business.

  • 40 gallons of sap yield 1 gallon of syrup
  • Buckets on trees are unfeasible for large producers
  • Maple sap production requires freezing nights, and cool days
The Sugar Shack

When we arrived, there was steam billowing out of a small wooden building where the sap was boiling. Further on, a tent was erected, filled with various maple concoctions. Maple nuts, barbecue sauce, fudge, syrup, and creamees (with lots of samples).

Every 15 minutes, a tour of their sugaring operation would begin, so we hopped onto the next one. Our tour guide was great! Informative, funny, and answered any and all questions.

We started by a tree that had a bucket tapped into its side. This is the traditional method of collecting sap. Each year, a tap is bored into the tree, and a steady drip fills the bucket.

However, when the scale of production gets too big, this system would require full-time bucket-checkers to make sure they didn’t overflow. At Ben’s, less than 300 trees are tapped with buckets. That may sound like a lot until you realize that they own thousands of trees, found in a few different locations. Where we were, there were over 2,000 trees.

To keep up with the immense amount of intake, tubing is strung from tap to tap, tree to tree, ending up in large tanks. About 30 trees are hooked up right next to the road, where you can see the bubbles of sap dripping into the line.

The tubes are attached to a vacuum pump, but the pump does not pull the sap out of the tree itself. Sap exits the tree at the same rate it would if dripping into a bucket, sliding down a thin tube. Once it reaches the main line below, the vacuum system takes effect, compensating for a landscape that doesn’t always run downhill.

Collecting in a small shed, the sap joins with the sap from the large tubes running in from the 2,000-odd trees farther in the woods. The liquid poured into a glass-ended cylinder. When it reached half-full, the vacuum emptied the sap into the 1550 gallon tank nearby.

On a good day, each tree can produce one gallon of sap. With more than 2,000 trees on this line, the tank must be emptied before it overflows, spurting sap out the top.

A sap truck is brought over, and the sap is pumped out and over into the truck’s ample storage. When the sap is brought to the sugar shack, it’s first run through an RO (reverse osmosis) machine. This tech is part of the reason sugaring business can produce so much more syrup with more efficiency.

Osmosis is the process by which substances redistribute themselves until there is equal distribution throughout the substance. You know what, this short video does a much better job of it:

So Ben’s uses reverse osmosis to extract about 36 gallons of water out of every 40 gallons of sap. 40 gallons of sap is the approximate amount required to produce 1 gallon of syrup. Pretty amazing. Then the remaining 4 gallons are sent on through the evaporator, to boil off 3 more gallons of water.

Inside the sugar shack, the air smells of maple and oil, as they no longer burn wood to heat the evaporator. Before they switched to an oil-burning system, the business went through 60 cords of wood per year, which would likely fill a six-car garage. Keep in mind, the sugaring season is only 4-7 weeks long, so they’re burning wood rapidly.

We were offered maple syrup candy, which was a delicious surprise. I had actually read about this in Laura Ingalls’ Little House in the Big Woods. I had tried making it in the past, but didn’t realize that the key is bringing the syrup above its boiling point, to 232˚F. Then you pour the liquid over snow or ice, and it hardens into a soft taffy. A total sugar bomb, but absolutely scrumptious.

A row of bottles containing varying shades of syrup was on display. With the gradation system changing, they are now all considered Grade A, but with different titles, such as Grade A Dark, Robust Taste. Warmer days produce darker syrups with stronger flavors, and colder days yield golden syrups.

Because of weather, this year Ben’s has only made about half of their annual goal so far. Fortunately, many businesses put away extra syrup when demand was low last year.

And interesting factoid is that Canada has stockpiled hundreds of gallons of syrup to aid the market with if stock gets too low. This way, the price of syrup doesn’t skyrocket during a particularly bad season.

After the tour, we trouped into the tent to sample some delectable treats. We shared a maple creemee, and boy, was it tasty!

We then filed into the car and drove further up the road to check out the dairy farm that was advertised at the bottom of the street. I’m so glad we took the time to stop at Connolly Brothers Dairy Farm and Sugar House.

Three brothers run the farm together. Their main business is the cows, and then their farm store, with lots of side projects off of that. We were told that they don’t buy much, and if they wanted to eat their own bacon and eggs for breakfast all year, they could. All their houses were built by them, and now they’re milling boards to build a new farm store.

One brother makes ice cream from their milk. I tried the maple bacon flavor (with bacon from their farm), and it was great! Someone makes cheese for them, and they sell raw milk, maple soap, beef, bacon, eggs, and various homemade products.

In contrast to the huge operation taking place down the street, the farm has a small, wood-burning sugar shack that they run on the side. The family has to gather all the wood for the evaporator, which is in addition to the firewood for their own homes. The room smells better, and the smaller machine is made of cast iron metal, more akin to traditional methods.

After chatting with the family, petting a calf, and smacking on ice cream, we drove 15 minutes away to the adorable town of Petersborough, New Hampshire. As we were running out of daylight, we didn’t get out of the car, but enjoyed gazing at the cute window fronts and business names.

All-in-all, the day was very enjoyable. I encourage you to get out and explore sugaring next March. Apparently, it’s better to visit on the second or last weekends of Maple Month, since the third is rather insane with people.

