What’s Growing in the Garden? Lovage!

   While lovage is not seen much in gardens today, our ancestors would have likely been familiar with this useful plant. It appears in gardening books, cookbooks, and medicinal recipes dating as far back as the Roman Empire. Today, we grow it in the gardens at Colonial Michilimackinac.

Lovage sprout in April.

   Lovage tastes something like a cross between parsley and celery, with a very strong flavor. All parts of the plant can be used for a variety of recipes. The dried seeds are delicious when they are used like caraway in breads or cakes. The roots can be chopped up and added to soups, the stalks are delicious when candied, and the leaves are great in soups and salads or with cheese and eggs. In addition to being used as a food, medicinal recipes claimed that lovage could help with hysteria, reduce freckles, cure stomach aches, and even help with bladder issues.

   This perennial just started to make its way out of the earth in April. Those little sprouts are now 5-7 feet tall and tower over every other plant in the garden. The flowers draw pollinators, which are incredibly beneficial to the garden. We are using lovage in our foodways programs, so stop by and see this interesting and valuable plant. Visit our website for more information, and be sure to check out Mackinac Associates, a friends group which makes many of our activities, including the gardens, possible.

Agriculture at Mill Creek

Watching the sawmill operate is one of the highlights of a visit to Historic Mill Creek Discovery Park. Seeing the original grist mill stones reunited in the American Millwright’s House is the result of good historical detective work. However, milling was the not the only enterprise at Mill Creek.

   According to the original land claim by Robert Campbell’s heirs, the property was “commonly known by the name of Campbell’s farm.” Among the improvements listed on Private Claim 334 were a house, a grist and sawmill, at least 40 cultivated acres, a large orchard and valuable buildings.

   Michael Dousman purchased the property in 1819. He was a large landowner, with additional property on Mackinac and Bois Blanc islands. He held lucrative contracts to supply Fort Mackinac with beef and hay, which he supplied from these farms. The gristmill closed by 1839, and the sawmill was moved to Cheboygan in the mid-1840s.

Historic Mill Creek Archaeology Map

   After Dousman’s death in 1854, Jacob A.T. Wendell of Mackinac Island bought the property. In 1867 Putman’s Magazine published a story about an unsuccessful trout fishing expedition to Mill Creek. It stated, “there had formerly been a cleared spot of land about the mill, but it was fast growing up again.”

   Also shortly after the Civil War, a man named Young, a tenant of Wendell, built a house at the foot of the Mill Creek bluff and engaged in the manufacture of lime. After two years he moved on to other pursuits. At that point Wendell arranged with Charles Bennett to move into the house and see that no one trespassed on the private claim. In 1916 Angeline Bennett, Charles’s widow, testified in an affidavit that they had “lived upon and occupied said property for upwards of fifty years.” One of their descendants visited Historic Mill Creek in 1993 and remembered a farm on the bluff and apple trees.

   The Wendell family sold the property to the Petoskey Mackinaw Lime Company in about 1902, but apparently the Bennetts continued living there until the house, which Angeline described as “at the foot of the bluff where the quarry is now located,” burned down in 1911. The Petoskey Mackinaw Lime Company mined limestone and clay for road building into the 1920s before letting the land tax revert to the State of Michigan.

Barn Area at Mill Creek.

   Is there any evidence of this agricultural activity visible at Historic Mill Creek Discovery Park today? Old apple trees are still scattered among the reconstructed buildings near the creek. Faint traces of two structures are visible across the path from the sawpit at the foot of the hill. They are most visible in the spring before the foliage comes out and in late fall when everything has died back again. Mapping and limited archaeological testing was carried out in 1988.

   The first foundation is a large rectangle, seventy-one feet long by twenty feet wide, with twenty-foot door gaps in the long north and south walls. This would seem most likely to be a barn. Nineteenth- century artifacts, including red transfer-printed ceramic sherds and a metal plate from an instrument case dated 1873, were found here.

Silo area.

   The second ruin is circular, and so has been interpreted as a silo. It is about thirteen feet in diameter. It did not contain as many artifacts, only some late nineteenth- and early twentieth-century bottles and tin cans. There was evidence for a thin wood floor about two feet below the ground surface.

