Wednesday, November 10, 2010

Select Registry


International...national...Historic Camden continues to draw tourists from around the world. Bloomsbury Inn, one of our local businesses, is a key player in this draw. Just shortly after Select Registry, distinguished inns of North America, raised their bar of excellence, Bloomsbury Inn scored in the top 5 percent on a no-notice inspection. Out of tens of thousands of inns in North America, selection places Bloomsbury in the exceptional company of only 400 other bed and breakfasts/inns in the Country and of only seven in the State of South Carolina. "The Bloomsbury Inn exemplifies the high quality and service championed by Select Registry," says membership director Carol Riggs.
Bloomsbury Inn epitomizes two of the things we enjoy in Camden: beautifully restored pre-Civil War homes and the business, economic impact of tourism. Located right in the midst of the historic district, this property holds much of the charm and ambiance you would typically find in a country setting. Upon arrival, guests park in off street parking and ascend to a distinctive rain porch and into a lovingly restored home. As Cheryl, a recent guest, wrote, " This is my second stay at Bloomsbury and I wouldn't stay anywhere else. The house evokes the loving care Bruce and Katharine put in to renovations and continue daily. Upon entering you feel yourself start to unwind and slow down. The rooms are the most comfortable, the breakfast over the top, but I think it is the atmosphere that makes the stay so enjoyable. You won't find anyone more gracious than these innkeepers. Bloomsbury is truly a beautiful southern lady and something to behold."
With countless accolades and with worldwide press for both the inn and Historic Camden, it is no surprise that Bloomsbury Inn has been selected to be a member of Select Registry. For gift-giving certificates or reservations, visit www.bloomsburyinn.com.

Sunday, October 24, 2010


There are many reasons I wish to recommend the Bloomsbury for your next visit to Camden, SC.
First of all and most importantly the innkeepers Bruce and Katherine Brown are very professional hosts that pay very close attention to all the details to ensure your stay will be a perfect one. It is easy to see why they are award winning hosts and why this is one of the top 10 bed and breakfasts in the nation. Bruce has a million stories from his military career as well as the history of the beautiful home that he shares with the guest during the evening hospitality hour. Katherine’s creativity and attention to details during the meal in both presentation and southern culinary delicacy a real treat. The food is absolutely delicious and the conversation during the meal was just as enjoyable.
The home is a living history of the old south and has been lovingly restored to period standards. The big front porch and large entrance with the beautiful staircases reflect the plantation style homes that were prevalent in the mid 1800’s. The home is exquisitely decorated with very interesting pieces from all over the world and Bruce has a story behind each of them which too is very interesting. The grounds are lovingly manicured and tended and no matter what time of the year are beautiful. I could only imagine how beautiful Bloomsbury would be in the spring when the azaleas are blooming.
The specific history of this home is rich. Mary Chestnut wrote parts of her diary in this home which links this home to the Pulitzer Prize winning works of this amazing lady. One can picture the confederate officers and ladies in antebellum dress drinking mint juleps on the front porch and Mary sitting in the study writing her memoirs.
Finally the town is Camden is a beautiful and historically rich place to visit. There is much Civil War history as well as the site of the famous Battle of Camden. There are many sites and interesting things to visit in this town. Bloomsbury seems to bring all of this history to life.
Kim and I certainly enjoyed our stay at Bloomsbury and will be back. We highly recommend you visit Bruce and Katherine. Five stars from us.

Wednesday, September 22, 2010

Baked French Toast


Baked French Toast...it has taken just five years to move this recipe from the casserole dish to the ramekins...oh, what a beautiful difference in presentation. It happened by accident. One morning we had a smaller group, day-old bread and...
8-24 hours before baking, mix well:
3 large eggs
1 cup whole milk or cream
1/3 cup brown sugar
1 tsp vanilla
1/4 tsp ground nutmeg
to the liquid mix, add:
add 3-4 cups torn-up bread (fill to top of liquid)
softer types of bread are best...day-old croissants (right, who has croissants left over), HI bread...but, do not shy away even if you use sliced white or wheat bread or even a big mix of breads. No, I do not remove crusts. Place in refrigerator to rest...soak up the liquid. Stir at least once to ensure all the bread is getting soaked.
blueberries (or, peaches or apples)
butter
baking spray

