Archive for the ‘Old World Wisconsin’ Category

Wisconsin’s Civil War Draft

June 29, 2017

The 7th Chloe Ellefson Mystery, A Memory of Muskets, features the challenges faced by newly-arrived immigrants during the Civil War. Two plotlines show how German-born immigrants struggled in the 1860s and how a living history site like Old World Wisconsin can interpret those struggles a century and more later.

Larry H. at the Four Mile Inn, Old World Wisconsin, during a reenactment of the draft, sometime in the 1980s. Note the lottery wheel on the table.

One challenge that divided Wisconsin’s German-American community was the announcement of a draft in 1862. Many men of German birth or descent had already enlisted. Other German immigrants were vehemently opposed to compulsory military service—especially those who had left Europe to avoid just that.

This print shows a draft taking place in New York City. (Library of Congress)

Wisconsin was told to supply over 47,000 additional men to the Union Army. Governor Salomon, hoping to avoid conscription, protested that Wisconsin had already furnished five more regiments than previously required. He also predicted that if the draft could be postponed until after the autumn harvest, voluntary enlistments would rise (which proved true.) But in August, 1862, Salomon was ordered to begin the draft in counties where quotas had not been met.

A draft officer with a different style of lottery box. (Library of Congress)

Resistance to the draft was strongest in several counties along the Lake Michigan shore, where many German and Irish Catholics lived. Protests erupted in Sheboygan and West Bend. In Port Washington, a riot turned violent.

These ballots on display at the Wisconsin Veterans’ Museum were used in Janesville, WI. Each eligible man wrote his name on a disc. Note the tool used to cut them.

The Wisconsin draft was largely unsuccessful. More than a third of the men drafted simply failed to report. Others purchased substitutes.

This draft drum was also used in Janesville.  (Wisconsin Veterans Museum)

And not all the opposition came from eastern Wisconsin. Sheila R., a Chloe reader who is an archivist at the Walnut Creek Historical Society (Walnut Creek, CA), kindly shared several letters she’s transcribed. They were written by David Seely of Elk Grove, Lafayette County, in the southwestern part of the state, to his children in California:

“Oh Ben and Emily what a Sad war this is. …There was a draft here last week of 160 men out of this county, 5 from this grove. There is a good deal of fus (sic) and I understand there is a Company of soldiers at Darlington to force the drafted men into the service as they are not willing go. A good many have run away. Some to Canada and the balance not heard from…” (Dec. 18, 1862)

“They have not been able to force the drafted men from this State into the ranks, we will be in a war here before long if things don’t Change for the better—if the north can’t whip the south the war ought to Cease and North and South compromise on some sort of terms…” (February 7, 1863)

“The people don’t pay any attention to the Draft—I don’t think 500 soldiers could take one drafted man out of this county— the people here are determined to stand up to their Rights and Resist Tyranny.” (February 15, 1863)

“All drafted men are getting their $300.00 to buy out from the service, and those that Cant Raise it will have to go poor Devils.” (November 23, 1863)

Clearly, this was an important issue during the war.

Reenactments can be a fun way to learn about not only battles and military tactics…

Old World Wisconsin.

…but social issues and homefront activities—like the draft—as well.

Mary K. and Bev B. showing the type of relief activities undertaken by civilians, Sanford House, Old World Wisconsin.

I hope A Memory of Muskets:  A Chloe Ellefson Mystery can do the same thing.

Flax To Linen

March 15, 2017

I like to include folk art or craft in the Chloe Ellefson mysteries, and A Memory of Muskets is no exception.

memory-of-muskets

Rosina, the main character in the historical thread, is a newly-arrived German immigrant with little time for purely decorative handwork, so I decided to feature the process of creating linen. The contemporary mystery features Old World Wisconsin’s Schulz Farm, and processing flax into linen is a major interpretive activity there.

The Schulz Farm.

Linen is made of fibers from flax plants, specifically Linum usitatissimum. Flax plants for use in cloth production are generally harvested before they are quite mature—just when the stem begins to turn yellow.

Flax in Schulz garden. Photo by Loyd Heath.

Flax in Schulz garden. (Photo by Loyd Heath)

Once plants have been pulled, and seeds removed, a process called retting starts to break down the hard inner core within the stem. Some families put their stalks in shallow water. If an appropriate stream or pool wasn’t available, they relied on dew-retting. It was essential to watch this closely and retrieve the plants at just the right moment.

Dew retting flax in France. (Wikipedia)

Dew-retting flax in France. (Wikipedia)

Once retted, a hard outer shell still surrounds the flax fibers. The woman pictured below is pounding stalks in a flax break, which crumbles the shell into bits.

LC-DIG-prokc-20587 (digital color composite from digital file from glass neg.) LC-DIG-prok-10587 (detail of digital file showing single frame from glass neg.) LC-DIG-prok-00587 (digital file from glass neg.)

(Library of Congress)

Handfuls of the broken flax are held against a scutching board (center in the photo below) and scraped with a wooden knife to remove as much of the hard bits as possible.

schulz-flax-demo

(Photo by Loyd Heath)

The flax is then cleaned by pulling it through hackles made with sharp iron teeth.

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(Photo by Loyd Heath)

The tangled bits left in the hackle are called tow (as in, a tow-headed child) and saved to spin into twine.

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Once clean, the long fibers resemble human hair (as in, a flaxen-haired beauty).

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(Photo by Loyd Heath)

When enough flax had been cleaned, it was time to carefully spread fibers around the distaff on the spinning wheel. The photo below, labeled only “Germany,” shows women with flax wheels. The distaff is to the upper right above each wheel, with a wide band holding the flax fibers in place on each.

(Author’s collection)

Here’s the flax wheel at the Schulz Farm at Old World Wisconsin. The spinner draws fibers down from the distaff; the wheel twists them into thread and winds them on the bobbin.

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The small bowl holds water. Spinning with wet fingers helps bind the individual fibers together.

A good spinner could make fine thread for delicate work, or something coarser, based on the fibers and need.

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Once lots of thread has been spun, the wrap threads are measured (on a pegged warping board, just barely visible in the back of the photo below), then carefully put onto the loom. This process is known as dressing the loom, or warping the loom. Each individual thread must maintain an even tension.

An interpreter weaves on the loom at the Schulz (German) farm.

This is the process Chloe agreed to take on in A Memory of Muskets. (Photo by Loyd Heath)

Finally, it’s time to weave. You can see the woven linen cloth wrapping around the lower beam in front of the interpreter.

Schulz House, Old World Wisconsin

Linen cloth is labor-intensive to make, but sturdy. The artifact monogrammed shirt below was the inspiration for the monogrammed shirt Rosina makes in A Memory of Muskets.

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According to textile historians, flax has been used in garments for over 4,000 years. That boggles my mind, considering how involved the process is. I was introduced to the process when I worked at the Schulz Farm way back in the ’80s.

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Kathleen Ernst, Schulz Farm, Old World Wisconsin

I’m glad I had a chance to spotlight it in a Chloe mystery.

Special thanks to my talented friend Loyd Heath for permission to use his photographs.  See more of his work HERE.

The Schulz Farm – Part 2

November 11, 2016

The Schulz Farm at Old World Wisconsin is featured in my latest Chloe Ellefson Mystery, A Memory of Muskets. Last time, I shared photos of the house.

Schulz Farm, Old World Wisconsin

But if you’ve read the book, you know that some of the action takes place in the yard.

The farm features many Old World elements. One change, however, is evident in the layout of the outbuildings. In Pomerania, the buildings would likely have formed a closed square. In Wisconsin, where available land was still plentiful, farmers kept the square formation but often spread the buildings out. (Another outbuilding would have formed the 4th side of the square.)

In the map of Old World Wisconsin’s German area below, the Schulz Farm is on the left. The farm at center bottom is the Koepsell Farm. It’s also Pomeranian-style, and shows a complete courtyard arrangement.

Old World Wisconsin

(Map courtesy of Old World Wisconsin.)

The building below is the Koepsel Stable (not to be confused with OWW’s Koepsell Farm. Farms exhibited at the site are named for the family that lived in the house; usually outbuildings came from different families). It was built in the Town of Lebanon, Dodge County, c. 1855.

Like the house, it is half-timbered. It features an exterior stairway and 2nd story exterior walkway. In the Old Country, when the courtyard was enclosed, animals kept there could take shelter from sun or rain beneath the overhang.

Loyd Heath - Stable b on the Schulz farm. By Loyd Heath.

(Photo by Loyd Heath.)

Notice the darker mortar on the 2nd story? That’s actually the original mud and straw mixture from the 1850s. The lighter color is mortar replaced at the time the building was moved to the site.

Koepsel Stable, Old World Wisconsin

 

Schulz Farm, Old World Wisconsin

A Memory of Muskets readers – this is the end of the stable featured in chapter 1.

