06.20.12
Posted in JTS News at 12:45 pm by jtsblog
Jas. Townsend and Son Website Newsletter
New Products
Heirloom Wooden Bowls
These hardwood bowls are part of our Heirloom line of quality products — items, that with proper use and care, can be passed down to future generations. Made in the U.S. by the same craftsman who makes our 7” Round Wooden Bowl (WB-898 ), these bowls come unfinished. The larger measures approximately 14” to 15” in diameter and stands about 4-1/2” high. The medium-size bowl is about 11” to 12” in diameter and stands about 3-1/2”. Treating these bowls with a little mineral oil or with Townsend’s Wooden Bowl Finish will really bring out the beauty of the wood grain and will help protect the wood.
WB-295 (Large, 14 to 15” dia.)…..$96.00
WB-294 (Medium, 11 to 12’ dia.)…..$42.00
Townsend’s Wooden Bowl Finish
This natural beeswax finish is perfect for finishing wooden bowls, utensils, and butcher blocks. Made right here in our shop. Approximately 8 oz., and comes in a lidded Tin box.
BF-292…..$15.00
Walking Cane
Perfect for the dapper gentleman, this walking stick is approximately 34” long and comes with a tasteful solid brass ball handle and collar, as well as an inconspicuous removeable black rubber ferrule tip. The hardwood shaft is jointed for convenient storage. Imported.
S-3132…..$15.00
Beeswax Thread Conditioner Charm
Strengthen your sewing thread by running it over this natural beeswax plug. Perfect for your sewing kit or for hanging from your chatelaine by its silk-ribbon loop.
BW-288…..$1.25
Carved Bone Handled Brush
In addition to our plain Bone Handled Brush (JT-971), we now have a limited supply of these nicely Carved Bone Handled Brushes. 6-1/2” long. Perfect for all sorts of fine scrubbing. Only while supplies last!
S-3192…..$7.50
Video Productions
Bread was commonly referred to in the 18th Century as “The Staff of Life.” Along with Porridge and Ale, it was considered a dietary pillar of society. Bread played such an important role in history, that we’ve decided to spend some time examining breads in the 18th Century as part of our second season series of Cooking with Jas. Townsend & Son.
Be sure to subscribe to our video channel at YouTube.com/jastownsendandson.
Mixed Grain Breads Episode
Mixed Grain breads, also known in early years as “horse bread,” were used to feed the masses when wheat supplies were short. In this video, we prepare a mixed grain bread using wheat, barley, and rye.
Cornbread
Over a period of about 50 years during the mid 1700s, Great Britain’s population increased by around 70%, creating an exceptionally high demand for wheat flour. Wheat was a very common crop grown in the Mid-Atlantic American Colonies. Wheat Flour was used as payment in exchange for imported goods. The high demand for wheat bread in Europe created an important trade link between England and the young American Colonies. Since much of the colonial wheat was exported, many colonists chose to use corn in their diets instead, something most Britains considered unfit for human consumption. In this episode, we demonstrate how to make both authentic 18th Century unleavened cornbread as well as johnny cakes.
Leaven
While some period recipes call for barm, or fresh ale yeast, others call for leaven, or “old dough.” In this episode we give some historical context to leaven, and show you how to make it and preserve it for later use.
Bread from Leaven
This video is a follow-up to the previous episode on Leaven. We’ll show you how to take a dried piece of leaven that has been preserved in salt, and revive the yeast in it for making a batch of delicious sourdough bread. We’ll also demonstrate how to bake bread in a Dutch Oven, a common baking method in the 18th Century.
Everted Copper Saucepan
We have also produced a short video describing our new Everted Copper Saucepan.
Additional News at Jas Townsend & Son
YouTube.com/edu
We’re thrilled to announce that Jas Townsend & Son’s Youtube Channel, YouTube.com/jastownsendandson, has been selected by YouTube to be part of the YouTube “EDU” program. The program is a channel of informative and instructional videos made available to schools and educational institutions around the globe. We are very excited and honored by YouTube’s decision.
Sifting The Past Blog
Jon has done a great job of finding and posting on his blog, siftingthepast.com, images of paintings and illustrations from the 1600s to the early 1800s. The object of this blog is to provide a glimpse or snapshot into different aspects of life in the period, e.g., clothing, food, customs, etc. His use of keywords makes it highly searchable. Be sure to subscribe to receive email notification of and convenient links to new posts.