Place the oven on 375 degrees. Spray individual ramekins with baking spray. Place a few blueberries in the bottom of the ramekin. Fill the ramekin to the rim with the mixture. Place a dot of butter on top of each. Bake until risen and golden brown, about 30-35 minutes. Top with a dollop of whipping cream and a little of the same fresh fruit that is in the bottom of the dish...serve hot with warm maple syrup...be prepared to say thank you, thank you so much as everyone raves about your wonderful Baked French Toast.

Friday, August 27, 2010

Great Lunch


A great lunch in Lyman SC...where is Lyman? Walnut Lane Inn, Lyman SC (in between Greenville and Spartenburg) serves a wonderful lunch. If you want tea, you must decide: sweet tea, peach tea, unsweet tea, strawberry tea, hot tea....trust me, go for the peach tea! The extensive lunch menu offers many homemade options...chicken salad plate featuring Grandmother's recipe, fresh fruit and muffins or maybe you want a signature salad. Oh my, do not leave without having coffee and peanut butter pie. Walnut Lane Inn110 Ridge Road, Lyman, SC 29365, Telephone: 864-949-7230

Sunday, August 22, 2010

Bloomsbury Kitchen House


Built of the same bricks as Bloomsbury, the old kitchen was built at the same time as Bloomsbury c1849. The kitchen hosts a chimney standing approximately 25 feet in height and has three individual passage ways for three different functions. First, and by far the largest, is the main fireplace, with a cooking arm, the opening is approximately 30 inches deep by 60 inches wide. It narrows to approximately 15 inches deep by 30 inches wide as it exits the fireplace and goes up the chimney. Another opening handles the oven. And a third opening is a mystery to us.

As the restoration of the old kitchen house continues, we are having a custom made dampener, a chimney cap, and an oven door manufactured. Then Katherine will see what it really is like to cook!

Looking right of the fireplace, it is obvious that the square top opening is an oven. In the days it was operational, a thick wooden door was utilized. We will be having a custom made steel door produced to cover the mouth of the oven for safety. The door will also have “Bloomsbury” imprinted into the steel. The oven does not have an interior vent; it has a vent at the very front of the oven which does draw smoke.

The mystery is the curved opening below the oven. It is lined with fire bricks, but shows no sign of hosting fire. It is curved so it gives the impression that it is also an oven or a fire pit. We’ve looked on-line and visited Latta Plantation in North Carolina (which has a similar configuration), and I can not find an answer. What was the use of the curved?


Provide the real answer (with a reference) and will win a Bloomsbury mug!!

Friday, August 20, 2010

Three Pines, Salem SC


Sometimes you just need a break. A great option is to give yourself a bed and breakfast getaway! We recently enjoyed a couple of very relaxing and peaceful days at Three Pines in Salem SC. The cool, mountain air cleared our hearts and our heads. Upon arrival we were greeted with a smile and took the grand tour of the Lodge. We selected the Captain's Room...it has the most amazing views. Sunday evening in the local area does not offer great dining options, but visiting Dakota Grill, Tues - Sat, is a must; thus, Diane and Steve treated us to a wonderful Sunday Super. Following dinner we just lounged on our private deck, sipping tea and watching the clouds pass by. The mountain rain that followed was perfect for a wonderful night of rest. We had two great breakfasts while we were at Three Pines, day one was quiche, and day two was eggs benedict. Both days we just played in the mountains: junque-ing, sightseeing, looking at the new apple crops, and we even learned about the pumpkin festival. Yes, Three Pines is a definite YES VISIT.