The other impressive structure on the Schulz Farm is the Grube Barn, from the Town of Emmet, Dodge County, c. 1855.  Architectural historians consider this a transitional structure because it was built with a half-timbered frame, then covered with siding.

This is a grain barn, reflecting the period when wheat was Wisconsin’s cash crop. It has a central drive-through (the big center doors are closed in the photo). The two side areas were used for grain storage.

Grube Barn, Old World Wisconsin

 

Both of the outbuildings on the Schulz Farm have thatched roofs. The traditional thatch was rye straw, which has a waxy coating. German farmers grew rye for their own needs, and saved the straw for thatching or basket-making.

Old World Wisconsin

German women used coiled rye straw baskets to hold round loaves of bread while rising prior to baking in a brick bakeoven.

In this interior shot you can see the barn’s half-timbered frame, and the underside of the thatched roof.

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After harvest, men used the central floor of such grain barns for threshing.

Old World Wisconsin

(Photo by Loyd Heath.)

Here, a farmer uses a flail to beat kernels of grain from the stalks spread on the floor. Some men also led horses or oxen over the grain to trample kernels free.

I hope this gives you a better understanding of one of the fascinating farms at Old World Wisconsin!

Special thanks to my talented friend Loyd Heath for permission to use his photographs.  See more of his work HERE.

The Schulz Farm – Part 1

November 2, 2016

The protagonist of my Chloe Ellefson mysteries is employed as a curator at Old World Wisconsin, an open-air museum near Eagle, WI. Although most of the books are set at other sites and museums, Old World’s 67 historic structures give me lots to play with when I do set a mystery there.

In the new book, A Memory of Muskets, I featured one of my favorite places at the museum, the Schulz Farm. Come with me on a virtual tour!  (I hope that readers within driving distance will also visit in person.)

Schulz Farm, Old World Wisconsin

The Schulz Farm

It was one of the first places I worked when I started as an interpreter way back in 1982.

Schulz Farm, Old World Wisconsin

The house was built in the Town of Herman, Dodge County, in 1856, and has been restored to its 1860 appearance. The half-timbered (fachwerk) architecture reflects what the family had known back in Pomerania, where natural resources were already in short supply. The spaces between the timbers were filled with a mud/straw mixture, preserving wood.

KAE photo. Back of Schulz house.

The back of Schulz house.  The small opening on the left was a pass-through.  Vegetables could be passed into a pantry, and then down through a door in the floor leading to a root cellar.

The concept of a front lawn seemed wasteful to new arrivals.  The vegetable garden is in front of the house.

Schulz Farm, Old World Wisconsin

Probably the most famous feature is the black kitchen, or Schwartz-Küche—a huge walk-in chimney constructed in the center of the house.

This photo was taken inside the black kitchen, looking back at the front door.

This photo was taken from the back of the house,  looking through the black kitchen to the entry and front door.

Inside the black kitchen is the entrance to a brick bakeoven. Below, the wooden door to the oven is sitting in the fire pit.

Schulz Farm, Old World Wisconsin

On baking day a fire was built in the oven.  When the bricks were hot enough, the woman would rake the coals into the cooking pit below, rather than wasting them.

(Photo by Loyd Heath)

(Photo by Loyd Heath)

At the same time, meat could be hung overhead to smoke. One fire, three jobs.

Schulz Farm, Old World Wisconsin

Looking straight up, inside the black kitchen.

As you can imagine, it was a difficult place for women to work—unhealthy and dangerous. Although common in Pomerania, historians know of only four homes in Wisconsin built with black kitchens.

Interior of the black kitchen in the Schulz farmhouse.

This photo conveys what it is like to work in the black kitchen.  (Photo by Loyd Heath.)

Women also had a separate cooking niche for smaller jobs.

An interpreter prepares dinner in the 1860 Schulz kitchen.

(Photo by Loyd Heath)

 

Schulz Farm, Old World Wisconsin

The cooking niche.

In 1860 the Schulz family had only been in Wisconsin for four years.  Their status is reflected in the furnishings.

Schulz Farm, Old World Wisconsin

An immigrant trunk sits in the parlor, covered with a cloth. In time the family would have purchased new furniture.

The family could not set a space aside to use only as a formal parlor. This room was used for entertaining and sleeping.

Schulz Farm, Old World Wisconsin

Kids might have slept here.

The largest room in the house is shown as a workroom.