   Larger scale excavation at both structures in the future may reveal more about this interesting facet of life at Mill Creek.

A Tool for the Colonial Kitchen: The Tourtière

If you love a good kitchen gadget, you are not alone. Cooks throughout history have always looked for the most efficient, reliable, and useful tools to help them manage food preparation. We think the tourtière fits this description perfectly.

   The 18th century tourtière is a cooking dish, and also the name of a double-crust meat pie. Tourtière dishes are made of heavy copper or brass and used in open-hearth cooking. Legs or a trivet allowed the dish to have hot coals shoveled underneath it to supply a slow and steady heat from the bottom. The flat-shaped lid has a shallow lip to catch hot coals to push heat down from above. As a result, the tourtière functions as a miniature oven.

   As you might imagine, most historic recipes specific to this dish are for meat pies. Those pies usually had top and bottom crusts and were filled with meat, seafood, or sometimes vegetables. Pie or tourte recipes varied from region to region based on the local specialties, and some place still have their own unique style of pie. At Michilimackinac, we know from archaeological and documentary evidence that mutton, pork, passenger pigeon, beef and especially fish were all available for use in pies cooked in a tourtière.

   Historical cooks loved a well-equipped and efficient workspace. Modern cooks still look for the tools that make it easiest to efficiently prepare delicious food. Whether it is a hearth, or a 21st century microwave oven, preparing food wouldn’t be possible without those reliable and favorite kitchen gadgets. We hope you’ll join us at Colonial Michilimackinac in the future to see our tourtière in action for our food programs. Visit our website for more information, and don’t forget to check out Mackinac Associates, which helps make food programs and so much more possible at all of our site.

Quilt Along: A Star Pattern Quilt Square

The earliest quilting was done not for bed coverings, but for clothing. The layers of fabric and padding stitched together gave garments protection and warmth. As quilting evolved, it began to be used as bedcoverings. The earliest quilted bedcoverings were typically made of large pieces of cloth and called “whole cloth” quilts. By the 1830s, though, pieced quilts used on beds were becoming more popular. These quilts often incorporated depictions of current or local events into the design. Many people began to see designing and sewing quilts as a way of commemorating events, showing off their needlework skills and keeping busy. It certainly could be a practical use of fabric, but some quilt experts today also note that quilting was perhaps more commonly seen as a socially acceptable pastime, even on Mackinac Island.

When Mackinac Island merchant Edward Biddle died, nine quilts were listed in his probate records. We have some idea of the patterns used for these quilts are based on letters exchanged between Edward’s daughter Sophia and her cousin in the Detroit area. These letters mention Irish double chains and star pattern quilts. There were many different types of star pattern quilts around by the time these letters were written, so we will probably never know the specific one Sophia had chosen.

We have chosen a common and simple square from the 19th century for you to take a stab at and make yourself. Piecing and sewing can be a creative and satisfying way to connect to the past. Try your hand at this “star pattern” quilt square. Be sure to share a picture of the finished product with us on Facebook!

Pattern:

You will need:

– Scissors
– Sewing thread
– Sewing needle
– Two colors of fabric
– Backing fabric (about 12” square, at least) 2.5” strip of fabric for binding the edge or pre-made tape
– Ruler or other measuring tool

Notes: Be creative when you are gathering supplies. If you don’t have quilt batting, try using an old towel, layers of scrap fabric or anything else that you might have around the house. It is sometimes a good idea to work your pattern out with paper. You can play with the layout and may even end up creating your own unique design.

Step 1: Cut out four squares from your first color that measure 4.5” square, and one that measures 5 3/8” square. These will be your background pieces.

Step 2: Cut out three squares from your second color that measure 5 3/8” square and one that measures 4.5” square. These pieces will make your star.

Step 3: Cut your larger squares into four equal triangles. Draw or press lines into them from corner to corner to get straight lines.

Step 4: Arrange your pieces into a star pattern with the main fabric square in the center and the background color around the edges.

 

 

 

Step 5: Piece your block together using ¼” seam allowance. Press each seam open as you sew.

 

 

 

Step 6: Layer your quilt block, filling material and back together and baste, baste, baste!

 

 

 

Step 7: Quilt your block! Stitch along the seams or use your own pattern.

