John Dickinson Plantation to hold programs on hearth cooking and food preservation Sept. 21 and 28

Martha Wagner, historic-site interpreter at the John Dickinson Plantation, conducts a hearth-cooking demonstration. SOURCE SUBMITTED
September 20, 2013

During the second half of September 2013, John Dickinson Plantation in Dover will present special programs on hearth cooking and food preservation techniques as they were practiced in 18th-century Colonial America.

From 11 a.m. to 1 p.m., Saturday, Sept. 21, the plantation’s log’d dwelling will serve as the rustic setting for Hearth Cooking Basics, a hands-on workshop exploring basic hearth-cooking techniques following authentic 18th-century recipes. From 11 a.m. to 2:30 p.m., Saturday, Sept. 28, the program Smoked, Pickled and Salted for Survival will explore how 18th-century Delawareans smoked, pickled and salted meats in order to stretch their food reserves during the winter. Activities will include pickling demonstrations and smoking meats in the plantation’s smokehouse.

Located at 340 Kitts Hummock Road in Dover, the John Dickinson Plantation was the boyhood home and country estate of John Dickinson, one of the founding fathers of the United States, a signer of the U.S. Constitution and known as Penman of the Revolution.  The plantation is open for public visitation and tours 10:30 a.m. to 3:30 p.m., Wednesday to Saturday. Admission is free. For more information, call 302-739-3277.

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