https://www.omekaclassic4.nhlibraries.org/files/original/0126babc799ae572146bafe25014101b.pdf f02b1300d8b2ed5f6343f8d1cf99e999 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The New Hampshire Troubadour Subject The topic of the resource Troubadour Description An account of the resource The New Hampshire Troubadour was a publication of the State of New Hampshire's State Planning and Development Commission in Concord, NH from 1931-1950s. Creator An entity primarily responsible for making the resource The State of New Hampshire Publisher An entity responsible for making the resource available The State of New Hampshire Date A point or period of time associated with an event in the lifecycle of the resource 1930s-1950s Contributor An entity responsible for making contributions to the resource NHSL Rights Information about rights held in and over the resource State of New Hampshire Troubadour PDF files of the Troubadour OCR OCR of the Troubadour 1950The New Hampshire Troubadour Comes to you every month, singing the praises of New Hampshire, a state whose beaut y and opportunities should tempt you to come and share those good things that make life here so delightful. State Planning and Development Commission, Concord, New Hampshire. One dollar a year. Entered as second-class matter, May 31, 1949, at the Post Office at Concord, New Hampshire, under the Act of March 3, 1879. ANDREW M. HEATH, Editor Volume XIX MARCH, 1950 Number 12 Fret not, my soul. While stand I at my menial task, You know you can but softly ask, And then upon our unseen wings We’ll fly, to where all lovely things Are free. Early in the morning air We’ll trudge along, without a care, And climb the hills, a breathless task, In glorious sunshine we will bask Upon the summit. Oh lovely view, My soul, then I shall be alone with you. The birds and beasts and all we see So rapt in quiet simplicity — Then we can gaze upon such beauty unsurpassed. Fret not, my soul. This utter peace Is Nature’s way to give release. And one day, soul, perhaps we’ll see The Heaven New Hampshire means to me. By Lillian Gibbs (of Liverpool, England)WINSTON POTK Covered bridge aver Swift River« Pasxacanait'ay. SPRING IN NEW HAMPSHIRE b(f t^olli <bins Long before the smallest shoots of green grass struggle into sight and the days begin to lengthen materially, the small seasonal timer which every Northerner has within him whispers of the impending arrival of spring. Visual confirmation of the whisper’s accuracy is given by the bare spots on the lee side of the woods, the corn snow, the first sap run, the frantic rush of the smelt, and the muddy roads. These signs not only supply that confirmation, but also that much needed transitional lift from winter to spring. 4 The March 1050What is more peaceful and satisfying to both mind and spirit than a tramp on snowshoes into the suddenly awakened sap orchard? One hears the pizzicato-like note of sap dripping into the buckets, the hushed startled whir of the busy chickadees and white-tailed sparrows, and the crows cawing hopefully in the distance. One’s nose shares in the renewed pleasures as a deep breath brings to it the intermingled odors of fir balsam, thawing earth, and the boiling sweet sap. Hut here winter is not yet in full retreat! The men on the sleds jogging and lunging over snow-hidden hummocks on trips to and from the warm sap house are heavily dressed, and the horses steam in the sun as they doze lazily while gathering pails are emptied and refilled. Overhead a chipmunk has proved himself to be no less ingenious and industrious than man in the gathering of the sweet nectar. He has gnawed a hole in the bark on the under side of one of the small maple branches, and tilting his head backward, is drinking, drop by drop. Let us leave the sedulous activity of the sap yard and ramble down through the deep woods to the brook, which by now should be unfettered from the winter's chains. The mushy, lingering snow shows numerous animal tracks, crossed and criss-crossed, some of which arc diflicult to identify. A squirrel has burrowed deeply for one of the nuts he hid last fall. An old decayed stump, pulled apart and surrounded by fresh tracks, tells us Bruin recently has been in search of food to help fill his clamoring stomach. Further on, freshly stripped young raspberry canes, interspersed with more familiar tracks, announce this area as a favorite haunt of deer, also in search of juicy tidbits. Then our attention is attracted to a nearby maple by muted guttural sounds. There, upon further investigation, we find a large porcupine methodically stripping and munching bark. Occasionally he rejects a strip in favor of a convenient and more tasty newly swelled bud. Our intrusion matters little to him, as he continues his routine perhaps not even aware of our presence.Well before reaching the brook the soft roar of its rushing torrents can be heard. In summer, the brook is small, occasionally gurgling and bubbling as it flows around large stones. These small rapids drop and whirl, making the so-called perfect trout pool — though it is better to avoid a discussion of how perfect, since there arc many differences of opinion on this subject. We will return to this spot some early May morning with rod and