Schulz Farm, Old World Wisconsin

Weaving linen cloth.

I hope you’ve enjoyed this glimpse of the Schulz House at Old World Wisconsin.  Next time—the rest of the farm.

Special thanks to my talented friend Loyd Heath for permission to use his photographs.  See more of his work HERE.

Why A Memory Of Muskets?

September 11, 2016

Readers often ask why I chose a particular historic site and theme to feature in a new Chloe Ellefson mystery. It has become tradition to share what I found special in each new book. Here are some of the elements found in the 7th mystery, A Memory of Muskets.

memory-of-muskets

After four adventures away from home Chloe is back at her own site, Old World Wisconsin. I chose in particular to feature the Schulz Farm, which has been restored to its 1860 appearance. This is a fabulous collection of historic buildings, one of my favorite exhibits at Old World. The architecture reflects building styles in Pomerania.

Schulz Farm, Old World Wisconsin

The German Schulz Farm, 2016. If you look closely you’ll see gardeners repairing the woven garden fence, right by the house.

It was also one of the first buildings I ever worked, way back when. Flax processing is one of the major activities at the Schulz Farm. I was so excited to finally learn to weave!

Kathleen Ernst, Schulz Farm, Old World Wisconsin

That’s me weaving linen, 1982.

After delving into Chloe’s background in earlier books, it also felt like a good time to learn about her friend Roelke McKenna’s heritage. The book includes a plotline that shares the story of the first of Roelke’s German ancestors to immigrate to Wisconsin—just as the American Civil War begins.

Bishop & Son, Watertown, WI - KAE

Bishop & Son, Watertown, WI.  (Author’s collection)

Wisconsin has a strong German-American population, and I was pleased with the opportunity to share a bit about that cultural group. A key scene takes place at German Fest, Milwaukee’s huge annual celebration of all things German.

Welcome to German Fest

The book is set in 1983, the year  German-Americans celebrated the tricentennial of German immigration to America.

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The premise of A Memory of Muskets involves preparations for Old World’s first Civil War reenactment. This was fun because I once was responsible for coordinating Civil War events at the site. Activities often involved the German Schulz Farm. The 3rd Wisconsin Regiment and other top-notch groups presented thematic programs that reflected different aspects of the war on the Wisconsin homefront.

Civil War event, Old World Wisconsin

Reenactors marching through Old World Wisconsin’s Crossroads Village, sometime in the 1990s.

I was a reenactor myself for over a decade. It was a wonderful hobby. I learned a lot, had some amazing experiences, and made some special friends.

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Interpreting refugee life in  Tennessee with Sue (L) and Yulanda (R), 1995.

I also met my husband, “Mr. Ernst,” through reenacting. So yes, I have lots of special memories!

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We were wearing 1860s attire when we met in the Sanford House driveway at Old World. Two years later we revisited the spot before our period wedding at the site’s restored church. (I’m afraid I don’t recall the name of the tintype artist who took this image.)

In the coming weeks and months I’ll share more detailed behind-the-scenes photos and stories. In the meantime, I hope this serves to pique your interest in Chloe’s latest adventure! Happy reading.

Old World Wisconsin: A Photographer’s Paradise

August 11, 2015
I am delighted to welcome Loyd Heath to Sites and Stories today!
* * *
Most of the photographs in Kathleen Ernst’s latest book A Settler’s Year: Pioneer Life Through the Seasons were taken by me at Old World Wisconsin, an outdoor living history museum located in Eagle, Wisconsin. Kathleen invited me to write this post about my interest in Old World, some of my thoughts about photography, and how I got involved in this project.

Loyd Heath

Although I have lived in the Seattle area for over 50 years, my late wife and I are originally from Wisconsin. When we retired in 1998 we took a road trip to Wisconsin to revisit some of our old haunts. Old World was not one of them because it didn’t open to the public until 1976, long after we had left Wisconsin. But after discovering Old World on the web we decided to stop. Our visit was brief but when I discovered the ten working farms, the Yankee Village, the farm animals, and the interpreters and farmers dressed in 19th century period costumes going about their daily activities, I said to my wife “this is a photographer’s paradise, I’m coming back.” I did, and I’ve been coming back to photograph several times every year since.

Kathleen used many of my Old World photos in A Settler’s Year to provide a glimpse into pioneer life but I have many that didn’t make the cut for various reasons.

