Still Exciting

Museums often share parts of their collection with other institutions upon request. Of course there are rules and regulations, standards to follow, and logistics to coordinate (shipping, insurance, text panels, etc).This loan agreement process makes exhibitions more exciting for recurring visitors. Plus the institutions involved have the best intention for the selected object to be featured in a special way for a limited time period.

Recently, George Washington’s Mount Vernon Estate, Museum and Gardens in Alexandria, Virginia borrowed a copper still from our collection at Stratford Hall to display in a new exhibit within the Donald W. Reynolds Museum Center.

Typically the gourd shaped still, complete with spout and coil, sits on an iron stand in the “outside kitchen” at Stratford Hall. Technically a still is defined as “an apparatus for distilling liquids, such as alcohols, consisting of a vessel in which the substance is vaporized by heat and a cooling device in which vapor is condensed.”

Liquor was, in fact, distilled on the plantation. It was simply part of life during the 18^th century. Crops were grown for the table, livestock raised, and goods produced… be it clothing, furniture, or shoes. Just imagine the possibilities of having a carpenter or blacksmith on site with the skills to custom design interior and exterior features for the property. This was, obviously, long before shopping malls or the Internet! Additionally, the Lees had access to the Potomac River and the world beyond where ships were capable of making deliveries from Europe.

William Bailey, a Pennsylvanian copper smith, likely created this still during the late 18^th or early 19^th century. We are truly grateful that upon its arrival to Mount Vernon a highly trained Conservator of the 21st century, Katherine Ridgway, performed numerous treatments to better the condition of the still and to preserve it for many years to come.

As you can see below, the still looks fabulous in its prominent display case. I hope you will visit both Stratford Hall and the Distillery exhibit at George Washington's Mount Vernon Estate to make exciting historic comparisons.

For further information on the distillery click this link:

http://www.mountvernon.org/visit-his-estate/plan-your-visit/distillery-amp-gristmill

and to learn more about the plantation click here http://www.stratfordhall.org/learn/plantation.php.

Flip-flops and flower gardens

March has arrived and we spent time earlier this month removing the wintertime scenarios from the Great House.  If you came to see us for our Christmastide program or any time over the holiday season, you saw the main house set up for a holiday party and displaying scenes of everyday wintertime life.  Silhouette-cutting in the Dining Room Closet and fresh laundry arriving from the Wash House for the hired Schoolmaster [above].

We've blogged about setting up the Great House for its wintertime scenarios  before (and its summertime scenarios and even fall ones too).  But what about springtime?  It is difficult (and incredibly time-consuming) to continually think of new ideas for room displays in the Historic Area.  So much planning goes into the new room projects (like the Parlor project that is now in its restoration and furnishing research phase) and changing them seasonally can be a challenge.

But just like our own houses, the residents of Stratford used their domestic spaces differently and changed things around as the weather changed.  I'm currently writing this blog post in my own home office, with the window thrown open and birds chirping outside.  I have flip-flops on my feet yet am bundled into a hoodie sweatshirt.  The heat has been turned off and the air has a springtime morning chill that is quite delicious.  My personal plans this time of year revolve around organizing and deep cleaning the house, as well as making plans for the vegetable and flower gardens.  English peas are one of my favorites.

Seasonality is always in the back of my mind when I plan scenarios in the Great House and Kitchen.  What foods are in season?  Would they have been using the fireplaces for warmth?  Would windows have been open for fresh breezes?  What little changes are being made (bed coverings switching from heavy to light, for instance)?  All adding up to bring a sense of real life to these historic spaces.

Country houses...in England and Wales

Throughout the month of July, I had the good fortune to be able to travel in England and northern Wales as part of the Attingham Summer School, a study program run by The Attingham Trust.*  My classmates included architectural historians, curators, conservators, and preservationists from around the world (Russia, Australia, Switzerland, India, etc.).  For three weeks we traversed the countryside of England and Wales visiting country houses to study their architecture, collections, and the manner in which they present these things to their visiting public.  Some were public museum buildings, but some were private residences.  The ability to see these places and their collections, and discuss them with colleagues of such diverse backgrounds, was amazing.