reel and then decide the degree of perfection for ourselves. Today our brook is a scene of seething activity. Branches, bark, and leaves are dashing madly downstream, being obstructed intermittently by a rock or jut in the banks, which yet have window-glass sheets of ice clinging to them above the current’s reach. Small temporary freshets which have sprung up here and there on higher elevations as thawing has occurred, have gullied their way through the snow to feed the torrent. Spring is a composite season in the country. In contrast to the woods, out in the open fields only a few patches of snow now Remain, except for a skirting around the woods and walls. The distant drumming of a partridge is heard, as well as the hammering of an assiduous piliated woodpecker on a hollow tree a bit closer. While gathering hobble bush branches, so we may force the season indoors, we become aware of the many different birds about us. Blue jays, robins, song sparrows, and juncos are feeding around us in close proximity. Trudging homeward, one feels physically tired but mentally refreshed. The sap house is quiet now, save for the cheery crackle of the last wood supply heaped upon the fire, an occasional clink in the recently emptied buckets, and the drip, drip from the icicles about the eaves. At home, while removing soggy boots, one feels the rich stimulus of springtime in one’s inner being and the rising of the ever- new spring songs in one's heart. There is no easier way of getting "spring fever” than by taking an early tramp in New Hampshire’s awakening woods and fields.OLD NEW HAMPSHIRE COOKERY Li} 1/yjarion cjCancf <^t)risco(( As my father’s ancestors landed on “the stern and rock-bound coast” of New Hampshire prior to 1687, and my mother’s people were in the first Scotch-Irish contingent to arrive in this country from Londonderry, Ireland, about 1719, 1 have an accumulation of old-time recipes handed down for five generations on both sides of my family. We have all heard the rhyme and played the game of “Bean porridge hot, Bean porridge cold, Bean porridge in the pot Nine days old.” Evupurutin# maple sap in a sii^ur Itousv at Ihthlm. HKKNICK B. I'KKKYGrandmarm Page’s Bean Porridge 3 lbs. corned beef 1 qt. pea beans 1 qt. hulled corn 2 cups corn meal salt Cook beef, strain liquor and put in cool place; soak beans over night; have corn hulled (which used to be done with a lye solution). Next day remove fat and heat beef liquor, drain beans, add with corn to the liquor and cook until the skins of the beans will “pop"’ when blown on. Meanwhile take cornmeal and moisten with cold water until a thin paste, and when beans are done, thicken mixture with meal, and cook slowly about 2 hours. This is to be quite thick and eaten with milk, as any porridge. The old-time way was to pour the porridge into a milk-pan, in which was placed a knotted string, and let it freeze; then when the menfolks went out to cut wood, the frozen porridge was hung on the sled-stake, also an iron kettle, and when dinner time came, either water or snow was heated, the porridge added, and with The General Sullivan hr id fir at Dover I'oini. The col lei'lion oj tolls hrrr nns recently discontinue!. IIAHOI D OKNK brownbread sandwiches (although sandwiches as such were unknown then) made the meal. My own modern version of bean porridge is made as follows: Bean Porridge Up-to-date 1 cup dried beans soaked over night; 1 can condensed consomme and 1 can of water brought to a boil; add beans; 1 can Golden Bantam whole kernel corn, and 1 cup cornmeal prepared and cooked as in old recipe. Serve with milk as a hearty Sunday night supper. Grandmother 1 Iopkinson’s Pork-in-batter Cut salt pork in strips about 6 inches long and 2 inches wide and fry until crisp. Leave the drippings in frying pan. Place pork strips in shallow pan and make a batter of 1 egg 1 cup milk 1 cup flour 1 tsp. baking powder (Grandmother used “salcratus" and cream-of-tartar, or sour milk and saleratus.) Pour this mixture over the pork and bake until done, about 15 minutes. Meanwhile pour off all but 2 tbs. of drippings from the frying pan and stir into them. 1 tbs. Hour, and when smooth, add 1 cup milk and cook until thick, adding pepper and salt, if needed. Cut out each piece of pork-in-batter and serve with the milk gravy. With baked potatoes, a green and a yellow vegetable, it is a grand meal. Grandmother Lang's Fried Pies Before telling you about the pies. I must tell you how the filling is made as they are filled with Cider Applesauce l itis is strictly a New England product, I think, and is made by boiling cider down to a thick, dark consistency, then adding apples “August Sweets” or “Winesaps” preferred, and cooking until sauce is thick. To make the pies, make a doughnut dough of 1 cup sugar 1 egg1 cup sour milk 1 tsp. soda 2 tbs. shortening Flour to make dough stiff Fat out on floured board and cut in squares; in each square put 2 tbs. cider applesauce, and fold to form a triangle or turnover shape. Fry in deep fat until they can be pierced with a knitting needle and come out clean. These can be sugared, if preferred, and make a mighty tasty dessert. The Scotch-Irish brought over the first so-called “Irish” or white potatoes, and so I give you Great-Cjrandnk>thek .