Step 8: Trim the block to cut away any unevenness and bind the edges.

 

 

 

 

Step 9: Consider adding the year and maker to the block with ink or thread.

Step 10: Admire your work and send us pictures of your finished quilt block.

A Short Land Pattern Musket of 1769

A musket firing demonstration at Colonial Michilimackinac.

When you visit Colonial Michilimackinac, you’ll probably see a few historical interpreters representing British soldiers of the 8th Regiment going about their daily routine of demonstrations and tours. Every day, they fire their muskets for demonstration. Many people call these weapons a “Brown Bess,” but that name is overly generic and not necessarily appropriate for the 18th century. Let’s take a closer look at one of these muskets, properly referred to as the New Pattern Short Land Musket for Line Infantry.

Beginning in the 1720s, British soldiers were issued muskets manufactured to a standardized pattern. The Board of Ordnance contracted with individual gunsmiths to create various musket components such as locks, barrels, and brass furniture, which were assembled into completed weapons by Ordnance workers in the Tower of London or Dublin Castle. Contracts were let and weapons made up on an as-needed basis, and the economically-minded Board of Ordnance always tried to use up existing stores before using new ones, so there were always multiple versions of similar weapons in use at the same time. That being said, several distinctive musket patterns emerged over time, with unique variants for line infantry, mounted dragoons, artillerymen, noncommissioned officers, the militia, and sailors and marines. The Land series muskets were intended for infantry soldiers, with new patterns authorized in 1730, 1740, 1742, 1748, and 1756. Each model somehow improved upon its predecessors (such as the steel ramrod incorporated in the 1748 pattern), but these weapons all featured 46-inch-long barrels. There were experiments with shorter-barreled weapons, as in 1759 when Lt. Col. John LaFausille of the 8th Regiment supervised firing tests with muskets having half-length (23 inch) barrels in England. He reported that the short weapons had just as much penetrating power as the standard arms, and were less awkward for shorter men to handle. Despite his findings, British muskets remained long for the rest of the 18th century, in part because longer weapons, combined with a fixed bayonet to transform them into a pike, were more effective at repelling enemy cavalry.

 

A reproduction Pattern 1769 Short Land musket at Colonial Michilimackinac.

Fitted with an 18-inch bayonet, the musket could be an effective hand-to-hand or anti-cavalry weapons, but British tactical doctrine of the 1770s relied heavily on the bayonet as a powerful psychological weapon.

Although the Board of Ordnance never accepted such drastically shorted weapons, experience during the Seven Years’ War, and success with slightly smaller muskets issued to militiamen and aboard warships, convinced the Board of Ordnance to consider a new model weapon. After tests in early 1768, the board recommended a 42-inch barreled musket, which King George III formally approved in June. Contracts were let, and by the end of the year gunsmiths had delivered tens of thousands of components for the new muskets, which entered service in 1769. These weapons were officially known as New Pattern Short Land Musket for Line Infantry, or more concisely as the Pattern 1769 or Short Land musket.

Note the delicate scroll on the top of the cock comb (the large hammer-like piece at center, holding the flint), and the three-pointed trefoil at the end of the hammer spring (just to the right of the GR). Also note that the head of the top jaw screw, just above the flint, is solid. Pattern 1777 weapons had a hole bored through the screw head to provide more leverage when tightening the jaws down onto the flint. The piece of looped leather at right is a hammer-stall, an 18th century safety feature that prevents the weapon from misfiring by stopping the flint before it can hit the steel of the hammer to generate sparks. The brass flash guard is a modern safety feature.

 

The musket featured here is a nice reproduction example of a Pattern 1769 Short Land musket. It has a 42 inch, .75 caliber smoothbore barrel. The lockplate, similar to those introduced on the Pattern 1756 Long Land muskets, is engraved with TOWER, indicating that the weapon originated in the Tower of London. Individual gunsmiths were previously allowed to engrave their own names on the plates, but the practice was abolished in 1764. The engraved crown, GR, and broad arrow in front of cock all indicate government ownership of the weapon. Individual units could further mark their weapons, usually by engraving on the barrel, and each weapon was assigned a rack and company number to link it to a specific soldier. These numbers were typically engraved on the wrist plate. The comb of the cock is relatively ornate, and the finial of the hammer spring has a delicate trefoil design. The next model musket, the Pattern 1777 Short Land, simplified many of these features but retained the same basic look of the Pattern 1769 weapons.