Facebook
If you haven’t visited our Facebook page and “Liked” us, be sure to do so for the latest and most up-to-date news from Jas. Townsend & Son!
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04.17.12
Posted in JTS News at 9:43 am by jtsblog
Jas. Townsend and Son Website Newsletter
Catalog # 32
Our newest catalog is in the mail! We’re very excited about this year’s catalog: over 50 new products and a larger format with larger pictures! If you have placed an order from us within the past two to three years, there is a catalog with your name on it making its way to you. Depending on your location, it may take a week or two for it to arrive. So keep your eyes open for your copy.
New Products
We have a host of new products rolling out right now: An Early Top Hat, new stocking styles, an Early 19th Century Tailcoat, Sturdy Iron Padlocks, a 1740’s Frock Coat that will knock your socks off, two new Sleeved Bodices for the ladies, Ember Tongs, Writing Paper without a watermark, accurate Brass Trade Kettles, a slew of the highest quality copperware, items for the hearth , items for the camp fire, a reproduction folding grill that copies George Washington’s personal grill that now resides in the Smithsonian collection (a favorite here at Jas.), our potter sure has been busy, bakery equipment, a sharp new knife made by our cutler here in the States, and MORE! All of these items are being introduced to the website bit by bit. watch the New Products page for the latest additions!
New Videos
We’ve added three new videos to our YouTube channel since our last newsletter:
Make and Use an Earthen Oven in 24 Hours
We’ve had so many questions from viewers in response to our first video on Building an Earthen Oven, that we decided to produce a second video showing how to build an oven in the quickest, simplest fashion with only $20.00 worth of materials. We wanted to see for ourselves if one could build and use an earthen oven within a 24-hour time period. We were extremely pleased with the results!
Making Stinging Nettle Soup
Here’s an authentic recipe for a surprisingly delicious and extremely nutritious meal. Some historical texts mention people living off nettles when other foods could not be found. Nettle recipes made their way into many period cookbooks. There were many medicinal purposes for nettles, and given what we know today about vitamins and nutrition, stinging nettles qualify as a superfood.
A Simple Biscuit
Recipes for simple biscuits abound in period cookbooks. We would compare them today to something that is a cross between a cookie and a cracker. Sweetened with sugar and seasoned with caraway, they are a delightful accompaniment to tea.
Sifting The Past Blog
This week is “wheelbarrow week” on Jon’s Sifting The Past period art blog. He is posting a new picture featuring a wheelbarrow every day this week.
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Posted in JTS News at 9:41 am by jtsblog
Jas. Townsend and Son Website Newsletter
1/2 Million Views on Youtube
Thank you for giving our channel on Youtube more than 500,000 views!
New Videos
We have started our second season of cooking videos in our new kitchen setting. We have four new videos since our last newsletter.
The New Kitchen Episode
Boiled Puddings 1
Boiled Puddings 2
Season Your Iron Cookware
New Sifting-The-Past Blog
Jon has started a new blog with a simple premise, one period painting a day with some notes on interesting content. The blog is just a quick look at a wide variety of images that help us understand the 18th century just a little bit better, one day at a time. It is not meant to absorb a lot of time, but just to keep historical paintings fresh in our minds. Take a look at: SiftingThePast.com and make sure to subscribe.
New Products
First Season “18th Century Cookery” DVD
The first 14 episodes of our 18th Century Cooking series with a couple of other instructional video thrown in for fun. Get this DVD to watch and share.
New Redware Pipkin
The new pipkin is great for cooking up sauces and other similar things. This would be a beautiful addition to your period cookware.
New Catalog
Kevin is working hard at our new bigger and better catalog and it should be out in a few weeks.
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Posted in JTS News at 9:41 am by jtsblog
Jas. Townsend and Son Website Newsletter
More Videos!
Since our last newsletter, we’ve produced four more videos for your enjoyment, listed below. You’ll find the first two on our upcoming 18th Century Cooking Series, Volume One, DVD. We’ll let you know as soon as that DVD is available.
- “A Pound of Meat” Video
This episode of our 18th Century Cooking Series, Volume 1, complements the previous video “Privations of an 18th Century Soldier.” We take a closer look at a number of historical references to catch a glimpse of what conditions were like for an 18th century soldier. What was a soldier to do with his ration of a pound of meat if supplies and utensils were lacking? The video also examines the importance of salt, not only as a preservative but also as a strategy of war.
