A new program, Hunting and Harvesting: Preparing for Winter in the 18th Century has been set for Saturday, October 6th from 11 am to 4 pm at Johnson Hall State Historic Site.
At 11 am and again at 2:30 pm, historian Paul Supley will display and discuss staple Mohawk Valley crops and harvesting methods used in the 18th century to reap wheat, barley and corn. He will demonstrate the use of such tools as the sickle and flail and discuss the methods used to harvest, process, store and ship these important products.
Culinary historian Sara Evenson, owner of Dunk Hill Drygoods, will be on hand in the slaves quarter throughout the afternoon to discuss the process of preparing harvested meats and vegetables for storage and use over the winter in the 18th century. She will have a display of foods to demonstrate various techniques for drying, jarring, pickling, salting and smoking.
Hunting was a necessity for living on the frontier of 18th century New York. Game taken in the fall would be smoked or salted to provide a supply of meat for families over the long winters. Throughout the afternoon, Historic Site Manager Wade Wells will discuss hunting in the 18th century for sport and survival. He will display examples of powder horns, shot and game bags, hunting firearms and edged weapons used to hunt and carry game. He will also discuss examples of furs taken as a by-product of hunting which were traded for goods or could be used as winter clothing.
The event is free, and donations to support the ongoing historic restoration of Johnson Hall are appreciated. This is a Path Through History Weekend event.
Johnson Hall State Historic Site is located at 139 Hall Avenue in historic Johnstown, just off West State Street (State Highway 29 West). For more information email JohnsonHall@parks.ny.gov.