THE ART AND MYSTERY OF COOPERING

A workshop presented at the ALHFAM conference by
Tom Kelleher, Curator of Mechanical Arts at Old Sturbridge Village

Of all the workshops I attended at the ALFAM regional at OSV, this may be the most difficult to explain. Every year there is an auction to raise money for a fellowship to the conference the following year. This year I bid on a piggin made by Tom. I wanted it for under my table, in front of the hearth, so I had something to put refuse in while cooking.

Well, I won the bid, and off I went to watch Tom make the piggin. This was one of the workshops offered and I could not miss the making of my wooden piggin. While taking pictures, I was also taking notes so I could write this blog. Well, there must be over ten different tools, and a ton of steps needed to make a wooden piggin, and most were unfamiliar to me. My husband may be a carpenter when we need something, yet coopering is a whole other art form. So I’ll do my best to wander my way to the mystery of coopering.

Tom had pre-made the staves to make the piggin. He demonstrated on one by putting it on the shaving horse, and ,using the coopers draw knife, he curves the back.    untitled-1-copyWith a hollowing knife, the curve of the inside was done, and then, using the joint plane, he tapered the sides.untitled-2-copy

To hold the staves together, Tom takes iron hoops to use as a template, and a funny pin (for which I have no name.) Being that this piggin was to be mine he asked if I wanted the wide side up or down. I opted for up, this way I could easily throw food waste into it. Tom hammers the handle down to make the top wide.untitled-3copy

The hoop driver is grooved to prevent them from slipping off the hoops when hit by the hammer. These hoops will tighten up the sides and are temporary.

Now the inside gets its shape. All the staves are not the same depth so he uses a special tool in two sizes to clean up the edges.untitled5-copy

Tom takes the croze that cuts the groove in the bottom of the container. This is where the bottom boards will go.untitled-6copy

 

A protractor is used to estimate the size of the bottom boards. Tom uses a bow saw to cut two pieces of pine for the bottom.Untitled7opy

Once again he uses the drawing knife to shape the edges of the bottom. The straight inside edge is run over the joint plane and the two pieces of wood are placed in.Untitled8 copy

With the aid of a hammer, the bottom is tapped in place and the temporary hoop is once again tightened.

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Now this is where my battery went dead in the camera. However, as I remember it, Tom then made the permanent hoops and placed the bottom on first then the top. He also ran the piggin bottom over the joint plane to make it level. Next he cut a curve in the handle and took a pen knife to round off the top. I have over-simplified the process that took almost two hours. However, it came out perfect, and I’m so glad to have my own original Tom Kelleher piggin.

THANKS, TOM!

t&s Sandie

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About Sandie

Since I was a small child I have loved early fireplaces and the smell of smoke in an old house. However it was not until about Fifteen years ago that my journey into hearth cooking began. It all started at the Hurd House Museum in Woodbury Ct. I was the director of the Junior Docent program and among the programs each week we cooked. At about the same time a group of us started the Culinary Historians of Connecticut meeting once a month to discuss equipment used, receipt (18th century term for recipe), and anything between the late 1600 to late 1700 that had to do with hearth cooking. We were fortunate to try our hand at cooking at several Museums throughout Ct and many more private homes. We made cheese; we held a late 1600 dinner and shared our knowledge with others. Our group designrd our own tours such as the Kitchens of Old Wethersfield. In 2000 we were delighted to host the Historic Foodways group of ALFAM at the Hurd House during their conference at Mystic Seaport. We put together a great workshop of Puddings, Sausages, Brown Bread, Beverages you name it we offered it. I am now a member of the ALFAM foodways group. Then it was off to Colonial Williamsburg for the seminar The Art of 18th-Century Cooking: Farm to Hearth to Table. During the years I joined many workshops in Sturbridge Village plus their Dinner in a Country Village and breakfast at the Freeman Farm. So I was pretty much hooked on heart cooking and the 18th century way of life. I joined a wonderful group of ladies and we started the “Hive” a place to improve and grow your 18th century impression and offer research about material culture in 17070’s New England. We also travel with friends and have displays of clothing and teas at Museums in Massachusetts. Many events are held at the Hartwell Tavern at Minute Man National Park. They have been gracious enough to let us play there and entertain and share our knowledge with their visitors. Please visit our “Hive” site if the 1700 interest you. Then the move to New Hampshire and a job at Strawberry Banke in Portsmouth as the co-coordinator of the Junior Role Playing workshop and eventually cooking in front of the hearth at the Wheelwright house. Not only did I enjoy making my evening meals at the hearth to take home but also talking with the visitors. I am an entertainer after all, check out my program page. Most recently I am working at the Museum of Old York in Maine as an educator, hearth cook and organizer of the Junior Docent cooking program in the summer. See some photos in the archive file Because I do make food with the docents and serve food to the public at our Tavern Dinners I took the National Restaurant Association tests called ServSafe and now have my Certification as a Restaurant Manager. I look forward to the Museum of Old York opening again this March 2012 and getting back to the hearth and teaching, however for now I’m cooking at home and enjoying doing so.

2 thoughts on “THE ART AND MYSTERY OF COOPERING

  1. Yes,conratulations on your win of the piggin. I cannot wait to see it near your new fireplace. What a great time you had. Keep going. JOAN

  2. I almost skipped this colonial table because I am so stressed for time, but I read it and was really amazed by the whole thing. I can’t image how wonderful it was not only to win the bid but to get to see you very own piggin made before your eyes. Congrats! What a wonderful fund-raising idea…Cindi

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