Saturday, August 14, 2010

Invitation: Wreath Laying iho Baron J. DeKalb

On August 19, 2010, Bethesda Presbyterian Church along with Historic Camden Foundation, Kershaw County, and The City of Camden will host a memorial ceremony in honor of the 230th anniversary of the death of Baron Johann de Kalb, “a German by birth, but in principle a citizen of the world”, who died fighting for America of mortal wounds received at the Battle of Camden.
The ceremony will take place at the Baron de Kalb monument located on the church grounds of Bethesda at 10:00 am. The public is invited to attend and light refreshments will be served after the ceremony, as well a tour of Bethesda Church, the beautiful circa 1822 National Landmark.
Among the notables who will eulogize the valiant de Kalb will be the German Consul General, Lutz H. Goergens Ph.D., Rev. William F. Summers of Bethesda, who will speak on the principles of liberty for which DeKalb gave his life, and the Mayor of Camden, Jeffrey Graham, who will speak on the interconnectedness of history, cultural-social factors, and economic prosperity in this area.
Lutz H. Goergens, Consul General of the Federal Republic of Germany received his Ph.D. in German Literature and History from the University in Tuebingen. His career with the German government has included heading economic sections at embassies all around the world including Turkey, Mexico, Algeria, and Tunisia. He was a Fellow in Foreign Service at Georgetown University, Washington D.C. Other career assignments have included Political Counselor to the OAS, Deputy Head of European Parliamentary Affairs - Federal Foreign Office in Bonn, Head of European Internal Market Affairs - Federal Foreign Office in Berlin, and Deputy Consul General for the Southeastern United States. He became Consul General in 2007, and lives in Atlanta with his wife and four children.
Hengst and Weylchem are two German-owned companies in the Camden area, so there is a growing opportunity to facilitate trade and friendship between the people of the two countries. Baron de Kalb is recognized as an heroic figure by both the United States and Germany, so this commemorative event serves to honor the past, provide an opportunity for local German-Americans to be recognized, and help facilitate mutually beneficial economic initiatives in the area.
A laying of wreaths will be presented by the Hobkirk Chapter of the Daughters of the American Revolution, the South Carolina Sons of the American Revolution and the Consulate General to the Southeastern United States for the Federal Republic of Germany.
Baron de Kalb was born Johann George Kalb on June 29, 1721 in Hüttendorf, near Erlangen, Bavaria, Germany. The second son of peasant farmers Leonhard and Margarethe Kalb, he left home at age 16 to better his position in life. Learning French, English and the social skills necessary to obtain a military commission, he returned home briefly six years later with the rank of lieutenant. Although accounts conflict as to when exactly he assumed the false title of Baron to insure further promotions in military rank, he did so with success.
De Kalb served under Maurice of Saxony during the War of Austrian Succession. During the Seven Years War he served with distinction within the German Lowendal Regiment of the French army and later became a brigadier-general under Marshall Broglie. After the battle of Wilhelmsthal he obtained the Order of Military Merit, created in 1759 for Swiss and German Protestant officers is the French service.
At the end of the war, Kalb retired from a military career of 21 years. He had amassed a considerable fortune and purchased the palace of Milon la Chapelle near Paris. In 1764 he married Anna Elizabeth van Robais, the daughter of a wealthy Dutch linen manufacturer, and settled into the life of a landed nobleman.
The leisurely life did not suit the restless warrior, and in 1768 Baron de Kalb accepted an assignment from the French government to spy on British America to determine if the colonists were ready to rise up against their Mother Country, France’s arch enemy.
During his brief visit to America, de Kalb was captivated by the outspoken colonists and their smoldering thoughts of independence. His disguise aroused suspicion, however, and he was arrested briefly, then released. Sailing back to France, he advised his superiors to remain on the sidelines-- for the time being. He sailed, knowing that when the time did came, he would return and fight along side his new friends for Liberty.
The war erupted nine years later. In 1776, Baron de Kalb and his protégé, the nineteen-year-old Marquis de Lafayette, met Silas Deane and Benjamin Franklin in Paris. They were offered commissions and the next spring the two, along with several other European officers, set sail to America in Lafayette’s ship, the “Victoire,” landing in Georgetown, South Carolina.
Traveling overland to Philadelphia, the two offered their services to General George Washington. After several months, the decorated soldier was commissioned a major general and joined Washington’s main army, wintering at Valley Forge and serving at the New Jersey campaign.
During the early spring of 1780, Baron de Kalb received his first command and he and 1,400 Maryland and Delaware Continentals marched southward in April to re-enforce General Lincoln, commander of 5,500 American troops under siege at Charleston.