Although I have photographed all of the farms at Old World, I probably have more shots of the Fossebrekke farm (located in the Norwegian area of the museum) than any other. Several of them are included in the book but the Fossebrekke farm is so photogenic that I have taken hundreds, perhaps thousands, of photos there. The one room cabin is small and spartan but it tells much about how early immigrants to Wisconsin lived and is located in such a beautiful setting with so much activity that I return to Fossebrekke again and again.

Fossebrekke farm in the Norwegian area.

Fossebrekke farm in the Norwegian area.

An interpreter cooks a pancake in the 1845 Fossebrekke (Norwegian) cabin.

An interpreter cooks flatbread in the 1845 Fossebrekke (Norwegian) cabin.

Friends often ask why I keep returning to the same place. They want to know whether I get a “been there/done that” feeling at Old World. They don’t understand that the museum is not a static place; it is a living history museum. Activities are constantly changing, the people and animals are constantly changing, and the light and colors are constantly changing. A photo taken today is different from one taken at the same place on another day – or even another hour or minute.

Photography requires great patience. I spend much of my time just observing what is unfolding before me so I can snap my shutter when the elements in my viewfinder appear “just right” to create the image that best conveys what I want it to say. This is what the famous French photographer Henri Cartier-Bresson dubbed the “decisive moment” i.e. the moment when the elements of an image are best aligned and the action is at its best or peak.

Although the farms and 19th century architecture are great subjects for photography, my camera often leads me to children visitors and their activities. The site is filled with school groups on weekdays and families with children on weekends.

A group of schoolchildren on a field trip enjoy a tug of war with Teddy and Bear, Old World oxen while their teacher and parent chaperone watch and photograph the event. Photo taken in the German area at the at the 1860 Schulz farm.

A group of schoolchildren on a field trip enjoy a tug of war with Teddy and Bear, Old World oxen, while their teacher and parent chaperone watch and photograph the event. Photo taken in the German area at the at the 1860 Schulz farm.

A young boy befriends the farm animals.

A young boy befriends the farm animals.

Windows provide many opportunities for photos. They often provide interesting frames. Here’s a shot I used on the cover of an on-demand photo book I designed featuring the windows of Old World.

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Windows also provide beautiful soft light for interior shots. When I first started photographing at Old World I used film. Since most of the buildings are quite dark, I often encountered situations where there was not enough light to shoot without a tripod and tripods are not permitted in the buildings. Flash is a poor alternative because it produces harsh contrasty light that destroys the ambiance of those old structures. It also tends to distract subjects who are engaged in some activity. It makes them look up and “smile for the camera,” another look I generally try to avoid.

But photography has changed. Modern digital cameras are far more sensitive to light than film so I am now able to capture high quality handheld images that would have been impossible just a few years ago. Here are a couple of shots I captured recently using only available window light and no tripod.

Windows provided the Kvaale family with light for doing household chores. Here a window provides light for showing a school group how things were done in the "old days."

Windows provided the Kvaale family with light for doing household chores. Here a window provides light for showing a school group how things were done in the “old days.”

An interpreter prepares food in the kitchen of the Kvaale farmhouse.

An interpreter prepares food in the kitchen of the Kvaale farmhouse.

Special events provide great opportunities for photos at Old World. A Civil War encampment is held each year with reenactors portraying events that occurred during the war. Several years ago the Civil War event included a funeral of a Yankee soldier. His casket, surrounded by flowers, was displayed in the parlor of the Sanford House in the Village and the following day was carried to the church where a funeral service was held and the casket was buried with a 21 gun salute.

Civil War Collage copy

Since I switched from film to digital, I now shoot everything in color. But I love the nostalgic or “antiquey” look of black and white or sepia and it seems appropriate for a 19th century living history museum so I often convert selected images to monochrome. Here’s an example that illustrates the different “feel” I can achieve by converting an image from color to monochrome or “grayscale” as it is now often called. I like both the color and the black & white renditions of this image, but they are very different. The color emphasizes the lusciousness of the spring foliage whereas the B&W draws the eye to the shapes of the main elements of the image, the farmer, the oxen, and the wagon.

Teddy and Bear, Old World oxen, haul a load of hay through the German area of Old World Wisconsin on a wet spring day.

Teddy and Bear, Old World oxen, haul a load of hay through the German area of Old World Wisconsin on a wet spring day.

Teddy and Bear, Old World oxen, haul a load of hay through the German area of Old World Wisconsin on a wet spring day.

Teddy and Bear, Old World oxen, haul a load of hay through the German area of Old World Wisconsin on a wet spring day.

