We are continuing on our summer project with intern Molly Malcolm to digitize photographs and other materials related to the structures in Greenfield Village.  Over the last few weeks, it’s been the turn of Farris Windmill, originally constructed in Cape Cod, Massachusetts in the mid-seventeenth century.  This photograph, which appears to capture a newspaper clipping, shows that not every community wanted Henry Ford to purchase and relocate their architectural treasures to Dearborn.  On a cheerier note, you can also review close to 100 images showing crowds of Ford dealers at the dedication of the windmill in the Village, and some surprisingly atmospheric shots of the windmill in its earlier locations.  Visit our Digital Collections to see more items related to Farris Windmill.

Ellice Engdahl is Digital Collections & Content Manager at The Henry Ford.

power, Greenfield Village buildings, Greenfield Village, digital collections, by Ellice Engdahl

As we mentioned last week, we have been digitizing selections from our collections that relate to topics that will be featured on our brand-new TV show, The Henry Ford’s Innovation Nation.  We’ve just digitized dozens of artifacts related to the H.J. Heinz Company, including this image of a turn-of-the-century exhibition booth.  Follow up a visit to the Heinz House in Greenfield Village by perusing elaborate store displays of Heinz products, streetcar advertising posters, and images of food production. Browse all of our digital Heinz collections in our Digital Collections, and learn more about Heinz on Innovation Nation in the fall!

Ellice Engdahl is Digital Collections & Content Manager at The Henry Ford.

food, The Henry Ford's Innovation Nation, Heinz, Greenfield Village buildings, Greenfield Village, digital collections, by Ellice Engdahl

Many people are familiar with the numerous literary connections at Greenfield Village: poet Robert Frost, lexicographer Noah Webster, and textbook author William Holmes McGuffey. But a little known literary relationship is that between Sir John Bennett, a clock and watchmaker and jeweler--whose storefront was moved from London, England to Greenfield Village in 1931--and one of his most prestigious customers, author Charles Dickens. Continue Reading

1860s, 1850s, Europe, 19th century, Sir John Bennett, Greenfield Village buildings, Greenfield Village, by James Moffet, books

When you enter Armington & Sims Machine Shop in Greenfield Village, you feel like you are entering a truly historic building. However, as intern Molly Malcom notes, A&S is a building that was constructed onsite between 1928 and 1930 in honor of Pardon Armington and Gardiner Sims, who built steam engines for Thomas Edison in the Rhode Island factory A&S was modeled after. The authentic feel comes from original records, equipment, furniture, and parts that were acquired from a former A&S employee and now populate the building. As part of an ongoing project, we have digitized some of our images of the original facility, including this interior shot, and related people. View these photos and other collections related to Armington & Sims on our collections website.

Ellice Engdahl is Digital Collections & Content Manager at The Henry Ford.

Greenfield Village buildings, Greenfield Village, digital collections, by Ellice Engdahl

You may have visited Greenfield Village and some, or maybe all, of the structures it contains. But did you know we also have extensive documentation and photographs of these buildings in our collections? This summer, intern Molly Malcolm is working with Curator of Public Life Donna Braden and Curator of Domestic Life Jeanie Miller to collate information about some of our buildings and add it to our collections management system. As part of this effort, we are also digitizing selected photographs showing the structures on their original sites, people related to each building, and the dedication of the buildings in Greenfield Village. We started with the A’s, so first up is the Ackley Covered Bridge. View more newly-added Ackley-related material in our digital collections, or jump to this specific dedication photo, featuring an apparently less-than-impressed guest in the lower left. Watch the blog and our collections website for more buildings to come!

Ellice Engdahl is Digital Collections & Content Manager at The Henry Ford.

Ackley Covered Bridge, Greenfield Village buildings, Greenfield Village, digital collections, by Ellice Engdahl

An always-popular spot in Greenfield Village is the working Firestone Farm House, where visitors can observe daily chores similar to those of an American farm in the 1880s. However, Firestone Farm House has a history that elevates it above the ordinary—it was where Harvey Firestone, who would later found Firestone Tire and Rubber Company, was born. We’ve just digitized some of our materials about the Firestone family and the farm, including this photo of the house on its original site, with young Harvey and his family on the front porch. Visit our digital collections to explore our Firestone materials from a number of angles: objects related to Harvey Firestone himself, objects related to the extended Firestone family, or objects related to the Firestone Tire and Rubber Company.

