Fall Hours begin October 16

Museum Tours

Saturday Tours Only: 11 a.m. to 3 p.m.

Last tour starts at 3 p.m.

Perkins Art & Research Center
Fridays 9 a.m. to 1 p.m.

Saturdays 10 a.m. to 2 p.m.

Revolutionary Newburyport is Alive at The National Archives UK!

Click the image above to see the video or read the transcript.

Executive director Bethany Groff Dorau is a guest of The National Archives in Kew, England, RIGHT NOW representing our community at The Prize Papers of the American War of Independence, an international workshop.

The two-day gathering has brought together scholars, archivists, curators, and historians from the United States, United Kingdom, and Europe to explore one of the richest surviving archives of the Revolutionary era. Bethany presented “Taken by 64 Guns: A Case Study of Dalton Marine Captain Offin Boardman” during the session “Loyalty, Deception and Survival at Sea,” and is participating in an international press panel.

Cocktails in the Colonies:

America's 250th Birthday at the Pearson Tavern

Another one for the history books! What an amazing night!

Perhaps you've imagined 18th century tavern life... on October 3rd, we lived it inside an actual 18th century tavern brought to life for just one night. Music, period-appropriate libations, steak and ale pies, colonial garb, anti-monarchical sentiments, "Old J.P." rum, Independence Hall, and an effigy of King George III culminated in a once-in-a-lifetime experience. Every guest was more than an attendee—they were a participant.

Click above to have a peek inside or to relive the night.

Deep gratitude to the Purinton Family for hosting us and to everyone who made the event so special with your talent, presence, curiosity, joie de vivre, and, of course, financial support. It's still possible to donate during this fundraising effort. Give to the annual fund today.

Friend Event This Weekend!

Shucking at the Knobbs

by Ashley Adams Serveiss, Collections Manager & Archivist

Nobody really knows how the area got its name — I poured through Nancy Rodigrass Weare’s book, Plum Island: The Way It Was, along with Coffin’s history and a few other resources we have here in the Archives, to no avail. The Knobbs appears to have been the only sandy stretch of beach on an otherwise marshy western side of Plum Island. What piqued my interest in The Knobbs (which I admittedly had never heard of before) was a photograph recently processed by one of our summer interns, Eliza Brennan. 

Upcoming Events

Something Is Always Cooking...

Mincemeat (without the meat!)

I know it's not really pie season yet, but this past weekend's Cocktails in the Colonies fundraiser event made me try a recipe I've never done before (but have always wanted to). If you attended the event, you might have sampled my first attempt. Adapted from a TwoSisters recipe I found online. 


—Shelley Swofford

Ingredients:

1 cup Raisins

1 cup dried Cranberries

1 cup dried Currants (omit if hard to find)

1 cup dried Apricots diced

1 cup dried Dates diced

1 cup dried Figs diced

4 tart apples, peeled and diced

1 cup dark Brown Sugar

1/2 cup butter

Zest and juice of 1 Lemon

Zest and juice of 1 Orange

1 cup water

1/2 cup dark Rum

1/2 cup Brandy

2 teaspoons Cinnamon

1/2 teaspoon ground Cloves

1/2 teaspoon Allspice

1/2 teaspoon Nutmeg

1/2 teaspoon ground ginger

1 teaspoon chopped crystallised ginger (optional)

1/2 teaspoon seasalt

1 1/2 cup chopped Walnuts (optional)

Instructions:

In a large pot, melt butter. Add all ingredients except the rum and brandy and bring to a boil stirring frequently. Reduce heat and simmer for about 20 minutes or until most of the liquids get absorbed (add the rum and brandy in last for optimal flavor). Cool completely. Stores well in the fridge for about a week. Add a bit more rum/brandy and stir if storing for longer. Use in pies, on toast, over ice cream or by the spoonful.

Enjoy!

Puzzle Me This...

Click the image to do the puzzle



Beautiful period music being performed at the Pearson Tavern during our Cocktails in the Colonies event.

Museum e-Newsletter made possible through the generosity of our sponsors: