Found Underground: Artifacts Unearthed at 1750 House {Part One}

New Wharf Pottery dinner plate, 1878. Poison Bottle, 1920s. Clay pipe, mid-1800s. Japanese teacup, 1940s. Had I known that the overgrown lily bed would turn out to be such a storyteller, I would have started transplanting the bulbs the first year we moved in. 

In our ongoing attempt to find out more about the past lives of previous residents who have lived at 1750 House over the past two hundred and seventy-six years, the garden bed lying just forty feet from the back door has become our greatest historical resource yet. As it turns out, nothing offers up more details about the intimacies of domestic life than an old trash pit covered by flowers.

The first spring we moved in, it was April. The trees were bare. The grass, a tawny blanket. Hard rains made mud puddles of dirt pathways, and the ground floor of the woodlands was packed down with layers of faded fall foliage from the previous autumn. As the weather warmed, each passing day magically transformed the landscape. New delights and discoveries turned up everywhere. We learned that the azalea bushes out front would bloom with bright purple puffed flowers. That daffodils would shoot up in a big clump next to the driveway. We learned that the spindly tree next to the garage was a lilac. That just beyond the grass’s edge in back small clusters of white, vanilla-scented wild roses would climb to the sky on thorny stalks. We learned that the leaf-littered woods would fill with wild, unmanaged growth so dense that it would eventually create a private cocoon around the house. And we learned that the chunky green spikes shooting up through the soil next to a dogwood tree at the side of the back property would become a large, lush garden bed waving vermillion colored day lilies like festive flags.

That first spring in the garden, it was surprise after surprise. We had no idea what sort of garden we were working with when we moved in, but once the season turned to summer and the landscape grew up around us, we could see everything that we were working with. Or so we thought.

A portion of the lily bed that first spring.

As the spring passed to summer and the lily bed turned from small shoots to a fully filled out bed, lush like sea grass, it began sending up the lilies. One lily, two lilies, seven lilies, twelve. As true daylilies, petals unfolded in the morning and withered by nightfall, only to be replenished by a new set of blooms from other stalks the next day. Only we had one problem in this magnificent bed of many. The next day, no lilies bloomed, and none thereafter. A giant bed, kidney-shaped and measuring roughly 26 feet in length x 17 feet in width, should have produced dozens of daylilies, not just one. Realizing that they were probably overcrowded and in need of some dividing, it was added to the project list for fall transplant time. For the rest of the summer, the lily bed sat in wavy, long-leaved sea grass fashion and acted as a refuge for rabbit families, chipmunks, baby birds just learning to fly, and a nut storage facility for the squirrels.

Last year’s Lily – a wild baby bunny loved to dart in and out of the lily leaves.

Fast-forward two more years, and the lily bed dividing project was still on the to-do list. The thing I’m learning about renovating an old house and establishing a permanent garden is that there is always a small window of second-guessing a first decision. No matter how big or how small the task, and how confident we are at going about it, a new creative idea always seems to zip in at the last minute and propose a question that causes a rethink of the entire project. And then we find ourselves sitting with these thoughts for quite some time while the project waits. Since the butterfly effect takes full effect in the garden, I’m always trying to think through how changes will alter the rhythm of the landscape and upset the natural order. In the case of the lilies… what if by moving them, we uproot the rabbits’ safety zone that they have relied upon for years?

Last fall on a beautiful, cool, crisp Saturday morning, as a hawk flew overhead, I spotted a big rabbit, maybe Lily’s mom, dive into a hole under the woodshed that we had built the summer before. The shed sits far away on the opposite side of the yard, far away from the lily bed. In that moment,  I realized that bunnies were quite resourceful all on their own and that they could find plenty of places to hide. Flowers didn’t need to be sacrificed at their expense. The choking lilies had to wait no longer. Decision made, shovel in hand, I started at the end of the lily bed closest to the house and furthest from a poison ivy patch creeping along the far edge.

