On Saturday, May 20 we’ll be beautifying Graeme Park and helping Mother Nature by planting a border of wildflower seeds along the woods behind the Keith House. Bring your garden gloves, tools to scratch up the dirt and cut back vines if you have ‘em (rakes, hand tillers, pruners, etc.), and a few packs of wildflower seeds if you’d like to donate them. We’re starting around 10:30 a.m. and we’ll supply lunch, whatever tools we have, and seeds. Please contact…

The Graemes are in Philadelphia, but Miss Julie is hard at work in the Graeme Park kitchen throughout the day preparing dinner for her family at Graeme Park. If you ask, she will share her receipts (recipes) with you! There will be a brief talk on colonial hearth cooking at 2 p.m

Join us for an evening happy hour on the lovely summer grounds of Graeme Park, and lecture on Loyalists during the American Revolution. During the Revolution your neighbor may have been a Loyalist! Jack Washington will present some of these local Loyalists and their fate at the hands of their pro-Revolutionary neighbors. He will also provide enlightenment on the attempts by General Howe during the occupation of Philadelphia in 1777-78 to recruit some of these disaffected persons into his military…

Meet "Dr. Thomas Graeme", patriarch of the Graeme family, and learn about the role of fathers in the 18th century and their place as head of the family. Interactive living history throughout the day with brief talk at 2 pm.

"Dr. Benjamin Rush," close friend of Elizabeth Graeme Fergusson, and signer of the Declaration, will reflect on Independence.

Embrace the adage and learn how an eighteenth century cook filled the role of household physician with everything from broths to pastries. In 1747, English cook Hannah Glasse revolutionized how we ate by publishing the first book of recipes written in language for the common person. Today we delve into her recipes using authentic heirloom ingredients in the open hearth kitchen standing beside the home of Pennsylvania Governor Sir William Keith. Each class menu is based on historical seasonal ingredients,…

Fresh fish, fowl, herbs, lettuces, and fruits define the richness of the season. A four course menu. In 1747, English cook Hannah Glasse revolutionized how we ate by publishing the first book of recipes written in language for the common person. Today we delve into her recipes using authentic heirloom ingredients in the open hearth kitchen standing beside the home of Pennsylvania Governor Sir William Keith. Each class menu is based on historical seasonal ingredients, styled after menus true to…

An overall assessment of health care in colonial America and England; specific treatments and procedures and a demonstration of several items of medical equipment used during the period; and a focus on two events in the last decade of the 18th century – the Yellow Fever epidemic in Philadelphia and the development of smallpox vaccine in England. Presented by Jim Miller. Jim is a Graeme Park volunteer and former board member. He holds a Ph.D. in Microbiology and was a…