Old World is a great place for portraiture. I like my portraits to have a candid look so I sometimes have to ask interpreters not to pose, but that is never true of the animals. Some of them “moon” me when I approach, but this pig went right on with his bath.

Cooling off on a warm summer day.

Cooling off on a warm summer day.

When organizing my photos I have labeled some of them “artsy.” These are creative images that are often somewhat abstract. They tend to be architectural scenes that I find aesthetically pleasing . Here are a couple of examples:

Mary Hafford's bedroom as seen through her bedroom window.

Mary Hafford’s bedroom as seen through her bedroom window.

Grotelueschen blacksmith shop on the left and Peterson wagon shop on the right, both in the heart of Crossroads village.

Grotelueschen blacksmith shop on the left and Peterson wagon shop on the right, both in the heart of Crossroads village.

Note the different shapes in this image, the triangles, the squares, the rectangles, and even a couple of circles. It is these shapes that attract your eye and make the image interesting.

Friends often ask me what type of camera I use at Old World. High quality images can be captured with almost any type of equipment. When I used to judge the Old World photo contest we often awarded prizes to images shot with “point and shoots,” (sometimes dubbed PHD cameras as in “Push Here Dummy”), and even a few with cell phones.

Yet nevertheless I have to admit that I use high-end equipment (professional single lens reflex cameras and high quality large aperture lenses) because it enables me to be more flexible in my shooting and increases my chances of capturing high quality images.  But that also has a downside.  I am often approached by people who comment on what a “beautiful” camera I have.  I know they are just trying to be friendly and mean well but I have difficulty knowing how to respond because in my world cameras are useful but not “beautiful.”

When one of my photographer friends receives a comment of this type, he often responds by relating the story of a magazine publisher who threw a cocktail party for contributors to a recent issue. During the festivities one of the authors approached one of the photographers and commented somewhat haughtily, “I really enjoyed your photographs; you must have a very fine camera” whereupon the photographer retorted “and I really enjoyed your article; you must have a very fine typewriter.” Moral of the story: although a good camera can help, serious photographers believe there is far more to making a good photo than a good camera.

And I use the term making rather than taking because I believe that post processing (i.e., adjusting color, tonal values, cropping, etc.) of an image after capture is frequently as important as clicking the shutter. He didn’t have the digital tools we have today, but Ansel Adams, the famous landscape photographer, was famous in part because of his post processing of images. (He did it in the darkroom, not on a computer.) He once jokingly said that dodging and burning (i.e, adjusting tonal values) is the photographer’s way of correcting the mistakes God made when He established tonal values.

Old World encourages visitors to bring their cameras (SLRs, point and shoots, cell phones or whatever) and it sponsors an annual contest with significant monetary prizes and publicity for photos taken on site. For more information about the contest click HERE.

And for more information about my photography see  www.Loydheath.com.

Why A Settler’s Year?

July 5, 2015

As the launch date for  A Settler’s Year: Pioneer Life Through The Seasons approaches, I’ve been thinking about the journey I’ve taken with this book.  Why did I spend two years living with this project, and why was I confident that readers would care?

A Settler's Year

My interest in the topic goes back to 1981, when I first toured the fledgling historic site called Old World Wisconsin.

Schottler Farm, Old World Wisconsin, 1981

The Schottler Farm was raw in 1981—no gardens, no fences, no summer kitchen.

I was so captivated by the stories, the setting, and the museum’s mission that the following spring I packed up, moved to Wisconsin, and went to work as an interpreter in the museum’s German area.

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That’s me in the Schottler doorway, 1982.

After two years on-site I moved behind the scenes, and was hired as curator of interpretation and collections. For the next decade I worked closely with Marty Perkins. You can read more about Marty here.

Kathleen Ernst & Marty Perkins

On one of my visits after I’d left the site, Marty told me he’d been working with a photographer named Loyd Heath, and showed me some of Loyd’s incredible photographs. “You’d love Loyd,” Marty told me. “He’s a great guy.”

LoydHeathAtOWW

Loyd in action.

The last time I saw Marty, he told me about a book proposal he was developing for the Wisconsin Historical Society Press about pioneer life in Wisconsin, featuring Loyd’s photographs. Marty was happy to be working on a topic so near to his heart, and delighted that the book would bring Loyd’s work to a bigger audience.

Marty died suddenly two weeks later.