With Lincolin’s surrender to the British in May, de Kalb and his regiments became the lone American units in the Southern Department. In mid July, General Horatio Gates relieved de Kalb of his command and ordered the exhausted, starved army to march through unfriendly territories to Camden.
In the dawn battle fought at Gum Swamp on August 16, 1780, Baron de Kalb and his Maryland and Delaware Continentals fought valiantly, unaware that the bulk of the American army had fled with Gates not far behind.
An eye witness at the battle, Humphrey Hunter, later a North Carolina minister, described the painful incidents that led to Baron de Kalb’s demise:
"[I] saw the Baron, without suite or aid, and without manifesting the design of his movements, galloping down the line. He was soon descried by the enemy, who, clapping their hands on their shoulders, in reference to his epaulettes, exclaimed, 'a general, a rebel general!' Immediately, a man on horseback (not Tarleton) met him and demanded his sword. The Baron reluctantly presented the handle towards him, saying in French: 'Etes-vous un officier, monsieur? (‘Are you an officer, sir?'). His antagonist, not understanding the language, with an oath, more sternly demanded his sword. The Baron then, not understanding him perfectly, with all possible speed rode on, disdaining to surrender to any but an officer.
"The cry 'a rebel general’ sounded along the line. The musketeers immediately, by platoons, fired on him. He proceeded about twenty-five rods, when he fell from his horse mortally wounded. Soon afterwards he was raised to his feet, and striped of his hat, coat and neck-cloth, and placed with his hands resting on a wagon. His body was found upon examination to have been pierced with seven musket balls. Whilst standing in this position, and the blood streaming through his shirt, Cornwallis and his suite rode up. Being informed that the wounded man was Baron de Kalb, he addressed him, saying: 'I am sorry, sir to see you, not sorry that you are vanquished, but sorry to see you so badly wounded.' Having given orders to an officer to administer to the wants of the Baron, the British general rode on to secure the results of his victory.” [John Wheeler’s Historical Sketches of North Carolina From 1784-1851].
Tradition says Baron de Kalb died in the Blue House adjacent to Broad Street three days later, age 59. As he and Lord Cornwallis were both Masons, the British commander ordered a Masonic military funeral, to which his lordship, his officers and six American officers, also Masons, attended. It is said also that the Baron was buried with his helmet, sword and spurs in a grave near Meeting Street between several British soldiers [this funeral was re-created on August 21, 2005 at Historic Camden’s 225th Battle of Camden anniversary weekend].
At first, the American hero’s gravesite received little attention by the war weary citizens of Camden. Eventually, a granite headstone inscribed with a tribute to de Kalb by historian David Ramsey was installed by the local Masonic chapter. Today, the head stone is imbedded behind the front steps of the Robert Mills Courthouse, Kershaw County Chamber of Commerce on Broad Street in Camden.
In 1825, Baron de Kalb’s remains were removed from what had become an abandoned section of town and reburied under a 15-foot granite monument in front of Bethesda. Lafayette, who was touring America as an honored guest of the nation, laid the cornerstone and delivered a brief address. He commented that of all the invitations he had received, the one from Camden to lay the cornerstone on his beloved mentor’s new resting place and monument had meant the most.
The monument was designed by Robert Mills, America’s first architect, who was then in Camden. It was completed in 1827 and cost $2,900. It consists of a base of massive granite blocks surmounted by an obelisk of white marble. On 24 of the foundation stones are cut the names of the 24 states of the Union at that time. The 25th block covers de Kalb’s remains in the vault. The inscription on the four sides of the monument, the same one written some year earlier by Ramsay, reads:
South side (fronting the street): "Here lie the remains of BARON DE KALB, a German by birth, but in principle a citizen of the world."
North side: "In gratitude for his zeal and services, the citizens of Camden have erected this monument."
East side: "His love of Liberty induced him to leave the Old World to aid the citizens of the New in their struggle for INDEPENDENCE. His distinguished talents and many virtues weighed with Congress to appoint him MAJOR GENERAL, in their Revolutionary army."
West side: "He was second in command in the battle fought near CAMDEN, on the sixteenth of August, 1780, between the British and Americans; and there nobly fell, covered with wounds, while gallantly performing deeds of valor in rallying the friends and opposing the enemies of his adopted country."
For information regarding this program please call Bethesda Presbyterian Church 432-4593, Clarence Mahoney 432-1672, email: mahon329@truvista.net or Joanna Craig at Historic Camden Revolutionary War Site (803) 432-9841, e-mail: hiscamden@truvista.net . Bethesda Presbyterian Church is located at 502 De Kalb Street, one block east of Broad Street. Directions from I-20/Exit 98: Head towards downtown Camden on Highway 521 North/Broad Street. Turn right at the third stop sign (US Post Office on corner) onto DeKalb Street. Bethesda Church is on your left at the next block.