- “Baked Beans” Video
Beans were a common fare in the 18th century. In this instalment of our 18th Century Cooking Series, Volume 1, we present two recipes for baked beans using two methods of cooking: an earthen oven and an iron kettle buried in a pit.
- “Three Years of YouTube Videos” Video
This video is a departure from our 18th Century Cooking Series. We hope you enjoy this production which takes a light-hearted poke at some of the more memorable videos we’ve produced over the last three years. Feel free to laugh or cringe. It’s nothing we haven’t already done. We figure it’s good to make fun of ourselves every now and again.
- “Cookbook Recommendations” Video
A number of friends have asked us to write a cookbook to accompany our 18th Century Cooking Video Series. We felt it would be better to point people toward some excellent resources that already exist. While we use several cookbooks in our research, in this video we give you our shortlist of recommendations.
New Products
We’re excited about the number of new products we plan to offer in our upcoming catalog (available later this spring). Here are just a few. There are many more ahead!
Lidded Cooking Pot
Our Master Potter, Gary Nieter, has worked from period artwork as well as original examples to develop this beautiful redware Lidded Cooking Pot. Great for beans. Holds about 1-1/2 quarts. 6” in diameter and about 6-1/2” high. Food-safe, lead-free glaze.
P-4172……… $52.00
New book: “Build Your Own Earth Oven”
In response to our Earthen Oven video, several people have asked us for written plans for building an earthen oven. Earthen ovens are easily documented for the 18th Century. Interestingly, they seem to be making a resurgence in some modern culinary circles. Building an earthen oven is remarkably simple. There are really only a handful of things you must know. Here is an excellent resource written by Kiko Denzer. This book presents all the basics, in addition to offering a number of modern adaptations. 7” x 10” Paperback. 130 pages.
BK-576……..$18.00
Bustling About
Things are really hopping around here as we anticipate the commencement of our second series of 18th Century Cooking Videos. We’re very excited about a new location for some of these videos. Keep your eye out for it! We’re also anticipating several new products this year. In addition, Kevin is busy redesigning our catalog. We trust you will be pleased with the results. We’ll keep you posted as progress is made.Our seamstresses are busy as well, HOWEVER, we expect their schedules will begin to get crazier as warm weather approaches. While we always work very hard to keep turnaround time for custom clothing orders to a minimum, if you know you’re going to need clothing this spring, now may be a good time to order before the rush hits.
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Posted in JTS News at 9:40 am by jtsblog
Jas. Townsend and Son Website Newsletter
Off and Running
It looks as though 2012 will be a very a exciting year here at Jas. Townsend & Son. We’re up to our eyeballs in new product development, the catalog is presently in production with a number of exciting changes and additions, and Aaron is busy compiling our first cooking series DVD. We continue to make very interesting discoveries in our planning and research for our 18-century cooking video series. And we have a few other things that are in the works that we’re not quite ready to announce yet, but when we do, we’re sure you’ll be just as excited as we are.
In all of our hustle and bustle, it’s been a few weeks since we’ve sent out a newsletter. So we have a little catching up to do.
New Videos
We’ve added four videos to our 18th Century Cooking series since the last time we’ve written:
Cooking with Salted Fish
One of the meat items sometimes issued to the troops during the 18th century was salted fish. Salted fish was also a very popular export from New England at the time. In this episode we cook up some salted cod into a popular period dish of Fish Cakes. This recipe was a real hit in camp, and it was taken straight from the pages of the 18th century. See it on youtube.
Pies in an Earthen Oven and Dutch oven
In William Blair’s 1803 book, “A Soldier’s Friend,” it reads, “Dr. Lettsom has remarked, that meat pies are more advantageous than roasted or boiled meat.” The author goes on to explain that more men could be satisfied with a meat pie than with plain meat and bread of the same proportions.See it on youtube.In this video we show how to bake pies using the earthen oven as well as a Dutch oven. For one recipe we make a Cheshire pork pie with pippins, using the authentic salt pork we prepared in an earlier video. The other recipe is for a faux Passenger Pigeon pie.