Numbers identifying which company and soldier the weapon was issued to could be engraved on the brass wristplate just behind the lock.

 

It is important to note that while interpreters at Michilimackinac today carry and demonstrate reproductions of the 1769 and 1777 Short Land weapons, historically the soldiers of the 8th Regiment probably carried the Pattern 1756 Long Land musket. As noted above, the government’s preference for exhausting existing weapons stores before issuing new models meant that the shorter 1769 muskets did not immediately replace the 1756 Long Lands. The 8th Regiment received its last large scale-issue of new arms in 1766, when the 1756 musket remained the standard. The 8th did receive some new weapons in 1771, 1775, and 1778. However, the first two issues were to replace older muskets worn out in service, while the 1778 issue covered the “augmentation” of the regiment caused by raising additional recruiting companies in England. As such, although Pattern 1769 Short Lands may have made an appearance in the hands of some soldiers of the 8th by the mid-1770s, it seems highly likely that the majority of men continued to carry the 1756 Long Lands, perhaps until they returned home to England in 1785. Indeed, the Pattern 1756 Long Land remained the standard issue weapon for grenadier companies (including the grenadiers of the 8th, posted at Michilimackinac) and guards regiments until the late 1780s, and the older weapon was never fully replaced by the Short Land weapons.

In any case, the weapons carried and fired by our interpreters today make up an important part of the daily programming at Colonial Michilimackinac. Be sure to ask the interpreters about their muskets when you visit. For tickets and more information please visit our website, and be sure to check out Mackinac Associates, which makes programs and exhibits possible throughout Mackinac State Historic Parks’ sites.

What’s Growing in the Garden? Carrots!

Carrots in the ground.

We have begun our spring cleanup of the gardens at Michilimackinac! It Is the best time. Every year we find a few unexpected things, and this week we came across a number of forgotten carrots. We are usually quite meticulous about digging our root vegetables and storing them for use later, but it seems that these escaped our shovel. Surprise!

What will these be used for? Well, 18th century sources abound with recipes and uses for carrots. Some books recommended them as a cure for everything from cancer to asthma. Cooks turned the root vegetable into puddings, added them to soups, and used them in salads. One of our favorite historic ways to use carrots is from a recipe by E. Smith that was published in the Compleat Housewife in 1736:

To make Carrot or Parsnip Puffs

Scrape and boil your carrots or parsnips tender; then scrape or mash them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or some stale biscuit, if you have it, some eggs, but four whites, a nutmeg grated, some orange-flower water, sugar to your taste, a little sack, and mix it up with thick cream. They must be fry’d in rendered suet, the liquor very hot when you put them in; put in a good spoonful in a place.

They end up being sweet and deliciously greasy.

While it is not uncommon for root vegetables to winter over in the gardens at Michilimackinac, it still always seems like something that shouldn’t be possible. Check back later to see what other things are happening this spring at Michilimackinac. If you would like to help support our gardens and other activities at all of our historic sites, consider joining Mackinac Associates, and visit our website for tickets and more information.

It’s for Decoration

Recently, an artifact in the Colonial Michilimackinac collection was re-examined as part of our ongoing mission to present the history of our site. That object is a fragment of silver-colored metallic bobbin lace that shares with us a glimpse into the luster and shine of 18th century life in the Great Lakes. (more…)

Education Outreach Brings History to Life

Presenting a program at the Gros Cap School near St. Ignace.

Our historic sites may be closed for another two months, but right now small teams of interpreters are traveling around the state to bring Mackinac’s history to life in elementary school classrooms. Since its creation, the Historic Mackinac on Tour program has visited schools and presented to nearly 250,000 students. (more…)

Biddle House Update

As you may have heard, we’re currently in the process of updating the Biddle House to include the Mackinac Island Native American Museum. This new exhibit, which tells the continuing story of the Anishnaabek on Mackinac Island and in the surrounding Straits of Mackinac region, will open in early summer 2020. To get the building ready for the new exhibit, the Biddle House itself is currently undergoing a variety of restoration work. (more…)