Friday, July 30, 2010

Fig Jam


Figs...Fig Jam...Figgie Puddin'...Lemon Figs...Fig Leaves...Honey Glazed Figs...Mission Figs...it is fig season in South Carolina!


As figs ripen, tiny brown spots begin to appear on the fruit (similar to a banana). The spots indicate that the natural sugar of the fruit is moving to the skin. These figs are perfect for jam.

5 cups fresh figs

1/2 cup fresh water

4 cups sugar

1 box of canning pectin (pink box)

1 TBS lemon zest

juice of the same lemon

1 TBS butter

Place the figs and water in a big, heavy pot. Cook them until they break and begin to thicken, 20+ minutes depending on your temperature. Zest in the lemon peel and add the juice of the lemon. Add the butter which will minimize the foaming. Mix 1/4 cup of sugar and the pectin. Bring the figs to a rapid boil, stir in pectin mix and boil for one minute. Stir in the remaining sugar. When dissolved, return to a rapid boil and boil for one minute. Place fig jam in hot, sterilized jars. Be sure to wipe the rim of the jars. Cap and ring the jars, invert the jars and allow them to rest 5 minutes. Invert the jars and allow them to cool at room temperature. As the jars seal, the dimple will pop down. Remember, if it does not pop down, place that jar in the refrig and use within a few weeks. Store the other jars in a dark, cool area. I can't wait to make biscuits in Grandmother Sally's iron skillet...there is nothing better than a hot biscuit, real butter and fig jam!


Saturday, July 24, 2010

Insights: Life of the Plantation Mistress


Life for the plantation mistress was not as depicted in the movies. It was a tough and demanding life, often endured in isolation. Plantation owners possessed women in the same way that they ruled over their vast estates. A woman's conduct was expected to fit into the stereotyped role of the times.

Southerners were famous for their splendid hospitality. Maybe it was the isolation that made the mistress so happy to have guests in the house. If someone traveled by horse or carriage, it was not unusual to drop in on a distant relative or friend to stay the night. A flurry of activity would occur to ensure the guests' every need was met. One exaggerated story tells of a prolonged stay that lasted until two children were born to the visiting couple. The couple who came to dinner and stayed for the birth of two children is most likely exaggerated, but it does show how hospitable a Southerner could be.

Celebrations were occasional, mostly seasonal. By far, Christmas was the most festive. Dances and tea parties kept plantation mistresses busy through the whole month of December. The mistress would spend a great deal of time and energy preparing the food for the holiday season. Guests were served special alcoholic concoctions: sack posset (sherry, ale, eggs, and milk), syllabub (white wine and whipped cream or songaree, a wine mix). On Christmas day a great feast occurred. The table was set with the finest of china, crystal and silver. The feast featured soups, salads, a multitude of fish/foul/meats, vegetables and many sauces. The dessert hour was an entire event, all to its own. And, do remember the table was completed reset (even the table linens) for each course of the feast that was served.

Then it was back to the grind of running a plantation with the husband often away.

Reference: Clinton, Catherine. The Plantation Mistress. New York: Pantheon Books, 1982

Wednesday, July 21, 2010

Tree Care


There are always "projects" going on at Bloomsbury. This week, the trees are getting examined and cleaned (very much like a trip to the dentist) in order to continue their good health. Many of them have been with Bloomsbury for more than 160 years! Three Live Oaks, one Fig, one Cypress, and several others date back to the building of Bloomsbury in 1849.

