For centuries, the bake oven was the heart of the homestead kitchen, providing families with fresh bread and baked goods on a weekly basis. From preparing the fire to testing the heat, baking in a traditional wood-fired oven was both an art and a science. Join us as we demonstrate how early American families used […]
Sauerkraut making was a cherished tradition on 1800s Pennsylvania German family farms, where freshly harvested cabbage was shredded, salted, and fermented in large crocks to preserve it through the winter. This nutritious staple provided a reliable source of food during the colder months and reflected the family's resourcefulness and strong cultural heritage.
On many 1800s Pennsylvania German farms, children had few store-bought toys, so families made simple dolls and flowers from everyday materials found around the farm. Join us to see how we use cornhusks to make dolls and flowers.
Wheat weaving was a traditional folk craft practiced by many Pennsylvania German farm families in the 1800s. These handwoven pieces were often displayed in the home or given as gifts, reflecting both the agricultural heritage and skilled craftsmanship of rural Pennsylvania German communities.
On a 1800s Pennsylvania German family farm, blacksmithing was an essential trade that kept the farm running by forging and repairing horseshoes, wagon parts, tools, and household hardware. The family blacksmith combined practical skill with traditional craftsmanship, creating durable ironwork that supported both daily farm life and the surrounding rural community.
The average Early American settler used wool from sheep and linen made from flax for their clothing. When processed, both fibers are an off white to tan color. Since color in clothing was usually desirable, the farm wife would have to use natural plant materials to dye the skeins of yarn or fabric. Come discover […]
Join the Penn State Master Gardeners in our historical garden and learn about how vegetables and herbs were used on a 1800s family farm.
Farmer’s Cheese is a dairy product, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor. During coagulation the mixture separates into curds (solid) and whey (liquid), then the […]
Cheese making was a vital part of life on an 1800s Pennsylvania German family farm, allowing fresh milk to be preserved as a nutritious food that could be stored and enjoyed year-round. Using simple tools and time-honored techniques, families crafted a variety of cheeses that provided sustenance and made good use of their dairy herds.
This craft has been practiced for thousands of years and was a way to provide families with basic plates, cups and other types of vessels. Today the same articles are made as well as many other functional and artistic items. Instructor: Joan Glusiec Date: Friday August 7th Time: 10:00am – 3:30pm Fee: Included with tour […]
Herbs and native plants played an important role on an 1800s Pennsylvania German family farm, providing natural remedies, seasonings, dyes, and ingredients for everyday household needs. Families gathered and cultivated these plants, relying on generations of traditional knowledge to support their health, cooking, and self-sufficient way of life.
The one-room schoolhouse was the center of education for many children on 1800s Pennsylvania German family farms, where students of all ages learned together under the guidance of a single teacher. Beyond reading, writing, and arithmetic, the schoolhouse fostered a strong sense of community and prepared children with the knowledge and values needed for daily […]