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the museum was known as Clark Tavern in the late 1880’s. Dozens of sturdy kitchen tools, linens, and old cookbooks are displayed throughout the room, including a 150-year old red tablecloth, with no noticeable holes. A pie safe from 1750 stands in one of the comers, complete with three “rat holes,” where rats (or mice) ate away at the comers of the drawers to get inside.
The following recipes are taken from the 1856 cookbook which was used by Mrs. Joseph Reid, who resided at Millwood in Woodville. Millwood is presently owned by the Darby family.
Brunswick Stew
Take two chickens or three or four squirrels and three or four ounces of fat bacon, and put them on the fire with about two gallons of water. Take then six or eight ears of com cut up, and a half dozen tomatoes, a half quart of butter beans, and one onion, chopped fine. Put them in with the chickens and let them all boU about half away. Then
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