Thursday 31 October 2013

Ghostly goings-on at Petworth

Happy Halloween! Today we thought we'd share one of the very few ghost stories surrounding Petworth House, and this rather creepy story is perhaps the only one we actually have a record of. It was told by the 2nd Earl of Chesterfield, married to Lady Anne Percy, daughter of the 10th Earl of Northumberland who owned Petworth 1632 - 1668.

This is a shortened version using the Earl’s account from 1652. Scroll further down to read his written version in full…

In 1652 the Earl was staying in London and awoke to plainly see ‘a thing all in white like a standing sheet with a knot a-top of it, about four or five foot high.’ ‘At last I thrust out both my hands to catch hold of it, but in a moment like a shadow it slid to the feet of the bed, out of which I leaping out of it, could see it no more.’ The Earl was concerned by this and his unease led him to ride home to Petworth that day.

He arrived home to find his wife in good health, but when he told her what had happened that morning, she told him to open a letter she had written and given to the footman that had not yet been posted - she had written ‘wherein she desired my speedy return, as fearing that some ill would happen to mee, because that morning shee had seen a thing all in white, with a black face, standing by her bed side which had frighted her so much as to make her scrike out so loud’.

So as far as they could tell they had both seen a ghostly figure on the same day at the same time, but one in London and one at Petworth. We wonder what happened to these ghostly figures?!



Lady Anne Percy, Countess of Chesterfield by Sir Peter Lely (can be seen in the Square Dining Room)


The Earl’s account in full

Source: Allan Fea, Some Beauties of the Seventeenth Century (London: Methuen & Co., 1906), pp. 65 – 68

Writing in 1652 the Earl says: “A very odd accident this year befel mee, for being come about a law-sute to London, and lying in a lodging with my door fast locked (and by reason of the great heat that summer, all the side curtains being flung a top of the teaster of my bed), I waking in the morning about eight o’clock and turning myselfe with the intention to rise, planely saw, within a yard of my bedside, a thing all in white like a standing sheet with a knot a-top of it, about four or five foot high, which I considered a good while, and did rayse myselfe up in my bed to view it better. At last I thrust out both my hands to catch hold of it, but in a moment like a shadow it slid to the feet of the bed, out of which I leaping out of it, could see it no more.

The little beliefe I ever had in things of this nature made mee the more concerned, and doubting least[sic] some ill might have happened to my wife, I rid home that day to Petworth in Sussex, where I had left her with her father, the Earl of Northumberland; and as I was going up stairs to her chamber, I met one of my footmen, who told me that hee was comming to me with a packet of letters, the which I having taken from him went to my wife, who I found in good health, being in company with Lady Essex,  her sister, and another gentlewoman, one Mrs. Ramsey.

And after the first salutation, they all asked mee what made mee to come home so much sooner than I intended. Whereupon I told them what had happened to me that morning; which they all wondering at, desired mee to open and read the letter that I had taken from the footman; which having stil in my hand I immediately did, and read my wife’s letter to mee aloud, wherein she desired my speedy return, as fearing that some ill would happen to mee, because that morning shee had seen a thing all in white, with a black face, standing by her bed side which had frighted her so much as to make her scrike out so loud that her weemen came running into the room.

I confess this seemed very strange, for, by examining all the particulars, wee found that the same day, the same hour, and (as neer as could be computed) the same minute, all that had happened to mee had befallen her, being fortie miles asunder. The Lady Essex and Mrs. Ramsey were witnesses to both our relations, and acquainted the Lord of Northumberland, who thought it a very extraordinary thing."

Monday 7 October 2013

Somerset's Secrets

We've been opening up closed doors again for our most recent Conservation in Action -  and indeed, the last one of the season!

This time, Michelle and I focused on the two desks in the Somerset Room, giving visitors the opportunity to see inside the pieces, and find out how we care for them.