Ellice Engdahl is Digital Collections Initiative Manager at The Henry Ford.

farms and farming, Greenfield Village buildings, Greenfield Village, Firestone family, by Ellice Engdahl

When you look at wool, have you ever stopped to think about how it takes on its rich, vibrant colors? The practice of dyeing wool dates back centuries and was an important part of the work of Sam and Anna Daggett.

On the Daggett Farm in 1760 Connecticut, Sam and Anna raised sheep and owned a loom for the weaving of wool in their home. Dyeing was a big part of the process.

Today’s synthetic dyes hadn’t been invented when the Daggetts would have been dyeing wool. Instead, they used a natural process using the materials found in nature.

Various colors can be obtained through plants. For example, logwood, which is imported from the rainforest, produces beautiful purple colors, whereas madder root, which is actually grown in Greenfield Village, creates red and orange variations.

“Many of the dyes used back then are of ancient origin, some are imported; others can still be grown in the new world. Here, we use a combination of new and old world dye matter,” explains Cathy Cwiek, our Manager of Historic Foodways and Domestic Life programs.

What kind of materials can be used to create different colors?

 

 

• Woad: an ancient plant dye that we use to create the color blue

 

• Pokeberry: a weed that creates a pink dye

 

• Osage Orange heartwood shavings: create a fluorescent yellow

 

• Cochineal: a small insect that feeds on prickly pear cacti and gives off a red color. (A favorite of Cathy’s, it’s used as a natural dye in food products, too)

 

 

 

 

How do we dye wool in Greenfield Village?

First, we have to shear the sheep. This takes place once a year, usually in the spring.

Next, we pick and wash the fleece.

Then, the wool fibers are pulled in one direction by small hand cards (brushes) to help soften and untangle the wool. This process would take families months. Carding machines were later invented to mechanize the process.

The wool is then spun and turned into yarn on a spinning wheel.

Before dyeing, the yarn is wound into skeins.

Skeins are soaked in a mordant, a chemical that helps set colors to fabrics. We use vinegar and alum as a mordant for most plants, and spectralite for indigo plants. This can be done prior to dyeing or the mordant can be put in the dyeing pot.

To prepare the dye pot, put plant matter in a loose cloth and simmer until the color is extracted. Simmer wool in dye pot until the desired color is reached.

Rinse the wool.

The time required for this process varies depending on the kind of plant material being used and desired color. After that’s done, the wool is ready for a variety of uses.

“We knit hats, mittens, socks, scarves and anything else families would wear in that time period. It’s really a rewarding process,” Cathy said.

As you think about dyeing your own wool, look around you for inspiration.

“Experiment. Recently, I found a bright orange/yellow fungus growing on a tree. I dried it out and now I’m excited to see what color it will produce!” Cathy said.

Take a look at this video to see the dyeing process in action here at The Henry Ford.

Lish Dorset is Social Media Manager at The Henry Ford.

Daggett Farmhouse, home life, making, Greenfield Village buildings, Greenfield Village, fashion, by Lish Dorset

Earlier this year Mother Nature Network posted a story about root vegetables with the headline “the most underappreciated produce.” While root vegetables might not have the glossy, shiny look of other produce finds in the grocery store today, they’re a staple for winter cooking and an important part of our diets for hundreds of years.

What is a root vegetable? Potatoes, parsnips, turnips, carrots, rutabagas, beets, onions, garlic and yams are all root vegetables.

In the 18th century, fellow root vegetables skirrets and Jerusalem artichokes were common in many diets, along with the above offerings. During this time period, Americans’ palates were very explorative and diverse and included many takes on root vegetable preparation.

Take for example radishes. While radishes can often be found in our salads today as a small garnish, centuries ago they were grown to have large roots to consume. On the opposite hand, however, about 20 years before the Civil War, the carrot had primarily been viewed as a field crop; something you’d give to your horse to eat, not something to enjoy as a snack.

