Tuesday, October 7, 2014

Toolbox Tuesday- Scythes

Scythes

    A scythe is an agricultural hand tool that was used for mowing grass or reaping crops. A scythe consists of a long handle that is either straight or curved that is called a snath (sometimes it was also referred to as a snid or sneath). The scythe has either one or two handles that are at a right angle to the snath. There was always one in the middle of the snath and if there was two it would be at the top of the snath. These handles were referred to as nibs. A long curved blade was then mounted at the lower end of the scythe perpendicular to the snath. Using a scythe is called mowing, or often called scything. It is a skilled take that can be preformed with relative ease by an experience mower. Beginners often struggle using a scythe not holding it at the right angle or trying to cut too much at once. Another version of the scythe is called a cradle scythe, which is a agricultural tool that was used to reap grain. This form of scythe had an arrangement of fingers attached to the snath so the cut (or reaped) gain would fall upon the fingers and could be cleanly laid down in the row for collection. The above picture is an example of a scythe and the below picture is an example of a cradle scythe.
 

 

Monday, October 6, 2014

Media Monday

Happy Monday Everyone!

October already - wow... This past month flew by as well as the beginning of this new month!
We have started to reorganize the storage room in the museum for all of our accessions.
We have new shelving being installed which will help us immensely to organize our materials. Therefore, Angela and I have spent that last week removing all materials from the storage room so we can freshen the room up and prep it for shelving.
Once the shelving is completed we will rearrange the accessions back in the storage room in an organized manner which will make life so much easier to find specific objects in the future. Altogether - Angela and I LOVE to organize so we have fully enjoyed the process of the project and look forward to the end result!
 
 


Sunday, October 5, 2014

Behind The Scenes Sunday

Good afternoon!
I wanted to post a thank you to everyone who has been reading our blog posts this year.  A new media project started in March has so far been very successful.  One aspect of has been an increase in outreach through social media.  Today I checked our total blog views and we have surpassed the 25% increase in viewership!!  Since April we have increased our blog views from 16406 to 20583 as of today. 
I attribute this increase to the almost daily blogs from the staff and volunteers this season such as Media Mondays, Toolbox Tuesdays, Catching Up With Catie, World War Wednesdays, Tourism Thursdays, I Love the 50's, Foodie Fridays, Service Saturdays, Saturday Sitings, and Behind The Scenes Sundays.  We are glad you are enjoying our content.
Since this project goes until the end of March, I have a set new goal to increase views another 25% to 25729.  All you need to do is continue reading our posts, share with your friends via email, Facebook, Twitter, and Google+ and leave us some comments so we can get some discussions going. 

Photo: We are all set up and ready for the Wallacetown Fair! 
Come and check out our exhibits!The past two weekends have been spent at local events.  Last weekend was Wallacetown Fair where we contributed a Hunting and Camping themed display, a Canada card table display, and we took our gift shop and fall fundraiser to the commercial exhibit room.  Yesterday I spent the afternoon at a Ladies Afternoon Fundraiser for Breast Cancer Research held at the International Centre between Rodney and West Lorne.  I took some gift shop items and raffle tickets to sell along with our Family Harvest Party flyers.  It was great to meet fans of the Backus-Page House Museum and people new to our area who have yet to visit us.Embedded image permalink 

There's one week of our season still left to visit us and have a tour.  The 20th Anniversary Exhibit  is over and we've emptied out our collection storage room into the exhibit room and upstairs bedrooms.  Through a grant from Heritage Canada we have painted the storage room, will be protecting the historic flooring and Carr McLean will be installing proper museum storage shelving units to house the collection pieces when they are not on display.  When the room is completed and the upstairs bedrooms straightened up, I will be hosting a reception for society members, museum donors, dignitaries and the media to see the results.  For those in attendance it will be a peak "behind the scenes".

Angela Bobier
Cultural Manager

Upcoming Events - More details at www.backuspagehouse.ca 
Family Harvest Party  October 25  1-8pm
United Empire Loyalists with Arthur Pegg  November 13  7pm
Christmas Feast in the Museum  December 6  5pm  (only 4 tickets available now)
Home for the Holidays tours and crafts  December 8-12  10am-4:30pm

Quilting Bee dates to be announced soon.  E-mail me if you are interested in hand quilting.  info@backuspagehouse.ca

