DINNER FROM THE HEARTH

The author, a Revolutionary War interpreter, reveals her tips for roasting a succulent joynt of meat in the traditional manner. Done to a turn, it serves as the entrée for an 18th-Century dinner.

Karen Kashary

MADE FOR EACH OTHER

Lorraine and Jim Kamp have spent more than four decades perfecting their 18th-Century-style saltbox house in North Canton, Ohio, filling it with antiques to create the cozy ambience of New England..

Winfield Ross

COURTING MIRRORS

Small hand-held looking glasses came to America in the 1700s with immigrants and sailors before young men here began crafting them to woo their intended brides. These charming antiques survive in myriad designs.

WORDS FROM A LOVE STORY

Courtship letters written between Jonathan Wheeler and Elisabeth Davenport in 1829 and 1830 offer an intimate peek into romance and marriage preparations at the height of New England village culture.

Mary Fuhrer

CELEBRATING TWELFTH NIGHT

The 1752 manor house built by Pennsylvania ironmaster John Potts interprets a traditional English Twelfth Night celebration complete with dancing, drinking, games, and a sumptuous feast crowned by the King’s Cake.

AMERICAN QUILT STORIES

The Museum of Fine Arts Boston takes a fresh look at the quilts in its collection to tell more inclusive stories about their makers—the economic and social culture in which they worked as well as the messages their work conveys.

A CHRISTMAS LEGACY

Artist Stacee Droit followed her parents in crafting handmade holiday items, particularly Santa figures, for Arnett’s Country Store, creating new collectors’ items each year. She’s built a new home for herself and displaying her antiques, and she offers us a peek inside.

Dan Weaver-White

A NEW PERSPECTIVE ON WITCHES

Even after 300 years, Salem’s witches still fascinate us. The Peabody Essex Museum explores the lasting impact of the frenzy that engulfed a small Massachusetts village and took more than twenty lives.

SALT IN EARLY AMERICA

Commonplace today, salt meant survival to early settlers. They tried to harvest the costly and crucial food preservative from the ocean and inland springs, but local production could never keep pace with the need.