Families stored their vegetables in cellars or even in the ground during cold, winter months. From soups to stews and more, having a good supply of vegetables to choose from allowed the cook to experiment with different dishes.

Root vegetables would be cooked and dressed as part of the meal; eating them raw was unheard of, and is actually a relatively new way of enjoying them. Often times the vegetables would be cooked over an open fire with that day’s meat selection on a game roaster. Spices were added to the cooking for additional flavor.

As Americans diets and palates changed after the Civil War, the diversity in what we consumed changed into a less-exciting offering. Gone were the creative uses families a generation early had enjoyed.

At The Henry Ford today, we work hard to show our visitors what life was like for families who relied on what they created themselves; root vegetables are obviously a big part of that. Not only can you visit our homes and learn more about how a family, like the Daggetts, Firestones or Fords, prepared items like root vegetables in their own kitchens, you can taste them for yourself at one one of our restaurants.

If you’re curious to learn more about recipes including root vegetables, try looking at:

“The Compleat Housewife” by Eliza Smith

“American Cookery” by Amelia Simmons

“The Frugal Housewife” by Susannah Carter

“The Art of Cookery” by Hannah Glasse

The next time you’re at the grocery store, take a step out of your comfort zone and try a new-to-you root vegetable. When you try something new, make sure to tell us what you thought of it and how you prepared it. To get you thinking, try these recipes for chicken fricassee with root vegetables and braised rabbit.

Chicken Fricassee with Root Vegetables
INGREDIENTS

3 tbsp butter

3 chicken breasts, large dice

1/2 cup onion, diced

2 cups root vegetables, medium dice (parsnips, rutabaga and sweet potato)

1 tsp fresh thyme, chopped

1 bay leaf

1 cup white wine

1 cup heavy cream

1 pinch nutmeg

1 Tbsp fresh lemon juice

TT salt & pepper

1 Tbsp parsley, chopped

METHOD

Sauté chicken in butter in a hot large skillet until brown, take out of pan, reserve.

Add onions, root vegetables, thyme and bay leaf to pan and cook through.

Add white wine and reduce by half then add the cream, chicken and nutmeg and simmer for 6-8 minutes until chicken is cooked thorough and sauce thickens.

Season with lemon, salt and pepper, top with parsley.

Can be served with buttered noodles or other favorite side.

Eagle Tavern's Braised Rabbit
INGREDIENTS

1 whole rabbit, 2.5-3 pounds

As needed all-purpose flour

Oil or butter to brown

1 cup Spanish onion, large dice

1/2 cup carrot, large dice

1/2 cup celery, large dice

1/4 cup turnip, large dice

1/4 cup rutabaga, large dice

1 cup red skin potatoes, large dice

1 teaspoon garlic, chopped

1/2 teaspoon fresh tarragon, chopped

1/2 teaspoon fresh oregano, chopped

1/4 teaspoon poultry seasoning

6 cups chicken or rabbit stock

TT salt and pepper

METHOD

Remove legs and arms off of rabbit with a sharp knife.

With a large knife or cleaver, chop off rib cage and tail portion for stock (if time permits roast these portions until brown and add to simmering chicken stock for bolder flavor).

Heat a braising pan or Dutch style oven until warm, season and dust rabbit pieces with flour and add slowly to pan to brown. By adding too quickly you will shock the pan and not allow proper browning and the rabbit may stick to the pan.

When rabbit has been nicely browned, take out of pan and reserve on a platter.

Add onion, carrots and celery, cook for 3-4 minutes on medium heat then add remaining vegetables, potatoes and herbs, cook for 4-5 minutes more.

Add the rabbit back into the pot and then the stock.

Cover and place in a 350 degree oven for 1.5 hours or until the leg portions are tender and fall off the bone.

When tender add salt and pepper, taste adjust as needed.

Divide into four bowls and enjoy.

Lish Dorset is Social Media Manager at The Henry Ford.