The first shovelful brought up what I suspected, a dense mass of tangled tubers. The next shovelful brought a second mass, but also something else…. a dozen pieces of broken pottery shards stuck in a clump of dirt. Had it been one piece of pottery, I wouldn’t have thought much of it. But the fact that there were 12 pieces all stuck in one softball-sized clump was intriguing, especially because daylilies sit very close to the top of the soil, only about 2-3 inches below the surface. An easy discovery practically begging to be found. On close inspection of the pieces, some had patterns – florals and stripes similar to styles on the antique dish patterns available in the shop. A couple of the pieces were double-glazed… old crookery, thick-walled and heavy. The next shovel-ful brought up more daylilies and more pottery shards, along with a fully intact glass bottle and the barrel of a clay pipe. Twenty minutes later, the wheelbarrow looked like this…

Uncovering such a wealth of man-made artifacts in under an hour was all the fuel I needed to continue with gusto on this transplant project. The more I dug out daylilies, the more objects I found underground. Bottles, whole bowls, flatware, a doll’s head, mason jars, glass fragments, unidentifiable metal objects, bumpy and bulbous with rust, horseshoes, nails, pieces of leather footwear, buttons, stone crocks.

That is when I realized I had found an archive… that the lilies were covering over an old privy or trash pit for 1750 House, which made complete sense given the location and the distance from the house. The project then turned two-fold. Instead of simply spending an autumn weekend transplanting lily bulbs, I was embarking on an amateur archeology dig, uncovering hints and clues about life lived at 1750 House decades and maybe even centuries ago.

Excited to share all these finds with you here on the blog, I’m creating a new series detailing all that is discovered in this artifact-revealing project. By sharing the history of the pieces found, I’m hoping that by the transplant project’s end, we’ll be able to piece together (no pun intended) some real character sketches of the people who lived in the house long before my husband and I ever moved in. Already, I’ve learned a slew of interesting information.

The Home Rule clay pipe (pictured above) dates to 1850 and was used for tobacco.  Made in Scotland and exported to America, it was a political propaganda tool that Irish immigrants used to show support for Ireland’s independence from British rule. Home Rule stood for home government and a separation from the British in regard to religion, secession, and land reform.  Equivalent to wearing an activist t-shirt today, smokers who chose Home Rule pipes were making a statement about Irish solidarity. I recently learned that in 1850, 1/4th of my town’s population was of Irish descent. The pipe offers a clue that perhaps an Irish family once lived here at 1750 House around the mid-19th century.

A little tricky to see, but it says Home Rule inside the circle.

Likewise, the 1920s poison bottle once held Bowker’s Pyrox, a popular agricultural pesticide and fungacide containing lead and copper sulfate. It was used on potato crops and orchard fruit trees as a way to ward off coddling moths and blight. This bottle offers another clue as to past gardening endeavors here at 1750 House.

The Mitchell Commercial, April 15, 1920

All of the pieces unearthed so far are just the tip of the iceberg. About a third of the lily bulb population was moved before the first fall frost came, but once the winter weather set in and the ground froze, the dig had to be put on hold until this spring’s thaw.

The last of the digging just before winter.

Over the winter holidays, I cleaned all the pottery pieces I had found thus far and organized them in separate bins and baskets according to like relationships. There was a bin for ceramic pieces with backstamp marks, a bin for cup handles and knobs, one for decorative glass shards, one for pottery pieces with patterns, and a much bigger basket for all-white pieces.

The majority of the ceramic pieces found so far have been all-white and exist in various stages of wear. Some are stained red from iron, others are just thinly sliced flakes or pockmarked pieces artistically worn by weather and time. To give you an idea of just how many shards I have found so far, the basket containing only the all-white pieces currently weighs 27 lbs.

In comparison, the box with the patterned pieces only weighs 4.6 lbs, so you can imagine the excitement when a bit of color pops up in the dirt. In organizing all the ceramic pieces in this way, I could see that many of the patterned pieces matched. Below is an assortment of brown and white florals. If you look closely, many pieces contain the same pattern, but not all.

I then further sorted all the pieces not only by color but by specific pattern too, just to see if I would be able to fit any of them back together like a puzzle in the hopes that they might form whole objects. I was in luck twice with the blue pieces. What started as a pile of flow blue…

turned into an almost complete dinner plate. It was made by New Wharf Pottery in England in 1878. I’m really hoping I’ll be able to find the rest of the pieces of this plate so that I can glue the whole assembly back together and frame it in a shadow box for display in the house.

Here’s another example of a vintage 1940s Japanese teacup that also had a lot of matching pieces. You can see some of them in the dirt photo shown above, just as they appeared in the ground. Piecing them back together, I was so excited that it actually formed a whole cup minus the handle. To hold each piece in place while fashioning the fit, I used blue painter’s tape, but like the dinner plate, this will eventually be glued together as well.

Other pieces I’m working on puzzling back together are a double-glazed brown and grey stoneware crock, a blue and white striped and sponge-painted mixing bowl, a tall blue and white striped stoneware pitcher, and a floral-embossed cream and sugar set made of milk glass. These are slow going as pieces of each have been found very randomly here and there during the digging process.

