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 collectionCindy, Nancy continue to work on this daunting task.
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: http://novamuse.ca/index.php/Detail/Entities/211257Your 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 membershipOther 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 2017Lordly House display - Sir John’s Tablecome and see a sample menu, the table set for dinnerCalling 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 from2 - 4 PM - wonderful food, door prize(cost $8.00 per person)Sir John A.’s picnic Basket - recipie for potato salad
POTATO SALAD WITH BEETS4 medium Yukon gold potatoes4 medum beets, trimmed and scrubbed (I used golden beets)3 tbsp. red wine vinegar¾ cup chopped onion1 tbsp. capers16 olives, such as Cerigona, Picholine, or Scilian, pitted and choppedSaltCayenne pepper½ cup mayonnaise1. 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 4Potato 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