Ancient accounts tell us of a sauce made of fermented fish that was used in cooking throughout the Roman Empire (including what is now Great Britain). The Chinese had a sauce as well that was by other accounts imported and made popular in virtually every 18th century British kitchen. The Chinese called this sauce by a name that is believed to be the origin of our word “ketchup.” Upon arriving in America in the 18th century, ketchup recipes typically called for either mushrooms or young walnuts. It wasn’t until the mid-19th century that tomatoes were widely used as a ketchup base.This video shows how easy it is to make an authentic version of this very delicious sauce. Once you try it, we’re pretty sure you find yourself using it in many 18th-century dishes. The sauce will keep for months, and don’t forget to dry the leftover mushrooms to be used in soups and meat dishes! See it on youtube.
Wiggs were luxurious little biscuits made with loads of butter and sugar. Given their ingredients, they were expensive to make and typically reserved for special occasions. This video shows how even the finer things in life can be prepared using more primitive methods of cooking. We prepare two batches: one baked in our earthen oven, the other baked in a dutch oven. Both methods produced amazing results. See it on youtube.
New Product!
There are a number of quality reference resources that help us understand life in the 18th century, but when it comes to that of an enlisted continental soldier, few if none are better than Joseph Plumb Martin’s firsthand account. We’ve added “Memoir of a Revolutionary Soldier” to our inventory once again, and we can’t recommend it highly enough. Whether or not your 18th century persona is a soldier, you will find this book to be very intriguing and useful in understanding the challenges of the period.
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12.19.11
Posted in JTS News at 10:19 am by jtsblog
Jas. Townsend and Son Website Newsletter
Christmas Wishes
We would like to take this opportunity to wish you the happiest of holidays as well as a prosperous New Year. Our hope is that the joy of this season and all the wonderful memories of love, friendship, and family will shine through the glare of flashing lights and be heard over the noise of the hawkers’ cries. Merry Christmas from all the folks here at Jas. Townsend & Son.
A Christmas Treat
In the latest episode of our 18th Century Cooking video series, we have a special guest, little Ivy Townsend, demonstrate how to make Gingerbread cookies. Gingerbread was extremely popular in the 18th century. It was sold on the streets like funnel cakes and elephant ears are sold at the county fair. It was also believed to have special medicinal properties. And some texts suggest that gingerbread bakers were the elite among their peers–there were bakers, and then there were gingerbread bakers.
Upcoming episodes include a delicious period recipe using salted fish (Dec. 26), baking faux passenger pigeon pies in the earthen oven and Dutch oven (Jan 2), a popular 18th century sweat bread called Wiggs (Jan 9), and more. Bon appetit!
Demo Videos
We’ve also posted three short videos demonstrating how easy it is to set up our new Collapsible Camp Bench , the Folding Camp Chair , and Folding Camp Table.
Last-Minute Shopping
It never hurts to ask! Give us a call. We’ll be happy to provide a quote for expedited shipping. Call us before 3:00pm (Eastern), and if we have the item you’re wanting in stock, we’ll get it out the same day. And there are always Gift Certificates for that hard-to-buy-for person in your life.
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12.14.11
Posted in JTS News at 9:03 am by jtsblog
Jas. Townsend and Son Website Newsletter
New Video!
Last week in our 18th Century Cooking Video Series, we showed how to building an earthen oven . Earthen ovens are easily documented in journals and archaeological evidence from the 18th century. Their use dates back thousands of years. In today’s video installment, we demonstrate how easy it is to use an earthen oven even without the aid of thermostats and thermometers. We’ll bake a batch of bread. BYOB (Bring your own butter)!
Still Time to Make Presents of the Past!
We have many in-stock items from which to choose. And if you can’t decide or are a little uncertain about what that hard-to-buy-for person would like or need, may we suggest a Gift Certificate! If you’re ordering custom items, please call us right away with your measurements. We’ll be happy to check our stock and sewing schedules to see if we can meet your Christmas delivery deadline.
They’re Back!
Just in time for Christmas! We’re thrilled that we can finally announce that our 1740-1800 glasses are back in stock! These spectacles are very accurate in their construction. We have extended the temples, however, so that they may be easily worn with the temples over the ears. They are constructed to last and amazingly priced. Please be advised that the extra length makes them slightly too long to fit in our existing glasses case.
Another New Product! Will the madness ever end?
Collapsible Camp Bench
Our carpenter showed up recently with a prototype of this handy collapsible camp bench. It emulates the mortise-and-tendon benches seen in George Neumann’s book, Early American Antique Country Furnishings. The beauty of this bench is that the legs can be removed and nested in the seat. The entire thing lies flat and fits into a convenient canvas carrying bag (which is included with the bench). No more sitting in the dirt or on one of those bee-hind-pinchin’ folding chairs. Handmade here in Indiana. Very sturdy. Not intended, however, to be used as a step stool (just don’t do that!) The seat measures a whopping 18” x 8-1/2”, and stands 14” tall.
