Anna Kiefer as a camp laundress
Joe Ramsbotham as a camp cook
“Everything has to fit in a special order, especially if I’m cheese. The macaroni Thomas Jefferson brought to America bringing my daughter (Shelby) to an event.” from France was flat and square. For dessert, they will have The wheelbarrow goes in first, followed by the kettle strawberry Charlotte, which is similar to cobbler. behind the rear middle seat. Then the support poles for The Ramsbothams work all weekend to feed the 50 to 60 the kettle. The oak wash tubs sit inside the kettle. The tubs reenactors. They serve what people would have eaten at hold the tin pail with laundry supplies: hemp rope for the the time in that season. Terry, a lifelong cook, has been a laundry line, soap, indigo, starch and laundry bags. Finally, reenactor 22 years. Over a decade, she was an interpreter, baker, bakery manager and director of Historic Foodways she packs her feather tick mattress, blankets, clothing and and Gardens at Old Salem. The couple was asked to cook eating utensils. for an event at Fort Dobbs about 10 years ago, and has It’s not unusual for her to actually launder clothing at reenactments, which are weekend-long and frequently hot. been cooking at reenactments ever since. They continue to “It’s hard work. It’s hot work and heavy work,” Kiefer streamline their operations. A large tent houses food and says. “I don’t mind it, actually. I like it.” supplies for the weekend. It takes a couple of hours just to A history teacher at Lord Fairfax Community College load the truck and trailer. Their Corgis, Abe and Bobbie, in Virginia, she says reenacting is another form of teachalways accompany them. ing: “Instead of teaching in a classroom full of college N.C. State librarian David Serxner began assisting them students, I’m talking to people of all different ages... it recently. They haven’t had a lot of assistants, Terry says, gives me an opportunity, as well, to teach people about a group of Colonial Americans who don’t often have a voice — women.” Reenactments have led her to historic battlefields and sites around the country. Reenactors both look and eat th “To wake up on the actual Revolutionary War sites, it’s e part. This 1798 approximate in recipe uses gr edient measure exciting,” she says. “It brings a level of reality to history.” ments. –Asparagus
Feeding the Armies
A pork roast, rubbed with sage, salt, pepper and garlic, sizzles over an open fire. Juices drip into a pan below. Terry and Joe Ramsbotham planned quite a feast for the British and Regulator armies and their followers. Asparagus salad, with mustard vinaigrette. Vegetables, pickles and fresh bread. And macaroni and cheese, but not the elbow noodles of today’s mac and
spears –Vinegar –Lemon –Red pepper fla – Ground musta kes rd – Salt – Oil Scale, cut off th e heads of large as then put them in cold water fo paragus. Boil them until nearly r five minutes. Lay them in row Drain them dry. done, s on a dish. Put well together a sli ce s of le m on little mustard, oi l, vinegar, cayenn around the rim. Mix over the aspara gus just before e pepper and sa serving. lt. Pour —From “America n Cookery” by Am elia Simmons (179 8)
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