In attending this program, I hoped to not only learn about the specific sites we were visiting and life in the English country house in general, but I also came with a specific goal of looking for ideas and inspiration to bring back to Stratford Hall.  Because Stratford is in essence an English country house in Virginia, I knew that some parallels would present themselves, and perhaps I could learn some things to help solve mysteries of room use and layout that had puzzled the Stratford staff for some time.  Specifically I was looking to understand service spaces "below stairs" and how the spaces in our lower level might have been used in the 18th and early 19th centuries.  I also wanted to see what other historic houses were doing as far as exhibits and interpretation.  Below, are just some of the things and places that inspired me.  Note:  much of what I show will be from public houses, as most of the private houses do not allow published photography.

Petworth House in Sussex was one of the sites we visited during our first week.  In addition to glorious state rooms and a sculpture and painting gallery, this site has amazing service spaces.  Often you see these sorts of rooms relinquished to staff offices or other purposes.  But Petworth showcases its service areas with great enthusiasm - interpretive signage and knowledgeable docents throughout the spaces.

Here (left), the housekeeper's chamber (you can see her portrait above the fireplace).  The estate also has a dairy building (with ice house below - which we got to tour!) and adjacent cow yard, a wood house (for house's firewood storage), and an early-18th century kitchen block with kitchen, larder, cook's room, scullery, china closet (for storing dishes).  In the 1870s an extension was added with a steward's office (the steward was the household manager).  There was also a bake and brew house at one point, but the structure was removed a few decades ago.

Some were separate buildings (like the dairy/ice house), but others were part of a 'below stairs' block of rooms.  Thinking about these functions in the context of Stratford's lower level was helpful - did we have a brew house, for instance?  Beer was the common beverage in the 18th century - small beer was what children drank - but where did the Stratford beer get brewed?  Something I need to think about...

Erddig in Wales, visited in our third week, had another impressive set of service spaces and a strong servant interpretation.  Here (above), the main house with service wing just visible coming in from the right and extending into the lower level.

Visitors to Erddig are taken on an unusual path - starting with the service areas, and then traveling upstairs to the more "posh" family areas.  Do you think this makes them look at spaces differently?

The 1770s kitchen was originally a separate building, but was eventually connected with the main block of the house, along with a scullery, bake house, laundry, and cook and housekeeper's rooms.  The servants hall in the lower level of the house is original to the 1730s (around the same time as Stratford's main house was built) and features original portraits of servants from the 19th century.  Further study of these spaces and their evolution will be really helpful in our own interpretation....

Chatsworth (have you seen The Duchess?!), a massive private estate in Derbyshire, is beginning to study and interpret their servants and service spaces.  Here (above), you see the impressive Great Dining Room complete with a mannequin exhibiting the livery uniform worn by the public servants.  Adjacent to the dining room, they have a small display in the original mid-19th century Vestibule that discusses how the space was used as a staging area for dining, as well as the larger topic of service (and servants) at Chatsworth during the 19th century.  I like the idea of incorporating service in the discussion of dining in a very visible manner and need to think about how we might do that better at Stratford...

And finally, our last day took us to Attingham Park (after which the trust and program were named) in Shropshire (right).  Hands down, I found the most inspiration for historic house interpretation at this site.  They have a very active and lively set of programs that keep this site alive and relevant to visitors.  Children were invited to follow a trail and find toy mice hidden in some of the rooms (so they could go on the tour with their parents and not get bored).  Docents are well trained and provide up-to-date information on new projects like wallpaper restoration/conservation.  And visitor feedback is sought out daily, so that the site knows what their visitors think.

The interpretation of the house centers around Attingham Rediscovered, an intriguing project that creates continuing change to the historic house.  Faced with a site that visitors found 'cold' and unchanging, the staff now continually work to research and reinterpret their spaces so that visitors come back to see what is new.  Restoration projects happen within sight of the visitors, so that they can ask questions of craftsmen or conservators.  This make the project take a little longer (and cost more), but visitors feel part of the process.  Plus, the staff ask the visitors what they think; what choices they would make along the way.

Getting repeat visitors is a challenge for many house museums, so I was truly inspired talking to the staff at Attingham Park about how they have worked to make visitors feel invested in the site and what is happening within the spaces.  See their AttinghamParkTV channel for a taste of what they are doing.  I'll definitely be watching...

