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HersheyBuildings and Historic Park Structures @ Burritt

Step back into the lives of the 19th century southern farmers as you visit historic structures assembled to reflect rural life. Burritt’s Historic Park interprets the past by showcasing aspects of farm life from the 19th century. Living history interpreters, dressed in period clothing, recreate the diversity of farm life allowing you to become involved through lively conversation, demonstration, and hands-on activities.

Stroll through the park and enjoy the sights and sounds of the barnyard. Listen carefully and you may hear the fiddler on the front porch. Meticulously restored historic buildings, authentic 19th Century crops, and living history interpreters demonstrating common lifestyles of the past will add to your educational visit. Please ask lots of questions. Our interpreters are always pleased to share their knowledge with you.

The Corn Crib

The Corn Crib @ Burritt on the MountainCorn and Pork were the staples of the 19th Century southern diet. Instead of penning and feeding them all year long, hogs were allowed to range freely. Hogs would be gathered in the autumn, the larger ones selected to be fattened, and the rest turned loose for another year. The hogs were fed corn from the crib for one or two months before being butchered and sent to the smoke house. The corncrib was the place where corn was kept for animal feed. This crib has the typical upper window and overhanging roof, which provided protection from the sun or rain while tossing corn into the structure from a wagon.

Last Updated on Monday, 19 August 2013 17:46

Hits: 3041

The Schoolhouse

SchoolhouseAs a vital part of the long range plan for Burritt on the Mountain, the Burritt Community School will be much like the historic Rosenwald School in which to conduct daily first-person classes like those that were held in local schoolhouses during the early 20th century. This project has a natural connection to the ongoing educational mission at Burritt on the Mountain. The school plan is based on those of the Rosenwald program, a massive building initiative first conceived in Alabama in 1906 by Julius Rosenwald, president of Sears, Roebuck & Co., to address an urgent need to provide schools for black children in the rural South. The building program expanded in 1914, and by 1935 dozens of Rosenwald schoolhouses dotted the countryside of north Alabama and were attended by black and white students alike. If you or your organization would like to participate, please contact Leslie Ecklund CEO at 256-512-0144.

Last Updated on Monday, 19 August 2013 17:48

Hits: 4040

The Smoke House

The Smoke House @ Burritt on the MountainDry salt curing, rather than using brine, was the most popular method used in the South. The curing process was done by salting; the flavoring process was done by smoking. After the meat was smoked, anywhere from two weeks to two months (depending on the farmer's preference), the meat was either placed in barrels of salt or ashes, or was left hanging in the smokehouse. Typically, these buildings were designed to be as "tight" as possible, to insure the production of properly cured meat.

Last Updated on Monday, 19 August 2013 17:49

Hits: 3282

The Springhouse

The Spring House @ Burritt on the MountainFifty yards from the Gardiner Cabin was a "bold spring," meaning: a spring which provided a year-round source of water. In an effort to protect the spring from being filled-in with leaves and debris, the farmer often built a springhouse over the spring opening. The simple structure also served as a refrigerator. The springhouse base would be lined with stone which kept the water cool. Crocks of milk, eggs, butter, and any other perishable foods were kept in the stone-lined pool and would be kept fresh for days.

Last Updated on Monday, 19 August 2013 17:50

Hits: 3085

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