\ IacDuffee’s Stewed Potatoes Using 2 potatoes and } 2 onion per person, slice thin into an iron frying pan, adding salt, pepper, and milk to nearly cover. Put on lid and cook slowly 1 hr. When soft, add plenty of butter. These can be browned, if preferred. Grandmarm Page’s Spider Cake This is a variation of the old “journey-cake” which was the Puritans’ standby, but which has, through succeeding years been corrupted into “Johnny-cake.” Grandmarm Page made hers of 1 part white flour to } •> part cornmeal, 1 tsp. soda to 1 cup sour or buttermilk, 1 beaten egg, 12 cup molasses and 'j cup shortening (she used pork drippings). This could be baked, but she made hers by pouring into a frying pan, and when browned on one side, turned and browned the other. Cut into pie-shape wedges to serve. Soda or baking powder biscuits can be made the same way, by patting thin, and when done, split, buttered and served with new maple syrup make a good dessert. Grandma MacDufpee’s Boii.ed Dinner was something “to write home about.” In “Ye olden times’* any cut of beef soaked in brine twenty-four hours was all right, but fancy brisket is the best at the present time. Cook about 2 hrs.,thru add turnips, Yi hr. later add scraped carrots and cabbage cut into Is’s. Meanwhile cook a bunch of beets in a separate kettle, and Y hour before the other vegetables are tender add 1 1 |X)tato per person. When done, serve meat surrounded by the vegetables. When you get up from eating a New England boiled dinner and find there is anything left but the tablecloth, make Red Flannel Hash Grind or chop all the vegetables excepting the cabbage; take fat from the liquor in which the beef was boiled, and fry the hash until brown. Serve it with the cold sliced meat and the cabbage dressed with salt, pepper, and vinegar. The modern way is to heat the hash in a double boiler, adding a generous piece of butter, and having reserved some of the raw cabbage, make it into cole slaw as an accompaniment to the hash. Grandmother Lang’s baked beans were made in the best ‘‘Boston style” and baked in the brick oven 8 or 9 hrs., and served with Grandmother Lang’s Brown Bread 1 cup each of graham (now called whole wheat), rye, and corn meals, and wheat flour; 1 cup sour or buttermilk with 1 tsp. soda; 1 •> cup molasses. Steam 3 or 4 hours, uncover and place in oven to dry out. Karin# on thr l.iitlr UtinlnulL Tuckrrman Kai inr. Mi II asliin#hni. WINSTON POTBGrandmother’s favorite Monday morning breakfast was Brown Bread Crusts and “Toast Butter” The dried top of the brown bread was saved Saturday night, and Monday morning placed in a saucepan, boiling water poured on and as quickly poured off, while a rich cream sauce was being made to eat over it. She also served leftover johnnycake in the same way. Grandmother Hopkinson’s Pan Dowdy This is the old-fashioned idea of an upside-down-cake, although not a cake. 1} > apples per person peeled, cored and quartered and placed in baking dish; add 1 cup old-fashioned brown sugar, molasses or maple sugar, cinnamon, nutmeg, a very little salt and a great deal of butter. Make a rich pie crust, rolling it out to fit the top of dish, but being sure to perforate it. Bake in hot oven until slightly brown, then lower heat until apples can be pierced (through the holes in the crust). Serve upside down with plain cream. Washington, Weil' Hampshire, uas the first town in the VnitM States [1770) tobeincorpo• rated under the name of General George II ashington. On the left is the W ashington Congregational Church, foundtd in 1700 and built in 1840. On the right is the totvn hall built in 1700. These buildings stand at about 1500 feet above sea level, for II osliington is one of the highest villages in the state. KMC M. SANFORDTHE GLORY THAT IS NEW HAMPSHIRE Did you ever walk on a winding road and gaze at a New Hampshire mountain, majestic and still? Or watch a farmer with his ox dragging rocks from the fields so hard to till? The mountains rise from the sides of the village, the fool’s gold in the granite glistening. And somewhere oil in the fields around the mountain sides, a sheep is bleating — listening. My grand-dad was born in a little rustic house somewhere along the dirt road that leads oil the turnpike. His house was built rugged — made from trees off the south acre; put together with wood pegs — big as your fist, and hand wrought spike. Somewhere off along the dirt road that leads up to the lumber camp there’s a cemetery where he lies. The white marble slabs aged by the winter snows and along by the rock fence three birches seem to reach for the skies. Some spring I’ll take time off and walk along an old dirt road, full of New England lore. And I'll stop and talk to a farmer whittling pegs for a hay rake by his door. And then over a covered bridge whose roof hides the view of the mountain still covered with snow. I’ll look to the granite-capped mountain and sec the glory of New Hampshire through a greening birch tree row. Ed. Note — Robert Shively, formerly of Andover, New Hampshire, was 15 years of age and a sophomore at Penn Yan Academy, Penn Yan, New York, when he wrote this poem in 1948.Front Cover: New Hampshire sugar house. Wood engraving by Herbert Waters. Back Cover: Mt. Lafayette from Bald