What a month it has been!

Words cannot do justice to the incredible community event that was Newburyport Declaration Day on July 19. These images from Bob Watts and others from that day will soon be gathered into one place, and we will share it all with you. In the meantime, you can check out the first of several videos below.



From the bottom of our hearts, from the Museum of Old Newbury and all of our amazing community, regional, and state partners, thank you. It was a day we will never forget.

⭐️New Videos⭐️

Your front row seat to Newburyport's Declaration Day is here. In this video, we've focused on the Market Square gathering and speeches.

Watch it now.

Two more videos are on the way with processions, reenactments, and tall ships. Subscribe to our channel!

Tale of Two Pearson Taverns

...and an invitation to party in one of them!



by Bethany Groff Dorau, Executive Director

Undated receipt for supper, libations, livery, and toll fare at Pearson’s Tavern at the Bridge. Item #2026.7.28 from the Museum of Old Newbury’s Business & Industry Collection.  

"Among the old inns still standing is one at Byfield, Mass., formerly kept by Jeremiah Pearson, or “Old J. P.” as he was familiarly known, from the fact that these initials were stamped on his rum barrels. The dining-room of this old tavern was known as “Independence Hall,” having been so named by the soldiers of the vicinity, to whom “Old J. P.” gave an elaborate dinner upon their return home at the close of the Revolution. It was here “Lord” Timothy Dexter, that eccentric old character of Newburyport, used to delight to come with Jonathan Plummer, his “poet-laureate,” and partake of the tempting viands “Old J. P.” set before him. I once saw a list of “Lord” Timothy’s indebtedness to “Old J. P.” in a book, now in the possession of one of the old innkeeper’s descendants, and it amused me to note that the principal item on the bill was for liquors."  

Newburyport’s Road to Revolution ran down Federal Street on July 30 as the Museum of Old Newbury entered a replica of the privateer sloop Game Cock in the Yankee Homecoming Lions Club Bed Race.

The original Game Cock was a small sloop of approximately 24 tons, armed with four swivel guns. Prominent Newburyport merchants, including Tristram Dalton, Moses Little, Jonathan Titcomb, Stephen and Ralph Cross, and members of the Tracy family, financed the vessel. On December 11, 1775, the Massachusetts Council commissioned Captain Peter Roberts to command the Game Cock and pursue ships supporting British forces.

251 years later, the Game Cock returned to action with both wheels and sails, thanks to the incredible craftsmanship and engineering of James Brugger and Steve Crosby, and captained by Bethany Groff Dorau, sporting the famous ship hat crafted by Sharon Spieldenner. The effort was supported by a host of enthusiastic interns, volunteers, and friends, headed by Shelley Swofford, and handmade "Huzzah" pins and copies of the Declaration of Independence were tossed to the eager crowd.

The entry offered spectators a playful reminder that Newburyport’s Revolution required teamwork, speed, and occasional moments of terror!

Upcoming Events

Something Is Always Cooking...

Tomato Salad, Heinz Fashion, 1909

The Boston Cooking School Magazine of Culinary Science and Domestic Economics in 1909 carried a wonderful article about Byfield's Pearson Tavern, and also included this recipe. In 1909, Heinz was as well known for its "Mandalay Sauce" as for its ketchup. There is no real modern equivalent, though Worcestershire or A1 sauce and a pinch of curry are close. This is the recipe as it appears in the magazine, and is delicious!

Ingredients

4 to 5 choice, ripe tomatoes

Heart leaves of lettuce, well washed and dried

1 cup double cream (sub heavy whipping cream)

3 tablespoons lemon juice

2 teaspoons Mandelay sauce

½ teaspoon paprika

A scant ½ teaspoon salt

Blanched pistachio nuts, sliced or chopped

Mayonnaise dressing, optional

Directions

• Chill the tomatoes thoroughly. Peel them and cut them into halves.
• Arrange the tomato halves on heart leaves of lettuce.
• For the dressing, beat together the double cream, lemon juice, Mandelay sauce, paprika, and salt until firm to the bottom of the bowl.
• Pipe the cream dressing over the tomatoes and sprinkle with the blanched pistachio nuts.
• If preferred, equal parts mayonnaise dressing and cream dressing may be used.

Enjoy!

Puzzle Me This...

Click the image to do the puzzle

The Pearson Tavern in Byfield has welcomed guests for over three centuries. We look forward to welcoming you there for Cocktails in the Colonies!

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