With Our Gratitude...

As 2023 comes to a close, we at the Museum of Old Newbury would like to express our deepest thanks to all those who have made this holiday season so memorable, beautiful, and bright. From our local garden clubs who decorated the Cushing House for our Open House weekend, to the public who came in droves to see us at our holiday best, to our friends who joined us at our annual Members' Party for music and good cheer, and all those who were far away but here in spirit, we are so grateful for the support of this wonderful community. Please enjoy these photos of our Holidays at the Cushing House weekend, and we wish you all a joyful New Year.

For those of you who are awaiting the final installments of the 1825 Jail and John Noyes/Oneida Silver sagas from the previous newsletter, we promise they're coming in the first newsletter of 2024!

All photos by Bob Watts

The Dining Room, decorated by the Newburyport Horticultural Society, had a beautiful maritime theme complete with a wave of flowers on the table.

The Newbury Garden Club brought light and festive fun to the Fruit Street Hall and China Trade Room.

The Newburyport Garden Club was inspired by our c. 1806 Cermenati Eglomise mirror (you'll have to come see it yourself!), and adorned the Main and Garden Halls with greenery and gilded accents.

Margaret's Parlor was fit for the Grande Dame of the Cushing House, as envisioned by the West Newbury Garden Club.

The Portermen regaled us with sea shanties...

The Chuck Walker Quartet featuring Meg Groff brought the jazz...

With a bigger crowd than ever before, we even opened up the Carriage Barn for the first time in years -- it provided a quaint and cheery space for friends to gather.

By the end of the evening, Bethany's 1732 Fish House punch had us seeing double! Just kidding, Sam and Noah served wine and cider in the Carriage Barn.

'Tis the Season -

Donate to the Annual Fund!

Something Is Always Cooking...

Syllabub

A festive dessert popular in the 17^th, 18^th, and 19^th centuries, syllabub originated in 16^th century England and was popular during the holidays and other celebrations. There are many variations on this simple treat, but here’s one we like:

2 C whipped cream

½ C white sugar

1/8 C white wine

1/8 cup freshly-squeezed lemon juice and zest of lemon

Grated nutmeg

Sprig of mint

Lemon slice

Whip cream with an electric mixer in a chilled bowl until it begins to thicken. Add the sugar, white wine, lemon juice, and lemon zest. Continue to whip until thick. Chill in the refrigerator until ready to serve. Spoon the mixture into footed parfait glasses or the serving vessel of your choice and garnish with a sprig of mint, a slice of lemon, and a sprinkle of grated nutmeg. Delicious on its own, over a biscuit or sponge cake, as a trifle topping, or even as a frothy crown on a glass of bubbly! 

Puzzle Me This...

Click the image to do the puzzle

Do the puzzle and enjoy the John James Currier House, in miniature. The house still stands at 73 High Street.