Now it’s summer, the weather isn’t bad* and we have a new exhibition so what better time to start a museum blog?
Abergavenny Museum got its start in the 1950s when townsfolk realised that the building work going on at the time was likely to rob the town of many fine old historical buildings. After a time with the collection housed in the town centre, the present site was rented in 1959 and the museum has been here ever since.
Like the majority of musems, the items you’ll see on display are just the tip of the iceberg. We’ve got less that 10% of our collection on show at any one time, and many of our items will probably never be displayed. Much of the collection is kept for posterity’s sake and to help future researchers. Approximately 18,000 photographs and negatives, and a similar number of documents are kept in controlled conditions and are almost impossible to display in any comfortable to view manner. One day everything will be scanned and available at the click of a mouse but until then they are safely stored away.
Meantime have a recipe for rhubarb wine found in a farmer’s ledger:
Rhubarb Wine
5lbs of rhubarb, well bruised, to one gallon of cold water with one lemon. Put to stand 8 days. Strain it off and put in a cask with 4lbs of brown sugar and 1/4 oz isinglass. Make it in June and bottle in October. When it has finished working put in 2 wine glasses full of brandy.
Disclaimer - I have no idea whether the recipe works or not, But you are welcome to try it out. Let me know how you got on - I’ll look forward to hearing from you in October.
Abergavenny Museum got its start in the 1950s when townsfolk realised that the building work going on at the time was likely to rob the town of many fine old historical buildings. After a time with the collection housed in the town centre, the present site was rented in 1959 and the museum has been here ever since.
Like the majority of musems, the items you’ll see on display are just the tip of the iceberg. We’ve got less that 10% of our collection on show at any one time, and many of our items will probably never be displayed. Much of the collection is kept for posterity’s sake and to help future researchers. Approximately 18,000 photographs and negatives, and a similar number of documents are kept in controlled conditions and are almost impossible to display in any comfortable to view manner. One day everything will be scanned and available at the click of a mouse but until then they are safely stored away.
Meantime have a recipe for rhubarb wine found in a farmer’s ledger:
Rhubarb Wine
5lbs of rhubarb, well bruised, to one gallon of cold water with one lemon. Put to stand 8 days. Strain it off and put in a cask with 4lbs of brown sugar and 1/4 oz isinglass. Make it in June and bottle in October. When it has finished working put in 2 wine glasses full of brandy.
Disclaimer - I have no idea whether the recipe works or not, But you are welcome to try it out. Let me know how you got on - I’ll look forward to hearing from you in October.
* The weather wasn't bad when I started typing but now it's raining. Oh the joys of the British summer time!
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