Friday, October 3, 2014

Foodie Friday- Amish Rhubarb Pudding

Amish Rhubarb Pudding
Ingredients:
  • 1 large egg
  • 2 1/2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground nutmeg
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 cup milk
  • 4 cups finely chopped rhubarb
  • 2 1/2 cups boiling water
  • 1/2 cup packed light brown sugar
  • 1/8 tsp. red food colouring
Warm Cream Sauce:
  • 3/4 cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp. grated orange zest
  • 2 cups milk
  • 2 Tbsp. butter
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground nutmeg
  • Pinch of salt
Instructions:
  1. Preheat oven to 375 F. Butter a 10 x 14 inch pan.
  2. In a large mixer bowl, slightly beat the egg. Add 1 cup of granulated sugar and combine well. Add the flour, baking powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan. Set aside.
  3. In another large bowl, mix together the rhubarb, boiling water, remaining sugars and the food colouring. Pour this over the batter, making sure the rhubarb is evenly distributed.
  4. Bake for 45- 50 minutes, or until the top is golden brown and bubbly and the cake is done in the middle.
  5. Meanwhile, prepare the cream sauce: In a small saucepan over medium-high heat, combine the sugar, flour and orange zest. Gradually add the milk, whisking until smooth. Bring the mixture to a boil, then lower the heat to medium- low and cook for 3 minutes, whisking constantly. Remove the saucepan from heat and whisk in the remaining ingredients.
  6. Remove the pudding from the oven and cool. Cut into squares and serve topped with the warm cream sauce.
Recipe from "Marcia Adams' Heirloom Recipes".
Kelsey Conway
Backus Page House Museum

Wednesday, October 1, 2014

World War Wednesdays #3


World War Wednesdays: The Empress of Ireland
     When people think of major disasters in the last century, Titanic is one that is at the forefront of their memories. Over a hundred years later, it is amazing to think that people still know or even care about such a faraway event. This is of course due in part to the cinematic adaptations which have done a good job of making the horror of that fateful night come to life. However, thanks to a recent visit to the Canadian Museum of History in Gatineau, Quebec, I learned about a similar tragedy which was much less publicized and much closer to home: The Empress of Ireland.
The Empress of Ireland
 
     Called Canada's Titanic, The Empress of Ireland is an equally chilling and arguably more terrible story which turns one hundred years old this year. In 1914, Canadian history was experiencing a pivotal period in which economic activity was booming, and hundreds of thousands of immigrants were arriving to be a part of this great new country. These people would travel by sea, on such a magnificent ship as The Empress of Britain or her sister, The Empress of Ireland.


     The Empress of Ireland was owned by the Canadian Pacific Railway, and was used to make the transatlantic journey from Quebec City to Liverpool, England. The final fateful crossing, which began May 28th, 1914, was her 96th. 1,477 people boarded that day, among them 171 members of the Salvation Army who were en route to London for  World Congress, 87 first class passengers, 253 second class passengers, 717 third class passengers, 420 crew members, and a total of 138 children.
     In order to complete its journey, the ship needed to travel down the St. Lawrence River to get to the Atlantic Ocean. It was boasted that this short portion of a couple of days contributed to the Empresses' swift reputation. It was here that the tragic events unfolded.

The Empress of Ireland Glenbow
The Empress of Ireland McCord
The Empress of Ireland Music Room
 


    
     

    




     On the foggy night of May 29th, 1914, the lack of visibility and a confused encounter resulted in a Norwegian collier called the Storstad colliding with the Empress at a 45 degree angle near her center. The captain of the collier ordered 'full ahead' to remain inside the ship, but a strong current separated the two ships and allowed water to begin flooding into the gaping hole. At 1:55 AM, just fifteen minutes after the two vessels came close enough to see each other, the Empress began listing to the starboard side. Some of the port steel lifeboats broke loose and crushed passengers, but a few still managed to make it onto the water. Just ten minutes after impact, the ship completely turned over to starboard, the two huge smokestacks hit the water and crushed a lifeboat, and many passengers were hurled into the sea. After only fourteen minutes, the Empress of Ireland sank 6km off from Saint Luce-Sur-Mer, Quebec. By comparison, the RMS Titanic took two hours and forty minutes to sink.
    
The speed of the sinking, combined with its considerable death toll make this the greatest maritime disaster in Canadian history. Of the 1,477 souls on board, 1,012 were lost. Only 245 crew members survived from the original 420. Third class lost 584 of its 717, second class 205 of its 253, and first class 51 of its 87. The Salvation Army group lost 150 members. Of the 138 children on board, only five remained.
     These heartbreaking numbers were not the last tragedies to befall the horrific event. One month later, the First World War broke out, and the sinking of the ship was quickly forgotten by the world  along with its victims. It wasn't until fifty years later that a group of divers discovered the wreck. Despite dangerous conditions and numerous deaths, divers have been able to retrieve a number of items from the ship. These items have since been given to the Museum from a private collector.
The ship's bell
The ship's telegraph

From May 30th, 2014 to April 6, 2015, the items are on display at the Museum as part of their main exhibit. The exhibit itself is expertly done in a re-creation of the actual ship, taking you on the journey from the excitement of boarding to the terror of the collision. I had the opportunity to visit the exhibit, which I found to be highly emotional and an incredibly eerie experience.