Depending on the original length and diameter of the privy pit or the trash pit, you can understand how some things, like a teacup, could be tossed in and broken into pieces while remaining relatively in the same spot, which is why I may have had more success with finding almost all the shards of the dinner plate and the teacup in the same area. 

Trash pits were more sprawling in shape, more like a depression in the ground where items were tossed rather than the traditional privy pit, which had defined edges, a distinct round, square, or rectangular shape, and was usually lined with brick, wood, or stone. Based on the size of this dig-site and that I found pieces of the mixing bowl and the large pottery crock several feet away from each other, I suspect that this area has the appearance of a trash pit as opposed to a privy. Although the two can intermingle, it will take more and deeper digging to find out for certain.

As of this last day of May 2026, the project is still ongoing. About half of the daylilies have now been transplanted, and what my husband and I now affectionately refer to as “The Pit” has become a substantial hole in the ground. Every time I get a spare 30 minutes, I send the shovel into the dirt and still come up with new finds.

Last week’s haul waiting to be cleaned.

While the size of the hole is now at officially intimidating proportions, history and curiosity propel this project past any of those second-guessing “what if ” questions that have plagued progress in the past. After all this unearthing of domestic life, most likely when the archaeology project is complete, we will transform the Pit into a small pond or water feature that will aid wildlife and create a peaceful resting spot in the yard. As for the transplanted lilies, they are all settling in nicely to their new areas around the property. No blooms yet, but maybe next year, once they are established.

Some of the transplanted lilies found a new home by the back patio.

I can’t wait to share more finds with you from the Pit! In the meantime, if you have any thoughts or questions about this project, or if you’ve had a similar experience, please share your story in the comments section.

Cheers to new discoveries, to the Pit for providing us with a wealth of real history, and to the bunnies for understanding that history has a hiding place too.

On This Day in 1861: Brooklyn Want Ads, Hot Grog and A Sailor’s Time-Honored Tradition

An unidentified sailor in Union Uniform circa 1861-1865. Photo: Library of Congress.

April 10th, 1861. On this day in history, if you were a sailor perusing the newspapers of Brooklyn, New York you’d find your next maritime adventure tucked in between advertisements for Shakespearean readings, housekeepers for hire, and rubber teeth dentistry services. There, in a want ad posted in the Brooklyn Evening Sun would be your future for the next several months or possibly years to come. The US Navy was looking for seamen. It would ensure a paycheck, food, medical attention, and a chance to see the world, or at least part of it, via ship. There would also be grog.

Brooklyn Evening Star – April 10th, 1861

Life aboard a 19th-century sailing vessel was not a gourmet affair. Unless you were the captain, sailors could expect to consume a diet heavy in hardtack (a tough, shelf-stable biscuit made of water, salt and flour) along with rations of salted meat, pork and fish, and possibly a vegetable or two like cabbage or turnips. Beverages available were typically three – water, beer and rum, consumed in that order as the length of time on the ship grew. Each stored in wooden barrels, water was a luxury that spoiled quickly and therefore was the first to go rancid due to inadequate refrigeration. Beer was next, oftentimes turning sludgy and sour, weeks into the journey. The only truly shelf-stable beverage was rum.

The USS Bienville, built in Brooklyn, NY served as a Union sail steamer from 1861-1867.

In today’s post, we are drinking like sailors and embracing a long-standing tradition that is still upheld by seamen around the world. The recipe is Hot Grog, a rum and water toddy of sorts that includes tea, fresh lemon juice and sugar. Back in the Navy during the 1800s, this drink in its simplest form of rum and water was commonplace – an expected part of everyday life aboard ship. Today it’s an ideal restorative for Spring. When temperatures can be cool at night and warm during the day it’s a comforting evening drink, a medicinal miracle worker for allergy season, and a celebratory cocktail served hot or cold depending on your weather and your whereabouts.

Rum and sailors have been companions for centuries. This recipe is definitely no new kid on the block. History states that the average sailor in the Navy during the 1700s -1800s consumed one-half to one pint of straight rum per day which could equal up to 27 gallons per year. A ration available to all men aboard, regardless of the type of sailing vessel, rum was both a highlight and a soothing salve for the spirit to get them through the hard work, the inclement weather, and the lonely atmosphere that surrounded life at sea. Food history also accounts for the fact that rancid water and spoiled beer left but one alternative for hydration. In that regard, rum was both a treat and a life-sustaining source of calories. But most importantly, it was a tradition.