Saturday, July 10, 2010

Blueberries and More Blueberries


Yes, it is Blueberry season in SC, and they are so delicious. A great way to have them all winter is create preserves:
6 1/2 cups blueberries
4 cups sugar
1 pkg pectin (the pink pkg)
1 TBS lemon zest
1 tsp real butter
1/4 tsp red pepper flakes
Wash your fruit and put it into a large, heavy pan. Cook on medium...the nature juices will develop as the berries pot so you will not need to add any liquid. Cook until the berries begin to pop open. Turn off the heat and mash the berries (use the potato masher) right in the pot. Return the berries to the stove -- bring them to a boil. Use 1/4 cup of the sugar and the pectin contents - mix well, and add to the berry mix. Bring the berries to a roaring boil that you can not stir out. Add all the sugar at once! Mix well, add lemon, butter and pepper flakes. Return the berries to a full roaring boil and boil for 1.5 minutes. Be sure your are stirring all the time. Turn off the heat and fill clean/sterilized jars with your jam. Cap and ring, invert on a clean towel for five minutes. Turn the jars upright and allow them to cool...the lid will pot when the seal is complete. Then, if you can resist the jam, place the jars in the root cellar for winter use.

Saturday, July 3, 2010

Old Fashion Peach Perserves


It is a wonderful time to be canning...a wonderful time to be making perserves!
Old Fashion Peach Perserves
Makes 6 cups
5 pounds ripe peaches
4 cups granulated sugar
1/4 cup fresh lemon juice

1-2 teaspoons of real butter
Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X in bottom of peaches with a paring knife. Place peaches in boiling water for 45 seconds, then immediately transfer to ice bath. Remove skins from peaches. Halve peaches and remove pits. Cut each half into 6 to 8 slices or into cubes if your guests prefer.
Bring peaches, sugar, and lemon juice to a simmer in a large pot. Continue to cook for 15 minutes (fresh peaches will render alot of juice) or until your pot becomes the consistency of perserves, stirring occasionally. As the fruit begins to foam, add the butter to control the foam. To seal and process, fill hot, sterilized jars with hot preserves, leaving 1/4-inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth, and cover tightly with sterilized lids and screw tops. Tighten the tops and place the jars upside down on a clean kitchen towel for 5 minutes. Turn the jars up right, and listen for them to pop (vacuum) as they cool. If the lid does not pop (button go down) place that jar in the frig and use within 3-4 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year...if they last that long! Enjoy the canning, and enjoy the perserves on fresh baked biscuits right out of Grandmother's iron skillet.

Sunday, June 20, 2010

Happy Father's Day


In honor of all the men visiting Bloomsbury Inn for this wonderful holiday weekend, credited to Sonora Smart Dodd, we served a hearty breakfast. A feast fit for a King:
- Bloomsbury Blend Coffee, served piping hot in our Deneen Pottery Mugs
- Gingered Mango Twist, a fresh and sparkling juice
(the entire breakfast service is presented on antique Milk Glass -- the first piece we ever owned was given by Katherine's maternal Grandmother Sally Rose Stites Chisam -- pure white dishes so china colors can not interfere with the beauty of the food)
- Bloomsbury Biscuits, big/fluffy biscuits baked right in Grandmother's iron skillet
- Bloomsbury Breakfast Strata, country ham and sausage, new potatoes, Vidalia onions, green/red/yellow peppers, fresh herbs, grated cheese and creamed eggs baked in a fresh puff pastry -- we use farm-fresh eggs from Wil-Moore Farms
- Zucchini Coins, it is squash season in South Carolina
- Fresh Garden Salsa, featuring garden fresh tomato and banana peppers
- Chive-laced Sour Cream
Every plate was empty -- most everyone had two biscuits! Breakfast served, recipes available at http://www.bloomsburyinn.com, and we extend a Father's Day Salute to all the wonderful Fathers, Grandfathers, Brothers, Nephews of the world. HAPPY FATHER'S DAY!