Real Maple Syrup | New Hampshire Maple Syrup – Ben’s Sugar Shack

Shop the official online store of Ben’s Sugar Shack, your premier source for Real New Hampshire Maple Syrup.

Connolly Brothers Dairy Farm

Connolly Brothers Dairy Farm, Temple, NH. 1,988 likes · 163 talking about this · 634 were here. We are a family owned and operated Dairy Farm in Temple NH. We have a small farm store with great products

Meat and Cranberry Pie

This week I decided to do something different. And well, it did turn out very different, and I gained a new-found appreciation for food bloggers.

The Finished Product

I believe history can truly be found everywhere, not just in museums, but in your kitchen. Experimenting with historical recipes is a joy of mine. A historic recipe is just like using a recipe from another country: it can give you a novel experience, a small substitute for traveling there.

When I travel, I want to experience what it is like for a native to live there. How do they dress? What are they fond of saying? What is unacceptable? And what do they eat?

Eating is very important. We all do it, and it says a lot about our culture. For example, what foods are readily available, tastes that we prefer, and our priorities in nutrition, cost, and flavors.

This is why I find it fascinating to eat foods that were common a long time ago. We can learn about the past in more ways than one, and eating what they ate can be quite interesting.

Fortunately, my family has been willing to try the variety of dishes I’ve made. Some will never touch our table again, such as chicken pudding, and apple and onion pie. Others are gobbled up each time, Medieval onion pie, chicken and pine nuts, and cracknels.

I have made a few pies involving both meat and fruit before. I thought that I had already made this one, but perhaps not. If I did, it must’ve turned out better, or I would’ve remembered it.

The recipe came from a Medieval cookbook purchased at Camlann Medieval Village in Carnation, Washington. Several years ago, my parents and I went to a feast there, which was a wonderful experience. Afterwords, we really wanted to eat some of that food again, so we bought their cookbook.

I’ve tried multiple recipes from it, and most of them have been enjoyed. This one looked good, and is a good example of the interesting spice combinations evident in the period.

The Pie Crust

First of all, let me address the crust, which is not a Medieval recipe. In the past, I have often had no luck with homemade crust, and resorted to store-bought. However, I was reading through the King Arthur Flour Cookbook, and decided to give it another go.

I ended up with a crumbly mess that didn’t seem to stick together no matter how much water I poured in. That probably had to do with the fact that I used whole wheat flour instead of all-purpose.

So I did my best to press it into the pie plate, and scatter it over the top.

The Filling

In the recipe, it calls for a mixture of pork and chicken breasts. But I just used chicken thighs. One, it was cheaper, two, it seemed authentic, though I don’t know that for sure. First step is to chop up the meat, done. I think 2 lbs instead of 1 1/2 would’ve been good for a larger family. Then put to cook with butter until white.

While that sizzles, measure out your fruit. The original recipe calls for grapes and prunes. However, in the footnote, it says that Camlann has used cranberries instead of grapes with great results. So I weighed out 4 oz. of cranberries, and 2 oz. of chopped prunes. Cranberries were easily purchased frozen since they’re out of season.

Next up: the spices. I absolutely love using spices. They can change the flavor of a dish so dramatically. Unlike what we are used to, this meat pie contains ingredients often associated with sweet dishes. It is semi-sweet, as sugar is first on the list. I dropped in a few tablespoons. Then a teaspoon each of ginger, cinnamon, and crushed fennel seeds. I just used the back of a spoon for the crushing. Finally, add in some salt. The original recipe calls for saffron, but I decided against that for now.

To the spice mixture, add an egg. I ended up with a rather thick liquid. Now it was time to assemble. Pie crust inserted, I poured in the chicken, then spread the cranberries and prunes on top. Then I drizzled the spice mix over the pie.

I then proceeded to piece together a sort of top crust from my dough scraps. Popping it into the oven at 375˚F, I let it cook for 45 minutes or so.

The dinner reviews were varied. Some politely thanked me for meal, while others said it was their favorite Medieval dish. (Take that as you will ;)). The crust was a bit hard, but it grew on me. More fruit, especially cranberries, would have been better.

I would definitely make this again, albeit with a different crust. I really enjoyed the sweet and savory flavor combination.

If you’re interested in Camlann, or some more Medieval fare, check out these websites!

Camlann Medieval Village

Camlann Medieval Village a living history museum project portraying rural England in 1376, is dedicated to offering the public personal experiences of history, including multiple learning and performing arts opportunities, built upon research of rural communities in 14th century England, to provide a deeper understanding of the relationship between historical events and western society today.

I cannot completely vouch for the below sites and shows, as I have not read or watched all their content.

Later episodes talk about Medieval food and diet.

Medieval food

History of food in medieval England

Medieval Recipes – Easy Recipes

Almond Milk Applemoyse Tartys In Applis Bake Mete Ryalle – spiced pork pie Barley Water Beef y-Stywyd Blancmanger (chicken & rice casserole) Boiled Asparagus Boiled Sallet Buttered Beere Cameline Sauce – a cinnamon spice sauce Stewed Capon (chicken) Cheese – fresh soft cheese Cormarye (roast pork) Cremoneze (spinach tart) Ember

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