This writing table Boulle pewter and tortoiseshell inlays, looks to be the work of Gerrit Jensen, who worked 1680-1715, although it is stamped by Charles-Michel Cochois, a later cabinet maker who died in 1765. It is absolutely stunning on the interior!

We clean out each of the drawers with a soft pony-hair brush to lift the dust away.

This will be the last of my blog posts this season on our Conservation in Action events, as they have now come to an end! We have greatly enjoyed showing our visitors how we care for the house, whether through pest management, environmental control, or cleaning techniques.

This November we will be running special snapshot tours of the house, where you can meet some the conservation team and find out how we care for the collections over the winter. Look out for information on the website. We hope to see you there!

Sarah
Conservation Assistant

Wednesday 2 October 2013

Baking history...

The smell of freshly baking bread met visitors to the historic kitchens last month for Heritage Open Day and the Sunday after as Mrs Brown and her volunteers were back in the kitchen cooking up some wonderful breads from traditional recipes.

A selection of loaves created in the kitchens, including Cheats's Loaf and Manchet.


Drover's Bread. Traditionally made using beefsteak or mutton, this version was made with potatoes and onion, although any vegetables could be added to vary this bread. Simply roll out 1lb of bread dough, line your chopped ingredients onto the dough and season, before rolling it up into a sausage shape. Seal the ends before baking.


As well as loaves, Mrs Brown made some delicious bread rolls, including saffron cakes, polenta rolls, lardy cakes and tea cakes.

Yummy!

If this has inspired you to bake, have a go at one of Mrs Brown's recipes below and give Paul Hollywood a run for his money!

Sarah
Conservation Assistant

Cheat Loaf
Ingredients
1 1/2 lbs. Wholemeal flour / sieved course bran
3/4 to 1 pint  Warm Water
2 tsp Salt
1 tsp Sugar
2 1/2 tsp Dried Yeast

Method
Put the flour in a bowl, make a well in the centre and add the warm water. Stir to form a batter; cover with some of the flour and leave in a warm place overnight.
Add the yeast and sugar to 1/2 pint of warm water. Stir it before leaving for 15 minutes until frothy. Add the salt and knead everything together for 10 minutes.
Make into a large ball for a single loaf, or divide into 2 - 4 smaller loaves. Place on a baking sheet, cover, and leave until doubled in size.
Bake at 200°C / 400°F / Gas Mark 6 for 45 minutes.


Saffron Cakes
Ingredients
1 lb Flour
4 oz Butter
2 oz Sugar
3 Eggs + 2 Egg Yolks
1/4 pt Milk
1 tbsp Dried Yeast
1/2 tsp Ground Coriander
Large pinch of Saffron

Method
Warm the milk, saffron and sugar together before adding the yeast. Stir and leave, covered, until the yeast froths.
Whip the eggs together for 2-3 minutes; add them to the milk mixture with the flour and ground coriander.
Mix well before kneading on a board.
Once kneaded, place the mixture back into the bowl, cover, and leave to rice for 30-60 minutes.
Knead the mixture for a second time. Split into egg-sized rolls; put onto a greased baking tray, cover, and leave to rise for another 30-60 minutes.
Bake in a moderate - hot oven.


Yorkshire Tea Cakes
Ingredients
1 lb Flour
2 oz Melted butter
1/2 pt Milk
1 Egg
1 1/2 tbsp Fresh Yeast

Method
Rub the butter into the flour. Warm up half of the milk and add the yeast. Make a well in the centre of the flour, pour in the yeast milk and mix together.
Lightly sprinkle some flour onto the surface, cover with a cloth and leave somewhere warm for about an hour for the yeast to rise.
Beat the egg well, add a little salt and some of the warm milk. Add this to the dough and knead it until smooth. Leave to rise in a warm place for another hour,
Divide into 12 pieces, shape into flat rounds, and place on a baking tray. Cover and leave for 15 minutes.
Bake in a moderate oven for 30-40 minutes, not allowing them to brown too much.


Enjoy!