Friday, May 7, 2010

Banana!

Bloomsbury Inn: It is so true that we get so much wiser as our children get older. What my Grandmother said is also true, we are never too old to learn. And, it is amazing from whom we learn! Do you dislike the strings that appear when you peel a banana? Most B&B chefs do. Have you ever watched a monkey peel a banana? He will always begin at the bottom end -- he knows that peeling from the bottom will eliminate the strings!

Saturday, April 24, 2010

Male Children and their Importance


Mary Boykin Chesnut never had a child. This was probably one of her greatest disappointments. James Chesnut, Sr. had two sons of his thirteen children, who lived to adulthood. John was the eldest of the children and James, Jr. the youngest. James Chesnut Sr. would never know that the Chesnut name would discontinue in Camden after the death of James, Jr. in 1885. James Chesnut, Sr. knew that upon his death his son, James, Jr., would inherit Mulberry Plantation. Upon James Jr’s death, the property would go to James Sr's grandson Johnny Chesnut, son of John Chesnut. Unfortunately, Johnny died in 1868 at the age of 31. Thus, the property remaining in the family, lost the name of Chesnut.

How important was the bearing of male children? In Catherine Clinton’s book The Plantation Mistress, she discusses the disappointment of not having a male child:
“Their disappointment can be rationalized. Southerners without sons were faced with genealogical extinction. Only sons would continue family traditions and carry on the family name. But this preference for male offspring went deeper than genealogy and inheritance; it was part of a larger ideological framework that proclaimed men superior and women inferior. As the South expanded its hierarchical social system, gender roles became even more rigid. The function of the dynasty was to merge social and political systems within an economic unit: the family. Wealth, power, and status derived from this source. The family was not merely a mirror or microcosm of society, but an instrument; the home provided a training ground for the culture as a whole, and the favored status of males was generated as well as reinforced by domestic roles. Whatever indulgence a daughter might receive from her parents, she was never granted complete freedom of choice; her options were severely curtailed by her gender" (p. 46).

In this quote we see two important points. The first point was that male sons were tremendously important. And second, those males were given favored status.

Besides Mary Boykin Chesnut's personal disappointment, she also had to bear the implication of not providing that "all important" male heir that her father-in-law desired. It is no wonder that childbearing was such a strong influence in her life.


by Bruce A. Brown

Tuesday, April 20, 2010

A Saint

Mary Boykin Chesnut…who was she really? I have found that in my discussions with an author, history buffs, and family that there are many views. A popular one is that she was an abolitionist and feminist before her time. The theory comes from her comments in her diaries. She ridicules the institution of slavery and displays her frustration in the role of southern belle that she has been thrust in.

I believe that Mary was highly intelligent, strong willed, and could wield her pen like a sword. She loved the life of the big city. She basked in the light of Washington, Charleston, and Richmond. With these cities came a social life that she would never experience again after the Civil War.

She loathed the role of women in the ante-bellum south…to always be supportive, submissive, graceful, and content to live in their husband’s shadow. She detested the institution of slavery, not because it trampled the natural rights of mankind to be free. Instead, she despised slavery because of the sexual abuse exercised by some white male plantation owners, the need for constant discipline to get the job done, and the cost of supporting large slave communities. She believed that for every slave worker there were two others either too old or to young to work.

Yet, she never turned away the benefits of slavery or the role of women in society. Never did she release a slave or refuse the attention of slaves in her everyday living. She never publicly advocated the abolition of this horrific institution and only in a letter to her husband did she vent her frustration. Of course, this letter has not been found to support her statement.

Mary loved the social life and attention given to females. The benefits of being treated like a lady from courtesies granted her sex to the acceptance of moods and statements made by a woman because of her gender. While the previous statement reeks of male chauvinism, there can be some perceived benefits to being put on a pedestal.

Mary Boykin Chesnut was special. Special because she put to paper what many other women felt in the ante-bellum south. Her observations provide us a view of her world in a turbulent time with a candor rarely exhibited.