Mountain. (Mt. Liberty is a few miles to the south.) Photo by Douglas B. Grundy. Frontispiece: A farm between Northfield and Canterbury. Photo by Fames Studio. Some coming ski events: March 4, 5 — White Mountains ski jumping and cross country tournament, Berlin. March 12 — AMC 16th annual Wildcat race, Pinkham Notch. March 19 — Eastern Slope Ski Club invitation team race, giant slalom (open), Cranmore Mountain, North Conway. April 1, 2 — American Inferno race (open), Tuckerman Ravine, Mt. Washington. EPITAPHS (Sent to The Troubadour by Marion Lang Driscoll) In an old graveyard in the White Mountains: “Here lies William Green, who died in Manchester, September 18, 1845. Had he lived, he would have been buried here.” An old cemetery in New Hampton has the following: “Under this sod Henry Robinson lies, His mouth and his grave are both of a size. Hush, reader, step lightly upon this sod, For if he gaps, you’re gone to God.” Sugaring, Old Style A Yankee worth his sugar knows When the maple’s nectar flows: Knows the interval between Winter white and April green. He will wait for nights that freeze The turgid channels of the trees: He will tap before the sun Makes the rising fluid run. Only old-time Yankees know The work of wallowing through snow With buckets swinging from a yoke. A pipe-lined orchard would provoke Distrust in any farmer bred To using barrels on a sled For gathering the gift of spring — And since tradition is a thing Honored by his father’s use, Innovations are a truceWith laziness. For him to tap. To gather-in and boil the sap To sirup is to reverence time A faith druidical—sublime And earthy: quickening the blood Like secret stirrings in a bud. Harry Elmore Hurd in The Sew Tor k Sun A recent issue of The Olden Time, published at Milford, was devoted to important dates in Milford’s history. Here is one of the items: “March 2, 1784 — The voters of the Southwest Parish of Amherst, as Milford was then called, voted to erect their new meeting-house (which is now the Eagle Hall) on the bank of the Souhegan at a spot where there was 'room between two stumps.’ The Building Committee was also instructed to provide a barrel of rum, two barrels of cider and one of sugar for the encouragement and sustenance of the workmen. In the previous year, ninety- five pounds (S455) had been appropriated to defray expenses — a sum far from sufficient, as witness the fact that the original structure was built only one story high, of rough boards without any clapboard or shingle sheathing. Nor did it have either window frames or glass, a belfry or pews, or even any floor other than the bare sod. "Beginning in 1785 additional money was raised by selling space inside for pews; and with the help of this cash, doors and windows, a floor and ceiling, clapboarding and galleries, were gradually added. In 1789 the grounds were graded at an expenditure of S50; but it was not until 1794, the year of Milford’s incorporation, that the structure was finally painted. The belfry was added in 1803. "In 1847 the Meeting-House was moved to the north side of the oval, and in 1870 to its present location.” A Commission for the Preservation of Early New Hampshire Historical Sites was recently appointed by Governor Sherman Adams. It is headed by Alvin F. Redden of Portsmouth, who is executive secretary of the New Hampshire Sea- coast Regional Development Association. The immediate task of the commission is to study ways and means of preserving Fort Constitution, which dates from 1630 and is referred to as the scene of the first aggressive act of the Revolution. It is understood that the War Department plans to tlisposc of properties in New Castle, including the historic fort.fanion I wish tonight that I might be The star that tops Mt. Liberty — Arcturus, clear and golden bright, Blazing throughout the mountain night Etching its magic on the snow Oblivious to all earthly woe. Instead nostalgically 1 stray In wistful lowlands far away. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Identifier An unambiguous reference to the resource within a given context 4677Troubadour195003 Title A name given to the resource The New Hampshire Troubadour March 1950 Creator An entity primarily responsible for making the resource New Hampshire State Planning and Development Commission Date A point or period of time associated with an event in the lifecycle of the resource 1950-03 Description An account of the resource The New Hampshrie Troubadour was a monthly publication of the New Hampshire State Planning and Development Commission. The magazine was printed between 1931 and 1951. Format The file format, physical medium, or dimensions of the resource 16-page booklet Language A language of the resource eng Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant New Hampshire, Passaconaway, Dover, Washington, Milford Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. New Hampshire State Library Rights Information about rights held in and over the resource No Copyright - United States Subject The topic of the resource covered bridges, bridges, food, skiing, churches, town halls, Type The nature or genre of the resource Text bridges churches covered bridges Dover food Milford New Hampshire Passaconaway skiing town halls Washington