Some months after that, my friend Kathy Borkowski, publisher at the WHSP, asked me if I’d like to pick up the project. “I couldn’t possibly,” I said. “Just think about it,” she said. We went through that routine several times over the next month or so.

Finally I sat down with Kathy and Kate, the senior editor. “I can’t write the book Marty would have written,” I said. “Nobody can do that.” They said they understood. I talked with Marty’s wife about it. She said she and the kids understood, too.

One of the many articles Marty wrote for the Old World Wisconsin Foundation's newsletter.

One of the many articles Marty wrote for the Old World Wisconsin Foundation’s newsletter. (April-May, 2006 issue)

Finally I realized how much I did want to pick up the project. It was something I could do in honor of my former friend and colleague.

Marty Perkins 2012

Marty doing what he loved: giving a tour at Old World Wisconsin.

In addition, there are few topics I feel as passionate about as the lives of early immigrants. I’ve spent the last three decades thinking about them, interpreting them, writing about them, creating museum events and television programs and poems and books about them. The immigrant experience is, at its essence, about people searching for a new home, in a new place. That journey has meaning for almost all of us—whether in our own lives, or in our ancestors’ lives.

LC - [Four immigrants and their belongings, on a dock, looking out over the water; view from behind] Created / Published c1912 Oct. 30.

Immigrants, c. 1912.  (Library of Congress)

And as frosting on the cake, I was delighted with the opportunity to work on such a visual book. Loyd takes gorgeous photographs, and the WHSP produces gorgeous books.

WHSP catalog

I’ll always wish I could have read the book that Marty would have written, but I’m enormously grateful to have had the opportunity to be involved. Reading the immigrants’ accounts, and pairing their stories with Loyd’s photographs, was a healing, rewarding, and often moving experience.

I hope that you, too, are moved as you experience A Settler’s Year:  Pioneer Life Through The Seasons.

My Cookbook Shelf

June 12, 2015

I’ve spent the last year having fun with old recipes from Minnesota’s flour milling history.

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The Wheat and Flour Primer

And I had fun celebrating The Washington Island Cook Book and The Settlement Cook Book.

As I was thinking about a final post for cookbook week, I decided to see what stories my own cookbook shelf can tell.

I grew up in Maryland, and inherited this volume.  I never use it, and I’d never get rid of it.

Maryland's Way Cookbook

The dedication reads, “To the generations of Maryland Cooks who, since 1634, have blended the fruit of bay, field, and forest into Maryland’s way”

Although I didn’t know Betty Crocker’s history, her cookbooks were popular in my house when I was a kid.

Betty Crocker Cookbooks

Top:  1978; and bottom, 1950 editions.  I think these actually came down in my husband’s family, but the older edition is the same as my mom’s. This one was so well use the binding had to be repaired!

When I was a young woman the go-to cookbook was Joy of Cooking, first published by Irma S. Rombauer in the 1930s. I rarely use these anymore, but can’t imagine not having them.

Joy of Cooking

Mass market paperbacks, 1964 editions.  These were the first cookbooks I owned.

My other beloved classic is the Moosewood Cookbook, written by Mollie Katzen in 1974. This one I still use. A lot.

Moosewood Cookbook

I started collecting cookbooks with historic themes when I was in college…

Vintage cookbooks

as well as cookbooks from historic sites.

historic sites cookbooks

When I moved to the Midwest and began working at Old World Wisconsin, I purchased a copy of The Ethnic Epicure. The price penciled inside is $6.95, and when I was living on an interpreter’s salary, that was a serious splurge. But the book helped introduce me to the ethnic food traditions of my new state.

Ethnic Epicure

The cookbook was published in 1973—three years before Old World Wisconsin even opened.

Ethnic Epicure 2

All proceeds from the book, compiled and edited by Mary Joanne VanCronkhite, were “used for the development of Old World Wisconsin by the State Historical Society of Wisconsin.”

Ethnic Epicure3

I scribbled some OWW recipes on blank pages.

Since I began writing the Chloe Ellefson mysteries, which are set in the 1980s, I’ve had fun collecting vintage Wisconsin cookbooks, especially those with ethnic flair.

Vintage Wisconsin Cookbooks

And of course I look for cookbooks and recipes that celebrate the ethnic groups featured in the mysteries. You can check the Foodways link at the right of this page if you’d like to explore featured recipes.

Dusting off some of these old books brought back special memories. I hope you also have a shelf full of food traditions and memories too!

Old World Wisconsin Locations Guide

May 13, 2015

As the Chloe Ellefson Mystery series grows, I thought it would be helpful to provide a single list of Old World Wisconsin locations that appear in the books.

