View on Volunteers
An Interview with the Innkeeper
By Mandy Smiles
I sat down today with the Innkeeper for the Pickering Museum Village’s Harvest Supper, to ask some questions about this fantastic meal. The Harvest Suppers take place on August 10 and 17 in the Brougham Temperance House.
Mandy “On your Harvest Supper menu it says that you are serving Mrs. Minerva Tinney’s Potted Cheese. When we talked about the Summer Solstice Supper menu I know you implored me not to confuse the Potted Cheese with the Pounded Cheese as they are very different kettles of fish. How are they different?”
Innkeeper “There is no fish in either to start. Pounded Cheese contains a hint of Dr. Kitchiner’s curry powder and other spices, and yes, there is pounding involved. Potted Cheese is mixed with garlic and Miss Ilabelle Corney’s famous Peach and Pear Relish. Potting is involved. Of course there is no sherry involved in either one. ;) ”
Mandy “I know that you are serving mushroom pasties. What is the difference between a pastie and a pastry?”
Innkeeper “Pastry is dough. Pastry covers the ingredients that go in a pastie. Cornish pasties being the most well known type of pastie.”
Mandy “The vegetables are growing well in the gardens and I notice you are serving sliced tomatoes and a cucumber salad. Do the squash rolls have squash in them or are they just squashed?”
Innkeeper “The salad recipe has been handed down in my family. The squash rolls do have squash in them and are a lovely golden orange colour.”
Mandy “The raspberry patch is growing well and you should have an abundance of raspberries for the Raspberry Cordial. How far in advance can you make the cordial, does it keep a really long time?”
Innkeeper “Raspberry Cordial is made from Raspberry Vinegar and keeps almost indefinitely. To make the cordial you add more vinegar, water and sugar to the Raspberry Vinegar. If you left the raspberries in the Raspberry Vinegar too long it would turn into something spirituous. But of course we would not do that.”
Mandy “What is Devilled chicken?”
Innkeeper “The Devilled Chicken recipe is ancient. The recipe we use goes back to the 17th century in Scotland. The chicken is cooked with a variety of spices, some of them hot. This recipe was used to make things more palatable, since refrigeration was not readily available.”
Mandy “Are the sausages with apples and onions served hot or cold?”
Innkeeper “They are served hot.”
Mandy “What is Succotash?”
Innkeeper “Succotash is a wonderful harvest treat. The main components are lima beans, corn, diced tomatoes, onions, and cream. It is served hot. There is never anything left even those who say they don’t like lima beans. It is amazing.”
Mandy “What attire should one wear to this evening of delicious eating?”
Innkeeper “Proper attire of course. Gentlemen should remove hats when entering buildings. Ladies are not required to wear gloves unless, of course, their hands are not fit to be seen.”
Mandy “Are there any tips for etiquette that one should be aware of?”
Innkeeper “Never discuss dogs when sausages are being served.”
Mandy “Thank you for taking the time, from your busy cooking schedule, to talk to me about Harvest Suppers.”
Innkeeper “I look forward to serving you on August 10 and 17.”
To reserve your place at the table go to pickering.ca/eStore or call the museum village for more information at 905.683.8401.
View on Volunteers
All in the Family!
By Mandy Smiles
Volunteering at the Pickering Museum Village is like being part of a family. It might be because there are many families volunteering together here. PMV has husband and wife teams, brothers and sisters, and entire families. Sometimes it just takes one family member sharing the fun they’re having at PMV to get others joining!
This was the case with Janet. Her husband David started volunteering with the Woodwrights’ Guild in the fall of 2009. By the spring Janet was in for a volunteer interview to see how she could become involved at the museum village. Now she helps out with event planning, the gift shop and works with the Conservator with the museum collection.
“I enjoy making discoveries in the collections department and helping to solve some of the mysteries. The rejuvenation of the Gift Shop has been a challenging and a rewarding experience, seeing the positive results has been great. I learn something new everyday at the museum. Since I was not born in Canada it has been an opportunity to learn more about Canadian history.”
It is not just families who volunteer together; friends come to volunteer together in an activity they enjoy such as gardening. Not to worry, if you are thinking of volunteering you can come on your own and make many new friends. Some volunteers became friends as youth volunteers and years later are still close. Young love has even sparked between PMV volunteers, and resulted in a wedding!
Whether they are here three days a week, once a week, once a month, or only a couple times a year, our volunteers contribute to the success of the museum village.
Our volunteer team in 2012 consisted of over 250 active volunteers contributing well over 25,000 hours! Thank you everyone for your contributions! I hope to see you all soon!
Pioneers and Pottery and Peace Pipes, Oh My!
Written by Teresa Divilio, Museum Co-op Student
Whenever someone asks me why I want to be a museum curator, I tell them the answer is simple. Ever since I was little, I loved going to the ROM. Every P.A. day was spent roaming the halls of the exhibits. I remember walking with dinosaurs, exploring Egyptian tombs, and seeing the light dance on the gorgeous crystals and gems. The memory that comes to mind most often, though, was the overwhelming compulsion to touch everything. I dreamt of feeling the weight of the fossils in my hands, grazing the harsh texture of the sand-worn frescos that adorn Egyptian temples, and the cold, smooth, gleaming surfaces of the gems underneath my fingertips. The best thing about museum studies is that, as a curator, you can break the one rule that every museum visitor must abide by- you get to touch things. As a co-op student at the Pickering Museum Village, I’m lucky enough to have the opportunity to experience the alluring (and not so alluring) aspects of curatorship firsthand. Over the weeks that I’ve been here, I’ve learned that curatorship is not as simple as I expected. I used to think of a curator as someone who would travel the world buying artifacts and rubbing elbows with Indiana Jones, when, in reality, curatorship is much more than that. The majority of my time here has been spent creating an exhibit on Brougham. Mainly, I’ve been doing research and paperwork, which, surprisingly enough, can actually be fun. Whenever you research an artifact, it’s almost like solving a mini mystery. There are so many little decisions to be made when it comes to creating an exhibit. Everything from writing the information to choosing the artifacts to deciding what goes where takes a huge amount of planning. In addition to the exhibit, I’m also working with a collection of native artifacts here at the museum. It’s my job to catalogue and photograph a donation of 55 Iroquoian artifacts. Among the 55 are pieces of broken pottery, projectile points, and primitive knives and tools. The majority of the collection, however, is pieces of what are called Effigy or Peace Pipes. These pipes are a very personal and spiritual object to the Iroquoian people. Pipes were used in ceremonies as a way to connect to the gods of nature. The pipes were used to smoke “medicine”, most often tobacco. To be a true effigy pipe, the bowl of the pipe would be decorated with a deity or symbols. This collection is quite rare, as one of the pipe bowls in it is the oldest known example of an effigy pipe found in southern Ontario. The chance to work with such rare artifacts is phenomenal. The opportunities that the staff here at the Pickering Museum Village has given me have allowed me to fully explore a career as a curator. I’m quickly falling in love with museum life, and wouldn’t have it any other way.