General James Chesnut, Jr. must have been a saint. by Bruce A. Brown

Saturday, April 10, 2010

Baked Sweet Onions


Katherine Brown, right, shares her Baked Onion recipe with Ben and Pam Schriener, Bob Vaughan and Joy Clausen, after shopping at the Kershaw County Farmers' Market.




Baked Sweet Onions




(of course, you must begin with fresh, sweet onions from the Farmers' Market)


Clean, slice onions, 1/4 inch thick


Spray a glass baking dish with olive oil


Single layer the onions in the dish


Salt/Pepper to taste


Drizzle with 1/4 cup half and half, just enough to keep onions from sticking and to retain moisture


Bake 350 degrees for 25-30 minutes


Serve hot as a side dish. Chill any left overs, and serve them on a fresh garden salad tomorrow for lunch. Enjoy!

Sunday, March 14, 2010

Welcoming the Buds




As the days warm and the flowers begin to bloom, there is a keen interest in rushing the planting process. But, please practice ...
....some restraint so as not to damage or kill your Spring additions.
....some grounds maintenance to ensure everything is ready when it is time to plant.
....and, some slow times to enjoy the very buds that are emerging to greet you.

Sunday, February 21, 2010

Snow in the Deep South


12 February 2010 in the deep South!

Wednesday, February 3, 2010

Bed and Breakfast


What did you envision? Most people see an old, well restored historic place, with very comfortable beds and engaging innkeepers. For some reason, people do not think too much about breakfast. In fact, many people say, "I don't usually eat breakfast". And, then they are presented with a beautiful breakfast. They won't forget Hot Apple Soup, Biscuits right out of Grandmother's iron skillet, farm-fresh Creamed Eggs served on Home Fries, garden-picked Tomato with fresh Basil, and a side of local Turkey Sausage. Don't forget the organic butter, homemade white grape jelly, and the piping hot specialty coffee. Who said they don't eat breakfast?

Saturday, January 9, 2010

Women in the Ante Bellum South


In Elizabeth Fox-Genovese’s book Within the Plantation Household, we see the expectations of how the landed gentry’s feminine gender were to conduct themselves. I believe few today would like to be trapped in the role of women during that period.

Women of the great plantations were expected to be ladies. They were not to be vain, light-hearted, and focused on social interaction. Nothing could have been further from the truth. Most single, young women were intensely interested in their popularity and strove to wear the latest fashions. Invitations to parties involving potential spouses were highly sought. While most male children of plantation owners were sent off to college, women were afforded the opportunity to attend finishing schools. The quality of these schools varied, but all concentrated on the role of women in society. Most attended for two years and with rare exception, some attended for four years. While at school, they would study science, English grammar, literature, philosophy, mathematics, geography, history and religion. Some schools would offer instruction in Latin and Greek. But the governing intention was to ease young women gracefully into the responsibilities of their role in life. While young men were encouraged to study Latin and Greek, women were discouraged from this line of study and guided toward French. During this period it was considered a much more appropriate language for young ladies to master.

The majority of women married between 16 and 22. A woman was informally defined a spinster when she turned 30. Once married, life changed drastically. While there was forgiveness for the light-hearted young single lady, married women were expected to fulfill their roles. Married women were expected to be pious, demur, dutiful, obedient to their husbands, child-centric and focused on the day to day activities of running the household. They were not expected to be the intellectual equals of their male counterparts. Now, we do know that secretly most married women continued to want to wear the latest fashions and attend the most popular social occasions. The only difference now was how they could show it.

Judge Herschell V. Johnson, a Georgia politician, gave the commencement address for the graduation of the Wesleyan Female College of Macon in 1853. Wesleyan was one of the few places for women to attend college. Almost all were destined to be teachers. During his commencement address, Judge Johnson discussed the proper role for ladies in society. He believed women set the tone for society. That society could never be more refined than their actions. He believed women regulated customs, fashions and amusements. He also made a statement that “The polite lady is always condescending and gracious to those below her.” Politeness and gracefulness “invariably mark the well bred lady and they throw a charm over every other accomplishment.”

Where does Mary Boykin Chesnut fit into this mold that was being promoted by a male dominated society? She did not fit in very well. And we will discuss that another time.