(Special note:  This Sunday, May 17, I’ll be sharing a preview of the next Chloe mystery, Death on the Prairie, at Old World.  The 4 PM program is free of charge, but why not come early, buy a ticket, and tour the site? You can visit the highlighted buildings, and enjoy springtime activities throughout the outdoor museum.)

SPOILER ALERT: the notes below reveal information about the plots.

OWM – Old World Murder (#1)
THM – The Heirloom Murders (#2)
TOD – Tradition of Deceit (#5)

(Books # 3 & 4, The Light Keeper’s Legacy and Heritage of Darkness, do not include scenes set at Old World.)

Crossroads Village

St. Peter’s Church – The series begins with Chloe walking into the Village and visiting this structure. (Note: The Swiss house mentioned in OWM, is imaginary. All other buildings mentioned in the series are real.)

St. Peters Church, Old World Wisconsin, 1981

I took this photo on my first visit to the site, in 1981. It’s hard to remember the church without its fence.

Four Mile Inn – Chloe sometimes attends the morning briefing held for the interpreter in the basement, which is closed to the public.

Yankee Area

Sanford Farm – The large barn across the road from the farmhouse was the scene of a murder in THM.

As you travel from the Village to the German area, you will see a marshy kettle pond to the right. In Chloe’s time, her office building—Education House—was located out of sight on the far side of the pond. (That’s where I worked for many years.) The area is now closed and not accessible.

German Area

Schottler Farm – During the early 1980s, ski trails were maintained on the site. In TOD, Chloe takes a break from stress by skiing out to this farm, ostensibly to check the stove. (In reality she enjoys baking kuchen and making notes about trouble in Minnesota.)

Schottler Farm, Old World Wisconsin, 1981

The Schottler house, 1981. The farm looks much better now, with gardens and fences and more outbuildings!

Norwegian Area

Kvaale Farm – This farm plays a key role in OWM. Chloe visits the farm while searching for the missing ale bowl, and Roelke is called to the farm after an alarm is triggered one night. The climax scene takes place in the farmyard. Be sure to visit the stabbur, where Chloe found the bowl (the 2nd story is not open to visitors) and the barn where Chloe tries to hide from Joel. Inside the house you’ll find an ale bowl on display on a high shelf.

The climax scene in Old World Wisconsin takes place in the Kvaale farmyard.

The climax scene in Old World Wisconsin takes place in the Kvaale farmyard.

Finnish Area

Ketola Farm – Chloe especially loves the sauna, which is the first small building you’ll encounter. In THM she visits to enjoy some quiet time after-hours, and gets locked inside.

* * *

Much more detailed Locations Guides for Old World Murder and The Heirloom Murders are available on my website.

Old World Wisconsin is a great place to visit any time, any season. Happy wandering!

Kuchen

April 29, 2015

Rhubarb is popping up in my garden, so this edition of Cooking With Chloe comes from yours truly.

As curator of collections at Old World Wisconsin, Chloe Ellefson, protagonist of my historic sites mysteries series, is responsible for maintaining the antique stoves in each historic kitchen.  In Tradition of Deceit Chloe skis to one of the German farms one winter day—for purely professional reasons, of course—and bakes kuchen.

At Old World this German coffeecake is often made at the 1875 Schottler farm. The Schottlers’ granddaughter recalled enjoying the treat with her grandparents.

KAE Schottler Sepia enhanced

(That’s me in the Schottler kitchen back in 1982, cutting up rhubarb for kuchen. A friend took the picture and printed it in sepia tones.)

You don’t need a wood stove to bake kuchen, and you can use whatever fruit is in season.

Kuchen

2/3 c. sugar
2. eggs, beaten
1 t. salt
1 c. shortening (originally lard)
¼ t. nutmeg
2 oz. yeast, dissolved in ¼ c. warm water
1 c. milk
3-4 c. unbleached flour
fruit
cinnamon and sugar to taste

Put yeast and water and 1 c. flour in mixing bowl. Let sponge set for about 1 hour. Add sugar, salt, nutmeg, shortening, and egg. Add remaining flour and knead. Let rise until almost doubled, 60-90 ninety minutes. Grease a round cake pan or cast iron skillet. Punch down dough, and form dough into pan. Top with sliced fruit, and/or cinnamon and sugar. Bake at 350 degrees until golden brown, about 35-45 minutes.

Enjoy!