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12.05.11
Posted in JTS News at 1:08 pm by jtsblog
Jas. Townsend and Son Website Newsletter
Three New Videos!
Many people have asked if we plan to release our 18th Century Cooking Videos on DVD. The answer is yes. We’ll keep you posted as that develops. In the meantime, enjoy these three new videos we’ve released since our last newsletter. Be sure to subscribe to our Youtube channel to receive immediate notifications of future releases. And while you’re there, be sure to watch our many other instructional, informative, and entertaining videos.
Last week, we released our 18th Century Cooking video: A Soup, a Stew, and a Hash. These were the standard fare for soldiers of the time, and to quote First Sergeant John Luecke of Fort Snelling, “often the only difference between the three was the amount of water used.” In the video, we show how to use the salt pork we made in the previous episode.
When we saw that the weather forecast included up to 8” of snow, we couldn’t resist the idea of producing a video on what conditions were often like for the 18th Century Soldier. In this video, we lift a Thanksgiving Day recipe from the pages of J.P. Martin’s journal and spruce it up with another rather unexpected ingredient documented numerous times elsewhere. It is a departure from our normal theme.
Wood-fired earthen ovens are easily documented all the way back (and likely even before) the ancient Romans. Likewise, they are easily documented in archaeological evidence and first-hand accounts from the 18th Century. We show you how easy it is to build one. We’ve been amazed with how well earthen ovens work, so much so that some of us here at Jas. built one at home. This episode deals strictly with the oven’s construction. In next week’s video, we will show you how to bake bread in an earthen oven. We will also use the oven in future videos, comparing results with those that can be achieved by baking in a cast iron Dutch oven. Stay tuned!
Still Time to Make Presents of the Past!
We have many in-stock items from which to choose. And if you can’t decide or are a little uncertain about what that hard-to-buy-for person would like or need, may we suggest a Gift Certificate! If you’re ordering custom items, please call us right away with your measurements. We’ll be happy to check our stock and sewing schedules to see if we can meet your Christmas delivery deadline.
New Products!
Based on examples in George Neumann’s book, Early American Antique Country Furnishings. This spider is a hefty 12” in diameter. The pan is hand-hammered and already seasoned, unlike other unseasoned spun-metal versions you may have seen. Perfect for the hearth or for the campfire. Handmade by a local Indiana blacksmith.
Dutch ovens are one of our favorite pieces of cooking equipment. They are amazingly versatile as you can fry, braise, boil, stew, and even bake in them. If you’re tempted to bake in a Dutch oven, this little trivet is a perfect addition to your kitchen wares. Set it inside your Dutch oven, and it raises your baking dish a half inch off the oven floor. This will promotes good air circulation which creates convection heat, and will keep your food from being scorched on the bottom. Handmade by our local blacksmith.
Kettle Lids
We have recognised for a while that we need good lids for our iron Kettles. We recently ran across period examples of hammered iron lids, so we had our local blacksmith reproduce them. They are very nicely made, hammered to a graceful dome. Specifically made to fit our 2-Quart and 5-Quart Cast Iron Pots.
The smaller version measures 5-3/8” in diameter, while the larger version measures 8-3/4”
While the combination fork and spoon can be documented in ancient Roman times, we have yet to find documentation for them for the 18th century. But they still sure are handy. The fork and spoon are hand-forged by the local blacksmith in an 18th Century manner, only they’re connected in the middle. Just over 10” long.
People ask if we still sell books, and the answer is yes. We offer on our website a good number of excellent relevant titles on a variety of subjects , including several cookbooks relating to 18th Century food. We were excited when we heard that Feeding the Frontier Army, 1775 - 1865, was back in print, and we feel it merits special attention. We refer to this well-documented resource often.
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Posted in JTS News at 1:07 pm by jtsblog
Jas. Townsend and Son Website Newsletter
Just a Quick & Sentimental Note
To our friends living outside the U.S., bear with us as we tend to get a bit mushy this time of year. Thanksgiving is the perfect time for us to express our sincere gratitude for all of you, regardless of where you live, who have expressed to us your encouragement and who have purchased from us over the past year. We try very hard to make your lives just a little easier with prompt, friendly service and quality products. We look forward to serving you even better as we continue to listen to you and deliver what you want in a timely fashion. Thank you for the trust you place in us. Thank you for your business.