Thanks for traveling along with me as I reviewed some of the highlights of my Attingham Summer School experience.  To say goodbye, a picture snapped at Powis Castle, which had an amazing falling garden...and a couple of very friendly peacocks!

*I was able to participate in this program as the Helena Hayward/Alison Ledes Scholar through the generous support of the American Friends of Attingham, an honor for which I am extremely grateful.

Summer Projects and Interpretation

As you can see in the last five blog entries, we have been very busy at Stratford Hall this summer. Projects are underway in the Southwest Outbuilding, Slave Quarters, and Kitchen. Extensive research and investigations are in progress for the Historic Structure Report (HSR) and Cultural Landscape Inventory (CLI).

So, now what? Two areas greatly impacted by the projects are the interpretation and educational programs.

The interpreters at Stratford Hall guide visitors through the Great House seven times a day, seven days a week. This July, almost two thousand people toured the Great House. When you add in bus loads of school children and special events, our staff interacts with thousands of people each year.

I am the Director on Interpretation and Education. My job is to help take all this new information and ensure it is reflected in the interpretation (guided tours, school activities, and programs). Our interpreters are constantly learning more about Stratford Hall and updating their tours. While the investigations and projects are underway, the interpreters must also know how to talk about what the visitor is seeing (construction, restoration, furniture out of place, and open probes in the walls).

After the projects have been completed and the reports submitted for review to the staff here at Stratford Hall, all aspects of the interpretation will be reviewed. Just like the tour we provide today is very different from the tour a decade ago, the current tour will undoubtedly be updated to reflect the changes in scholarship.

We hope you continue to follow our progress and visit Stratford Hall to see for yourself all the work that has been done. If you have any questions, please leave a comment below or on the Facebook Fan Page.

What's Cooking in the Kitchen?

Well, there may not be anything stewing on the coals (yet!), but the kitchen is getting a makeover! I'm Brenda Hornsby Heindl, summer intern and recent graduate of the Winterthur Program in American Material Culture, and I'm reassessing the furnishings, room use, and interpretation of the Southeast Dependency/Kitchen building.

After researching the restoration of the space in the early 1930s, I've been reading through original documents of the Lee family, period recipes, archaeological reports, and other eighteenth-century documents from the region. I've also been comparing the kitchen to other eighteenth-century sites (intact and archaeological) such as the Shirley Plantation, Menokin, Kenmore Plantation, Mount Vernon, and Montpelier. I recently returned from a research trip in Williamsburg, where I met with curators, archaeologists, and historic architects and architectural preservationists who helped me with assessing the context of an eighteenth-century kitchen. Because of Philip Ludwell Lee's surviving 1776 probate inventory, as well as the strength of other Lee family records from that decade, I'm leaning toward a kitchen setting of the third quarter of the eighteenth century.

One of the most exciting things listed on the 1776 inventory is a chocolate stone! During a recent conversation with Frank Clarke of Colonial Williamsburg, I learned that there were two types of chocolate stones. Perhaps one day Stratford Hall will have a foodways program that includes making chocolate!
 
Did you know that Stratford's kitchen likely once had a large closet space located near the hearth? After examining pre-restoration photographs, as well as a 1763 document mentioning materials stolen from the "kitchen closet," the kitchen proposal will definitely suggest looking for evidence for that closet! (Look at the ceiling and wall to the left of the hearth in this pre-restoration photograph--see the outline where the plaster is missing?)

Working with curator Gretchen Goodell, my hope is to create an interpretative space that can be visited without an interpreter, but also a useable space for cooking demonstrations. Combining original sources, objects, and archaeological and architectural material will provide for an in-depth look at the kitchen of Stratford Hall.

Fall finds its way into the Historic Area

 The beautiful gold, red, and orange leaves are, well, falling at Stratford Hall (which is keeping our grounds crew very busy!).  In the Historic Area we made a switch into Fall mode this morning - we put away the figs, pomegranates, and plums and pulled out the apples and oysters.

Fireplaces in the Great House are now fully stocked with their requisite cold-weather andirons, wood, and fireplace tools; the beds are all outfitted with their full hangings that could be pulled around the sleeper to keep out the chill; and we, like many of you, are thinking ahead to the Christmas holidays. 

Stay warm and mark December 12th on your calendars for a very special Christmas at Stratford event.