Mount Vernon and John Dickinson Plantation share living history with cooking and crafting

On April 22, several members of the Mount Vernon staff came to John Dickinson Plantation to participate in smokehouse demonstrations, and candle-dipping demonstrations. Staff Member Christopher Merrill and Volunteer Helen Gieskie, proudly stood at the helm of the smokehouse, explaining to our guests how this recreated structure is still being actively used for demonstrations, how meat would have been prepared back in the day of John Dickinson, and how meats were preserved using salt in lieu of the modern refrigerator of today.

Meanwhile, over at the candle dipping demonstration in front of the Log’d Dwelling, John Dickinson’s Lead Interpreter Annie Fennimore was taking bayberry wax and melting it in a metal pot suspended over a steady campfire. And a wooden Candle Tree was positioned on standby to hold wicks which were ready to be dipped in the beeswax to make candles. Mount Vernon staff participated in dipping candles—just the way it was thought to be done 285 years ago.

“This is just the beginning of the collaboration. The Mount Vernon Staff have agreed to continue to exchange information and learn from each other and to more visitations in the future,” said Gloria Henry, John Dickinson Plantation Site Supervisor.