Holiday Hours
It’s good to spend time with family. We’ll be closed tomorrow (Thursday) to celebrate Thanksgiving Day. Our Customer Service folks, however, will be back this Friday and Saturday mornings, 8:00 a.m. to noon (Eastern Time) to take your calls. So don’t hesitate to give us a ring at (574) 594-5852, or (800) 338-1665.
These are great gifts for men and women alike. We diligently researched pocket watches and worked directly with the manufacturer to come up with an open-faced, or “Lepine”-style, watch that looks authentic and is economically priced. The face design accurately copies original examples (you’ll notice the older Roman numeral “IIII” instead of the more modern “IV”), and the hands replicate the original “Beetle and Poker” style typical of the 18th century. We have a gold plated plain-bezel version that measures 1-13/16” (45mm) in diameter, and a slightly smaller nickel-plated engraved-bezel version (that’s popular with the ladies) that measures 1-9/16” (40mm) in diameter. A curb-style chain is included with each watch, as does a nice round tin box. These watches are unapologetically battery-operated and they have clear-plastic crystals. (which is why they are so economically priced). They are modern watches with a great, authentic 18th century look. This sale lasts until 9:00 a.m. (Eastern Time), Monday, November 28, 2011 (or while supplies last), so order early!
PW-750 Gold-Plated Watch…….Normally $29.50…….Sale Price: $21.50
PW-751 Nickel-Plated Watch…….Normally $29.50…….Sale Price: $21.50
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Posted in JTS News at 1:06 pm by jtsblog
as. Townsend and Son Website Newsletter
Our fourth installment in our 18th Century Cooking video series demonstrates just how easy it is to make your own authentic 18th-century style salt pork. Salt Pork was very common in military, navy, and homestead settings. And you’ll understand why it was so popular after trying it in your own recipes. Be sure to check this video out as it lays the foundation for other videos to come.
It’s still not too late to order for Christmas
We have a large number of items in stock. Call right away while supplies last. And if you don’t know sizes, or not sure what to buy that hard-to-buy-for family member or friend, don’t forget about Gift Certificates!
Our top-of-the-line Fur-Felt Hats are all on sale. Up to 40% off the regular price. For a complete list of hats, click here. Sale lasts through January 13, 2012. We suggest you call right away with your order. Talk to Beth, Cyndi, or Lauren at 800-338-1665.
And there are even more exciting new products around the corner!
New! Music!
The air was as crisp as a freshly picked apple. The glowing leaves of the ash trees blazed against the deep blue sky. The promise of food drifted aloft on the smoke of nearby campfires as the blacksmith’s anvil rang like a dinnerbell. And like the Piper’s call, sweet music from years gone by enchanted the heart of every child young and old. Yep. That’s how we met Hillary and Rick Wagner at Mississinewa 1812. We liked their music so much, we asked if we could use it in our videos and sell their CDs on our website. So here it is. Their music is a delightful mix of violin, hardanger, mandolin, Dadgan guitar, viola, bouzouki, hammered dulcimer, tin whistle, badhran, djembe, kora, harmonica, flute, piano, and even a little bagpipe here and there (they drip with talented like a maple tree in spring). There are three CDs that are each nearly as charming as the Wagner’s themselves, sold separately or as a set.
M-3601 Jim’s New Red Pants ….. $10.00
M-3602 More Luck to Us ….. $15.00
M-3603 Snowbound (Original and Traditional Christmas Music) ….. $15.00
M-3605 All Three Wagner CDs ….. $35.00
Handmade perforated ladle, perfect for straining. Handy hook for hanging. 21 inches long.
U-1405….. $17.00
Customers asked us for this one. Made of genuine leather, this bag stands about 4 inches tall and is about 3 inches in diameter. The round bottom allows it to stand upright. These bags are handy for holding and storing any number of things. Styles may vary.
BB-185….. $5.00
Here’s an honest no-nonsense fork worthy of any enlisted man’s ration. Based on original examples, approximately 7-1/2 inches long. Handmade by a blacksmith right here in Indiana. Use it as a dinner fork, or insert a stick through the loop and use it as a roasting fork.
WF-159 ….. $5.00
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