Additional Readings:

• Eagle Tavern Inspiration to Enjoy at Home
  
• #THF90: Creating Greenfield Village
  
• Eagle Tavern Happy Hour: Mint Julep Recipe
  
• Eagle Tavern Happy Hour: Nonalcoholic Cherry Effervescing Recipe

Greenfield Village buildings, restaurants, Greenfield Village, Eagle Tavern, recipes, by Lish Dorset, food

During the fall you'll find warm bowls of our very popular butternut squash soup in restaurants across our campus at The Henry Ford. This simple, satisfying soup continues to be our most requested recipe--and now you can see the soup-making process for yourself courtesy of our Executive Chef (then Executive Sous Chef) David McGregor.

Using fresh, local ingredients from some of our regular vendors here in southeastern Michigan, this recipe yields about a half gallon. It's up to you whether you add vegetable or chicken stock; it's all about taste.



As you'll see in the video, Chef David uses some of our Shop Greenfield Village pottery to prep his ingredients. You can set your table with the Eagle Tavern look with our Eagle Tavern collection.

Try making the soup this week. Let us know what you think--how do you personalize the recipe?

 

Continue Reading

Greenfield Village buildings, Greenfield Village, restaurants, Eagle Tavern, recipes, making, food, #Behind The Scenes @ The Henry Ford

Even now, after having interned with the Collections Management department at The Henry Ford for an entire season, it is difficult to come up with one succinct, all-encompassing description of my job and duties. I will say, simply and incompletely, that collections management is the care and regulation of the objects in a museum. Collections managers are asked to do so many different types of work that the job necessitates a variety of skills. In an institution as large as The Henry Ford, there is such a large number of specialized job titles as to warrant an entire Collections Management team. During the course of my internship, however, I learned that even in a specialized department, a historian has to wear a lot of different hats to get the job done.

Even before this summer, I was familiar with The Henry Ford. Besides growing up in the area, I was also an intern at the museum in the fall of 2010, researching automobile specifications for Driving America. As I entered graduate school at Appalachian State University in 2012, I knew that I was required to do another internship; I also knew where I wanted to intern. My first experience at The Henry Ford was so beneficial that I felt compelled to return.

Together with two other Simmons interns, I was fortunate enough to work on the George Matthew Adams Birthplace in Greenfield Village. About two years ago, employees at The Henry Ford noticed that the house appeared to be sliding down the hillside. This challenged the institution to find a way to halt the slide and preserve the historic integrity and structural stability of the house. Curatorial staff researched the history of this Baptist parsonage and decided that another interpretation provided more compelling stories and was more compatible with the institution's mission. In this new interpretation, the date shifts from the mid-Victorian 1870s to the early Victorian 1840s. This requires replacing furnishings dating from the 1860s and 1870s with those dating from the late 1820s to early 1840s.

That is where I came in. I was hired on as the Collections Management intern for the Adams House project. My duties took me to every storage unit at The Henry Ford, both onsite and off, in order to track down artifacts that curators deemed as possible fits for the new interpretation. After locating the furnishings that appeared on the list, I documented my findings by taking photographs of artifacts and reporting on their condition and location. I then updated their information and added reference photos to EMu, the institution's collections management system. If the objects were selected by the curatorial team, I moved them to conservation, where they are undergoing preparation for eventual installation in the house.

During this internship, my professional and historical skills grew by leaps and bounds. I learned the proper ways to handle, transport, and store artifacts. Just as importantly, I now know how to recognize, update, and store the data that goes along with the artifacts. With a collection as large The Henry Ford's, it is important that details are not lost in the shuffle; EMu is a great tool for keeping collections organized and projects flowing smoothly. Like all professions, the museum field has become increasingly dependent on new technology in recent years. One such example is with the program Sketchup, which allows the user to create 3D renderings of objects and buildings. I used this program to plan the layout of the Adams House, allowing staff members to determine what furniture can fit in the new interpretation.

This internship made me a more well-rounded museum professional. I have had internships filled with research and education in the past, and it was a very welcome change to have an experience with a little more physical work and independence. Most museums are not as large as The Henry Ford. The variety of skills I gained working in this expansive, fast-paced environment can easily transfer to any museum, large or small, when I begin my career.

Jacob Thomas was one of this summer's Simmons Graduate Interns.

home life, furnishings, #Behind The Scenes @ The Henry Ford, collections care, Greenfield Village buildings, Greenfield Village, by Jacob Thomas