Read more about this cookbook in the shop here.

Although there are a few different ways to make grog, today’s recipe featured here comes from The Mystic Seaport Cookbook. Published in 1970, this cookbook celebrates over 300 years of traditional New England fare offering a unique glimpse into maritime life. With a surprisingly extensive beverage section that includes several eggnog recipes, syllabubs, flavored brandy, punches and possets, Hot Grog is one the oldest of them all.

Portrait of Edward Vernon by Thomas Gainsborough

Dating to the 1730s, grog is attributed to British Navy Admiral, Edward Vernon (1684-1757). Nicknamed Old Grog, Edward celebrated a maritime victory over Spain with a round of rum for all the sailors on his ship. Although acknowledging that rum drinking was par for the course in the life of a sailor, Edward thought that more than two cups of rum a day was too much for any man, so he offered his seamen a drink of half water/half rum to toast their victory. This mixture became known as Grog, and as the decades and centuries progressed, the tradition of a daily drink of grog became a highlight of a sailor’s day aboard ship, marking an important place not only in maritime history but food history as well.

Our 1860s sailor up top at the beginning of the post, thumbing through the Brooklyn Evening Star, would have noted that the want ad included the mention of grog specifically. As that meant that this ship upheld tradition and would be more likely to follow through on its promises. In the 1700s and 1800s, many jobs for sailors aboard trading ships and cargo vessels were fraught with injustices that led to unfair working conditions. Partly because of unscrupulous captains, cramped quarters, disease, the danger of the work, and the uncertainty of long weeks or months spent out at sea, the life of a sailor was not an easy one. But certain dependable regularities could make the voyage more bearable – rum being one.

A delight in all ways that tea and rum can be on their own, this seafaring beverage is both visually enticing and physically appealing. Essentially like drinking a good, hot cup of tea, it’s a well-complemented combination of flavors, with no one ingredient overpowering the other. It’s preferable to select a strong type of black tea, but I suspect (although I haven’t tried it yet) that this drink might be equally interesting with an herbal tea like peppermint or ginger as well. I don’t think the sailors would mind if you experimented, just as long as you don’t forget the rum!

Hot Grog – Serves 6

3 large lemons

1/4 cup sugar

3/4 cup heavy rum

6 cups strong hot tea (lapsang souchong)

While water is boiling for tea, cut six long curls from the lemons using a vegetable peeler. Cut each lemon in half and juice them to make 1/2 cup.

Combine the sugar, lemon juice and rum in a mason jar or small bowl and stir. Divide the mixture among six warmed mugs. Prepare the tea and add it to each mug. Garnish each cup with a lemon rind swirl and serve immediately.

I’ve made this recipe a few times over the past couple of months. The first was at Christmastime when the polar vortex weather encouraged us to try all the ways to keep warm inside and out. I’ve also made it on a grey and rainy end-of-winter night when the air was so damp and heavy, it felt like Spring might never come. And then again just the other day, when the 60-degree day sun was setting and the temperatures started creeping back down into the low 50s. Each time, hot grog warmed the belly and refreshed the spirit.

A comfort in other ways too, grog made its way into sea shanty songs. Sung by sailors for hundreds of years, as they went about their life on the water, songs like Leave Her Johnny Leave Her , Drunken Sailor and the The Wellerman all touch on the challenges faced at sea and the important part that rum played. The Wellerman, in particular, features all three ingredients of hot grog – sugar and tea and rum. It was a popular song among the crews of New Zealand whaling boats in the early 1800s, and then again became a popular song on social media during the pandemic in 2020-2021. If you aren’t familiar with it, here’s the song in full… (with a little warning… it’s a bit of an earworm – you might be singing it for days!)…

It’s incredible to think what a far reach this magical combination of ingredients has had in the minds and hearts of sailors (and singers!) for centuries. From the New York waterfront all the way around the globe to the South Island of New Zealand and back again, for whatever occasion, at whatever temperature, and in whichever climate you chose to make a cup of grog, I hope you enjoy it just as much as we did here in the Vintage Kitchen.

Below are a few more want ads for sailors that add dimension and depth and color to this corner of nautical history. Cheers to all the sailors who’ve kept tradition alive via recipe and rum!

Bangor Daily Whig & Courier – November 5th, 1863

Bangor Daily Whig & Courier – November 11th, 1856

Bangor Daily Whig & Courier- Set. 8, 1864