The Chester Municipal Heritage Society was established in 1981 to promote and cultivate awareness of the unique heritage of the Municipality of the District of Chester for the enjoyment and benefit of present and future generations through the preservation of historically significant properties and the delivery of educational programming.

News and Events....

Regular Monthly Meetings are held on the first Tuesday of each month except December. We continue to work on updating our databases,  filing system, applying for grants and adding to the Artists of the Past web site.
Work continues on photographing and cataloguing our collection Cindy, Nancy continue to work on this daunting task.
Minutes Minutes Made with Xara
News and Events
Lordly House Museum’s collection is now on line at Nova Muse, a provincial web site initiative to display artifacts located in various musuems across the province. Check us  out at: Your membership dues and donations enable us to continue our research, plan programs and upkeep Lordly Museum, Maple Cottage, the Chester Train Station, and Lordly Park and playground. Membership is :  $15 for a single membership; $25 for a family membership Other membership options are available including the 1806 fund. Click here to find the membership form and other ways to help
 Explore Oak Island Gallery and Hawboldt Display at the Train Station - open for the season.  For Information call 902-275-3718
Happening  this season… THERE IS NO HOUSE AND HARBOUR TOUR IN 2017 Lordly House display - Sir John’s Table come and see a sample menu, the table set for  dinner Calling All Cooks - Make a dish that would have been served in 1867- present it at Lordly House - prizes for the winner and a chance for those present to taste the goodies - time to be announced (cost $5.00) Tea with Mrs Lordly on August 19  from 2 - 4 PM - wonderful food, door prize (cost $8.00 per person) Sir John A.’s picnic Basket - recipie for  potato salad
POTATO SALAD WITH BEETS 4 medium Yukon gold potatoes 4 medum beets, trimmed and scrubbed (I used golden beets) 3 tbsp. red wine vinegar ¾ cup chopped onion 1 tbsp. capers 16 olives, such as Cerigona, Picholine, or Scilian, pitted and chopped Salt Cayenne pepper ½ cup mayonnaise 1.  Place the potatoes in a medium saucepan, cover with salted water, and bring to a boil.  Lower the heat and simmer until tender. Meanwhile do the same with the beets.  Drain the potatoes and beets, then  peel them.  Cut the potatoes into ¼ inch-thick slices; set aside.  Finely chop the beets – you need 2 cups. 2. Combine the beets and 2 tablespoons vinegar in a bowl and let marinade for 30 – 60 minutes.  Drain. 3.   Combine the potatoes, beets, onion, capers, and olives in a large bowl.  Season with salt and cayenne.  Add the mayonnaise and remaining 1 tablespoon of vinegar.  Mix well until well blended.  Adjust the seasoning.  Serves 4       Potato salad March 10, 1878, “Receipts for the Table” -  recipe signed South Carolina  from “The Essential New York Times Cook Book -Classic Recipes for a New Century”’  By Amanda Hesser