The exhibit sign


   
The exhibit entrance
Inside the ship
Baggage display



Model and artifacts
Quote from a passenger





 I also had the opportunity to attend a behind-the-scenes event where I met with the curator and conservationist who set up the exhibit. They shared with us a fascinating description of how the items were displayed, and their journey from salty ocean floor to pristine museum condition. It was fascinating to see the items up close and to learn more about them. This story is an incredibly interesting one, which I had never heard before, and I'm so thrilled to have been able to learn about it in such an interactive way.
                     Thanks for reading,
              Delany Leitch
Some examples of the dishes from the Empress' dining room. The fancier, more intricate pattern of the bottom two was designed for first class, the darker, block pattern of the upper corners was for second class, and third class received the plain white plate with the CPR logo stamped in the center.
The behind-the-scenes event, held in the museum's archival lab. The curator is the man in the grey shirt, and the conservationist is the woman in the white jacket. Notice the dishes and the wooden board with a faucet, which would have been in a passenger's cabin.





The Museum grounds, overlooking the Ottawa River and Parliament Hill






























Here's where I found some supplementary information:
http://www.historymuseum.ca/empress
http://news.nationalpost.com/2014/05/28/canadas-titanic-the-sinking-of-the-empress-of-ireland/



On the Museum's website you can see a survivor's emotional account of her experience that night. I've also included some of the personal stories which are on display at the Museum.
Egildo Braga
Travelling with his wife Carolina and their son Rino
Third class
Birthplace: Italy
Place of residence: Fayal Camp, Minnesota
Occupation: Miner
Purpose of trip: The Bragas were going to visit family in Italy during a series of major strikes in the U.S. mining sector.
Fate:
Egildo Braga: Survived
Carolina Braga: Survived
Rino Braga (son): Perished
Egildo tried to save his family. He tied his son to his body and threw himself into the water with his wife. The force of the waves tore Rino from his father. Egildo searched desperately for his son in the dark, but in vain.
This photograph, taken in Northern Minnesota, shows Elgido Braga, his wife Carolina and their son Rino (in her arms). They appear in the upper row, between the guitar player and the accordionist. Within two months, they would board the Empress of Ireland for a trip home to Italy.
Wedding Photograph of Carlo and Giusseppa Braga, March 1914, Courtesy of Ernesto Milani

Grace Hanagan
Travelling with her parents Edward and Edith
Second class
Birthplace: Canada
Place of residence: Toronto
Purpose of trip: As an eight-year-old girl, she was happy to be going on a trip with her parents, who were travelling to London to take part in the Salvation Army’s International Congress.
Fate:
Grace Hanagan: Survived
Edith Hanagan: Perished
Edward Hanagan: Perished

Eight-year-old Grace lost sight of her parents after falling into the water. During the year that followed the tragedy, she continued to hope that her mother might still be alive, given that her body was not found.
View an excerpt from Grace Hannigan’s moving firsthand account of the sinking of the Empress.
Grace Hanagan, with the permission of The Salvation Army Archives, Canada and Bermuda Territory

Edward Seybold

Travelling with his wife Susanna

First class

Birthplace: Canada
Place of residence: Ottawa
Occupation: Entrepreneur
Purpose of trip: The couple celebrated their 43rd wedding anniversary on the day of departure. They were taking a trip to Europe for the occasion.
Fate:
Edward Seybold: Survived
Susanna Seybold: Perished
Edward followed the casket of his wife to Bonaventure station in Montréal on May 31.
© Library and Archives Canada, Topley Studio / e010973043 / e010973044





 















































Monday, September 29, 2014

Media Monday

Media Monday
Happy Monday Everyone!

October is right around the corner! (I know - hard to believe!) 
I have researched and discovered 5 new items for our QR Code project that will be on display throughout the Backus-Page House Museum. The new items range from objects to images and give quite a background about the museum itself. The items include: a glove stretcher, an image of Andrew and Mary Jane Backus, a carcass splitter, shoe forms, and the Moorhouse Doll. 
Some of the objects for the month of October are very interesting and took some time to research and discover what exactly each of them were used for!

Below is a site map showing where each of the objects will be displayed throughout the museum:


Friday, September 26, 2014

Foodie Friday- Garlic Green Beans

Garlic Green Beans
Ingredients:
  • 1/4 cup salad oil
  • 2 cloves garlic, split
  • 1/4 cup white wine vinegar
  • 1 1/2 Tbsp. granulated sugar
  • 1 (20 ounce) can whole green beans
Instructions:
  • Heat salad oil, garlic cloves, vinegar and sugar. Drain beans and add to the mixture. Simmer for 10 minutes. Remove garlic and serve.
Recipe from "Capital Cookery".
Kelsey Conway
Backus Page House Museum